kurdish blog

[bijikurdistan]

Enjoy the flavors of sushi without the carbs! These low carb sushi rolls are made with cauliflower rice instead of traditional sushi rice, making them keto-friendly and delicious.

Ingredients: 4 sheets nori seaweed. 1/2 cauliflower, riced. 1 cucumber, julienned. 1 avocado, sliced. 4 ounces smoked salmon or crab meat. 2 tablespoons rice vinegar. 1 tablespoon soy sauce or tamari. 1 teaspoon sesame oil. 1/2 teaspoon wasabi paste optional. Pickled ginger and soy sauce, for serving.

Instructions: Rice the cauliflower and put it in a bowl. Add rice vinegar, soy sauce, and sesame oil. Put a piece of nori on a flat surface or a bamboo sushi mat. Cover the nori sheet with a thin layer of cauliflower rice. Along one edge of the nori sheet, put the cucumber, avocado, and smoked salmon or crab meat. Make a sushi roll out of the nori sheet by rolling it tightly around the bamboo sushi mat. Do it again with the rest of the ingredients. Use a sharp knife to cut the sushi rolls into small pieces that are easy to eat. If you want, you can serve it with soy sauce, pickled ginger, and wasabi paste.

Scott Romero

[bijikurdistan]

Enjoy this delicious vegetable linseed burger with barbecue sauce you made yourself. As a healthy and tasty alternative to the regular burger!

Ingredients: 200g grne oder braune Linsen. 1 Zwiebel, gewrfelt. 2 Knoblauchzehen, gehackt. 1 TL Kreuzkmmel. 1 TL Paprikapulver. Salz und Pfeffer nach Geschmack. 1 Ei. 100g Semmelbrsel. 4 Burger-Brtchen. 4 Bltter Eisbergsalat. 4 Tomatenscheiben. 4 Scheiben Cheddar-Kse. l zum Braten.

Instructions: Die Linsen in einem Topf mit Wasser kochen, bis sie weich sind, dann abtropfen lassen. In einer Pfanne Zwiebeln und Knoblauch in etwas l anbraten, bis sie weich sind. Die gekochten Linsen, Zwiebeln, Knoblauch, Kreuzkmmel, Paprikapulver, Salz und Pfeffer in eine Schssel geben und gut vermengen. Das Ei hinzufgen und alles gut vermischen. Dann die Semmelbrsel unterrhren. Die Mischung in 4 Burger-Patties formen und in einer Pfanne mit heiem l von beiden Seiten goldbraun braten. Die Burger-Brtchen leicht rsten. Auf jedes Brtchen ein Blatt Eisbergsalat legen, gefolgt von einem Linsen-Burger-Patty, einer Tomatenscheibe und einer Scheibe Cheddar-Kse. Die selbstgemachte Barbecuesauce auf die andere Hlfte der Burger-Brtchen verteilen und auf die Burger legen. Servieren und genieen!

Lance Ingram

[bijikurdistan]

For a low-carb version of pasta, make zucchini noodles and serve them with this hearty sausage and Parmesan skillet. A quick dinner that will fill you up that's great for busy weeknights.

Ingredients: 1 lb Italian sausage, casings removed. 2 medium zucchinis, spiralized. 1 can 14 oz diced tomatoes. 1/2 cup grated Parmesan cheese. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 tablespoons olive oil. Fresh basil leaves for garnish optional.

Instructions: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and saut until fragrant. Add Italian sausage, breaking it apart with a spatula, and cook until browned. Stir in diced tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes, allowing flavors to meld. Add spiralized zucchini to the skillet, tossing to combine with the sausage mixture. Cook for an additional 5-7 minutes until zucchini is tender but still has a bit of crunch. Sprinkle grated Parmesan cheese over the skillet, letting it melt into the dish. Garnish with fresh basil leaves if desired. Serve hot, and savor the deliciousness of this Sausage Parmesan Zucchini Pasta Skillet!

Erica

[bijikurdistan]

This California Caesar Salad is a new take on the old recipe that is vegan and gluten-free. It has crunchy cucumber, juicy cherry tomatoes, crisp romaine lettuce, and salty hemp seeds, all tossed in a creamy Caesar dressing made from cashews. It's a healthy and refreshing salad that's great for any event.

Ingredients: 1 head romaine lettuce, chopped. 1 cup cherry tomatoes, halved. 1/2 cup sliced cucumber. 1/4 cup sliced red onion. 1/4 cup hemp seeds. For the dressing:. 1/2 cup raw cashews, soaked for 4 hours or overnight. 1/4 cup water. 2 tablespoons lemon juice. 1 tablespoon nutritional yeast. 1 clove garlic. 1 teaspoon Dijon mustard. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper.

Instructions: Put romaine lettuce, cherry tomatoes, cucumber, red onion, and hemp seeds in a large bowl. Soak cashews in water, add lemon juice, nutritional yeast, garlic, Dijon mustard, sea salt, and black pepper. Blend the ingredients together in a blender. If you need to, add more water to get the consistency you want. Blend until smooth and creamy. Add the dressing to the salad and toss it around so that it's all covered. Serve right away and enjoy!

Gianna

[bijikurdistan]

A sweet and savory chicken dish made with apricot preserves, soy sauce, and Dijon mustard, cooked to perfection in the slow cooker.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup apricot preserves. 1/4 cup soy sauce. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1/2 teaspoon ground ginger. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. 2 tablespoons cornstarch. 2 tablespoons water. Sesame seeds and chopped green onions for garnish optional.

Instructions: Soy sauce, Dijon mustard, garlic, ginger, red pepper flakes, salt, and pepper should all be mixed together in a small bowl. Put chicken breasts in the crock pot. Spread the apricot mix on top of the chicken. When the chicken is done, cover it and cook on low for 4 to 6 hours or high for 2 to 3 hours. To make a slurry, mix cornstarch and water in a small bowl. During the last 30 minutes of cooking, stir the slurry into the slow cooker to make the sauce thicker. When the chicken is done and the sauce has thickened, serve it hot. If you want, you can top it with sesame seeds and chopped green onions.

Derek D

[bijikurdistan]

A hearty and comforting vegan take on the classic chicken and dumplings, made with dumplings made from chickpeas and a tasty vegetable broth. Great for cozy nights in or meals that make you feel better.

Ingredients: 1 cup chickpeas, cooked and mashed. 1 cup gluten-free all-purpose flour. 1/4 cup nutritional yeast. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon dried thyme. 1/2 teaspoon dried sage. Salt and pepper to taste. 4 cups vegetable broth. 2 carrots, chopped. 2 celery stalks, chopped. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 cup frozen peas. 1/4 cup chopped fresh parsley.

Instructions: Mix mashed chickpeas, gluten-free flour, nutritional yeast, garlic powder, onion powder, salt, pepper, dried thyme and sage, and nutritional yeast in a bowl. Mix until you get a dough. To make dumplings, roll the dough into little balls. Put away. Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook until the smell is nice. Add the celery and carrots and cook for a few minutes, until the vegetables get a little soft. Put in the vegetable broth and raise the heat. Slowly add the dumplings to the broth that is already simmering. Cover and cook for about 15 minutes, or until the dumplings are fully cooked. Add the chopped parsley and frozen peas and stir them in. Cook for another two to three minutes, until the peas are warm all the way through. If you think it needs it, add more salt and pepper. Enjoy while hot!

Gianna Taylor

[bijikurdistan]

Indulge in the delightful layers of pound cake, creamy vanilla yogurt, fresh berries, and crunchy granola in this delicious Pound Cake Parfait. It's a perfect treat for any occasion!

Ingredients: 1 pound cake, sliced. 2 cups vanilla yogurt. 1 cup fresh berries strawberries, blueberries, raspberries. 1/2 cup granola. Whipped cream for topping.

Instructions: Layer the bottom of serving glasses with pound cake slices. Add a spoonful of vanilla yogurt over the pound cake layer. Sprinkle a handful of fresh berries on top of the yogurt. Repeat the layers until the glass is filled, ending with a dollop of vanilla yogurt. Top with granola for added crunch. Finish with a generous swirl of whipped cream on top. Repeat the process for additional servings. Chill in the refrigerator for at least 30 minutes before serving. Serve cold and enjoy!

Martin T

[bijikurdistan]

This Orange Avocado Almond Salad is both healthy and refreshing. It has the perfect mix of tastes and textures. You can eat this for any meal because it is tasty and healthy thanks to the avocado, oranges, and almonds.

Ingredients: 2 ripe avocados, sliced. 3 oranges, peeled and segmented. 1/2 cup toasted almonds. 4 cups mixed greens. 1/4 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. Salt and pepper to taste.

Instructions: Mixed greens, orange segments, avocado slices, and red onion should all be put in a large salad bowl together. The salad should have the toasted almonds and cilantro on top of it. Add pepper and salt to taste. Gently toss the salad to mix all the ingredients together. Serve right away and enjoy!

Gia W

[bijikurdistan]

Indulge in the creamy richness of creme fraiche combined with the sweet, vibrant flavor of fresh strawberries in this delightful homemade ice cream.

Ingredients: 2 cups strawberries, hulled and chopped. 1 cup creme fraiche. 1 cup heavy cream. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Using a blender, blend the strawberries until they are smooth. Put the strawberry puree, creme fraiche, heavy cream, sugar, vanilla extract, and salt in a bowl. Mix everything together well. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Put the ice cream that has been churned into a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. When the ice cream is firm, put it in bowls or cones and serve. Have fun!

Anderson C

[bijikurdistan]

Indulge in the creamy goodness of a raspberry cheesecake in a refreshing smoothie form. This blend combines the tanginess of raspberries with the richness of cream cheese, creating a delightful treat.

Ingredients: 1 cup frozen raspberries. 1/2 cup Greek yogurt. 1/4 cup cream cheese. 1/2 cup milk. 2 tablespoons honey. 1 teaspoon vanilla extract. Graham cracker crumbs for garnish.

Instructions: In a blender, combine frozen raspberries, Greek yogurt, cream cheese, milk, honey, and vanilla extract. Blend until smooth and creamy. Pour into glasses. Garnish with graham cracker crumbs. Serve chilled and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Anthony

[bijikurdistan]

Tarte aux Fleurs de Pomme is a delightful French tart featuring thinly sliced apples arranged on a flaky puff pastry base, brushed with apricot jam and adorned with edible flowers. It's as beautiful as it is delicious, making it a perfect dessert for any occasion.

Ingredients: 1 sheet puff pastry. 4-5 apples, thinly sliced. 2 tablespoons apricot jam. 1 tablespoon water. Edible flowers for decoration.

Instructions: Preheat the oven to 200C 400F. Roll out the puff pastry and place it on a baking sheet lined with parchment paper. Arrange the thinly sliced apples on top of the puff pastry, leaving a border around the edges. In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Brush the melted apricot jam over the arranged apples. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the apples are tender. Once baked, allow the tart to cool slightly before decorating with edible flowers. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Ashlee Dyer

[bijikurdistan]

A hearty and comforting soup that tastes like a classic cheeseburger and is easy to make in a slow cooker.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 4 cups beef broth. 4 cups diced potatoes. 1 can 14.5 oz diced tomatoes. 1 cup shredded cheddar cheese. 1/2 cup heavy cream. Salt and pepper to taste.

Instructions: Fry the ground beef with the onion and garlic in a pan until it's fully cooked. Move the beef mixture that has been cooked to a slow cooker. To the slow cooker, add beef broth, diced potatoes, and diced tomatoes. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. Cover and cook until the potatoes are soft. Shred the cheddar cheese and add the heavy cream. Add pepper and salt to taste. Add another 10 to 15 minutes of cooking time until the cheese melts and the soup is hot all the way through. Serve hot, and if you want, top with more shredded cheese.

Prep Time: 15 minutes

Cook Time: 360 minutes

Ivy Peck

[bijikurdistan]

These Special Greek Turkey Burgers are a flavorful and healthy twist on a classic burger. Made with lean ground turkey and Mediterranean-inspired ingredients like feta cheese and oregano, these burgers are bursting with flavor. They come with only 4 Weight Watchers Smart Points, making them a guilt-free option for a delicious meal.

Ingredients: 1 lb ground turkey. 1/2 cup diced red onion. 1/4 cup chopped fresh parsley. 1/4 cup crumbled feta cheese. 2 cloves garlic, minced. 1 tsp dried oregano. 1/2 tsp ground cumin. 1/4 tsp salt. 1/4 tsp black pepper. 4 whole wheat burger buns. Lettuce, tomato, and cucumber slices for garnish.

Instructions: Diced red onion, chopped fresh parsley, crumbled feta cheese, minced garlic, dried oregano, ground cumin, salt, and black pepper should all be mixed together in a bowl. Thoroughly mix the ingredients together until they are well blended. Split the mixture in half and shape each half into a burger patty. Set a grill or grill pan over medium-high heat to get it hot. They should be cooked all the way through and have nice grill marks after 5 to 6 minutes on each side. Put the whole wheat burger buns on the grill and toast them for one minute, or until they get a little brown. Put slices of lettuce, tomato, and cucumber on the bottom bun of each burger, and then put a turkey burger patty on top of them. Your Special Greek Turkey Burgers will taste great when they're hot.

Prep Time: 15 minutes

Cook Time: 12 minutes

Jenna

[bijikurdistan]

Roasted butternut squash marinated in sriracha sauce is mixed with black beans, corn, and a variety of fresh toppings in these spicy and tasty tacos. They taste great and are a fun change from regular tacos!

Ingredients: 1 medium butternut squash, peeled, seeded, and diced. 2 tablespoons olive oil. 2 tablespoons sriracha sauce. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 red onion, finely chopped. 1/2 cup fresh cilantro, chopped. 8 small tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. Sour cream and lime wedges for serving.

Instructions: Preheat your oven to 425F 220C. In a bowl, combine olive oil, sriracha sauce, cumin, chili powder, salt, and pepper. Mix well. Add the diced butternut squash to the bowl and toss until it's coated with the sriracha marinade. Spread the marinated butternut squash on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized, stirring once halfway through. While the butternut squash is roasting, heat the black beans and corn in a saucepan over medium heat until heated through. Warm the tortillas according to the package instructions. To assemble the tacos, place a spoonful of the black bean and corn mixture on each tortilla. Top with roasted sriracha butternut squash, chopped red onion, cilantro, shredded lettuce, diced tomatoes, and cheddar cheese. Drizzle with sour cream and serve with lime wedges for squeezing over the tacos. Enjoy your Sriracha Marinated Butternut Squash and Black Bean Tacos!

Prep Time: 15 minutes

Cook Time: 25 minutes

Mya

[bijikurdistan]

This recipe for Slow Cooker Paprika Chicken makes a tasty one-pot meal that's great for busy weeknights. Paprika and other spices are mixed into the chicken and cooked slowly. This gives the chicken a rich flavor. For a healthy and filling dinner, serve it over fluffy rice with sauted green beans.

Ingredients: 4 boneless, skinless chicken breasts. 2 teaspoons paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 cup chicken broth. 1 cup long-grain white rice. 1 pound fresh green beans, trimmed. 2 tablespoons olive oil.

Instructions: Put garlic powder, onion powder, salt, and black pepper in a small bowl and mix them together. Spread the spice mix out on the chicken breasts. Season the chicken breasts and put them in the slow cooker. Cover the chicken with chicken broth. Turn the heat to low and cover. Cook for 6 to 7 hours or 3 to 4 hours on high, until the chicken is soft and cooked all the way through. Follow the directions on the package to cook the rice about 30 minutes before you serve it. Warm up the olive oil in a big pan over medium-low heat. Add the green beans that have been trimmed and cook for 5 to 7 minutes, until they are crisp-tender. Set the paprika chicken from the slow cooker on top of cooked rice. Serve with sauted green beans on the side.

Prep Time: 15 minutes

Cook Time: 360 minutes

Avery B

[bijikurdistan]

A delightful and vibrant soup featuring the rich flavors of roasted red peppers, complemented by the creamy texture of coconut milk. Perfect for savoring on warm summer days.

Ingredients: 4 large red bell peppers, roasted and peeled. 1 medium onion, chopped. 2 cloves garlic, minced. 1 medium potato, peeled and diced. 4 cups vegetable broth. 1 cup coconut milk. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. On a baking sheet, put the red bell peppers. Roast them for 25 to 30 minutes, or until the skin is charred and blistered. Take the peppers out of the oven and put them in a bowl. Take a piece of plastic wrap and put it over them. Take off the peppers' charred skin, take out the seeds, and cut them up into small pieces. Put olive oil in a big pot and heat it over medium-low heat. Put in the chopped garlic and onions, and cook until the onions are soft. Slice up some potatoes and roast some red peppers and add them to the pot. Mix well. Add the vegetable broth and bring the whole thing to a boil. Turn down the heat and let it simmer for 15 to 20 minutes, or until the potatoes are soft. Blend the soup until it's smooth with an immersion blender. Add the coconut milk and season with pepper and salt to taste. Let it cook for five more minutes. Hot roasted red pepper soup should be served with fresh basil leaves on top. On hot summer days, enjoy your cool soup!

Prep Time: 30 minutes

Cook Time: 30 minutes

Belinda

[bijikurdistan]

Enjoy the rich flavors of the red wine chocolate bundt cake and the luxurious mascarpone whipped cream in this delightful parfait. A great treat for people who like chocolate and wine!

Ingredients: 1 slice Red Wine Chocolate Bundt Cake. 1 cup Mascarpone Whipped Cream. 1 tablespoon chocolate shavings for garnish.

Instructions: In a parfait glass, crumble or cube the Red Wine Chocolate Bundt Cake slice. Layer a spoonful of Mascarpone Whipped Cream over the cake layer. Repeat the layers until the glass is filled, ending with a dollop of Mascarpone Whipped Cream on top. Garnish with chocolate shavings. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

Alexis O