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.

Cheesecake Swirl Brownies

This year for Shavuot I decided to make something different and ended up with absolutely healthy and delicious Cheesecake Swirl Brownies.
Cheesecake Swirl Brownies
Yield: makes one 9 x 9-inch pan
Ingredients
6 tablespoons (3 ounces) unsalted butter
6 ounces bittersweet chocolate, finely chopped
1/4 teaspoon salt
3/4 cup (5 1/4 ounces) plus 4 tablespoons granulated sugar, divided
3 large eggs, divided
2 teaspoons vanilla extract, divided
1/4 cup sour cream
3/4 cup (3 3/4 ounces) all purpose flour
1/4 cup (3/4 ounce) cocoa
1/2 teaspoon baking powder
8 ounces cream cheese, softened
1. Adjust oven rack to middle position and preheat oven to 350°F. Grease 9- by 9-inch baking pan.
2. In large bowl set over pan of simmering water, melt butter with chocolate until smooth. Remove from heat and whisk in salt, 3/4 cup sugar, 2 eggs, 1 teaspoon vanilla, and sour cream. Add flour, cocoa, and baking powder to the bowl and whisk until smooth. Drop blobs of batter into the pan. Do not spread.
3. In another large bowl, stir cream cheese with remaining 4 tablespoons sugar until smooth with no lumps. Whisk in remaining teaspoon vanilla and remaining egg. Drop blobs of cheesecake batter into pan in any of the empty spots or crevices.
4. Using a butter knife or offset spatula, swirl batters together. Bake until just set, 20 to 25 minutes. Let cool in pan an hour. Cut into bars and serve.

Американские шоколадные пирожные со сливочным сыром.

6  столовых ложек сливочного масла
180 грамм  шоколада, мекло порезанного
1/4 чайной ложки соли
3/4 чашки сахара + 4 столовых ложки
3 яйца
2 чайной ложки ваникчного экстракта
1/4 чашки сметаны
3/4 чашки муки
1/4 чашки какао-порошка
1/2 чайной ложки разрыхлителя
240 грамм сливочного сыра "Филадельфия" (1 ямериканская упаковка)
Нагреть духовку до 350Ф амд приготовить формочку размераму 9 на 9 дюймов.
Приготовить водяную баню, на которую поставить миску с шоколадом и маслом. Держхать на паровой бане до того, как весь шоколад и масло растворятся. Снять с паровой бани и остудить немного, добавить соль, 3/4 часки сахара, 2 яйца, ванильнуй экстракт, сметану, муку, какао и разрыхлитель. Все хорошо перемешать. И выложить ложкой в формочку, не разравнивать.

В другой посуде миксером взбить сливочный сыр, 1 яйцо и 4 столовых ложки сахара. Выложить ложкой полученную смесь между шоколадной. Взять нож и перемешать светлую смесь с шоколадной. печь 20-25 минут. Вынуть ис духовки, дать постоять 1 час и нарезать.

Recipe came from Serious Eats

Southern-Style Slaw with Pecans and Maple-Dijon Vinaigrette

Southern-Style Slaw with Pecans and Maple-Dijon Vinaigrette
Yield: serves 4
2-1/2 tablespoons Dijon mustard
2-1/2 tablespoons pure maple syrup
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil
6 cups prepared shredded coleslaw blend (I took 3/4 medium size green cabbage, 1/2 medium size carrot, 1/2 teaspoon salt)
1 red bell pepper, finely sliced
5 scallions, white and green parts, finely sliced
1/2 cup chopped pecans, toasted if desired
In a large bowl, whisk together the Dijon mustard, maple syrup, vinegar, salt and pepper. Slowly drizzle the oil into the bowl, whisking constantly.
Add the coleslaw(I rubbed salt into cabbage and added carrots), bell pepper, scallions and chopped pecans to the bowl and toss with the dressing. Taste and adjust seasoning if desired. Cover and refrigerate for at least 20 minutes. Serve.

Капустный салат с соусом из кленового сиропа

На 4 порции
2 1/2 столовые ложки Дижонской горчицы
2 1/2 столовые ложки кленового сиропа
1/2 чашки яблочного уксуса
1/2 чайной ложки соли
1/2 чайной ложки молотого перца
1/4 чашки подсолнечного масла
3/4 средней головки белокочанной капусты, мелко нашинкованной (1/2 чайной ложки соли)
1/2 средней величины морковки, почищенной и натерной на терке
1 сладкий красный перец, тонко нашинкованный
5 стеблей зеченого лука, мелко нарезанных
1/2 чашки мелко нарезанных опер пекан, по желанию можно их поджарить на сухой сковороде.
В большой посудине смешать горчицу, кленовый сироп, уксус, соль и перец. Помешивая медленно добавить масло и еще раз перемешать. Перетереть капусту с солью, добавить морковку, перец, зеленый лук и мелко нарезанные орехи. Попробывать, если нужно добавить соль и черный перец. Накрыть и поставить в холодильник как минимум на 20 минут до подачи.

Recipe from Serious Eats and Jennifer Segal, author of Once upon a Chef

Potato Pirozhki

Potato Pirozhki

Quick, tasty and good for any occasion homy dilicatecy. Many years ago my family and I lived in Ukraine, where we did not have much variety of food, but our table always was full of really good dishes. I think, even in America this recipe will be interesting for many of us. Remember, the dough is fantastic and you can use any filling you want.

Makes 25 - 30 mini-pirozhki

Dough:
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon salt
1 tablespoon sugar

In a large bowl mix flour and baking soda. Set aside. In another bowl mix buttermilk, salt and sugar. Whisk everything together. Add flour mixture to a buttermilk mixture. Form a dough. Place a dough in a bowl, cover with a cotton cloth and ;et rest for 20-30 minites. Let's make a filling.

Filling.

2-3 medium sized potatoes (more towards the smaller size than larger)
1  tablespoons cottage cheese
1 medium onion
2 tablespoons oil
1 egg
1 tsp salt
1/8 tsp black pepper

Some vegatavle oil for frying.

Peel and cut potatoes in cubes. Cook in salted water until they can be easily broken apart. Drain and place in a bowl. Mash them well and set aside loosely covered to cool. Meanwhile, FINELY mince the onion and fry it in about 1 tablespoon oil once browned,

Take the cottage cheese and onion, mix well with potatoes so it is broken down finely. (if you like smooth filling, place potatoes, onion, cottage cheese, salt and pepper into food processor and pulse several times.) Add  egg, taste and adjust salt and pepper.

Warm the frying pan with vegetable oil. For the beginning take 2 tablespoons of oil. Later add more as you need.

Divide dough in half.  Roll out the 1/2 portion of dough to about 1/8" thick on a floured board. Using a cutter or a drinking glass, cut out approximately 3 inch circles. Place only about 2 tsp. filling maximum, in the center of the circle. Gather the edges up to make a bundle around the filling and pinch to seal. (reroll your scraps until it is ALL used up! after removing the lacy bits of dough in between the circles, put it back in a bowl and use for more pirozhki.) Put bundles in a greased frying pan and fry on a medium heat 2-3 minutes on each side. Once they fried carefully remove them and drain the pirozhki on paper towel. You can serve them warm and keep the extra in refrigerator. Please, rewarm then just before serving. It would take only 10-15 second in microwave.

Raspberry Ricotta Buckle

Raspberry Ricotta Buckle

1 cup ricotta cheese
3/4 cup sugar
2 large eggs
1/4 cup unsalted butter, melted
1 tbsp vanilla essence
2 tsp finely grated lemon zest
2 tbsp lemon juice
2 cups plain flour
1 1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/4 tsp salt

For the streusel and fruit:
1 cup plain flour
1/4 cup sugar
1/2 tsp baking powder
Pinch ground cinamon
6 tbsp unsalted butter, melted
3 cups fresh or thawed, frozen raspberries

Preheat the oven to 350F and grease a 9-x-13 inch pan.
Whisk the ricotta, sugar, eggs, melted butter, vanilla, lemon zest and juice together. In a separate bowl, sift the flour, baking powder, baking soda and salt. Add this to the ricotta mixture and stir just until blended. Spread this in the prepared pan.

For the streusel, stir the flour, sugar, baking powder and cinnamon together and then stir in the butter until the mixture is evenly combined. Sprinkle the raspberries over the ricotta cake (if using thawed frozen berries, drain excess juices and toss the berries with 2 Tbsp of flour) and top the fruit with the streusel. Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan, before serving.
The cake will keep, wrapped and unrefrigerated, for 3 days.

Для русских сыр рикотта - это новый сыр. Я обожаю печь с ним. Получается очень вкусна выпечка и рецепты с ней совсем не сложные

Малиновый тертый пирог с сыром рикотта

1 чашка сыра рикотта
3/4 чашки сахара
2 больших яйца
1/4 чашки несоленого сливочного масла, растопленного
1 столовая ложка ванильной эссенции
2 чайные ложки мелко тертой лимонной цедрой
2 столовые ложки лимонного сока
2 чашки муки
1 1/2 чайной ложки разрыхлителя
1/4 чайной ложки соды
1/4 чайной ложки соли

Для посыпки:
1 чашка муки
1/4 чашки сахара
1/2 чайной ложки разрыхлитель
Щепотка молотой корицы
6 ст.л. несоленого сливочного масла, растопленого

Фрукты:
3 чашки свежей или замороженной малины
Разогреть духовку до 350F и приготовить деко размерами 9-х-13-дюймов.

Взбить рикотту, сахар, яйца, растопленное сливочное масло, ваниль, лимонную цедру и сок вместе. В отдельной миске просеять муку, разрыхлитель, соду и соль. Соединить сырную смесь с мучной. Все хорошо перемешать и выложить на деко.
Для посыпки перемешать муку, сахар, разрыхлитель и корицу. Затем добавить сливочное масло и замешать посыпку. Выложить малину на тесто и выложить посыпку. Если Вы используете замороженнуе ягоды, то разморозьте их и добавьте 2 столовые ложки муки. Выпекать пирог в течение 45 до 55 минут, проверить лучинкой готовность торта. Она должна выйти чистая. Охладить пирог на деке. Нарезать на порционные куски. Это угощение можно хранить 3 дня без холодильника.

Recipe from Food Network UK

Napoleon - Polish version

Strawberry-Mango Salad

This is my first salad with strawberries and it quite delicious. I think, I will include in my article for Russian newspapers.

Strawberry-Mango Salad 

Makes 4 portions

Strawberry Dressing
1 container (6 oz) Yoplait® Greek Fat Free strawberry yogurt  ( I took 1/2 container of strawberry yogurt and 3 tablespoons blue cheese dressing)
1/2  cup fresh strawberries
1/4 teaspoon poppy seed

Salad
6 cups bite-size pieces mixed salad greens
1 1/2 cups halved or sliced fresh strawberries
1 cup mango chunks
1/4 cup thinly sliced red onion, separated into rings
1/2 cup pecan halves, toasted

In blender, place dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth.
On 4 salad plates, arrange salad greens, strawberries, mango and red onion. Pour dressing over salads; sprinkle with pecans.

Клубничный салат с манго

На  4 порции

Клубничный соус
1 контейнер (6 унций) греческого обезжиренного клубничного йогурта, например фирмы  Yoplait  (я взяла 1/2 контейнера клубничного йогурта и 3 столовые ложки blue cheese dressing)
1/2 стакана свежей клубники
1/4 чайной ложки мака

Салат
6 чашек свежих зеленых листьев
1 1/2 чашки свежей порезанной клубники
1 чашка куски манго, порезанного на кубики
1/4 чашки красного лука, нарезанного тонкими кольцами
1/2 чашки орех пекан, поджаренных
В блендере, сложить все ингредиенты для соуса. Провернуть до получения однородной массы.
Разложить зелень на 4 тарелки, сверху выложить клубнику, манго и лук. Полить соусом. Сверху посыпать орехами пекан.

Recipe from Betty Crocker