image_print

Caprese Sandwiches with Avocado Basil Spread

April 27, 2013 · by · Leave a Comment
DSC_2502
image_print

DSC_2502

 

 

 

 

photo(2)

Arrange sliced bread on baking sheet.Drizzle with some olive oil.

photo(1)

Broil for 3-4 minutes in 500 degrees oven.

photo(3)

Using a blender or food processor,pulse spinach,basil and garlic. Then add avocado,lemon juice,salt and olive oil.pulse until well blended.

Print
Caprese Sandwiches with Avocado Basil Spread

Ingredients

  • 1 cup fresh spinach
  • 2-3 basil leaves
  • 1 garlic clove chopped
  • 1 avocado
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil + more to drizzle.
  • 1 tablespoon grated Parmesan cheese
  • 1 baguette sliced
  • 3-4 tomatoes sliced
  • fresh mozzarella cheese sliced
  • salt and fresh cracked pepper to taste
  • optional-balsamic vinegar

Instructions

  1. Heat oven to 500 degrees on broil.
  2. Arrange bread on baking sheet.
  3. Drizzle with little bit of olive oil.
  4. Place it in the oven and toast it for 3-4 minutes.
  5. Spread:
  6. Using a blender or food processor,Blend together spinach,basil and garlic.
  7. Add Avocado,lemon juice,cheese,olive oil and salt.
  8. Pulse until well blended and the mixture is smooth.
  9. Spread avocado spinach spread on bread.
  10. Layer with mozzarella cheese,basil and tomato.
  11. Season with a little bit of salt and fresh cracked pepper.
  12. Drizzle with little balsamic vinegar when serving.(optional)
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/caprese-sandwiches-with-avocado-basil-spread/

Filed Under: appetizer, cheese, easy recipes, healthy, light, simple, simple recipes, Uncategorized, vegetarian · Tagged: , , , , , , , , ,

Spinach Strawberry Salad with Poppy Seed Dressing

April 17, 2013 · by · Leave a Comment
DSC_2519
image_print

DSC_2519

A Delightful,beautiful,healthy and refreshing salad especially when strawberries are in season.This salad can versatile by adding different variety of ingredients of your choice.Poppy seed dressing is so delicious that you can eat it with a spoon.You can also add this dressing to your fruit salad.

Print
Spinach Strawberry Salad with Poppy Seed Dressing

Ingredients

  • Dressing:
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 2 tablespoons honey
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons poppy seeds, toasted.
  • Salad:
  • Spinach
  • Strawberries,sliced.
  • Feta,blue,or Gorgonzola cheese crumbled
  • Other optional ingredients:
  • Walnuts,pecans,or hazelnuts toasted.
  • Fried onion pieces
  • bacon

Instructions

  1. To toast poppy seeds:
  2. Place in a small dry skillet and cook over medium-low heat,stirring constantly for about 2-4 minutes.
  3. Dressing:
  4. In a small bowl,whisk together buttermilk,sour cream,honey,lemon juice and poppy seeds.
  5. * Dressing can be made ahead and kept in a tight container for up to 4 days.
  6. Salad:
  7. Toss spinach and strawberries with dressing.Top with your choice of cheese and other optional ingredients.
  8. My personal favorite is blue cheese,hazelnuts and fried onion pieces.
  9. *Dressing adapted from Eating Well
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/spinach-strawberry-salad-with-poppy-seed-dressing/

photo

Filed Under: cheese, easy recipes, gourmet, healthy, light, lunch, Salad, simple recipes, vegetarian · Tagged: , , , , , , ,

Baked Buffalo Wings

September 11, 2012 · by · 4 Comments
Baked Buffalo Wings
image_print

This is a great alternative to regular all time favorite buffalo wings  appetizer. The wings are baked instead of fried which is already cutting off on that extra fat and calories. Want even less calories and fat take of the skin and dip it in the sauce, that’s why I make extra sauce, for that extra dip. If you like them extra hot you can add cayenne pepper to the marinade.

Ingredients:
20 chicken wings, split at joints,tips removed ( total of 40 pieces all together)
12 oz. Franks hot sauce
1 stick butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 tablespoon paprika
salt
3/4 cup buttermilk
3/4 cup flour
Seasoning salt (optional)
celery

Blue Cheese Yogurt Dip:
1 cup plain yogurt or Greek yogurt
¼ cup finely chopped green onions (green part only)
¼ finely chopped red onion
¼ cup crumbled blue cheese (good one)
salt to taste
fresh cracked pepper
Mix all the ingredients in a medium size bowl.

Preheat oven on 400 degrees.
Directions for marinade:
Combine buttermilk, flour, onion powder,garlic powder, salt,pepper,paprika and seasoning salt (optional).
Add and mix it well with the wings.
Arrange wings on the baking/cooling rack and add some water to the bottom of the baking pan.

Place in the oven for 30 minutes.
Turn the wings over and transfer back in to the oven for another 15-20 minutes.

Meanwhile, heat the butter and hot sauce on medium heat in small sauce pan until the butter is melted. Stir to combine the ingredients.

Remove the wings from the rack. Add the sauce and toss well to cover the wings with sauce.
Serve with celery and blue cheese or ranch dressing.

……and EXTRA sauce!!!!
Enjoy!

Print
Baked Buffalo Wings

Ingredients

  • 20 chicken wings, split at joints,tips removed ( total of 40 pieces all together)
  • 12 oz. Franks hot sauce
  • 1 stick butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 tablespoon paprika
  • salt
  • 3/4 cup buttermilk
  • 3/4 cup flour
  • Seasoning salt (optional)
  • celery
  • Blue Cheese Yogurt Dip:
  • 1 cup plain yogurt or Greek yogurt
  • ¼ cup finely chopped green onions (green part only)
  • ¼ finely chopped red onion
  • ¼ cup crumbled blue cheese (good one)
  • salt to taste
  • fresh cracked pepper
  • Mix all the ingredients in a medium size bowl.

Instructions

  1. Preheat oven on 400 degrees.
  2. Directions for marinade:
  3. Combine buttermilk, flour, onion powder,garlic powder, salt,pepper,paprika and seasoning salt (optional).
  4. Add and mix it well with the wings.
  5. Arrange wings on the baking/cooling rack and add some water to the bottom of the baking pan.
  6. Place in the oven for 30 minutes.
  7. Turn the wings over and transfer back in to the oven for another 15-20 minutes.
  8. Meanwhile, heat the butter and hot sauce on medium heat in small sauce pan until the butter is melted. Stir to combine the ingredients.
  9. Remove the wings from the rack. Add the sauce and toss well to cover the wings with sauce.
  10. Serve with celery and blue cheese or ranch dressing.
  11. ......and EXTRA sauce!!!!
  12. Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/baked-buffalo-wings/

Filed Under: appetizer, chicken, healthy, light, lunch, Main course, sauce · Tagged: , , , , , , , , , , , , ,

Eggplant capresse appetizer

July 24, 2012 · by · 7 Comments
Eggplant capresse appetizer
image_print

Print
Eggplant capresse appetizer

Ingredients

  • 1 eggplant sliced 1/2 inch thick
  • Fresh mozzarella cheese sliced 1/2 inch thick
  • Sliced tomatoes
  • 5 crushed garlic cloves
  • fresh basil leaves
  • salt and fresh ground pepper
  • Olive oil (better if fresh and cold pressed)
  • balsamic vinegar ( good quality)
  • Oil for frying eggplants

Instructions

  1. Sprinkle salt on both sides of the eggplant. Let it sit for 15 minutes.
  2. Heat a frying pan and add plenty of oil.
  3. Fry the eggplants on both sides.
  4. Let them cool.
  5. Spread a little of fresh crushed garlic on the eggplant.
  6. Add the sliced tomato on top of the eggplant.
  7. Then one whole leaf of fresh basil, and fresh mozzarella on top of the basil and tomato.
  8. Sprinkle with salt and fresh pepper.
  9. Drizzle Olive oil and balsamic vinegar on the cheese.
  10. Serve with fresh rustic bread or crostinnis.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/eggplant-capresse-appetizer/

 

 

Filed Under: appetizer, lunch, Salad · Tagged: , , , , , , ,

Sorrel soup (Borscht with shchavel)

June 21, 2012 · by · Leave a Comment
dsc_6664_2
image_print

 This is a classic Ukrainian/Russian sorrel soup that’s often called “green borscht” because of the sorrel.It has similar leafs of spinach and sour to taste.You can cook it with meat or make it vegetarian, ( that’s how I usually cook it), but if with meat I usually make my own chicken broth. Serve it hot with a dollop of sour cream and crusted bread.

Ingredients:
1 onion chopped
1 carrot peeled and shredded
8 oz. tomato sauce
4 cups chopped sorrel
3 hard boiled and chopped eggs or  uncooked whisked with a fork
3-4 potatoes diced
10 cups water or chicken broth/stock
2 tablespoon chopped  fresh dill
1 tablespoon chopped parsley
1/2 cup chopped green onions
3 tablespoons oil
2 bay leaf
salt and pepper
sour cream
*optional- 1/4 of shredded cabbage and add 1-2 crushed garlic to onion and carrots if cooking vegetarian.

Directions:
Heat a pan or large pot on medium heat.
Add oil to the pan/pot.
Add onions and carrots.
Saute onions and carrots until golden brown.
Add tomato sauce and bay leaf.
Cook for about 3-4 minutes stirring often.
Add the potatoes and broth/stock or water to the pot *
Season with salt and pepper.
Bring to boil on high heat then reduce heat to low and let  potatoes cook for about 15-20 minutes.
Add sorrel,eggs,dill,parsley and green onions.
Cook for 1 minute and remove from heat.
I like my soup to sit for awhile to get the flavors combined, then serve in approx. 30 minutes with sour cream and crusted bread.

*If using a saute pan, transfer the onions,carrot and tomato sauce cooked mixture  and potatoes to the pot with boiling water or stock/broth.Let it cool until potatoes are done.

Filed Under: Soup · Tagged: , , , , , , ,

Apple Tvorog Crumb Cake

December 1, 2011 · by · 3 Comments
dsc_1004
image_print

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: , , , , , , , ,

Giant Cabbage Meatballs over Black Lentils

September 15, 2011 · by · 6 Comments
dsc_0096
image_print

Beans and legumes are essential in our diet. Giant cabbage meatballs over black lentils are a perfect combo.
These meatballs can be served with rice, mashed potatoes,buckwheat,beans or lentils.

12 meatballs

About 3 lbs ground beef,chicken,or turkey
1/3 head of cabbage minced
½ onion minced
salt
pepper
1 teaspoon ground cumin
¼ teaspoon cayenne pepper

Mix all the ingredients together and form into 12 giant meatballs.

1 onion chopped
2 carrots small julienne slices
½ red bell pepper small julienne slices
2 tablespoon oil
1 bay leaf
8 oz tomato sauce
¾ teaspoon black pepper
1 tablespoon salt
dash of cayenne pepper
1/3 cup fresh dill finely chopped
1/3 cup cilantro finely chopped
water

Directions:
Heat oil in a dutch oven on medium heat. Add onions,carrots and bell pepper. Cook until soft and golden brown.Add tomato sauce,salt,pepper,cumin,cayenne and bay leaf and cook stirring occasionally for about 4-5 minutes.Arrange meatballs in single layer on top of the vegetables.Add water so it just covers the top of meatballs. Cover and bring to boil.reduce to low and cook for about 25-30 minutes.Add fresh herbs and gently mix with meatballs. Serve over one of the sides mentioned above.

Print
Giant Cabbage Meatballs over Black Lentils

Ingredients

  • About 3 lbs ground beef ,chicken or turkey
  • 1/3 head of cabbage minced
  • ½ onion minced
  • salt
  • pepper
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • Mix all the ingredients together and form into 12 giant meatballs.
  • 1 onion chopped
  • 2 carrots small julienne slices
  • ½ red bell pepper small julienne slices
  • 2 tablespoon oil
  • 1 bay leaf
  • 8 oz tomato sauce
  • ¾ teaspoon black pepper
  • 1 tablespoon salt
  • dash of cayenne pepper
  • 1/3 cup fresh dill finely chopped
  • 1/3 cup cilantro finely chopped
  • water

Instructions

  1. Heat oil in a dutch oven on medium heat.
  2. Add onions,carrots and bell pepper.
  3. Cook until soft and golden brown.
  4. Add tomato sauce,salt,pepper,cumin,cayenne and bay leaf and cook stirring occasionally for about 4-5 minutes.
  5. Arrange meatballs in single layer on top of the vegetables.
  6. Add water so it just covers the top of meatballs.
  7. Cover and bring to boil.
  8. Reduce to low and cook for about 25-30 minutes.
  9. Add fresh herbs and gently mix with meatballs.
  10. Serve over one of the sides mentioned above.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/giant-cabbage-meatballs-over-black-lentils/

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

Ukranian Borscht

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

Ingredients

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

Instructions

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

Smoked Salmon Lettuce Rolls

June 7, 2011 · by · Leave a Comment
dsc_0102
image_print
Tasty and crisp smoked salmon lettuce rolls.A perfect appetizer if you’re cutting on carbs.
Ingredients:
Thin slices of smoked salmon
Romaine lettuce
Cucumber ( cut  lenghtwise in to thick strips)
Cream cheese
Chives or green onion(green parts only) finely chopped
Directions:
Cut of the hard parts of lettuce.
Use only dark green leafy parts.
Spread cream cheese.
Sprinkle little bit of chives or green onions.
Add smoked salmon and 2 cucumber strips.
Roll it up and tie the roll with a chive string or green onion.
Print
Smoked Salmon Lettuce Rolls

Ingredients

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

Instructions

  1. Cut of the hard parts of lettuce.
  2. Use only dark green leafy parts.
  3. Spread cream cheese.
  4. Sprinkle little bit of chives or green onions.
  5. Add smoked salmon and 2 cucumber strips.
  6. Roll it up and tie the roll with a chive string or green onion.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/smoked-salmon-lettuce-rolls/
Filed Under: appetizer · Tagged: , , , , , ,