Leeks with Olive Oil

1 bunch of leek, washed and cut into chunks
2 carrots, sliced in circular shapes
1 onion, chopped
1 potato, sliced in cubes
1 tsp tomato paste (optional) - I prefer putting this in.
1 cup of peas (optional)
½ cup rice, washed and drained
1 cup hot water
3 tbsp olive oil
1 tbsp salt
½ tsp sugar
pinch of cumin, black pepper, and paprika
1 clove of garlic, minced


Place olive oil and onions in a pot and sauté them till the onions turn light brown. Then add tomato paste (optional) and saute the mixture a few more minutes.
Add sliced potatoes, 1/2 tbsp of salt and 1 cup of hot water. Let it simmer 5 minutes. Now add carrots and let it simmer 5 more minutes.
At last add garlic and chopped leeks - a few tablespoons of water if necessary. Remember this is not supposed to be too watery.
Slowly cook them over slow heat for 3-4 minutes. Stir in rice and sauté for 1-2 minutes, and then add some more hot water, salt, spices and sugar. Cook till rice becomes soft, for about 15 minutes over low heat.
Let leeks with olive oil cool in the pot. Then place into a serving plate. Drizzle some lemon juice and olive oil on top. Remember this is an awesome refreshing side dish served chilled overnight with lots of lemon juice. I sometimes serve it next to some noodles as an entree.

Red Kidney Beans with Olive Oil

Ingredients:

2 cans of red kidney beans (2X400 gr) or 1000gr fresh cut green beans

4 tablespoons Extra Virgin Olive Oil
1 chopped onion
3 garlic cloves
1/2 lemon; juiced
2 Chopped tomatoes
1/2 sliced carrots

1/2 sliced potatoes

1/2 sliced green bell pepper (optional)

1 tablespoon sugar
Salt, pepper

1/4 tea spoon cumin


Put the olive oil in the pan. When warm, add the onions and sautee them.

Add carrots and 1/2 cup water. When it comes to a boil, lower the heat and simmer for 10 minutes.

Add potatoes, green pepper (optional) simmer for 10 minutes.

(If the beans are not canned/precooked, boil them separately until they are almost fully cooked separately. When they are tender, use these precooked beans. Or buy canned, precooked ones - less nutritious but practical.)

When the vegetables are cooked add the precooked (canned) beans, sugar, tomatoes, garlic, lemon juice, salt, pepper, cumin and cook for 5 more minutes.

Transfer the mixture to a serving plate, cool it.
After it is cooled down, cover it, and refrigerate for 1 hour. Serve chilled or at room temperature with a drizzle of olive oil and lemon juice on it. (Side dish)

Garnish with some chopped parsley.

Suggestion: Serve it with rice and salad to make it a whole meal.

Easy Red Lentil Soup

Ingredients:

1 cup red lentil - washed

1 tea spoon of cumin

4 garlic cloves-crushed or minced

salt

black pepper

2 table spoons of tomato paste

1/2 cup shredded carrots (optional)

1/2 cup shredded potatoes (optional)

Put the red lentil, vegetables (optional), add at least 4 cups of water in a pot. Bring the pot to a boil and reduce to a simmer. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for 30-40 minutes until the lentils are tender. Add cumin and add salt and pepper to taste.

Here cumin is also helpful for digestion of the lentils which are known as hard-to-digest.

In a separate sauce pan, put some butter/vegetable oil, tomato paste and stir. After the tomato paste is cooked, add garlic and stir.

Add this sauce to the pot with lentils. Let it simmer with the sauce for a few minutes. Add more spices if you like.

No blending necessary:) Enjoy!

Cauliflower with Cumin and Olive Oil

Ingredients:
1 cauliflower

1 chopped onion
3 garlic cloves
1/2 lemon; juiced
3 tablespoons Extra Virgin Olive Oil
Salt

Crushed red peppers -optional

1/2 tea spoon or a pinch of cumin

Put the olive oil in the pan. When warm, add the onions and sautee them. Add the cauliflower pieces. Sprinkle cumin on them. (This is also good for digestion). Add everything else. Add 1/4 cup water; then lower the heat, cover the pot, and simmer gently for about 30 minutes or until the cauliflowers are tender.

Transfer the mixture to a serving plate, cool it.
After it is cooled down, cover it, and refrigerate for 1 hour. Serve chilled or at room temperature with a garnish of chopped parsley/dill. (Side dish)

Suggestion: Excellent replacement for a salad! Cook it as a side dish for your BBQ!

Serve it with plain yoghurt or next to some noodles to make it a whole meal.

Turkish Shepherd's Salad

Ingredients

2 Tomatoes

1/2 onions

1/2 green bell pepper

1 cucumber

Fresh herbs like dill, parsley, mint

2 garlic cloves

1 Lemon; juiced

1/2 tablespoon sugar

1 tablespoon olive oil

Salt

Chop vegetables. Add sugar, lemon, juice and crushed garlic. Drizzle the olive oil.

Feel free to customize according to your taste!

Lima Beans with Olive Oil

Ingredients:
2 cans lima beans (500gr.) -frozen beans can be used, too.
1/2 cup chopped fresh dill
1 chopped onion
3 garlic cloves
1/2 lemon; juiced
4 tablespoons Extra Virgin Olive Oil
Salt

Put the olive oil in the pan. When warm, add the onions and sautee them. Add everything except the dill. Add 1/4 cup water; then lower the heat, cover the pot, and simmer gently for about 15 minutes or until the beans are tender. Add dill and let it cook 5 minutes.
Transfer the mixture to a serving plate, cool it.
After it is cooled down, cover it, and refrigerate for 1 hour. Serve chilled or at room temperature with a garnish of chopped dill. (Side dish)

Suggestion: Excellent replacement for a salad! Cook it as a side dish for your BBQ!

Turkish "Cacik" - Cucumber Yoghurt Dip

Ingredients:

2 cups of plain Yoghurt

1/2 chopped (tiny cubes) cucumber

1/4 chopped fresh dill - optional

1/2 tablespoon salt

crushed red pepper - optional

mint

2 garlic cloves - crushed

Add everything together and mix well. If the dip is too thick add a tablespoon of water. Drizzle some olive oil and spices as you like.

Suggestions:

Serve it with the Zucchini with Olive Oil dish posted on this blog.

Serve it with cut pita bread on the side.