Russian Katleti Recipe (Turkey and Pork Patties)

I came up with this katleti recipe after gathering ideas from my mom.  I bake them after sautéing and they come out juicy and tender. They go really well together with buckwheat, braised cabbage or any potato dishes. You aren’t really Russian or Ukrainian if you haven’t had kotlety; end of discussion.

Ingredients for Russian Katleti:

1 pound ground pork
1 pound ground turkey
1 medium onion, graded
1/2 cup white bread crumbs (We use Panko bread crumbs)
1 egg
2 Tbsp finely chopped parsley
1/2  tsp salt
1/2 tsp garlic powder
1/4 tsp ground pepper
1 Tbsp mayo
Olive Oil

How to Make Katleti:

1. Grate 1 onion and chop 2 Tbsp of parsley.

2.Use Kitchen Aid Mixer bowl to combine meat, 1/2 cup of bread crumbs, spices(1/2 tsp salt, 1/2 tsp garlic powder, 1/4 tsp ground pepper), 1  egg,  1 Tbsp of mayo, onion and parsley. Mix everything well on a lower speed setting (#3), or combine ingredients by hand if no mixer is available.

3. Form patties using ice cream scoop to make even portions. Makes approx. 20 patties. (don’t try to flatten them once they are on the skillet or juices will seep out).

Heat about 4 Tbsp At the same time preheat your oven to 400°F.

of olive oil over medium/high heat and saute the patties (adding more oil if necessary) until browned on both sides ( approx. 3 min on per site), flipping twice so they don’t burn. 

5. Remove patties of the skillet and place them in a glass baking dish. Cover dish with foil and bake for 10 minutes.

Enjoy!!!

Anchovies ( The Sodium high Killer)

Overview:

Why do anchovies tastes so meaty? Well Anchovies are a concentrated source of glutamic and inosinic acid—two molecules responsible for triggering our sensation of savoriness." The very first anchovies were used much how they're cooked today: as a way to add intense savoriness to food that mere salt can't provide.


Market/ Storage:
You can buy fresh,  frozen, and dried varieties of anchovies, but most of what you'll find comes one of three ways: salt-packed, oil-packed, or puréed into paste with salt and oil. No matter how they're packed, the anchovies are cured with similar methods to the Collioure fishermen and Romans before them: just salt. Salt preserved or canned anchovies are easily available in market. Make sure the anchovies are refrigerated after opening the sealed container. Fresh anchovies or anchovies paste may also be available and can be used. Due to its strong flavour it is used as an ingredient in various salads and sauces.



Health Benefits:
Health benefits of anchovies include healthy heart, lower levels of bad cholesterol and toxin levels. It helps in improving skin health, reducing weight and strengthening teeth. Intake of anchovies also reduces risk of osteoporosis and macular degeneration. The nutrients and vitamins found within

anchovies are the main factor behind this wide ranges of benefits people can enjoy by adding them to their weekly diet! Anchovies are rich in protein, vitamins and minerals that help in maintaining good health. It contains calcium, iron, magnesium, phosphorus, potassium, sodium and zinc. Anchovies are a good source of vitamins such as thiamin, riboflavin, niacin, folate, vitamin C, vitamin B12, vitamin B6, vitamin A, vitamin E and vitamin K. It also contains fatty acids.



Warnings:
Some recent studies have shown anchovies to be quite susceptible to parasites, so be sure to always purchase your anchovies from a trusted source, and preferably if you know where they are caught. The best way to prevent the parasites from negatively affecting your health is to freeze or cook your anchovies before eating them, rather than eating them straight out of the tin as many people choose to do.

Quinoa(Quin-what?!)

Overview:
Quinoa (pronounced KEEN-wah) has risen to superstar fame in recent years. It’s a gluten-free, high-protein, high-fiber, quick-cooking whole grain with a nutty flavor and a fun pop between the teeth when cooked. You’ll find beige, red, black, or tricolor quinoa in stores; they all taste the same, so use whichever color you prefer. Because quinoa has a bitter-flavored natural coating, it’s always a good idea to rinse it before cooking. Quinoa is great for pilafs, salads, soups, casseroles, and more.


Benefits:
Quinoa is also a complete protein, which means it provides all nine essential amino acids necessary for good health, hence the name “essential.” Your body can’t produce these nutrients itself, so you have to get them frequently through food. Amino acids support strong muscles, keep our immune systems in tip-top shape and do lots of other stuff to keep our bodies healthy—thing is, not all plant-based proteins are created equal. Wheat, rice and most other grains are missing one or more essential amino acids, but quinoa is a one-stop shop. Nice, right? Suddenly the word “wholesome” takes on a whole new meaning.

How to Cook:
A good gluten-free source of protein, iron, and fiber, quinoa is a quick and flavorful way to get in a serving of whole grains. About the size of pellets of couscous, quinoa cooks in about 20 minutes. The only special handling required with quinoa is to give it a good rinse before cooking; otherwise, the grains can be bitter.

Chia Seeds(The Power Food)

Overview:

I’ve been using chia seeds in drinks and as an egg substitute in recipes for years. In fact, I just had homemade chia seed pudding with lunch today. While chia seeds can be an incredibly useful ingredient, especially for egg free or gluten free families, there is also a lot of conflicting information about these little seeds.
What are Chia Seeds?
Salvia hispanica, or the chia plant, is a species in the mint family that is native to Central America. The seeds of this herb are known as “chia seeds” and they have gained quite a bit of popularity in recent years. Not only are they gluten/grain free naturally, but a single serving is reported to have:

-as much calcium as a glass of milk more Omega-3s than a serving of walnuts as many antioxidants as blueberries. 

-They give you tons of energy but also won’t keep you awake at night and are supposed to be great for weight loss. Because they can absorb many times their size/weight in liquid, they are great for avoiding dehydration during exercise or exposure to heat.

Are Chia Seeds the Original Superfood? 

Chia seeds have a fascinating and long history of use by several cultures. I’m hesitant to use the word “superfood” because the word is so over-used in modern times and also because there are some confounding factors that may inhibit nutrient use. Supposedly, the Aztecs, Mayans, and Incans used chia as a staple of their diet and as an energy food. Chia means “strength” in the Mayan language, and they were known as the “Indian Running Food” because runners and warriors would use them for sustenance while running long distances or during battle.

Though these ancient cultures may not have completely understood the nutritional breakdown of these power-packed seeds, they noticed the benefits, and we now know that chia seeds are a good source of:

-Essential Fatty Acids
-Protein
-Vitamins A, B, E and D
-Minerals like calcium, phosphorus, potassium, iron, copper, zinc, magnesium, manganese, -niacin, thiamine, and others Antioxidants


Benfits of Chia Seeds:
Small but mighty, chia seeds have a variety of benefits (and a few cautions!) and are considered by many to be one of the healthiest foods on the planet.

1. They Are A Great Source of Protein:
They are much higher in protein than many other plants, but they still don’t compare to animal-based proteins.

2. Packed with Other Nutrients:
Don’t let their tiny size fool you… chia seeds are a big source of many nutrients! They are also a great source of beneficial fats fiber.

3. Support Digestion
They have tons of fiber to help you keep full.

4. HydrationDue to their hydrophilic properties, chia seeds also promote hydration, which is important for maintaining a healthy weight.

5. Promote Energy and Endurance Chia gel is as effective as energy drinks for maintaining athletic performance. 

6. Versatile and Easy to Use

Chia seeds can be easily added to many foods and drinks. They can be used whole or ground

How to Prepare:
Soak the Chia seeds in some type of liquid for the most benefit. Since they are hydrophilic, they will attract water in the body if not soaked or added to liquid, so if you choose not to soak them, it is best to drink a lot of liquids after consuming them. It is not safe if you eat them whole without soaking it in some kind of liquid for at least 15 Minutes

Ground Up/Powdered(Optional):

Another way to use them in recipes is to grind them up into a fine powder. This is especially helpful when you are using them as a thickener or want to get the benefits without changing the texture of a food. There is also some evidence that it may be easier for the body to absorb chia seeds when they are powdered before eating

Mascarpone Cheese (Italian Cream Cheese)


Overview:
Hailing from Italy's Lombardy region, Mascarpone is a buttery-rich double-cream to triple-cream cow's-milk cheese. (Technically it's not cheese but rather curdled cream because citric or tartaric acid is used rather than rennet.). It's ivory-colored, soft and delicate, and ranges in texture from that of a light clotted cream to that of room-temperature butter.

How to Use it:

It's versatile enough to be blended with other flavors and is sometimes sold sweetened with fruit. In Italy's Friuli region a favorite blend is Mascarpone mixed with anchovies, mustard and spices. But in truth, this delicately flavored cheese needs little embellishment other than being topped with fruit. It is one of the main ingredients in the modern Italian dessert known as tiramisu, and is sometimes used instead of butter or Parmesan cheese to thicken and enrich Risotto.

Textures/ Storage:

Mascarpone should have a very smooth texture with no lumps or graininess. The flavor should be milky and slightly sweet, sometimes with a tangy finish. It tends to go bad quickly, so use an open container of mascarpone within a few days. The closest cousins to mascarpone are English clotted cream and French creme fraiche. However, high-quality creamy ricotta or cream cheese can also be a substitute for mascarpone.

Halloumi (Grilling Cheese)

Overview:

Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavor imbibed from the brine preserve. Cooking the Halloumi removes all its saltiness and empowers it with a creamy texture.

Preparation:
Since the cheese has a high melting point, it can be easily fried or grilled. It lies in the preparation of the cheese where no acid or acid-producing bacterium is required. Halloumi is generally served during the warmer months with watermelon, due to its refreshing qualities. It is an essential part of a Cyprus Meze and many-

times it is offered as an accompaniment with cold beer. The cheese also tastes lovely when grilled, pan-fried or thinly sliced on a salad. Halloumi cheese, sometimes just called "grilling cheese", is making it's way up the list of popular food trends - and with good reason! Halloumi cheese is a delicious and uniquely grillable cheese.

Health Benefits:
It has low lactose content. Do check labels as some modern manufacturers make this cheese with cow’s milk therefore regulating it out of the healthiest category.


So Overall:
Eaten plain, it's nothing special and even tastes a bit odd, but properly crisped over an open flame (or a grill), halloumi becomes beautifully, pleasantly crispy and savory on the outside, sensually melted on the inside and really can't be compared to any other food experience or taste.

Dragon Fruit ( Also Know as Pitya)

Dragon Fruit ( Also Know as Pitya)

Overview:
This vividly pink tropical fruit with yellow- and green-tipped spines is actually a type of cactus, and is native to Mexico, Central America, and South America. The fruit is also very popular in Asian countries such as Cambodia, Thailand, and Malaysia.

 Sometimes known as the ‘pitaya’ in South America, the dragon fruit’s texture is often compared to that of a kiwi due to the tiny black seeds inside, and many people describe the taste as somewhere between a kiwi, a pear, and a watermelon.

How to Prepare:

The fruit is simple to cut; simply slice it in half and crack it open. The flesh inside can be white or red, depending on the variety. To remove the flesh from the inedible bright pink husk, simply scoop it out with a spoon. Be sure to remove any remnants of the skin from the inner fruit, as the skin should not be consumed. Once you remove the soft inner flesh, cut it into cubes and either eat them as-is or add them to a fruit salad for an extra exotic crunch!

Benefits:

Dragon fruits have a surprising number of phytonutrients. Rich in antioxidants, they contain vitamin C (equivalent to 10 percent of the daily value), polyunsaturated (good) fatty acids, and several B vitamins for carbohydrate metabolism, as well as carotene and protein. Calcium is present for strong bones and teeth, iron and phosphorus for healthy blood and tissue formation. The benefits are realized in a number of ways, from a strengthened immune system and faster healing of bruises and wounds to fewer respiratory problems.

Dragon fruits have zero complex carbohydrates, so foods can be more easily broken down in the body, helped by vitamin B1 (thiamin) and other B vitamins. The phytochemical captin, used as a medication to treat heart problems, is present in the fruit itself, and an oil in the seed operates as a mild laxative.

It could easily be called a "crazy" fruit, as its appearance is so improbable. Dragon fruit is low in calories yet offers numerous nutrients, including vitamin C, B vitamins, phosphorus, protein, calcium, fiber, captin, and antioxidants. It's proven to lower blood sugar levels as well as blood pressure, strengthen bones and teeth, promote healthy blood and tissue formation, strengthen the immune system, heal bruises and wounds faster and prevent respiratory problems.

So Overall:
Like other red fruits, dragon fruit contains lycopene, which helps protect against cancer and heart disease. How can all these benefits be taken advantage of in this visually beautiful, exotic fruit? It's best eaten chilled, chopped into cubes and added to fruit salad or blended into a refreshing drink or smoothie. This may become your new favorite fruit, and you don't even have to slay a dragon.

Black Garlic (Welcome to a Whole New World of Flavor)

Black Garlic (Welcome to a Whole New World of Flavor)

Overview

Black Garlic

Introducing a simple food with a wonderfully complex flavor. Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it is unique.

Sure, it might look like garlic gone bad, but really it’s an ingredient we’re seeing at restaurants across the country. Black garlic is made when heads of (regular) garlic are aged under specialized conditions until the cloves turn inky black and develop a sticky date-like texture. And the taste? Out of this world. Sweet, earthy, minus the allium’s characteristic heat—think of it as garlic’s umami-packed shadow. For in-the-know chefs, it’s the shortcut to adding intense “what is that?” flavor to everything from mayo to steak. “Nothing compares to black garlic,” says Sarah Rich, the co-chef of Rich Table in San Francisco. “The way it’s aged brings out so many rich subtleties. It’s thrilling to taste something so completely unique.”

Vs. Raw Garlic

(Original) Garlic

Imagine garlic without all of the annoying stuff. Bad breath? Nope. Pungent odor? Nope. Acrid bite? No sir. You know how a great wine gets better with age? That’s what we’re dealing with here.


It’s Healthy

In Taoism mythology, black garlic was rumored to grant immortality. We can’t promise you that, but there’s no doubt that black garlic is great for your health—it’s loaded with nearly twice as many antioxidants as raw garlic. It also contains S-Allycysteine, which is fancy talk for a natural compound that has been proven to be a factor in cancer prevention.

How to Use It
•Use the cloves as you would roasted garlic: Purée them with oil, then smear the paste on crostini, incorporate it into dressings, or rub it onto chicken or fish before roasting.

•Powdered, it’s like umami fairy dust: Sprinkle it on anything that wants some earthiness and depth.

Sauerkraut (It's in its Name)

Sauerkraut (It's in its Name)

Overview:

Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes.^[5] The Roman writers Cato mentioned preserving cabbages and turnips with salt.

Sauerkraut took root mostly in Eastern European and Germanic cuisines, but also in other countries including the Netherlands, where it is known aszuurkool, and France, where the name became choucroute.^[6] The English name is borrowed from German where it means literally "sour herb" or "sour cabbage".

Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbersand kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container. Neither refrigeration nor pasteurization is required, although these treatments prolong storage life.

Health Benefits:

• It is a source of vitamins C, B, and K; the fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage. It is also low in calories and high in calcium and magnesium, and it is a very good source of dietary fiber, folate, iron, potassium, copper and manganese.^[19]
• If unpasteurized and uncooked, sauerkraut also contains live lactobacilli and beneficial microbes and is rich in enzymes. The fiber and supply of probiotics improve digestion and promote the growth of healthy bowel flora, protecting against many diseases of the digestive tract.

• Sauerkraut has been used in Europe for centuries to treat stomach ulcers, and its effectiveness for soothing the digestive tract has been well established by numerous studies.

Artichoke (Green and Spiky)

Artichoke (Green and Spiky)

As vegetables go, the Artichoke is among the most fascinating visually. It is as beautiful as it is delightful to eat. You may be interested to know that the Artichoke is actually the bud of a plant from the thistle family and at full maturity, the plant grows to a width of about six feet and a height of three to four. If not harvested from the plant, the bud will eventually blossom into a beautiful, blue-violet flower, which is not edible.
The bud contains the Heart, the delightful, meaty core of the Artichoke, and is topped by a fuzzy center, or choke, which is surrounded by rows of petals, which protect the Artichoke Heart. With their tiny thorns, the Artichoke’s petals reveal their thistle heritage. The thorns aren’t a problem if handled carefully and they soften in cooking. Beware of Artichokes promoted as thorn less, they have smaller Hearts, less meat and their flavor is not as robust. When you prepare an Artichoke, you discard the center “choke” (except in baby Artichokes), but the base of the petals, the center of the stem and the entire Artichoke Heart are completely edible and easy to cook. That’s when all the fun begins!




Buying:

You’ll enhance the pleasure of eating Artichokes if you invest a few extra minutes in making your selection at the local produce section. Pick up the Artichokes and feel the weight. You’re searching for those that feel the heaviest and firmest. Now examine the exterior. You’re looking for Globes that have a healthy green color, compact center leaves and an overall look of freshness (not dehydrated). If you see Artichokes with a blotchy colored or white-blistered exterior appearance, be sure to try one. The appearance of these Artichokes is the result of exposure to colder temperatures and frost. Connoisseurs believe these “Frost-Kissed” Artichokes are more tender and have a flavorful, nutty zest.

KEEPING IT FRESH: CARE, STORAGE AND HANDLING OF ARTICHOKES

Before you get to the really fun stage of cooking and eating your Artichokes, you’ll want to make sure the Globes are in the freshest state possible. For refrigerated storage, slice a dime width off of the Artichoke stem, sprinkle the raw Artichoke stems with water and refrigerate them in an airtight plastic bag. It’s best to cook them within five to seven days after you buy them.

Cooked Artichokes should be cooled completely and covered before you put them in the refrigerator, where they can keep for up to a week. Artichokes are great for cooking the night before. Reheat in the oven or microwave before serving, stuffing, grilling or using as an ingredient in another dish.

Steps on Preparing the Artichoke:

Tapioca 

                     Last week I went into a Taiwanese Cafe and over half of their menu were pearl drinks. There are many ways people call a pearl drink, some call it bubble tea or Boba-milk tea. The tapioca pearls are also know as Boba in some cultures. Most bubble teasrecipes contain a tea base mixed/shaken with fruit or milk,to which chewy Tapioca balls and/or fruit jellies are often added.



      Tapioca is a starch extracted from Cassava root, native to the North Region of Brazil, but spread throughout the South American continent. The plant was carried by the Portuguese and Spanish explorers to most of the West Indies, and continents of Africa and Asia, including the Philippines and Taiwan. It is now cultivated worldwide.

To use pearls they must be soaked well before cooking, in order to rehydrate, absorbing water up to twice their volume. After rehydration , tapioca products become leathery and swollen. processed tapioca is usually white, but sticks and pearls may be colored. Since old times, the most common color applied to tapioca has been brown, but recently pastel colors have been available. Tapioca pearls are generally opaque when raw, but become translucent when cooked in boiling water.

Pearl tapioca is a common ingredient in Asian desserts such as falooda, kolak, sago soup, and in sweet drinks. Large pearls are prefered in drinks. These large pearls most often are brown not white(and traditionally are used in black and green tea drinks), but today pearls are available in a wide variety of pastel colors. So have fun and enjoy something new you never know you what you are going to like until you try.       
                                                       

Falooda

Exploring Matcha ( AKA. Green tea powder)

Exploring Matcha ( AKA. Green tea powder)

  Overview:

Matcha Jasmine Tea Latte

I’ve been getting asked about matcha a whole lot lately. Many dedicated coffee lovers are ditching java in favor of matcha. If you’re curious about this trendy beverage, here are some things you should know.

How to use:
Matcha literally means “powdered tea.” When you order traditional green tea, components from the leaves get infused into the hot water, then the leaves are discarded. With matcha, you’re drinking the actual leaves, which have been finely powdered and made into a solution, traditionally by mixing about a teaspoon of matcha powder with a third cup of hot water (heated to less than a boil), which is then whisked with a bamboo brush until it froths.


Unlike traditional green tea, matcha preparation involves covering the tea plants with shade cloths before they’re harvested. This triggers the growth of leaves with better flavor and texture, which are hand selected, steamed briefly to stop fermentation, then dried and aged in cold storage, which deepens the flavor. matcha leaves are then stone-ground into a fine powder.

Benefits:
Because matcha is made from high-quality tea, and the whole leaves are ingested, it’s a more potent source of nutrients than steeped green tea. In addition to providing small amounts of vitamins and minerals, matcha is rich in antioxidants called polyphenols, which have been tied to protection against heart disease and cancer, as well as better blood sugar regulation, blood pressure reduction, and anti-aging. Another polyphenol in matcha called EGCG has been shown in research to boost metabalisim, and slow or halt the growth of cancer cells.

One of the most unexpected health benefits of matcha tea, is that drinkers experience a boostbof energy throughoutbthe day. In one study, researchers had thought that this was from the caffine in matcha, but actually the combination of matcha's natural properties. Another recent study found that matcha even improved physical education by 24%.


Even if you are not facing a grueling workout, matcha can help you through the everyday marathon, whether it's that project due the next day to trying to do yoga matcha can help.

Green Tea Powder

lobster(Is it true that you can turn lobster red?)

lobster(Is it true that you can turn lobster red?)

   Need an excuse to indulge in a lobster dinner tonight? In the United States, June 15 is National Lobster Day, a time for savoring and paying tribute to one of America’s most beloved crustaceans, lobsters.

   Lobster recipes include Lobster Newberg and Lobster Thermidor. Lobster is used in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavor.
   Cooks boil or steam live lobsters. When a lobster is cooked, its shell's color will change from blue to orange. This is because the heat from cooking breaks down a protein called crustacyanin, which suppresses the orange hue of the chemical astaxanthin, which is also found in the shell.

   Caught lobsters are graded as new-shell, hard-shell or old-shell, and because lobsters which have recently shed their shells are the most delicate, there is an inverse relationship between the price of American lobster and its flavor. New-shell lobsters have paper-thin shells and a worse meat-to-shell ratio, but the meat is very sweet. However, the lobsters are so delicate that even transport to Boston almost kills them, making the market for new-shell lobsters strictly local to the fishing towns where they are offloaded. Hard-shell lobsters with firm shells, but with less sweet meat, can survive shipping to Boston, New York and even Los Angeles, so they command a higher price than new-shell lobsters. Meanwhile, old-shell lobsters, which have not shed since the previous season and have a coarser flavor, can be air-shipped anywhere in the world and arrive alive, making them the most expensive. One seafood guide notes that an eight-dollar lobster dinner at a restaurant overlooking fishing piers in Maine is consistently delicious, While "the eighty-dollar lobster in a three-star Paris restaurant is apart to be as much about presentation as flavor".