Delights of Culinaria

I Moved...

noreply@blogger.com (Nadia) — Fri, 19 Apr 2013 15:53:00 +0000

I will no longer be posting new recipes here.For more recipes visit http://delightsofculinaria.com/.

Caesar Salad Dressing

noreply@blogger.com (Nadia) — Fri, 15 Mar 2013 22:56:00 +0000

I love homemade dressings and sauces. The taste is not comparable to the store bought. It's delicious and fresh without any preservatives or all that stuff you might not know that is the bottled store bought dressings.Making dressings and sauces from scratch is just better for you health wise.Most of the time it's made of simple ingredients that you have on hand.So you can have a delicious fresh salad anytime.

Ingredients:
(adapted from MotherThyme.com)

1/2 cup mayonnaise*
1/2 cup plain Greek yoghurt *
1/2 cup grated Parmesan cheese
2 lemon, juiced
2 teaspoons Worcestershire sauce
1 teaspoon anchovy paste
2-3 garlic cloves,minced
freshly cracked pepper to taste and salt if needed.

* You can use mayonnaise only, using yoghurt is a little lighter version.

Directions:
Combine all the ingredients in a bowl and whisk until blended.Store in refrigerator in an airtight container.

For the salad:

Chopped romaine lettuce,croutons (I use homemade, or made in house from the store),shaved or shredded Parmesan cheese. Freshly cracked pepper.

Farro with Creamy Mushroom Sauce

noreply@blogger.com (Nadia) — Tue, 12 Mar 2013 03:26:00 +0000

Farro is the oldest ancient grain that was very popular in middle east during biblical times.In modern days it's popular in Italy,some parts in Europe and Middle East.It's texture and taste is very similar to barley and spelt with lower gluten level then wheat.
This creamy mushroom sauce can be served over pasta,rice or farro.

Ingredients:
Cooked farro
10 mushrooms sliced
1/2 onion finely chopped
5 garlic cloves thinly sliced
1 tbsp. finely chopped fresh basil
2-3 sprigs thyme(stems removed)
3/4 cup white wine
1 cup heavy whipping cream
1 tbsp. Demi glaze disolved in 1/2 cup hot water*
1/2 cup grated Parmesan cheese
3 tbsp. olive oil
salt and fresh ground pepper
*You can substitute beef,chicken,or vegetable stock or broth.
Directions:
Heat a saute pan on medium heat and add oil.
Throw in mushrooms and onions and saute for about 5 minutes or until onions and mushrooms are soft .
Add garlic,basil and thyme. Saute for another minute or so.
Add the wine.Cook for about 3 minutes or until wine evaporates.
Add heavy whipping cream and demi glaze mixed with hot water or your choice of substitution.
Let the sauce cook for about 4-5 minutes.
Mix in cheese.
Add salt and pepper to taste.
Serve over farro or any pasta or grain of your choice.

Brie Cheese Sandwiches

noreply@blogger.com (Nadia) — Tue, 05 Mar 2013 06:47:00 +0000

These sandwiches are very fast,and easy to make. They are perfect for appetizers at birthdays, potlucks,bridal showers, baby showers, or tea parties.I often make them for our sisters-get-together party.It's fun,simple and delicious.

Ingredients:
Brie cheese (your favorite)
avocado sliced
tomato sliced
cucumber sliced
red onion sliced
baguette sliced

Directions:

Place a slice or spread brie cheese (if creamy type) on bread.
layer with onions,tomato,cucumber, and avocado.

Chicken Chahohbili with Garbanzo Beans-Чахохбили c Курицы

noreply@blogger.com (Nadia) — Mon, 25 Feb 2013 08:45:00 +0000

Chahohbili is very flavorful and aromatic Georgian dish that could be referred to chicken ragu or stew with lots of garlic and cilantro.Back in those days they used to make dish from Pheasant,but chicken is more popular nowadays.Most of the time, it's prepared from whole cut up chicken pieces,that's how my mom always prepared for us.We would eat the meat then dip bread in the yummy sauce that's leftover.For me it's kind of too messy,so I came up with just using chicken breast cut in to pieces and since I love garbanzo beans, I decided to throw them in.This time I served it with quinoa, but it can be served with any side of your choice or just by itself with bread.

Ingredients:
2-3 chicken breasts cut in to strips
14.5 ozs. fire roasted or regular canned tomatoes crushed
1 onion chopped
10 cloves garlic crushed
1 cup cilantro chopped
1/2 cup fresh dill chopped
1/2 cup fresh parsley chopped
1 cup water
4 tbsp oil
4 0zs. canned or cooked garbanzo beans - optional
salt and pepper to taste.

Directions:
Heat a large skillet or a saute pan on medium heat (I like to use cast iron skillet for this).
Add oil.


Throw in chicken.Saute until its well browned.


Add the onions to the chicken. Continue to cook until onions are soft and golden in color.

Add tomatoes.Continue to cook for 3-4 minutes.

Throw in cilantro,parsley,dill and garlic.


Add water and garbanzo beans(optional). Simmer for 15 minutes.

Serve over rice,potatoes,quinoa,couscous,or any other side or bread.

Chopped Salad with Creamy Lemon Basil Dressing

noreply@blogger.com (Nadia) — Wed, 20 Feb 2013 09:18:00 +0000

This salad is my favorite. It's loaded with almost all the ingredients that I like. And the dressing is aromatic,refreshing and so delicious.You can make this salad as a main course by adding some chicken and double the ingredients for a bigger crowd.

Ingredients:
serves 4-6 people

1/2 iceberg lettuce chopped
2 cups spinach chopped
2 cups mixed greens chopped
3/4 cup grape or cherry tomatoes quarted
1-2 strips bacon,baked and crumbled ( I used uncured applewood smoked bacon)
2 hard boiled eggs cut into strips
3 ozs. green or black olives quarted ( I used green)

2-3 basil leaves thinly sliced
glazed nuts ( pecan or walnut)
crumbled blue cheese or feta
crispy onion pieces
avocado (optional)
croutons (optional)
cooked,grilled or baked chicken (optional)

Dressing:
1 1/2 tbsp. basil chopped
3 tbsp.sour cream
3 tbsp. mayonaise
2 tbsp. lemon juice
salt to taste
fresh ground black pepper ( more the better)

Mix all the ingredients for dressing in a blender until smooth and creamy.

Directions:
Toss all the ingredients for the salad except onions with some dressing(not all).Sprinkle onions on top of the salad and serve.

Eclairs-Эклеры

noreply@blogger.com (Nadia) — Mon, 18 Feb 2013 07:27:00 +0000

Eclairs are oblong or round french pastry made from pate choux that can be filled with variety of creams or custards.Sometimes they can be called cream puffs,profiteroles or "Zavarniye" in Russian.However they called, they are very delicate and beautiful dessert. For this particular recipe I used sweetened whipped cream for the filling.For the topping you can use chocolate glaze, sugar glaze or just plain dusted powdered sugar.

Ingredients:
1 cup flour
1 cup water
1/4 teaspoon salt
7 tbsp. butter
4 eggs

Whipped cream:
1 1/2 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon pure vanilla

or
1 cup heavy whipping cream
4 ozs. mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract

Sugar glaze:
1/2 cup powdered sugar
2 tablespoons milk( add a little more if needed)

Directions:
Preheat oven to 400 degrees.


In a large sauce pan,combine water,butter, and salt.

Bring to slight boil.


Remove from heat and add flour.Mix well until the dough forms into a ball and doesn't stick to the sides of the saucepan.

Let dough cool down for about 10 minutes,then beat in eggs one at a time.

Spoon or pipe the dough on lined baking sheet.

Bake for 15 minutes on 400 then reduce to 350 and continue baking for another 15-20 minutes.Very important not to open the oven.

Remove from oven and let them cool.

Cream:
Add all the ingredients to a mixing bowl. Using a hand or stand mixer whip the cream until stiff peaks form. Same procedure with using mascarpone.

Split pastry in half and fill or pipe with whipped cream.
Glaze or sift powdered sugar on the top of eclairs.

Rice and Bean Stuffed Peppers with Basil cream sauce

noreply@blogger.com (Nadia) — Mon, 11 Feb 2013 08:00:00 +0000

Stuffed Peppers is a dish that can be very versatile.This recipe is perfect for vegetarians, as well as for meat lovers, just add meat(preferably chicken).

Ingredients for filling:
2 cups brown or white rice
1 can Northern beans
2 cups baby spinach chopped
3 garlic cloves chopped
2 tbsp. sun dried tomatoes
1 tbsp. fresh basil chopped
2 tbsp. parsley chopped
1 cup vegetable or chicken broth
3 tbsp. crumbled feta cheese
2-3 tbsp. Parmesan cheese
1/4 cup olive oil
salt and freshly ground black pepper
6-8 bell peppers sliced in half and seeds removed
1 1/2 cups grated mozzarella cheese
boiling hot water

Sauce:

Adapted from Giada De Laurentiis

5-6 basil leaves chopped
1/2 cup (about 4oz.) creme fraiche
3 tbsp. extra-virgin olive oil
1 tbsp. water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 tsp. sugar
1/4 tsp. salt,plus extra as needed
1/4 tsp.freshly ground pepper

Directions:
Cook rice.

Place peppers in a large pot and cover with boiling hot water. Let stand for about 5 minutes then remove from water.

In a large mixing bowl combine rice,beans,spinach, feta cheese,Parmesan cheese,sun dried tomatoes,olive oil,garlic,parsley,basil,and broth.Season with salt and pepper.

Stuff peppers with rice and bean filling and put them in a deep baking dish.

Fill the baking dish with about 3/4-inch water or broth.

Bake for 30 min. in a 400 degree oven.

Sprinkle mozzarella cheese and bake for another 3-5 minutes or until cheese is melted.

Sauce:
In a blender, combine all ingredients and blend until smooth.Adjust the seasoning with salt and pepper to taste.

Arrange peppers on serving plates. Spoon the sauce on the peppers and serve.

Spinach and Arugula Salad

noreply@blogger.com (Nadia) — Wed, 30 Jan 2013 08:37:00 +0000

I love dark green leafy salads because, they are healthy,light,and so delicious.
This salad is really easy and fast to make. Chopped or teared spinach and arugula,halved grape tomatoes,sliced fennel tossed with balsamic vinaigrette and topped with feta cheese, caramelized walnuts or pecans, and fried crispy onion pieces.Yum... that just makes me hungry!

Ingredients:
Caramelized walnuts or pecans-
1 cup coarsely chopped walnuts/pecans
3 tbsp. brown sugar
1 tablespoon butter
1 tablespoon pure maple syrup

Direction:
Add brown sugar,maple syrup and butter to the skillet.
And cook on medium heat until sugar dissolves and bubbly.
Throw in the nuts and stir to coat.
continue cooking for 5-7 minutes then transfer to foil,wax or parchment paper.
Let cool completely.

Balsamic Vinaigrette dressing -
3 tablespoons good quality Balsamic vinegar
1 tablespoon red wine vinegar
1/2 cup good quality olive oil (you can add more if needed)
1/2 teaspoon honey or sugar
salt(dash or two)
fresh ground pepper

Directions-
Whisk vinegars with honey,salt and pepper.
Slowly add olive oil.
Whisk until well blended.

Salad-
6-7 ozs.spinach or baby spinach
6-7 ozs. arugula or baby arugula
1 cup grape tomatoes halved
1 medium size fennel halved and sliced
Feta or blue cheese
Caramelized walnuts/pecans
fried onion pieces

Combine spinach,arugula,fennel, and tomatoes with balsamic vinaigrette dressing.
Sprinkle some feta or blue cheese,fried onions,and nuts.

Loaded Baked Potato Soup

noreply@blogger.com (Nadia) — Thu, 17 Jan 2013 17:53:00 +0000

What can be more satisfying on a cold winter day then a comforting creamy bowl of soup.
This soup is very delicious and calorific at the same time. One of my families favorite soups. I like to add kale to this soup, a little something nutritious,but its totally optional.For vegetarians you can substitute chicken broth for vegetable broth and omit bacon.

7 potatoes or 3-4 baking potatoes (baked,peeled and cubed)
3 apple wood smoked bacon
1/2 onion chopped
1 carrot peeled,and cut into rounds
1 celery stalk chopped
7 cups chicken broth( for homemade recipe below)
1/2 cup heavy whipping cream
2/3 sour cream
2 garlic cloves
3 tablespoon flour
2 tablespoon butter
1 tablespoon oil
4-5 green onions sliced plus more for garnish
1 cup cheddar cheese shredded
salt & pepper

Other optional ingredients:
Hot sauce
Chopped kale, broccoli(steamed), or cauliflower (steamed.

For garnish:
sliced green onions
shredded cheddar cheese
sour cream
bacon
crispy potato skins

Chicken broth:
Fill a big cooking pot with water.Bring water to a boil.Rinse the chicken and place it in the boiling water.Add onion,carrots,bay leaves and about 1 tablespoon of salt (I use Himalayan pink salt, you might need more or less with other types).
Bring it to boil again and reduce to low. Cover with lid but not all the way.Let it cook for about 2 hours.Check for salt and add more if needed.

Directions:
In a dutch oven or other pot,heat oil and butter on medium heat.
Add onions and garlic.Saute onions for 4-5 minutes and add carrots and celery.
while that's cooking....

In a frying pan, cook bacon until brown and crisp.
Transfer bacon to a plate lined with paper towel.
Crumble the bacon into pieces.

Add flour to the pot with vegetables and stir well.
Gradually,add broth by drips at first and stir until smooth.
Take a little amount of broth (about 1/2 cup) from the pot and carefully add to sour cream.
Throw in the potatoes,bacon and green onions.
Add cream.
Cook for about 8-10 minutes.
Carefully add sour cream and cheese.
Season with salt and pepper as needed.
Throw in any other optional ingredients listed above and remove from heat.
Serve in a soup bowl with optional ingredients listed above.

Prune Cake "Chernosliv"-Торт Чернослив

noreply@blogger.com (Nadia) — Tue, 08 Jan 2013 07:27:00 +0000

This cake is one of the Russian classics.Slightly spongy cake layers are soaked in a sweet syrup,then the layers are spread with delicious sweet buttery sour cream and prune cream filling with a little crunch from walnuts.Then the top and sides of the cake are topped with a light and creamy whipped cream and sour cream topping.I added shredded chocolate to the sides and made a chocolate grid from melted truffles and mini meringues drops from left over egg whites.

Ingredients:
Batter-
1 stick butter (118 grams)room temperature.
4 egg yolks(reserve egg whites for meringues)
1 cup sugar
1 cup sour cream
11/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1 1/2 cups flour
+ 1 tablespoon cocoa powder

Cream-
1 cup sour cream
1 1/2 stick butter (room temperature)
1/2 cup sugar
1 teaspoon vanilla
3/4 cup crushed walnuts
225 grams(8 oz.) prunes soaked in boiling water and drained.

Topping:
3/4 cup heavy whipping cream
2 tablespoons sour cream
1 1/4 powdered sugar
1 teaspoon vanilla

Syrup:
1 cup boiling water
2 tablespoons sugar
2 tablespoons cognac or brandy(optional)

Directions:
Total of 3 sheets (2 white and 1 chocolate)
Heat oven to 350 degrees.

Line bottom of 2 (9 inch round) spring foam pans with parchment paper.
Spray with non stick cooking spray or use oil.
In a mixing bowl using stand or hand mixer beat together butter and sugar.
When the butter becomes light and fluffy and egg yolks one at a time.
Add salt.
Combine sour cream with baking soda and vanilla and add to the bowl.
Gradually add flour.

The batter should be thick.
Spread the batter in the 2 baking pans.(reserve some batter for the third cake)
Bake 2 cakes for about 15 minutes.
Add cocoa powder to the rest of the left over batter and mix well to combine.
Bake it when the other two cakes are done.
Let it cool.

Now you can bake the meringue drops.
Whip egg whites with 1 cup sugar until stiff peeks form.
Bake at 250 degrees for about 1 1/2.

Syrup:
Boil water with sugar.Add cognac or brandy(optional). Let it cool.

Cream:
Crush walnuts and prunes using a blender.
Beat together butter and sugar.
Add walnuts,prunes,sour cream, and vanilla to whipped butter with sugar.

Cream Topping:
Beat heavy whipping cream,sour cream,vanilla and powdered sugar together.

Assembling:
Spray or pour syrup using a spoon on the first white layer.

Spread a generous amount of prune cream filling.
Place chocolate layer on top .
Spray or pour syrup.
Spread prune cream filling.
Place white layer on top.
Spray or pour syrup.

Spread the rest of the prune cream filling on the sides of the cake.
Spread whipped cream and sour cream topping on the sides and top of the cake.
Decorate as desired.
I used shredded chocolate on the sides,melted truffles for the grid, and meringue drops for the top edges.

Salmon with Creamy Dill Sauce

noreply@blogger.com (Nadia) — Sun, 06 Jan 2013 07:35:00 +0000

Ingredients:
3-4 Wild Salmon fillets
salt & pepper

Sauce:
1 shallot minced
1/3 cup white wine
2 tbsp.Neufchatel cheese ( or cream cheese)
1/2 cup heavy whipping cream
zest of 1 lemon
4 tbsp. butter
1 tbsp. fresh chopped dill
salt to taste.

Directions:
Heat oven to 400 degrees.
Line a baking sheet with parchment paper.Place fillet on baking sheet and sprinkle with salt and fresh cracked pepper.Bake for approx. 15-17 minutes.

Sauce:
On medium heat melt 1 tablespoon butter and add shallots.Saute shallots until caramelized.
Add wine.Let it evaporate and add cream cheese and heavy cream.Using a wooden spoon, stir carefully as cream cheese melts and the sauce is thickens.
Add dill and a little salt.
Turn off the heat and stir/whisk in butter 1 tablespoon at a time.

Arrange 1 fillet on a serving plate and pour sauce over fish. Serve with your favorite rice.

Chicken and Cheese Roulade

noreply@blogger.com (Nadia) — Sat, 29 Dec 2012 04:51:00 +0000

Sliced deli meats and cheese are very popular to be on Russian tables especially during holidays and special occasions like weddings.This roulade is thinly sliced and served cold as an appetizer.

Ingredients:
8 chicken thighs
8 eggs
1 1/2 cup shredded mozzarella cheese
6 tbsp. mayonnaise
salt and pepper

Directions:
Heat oven to 350 degrees.
Grind the chicken using a meat grinder.
Season chicken with salt and pepper (you may add your favorite seasonings as well)
Whisk eggs and mayo in a mixing bowl.Add cheese.
Line a baking sheet(15x10.5) with heavy duty aluminum foil.
Spray with nonstick cooking spray.

Spread cheese and egg mixture evenly on the prepared baking sheet.
Bake for 15 minutes.

Carefully peel the aluminum foil of the egg and cheese.Using a serving knife or spatula helps a little with peeling.
Spread ground chicken evenly over the egg and cheese sheet and roll it up starting with long side.

Wrap it tightly in parchment paper(seal the sides) and two times in aluminum foil.twist and tuck in the sides of foil.
Bake for 1hr 1/2.
Let it cool and store in the refrigerator.

Raspberry Jello Holiday Ring

noreply@blogger.com (Nadia) — Fri, 21 Dec 2012 09:13:00 +0000

White creamy mousse in between two layers of raspberry jello with raspberries. A simple and festive dessert that will look elegant on your Holiday table.You can substitute for strawberry or apricot flavor jello and any type of berries.

Ingredients:
2 (3oz.) packages jello
4 1/2 packets gelatin
1 1/2 cups hot boiling water(divided)
2 cups cold water(divided)
1 cup powdered sugar
3/4 cup sour cream
11/2 cup hot milk
1 cup heavy whipping cream
8 oz. mascarpone cream*
Fresh raspberries or sliced strawberries.
Bundnt pan or deep glass baking dish.

* You can substitute for cream cheese, although taste will be slightly different.But still good.

Directions:
Mix 1 package of jello and 1 packet of gelatin with 3/4 cup hot boiling water until dissolved.Add 1 cup cold water and continue to mix.
Arrange raspberries to the bottom of the pan.
Pour the liquid jello in the pan.Refrigerate until jello is firm.

Mix 2 1/2 packets of gelatin with 1/3 cup col water.
Let stand for 4-5 minutes.
Heat milk ( you can use microwave).
Add hot milk to gelatin.Mix until gelatin completely dissolves.
Let it cool.
In a mixing bowl beat together mascarpone with powdered sugar.Add sour cream and continue beating.
Gradually add cooled milk with gelatin.Beat.
Gradually add heavy whipping cream continue beating for 2-3 minutes.

Pour this mixture on top of jello and refrigerate for about 1 hour.

Mix 1 package of jello and 1 packet of gelatin with 3/4 cup hot boiling water until dissolved.
Add 1 cup col water and continue to mix.
Arrange raspberries on top of the white layer.
Pour the liquid jello in the pan on top of the white layer.Refrigerate until jello is ready.(2 hours)

To remove Jello from bundnt pan,Fill sink with warm/hot water.
Dip the pan in water for about 15-20 seconds( all the way to the top edges, careful not to get water on the jello).
Put the platter or tray on top of the bundnt pan, turn it over to release the ring on the platter.

Cake "Firelogs Under the Snow"-торт "дрова под снегом"

noreply@blogger.com (Nadia) — Wed, 19 Dec 2012 06:04:00 +0000

This cake will very beautiful at Christmas or New Years table, but most of all its very delicious.
Pastry dough is filled with sweet tart cherry filling and layered with sweet sour cream and whipped cream.

Ingredients:
4 cups flour
2 1/4 sticks butter,cold and sliced
1 1/4 cup sour cream
1 cup sugar
1/3 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla

Cherries:
2 (12 ozs) cherries in syrup or frozen
3/4 cup sugar
31/2 tablespoons corn starch

Cream:
4 cups sour cream
3/4 cup heavy whipping cream
2 cups sugar

Optional toppings- Shredded chocolate, drizzled chocolate, shredded coconut or coconut flakes.

Directions:
First start with cherries, because they need to be cooled.
In a medium sauce pan, combine cherries with syrup or frozen cherries with sugar.
Bring it to slight boil and mix and cook until sugar dissolves.
Remove from heat.
Let it cool down for about 3-4 minutes and add the starch. Mix well.
Let it cool completely while you make the dough.

*If you don't want to mess around, you can skip the part of cooking cherries in syrup by just using pitted cherries in water or syrup(drained).

Dough-
In a mixing bowl combine flour,sugar,salt,baking powder.
Add butter and rub with your hands making a crumble.
Add sour cream and vanilla.
Combine the ingredients to form a dough.

Heat oven to 375 degrees

Divide dough into 15 oval discs.
Roll out the dough one at a time.Cover the rest with plastic wrap.
Arrange cherries in a straight line.

Pinch the dough and sides together.
Transfer to a large cookie/baking sheet.(about 4-5 logs per sheet)

Bake for 20-25 minutes.
Let cool completely.

Cream:
Beat sour cream and sugar.
Add heavy whipping cream and beat for another minute or so.
adding vanilla is optional.

Assembling:
Arrange about 5 logs on a large plate.Spread generous amount of cream.
Next layer arrange 4 logs on top of the first bottom layer.Add cream.
Repeat the steps, forming a pyramid or a mountain.
Sprinkle or drizzle with your choice of topping.
Refrigerate for at least 12 hours.

Marinated Mushrooms

noreply@blogger.com (Nadia) — Sat, 15 Dec 2012 06:13:00 +0000

These marinated mushrooms are always a big hit at parties,weddings and get togethers.They are very simple to make and made ahead of time.

Ingredients:
2 lbs white button mushrooms(quartered or halved if big)
1 red,orange,yellow bell pepper chopped (I sliced mine,I used mini sweet peppers)
1/3 cup vinegar
2 tbsp lemon juice or vinegar
4-5 garlic cloves chopped
1/2 cup oil
1 teaspoon dry parsley
2 tsp.sugar
11/2 tsp.salt
2 tbsp.fresh chopped dill
1 teaspoon black peppercorns
1 bay leaf

Directions:
Combine oil,vinegar,sugar,salt,parsley and dill.Set aside.
Bring large pot with water to a boil.
Reduce heat and throw in the mushrooms,lemon juice/vinegar,pepper corns and bay leaf.
Cook on low for 10 min.
When done cooking,take mushrooms from the pot.
Discard bay leaf and peppercorns.
Add bell peppers and add marinade.
Mix and cover with plastic wrap and place it in the fridge for at least 12 hours.

Vegetable Spring rolls with Spicy Peanut Sauce and Garlic Sauce

noreply@blogger.com (Nadia) — Thu, 13 Dec 2012 08:42:00 +0000

Spring rolls or often called" summer rolls" are not only good in summer but are perfect anytime of the year when you want a light,refreshing, and healthy appetizer.
Vegetables like sweet bell peppers,carrots,daikon,cucumber,lettuce,cilantro,(mint and thai basil optional) are wrapped in paper thin rice wrappers and served with spicy peanut sauce and garlic soy sauce.

*I used brown rice spring roll wrappers and brown rice noodles. You can use original(white) rice wrappers and noodles.Brown rice noodles and wrappers are not available in every grocery store.You can find it Whole Foods.

Ingredients:
Rice wrappers
rice noodles -cooked according to package directions.
soft lettuce (I used butter lettuce)
carrot slivered
daikon sliverd
cucumber cut in strip
red,orange or yellow bell peppers sliced
cilantro
scallions(green onion)cut in strips

Peanut sauce:
2 tablespoons peanut butter
1 1/2 tablespoon hoisin sauce
2 tablespoons rice vinegar
1 tablespoon soy sace
1/4 teaspoon garlic powder
1 tablespoon water
hot chili sauce or sriracha sauce(amount depending how spicy you like)

-Combine all ingredients,set aside.

Garlic Soy Sauce:
3 tablespoons soy sauce
3 tablespoons water
2 garlic crushed
1/2 teaspoon sugar

-combine all the ingredients,set aside.

Directions:
Arrange wet paper towel to the bottom of the glass baking dish.( This keeps the rolls from drying out)

Soften rice wrapper in warm water using a large dish (or slightly cooled boiled water)
Arrange vegetables.
Add rice noodles and roll it up.
Add wet paper towels to each layer.
if not serving right away,cover with plastic wrap and place it in the fridge.
Serve with peanut sauce and garlic soy sauce.

French meat casserole-Мясо по-Французски

noreply@blogger.com (Nadia) — Sun, 09 Dec 2012 08:36:00 +0000

This meat casserole has nothing to do with French kitchen.This dish is called French meat because it was the first dish that was prepared for Russian Graf Orlov in Paris, favorites of Ekaterina.The original dish was named "Orlovskiy veal" which had layers of veal,potatoes,onions and mushrooms that was baked in bechamel sauce and topped with cheese.Years down the road this recipe was simplified with beef, chicken and pork. And the bechamel sauce was exchanged for cream,mayonnaise or sour cream.
This dish is one our family favorites that I remember making since I was a child.It was always served on holidays and special days.
There is few variations to this dish, like including sliced potatoes or mushrooms(sauteed). I don't really like it that way, but feel free to add them if you do like it.

Ingredients:
1 1/5 beef tri -tip sliced
1 medium onion or 2 small onions chopped
3 1/2- 4 cups shredded mozzarella cheese
salt and pepper
mayonnaise
8x11 glass baking dish

Directions:
Heat oven to 375 degrees.
Pound the meat slices on both sides.

Arrange everything in this order:
-Sprinkle some onions to the bottom of the dish.
-tenderized meat
-salt & pepper-
-mayonnaise
-onions
-cheese
Repeat the steps for next layer or two (total of up to 3 layers)
Spray foil with nonstick cooking spray and cover the dish with the sprayed side so the cheese won't stick to the foil.
Bake for 2 hours or when the meat is very tender.
Serve with your favorite side, My favorite is mashed potatoes ot buckwheat.

Rice Parsley Casserole

noreply@blogger.com (Nadia) — Sat, 08 Dec 2012 07:44:00 +0000

This is very tasty rice casserole. It's a great alternative from plov or just plain rice.
I got this recipe from Natasha's Kitchen. Here is the link to this dish Parsley rice recipe.

Tiramisu

noreply@blogger.com (Nadia) — Sun, 02 Dec 2012 05:27:00 +0000

Tiramisu is an Italian layered dessert consisting of coffee soaked ladyfingers and sweet mascarpone cream and dusted off with cocoa or shredded chocolate.
This dessert can be prepared in several ways. It can be prepared in small glass verrines,wine glasses,ramekins,or martini glasses for individual serving.For a bigger crowd you can make it as a trifle cake or just make 2-3 layers in shallow glass dish.

About 6-7 individual desserts or 1 small cake

Ingredients:
8 oz mascarpone at room temperature
1 cup heavy whipping cream chilled
1/4 cup powdered sugar
1 teaspoon vanilla
6 tablespoons sugar divided
2 eggs (fresh)
pinch of salt
1 package (7 0z) ladyfingers
2 cups espresso or very strong coffee, brewed and cooled
1/2 cup kahlua,brandy,marsala wine, or cognac.
cocoa or shredded chocolate

Directions:
Combine espresso with liquor or wine.

Cream:

Separate egg whites from yolks.
Beat egg whites with pinch of salt and 3 tablespoons of sugar.
In another bowl beat egg yolks with 3 tablespoons of sugar.
Add the mascorpone cheese to egg yolks and beat until there is no lumps.
Beat heavy cream with powdered sugar and vanilla in a separate bowl.
Fold in egg whites and whipped cream into egg yolk mixture.

Assembling:
(Brake ladyfingers in half for individual servings. )
Dip ladyfingers in espresso mixture.
Arrange soaked layfingers in a single layer.
Spread cream over layered ladyfingers.
repeat with second layer.
( repeat layers until it the the cream reaches the top)
Sprinkle chocolate or cocoa on top.
Refrigerate.

Healthy Tossed Green Salad

noreply@blogger.com (Nadia) — Thu, 29 Nov 2012 08:06:00 +0000

There is a lot of benefits in eating green salads.They are full of vitamins,minerals and fiber which include number of health benefits including weight loss or maintaining weight. This salad is very light and refreshing with everything raw and green besides beets that is tossed with light and simple dressing.

Ingredients:

Salad greens + (I add arugula and mizuna to greens)
1 medium size beet,cooked,peeled and sliced .
6-8 fresh raw asparagus sliced
20-25 fresh green garbanzo beans
1 green apple chunks
2/3 of English cucumber
White Cheddar cheese cubed
1/4 cup olive oil(cold pressed)
juice of 1/2 lemon
salt and fresh ground pepper

Directions:

Dressing-
In a small bowl, whisk together olive oil,lemon juice, salt and pepper.

Combine beets,asparagus,apples,cucumbers,garbanzo beans,and cheese with dressing.

In a large salad bowl toss salad greens with the combined ingredients.

Russian Layered Herring Salad №2-сельдь под шубой

noreply@blogger.com (Nadia) — Tue, 20 Nov 2012 08:05:00 +0000

This layered salad is very popular on Russian dinner tables especially during holidays like Thanksgiving,Christmas and New Years. I make this salad two ways because, some people like it this way, others like it the other way. And since this salad is not a everyday type of salad I think it needs to satisfy both groups. You can find Russian Herring Salad #1 here.This salad can be made ahead and kept in the fridge.

Ingredients:
12 oz. herring fillets ( about 6 fillets) cut into small pieces
3 medium potatoes cooked in skin,peeled and grated
12 eggs hard boiled and grated
4 medium-large beets cooked,peeled and grated
1 small or 1/2 medium onion grated
1 tablespoon vinegar
2 tablespoons oil
mayonnaise
salt- optional
black pepper

Directions:
In a small bowl combine onions,vinegar, oil,black pepper and herring.
Transfer the herring with onions on to large serving plate.
Add a good layer of potatoes and sprinkle a little salt.
Spread some mayonnaise.
Add a layer of eggs, then beets.
Spread a good amount of mayonnaise.
Place it in the fridge for at least 2 hours, best overnight.

Stuffed pepper and Cabbage rolls (Golubtsy)-Голубцы

noreply@blogger.com (Nadia) — Wed, 14 Nov 2012 07:21:00 +0000

This is a very popular dish through out Eastern Europe and Middle East.There is many different ways to make stuffed bell peppers and Golubtsy.The stuffing is so versatile and as well as method of cooking. In this particular recipe the Golubtsy and peppers are cooked in the oven and served with sour cream.These are great for parties,gatherings and holidays and can be prepared halfway a day in a advance.

Ingredients for Goluptsy:

I head cabbage
1 tablespoon vinegar + 1 tablespoon oil

1lb. ground beef or chicken
1 cup rice cooked halfway
1 onions chopped
2 carrots shredded
1 16 oz. tomato sauce
1 1/2 tablespoons paprika, roasted pepper paste or tomato paste
salt & pepper
3-4 tablespoons olive oil
2 tablespoons butter.
1 cup water, vegetable,chicken or beef stock ( I use water)
any spices *optional

Bell peppers- same ingredients just replace
8-10 bell peppers blanched for cabbage.

Directions:
Bring a pot with water to a boil.


Cut the core from cabbage.

Add oil and vinegar to the water. Place the cabbage in the water and let it cook for about 10 minutes.
Drain the cabbage and let it cool while you prepare the stuffing.

Heat a a large frying pan or dutch oven. Add olive oil and butter. Saute onions until soft.Remove from pan, and add carrots.saute for couple of minutes.Add the onions back to the pan, including meat and rice.Add paprika, pepper paste or tomato paste, and mix everything together.Season with salt and pepper.Remove from heat.

Pull off large leaves, cut out the hard vein. The first leaves are very big, just cut the leaf in half.

Place filling in the middle of the cabbage leaf.

Roll it up and tuck in the sides( or the other way,fold the sides then roll it up.

If you're making peppers just stuff them with the filling and place them on a baking dish or casserole dish.

Mix tomato sauce with water. season with salt and pepper and pour over the golupsy/peppers.

Cut thin slices of butter on top of golupsy/peppers.Cover goluptsy with leftover small cabbage leaves.
Cover with foil and bake on 450 degrees for 30 minutes then reduce to 350 for approx. 1 and 15 minutes.
Serve with sour cream.

Russian Turtle Cake "Cherepaha"-Торт "Черепаха"

noreply@blogger.com (Nadia) — Wed, 07 Nov 2012 22:10:00 +0000

This cake is really moist with nice little crunch,chocolate, and citrus flavor. To make it even more special for your kids birthday you can arrange the cake pieces in a shape of a turtle.Use raisins or chocolate chips for the eyes, and chocolate syrup or ganache to outline the shell.

Ingredients:
6 eggs
1 1/2 cup sugar
2 tablespoons cocoa ( I used Dutch)
1 teaspoon baking soda
1 tablespoon vinegar
2 cups flour

Cream:
3 1/5 cups sour cream
1 cup sugar
1 stick butter or 116 grams frozen
2 tablespoons cocoa
zest of 1 orange
1/2 cup crushed walnuts
1/2 cup raisins soaked and drained.
Shredded chocolate or cocoa for dusting.
* a little milk if needed

Heat oven to 350 degrees.
Line a baking sheet(s) with parchment paper.

Directions:
Beat eggs with sugar.
Mix vinegar with baking soda and add it to eggs and sugar.
Add cocoa and beat again.

Gradually add flour.

Using a teaspoon, Add the batter on the baking sheet. Bake for about 12-15 minutes. don't over bake.
It should feel spongy.
You will need like 2-3 baking sheets.

Cream-
Beat sour cream with sugar.(if sour cream is too thick, add about 1/2 cup milk. I use Daisy brand so it's a little thick for this cake.)
Shred frozen butter.
Add butter,zest,walnuts,cocoa and raisins to sour cream.
Mix to combine all the ingredients.

Dip cooled cake pieces in the cream and arrange one on top of another forming a little hill or turtles back. Sprinkle with shredded chocolate or cocoa. Refrigerate for at least 6 hours or overnight for better results.

Asian Noodle Salad

noreply@blogger.com (Nadia) — Fri, 02 Nov 2012 06:07:00 +0000

This 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.