Bean and Rice soup

bean and rice soup-2

 

bean and rice soup-3

This is a healthy,hearty, and delicious bean and rice soup. It’s totally satisfying and perfect on cold winter days or nights. You can make it pure vegetarian by adding just water or vegetable broth, or for more flavor you can use chicken broth.

Ingredients:

1 onion diced

3/4 red bell pepper

1 can black beans or 1 cup cooked

1 can pinto beans or 1 cup cooked

1 can Rotel diced tomatoes and green chilies

1/2 cup basmanti brown rice Pre-cooked*

1 teaspoon onion powder

1 teaspoon cumin powder

1/2 teaspoon smoked paprika

1/2 teaspoon chili powder

salt and black pepper

1-2 bay leaf

2-3 tablespoons fresh chopped cilantro

3 tablespoons oil

4-5 cups water or broth

*Cook rice until half way done.

 

Directions:

Heat oil in a pot.Throw in onions and bell pepper.Saute until soft.

Add diced tomatoes with chilies,onion powder,cumin powder,salt,pepper,chili pepper,smoked paprika,bay leaf.

Continue to cook stirring occasionally.

Throw in beans and rice.Cover with water or broth.

Bring to boil,throw in cilantro.

Reduce heat and let it simmer for 15-20 minutes.

Can be served with sour cream and/or a squeeze of lime juice.

Bean and Rice soup

Ingredients

  • 1 onion diced
  • 3/4 red bell pepper
  • 1 can black beans or 1 cup cooked
  • 1 can pinto beans or 1 cup cooked
  • 1 can Rotel diced tomatoes and green chilies
  • 1/2 cup basmanti brown rice Pre-cooked*
  • 1 teaspoon onion powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • salt and black pepper
  • 1-2 bay leaf
  • 2-3 tablespoons fresh chopped cilantro
  • 3 tablespoons oil
  • 4-5 cups water or broth
  • *Cook rice until half way done.

Instructions

  1. Heat oil in a pot.Throw in onions and bell pepper.Saute until soft.
  2. Add diced tomatoes with chilies,onion powder,cumin powder,salt,pepper,chili pepper,smoked paprika,bay leaf.
  3. Continue to cook stirring occasionally.
  4. Throw in beans and rice.Cover with water or broth.
  5. Bring to boil,throw in cilantro.
  6. Reduce heat and let it simmer for 15-20 minutes.
  7. Can be served with sour cream and/or a squeeze of lime juice.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/bean-rice-soup/

Funchoza Salad with Beef

Funchoza with meat-3

 

 

Funchoza with meat-3

 

Funchoza salad with beef is very well known Korean noodle salad dish. Flavorful combination of  sautéed veggies, browned meat, and glass noodles (bean thread noodles) dressed with sweet chili and soy sauce. It’s so delicious and can be made few days ahead. You can omit meat for vegetarian salad or sub in chicken.If you don’t like sweet type salads,you can omit sweet chili sauce.

Ingredients:

5-6 ozs, bean thread noodles

1 lb. beef cut in to thin 2 inch slices (chuck or tri-tip roast preferred )

1 large or 2 small onions quartered then thinly sliced

2 carrots thinly julienned

1 1/2 cup daikon thinly julienned

1 1/2  red bell peppers thinly sliced

5-6 garlic cloves

4 green onions cut into 2 inch strips

2 tablespoons chopped cilantro

1 cup sweet chili sauce (optional,but good.I buy it from Trader Joes)

1/2 cup soy sauce (you can add more to taste)

1 tablespoon rice vinegar (white vinegar ok too)

oil

 

 

Direction:

On medium high heat,In a frying pan or dutch oven heat about 4 tablespoons oil.

Throw in strips of beef and season with salt. Cook with lid closed stirring occasionally until meat is slightly browned and soft.

Remove meat to a large colander with a bowl or plate underneath.

Throw in onions and sauté until softened.Transfer to the colander with meat.

Repeat the procedure with carrots,bell peppers, and daikon with green onions.Adding more oil as needed.

 

Cook bean thread Following instruction on the package(don’t overcook). Cut noodles if desired with knife or kitchen shears.

Transfer all cooked ingredients to a bowl, then add garlic, cilantro, soy sauce, vinegar , and sweet chili sauce. Mix it well and refrigerate for at least 2 -3 hours.

 

Funchoza with meat

Funchoza Salad with Beef

Ingredients

  • 5-6 ozs, bean thread noodles
  • 1 lb. beef cut in to thin 2 inch slices (chuck or tri-tip roast preferred )
  • 1 large or 2 small onions
  • 2 carrots thinly julienned
  • 1 1/2 cup daikon thinly julienned
  • 1 1/2 red bell peppers thinly sliced
  • 5-6 garlic cloves
  • 4 green onions or chives cut into 2 inch strips
  • 2 tablespoons chopped cilantro
  • 1 cup sweet chili sauce (optional,but good.I buy it from Trader Joes)
  • 1/2 cup soy sauce (you can add more to taste)
  • 1 tablespoon rice vinegar (white vinegar ok too)
  • oil
  • salt

Instructions

  1. On medium high heat,In a frying pan or dutch oven heat about 4 tablespoons oil.
  2. Throw in strips of beef. Cook with lid closed stirring occasionally until meat is slightly browned and soft.
  3. Remove meat to a large colander with a bowl or plate underneath.
  4. Throw in onions and sauté until softened.Transfer to the colander with meat.
  5. Repeat the procedure with carrots,bell peppers, and daikon with green onions.Adding more oil as needed.
  6. Cook bean thread Following instruction on the package(don't overcook). Cut noodles if desired with knife or kitchen shears.
  7. Transfer all cooked ingredients to a bowl, then add garlic, cilantro, soy sauce, vinegar , and sweet chili sauce. Mix it well and refrigerate for at least 2 -3 hours.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/funchoza-salad-with-beef/

 

 

 

 

 

Eggplant Sandwich

Eggplant sandwich

Eggplant sandwich

 

This is a gourmet toasted vegetarian eggplant sandwich with pesto,sundried tomatoes, broiled bell peppers and cheese. These sandwiches are perfect for any time of the day and are good to pack for lunch or enjoy at a picnic on a beautiful warm sunny day.

 

4-6 Sandwiches

Bread of choice ( I used torta bread from Costco this time)

1 Eggplant sliced 1/2 inch thick.( peel or no peel)

1 red bell pepper

1 green bell pepper

4-6 slices of cheese like Havarti,fresh mozzarella,provolone,monterey jack.

1-2 avocados sliced

pesto sauce

sundried tomatoes or fresh tomato sliced

2 eggs

1/2 cup panko crumbs

salt

oil for frying

 

Direction:

Season Eggplants with salt on both sides and arrange on a baking sheet or large tray.Let them sit for 10-15 minutes.

Heat oven to broil.Cut sides of the bell peppers to equal four pieces.Broil peppers until the skin is charred.Remove charred skin.

In a bowl whip eggs with whisk or fork.

Heat a skillet or a frying pan on medium heat.Add about 1/4 cup of oil.Dip each eggplant round in egg, then in panko crumbs.Fry both sides and transfer on a plate lined with paper towel.

Heat oven to 500 degrees.

Spread pesto sauce on one side of the bread.Add a little amount of sundried tomatoes (if desired).Place 1 slice of cheese and 1-2 tomato slices (if not using sundried)  on each sandwich half.

Arrange sandwiches (top and bottom piece) on a baking sheet. Toast the bread until cheese is melted.

Place avocados on top of the cheese followed by eggplants,and bell peppers.

 

Eggplant Sandwich

Eggplant Sandwich

Ingredients

  • 4-6 Sandwiches
  • Bread of choice ( I used torta bread from Costco this time)
  • 1 Eggplant sliced 1/2 inch thick.( peel or no peel)
  • 1 red bell pepper
  • 1 green bell pepper
  • 4-6 slices of cheese Havarti,fresh mozzarella,provolone,monterey jack.
  • 1-2 avocados sliced
  • pesto sauce
  • sundried tomatoes or fresh tomato sliced
  • 2 eggs
  • 1/2 cup panko crumbs
  • salt
  • oil for frying

Instructions

  1. Season Eggplants with salt on both sides and arrange on a baking sheet or large tray.Let them sit for 10-15 minutes.
  2. Heat oven to broil.Cut sides of the bell peppers to equal four pieces.Broil peppers until the skin is charred.Remove charred skin.
  3. In a bowl whip eggs with whisk or fork.
  4. Heat a skillet or a frying pan on medium heat.Add about 1/4 cup of oil.Dip each eggplant round in egg, then in panko crumbs.Fry both sides and transfer on a plate lined with paper towel.
  5. Heat oven to 500 degrees.
  6. Spread pesto sauce on one side of the bread.Add a little amount of sundried tomatoes (if desired).Place 1 slice of cheese and 1-2 tomato slices (if not using sundried) on each sandwich half.
  7. Arrange sandwiches (top and bottom piece) on a baking sheet. Toast the bread until cheese is melted.
  8. Place avocados on top of the cheese followed by eggplants,and bell peppers.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/eggplant-sandwich/

Fried Calamari with Sweet Chili Sauce

calamari

calamari

This is a copy cat recipe from Ruth’s Chris steakhouse restaurant.We love it so much that I decided to recreate this appetizer dish.Their fried calamari with sweet chili sauce are AMAZING and addicting! They are dredged in seasoned flour coating, fried until browned and crispy, then tossed with sweet chili sauce and diced roasted red peppers.

 

Ingredients-

1 pound cleaned and pat dry squid with tentacles, bodies cut into 1/2-inch-thick rings

1 cup all-purpose flour

1 1/2 teaspoon old bay seasoning

1 teaspoon black pepper

salt

1 red bell pepper

1/4 cup Sweet chili sauce(add more if you like it to be saucy)*

1/2 lemon squeezed

minced parsley or chopped green onion/chives

High heat oil

* I bought the sauce at Trader Joe’s,or you can make your own by this recipe.
calamari

 

Directions-

Heat oven to 500 degrees on broil.

Place bell pepper on a baking sheet.

Broil until charred,turning sides 3 times.

Remove from oven and place it inside the plastic bag or ziplock bag.

Set aside and let them cool enough to handle.

When peppers are ready to handle,peel off the skin.

Cut peppers in to 1/2 inch squares.Set a side.

calamari

 

Pour enough oil in to a dutch oven or a sauce pan (about 2-3 inches from the bottom)

Heat oil over medium-high heat to 350 degrees.

In a bowl,combine flour,old bay seasoning, and black pepper.

In small handfuls,dredge the squid in the flour mixture and shake off excess.

Gently lower the squid in hot oil. Fry in batches for about 3 minutes or until lightly golden in color.

Remove from oil and sprinkle salt.

 

In a small sauce pan, heat sweet chili sauce with squeezed lemon juice.

Toss Calamari with sauce and roasted bell peppers.

Transfer to a serving platter and sprinkle with minced parsley and/or chives/green onions.

Squeeze more lemon  on top if desired.

 

Fried Calamari with Sweet Chili Sauce

Ingredients

  • 1 pound cleaned and pat dry squid with tentacles, bodies cut into 1/2-inch-thick rings
  • 1 cup all-purpose flour
  • 1 1/2 teaspoon old bay seasoning
  • 1 teaspoon black pepper
  • salt
  • 1 red bell pepper
  • 1/4 cup Sweet chili sauce(add more if you like it to be saucy)*
  • 1/2 lemon squeezed
  • minced parsley or chopped green onion/chives
  • High heat oil
  • * I bought the sauce at Trader Joe's,or you can make your own by this recipe.

Instructions

  1. Heat oven to 500 degrees on broil.
  2. Place bell pepper on a baking sheet.
  3. Broil until charred,turning sides 3 times.
  4. Remove from oven and place it inside the plastic bag or ziplock bag.
  5. Set aside and let them cool enough to handle.
  6. When peppers are ready to handle,peel off the skin.
  7. Cut peppers in to 1/2 inch squares.Set a side.
  8. Pour enough oil in to a dutch oven or a sauce pan (about 2-3 inches from the bottom)
  9. Heat oil over medium-high heat to 350 degrees.
  10. In a bowl,combine flour,old bay seasoning, and black pepper.
  11. In small handfuls,dredge the squid in the flour mixture and shake off excess.
  12. gently lower the squid in hot oil. Fry in batches for about 3 minutes or until lightly golden in color.
  13. remove from oil and sprinkle salt.
  14. In a small sauce pan, heat sweet chili sauce with squeezed lemon juice.
  15. Toss Calamari with sauce and roasted bell peppers.
  16. Transfer to a serving platter and sprinkle with minced parsley and/or chives/green onions.
  17. Squeeze more lemon on top if desired.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/fried-calamari-sweet-chili-sauce/

 

Cabbage Salad with Pepper and Carrots

cabbage salad

cabbage salad

Cabbage is very popular vegetable in Russian cuisine.We make salads,we make soups,we make golupsi,piroshki,and braised cabbage.Cabbage is very nutritious and delicious! I prepare variety of cabbage salads often,because my whole family loves this vegetable.This salad crunchy,a little tangy with little sweetness from carrots and bell peppers.

1 cabbage

2-3 carrots

1 -1 1/2 red,yellow,or orange bell pepper

1 onion

1/4 cup vinegar

1 tablespoon salt

1 tablespoon sugar

1 cup oil + 1/2 onion round with tail or 1 small onion peeled

1 whole dry red chili pepper  or pepper flakes

Directions:

In a large mixing bowl,shred cabbage using a mandolin slicer.

Add sugar and salt to cabbage.Massage cabbage for a little.

Peel carrots and julienne thinly or grate them on top of cabbage.

Cut bell pepper in four equal parts.Slice bell pepper over carrots using a mandolin.

Peel onion.Cut onion in four equal quarters and slice thinly over bell peppers using mandolin slicer.

In a skillet or frying pan,heat oil with 1 small onion or 1/2 onion cut vertically(whole tail on) and chili pepper.Oil needs to get really hot (bottom of an onion should be really dark(black).

Meanwhile,pour vinegar over cabbage ,carrots,bell pepper ,and onion.

When the oil is ready and really hot,Pour it over the salad on the onions.

Mix until all the ingredients well combined.

This salad can be served right away or for best results next day.Can be stored in a glass jar for a week or so.

 

Cabbage Salad with Pepper and Carrots

Ingredients

  • 1 cabbage
  • 2-3 carrots
  • 1 -1 1/2 red,yellow,or orange bell pepper
  • 1 onion
  • 1/4 cup vinegar
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 cup oil + 1/2 onion round with tail or 1 small onion peeled
  • 1 whole dry red chili pepper or pepper flakes

Instructions

  1. In a large mixing bowl,shred cabbage using a mandolin slicer.
  2. Add sugar and salt to cabbage.Massage cabbage for a little.
  3. Peel carrots and julienne thinly or grate them on top of cabbage.
  4. Cut bell pepper in four equal parts.Slice bell pepper over carrots using a mandolin.
  5. Peel onion.Cut onion in four equal quarters and slice thinly over bell peppers using mandolin slicer.
  6. In a skillet or frying pan,heat oil with 1 small onion or 1/2 onion cut vertically(whole tail on) and chili pepper.Oil needs to get really hot (bottom of an onion should be really dark(black).
  7. Meanwhile,pour vinegar over cabbage ,carrots,bell pepper ,and onion.
  8. When the oil is ready and really hot,Pour it over the salad on the onions.
  9. Mix until all the ingredients well combined.
  10. This salad can be served right away or for best results next day.Can be stored in a glass jar for a week or so.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/cabbage-salad-with-pepper-and-carrots/