December 13, 2017

Baked cabbage blintzes

Excellent dough, might be filled with various veggies and meet fillings. Pastries stays fresh for a couple days in refrigerator.

Makes 12 large size blintzes

2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup vegetable oil
1/4 cup sunflower oil
1/2 cup water, room temperature

Sweet and sour cabbage from 1 pound of thinly shredded green cabbage
1 egg yolk

Egg wash
1 egg white, lightly beaten
sesame seeds for sprinkling

To make dough,  in a medium bowl, mix flour, salt and pepper. Make a well in the center of mixture. Add oils and water and form the dough.

To make filling, follow the recipe to make sweet and sour cabbage. Cool completely and add egg yolk. Mix well.

Preheat oven to 350 F (180 C). Prepare a large cookie sheet.

Divide dough into 12 equal balls.  Roll each ball  into a 5-inch wide stripe as long as possible. Place 2 teaspoons of filling by any of 5-inch side of the stripe, about an half of inch from the edge. Fold this short side of the rectangle up over the filling. Fold the long sides of the rectangle inward, as though you’re folding an envelope. Roll the blintz up and over the filling like a burrito, tucking the edges in as you roll. Place seem down on a cookie sheet. Repeat with all balls and filling.

Brush pastries with egg wash and sprinkle with sesame seeds.

Bake on lower shelf in the oven for 25 minutes. Remove blintzes from oven and cool completely on a cooling rack. They are ready to serve. You can keep them in a paper bag in refrigerator for a couple days. Warm up for 20-25 seconds in microwave.

December 04, 2017

Brazilian Fish Stew Recipe (Moqueca)

Serves 4


1 1/2 to 2 lbs of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions
3 cloves garlic, minced
4 Tbsp lime or lemon juice
Freshly ground black pepper
Olive oil
1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced
2 ribs celery., chopped
1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
2 cups chopped (or sliced) tomatoes ( I used 2 cans - 14 oz each - chopped tomatoes)
1 Tbsp paprika (Hungarian sweet) (I used 1/2 tablespoon)
Pinch red pepper flakes (I used 1 teaspoon garlic-chili sauce)
1 large bunch of cilantro, chopped with some set aside for garnish (I added to soup in last 2-3 minutes of cooking)
1 14-ounce can coconut milk

1 Tbsp olive oil
1/2 onion, chopped
1 clove garlic, minced
1 cup white rice
1 3/4 cups boiling water (check your rice package for the appropriate ratio of liquid to rice for the type of rice you are using)
1 teaspoon salt

Coat fish with garlic and lime juice: Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper.
Keep chilled while preparing the rest of the soup.

Make rice for serving with soup: If you are planning on serving the soup with rice, start on the rice. I served with mashed potatoes

Bring a couple cups of water to a boil. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic.

Add the boiling water. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt.

Bring to a simmer, then lower the heat, cover, and let cook for 15 minutes, after which, remove from heat until ready to serve with the soup.

Start cooking the onion, bell pepper, tomatoes, celery: In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat.Add the chopped onion and cook a few minutes until softened. Add the bell pepper, celery, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften.
Stir in the chopped tomatoes. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.

Layer vegetables with fish, add coconut milk: Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish.

Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish.
Pour coconut milk over the fish and vegetables.
Simmer, cook, adjust seasonings: Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. Add  cilantro 2-3 minutes before end of cooking.

You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.

Garnish with cilantro. Serve with rice or with crusty bread.

Recipe comes from Simply recipes

November 30, 2017

Chocolate Swirl Pumpkin Bread

Make 1 loaf

3 ounces semisweet chocolate, coarsely chopped
1 3/4 cups all-purpose flour (I used 1 1/2 cups flour)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1 1/2 cups granulated sugar (I used 1 cup)
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin purée (I used leftovers of roasted butternut squash seasoned with 1/2 teaspoon ground coriander)
1 teaspoon vanilla extract

Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with oil, non-stick spray; set aside.

Place the chocolate in a small microwave-safe bowl and microwave in 20-second intervals, stirring in between, until melted and smooth; set aside. (Alternatively, melt the chocolate in a small saucepan over low heat, stirring often.)

Place the flour, baking soda, cinnamon, baking powder, nutmeg, and salt in a medium bowl and whisk to combine and aerate; set aside.

Place the sugar and oil in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until well combined (it’ll look like wet sand), about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle.

Turn the mixer to medium speed and add the eggs 1 at a time, beating well after each addition. Reduce the speed to low, add the pumpkin and vanilla, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle.
Return the mixer to low speed, slowly add the reserved flour mixture, and mix until just combined, about 2 minutes total.

Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter. Using a rubber spatula, fold the chocolate into the batter until it’s just swirled in, making sure to scrape the bottom of the bowl with each stroke, about 5 strokes total. (Be careful not to fully incorporate the chocolate into the batter.)

Pour the batter into the prepared pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out clean (test several spots because you may hit a pocket of chocolate), about 60 to 70 minutes.
Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and let it cool on the wire rack for at least 20 minutes more before slicing.

Recipe comes from Chowhoud

November 27, 2017

Cranberry Kissel

I found the recipe in "Vilna Vegetarian Cookbook", but measurements are off. So , I used my mom's measurements. It worked in Russia and it works in America.

Make 6 cups

12 oz (370 gram) fresh cranberries
6 cups water, divided
1 & 1/3 cups sugar
2 tablespoons potato starch

Puree cranberries in a food mill or food processor. Bring to boil 5 cups of water and add cranberries. Simmer about 12-15 minutes and strain through a fine sieve. Add sugar to a strained liquid and bring to boil again. Lower the heat. Dissolve potato starch in 1 cup of water and add to a strained simmering liquid. Simmer 5-7 minutes, stirring constantly. Take off the heat and allow to chill.

Клюквенный кисель

На 6 чашек
12 унций (370 грамм) свежей клюквы
6 чашек воды
1 и 1/3 чашки сахара
2 столовые ложки картофельного крахмала

Пюре ягоды клюквы в кухонном комбайне. Довести до кипения 5 чашек воды и добавить клюкву. Варить 12-15 минут и процедить через друшлаг, вернув жидкость в кастрюлю. Добавить сахар в жидкость и снова закипятить. Уменьшить огонь. Растворить картофельный крахмал в 1 стакане воды и добавить в кипящую жидкость. Варить еще 5-7 минут, постоянно помешивая. Снять с огня и дать остыть.

November 22, 2017

Butternut Squash and Caramelized Onion Burekas

Makes 18 medium size pastries

2 sheets puff pastry (10” x 15”), defrosted in the refrigerator overnight
1½ lbs. butternut squash (1 large squash), halved lengthwise and seeds removed
1 large yellow onion, medium diced
2 tablespoons olive oil or butter
1 big fat clove of garlic or 2 medium-sized, minced fine
1 teaspoon ground coriander
2-3 sprigs thyme, leaves removed from stems
Pinch of cayenne pepper
Salt and pepper, to taste
1 large egg, separated (yolk for filling, white for egg wash)
Black and/or white sesame seeds, to garnish

Preheat the oven to 375°F.

Drizzle the halved butternut squash with oil, then place it cut-side down on a sheet pan. You don’t need to peel the squash. Roast until the squash is fully cooked and tender, about 35-45 minutes.

While the squash is baking, caramelize your onion by putting a few tablespoons of butter with a drizzle of olive oil in a sauté pan over medium low heat. If keeping the dish non-dairy, use just olive oil. Add the diced onion to the pan, and sauté over low or medium low heat until starting to soften, about 5 minutes. Season with a generous pinch of salt and then continue to let the onion cook and caramelize, stirring occasionally so the onion doesn’t burn; make sure to keep the heat fairly low.

Add the minced garlic to the caramelized onions, and sauté for another 2-3 minutes or until the garlic is fragrant but not at all browned. Turn off the heat.

Once the squash is cooked and slightly cooled, scoop the inside of the squash into a bowl and discard the peel. Add the caramelized onion  and egg yolk to the squash. Mix together. The mixture should be soft and not too lumpy.

Mix in the ground coriander, thyme, and cayenne. Taste, and then season with salt and pepper as desired. Allow the squash mixture to cool before assembling the burekas. You can make this filling up to two days in advance and store in the fridge.

To assemble the burekas: roll out a sheet of puff pastry until rectangular and just slightly thinner than when it comes out of the package. Divide the dough into 9 squares. Put a spoonful of the filling into each square. Fold over the dough to form a triangle shape, and press the edges together. There’s no need to crimp or press too hard, the filling will stay put, and you want to ensure there are layers of flaky pastry.

Transfer the formed triangular burekas onto a baking sheet, place each bureka about an inch apart.  Place baking sheet in refrigerator for 30 minutes. Before baking, combine the egg whites with a small splash of water or milk. Beat well. Brush the tops of the burekas with the egg wash. Sprinkle with sesame seeds.

 Set oven temperature to 400 F/ Bake for 20-25 minutes, or until golden brown and flaky. Transfer to a wire baking rack, and allow to cool for at least 10 minutes before serving. Burekas are best served warm or at room temperature.

Recipe comes from Salt and Zest

November 20, 2017

Vilna Vareniki (pierogi) Dough

I found the recipe in famous "Vilna Vegetarian Cookbook" and actually tried. Here's  the right recipe.

Serves 5

2 cups all-purpose flour
2 eggs
1 tablespoon sour cream
2 tablespoons water

Mix together eggs, sour cream and water very well. Make a well in a flour, add egg mixture and need the dough for 3-4 minutes.

Рецепт теста для вареников из Вильны

На 5 порций
2 чашки муки
2 яйца
1 столовая ложка сметаны
2 столовые ложки воды

Смешать яйца, сметану анд воду. Сделать углубление в муке и налить яичную смесь. Замесить тесто и месить 3-4 минуты.

Тесто прекрасно держит начинку при варке и прекрасно жарится при подогреве.

November 17, 2017

Chicken Carrot Salad with Marinated Onions (use meat leftovers)

Makes 1 large serving or 2 medium ones

1/3 cup yellow or red onion, diced
2 tablespoons sugar
2 tablespoons white vinegar
1/2 cup hot water
2 teaspoons vegetable oil
2 medium carrots, peeled and grated on a large holes of the grater
7 oz cooked chicken breast (you can use leftover holiday roasted turkey), chopped in medium chunks
1/3 cup canned peas, drained very well
3 tablespoons mayonnaise
Salt, pepper to taste

To marinate onions, mix sugar, vinegar and hot water. Place onions in it and keep for 10-15 minutes.

While onions are marinating, heat the oil in a medium saute pan, add grated carrots, sprinkle with salt and saute on medium heat until soft, about 5 minutes.

In a large bowl mix chicken chunks, peas, drained onions and soft  carrots.  Add mayonnaise and check for salt and pepper. Add, if you need it.

Serve immediately

Купеческий салат с курятиной и маринованным луком

На 1 большую порцию или 2 средних

1/3 чашки лука, нарезанного на кубики
2 столовые ложки сахара
2 столовые ложки уксуса
1/2 чашки горячей воды
2 чайных ложки растительного масла
2 средних моркови, очищенные и натертые на крупной терке
200 грамм отваренной куриной грудки (вы можете использовать оставшуюся праздничную индейку), нарезанной на средние куски
1/3 чашки консервированного горошка, без жидкости
3 столовые ложки майонеза
Соль и перец по вкусу

Смешать сахар, уксус и горячую воду. Выложить в раствор лук и мариновать его в течение 10-15 минут.

Пока лук маринуется, нагреть масло в средней сковороде, добавить тертую морковь, посыпать солью и тушитж, помешивая на среднем огне до мягкости, около 5 минут.

В большой миске смешать куриное мясо, горошек, отжатый лук и мягкую поджаренную морковь. Добавить майонез и проверить на соль и перец. Добавить, если это нужно.

November 14, 2017

Creamy Potato Soup

Serves 5

2 tablespoons vegetable oil
5 medium russet potatoes, peeled and diced
1 yellow onion, chopped
4 cups low-sodium vegetable broth
2 teaspoons garlic powder
1/2 teaspoon ground pepper
1/2 cup cream cheese, softened and cubed
1 cup milk (add more if needed, I used only 1/2 cup)
1/2 cup sharp cheddar cheese, shredded, for garnish
2 tablespoons fresh parsley, chopped, for garnish
Kosher salt, to taste

In a large stock pot, heat the oil , add onions and sauté until onions are being softened. Add potatoes and vegetable broth. Season with garlic powder and pepper. Bring to a boil. Cover and reduce heat to medium. Simmer 10 to 15 minutes until potatoes are tender.

Transfer 2/3 potato mixture to blender with cream cheese and 1/2 cup milk. Vent lid on one corner to let steam escape, or cover with dish towel. Blend mixture until smooth, adding additional milk as needed until potatoes are smooth. Mash remaining potatoes directly in stock pot.

Pour blended soup back into stock pot and stir to incorporate. Simmer 5 to 10 minutes, stirring frequently. Add kosher salt and pepper, to taste.

This soup must be made in advance. I cooled off soup completely and kept in refrigerator overnight.
Next day I warmed up for lunch. Ladle into soup bowls. Garnish with cheese and parsley before serving. It was so good.

Картофельный крем-суп

На 5 порций

5 средней величины картофелин, очищенных и нарезанных на кубиками
1 головка лука, нарезанного на маленькие кусочки
4 чашки растительного бульона
2 чайных ложки чесночного порошка (garlic powder)
1/2 чайной ложки молотого перца
1/2 чашки (115 грамм) сливочного сыра (cream cheese), комнатной температуры
1 чашка молока (добавьте больше, если необходимо, я использовала только 1/2 чашки)
1/2 чашки острого сыра Cheddar, натертого на крупной терке
2 столовые ложки свежей петрушки, мелко нарезанной
Соль по вкусу

В большой кастрюле нагреть растительное масло, добавить лук и протушить лук до полного размягчения. Добавить картофель и овощной бульон. Посыпать чесночным порошком и перцем. Довести до кипения. Накрыть крышкой, уменьшить огонь до среднего и варить 10-15 минут, пока картофель не станет мягким.

Вынуть из кастрюли 2/3 картофеля, выложить в блендер со сливочным сыром и 1/2 стакана молока. Прокрутить смесь до однородности, если нужно добавить молоко, пока смесь не станет гладким. Вернуть смесь в кастюлю, взять картофелемялку и помятж весж картофель в кастрюле.

Варить еще 5-10 минут, помешивая. Добавить соль и перец по вкусу.

Этот суп должен быть приготовлен заранее. Я сварила суп, полностью охладила суп и поставила на ночь в холодильнике. На следующий день я подогрела суп на обед. Подала с сыром и петрушкой.

Idea for recipe comes from 12