Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. Soups are often garnished with croutons, parsley, dill, grated or cubed cheese or sour cream. They can be served as a first course or as a meal, in which case they’re often accompanied by a sandwich or salad.
Tarator is a cold soup (or a liquid salad), popular in the summertime in Bulgaria, Greece, Macedonia. It is made of yoghurt, cucumbers, garlic, walnuts, dill, olive oil and water. It is best served chilled or even with ice.

To prepare “Tarator” you need:

1English cucumber
750g yoghurt
4-5 walnuts (grounded)
1-2 cloves garlic (crushed)
Dill (fennel), mint (optional)
Parsley – finely chopped
Olive oil 1-2 tbsp
Salt, black pepper
Cold water

Preparation:
1. Peel the cucumber and grate or finely chop on a small, tiny dices.
2. Mash the garlic with salt and add to the cucumber.
3. Add ground walnuts, finely chopped fresh dill and black pepper.
4. In a large bowl whip well the yoghurt. Stir and dilute with cold water- the thickness is down to taste.
5. Finally, add the vegetable oil.
6. Stir the mixture again and cool it.

• Tip:
  • To prepare the salad version of tarator, follow the same instructions but DO NOT add water. For thick consistency, the yoghurt can be strained in a cheese cloth or paper filter to remove the whey (strained yoghurt).
  • As a quick alternative use sour cream instead yoghurt.

It’s a perfect light meal for the hot summer days.

Per serving:  only 170 calories

Enjoy!

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• April 22, 2009 -- “Shopska” Salad

This dish has been known for centuries in the Bulgarian national cuisine and is very popular among tourists visiting the country.
In every restaurant in Bulgaria the first thing you will notice on the salad menu is Shopska salad which is Bulgaria’s most famous salad. It is named after the Shoppi, or natives of Sofia (the capital of Bulgaria).

Here is the original recipe:

Ingredients:
(4-6 portions)

4 medium size tomatoes
1English cucumber
2 roasted peppers or raw, sweet-bell pepper (red or green-optional)
2 spoonfuls finely chopped parsley
2 spoonfuls chopped onion, preferably 4-5 sticks of spring onion
White cheese or feta cheese
Salt, black pepper
Vinegar - 1tbsp or lemon juice-freshly squeezed
Olive oil – 3-5 tbsp.
10-12 olives and 2-3 hard boiled eggs

How to make it:

1. Wash well all the vegetables.
2. Cut the tomatoes, cucumbers and peppers in small slices or cubes.
3. Season and mix well with the parsley, onion, salt, vinegar and oil.
4.  Stir all vegetables together.
5. For serving, shape the salad into small pyramids on separate plates over each serving and sprinkle the grated cheese on top.
6. The salad can be decorated with a slice of tomato, sprig of parsley, olives, sliced eggs and etc.
Traditionally, they serve with a small glass of Bulgarian ‘Rakia’ – it’s a strong grappa or plum brandy.

Note:
The cheese used in Bulgaria for this recipe is a white brine cheese, similar to feta cheese, usually made from a combination of sheep and cow’s milk.

This salad is very healthy, low calories, rich on calcium and vitamin D, easy to prepare and children love it.

Enjoy!

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Turkey Recipe for Thanksgiving Day

Wondering how much turkey you should buy ?
First do the math and than buy it.
How many people you will invite?
How many hours you need (you have) to prepare this food?
Do you have any experience or that will be your first time?
That will help you estimate the amount of time required to cook a whole turkey in the oven. These times are based on placing the bird on a rack in a roasting pan and into a preheated 350 F oven.
If you choose turkey between 10 to 18 pounds you probably need 4-4 ½ hours to prepare turkey. Don’t forget the number of people (include children or pets).
If it’s more than 25 pound – for roasting time you need 5-6 hours to spend in the kitchen.
In general, plan for:
8 -10 lb. turkey for 6–8 people
12-15 lb. turkey for 10-12 people
15-18 lb. turkey for 14-16 people
18-22 lb. turkey for 20-22 people

Depending on pounds you can estimate the amount of time required for baking.

Weight of turkey/ Roasting Time (Stuffed)
10 -18 lb. / 3-1/2 to 4-1/2 hours
15 - 22 lb. / 4-1/2 to 5 hours
22 - 24 lb. 5 to 5-1/2 hours
24 - 29 lb. 5-1/2 to 6-1/2 hours

Giblet Stuffing (10-12 lb. turkey)

Giblets and neck of turkey, boiled and chopped
1 cup celery, chopped
8 cups soft bread crumbs
1/2 cup butter, melted
1/4 cup parsley, chopped
1/3 onion, chopped
1 apple, diced
pinch of black pepper
1/2 tsp. salt
1 egg, beaten
Rosemary for taste
1 cube poultry seasoning (optional)
1/2 cup chicken broth

Combine all ingredients. Stuff turkey or shape mixture into balls and place on greased baking sheet. Bake at 350 F until the skin is a light golden color and then cover loosely with aluminum foil. During the last 40-45 minutes of baking, remove the foil to brown the skin. The best test for doneness is the temperature of the meat, not the color of the skin.

Most recipes instruct you to let the turkey rest for minimum 30 minutes before carving. This crucial step allows the meat to relax after tightening up during the cooking process. After resting at room temperature, the juices are redistributed throughout the turkey and the meat stands up to carving better-so the juices stay in the slices.

Turkey Roasting Tips:

• The secret ingredient is your time and lots of it. Buying, preparing, and roasting a turkey are time-consuming. With careful preparation and attention to timing, you will be rewarded with a beautiful and tasty main course.

• A frozen turkey needs to be defrosted. The preferred method is to defrost it in the refrigerator. A 15-pound turkey will require 3 days to defrost thoroughly. An alternate method is to defrost the bird in a cold water. Allow 30 minutes per pound. That 15lb. turkey will require only 7 1/2 hours to defrost it.

• First remove the giblets. This is a fundamental step not only because you might want to use them to make the gravy, but also because it is disconcerting to find these paper-wrapped lumps when carving.

• Next, rinse the bird inside and out. Pat dry with paper towels. If you are stuffing the bird, do so now with a freshly prepared dressing. Stuff loosely, allowing about 1/2 to 3/4 cup per pound of bird. Brush the skin with melted butter or oil. Tuck the drumsticks under the folds of skin or tie together with string.

• Place the bird on a rack in a roasting pan, and into a preheated 350 F oven.

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• Lettuce

• Cucumber

• Spring onion

• Radishes

For dressing:

• Olive oil

• Balsamic vinegar or lemon juice (fresh squeezed)

• Salt

• Black pepper (optional)

• 2 hard boiled Easter eggs (garnish)

• 12 olives (garnish)

Preparation:
1. Gently wash your greens, and dry them on a dishtowel a little bit or use a salad spinner. Cut the leaves, but keep their shape. Put the salad in a bowl and wait until you are ready to eat before adding the dressing.
2. Dressing:
Traditional vinaigrettes consist of 3 parts olive oil to 1 part balsamic vinegar (or lemon juice). But that ratio will vary depending on the oils and vinegars you use and on your own taste. Sprinkle the greens with salt and pepper and toss gently but thoroughly until they’re well coated. Garnish with Easter eggs and olives. Serve the salad immediately.

Tip:
You can buy pre-mixed salad greens. If you bought a bag of pre-washed greens you can skip this step.

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 Ingredients:

1/2 cup regular long-grain rice

2 cans chicken broth

2 medium carrots, sliced

2 medium celery stalks, sliced

5 ounces washed spinach (for optional)

8 small lean meatballs

2 tbsp. shredded or grated Parmesan cheese

Preparation:

1. In 1-quart saucepan, heat 1 cup water to boiling over high heat.

2. Add rice and reduce heat to low and boil gently.

3. Cover and simmer 15 to 20 minutes until water is absorbed and rice is tender.

4. In 4-quart saucepan, heat chicken broth and 2 cups water to boiling over high heat.

5. Add carrots and celery, heat to boiling. Reduce heat to low, cover and simmer 5 to 10 minutes, until vegetables are tender.

6. Stir in rice and sliced meatballs (spinach) and heat through.

7. On the top - Parmesan cheese.

Per serving- about 280 calories

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• March 12, 2008 -- Miso Soup with Mushrooms
• March 11, 2008 -- Creamy Potato Soup

Ingredients:
2 tbsp. extra virgin olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 cans (14 ½ ounces each) Italian-style stewed tomatoes

2 cups chicken broth

1 can (15 ounce) cannellini or borlotti or (regular red) beans

fresh Italian parsley, chopped

1 tsp. dried basil leaves

pinch of black pepper

4 ounces small, uncooked pasta

Preparation:

1. Heat oil in a large pot over medium heat until hot.

2. Add onion and garlic to oil.

3. Sauté for few minutes.

4. Stir in tomatoes with liquid, chicken broth, beans and herbs.

5. Bring to a boil over high heat, stirring occasionally.

6. Reduce heat to low and simmer, covered for 10-15 minutes.

7. Add pasta. Continue to simmer, covered for about 20 minutes or until pasta is tender.

Per Serving: 217 Calories

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Ingredients:

3/4 cup natural yoghurt

2 tbsp. low - fat mayonnaise

2 tbsp. non - fat sour cream

1tbsp. fresh basil leaves

2 stalks spring onion, chopped

2 tsp. lemon juice, squeezed

1 tsp. Dijon mustard

1 tsp. fresh thyme leaves

1 big garlic clove

Pinch of brown sugar

Salt

Black pepper

Preparation:

1. Bring all ingredients in a food processor and blend until smooth.
2. Add salt and pepper for taste.
3. Pour into saucer and serve with green salad, seafood and chicken.

(1tbsp. is approximately 10 calories)

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• April 16, 2008 -- Mentha (Mint Family)

Ingredients:

1 cup shiitake mushrooms.

5 cups vegetable broth

3 tbsp. miso paste

4 oz. tofu, cut into large dice

2 spring onions, green part only to garnish (sliced finely)

Preparation:

1. Slice the mushrooms very thinly and set aside.
2. In a large saucepan bring the broth to boil.
3. Stir in the miso paste and mushrooms, lower the heat and simmer for 5 - 7 minutes.
4. Ladle the broth into soup bowls and divide the tofu between them.
5. Sprinkle over the green onion and serve.

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• March 12, 2008 -- MEATBALL SOUP
• March 11, 2008 -- Creamy Potato Soup

Ingredients:

2 cups chicken broth

1 pkg. ramen noodles (16 oz)

1 can whole corn, drained (12 oz)

1 cup fresh snow peas

1 small red pepper, sliced

5 mushrooms, sliced

2-3 tbsp. soy sauce

2 cups cubed cooked chicken (up to golden)

Preparation:

1. In a large saucepan, pour 2 cups of chicken broth to a boil
2. Add ramen noodles and stir .Cover for 3-5 minutes.
3. Add all vegetables - corn, red pepper, mushrooms, soy sauce.
4. Reduce heat; simmer for 5 minutes, until tender, stirring occasionally.
5. Add cooked chicken and enjoy.

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