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Category: Easy

Soup in Roasting Pan – Butternut Squash

Roasted vegetables have more pronounced and concentrated flavor when caramelized in oven. Not only butternut squash, but any vegetable soup that’s intended to be pureed. The ingredients and their proportions depend on what you have in your fridge, some can be added (carrots, hot pepper), some omitted (fennel, sweet pepper). The combination in the list of the ingredients makes for very delicious, comforting, satisfying soup and it’s made with the minimal effort.

Ingredients:

  • Butternut squash
  • Fennel
  • Onion
  • Sweet pepper
  • Tomatoes
  • Chicken stock (vegetable stock or water)
  • Hot sauce (sriracha)
  • Roasted pumpkin seeds for garnish

Directions:

  • Cut butternut squash into ~ inch size pieces
  • Slice onion, fennel, sweet peppers, tomatoes
  • Place on a big roasting pan in 1 layer
  • Sprinkle with olive oil, salt and pepper
  • Roast in the preheated to 375 °F oven for about 45 min till all vegetables are cooked and slightly brown
  • Put all vegetables in a blender, add some water or chicken stock and puree or use emerging blender in a pot
  • Move into a pan, add some hot sauce and bring the soup to a boil, check for seasoning and adjust if needed.
  • Serve hot with roasted pumpkin seeds and/or feta cheese crumbles

Directions:

Birds Milk Cake

Ingredients (all should be in a room temperature):

  • 5 eggs
  • 1/2 + 1 cup of sugar
  • 12 tbsp of butter
  • 3/4 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1tbsp of gelatin
  • 1/2 cup of water
  • 2 oz of dark chocolate

Directions:

Separate whites and yolks of 5 eggs

For the batter:

  • Beat yolks with 1/2 cup of sugar in a stand mixer or hand mixer.
  • Add 8 tbsp of room temperature butter
  • Sift 3/4 cup of flours with 1/2 tsp of soda.
  • Add flour + soda to the yolk and butter, mix the batter,
  • Place into 8 ” foil form greased with vegetable oil,
  • Put into a preheated to 375 degrees Fahrenheit oven for 25-30 min.
  • Let the crust cool.

For the topping:

  • Mix 1 tbsp gelatin with 1/2 cup of water, heat it till gelatin dissolves.
  • Place 5 whites into the bowl of the electrical mixer, add 1/2 tsp cream of tartar and start beating on high speed for about 2 minutes.
  • Add 1 cup (or a little less) of sugar, keep beating for another minute.
  • Add gelatin mixture slowly and beat till firm glossy peaks.
  • Assemble the cake: Decorate the crust with berries, slices of mandarins.
  • Place the whites mixture on top, shape the cake.
  • Put in the fridge for at least 30 minutes.
  • Make the chocolate glaze by melting 2 tbsp of butter with 2 oz of dark chocolate on low heat.
  • Gently spoon the glaze over the cake, decorate with mint and berries and put it back in the fridge.

Serve cold.

Самый простой и вкусный рецепт торта Птичье Молоко

Ингредиенты:

  • 5 яиц
  • 1/2 + 1 ст. сахара
  • 100 + 50 гр. сливочного масла
  • 1/2 ч.ложки соды 3/4 ст муки
  • 1 ст. ложка желатина
  • 1/2 стакана воды
  • 50 гр тёмного шоколада

  • Отделите белки от желтков
  • Взбейте желтки с половиной стaкана cахара в стационарном миксере или ручным миксером.
  • Добавьте 100 грамм мягкого сливочного масла
  • Просейте муку с содой , смешайте с желтками.
  • Мягкое тесто положите в смазанную растительным маслом форму и поместите в разогретую до 180 духовку на 25-30 минут
  • Корж остудите.
  • Растворите 1 ст ложку желатина в 1/2 стакана воды на медленном огне.
  • Взбейте белки с лимонной кислотой 2 минуты
  • Добавьте сахар, продолжайте взбивать еще минуту.
  • Постепенно добавьте желатин, продолжая взбивать до получения густой, блестящей массы.
  • Выложите белковую массу на корж украшеный ягодами, и/или дольками мандарина.
  • Торт поставьте в холодильник на 30 минут.
  • Растопите 50 граммов масла + 50 грамм тёмного шоколада на медленном огне.
  • Залейте торт шоколадной глазурью. Украсьте мятой и свежими ягодами.

Подавать холодным.

Blended Ratatoulle (икра)

Just cook your ratatouille the way you usually do (or as I suggest below) and after it’s cooked and chilled (at least a little) – put it all in a blender and puree. It creates a very delicious, creamy, and versatile vegetable dip, which you can spice to your liking and serve warm right away, room temperature or cold, and can be a sauce or a side for any fish, chicken or meat. I can eat it with a spoon, but if you put that spoon on a slice of good rye bread – it’s hard to stop.

  • Start with roasting onions (and you don’t have to chop them too fine as it will all be blended) on medium high heat.
  • When onions turn golden – add eggplant as they cook the longest
  • Once eggplant gets some golden crust – add chopped zucchini
  • When zucchini softens add garlic and chili pepper (optional)
  • Add chopped tomatoes, you can also add tomato paste, herbs of your choice (thyme, oregano, parsley)
  • Mix everything, check for seasoning, cover the lid, reduce the heat and let it cook for about 15 min till all the vegetables are fully cooked
  • The vegetable size and proportions are very flexible, you can also saute every vegetable separately
  • You can add salt and pepper to every vegetable as you add it or season the whole pot when all the ingredients are in
  • Turn the heat off, let it cool (at least slightly), place in a blender or food processor and puree. Check the dip for seasoning and adjust if needed.

Zucchini Bread, so simple, so good!

I didn’t create this recipe, it is from my coworker Dale Krupla, the great cook and the gardener. He brought this bread to work, I tried a small bite, loved it, asked for the recipe and it became one of my family’s favorite. Of course I cut 1/3 of the sugar from the amount in the original recipe as I always do with desserts, the sugar amount in the recipe here i already cut down, but it’s still sweet.

It’s quite easy to make, and the beauty is – all done in one big bowl, no whipping, no blending – just your hand and a whisker. And the zucchinis.

Ingredients:

  • 2.5 cups shredded zucchini (packed)
  • 3 eggs
  • 1 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/2 cup granulated white sugar
  • 3 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup chopped walnuts or pecans

Directions

  • Stir together all wet ingredients. Gradually fold in the dry ingredients till just everything is incorporated.
  • Gently stir in 1 cup of nuts. Batter should be pretty thick.
  • Spoon into greased bread pans
  • Bake at 350 for 50-55 min or check when knife comes out clean

Vinegrette – Russian salad

Not to be confused with a dressing. Vineigrette is a name of Russian salad based on boiled or baked vegetables.

The ingredients are all simple and very available with the exception of Russian style sauerkraut (you find in any Russian store), but it can be replaced with the regular or totally skip, just put more pickles. The unique taste is again a combination of sweet (beets, potato, carrots, peas) and salty or marinated pickles. The proportions are super flexible too – put more beets if you like it sweeter, add pickles if you want more crunch and brine.

Can be served as a side dish, appetizer, packed for picnic or lunch. Kept in a fridge for 2-3 days and gets even better. And it’s good for you!

Ingredients:

  • Boiled, better baked beets – 2-3 medium
  • Boiled Yukon gold or red potatoes – 3 medium
  • Boiled carrots – 3medium
  • Shallot – 1 small
  • Pickles – 3-4
  • Sweet peas – 1 can or 1 cup of frozen blanched
  • Sauerkraut (better be Russian) – 1 cup

Directions:

  • Finely chop (to a pea size) potatoes, beets, carrots, pickles and shallot. The best beets are baked, all the juices remain inside and pealing is easy. Just wrap each one in a foil and put in your oven when you use it. You can keep them baked in a fridge for several days before you use them. Pea size chopping may sound intimidating, but it’s super easy, everything is cooked and soft.
  • Blanch frozen sweet peas in a boiling water for about a minute so it keeps the bright color or add canned peas.
  • Slightly chop sauerkraut (if you have it).
  • Add salt and pepper, dress with olive oil.

Serve cold or room temperature.

Buckwheat

Buy roasted, but not too dark, I usually buy 2 cups packages that are sold in a Russian store, but you can find it in every health store now.

Ingredients:

  • Roasted buckwheat – 2 cups
  • Olive oil – 1 tbsp (optional)
  • Boiling water – 3 cups
  • Salt – 1 tbsp

Instructions:

  • Rinse and drain the grains
  • Place the grain into a heavy pan on a medium high
  • Add salt and olive oil (if you choose it)
  • Roast (dry) the grain, stirring constantly for about 5 minutes
  • Add boiling water, reduce the heat to very low, cover with a lid and let it sit for about 20-25 minutes.
  • Turn the heat off and let it rest for 5 -10 minutes.

The grain will absorb all the water and will be fully cooked.

If you want to add roasted vegetables you can do it by starting with roasting the vegetables, then adding the grains, roasting it all together, then pouring boiling water.

Or you can have the kasha ready and mix it with your choice of vegetables, source or gravy.

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