Caesar Salad Dressing

I love homemade dressings and sauces. The taste is not comparable to the store bought. It’s delicious and fresh without any preservatives or all that stuff you might not know that is the bottled  store bought dressings.Making dressings and sauces from scratch is just better for you health wise.Most of the time it’s made of simple ingredients that you have on hand.So you can have a delicious fresh salad anytime.

Ingredients:
(adapted from MotherThyme.com)

1/2 cup mayonnaise*
1/2 cup plain Greek yoghurt *
1/2 cup grated Parmesan cheese
2 lemon, juiced
2 teaspoons Worcestershire sauce
1 teaspoon anchovy paste
2-3 garlic cloves,minced
freshly cracked pepper to taste and salt if needed.

* You can use mayonnaise only, using yoghurt is a little lighter version.

Directions:
Combine all the ingredients in a bowl and whisk until blended.Store in refrigerator in an airtight container.

For the salad:

Chopped romaine lettuce,croutons (I use homemade, or made in house from the store),shaved or shredded Parmesan cheese. Freshly cracked pepper.

Farro with Creamy Mushroom Sauce

Farro is the oldest ancient grain that was very popular in middle east during biblical times.In modern days it’s popular in Italy,some parts in Europe and Middle East.It’s texture and taste is very similar to barley and spelt with lower gluten level then wheat.
This creamy mushroom sauce can be served over pasta,rice or farro.

Ingredients:
Cooked farro
10 mushrooms sliced
1/2 onion finely chopped
5 garlic cloves thinly sliced
1 tbsp. finely chopped fresh basil
2-3 sprigs thyme(stems removed)
3/4 cup white wine
1 cup heavy whipping cream
1 tbsp. Demi glaze disolved in 1/2 cup hot water*
1/2 cup grated Parmesan cheese
 3 tbsp. olive oil
salt and fresh ground pepper
*You can substitute beef,chicken,or vegetable stock or broth.
Directions:
Heat a saute pan on medium heat and add oil.
Throw in mushrooms and onions and saute  for about 5 minutes or until onions and mushrooms are soft .
Add garlic,basil and thyme. Saute for another minute or so.
Add the wine.Cook for about 3 minutes or until wine evaporates.
Add heavy whipping cream and demi glaze mixed with hot water or your choice of substitution.
Let the sauce cook for about 4-5 minutes.
Mix in cheese.
Add salt and pepper to taste.
Serve over farro or any pasta or grain of your choice.

Chicken Chahohbili with Garbanzo Beans-Чахохбили c Курицы

Chahohbili is very flavorful and aromatic Georgian dish that could be referred to chicken ragu or stew with lots of garlic and cilantro.Back in those days they used to make dish from Pheasant,but chicken is more popular nowadays.Most of the time, it’s prepared from whole cut up chicken pieces,that’s how my mom always prepared for us.We would eat the meat then dip bread in the yummy sauce that’s leftover.For me it’s kind of too messy,so I came up with just using chicken breast cut in to pieces and since I love garbanzo beans, I decided to throw them in.This time I served it with quinoa, but it can be served with any side of your choice or just by itself with bread.

Ingredients:
2-3 chicken breasts cut in to strips
14.5 ozs. fire roasted or regular canned tomatoes crushed
1 onion chopped
10 cloves garlic crushed
1 cup cilantro chopped
1/2 cup fresh dill chopped
1/2 cup fresh parsley chopped
1 cup water
4 tbsp oil
4 0zs. canned or cooked garbanzo beans – optional
salt and pepper to taste.

Directions:
Heat a large skillet or a saute pan on medium heat (I like to use cast iron skillet for this).
Add oil.

Throw in chicken.Saute until its well browned.

Add the onions to the chicken. Continue to cook until onions are soft and golden in color.

Add tomatoes.Continue to cook for 3-4 minutes.

Throw in cilantro,parsley,dill and garlic.

Add water and garbanzo beans(optional). Simmer for 15 minutes.

 Serve over rice,potatoes,quinoa,couscous,or any other side or bread.

Chopped Salad with Creamy Lemon Basil Dressing

This salad is my favorite. It’s loaded with almost all the ingredients that I like. And the dressing is aromatic,refreshing and so delicious.You can make this salad as a main course by adding some chicken and double the ingredients for a bigger crowd.

Ingredients:
serves 4-6 people

1/2 iceberg lettuce chopped
2 cups spinach chopped
2 cups mixed greens chopped
3/4 cup grape or cherry tomatoes quarted
1-2 strips bacon,baked and crumbled ( I used uncured applewood smoked bacon)
2 hard boiled eggs cut into strips
3 ozs. green or black olives quarted ( I used green)

2-3 basil leaves thinly sliced
glazed nuts ( pecan or walnut)
crumbled blue cheese or feta
crispy onion pieces
avocado (optional)
croutons (optional)
cooked,grilled or baked chicken (optional)

Dressing:
1 1/2 tbsp. basil chopped
3 tbsp.sour cream
3 tbsp. mayonaise
2 tbsp. lemon juice
salt to taste
fresh ground black pepper ( more the better)

Mix all the ingredients for dressing in a blender until smooth and creamy.

Directions:
Toss all the ingredients for the salad except onions with some dressing(not all).Sprinkle onions on top of the salad and serve.

Rice and Bean Stuffed Peppers with Basil cream sauce

Stuffed Peppers is a dish that can be very versatile.This recipe is perfect for vegetarians, as well as for meat lovers, just add meat(preferably chicken).

Ingredients for filling:
2 cups brown or white rice
1 can Northern beans
2 cups baby spinach chopped
3 garlic cloves chopped
2 tbsp. sun dried tomatoes
1 tbsp. fresh basil chopped
2 tbsp. parsley chopped
1 cup vegetable or chicken broth
3 tbsp. crumbled feta cheese
2-3 tbsp. Parmesan cheese
1/4 cup olive oil
salt and freshly ground black pepper
 6-8 bell peppers sliced in half and seeds removed
1 1/2 cups grated mozzarella cheese
boiling hot water

Sauce:

Adapted from Giada De Laurentiis

5-6 basil leaves chopped
1/2 cup (about 4oz.) creme fraiche
3 tbsp. extra-virgin olive oil
1 tbsp. water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 tsp. sugar
1/4 tsp. salt,plus extra as needed
1/4 tsp.freshly ground pepper

Directions: 
Cook rice.

Place peppers in a large pot and cover with boiling hot water. Let stand for about 5 minutes then remove from water.

In a large mixing bowl combine rice,beans,spinach, feta cheese,Parmesan cheese,sun dried tomatoes,olive oil,garlic,parsley,basil,and broth.Season with salt and pepper.

Stuff peppers with rice and bean filling and put them in a deep baking dish.

Fill the baking dish with about 3/4-inch water or broth.

Bake for 30 min. in a 400 degree oven.

Sprinkle mozzarella cheese and bake for another 3-5 minutes or until cheese is melted.

Sauce:
In a blender, combine all ingredients and blend until smooth.Adjust the seasoning with salt and pepper to taste.

Arrange peppers on serving plates. Spoon the sauce on the peppers and serve.

Spinach and Arugula Salad

I love dark green leafy salads because, they are healthy,light,and so delicious.
This salad is really easy and fast to make. Chopped or teared  spinach and arugula,halved grape tomatoes,sliced fennel tossed with balsamic vinaigrette and topped with feta cheese, caramelized walnuts or pecans, and fried crispy onion pieces.Yum… that just makes me hungry!

Ingredients:
 Caramelized walnuts or pecans-
1 cup coarsely chopped walnuts/pecans
3 tbsp. brown sugar
1 tablespoon butter
1 tablespoon pure maple syrup

Direction:
Add brown sugar,maple syrup and butter to the skillet.
And cook on medium heat until sugar dissolves and bubbly.
Throw in the nuts and stir to coat.
continue cooking for 5-7 minutes then transfer to foil,wax or parchment paper.
Let cool completely.

Balsamic Vinaigrette dressing –
3 tablespoons good quality Balsamic vinegar
1 tablespoon red wine vinegar
1/2 cup good quality olive oil (you can add more if needed)
1/2 teaspoon honey or sugar
salt(dash or two)
fresh ground pepper

Directions-
Whisk vinegars with honey,salt and pepper.
Slowly add olive oil.
Whisk until well blended.

Salad-
6-7 ozs.spinach or baby spinach
6-7 ozs. arugula or baby arugula
1 cup grape tomatoes halved
1 medium size fennel halved and sliced
Feta or blue cheese
Caramelized walnuts/pecans
fried onion pieces

Combine spinach,arugula,fennel, and tomatoes with balsamic vinaigrette dressing.
Sprinkle some feta or blue cheese,fried onions,and nuts.

Loaded Baked Potato Soup

What can be more satisfying on a cold winter day then a comforting creamy bowl of soup.
 This soup is very delicious and calorific at the same time. One of my families favorite soups. I like to add kale to this soup, a little something nutritious,but its totally optional.For vegetarians you can substitute chicken broth for vegetable broth and omit bacon.

7 potatoes or 3-4 baking potatoes (baked,peeled and cubed)
3 apple wood smoked bacon
1/2 onion chopped
1 carrot peeled,and cut into rounds
1 celery stalk chopped
7 cups chicken broth( for homemade recipe below)
1/2 cup heavy whipping cream
2/3 sour cream
2 garlic cloves
3 tablespoon flour
2 tablespoon butter
1 tablespoon oil
4-5 green onions sliced plus more for garnish
1 cup cheddar cheese shredded
salt & pepper

Other optional ingredients:
Hot sauce
Chopped kale, broccoli(steamed), or cauliflower (steamed.

For garnish:
sliced green onions
shredded cheddar cheese
sour cream
bacon
crispy potato skins

Chicken broth:
Fill a big cooking pot with water.Bring water to a boil.Rinse the chicken and place it in the boiling water.Add onion,carrots,bay leaves and about 1 tablespoon of salt (I use Himalayan pink salt, you might need more or less with other types).
Bring it to boil again and reduce to low. Cover with lid but not all the way.Let it cook for about 2 hours.Check for salt and add more if needed.

Directions:
In a dutch oven or other pot,heat oil and butter on medium heat.
Add onions and garlic.Saute onions for 4-5 minutes and add carrots and celery.
while that’s cooking….

In a frying pan, cook bacon until brown and crisp.
Transfer bacon to a plate lined with paper towel.
Crumble the bacon into pieces.

Add flour to the pot with vegetables and stir well.
Gradually,add broth by drips at first and stir until smooth.
Take a little amount of broth (about 1/2 cup) from the pot and carefully add to sour cream.
Throw in the potatoes,bacon and green onions.
Add cream.
Cook for about 8-10 minutes.
Carefully add sour cream and cheese.
Season with salt and pepper as needed.
Throw in any other optional ingredients listed above and remove from heat.
Serve in a soup bowl with optional ingredients listed above.

Salmon with Creamy Dill Sauce

Ingredients:
3-4 Wild Salmon fillets
salt & pepper

Sauce:
1 shallot minced
1/3 cup white wine
2 tbsp.Neufchatel cheese ( or cream cheese)
1/2 cup heavy whipping cream
zest of 1 lemon
4 tbsp. butter
1 tbsp. fresh chopped dill
salt to taste.

Directions:
Heat oven to 400 degrees.
Line a baking sheet with parchment paper.Place fillet on baking sheet and sprinkle with salt and fresh cracked pepper.Bake for approx. 15-17 minutes.

Sauce:
On medium heat melt 1 tablespoon butter and add shallots.Saute shallots until caramelized.
Add wine.Let it evaporate and add cream cheese and heavy cream.Using a wooden spoon, stir carefully as cream cheese melts and the sauce is thickens.
Add dill and a little salt.
Turn off the heat and stir/whisk in butter 1 tablespoon at a time.

Arrange 1 fillet on a serving plate and pour sauce over fish. Serve with your favorite rice.

Vegetable Spring rolls with Spicy Peanut Sauce and Garlic Sauce

Spring rolls or often called” summer rolls” are not only good in summer but are perfect anytime of the year when you want a light,refreshing, and healthy appetizer.
Vegetables like sweet bell peppers,carrots,daikon,cucumber,lettuce,cilantro,(mint and thai basil optional) are wrapped in paper thin rice wrappers and served with spicy peanut sauce and garlic soy sauce.

*I used brown rice spring roll wrappers and brown rice noodles. You can use original(white) rice wrappers and noodles.Brown rice noodles and wrappers are not available in every grocery store.You can find it Whole Foods.

Ingredients:
Rice wrappers
rice noodles -cooked according to package directions.
soft lettuce (I used butter lettuce)
 carrot slivered
daikon sliverd
cucumber cut in strip
red,orange or yellow bell peppers sliced
cilantro
scallions(green onion)cut in strips

Peanut sauce:
2 tablespoons peanut butter
1 1/2 tablespoon hoisin sauce
2 tablespoons rice vinegar
1 tablespoon soy sace
1/4 teaspoon garlic powder
1 tablespoon water
hot chili sauce or sriracha sauce(amount depending how spicy you like)

-Combine all ingredients,set aside.

Garlic Soy Sauce:
3 tablespoons soy sauce
3 tablespoons water
2 garlic crushed
1/2 teaspoon sugar

-combine all the ingredients,set aside.

Directions:
Arrange wet paper towel to the bottom of the glass baking dish.( This keeps the rolls from drying out)
 
Soften rice wrapper in  warm water using a large dish (or slightly cooled boiled water)
Arrange vegetables.
Add rice noodles and roll it up.
Add wet paper towels to each layer.
if not serving right away,cover with plastic wrap and place it in the fridge.
Serve with peanut sauce and garlic soy sauce.

French meat casserole-Мясо по-Французски

This meat casserole has nothing to do with French kitchen.This dish is called French meat because it was the first dish that was prepared for Russian Graf Orlov in Paris, favorites of Ekaterina.The original dish was named “Orlovskiy veal” which had layers of veal,potatoes,onions and mushrooms that was baked in bechamel sauce and topped with cheese.Years down the road this recipe was simplified with beef, chicken and pork. And the bechamel sauce was exchanged for cream,mayonnaise or sour cream.
This dish is one our family favorites that I remember making since I was a child.It was always served on holidays and special days.
There is few variations to this dish, like including sliced potatoes or mushrooms(sauteed). I don’t really like it that way, but feel free to add them if you do like it.

Ingredients:
1 1/5 beef tri -tip sliced
1 medium onion or 2 small onions chopped
3 1/2- 4 cups shredded mozzarella cheese
salt and pepper
mayonnaise
8×11 glass baking dish

Directions:
Heat oven to 375 degrees.
Pound the meat slices on both sides.

Arrange everything in this order:
-Sprinkle some onions to the bottom of the dish.
-tenderized meat
-salt & pepper-
-mayonnaise
-onions
-cheese
Repeat the steps for next layer or two (total of up to 3 layers)
Spray foil with nonstick cooking spray and cover the dish with the sprayed side so the cheese won’t stick to the foil.
Bake for 2 hours or when the meat is very tender.
Serve with your favorite side, My favorite is mashed potatoes ot buckwheat.