While the yogurt simmers, combine olive oil and garlic in a small skillet and set over medium heat. Cook, stirring and swirling the skillet often, until garlic is fragrant but not browned, 1 to 2 minutes.

Pour the garlic and its oil into the yogurt and stir. The sauce should be quite sour, but will vary based on the yogurt used; add optional lemon juice, if needed.

Garlic and oil added to simmered yogurt
Stir rice into the yogurt until well combined; season with salt, if needed. Increase heat slightly and bring to a simmer, then cook, stirring often, until you reach a porridge-like consistency similar to a thin risotto or rice pudding, about 15 minutes; you may need to add more water depending on the rice you are using, but keep in mind that the consistency will also thicken as it cools.

To serve, ladle the rice into shallow bowls and, if using, top with the toasted nuts and/or dried mint.

It is necessary to close the jars very tightly to prevent them from getting air. Store the spices indoors in the dark. Sunlight causes the spices to lose their aroma. It is useful to keep it either in a drawer or in a closed cabinet.
Keep spices away from heat. The most practical way to choose spices while cooking is to take them from the cupboard next to the stove. However, this is not a very good idea as heat causes degradation. It is also beneficial for them not to be near the dishwasher.
Moisture as well as heat is the enemy of spice. Make sure that the spoons you use for this are completely dry.
What Can We Do To Extend Food Life?

Visibility is the most practical way we can use refrigerated food in a timely manner. Otherwise, they can be forgotten and spoiled and go to waste. Adjust the height. Do not put both sides of food or containers of the same size. Place higher ones in the back. So what’s on the back? Choose glass jars and bottles and label them.
Separate a shelf for food that is running out of time. You can also stop here with fresh fruits, remaining cooked meals, or make one “Soul’s Full Box”. Everyone knows that the foods in it should be consumed immediately, they should be used first.

Add Egg For Protein
Change It Up
This pasta is versatile! Make it as is, or try any of the following adjustments.

Add a fried egg for additional protein
Garnish with fresh leafy herbs—dill, parsley and chives are all nice
Substitute another hardy green for the kale—I’ve read that arugula, chard and collard greens work
You can also easily make this dish dairy free, vegan and/or gluten free. See the recipe notes for details.

Suggested Equipment
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This recipe is easy to make if you have these basic kitchen tools on the ready. Here’s what you’ll need to make it:

You’ll need a large Dutch oven or stock pot. I used my 5.5-quart Le Creuset for this recipe. I wouldn’t recommend using anything smaller than five quarts.
You’ll also need a medium or large fine-mesh strainer (AKA sieve). We’re going to use it to keep the kale stems separate from the kale leaves as they cook (since the stems need a few extra minutes to soften). We’ll use it again to cook the peas in the water as the pasta cooks. This OXO sieve is a great size.
You’ll need heat-safe kitchen tongs to quickly and easily scoop the kale leaves out of the boiling water. These Rösle tongs work like a dream.
For silky-smooth sauce, you’ll need to use a stand blender. I love my Vitamix. If you’re having trouble blending the sauce, just add spoonfuls of hot pasta water as needed, and don’t stop blending until it’s perfectly smooth.

Typically, breakfast casseroles includes sausage and potatoes. I loaded this one up with fresh veggies and greens instead, including red bell pepper, green onion and spinach. Pour the mixture into the prepared pan. Evenly disperse the remaining cheese on top.
This healthy breakfast casserole is the perfect addition to a holiday breakfast spread. Since it offers some protein and vegetables, it’s a great way to help balance those delicious carb-heavy treats, like muffins and pancakes. I’d be thrilled to find this option alongside bagels and cream cheese. Leftovers are good for lunch, too.

Pour the mixture into the prepared pan. Evenly disperse the remaining cheese on top.
Bake for 25 to 35 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata just barely jiggles when you give it a gentle shimmy. For good measure, insert a fork about ¼-inch into the center of the eggs and make sure the fork comes out clean.

Turkey’s Hatay pain known as chili pepper jam Samandağ that women entrepreneurs, it was offered for sale with its own brands. Here is the secret of taste with its bitter and sweet taste … The jam produced from pepper, which is grown in the gastronomy city of Hatay, which is included in the “Creative Cities” network by UNESCO and is known for its bitterness, was named “Love Jam”.
Samandağ Municipality initiated the construction of a cooperative connected chilli jam by Turkey is aimed at introducing the public. Produced by female entrepreneur Gönül Dağ, “Jam of Love” is intriguing with its bitter and sweet taste.
HOW IS HOT PEPPER JAM MADE?
Saying that they make jam from both hot and sweet pepper, Gönül Dağ describes the recipe for hot pepper jam as follows:
* After washing our peppers and finely chopping them, we put them in the pot together with the sugar.
* After waiting two hours, it releases its water. We boil it with its water, it becomes ready after it gets its consistency.
* After it is cooked, we fill it in jars, take the air and make it ready for sale. The specialty of this jam is that it is made with hot pepper.
“A BEAUTIFUL TASTE EMERGED”
Saying that they support women entrepreneurs and provide opportunities for them to participate in business life, Samandağ Municipality’s Samandağ Women’s Initiative Production and Management Cooperative President Yeliz Beyaz said that they decided to make jam with Samandağ pepper and created a beautiful flavor.