Made of rainbow carrots shaved with vegetable peeler. Dressing – tahini, olive oil, lemon juice. Whisk well! Garnish – feta cheese, roasted sliced almonds. All
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Fish – fast and fabulous!
Food has to be tasty! The same applies to healthy food – it’s not necessarily steamed vegetables. These are several variations of fish – all
Tataki Tuna
I never thought it’s so easy to prepare! Just needs sushi grade log of tuna, sesame seeds, black pepper and optional ginger. Pat dry your
Brisket Alternative
It is turkey alternative for those who avoid red meat. And with this dish – they won’t lose much. Hard to believe that lean dry
Roasted Turkey Breast
Great substitute for store bought cold cuts, but much better. No additives, preservatives – just pure delicious.
Ingredients:
- Turkey breast (bone and skin removed)
- Marinade
- Spice Mixture
- Butter – 2 tbsp
For marinade:
- Water – ~1.5 liter/32 ounces, maybe a little more, just to cover turkey breast
- Juice of half lemon + optional orange or grapefruit juice
- Garlic – 3-4 cloves (smashed)
- Ginger – 1 inch piece, sliced
- Salt – 1/4 cup
- Sugar – 1 tbsp
- Apple cider vinegar – 1/4 cup
For spice mixture:
- Salt – 1/2 tsp
- Black pepper – 1/4 tsp
- White pepper – 1/4 tsp
- Paprika – 1 tsp
- Cayenne – 1/4 tsp
- Cinnamon – 1/4 tsp
- Cumin – 1tsp
- Dry garlic – 1tsp
Directions:
- Pour water into a deep pan
- Add salt, sugar, vinegar, make sure salt and sugar dissolves
- Place turkey breast into a pan
- Squeeze lemon juice into the marinade, add garlic and ginger
- Let it marinade in the fridge for several hours or overnight
- Mix your spices
- When it’s marinated (after several hours or overnight) – pat dry turkey breast
- Place on a rack over deep baking sheet
- Massage turkey breast with the spice mixture
- Pour 3-4 cups of hot water into the baking sheet, so the turkey breast remains moist, but it shouldn’t touch it.
- Add couple of bay leaves and all spice to the hot water
- Preheat your oven to 275-300 °F
- Place baking sheet into oven and roast 2-2.5 hours
- After an hour baste the breast with melted butter to develop stronger crust
- Add more hot water in case it evaporated.
- Repeat basting couple more times till fully cooked
- Let it cool down
- Serve cold or room temperature
Oatmeal Is Not Punishment
And it doesn’t have to be boring. Here is how I make pure oatmeal muffin with no flour, no eggs – just rolls of oats
Roasted Cauliflower
Gorgeous side or even main dish – easy, tasty, pretty and healthy.
Highly recommended
These are traditional Russian mini cheese cakes (syrniki) with mashed roasted pumpkin. The tradition says: take 1/2 of ricotta cheese (home made tvorog), 1 egg,
Celebrate Pumpkin
It is sweet, but versatile, works with practically everything – from appetizers to desserts, with soups, raviolis, and meatloaf in between. And makes everything taste
Pumpkin Gnocchi
Ingredients:
- Roasted butternut squash puree – 2-3 tbsp
- Farmer cheese (tvorog) – 1.2 lbs
- 1 egg (can be 2 if small)
- Flour – 4 tbsp
- Salt 1/3 tsp
- Butter – 2 tbsp for garnish + sage leaves
Directions:
- Place all the ingredients into a bowl and mix really well with spoon forming sticky dough
- Put the dough on well floured board, flour your hands too.
- It should be sticky, but workable, there is no need to kneed it, but you should be able to form about an inch wide log with your hands
- Cut the log into small pieces
- Put pot with water on medium to high heat, add 1 tsp of salt and bring to a boil. Do not reduce the heat!
- Place several dumplings into boiling water, don’t overcrowd the pot.
- Boil the dumplings for 2 minutes
- Remove from the pot with a skimmer spoon
- Melt butter in a small pan, add couple of sage leaves (or dry sage), pour over gnocchi
- Serve hot
