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Tamari-Garlic Glazed Salmon on Cedar Plank

August 27, 2013 · by · 5 Comments
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Summer days have been really warm for us,with slightly cool evenings.Perfect weather to grill something and enjoy your dinner with family or friends.There is several recipe blogs I always follow, and one of them is tatyanaseverydayfood.com where I got this recipe for delicious and moist cedar plank salmon.It’s one of the best salmon recipes I tried and can’t pass with out sharing it .

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Tamari-Garlic Glazed Salmon on Cedar Plank

Ingredients

  • 1 or 2, 3-pound salmon fillets, skinned and de-boned
  • 1 or 2 cedar planks
  • 1/2 cup tamari
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 4 to 6 garlic cloves, finely minced

Instructions

  1. Cedar planks need to be soaked at least 2 hours before using.
  2. Whisk together in small bowl the tamari, honey, oil and garlic.
  3. Place salmon fillets in large tray and pour marinade over the top.
  4. Cover and refrigerate for at least 2 hours.
  5. When ready to grill, remove salmon from marinade; pour marinade off into a small saucepan.
  6. Season salmon with ground black pepper.
  7. Prepare your grill.
  8. Remove cedar planks from water and place onto grill until one side starts to smoke lightly.
  9. Turn plank over and place prepared fillet on top.
  10. Keep grill closed, checking periodically to make sure planks are not on fire and grill salmon for 20 to 25 (depending on thickness), just until salmon flesh loses its translucency.
  11. Place remaining marinade into small saucepan and heat over medium heat.
  12. Bring to a simmer and whisk for 5 to 6 minutes until slightly thickened.
  13. Use to top salmon when serving.
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  Credit :http://www.tatyanaseverydayfood.com/Recipe_Page/Main_Entry/Cedar_Plank_Salmon/Recipe_Page.html

Filed Under: Dinner · Tagged: , , , , ,

Crepes with Three Cheeses

August 20, 2013 · by · 3 Comments
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Crepes or “blinchiki”are very popular in Russian/Ukrainian cuisines.They are very versatile with variety of fillings and are perfect for breakfast,brunch or  served as a dessert at parties or any type of gatherings.

 

 

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Crepes with Three Cheese Filling

Ingredients

  • Batter:
  • 2 1/2 cup sifted flour
  • 2 cups milk
  • 1 cup water
  • 6 eggs
  • 1 stick butter melted (1/2 cup or 4 oz.)
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • Filling:
  • 8 ozs. cream cheese
  • 1 cup ricotta cheese
  • 1 cup farmers cheese (tvorog)*
  • 1 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • *you can substitute with mascarpone cheese or cottage cheese(drained)

Instructions

  1. Batter -Combine all the ingredients using a hand blender/mixer.Place the batter in the fridge for at least an1 hour and up to 48 hours.
  2. Filling- In a mixing bowl,beat all the ingredients using a hand/stand mixer.
  3. Heat a non-stick pan on medium-low heat.
  4. Spray with cooking spray or coat with butter.
  5. Pour about half of ladle to the pan and swirl around the pan evenly.
  6. Cook for about 30 seconds and flip.Cook for another 10 seconds.
  7. Spread the filling all over the crepe.
  8. Roll it up and cut it in half.
  9. Melt about 2 tablespoons butter in a skillet.
  10. Add rolled crepes to the skillet.
  11. Saute them until well browned on both sides.
  12. Serve with dollop of sour cream or fresh strawberry sauce.
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Filed Under: Breakfast, Dessert · Tagged: , , , , , , , , , , , ,

Mashed Potato Pancakes with Chives and Cheese

August 13, 2013 · by · 5 Comments
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These potato pancakes are delicious! And with just few ingredients it’s really simple and easy to make.This recipe is perfect to use left over mashed potatoes or you can cook up fresh mashed potatoes.I like to make them with fresh chives and cheddar cheese, coated with breadcrumbs for crispiness,pan fried and served with a dollop of sour cream.

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Mashed Potato Pancakes with Chives and Cheese

Ingredients

  • 4 cups mashed potatoes
  • 1 egg
  • 5 tablespoons flour
  • (4 ozs.) or 1 cup cheddar or Colby jack cheese shredded
  • 3 tablespoons fresh chives chopped
  • breadcrumbs or flour.
  • oil for frying

Instructions

  1. Combine egg,flour,chives,and cheese with mashed potatoes.
  2. Shape the potato mixture in to patties.
  3. Dredge patties in breadcrumbs or flour.
  4. Heat a skillet.
  5. Add oil about 2-3 tablespoons.
  6. Fry potato pancakes on both sides for about 3-4 minute or until well browned and crispy.
  7. Fry in batches and add more oil as needed.
  8. Enjoy with dollop of sour cream.
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Filed Under: appetizer, Breakfast, lunch · Tagged: , , , , , , , , , , ,

Pickled Tomatoes

August 7, 2013 · by · 14 Comments
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Pickling tomatoes and cucumbers is very well-known in Russia and Ukraine. It’s a great way of preserving tomatoes in a brine and makes it enjoyable during winter months.These pickled tomatoes go well with famous Ukrainian fried potatoes and Uzbek plov. My dearest friend Nellya that lives in Ukraine shared this recipe with me,so the recipe is straight from Ukraine with Ukrainian method of pickling. Sterilizing jars for this recipe is not needed, but you will need a blanket or a thick towel.

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Pickled Tomatoes

Ingredients

  • Per 1 quart jar or 1 liter-
  • Tomatoes
  • 1-2 whole onion round
  • 5-6 carrot rounds
  • 3 bell pepper slices
  • 1 bay leaf
  • 3 garlic cloves
  • one sprig of parsley
  • one sprig of dill
  • 10 black peppercorns.
  • 1.5 heaping tablespoons sugar
  • 2 tablespoon vinegar
  • 1 tablespoon salt
  • water
  • For 3 liter jars-
  • 1.5 tablespoon salt
  • 3 tablespoons vinegar
  • 4 tablespoons sugar

Instructions

  1. Place onion,carrots,garlic,black peppercorns,dill,parsley,bay leaf on the bottom of the jar.
  2. Place tomatoes in a jar.preferably small, but slice in half or quarters if large.
  3. In a pot or sauce pan bring water to a boil.
  4. Fill jars(with tomatoes)with boiling water and let them sit for 15-20 minutes.
  5. Pour out the water from jars back into the pot and bring it to a boil again.
  6. Add sugar,salt and vinegar to the jar with tomatoes and fill it back with the boiling water that was poured out in to the pot.
  7. Close the lid tightly.Cover a table with blanket or towel, and place the jar upside down. cover it with blanket or a towel.
  8. Keep them covered with a blanket or a towel for 24 hours.
  9. Ready in a week or two.The longer, the better.
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Filed Under: appetizer, easy recipes, russian food, Salad, simple recipes · Tagged: , , , , , , , , , , , , , ,

Cedar Plank Grilled Salmon with Lemon and Garlic

August 5, 2013 · by · Leave a Comment
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This is one of my all time favorite recipe for plank grilled wild salmon.The fillet is so tender,moist,seasoned and infused with smoky aroma.If you haven’t tried plank grilling salmon,I highly recommend to try it and experience the difference from plain grilled salmon.This recipe is very simple and the taste is amazing.

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Cedar Plank Grilled Salmon with Lemon and Garlic

Ingredients

  • 1 (3-4 lbs) whole filet of salmon
  • 1 lemon squeezed
  • 1/4 cup olive oil
  • 6-8 garlic cloves crushed
  • 2 tablespoons fresh chopped dill
  • salt and black pepper

Instructions

  1. Soak cedar planks in water with a pot or bowl filled with water on top of the planks.Soak at least 2 hours.
  2. In a bowl,whisk oil,lemon juice,garlic,dill,black pepper and salt together.
  3. Place fish on a large tray and pour marinade over the fish.
  4. Cover and refrigerate at least 1 hour.
  5. Prepare your grill with charcoal fire or gas.
  6. Place the plank on hot grill grate and cover with lid for about 5 minutes.
  7. Turn it over and place salmon fillet on the hot side of the plank.
  8. Cover the grill with lid and cook for about 20-25 minutes depending on the thickness.
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Filed Under: Dinner, healthy, lunch, Main course, russian food, salmon, seafood · Tagged: , , , , , , , , , , , , , , ,

Lagman – Beef and noodle Soup

August 2, 2013 · by · Leave a Comment
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DSC_3627Lagman is a beef (lamb) vegetable noodle dish. Its one of the several Uzbeks signature dishes along with plov,manty, samsa and kebobs.There are different varieties of lagman ranging from using different kind of vegetables, meats and noodles.It’s one of my favorite childhood dishes that passed on to my family.

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Lagman – Beef and noodle Soup

Ingredients

  • 2lbs of beef(lamb) cut in very small cubes
  • 1 big or 2 small onions diced
  • 3 carrots diced
  • 1 green bell pepper diced
  • ½ red bell pepper diced
  • 2 potatoes cut in small cubes
  • ½ eggplant cut in small cubes
  • 15 oz. Tomato sauce
  • 3 Tbls. Cilantro
  • 3 Tbls parsley
  • 5 Tbls dill
  • 2 tablespoons basil chopped
  • 2 cloves garlic crushed
  • 1-2 bay leafs
  • 1 teasp. Cumin powder
  • ¼ teasp. Chilli powder (optional)
  • 12 cups water
  • ½ thinly sliced onion
  • Cooked spaghetti or Udon noodles
  • Optional; red pepper flakes or whole dry chilli pepper
  • Salt and pepper

Instructions

  1. In a heavy pot, heat oil on high heat.Add meat.Season with salt and pepper.
  2. Cook until meat is well browned.
  3. Add the onion, cook for 2 minutes.
  4. Add peppers and carrots.
  5. When the veggies are softened, add potatoes cook for 2 minutes, stirring occasionally.
  6. Add tomato sauce and bay leaf.stir and cook for 5 minutes.
  7. Throw in eggplants,cumin,chilli pepper, salt and pepper.stir, cook for a minute.
  8. Add water and close the pot with a lid and bring to a boil.
  9. When boiling reduce heat to low and cook for 12-15 minutes.
  10. Throw in the fresh herbs and garlic.
  11. Close the lid and let it sit for 15-20 minutes before serving.
  12. How to serve lagman:
  13. Place spaghetti on the bottom of a bowl
  14. Add thinly sliced onions on top and pour the soup over the spaghetti and onions.
  15. Add a pinch of chilli powder or red pepper flakes if you like a little heat.
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Filed Under: Dinner, lunch, Main course, russian food, Soup, uzbek · Tagged: , , , , , , , ,

Whole Wheat Banana Nut Mini Muffins

July 31, 2013 · by · 3 Comments
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When you have some bananas that are getting a little bit too ripe,it’s just perfect to bake a batch of fresh healthy muffins.They are wholesome with whole wheat flour,chopped walnuts,mashed bananas and chia seeds.They are perfect for breakfast with little bit of softened butter and a cup of coffee of course .They store well for couple of days when wrapped in plastic wrap and also freezer friendly.

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Whole Wheat Banana Nut Mini Muffins

Ingredients

  • 2 cups Whole wheat flour
  • 1/4 cup chia seeds
  • 3/4 cup brown sugar
  • 1 large egg
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 1/2 cup plain yoghurt
  • 1 tablespoon vanilla extract
  • 3 large bananas mashed
  • 1 1/4 teaspoon baking powder
  • 3 tablespoons avocado oil ( vegetable oil will work also)
  • 1/2 cup chopped walnuts
  • powdered sugar for dusting

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray mini cupcake pan with nonstick cooking spray.
  3. In a mixing bowl,whisk together flour,salt,baking powder,cinnamon and chia seeds.
  4. In another mixing bowl,whisk together sugar and egg.
  5. Whisk in mashed bananas,vanilla,oil,and yoghurt until well combined.
  6. Gradually add dry ingredients to wet ingredients.
  7. Fold in chopped nuts.
  8. Divide batter evenly into prepared mini cupcake pan.
  9. Sprinkle some chopped nuts and oatmeal on top if desired.
  10. Bake for 12-13 minutes.
  11. let cool completely.
  12. Dust with powdered sugar.
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Filed Under: Breakfast, grains, healthy, simple recipes, Uncategorized · Tagged: , , , , , , , , , , , , ,

Guacamole Dip

July 24, 2013 · by · Leave a Comment
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Simple, fresh, healthy, delicious and perfect for parties or potlucks.

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Guacamole Dip

Ingredients

  • 3 ripe avocados
  • 2 tablespoons chopped cilantro
  • 3 garlic cloves crushed
  • 1/2 red onion diced* optional
  • 1 tomato diced (seeds and pulp removed)
  • 3/4 teaspoon cumin powder
  • juice of 1 lime
  • 1/2 teaspoon salt (I used Himalayan pink salt)

Instructions

  1. Peel and mash avocados.
  2. Throw in the rest of the ingredients.
  3. Mix well to combine all the ingredients.
  4. Serve with tortilla chips or add to quesadillas,burritos,or sandwiches.
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Filed Under: appetizer, easy recipes, lunch, Rawfood, simple recipes, vegetarian · Tagged: , , , , , , , , , , ,

Meringue Cake with Berries

July 17, 2013 · by · Leave a Comment
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Lovely clouds of meringue layered with smooth whipped cream and colorful sweet berries. This cake tastes light and heavenly.It’s always a hit at parties and perfect for spring and summer.

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Meringue Cake with Berries

Ingredients

  • Meringue:
  • 6 egg whites (room temperature)
  • 1 1/2 cup sugar
  • 1/2 teaspoon cream of tartar*
  • *It's fine with out it too.
  • Cream:
  • 3 cups Heavy whipping cream
  • 8 0z. cream cheese
  • 1 3/4 cup powdered sugar
  • 2 tablespoons orange liqueur*
  • * you can substitute vanilla extract
  • Choice or mix of:
  • Sliced strawberries
  • blueberries
  • raspberries
  • blackberries
  • sliced kiwi
  • sliced peaches/nectarines

Instructions

  1. Preheat oven to 275 degrees.
  2. Beat egg whites with sugar.
  3. Add cream of tartar and continuing to beat until meringue is stiff.
  4. Trace 3 -9 inch circles on a parchment paper.
  5. (I use the bottom part of spring foam baking pan lined with parchment paper)
  6. Spread or pipe meringue evenly over the circles.
  7. Bake for 2 hours.
  8. Turn off the oven and keep it in the oven for another 2 hours or overnight.
  9. Meringues can be made a night or two before.
  10. Cream:
  11. Beat cream cheese.
  12. Gradually add sugar.
  13. Add in orange liqueur/vanilla extract.
  14. On med-low speed, add heavy whipping cream.Increase speed as the cream gets thicker.
  15. Beat until smooth and fluffy.
  16. Assembling (Maximum of two hours before serving)
  17. Spread a generous amount of cream on the meringue layer.
  18. Arrange fruits and berries.
  19. Place the second layer on top of the fruits and berries and repeat the steps for the rest of the layers.
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Filed Under: baking, Cakes, Dessert, easy recipes, holiday, light, russian food, simple recipes, tea time, ukranian · Tagged: , , , , , , , , , , , , , ,

Cottage Cheese Pancakes

July 14, 2013 · by · 1 Comment
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Want try something different then regular pancakes? These pancakes are fluffy,wholesome,and delicious.Adding cottage cheese just makes them delicate and somewhat hearty.You can top it off with any type of fruit you like; berries,bananas,kiwi,peaches or anything you like.You can choose from 2 homemade syrups or just use real maple syrup.

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Cottage Cheese Pancakes

Ingredients

  • 1 1/2 cups whole wheat flour*
  • 1 cup white flour*
  • 1 1/4 cup cottage cheese*
  • 3 tablespoons sugar or 2 tablespoons honey/agave syrup
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 eggs
  • 1 teaspoon vanilla
  • pinch of salt
  • 1 1/4 cup warm milk
  • Creamy Syrup:
  • 1/2 can condensed milk
  • 1/3 cup heavy cream
  • 2 tablespoons(heaping) sour cream
  • syrup:
  • 1 cup water
  • 1 cup dark brown sugar
  • 2 tablsp. heavy whipping cream
  • ½ teasp. ground cinnamon**
  • berries or any fruit of choice
  • cottage cheese for topping
  • * You can use all whole wheat or all white flour
  • ** optional

Instructions

  1. In a mixing bowl combine all dry ingredients.
  2. In another mixing bowl whisk eggs with sugar,vanilla,oil,and cottage cheese.
  3. Add milk.
  4. Gradually add in all dry ingredients.
  5. Heat a skillet or griddle on medium-low heat.
  6. Add a spoonful or scoop of batter to a skillet.
  7. (I like to use lid and cover the pancake, that way its cooked all the way through and not gooey inside)
  8. Flip pancake and repeat the process with the rest of the batter.
  9. Creamy syrup:
  10. Combine condensed milk with heavy whipping cream in a small saucepan.
  11. Heat the saucepan on med-low heat.
  12. Remove from heat and whisk in sour cream.
  13. Syrup:
  14. Combine water and brown sugar in a medium saucepan.
  15. Bring it to a boil on a high heat.
  16. Boil for 8-10 minutes until the syrup reduces to approximately 1 cup.
  17. Remove from heat and whisk in the cream and cinnamon if you like.
  18. We like to combine these two syrups together.It's really good!
  19. Pour syrup over pancakes.Add dallop of cottage cheese and top it off with fruits or berries.
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Filed Under: Breakfast · Tagged: , , , , , , , ,

Tomato and Eggplant salad

July 11, 2013 · by · 1 Comment
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DSC_3163Combination of tomatoes and eggplants is very popular in russian and Italian cuisine.They go perfectly together.This salad is delicious and simple to make consisting of  few ingredients.

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Tomato and Eggplant salad

Ingredients

  • 1 eggplant diced (large)
  • 2 cups grape or cherry tomatoes
  • 1 cup grated mozzarella or colby jack cheese
  • 4-5 cloves garlic crushed
  • 2-3 tablespoons mayonnaise
  • salt
  • fresh dill chopped
  • oil for frying or baking

Instructions

  1. Sprinkle eggplants with salt and set aside for 30 minutes.
  2. Fry or bake eggplants until you get a nice golden brown color.
  3. Let them completely cool down.
  4. In a bowl,combine eggplants,tomatoes,cheese,garlic and mayonnaise.
  5. Transfer to a salad bowl and sprinkle with dill.
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Filed Under: cheese, easy recipes, european, healthy, lunch, russian food, Salad, simple, simple recipes, vegetarian · Tagged: , , , , , , , , , , ,

RawFood Truffles

July 3, 2013 · by · 2 Comments
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Eating food raw is the most healthiest diet with lots of benefits. Some of the benefits are;

1.The enzymes,vitamins and minerals are not destroyed by cooking.

2.Aids to weight loss and maintain healthy weight

3.Natural cure for disease including cancer.

4. Helps to Detoxify our bodies

5. Boost of energy

These are very delicious and you can eat as many as you want with out any guilt.A healthy alternative to regular creamy truffles.

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RawFood Truffles

Ingredients

  • 1 1/2 cups raw almonds
  • 1 1/2 cups shredded raw coconut flakes
  • 1/2 cup raw walnuts
  • 1/2 goji berries soaked*
  • 2 tablespoons coconut oil (not liquid)
  • 3-4 tablespoons raw agave syrup**
  • 2 tablespoon carob or raw cocoa powder + more for dusting***
  • *You can substitute for raisins,cranberries or prunes.
  • **You can substitute for raw honey
  • *** optional.You can roll them in coconut flakes with out chocolate

Instructions

  1. Using a blender,Pulse nuts until very fine.
  2. Pulse goji berries with coconut flakes.
  3. In a a mixing bowl combine nuts,goji berries, coconut flakes,coconut oil,agave syrup and carob or cocoa.
  4. Roll in to small balls and dust in carob or cocoa.
  5. Refrigerate for an hour or more.
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Filed Under: Dessert, goji berries, healthy, light, raw agave sytup, Rawfood, russian food, simple recipes, tea time, ukranian, Uncategorized, vegetarian · Tagged: , , , , , , , , , ,

Uzbek Manti

July 1, 2013 · by · 3 Comments
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Uzbek Manti are steamed dumplings with different variety of fillings like spiced beef,lamb,potato,cabbage,pumpkin and meat with potato.They are very popular in Central Asian cuisines and  came to be famous in Russian cuisine as well.

We made them together with mom very often when I was growing up,and now that I’m married  I still love to get together with mom and sisters and make them as we used to.Its a great way for us to catch up on our talks, have fun and then enjoy this yummy goodness together.My personal favorite filling is beef,or beef mixed with lamb or cabbage.You’ll just love my moms recipe for this dish.They are very juicy,authentic and just the way they should be.

You will need a steamer with sauce pot to steam them.I also make my dough in bread maker .It’s faster and easy.But you can do it by hand as well.

Print
Manti-���ТЫ

Ingredients

  • Dough-
  • 1 cup water
  • 3 eggs
  • 5 1/2 cups flour (I used canadian)
  • 1 teaspoon salt
  • Beef or lamb filling-
  • Ground or minced beef tri tip/ground lamb
  • 4 onions diced
  • salt and pepper
  • 1/2 tablespoon ground cumin
  • 1 3/4 cup water
  • Cabbage-
  • 1/2 head cabbage shredded
  • 2 onions diced/chopped
  • salt and pepper
  • 1 teaspoon ground cumin
  • Potato*-
  • 6-8 potatoes cubed (small)
  • 3-4 onions diced/chopped
  • salt and pepper
  • 1 teaspoon ground cumin
  • *add ground meat if using meat with potatoes filling.
  • 1 stick melted butter
  • sour cream if desired

Instructions

  1. If using a bread maker for the dough,just throw in all the ingredients and click on the dough setting.
  2. press cancel and take it out before the bread maker will start to heat up.
  3. You can make the dough using a stand mixer with a hook attachment or using hands.
  4. Let the dough rest for about 30 minutes.
  5. Filling-
  6. Mix all the ingredients well.
  7. Fill the steam pot with water and bring to a boil.
  8. Cut a long piece of dough from the side.Roll it in to a long log.
  9. Cut the dough in to 1 inch pieces.Dip and press both sides of pieces into flour.
  10. Roll it out into thin rounds either using a rolling pin or pasta maker.
  11. Place the filling in the middle
  12. Pinch opposite sides together.
  13. Place them on a well buttered steamer disk.
  14. Place on the top of boiling steamer pot.Reduce heat to medium.
  15. Cook for 40 minutes.
  16. Place cooked manti on a serving plate.
  17. Pour melted butter on top and enjoy with green tea! (by Uzbek tradition)
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Filed Under: Dinner, gourmet, lamb, lunch, Main course, meat, russian food, Uncategorized, uzbek, vegetarian · Tagged: , , , , , , , , , , , , ,

Southwestern Spaghetti Casserole

June 26, 2013 · by · 2 Comments
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This comforting pasta dish is very delicious,flavorful and satisfying.This dish can be vegetarian using mushrooms instead of meat or ground beef,chicken or turkey for meat lovers.If you’ll be using chicken broth,I highly recommend to make it from scratch.In my opinion it’s really more flavorful then store bought.

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Southwestern Spaghetti Casserole

Ingredients

  • 16ozs. spaghetti cooked al dente and drained.
  • 3 cups sliced mushrooms (for vegetarians)
  • 1 1/2 -2 lbs ground meat (for meat lovers)
  • 1/2 onion chopped
  • 3 garlic cloves minced
  • 1 green bell pepper diced
  • 1-2 roma tomatoes diced
  • 1 bunch green onion (green parts only)
  • 2 1/2 cups shredded cheddar cheese
  • 1 cup parmesan cheese
  • 2 cups broth (chicken or vegetable)
  • 1 cup heavy whipping cream
  • 3 tablespoons sour cream
  • 1/2 teaspoon cumin powder
  • red pepper flakes (amount depending on your taste)
  • salt & pepper
  • 5 tablespoons olive oil

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large skillet or saute pan heat 3 tablespoons of olive oil.
  3. Throw in mushrooms* and continue to cook until all liquid is absorbed.
  4. Add garlic to mushrooms.Stir.
  5. Add cream.Bring to simmer.
  6. In a another skillet; heat olive oil and throw in onion,green onion and bell pepper.
  7. Saute until vegetables are soft.
  8. Using a hand blender or food processor,pulse mushrooms with cream until nice and smooth.
  9. Transfer back to the pan.
  10. Add broth,sour cream,both cheeses and sautéed vegetables.
  11. Season with salt,pepper,cumin,and red pepper flakes.
  12. Add tomatoes.
  13. Mix the sauce with spaghetti and transfer to a casserole dish.
  14. Bake it in the oven for 30 minutes.
  15. Sprinkle some cheddar cheese on top and return to oven for another 3-5 minutes.
  16. * If using ground meat,brown the meat instead of mushrooms.(skip the step to use blender)
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Korean Noodle Salad “Funchoza”

June 20, 2013 · by · 9 Comments
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This is very delicious Korean noodle salad that is well known in Central Asia of Korean origin.There is many varieties of this salad,but I like the vegetarian style.You can add pan-fried strips of chicken,beef,or ground meat if desired.To get nice thin strips of vegetables I use this thin julienne slicer.

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Korean Salad “Funchoza” – Фунчоза по-корейски

Ingredients

  • 6 0zs Bean Vermicelli
  • 4-5 carrots peeled and julienned (very thin)
  • 1 red bell pepper julienned(very thin)
  • 1 cucumber or 1/2 English cucumber julienned(very thin)
  • 3 tablespoons finely chopped cilantro
  • Dressing-
  • 1/3 cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1/4 cup soy sauce
  • 4 garlic cloves crushed
  • 3/4 teaspoon ground coriander
  • 1/4-1/2 teaspoon red pepper flakes(depending how spicy you like it)
  • 2 tablespoons white or black sesame seeds.

Instructions

  1. Cover noodles with hot boiling water and let it soak for about 5-7 minutes.Drain the water.
  2. Whisk all the ingredients together for the dressing.Cut the bean noodles if too long.Add the dressing to noodles and vegetables.Mix well.Refrigerate for 1 hour and serve.
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Adapted from chekalova-recepty.ru

Filed Under: asian, chicken, dressings, easy recipes, glass noodles, gourmet, healthy, holiday, korean, light, lunch, Main course, Salad, simple recipes, Uncategorized, vegetarian · Tagged: , , , , , , , , , , , , , , ,

Grilled Portobello Mushrooms

June 18, 2013 · by · Leave a Comment
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Portobello mushrooms can be called “vegetarian meat”. They are very juicy and meaty.They can be grilled sliced as a side to your steak or chicken or you can make a veggie burger if grilled as whole.

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Grilled Portobello Mushrooms

Ingredients

  • 4 Portobello mushrooms sliced about 3/4''-1''
  • 5 garlic cloves minced
  • 4 basil leaves finely chopped
  • 2/3 cups olive oil
  • 1/4 cup balsamic vinegar
  • salt and pepper.

Instructions

  1. Combine all ingredients.
  2. Marinade for 30 minutes.*
  3. Grill and serve.
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Cake Damskiy Kapriz

June 10, 2013 · by · 21 Comments
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Cake Damskiy Kapriz is a multi layered Russian cake that is very delicious and moist.Three different layers consist of walnuts,dried apricots and poppy seeds.Each layer is sliced and soaked with moscato wine syrup and covered in smooth sour cream frosting or dulce de leche frosting.

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Cake “Damskiy Kapriz”-дамский каприз

Ingredients

  • Cake batter:
  • 7 eggs
  • 2 1/2 cups flour sifted
  • 1 1/2 cups sugar
  • 1 1/2 cups sour cream
  • 1 tablespoon corn/potato starch
  • 2 teaspoons baking soda
  • 1 1/4 teaspoon baking powder
  • 2 tablespoons vinegar
  • 1tablespoon vanilla
  • 1/2 cup poppy seeds
  • 1/2 cups chopped walnuts
  • 1/2 cups soaked and chopped dried apricots*
  • *You can substitute for raisins(soaked)
  • Syrup:
  • combine-
  • 1 cup boiling water
  • 5 tablespoons moscato wine(optional)
  • Cream:
  • 2 sticks butter at room temperature
  • 2 cups sour cream
  • 2 tablespoons sugar*
  • 1/2 can condensed milk
  • 1 teaspoon vanilla
  • *Add more if desired.

Instructions

  1. Preheat oven to 350 degrees.
  2. Line and grease three 9-inch round spring-foam cake pans with parchment paper.
  3. Using a stand or hand mixer,beat eggs with sugar until fluffy and light in color.
  4. In a small bowl combine baking soda and vinegar.
  5. Add sour cream,vanilla,baking powder and baking soda vinegar mixture to the beaten eggs.
  6. Gradually add flour and corn/potato starch and mix carefully until the batter is smooth.
  7. Divide the batter into three portions and add poppy seeds to one portion,walnuts to other, and apricots or raisins to the last one.Mix and pour the batter in the cake pans.
  8. Bake 2 of the cakes at once for about 15-20 minutes.
  9. Bake the third cake after the other two.
  10. Let cakes cool completely.
  11. Cream:
  12. Beat butter with sugar until light and fluffy using a stand or hand mixer.
  13. add in condensed milk,vanilla and sour cream.
  14. Beat on high until all ingredients are well combined and cream is smooth.
  15. Assembling:
  16. Slice each layer in half.
  17. Spray or pour syrup around the layer first layer.
  18. Spread cream on top of the cake layer.
  19. Repeat steps for all the layers.
  20. Cover the cake with the remaining cream and decorate as desired.*
  21. I used shredded and melted chocolate.
  22. Refrigerate for at least 6 hours or overnight.
  23. You can also use dulce de leche cream for this cake.
  24. 2 sticks butter softened at room temp.
  25. 8 0zs.cream cheese
  26. 2 cans cooked condensed milk(dulce de leche)
  27. 2 tablespoons Cognac,brandy or amaretto * optional
  28. Beat butter with cream cheese.
  29. Add dulce de leche and beat until smooth and creamy.
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Berry Parfait

June 6, 2013 · by · 2 Comments
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This is a light and fresh breakfast,snack,or even dessert.Very simple to make  and nutritiously loaded with superfoods  .

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Berry Parfait

Ingredients

  • Plain yogurt
  • raspberries
  • strawberries chopped
  • blackberries
  • blueberries
  • Raw agave syrup,honey or real maple syrup
  • Your choice or mix of-
  • oats
  • amaranth
  • hemp seeds
  • chia seeds
  • flax seeds
  • raw buckwheat (not toasted)
  • almonds,cashews or hazelnuts.

Instructions

  1. Layer the ingredients in a tall glass or wine glass in this order;
  2. yogurt
  3. berries
  4. your choice of nuts,seeds,oats listed above.
  5. drizzle a little bit of raw agave syrup or honey.
  6. repeat the layer and top with more berries.
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