December 30, 2018

Pear-Ginger Pancakes (Diabetic Friendly)

4 servings 

½ cup all-purpose flour
½ cup whole-wheat flour
1 tablespoon packed brown sugar 
2 teaspoons baking powder
¼ teaspoon ground ginger
⅛ teaspoon salt
¾ cup fat-free milk
¼ cup refrigerated or frozen egg product, thawed, or 1 egg
2 tablespoons canola oil
½ of a medium pear, cored and finely chopped ( ½ cup)

In a medium bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, ginger and salt. Make a well in the center of flour mixture; set aside. In a small bowl, whisk together milk, egg and oil; stir in chopped pear. Add egg mixture all at once to flour mixture; stir just until moistened. 

For each pancake, pour ¼ cup of the batter onto a hot, lightly greased griddle or heavy skillet, spreading batter into an even layer if necessary. Cook over medium heat for 2 to 4 minutes or until pancakes are golden, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Keep pancakes warm in a 300 F oven while cooking the remaining pancakes.

Грушево-имбирные оладьи (для диабетиков)

4 порции

½ чашки муки
½ чашки цельнозерновой муки
1 столовая ложка коричневого сахара
2 чайных ложки разрыхлителя
1/4 чайной ложки молотого имбиря
1/8 чайной ложки соли
¾ чашки обезжиренного молока
1 яйцо
2 столовые ложки рапсового масла
½ средней груши, очистить от сердцевины и мелко нарезать (½ чашки)

В средней миске смешать белую муку, цельнозерновую муку, коричневый сахар, разрыхлитель, имбирь и соль. Сделать лунку в центре мучной смеси; отложить в сторону. В маленькой миске смешать молоко, яйцо и масло; добавить измельченную грушу. Добавить яичную смесь к мучной, все перемешать.

Отмерить ¼ чашки теста и вылить на горячую, слегка смазанную жиром сковороду. Жарить на среднем огне в течение 2–4 минут или пока блинчики не станут золотистыми, перевернуть на вторую сторону, когда поверхность блинчков будет пузырчатой и края слегка подсохли. Держать блины теплыми в духовке 300 F во время приготовления оставшихся блинов.

Recipe comes from Eating Well

December 27, 2018

Creamy Red Wine Chicken Liver Pate

Makes 1 & 1/2 cups pate

1 large egg
1 tablespoon schmaltz (rendered chicken fat)
2 medium onions, peeled, chopped
1 garlic cloves, chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1 pound chicken livers, trimmed, rinsed
1/2 cup all-purpose flour
1 tablespoon vegetable oil + more if you need for frying
1 tablespoon red wine
1 tablespoon Dijon mustard
1 tablespoon coarsely chopped fresh parsley
Salt and ground black pepper to taste

Red Wine Glaze

2 tablespoons water
1/4 cup plus 2 tablespoons red wine
1 & 1/2 teaspoons sugar
1 teaspoon unflavored gelatin granules
pinch of ground allspice

Place egg in a small pot of cold water and bring to boil over medium-high heat. Allow the egg to boil for 8 minutes. Drain, then submerge the egg in the bowl of cold water and let stand for a couple minutes. Peel and coarsely chop; set aside.

In a large skillet, heat the schmaltz over the medium heat until melted. Add the chopped onion and cook for 1 minute; then add garlic and cook for more 2 minutes. Sprinkle lightly with salt and pepper, add coriander and nutmeg, mix everything very well and continue to cook for more 3-5 minutes until onions are softened and light brown.

While the onions are cooking, dredge the livers in the flour, shaking off any excess, then season with salt. Remove onion mixture from the pan and set aside.

Add 1 tablespoon of oil and livers to the same skillet and fry, turning once or twice, until cooked through and barely pick in the center, 8 to 8 minutes. Add more oil, if needed, but not over-oil the livers.

Transfer the livers to a food processor. Add chopped egg, onion mixture, red wine, mustard, and parsley. Process until smooth. Check for salt and pepper.

Tip: if you don't like coriander and nutmeg, substitute them on 1 teaspoon red wine vinegar added to food processor before processing. Some people might like to add a dash of sugar. Please, feel free to do it.

Prepare deep small 4-inch in diameter pan or container, better with a lid. Transfer chicken liver pate from food processor to a pan and start to make a jelly glaze.

To make the jelly, put the water and 2 tablespoons of the wine in a small bowl and sprinkle the gelatin over it. Let sit 5 minutes.

In a small pan, warm the 1/4 cup of the wine with the sugar, allspice, then pour it over the softened gelatin, stirring until the gelatin is completely dissolved (don't boil). Let the mixture cool until it’s tepid, then pour it over the back of a spoon (to avoid creating a divot in the pâté), over the chilled pâté. Cover and immediately place in refrigerator and keep there for another 2-3 hours. I left for overnight.

Serve with crusty bread or crackers along with sliced cornichons or light salad.

This recipe is a compilation of 2 recipes I found: "Renee's chopped liver" from "Bringing it home" by Gail Summons with Mindy Fox and "Chicken Liver Pate" by David Lebovitz

December 25, 2018

Parsnip and Barley Soup

Yield: 6 servings

1/4 cup butter
1 small onion, chopped
1/2 leek, white part only, cut in 3/4-inch pieces
6 parsnips, peeled and chopped
1 bay leaf
1 medium potato, peeled and chopped
6 cups chicken stock (I used vegetable stock)
1 cinnamon stick (I used 1/4 teaspoon ground cinnamon)
1/2 cup quick barley
1/2 cup heavy cream
salt and pepper, to taste
ground nutmeg, for garnish (I used 1/8 teaspoon ground nutmeg)
celery hearts, for garnish

My garnish
3 tablespoon each dill and cilantro, minced
1/3 cup green onions, finely chopped
1/4 teaspoon lemon juice
dash of salt and black ground pepper

A couple tablespoons, salted pistachios, chopped

In a medium saucepan, add the butter and cook over medium heat until melted. Add the onion, leek, and parsnips and cook for 5 minutes, or until vegetables are tender.

Add bay leaf and potato, cook for 5 minutes, then add the stock, cinnamon stick, and barley (I added ground cinnamon and nutmeg)

Bring to boil, reduce heat so that the soup simmers, and cook for 20 minutes, or until the barley is soft.

Remove the cinnamon stick and transfer the soup to a food processor. Puree until creamy and pass through a fine sieve.

Return the soup to the pan and bring to a simmer. Add the cream and season with salt and pepper. Serve in warm bowls and garnish with celery hearts and ground nutmeg.

I served with another garnish. In a small bowl, mix dill, cilantro, green onions, lemon juice, salt and pepper. Sprinkle with this green mixture and pistachios.

Recipe comes from "Soup" by Derek Bissennette

December 20, 2018

New Year Chocolate Fudges

Cranberry Orange White Chocolate Fudge

18 oz white chocolate, chopped
14 oz sweetened condensed milk
3/4 cup dried cranberries, roughly chopped
1/2 teaspoon salt
zest of 2 oranges

Line an 8"x 8" baking dish with parchment paper on the bottom and all four sides. Set aside.

Using a large heat-proof bowl and a pot, make a double boiler. Heat the water in the pot to a rapid boil, then turn heat down to simmer. To your bowl, add in white chocolate and sweetened condensed milk. Use a spatula to stir constantly until the mixture mixture is fully melted, then remove from heat.

Working quickly, add in cranberries, salt, and almost all of the orange zest (save about 2 teaspoons of zest to sprinkle on top). Pour mixture into prepared baking pan and tap on your counter a few times to remove any unwanted air bubbles. Sprinkle with remaining orange zest.

Cover the baking pan tightly with plastic wrap and place in fridge to set for at least 4 hours, or overnight. Cut into small squares and serve! Will last over a week in the fridge.

Recipe comes from Broma Bakery

Fudge With Walnuts & Flaked Sea Salt

18 oz semi-sweet chocolate, chopped
14 oz sweetened condensed milk
1 cup walnuts, roughly chopped
1 teaspoon vanilla
1/4 teaspoon sea salt + more for sprinkling

Line an 8"x 8" baking dish with parchment paper on the bottom and all four sides. Set aside.

In a heavy bottomed pot over medium heat melt together semi sweet chocolate and 14 ounces of sweetened condensed milk by stirring constantly.

Turn the heat off and add 1/4 teaspoon sea salt and 1 teaspoon vanilla and 1 cup toasted chopped walnuts. Mix to combine.

Immediately spread the mixture into baking dish and smooth with an offset spatula.
Sprinkle with flaked sea salt and carefully press into the surface.

Refrigerate for at least 2 hours.

Cut into small pieces and share.

Idea fro the recipe comes from Mango & Tomato

December 17, 2018

Halva, rose and sumac shortbread

The best cookies because each of us can regulate the sweetness. Halva might very or less sweet. Therefore you can regulate how sweet your cookies.

Makes around 25

225 gr unsalted butter, softened
115 gram caster sugar
60 gram halva
1 tablespoon rose water
1 tablespoon ground sumac
250 gram plain flour (I used 1 & 2/3 cups all-purpose flour and 2/3 cup spelt flour)
pinch of sea salt
granulated or rose sugar to sprinkle (optional)

Preheat the oven to 170 C (340F). Line a baking sheet with parchment paper.

Cream the butter and sugar together in a bowl. (I used electric mixer) Then crumble in the halva. Add the rose water and sumac and mix again until smooth. Add the flour and salt and mix until dough comes together.

Bring the dough into ball, knead lightly and briefly until you have a pastry-like consistency, then roll it out on a lightly floured surface to around 1/2 cm (1/4 inch) thickness. Cut out biscuit shapes with a cutter around 5 cm (2-inch) in diameter, then prick the surface of then gently with fork and sprinkle with granulated sugar, if using.

Bake for around 12-15 minutes, until golden brown. Cool on wire rack then store in a tin or airtight container.

Печенье с халвой и сумахом.

На 25 средней величины печений
225 гр несоленого масла, размягченного
115 грамм сахарной пудры
60 грамм халвы
1 столовая ложка розовой воды
1 столовая ложка молотого сумаха
250 грамм муки (я использовала 1 & 2/3 чашки универсальной муки и 2/3 чашки для полбы)
щепотка морской соли
гранулированный или розовый сахар для посыпки (по желанию)

Разогреть духовку до 170 С (340 F). Выстелить пергаментной бумагой деко.

Сливочное масло смешать в миске с сахаром и взбить миксером. Затем добавить раскрошенную халву, розовую воду, сумах и снова перемешать до однородного состояния. Добавить муку, соль и замешать тесто.

Раскатать тесто на посыпанной мукой поверхности до толщины около 1/2 см. Круглой формочкой диаметром около 5 см вырезать печенье и выложить на деко. По желанию можно посыпать сахаром.

Выпекать около 12-15 минут, до золотистого цвета. Охладить на решетке, затем хранить в герметичной таре.

Если кто-то не знает о сумахе, пожалуйста прочитайте Wikipedia Эту приправу можно купить в арабских магазинах.

Recipe come from "Sesame and Spice" by Anne Shooter

December 13, 2018

Yellow Pepper Mushroom Pate

The perfect party appetizer. Quick and easy to make, can be made ahead of time, full of flavour, a total crowd pleaser. Perfect for the holidays. Serve with crackers or crusty bread.

Makes 1 & 1/2 cups

2 tablespoons vegetable oil, plus more if you need
1 medium sweet onion, sliced into thin half moons
1 box (8 oz) button mushrooms, cleaned and chopped into medium chunks
1 tablespoon butter
1 large yellow sweet pepper, chopped into medium chunks
1/4 cup lightly packed sun dried tomatoes (I used Bella Sun Luci sun-dried tomatoes with Greek oregano and garlic), cut into thin stripes
1/3 cup white wine, room temperature
1/2 teaspoon sugar
Salt and black ground pepper to taste
garlic powder (optional)

pomegranate seeds, parsley or cilantro leaves for garnish

Usually I lightly rinse the mushrooms with cool water and pat dry with paper towels. Please do not soak the mushrooms. Just before use using clean hands, I squeeze mushrooms over a bowl to remove excess water.

Heat olive oil in a large saute pan over medium-high heat. Add onion and cook 5-7 minutes until onion is lightly browned. Then add chopped mushrooms and lightly sprinkle with salt and black ground pepper. Saute for 3-4 minutes, add butter and mix everything very well until butter is melted. Rise the heat, add yellow pepper, sun-dried tomatoes, and sugar. Saute for a couple minutes and pour white wine into mushroom mixture. Low the heat and saute for 6-8 minutes. Check for salt and pepper. If you like garlic, please add garlic powder to taste. In the end, all ingredients except pepper will be caramelized and pepper will be just a little bit tender(not fully cooked). Remove from the heat, cover with a lid and leave for 3-5 minutes to cool.

Add the mushroom-pepper mixture to the food processor. Process stopping to scrape the sides as needed  until you reach a pâté texture. Check again for salt and pepper. Press pâté into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving, about 8-10 hours.

December 10, 2018

Green Monster Salad

1 head of lettuce
1/3 cup fresh herbs, such as mint
1 cucumber
1 cup green grapes
1/2 cup crumbled feta
croutons (store-bought or homemade)


1/2 teaspoon salt
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
4 tablespoons olive oil
2 teaspoons honey

Prep the lettuce, herbs, cucumbers, and grapes. Place all but the grapes in a large bowl.

Put the salt, mustard, balsamic vinegar, olive oil, and honey in a Mason jar, screw on the lid, and shake until well blended. Taste and adjust, if needed.
Pour half the dressing on the salad and toss. Taste, and if needed, add more dressing. Top with the grapes, feta, and croutons.

Очень зеленый салат с виноградом

1 головка салата
1/3 чашки свежей зелени, например, мяты, петрушки
1 средней величины огурец
1 чашка зеленого винограда
1/2 чашка раскрошенного сыра фета
сухарики (купленные в магазине или домашние)

1/2 чайной ложки соли
1 чайная ложка дижонской горчицы
2 столовые ложки бальзамического уксуса
4 столовые ложки оливкового масла
 2 чайные ложки меда

Для салата смешать зелень, огурцы и виноград в большой миске.

В небольшой стеклянной баночке смешать все ингридиенты для соуса: соль, горчицу, бальзамический уксус, оливковое масло и мед. Плотно закрутить крышкой и встряхнуть до полного смешения. Попробуйте соус и если нухно добайте соль и перец.

Вылить половину соуса на салат и перемешать. На вверх выложить фету и хлебные сухарики. Полить второй половиной соуса.

Recipe comes from Family Fun

December 08, 2018

Beet Tapenade

Makes 1 & 1/2 cups

1/4 teaspoon zest and 2 tablespoons juice from 1 lemon
2/3 cup pitted green olives (I used canned ones. I also rinsed and drained them)
1/4 cup packed basil (I used 1 & 1/2 tablespoons minced basil from tube)
1 clove garlic
4 oz beets, cooked, peeled, and chopped
1/4 cup olive oil
1/8 teaspoon salt
1/4 teaspoon ground black pepper

I also added a dash of sugar to intensify beet flavor

If you serve on bread or crostini, sprinkle with pine nuts, pomegranate seeds or feta cheese.

Put zest and juice from lemon, green olives, basil and garlic to food processor and pulse until finely chopped. Add beets, olive oil, salt and pepper. Pulse until just chopped. Refrigerate up to 1 day.

Тапенада из красной свеклы

На 1 & 1/2 чашки

1/4 чайной ложки свежей цедры и 2 столовые ложки сока из 1 лимона
2/3 чашки зеленых маслин (я использовала консервированные маслины. Я также промыла их холодной водой и отцедила хорошо)
1/4 чашки листьев базилика, плотно утрамбованных (я использовала 1 и 1/2 столовые ложки измельченного базилика из тюбика)
1 зубчик чеснока
120 грамм красной свеклы, отваренной или испеченной в духовке, очищенной и нарезанной на средние куски
1/4 чашек оливкового масла
1/8 чайной ложки соли
1/4 чайной ложки молотого черного перца

Я также добавила щепотку сахара.

Выложить лимонную цедру и сок, зеленые маслины, базилик и чеснок в кухонный комбайн и пропульсуровать до мелких кусочков. Добавить свеклы, оливковое масло, соль и перец.

Пропульсировать до получения мелких кусочков. Поставить в холодильник на 1 день.

При подачи посыпать гранатовыми зернами, брынзой или поджаренными кедровыми орехами.

Recipe comes from Red Book Magazine

December 03, 2018

Cinnamon Ginger Spiced Pumpkin Seeds

Set a bowl of these delectable spiced pumpkin seeds on your bar or hors d’oeuvres table and watch as they magically disappear.

2/3 cup raw pumpkin seeds
1 tsp olive, avocado or coconut oil
1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp cinnamon
1/8 tsp ground black pepper more or less to taste
2 tbsp maple syrup, agave or honey (if not vegan)

Combine all the ingredients in a small bowl and toss well

Transfer the spiced pumpkin seeds to a medium nonstick pan and cook over medium-low heat for about 7-10 minutes or until golden. Watch carefully and stir often to prevent them from burning

Spread the spiced pumpkin seeds on a piece of parchment paper and let them cool (do not touch spiced pumpkin seeds with bare hands while hot, they can really burn!)

Our cinnamon-ginger spiced pumpkin seeds are also a great topping for:

  • Soups
  • Salads
  • Roasted Vegetables
  • Oatmeal
  • Overnight Oats
  • Ice Cream
  • Smoothie Bowl
  • Yogurt Parfaits

You may want to try experimenting with other spice combinations like:

  • Cumin, Coriander, and Cinnamon
  • Sweet Paprika, Turmeric, Cumin, and Coriander
  • Onion Powder, Garlic Powder, Thyme and Rosemary
  • Cinnamon, Cloves, and Ginger
  • Oregano, Garlic, and Hot Pepper Flakes
  • Sumac and Zaatar

Recipe comes from May I have that recipe

November 30, 2018

Cheese roulade with chicken filling

It's not very Jewish dish, because of mixture of cheese and poultry, but for those, who don't keep kosher, it's going to be a very tasty and quite presentable delicatessen. Initially, the recipe was posted by Russian lady and I had to add some spices to Americanize this recipe.

Make 1 roulade enough for 8-10 servings


300 g cheese, grated on large holes of grater (I used 2 cups Monterrey Jack cheese with jalapeno peppers + 1/2 cup sharp cheddar)
3 large eggs
3 tablespoons sour cream
1 teaspoon Italian seasonings
1/2 teaspoon salt


1 pound chicken breast meat, cut into medium chunks
1-2 tablespoons olive oil
1 medium-large yellow onion, chopped
1 teaspoon dry parsley
1/2 teaspoon sweet paprika
salt, pepper to taste

Preheat oven to 350 F (180 C). Place a parchment paper on 15 by 10 by 1-inch jelly-roll pan, which is a shallow rectangular pan with one-inch-deep sides. Coat the parchment paper with cooking spray.

To make filling, coat the bottom of the pan with olive oil. Heat the pan on medium high heat until the oil is shimmering. Add the chopped onion and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook for 5 minutes, stirring occasionally. Take onions from the heat and cool for a couple minutes.

Place chicken into food processor and process for 30 seconds. Using slotted spoon, add sauteed onions to chicken and process until smooth. Add dry parsley, paprika, salt and pepper.

To make a dough, mix all ingredients together in a large bowl.

Spread the dough all over the parchment paper and bake 10-12 minutes. Take the pan out of oven and thinly spread filling all over of baked and hot dough. Starting from the one long side, roll the dough with filling into a roulade, using the parchment to help you roll. Place seam down the roulade on the same parchment paper, tightly cover with aluminum foil and bake more 25 minutes. Uncover the roulade and bake more 5 minutes to get golden brown color on a top.

Remove from the oven and give 10-15 minutes to cool off. Cut into 1/2-inch slices and serve. You don't have to cut a whole roulade immediately after baking. Use a couple slices and refrigerate for later. Can be refrigerated in aluminum foil for a couple days and used as an appetizer or even cold lunch.

Russian version: Chicken Roll recipe from Olga Matvey

November 26, 2018

Herring butter with Home-Made Marinated Fish

4 ounces oil-packed smoked herring or sardines, drained (recipe below)
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon finely chopped shallot
1/2 teaspoon Dijon mustard
Pinch cayenne pepper

Crushed flaky sea salt, such as Maldon or Jacobsen

Place the fish, butter, shallot, mustard, and cayenne in a bowl and beat with an electric hand mixer on high speed until the mixture is homogenous, scraping down the sides of the bowl with a spatula if needed, 1 to 2 minutes total. Taste and season with salt if needed; set aside. (Different fish have different saltiness levels, so it's important to taste before salting.)

Recipe comes from book "A Boat, a Whale & a Walrus: Menus and Stories" by Renee Erickson, Jess Thomson, Jim Henkens the Kitchn

Pickled Marinated Fish

10 oz. light salted mackerel cut into 2-3” pieces

For brine

1 cup water
1 ½ tbs kosher or sea salt
½ tbs sugar
3-4 bay leaves
1/4 teaspoon black pepper
3-4 allspice seeds
1 tbs olive oil
Cut the fish and set aside

Start by making the brine. In a saucepan combine all ingredients except for the oil Bring to a boil and let it cool down completely

Arrange the fish in a medium plastic or glass jar, pour the brine over to cover the fish completely , add in olive oil and set in the fridge for 24 hours

Ready pickled fish needs to be kept in fridge .

Recipe comes from

November 23, 2018

Quick Pear Salad Mediterranean style

Yield: serves 4

2 ripe but firm pears
juice of 1/2 lemon
4 cups arugula, other baby lettuce or spring mix
4 Tbsp walnuts
4-8 Tbsp crumbled blue cheese, Gorgonzola cheese or goat cheese
1/4 cup pomegranate seeds


1 tsp Dijon mustard
3 Tbsp white wine vinegar (you can use balsamic and white wine vinegars to make 3 tablespoons of liquid)
1/4 cup light olive oil
1/8 teaspoon sumac (Mediterranean spice available in ethnic stores)
1/8 teaspoon sugar (optional)
salt and black pepper to taste

To make the dressing mix together the mustard, olive oil, sumac and vinegar in a small bowl. Season with salt and pepper to taste. Taste and decide if you need sugar.
Slice on mandolin the pear into 1/4 inch slices. Sprinkle the cut slices with the lemon juice to prevent browning, making sure all surfaces are covered.

Arrange arugula on 4 salad plates and top each pear slices. Scatter the nuts and blue cheese over the plates. Drizzle with the dressing and scatter pomegranate seeds all over, and season with fresh cracked black pepper.

Serve immediately.

Быстрый салат из груши по-средиземноморски

На 4 порции

2 спелые, но крепкие груши
сок 1/2 лимона
4 чашки рукколы или другух салатных листьев
4 столовые ложки грецких орехов
4-8 столовые ложки сыра горгонзола или козьего сыра
1/4 чашки семян красного граната


1 чайная ложка дижонской горчицы
3 столовые ложки белого винного уксуса (Вы можете использовать бальзамический и белый винный уксус вместе. Общее количество должно быть 3 столовые ложки)
1/4 чашки оливкового масла
1/8 чайной ложки сумака (средиземноморская специя)
1/8 чайной ложки сахара (по желанию)
соль и черный перец по вкусу

В маленькой миске смешать горчицу, оливковое масло, сумак и уксус. Добавить соль и перец по вкусу. Попровукте и решите, нужен ли вам сахар.

Нарезать на мандолине грушу на ломтики. Сбрызгнуть их лимонным соком, чтобы предотвратить потепнение груши.

Разложить салатные листья на 4 салатные тарелки и ​​сверху выложить ломтики груши. посыпать орехами и сыром. Полить соусом и посыпать семенами граната. Приправить свежо-натертым черным перцем.

Подавать тут же.

November 22, 2018

Tahini Cookies for Yoga Lovers

Makes 20-25 medium size pastries

2 cups (7 ounces or 200 g) ground almonds (also sometimes labeled almond meal; do not substitute almond flour)
1/2 teaspoon (2 g) fine sea salt
1 teaspoon (4 g) baking powder
Slightly generous 1/2 cup (7 ounces or 200 g) honey (or substitute maple syrup for vegan)
3/4 cup (7 ounces or 200 g) tahini (sometimes labeled sesame paste)
1 1/2 to 2 tablespoons (22 to 30 ml) vanilla extract (yep, tablespoons)
1/4 cup sliced or roughly chopped almonds or pistachios (raw or roasted)

Preheat the oven to 350°F (177°C) if you prefer chewier, softer cookies or 375º F (191º C) if you prefer slightly crisper, more well-done cookies. Line 2 rimmed baking sheets with parchment paper.

In a large bowl, combine the ground almonds, salt, and baking powder.

In a small saucepan over medium-low heat, whisk together the honey, tahini, and vanilla until everything is completely combined and the mixture has begun to thin a little, 4 to 6 minutes.

Pour the contents of the saucepan into the dry ingredients in the bowl and stir with a spoon or mix with your hands until everything is combined and a dough forms. The dough should come together easily and feel quite warm and soft and squishy. Refrigerate the mixture for 10 minutes so that it firms slightly.

Pinch off about 1 1/2 tablespoons of cookie dough and roll it into a 1-inch (2.5-cm) ball. Place it on a baking sheet and repeat with the remaining dough, spacing the blobs of dough about 2 inches (5 cm) apart. If a flatter and somewhat crisper cookie is desired, use the tines of a fork to gently flatten the dough. Sprinkle with sliced or chopped almonds or pistachios, gently pressing the nuts into the dough so the don’t fall off during baking.

Bake the cookies for 8 to 10 minutes, or until lightly browned around the edges. The cookies will puff a little during baking but will flatten somewhat during cooling. Watch carefully so that the bottoms don’t overbrown. Let the cookies cool completely on the baking sheets on wire racks. If you can, store the cookies in an airtight container.

Recipe comes from "The Yoga Kitchen: Over 100 Vegetarian Recipes to Energize the Body, Balance the Mind & Make for a Happier You" by Kimberly Parsons  (Author), Lisa Cohen (Photographer) (Leites Culinaria)

November 19, 2018

Mushroom and Farro Soup

Yield 4

2 tablespoons olive oil
1 yellow onion, chopped
3 carrots, sliced
3 stalks celery, sliced
2 cloves garlic, chopped
1 lb mixed mushrooms (such as oyster, shiitake, and cremini), sliced (I use 10oz mushrooms)
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
¾ cup pearled farro
1 teaspoon chopped fresh rosemary, plus leaves for serving  (I did not use)
½ cup dry white wine
5 cups low-sodium vegetable broth

Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high. Add onion, carrots, and celery and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.

Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring often, until vegetables are tender and browned, 7 to 8 minutes.

Stir in farro and chopped rosemary; cook, stirring constantly, until mixture is toasted and fragrant, about 2 minutes. Stir in wine and cook, stirring constantly, until wine has almost evaporated, 1 to 2 minutes. Stir in broth and remaining ¼ teaspoon each salt and pepper.

Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until farro is tender, 14 to 16 minutes. Serve topped with rosemary leaves.

Грибной суп с крупой Farro

На 4 порции

2 столовые ложки оливкового масла
1 головка лука, мелко нарезанного
3 моркови, нарезанные на искосяк на средние куски
3 стебля сельдерея, нарезанные на искосяк на средние куски
2 зубчика чеснока, меко нарезанного
450 грамм  свежих грибов, нарезанных на средние куски (я использовала 300 грамм грибов)
¾ чайная ложка кошерной соли
½ чайной ложки свежего молотого черного перца
¾ чашки крупы Farro
1 чайная ложка нарезанного свежего розмарина, плюс листья для подач (я не использовала)
½ чашки сухого белого вина
5 чашек овощного бульона

Нагреть масло в большой, с тяжелым дном кастрюле на среднем уровне. Добавить лук, морковь и сельдерей и тушить, часто помешивая, до размягчения, около 5 минут. Добавить чеснок и продолжать тушить, постоянно помешивая, около 1 минуты.

Добавить грибы, ½ чайной ложки соли и ¼ чайной ложки перца; тушить, часто помешивая, пока овощи не станут мягкими и грибы коричневыми, от 7 до 8 минут.

Всыпать крупу Farro и нарезанный розмарин; варить, постоянно помешивая, пока смесь не поджарится и станет ароматной, около 2 минут. Добавить вино и варить, постоянно помешивая, пока алкоголь не испарится, от 1 до 2 минут. Влить бульон и добавить оставшиеся ¼ чайной ложки каждой соли и перца.

Довести суп  до кипения, уменьшить огонь до минимума и варить, периодически помешивая, пока Farro станет мягким, от 14 до 16 минут. Подавать с листьями розмарина.

Recipe comes from Real Simple

November 16, 2018

Autumn Glow Salad with Lemon Dressing

Yield: 6 as a meal, 8-10 as a side

For the Salad
1 cup freekeh or other grain (quinoa, bulgur, etc.)
1 head cauliflower
2 sweet potatoes
1 tablespoon olive oil
a sprinkle of dried spices that you like, or a few sprigs of thyme, rosemary, etc.
1 large apple

For the Lemon Dressing
1 bunch parsley (about 1 cup), minced
1 small clove garlic, minced
2/3 cup olive oil
juice of one lemon (more to taste)
1 teaspoon agave (optional)
1/2 teaspoon salt
pepper to taste

Rinse the grains and place in a rice cooker with the appropriate amount of broth or water (refer to package directions – it depends on the grain). Set on the white rice setting and prep the other stuff while it cooks.

Preheat the oven to 425 degrees. Chop the cauliflower into small florets. Peel and chop the sweet potatoes. Place on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme or other dried spices if you have some that you like. Roast for 20 minutes, stir, and roast for another 10-15 minutes. When they are golden brown and soft, remove from oven and set aside.

While the veggies are roasting, combine all dressing ingredients in a jar with a tight lid and shake to combine. Chop the apple and set aside.

When the grains and vegetables are done, toss everything together. This can be done when everything is hot or when it’s cooled, although the texture will be different (heavier) when hot. Store leftovers separately (salad and dressing) if possible.
If you want some crunch, add a few handfuls of chopped nuts like cashews or pecans.

Осенний салат с лимонным соусом

На 6 порций

Для салата
1 чашка зерновых (кинва, бульгур и т. Д.)
1 средняя цветная капуста
2 сладкие картофелины
1 столовая ложка оливкового масла
сухие специи, которые вам нравятся, или несколько веточек тимьяна, розмарина и т. д.
1 большое яблоко

Для лимонного соуса
1 пучок петрушки (около 1 чашки), очень мелко порезанной
1 маленький чеснок чеснока, очень мелко порезанного
2/3 чашки оливкового масла
сок одного лимона (больше по вкусу)
1 чайная ложка агавы (необязательно)
1/2 чайной ложки соли
перец по вкусу

Промыть холодной водой зерна и поместить в среднюю кастюлю или с соответствующим количеством бульона или воды (см. Указания на упаковке). Довести до кипения, уменьшить огонь и варить до полного приготовления.

Разогреть духовку до 425 Фаренгейтов. Нарезать цветную капусту на небольшие соцветия. Очистить и нарезать сладкий картофель. Выложить на деко и полить оливковым маслом. Посыпать солью, перцем и добавить несколько веточек тимьяна или других высушенных специй. Поставить в нагретую духовку и печь в течение 20 минут, вынуть, перемешать и еще запекать в течении 10-15 минут до золотисто-коричневого цвета.

Пока овощи запекаются приготовить соус. Соединить все ингредиенты в посуде с крышкой и встряхнуть ее, чтобы все перемешалось. Нарезать неочищенное яблоко яблоко.

Когда зерновые и овощи приготовлены, дать им немного остыть и перемешать все вместе. Залить соусом и еще раз перемешать. Если у Вас много овощей, то отложите порцию и храните в холодильнике отдельно от соуса. Перемешаете перед очередной подачей.

Если хотите хрустящий салар, добавьте горстку измельченных орехов. Можно добавить зерна граната.

Recipe comes from Pinch of Yum

November 13, 2018

Scottish oatcakes

Oatcakes are an ancient mainstay of the Scottish diet and were for a long time one of the main sources of carbohydrates for the average Scotsman. These days, Scottish oatcakes are commonly served with jam for breakfast or at afternoon tea topped with delicacies like smoked salmon and creme fraiche.

4 to 6 servings (I made 25-28 2-inch cookies)

2 cups oatmeal, ground in food processor
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
6 tablespoons butter

My add-ons

1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1 tablespoon rose water

Preheat oven to 375°F. Mix the oatmeal, flour, baking powder and salt together in a large bowl. Bring the water and butter to a light boil in a small saucepan.

Stir the water-butter mixture into the oat mixture until it forms a mass. Add more water if necessary to bring the ingredients together as a dough. Set aside to rest for at least 10 minutes.

Roll the oatcakes dough out to 1/2 inch thick and cut into 3 to 4-inch rounds (I rolled the dough to 5-7 mm thick and cut into 2-inch rounds). Place the rounds onto a greased baking sheet and bake for 25 to 30 minutes, or until golden-brown and lightly crispy on the edges.

Serve warm with butter and jam or with syrup.

Scottish Oatcake Variations

Oats: Scottish or Irish-style steelcut oats work best for oatcakes. You can use American-style old-fashioned rolled oats instead, but pulse the oats briefly in a food processor or blender first to break them up a bit.

The wheat flour can be eliminated for a more gluten-free version. But be aware that most oats have trace amounts of gluten.

Add a little sweetness to your oatcakes by stirring about 1/2 cup of brown sugar into the flour mixture.

Use milk instead of water if you like.

Some recipes substitute shortening, lard or even bacon fat for the butter.

Instead of cutting the oatcakes into rounds, simply press out the dough to an even thickness on a baking sheet and bake according to directions above. Cut into squares after removing from the oven.

Crispy Oatcakes: Roll the dough out to 1/4-inch thickness before cutting into rounds. Bake as directed in the recipe above.

Recipe comes from What 4 eats

November 11, 2018

Georgian Salad With Baby Sweet Peppers And Zucchini

Serves: 4-6

1 pack (about 1 pound) baby bell peppers (I used a regular sweet peppers, cut into medium stripes)
2 medium zucchini, sliced diagonally to ¼ inch slices
3 cloves garlic, finely minced
½ bunch fresh parsley, finely chopped
½ bunch fresh cilantro, finely chopped (I used 10 leaves of mint)
2 tablespoons balsamic vinegar
7 tablespoons grapeseed or olive oil
handful of chopped walnuts
handful of pomegranate seeds
½ teaspoon salt
¼ teaspoon pepper

Make a dressing, mixing together garlic, parsley, cilantro, vinegar, 4 tablespoons of oil, pepper and salt to a small bowl and whisk until all ingredients are incorporated

Heat 3 tablespoons of oil in a large pan and on a medium heat.

Add baby bell peppers and cook stirring frequently until slightly softened and browned on the sides, about 7-10 minutes. With a slotted spoon transfer the peppers into a medium bowl.
To the same pan, add zucchini and cook for about 5 minutes until softened. Don't overcrowd the pan. You might need to cook in batches.
Transfer cooked zucchini to the bowl with baby bell peppers.
Add dressing. Sprinkle with walnuts and pomegranate seeds.  Serve warm.

Грузинский салат со сладкими перцами и кабачками

На 4-6 порций

1 пакет (около 1 фунта) сладкий сладкий перец (я использовалa обычный сладкий перец, нарезанный на  полоски средней величины)
2 средних цуккини, нарезанных по диагонали на средние кусочки
3 зубчика чеснока, мелко измельченного
½ пучка свежей петрушки, мелко нарезанной
½ пучка свежей кинзы, мелко нарезанной (я использовала 10 листьев мяты)
2 столовые ложки бальзамического уксуса
7 столовых ложек виноградного или оливкового масла
горсть измельченных грецких орехов
горсть семян граната
½ чайной ложки соли
¼ чайной ложки перца

Для соуса смешать чеснок, петрушку, кинзу, уксус, 4 столовые ложки оливкового масла, перец и соль в маленькой посуде и хорошо перемешать.

Нагреть 3 столовые ложки масла в большой сковороде и на среднем огне.

Добавить сладкий сладкий перец и жарить помешивая пока он слегка размягчится, примерно 7-10 минут. Шумовой ложкой переложить перецв отдельную посуду.

В ту же сковороду добавить цуккини и жарить около 5 минут. Возможно придется жарить цуккини партиями. Добавить приготовленные цуккини в посуду с перцем.

Залить приготовленным соусом. Посыпать грецкими орехами и семенами граната. Подавать теплым.

Base recipe comes from Lavender and macarons