RECIPES

by sude akıncılar

Toss together spinach and strawberries in a large bowl.
Whisk oil, sugar, vinegar, sesame seeds, poppy seeds, and paprika together in a medium bowl. Pour over the spinach and strawberries, and toss to coat.

Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir in broccoli with chicken and onion; sauté until broccoli is hot, about 5 minutes. Push the chicken and vegetable mixture to the side of the skillet.
Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center of the pan; sauté until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

Preheat the oven to 350 degrees F (175 degrees C)
Grease a 6-cup ring mold or fluted tube pan.
Combine egg, honey, peanut butter, oil, and vanilla in a large bowl; blend well. Stir in carrots until well-combined. Sift together flour and baking soda and fold into carrot mixture. Spoon cake batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

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