Tag: dill
Beef Stroganoff
- 2 tablespoons extra virgin olive oil
- 1 pound cremini mushrooms, sliced
- 3 garlic cloves, minced
- Salt
- 1 pound tri-tip roast, sliced against the grain into small pieces
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons extra virgin olive oil
- ¼ cup light red wine like a pinot noir or white wine
- 1 medium white onion, sliced thin
- 1 tablespoon all purpose flour
- 1 teaspoon tomato paste
- 1 cup beef or chicken broth
- ¼ cup crème fraiche
- Salt
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- ¼ cup parsley, chopped
In a large frying pan, heat the two tablespoons olive oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes. Saute till the excess moisture evaporates and the mushrooms begin to turn golden brown. Add garlic and salt. Saute for another 3 to 4 minutes and take out of the pan and keep aside.
Reheat the pan with one tablespoon olive oil and brown the beef pieces in two batches on high heat using the remaining olive oil for the next batch. Saute on both sides for a minute or two. Take the pieces out of the pan and keep aside.
Reheat the pan with two tablespoons olive oil. Add the onions and sauté on a medium heat for 3 to 4 minutes till the onions are soft and translucent. Add the tomato paste and flour. Saute for a minute. Add the wine, scraping off all the bits from the bottom of the pan. Add the beef or chicken broth and whisk the liquid in making sure no lumps are formed. Add the mushrooms and beef pieces into the pan. Mix well and add the crème fraiche. Taste for seasonings and add salt in necessary. Garnish with dill and parsley.
Serve on top of a garlic toast.
Matzoh Ball Soup With Dill
- 3-4 pounds whole chicken, the breast taken apart
- 1 large onion, cut into half
- 3 carrots, sliced
- 4 garlic cloves, with skin on
- 1 cup dill
In a large stockpot, add the chicken pieces, onion, carrots, garlic cloves and dill and cover it with about 4 quarts of water. Bring to a boil, reduce heat, and simmer removing the foam off the top periodically. Take the breast pieces out after about 15 minutes. Cook the rest on a simmer for 2 hours.
Cool the broth off and take the chicken pieces out. Shred the breast pieces including the rest and keep aside to add to the soup right before serving.
Strain the broth and smash all the vegetables with the back of a ladle and strain as well. Taste the broth and add salt if needed.
Matzoh Balls
- 1 packet Manischewitz Matzo Ball Mix
Follow the recipe to make the matzoh balls. Also add the following:
- 1 small shallot, grated
- 1 garlic clove, grated
- 2 tablespoons dill, chopped fine
Mix the shallot, garlic and dill into the matzoh ball mix and cook according to the directions.
Soup
- 2 carrots sliced in rounds
- 2 teaspoons dill, chopped
- 1 cup shredded chicken
Bring the broth to a boil and add the carrots and chicken.
Add the cooked matzoh balls to the broth and taste for seasonings. Add the dill right before serving.
Summer Barbecue Side Dish Recipe: Herbed Potato Salad
- 2 pounds red skin potatoes
- 2-3 large eggs
- 1 cup mayonnaise
- 2 tablespoons sriracha sauce
- Juice of one lemon
- 2 teaspoons salt
- 1 cup cilantro, chopped
- ½ cup dill, chopped
- ¼ cup chives, chopped
- 5 green onions, chopped
In a large and deep saucepan, add the potatoes and water. Bring to a boil and simmer for 15-20 minutes, or till the potatoes are fork tender. Peel and cool; cut into half inch pieces.
In a small pan, add the eggs and water. Bring to a boil. Cover and turn the heat off. Let the eggs sit for 10 minutes. Take out of water, let cool and cut into half inch pieces.
In a large bowl, add the mayonnaise, sriracha sauce, lemon juice and salt. Mix well and add the chopped cilantro, dill, chives and green onions. Mix well and add the potatoes and eggs. Mix well and check for seasonings.
Spring Onion Cheese Burgers
We love, love burgers and this is a delicious one with yummy flavors of green onions and lots of herbs!
- 1 pound grass fed ground beef
- 3 green onions, chopped
- ½ cup parsley, chopped
- ¼ cup dill, chopped
- ¼ cup mint, chopped
- 1 egg, beaten
- 1 teaspoon salt
Place the herbs and green onions in a food processor. Process till smooth. Take out and transfer to a mixing bowl. Add the meat, egg and salt. Mix well and form 4 to 5 patties. Grill and top with cheese and serve on toasted buns.
Paneer Cheese Burgers with Cilantro Mayo
So, these are perfect for Meatless Mondays! I’ve been meaning to try vegetarian burgers and paneer (Indian cheese) is the perfect thing to use. I grated the cheese and added a lot of yummy flavorings, including, cilantro, mint and dill! So, go get paneer (usually at Whole Foods) or definitely at the Indian store and try these!
- 1 pound paneer, grated
- 2 eggs, beaten
- ½ cup cilantro, chopped
- ¼ cup dill, chopped
- ¼ cup mint, chopped
- 3 green onions, chopped
- 3 garlic cloves,
- 1 cup grilled or regular frozen corn, chopped
- 1 to 2 teaspoons salt
- 1 teaspoon garam masala
- Mix all the ingredients together and refrigerate it for an hour. Form 6 patties and keep aside.
- 1 tablespoon butter
- 2 tablespoons olive oil
- 6 slices cheddar cheese
Heat a large frying pan with the butter and olive oil. Brown the patties on both side on medium heat for 4 to 5 minutes each. Place sliced cheese, cover with foil for a minute or two and serve on buns with slices of tomato, arugula and cilantro mayo.
Cilantro Mayonnaise
- ¼ cup mayonnaise
- ¼ cup plain yogurt
- Juice of half a lime
- 1 teaspoon salt
- 1 teaspoon garam masala
- ¼ cup cilantro, chopped
Mix all the ingredients together and serve on buns with the burgers.
Turkish Style Kebabs with Yogurt Sauce
One of our best vacations was in Istanbul- the food was out of this world.. These kebabs remind me of the amazing trip…
- 1 cup panko breadcrumbs
- ½ cup milk
Soak the breadcrumbs in the milk for about 10 minutes and keep aside.
- 1 pound ground pork, beef or dark meat turkey
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon ground allspice
- 1 teaspoon sumac
- 1 teaspoon dried mint
- 4 garlic cloves, chopped
- 1 egg, beaten
- ½ cup fresh parsley, chopped
- 2 tablespoons olive oil
Transfer the soaked breadcrumbs, ground meat, salt, cumin, all spice, sumac, dried mint, garlic, egg and parsley to a large food processor. Process till a smooth mixture is achieved. Take out and let the mixture marinate for at least 2 to 3 hours. Form into meatballs or kebabs, about ¼ cup of mixture for each kebab. Heat a frying pan with the oil and cook the kebabs on a medium heat, turning every 2 to 3 minutes until all sides are brown. Cook till the kebabs are cooked through- about 10 to 15 minutes. Serve with yogurt sauce.
Yogurt Sauce
- 1 cup full fat yogurt, whisked
- 2 teaspoons salt
- 1 teaspoon dried mint
- ¼ cup fresh dill, chopped
- Juice of half a lemon
Mix all the ingredients including the yogurt in a bowl. Serve with the kebabs.
Grilled Shrimp with Dill and Tzatziki Sauce
This is my nod to our delicious trip to Greece a couple of summers ago. All the flavors I loved and enjoyed are in this delicious dish. Perfect dish for a summer evening with a glass of Rose!!
- 1 pound fresh shrimp, cleaned and deveined
- 1 tablespoon extra virgin olive oil
- ¼ cup fresh dill, chopped
- 1 teaspoon dried oregano, crushed
- Zest of one lemon, save the lemon for juicing a bit later
- 3 garlic cloves, grated
- Salt
Marinate the shrimp with the olive, dill, oregano, lemon zest, garlic and salt for at least 2 to 3 hours. Half an hour before grilling, juice the lemon into the shrimp. Skewer the shrimp and grill until just done.
Tzatziki Sauce
- ½ cup Greek yogurt
- ¼ cup grated cucumber, excess water squeezed out (between your palm)
- 2 garlic cloves, grated
- Juice of half a lemon
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh dill, chopped
Mix all the ingredients together, taste for seasonings and let it sit for half an hour.
Serve with freshly grilled pita and shrimp.