October 29, 2020

Two-days Meatloaf with Mushroom Filling (non-Jewish recipe)

Not many people enjoy lunch meat, but I believe, many of us like homemade meatloaf, which goes well with side dishes and salads. 

Yields: 1  9" x 5" loaf (4 servings: 2 pieces per serving)

Day 1

Mushroom Filling

16 oz., fresh white button mushrooms, cleaned and sliced

1 large yellow onion, chopped

1 medium carrot, coarsely shredded

1/2 teaspoon paprika

Salt, ground black pepper, cayenne pepper to taste

Vegetable oil for frying


1 pounds chicken breast, cut into medium chunks

1 pound pork, cut into medium chunks

Day 2

For mushroom filling

1 egg

For meat

1 teaspoon vegetable oil

1 medium yellow onion, chopped

1 medium apple, peeled, cored, and chopped

Salt, pepper to taste

1/3 cup dry plain bread crumbs

For glaze

1/4 cup ketchup

1/2 tablespoon grainy mustard

2 teaspoons brown sugar

Day 1.

To prepare the filling, add mushrooms to a dry frying pan and fry on medium-high heat until almost all water evaporated about 5 minutes. Add a bit of vegetable oil and fry for about one minute, remove from the heat, and add to a large deep plate. Set aside.

Add more vegetable oil to the same pan and place back on the heat. Add onion, sprinkle with salt and ground black pepper and mix everything. Sauté for 4-5 minutes, lower the heat to medium. Add carrots, paprika, and cayenne pepper. Continue to sauté for about 3 minutes. Remove from the heat and add to a mushroom mixture. Cool until room temperature.

To make ground meat, place chicken and pork pieces into a bowl of food processor and process until small bits. Remove from the bowl and place it into a deep medium bowl. Cover with plastic wrap and refrigerate until the next day.

Wipe out the bowl of a food processor and add onion-mushroom mixture. Process until smooth and remove puree to a medium-deep bowl. Cover with a plastic wrap and refrigerate until the next day.

Day 2.

Leave ground meat and filling in bowls on the kitchen counter for about 30 minutes.

Heat the oven to 350 F (180 C)

Add egg to mushroom filling and mix well. 

Coat the bottom of the pan with one teaspoon of vegetable oil. Heat the pan on medium-high heat until the oil is shimmering. Add chopped onion and stir to coat the onions with the oil. Sprinkle with salt. Spread the onions out evenly over the pan and let cook, stirring occasionally for about 4-5 minutes. Add apples and sauté for about 2-3 minutes. Remove pan from the heat and cool mixture for a couple of minutes. 

Add onion-apple mixture, dry bread crumbs to ground meats, and using clean hands mix well.

For the glaze, mix ketchup, brown sugar, and mustard.

Grease a 9" x 5" non-stick baking loaf pan with vegetable oil and non-stick cooking spray. Generously sprinkle with dry bread crumbs.

Place half of the meat into a prepared pan. Spread evenly mushroom filling and cover with another half of the meat. 

Pour the sauce on top of the meatloaf and spread it into an even layer.

Bake uncovered for 55 minutes.

Let the meatloaf rest to almost room temperature. Keep leftovers refrigerated.

October 25, 2020

Apple Beet Salad with Pickled Onions (tweaked Recipe)

Yield: 4 servings

4 medium beets, roasted and shredded on a large holes

2 large apples, peeled, cored and chopped

1 cup pickled onions

1/2 cup sunflower seeds (see Note 1 for other suggestions)

For the Mustard Vinaigrette

2 tablespoons extra virgin olive oil

4 tablespoons apple cider vinegar

2 tablespoons country style whole grain mustard

2 teaspoons maple syrup or honey

Pickled Red Onions

2 medium red onions, sliced thin

1 cup boiling water

1 teaspoon sea salt

1 tablespoon sugar ( you can also use agave, maple syrup or honey)

1/2 cup apple cider vinegar (you can also use white or red wine vinegar)

Optional. Choose all or some of the following seeds and spices: whole peppercorns, red pepper flakes (if you like some heat), coriander seeds, cumin seeds, fennel seeds, mustard seeds

Prepare a large, clean jar with a lid or the container you're planning on using to store the pickled onions. Make sure container has a tight lid.

Combine the boiling water, salt, and sugar in a heatproof container. Stir well until the salt and sugar have dissolved completely. Add the vinegar.

Place the sliced onions inside the prepared jar or container, and add the water and vinegar mixture. Add the seeds and spices, if using

Leave the jar on the counter for 30 minutes to cool. Place it in the fridge for up to two weeks.

The pickles are ready to in after 30 minutes, but they will taste even better after a couple of hours in the fridge.

For salad:

Combine the ingredients for the mustard vinaigrette in a jar fitted with a lid, and shake well until combined

Mix apples with sunflower seeds and add a bit of vinaigrette. Mix again.

Add a bit of vinaigrette to pickled onions and mix.

Add the rest of the vinaigrette to shredded beets and mix well. 

To build salad, spoon beets on a plate and pile apple-seed mixture on it. Sprinkle with pickled onions.

Idea comes from May I have that recipe

October 21, 2020

Corn Fritters

Yields: 10-12 medium sizes fritters

1 can (15.25 oz.) whole kernel corn

2 eggs

Salt & pepper to taste

1/2 cup flour

1 teaspoon baking powder

1/2 cup shredded cheese

2 tablespoons butter or ghee

2 tablespoons vegetable oil

Drain corn and discard liquid.

Crack eggs into a large bowl and add salt, pepper. Stir to combine. Add flour and baking powder, whisk until smooth. Add corn and cheese.

Place one tablespoon butter and vegetable oil each on a frying pan and heat until bubbly over medium heat. Drop corn mixture in spoonful into a fry-pan. When fritters are golden, turn, and cook another side. If you need more butter and oil, add respectively.

Drain on a paper towel and serve with sour cream, yogurt, and maybe a dash of hot sauce.

Кукурузные оладьи

На 10-12 оладий среднего размера.

1 банка (15.25 oz.) цельнозерновой кукурузы

2 яйца

Соль и перец по вкусу

1/2 чашки муки

1 чайная ложка разрыхлителя

1/2 чашки натертого на крупной терке твердого сыра

2 столовые ложки сливочного масла или топленого масла

2 столовые ложки растительного масла

Слить жидкость из консервной банки.

Разбить яйца в большую миску и добавить соль, перец. Перемешать. Добавить муку и разрыхлитель, взбить до однородной массы. Добавьте кукурузу и сыр.

Выложить по одной столовой ложке сливочного и растительного масла на сковороду и нагреть до образования пузырьков на среднем огне. Ложкой сформировать оласьи и выложить на сковороду. Когда оладьи станут золотистыми, перевернуть на другую сторону и жарить до золотистого цвета. Если вам нужно больше масла и масла, добавить еще.

Выложить готовые поджаренные оладьи на бумажное полотенце и подать со сметаной, йогуртом и, возможно, небольшим количеством острого соуса.

Recipe from Facebook

October 19, 2020

Apple Butter (Tweaked recipe from Lunds & Byerly's)

Yield 1-quart jars

5 lbs apples, peeled, cored, seeded and chopped

½ cup apple cider (I used 1/2 cup water + 2 tablespoons lemon juice)

¼ cup apple cider vinegar

¾ cup brown sugar, packed (I used 1/2 cup)

2 tablespoons honey

2 teaspoons ground cinnamon

⅛ teaspoon ground clove

¼ teaspoon kosher salt

Special equipment: 1-quart jar

Heat the oven to 350 F (180 C).

Spray with non-stick baking spray 11 x 8 - inch deep baking pan and apples, apple cider, apple cider vinegar, brown sugar, honey, cinnamon and clove and bake about 45 minutes stirring every 7-10 minutes.

Remove pan with apple mixture from the oven and using a stand blender or an immersion blender, purée it until it’s smooth.

Place pan back to oven and bake about 1 hour stirring every 7-10 minutes.

Season the apple butter with salt and remove it from the oven.

Allow the apple butter to cool and transfer it to the jar. Apple butter will keep for up to 6 weeks refrigerated

Яблочное масло (измененный рецепт от Lunds & Byerly's)

На 1-литровую банку

5 фунтов яблок, очищенных от косуры, сердцевины, и семян. Нарезать на мелкие куски.

½ чашки яблочного сидра (я использовала 1/2 чашки воды + 2 столовые ложки лимонного сока)

¼ чашки яблочного уксуса

¾ чашки коричневого сахара в упаковке (я использовала 1/2 чашки)

2 столовые ложки меда

2 чайные ложки молотой корицы

⅛ чайная ложка молотой гвоздики

¼ чайная ложка кошерной соли

Нагреть духовку до 350 F (180 C).

Сбрызнуть антипригарным спреем для выпечки 11 x 8-дюймовую глубокий противень для выпечки и выложить яблоки, яблочный сидр, яблочный уксус, коричневый сахар, мед, корицу и гвоздику в форму. Запекать примерно 45 минут, помешивая каждые 7-10 минут.

Вынуть форму с яблочной смесью из духовки и с помощью стационарного или погружного блендера измельчить смесь до однородной массы.

Поставить противень обратно в духовку и запекать еще около 1 часа, помешивая каждые 7-10 минут.

Приправить яблочное масло солью и достать из духовки.

Дать яблочному маслу остыть и переложить его в банку. Яблочное масло можно хранить в холодильнике до 6 недель.

Recipes from Lunds and Byerly's

October 17, 2020

Farro and Olive Salad

Yield: 10 cups (for 10 servings)

2 cups farro
2 cups pitted Castelvetrano olives
4 cups baby arugula
2 cups baby spinach (I used iceberg lettuce)
1 cup crumbled feta cheese (4 ounces)

Lemon-Shallot Vinaigrette
1 large lemon
¼ cup finely chopped shallot
¾ cup extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper

In a large saucepan, cook farro in lightly salted water until tender but chewy, according to package directions. Drain (if necessary) and cool completely.

Make Lemon-Shallot Vinaigrette: Remove 1 teaspoon zest and squeeze 1/4 cup juice from lemon. In a medium bowl, whisk together shallot, lemon zest and lemon juice. Gradually whisk in olive oil until incorporated. Whisk in salt and pepper.

To assemble: Coarsely chop olives. In a large bowl, toss farro, olives, arugula, spinach, feta and the vinaigrette. Cover and refrigerate at least 1 hour or up to 2 days.

Recipe comes from Midwest Living

October 14, 2020

Cilantro lime dressing

Serves 16 (serving size 2 tablespoons)

1/4 cup olive oil

2 cups 1 percent cottage cheese

 1 clove garlic

2 whole limes, juiced

1/2 teaspoon salt

1/2 cup cilantro, roughly chopped (I use mix of cilantro and dill)

1/2 teaspoon sugar

1/4 teaspoon ground black pepper

In a food processor or blender, combine all of the ingredients. Blend until smooth.

Refrigerate unused portion up to 14 days.

Заправка из кинзы и лайма

На 16 порций (размер порции 2 столовые ложки)

1/4 чашки оливкового масла

2 чашки 1-процентного cottage cheese (Если у Вас есть творог, можно использовать его с добавлением немного сливок)

1 зубчик чеснока

2 цельных лайма, выжимаемых

1/2 чайной ложки соли

1/2 чашки крупно нарезанной кинзы (я использовала смесь кинзы и укропа)

1/2 чайной ложки сахара

1/4 чайной ложки молотого черного перца

Выложить все ингредиенты в кухонный комбайн. Взбить до получения однородной массы.

Хранить неиспользованную заправку в холодильнике 14 дней.

Recipe comes from Mayo Clinic

October 12, 2020

Angelo's Warm Sea Bass Salad

Serves 6

6 tablespoons olive oil

1 & 1/4 pounds sea bass fillet, skinned, bones, and thinly sliced

1 cup dry white wine

1 garlic clove, thinly sliced

1/4 pound kalamata olives

1/2 cup thinly sliced celery

1/2 cup thinly sliced red bell pepper

1 tomato, diced

5 basil leaves, minced

Salt and black ground pepper to taste

3 cups mesclun or mixed baby greens as arugula and red leaf

Olive oil for garnish

Wash and chill salad greens before sautéing teh sea bass.

Heat 3 tablespoons of olive oil in a non-stick skillet over medium heat until crackling. Quickly sauté the fish slices on both sides until golden, about 1 minute. Do not overcook. Remove fish from the pan, discard the oil, and put the fish back in the pan. Add the remaining olive oil, wine, garlic, olives, celery, bell pepper, tomato and basil. Add salt and pepper. Simmer until the wine is reduced to half.

To serve, arrange the mixed greens in the center of 6 plates and place sea bass on a top. Spoon the warm sauce and vegetables over the greens and fish and drizzle a little olive oil over each salad.

Recipe from "Master Chefs Cook Kosher" by Judy Zeidler and it was created by Angelo Auriana, chef from Bergamo (Italy), who works in Southern California. 

October 05, 2020

My Breakfast Hot Oatmeal

Yield 2 servings

1 tablespoon butter

1 teaspoon lemon juice

2 teaspoons brown sugar

1 & 1/2 cups old-fashioned oats

1/2 cup milk

2/3 cup water

4 tablespoons quick-oats

1 teaspoon ground flax seeds (optional)

1 teaspoon hemp seeds (optional)

1 teaspoon masa powder (optional)

fresh blueberries to serve. 

Add butter, lemon juice, and brown sugar to a large porcelain bowl and set aside.

Add 3 cups water to a large pot and start warming on medium-high heat for 3-4 minutes. Stir in old-fashioned oats and lower heat to medium. Cook for about 2 minutes, stirring 2-3 times. 

Prepare a medium-size colander*. Pour almost cooked oats into the colander and allow it to drain all water. Place oats back into the pot, add milk, water, and quick oats. Cook on medium heat for 3 more minutes. Add ground flax seeds, hemp seeds, and maca powder**. Continue to cook for 2 more minutes stirring often. 

Pour hot oatmeal into a prepared porcelain bowl and mix everything. Divide into 2 plates and serve with fresh blueberries.

Овсяная каша по-американски

На 2 порции

1 столовая ложка сливочного масла

1 чайная ложка лимонного сока

2 чайные ложки коричневого сахара

1 и 1/2 чашки овсяных хлоьпев

1/2 чашки молока

2/3 чашки воды

4 столовые ложки быстро-разваривающихся овсяных хлопьев

1 чайная ложка молотых семян льна (по желанию)

1 чайная ложка семян конопли (по желанию)

1 чайная ложка порошка маса (по желанию)

свежая черника для подачи.

Выложить сливочное масло, лимонный сок и коричневый сахар в большую, глубокую фарфоровую тарелку.

Добавить 3 чашки воды в большую кастрюлю и подогреть на среднем огне в течение 3-4 минут. Добавить овсяные хлопья и уменьшить огонь до среднего. Варить около 2 минут, помешивая 2-3 раза.

Подготовить дуршлаг среднего размера *. Вылить на дуршлаг почти приготовленные овсяные хлопья и дать стечь воде. Переложить овсяные хлопья обратно в кастрюлю, добавить молоко, воду и быстроо-разваривающиеся овсяные хлопья. Варить на среднем огне еще 3 минуты. Добавьте молотые семена льна, семена конопли и порошок масы (maca powder) **. Варить еще 2 минуты, часто помешивая.

В подготовленную фарфоровую посуду вылить горячую овсянку и перемешать. Разделить на 2 тарелки и подавать со свежей черникой.

* - One of the hosts on Russian TV advertised this trick as a help in weight loss. I think, it works and makes the dish creamier. Один из ведущих на российском телевидении предложил сливать первую воду, чтобы не поправляться от овсянки.

** - maca powder