One word: DELICIOUS!!! I’ve been wanting to post the recipe for a Grape Leaf Dolma for a while, but it gets a little hard to find nicely preserved grape leaves here in the U.S. Often times, I end up buying easily torn, tough older leaves that were picked too late. When the leaves are pickled, they are impossible to eat!
Mongolian Triple is one of our favorite Chinese/Mongolian recipes :) We eat it pretty often at our local Chinese restaurant called “Hoong’s Palace”. The food and the service at that restaurant is just superb, so if you happen to come to Denver or if you already live near Denver, you have to check the place out!
OK Gals and Pals. Let’s admit that many of us have hard time choosing what to prepare for breakfast. Just breakfast is half way of the trouble! Knowing how to make a healthy breakfast is the biggest dilemma. This Veggie Scramble is approximately 242 calories! Should I go on? It is delicious, filling and absolutely healthy! It has fat, protein, carbohydrate that we need for a perfectly balanced breakfast. Most of all, it is good for me (as in it is good for everyone)!
Lamb and Vegetable Soup, also known as Shurpa (Sho’rpo) is a well-known Central Asian soup. I’ve prepared it to many of our American friends and every time I get very good compliments on how heart warming, rich and tasty this soup is. There are different types of Shurpa and you can use different vegetables. Another type involves pre-frying the ingredients (qovurma sho’rpo), which I am not very much fond of. I love the one which is slow cooked (simmered). Thus, I decided to share this recipe with you. I should note that everyone makes shurpa differently. If you stumble upon a different type of shurpa, do not be surprised. I chose the one with relatively basic ingredients. Most often there are chickpeas (garbanzo beans) added to give it an authentic taste. But my husband is not a big fan of garbanzo beans in this soup, so I don’t add them. If you want to try, be my guest :)
Chicken and Mushroom Julienne is where the French cuisine meets the Russian cuisine. Despite the name, Julienne is an Eastern European dish, which is made by sautéing a small amount of flour in a hot, dry skillet until it is golden brown and adding clarified butter. The latter method reminds me of French ‘roux’ – the traditional thickening agent for classical French sauces and gravies. Not only flour slightly thickens the sauce, it also gives the dish such a rich taste that you will definitely want to grab some more of that deliciousness. There are ways to substitute the sauce with a simple Russian smetana or heavy whipping cream. But if you ever want to try this recipe, PLEASE do not look for a substitute. You will not regret that you went along with what this julienne has to offer you :)
Meatballs and cutlets are always a hit in our family. This is one of my favorite recipes since I was a little kid. It is very soft and doesn’t require much chewing :P The combination of herbs, vegetables and all the other ingredients involved in this dish makes it a perfect dinner, lunch but not breakfast! :)
Come summer it gets too hot to eat hot food. So, we tend to deviate towards more refreshing, cooler entrees. Okroshka is one of those refreshing soups served cold and is mostly made of raw vegetables. Most people may not know what Okroshka is and may not like the fact that it is made with Kefir or butter milk. If it makes any difference, original Okroshka is made with Kvas as a soup base. Kvas is a beer-like non-alcoholic drink. It is slightly sweet and has a very rich taste. Well, we chose a leaner and healthier version of Okroshka :)
After a long break I am back documenting my favorite recipes :D My come back recipe is this fabulous and very easy cabbage salad. This salad can also be used as a bruschetta topper.
Chana masala became one of my favorite side dishes while I lived in Texas. I had a loving Indian family who would invite me to their house on weekends and offer amazing treats along with some great dinner. I decided to post this recipe in honor of Aziz and her family, who showed me the meaning of sincere friendship and for introducing me to the Indian Cuisine :)