January 26, 2020

Hazelnut Rolled Rugelach (egg-less)

Makes 16 large cookies

3/4 cup hazelnuts
2 tablespoons sugar
2 tablespoons brown sugar
4 oz cream cheese, room temperature
1/2 cup (8 tablespoons) butter, room temperature
1 & 1/2 cup all-purpose flour
1/4 teaspoon baking powder

Prepare hazelnuts in advanced.
    Preheat the oven to 350 degrees.
    Line a baking sheet with parchment paper or foil and arrange hazelnuts in one single layer.
    Toast until golden brown and fragrant, about 10-15 minutes, stirring occasionally.
    Place on a clean kitchen towel, cover, and let steam for 1 minute.
    Using the towel, gently rub the nuts to release their skins.

Place hazelnuts in a bowl of food processor and process until small bits, not powder. Add sugars and mix together. Keep in a covered container.

Using a fork, mix the butter, cream cheese to thoroughly combine. In a medium bowl mix baking powder and flour and add to cream cheese mixture. Knead a dough, cover with plastic and leave in refrigerator for 2 hours.

Preheat the oven to 350 degrees.

Divide the dough and hazelnuts mixture into 2 equal parts. Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Sprinkle with some hazelnuts mixtures all over the top. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again.

Re-flour the work surface and rolling pin, turn the dough over, sprinkle the surface with more hazelnuts mixture and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

Cut the circle into 8 equal wedges. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Repeat with second chunk of dough and hazelnut mixture.
Bake about 20 minutes. Remove from the oven and cool completely.

Russian version (Valentina Zarkan)

January 17, 2020

Poor Student Quick Bread (Healthier American version)

Make 1 loaf (9 x 5 inch)

1 & 1/4 cup all-purpose flour
1/4 cup spelt flour
1 tablespoons flax seeds
1 tablespoon chia seeds
1 cup buttermilk or kefir
1 egg
2 tablespoons fruit jam of your choice
2 tablespoons vegetable oil
1/2 cup sugar (for sweeter version 3/4 cup)
1 teaspoon baking soda diluted in 1 teaspoon apple cider vinegar
1/4 cup finely chopped nuts
1/4 cup dry cranberries

In a medium bowl mix flours and seeds.

In a large bowl, mix buttermilk, jam, egg, vegetable oil, and sugar. Using a spatula, stir until everything evenly combined. Dilute baking soda over the buttermilk mixture, add to it and slowly sprinkle with flour mixture. Using the same spatula, carefully stir everything together. Add chopped nuts and dry cranberries.

Pour batter into the prepared loaf pan and level with an offset spatula. Bake on the bottom rack for about 40 minutes. Move the loaf pan to the upper shelf and bake for 5 minutes.

Remove from the oven, give 10 minutes to cool inside loaf pan. Remove a quick bread from the pan and give time to cool off completely. Wrap tightly into aluminum foil and keep moisture in. Slice and serve for morning tea or coffee.

Кекс "Бедный студент" в Америке

На 1 кекс

1 и 1/4 чашки белой муки
1/4 чашки муки Spelt
1 столовая ложка семян льна
1 столовая ложка семян чиа
1 стакан пахты или кефира
1 яйцо
2 столовые ложки фруктового джема на ваш выбор
2 столовые ложки растительного масла
1/2 чашки сахара (для сладкой версии 3/4 чашки)
1 чайная ложка пищевой соды, разведенная в 1 чайной ложке яблочного уксуса
1/4 чашки мелко нарезанных орехов
1/4 чашки сухой клюквы

Нагреть духовку до 350 Ф (180 Ц). Приготовить прямоугольную дорму для выпечки хлева размером. Смазать растительным мамсло и побрызгать антипригарной жидкостью.

В средней миске смешать два вида муки и семена.

В большой миске перемешать кефир, варенье, яйцо, растительное масло и сахар. Используя кулинарную лопатку, все хорошо размешать. Погасить соду уксусом и влить в кефирную смесь. Добавить мучную смесь, орехи и сухую клюкву. Все хорошо перемешать.

Вылить тесто в подготовленную форму для хлеба. Выпекать на нижней решетке около 40 минут. Поднять на верхнюю полку и печь в течение 5 минут.

Вынуть из духовки, дать 10 минут остыть внутри формы. Вынуть кекс из формы и дать время полностью остыть. Плотно завернуть в алюминиевую фольгу. Нарезать ломтиками и подать утром на завтрак.

January 12, 2020

Mini Italian bracelets with Maple Roasted Walnuts (egg-less)

Makes about 2 & 1/2 dozens 2-bites cookies

1 cup + 2 tablespoons all-purpose flour
1/2 cup whole-wheat flour (if have no on hand whole-wheat flour, use all-purpose)
1 & 1/2 teaspoons baking powder
1/2 cup (8 tablespoon) butter, room temperature
3 tablespoons water, room temperature
1 tablespoon sugar

Maple walnuts
3/4 cup walnuts
2 tablespoons maple syrup
A couple dashes cayenne pepper

For brushing
2 tablespoons jam, any kind
1 tablespoon water

Coat walnuts with maple syrup and sprinkle with cayenne pepper. Spread on a baking tray lined with parchment paper. Bake at 325 F for 15 minutes. steering halfway, until golden brown. Cool before finely chopping

Raise the temperature in oven to 350 F. Line a large cookie sheet with parchment paper and spray with non-stick baking spray.

In a medium bowl, mix flours and baking powder. In a large bowl place butter, water and sugar. Using a whisk, mix everything together and add flour mixture. Make a dough and leave on a counter for 10 minutes.

Divide dough into 30 balls. Roll each ball into rope, 4-5 inch long. Form each rope into circle, crossing the ends and truckling under. Place on a cookie sheet. Bake for 10 minutes on a lower third shelf and 5 minutes on upper third shelf.

Warm up the jam and water a bit. Using a baking brush, moist each cookie with liquid and sprinkle with maple walnuts.

January 03, 2020

Walnut-Rosemary Crusted Salmon with Light Marinated Salad

Recipe from "Diabetic Living Magazine, Fall 2018"

Sevings 4

2 teaspoons Dijon mustard
1 clove garlic, minced
¼ teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon chopped fresh rosemary
½ teaspoon honey
 ½ teaspoon kosher salt
¼ teaspoon crushed red pepper
3 tablespoons panko breadcrumbs
3 tablespoons finely chopped walnuts
1 teaspoon extra-virgin olive oil
1 (1 pound) skinless salmon fillet, fresh or frozen
Olive oil cooking spray

Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.

Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt and crushed red pepper in a small bowl. Combine panko, walnuts and oil in another small bowl.

Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere. Lightly coat with cooking spray.

Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.
Sprinkle with parsley and serve with lemon wedges, if desired.

Light Marinated Salad

Makes about 4 cups

25-26 oz (750 gram) fresh cherry tomatoes
1/3 cup sugar
100 ml apple cider vinegar (5%)
50 ml vegetable oil
2 tablespoons salt
2 sweet green peppers, cut into medium chunks
2 cloves garlic
1 mini jalapenos, cut into 2-3 chunks
1 medium bunch of parsley, chopped

Prepare shallow 8-cup dish.

To make a marinade, place pepper, garlic, parsley, salt, sugar, vegetable oil, jalapenos, and vinegar in a bowl of a food processor. Process until all veggies will be finely chopped.

Bring a big pot of water to boil and add cherry tomatoes. Keep the tomatoes in the water for 30 seconds or until you can see their skins beginning to crack and peel. Quickly drain the water and leave to cool for a couple of minutes. Using a sharp folk or stick, poke each tomato and place on the bottom of prepared shallow dish. Pour marinade over, cover with clear plastic and leave on a counter for a couple of hours. Place in refrigerator for a night to marinate. On the very next day prepare a 4 cups glass jar with a lid. Using a big tablespoon, carefully transfer salad to a jar, cover with a lid and keep in a refrigerator for another 2 days.

Serve with sandwiches, dish, meat, grains or just a mashed potato.

December 29, 2019

Oatmeal Fudge Bars

Makes 26-30 bars

Crust and Topping
1 cup quick-cooking oats
1 cup light brown sugar, packed
3⁄4 cup all-purpose flour
1⁄4 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄8 teaspoon salt
8 tablespoons unsalted butter, melted and cooled

1⁄2 cup all-purpose flour
1⁄2 cup light brown sugar, packed
1 tablespoon instant coffee
1⁄4 teaspoon salt
2 cups semi-sweet chocolate chips
4 tablespoons unsalted butter
3 large eggs

For the crust and topping: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Line an 8 inch square baking pan with a foil sling and grease the foil.

Whisk the oats, brown sugar, flour, baking powder, baking soda, and salt together in a large bowl. Stir in the melted butter until combined.

Reserve 1 cup of the oat mixture for the topping.

Sprinkle the remaining oat mixture into the prepared pan and press into an even layer with the bottom of a measuring cup. Bake the crust until light golden brown, about 8 minutes.

Let the crust cool completely on a wire rack, about 1 hour (It does not take 1 hour. It took about 10-15 minutes.).

For the filling: Whisk the flour, sugar, instant espresso, and salt together in a medium bowl. Melt the chocolate chips and butter together in a microwave, stirring often, 1 to 3 minutes. Transfer the chocolate mixture to a large bowl and let cool slightly. Whisk in eggs until combined. Stir in the flour mixture until just incorporated.

Adjust an oven rack to the middle position and heat the oven to 325 degrees.

Spread the filling evenly over the cooled crust and smooth the top. Sprinkle with the reserved oat topping. Bake the bars until a toothpick inserted into the center comes out with a few moist crumbs attached and the filling begins to pull away from the sides of the pan, 35 to 40 minutes, rotating the pan halfway through baking.

Let the bars cool completely in the pan, set on a wire rack, about 2 hours. Remove the bars from the pan using the foil, cut into squares, and serve.

Овсяные пирожные с кремовой шоколадной начинкой. 

На  26-30 пирожных

Для нижнего и верхнего слоев
1 чашка овсянки быстрого приготовления
1 чашка светло-коричневого сахара
3/4 чашки муки
1/4 чайной ложки разрыхлителя
1 ⁄ 4 чайных ложки пищевой соды
1/8 чайной ложки соли
8 столовых ложек несоленого масла, растопленного и охлажденного

Шоколадная начинка
1⁄2 чашки универсальной муки
1/2 чашки светло-коричневого сахара
1 столовая ложка растворимого кофе
1/4 чайная ложка соли
2 чашки полусладких шоколадных чипсов
4 столовые ложки несоленого масла
3 больших яйца

Для нижнего и верхнего слоев: поставить нижнюю полку в духовке в среднее положение и нагреть духовку до 325 Фаренгейтов. Выложить 8-дюймовую квадратную форму для выпечки фольгой и смазать маслом.

Смешать овсянку, коричневый сахар, муку, разрыхлитель, пищевую соду и соль в большой миске. Добавить растопленное масло и рукой сделать мелкую крошку.

Оставить 1 чашку овсяной смеси для верхнего слоя.

Утрамбовать оставшуюся смесь по всему дну приготовленной формы. Поставить в нагретую духовку и выпекать до золотистого цвета около 8 минут.

Вынуть из духовки и дать полностью остыть в течении 10-15 минут.

Для начинки: смешать муку, сахар, растворимое кофе и соль вместе в средней миске. Растопить шоколадную крошку и масло вместе в микроволновке, часто помешивая, от 1 до 3 минут. Переложить шоколадную смесь в большую миску и дайте немного остыть. Немного взбить яйца. Добавить яйца и шоколадную смесь к сухим ингридиентам. Все хорошо перемешать.

Равномерно выложить начинку на охлажденый нижний слой. Посыпать оставленной овсяной смесью. Печь в течении 35-40 минут, вращая сковороду на полпути во время выпекания.

Вынуть из духовки и Дать полностью остыть в форме в течении 2 часов. Нарезать на квадраты и подать на стол. Хранить в герметичном контейнере.

The original author is Barb Schaecher (Kansas City, MO), who was awarded $1,000 for her work. Recipe was published in "Cook's Country" June/July 2007

December 24, 2019

Garlic Bean Dip

Yield 1 & 1/2 cups

1 can (15 ounces) white beans, rinsed and drained
1 tablespoon apple cider vinegar
2 garlic cloves, peeled
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup reduced-fat mayonnaise
2 tablespoons minced fresh parsley
Pita bread wedges

In a food processor, combine the beans, vinegar, garlic, mayonnaise, salt, cumin, parsley; cover and process until smooth.

Transfer to a serving dish. Cover and refrigerate for 1 hour. Serve with pita bread.

Recipe comes from "Taste of Home"

December 19, 2019

Warm Cherry tomatoes, Green Beans and Avocado Salad

Make 2 servings

1/2 pound green beans
1/2 pound cherry tomatoes, halved  (about 20)
1 avocado, pitted and chopped
2 teaspoons olive oil
1 teaspoon maple syrup
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
Salt and ground black pepper to taste

To make a dressing, in a medium bowl combine 1 teaspoon olive oil, maple syrup, Dijon mustard together and whisk very well. Lightly season with salt and pepper.

Bring a large pot of lightly salted water to a boil. Add the green beans and cook until they are crisp-tender, about 5 minutes. Drain and rinse the green beans under cold water until they are chilled; pat the green beans dry.

Heat 1 teaspoon olive oil on medium-high heat, add tomatoes and saute for 3 minutes. Using a folk, crush them and sprinkle with salt. Add dry cooked green beans and continue to saute for 2 minutes. Drizzle the mixture with 1 teaspoon of apple cider vinegar and saute for 1 more minute.

Remove from the heat and leave for about 2 minutes to cool. Add mixture to a bowl with dressing and cover with chopped avocado. Carefully mix everything and give more couple minutes to blend all flavors. Check for seasonings and serve immediately. 

Теплый салат из помидор "cherry", зеленoй стручковой фасоли и авокадо

На 2 порции

200 грамм зеленой стручковой фасоли
200 грамм помидоров "cherry", разрезанных наполам (около 20)
1 авокадо, без косточек и нарезанное на средние кусочки
2 чайные ложки оливкового масла
1 чайная ложка кленового сиропа
1 чайная ложка дижонской горчицы
1 чайная ложка яблочного уксуса
Соль и молотый черный перец по вкусу

Для соуса в средней миске смешать 1 чайную ложку оливкового масла, кленовый сироп, дижонскую горчицу. Слегка приправить солью и перцем.

Довести до кипения большую кастрюлю с подсоленной водой. Добавить зеленую фасоль и варить, пока она не станет хрупкой, около 5 минут. Слить горячую воду и промыть стручки под холодной водой; обсушить на бумажном полотенце.

Нагреть 1 чайную ложку оливкового масла на среднем огне, добавить помидоры и тушить 3 минуты. Вилкой раздавить помидоры и посыпать солью. Добавить сухие приготовленные зеленые бобы и продолжать тушить в течение еще 2 минут. Сбрызнуть смесь 1 чайной ложкой яблочного уксуса и жарить еще 1 минуту.

Снять с огня и оставить на 2 минуты для охлаждения. Добавить смесь в миску с соусом и добавить нарезанный авокадо. Аккуратно перемешать. Проверить на соль и перец. тут же подать к столу.

December 18, 2019

Soft Spicy Rugelach with Dried Figs Filling

Absolutely universal dough and filling. Because filling is not runny, you can use with different types of dough. Because dough is not sweet, you can can choose any filling you want.

Makes 24 2-bites cookies

1 & 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon sumac
A couple dashes cayenne pepper
100 ml vegetable oil
200 ml water, room temperature

Dry Figs Walnut filling
1 cup packed dried figs (about 17-18 medium size dried figs)
1/4 cup apple juice
1/2 cup walnut pieces
3 teaspoons Irish cream liqueur
1 tablespoon brown sugar
2 tablespoons sugar
1 tablespoon butter, melted

Egg wash
1 egg, slightly beaten
Almond flour for sprinkling

To prepare the filling:
In a small saucepan, combine the figs and apple juice. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 to 8 minutes or until fruit is soft and the mixture is thick. Remove from the heat, leave to cool for a couple minutes. Add soft figs, the chopped walnuts and cream liqueur to a food processor. Process until smooth paste. Place mixture to a medium bowl, add sugars and melted butter. Mix everything together very well. It can be done in advanced. You can keep filling in refrigerator and warm up on a kitchen counter for 30 minutes before using.

To make dough:
In a medium bowl, mix flour, salt, baking powder and spices. Make a well in the center of mixture. Bring to boil oil and water in a small saucepan and pour into well. Using a spoon, make a dough. Be careful, because dough will be hot. Leave the dough in a bowl covered on a counter to cool completely. It takes 15-20 minutes.

Preheat the oven to 350 degrees F.

Divide the dough into 3 equal parts. On a well-floured board, roll each part of dough into a 10-inch circle. Lightly sprinkle circle with almond flour. Divide filling into 3 equal parts and using your hands, torn one part of the filling into small pieces. Place pieces on a circle and spread with back side of teaspoon. Cut the circle into 8 equal wedges. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Repeat with rest of the dough and filling. Brush each cookie with the egg wash.

Bake 15 minutes on a lower third shelf and 10-15 minutes on upper shelf. Remove to a wire rack and let cool. Store in an airtight container.