October 30, 2016

Bell Pepper and Corn Pasta Salad

It's one of the best pasta salads I tried to make in America and it's a good alternative to mayo-based salad. Very refreshing, easy and quite tasteful. I changed an original recipe and decided to publish the original recipe with my comments. For veggie-lovers, I highly recommend Oh my veggies site.

Bell Pepper and Corn Pasta Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 to 8 servings, as a side

For the pasta:
10 ounces fusilli pasta (or shape of choice)
2 tablespoons olive oil
1 small red onion, chopped
2 cloves garlic, minced
1 medium red bell pepper, chopped
1 medium orange bell pepper, chopped
2 medium ears corn, kernels removed
1/4 cup chopped fresh basil (Alla -optional)
2 tablespoons chopped fresh parsley
1/4 cup pine nuts

For the dressing:
1/4 cup olive oil (Alla - I did not used at all. It was enough oil from sauteed pepper and corn)
2 tablespoons white balsamic vinegar
1 tablespoon pure maple syrup
Salt and red pepper flakes, to taste
For the pasta:

Bring a large pot of lightly salted water to a boil. Add in the pasta and cook until al dente according to the package directions. Drain, rinse well with cold water and add to a large bowl.

Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. ( Alla  - I don't like sauteed red onion and used a fresh chopped one). Add in the garlic and cook for 30 seconds, until fragrant. Add in both peppers and the corn. Continue to cook for about 3 to 5 minutes, until the peppers are crisp tender. Remove from the heat and add to the bowl with the pasta, along with the basil, parsley and pine nuts. Toss to combine.

For the dressing:
In a small bowl, whisk together all the ingredients for the dressing. Pour into the bowl with the pasta and toss to combine. Season with additional salt and red pepper flakes as needed. Serve immediately or chill in the refrigerator for several hours to allow the flavors to meld.

Recipe comes from Oh my Veggies Bell Pepper Corn pasta salad

October 17, 2016

Sugar tomato Rugelach

Makes 24 medium pastries

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup sugar + more for sprinkling
100 ml tomato juice
3 & 1/2 tablespoons vegetable oil
1/2 teaspoon vanilla extract

In a large bowl, mix flour and baking powder. In another medium bowl, mix together tomato juice and sugar until sugar will be dissolved, add vegetable oil and vanilla extract. Pour tomato mixture into flour mixture and make a dough. Leave in a bowl for 10-15 minutes to rest.

Divide the dough into 3 equal pieces and form those pieces into rough balls.

Preheat oven to 350 degrees F. Lightly flour your rolling surface and rolling pin. Take one portion of the dough and roll out the dough to 10-inch circle. Lightly sprinkle dough surface with sugar and cut the circle into 8 equal triangles by first cutting the circle in half... Roll each triangle, starting from the wide flat end and rolling towards the narrow point. Place the rolled cookies onto a parchment lined cookie sheet, end point down. Leave an inch between the cookies, as they will expand slightly during baking. Again lightly sprinkle each cookie with sugar. Repeat with another dough balls.
Place cookies in the oven and let them bake on a low shelf for 8 minutes and 5 minutes on a top shelf.

These cookies taste amazing served warm and completely cooled. They'll keep for a few days in a tightly sealed container. Many people in Russia love this type of dough and call it "pryaniki". It happens, I love these cookies, especially with tea or coffee.

If you have a favorite sweet filling, you can use for this dough. This recipe gives you a lot of ideas to experiment.

Сахарные рогалики с томатным соком

На 24 средней величины рогалика

2 чашки муки
1/2 чайной ложки разрыхлителя
1/2 чашки сахара
100 мл томатного сока
3 & 1/2 столовых ложек растительного масла
1/2 чайной ложки экстракта ванили

В большой посуде смешать муку и разрыхлитель. В другой небольшой посуде смешать томатный сок и сахар до полного растворения сахара, добавить растительное масло и ванильный экстракт. Влить томатную смесь в мучную и замешать тесто. Оставить тесто отдыхать на 15 минут.

Нагреть духовку до 360 Ф (180 Ц). Разделить тесто на три равные части. Каждую часть раскатать  в круг диаметром 20-25см и нарезать на 8 секторов. Посыпать сахаром и скрутить рогалики. Выложить рогалики на деко и посыпать опять сахаром. Поставить в духовку на нижнюю полку и печь 8 минут, переставить на верхнюю полку и печь еще 5 минут.

Вынуть рогалики, остудить и подать к чаю, молоку или кофе. Если кто-то любит пряничное тесто, то Вы обязательно полюбите это печенье.

I found this recipe on one of the cooking sites run by Russian women, who used to cook and bake with minimum ingredients on hand.

October 11, 2016

Drunken Pickled Green Tomatoes

For all my years in America, where I was introduced to green tomatoes, every year I used to make Marinated tomatoes. Of course, finding a quite unusual recipe with bourbon, I immediately decided to make it. It's absolutely delicious.

Drunken Pickled Green Tomatoes

Yield: 3 pint jars
Cook Time: 10 minutes
Total Time: 3 days

2 pounds green tomatoes (about 6 medium) I took 8 medium ones
2 garlic cloves, sliced
1 sprig fresh dill
2 cups white vinegar
2 cups water
2 tablespoons salt
2 tablespoons sugar
1 tablespoon whole black peppercorns
1/2 teaspoon red pepper flakes
2 tablespoons bourbon

Slice tomatoes, either into 1/4-inch thick slices, or halved and cut into 8-10 wedges. Divide tomatoes among 3 pint jars, packing the tomatoes tightly in each jar. Place a few slices of garlic and a few fronds of dill in each jar.

In a small saucepan, combine vinegar, water, salt, sugar, peppercorns, and red pepper flakes. Bring to a simmer until sugar is completely dissolved. Remove from heat and add bourbon.
Pour brine over pickles, filling jars to within 1/4 inch of the top. Make sure all of the tomatoes are fully submerged. If they start to 'float', wedge a few more tomato pieces in there to keep them firmly packed.

Screw on jar lids and refrigerate for at least 3 days to allow pickles to fully pickle, and after that pickles will keep in the refrigerator for up to 2 weeks.
Note: I had a brine leftovers enough for 2-3 green tomatoes more.

Подвыпившие маринованные зеленые помидоры

На 3 полулитровые банки

1 кг (6 средних, я взяла 8 средних)
2 зубца чеснока, мелко нарезанного
3 небольших веточки укропа, по одной в банку
2 чашки уксуса (500 мл)
2 чашки воды (500 мл)
2 столовые ложки сахара
2 столовые ложки соли
1 столовая ложка черного горошка-перца
1/2 чайной ложки красного перца (кусочки, не порошок)
2 столовые ложки виски (bourbon)

Помыть и нарезать помидоры на 5-7 мм полумесяцы. Выложить в заранее приготовленные банки. В каждую банку положить немного чеснока и укропа. В небольшой кастрюле смешать уксус, воду, соль, сахар, перец-горошек и кусочки красного перца. Довести до кипения и кипятить до полного растворения соли и сахара. Снять с огня и добавить виски.
Залить раствором помидоры, чтоб раствор полностью покрыл помидоры. Если есть место в банках, добавить помидоры. Закрыть банки, дать остынуть, поставить в холодильник на 3 дня.

Хранить помидоры в холодильнике в течении 2-3 недель.

На заметку: у меня осталось немного раствора, достаточно еще для 2-3 помидор.

Recipe comes from http://www.loveandoliveoil.com/2014/10/pickled-green-tomatoes.html

South American pinto and pumpkin casserole

It's a third recipe I try from such good book. Definetely, I can recommend to try more recipe for those, who like vegetarian.

Serves 4 (I think 6)

4 cups skinned, seeded, and cubed pumpkin or butternut squash (1/2 inch cubes)
4 garlic gloves
4 cups vegetable stock
1 tablespoon olive oil
2 large onions, finely chopped,
2 large bell peppers, cored, seeded, and diced
2 teaspoons dried basil
1 cup frozen corn kernels
2 (15-oz each) cans pinto beans, drained
2-3 tablespoon lemon juice
salt and black pepper to taste
1 tablespoon finely chopped parsley for serving
warm bread to serve

For dairy-lovers, you can serve additionally with dollop of sour cream, yogurt or shredded feta cheese.

Put the cubes of pumpkin or squash into a large saucepan with garlic and stock. Bring to boil, then reduce the heat, cover and simmer for about 15 minutes, or until the pumpkin is tender. transfer the contents of the pan to a food processor and blend to a thin puree. (I used a stand-up mixer to mash contents inside the pan).

While the pumpkin is cooking, heat the olive oil in another large saucepan. Add onion, bell peppers, and dried basil, cover, and cook over gentle heat for 15 minutes, or until the vegetables are tender and slightly caramelized.

Add pumpkin puree to the vegetables in the pan, along with the corn kernels and pinto beans ( I love to drain liquid and rinse beans under cold water). Stir over gently heat until hot, then add lemon juice and salt and black pepper to taste.

Ladle into warmed bowls, sprinkle with parsley and serve with warm bread.

Recipe comes from "The best of Rose Elliot: The Ultimate Vegetarian Collection" book.

Coleslaw with pickles and walnuts

Excellent choice for fall potluck. In addition, usually all ingredients at home.

Makes 1 restaurant size serving
1 & 1/2 cup thinly shredded green cabbage
2 tablespoons canned green sweat peas, drained
1 tablespoon red onion, finely hopped
1 medium marinated pickle, cut in half lengthwise and thinly sliced
2 tablespoons walnuts, finely chopped
2 tablespoons mayonnaise
Salt and pepper to taste

Using your clean hands, rub 1/2 teaspoon of salt into cabbage, add rest of ingredients. Mix very well. Check for salt and pepper. leave on a table for 30 minutes before serving.

Салат из капусты с маринованными огурцами и грeцкими орехами

На 1 большую порцию

1 & 1/2 чашки белокачанной капусты, нашинкованной
2 столовые ложки консервированного зеленого горошка, жидкость отжать
1 столовая ложка красного сладкого лука, мелко нарезанного
1 средний маринованный огурец, разрезанный по длине пополам и нарезанный на тонкие полумесяцы
2 столовые ложки грецких орехов, мелко нерезанных
2 столовые ложки майонеза
Соль и перец по вкусу

Перетереть 1/2 чайной ложки соли с нашинкованной капустой, добавить все остальные ингридиенты. Перемешать и проверить на соль и перец. Если нужно добавить. Оставить на столе на 30 минут до подачи.

October 01, 2016

Apple Milk Pancakes

Long time I made buttermilk-based apple pancakes, now I made a similar pancakes with milk. They are the fluffiest pancakes I had for a long time.

Apple Milk Pancakes

makes 4 servings

1 & 1/2 cups all-purpose flour
1/3 teaspoon baking soda
3 teaspoons baking powder (I took 2)
1/2 teaspoon salt
3 tablespoons sugar
1/4 teaspoon nutmeg
1 egg
3 tablespoon butter, melted
1/4 tespoon vanilla
1 cup milk
1 cup apples, peeled and grated
oil for griddle or pan, as needed

In a large mixing bowl combine flour, baking soda, baking powder, salt, sugar, and nutmeg

In a small bowl, mix egg, butter, vanilla, and milk

Pour wet mixture into dry mixture, using a wooden spoon or folk to blend. stir until blended, being careful not to over-mix. Fold in grated apples.

Heat a lightly oiled griddle or frying pan over medium-high heat.  using spoon form pancakes. When batter is full of holes, turn to brown on other side. Turn pancakes only once while cooking.
Serve with maple syrup.

Яблочные оладьи на молоке

1 & 1/2 чашки муки
1/3 чайной ложки соды
3 чайных ложек разрыхлителя (Я взяла 2)
1/2 чайной ложки соли
3 столовых ложки сахара
1/4 чайной ложки натертого мускатного ореха
1 яйцо
3 столовых ложек растопленного сливочного масла
1/4 чайной ложки ванильного экстракта
1 чашка (250 мл) молока
1 чашка яблок, очищенных от кожуры и натертых на крупной терке

В большой мыске смешать муку, соду, разрыхлитель, соль, сахар и мускатный орех.  В меньшей посуде смешать яйцо, сливочное масло, ваниль и молоко.  Вылить яичную смесь в большую миску с мучной смесью.  Все перемешать и добавить натертые яблоки.
Нагреть сковороду с подсолнечным маслом на среднем огне. Вылить оладьи и жарить до золотисто-коричневого цвета.

Подать с кленовым сиропом.

Recipe comes from Lunds & Byerlys