Black Eyed Peas Salad

Not many people  know about black eyed peas (the food) or cook it in Northern USA, Canada or much of Europe. However, the black eyed peas have hit stardom in my kitchen.They were my mom’s secret weapon (and still are) too. Fish& Black eyed peas.

Ingredients:

1/2 cup black-eyed peas, boil in 2 cups of water until softened (about 20 minutes), then rinse and drain

2 green onions, chopped

2-3 branch parsley, chopped

2 tbsp pomegranate paste

1/4 cup extra virgin olive oil

1 tsp red pepper paste or 1 tsp red pepper, powdered

1/4 cup walnuts, crumbled

Salt

6-7 cloves garlic, crushed

Chopped Spinach(optional)

Mix all the ingredients. Put it aside for about half an hour before you serve it :)

 Nutrition Benefits of Black Eyed Peas

Low in fat and sodium, saturated fat free, cholesterol free, an excellent source of vitamin B1 and a good source of fiber, magnesium, phosphorous and zinc..

Interesting information:

Some people are believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year.

Lentils and raisins are present on Italian tables because they resemble coins and swell when cooked. They're usually accompanied by meat, a symbol of prosperity and abundance. In other parts of the world, different beans stand in for lentils - chickpeas in Provence, black-eyed peas in the American South - also because they're small and round like coins, and expand when they cook.

Greens - spinach, collards, kale and cabbage - symbolize money (think greenbacks) and growth. Other foods that represent good fortune in the coming year include rice, golden foods like cornbread and saffron, and baked goods shaped like rings (often a coin is hidden inside).

Often sweets are eaten so that the year will be, yes, sweet. In Spain, Portugal and parts of Latin America, revelers dine on 12 sweet grapes, symbolizing the 12 months of the year, at midnight on December 31st. The Japanese believe in soba noodles, whose long, lean shape symbolizes health and longevity.

Fish symbolizes good luck in many cultures. Indeed, it strikes me that with the exception of some rich pastries, most of the good luck foods are also very good for you. Good luck does begin, after all, with good health.

Cheese Quesadillas

I have tasted quesadillas in quite a few restaurants here in the town and all of them may follow the same rule: tortillas stuffed with cheese and served with a salsa and guacamole.

Ingredients

• 4 (10-inch) Tortillas (flour/wheat/multigrain)
• 1 cup Pico De Gallo Salsa
• 1 cup grated Cheddar Cheese, or as needed (see Tips)
• 1 cup grated Monterey Cheese, or as needed
• Salt to taste

 Tips

Try to avoid using the sharp or aged cheddar cheese in this recipe, as both tend to separate and turn greasy. This particular tip is courtesy Cook's Illustrated. You can also use Mexican Blend variety of cheese instead of Cheddar and Monterey.

There are 2 ways you can cook this.  You can fold this tortilla into a half moon and cook it over a skillet on both the sides.Or top it with another Tortilla to cover the filling.

1. Skillet Method:
Warm a skillet and grease it lightly. Place the Tortilla(s) and cook for about 1-2 minutes until lightly browned.  The melting cheese will act as a binder. Then turn over the other side and cook likewise.

2. Oven Method:
Place the tortilla and top it with the beans and Cheese mixture. Top it with another tortilla and then broil (make sure to place the baking sheet about 4 inches away from the broiler) for 2-3  minutes on each side  or until golden reddish brown.

Feta Cheese Bread

Delicious bread... Who does not like it? Here is the one recipe you can serve with tea and cheese..

Ingredients

1 cup yogurt (150 gr)
125 gr unsalted butter, melted
125 ml olive oil
1 cup feta cheese, crumbled
1 cup parsley, chopped
1/2 cup dill, chopped
3 eggs
3 cup (400-450 gr) flour
1 tsp baking powder
salt
red pepper
black pepper

Mix all the ingredients except flour and baking powder in a large bowl. Mix the flour and baking powder in another place and add into the feta cheese mixture. Mix them all with the spoon. Spread the mixture into the oiled oven dish.

 Preheat the oven to 180 degrees and bake until the color of the top turns golden. Let it cool down first. Then slice it up and ready to serve.

Spinach Stuffed Chicken Breast

If you like Spanakopita (Greek spinach pie) you will love this chicken! Spinach pie filling stuffed inside a chicken breast, baked to perfection, oh my!


2 small size chicken breasts, skinless, boneless
Salt
Pepper

Filling:
1 tbsp butter
1 small onion, finely sliced
1 garlic clove, chopped
3 large mushroom, sliced
1/2 cup chopped spinach, frozen-thawed and squeezed
3/4 cup feta cheese, crumbled(or mozzerella cheese)
1 pinch red pepper, crushed
Salt
Pepper

Coating:
1 tbsp butter, melted
1/4 cup sesame seeds
1 pinch red pepper


Prepare the Filling:

Saute the onion with butter and salt for about few minutes in a pan. Add the garlic and saute until the smell of garlic comes out. Add the mushrooms saute for about 5 more minutes. Add the spinach, red pepper, salt and black pepper and turn the heat off. When it is cool down add feta cheese(or Parmesan cheese), toss.

Cut a pocket in side of each chicken breast, taking care not to cut through top or bottom of chicken. Stuff cheese mixture into chicken, pressing edges together to enclose stuffing. Place chicken on a foil-lined baking sheet. Brush the breasts with olive oil and season with the Italian seasoning, pinch salt and pepper.

                                         small piece of spinach stuffed chicken+ salad :-)

Health Benefits of Spinach

We all know that Popeye made himself super strong by eating spinach, but you may be surprised to learn that he may also have been helping to protect himself against inflammatory problems, oxidative stress-related problems, cardiovascular problems, bone problems, and cancers at the same time.

 

Diet
One cup of spinach has nearly 20% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating.

Cancer
Flavonoids -- a phytonutrient with anti-cancer properties abundant in spinach -- have been shown to slow down cell division in human stomach and skin cancer cells. Furthermore, spinach has shown significant protection against the occurrence of aggressive prostate cancer.

Anti-Inflammatory
Neoxanthin and violaxanthin are two anti-inflammatory epoxyxanthophylls that play an important role in regulation of inflammation and are present in unusual amounts in spinach.

Antioxidants
The vitamin C, vitamin E, beta-carotene, manganese, zinc and selenium present in spinach all serve as powerful antioxidants that combat the onset of osteoporosis, atherosclerosis and high blood pressure.
Blood Pressure
By inhibiting the angiotensin I-converting enzyme, peptides within spinach have been shown to effectively lower blood pressure.

Vision
Both antioxidants lutein and zeaxanthin are especially plentiful in spinach and protect the eye from cataracts and age-related macular degeneration.

Immunity
One cup of spinach contains over 337% of the RDA of vitamin A that not only protects and strengthens "entry points" into the human body, such as mucous membranes, respiratory, urinary and intestinal tracts, but is also a key component of lymphocytes (or white blood cells) that fight infection.

Skin
The high amount of vitamin A in spinach also promotes healthy skin by allowing for proper moisture retention in the epidermis, thus fighting psoriasis, keratinization, acne and even wrinkles.

Bones
One cup of boiled spinach provides over 1000% of the RDA of vitamin K that can prevent excess activation of osteoclasts (the cells that break down bones), as well as promote the synthesis of osteocalcin, the protein that is essential for maintaining the strength and density of our bones.

Calcification
Vitamin K is a crucial component of the process called carboxylation, which produces the matrix Gla protein that directly prevents calcium from forming in tissue. Eating one cup of spinach contributes to this process that fights atherosclerosis, cardiovascular disease and stroke.

Brain and Nervous Function
The abundance of vitamin K in spinach contributes greatly to a healthy nervous system and brain function by providing an essential part for the synthesis of sphingolipids, the crucial fat that makes up the Myelin sheath around our nerves.

Fried Crab Rangoon

Crab Rangoon is an appetizer found in many Chinese restaurants in the United States. A classic American creation, crab rangoon is basically fried wonton filled with cream cheese with tiny bits of crab meat.


The price of crab meat is relatively high in countries where crabs are not abundant. Therefore, not everyone can afford to buy crab meat and enjoy its delectable taste. Crab meat, however, is very nutritious. Like red meat, crab meat contains nutrients that are essential to the body. Unlike red meat, however, crab meat is low in fat and calories.

Benefits of Eating Crab Meat

Omega-3 Fatty Acid Source: Crab meat contains omega-3 fatty acids, which help lower blood pressure and thus reduce the risk of cardiovascular disease.

 Rich in Proteins, but Free from Carbohydrates: Crab meat is carbohydrate free, which is why it is a good diet food if you are trying to lose weight, build muscles, or have diabetes.

 Natural Source of Some Vitamins and Minerals: Crab meat contains high amounts of vitamin B12, which is crucial for normal and healthy brain and nervous system function. Vitamins A (for good eyesight) and C (for proper growth and development), and other B vitamins such as thiamine (B1, for conversion of carbohydrates into energy), riboflavin (B2, for the manufacture of red blood cells) and niacin (B3, for proper digestion) can also be found in crab meat.

Low Mercury Content: You may avoid eating crab meat because of the fact that seafood contains high levels of mercury. Crab meat, however, is actually low in mercury, making it safe to eat.

Low Caloric and Fat Content: Crab meat is a highly recommended food for losing weight. (A 4 oz. serving of crab meat contains only 98 calories and less than 2g of fat). This also makes crab meat an excellent food for a healthy heart.

Ingredients: 
 
1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 tablespoon powdered sugar
Pinch of salt
20 wonton wrappers
Oil, for deep frying

Method:
Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well.

 Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.

 Fold the two ends of the wonton wrapper together.

Fold the other two ends to make a tiny parcel. Pinch to seal tight and make sure that there is no leakage. Use a little water to help sealing if needed.

Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit.

Street Food-Stuffed Mussels Istanbul Street Style- Midye Dolmasi

Street food.... You either love it or you hate it. There’s rarely a middle ground.

In Eastern Europe we love street food. It's portable and easy to eat. There’s no need for a table or even utensils– perfect for strolling through the large market squares arm-in-arm with a friend, or as a late night snack after the movies or before the dance club/after the club.

One of Turkey’s favorite street food is Midye dolmasi or stuffed mussels. They were sold by vendors in or around the street cafes, markets and waterfronts in port towns.

The Health Benefits of Mussels

Mussels are a high protein food source. Their low fat content makes them potentially healthier than other protein sources, such as beef, which can contain a lot of saturated fat. Mussels are also low in calories, with raw mussels containing only 70 calories per 3 oz. (85g), including 1.9g of fat (0.4g of which is saturated fat). A comparable amount of lean sirloin beef contains 160 calories and 2.1g of saturated fat. The beef does contain twice the protein of the mussels.

Mussels are also an excellent source of vitamin B12 and selenium, which is an essential micro-nutrient. Vitamin B12 is important in the functioning of metabolism processes and a deficiency can cause fatigue and depression, as well as other symptoms. One hundred grams of mussels provides around 13% of your daily vitamin C needs and 22% of your daily iron needs. Mussels are also good sources of other B vitamins (particularly folate), phosphorus, manganese and zinc. Mussels are a very good source of omega-3 fatty acids and are considered an excellent seafood choice.

 Ingredients

• 16 mussels
• salt, black pepper, allspice
• 9 medium onions
• 1 cup rice
• 9 medium onions
• 1 cup olive oil
• 1 tablespoon currants
• 1 tablespoon of pine nuts
• 1 tablespoon sugar 

Directions

 

Place the mussels in water and scrape the shells well all over with a knife. Then prise them open along the broad edge with the knife, and cut off the bristle without tearing the mussels away from the shell. Rinse the opened mussels well with water. Soak the rice in water for ten minutes, rinse and drain. Place the olive oil and pine nuts in a saucepan and stir over heat until the nuts are lightly colored. Add the rice, one pinch each of salt and spices, and one and a half cups of boiling water. Cover and cook over a medium heat for 20 minutes, then set aside for 10 minutes. Stuff the mussel shells with the rice and tie with sewing thread so that they do not come open during the cooking. Place in a saucepan with half a cup of water and lay a plate over the top to weigh them down. Cook over a low heat for 10-15 minutes. When cold serve with lemon wedges.  

Tekirdag Kofte Recipe

 Tekirdag Kofte Recipe( Tekirdag Meatballs)

One recipe from my home town.... 

 Tekirdag is my hometown is known for its rakı (Turkish brandy made from grapes) and meatballs. Tekirdag raki is famous because although it's made from raisins everywhere else, in Tekirdag raki is made from fresh grapes.

As for meatballs, the recipe is a mystery. The recipe is not widely known, because nobody in Tekirdağ would make Tekirdag meatballs at home; you go out to one of the meatball restaurants in town for meatballs. However, if you're in the states, you need to solve the mystery and discover the recipe.

Meatballs have both nutritional benefits and deficits. Though they often are high in fat and sodium, meatballs also provide minerals, vitamins and protein.The beef in meatballs also is a rich source of micronutrients, particularly zinc, iron and vitamin B12.The phosphorus in meat is more easily digested than that in cereals and legumes because it does not require hydrolyzation before absorption.

Ingredients:

2 pounds lean ground beef

1/2 packet sugar 1 large egg

salt & black pepper to taste

1 large onion 

virgin olive oil

1 cup fresh minced parseley

1 cup plain bread crumbs

2 oz by volume sweet leaf basil

1 teaspoon mint 1 teaspoon oregano

Turn the Brotkrume in a robot, Culinary and lasts until the texture is almost like flour. Chop onion and parsely. Onion, parseley, basil, mint, oregano and sugar in the processing of food and manage, until the mixture is well mixed and has a texure. Stop, before it is a homogeneous, the different ingredients are still visible in the form of particles in the mix.

On a surface or in a large bowl, mix the hand (mobile phones) floods with beef, the contents of the eggs, and mixing the processing of foodstuffs. Salt and black pepper for the moment ... it does not have much need. In fact, if you have a sufficient size of food, could you try to mix it all: it can be a finer structure than would have something more than the actual.  The form of Kofte, a little olive oil in a small bowl, so that you slightly damp fingers. Roll small amounts of the mixture between your hands to Kofte about 3 "-4" long and 3 / 4 "diameter. If everyone Kofte, soak your fingers in the oil and the thin layer of the outside of the Kofte with oil to obtain stick together before cooking. The kitchen is better to high heat on a grid. Kofte cook hot very quickly and better taste of the grid, so to do as much as you need and the rest refridgerate - it's fast to do more if you need it. Kofte refrigerator should not be maintained for longer than a day or two, but they can also be frozen, after prolonged storag.