February 2013 - Delights Of Culinaria

Chicken Chahohbili with Garbanzo Beans

February 25, 2013 · by Delightsofculinaria · 4 Comments

Chahohbili is very flavorful and aromatic Georgian dish that could be referred to chicken ragu or stew with lots of garlic and cilantro.Back in those days they used to make dish from Pheasant,but chicken is more popular nowadays.Most of the time, it’s prepared from whole cut up chicken pieces,that’s how my mom always prepared for us.We would eat the meat then dip bread in the yummy sauce that’s leftover.For me it’s kind of too messy,so I came up with just using chicken breast cut in to pieces and since I love garbanzo beans, I decided to throw them in.This time I served it with quinoa, but it can be served with any side of your choice or just by itself with bread.

Ingredients:
2-3 chicken breasts cut in to strips
14.5 ozs. fire roasted or regular canned tomatoes crushed
1 onion chopped
10 cloves garlic crushed
1 cup cilantro chopped
1/2 cup fresh dill chopped
1/2 cup fresh parsley chopped
1 cup water
4 tbsp oil
4 0zs. canned or cooked garbanzo beans - optional
salt and pepper to taste.

Directions:
Heat a large skillet or a saute pan on medium heat (I like to use cast iron skillet for this).
Add oil.


Throw in chicken.Saute until its well browned.


Add the onions to the chicken. Continue to cook until onions are soft and golden in color.

Add tomatoes.Continue to cook for 3-4 minutes.

Throw in cilantro,parsley,dill and garlic.


Add water and garbanzo beans(optional). Simmer for 15 minutes.

Serve over rice,potatoes,quinoa,couscous,or any other side or bread.

Filed Under: chicken, Dinner, easy recipes, Georgian, healthy, lunch, meat, simple ·

Chopped Salad with Creamy Lemon Basil Dressing

February 20, 2013 · by Delightsofculinaria · 6 Comments

This salad is my favorite. It’s loaded with almost all the ingredients that I like. And the dressing is aromatic,refreshing and so delicious.You can make this salad as a main course by adding some chicken and double the ingredients for a bigger crowd.

Ingredients:
serves 4-6 people

1/2 iceberg lettuce chopped
2 cups spinach chopped
2 cups mixed greens chopped
3/4 cup grape or cherry tomatoes quarted
1-2 strips bacon,baked and crumbled ( I used uncured applewood smoked bacon)
2 hard boiled eggs cut into strips
3 ozs. green or black olives quarted ( I used green)

2-3 basil leaves thinly sliced
glazed nuts ( pecan or walnut)
crumbled blue cheese or feta
crispy onion pieces
avocado (optional)
croutons (optional)
cooked,grilled or baked chicken (optional)

Dressing:
1 1/2 tbsp. basil chopped
3 tbsp.sour cream
3 tbsp. mayonaise
2 tbsp. lemon juice
salt to taste
fresh ground black pepper ( more the better)

Mix all the ingredients for dressing in a blender until smooth and creamy.

Directions:
Toss all the ingredients for the salad except onions with some dressing(not all).Sprinkle onions on top of the salad and serve.

Filed Under: cheese, easy recipes, gourmet, healthy, lunch, Main course, meat, Salad, simple, simple recipes ·

Eclairs-Эклеры

February 18, 2013 · by Delightsofculinaria · 4 Comments

Eclairs are oblong or round french pastry made from pate choux that can be filled with variety of creams or custards.Sometimes they can be called cream puffs,profiteroles or “Zavarniye” in Russian.However they called, they are very delicate and beautiful dessert. For this particular recipe I used sweetened whipped cream for the filling.For the topping you can use chocolate glaze, sugar glaze or just plain dusted powdered sugar.

Ingredients:
1 cup flour
1 cup water
1/4 teaspoon salt
7 tbsp. butter
4 eggs

Whipped cream:
1 1/2 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon pure vanilla

or
1 cup heavy whipping cream
4 ozs. mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract

Sugar glaze:
1/2 cup powdered sugar
2 tablespoons milk( add a little more if needed)

Directions:
Preheat oven to 400 degrees.


In a large sauce pan,combine water,butter, and salt.

Bring to slight boil.


Remove from heat and add flour.Mix well until the dough forms into a ball and doesn’t stick to the sides of the saucepan.

Let dough cool down for about 10 minutes,then beat in eggs one at a time.

Spoon or pipe the dough on lined baking sheet.

Bake for 15 minutes on 400 then reduce to 350 and continue baking for another 15-20 minutes.Very important not to open the oven.

Remove from oven and let them cool.

Cream:
Add all the ingredients to a mixing bowl. Using a hand or stand mixer whip the cream until stiff peaks form. Same procedure with using mascarpone.

Split pastry in half and fill or pipe with whipped cream.
Glaze or sift powdered sugar on the top of eclairs.

Filed Under: Dessert, french, russian, tea time ·

Rice and Bean Stuffed Peppers with Basil cream sauce

February 11, 2013 · by Delightsofculinaria · 1 Comment

Stuffed Peppers is a dish that can be very versatile.This recipe is perfect for vegetarians, as well as for meat lovers, just add meat(preferably chicken).Ingredients for filling:
2 cups brown or white rice
1 can Northern beans
2 cups baby spinach chopped
3 garlic cloves chopped
2 tbsp. sun dried tomatoes
1 tbsp. fresh basil chopped
2 tbsp. parsley chopped
1 cup vegetable or chicken broth
3 tbsp. crumbled feta cheese
2-3 tbsp. Parmesan cheese
1/4 cup olive oil
salt and freshly ground black pepper
6-8 bell peppers sliced in half and seeds removed
1 1/2 cups grated mozzarella cheese
boiling hot water

Sauce:

Adapted from Giada De Laurentiis

5-6 basil leaves chopped
1/2 cup (about 4oz.) creme fraiche
3 tbsp. extra-virgin olive oil
1 tbsp. water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 tsp. sugar
1/4 tsp. salt,plus extra as needed
1/4 tsp.freshly ground pepper

Directions:
Cook rice.

Place peppers in a large pot and cover with boiling hot water. Let stand for about 5 minutes then remove from water.

In a large mixing bowl combine rice,beans,spinach, feta cheese,Parmesan cheese,sun dried tomatoes,olive oil,garlic,parsley,basil,and broth.Season with salt and pepper.

Stuff peppers with rice and bean filling and put them in a deep baking dish.

Fill the baking dish with about 3/4-inch water or broth.

Bake for 30 min. in a 400 degree oven.

Sprinkle mozzarella cheese and bake for another 3-5 minutes or until cheese is melted.

Sauce:
In a blender, combine all ingredients and blend until smooth.Adjust the seasoning with salt and pepper to taste.

Arrange peppers on serving plates. Spoon the sauce on the peppers and serve.

Filed Under: cheese, chicken, Dinner, healthy, lunch, Main course, rice, sauce, vegetarian ·