Not too little, not too much

Baba Ghanoush and Pide Ekmeği 10/28/2010

No, no, I’m not going to write in Turkish, I only kept the fancy names of what I’m about to write.

I should have written this post yesterday but, due to weather conditions, my internet connection was on and off and I just gave up after a while.

Last couple of days, I’ve been baking every day, not that my neighbors are complaining 😛 . Sometimes I get this baking mood and I bake everyday something else. I’d bake from dawn till sunset if it is up to me 😛 , on the other hand there are days when I have to make bread and just don’t feel like doing it 😦 . I wonder if I’m the only one that feels like this.


The other day I made some Yumuşacık Poğaça, still Turkish he he



The recipe for this lovely breads you can find it on Zerrin‘s website, I’m sure that most of you know her, and those who don’t, pay her a visit, you’ll thank or hate me later LOL

I also made some cinnabons  (I’ll post the recipe tomorrow)


Yesterday, I made Baba Ghanoush and Pide Ekmeği that stands for eggplant dip and Turkish flat bread


Baba Ghanoush (there are a lots of versions of this eggplant dip, this one is my favorite)



2-3 eggplants (little over 2 pounds)

juice of 1 lemon

2-3 tbsp tahini paste

2-3 tbsp extra virgin olive oil

handful of parsley

few garlic cloves

pinch of cayenne





Pierce the eggplants several times with a fork.


Turn the broiler on and roast the eggplants until very soft and wrinkled.


When cooled, carefully peel the skin away.


In a food processor, combine the eggplants, lemon juice, olive oil, tahini paste, garlic, parsley, cayenne pepper, salt and puree them.


Serve with flat bread



Pide Ekmeği – I’ve tried different combinations for this recipe and this time I substituted the water with mineral water, and, oh boy, this is the one I kept looking for, the perfect bread to be dipped in good olive oil and nothing else



4 cups all-purpose flour

2 tsp dry yeast (little over 1 sachet dry yeast)

1/4 cup lukewarm water

1/4 cup olive oil

3 tbsp yogurt

1 tsp salt

1/2 tsp sugar

mineral water (about 1 cup)

1 egg for brushing

nigella or sesame seeds, to sprinkle



Cream the yeast and sugar in the lukewarm water. Leave 5 minutes.



Pour the mixture over sifted flour. Add olive oil, yogurt and salt.


Start mixing adding mineral water until the dough is very soft and moist.



Place the dough in a greased bowl, cover and let it raise until double.


Divide the dough in two balls


Roll them out (about 1/2 inch thick) and put them on baking trays


Turn the oven on to 450F. While the oven is heating,  indent the surface of the breads with your fingers and brush them with egg and sprinkle with nigella or sesame seeds.


Bake them for 10-12 minutes until puffed and golden.



Thanks for reading, hope I didn’t bother you too much.


Stuffed Mushroom 10/21/2010

Filed under: Appetizers,Breakfast,Eggs — Roxana GreenGirl {A little bit of everything} @ 12:52
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Breakfast is the most important meal of the day, right? How often do you hear that and how often do you skip breakfast or have it on the run? I’m not the pancake lover so for me breakfast meant a slice of cake or granola/cereals with milk. Lately I started to eat eggs in different combinations : poached, fried, omelet, scrambled even baked, like today. Most of the time I like my eggs with mushrooms or with lots of cheese, and I mean a lot.

I may have already said that my husband is the pickiest eater I’ve ever seen, mushrooms are one of the NO, NO, NO type of food. Few months ago he wouldn’t even accept the idea of buying them but as our daughter grew and she stared eating solid foods I talked with her doctor and came up with a list of what and when to give her. Mushrooms were on the list along with chicken, beef and turkey. Since we are pescatarians, only the thought of having meat in the house was a little too weird, but after few days we got used that our daughter might eat meat. Now that the meat problem was solved (I thought back then, later I discovered that Tiffany doesn’t like meat either) what about mushrooms, I asked. My husband wasn’t too thrilled with the idea, but, in the end, he gave in :P. This is how i started eating mushrooms again.  Now don’t jump with joy, I don’t eat mushrooms when we all are having breakfast together, but only when he is way too busy (lately it does happen a lot) and his main meal of the day is taken in a rush and consists of a cup of black coffee and a fruit.

Few days ago I bought some Portobello mushrooms thinking of stuffing them for me and Tiffany. Some of them were sautéed along with other vegetables and few magically became my breakfast.


This complex recipe 😛 I made it few days ago and again today.


1 Portobello mushroom

1 egg

salt, pepper




Clean the mushroom


Break the egg



Season with salt and pepper and bake at 400F for about 5-10 minutes depending on how you like your egg (I’m not a big fan of runny eggs)




Red Quinoa and Cauliflower Salad 10/17/2010

Filed under: Appetizers,Cheese,Fruits,Salads,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 22:14
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Quinoa (a name supposedly derived from the Spanish word for “fantastic”) is not really a grain. It is the fruit of a plant that belongs to the same botanical family as beets. The quinoa plant reaches a height of 3 to 10 feet and produces flat, pointed seeds that range from buff to russet to black. So why all the praise for quinoa? Quinoa is relatively easy to cultivate and withstands poor soil conditions and altitude. It also packs a nutritional punch in its tiny seeds. It contains more protein than most grains and offers a more evenly balanced array of amino acids, the building blocks of protein. It is higher in minerals, such as calcium, phosphorus, magnesium, potassium, copper, zinc, and iron, than many grains. Quinoa seeds can be cooked or ground into flour. Several types of pasta are made from quinoa flour. The leaves of the plant also are edible, and the seeds can be sprouted and eaten.

Preparation Tips

Quinoa is cooked in the same way as rice, although it cooks in about half the time. Its flavor is delicate, and some describe it as hazelnut-like. Before cooking, it is important to rinse quinoa seeds until the water runs clear. They are covered with a bitter, powdery resin that can result in an unpleasant taste if it is not removed. Quinoa flour has a low gluten content. It cannot be used alone in baked goods because they will not rise properly.

Serving Suggestions

Quinoa is cooked like rice and makes an excellent substitute for it. “Toasting” the quinoa grains in a hot skillet before boiling gives it a roasted flavor. Adding cooked vegetables and fresh herbs also complements its delicate flavor. Quinoa flour can be used in many baked goods. Quinoa also makes an excellent hot cereal and can be added to soups and stews. Quinoa pasta is cooked and used like traditional types of pasta.

Encyclopedia of Foods


Red Quinoa and Cauliflower Salad




1 medium cauliflower

red quinoa


dried apricots

feta cheese

green onion





Blanch the cauliflower and boil the quinoa.


Meanwhile, crumble the cheese and chop the rest of the ingredients.


Mix them all together, sprinkle with some extra virgin olive oil and season to taste.



Serve warm or cold.




Crustless Four Cheese Quiche 09/08/2010

Filed under: Appetizers,Cheese — Roxana GreenGirl {A little bit of everything} @ 21:06
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1/4 cup butter

1/4 cup all-purpose flour

3/4 cup milk

1 1/4 cup cottage cheese

1/2 tsp baking powder

1/4 tsp salt

5 eggs

170 gr cream cheese

225 gr Swiss cheese

1/4 cup grated Parmesan




In a small saucepan, melt the butter. stir in flour until smooth; gradually add milk.




Bring to a boil and simmer for about 2 minutes or until thickened. Remove from heat and let it cool – about 10-15 minutes.


In a small bowl combine cottage cheese, baking powder and salt.



In another bowl beat the eggs until doubled in volume.



In a large bowl combine eggs and cream cheese.



Add cottage cheese mixture



and white sauce



Shred the Swiss cheese and add it with the Parmesan.



Pour into a 9 inch pie plate. Bake at 350F for about 40 minutes.



Let stand at least 5 minutes before cutting it.




Ackee and Salt fish 08/23/2010

Filed under: Appetizers,Caribbean,Fish,Jamaican — Roxana GreenGirl {A little bit of everything} @ 12:02
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This is a classic of Jamaican cuisine, popular in the Caribbean.

Ackee – the only part of this bright red fruit that is edible is the creamy-colored aril, which looks a bit like scrambled egg. Ackee has an interesting texture and a subtle flavour.





450 gr salt fish

2 tbsp butter

2 tbsp vegetable oil

1 onion

2 garlic cloves

225 gr tomatoes

1 mild to hot chilli

1/2 tsp black pepper

1/2 tsp thyme

1/2 tsp allspice

1 spring onion

540 gr can ackee





Place the salt cod in warm water. Leave to soak till the salt runs out changing the water several times.



Put the salt cod in a sauce pan, cover with cold water and bring it to boil. Remove the fish and allow to cool. Remove and discard the bones and skin, then flake the fish and set aside




Heat the butter and oil in a large frying pan over moderate heat. Add the onions and garlic and saute for 5 minutes.




Add the tomatoes and chilli pepper and cook gently for another 5 minutes.



Add the salt fish, black pepper, thyme, allspice and chopped green onion.



Stir to mix and add the ackee, stirring gently not to crush them



Serve immediately





Ojja with Shripms 07/08/2010

Filed under: African,Appetizers,Mediterranean,Seafood,Shrimps,Tunisian — Roxana GreenGirl {A little bit of everything} @ 13:34
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Ojja is a traditional Tunisian speciality. It is a hot appetizer and its basic ingredients are tomatoes, mild green chillies and eggs. according to each family’s preference, Ojja can include lamb’s brain, dried herring, shrimps, meatballs or merquez (spicy lamb sausage). Ojja with scrambled eggs and harissa is nicknamed Kadhaba, which means “untruthful woman!”




500 mild chillies

250 gr tomatoes

2 garlic cloves

100 ml olive oil

2 tbsp tomato paste

1 tsp harissa

450 gr shrimp, shelled, deveined and tailed

1 tsp cumin

4 eggs






Cut the chillies and tomatoes.



Heat the oil and fry the garlic.




Add the cubed tomatoes and simmer for about 3 minutes



Add the tomato paste and harissa. Simmer foe another 3 minutes.



Add the shrimps and approximately 100 ml water. Simmer for 2 minutes.



Add the chillies. As soon as the sauce becomes smooth and the chillies have softened, add cumin, salt and pepper.



Break the eggs into a bowl and beat to an omelet mix. Stir them into the mixture. Cover the pan and cook them over low heat for 3-5 minutes.



Arrange on a plate and sprinkle some ground cumin.




Watermelon – Tomato Soup 06/16/2010

Filed under: Appetizers,Fruits,Soups,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 20:47
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A delicious chilled soup, perfect for hot summer days.

Ingredients – up to taste

watermelon ( mine had almost 3.5 kilos / ~8 pounds)


fresh mint


olive oil


Peel and cut the watermelon and place it in a food processor with chopped tomatoes and mint leaves. Puree

Pour the soup through a sieve and discard any seeds, leaves and tomato peel.

Season with salt and keep it in the fridge for 30 minutes. Serve sprinkled with olive oil.


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