Turkish Tabbouleh

Yields 8 servings

1/2 cup dry bulgur
1 cup water, room temperature
2 tablespoons olive oil, divided
1 tablespoon tomato paste
1 teaspoon chili flakes
1 teaspoon paprika
1/2 teaspoon cumin
1/2 cup red onion, finely chopped
6 mini cucumbers, diced
4 medium tomatoes, diced
2 tablespoon pomegranate syrup
Juice of half a lemon
Chopped dill, mint, parsley
Salt, ground black pepper to taste

Bring to boil water and add bulgur. Lower the heat and simmer for about 10-12 minutes covered. Remove from the heat and let sit for 10-15 minutes.

Add one tablespoon of olive oil to a medium frying pan and heat to medium-high heat. Add cooked bulgur, spices, and tomato paste and saute for 3-4 minutes. Remove from the heat and set aside. Add pomegranate syrup.

Add the diced tomatoes, cucumbers, chopped red onion, mint, dill, and parsley to the large plastic bowl. Squeeze the juice of half a lemon over it. Add the remaining one tablespoon of olive oil. Season with salt and pepper. Stir well to combine.

Let it sit for another 20 minutes to allow the flavors to meld.

Serve the bulgur salad with meat, fish, or flatbreads.

Салат Табуле по-турецки

На 8 порций.

1/2 чашки сухого булгура
1 чашки воды, комнатной температуры
2 столовые ложки оливкового масла, разделенные
1 столовая ложка томатной пасты
1 чайная ложка хлопьев чили
1 чайная ложка паприки
1/2 чайной ложки тмина
1/2 чашки красного лука, мелко нарезанного
6 мини-огурцов, нарезанных кубиками
4 средних помидора, нарезанных кубиками
2 столовые ложки гранатового сиропа
Сок половины лимона
Нарезанный укроп, мята, петрушка
Соль, молотый черный перец по вкусу

Довести воду до кипения и добавить булгур. Уменьшить огонь и варить под крышкой около 10-12 минут. Снять с огня и дать настояться 10-15 минут.

Добавить одну столовую ложку оливкового масла в сковороду среднего размера и нагреть на средне-сильного огня. Добавить приготовленный булгур, специи и томатную пасту и обжарить 3-4 минуты. Снять с огня и отставить в сторону. Добавить гранатовый сироп.

Добавить в большую пластиковую миску нарезанные кубиками помидоры, огурцы, нарезанный красный лук, мяту, укроп и петрушку. Выжать на него сок из половины лимона. Добавить оставшуюся столовую ложку оливкового масла. Приправить солью и перцем. Хорошо перемешать.

Оставить на 20 минут, чтобы вкус установился.

Подавать салат из булгура с мясом, рыбой или лепешками.

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

Creamy Wild Rice & Mushroom Soup

I would like to say a couple words before introducing such a good winter dish. Growing in Soviet Union, we have never been exposed for variety of soups as a western people. Every winter I learn a lot about soups. This time I decided to make creamy wild rice & mushroom soup. What I can say about this recipe. It's a quite delicious and easy to make. It does not take a lot of time and use ingredients we used to have on hand all year around. I know, many Russian readers don't know a lot about wild rice. Therefore, I would suggest them to read in Wikipedia article about Zizania (Цицания водная)  

Creamy Wild Rice & Mushroom Soup

1 tbsp. olive oil
1 lb. white or cremini mushrooms, sliced
1 c. celery, chopped
1 c. carrots, chopped
1 medium shallot, chopped
1/4 c. all-purpose flour
salt + pepper to taste
1/3 c. white wine
1 tsp. thyme
4 c. vegetable broth
1 c. instant or cooked wild rice (I used cooked one)
3/4 c. reduced-fat sour cream
2 tbsp. chopped fresh parsley

Heat oil in a Dutch oven over medium heat. Add mushrooms, celery, carrots, and shallot and cook, stirring often, until softened (5-7 minutes). Stir in flour, salt, and pepper and cook for 2 minutes, stirring constantly. Add white wine and thyme; increase heat to medium-high and cook 2 minutes more.

Add broth to Dutch oven and bring to a boil. If you're using instant rice, add it now and reduce heat to a simmer. Cover and cook until rice is tender, 5-7 minutes, then stir in sour cream and parsley. If you're using cooked rice, once soup has come to a boil, reduce heat to a simmer and stir in rice, sour cream, and parsley.

Сливочный суп с диким рисом и грибами

1 ст. ложка оливкового масла
450 грамм нарезанных белых грибов
1 чашка мелко нарезанного сельдерея
1 чашка мелко нарезанной морковки
1 маленькая мелко нарезанная луковица
1/4 чашки муки
соль + перец по вкусу
1/3 чашки белого вина
1 ч. л. тимьяна
4 чашки овощного бульона
1 чашка вареного дикого риса
3/4 чашки сметаны, желательно не очень жирной
2 столовых ложки мелко нарезанной свежей петрушки

Нагреть масло в сковороде на среднем огне. Добавить грибы, сельдерей, морковь, лук-шалот и жарить, часто помешивая, до мягкости (5-7 минуты). Перемешать муку, соль и перец, добавить к овощам и жарить в течение 2 минут, постоянно помешивая. Добавить белое вино и тимьян, немного увеличить огонь и жарить еще 2 минуты.

В большую кастрюлю добавить обощной бульон, довести до кипения. Выложить овощную смесь из сковороду в бульон, добавить рис, уменьшить огонь. Накрыть крышкой и варить 5-7 минут. Затем добавить сметану и зелень петрушки. Варить 3-5 минут. Снать с огня и плотно закрыть крышку кастрюли.

Recipe from Oh my veggies

Curried Couscous Salad with Dried Sweet Cranberries

Curried Couscous Salad with Dried Sweet Cranberries

I'm always looking for some good side dishes which go together with fish,  poultry and meat.  This dish is equally good for daily or Holiday table. It's easy, healthy and real fun to make it. It does not take a lot of time to make or to eat. For now couscous is available all of over the world, and each of you can experiment with couscous, dry berries, nuts and a little bit of olive oil.  Enjoy this little fun dish.

Ingredients
1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper

Directions
Stir the couscous, cranberry, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

Recipe courtesy Dave Liberman from Food Network

Shrimp Scampi with Pasta

Shrimp Scampi with Pasta
- serves 2 -
Adapted from Tyler Florence.

1/2 pound pasta, 2 tablespoons butter, 2 tablespoons extra virigin olive oil, 1/2 large shallot, finely diced,3 cloves garlic, sliced, 1/2 pound shrimp, peeled, Salt and pepper, 1/4 cup dry white wine, Juice of half a lemon, Handful of parsley, chopped

1. Bring a large pot of water to a boil. And a couple tablespoons of salt, then add the pasta. Cook according to the instructions on the pasta box. Drain when done.

2. Meanwhile, drop one tablespoon of the oil and one tablespoon of the butter into a large skillet. Melt the butter of medium-high heat. Add the shallots and garlic.
Cook until the shallots are translucent, about 2-3 minutes.

3. Add the shrimp and cook for about 3 minutes, turning halfway through. Remove the shrimp when pink, and set aside. Add the wine and lemon juice to the skillet, and bring to a boil. Add the rest of the butter and oil. Stir the sauce and let cook for 30 seconds to combine.

4. Return the shrimp to the skillet, season with salt and pepper, then add the drained pasta. Toss to combine everything. Add a little pasta water if the mixture is too dry. Serve with a sprinkle of parsley.


Креветки "Scampi" со шпагетти
На 2 порции.

250 грамм сухих шпагетти, 2 столовых ложки сливочного масла, 2 столовых ложки оливкового масла, 1/2 головки мелко нарезанного лука, 3 зубца мелко нарезанного чеснока, 250 грамм свежих почищенных креветок, соль, перец по вкусу, 1/4 чашки белого вина, сок половины лимона, мелко нерезанная петрушка

1. Закипятить воду, посолить и добавить шпагетти. Варить до полной готовности, отцедить воду.

2. Тем временем положить 1 столовую ложку сливочного масла и 1 столовую ложку оливкового масла на сковороду. Через 2-3 минуты добавить лук и чеснок. Жарить 2-3 минуты до того, что лук будет прозрачным.

3. Добавить креветки на сковороду и жарить 3 минуты. ВЫнуть из сковороды розовые креветки. Добавить в соус вино и лимонный сок. Добавить еще по одной столовой ложке сливочного и оливкового масла. Дать покипеть 30 секунд.

4. Переложить креветки в сковороду, поперчить, посолить. Добавить шпагетти и все перемешать. Перед подачей на стол украсить мелко нарезанной петрушкой.

Recipe from Serious Eats

kasha is never better than when made this way

Kasha, toasted hulled buckwheat, is not what you would call versatile. But kasha varnishkes — kasha, noodles (typically bow ties), loads of slow-cooked onions and fat — is an amazing dish, one I used to beg my grandmother and mother to make for me, one that shows kasha in a light that does not shine on it elsewhere, at least in my repertory. Read, make and enjoy it