almond crusted salmon with soy glaze

almond crusted salmon with soy glaze

almond crusted salmon with soy glaze

 

Pan-seared almond crusted salmon on bed of garlic-ginger veggies and soy honey glaze. Healthy and light dinner or lunch dish.

 

4-6 salmon fillets

1/2 cup almond flour

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons oil (I used light olive oil)

2 tablespoons butter

Glaze-

1/4 cup tamari or soy sauce

3 tablespoon honey

1/3 cup water

1 tbsp + 1 tsp vermouth or 1 teaspoon dijon mustard

3 tablespoons butter

Sauteed ginger-garlic veggies-

sliced broccoli, brussel sprouts,cabbage,kale (I bought salad kit from costco)

shredded carrots

pea shoots (optional)

1 tablespoon sesame oil

1 tablespoon butter

1 tablespoon minced garlic

1 tablespoon minced ginger

2 tablespoons soy sauce mixed with 2 teaspoons honey

 

Directions:

Season salmon with salt and pepper.

Combine almond flour,salt and pepper.

Heat oil and butter in a skillet.

Dip top of salmon fillets in almond flour mix and add it to the skillet skin side up.

Cook until golden and crusty on all sides.

glaze-

In a saute pan, whisk to combine tamari/soy sauce,water,honey,vermouth or mustard.

Bring to boil on medium high heat and continue to simmer for 3-4 minutes.

Turn off heat and whisk in butter one tablespoon at a time.

veggies-

Heat oil and butter in a saute pan on high heat.

Throw in garlic and ginger. Quickly swirl around the pan and add in soy sauce honey mixture.

Add in and toss veggies and saute for 1-2 minutes. Don’t over cook.

pour some sauce/glaze on the bottom of dinner plate.

Spoon veggies to the side of sauce and place fish on top of veggies and sauce.

almond crusted salmon with soy glaze

Ingredients

  • 4-6 salmon fillets
  • 1/2 cup almond flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons oil (I used light olive oil)
  • 2 tablespoons butter
  • Glaze-
  • 1/4 cup tamari or soy sauce
  • 3 tablespoon honey
  • 1/3 cup water
  • 1 tbsp + 1 tsp vermouth or 1 teaspoon dijon mustard
  • 3 tablespoons butter
  • Sauteed ginger-garlic veggies-
  • sliced broccoli, brussel sprouts,cabbage,kale (I bought salad kit from costco)
  • shredded carrots
  • pea shoots (optional)
  • 1 tablespoon sesame oil
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons soy sauce mixed with 2 teaspoons honey

Instructions

  1. Season salmon with salt and pepper.
  2. Combine almond flour,salt and pepper.
  3. Heat oil and butter in a skillet.
  4. Dip top of salmon fillets in almond flour mix and add it to the skillet skin side up.
  5. Cook until golden and crusty on all sides.
  6. glaze-
  7. In a saute pan, whisk to combine tamari/soy sauce,water,honey,vermouth or mustard.
  8. Bring to boil on medium high heat and continue to simmer for 3-4 minutes.
  9. Turn off heat and whisk in butter one tablespoon at a time.
  10. veggies-
  11. Heat oil and butter in a saute pan on high heat.
  12. Throw in garlic and ginger. Quickly swirl around the pan and add in soy sauce honey mixture.
  13. Add in and toss veggies and saute for 1-2 minutes. Don't over cook.
  14. pour some sauce/glaze on the bottom of dinner plate.
  15. Spoon veggies to the side of sauce and place fish on top of veggies and sauce.
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Fish with Orange Beurre Blanc Sauce

fish with beurre blanc sauce

beurre blanc saucebaby potatoes, beurre blanc sauce, easy recipe, fish, recipes, salmon, seafood

Want a fancy restaurant style dish in under 30 minutes? Well..this is it! Fish with orange beurre blanc sauce is perfect and easy seafood dish. The sauce is velvety smooth and will go great with different types fish, shrimp, scallops, and lobster.

Beurre blanc sauce is a french specialty sauce made with reduction of orange juice,white wine, and shallots. Then cold butter pieces are blended to create a smooth buttery sauce.

In this recipe I used fresh wild salmon seasoned with salt and pepper, then pan seared to perfection. Served with fried yellow potato rounds, sauteed spinach with crispy turkey bacon and crispy onion string pieces.

beurre blanc sauce-2

 

Ingredients for beurre blanc sauce:

Makes about 3/4 cup. 

1 piece shallot minced

2/3 orange juice squeezed ( or tangerines)

1/4 white wine

zest from one orange

1 stick very cold butter sliced

salt

Salmon:

2-4 fish pieces

salt and pepper

2 tablespoons oil

1 tablespoon butter

Potatoes:

5-6 peeled and sliced potatoes

salt

2-3 tablespoons oil

1 tablespoon butter

Spinach:

2 slices of turkey or pork bacon chopped

1 tablespoon oil

about 4 cups spinach

crispy onion strings

salt

 

Directions:

 

Combine orange juice,shallots,zest,and wine in a pan or saucepan. Bring to simmer on med-high heat.

Cook until liquid evaporates by half.

On low heat, whisk in butter slices one at a time. The sauce should thicken. Season with salt.

Strain through fine-mesh strainer.

Reheat sauce on low heat only.

Salmon:

Heat a frying pan on med-high heat.

Add oil.

Season fish with salt and pepper.

Transfer fish to a frying pan skin side up.

Pan-fry until half of the fish is cooked,then flip and continue frying until the other side gets cooked.

Potatoes:

Heat a frying pan on med-high heat. Add oil and butter. Season potatoes with salt and fry on both sides until fully cooked and browned.

Spinach:

Heat a large pan with oil. Throw in chopped bacon(or shallots). Cook until brown and crispy.Turn off the heat. Throw in spinach. Using kitchen tongs toss spinach around until its wilted.season with salt.Throw in some onion string pieces.

Arrange everything on a dinner plate in this order;potatoes,spinach,salmon,sauce.

fish with beurre blanc sauce

Fish with Beurre Blanc Sauce

Ingredients

  • Makes about 3/4 cup.
  • 1 piece shallot minced
  • 2/3 orange juice squeezed
  • 1/4 white wine
  • zest from one orange
  • 1 stick very cold butter sliced
  • salt
  • Salmon:
  • 2-4 fish pieces
  • salt and pepper
  • 2 tablespoons oil
  • 1 tablespoon butter
  • Potatoes:
  • 5-6 peeled and sliced potatoes
  • salt
  • 2-3 tablespoons oil
  • 1 tablespoon butter
  • Spinach:
  • 2 slices of turkey or pork bacon chopped
  • 1 tablespoon oil
  • about 4 cups spinach
  • crispy onion strings
  • salt

Instructions

  1. Combine orange juice,shallots,zest,and wine in a pan or saucepan. Bring to simmer on med-high heat.
  2. Cook until liquid evaporates by half.
  3. On low heat, whisk in butter slices one at a time. The sauce should thicken. Season with salt.
  4. Strain through fine-mesh strainer.
  5. Reheat sauce on low heat only.
  6. Salmon:
  7. Heat a frying pan on med-high heat.
  8. Add oil.
  9. Season fish with salt and pepper.
  10. Transfer fish to a frying pan skin side up.
  11. Pan-fry until half of the fish is cooked,then flip and continue frying until the other side gets cooked.
  12. Potatoes:
  13. Heat a frying pan on med-high heat. Add oil and butter. Season potatoes with salt and fry on both sides until fully cooked and browned.
  14. Spinach:
  15. Heat a large pan with oil. Throw in chopped bacon(or shallots). Cook until brown and crispy.Turn off the heat. Throw in spinach. Using kitchen tongs toss spinach around until its wilted.season with salt.Throw in some onion string pieces.
  16. Arrange everything on a dinner plate in this order;potatoes,spinach,salmon,sauce.
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Salmon with Spinach and Tomatoes

salmon with spinach-2

salmon with spinach-2

 

This is a flavorful salmon dish that can be  perfect for any dinner party. Delicious,moist, and boosted with flavor from garlic,basil, and lemon. This salmon dish is baked in parchment paper to keep in the flavor and moisture, then topped with sautéed spinach and tomatoes.

Ingredients:

1 fillet of salmon (about 2 lbs +/-)

6 tablespoon butter melted

1/4 cup finely chopped basil

6 garlic cloves crushed

1 tablespoon white wine

1 tablespoon squeezed lemon juice

salt

black pepper

1/4 cup parmesan cheese shredded

1 shallot chopped

4 cups spinach

8 0zs  cherry or grape tomatoes sliced in half

2 tablespoons oil

 

Directions:

Heat oven to 400 degrees.

Line a baking pan with parchment paper.

Place fish on the baking sheet.

In a bowl combine melted butter,basil,garlic,white wine, and lemon juice.

Season fish with salt and pepper.

Pour butter mixture over fish.

Sprinkle with parmesan cheese.

Cover fish with parchment paper by over lapping paper on top then folding the sides under the fish. (similar to envelope)

Bake for about 20 -25 minutes.

 

Heat oil in a sauté pan over medium heat.

Add shallots and cook until softened.

Add tomatoes and cook until slightly soft.

Add spinach and turn of the heat.

Continue to stir with thongs until spinach is slightly softens.

Arrange salmon on a serving plate.

Add spinach with tomatoes over salmon.

 

 

 

salmon with spinach-3

 

Salmon with Spinach and tomatoes

Ingredients

  • 1 fillet of salmon (about 2 lbs +/-)
  • 6 tablespoon butter melted
  • 1/4 cup finely chopped basil
  • 6 garlic cloves crushed
  • 1 tablespoon white wine
  • 1 tablespoon squeezed lemon juice
  • salt
  • black pepper
  • 1/4 cup parmesan cheese shredded
  • 1 shallot chopped
  • 4 cups spinach
  • 8 0zs cherry or grape tomatoes sliced in half
  • 2 tablespoons oil

Instructions

  1. Heat oven to 400 degrees.
  2. Line a baking pan with parchment paper.
  3. Place fish on the baking sheet.
  4. In a bowl combine melted butter,basil,garlic,white wine, and lemon juice.
  5. Season fish with salt and pepper.
  6. Pour butter mixture over fish.
  7. Sprinkle with parmesan cheese.
  8. Cover fish with parchment paper by over lapping paper on top then folding the sides under the fish. (similar to envelope)
  9. Bake for about 20 -25 minutes.
  10. Heat oil in a sauté pan over medium heat.
  11. Add shallots and cook until softened.
  12. Add tomatoes and cook until slightly soft.
  13. Add spinach and turn of the heat. Continue to stir with thongs until spinach is slightly softens.
  14. Arrange salmon on a serving plate.
  15. Add spinach with tomatoes over salmon.
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Greek Salad

greek salad

greek salad

This is light and healthy Greek salad recipe.Greek Salad is a crisp, light, healthy  summer salad. Torn Romaine lettuce is topped with juicy tomatoes, crisp cucumbers, kalamata olives, red onion, peppers and crumbled or diced feta cheese then tossed with light and tangy lemon olive dressing.This Greek salad is refreshing and perfect for summer.

Ingredients:

1-2 romaine hearts sliced or torn

1-2 tomatoes sliced into thin wedges

1/2  english cucumber sliced in semicircles

1/2 red onion thinly sliced

kalamata/black olives

pepperoncini  and/or green bell pepper sliced

Crumbled or diced feta cheese

Fresh parsley minced (optional)

 

Dressing:

2 tablespoons lemon juice

1 tablespoon white balsamic vinegar*

1 teaspoon salt or to taste (I used pink himalayan)

1 teaspoon sugar

fresh ground black pepper

1/2 teaspoon dry parsley

1 large clove garlic or 2 small

1/3 cup olive oil (high quality recommended)

*You can sub in white or red wine vinegar

 

Directions for dressing:

In a bowl whisk lemon juice,balsamic vinegar,salt,sugar,parsley,black pepper,and garlic.Gradually whisk in olive oil.Continue to whisk until the dressing is well combined and thickened a little.Set a side for at least 15 minutes-30 minutes.Or refrigerate for later use.

Place all salad ingredients in a salad bowl or a plate.Toss with prepared dressing.

Greek salad-2

 

Greek Salad

Ingredients

  • 1-2 romaine hearts sliced or torn
  • 1-2 tomatoes sliced into thin wedges
  • 1/2 english cucumber sliced in semicircles
  • 1/2 red onion thinly sliced
  • kalamata/black olives
  • pepperoncini and/or green bell pepper sliced
  • Crumbled or diced feta cheese
  • Fresh parsley minced (optional)
  • Dressing:
  • 2 tablespoons lemon juice
  • 1 tablespoon white balsamic vinegar*
  • 1 teaspoon salt or to taste (I used pink himalayan)
  • 1 teaspoon sugar
  • fresh ground black pepper
  • 1/2 teaspoon dry parsley
  • 1 large clove garlic or 2 small
  • 1/3 cup olive oil (high quality recommended)
  • *You can sub in white or red wine vinegar

Instructions

  1. In a bowl whisk lemon juice,balsamic vinegar,salt,sugar,parsley,black pepper,and garlic.Gradually whisk in olive oil.Continue to whisk until the dressing is well combined and thickened a little.Set a side for at least 15 minutes-30 minutes.Or refrigerate for later use.
  2. Place all salad ingredients in a salad bowl or a plate.Toss with prepared dressing.
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Flatbread Pizza

quick and easy pizza

quick and easy pizza

 

This Flatbread pizza recipe is a quick and easy meal to make especially when your day seem to be very hectic to spend a lot of time in the kitchen.You can choose from variety of breads, sauces, and toppings.You can also make your flatbread pizza from naan bread,pita bread or plain any other choice of flatbread.Wheat,white, or gluten-free type.Sauces are versatile as well,marinara,pesto,alredo, or plain olive oil garlic spread.

 

Ingredients for vegetable pizza as pictured above:

whole wheat naan bread

mozzarella cheese shredded

bell peppers diced

sun dried tomatoes

fresh tomatoes diced

green onions chopped

feta cheese or parmesan cheese

Spread:

1/3 cup olive oil

3-4 garlic cloves crushed

salt and black pepper

dried oregano,basil,and/or parsley (optional)

 

Direction:

Preheat oven to 400 degrees.

Combine spread ingredients in a small bowl. Spoon or brush it on the flat bread.

Sprinkle mozzarella cheese following with the rest of the toppings.

Bake until cheese is melted and bubbly.

Flatbread Pizza

Ingredients

  • Ingredients for vegetable pizza as pictured above:
  • whole wheat naan bread
  • mozzarella cheese shredded
  • bell peppers diced
  • sun dried tomatoes
  • fresh tomatoes diced
  • green onions chopped
  • feta cheese or parmesan cheese
  • Spread:
  • 1/3 cup olive oil
  • 3-4 garlic cloves crushed
  • salt and black pepper
  • dried oregano,basil,and/or parsley (optional)

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine spread ingredients in a small bowl. Spoon or brush it on the flat bread.
  3. Sprinkle mozzarella cheese following with the rest of the toppings.
  4. Bake until cheese is melted and bubbly.
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Tomato Salad

tomato salad

tomato salad

 

A stunning tomato salad that is easy-to follow,healthy,and flavorful.This tomato salad tastes incredible with homegrown tomatoes and goes perfectly with plov(rice pilaf),grilled kabobs,and potatoes. Thanks to my moms kindness to share her garden tomatoes and sweet yellow peppers with me.

 

Ingredients:

3-4 tomatoes cut in half then thinly sliced

2 pickling cucumbers or 1/3 of english cucumber  thinly sliced (optional)

1-2 sweet peppers thinly sliced (optional)

1/2 red onion thinly sliced

2 garlic cloves (optional)

Desired  one or all optional herbs:

dill

cilantro

parsley

basil

salt and pepper

1/4 cup unrefined sunflower oil*(my fav) or any other of your choice

*easily can be found at European (Russian)stores.

Directions:

Mix all ingredients in a bowl and serve immediately.

Tomato Salad

Ingredients

  • 3-4 tomatoes cut in half then thinly sliced
  • 2 pickling cucumbers or 1/3 of english cucumber thinly sliced (optional)
  • 1-2 sweet peppers thinly sliced (optional)
  • 1/2 red onion thinly sliced
  • 2 garlic cloves (optional)
  • Desired one or all optional herbs:
  • dill
  • cilantro
  • parsley
  • basil
  • salt and pepper
  • 1/4 cup unrefined sunflower oil*(my fav) or any other of your choice
  • *easily can be found at European (Russian)stores.

Instructions

  1. Mix all ingredients in a bowl and serve immediately.
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Lamb Osso Bucco

lamb osso bucco

lamb osso bucco

Lamb is highly rated in our family.We LOVE lamb!!! (shanks and chops the most) It’s very rich and yet so delicate and mild.

Lamb Osso Bucco  is a comforting delicious Italian lamb dish that is aromatic and full of flavor.The meat is seared and then braised in a flavorful sauce until tender and nearly falling of the bone.

Osso Bucco is Italian for bone with a hole and refers to the marrow in the center of the cross cut shank. The reason for cutting is to expose the richness of the bone marrow.So you can prepare the shank as is or have a butcher cut the shank crosswise for vital nutrients.

 

Ingredients:

6 lamb shanks (or crosscut shanks-osso bucco style)

1 onion sliced

3-4 carrots cut in chunks

4-5 celery and/or fennel cut in chunks

7 garlic cloves

14.5 ozs. diced tomatoes or 2-3 fresh tomatoes

8 ozs. tomato paste

2 cup red wine

1 cup beef or chicken broth/stock

1 tablespoon dried oregano

4 rosemary sprigs

6 thyme sprigs

1 bay leaf

salt

black pepper

oil

 

Directions:

Heat a dutch oven or frying pan with oil.

Season lamb with salt and pepper.

Sear on all sides until well browned.

Sear in batches.Add more oil if needed.

Remove each batch and set aside.

Add onions,carrots,celery/fennel to the pot.Add  more oil if needed.

Stir and Sauté for approx. 10 minutes.

Add tomato paste,oregano, and 2 crushed garlic cloves 5 whole garlic cloves.

Continue to saute stirring for another 3 minutes.

Add red wine,stir and cook for another minute or two.

Add tomatoes,stock/broth,bay leaf,salt and pepper.

Transfer shanks back to dutch oven or a large baking dish.(pour sauce over shanks if using baking dish)

Arrange sprigs of rosemary and thyme in between the shanks.

Heat oven to 350 degrees.

Cover with foil and braise the shanks for 2 hours.

Turn the sides and continue to braise for another 1 hour.

Remove foil and braise uncovered for 20-30 minutes.

When done the meat should be tender and nearly falling off the bone.

Serve over mashed potatoes,risotto,rice, or pasta with your choice of vegetables.Pour sauce over the shank as much as desired.

-I served with mashed potatoes,steamed broccolini and organic veggie mix from Trader Joe’s(corn,green beans,peas and carrots).

 

 

Lamb Shank Osso Bucco

Lamb Shank Osso Bucco

Ingredients

  • 6-7 lamb shanks (or crosscut shanks-osso bucco style)
  • 1 onion sliced
  • 3-4 carrots cut in chunks
  • 4-5 celery and/or fennel cut in chunks
  • 7 garlic cloves
  • 14.5 ozs. diced tomatoes or 2-3 fresh tomatoes
  • 8 ozs. tomato paste
  • 2 cup red wine
  • 1 cup beef or chicken broth/stock
  • 1 tablespoon dried oregano
  • 4 rosemary sprigs
  • 6 thyme sprigs
  • 1 bay leaf
  • salt
  • black pepper
  • oil

Instructions

  1. Heat a dutch oven or frying pan with oil.
  2. Season lamb with salt and pepper.
  3. Sear on all sides until well browned.
  4. Sear in batches.Add more oil if needed.
  5. Remove each batch and set aside.
  6. Add onions,carrots,celery/fennel to the pot.Add more oil if needed.
  7. Stir and Sauté for approx. 10 minutes.
  8. Add tomato paste,oregano, and 2 crushed garlic cloves 5 whole garlic cloves.
  9. Continue to saute stirring for another 3 minutes.
  10. Add red wine,stir and cook for another minute or two.
  11. Add tomatoes,stock/broth,bay leaf,salt and pepper.
  12. Transfer shanks back to dutch oven or a large baking dish.(pour sauce over shanks if using baking dish)
  13. Arrange sprigs of rosemary and thyme in between the shanks.
  14. Heat oven to 350 degrees.
  15. Cover with foil and braise the shanks for 2 hours.
  16. Turn the sides and continue to braise for another 1 hour.
  17. Remove foil and braise uncovered for 20-30 minutes.
  18. When done the meat should be tender and nearly falling off the bone.
  19. Serve over mashed potatoes,risotto,rice, or pasta with your choice of vegetables.Pour sauce over the shank as much as desired.
  20. -I served with mashed potatoes,steamed broccolini and organic veggie mix from Trader Joe's(corn,green beans,peas and carrots).
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Crab Stuffed Fish

crab stuffed fish-4

 

crab stuffed fish-4

This is a great and elegant crab stuffed fish dinner recipe.It’s really a fantastic dish for any occasion especially like Valentines Day or anniversary. If you’re not a seafood lover,you can pan sear chicken breast*(pound it first,season it) then proceed to making the sauce. The sauce is so delicious that you can use with any other pan seared or baked fish like halibut,sea bass,or salmon.

* You can also make chicken breast rolls. Fillings like sautéed mushrooms with onions/shallots are perfect.Or you can stuff with cheese,spinach or asparagus.

Ingredients for fish:

4-6 white fish fillet. (I used dover sole)

1-2 shallots minced

2 garlic cloves minced

2 green onions finely sliced

1 tablespoon butter

1/4 cup white wine

2 1/2 cups  real crab meat

1/4 cup lemon juice

salt and pepper

1/4 cup plain bread crumbs

2 tbs. grated parmesan cheese

Sauce:

1 shallot minced

1/3 cup white wine

1 roma tomato diced (optional)

3/4 cup heavy whipping cream

1/2 cup chicken broth.

2-3 tablespoons butter

salt

 

Directions:

Heat oven to 375 degrees.

Melt butter in a saute pan on medium heat.

Add shallots,garlic,and scallions.

Saute until shallots are soft.

Add white wine and let wine evaporate.

In a small bowl or plate,combine bread crumbs with parmesan cheese and set aside.

Place crab meat,sautéed shallot with garlic and scallions,lemon juice,salt and pepper in the food processor or mini blender.

Pulse 5-6 times until ingredients are well combined.

Spoon crab filling onto one end of each fish fillet and roll it up.Secure with toothpick.

Sprinkle each roll with breadcrumb mixture (all around).

Place seam side down in a glass baking dish.

Make the sauce….

Melt butter in a saute pan on medium heat,and throw in shallots.

Saute 1-2 minutes.

Add tomatoes and sauté for another minute or so.

Add white wine and let it evaporate.

Gently stir in cream and stock.

Season with a little bit of salt.

Pour the sauce in the baking pan with fish.**

Add butter.

Bake for about 30-35 minutes or until the top is slightly golden.

Serve over arborio rice or risotto.

** If using this sauce for pan seared fish,continue to simmer the sauce for about 5 minutes on low heat.Turn off the heat and stir in butter one tablespoon at a time.

 

Crab Stuffed Fish

Crab Stuffed Fish

Ingredients

  • Ingredients for fish:
  • 4-6 white fish fillet. (I used dover sole)
  • 1-2 shallots minced
  • 2 garlic cloves minced
  • 2 green onions finely sliced
  • 1 tablespoon butter
  • 1/4 cup white wine
  • 2 1/2 cups real crab meat
  • 1/4 cup lemon juice
  • salt and pepper
  • 1/4 cup plain bread crumbs
  • 2 tbs. grated parmesan cheese
  • Sauce:
  • 1 shallot minced
  • 1/3 cup white wine
  • 1 roma tomato diced (optional)
  • 3/4 cup heavy whipping cream
  • 1/2 cup chicken broth.
  • 2-3 tablespoons butter
  • salt

Instructions

  1. Directions:
  2. Heat oven to 375 degrees.
  3. Melt butter in a saute pan on medium heat.
  4. Add shallots,garlic,and scallions.
  5. Saute until shallots are soft.
  6. Add white wine and let wine evaporate.
  7. In a small bowl or plate,combine bread crumbs with parmesan cheese and set aside.
  8. Place crab meat,sautéed shallot with garlic and scallions,lemon juice,salt and pepper in the food processor or mini blender.
  9. Pulse 5-6 times until ingredients are well combined.
  10. Spoon crab filling onto one end of each fish fillet and roll it up.Secure with toothpick.
  11. Sprinkle each roll with breadcrumb mixture (all around).
  12. Place seam side down in a glass baking dish.
  13. Make the sauce….
  14. Melt butter in a saute pan on medium heat,and throw in shallots.
  15. Saute 1-2 minutes.
  16. Add tomatoes and sauté for another minute or so.
  17. Add white wine and let it evaporate.
  18. Gently stir in cream and stock.
  19. Season with a little bit of salt.
  20. Pour the sauce in the baking pan with fish.**
  21. Add butter.
  22. Bake for about 30-35 minutes or until the top is slightly golden.
  23. Serve over arborio rice or risotto.
  24. ** If using this sauce for pan seared fish,continue to simmer the sauce for about 5 minutes on low heat.Turn off the heat and stir in butter one tablespoon at a time.
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Fresh Pasta with Alfredo Sauce

alfredo

alfredo

Nothing beats homemade pasta,believe me – not even fresh store bought.Making fresh pasta dough and alfredo sauce from scratch is easier then you might think.The taste of fresh pasta is incomparable and amazing! You can use this dough recipe for any type of pasta dishes including lasagna and chicken noodle soup. You can use any pasta maker (I’m using kitchen aid ) or do it all by hand. Here’s a great step by step tutorial from Olgas flavor factory.This recipe needs a lot of egg yolks, so if you’re baking something like meringue,macaroons or anything else; you can use egg yolks to make pasta for your next dinner.

Alfredo is an italian pasta dish.And if you visit Italy and order Alfredo at a restaurant you might be surprised to see your dish prepared differently then you expected.In Italy Alfredo is considered to be made of lots and lots of butter and lots and lots of parmesan cheese.No cream at all.Thats what happened to me when we visited Italy.I was surprised and thought they got my order wrong.Alfredo we know in US is different. Pasta is drowned in rich creamy buttery cream sauce  and usually with prawns,shrimps or chicken. It’s our Americanized Alfredo.

Pasta with alfredo sauce is very versatile. You can use any type of pasta from wide egg noodles to thin angel hair. To make it more festive,add sautéed prawns or shrimps to the sauce.Grilled,baked, or pan fried chicken breast.You can also add variety of vegetables like sauteed mushrooms,steamed broccoli,or sautéed,grilled or broiled tomatoes.

 

Ingredients for basic pasta dough-

6 egg yolks

1 egg

1/2 teaspoon salt

3 1/2 cup all purpose flour sifted

1/2 cup water

Basic Alfredo sauce-

3 cups heavy whipping cream

12 tablespoons (1 1/2 stick) butter sliced

1 1/2 cup fresh ground or grated parmesan cheese (Very good one)

1/2 teaspoon fresh grated nutmeg

Fresh ground white or black pepper.(I love extra)

4 garlic cloves crushed or minced

minced fresh parsley or basil

Salt to taste

Other optional ingredients-

If you love lemony taste add 1/4 cup lemon juice to heavy cream and lemon zest from 1 lemon.

Make sure not to boil  the sauce if adding lemon juice or it will curdle.

Hot pepper flakes.

Any Other desired ingredients mentioned above.

 

Directions for pasta-

Place egg,egg yolks,water and salt in mixer bowl.

Attach bowl and flat beater.

Turn to speed 2 or 3 and mix 30 seconds.

Exchange flat beater to dough hook.

Turn to speed 3 and knead approximately 2 minutes.

Remove dough from bowl and hand knead for another 2 minutes.

The dough should be hard, not soft.

Let dough rest covered for 20 minutes.

Divide dough into 4 equal pieces before processing with pasta sheet roller attachment.

Roll out dough in to sheets using kitchen aid attachment. Starting on 1 setting, then 3,5,and 8.

Sprinkle flour on both sides of the pasta sheet.

Cut into desired length.Repeat the steps with the rest of the dough.

Remove Pasta sheets roller attachment and  replace with fettuccinne pasta attachment.

Pass pasta sheets through the roller.

Cook right away or arrange on a lined table to dry.

 

Fettuccine and Alfredo Sauce-

Cook the pasta(about 18 oz.) in a large pot of boiling salted water and 1 tablespoon olive oil until tender but still firm to the bite, stirring occasionally.Drain.

Pour heavy whipping cream into a  heavy large skillet or a sauté pan.

Add the butter and cook over medium heat just until the butter melts, stirring occasionally.

Add garlic*,salt,pepper,nutmeg (lemon zest;optional) and cheese.

Stir to combine.

Add drained pasta  and mix well to coat with cream.

Cover with lid and let pasta sauce thicken and fettucine to absorb sauce.

Garnish with minced parsley or basil,more cheese and fresh ground pepper.

 

* If you like more mild garlic taste,sauté garlic with little olive oil before adding cream.

Basic Pasta dough and Alfredo Sauce

Ingredients

  • 6 egg yolks
  • 1 egg
  • 1/2 teaspoon salt
  • 3 1/2 cup all purpose flour sifted
  • 1/2 cup water
  • Basic Alfredo sauce-
  • 3 cups heavy whipping cream
  • 12 tablespoons (1 1/2 stick) butter sliced
  • 1 1/2 cup fresh ground or grated parmesan cheese (Very good one)
  • 1/2 teaspoon fresh grated nutmeg
  • Fresh ground white or black pepper.(I love extra)
  • 4 garlic cloves crushed or minced
  • minced fresh parsley or basil
  • Salt to taste
  • Other optional ingredients-
  • If you love lemony taste add 1/4 cup lemon juice to heavy cream and lemon zest from 1 lemon.
  • Make sure not to boil the sauce if adding lemon juice or it will curdle.
  • Hot pepper flakes.
  • Any Other desired ingredients mentioned above.

Instructions

  1. Directions for pasta dough-
  2. Place egg,egg yolks,water and salt in mixer bowl.
  3. Attach bowl and flat beater.
  4. Turn to speed 2 or 3 and mix 30 seconds.
  5. Exchange flat beater to dough hook.
  6. Turn to speed 3 and knead approximately 2 minutes.
  7. Remove dough from bowl and hand knead for another 2 minutes.
  8. Let dough rest covered for 20 minutes.
  9. Divide dough into 4 equal pieces before processing with pasta sheet roller attachment.
  10. Roll out dough in to sheets using kitchen aid attachment. Starting on 1 setting, then 3,5,and 8.
  11. Sprinkle flour on both sides of the pasta sheet.
  12. Cut into desired length.Repeat the steps with the rest of the dough.
  13. Remove Pasta sheets roller attachment and replace with fettucinne pasta attachment.
  14. Pass pasta sheets through the roller.
  15. Cook right away or arrange on a lined table to dry.
  16. Alfredo Sauce-
  17. Cook the pasta in a large pot of boiling salted water and 1 tablespoon olive oil until tender but still firm to the bite, stirring occasionally.Drain.
  18. Pour heavy whipping cream into a heavy large skillet or a sauté pan.
  19. Add the butter and cook over medium heat just until the butter melts, stirring occasionally.
  20. Add garlic*,salt,pepper,nutmeg (lemon zest;optional) and cheese.
  21. Stir to combine.
  22. Add drained pasta and mix well to coat with cream.
  23. Cover with lid and let pasta sauce thicken and fettucine to absorb sauce.
  24. Garnish with minced parsley or basil,more cheese and fresh ground pepper.
  25. * If you like more mild garlic taste,sauté garlic with little olive oil before adding cream.
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Roasted Turkey

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Roasted turkey

Thanksgiving is a planned-ahead holiday dinner with a turkey being the superstar.The first recipe came from my mother-in-law that has been used for many many years.Turkey always comes out tender,moist,and full of flavor.It requires minimum ingredients and very easy roasting method.I like to make this turkey stuffed with Buckwheat(grechka) or rice and mushrooms.My personal pick is buckwheat.

Second recipe is adapted from Anne Burrell (tastebook.com).The turkey is brined in a herby salty solution for 3 days.Then the turkey is rubbed with herby butter and left uncovered in the fridge for another day/night.So it requires 4 days in advance to prepare.It is roasted uncovered and requires basting every 30 minutes.The skin comes out very browned and crispy.The pan juices are used to make a delicious gravy.

Recipe #1-

1 turkey (12-15 lbs)

2-3 garlic bulbs peeled and crushed through garlic press + 1 peeled(not crushed)

1 1/2 cup mayonnaise

2 tablespoons salt

2 tablespoons black pepper

1 oven bag(recommended) or foil.

Stuffing-

2 cups rice or buckwheat

1 onion finely chopped

1 carrot grated

1 1/2 cups sliced mushrooms

oil for sautéing

salt and pepper.

 

DIRECTIONS:

Rinse and pat dry turkey with paper towel.

Combine mayonaisse,garlic,salt and pepper  a bowl.

Carefully separate the skin on breast and thighs.Make little slits in the turkey breast (going under  the skin)Insert garlic cloves from one garlic into the breast.

Apply garlic-mayo mixture under the skin,inside and all over the turkey.

Prepare stuffing-

Cook rice or buckwheat halfway with 1/2 teaspoon salt.

Heat oil in a skillet or sauté pan.Add onions and carrots.Sauté until onions are soft.Transfer onions and carrots from skillet to rice/buckwheat.

Add a little oil to the skillet.Throw in mushrooms.Saute them until all liquid is absorbed.Transfer  mushrooms to rice/buckwheat.

Mix rice/buckwheat with mushrooms,onions,carrots and black pepper.

Stuff turkey with rice/buckwheat stuffing inside including filling in the space on the leg/thigh.

Tie the turkey legs together with cooking twine.

Place the turkey in a oven bag ,then on the roasting pan.

Refrigerate for 3 days.

Heat oven to 425 degrees.Roast the turkey for 30-40 minutes then reduce heat to 350 degrees.

Roast turkey for approximately 3 – 3 1/2 hours. Pour pan juices all over the turkey and stuffing.Strain pan juices,separate the fat and use the juices to make gravy if

desired.

*In case you need to expedite marinating process,cut little slits all over turkey.Marinate 24-48 hours.

 

Recipe #2-

FOR THE BRINE
3/4 cup kosher salt

1/3 cup sugar

2 onions, cut into 1/2-inch dice

2 carrots, cut into 1/2-inch dice

3 celery ribs, cut into 1/2-inch dice

1 whole garlic bulb, cut in half equatorially

1/2 bunch of fresh rosemary

1/2 bunch of fresh sage

2 tablespoons coriander seed

2 tablespoons fennel seed

6 bay leaves

1 teaspoon crushed red pepper

FOR THE HERB BUTTER

1/2 pound (2 sticks) unsalted butter, at room temperature

1/2 bunch of fresh rosemary, leaves finely chopped

1/2 bunch of fresh sage, leaves finely chopped

Kosher salt

FOR THE GRAVY
2 onions, cut into 1/2-inch dice

2 carrots, cut into 1/2-inch dice

2 celery ribs, cut into 1/2-inch dice

4 cloves garlic, smashed

1 thyme bundle

3 bay leaves

2 quarts chicken stock

3/4 cup all-purpose flour

2 cups dry white wine

PREPARATION

TO BRINE THE TURKEY

  1. In a container large enough to accommodate all the ingredients including the turkey, combine 2 gallons water with the salt, sugar, onions, carrots, celery,garlic, rosemary, sage, coriander seed, fennel seed, bay leaves, and crushed red pepper. Stir to combine.
  2. Submerge the turkey in the brine. Cover and refrigerate for 3 days.

TO PREPARE THE TURKEY FOR ROASTING

  1. The night before you are planning to roast the bird, remove it from the brine and pat it dry with paper towels.
  2. In a small bowl, combine the butter, rosemary, sage, and some salt. Using your fingers, carefully work your way under the skin of the turkey to separate it from the breasts and legs.
  3. Massage the herb butter under the skin of the breast and legs, then all over the outside of the bird as well.
  4. Tie the turkey’s legs together with cooking twine.
  5. In the bottom of your roasting pan, for the gravy, combine the onions, carrots, celery, garlic, thyme bundle, and bay leaves. Season with salt.
  6. Place the turkey on top of the veggies and put in the fridge overnight uncovered.This allows the skin of the turkey to dry out and creates a gorgeous, brown, crispy skin.
  7. Preheat the oven to 450°F.
  8. Pour 2 cups of the chicken stock into the roasting pan and put the turkey in the hot oven for 35 to 40 minutes, or until the turkey becomes beautifully browned.
  9. Reduce the heat to 350°F. Baste the turkey with the pan juices and rotate the pan every 30 minutes for the remainder of the cooking time. Think 17 minutes per pound .(About 3 – 3 1/2 hours for 15 lbs.)
  10. If the turkey starts to get too brown, tent it loosely with aluminum foil. . Transfer turkey  to a rimmed baking sheet, cover it loosely with aluminum foil, and let rest for at least 30 minutes.

TO MAKE THE GRAVY

  1. Using a mesh strainer, strain the veggies out of the cooking liquid over a large bowl and allow the fat to rise to the top of the cooking liquid. Discard the veggies. Save the roasting pan, but don’t wash it — you still need it.
  2. Skim the fat off the surface of the cooking liquid. Place the roasting pan directly on a burner, add the skimmed fat to the pan, and bring it to medium heat.
  3. Whisk in the flour and cook the mixture until it has the consistency of wet sand. Whisk in the wine and cook for 4 to 5 minutes.
  4. Add the reserved cooking juices and the remaining chicken stock to the flour mixture. Bring the liquid to a boil and reduce to a simmer . Cook until the mixture is the consistency of thick gravy, about 10 minutes. Taste and season with salt if needed.
  5. Carve the turkey and serve with the gravy and mashed potatoes.

 

 

Chicken Marsala with Pasta

Chicken marsala

chicken marsala

Chicken Marsala is an Italian dish made from chicken cutlets,mushrooms and marsala wine.This is a simply delicious and elegant recipe for family meal or perfect for any special occassion.

 

Chicken Marsala with Pasta

Ingredients

  • 2 chicken breasts
  • flour for dredging
  • salt and fresh ground pepper
  • 1 teaspoon dry parsley
  • 8 ounces crimini or porcini mushrooms sliced
  • 1 small onion finely diced
  • 3 garlic cloves minced
  • 1/2 cup marsala wine
  • 1 1/2 cup heavy whipping cream
  • 4-5 fresh basil or parsley finely chopped
  • 1/4 cup grated parmesan or parmesan-romano blend*
  • 4 tablespoons olive oil
  • 4 tablespoons butter
  • *You can find parmesan-romano blend at Trader Joes. And you may add more cheese if you like.
  • For a little lighter version:
  • Replace heavy whipping cream for 1 cup chicken broth/stock and 3/4 cup marsala wine.

Instructions

  1. Slice chicken breast in half horizontally.
  2. Place chicken on a cutting board and lay a piece of plastic wrap on top.
  3. Pound chicken breasts with meat mallet,until they are about 1/4 inch thick.
  4. Combine flour,salt,pepper and parsley in a shallow dish.
  5. Heat 2 tablespoons of olive oil and butter over med-high heat using a sauté pan or large skillet.
  6. Dredge both sides of the chicken cutlets in the flour mixture and fry them on both sides until golden brown (About 5 minutes each side).
  7. Remove chicken from the pan.
  8. Add another 2 tablespoon of olive oil and butter.
  9. Throw in mushrooms and onions in the pan and sauté until mushrooms are nicely browned and the moisture evaporated.
  10. Throw in basil or parsley.
  11. Add marsala wine and let alcohol evaporate.About 1-2 minutes.
  12. Pour in heavy whipping cream or chicken stock/broth.
  13. Season with salt and pepper.
  14. Add cheese and stir to combine.*
  15. Transfer chicken cutlets back in the sauté pan with mushroom sauce and let it simmer for about 10-12 minutes.
  16. *stir in 2 tablespoons butter then add the chicken.only if adding chicken stock instead of heavy whipping cream.
  17. Serve with cooked spaghetti or your choice of pasta.
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Balsamic Chicken Drumsticks

balsamic chicken drumsticks

balsamic chicken drumsticks

Chicken drumsticks are perfect finger food and great for any occasion.These drumsticks are glazed with tangy, slightly sweet and perfectly salty sauce.The recipe is so simple and can be marinaded in advance.Just throw them in the oven when ever your ready.It’s quick,easy and delicious!

 

Balsamic Chicken Drusticks

Ingredients

  • 12 drumsticks
  • 1/2 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 tablespoons ketchup
  • about 2-21/2 tablespoons salt
  • 10-12 garlic cloves
  • 1/2 tablespoon fresh thyme
  • 1 tablespoon chopped sage
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh ground black pepper
  • Basting Sauce:
  • leftover marinade
  • 2 tablespoons light brown sugar (dark will do also)

Instructions

  1. Preheat oven to 450 degrees.
  2. In a blender,combine balsamic vinegar,ketchup,thyme,sage,salt,pepper,garlic powder,honeyand garlic.
  3. Place chicken in a large ziplock bag or bowl.Add marinade to chicken drumsticks and place the chicken in the fridge for 2 hours or more.
  4. Line a baking sheet with parchment or aluminum foil.
  5. Arrange drumsticks on the lined baking sheet.( DO NOT discard marinade)
  6. Bake for 35-40 minutes basting with sauce and rotating back to front,front to back every 10-13 minutes.
  7. Sauce:
  8. Pour leftover marinade in a small sauce pan.
  9. bring to boil on medium heat.
  10. Add 2 tablespoon light brown sugar.
  11. cook marinade for 2-3 minutes.
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Broccoli Salad

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broccoli salad

 This is crunchy,healthy and refreshing broccoli salad with creamy garlic dressing.Try it for your next lunch or dinner.

Broccoli Salad

Ingredients

  • Salad-
  • 4 cups broccoli florets
  • 3 green onion sprigs chopped
  • 6 radishes cut in half and sliced
  • 1 small cucumber cut in half and sliced
  • 2 hard boiled eggs sliced
  • 1/2 cup shredded cheddar or Colby jack cheese
  • Optional-1/2 cup LA ChOY chow mein noodles
  • Dressing:
  • 3 tablespoons mayonaisse
  • 3 tablespoons sour cream
  • 3 tablespoons olive oil
  • 2 garlic cloves crushed
  • 1 tablespoon dill chopped (optional)
  • salt and fresh ground pepper.

Instructions

  1. Combine all the ingredients for dressing.
  2. Mix all the ingredients for the salad with the dressing.
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Shurpa-Шурпа на костре

shurpa

 

shurpa

Shurpa is the most popular Uzbek soup that take special place in national culinary of Uzbek cuisine.Although there is many different recipes of shurpa, but the base ingredients are the same consisting of meat,potatoes and vegetables with various spices and aromatic herbs.Shurpa is a hearty soup that can be cooked on stove or on the fire.Cooking it on the fire is my families favorite,it adds a smoky flavor to the soup which makes it taste hundred times better.My mom and dad are pros on that.Dad is always in charge of controlling the fire and mixing the ingredients, and mom cooks the soup.It’s cooked in a large cast iron pot (kazan).Cooking it in regular pot will make a difference in taste and wont taste the same.This recipe serves a fairly big crowd, around 15-20 people and usually they’ll ask for seconds but you can cut all ingredients by half if you don’t need that much.This recipe came from my mom who always get requests to cook it for parties,special occasions and of course the family.The images are for shurpa on the fire, but the steps are the same to cook it on the stove.Just cut the ingredients by half.

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            Prepare the firepit.Place the pot on top.Heat it really well.Add oil.When the oil is hot, throw in the meat and mix.

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Continue to mix….

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until the meat is well browned.

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Add onions.Mix.Add carrots and continue to mix.

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Throw in bell pepper and continuing to mix.

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Add tomato sauce,salt,black pepper,paprika,cumin and red pepper flakes(optional) and continue to mix and cook for 3-5 min.

Add garlic,bay leaves,and water.Bring to a boil then reduce heat and let it simmer for 20 minutes.

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Throw in potatoes….

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And add more water if needed to cover potatoes all the way.

Simmer for 25-30 minutes or until potatoes are done.

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Throw in all the fresh herbs and mix.

Serve in a bowl with crusty bread or Uzbek lepeshka(flat bread).

For leftover shurpa,transfer to regular pot and refrigerate when cooled.

Shurpa-Шурпа на костре

Ingredients

  • 4-5 lbs. lamb and beef.(preferably ribbed lamb like chops,ribblets,small shanks and stew meat.For beef I use tri tip or chuck).
  • 7 medium russet potatoes peeled and cut in half*
  • 7 medium yellow or yukon potatoes peeled and cut in half*
  • 3 large onions chopped
  • 2-3 carrots peeled and cut in rounds.
  • 2 green bell peppers julienned
  • 2 red bell peppers julienned
  • 8 ozs.tomato sauce or tomato puree.(I use half of each)
  • 10-12 cloves garlic
  • 1 cup oil
  • About 7.5 quarts water +/-
  • 1 teaspoon red pepper flakes(optional)
  • 1 tablespoon paprika
  • 2 tablespoon cumin
  • 1 cup chopped cilantro
  • 1 cup chopped dill
  • 1 cup chopped basil**
  • 1 cup chopped parsley
  • Salt and pepper(for salt I used 3 tablespoons of pink Himalayan salt)
  • * If potatoes are too big,slice in very thick rounds.
  • **You can use Thai basil also or half cup of each.

Instructions

  1. Prepare fire with wood or heat a cast iron pot on stove.Place the pot on top.
  2. Heat it really well and add oil.
  3. When the oil is hot, throw in the meat and mix.
  4. Continue to mix occasionally until the meat is well browned.
  5. Add onions.Mix.Add carrots and continue to mix.
  6. Throw in bell pepper and continuing to mix.
  7. Add tomato sauce,salt,black pepper,paprika,cumin and red pepper flakes(optional) and continue to mix and cook for 3-5 min.
  8. Add garlic,bay leaves,and water.Bring to a boil then reduce heat and let it simmer for 20 minutes.
  9. Throw in potatoes.
  10. Add more water if needed to cover potatoes all the way.
  11. Simmer for 25-30 minutes or until potatoes are done.
  12. Throw in all the fresh herbs and mix.
  13. Serve in a bowl with crusty bread or Uzbek lepeshka(flat bread).
  14. For leftover shurpa,transfer to regular pot and refrigerate when cooled.
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Cedar Plank Grilled Salmon with Lemon and Garlic

DSC_3732

DSC_3732

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.

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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Southwestern Spaghetti Casserole

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DSC_3214-2

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.

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”

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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.

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

Grilled Portobello Mushrooms

DSC_3152

 

DSC_3152

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.

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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