Fresh pear quick bread

The recipe has no enough liquid ingredients and I added milk and heavy cream, which created an amazing texture and heavenly taste.

Makes: one 9-by-5-inch loaf, 12 slices

2/3 cup coarsely chopped pecans
2 cups flour (I used 1 cup all-purpose flour and 1 cup whole-wheat flour)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 stick (8 tablespoons )unsalted butter, at room temperature
1 cup sugar
2 large eggs
1/4 cup sour cream
1/2 cup low-fat milk.
1/4 cup heavy cream
1 teaspoon vanilla (I used 2 teaspoons Amaretti French Vanilla Syrup)
1 large Comice or Bosc pear, peeled, cored, coarsely chopped
Zest of 1 small orange or 1 lemon, finely chopped

1. Heat oven to 350 F degrees. Toast pecans on a baking sheet until lightly browned, 5-7 minutes; allow to cool before using. Meanwhile, sift together the flour, baking soda, salt, ginger and nutmeg in a bowl.

2. Beat the butter and sugar together in the large bowl of an electric mixer on medium speed until light and fluffy. Add the eggs one at a time; beat in the sour cream, milk, heavy cream and vanilla. Add the sifted flour mixture; blend well on low speed. Stir in the pear, pecans and zest.

3. Pour into a buttered and floured 9-by-5-inch loaf pan; bake until a cake tester inserted into the center comes out just clean, 55 minutes to 1 hour. Cool in pan, 10-15 minutes; turn out on a rack. Let it cool completely before slicing.

Note: The bread tastes best on the day it is baked, but it can be prepared up to 1 day ahead and kept at room temperature, wrapped in aluminum foil to retain its moisture.

Кекс к чаю с грушей

На один кекс размером 9 на 5 дюймов, 12 ломтиков

2/3 чашки крупно нарезанного пекана
2 чашки муки (я использовала 1 чашку универсальной муки и 1 чашку цельнозерновой муки)
1 чайная ложка пищевой соды
1/2 чайной ложки соли
1/4 чайной ложки молотого имбиря
1/4 чайной ложки тертого мускатного ореха
8 столовый ложек (115 грамм) несоленого масла, при комнатной температуре
1 чашка сахара
2 больших яйца
1/4 чашки сметаны
1/2 чашки нежирного молока.
1/4 стакана тяжелого врима
1 чайная ложка ванили (я использовала 2 чайные ложки сиропa Amaretti French Vanilla Syrup)
1 крупная груша Comice или Bosc, очищенная, с сердцевиной, грубо нарезанная
Цедра 1 мелкого апельсина или 1 лимона, мелко нарезанная

1. Нагреть духовку до 350 Фаренгейтов (180 Ц). Выложить орехи пекан в небольшую форму и поставить в нагретую духовку на 5-7 минут; вынуть и дать остыть. Тем временем просеять муку, пищевую соду, соль, имбирь и мускатный орех в миску.

2. Взбить сливочное масло и сахар вместе в большой миске миксером на средней скорости до легкого и пушистого состояния. Добавить по одному яйца, сметану, молоко, сливки и ваниль. Постепенно ввсети мучную смесь; хорошо перемешать миксером на маленькой скорости. Добавить грушу, орехи пекан и цедру.

3. Приготовить формы для выпечки кекса размером 9 на 5 дюймов; Смазать ее маслом и слегка посыпать мукой. Выложить тесто блинной консистенции и печь пока деревянная шпажка, вставленная в центр, не выйдет чистой, от 55 минут до 1 часа. Остудить в форме, 10-15 минут; вынутж из формы и полностью остудить на стойке.

Примечание. Хлеб имеет прекрасный вкус в день его выпекания, но его можно приготовить за 1 день и хранить при комнатной температуре, завернув в алюминиевую фольгу для сохранения влаги.

Idea for the recipe comes from Chicago Tribune Food Section

Veggie Barley Bean Soup and Psychology talk

Needless to say, it's definitely quite elementary to instantiate a thought, that not many of us can create a recipe. Moreover, I know many people, who never liked to try recipes from cooking books. I understand them and never push doubt ones to start to improve their cooking skills with unfamiliar recipes. My sensitivity comes from knowledge, which might be helpful for many of us.

Being from very memorable Jewish family in our city, my psychology professor Boris Blyuminshteyn, who now lives in Israel, decided to demonstrate to us, students, how idea of feedback works in psychology. Knowing there are only few Jewish students in auditorium, he asked the question: "What do you feel or think when you want to make a borscht?" Most of students started to smile showing all signs of very recognizable, pleasant and even desired situation. Then he asked quietly a second question: "Do you want to make Sweet & Sour Beef Stew with Prunes (esik fleisch)?" It sounded like a puzzle, which can disorient most of people, who never heard or tried this only for Jews recognizable delicacy. He took off his glasses and said with very satisfied look: "Most of you don't know what it is. Your brain cannot create a feedback. You show all signs of unpredictability, which builds low expectations and even anxiety." And he is right. Even decision to make something new creates distress for many of us and only need with emotional commitment and mental acquisitiveness with internal discipline can charge us with energy and power to go through a quite provocative process such cooking, which in many cases starts with interesting recipe.

About a month ago I made Sunday Soup with Veggies, Chicken and Barley. I don't want to spend a lot of time describing how it's good and satisfying, especially in a winter time, but I would like to tell you, that this recipe gave me an idea how to create a similar, but another bowl of goodness. Needless to say, I knew, it will work. My previous experience gave me enough wisdom to proof myself, I have to try. This recipe is quite lighter, with unique flavor of fennel and satisfy easily any vegetarian.

Many people, especially nowadays, generally don't see a monetary worth in reading, especially books, and I would like to remind all of you, that reading is not about money, it's about strong and healthy feedback, which always brings only excellent payoffs in a life. Our life has beginning and the end, and only each of us has a dominated authority to create the feedback. Remember, you reap what you sow.

P.S. For sure, I'm one of few thankful students of my psychology professor, who remember all my life how he taught us to create a healthy feedback and, most important, go to dates wisely. I promise to tell you the story later.

Veggie Barley Bean Soup 

Makes about 10 cups (2.5 l)

2 tablespoons light olive oil
1 medium onion, peeled and cut into chunks
Half of a large fennel bulb
2 medium garlic gloves
1 carrot, peeled and cut into chunks
1 medium-to-large sweet potato, peeled and cut into chunks
2 medium potatoes, peeled and cut into chunks
4 cups cups vegetable stock
2 cups water
1/3 cup quick barley
3/4 cup canned white beans, rinsed under cold water and drained
1 & 1/2 tablespoon soy sauce
1 tablespoon lemon juice
2 teaspoon salt
Freshly ground black pepper to taste
1/8 teaspoon garlic-chili sauce
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley or cilantro, finely chopped
Sour cream for serving

Combine onion, garlic and fennel in the work bowl of a food processor. Pulse a few times until all of the vegetables are chopped into tiny pieces, but don't let them get mushy. Using a spatula take out the mixture and place in a medium bowl. Set aside. Don't clean up the bowl and add carrot, sweet and regular potato in the same bowl. Pulse a few times until all of the vegetables are chopped into tiny pieces, but don't let them get mushy. Take out the mixture and place in another medium bowl. Set aside as well.

Pour the vegetable stock and water in a large pot and bring to boil. Add potato-carrot mixture, lower the heat to medium and start to simmer.

In a medium frying pan, heat the oil over medium-high heat. Add the onion-fennel mixture and saute for 7 minutes, stirring constantly, with a wooden spoon. Lightly sprinkle with salt, ground black pepper and add a soy sauce. Continue saute for 3-4 minutes longer. Add mixture to a large pot with simmering veggie mixture. Pour barley and simmer the mixture for 15-20 minutes under the lid, until vegetables are soft and barley is fully cooked. Stir occasionally.

Add drained and rinsed beans, dill and parsley, lemon juice and chili-garlic sauce to a pot. Finally, check for salt and pepper. Add, if you need. I added 2 teaspoons of salt. Simmer for 3-4 minutes longer. Serve at once with sour cream. In most cases I serve these soups in a very next day giving a chance to flavors to be developed.

Roasted Carrot and Farro Salad with Mustard Maple Vinaigrette

Serves 4-6
5 cups water
1 cup farro
1 large fennel bulb, sliced across into ½ inch pieces
1 pound carrots (rainbow or orange), shaved, sliced in half lengthwise, and then sliced into 4 inch pieces
1/4 cup olive oil, plus more for roasting vegetables
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
2 tsp Maille Dijon Originale (I used regular Dijon Mustard)
Kosher salt and pepper to taste
Handful of fresh parsley, chopped
1/2 cup pomegranate seeds
1/4 cup chopped almonds

In a medium saucepan, bring the water to a boil over high heat. Stir in the farro, and reduce heat to simmer. Cover and cook for 20 minutes or until farro is soft and chewy. Drain excess water and set aside in a large bowl.

Preheat oven to 450°F. On a large baking sheet, toss the fennel with a couple of tablespoons of olive oil, and plenty of salt and pepper. Roast in the preheated oven for 12 minutes.

Remove baking sheet with fennel from the oven, and add the carrots. Toss with the fennel and olive oil, adding a little more oil if needed. Season with more salt and pepper. Return sheet pan to oven and roast for an additional 22-25 minutes or until vegetables are caramelized and tender, tossing halfway through.

While vegetables are roasting, make the vinaigrette. In a mason jar with lid or in a small bowl, shake/whisk together the ¼ cup olive oil, maple syrup, apple cider vinegar, Maille Dijon Originale, and salt and pepper until combined.

In the large bowl with the farro, add half of the dressing, the roasted vegetables, fresh parsley, pomegranate seeds, and almonds. Toss to combine, adding more vinaigrette as necessary. Taste and season with more salt and pepper if necessary. Serve!

Recipe comes from Madeline Marie's blog

Pistachio Hamantaschen with lekvar plum butter

Makes about 4 - 4 1/2 dozen 2-inch (2 bites) cookies

Dough:
1/2 cup raw pistachios
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces

Prune filling:
2 cups pitted prunes
1 cup water
1/4 cup orange juice
1 tsp orange zest
1/4 tsp salt
1/3 cup brown sugar

Egg wash:
1 egg, beaten with folk

1/2 cup nuts of your preference, finely chopped + 1 tablespoon brown sugar for sprinkling

For filling, combine all of the ingredients in a saucepan except for the brown sugar. Stir and bring to a boil for one minute. Reduce heat to medium low so the mixture simmers slowly and constantly.
Cover the pot. Let the mixture simmer covered for 20 minutes, stirring every few minutes. Remove the lid from the pan. Let the prunes continue to simmer for 3-5 more minutes, stirring frequently, until most of the liquid has evaporated/absorbed. Keep a close eye on the pan to make sure the prunes don't burn. When there are about 3 tbsp of liquid left in the pan, remove from heat.

Stir the brown sugar into the prune mixture till brown sugar melts and dissolves. Mash the prune mixture with a potato masher till a smooth puree forms. Run a fork through the mixture to break up any pieces the potato masher missed. You can also use an immersion blender for a smoother puree, if you want to.

Let cool to room temperature before using. Store in a sealed, airtight container in the refrigerator. Refrigerating the filling to chill completely will make it easier to work with when filling hamantaschen. (Recipe from Tori Avey cooking site) Personally, I made the filling one day before dough and kept chilled for better results.

For dough, Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in 1/2 cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, divide into 3 equal parts, then flatten them into a disk. Wrap in plastic and chill at least 30 minutes. (I chilled in refrigerator for 1 hour) (Recipe from Epicurious.com)

Preheat the oven to 350 F and line a large rimmed baking sheet with parchment paper.

Remove one disk from the refrigerator. On lightly floured pastry mat roll out dough into rectangle 1/4  inch thickness. Use 3-in round cookie cutter or glass to cut out as many circles as possible and place 1 teaspoon of filling into the center of each dough circle. Fold like hamantaschen. Pinch the seams firmly to seal.  Gather the dough scrapes, re-roll, cut out additional circles. Repeat the process with remaining dough and filling.

Brush the hamantaschen with the egg wash and sprinkle  with nut mixture.

Bake in preheated oven until golden and browned for 12 minutes on lower shelf and 12 minutes on uppper shelf. Remove from the oven and cool for 5-7 minutes on a baking sheet and then transfer on a nice plate. Store in airtight container up to 3 days.

Asian Kale Salad with Ginger Peanut Dressing

If you're tired to serve just salads for potluck, try this one. The dressing is a star of the recipe.

For the Salad

4 cups chopped curly kale, thick stems removed (be sure it's dry)
3 cups prepared shredded red cabbage
2 cups prepared shredded carrots
1 red bell pepper, sliced into bite-sized pieces
3/4 cup slivered almonds
1/2 cup chopped fresh cilantro

For the Dressing

3 tablespoons creamy peanut butter
3 tablespoons unseasoned rice vinegar
1 tablespoon fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
3 tablespoons honey
1 tablespoon sugar
1 large clove garlic, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
3/4 teaspoon salt
1/2 teaspoon sriracha
1/2 teaspoon Asian sesame oil

Pomegranate seeds for sprinkling. I added this option and really like, because it brings unbelievable  flavor to the salad

Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.
Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Let cool.

Combine all of the ingredients for the salad in a large mixing bowl.

Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.

Pour the dressing over the salad and toss well. Sprinkle with pomegranate seeds. Serve immediately.

Recipe comes from Once upn a chef by Jennifer Segal

Blueberry & Almond Olive Oil Muffins with Infused Lemon Milk

Makes 12 medium size muffins

¾ cup plus 2 tbsp (175 g) sugar
1 cup (230 ml) milk
finely grated zest of 1 lemon
1 vanilla bean, split and seeds scraped
1/3 cup plus 1 tbsp (100 ml) extra virgin olive oil
2 eggs, lightly beaten
1 1/4 cups all-purpose flour
1/3 cups whole-wheat flour
1/3 cup ground almonds
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
3/4 cups blueberries, rinsed, drained and dried on paper-towels
flaked almonds, for sprinkling
Powdered sugar for sprinkling (optional)

Preheat your oven to 350°F/180°C. Lightly oil and flour a standard 12-cup non-stick muffin tin.

Place the sugar, milk, lemon zest and scraped vanilla bean seeds with the pod in a medium saucepan over low heat and bring just barely to a simmer while stirring frequently to dissolve the sugar. Do not let it boil. Remove from heat, cover and set aside for 15 minutes to infuse and cool down.
In a large bowl, sift together flour, baking powder, baking soda and salt. Whisk through ground almonds. Add the olive oil, beaten eggs and cooled milk mixture and whisk gently to form a smooth batter.

Pour the batter into the prepared pan. Mix a couple dashes of all-purpose flour with berries and arrange 4-5 blueberries on top of each muffin any way you like. Sprinkle with the flaked almonds and bake for 25–30 minutes or until golden brown and a skewer inserted into the center of the muffin comes out clean. Transfer to a wire rack to cool in the tin for 10 minutes before removing and leaving to cool completely.

Sprinkle with powdered sugar before serving.

Idea for recipe comes from Sweets by Christina Marsigliese

Farro Salad with Beets and their tops

Yield: 6

3 medium beets and their tops (or substitute 1 bunch lacinato kale for the beet greens)
2 cups cooked farro
1 tablespoon olive oil
1 shallot (or 1/4 of a red onion), diced
2 cloves garlic, finely minced
1/4 cup basil, cut into ribbons
¼-½  cup toasted nuts – hazelnuts ( crushed), pine nuts, walnuts.
3 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1/4 cup pecorino, grated or shaved ( optional, or use goat cheese)
salt and pepper to taste
sunflower sprouts (optional)

Slice the beet stems and greens off of the beets ( saving), then cut the beets in half and steam or roast the beets.  Once tender, peel and dice the beets into 1/2-inch cubes and place in a medium bowl.

Add the cooked farro to the bowl.

Slice the beet greens and stems finely, then sauté in a skillet with 1 tablespoon olive oil, shallot, and garlic. Cook over medium heat until wilted, about 3–4 minutes. Add this to the bowl of beets and farro, along with the basil, toasted nuts, olive oil, and balsamic vinegar. Toss well. Add the pecorino, then season with salt and pepper. I used smoked Gouda, which works very well.

Top with optional sunflower sprouts.

Salad will keep 3–4 days in the fridge ( without the sprouts) P.S. Personally, I would not recommend to keep this salad in a fridge.

Салат с красной свеклой и крупой Farro

На 6 порций

3 средних свеклы с ботвой (можно использовать kale)
2 чашки сваренной крупы Farro
1 столовая ложка оливкового масла
1 лук-шалот (или 1/4 красного лука), нарезанного кубиками
2 зубчика чеснока, мелко нарезанных
1/4 стакана базилика, нарезанного на тонкие ленты
½ чашки жареных орехов - фундук (измельченный), кедровые орехи, грецкие орехи.
3 столовые ложки оливкового масла
1 1/2 столовой ложки бальзамического уксуса
1/4 чашки твердого сыра, натертого на крупной терке или наструганного пилером (по желанию, используйте козий сыр)

Отрезать ботву от корнеплодов свеклы, нарезать ее на средние куски. Завернуть красную свеклу в фольгу и запечь в духовке до полной готовности или сварить. Очистить, нарезать кубиками и выложить в большую миску.

Добавить фарро в ту же посуду.

Нарезанную ботву свеклы обжарить на сковороде с 1 столовой ложкой оливкового масла, луком и чесноком. Тушить на среднем огне, пока ботва не станет немного мягкой, около 3-4 минут. Добавить содержимое сковороды в миску со свеклой и фарро. Добавить базиликом, жареные орехи, оливковое масло и бальзамический уксус. Все хорошо перемешать. Добавить сыр, затем приправить солью и перцем. Салат можно держать в  холодильние 3-4 дня, но я не рекомендую это делать. По желанию можно украсить ростками подсолнечника.

Recipe comes from Feasting at Home

Seeded Crackers

Absolutely puffy, delicate, crunchy and even crispy. You will enjoy with any drinks and even salads.

Serves 6-8

1/2 cup sunflower kernels
1/4 cup flax seeds (I used flax seed meal)
2 tbsp black chia seeds (substituted onto 3 tablespoons all-purpose flour)
1/4 cup sesame seeds
1 tsp salt flakes plus extra for sprinkling
1 cup  white spelt flour
1/2 cup water
1/3 cup olive oil

Preheat oven to 350 Ф (180 C).

Put all the ingredients in a bowl and stir to combine. Place half the mixture between two sheets of baking paper that you have cut to the same size as your baking tray. Roll the dough out to a large thin square, remove the top layer of paper and place the paper with the dough on to the baking tray. Sprinkle with some extra salt. Lightly cut the dough into favorite shape cookies. Repeat with the other half of the dough and then bake for  15 - 20 minutes until golden brown.

Allow to cool on wire. Store in airtight container for up to 2 weeks.

Крекеры с семeчками

На 6-8 человек

1/2 чашки семян подсолнечника
1/4 чашки семян льняного семени (я использовал льняную муку)
2 столовые ложки черного чиа (Я заменила на 3 столовые ложки белой муки)
1/4 чашки семян кунжута
1 чайная ложка морской соли плюс еще немного для разбрызгивания
1 чашка муки  "spelt"
1/2 чашки воды
1/3 чашки оливкового масла
Разогреть духовку до 180 с.

Выложить все ингредиенты в миску и замшать тесто. Положить половину теста между двумя листами пергаментной бумаги для выпечки и раскатать тесто до того же размера, что и противень. Удалить верхний слой бумаги и выложить тесто на противень. Немного посыпать солью. Нарезать тесто на печенье любимой формы. Повторите с другой половиной теста и выпекать 15-20 минут до золотистого цвета.

Если хотите круглые крекеры, то сначала нарежьте формочкой круги и выложите их на деко, покрытое пергаментной бумагой.

Recipe comes from "Life in balance" by Donna Hay

Easy Refrigerator Pickles with Bay leaf

1 1/2 cups water
3 tablespoons white vinegar or apple cider vinegar
1 1/2 tablespoons kosher or pickling salt
2 teaspoons black peppercorns
5 cloves garlic, peeled
6 large sprigs fresh dill
1 bay leaf
(optional) 1/2 teaspoon crushed red pepper flakes, or more/less to taste (I used and it brings a real zing to pickles)
1 large English hothouse seedless cucumber, sliced into rounds or spears

Add the water, vinegar, salt, peppercorns, garlic, dill and bay leaf to a large (1-quart) jar — or divide the mixture evenly between two small (1-pint) jars — and stir to combine.

Add the sliced cucumbers to the jar(s).  Then place the lids on the jar(s), and shake to combine.

Refrigerate ideally for at least 2 days before eating, although you can totally dive in before that time.  The pickles will keep in a sealed container in the refrigerator for up to 1 week.

Recipe comes from Gimme some oven

Chocolate Mint Dips (Passover friendly)

Makes about 15 2-inch cookies

For the Cookies:
240 g of Ground Almonds (2 Cups)
25 g of Cacao Powder (1/4 Cup)
Pinch of Sea Salt
60 ml of Maple Syrup (1/4 Cup)
80 ml of Melted Coconut Oil (1/3 Cup)
1/2 Teaspoon of Peppermint Extract

For the Chocolate Coating:
180 g of Dark Chocolate
1 Teaspoon of Melted Coconut Oil
1 Teaspoon of Peppermint Extract

Preheat the oven to 350 F (180’C). Mix together the ground almonds, cacao powder and a good pinch of sea salt in a large bowl.

While mixing, add in the maple syrup, coconut oil and peppermint extract.
Shape the mixture into a large ball and roll it out on a clean surface until about half an inch thick. Don’t worry about the edges cracking, just use a cookie cutter or small glass to cut cookie shapes from the middle. Lay them out on a roasting tray lined with baking paper. Reshape and roll the mixture as needed.

Bake at 350 F (180’C) for about 12-15 minutes until starting to crisp. Then leave to cool completely on the tray on a wire rack.

Once they’re cool, melt the chocolate and whisk it together with the coconut oil and peppermint extract. Lay baking paper out on a chopping board. Dip each cookie in chocolate to coat, shake off any extra and leave them on the chopping board in the fridge to set.

Шоколадно-миндальное печенье с ароматом мяты

На 15 средних печенья

Для печенья:
240 г молотого миндаля (2 чашки)
25 г какао-порошка (1/4 чашки)
Щепотка морской соли
60 мл кленового сиропа (1/4 чашки)
80 мл растопленного кокосового масла (1/3 чашки)
1/2 чайной ложки экстракта мяты

Для шоколадной пзлазури:
180 г темного шоколада
1 чайная ложка растопленного кокосового масла
1 чайная ложка экстракта мяты

Разогреть духовку до 350 F (180’C). Смешать молотый миндаль, порошок какао и щепотку морской соли в большой миске.

Перемешивая, добавить кленовый сироп, кокосовое масло и экстракт мяты.

Скатать смесь в большой шар и раскатать на чистой поверхности до толщины около 1см. Не беспокойтесь о краях, просто используйте форму для печенья или маленький стакан, чтобы вырезать кружки. Разложить печенье на противне, выстланным бумагой для выпечки.

Выпекать при температуре 350 градусов (180 градусов) около 12-15 минут, пока края не начнут выглядеть хрустящими. Вынуть из духовки и дать полностью остывать на решетке.

Как только печенье остынет, приготовить глазурь: растопить шоколад и перемешать его вместе с кокосовым маслом и экстрактом мяты. Выложить бумагу для выпечки на разделочную доску.
Полностью окунуть каждое печенье в шоколад, стряхнуть лишнюю глазурь и выложить на разделочную доску. Поставить в холодильник для застывания на несколько часов. Вынуть.

Хранить в закрытом контейнере в прохладном и сухом месте.

Recipe comes from The Little Green Spoon

Sunday Soup: Veggies, Chicken & Barley

Makes about 10 cups (2.5 l)

2 onions, peeled and cut into chunks
4 carrots, peeled and cut into chunks
Half of a butternut squash, peeled, seeded and cut into chunks (I used a medium one)
1 zucchini, trimmed and cut into chunks
1 sweet potato, peeled and cut into chunks
2 tablespoons light olive oil
8-10 cups vegetable or chicken stock or water
6 skinless, boneless chicken thighs
1 bunch fresh dill, tied with kitchen string (I used 2 tablespoons finely chopped barley)
1 cup (200 gram) raw pearl barley (I used 20-minutes barley)
Kosher salt and freshly ground black pepper

Combine all of the vegetables in the work bowl of a food processor. Pulse a few times until all of the vegetables are chopped into tiny pieces, but don't let them get mushy.

In a large pot, heat the oil over medium-high heat. Add the vegetables and saute for 5 minutes, stirring constantly, with a wooden spoon. cover the pot and reduce the heat to medium. Simmer until the vegetable are soft, 5-7 minutes longer.

Pour the stock or water over the vegetables, filling the pot three-fourths of the way. Stir in the chicken and add the entire bunch of dill. Cover covered, over medium heat for 1 hour. (I did not add dill and cooked for 30 minutes.)

Use a slotted spoon to fish out the bunch of dill, and discard. Stir in the barley and simmer, covered, until the barley is softened, but not mushy, 30-40 minutes longer. (I cooked for 20 minutes.) Remove chicken, use a large fork to shred it into small pieces, then return it to the pot. (I added chopped dill). Season generously with salt and pepper. (I cooked for more 5 minutes). Serve at once.

Recipe comes from "I heart Kosher" by Kim Kushner

Braised Cabbage with Red Beans and Rice (Italian Comfort Food)

Makes 4-6 servings

2 tablespoons olive oil
1 small onion, chopped
1/4 cup chopped carrot
1 pound shredded green cabbage (8 cups shredded green cabbage, don't pack)
4 cups vegetable broth (I used 3 cups)
1 cup Arborio rice (I used 3/4 cup, rinsed with cold water several times and drained)
Salt and pepper to taste
1 (15-ounce) can red kidney beans, drained and rinsed

In a large deep-sided skillet with a lid or a medium stockpot, heat the oil over medium-low heat. Add the onion and carrot, stirring occasionally, until softened, about 10 minutes.

Add cabbage and 1 cup of the broth, tossing to combine. Cover and cool over medium-low heat for 20 minutes, stirring a few times. Add the remaining broth and bring to boil over high heat. Add the rice, salt, and pepper. Reduce the heat to medium-low, cover, and cook until the rice is tender and most of broth has been absorbed, 15 to 20 minutes.

Add the beans and cook, uncovered, stirring occasionally, until heated through, about 5 minutes. Serve warm.

Тушеная капуста с рисом и красной фасолью по-итальянски

На 4-6 порций.
2 столовые ложки оливкового масла
1 маленькaя головка лука, мелко нарезанная
1/4 чашка нарезанной моркови
500 грамм нашинкованной зеленой капусты (8 чашек нашинкованной зеленой капусты, не утрамбовывайте)
4 чашки овощного бульона (я использовала 3 чашки)
1 чашка риса Arborio (я использовала 3/4 чашки, предварительно промыла холодной водой и слила воду перед использованием)
Соль и перец по вкусу
1 (15 унций упаковка) консервированной красной фасоли, промыть холодной водой и слить воду)

В большой глубокой сковороде с крышкой разогреть оливковое масло на среднем огне. Добавить лук и морковь, тушить на месленном огне до полного размягчения, около 10 минут.

Добавить капусту и 1 чашку бульона, все перемешать. Накрыть крышкой, уменьшить огонь и на среднем огне тушить 20 минут. Не забывать помешивать в техении всего этого времени. Добавить оставшийся бульон, довести до кипения на сильном огне. Добавить рис, соль и перец. Уменьшить огонь, накрыть сковороду крышкой и тушить до того момента пока рис будет мягким и весь бульон впитается.

Добавить красную фасоль и тушить, не накрывая крышкой, еще около 5 минут. Подавать теплым.

Recipe is from "The Mediterranean Vegan Kitchen" by Donna Klein.

Vanilla Cream Cheese Cookies with Toasted Coconut and Spices

Makes 37-40 2-inch cookies

Dough
1/2 cup soft butter (softened)
4 ounces cream cheese (softened)
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder

Gingerbread Spices
1/2 teaspoon allspice ground
1/2 teaspoon cinnamon ground
1/2 teaspoon ginger ground
1/2 teaspoon cloves ground
1/2 teaspoon nutmeg ground
1/8 teaspoon black pepper ground

Glaze
2 cups powdered sugar
2 tablespoons butter, melted and cooled
1/4 teaspoon vanilla extract
3 tablespoons milk, cold
2 cups cup sweetened coconut flakes

Preheat the oven to 325 F. To toast the coconut flakes, spread the flakes on a cookie sheet and toast 4 minutes in a 325˚F oven. Check and stir often, because coconut flakes might be accidentally burned. When the coconut has a nice golden tinge, remove from oven and scrape into a small bowl.

Using electric mixer, beat butter and cream cheese for 1-2 minutes. Add sugar, egg and extracts and continue for more 1-2 minutes.

Mix together flour, baking powder, and spices. Blend dry ingredients into the creamed mixture. Make a dough and chill for 1 hour.

Raise the oven temperature to 375 F. Place parchment paper on a large cookie sheet and spray lightly with non-stick baking spray.

Roll out dough on floured surface until 1/4 inches thick . Cut with desired cookie cutter shape and bake at 375 F for 8-10 minutes.  Reroll your scraps until it is ALL used up! Let cookies cool.
Mix all glaze ingredients. Frost cookies and immediately sprinkle with toasted coconut. Let sit on cooling tray for 10-15 minutes to allow glaze to set completely.

Curried Parsnip and White Bean Soup

Serves 4

3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 teaspoon freshly grated ginger
5 to 6 medium parsnip, peeled and chopped
1 gala apple, peeled, cored, and chopped
1 teaspoon curry powder
1/2 teaspoon ground cardamom
1 1/2 cups cooked cannellini beans, drained and rinsed, 1/4 cup reserved for garnish
4 cups vegetable broth
1/4 cup chopped chives
sea salt and freshly ground pepper

In a large pot, heat the olive oil over medium heat. Add the onion and a few generous pinches of salt and pepper and cook until soft, around 2 minutes.

Add the garlic and ginger and stir. Add the parsnips, apple, curry powder, cardamom, and cannellini beans. Stir and cook until the parsnips are lightly browned, about 2 minutes. Add the vegetable broth and simmer until the parsnips are tender, about 20 minutes.

Let the soup cool slightly, then transfer it to a blender (work in batches if you need to) and puree until creamy.

Season with more salt and pepper to taste. Garnish with reserved beans and chives.

Суп с корнем пастернака и белой фасолью

На 4 порции

3 столовые ложки оливкового масла
1 средняя головка лука, очищенная и мелко нарезанная
3 зубчика чеснока, мелко порубленных
1 чайная ложка свежего тертого имбиря
5-6 средних поразмеру корнеплода пастернака, очищенных и нарезанных
1 среднее яблоко, очищенное и мелко нарезанное
1 чайная ложка порошка карри
1/2 чайной ложки молотого кардамона
1 1/2 чашки консервированной белой фасоли, промытой от раствора, + 1/4 чашки для сервировки
4 чашки овощного бульона
1/4 стакана нарезанного зеленого лука
морская соль и свежемолотый перец по вкусу

В большой кастрюле разогреть оливковое масло на среднем огне. Добавить лук и несколько щепоток соли и перца и тушить до мягкости, около 2 минут.

Добавить чеснок и имбирь, перемешать. Добавить корень пастернака, яблоко, порошок карри, кардамон и белую фасоль. Перемешать и варить, пока пастернак не подрумянится, около 2 минут. Добавить овощной бульон и тушить до тех пор, пока пастернак не станет мягким, около 20 минут.

Дать супу немного остыть и с помощью вертикального блендера провернуть всю смесь до получения пюре. Приправить солью и перцем по вкусу. Украсить белой фасолью и луком.

Recipe comes from "Love and Lemons Cookbook" by Jeanine Donofrio.

Atlas Mountain Salad

Serves 4

1 red onion, finely chopped
Juice of 1 lemon
Sea salt
2 tomatoes, peeled, seeds squeezed out, and flesh finely chopped (I don't peed tomatoes)
1 cucumber, peeled, seeded and finely chopped (I don't peel cucumber)
1 red bell pepper, seeded, and finely chopped
3/4 cup pomegranate seeds
3 tablespoons olive oil
Small handful of fresh mint leaves (I used parsley)

Put onion into a small mixing bowl. Squeeze over lemon juice and add a pinch of salt - this will take some of the bite out of onions. Mix well and leave for 5 to 10 minutes.

Put tomatoes, cucumber, bell pepper, and pomegranate sees in a serving dish. Add onions, oil and lemon juice. Check for salt. Mix well.

Garnish with mint leaves and serve immediately.

Idea: I used pomegranate seeds for a simple coleslaw salad. The result is outstanding. Mix green cabbage, apple, canned and drained corn, and shredded red/yellow pepper. Dress with olive oil, salt, lemon juice and Dijon mustard. If you need, add a dash of sugar. Sprinkle with pomegranate seeds and serve. You cannot have better.

Овощной салат с зернами граната.

На 4 порции.

1 красная луковица, мелко нарезанная
Сок 1 лимона
Морская соль
2 помидора, очищенные от кожуры и семян, мелко порезанные (я не очищала помидоры от кожуры)
1 огурец, , очищенный от кожуры и семян, мелко нарезанный (я не очищала огурец от кожуры)
1 красный болгарский перец, мелко нарезанный
3/4 чашки семян граната
3 столовые ложки оливкового масла
Небольшая горстка свежих листьев мяты (я использовал петрушку)

Выложить лук в небольшую миску. Полить свежим лимонным соком и добавить щепотку соли. Хорошо перемешать и оставить на 5-10 минут.

Положить помидоры, огурец, болгарский перец и гранаты в салатное блюдо. Добавить лук, масло и лимонный сок. Проверить на соль. Добавить, если нужно. Хорошо перемешать.
Украсить листьями мяты и сразу подавать.

Идея: я использовала семена граната для простого салата из капусты. Результат просто превзошел все ожидания. Смешать нашинкованую зеленую капусту, яблоко, консервированную и промытую водой кукурузу и измельченный красный / желтый перец. Заправить оливковым маслом, солью, лимонным соком и дижонской горчицей. Если вам нужно, можно добавить немного сахара. Посыпать зернами граната и подавать. Никогда не думала, что гранатовые зерна могут так подойти к салату из капусты.

Recipe comes from book "Orange Blossom & Honey" by John Gregory-Smith

Sweet-and-Sour Chicken Thighs with Carrot Puree

Makes 4 to 6 main-course servings

8 small chicken thighs with skin and bone (2 1/2 to 2 3/4 lb total), trimmed of excess fat
2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 tablespoons olive oil
1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips
1 lb carrots (6 medium), cut diagonally into 1-inch pieces
2 tablespoons minced garlic
1/2 cup water
1/4 cup fresh lemon juice
2 tablespoons mild honey
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh cilantro
Pomegranate seeds for sprinkling

Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.

Discard all but 3 tablespoons fat from skillet, then add onion and saute for 5 minutes. Add carrots and sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.

Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Periodically check for water in a pan. If you feel, the mixture is drying up, please add a couple tablespoons of water.

Removed skillet from the heat, place chicken pieces on a nice plate. Transfer carrot-onion mixture to container and using immersion mixer, blend everything together into puree. If necessary, please add a couple tablespoons of water. Spread puree over the chicken or serve as a side. Sprinkle with herbs
and pomegranate seeds just before serving.

Кисло-сладкая тушеная курятина с морковным пюре

На 4-6 порций.

8 маленьких куриных бедер с кожей и костью (от 2 1/2 до 2 3/4 фунта), очищенных от лишнего жира
2 чайные ложки соли
1 1/4 чайной ложки паприки
3/4 чайной ложки корицы
1/2 чайной ложки черного перца
1 1/2 столовой ложки оливкового масла
1 большая луковица, разрезанная пополам вдоль, затем разрезанная вдоль на полоски шириной 1/4 дюйма
1 фунт моркови (6 средних), по диагонали нарезанной на кусочки размером 2-3см
2 столовые ложки рубленого чеснока
1/2 чашки воды
1/4 чашки свежего лимонного сока
2 столовые ложки мягкого меда
1 столовая ложка мелко нарезанной свежей плоской петрушки
1 столовая ложка мелко нарезанной свежей кинзы
Семена граната для подачи на стол

Промыть мясо курицы под холодной водой и просушить на бумажных салфетках. Смешать 1 1/2 чайной ложки соли с паприкой, корицей и перцем и втереть в мясо.

Нагреть оливковое масло в 12-дюймовой тяжелой сковороде на умеренно сильном огне до тех пор, пока оно не станет горячим, но не задымиться, выложить курицу на сковороду и зажарить до появления коричневой корочки. Переложить курицу из сковороды на тарелку.

Слить жир со сковороды, оставив 3 столовые ложки, затем добавить лук. Тушить 5 минут на среднем огне и добавить нарезанную морковь. Добавить 1/2 чайной ложки соли и перца по вкусу и готовить на умеренном огне, периодически помешивая, пока овощи не станет мягкими, около 8-10 минут. Каждые 2-3 минуты всю смесь хорошо перемешивать. Добавить чеснок и протушить еще 1 минуту.

Переложить курицу кожей вверх на сковороду с овощами. Смешайть воду, лимонный сок и мед и вылить в сковороду, продолжать тушить на умеренно слабом огне, накрыв крышкой, пока курица не будет прожарена и морковь не станет мягкой, 25-30 минут. При необходимости снять жир, затем добавить соль по вкусу. Если смесь в сковороде становится сухой, то добавить несколько столовых ложек.

Снять сковороду с огня, выложить куски куриного мяса на красивую тарелку. Переложить морковно-луковую смесь с жиром в контейнер и, используя погружной (вертикальный) миксер, все смешать в пюре. Если необходимо, пожалуйста, добавьте пару столовых ложек воды.

Выложить пюре на курицу или подать отдельно. Перед подачей посыпать зеленью и зернами граната.

Idea for the recipe comes from "GOURMET" April 2005

Tuscan Farro Soup

Mark Bittman

Yield 4 servings
Time 1 1/2 hours

2 tablespoons extra virgin olive oil
1 large onion, sliced
2 celery stalks, trimmed and chopped
2 carrots, peeled and chopped
Salt and pepper
1 tablespoon minced garlic
1 cup farro, spelt or barley (I used 1/3 cup barley and 1/3 cup farro)
1 cup dried white beans, soaked for several hours or overnight
2 cups chopped tomatoes (canned are fine; do not drain)
6 cups stock or water, more as necessary
¼ cup chopped fresh parsley
¼ cup chopped fresh basil, optional
Freshly grated Parmesan

Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.

Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning (I added 1 & 1/2 tablespoons lemon juice and 1/2 teaspoon sugar), then serve with lots of Parmesan. (I served with dollop of sour-cream)

Recipe comes from New York Times Cooking (968 ratings excellent reviews). It's a second recipe by Mark Bittman. First one was Cranberry Walnut torte (even Friendly for Passover)