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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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Whole Wheat Banana Nut Mini Muffins

July 31, 2013 · by · 3 Comments
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DSC_3555

 

 

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: , , , , , , , , , , , , ,

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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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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Filed Under: Breakfast, Dessert, easy recipes, grains, healthy, raw agave sytup, simple recipes · Tagged: , , , , , , , , , , , , ,

Apple Tvorog Crumb Cake

December 1, 2011 · by · 3 Comments
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This apple tvorog crumb cake will melt in your mouth.Combination of apples and tvorog is amazingly delightful.Its fairly easy to make and perfect with your favorite cup of tea or coffee.

Adapted from edimdoma.ru

Ingredients for crumb crust:

4 cups flour
1 teaspoon baking soda
1/2 cup sugar
2 1/2 sticks cold butter shredded


Filling:
2 1/4 cup Tvorog(farmers cheese)*
4 eggs
1 cup sugar
1 cup sour cream
2 tablespoons cream of wheat(manka)
1 teaspoon vanilla sugar or vanilla extract
4-5 apples peeled and shredded

*You can use ricotta cheese if you have trouble finding tvorog.

Heat oven to 375 degrees

Directions:

For the filling: Combine all the ingredients except apples and mix until well combined.Add apples and mix again.

Crust:combine all the ingredients and rub using hands to make crumbs,that butter is well incorporated with all the ingredients.

Grease 11×15 glass baking pan.Transfer half of the crust/crumb mix to the baking dish. press and spread out making a smooth layer.Add the filling and spread it out.Add the rest of the crust mix to the top layer and spread it gently. bake for about 45 min-1hour.

Filed Under: Breakfast, Dessert · Tagged: , , , , , , , ,

Crepes with Meat Filling

November 7, 2011 · by · 3 Comments
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crepes with meat

These are my favorite  type of crepes from childhood.They are so delicious and addicting. Crepes with meat filling are perfect  for breakfast and make ahead meals.I like to make them with cooked beef,but you can use chicken,turkey or pork. Meat is cooked and grinded,then sautéed until slightly browned with lots of onions.Then the crepes are gently fried in little butter on both sides to make it crunchy.

Ingredients for crepes:

2 cups flour
3 eggs
1 teaspoon sugar
2 pinches of salt
2 tablespoons oil
2 2/3 cup milk

Filling:

1 lb of beef ( I used tri-tip)
1 big onion plus one small for the stock
5 tablespoons butter
salt and pepper
beef stock (from the cooked meat)
2-3 bay leaves
about 8 cups water

2 hard boiled eggs diced (optional)

Directions:

Stock:

In a pot bring water to boil. Add meat, bay leaves, onion,salt and pepper. Cook with closed lid on low heat until meat is soft and tender.

Crepes:
In a bowl whisk together eggs,milk,salt,sugar,and oil. Gently add sifted flour .Whisk until no lumps are visible.
On medium heat, heat a nonstick skillet and brush little bit of butter or oil.Pour some batter in the skillet and swirl the pan around with your hands.Flip the crepes using a spatula and let the other side get golden a little.Same method as for pancakes just the batter is thinner and spreads all over the frying pan.

Filling directions:

Grind the meat from the stock using meat grinder.
Add butter and onions to a saute pan. Cook the onions on med-high until soft. Add the meat,salt and lots of fresh ground pepper. Add 1 cup of beef stock.Cook until meat is slightly browned stiring occasionally.Add eggs if desired.

Place about 1-2 tablespoons of the filling on the bottom edge of the crepe. Fold it into an envelope. Repeat with the rest of the crepes.

Heat a small frying pan on low heat .Melt about 2-3 tablespoons butter. Place the folded crepe and fry on low heat until golden in color.
Serve with  plain sour cream or sour cream dressing ( recipe below)
Mix together 3 tablespoons sour cream,1-2 garlic crushed,2 tablespoons finely chopped baby dill, pinch of salt and pepper.

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Crepes with Meat Filling

Crepes with Meat Filling

Ingredients

  • Ingredients for crepes:
  • 2 cups flour
  • 3 eggs
  • 1 teaspoon sugar
  • 2 pinches of salt
  • 2 tablespoons oil
  • 2 2/3 cup milk
  • Filling:
  • 1 lb of beef ( I used tri-tip)
  • 1 big onion plus one small for the stock
  • 5 tablespoons butter
  • salt and pepper
  • beef stock (from the cooked meat)
  • 2-3 bay leaves
  • about 8 cups water

Instructions

  1. Stock:
  2. In a pot bring water to boil. Add meat, bay leaves, onion,salt and pepper. Cook with closed lid on low heat until meat is soft and tender.
  3. Crepes:
  4. In a bowl whisk together eggs,milk,salt,sugar,and oil. Gently add sifted flour .Whisk until no lumps are visible.
  5. On medium heat, heat a nonstick skillet and brush little bit of butter or oil.Pour some batter in the skillet and swirl the pan around with your hands.Flip the crepes using a spatula and let the other side get golden a little.Same method as for pancakes just the batter is thinner and spreads all over the frying pan.
  6. Filling directions:
  7. Grind the meat using meat grinder.
  8. Add butter and onions to a saute pan. Cook the onions on med-high until soft. Add the meat,salt and lots of fresh ground pepper. Add 1 cup of beef stock.Cook until meat is slightly browned stiring occasionally.
  9. Place about 1-2 tablespoons of the filling on the bottom edge of the crepe. Fold it into an envelope. Repeat with the rest of the crepes.
  10. Heat a small frying pan on low heat .Melt about 2-3 tablespoons butter. Place the folded crepe and fry on low heat until golden in color.
  11. Serve with plain sour cream or sour cream dressing ( recipe below)
  12. Mix together 3 tablespoons sour cream,1-2 garlic crushed,2 tablespoons finely chopped baby dill, pinch of salt and pepper.
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Egg Benedict

August 14, 2011 · by · 3 Comments
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egg benedict

Eggs Benedict is a fancy American breakfast dish that will make your breakfast elegant.This dish is very impressive and delicious;mainly consisting of toasted egg muffins,canadian bacon,poached egg and topped with creamy hollandaise sauce.I gave a little twist by using sautéed fingerling potatoes and smoked salmon.Results are amazing! The sauce is very easy to make and comes out perfect every time.

 

Makes 4 Egg Benedict

Ingredients:

2 cups sliced fingerling potatoes or

2 English muffins sliced in half and toasted

4 eggs
1/4 red onion or green onion thinly diced
Thin slices of smoked salmon,canadian bacon or ham
1 tablespoon white vinegar

oil for sautéing potatoes

Hollandaise sauce(adapted from Simply Recipes):

  • 1 stick (1/2 cup)unsalted butter
  • 3 egg yolks
  • 1 Tbsp lemon juice ( I used 3,depends how lemony you want it to be)
  • 1/2 teaspoon salt
  • Dash of cayenne
  • hot boiling water if needed

Directions:
In a small saucepan melt the butter on low heat.(don’t let it boil)
Using a blender mix egg yolks,lemon juice,salt and cayenne.

Blend for about 20-30 seconds.
With blender still working, gradually and slowly add butter.

Blend until all butter is well combined.
The sauce supposed to be lemony, buttery and lightly salted. I added about 1/4 cup of hot water to make it a little thinner.

Bring a water to  a boil in a medium saucepan or pot.Add vinegar. Turn the heat down to low and add the eggs one at a time.Cook for about 3-4 minutes.

Heat oil in a skillet on med-high heat.Season potatoes with salt and add potatoes to the skillet.Sauté until nicely browned.

Arrange sliced smoked salmon,canadian bacon or ham and sautéed potatoes on a serving plate.Sprinkle green onions,place egg on top and pour hollandaise sauce over the egg.Sprinkle with cayenne pepper or paprika.

OR

Place toasted English muffin on a plate. Sprinkle with onions, and add a slice of smoked salmon. Top it with egg and pour hollandaise sauce over the egg. Sprinkle with cayenne pepper or paprika.

egg benedict

Filed Under: Breakfast · Tagged: , , , , , , , , ,

Eggs with Vegetables and Herbs

June 26, 2011 · by · 2 Comments
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This breakfast dish can be made with your choice of fresh herbs like cilantro,parsley,sage,oregano,thyme,rosemary,basil or chives. I used basil and sage for a little Italian twist. You can use cilantro and chives with salsa on top for Mexican twist, and how about Greek with parsley,chives and little bit of feta cheese on top? Or  just have fun and create your own little twist.
4 yellow young potatoes thinly sliced
¼ red onion finely chopped
¼ red bell pepper
¼ green bell pepper
1/3 eggplant(if thin and long) diced
½ tomato diced
salt & pepper
 4 tbsp. Olive oil
4 eggs
fresh herbs finely chopped
Season potatoes with salt and pepper. fry the potatoes on hot skillet with olive oil until its nice and crispy . Using heavy skillet  saute onion in olive oil approx.2 min. Add peppers and eggplant cook for another 3 minutes. Add tomatoes. Cook  stirring occasionally  for 4-5 minutes.season with salt and pepper and add herbs. Fry  or poach eggs.
Transfer potatoes on the serving plate, place about 2 tablespoon of vegetables on top of potatoes, and place one egg on top of vegetables. Sprinkle with herbs if you like.
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Eggs with Vegetables and Herbs

Ingredients

  • 4 yellow young potatoes thinly sliced
  • ¼ red onion finely chopped
  • ¼ red bell pepper
  • ¼ green bell pepper
  • 1/3 eggplant(if thin and long) diced
  • ½ tomato diced
  • salt & pepper
  • 4 tbsp. Olive oil
  • 4 eggs
  • fresh herbs finely chopped

Instructions

  1. Season potatoes with salt and pepper. fry the potatoes on hot skillet with olive oil until its nice and crispy . Using heavy skillet saute onion in olive oil approx.2 min. Add peppers and eggplant cook for another 3 minutes. Add tomatoes. Cook stirring occasionally for 4-5 minutes.season with salt and pepper and add herbs. Fry or poach eggs.
  2. Transfer potatoes on the serving plate, place about 2 tablespoon of vegetables on top of potatoes, and place one egg on top of vegetables. Sprinkle with herbs if you like.
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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!

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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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