cook-food

2 large Portobello mushrooms (sliced) 2 green bell peppers (sliced) 1 red onion (sliced) 1 tbsp olive oil Salt and ground black pepper Heat olive oil in a large pan. Add the mushrooms and sautee for 3-4 minutes. Add peppers and sautee 2 more minutes. Finally, add the onions along with salt and pepper. Serve as a side dish or a main dish if you prefer.

I got introduced to flank steak by my uncle who very often turned on his grill and grilled different kinds of meats and vegetables after he got back from work, even on snowy, cold days. He grills everything from asparagus to shrimp. He marinates the flank steak differently than I did in this recipe. Flank steak is actually a long muscle that is located in the belly of a cow, below the rib cage. It is very lean and is tougher than other meat cuts. If cooked correctly, it can be quite tasty and flavorful. Avoid cooking the steak too long as it will become hard and chewy. I don’t believe this part of the cow is eaten in Turkey, but times have changed, I could be wrong. 1 lb flank steak ¼ white onion 2 garlic cloves 5-6 sprigs parsley 1 tsp Dijon mustard ½ cup olive oil 2 lime juices ½ tsp oregano ½ tsp paprika ½ tsp ground black pepper 1 ½ tsp salt 1 tbsp chopped parsley for garnishing Vegetables For Serving: 4 long green peppers 1 large tomato (quartered) 1 onion (quartered) Let’s start ...

These sandwiches are perfect for a quick, week night dinner after work. Preparation takes less than 30 minutes. You may substitute the bread based on your preference. 2 lemon sole filets 1 baguette bread 1/2 of red onion ½ tsp sumac 3 tbsp chopped flat leaf parsley 1 small cucumber (sliced) 2 roasted long green peppers (peeled & seeds removed) 1/2 avocado (sliced) ½ cup thinly sliced romane lettuce 1-2 tbsp olive oil ½ lime Mayonnaise Salt and pepper In a large Pyrex dish, place the fillets of fish. Sprinkle salt and pepper on both sides of the fish. Drizzle the olive oil and squeeze the lime on both sides. Broil each side for 4-5 minutes. While the fish is cooking, cut the baguette in 3 equal pieces one of which will not be used since we will make only two sandwiches. Cut the middle of the bread pieces lengthwise without detaching the back. Set aside. Now, it’s time to prepare the onion mixture. Slice the onion thinly. Add the sumac, parsley and a pinch of salt to the onions. Set ...

One of the most healthy and nutritious vegetables, fennel has a crunchy texture and aromatic flavor. Fennel comprised of a white bulb with layers, green stalks similar to celery and feathery leaves similar to dill. This vegetable has very powerful amounts of antioxidants, calcium, iron, magnesium, potassium, Vitamin C and many other nutrients. It has been used in cooking since ancient times in the Mediterranean region. Its medicinal uses are not limited to digestive disorders, anemia and respiratory disorders. There are numerous health benefits to this tasty aromatic vegetable. A few years ago, when I was developing my new interest in cooking, I found this vegetable that was not familiar to me previously at a market. Not knowing what to do with it, I bought it anyway as I love discovering new things. With the suggestion of a friend who was visiting, we cooked it in olive oil. That was my introduction to fennel. Since then, I’ve managed to create different types of recipes with this veg...

Şam Tatlısı is a wonderful, syrupy dessert made of semolina (farina) that deserves some praise. The name ‘Şam Tatlısı’ literally means ‘Damascus Dessert’. It is widely known in Southern Turkey and eaten all around the country. When I was a kid, there was a man who used to pass by our neighborhood trying to sell this dessert in a cart yelling “Şam tatlısıııııııııı. Şam tatlısıııııııııı”. Every time he passed by and we heard his voice, I and the other kids in the neighborhood would call our moms to buy us Şam tatlısı. My recollection of the Şam tatlısı he sold is just out of this world. His dessert was neatly cut in rectangular shape and topped with one or two peanuts on each piece. To this day, I do not know if the dessert was home-made or if he purchased it commercially and resold it. In any case, it was delicious. I am grateful that my mother also makes an unbelievable Şam tatlısı which I had plenty of when I visited home this summer. She gave me the recipe which I had a great difficu...