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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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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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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Lagman – Beef and noodle Soup

DSC_3627

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

Lagman – Beef and noodle Soup

Ingredients

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

Instructions

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

DSC_3163

DSC_3163Combination of tomatoes and eggplants is very popular in russian and Italian cuisine.They go perfectly together.This salad is delicious and simple to make consisting of  few ingredients.

Tomato and Eggplant salad

Ingredients

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

Instructions

  1. Sprinkle eggplants with salt and set aside for 30 minutes.
  2. Fry or bake eggplants until you get a nice golden brown color.
  3. Let them completely cool down.
  4. In a bowl,combine eggplants,tomatoes,cheese,garlic and mayonnaise.
  5. Transfer to a salad bowl and sprinkle with dill.
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Korean Noodle Salad “Funchoza”

DSC_3142

 

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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

Asian Noodle Salad

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This vegetarian Asian noodle salad is light and healthy with lots of flavors. Peanuts and vegetables give a nice crunch to soft noodles and the dressing is just perfect with out being overpowering.

Dressing:

1/2 cup seasoned rice vinegar
2 tbsp. olive oil
1 tsp.sesame oil
3 cloves garlic minced
2 tsp. soy sauce
2 tsp. sugar
1-2 tbsp. Sriracha sauce *

* optional

Combine all the ingredients. Let sit for atleast 1 hour to let flavors combine.

Salad:

1 handful cilantro leaves ,chopped
1 handful basil leaves, chopped*
4 green onions,diced finely
1/2 red bell pepper,julienned
1/2 yellow bell pepper, julienned
1 cup of shredded carrots
1/2 cup toasted peanuts
1/2 lb. whole wheat spaghetti noodles (cooked)
1 handful of sugar snap peas*
1 teaspoon toasted sesame seeds*

* optional

Prepare all the vegetables and cook the noodles. Rinse the noodles with cold water and drain.
Add the vegetables and peanuts.
Mix the dressing then add to the salad. Stir and serve.

This recipe was adapted from For the Love of Cooking.

Asian Noodle Salad

Ingredients

  • 1/2 cup seasoned rice vinegar
  • 2 tbsp. olive oil
  • 1 tsp.sesame oil
  • 3 cloves garlic minced
  • 2 tsp. soy sauce
  • 2 tsp. sugar
  • 1-2 tbsp. Sriracha sauce *
  • * optional
  • Combine all the ingredients. Let sit for atleast 1 hour to let flavors combine.

Instructions

  1. Salad:
  2. 1 handful cilantro leaves ,chopped
  3. 1 handful basil leaves, chopped*
  4. 4 green onions,diced finely
  5. 1/2 red bell pepper,julienned
  6. 1/2 yellow bell pepper, julienned
  7. 1 cup of shredded carrots
  8. 1/2 cup toasted peanuts
  9. 1/2 lb. whole wheat spaghetti noodles (cooked)
  10. 1 handful of sugar snap peas*
  11. 1 teaspoon toasted sesame seeds*
  12. * optional
  13. Prepare all the vegetables and cook the noodles. Rinse the noodles with cold water and drain.
  14. Add the vegetables and peanuts.
  15. Mix the dressing then add to the salad. Stir and serve.
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Slow cooked Beef with vegetables or “Basterma”

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This recipe came to me from my mother.Basterma is a dish very known in central Asia.

Add meat to hot oil.season it.

The meat is cooked first until you get nice brown color,then you add the onions and layer your vegetables. You only add 1/2 cup of water but, you will be surprised how much liquid you will get from all the veggies.The meat is tender and veggies are sweet and soft.

Add onions

Ingredients:
2 lbs. beef ( tri-tip is the best) cut into large cubes
1 1/2 onion chopped
3 carrots sliced into oval shapes
4 potatoes cut into 1/4 inch thick rounds
1 red bell pepper cut into rounds
1 green bell pepper cut into rounds
1/4 head of a cabbage sliced 1/2 inch thick
3 tomatoes sliced thick
1/3 cup oil
salt and pepper
1 1/2 tbsp. ground cumin powder

Arrange potatoes

1/2 cup water

Directions:
Heat oil on high heat. Add beef.

and the rest of the vegetables

Season with salt and pepper. Mix and let it cook uncovered until you will see a nice brown color.
Add onions and cook for about 3-4 minutes
Set  the heat to low add water and arrange the veggies in layers in this order;
-potatoes,salt & pepper
-cabbage, salt & pepper
-carrots,salt & pepper
-bell peppers
-tomatoes salt & pepper
-cumin powder

sprinkle salt,pepper,cumin and close the lid.

Now cover with lid and  turn the heat on high and bring to boil.When it begins to boil bring down to low heat and let cook for 1 1/2 hours.
When it’s all done cooking, gently mix it and serve with chopped cilantro.

Chicken Eggrolls

Eggrolls
Eggrolls
These crispy homemade chicken eggrolls are better then any chinesse restaurant eggrolls. Everyone loves them in our family and they are gone in a blink at parties.You can substitute beef,pork,or turkey for chicken and omit meat for vegetarians.For best crispy results buy eggroll or lumpia wrappers in Asian market.
Ingredients:
3 boneless chicken thighs grounded
1 onion finely chopped
2 carrots shredded
¼ cabbage shredded
2 bean threads ( soaked in boiling water) cut into one inch wide
25 sheets egg roll wrappers
1 egg whipped with fork
1 egg whipped with fork for the wrapper
soy sauce
¼ cup oil + for frying
Other optional ingredients:
mushrooms
celery
string beans
zuchinni
Directions:
Heat oil on med-high heat. Add chicken.Cook until slightly browned.Add onions and carrots. Cook until tender.add cabbage,soy sauce and bean threads.cook for a minute or two ,stirring the mixture. Add egg and mix it in.
Take one wrapper,place meat mixture on the lower corner. seal top corners with whipped egg and roll them up tucking in the two side corners. Repeat with the rest.
In a medium size frying pan, heat plenty of oil and fry them turning once until golden brown. Make sure to stand by because they  tend to burn fast.
Eggrolls
Chicken Eggrolls

Ingredients

  • Ingredients:
  • 3 boneless chicken thighs grounded
  • 1 onion finely chopped
  • 2 carrots shredded
  • ¼ cabbage shredded
  • 2 bean threads ( soaked in boiling water) cut into one inch wide
  • 25 sheets egg roll wrappers
  • 1 egg whipped with fork
  • 1 egg whipped with fork for the wrapper
  • soy sauce
  • ¼ cup oil + for frying

Instructions

  1. Directions:
  2. Heat oil on med-high heat.
  3. Add chicken.cook until slightly browned.
  4. Add onions and carrots. Cook until tender.
  5. Add cabbage,soy sauce and bean threads.Cook for a minute or two stirring the mixture.
  6. Add the egg and mix it in.
  7. Take one wrapper,place meat mixture on the lower corner. seal top corners with whipped egg and roll them up tucking in the two side corners. Repeat with the rest.
  8. In a medium size frying pan, heat plenty of oil and fry them turning once until golden brown. Make sure to stand by because they tend to burn fast.
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Eggs with Vegetables and Herbs

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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.
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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Fried rice

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fried rice

This is a quick and easy Chinese fried rice with few simple but important rules;

1. The pan should be really HOT.

2.Rice needs to be cold from the fridge. Otherwise the rice will be sticky and mushy.

Fried rice

Ingredients

  • Fried rice-
  • 4 cups cooked , cold leftover white or brown rice ( i used brown)
  • 3 eggs ( whipped with fork)
  • 6 tablespoons sesame oil
  • frozen peas and carrots ( as much as you like)
  • ½ bunch of green onions finally chopped
  • 2-3 tblsp. soy sauce
  • Shrimp or chicken *optional

Instructions

  1. Heat the wok or frying pan really good (important).
  2. Add 2 tbsp. oil let it warm up, add the eggs and fry it like on omelette.
  3. Take it out. Add 2 tbsp. oil to the pan and toss in the peas and carrots.
  4. Cook until done.
  5. Take it out. Add 2 tablspoons oil to the pan and heat it really good and throw in the rice.
  6. Fry the rice until its throughly heated.
  7. Stir and turn several times,but not too much.
  8. Add the eggs,peas with carrot and onions, mix it.
  9. Add soy sauce.Mix it again and transfer to the plate and Enjoy!
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