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Italian Spinach Soup

June 21, 2011 · by · 1 Comment
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This is delicious and healthy soup with lots of spinach.I usually like to cook my own chicken/beef broth, but its not necessary.You can use store bought also.Since I cooked chicken broth, Of course I’m not going to waste chicken so I added some to the soup.This recipe was adapted from Marcella Hazan’s Essential’s of Italian cooking with few of my changes.
Ingredients:
1 lb. Spinach chopped
1 onion chopped
6 tbsp. Butter
3 cups  yellow young potatoes  cut into quarters then ¼ inch sliced
2 1/2 cups 2% milk
7 cups chicken broth ( you can use vegetable broth also)
1 tsp. Freshly grated nutmeg
5 tbsp. Freshly grated Parmesan cheese
salt and pepper
Directions:
Put butter and onion in to a large pot and turn to a medium heat. Saute when the onion is soft and slightly golden in color. Add the spinach and saute until the spinach is soft.stirring about 3-4 minutes.
Add milk,broth, and nutmeg. Bring to simmer stirring occasionally. Add Parmesan cheese,salt and pepper.
Turn off the heat and serve into bowls with  toast or crostini on the side.
Optional: add fresh ground pepper to the bowl.
Filed Under: Uncategorized ·

Chocolate truffle cake with Nut crust and Raspberry sauce

June 20, 2011 · by · Leave a Comment
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If you love Chocolate, then this cake is for you.This chocolate truffle cake is creamy and smooth with rich chocolate flavor. and is perfect to the crunchy nut crust. And with raspberry sauce ….it’s like a party in your mouth. I used 9 x 2 ¾ spring form baking pan.

Ingredients for crust:
2 cups coarsely chopped Pecans (or walnuts)
3/4 stick butter softened room temperature
¾ cup sugar ( I used Torbanido sugar)
2/3 cup flour
Truffle:
2 ½ cups Heavy whipping cream
(2) 12oz Semi sweet or Dark chocolate chips
2 egg yolks
Raspberry sauce:
(2) 12 oz thawed frozen raspberries ( also can use fresh)
1 cup powdered sugar
Crust:Combine nuts with butter,sugar and flour. Press down the mixture in a well greased spring form baking pan and bake at 375 degrees for 15 minutes. Let the crust cool completely.
Truffle:Bring the cream to boil and pour it over chocolate.stir until smooth and that all chocolate is melted. Add egg yolks and stir well again. Pour the truffle mixture over the cool crust and refrigerate at least 6 hrs.
Raspberry sauce: Mix Raspberries in a mini blender or food processor. Add powdered sugar and mix well. You can adjust sugar depending on your taste. Using strainer separate the seed from the sauce.

 

Filed Under: Dessert · Tagged: , , , ,

Russian Tea Cookies

June 19, 2011 · by · 1 Comment
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These mouth watering cookies really melt in your mouth. Really great with a cup of hot tea. This recipe was adapted from grabngorecipes.com
makes about 45 cookies

Ingredients:
1 cup softened butter
1/2 cup powdered sugar
1 1/2 teaspoon vanilla
1/4 teaspoon salt
2 1/4 cups Gold Medal® all-purpose flour
1 cup finely chopped roasted walnuts
additional powdered sugar for rolling

Recipe directions:
Heat oven to 400ºF.
Cream butter in a large mixing bowl.
Add the vanilla then gradually add the 1/2 cup powdered sugar
Gradually add flour and salt to the butter mixture.
Add the walnuts and mix well.
Shape dough into 1-inch balls and place 1 inch apart on ungreased baking sheets.
Bake 15-17 minutes or until edges are very lightly browned. 
Remove the cookies from the baking sheets and roll in powdered sugar while still hot.
Cool on wire racks and roll cookies again in powdered sugar.

***Once cookies are completely cooled, they may be stored in a closed container for up to 1 week.

***These rich tiny cookies are extra-special when made with roasted Hazelnuts.

***Special treat your cookies by adding coconut for coconut lovers. Toast 3/4 cup coconut by baking uncovered
 in a pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.

Filed Under: Dessert ·

Smoked Salmon Carpaccio

June 17, 2011 · by · Leave a Comment
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Smoked salmon carpaccio is a delicious and fancy appetizer.One of my favorites.
6-8 thin slices of smoked salmon
¼  onion finely chopped
Arugula and Baby Romaine lettuce ( or you can use spring mix)
Capers
Salt and fresh ground pepper
Grilled/ toasted slices of bread such as ciabatta or pugliese
1 tbsp. Champagne wine vinegar (or white wine vinegar)
2 tbsp. Cold pressed olive oil
sauce:
2 tbsp. Mayonnaise
1 tsp. Honey
Mix mayo with honey and pour the sauce in to squeezable bottle.
Drizzle sauce on the plate.
Arrange slices of salmon,drizzle with sauce.
In a bowl combine lettuces,onion,vinegar,salt,pepper and olive oil.
Mix and arrange the salad in the middle of a platter.
Add capers on top of the salad. Place sliced crusty  bread slices or crackers on top of the salad.
Serve by starting with the bread, place salmon and salad on top of the bread and Enjoy!
Filed Under: appetizer · Tagged: , , , , , , ,

Peach Drink with Berries

June 17, 2011 · by · Leave a Comment
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A really refreshing drink on a hot summer day. In this photo I used frozen raspberries because I ran out of berries,it was ok, but I prefer berries. Mix all the ingredients together in big pitcher.
1 can frozen Welch’s peach white grape juice
1 bottle sparkling water
1 bottle Ginger Ale
frozen berries
fresh mint
ice cubes

 

Filed Under: Beverages ·

Chipotle Grilled Wings

June 16, 2011 · by · Leave a Comment
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7 oz. Chipotle peppers in adobe sauce
6-7 cloves garlic
3 teaspoons Dijon mustard
2 tsp. Paprika
2 tsp. Smoked chipotle pepper
2 tsp. Black pepper
½ tsp. Cayenne pepper
2 tabls. Garlic powder
2 tabls. Onion powder
1 tsp.cumin powder
2 tbsp + 1 tsp. Salt
4 tbsp. Honey
½ cup red wine vinegar
4 tbsp. Oil
5 pieces  cilantro
Using mini blender combine all the ingredients. Defrost the wings,wash. Wash the bag.Transfer wings in the bag pour the marinade over wings. Zip the bag and shake it until all parts are covered with marinade. Marinade overnight and grill it on the grill.
Blue Cheese Yogurt Dip:
1 cup plain yogurt or Greek yogurt
¼ cup finely chopped green onions (green part only)
¼ finely chopped red onion
¼ cup crumbled blue cheese (good one)
salt to taste
fresh cracked pepper
Mix all the ingredients in a medium size bowl.

 

 

Filed Under: Dinner, Main course ·

Napoleon Cake

June 14, 2011 · by · 1 Comment
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napoleon cake
Napoleon cake is a traditional Russian cake that is often served on birthdays and New Years.There is many different recipes for Napoleon. I go by the simplest and easiest recipe there is with only 3 ingredients ; salted butter,flour, and ice cold water. This cake can be done with condensed milk cream or  pastry cream (custard type). Condensed milk cream gives you a very crunchy sweet type of cake ( that’s what I like) , and pastry cream makes the cake more moist and soft . Keep in mind that it is best on the second or third day.This cake is a little time consuming, but it is worth it.
Cake: 8 layers
2 sticks salted butter (softened at room temperature)
3 cups flour
1 cup ice cold water
Condensed milk cream:
2 cans of condensed milk
4 sticks butter softened at room temperature
Or (my fav cream) Check here
 In a large bowl combine flour and butter by  trying to make a crumb like mixture with your hands.
Add ice cold water and mix with your hands few times.
Divide the dough into 8 balls . Cover with plastic wrap and let it stay in the fridge for 1-2 hours up to 2 days.
To make the cake:
Heat oven to 400 degrees
On well floured surface roll the ball (dough) into a really thin crust . Using a dinner plate or any other round dish,cake pan or lid place it upside down on the crust and cut around it.

Sift a little of  flour on to a baking sheet (upside down) or use parchment paper,  Transfer the dough to a baking sheet, if you still have

enough space transfer the cut off edge of the crust too, you will use that for crumbs that will go on the top and sides of the cake.

Bake until golden brown. Repeat the steps for the rest of the dough.
Cream:
Using a hand mixer beat butter until slightly fluffy. Add two tablespoons of condensed milk and beat again. Add another two tablespoons of  condensed milk and beat. Add the remaining condensed milk and beat.
Assembling cake:
Using spatula, place a generous amount of cream on the crust spread it evenly. Repeat for all the layers. Make crumbs out of  the baked edge parts of the cake. Spread the cream on top and sides of the cake and cover the cake with crumbs. Also you can add walnuts or sliced almonds on top. Place it in the fridge overnight or more.

 

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Napoleon Cake

Ingredients

  • Cake: 8 layers
  • 2 sticks salted butter (softened at room temperature)
  • 3 cups flour
  • 1 cup ice cold water
  • Condensed milk cream:
  • 2 cans of condensed milk
  • 4 sticks butter softened at room temperature

Instructions

  1. In a large bowl combine flour and butter by trying to make a crumb like mixture with your hands.
  2. Add ice cold water and mix with your hands few times.
  3. Divide the dough into 8 balls . Cover with plastic wrap and let it stay in the fridge for 1-2 hours up to 2 days.
  4. To make the cake:
  5. Heat oven to 400 degrees
  6. On well floured surface roll the ball (dough) into a really thin crust .
  7. Using a dinner plate or any other round dish,cake pan or lid place it upside down on the crust and cut around it.
  8. Sift a little of flour on to a baking sheet (upside down) or use parchment paper, Transfer the dough to a baking sheet, if you still have
  9. enough space transfer the cut off edge of the crust too, you will use that for crumbs that will go on the top and sides of the cake.
  10. Bake until golden brown. Repeat the steps for the rest of the dough.
  11. Cream:
  12. Using a hand mixer beat butter until slightly fluffy. Add two tablespoons of condensed milk and beat again. Add another two tablespoons of condensed milk and beat. Add the remaining condensed milk and beat.
  13. Assembling cake:
  14. Using spatula, place a generous amount of cream on the crust spread it evenly. Repeat for all the layers. Make crumbs out of the baked edge parts of the cake. Spread the cream on top and sides of the cake and cover the cake with crumbs. Also you can add walnuts or sliced almonds on top. Place it in the fridge over night or more.
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Filed Under: Cakes, Dessert ·

Caprese Salad with Mixed Greens

June 12, 2011 · by · Leave a Comment
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This salad is one of my favorites, With fresh mozzarella, sweet red tomatoes and aromatic smell of basil , Its just so GOOD!!! When we were in Italy on our vacation with my husband I ordered Caprese salad everyday for lunch and dinner, That’s how much I love it. On my salads (especially this one) I’m picky about olive oil. I like to use cold pressed fresh olive oil from Whole Foods or any other store that its available depends on where you live
1 fresh mozzarella cheese cut in ¼ inch rounds
1 tomato on Mixed greens such as spring mix.
the vine sliced in to ¼ inch rounds
extra virgin olive oil
balsamic vinegar
2 pieces basil leafs finely chopped
salt ( I prefer sea salt, or kosher salt)
fresh cracked pepper
In medium bowl mix together  salad greens , basil,  with 1 tablespoon olive oil  and 1 tablespoon balsamic vinegar,add little bit of salt and fresh cracked pepper.
Transfer the Salad on to a flat serving plate. Arrange tomatoes and cheese on top of the greens (tomato,cheese,tomato,cheese ….so on) sprinkle with salt and pepper , and drizzle with olive oil.

 

 

Filed Under: Salad ·

Ukranian Borscht

June 9, 2011 · by · 3 Comments
Borscht
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Borscht
Borscht is a soup mostly made with beets and cabbage. It is a speacialty of Russian and Ukranian cuisine. It’s still a specialty in my family.There is lots of variations how to make borscht, but the base ingredients are cabbage and beets.Most of the time I can cook borscht without any meat or broth(believe me It’s still good) but sometime I would make it with homemade chicken or beef broth.
1 big or 2 small onions chopped
1 big or 2 small carrot shredded
½ green bell pepper chopped
½ red bell pepper chopped
1 small raw beet and 1 cooked beet for really red borscht shredded
4 cloves garlic finely chopped or crushed
8oz. Tomato sauce
3 bay leaves
8 medium russet potatoes peeled and cut into squares
½  of medim size cabbage thinly sliced
2/3 cup flat leaf parsley finely chopped (optional)
2/3 baby dill finely chopped
3 quarts (12 cups) of water,chicken/beef broth with meat
salt and pepper
3 tablespoon oil
Heat oil in large heavy pot on medium-high heat.
Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.
Saute for 7 minutes, stirring occasionaly.
Add beets.saute for another 4-5 minutes.
Add the tomato sauce,bay leaves and black pepper. Stirring few times,let it cook for 5 minutes .
Throw in the potatoes and pour in water or broth.
Season with salt,stir,close lid and bring to boil.
When starts to boil reduce heat to low and cook until potatoes are done.
Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)
Bring to a light boil and remove from heat.Tear chicken/beef in to small parts and throw in to the pot.
It is best when served couple hours later.serve with dallop of sour cream , thinly sliced onions and bread.
Optional: to cook Beef or Chicken stock; Bring water to a boil in a big pot,add whole chicken or beef (your choice of meat,ribs ). 1 whole onion and 1 carrot peeled.2 bay leaves and season with salt.cook for an hour on low heat or until chicken is soft and tender.
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Vegetarian Ukranian Borscht

Ingredients

  • 1 big or 2 small onions chopped
  • 1 big or 2 small carrot shredded
  • ½ green bell pepper chopped
  • ½ red bell pepper chopped
  • 1 small raw beet and 1 cooked beet for really red borscht shredded
  • 4 cloves garlic finely chopped or crushed
  • 8oz. Tomato sauce
  • 3 bay leaves
  • 8 medium russet potatoes peeled and cut into squares
  • ½ of medim size cabbage thinly sliced
  • 2/3 cup flat leaf parsley finely chopped (optional)
  • 2/3 baby dill finely chopped
  • 3 quarts (12 cups) of water,chicken/beef broth with meat
  • salt and pepper
  • 3 tablespoon oil

Instructions

  1. Heat oil in large heavy pot on medium-high heat.
  2. Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.
  3. Saute for 7 minutes, stirring occasionaly.
  4. Add beets.saute for another 4-5 minutes.
  5. Add the tomato sauce,bay leaves and black pepper. Stirring few times,let it cook for 5 minutes .
  6. Throw in the potatoes and pour in water or broth.
  7. Season with salt,stir,close lid and bring to boil.
  8. When starts to boil reduce heat to low and cook until potatoes are done.
  9. Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)
  10. Bring to a light boil and remove from heat.Tear chicken/beef in to small parts and throw in to the pot.
  11. It is best when served couple hours later.
  12. Serve with dallop of sour cream,thinly sliced onions/green onions/garlic and bread.
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Filed Under: lunch, Soup · Tagged: , , , , , , , , , , , , , ,

Smoked Salmon Lettuce Rolls

June 7, 2011 · by · Leave a Comment
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Tasty and crisp smoked salmon lettuce rolls.A perfect appetizer if you’re cutting on carbs.
Ingredients:
Thin slices of smoked salmon
Romaine lettuce
Cucumber ( cut  lenghtwise in to thick strips)
Cream cheese
Chives or green onion(green parts only) finely chopped
Directions:
Cut of the hard parts of lettuce.
Use only dark green leafy parts.
Spread cream cheese.
Sprinkle little bit of chives or green onions.
Add smoked salmon and 2 cucumber strips.
Roll it up and tie the roll with a chive string or green onion.
Print
Smoked Salmon Lettuce Rolls

Ingredients

  • Thin slices of smoked salmon
  • Romaine lettuce
  • Cucumber ( cut lenghtwise in to thick strips)
  • Cream cheese
  • Chives or green onion(green parts only) finely chopped

Instructions

  1. Cut of the hard parts of lettuce.
  2. Use only dark green leafy parts.
  3. Spread cream cheese.
  4. Sprinkle little bit of chives or green onions.
  5. Add smoked salmon and 2 cucumber strips.
  6. Roll it up and tie the roll with a chive string or green onion.
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Filed Under: appetizer · Tagged: , , , , , ,

Apple cinnamon French Toast

June 7, 2011 · by · Leave a Comment
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Once in a while  I like to spoil myself for breakfast with my favorite French toast;apple cinnamon bread with a dollop of mascarpone on top and drizzled all over with homemade syrup. Its just so yummy!!!

Syrup:
3/4 cup water
1 cup dark brown sugar
2 tablsp. heavy whipping cream
½ teasp. ground cinnamon

French Toast:
8 slices of apple cinnamon bread cut into ¾ inch thick ( you can use any other bread, other one I like is raisin bread from panera bread)
4 eggs
¾ cup whipping cream
1/2 cup whole milk
2 tablespoons powdered sugar
2 tablespoons butter
pinch of salt
1 tablespoon vanilla, rum or brandy (optional)
mascarpone
powdered sugar, for dusting (optional)

For the syrup: pour in the water and brown sugar in to medium saucepan.bring to a boil on a high heat.boil for 8-10 minutes until the syrup reduces to approximately 1 cup.remove from heat and whisk in the cream and cinnamon if you like.
French toast:In a medium bowl,whisk the eggs. Add the cream,milk,sugar ,salt,and rum,brandy or vanilla and whisk until well combined.
Melt 1 tablespoon butter on a large nonstick griddle or a pan over medium heat. Dip slices of bread in to the mixture, turning allowing both sides to absorb the mixture. Griddle until they are golden brown.
Transfer the French toast to plates.put a dollop of mascarpone on top of each. Dust with powdered sugar if you like, and pour the syrup over and around the French toast.Serve with fresh berries and Enjoy!

Print
Apple cinnamon French Toast

Ingredients

  • Syrup:
  • 1 cup water
  • 1 cup dark brown sugar
  • 2 tablsp. heavy whipping cream
  • ½ teasp. ground cinnamon
  • French Toast:
  • 8 slices of apple cinnamon bread cut into ¾ inch thick ( you can use any other bread, other one I like is raisin bread from panera bread)
  • 4 eggs
  • ¾ cup whipping cream
  • 1/2 cup whole milk
  • 2 tablespoons powdered sugar
  • 2 tablespoons butter
  • pinch of salt
  • 1 tablespoon vanilla, rum or brandy (optional)
  • mascarpone
  • powdered sugar, for dusting (optional)

Instructions

  1. For the syrup: pour in the water and brown sugar in to medium saucepan.bring to a boil on a high heat.boil for 8-10 minutes until the syrup reduces to approximately 1 cup.remove from heat and whisk in the cream and cinnamon if you like.
  2. French toast:In a medium bowl,whisk the eggs. Add the cream,milk,sugar ,salt,and rum,brandy or vanilla and whisk until well combined.
  3. Melt 1 tablespoon butter on a large nonstick griddle or a pan over medium heat. Dip slices of bread in to the mixture, turning allowing both sides to absorb the mixture. Griddle until they are golden brown.
  4. Transfer the French toast to plates.put a dollop of mascarpone on top of each. Dust with powdered sugar if you like, and pour the syrup over and around the French toast.Serve with fresh berries and Enjoy!
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Filed Under: Breakfast · Tagged: , , , , ,

Eggs in a basket

June 5, 2011 · by · Leave a Comment
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This recipe was adapted from food network, I don’t really like the maple idea. Also you can substitute prosciutto for bacon,sausage, or baloney.you can view the recipe at http://www.foodnetwork.com/recipes/eggs-in-baskets-recipe/index.html or view video of it http://www.foodnetwork.com/videos/egg-in-baskets/53642.html
Filed Under: Breakfast ·

Cauliflower salad

June 4, 2011 · by · Leave a Comment
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½ fresh cauliflower
¼ english cucumber
fresh baby dill finally chopped
1 tabls. mayo
1 teasp. sour cream
1 clove crushed garlic
salt
Grate  or cut cauliflower into small pieces.slice cucumber in thin quarters. Add dill,garlic,mayo,sour cream and salt.mix everything together. Has to be eaten right away, it becomes bitter later.

Filed Under: Salad ·

Berry cake

June 4, 2011 · by · 7 Comments
Berry cake
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Berry cake
This is a divine and super delicious berry cake.Very fast and simple to make.  The inside of the sponge cake is combined with cream;then the cake bowl is filled back with the creamy mixture. The top of the cake is topped with mix of fresh or frozen berries. I prefer to use frozen berries because it gives out the juice and gives the cake more berry flavor.
Cake:
6 large eggs
1 cup sugar
1 cup sifted flour
Cream:
1 package cream cheese
1 can condensed milk
2 cups heavy whipping cream*
1 stick butter softened room temp.*
2 tablespoons vanilla*
1/4-1/2 cup powdered sugar (optional if you like sweeter cake)*
Fresh or frozen berries
*You can substitute these ingredients with 8 ozs cool whip. (I try to avoid using cool whip.)
Heat oven to 325 degrees.
On high speed beat eggs with sugar.When the batter is stiff and light, add flour and mix it  gently and well on low . Pour the batter into 9” round baking pan and bake for  about  20-25 minutes. Let  the cake cool.
For the cream:
On high speed with electric mixer whip butter and cream cheese until well combined then gradually add condensed milk and vanilla.Slowly pour in heavy whipping cream while the mixer is running.Continue to whip until cream is stiff and fluffy.
To make the cake:
Take out the inside of cake leaving the bottom and sides as a frame.Spread a generous amount of cream  to bottom and sides of  the cake.
Add the rest of the cream to the cake that was taken out but reserve about 1/4 cup for the outside sides of the cake  and mix it well  until there is  no dry pieces left. Fill the inside cake with a cake mixture and top  with frozen berries.Place it in the fridge.
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Berry cake

Berry cake

Ingredients

  • Cake:
  • 6 large eggs
  • 1 cup sugar
  • 1 cup sifted flour
  • Cream:
  • 1 package cream cheese
  • 1 can condensed milk
  • 2 cups heavy whipping cream*
  • 1 stick butter softened room temp.*
  • 2 tablespoons vanilla*
  • 1/4-1/2 cup powdered sugar (optional if you like sweeter cake)*
  • Fresh or frozen berries
  • *You can substitute these ingredients with 8 ozs cool whip. (I try to avoid using cool whip.)

Instructions

  1. Heat oven to 325 degrees.
  2. On high speed beat eggs with sugar.When the batter is stiff and light, add flour and mix it gently and well on low . Pour the batter into 9'' round baking pan and bake for about 20-25 minutes. Let the cake cool.
  3. For the cream:
  4. On high speed with electric mixer whip butter and cream cheese until well combined then gradually add condensed milk and vanilla.Slowly pour in heavy whipping cream while the mixer is running.Continue to whip until cream is stiff and fluffy.
  5. To make the cake:
  6. Take out the inside of cake leaving the bottom and sides as a frame.Spread a generous amount of cream to bottom and sides of the cake.
  7. Add the rest of the cream to the cake that was taken out but reserve about 1/4 cup for the outside sides of the cake and mix it well until there is no dry pieces left. Fill the inside cake with a cake mixture and top with frozen berries.Place it in the fridge.
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Filed Under: Cakes, Dessert · Tagged: , , , , , , , , , , ,

Russian herring salad

June 4, 2011 · by · 2 Comments
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2 pieces of herring fillets
5 hard boiled eggs
2 cooked potatoes in skin
2 big or 3 small cooked beets
3 cooked carrots
¼ of onion thinly chopped
mayo
Cut herring in to small pieces.pell and grate on medium grater eggs,potatoes,beets, and carrots. Add the onion and little bit of mayo to the  potatoes. mix well0  in seperate bowls mix all other ingredients  with little bit of mayo (except herring )
Layer the salad

Start with potatoes,herring,carrots,eggs,beets,spread a thin layer of mayo on top.garnish with piece of herring and green onion

Filed Under: Salad ·

Meat Manicottis

June 4, 2011 · by · Leave a Comment
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Meat Manicottis

1.5 lbs  ground beef
1 medium onion or ½ of big onion
3 cloves of garlic
olive oil
salt
black pepper
28oz. Crushed  tomatoes (preferably San Marzano crushed tomatoes)
1 cup shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese
1 cup ricotta cheese
parsley (optional,but good)
2 fresh basil leafs (optional,really good)
1 box of manicottis
Heat olive oil in a pan ,add ground beef cook until well browned,add onion and cook until softened.add 1 cup of crushed tomatoes.stir and let it cook for 2 min.add ricotta cheese, parsley , basil and Parmesan cheese, stir until well combined.cook the manicottis  add little bit of olive oil so it wont stick together.fill it in with the meat filling and place in a glass baking dish.
In a seperate pan heat little bit of olive oil, add crushed garlic .watch so it wont burn then pour in the remaing tomatoes.let it simmer about 8-10 minutes.add salt and pepper to taste.
Heat oven  to 375 degrees
Pour the tomato sauce over the manicottis and sprinkle with mozzarella cheese, And put it in the oven for about 10 minutes.
Filed Under: Dinner, Main course ·

Fried rice

June 4, 2011 · by · Leave a Comment
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fried rice

This is a quick and easy Chinese fried rice with few simple but important rules;

1. The pan should be really HOT.

2.Rice needs to be cold from the fridge. Otherwise the rice will be sticky and mushy.

Print
Fried rice

Ingredients

  • Fried rice-
  • 4 cups cooked , cold leftover white or brown rice ( i used brown)
  • 3 eggs ( whipped with fork)
  • 6 tablespoons sesame oil
  • frozen peas and carrots ( as much as you like)
  • ½ bunch of green onions finally chopped
  • 2-3 tblsp. soy sauce
  • Shrimp or chicken *optional

Instructions

  1. Heat the wok or frying pan really good (important).
  2. Add 2 tbsp. oil let it warm up, add the eggs and fry it like on omelette.
  3. Take it out. Add 2 tbsp. oil to the pan and toss in the peas and carrots.
  4. Cook until done.
  5. Take it out. Add 2 tablspoons oil to the pan and heat it really good and throw in the rice.
  6. Fry the rice until its throughly heated.
  7. Stir and turn several times,but not too much.
  8. Add the eggs,peas with carrot and onions, mix it.
  9. Add soy sauce.Mix it again and transfer to the plate and Enjoy!
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Buttermilk pancakes with blueberry sauce

June 4, 2011 · by · 2 Comments
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Buttermilk pancakes with blueberry sauce
These pancakes are an alternative to pancake mix in a box or frozen ones.its probably one of the kids, and not only kids favorite breakfast foods.
1 cup buttermilk
½ cup milk
¼ cup oil
3 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
½ cup sugar
¼ teaspoon salt
2 cups whole wheat pastry flour or white flour
Blueberry sauce:
2 cups frozen or fresh blueberries
¼ cup sugar
1 cup freshly squeezed or store bought orange juice
zest of  small key lime
1 squeezed key lime juice
1 tbls. Corn starch
in a bowl using hand blender mix buttermilk,milk,sugar,eggs,oil and vanilla.in a separate bowl mix the remaining dry ingredients and add to the buttermilk mix.
Let it sit, start making the sauce( it needs to cool down a little)
In a small pot on med-low heat  cook blueberries with sugar until sugar desolves, while its  heating up mix together orange juice, lime juice, and lime zest with starch, then add to bluebberies and cook for 1-2 minutes. Let it cool slightly.
Arrange pancakes in a plate., pour the sauce over pancakes , top it off with whipped cream. Enjoy!

Filed Under: Breakfast ·