This is very tasty rice casserole. It’s a great alternative from plov or just plain rice.
I got this recipe from Natasha’s Kitchen. Here is the link to this dish Parsley rice recipe.

Tiramisu is an Italian layered dessert consisting of coffee soaked ladyfingers and sweet mascarpone cream and dusted off with cocoa or shredded chocolate.
This dessert can be prepared in several ways. It can be prepared in small glass verrines,wine glasses,ramekins,or martini glasses for individual serving.For a bigger crowd you can make it as a trifle cake or just make 2-3 layers in shallow glass dish.

About 6-7 individual desserts or 1 small cake

Ingredients:
8 oz mascarpone at room temperature
1 cup heavy whipping cream chilled
1/4 cup powdered sugar
1 teaspoon vanilla
6 tablespoons sugar divided
2 eggs (fresh)
pinch of salt
1 package (7 0z) ladyfingers
2 cups espresso or very strong coffee, brewed and cooled
1/2 cup kahlua,brandy,marsala wine, or cognac.
cocoa or shredded chocolate

Directions:
Combine espresso with liquor or wine.

Cream:

Separate egg whites from yolks.
Beat egg whites with pinch of salt and 3 tablespoons of sugar.
In another bowl beat egg yolks with 3 tablespoons of sugar.
Add the mascorpone cheese to egg yolks and beat until there is no lumps.
Beat heavy cream with powdered sugar and vanilla in a separate bowl.
Fold in egg whites and whipped cream into egg yolk mixture.

Assembling:
(Brake ladyfingers in half for individual servings. )
Dip ladyfingers in espresso mixture.
Arrange soaked layfingers in a single layer.
Spread cream over layered ladyfingers.
repeat with second layer.
( repeat layers until it the the cream reaches the top)
Sprinkle chocolate or cocoa on top.
Refrigerate.

There is a lot of benefits in eating green salads.They are full of vitamins,minerals and fiber which include number of health benefits including weight loss or maintaining weight. This salad is very light and refreshing with everything raw and green besides beets that is tossed with light and simple dressing.

Ingredients:

Salad greens + (I add arugula and mizuna to greens)
1 medium size beet,cooked,peeled and sliced .
6-8 fresh raw asparagus sliced
20-25 fresh green garbanzo beans
1 green apple chunks
2/3 of English cucumber
White Cheddar cheese cubed
1/4 cup olive oil(cold pressed)
juice of 1/2 lemon
salt and fresh ground pepper

Directions:

Dressing-
In a small bowl, whisk together olive oil,lemon juice, salt and pepper.

Combine beets,asparagus,apples,cucumbers,garbanzo beans,and cheese with dressing.

In a large salad bowl toss salad greens with the combined ingredients.

This layered salad is very popular on Russian dinner tables especially during holidays like Thanksgiving,Christmas and New Years. I make this salad two ways because, some people like it this way, others like it the other way. And since this salad is not a everyday type of salad I think it needs to satisfy both groups. You can find Russian Herring Salad #1 here.This salad can be made ahead and kept in the fridge.

Ingredients:
12 oz. herring fillets ( about 6 fillets) cut into small pieces
3 medium potatoes  cooked in skin,peeled and grated
12 eggs hard boiled and grated
4 medium-large beets cooked,peeled and grated
1 small or 1/2 medium onion grated
1 tablespoon vinegar
2 tablespoons oil
mayonnaise
salt- optional
black pepper

Directions:
In a small bowl combine onions,vinegar, oil,black pepper and herring.
Transfer the herring with onions on to large serving plate.
Add a good layer of potatoes and sprinkle a little salt.
Spread some mayonnaise.
Add a layer of eggs, then beets.
Spread a good amount of mayonnaise.
Place it in the fridge for at least 2 hours, best overnight. 

This is a very popular dish through out Eastern Europe and Middle East.There is many different ways to make stuffed bell peppers and Golubtsy.The stuffing is so versatile and as well as method of cooking. In this particular recipe the Golubtsy  and peppers are cooked in the oven and served with sour cream.These are great for parties,gatherings and holidays and can be prepared halfway a day in a advance.

Ingredients for Goluptsy:

I head cabbage
1 tablespoon vinegar  + 1 tablespoon oil

1lb. ground beef or chicken
1 cup rice cooked halfway
1 onions chopped
2 carrots shredded
1 16 oz. tomato sauce
1 1/2 tablespoons paprika, roasted pepper paste or tomato paste
salt & pepper
3-4 tablespoons olive oil
2 tablespoons butter.
1 cup water, vegetable,chicken or beef stock ( I use water)
any spices *optional

Bell peppers- same ingredients just replace
8-10 bell peppers blanched for cabbage.

Directions:
Bring a pot with water to a boil.

Cut the core from cabbage.

Add oil and vinegar to the water. Place the cabbage in the water and let it cook for about 10 minutes.
Drain the cabbage and let it cool while you prepare the stuffing.

Heat a a large frying pan or dutch oven. Add olive oil and butter. Saute onions until soft.Remove from pan, and add carrots.saute for couple of minutes.Add the onions back to the pan, including meat and rice.Add paprika, pepper paste or tomato paste, and mix everything together.Season with salt and pepper.Remove from heat.

Pull off large leaves, cut out the hard vein. The first leaves are very big, just cut the leaf in half.

Place filling in the middle of the cabbage leaf.

Roll it up and tuck in the sides( or the other way,fold the sides then roll it up.

If you’re making peppers just stuff them with the filling and place them on a baking dish or casserole dish.

Mix tomato sauce with water. season with salt and pepper and pour over the golupsy/peppers.

Cut thin slices of butter on top of golupsy/peppers.Cover goluptsy with leftover small cabbage leaves.
Cover with foil and bake on 450 degrees for 30 minutes then reduce to 350 for approx. 1 and 15 minutes.
Serve with sour cream.

This Russian turtle cake is really moist with nice little crunch,chocolate, and citrus flavor. To make it even more special for your kids birthday you can arrange the cake pieces in a shape of a turtle.Use raisins or chocolate chips for the eyes, and chocolate syrup or ganache to outline the shell.

Ingredients:
6 eggs
1 1/2 cup sugar
2 tablespoons cocoa ( I used Dutch)
1 teaspoon baking soda
1 tablespoon vinegar
2 cups flour

Cream:
3 1/5 cups sour cream
1 cup sugar
1 stick butter or 116 grams frozen
2 tablespoons cocoa
zest of 1 orange
1/2 cup crushed walnuts
1/2 cup raisins soaked and drained.
Shredded chocolate or cocoa for dusting.
* a little milk if needed

 Heat oven to 350 degrees.
Line a baking sheet(s) with parchment paper.

Directions:
Beat eggs with sugar.
Mix vinegar with baking soda and add it to eggs and sugar.
Add cocoa and beat again.

Gradually add flour.

Using a teaspoon, Add the batter on the baking sheet. Bake for about 12-15 minutes. don’t over bake.
It should feel spongy.
You will need like 2-3 baking sheets.

Cream-
Beat sour cream with sugar.(if sour cream is too thick, add about 1/2 cup milk. I use Daisy brand so it’s a little thick for this cake.)
Shred frozen butter.
Add butter,zest,walnuts,cocoa and raisins to sour cream.
Mix to combine all the ingredients.

Dip cooled cake pieces in the cream and arrange one on top of another forming a little hill or turtles back. Sprinkle with shredded chocolate or cocoa. Refrigerate for at least 6 hours or overnight for better results.

[amd-zlrecipe-recipe:149]

This vegetarian Asian noodle salad is light and healthy with lots of flavors. Peanuts and vegetables give a nice crunch to soft noodles and the dressing is just perfect with out being overpowering.

Dressing:

1/2 cup seasoned rice vinegar
2 tbsp. olive oil
1 tsp.sesame oil
3 cloves garlic minced
2 tsp. soy sauce
2 tsp. sugar
1-2 tbsp. Sriracha sauce *

* optional

Combine all the ingredients. Let sit for atleast 1 hour to let flavors combine.

Salad:

1 handful cilantro leaves ,chopped
1 handful basil leaves, chopped*
4 green onions,diced finely
1/2 red bell pepper,julienned
1/2 yellow bell pepper, julienned
1 cup of shredded carrots
1/2 cup toasted peanuts
1/2 lb. whole wheat spaghetti noodles (cooked)
1 handful of sugar snap peas*
1 teaspoon toasted sesame seeds*

* optional

Prepare all the vegetables and cook the noodles. Rinse the noodles with cold water and drain.
Add the vegetables and peanuts.
Mix the dressing then add to the salad. Stir and serve.

This recipe was adapted from For the Love of Cooking.

[amd-zlrecipe-recipe:84]

Flight cake is one of my favorite cakes since childhood. Sweet crunchy nutty meringue cake with buttery pastry cream filling.You may choose to go with nuts of your choice like roasted walnuts,hazelnuts or peanuts.Although the traditional recipe calls for peanuts.

Ingredients for meringue cake:

8 egg whites ( save egg yolks for  cream)
2 1/4 cup sugar
1 1/2 cups roasted peanuts,walnuts,or hazelnuts.Coarsely chopped

2- 9” round pans lined with parchment paper

Directions:
Heat oven to 215 degrees

Beat egg whites with sugar ( gradually adding speed) until strong peaks form.

Reserve 4 tablespoons in a separate bowl and set aside.

Fold in nuts.
Divide the meringue into 2 round baking pans.
Bake for about 2 1/2-3 hours.
Let cool.
Use the rest of the reserved meringue to make little droplets using a decorating bag then bake for about 45 minutes.

Cream:
8 egg yolks
3/4 cup sugar
1 cup milk (warm)
3/4 cup heavy whipping cream (warm)
1 heaping tablespoon flour
1 tablespoon vanilla
2 tablespoons cocoa
1 tablespoon cognac or brandy
3 sticks butter softened at room temp. (116 grams each stick)

Directions:
In a saucepan,whisk egg yolks,sugar and flour until its completely smooth and pale.
Gradually whisk in warm milk and cream.
Place on the low heat.
Cook continually stirring with a wooden spoon or a whisk until thickens and starts to boil.
Remove from heat and whisk in vanilla.
Transfer to a bowl and cover with plastic wrap.
Let cool completely.

When the custard cools,Beat butter until light and fluffy.
Continue beating gradually adding custard ( about 2-3 spoons at a time)

Take out about 6-7 tablespoons of cream in to separate bowl and add cocoa and cognac/brandy.Beat together to combine ingredients.

Assembling:

Take the first layer and spread chocolate cream.
Place the second layer and add the cream to the top and sides of the cake.
Use leftover cream and meringue droplets to decorate.
*For the sides I used crushed nuts mixed with crushed meringue pieces.

-If you don’t like buttery creams you can make it with this cream:

1 can condensed cream
2 sticks butter softened at room temp.
1 package cream cheese
8 oz container whip cream topping (Also you can beat heavy cream with powdered sugar, taste will be slightly different but still taste good) *

Cream:
Beat butter with cream cheese until smooth.Gradually add condensed milk and beat well until combined.Add whip cream and beat again.

*note: If you will use heavy whipping cream instead of whip cream topping, then beat it together with powdered sugar  in separate bowl then fold it in gently to the cream.

Julienne is a rich, creamy,and cheesy Russian/European gourmet dish. It is served as appetizer or first course.It’s very simple to make and is very delicious.

6 -8 ramekins
Ingredients:
1 chicken breast cooked,diced
1 cup mushrooms chopped
1 onion chopped
2 tbs. butter
2-3 tbs. olive oil
2 cups heavy whipping cream
1 heaping tbs. flour
salt
mozzarella cheese shredded

Directions:
Heat oven to 400 degrees.
Heat a skillet on medium heat.
Add butter and onions.
Saute onions until soft.Remove from pan.

Saute onions until soft.Remove from pan.

Add olive oil. Add mushrooms and cook until liquid is gone.

Transfer onions and chicken back to the skillet and mix to combine. Season with salt and pepper.

In another skillet or saute pan, on medium-low heat saute flour until slightly golden/tan color.
Gradually and vigorously whisk in heavy whipping cream.Season with salt and continue to stir until sauce thickens.

Fill ramekins with chicken,mushroom,and onion mixture.
Add sauce and sprinkle with cheese.
Bake for about 12-13 minutes.
Serve hot with fresh toasted rustic bread.

Thin pasta with buttery garlic sauce and shrimps is one of my favorite Italian dishes. This dish is  fairly simple to make, but makes an elegant dinner.

Ingredients:
16-20 large shrimps or prawns
7-8 garlic finely chopped
1/2 red onion sliced
1 red,yellow or orange bell pepper cut into strips
1/2 cup white wine
2/3 cup heavy whipping cream
1 stick butter
salt
1/4 cup fresh grated Parmesan cheese
2 tablespoon olive oil
1/2 pound capellini cooked (or angel hair pasta)

Directions:
Heat oil in a saute pan on medium heat.Season shrimps with salt and pepper.
Add the shrimp and quickly saute(in batches) until just starting to turn pink, but not cooked through. Remove from the pan and set aside.
Add Onions and bell peppers to the skillet and saute just until they begin to soften.
Add garlic and cook for another 30 seconds.
Add wine and cook for about 3-5 minutes.
Add cream.Let it simmer for another 3-5 minutes.
Add shrimps back to the pan and swirl in the rest of the butter.
Season with salt and add Parmesan cheese.
Toss the pasta with sauce and serve with Parmesan cheese.

This salad is not only tasty but very healthy and nutritious. This particular recipe is with mayonnaise, but for more health benefits you can use olive oil or sunflower oil with a little lemon juice.You can omit kale if you don’t like it, but you should give it a try. It’s known as super food and this is one of the best ways to try it.

Ingredients:
1/2 head red cabbage shredded
2 cups thinly chopped kale
1-2 tomatoes cut 1/4 slices
1-2 garlic crushed
1 tablespoon mayonnaise
canned peas(optional)
dill or parsley finely chopped (optional)
salt

Directions:
In a mixing or salad bowl combine cabbage,kale, and salt. Using your hands massage the cabagge and kale to make it more tender.
Add the rest of the ingredients and mix.

Pumpkin is very healthy, full of nutrients, and vitamins.I like to use it as much as I can, even drinking the water where the pumpkin was cooked. yes, it is good for you.I don’t like the taste of it, but knowing that it’s good for you(according to my mom) I drink it holding my breath.
So if you are in the fall mood and love pumpkin pie, then this will be a perfect healthy breakfast to start your day.

Ingredients:
(about 4-5 servings)

4-5 cups milk of your choice,depending on thickness preferred (I use 2%, but almond milk will be awesome here)
2 cups quick oats(not instant)
1 1/4 cup pumpkin puree
sugar (your preference on the amount)
1/4 teaspoon salt
1/2 teaspoon all spice
1/2 – 1 teaspoon cinnamon
butter for serving

Directions:
Bring milk to boil on high heat.
Add oats,pumpkin,sugar,salt and spices.
Bring down to low heat and cook for about 10-15 minutes.
Serve with butter and sprinkled sugar on top. (I use turbinado raw cane sugar)

Ingredients:
 frozen puff pastry thawed
 bacon strips, cooked and crumbled
 slices Havarti,Gouda,or any other cheese.
 eggs fried
 tomatoes sliced
 chopped chives or green onions.
 salt and pepper

Directions:
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
Roll out puff pastry dough and cut into  equal squares.( about 4)
Pinch the sides to form a tart shell.
Transfer to oven and bake until golden.
Place the cheese on top and bake for another few minutes.
Add sliced tomato, fried egg, crumbled bacon and chives (or green onion).

This is very light and healthy dish. The fish is prepared in a rice cooker.This type of cooking method is quick and the fish and carrots are full of flavorful.

Ingredients:
4 wild Orange Roughy filets ( cut in half if desired)
4 medium carrots peeled,grated
olive oil
salt and pepper
your favorite seasoning

Directions:
Place the fillets (in one layer) in the rice cooker.
Sprinkle a little salt, pepper and seasoning.
Cover with grated carrots.
Drizzle olive oil and a little salt and pepper or seasoning.
Repeat with second layer.
Close lid and cook for about 20-25 minutes.
Serve with your favorite side. I like it best with mashed potatoes.

Ingredients:
2 -2 1/2 Wild Salmon fillet skin on
Marinade-
2 tablespoon olive oil
1 heaping tablespoon mayonnaise
1/2 teaspoon fresh thyme
1 tablespoon lemon juice
1 teaspoon Cajun seasoning
1/2 teaspoon smoked paprika or regular paprika
1/2 teaspoon black pepper
salt

Directions:

In a small mixing bowl combine all ingredients for marinade.
Rub it on both sides of the fillet.
Let it marinade for 30 minutes.

Start  your grill.
Brush oil or spray cooking spray on the grates.
Place salmon skin side up first.
Grill about 8 minutes each side.

Samosa or Somsa is a very popular hot snack in countries like India, Central Asia, Israel,Arabia,Mediterranean and Africa.Each region has their own way of preparing it.

It’s made from layered dough and can be filled with variety of fillings like beef,lamb with onions, potatoes, or pumpkin.Some regions fry the samosa, but where I am from they always baked in the oven or in tandoor oven.The dough comes out buttery and crispy on the outside with juicy filling inside.

Fall has arrived,even though it doesn’t look like it did here in California with temperatures still in the 90’s, but it did! So baking this hot snack is perfect. Pumpkin is a very healthy vegetable that can last for 6 months,and there is a lot of dishes,desserts,salads and even juices you can incorporate this healthy vegetable in. When my kids first saw me making these, they went “eeeew!!!! salty pumpkin? I am not eating it..” but.. guess what? when they tried it, they changed their mind. They are used to eating pumpkin like in pies,cookies,muffins and everything that is sweet, but thats not the only way you can use pumpkin.

This particular recipe is with Pumpkin filling, but I am including a recipe with meat filling also.Enjoy this hot snack with a cup of green tea.

Ingredients for dough:
4 1/2 – 5 cups flour (I used unbleached all purpose)
1 1/2 cup warm water
1 egg
1/2 teaspoon salt
1/2 stick melted butter.

Whisk together water,egg, and salt. Add flour and knead the dough well.
Let it rest for at least 30 minutes.Meanwhile prepare the filling.

Pumpkin filling:
3 cups peeled, diced into small pieces pumpkin
2 small-medium sweet onions or one large chopped
1 tablespoon salt
1/4 teaspoon black pepper
1 teaspoon cumin powder
1/2- 3/4 inch butter cubes (depending on the size you are making.)

Mix all the ingredients except butter.

Meat filling:
1 1/2 lbs. beef or lamb minced (preferably making your own)
2 onions chopped
salt and pepper.
1 1/2 teaspoon cumin powder.
1/2- 3/4 inch butter cubes (depending on the size you are making.)

* black sesame seeds can be sprinkled on top before baking, I just didn’t have any:(

Directions:
Heat oven to 375 degrees.

Slice the dough in half.Roll it out thin and grease the dough with melted butter.

Roll it up and cut into 2-2 1/2 inch pieces.

Dip and press the dough in to flour.

Roll it out

In a shape of a triangle

Place somsas on a baking sheet lined with parchment paper or foil.
Coat the top with slightly beaten egg using a brush.Sprinkle sesame seeds.
Bake for about 45 minutes.Apply egg coating once again as soon as it
is taken out of the oven.

This is a healthy and light dish. Fillet of Halibut is marinated in herbs,garlic and white wine then grilled to perfection and served just like that or with sweet red pepper sauce on top .You can use cilantro or parsley instead of rosemary and basil.

For 2-4 fillets pieces
Ingredients:
1 lime or lemon squeezed
1 tablespoon chopped basil
1 1/2 teaspoon fresh rosemary(about 2 sprigs)
3-4 garlic cloves
3 tablespoons white wine
salt and pepper
olive oil

Directions:
Using a mini blender combine all the ingredients except olive oil.
Place fillets in a bowl and pour marinade over.
Let it marinade for at least 30 minutes.

Before grilling, apply olive oil to both sides of the fish.
Grill about 5 minutes each side.
* to make sure fish wont stick to the grates spray a non stick cooking spray or brush  olive oil on the grates.

Sauce:
1red sweet pepper ( I used cubanelle ) diced
2 small-med  tomatoes blanched diced
1/2 cipollini onion finely chopped
1 elephant garlic clove or 3 regular garlic cloves finely chopped
1 teaspoon fresh basil finely chopped
1/4 cup heavy whipping cream
2 tablespoons olive oil
salt and fresh ground pepper.

Directions:
Using a saute pan; heat olive oil on medium heat.
Add onions and garlic.Cook them for about 2 minutes.
Add peppers. Cook for another 2-3 minutes.
Add tomatoes and basil.cook for 3 minutes and add cream.
Cook the sauce for about 3-4 minutes.
Season with salt and pepper.
Puree the sauce using a mini or hand blender.
Pour the sauce over the fish.

* My kids like to add this sauce on pasta.

Traditional potato Piroshki with caramelized onion and fresh dill are authentic Russian food that is still celebrated the most.Its a hand pie out of fluffy soft dough and potato,caramelized onion, and dill filling.

This soft and fluffy dough recipe for piroshki comes from my mom. When making food like piroshki,pelmeni,manti or vareniki, we like to get together with mom and sisters at her house and make them together and just talk and drink some tea or coffee. The time runs much faster especially with pelmeni and vareniki and it brings so much childhood memories when we always used to make them with mom when growing up.

Dough recipe:
2 cups warm milk
4 cups + 8 heaping tablespoons flour
2 eggs
2 tablespoon sour cream
2 tablespoons oil
1 tablespoon yeast
1 1/4 teaspoon salt
1/4 teaspoon sugar

Directions:
In a medium bowl whisk together 1 cup warm milk,1/4 teaspoon salt,sugar,yeast, and 8 tablespoons flour.

Cover and set a side for about 10 minutes.It should rise and be foamy.

While it’s rising, In a large mixing bowl whisk or use a hand mixer to mix 1 cup warm milk,sour cream, oil, eggs,salt.
Add 2 1/2 cups flour and mix/whisk.
Add the foamy yeast mixture.

Mix/whisk and add the rest of the flour and mix carefully.

Cover the bowl with plastic wrap and place it in the warmest area. I like to cover it with a blanket on top to keep it warm and rise quicker. It should double in size.( about 1 hour)

Potato filling with mushroom:
5 potatoes peeled and cooked in salted water
1 med or 2 small onions chopped
1 stick butter (118 grams)
2 tablespoons olive oil
1 1/2 cups dry shiitake mushrooms soaked in boiling water,drained and cut in pieces.
salt and black pepper
2 tablespoon finely chopped dill(optional)

Directions:
Heat a saute pan on med-high heat.
Add olive oil and butter.
When butter melts add onions.
Saute onions until they will have a caramel color.
Add mushrooms and cook for another 5 minutes stirring occasionally.
Add salt and fresh ground pepper to taste.
Add dill if desired.

* Omit mushrooms if you don’t like them.

Steps in making Piroshki:
Note: The dough will be sticky, I like to apply oil on my hands so the dough won’t stick to them.

Cut a piece of dough in size of tennis ball and place it on well floured board or surface.
Using your fingers stretch the dough a little.
Place about 1 1/2-2 tablespoons of filling.

Carefully pinch the sides together.

Place it on well floured board or baking pan seam side down. Continue with the rest of the dough.

Heat a frying pan with lots of oil on med-high heat.

Place piroshki seam side down and deep fry piroshki in batches turning them over once.
Line a large plate or a bowl with paper towel and place fried piroshki to drain.

If you like garlic then here is another step for you;
Melt about 2 tablespoons salted butter with 7-8 crushed garlic.
*You can also use olive oil or a combination of both.
And either dip your pirozhok in the garlic and butter or
mix piroshki in a bowl with garlic and butter.
I know it’s much more calories but it’s so good!

[amd-zlrecipe-recipe:92]