Tomato, Corn, and Avocado Salad

I have a couple extra boiled (grilled) corn ears, and I was looking for a healthy recipes to use them.
Actually I found:

    1 ear corn
    1/2 pint (recipes calls for 2 pints) cherry, grape, or pear tomatoes, halved (or quartered if large)
    1 avocado, halved, pitted, peeled, and diced
    2 scallions, thinly sliced
    2 tablespoons fresh lime juice
    1 tablespoon vegetable oil, such as safflower
    Coarse salt and ground pepper


Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

Салат из помидор, авокадо и кукурузы.

1 кочан сваренной кукурузы
10-12 штук помидор 'Cherri", порезанных на половину
1 авокадо, тонко нарезанное
2 столовые ложки сока лайма
1 столовая ложка салатного масла (я предпочитаю подсолнечное)
Соль и перец по вкусу.

Острым ножом срезать желтые зерна с кочана кукурузы. Добавить к ним помидоры, авокадо, зеленый лук, сок лайма и салатное масло. Посолить и поперчить. Очень аккуратно перемешать и подать к столу.


Recipe from Martha Stewart

Feta Cheese Buns

Being a good Yiddishe balaboosta, sometimes I use leftovers for delicious dishes. This time it's a farmer's and feta cheeses. While ago I posted a recipe, which I use all the time creating new combinations of cheeses. This time I used farmer's homemade farmer's cheese and feta. It's quite good and unusual treat for tea and coffee.

Makes 20 medium size buns

2 cups farmer's cheese,
1 cup crumbled feta
1/2 cup melted butter
2 large eggs
3 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
3 tablespoons sugar
3 tablespoons milk
5 teaspoons sesame seeds (optional, I used sea salt and pepper)

In a big bowl mix together farmer's cheese, feta cheese, eggs, sugar, and salt (I used food processor) Add melted butter. In another bowl mix flour and baking powder. Add flour mixture to a big bowl. Mix well until dough is soft and slightly sticky, then turn out onto floured surface and let rest under a large greased bowl for about 30 minutes.

Preheat the oven to 350F (180C). Divide the dough into 2 equal parts. Shape each part of dough into 10 balls and place on greased baking sheet to rest for 5 minutes. Lightly brush balls with milk and sprinkle each ball with 1/4 tsp sesame seeds. I sprinkled with sea salt and pepper.

Bake in preheated oven 20-25 minutes until golden brown. Let them cool completely before serving.

Harvest vegetable saute.

Harvest vegetable saute.

Yield: 5 or 6 servings.

2 big yellow onions, thickly chopped in half rings
2 big carrots, peeled and grated on a grater with a big holes
2 big red or yellow peppers, finely chopped
3 big red tomatoes, finely chopped
2 big eggplants, peeled and cut into medium-small size cubes
3-4 garlic cloves, minced
2 big red apples, grated on a grater with a big holes
salt, pepper, lemon juice to taste
olive oil for sauteing

Note: It's a very slow process. I think, it's going to take up to 1 hour to saute all vegetables.
No matter of timing, I love these veggies with meat, fish or just a side dish in a fall.

Pour 4-5 cups of water in a big bowl, add 1 teaspoon of salt and place eggplant cubes in it. Leave for 40-45 minutes. It removes the moisture, makes it less bitter and adds crispness.

Heat oil in large nonstick skillet over medium-high heat. Add onions; cook 8-10 minutes or until tender  and little bit brown, stirring occasionally. Add grated carrots and continue to cook for more 10 minutes. Add a little bit of salt and pepper. At this moment you can start adding peppers and tomatoes.

While veggies are sauteing, prepare eggplant cubes. Using your hands, squeeze water out of eggplant cubes and add to veggies on a skillet. Add garlic and grated apples. Check for salt, pepper and lemon juice, If you feel you need them, add to taste. Saute for 20 minutes stirring occasionally. Serve warm or at room temperature.

This recipe came from my mom's friend a long time ago. Every fall I used to make this dish several times. It's healthy and delicious in a fall.

Осеннее вегетарианское соте.

На 5 или 6 порций

2 больших луковицы, очишенных и порезанных на большие полукольца
2 большие моркови, очищенные и натертые на крупной терке (бурячная)
2 больших красных или  желтых перца, мелко нарезанных
3 больших помидора, мелко порезанных
2 больших баклажана, очишенных и порезанных на небольшие кубики
3-4 зубца чеснока, мелко нарезанных
2 больших красных яблока, натертых на крупной терке
соль, перец, лимонных сок по вкусу
оливковое масло для жарки

В большую миску налить 4-5 чашек воды, добавить 1 чайную ложку соли и баклажанные кубики. Дать постоять 40-45 минут.

Нагреть масло в большой сковороде, добавить нарезанный лук и жарить на среднем огне 8-10 минут. Помешать и добавить морковку. Продолжать жарить на небольшой огне 10 минут. Добавить немного соли и перца. После чего добавить сладкий красный перец и помидоры.

Руками вынуть баклажаны из воды о хорошо отжать воду. Выложить на сковородку, помешать и добавить чеснок. В последнюю очередь положить натертые яблоки и все протушить на медленном огне 20 минут. Желательно каждые 3-4 минуты помешивать. Подавать теплым или комнатной тепературы.

Super dough for pierogi

Makes 80 pierogi (vareniki)

1 cup sparkling water
1 egg
1/2 teaspoon salt
1/2 teaspoon sugar
4 tabelspoons vegetable oil
4 cups all-purpose flour

In a big bowl mix together water, egg, salt, sugar, and vegetable oil. Slowly add flour and knead until soft dough will be formed. This dough is quite unique because it does not need more flour for rolling and making pierogi. Russian women make vareniki, pelmeni and even baked pirozhki.

СУПЕР ТЕСТО НА ПЕЛЬМЕНИ И ВАРЕНИКИ
На 80 вареников.
Ингредиенты:
- газировка 1 ст. (минеральная вода газированная)
- яйцо 1 шт
- соль 0, 5 ч.л.
- сахар 0, 5 ч.л.
- масло растительное 4 ст.л.
- мука 4 ст. (можно и меньше)

В миске соединить все составляющие, кроме муки.
Муку подсыпать постепенно, потому что она у всех разная.
Замесить мягкое, эластичное, блестящее тесто, чтобы не прилипало к рукам и столу.
Все, мука нам больше не нужна.
Вот за это вы тесто и полюбите - за чистую кухню)))
С этой порции получается около 1 кг. теста.
Дальше лепим вареники или пельмени, его можно варить, тушить или печь.
Также подходит на чебуреки, но тогда в тесто не добавлять яйцо.

Recipe from http://vk.com/vtarelke?w=wall-4806561_256348

Flaky Turkish Feta Turnovers

Flaky Turkish Feta Turnovers

Makes 30 turnovers

They are good and stay fresh for several days. They are really good with tea, coffee, salads, soups and just as a snack. The most important all ingredients you can find in your refrigerator. Nothing special to buy. I think, turnovers would be good for potluck. Enjoy!

Dough:
3 & 1/2 cups all-purpose flour plus more for kneading
1 teaspoon salt
1 teaspoon baking powder
1/2 cup olive oil
8 tablespoons unsalted butter, melted
1/2 cup plain yogurt
1 large egg

Filling
10 ounces feta cheese (I took 8 ounces + 2 ounces cream cheese)
1/2 cup chopped dill
2 large egg

I added 2 tablespoons of flour to filling to make it firmer

1 large egg, beaten with 1 teaspoon water for egg wash

In a large bowl whisk together the flour, salt, and baking powder. In a medium bowl, whisk together the olive oil, melted butter, yogurt, and egg. Add liquid to dry ingredients and stir well with a wooden spoon until the dough gathers into a mass. Scrape the spoon clean and add any bits of dough to the dough in the bowl.

Scrape the dough onto an unfloured work surface and knead briefly until it forms a cohesive mass. The dough may not look completely smooth and it may want to break apart; do not concerned. Slip the dough into a large resealable plastic bag, and let the dough rest at room temperature for 1 or 2 hours. During this time the dough will become supple and feel soft, and it will be easy to work with.

To make filling, crumble the feta into medium bowl. Add dill and eggs and stir to combine well. I placed all ingredients into food processor and pulsed several time. Add flour.

Divide the dough into 30 equal pieces. Roll each piece between your palms into a ball and set the balls on an unfloured work surface. Cover loosely with plastic wrap. Flatten one ball of dough with your fingertips to make a circle about 31/2 inches in diameter. Place a generous teaspoonful of filling just below the center of the dough circle. Fold the top half of the dough over the filling to form a half-moon shape, and press the edges of the dough together firmly to seal. Place the turnover onto one of the prepared pans. Repeat with remaining dough and filling, placing 15 turnovers on each sheet, 1 to 2 inches apart. Paint the turnovers with egg wash.

Bake about 30 minutes. With a wide metal spatula, transfer the pastries to wire cooling racks. Serve warm at room temperature.

Recipe came from "A baker's odyssey: by Greg Patent.

Beet and Goat Cheese Crostini with Caramelized Onions

Beet and Goat Cheese Crostini with Caramelized Onions
Servings 6
    1 tablespoon olive oil
    1 medium onion, thinly sliced
    1 medium jar Gold’s Borscht (I took 1/2 medium size roasted beet)
    4oz. goat cheese
    1 teaspoon dried thyme
    1 teaspoon salt
    1 long baguette, sliced and toasted (I took regular bread slices)
    1 tablespoon chopped chives  (optional)
     1 tablespoon lemon juice

In a skillet, heat the olive oil on medium heat. Add the onions and stir to coat, letting them cook until caramelized, about 20 minutes. In 10 minutes I added 1 tablespoon of lemon juice.

In a medium bowl, strain the borscht, reserving the liquid for another use (like this Pink Rimmed Gefilte Fish).

In a blender or food processor, place the beets, goat cheese, thyme and salt. Blend on high for 1-2 minutes. If the mixture is stuck, add up to 2 tablespoons of the borscht liquid, one at a time.

Assemble the crostini by smearing 2 teaspoons of the cheese mixture on each baguette slice and topping with the caramelized onions. Sprinkle the chives over the baguette slices and serve immediately at room temperature.

Бутерброды (crostini) с красной свеклой (буряком), козим сыром и луком

На 6 порций
1 столовая ложка оливкового масла
1 средней величины голоцка лука, мелко порезанного
1 средняя банка Gold’s Borscht (Я взяла 1/2 средней величины бурячка, предварительно отваренного Советую Вам сделать тоже).
 1 чайная ложка сухого тмина
1 чайная ложка соли
1 столовая ложка зеленого лука (chives)
1 столовая ложка лимонного сока

Подогреть оливковое масло на сковороде. Добавить лук, перемешать и жарить на умеренном огне 20 минут. Через 10 минут добавить 1 столовую ложку лимонного сока.

Отцедить жидкость из банки "Gold’s Borscht". В моем случае я просто нарезала буряк. Положить буряк, козий сыр, тмин, соль в кухонный комбайн и провернула все до получения пасты.

 Положить 2 чайные ложки пасты на кусочек хлеба и сверху выложить жареный лук. Посыпать желеным луком. Подавать сразу.


Recipe from Joy of kosher

Lemon Yogurt cake

It's quite unusual cake: no oil, no butter. And result is quite delicious with peanut butter or jam. It stays fresh for a long time. Next time I will make this cake, I will make with glaze, but instead of 1 tablespoon of lemon juice, I will use 1 teaspoon.  The recipe was published without a swirl mixture. I decided to enhance with something sweat. Believe me, it's really good.

Lemon Yogurt cake

1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup honey
1 cup Greek yogurt
Zest and juice of 2 large lemons

Swirl mixture
2 tablespoons cocoa powder
1 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger


Preheat oven to 350F. Oil an 8x8-inch baking dish (I took standard 5x10 non-stick loaf pan)
Whish dry ingridients together in a medium bowl (Instead of whole-wheat flour, I used only all-purpose flour). In a separate bowl whisk together eggs, honey, yogurt, lemon zest, and lemon juice. Add wet ingredients to dry ingredients and fold gently until combined.

In a small bowl, mix together all of the ingredients for swirl mixture.

Spoon half the batter into the prepared load pan, and spread it into an even layer with an offset spatula. Sift sworl mixture over the batter to evenly coat. Spoon the rest of the batter into pan. Bake for 40 minutes, or until a toothpick or cake teste inserted into center comes out clean.

Glaze (optional)

1 Tablespoon fresh lemon juice
1/4 cup powdered sugar

To make the glaze, whisk together 1 tablespoon lemon juice with powdered sugar. Pour evenly over cake while it's still warm.

Let cook completely before slicing.

Кекс с йогуртом и медом

1 чашка цельнозерновой муки
1 чашка просой белой муки
1 чайная ложка соды
1 чайная ложка разрыхлителя
1/4 чайной ложки соли
2 яйца
1/2 чашки меда
1/ чашка греческого йогурта
цедра и сок из 2 больших лимонов.

Прослойка
1 столовые ложки какао-порошка
1 столовая ложка сахара
1 чайная ложка корицы
1 чайная ложка молотого сухого имбиря

Нагреть духовку до 350Ф. Смазать маслом небольшоу дечку, рекомендовано 8x8 дюймов (я взяла стандартную формочку для выпеки бабанового кекса 5x10 дюймов.)

Смешать сухие ингридиенты (вместо цельнозерновой муки, я взяла обыкновенную белую муку)
В ордельной посуде смешать яйца, мед, йогурт, лимонную цедру и сок. Добавить эту жидкую смесь к сухим ингридиентам.

Приготовить послойки, смешав все ингридиенты.

Вылить половину теста в форму, разравнять и посыпать прослойкой. Сверху вылить вторую половину теста. поставить в духовку на 40 минут. Перед тем, как вынуть, попробувать лучинкой на готовность.

Пожеланию приготовить помадку смешав 1/4 чашки сахарной пудры с 1 столовой ложкой лимонного сока. Полить теплым кекс и оставить остывать.


Recipe from Taste for Life test kitchen

Blueberry Pie Bars

It's an awesome picnic dish. You have to eat right away after cooling.

Blueberry Pie Bars

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1/2 cup quick-cooking oats

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

1/2 cup granulated sugar

4 teaspoons cornstarch

Juice of 1 lemon

4 cups fresh blueberries

Heat oven to 375°F. Spray 9-inch square baking pan with cooking spray. Break up three-fourths of cookie dough into pan. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until golden brown.
Meanwhile, in medium bowl, crumble remaining cookie dough. Add oats, brown sugar and cinnamon; toss. Set aside.
In small bowl, stir together granulated sugar, cornstarch and lemon juice. Gently stir in blueberries. Sprinkle blueberry mixture evenly over crust. Crumble oat mixture over blueberry mixture.
Bake 30 to 40 minutes or until topping is golden brown and filling is bubbly. Cool 1 hour before serving. Cut into squares.

Recipe from Betty Crocker

Maple-Stout Quick Bread

As many of you notice, I love to try new  ingredients.  I had never tried a quick bread with no sugar and such healthy ingredients as beer and maple syrup. What I found this recipe, immediately I decided to try.  It's so good, that you will make, I'm sure, this recipe over and over again.  It's good for breakfast, coffee and tea, and it's really good with fruit compote. I hop,e you will try.


7.88 ounces all-purpose flour (about 1 3/4 cups)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
3/4 cup packed dark brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup stout beer
1/2 cup fat-free sour cream
5 tablespoons maple syrup, divided
Baking spray with flour (such as Baker's Joy)
5 tablespoons powdered sugar

1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt, stirring well with a whisk. Place butter and brown sugar in a large mixing bowl; beat with a mixer at high speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine beer, sour cream, and 1/4 cup syrup, stirring well with a whisk. Beating at low speed, add flour mixture and beer mixture alternately to the butter mixture, beginning and ending with flour mixture; beat just until combined.
    3. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350° for 43 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.
    4. Place powdered sugar in a small bowl. Add remaining 1 tablespoon syrup; stir until smooth. Drizzle glaze over cooled bread; let stand until set, if desired.

Recipe from http://www.myrecipes.com/recipe/maple-stout-quick-bread-50400000123580/

Mediterranean potato salad

Mediterranean potato salad

1 tbsp olive oil
1 small onion , thinly sliced ( I used red one)
1 garlic clove , crushed
1 tsp oregano , fresh or dried
½ x 400g can cherry tomatoes (Я использовала свежие)
100g roasted red peppers , from a jar, sliced
300g new potatoes , halved if large
25g black olives , sliced ( I used green ones)
handful basil leaves , torn (Yiddishe mama does not like basil)


    Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
    Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.

Note: I cooked potatoes a day before I made a salad. I did not add peppers to a pan. I added peppers directly to a salad bowl.

Средиземноморский картофельный салат.

1 столоваля ложка оливкового масла
1 маленькая луковица, тонко нарезанная (Я использовала красный лук)
1 зубец чеснока, мелко нарезанный
1 чайная ложка орегано (Я использовала сухой)
200 грамм свежих черри помидор
100 грамм консервированного печеного перца, порезанного на тонкие кусочки
300 грамм свежего, желательно молодого картофеля, крупно порезанного
25 грамм черных оливок (Я использовала зеленые)
листья базилика

Нагреть оливковое масло в свобороде, добавить лук и жарить 5-10 минут. Добавить чеснок и орегано и жарить 1 минуту. Добавить помидоры и перец, посолить и тушить 5-10 минут.

В это же время сварить картофель. Это займет 10-15 минут. Слить воду и добавить картофель в сковороду. Выложить все из сковороды на блюдо и добавить оливки и базилик.

Я не добавляла перец в сководу. Я добавила перец прямов салат и приготовила картофель за день.

Салат очень вкусный и сытный. Прекрано подходит на обед. Я думаю, что черные оливки будут лучше.

Recipe from BBC Food

Lemon Brookies

Lemon Brookies 

1 package Pillsbury sugar cookie dough
1 stick unsalted butter, softened
2/3 cup granulated sugar
1/4 teaspoon salt
3/4 cup all-purpose flour
2 large eggs
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Spray an 8X8 inch baking dish with cooking spray.

Add a little flour to your fingers to break apart cookie dough.  Evenly press sugar cookie dough into the bottom of the baking pan.  Bake for 12 minutes.  Remove pan from oven and cool for 10 minutes.

While the cookie crust cools, add butter, sugar, salt and flour to bowl of a mixer and beat until combined.

In a separate bowl, whisk together the eggs, lemon juice, lemon zest and vanilla extract until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Carefully spread lemon brownie batter evenly over cooled cookie dough (dough will still be warm and may move a bit).  Bake for 20-25 minutes, or until they turn golden on the edges and a toothpick inserted in the center comes out clean.   Cool and serve.

Makes 16 brookies.

Recipe adapted from http://www.grandbaby-cakes.com/2013/05/lemon-brookies.html

Cherry Compote

It's a very easy and refreshing dish we used to make back in Ukraine. Actually, we love compote so much that we used to have a special pan to make it.

Cherry Compote

6 cups water
1 & 1/2 pounds cherries
1 (15oz) can canned peaches in a light syrup
3 tablespoons sugar

Pur water in a large pan. Bring liquid to a simmer over the medium-high heat. Add cherries and peaches with syrup. Reduce the heat so that the mixture barely bubbles, then cover and simmer for 10 minutes. Add sugar, mix everything and cook more for 1-2 minutes. Remove the pan from the heat and let compote cool in a pan. Pour compote with fruits in a nice glass container.

Компот из черешни.

6 чашек воды
759 грамм черешни
1 банка  (450 грамм) консервированных персиков
3 столовых ложки сахара
Налить воду в вольшую кастрюлю и закипятить. У мнеьшить огонь и вбросить черешню и персики. Пожалуйста не выливайте сироп от консервированных персоков, влейте его в кастрюлю с фруктами. Варить компот 10 минут. Добавить сахар и поварить 1-2 минуты. Снать кастрюль с компотом с огня и дать компоту остыть. Остывший компот можно налить в крацивый стеклянный графин.

Cheese Feta Straws with Warm Honey Walnut Salad

Cheese Feta Straws with Warm Honey Walnut Salad
What might be better than  bread sticks with fresh summer salad? I think, it's a winning combination for most of us, who keep a healthy life style.  While ago I found an interesting recipe for "bread" sticks from cheese and feta. I really wanted to try this recipe. Usually in our busy time we do sticks from puff pastry.  This time I wanted to try cheese dough and make my own sticks. Recipe came from Russian lady. She uses Russian cheeses and I had to Americanized the recipe as much as I can. Here's an American style cheese feta straws. They are absolutely delicious and goes well with vegetable soups and salads. I enjoy every bite!

Make 25 - 30  cheese straws
1 & 2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
1 cup (120 gramm) feta cheese with garlic and herbs
1/2 cup american processed cheese, grated
1/2 cup (100 ml) buttermilk
1/2 cup butter, room temperature
Sea salt for sprinkling
Dried herbs for sprinkling (optional)

In a medium bowl mix flour, baking powder, salt, and sugar.  Place feta cheese, processed cheese, buttermilk, and butter in food processor. Process until smooth. Add flour mixture and processed for about 20 seconds. Take the dough out and continue to knead until smooth ball will be formed. Let rest on a counter for 30 minutes.

Preheat oven to 350 degrees F. Lightly spray 2 cookie sheets with cooking spray. Divide a dough into 2 equal parts. Each part roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick). Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/2-inch-wide strips. Twist each strip several times and carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. Sprinkle with seal salt and dried herbs.

Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.

Warm Honey Walnut Salad

Serves: 2
3 tablespoons olive oil
1/2 tablespoon balsamic vinegar
1/2 tespoon salt
1/2 tespoon dried oregano
1/4 teaspoon red pepper flakes
1 medium size garlic glove, minced
1 tablespoon honey
1 tablespoon maple syrup
2 tablespoons chopped walnuts
1 (8-ounce) package mixed baby greens
1 pear, cored and thinly sliced.
Place all ingredients except mixed baby greens and pears in a microwave-safe  medium bowl. Microwave at 100% power for 1 to 1-1/2 minutes.
Stir, then toss with mixed greens and add fresh pear slices. Serve immediately.

Русскую версию этих необыкновенных паличек я оставила в оригинале.

Сырные палочки
Сулугуни 100 г.
Твердый сыр (типа российского) 50 г.
Молоко или кефир 100 мл.
Масло сливочное размягченное 100 г.
Мука примерно 180 г.
Разрыхлитель для теста 1 ч.л.
Соль по вкусу (примерно ½ ч.л.)
Сахар 1 ч.л.
Любые травы или пряности (у меня сушеный кориандр) для посыпки
Сыр натрите на мелкой терке, добавьте кефир или молоко, соль, сахар и размягченное сливочное масло, перемешайте. Муку соедините с разрыхлителем для теста, добавьте в основную массу и замесите эластичное тесто. Тесто раскатайте в пласт толщиной около 5 миллиметров и порежьте на полосочки длиной примерно 12-15 см и шириной около 2,5-3 см. Каждую полоску теста скрутите спиралью, затем пальцами обкатайте в травах, вытягивая полученные жгутики в длину. Выложите сырные палочки на противень, застеленный бумагой для выпечки, и поставьте в разогретую до 180 градусов духовку примерно на 12-15 минут.

Recipe came from Zefira
Idea for salad came from Mr.Food

Mixed Fruit Compote

Mixed Fruit Compote

2 navel (seedless) oranges
2 & 1/2 cups mixed dried fruits, such as apricots, apple rings, peaches, pears, figs, raisins, and prunes
1 cup dried cherries (I took 1 & 1/2 cup fresh cherries)
1/2 cup dry cranberries
1 & 1/2 cups medium-dry sherry
3 cups apple cider or orange juice
1 cinnamon stick

Use a small, sharp knife to remove the peel of each orange in a continuous spiral or make several long pieces. Turn the peel over and use the knife to cut or scrape out and discard as much of the white pitch as possible. Trim any pitch from the oranges as well, then cut them into 1/4-inch slices. Place the oranges and all the remaining ingredients in a large, heavy saucepan. Bring the liquid to a simmer over medium-high beat. Reduce the heat so that the mixture barely bubbles, then cover and simmer for 5 minutes ( I did 15 minutes). Remove the pan from the heat and let the fruit cool in a pan. The orange peel and cinnamon stick remain in the juice just to give it flavor; do not serve them. Store the fruit and its juice in a tightly sealed container in the refrigerator for up to 1 month.

I'm sure, you don't need 1 month to store such delicious dish. It's goes very well with most of all of the baking goods you have in your home.

Recipe from Lora Brody's cookbook.

Pirozhki with Sweet and Sour Cabbage

Pirozhki with Sweet and Sour Cabbage

Couple days ago I posted a recipe for Potato pirozhki. Today I'm making an attempt to post a recipe for pirozhki with sweet and sour cabbage.

First of all, sweet and sour cabbage (тушеная капуста) is quite traditional side dish, which goes along with meat, fish and even for pirozhki filling. Recently I have read a book "The very best of recipes for health" by Martha Rose Shulman and found a recipe called "Italian Sweet and Sour Cabbage". Since I have never lived in Italy, I did not know that our recipe is quite popular there. So, now I know how popular sweet and sour cabbage around the world.

Here's my recipe, which I used for filling and a side dish. Thanks Martha for helping me to describe one of my favorite recipes.

1 tablespoon olive oil
1 small onion, diced
1 medium size cabbage, quartered, cored, and thinly sliced
1 medium size carrot, peeled and grated.
3-4 tablespoons ketchup
1 tablespoon honey
Salt and pepper to taste

Heat the oil in a large nonstick skillet over the medium heat. Add the onion. Cook, stirring, until tender, about 5 minutes. Add carrots and cook for 3-5 minutes. Add cabbage and a generous pinch of salt and cook, stirring, until it begins to wilt, about 5 minutes. Add ketchup and honey. Stir together and cook uncovered, stirring often, for 20 minutes or until the cabbage is tender and fragrant. Taste and adjust the seasonings with salt and pepper.

For filling, cool the cabbage mixture, take 4 cups of the cabbage mixture, add 1 egg and 2 tablespoons flour. Mix everything together. Now you can do pirozhki.