Sup Jagung

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Untuk menu makan malam, Anda tentu tak ingin makanan yang terlalu berat, kan? Karena itu kami pilihkan Sup Jagung untuk Anda. 

Anda butuh 
3 sdm minyak zaitun
1 buah bawang Bombay, cincang kasar
1 buah jalapeño, cincang kasar
1 sdt garam
¼ sdt lada hitam
1 buah kentang berukuran besar (Yukon), kupas dan potong-potong
750 ml kaldu ayam
3 buah jagung segar berukuran sedang, sisir dagingnya
2 batang cilantro, cincang
2 buah sosis sapi Bratwurst, iris tipis dan tumis sebentar

Cara Membuat 

1. Masukkan potongan kentang, air dan kaldu ke dalam panci berukuran sedang. Masak hingga kentang terasa lembut, lalu angkat kentang. Tumbuk kentang hingga halus. Sisihkan.
2. Panaskan minyak zaitun. Masukkan bawang Bombay, jalapeño, garam dan lada hingga Bombay berwarna coklat keemasan – kurang lebih 5 menit. Lalu masukkan ke dalam panci berisi air kaldu.
3. Masukkan jagung dan kentang tumbuk. Aduk hingga seluruh bahan tercampur rata. Lalu masukkan perasan air lemon, garam dan cilantro. Angkat dan hidangkan dengan irisan sosis.

Hasil: 4 porsi 

Omelet Sosis dan Sayuran

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Sajiah nikmat dan sehat sebagai alternatif menu sarapan. 

Bahan:
100 ml putih telur, kocok lepas
½ sdt garam
1 sdt lada halus
4 sosis
100 g brokoli, potong-potong dan blansir
1 wortel, iris sesuai selera dan blansir
200 g baby potato, kukus
1 sdm butter
1 sdm peterseli, cincang

Cara membuat:

1. Masukkan garam dan lada ke dalam putih telur kocok. Aduk hingga rata. Panaskan pan persegi. Tuang adonan telur sedikit demi sedikit hingga membentuk dadar lalu gulung dan tahan. Tuang kembali adonan telur. Letakkan sosis di bagian tengah. Gulung kembali dadar telur. Lakukan hal ini hingga semua adonan dan sosis habis.
2. Sayuran pelengkap: Tumis brokoli, wortel dan kentang dengan butter. Taburi peterseli. Aduk hingga rata.
3. Sajikan omelet dengan sayuran.

sumber : menshealth.com

Ayam Isi Avokat, Tomat dan Saus Salsa

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Avokat dibalik daging ayam akan menjadi kejutan lezat!

Bahan: 
500 g fillet ayam, memarkan hingga melebar
1 sdt lada halus
1 sdt garam
1 sdm oregano segar, cincang kasar
1 sdm rosemary/thyme segar, cincang 
2 buah avokat, kupas iris memanjang
4  buah sosis
50 ml minyak zaitun

Saus salsa:
200 g buah daging buah avokat, cincang kasar
5 buah cabe jalapeño, cincang kasar
3 buah tomat hijau, cincang kasar
2 batang daun ketumbar, cincang kasar
50 g nanas manis, cincang kasar
100 ml saus Thailand
1 sdm gula pasir
1 sdt garam
2 sdm air jeruk lemon

Cara membuat:

1. Lumuri fillet ayam dengan lada, garam, oregano, rosemary ratakan dikedua sisi hingga rata. Isi dengan irisan avokat dan sosis utuh lalu lipat dan rapatkan dengan menggunakan tusuk gigi. Letakkan ayam dalam wadah tahan panas dan perciki dengan minyak zaitun. Panggang hingga kedua sisi matang.
2. Saus Salsa: Campur semua bahan aduk hingga tercampur rata, sajikan bersama ayam isi.

sumber : menshealth.co.id

Spicy Beef Laab Salad

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Pemenang Top Chef dan pakar masakan Thailand modern Harold Dieterle, menggunakan trik khusus untuk mengurangi dampak terbakar akibat mengonsumsi cabe lewat hidangan ini. Dia mengeluarkan biji cabe untuk mereduksi rasa ‘panas’ dan memasangkan hidangan daging pedas dengan air perasan jeruk nipis dan bumbu segar yang memberikan efek dingin. Langkah ini dilakukan untuk membuat rasa cabe tetap terasa dalam hidangan, tapi tak memberikan rasa terbakar pada pengonsumsinya.

Anda butuh:
1 sdm minyak sayur atau canola
450 gr daging sapi
1 siung bawang merah, cincang halus
2 siung bawang putih, cincang halus
2 sdt jahe cincang halus
1 batang serai, memarkan
1 buah cabe rawit, buang biji dan cincang halus
1-2 buah cabe merah
½ cangkir buncis
1½ cangkir cincangan daun basil, mint, dan atau ketumbar
2 sdm kecap ikan
2 sdm air perasan jeruk nipis
Selada romaine
sumber : menshealth.co.id
Cara mengolah: 

1. Panaskan minyak di wajan di atas panas tinggi hingga mulai berasap. Masukkan daging dan masak, aduk sesekali hingga warnanya tak lagi merah muda. Tiriskan lemaknya dan kemudian kembalikan daging ke wajan.
2. Tambahkan bawang merah, bawang putih, jahe, cabe rawit, dan separuh bagian cabe merah. Masak, aduk sesekali, sekitar 1 menit. Tambahkan buncis, masak lagi, aduk sesekali, sekitar 1 menit. Masukkan bumbu lain, kecap ikan, dan air perasan jeruk nipis. Rasakan tingkat kepedasannya dan tambahkan sisa cabe merah jika Anda menginginkan.
3. Tempatkan selada romaine di piring. Letakkan laab di atasnya. Sajikan untukk 4 porsi.

Eggplant Parmesan Burgers

Eggplant Parmesan Burgers
adapted from Eats Well with Others
makes 4 burgers

• 1 1/2 - 2 lbs eggplant (1 large or 2 smaller eggplants)
• 3 Tbs olive oil, divided
• kosher salt and freshly ground black pepper
• 1 cup panko bread crumbs
• 1/4  cup Parmesan cheese
• 2 Tbs minced fresh parsley
• 2 Tbs minced fresh basil, plus more for serving
• 2 cloves of garlic, minced
• pinch of red pepper flakes
• 1 egg, lightly beaten
• about 1/4 cup marinara sauce
• mozzarella cheese, sliced
• 4 hamburger buns, sliced in half
• 1 Tbs butter, softened
• garlic powder

Preheat the broiler and line a rimmed baking sheet with foil.  Spray lightly with cooking spray.

Peel the eggplant, then slice into 1/2-inch rounds.  Arrange in a single layer on the prepared baking sheet, then brush with 1 tablespoon of the oil, being sure to flip the eggplant rounds and oil both sides.  Season generously with salt and pepper.

Place in the oven and watching closely, broil the eggplant, turning once, until golden-brown, about 7 to 10 minutes.  Watch it very closely though, as broilers do vary quite a bit, and your eggplant can go from golden-brown to charred very quickly.

Remove from the oven.

Allow the eggplant to cool slightly, roughly chop, then transfer to a food processor.  Add the panko, Parmesan cheese, parsley, basil, garlic, red pepper flakes, and the egg.  Pulse several times, until the mixture is evenly mixed.

Form the mixture into four patties.  Transfer to the refrigerator and allow to chill for at least 30 minutes, or up to several hours.

When ready to cook, preheat the oven to 350 degrees and heat an (oven safe) nonstick skillet with 3 tablespoons of oil over medium  heat.  Carefully transfer the eggplant patties to the pan, and cook 2 minutes, per side, flipping them very gently.  Top each burger with about 1 tablespoon of marinara sauce and a slice of mozzarella, then transfer the skillet to the oven.

Bake until the cheese is melted and the marinara is heated through, 3-4 minutes.  Sprinkle with freshly chopped basil.

Meanwhile, spread the butter on the cut-side of the buns, and sprinkle with garlic powder.  Arrange them in a single layer, cut side-up, on a baking sheet.  When the burgers are finished cooking, transfer the buns to the oven and toast until the butter is melted and the bread is lightly toasted.

Serve the eggplant burgers on toasted burger buns.

Mushroom Risotto

Mushroom Risotto

1/2 ounce dried porcini mushrooms
1/2 ounce dried matsutake mushrooms
1 cup boiling water
1 Tbsp butter
1 Tbsp olive oil
3 shallots, minced
4 ounces shiitake mushrooms, sliced
6 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 teaspoon thyme, minced
1 1/2 cups arborio rice
1 cup white wine
6 cups chicken or vegetable stock (warm)
1 tablespoon butter
1/2 cup Parmesan cheese (grated)
salt & pepper to taste
2 Tbsp parsley, chopped

Cover the dried porcini mushrooms in the boiling water and let sit 30 minutes. Strain through a coffee strainer to remove and grit, reserving the soaking liquid. Pour reserved liquid into chicken stock warming on stove. Roughly chop the dried mushrooms and set aside.

Melt the butter and olive oil in a pan over medium heat. Add the shallots and saute until tender, about 3 minutes. Add the fresh mushrooms and saute until they turn tender and have released their liquids and are starting to brown, about 10 minutes. Add the garlic and thyme and saute until fragrant, about a minute longer. Add chopped dried mushrooms and toss to combine. Remove the mushroom mixture to a bowl and set aside.

Add the rice to the hot pan and toast until it starts to turn translucent, about 1-3 minutes. Add the white wine to deglaze the bottom of the pan, stirring with a wooden spoon until the wine has been soaked up by the rice.

Add the warm stock to the sauce pan 1 cup at a time while stirring constantly, until most of the liquid is absorbed. Repeat process until you’ve used all the stock and the rice is nice and tender to the bite.

Add the butter and Parmesan and stir until it’s combined. Season to taste with salt and pepper. Garnish with fresh chopped parsley just before serving.

Source: adapted from Back to Basics by Ina Garten

Greek Salad

Greek Salad

2 cups romaine lettuce, washed and roughly chopped
2 cups mixed baby greens, rinsed
1 green bell pepper
1/2 red onion, thinly sliced
1 cup cherry tomatoes, halved
1 cucumber, peeled and sliced
1/2 cup Creamy Feta Vinaigrette (or your favorite Greek salad dressing)
1/2 cup pitted kalamata olives
1/2 cup feta cheese, crumbled
8 whole pepperocini peppers

Roast the pepper over an open flame on a gas grill, or roast it in the broiler until the skin is nice and blistered on the outside – about 4 minutes per side. Once charred, place in a small bowl and cover with plastic wrap for 10 minutes. This “steams” the pepper, and make the skin easier to peel off. Once cooled enough to touch, peel as much as the skin off as you can. Roughly chop the pepper into bite-sized pieces.

Combine the lettuces, roasted pepper, onion, tomatoes, cucumber, and salad dressing in a large bowl. Toss to combine.

Sprinkle kalamata olives and crumbled feta cheese on top of the salad before serving. Garnish with pepperocini peppers.

Homemade Ricotta Cheese

Homemade Ricotta Cheese

2 1/2 Tbsp. lemon juice
2 Tbsp. distilled white vinegar, plus more as needed
2 quarts (half gallon) pasteurized whole milk
1 tsp. kosher salt

Combine the milk and salt in a medium saucepan over medium-high heat. Continue to heat, stirring occasionally, until the milk registers 185 F on an instant-read thermometer.

While the milk is heating, prepare a colander and line with a double layer of cheesecloth for straining the ricotta.

Once the milk has reached 185 F, remove from the heat. Stir in the lemon juice and vinegar. The mixture will begin to curdle quickly. Stir just enough to evenly distribute the acids. Let rest 10 minutes.

When the mixture is adequately curdled, it will have separated into white curds and translucent yellow whey. Gently stir to ensure that this has occurred. If there is still milky whey in the in the pot after 10 minutes, add in more vinegar 1 tablespoon at a time and let sit 2-3 minutes more until the curds separate.

Very carefully pour the mixture into the prepared colander. Let drain about 15 minutes. Transfer the strained curds to a bowl, cover, and refrigerate. Store up to 5 days. Makes about 2 cups ricotta.

Source: adapted from The America’s Test Kitchen DIY Cookbook via Annie’s Eats

Singapore Mei Fun

Singapore Mei Fun

12 oz rice noodles
2 Tbsp vegetable oil
4 eggs, beaten
2 tsp grated ginger
2 cloves garlic, minced
1 1/2 cup shredded carrot
1 red bell pepper, thinly sliced
1 1/2 cup green cabbage, shredded
1 1/2 cup red cabbage, shredded
1 cup leftover pork, chicken or beef – sliced (optional)
1 1/2 cup bean sprouts
4 scallions, sliced

For the sauce:
1 Tbsp hot curry powder (or your favorite curry powder)
1 tsp ground tumeric
1 tsp paprika
1/2 tsp crushed red chili flakes
1/4 cup soy sauce
3 tsp sesame oil
1 Tbsp lemon juice
1 Tbsp rice wine vinegar
1 Tbsp Sriracha
1 tsp grated ginger
2 cloves garlic, minced

Soak the noodles according to the package instructions (Usually soak in hot water for 15 minutes). Drain well and set aside in the colander.

Combine all the sauce ingredients in a medium bowl, stir to combine.

Heat 1 Tbsp oil in wok over medium-high heat. Add the eggs and cook, stirring constantly, until the eggs are cooked and scrambled. Remove to a small bowl and set aside.

Add remaining oil to the wok and increase heat to high. Add ginger garlic paste, and stir until fragrant – about 30 seconds. Add the carrot, bell pepper, and cabbages to the wok. Toss using a pair of tons until starting to soften – about 2 minutes.

Add in the rice noodles, sliced meat, bean sprouts, scallions, scrambled eggs, and finally the sauce. Toss well to combine everything and cook for an additional minute.

Serve hot with additional Sriracha and soy sauce, if desired. 

Source: adapted from Messy Kitchen Stories