White Sweet Potato Puree (Vegan)

We were invited to a cooking club dinner and given the assignment to make White Sweet Potato Puree. I was skeptical at first because I'm not a big fan of sweet potatoes. Plus the recipe called for half-and-half, butter, and chicken broth that I don't normally cook with. So I took a challenge to transform this recipe into a plant-based version. It turned out delicious! I'm skeptical no more. It's a great side dish recipe especially for the holiday season.

• 5 lb white sweet potatoes, peeled and sliced into 1/4 inch chunks
• 2 tsp fresh thyme, minced
• 2 tsp sugar
• 1/2 cup plain soy milk, warmed
• 1/2 cup vegetable broth, warmed (or more depending how thick you like your potatoes)
• 2 tbsp plant-based butter, melted
• salt and black pepper to taste

1. Place sweet potatoes in large sauce pan. Cover potatoes with water. Bring to a boil and cook for 15-20 minutes or until potatoes are soft and fall apart easily if poked by fork.

2. Drain. In food processor combine potatoes, fresh thyme, sugar, 1/2 cup soy milk, 1/2 cup vegetable broth, butter, salt and pepper. Puree until smooth. Add more vegetable broth if needed.

Enjoy the holidays!
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Vegetable Pot Pies

These pot pies are a joy! They are delicious and very easy to make. The only thing that takes time is chopping vegetables. Poultry seasoning is the secret ingredient in this recipe. The pies are also freezable. Make a few batches and freeze them for quick dinners on busy weeknights. Makes 8 small pies. If you're using bigger ramekins (like the one in the picture), you will end up with 4 pies.


Crust

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp salt
4 tbsp vegan butter, cold, chopped into small pieces

Filling

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups celery, chopped
• 2 large carrots, peeled and chopped
• 8 oz button mushrooms, sliced
• 2 tbsp all-purpose flour
• 3 medium red-skinned potatoes, peeled, cut into small cubes
• 2 1/4 cups vegetable broth (you might need more if you want your filling to be more runny. I usually put more broth) 
• 1 tbsp poultry seasoning (or more to taste) 
• 6-8 asparagus spears, cut into 1-inch pieces
• 1/2 cup thawed frozen peas
• 1/2 cup thawed frozen corn
• 6 green onions, chopped
• 2 tbsp fresh parsley
• salt to taste

Crust

Combine flours with salt. Whisk together. With your hands rub in cold pieces of butter until there is no more large pieces. Add 4-6 tbsp cold water and knead dough with your hands until it's smooth. Wrap in plastic wrap. Keep in fridge until filling is ready.

Filling

Heat oil in large frying pan. Saute onion, garlic, celery, carrots, and mushroom until they are softened, about 5 minutes. Gradually stir in flour. Cook for 1-2 minutes. Add potatoes, vegetable broth, and poultry seasoning. Bring to a boil. Reduce to low. Simmer for 10 min. Add asparagus, peas, corn, green onions, parsley. Mix everything well. Remove from heat. Season to taste.

Making pies

Preheat oven to 400F. Roll out dough into rounds to fit your ramekins. Rounds should be about 1/8-inch thick. (If you're using small 1-cup ramekins, your rounds should be about 4 inch long. You will need 8 1-cup ramekins. I've used 4 bigger ones). Divide filling among ramekins. Place dough rounds over ramekins. With your fingers, press dough around edges. Use fork around sides of pies to seal dough. Poke hole in top of each pie. Arrange pies on baking sheet. Bake for 30-40 minutes or until golden brown.

Enjoy!

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The recipe is inspired by "Vegetable Pot Pies" from Vegetarian Times. 

Cilantro Black Bean Burger

My husband's specialty dish. The Cilantro Black Bean Burgers are easy to make, wonderfully flavorful, and deliciously nutritious. The recipe makes 4 patties.

Burgers

• 1 can black beans, drained and rinsed
• 2 tbsp mayonnaise (We use Veganaise to make this dish vegan)
• 1/4 cup fresh finely chopped cilantro, tightly packed
• 2 tbsp bread crumbs
• 1/2 tsp cumin
• black pepper and salt to taste
• cooking spray
• flour

Fixings

• rolls or pitas
• medium salsa
• cucumbers
• tomatoes
• lettuce
• veggie cheese

Combine beans with mayonaisse and mash them with a fork until the mixture is smooth. Add cilantro, bread crumbs, cumin, salt, and pepper. Mix everything well.

Spray a frying pan with cooking spray and heat it on medium. Form 4 patties with floured hands. Fry them for 3 minutes on each side. Be careful when flipping the burgers onto the other side. They get a little bit messy.

Assemble burgers on a piece of bread. Serve with salsa, cucumbers, tomatoes, lettuce, and veggie cheese. Enjoy!
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Quick Tilapia Salad

• 1 tbsp olive oil
• 4 medium tilapia fillets, cut into 4 pieces each
• 1 tbsp smokehouse seasoning mix (I used McCormick Smokehouse Maple)
• salt and pepper to taste
• 5-6 cups baby romaine lettuce
• 4 hard-boiled eggs, sliced into 4 parts
• 1 cup black olives, sliced
• 1 cucumber, chopped
• 1 large tomato, seeded, chopped
• vinaigrette dressing 

Heat oil in a skillet. Sprinkle both sides of each tilapia fillet with the seasoning. Fry until the fish is white and lightly browned, about 3 minutes per side. Season to taste. Divide the lettuce, hard-boiled eggs, black olives, cucumbers, and tomatoes between 4 plates. Top the salad on each plate with the tilapia pieces. Serve with the dressing on the side.

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Cilantro Salmon Burger

Growing up in Russia, we never knew burgers. It's not a typical way of making food there. McDonald's came to Russia in 1990, but I was living a few thousand miles away from it in a city that would welcome the American fast food restaurant only 13 years later. When I was 16 I took a trip to Moscow and had my first burger ever. I was immediately in love and addicted. Since then burgers have been my favorite food. After I cut meat out of my diet, I became a bit depressed... until I figured out many different ways of cooking meatless patties that are tasty and juicy and remind me of why I fell in love with burgers in the first place.

This juicy salmon burger is amazingly flavory: cilantro, garlic, red peppers, and red onions go so well together. I have even added a tiny piece of Russia to this recipe- dill! Everything in the motherland is cooked with dill :)

Burger patties (makes 8 patties) 

• 2 salmon fillets, thawed, finely chopped
• 1 red pepper, finely chopped
• 1/2 red onion, finely chopped
• 1 garlic clove, minced
• 1/4 cup bread crumbs
• 2 tbsp fresh cilantro, chopped
• pinch of red pepper flakes
• 1 1/2 tsp dried dill 
• 1 tbsp flour
• 1 egg
• salt and pepper to taste
• olive oil for frying
• additional flour to help you make the actual patties

Cilantro sauce

• 1/2 cup mayo (I use Veganaise)
• juice of 1/2 lemon
• 1/2 cup fresh cilantro, finely chopped

Serve with:

• whole wheat rolls, buns, or pitas
• lettuce
• tomatoes
• fresh cucumbers
• fresh red onions

In a medium bowl combine salmon, peppers, onions, garlic, bread crumbs, cilantro, red pepper flakes, dill, and flour. Mix well. Add egg and season to taste. Mix everything very well.

On a cutting board or prep table, spread a little bit of flour. This will prevent the burger patties stick to the surface. Before making every patty, use some flour to cover your hands with. With your hands, create 1/2-inch thick patties. Sprinkle just a little bit of flour on both sides.

Heat up olive oil in a large skillet. On medium fry burger patties for about 5-8 minutes on each side or until they turn golden brown.

Prepare the cilantro sauce by combining mayo, lemon juice, and fresh cilantro.

Serve on a whole wheat roll with the sauce and vegetables. Enjoy!
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Very Berry Chicken Salad

This is my absolute favorite salad of all times. It's also my tricky way to sneak in a bit more sugar in my dinner :) The berries, walnuts, and dressing are sweet and taste great with red onions and mint. I could have this salad for lunch and dinner every day. The recipe makes 4 servings.

• 2 chicken breasts, cut in 1-inch pieces
• high heat oil for frying
• 1 cup sugar glazed cinnamon pecans (look up my recipe under Snacks or use store-bought)
• 1 8-oz container of raspberries
• 1 8-oz container of blue berries
• 2 cups sliced strawberries
• 5 cups baby spinach 
• 1/4 cup mint leaves, chopped
• 1/2 cup red onions, chopped
• your favorite raspberry vinaigrette for dressing (Store-bought or home-made. For a great recipe click here!)

1. If you're making sugar glazed pecans, start with them. It will take you about an hour to glaze them in the oven. Look up the recipe under Snacks. Store-bought sugar glazed pecans will work too!

2. Heat the oil in a skillet. Fry the chicken on both sides until it's cooked and has a golden crisp.

3. Combine the rest of the ingredients. Add the pecans and chicken. Serve the dressing on side. Enjoy!
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Vegan Cream of Broccoli Soup

I absolutely love this cream of broccoli soup! It's light. It's tasty. It's healthy. Even my husband, who is the biggest broccoli hater, had a bowl of soup. I had three... and I'm perfectly satisfied.

There is no need to use cream or milk for this soup because you will create the cream with potatoes and cashews. For the original recipe on food.com click here.

Ingredients:

• 1 cup raw cashews
• 5 cups vegetable stock
• 2 Yukon gold potatoes, cut into 1/2 inch cubes
• 1 medium onion, chopped
• 4 1/2 cups broccoli, trimmed and coarsely chopped
• 1 tsp dried basil
• 1 tsp salt
• 1/4 tsp fresh ground black pepper

1. Put the cashews and 1 cup of vegetable stock in the blender. Blend until smooth, about 1 minute.

2. Put the remaining stock, potatoes, and onions into a large pot. Bring to boil. Simmer on medium for about 5 minutes. Add broccoli and basil and simmer for another 10 minutes or until potatoes are tender.

3. Stir in the cashew mixture, salt, and pepper and bring just to a simmer. Remove from the heat. Transfer half of the soup into the blender and puree. Return the puree mixture into the pot and stir well.

I love to have little chunks of potatoes and broccoli in the cream. It is delicious! Bon Appetit.

Tuna Salad with Fresh Basil and Lemon

Ingredients

This recipe is extremely easy and will come in handy if you eat as much tuna as I do and look for new ways to serve it. This salad has a wonderful lemon-basil twist to it. Serve it as a side dish or on a roll as a sandwich. This recipe will serve 2 people.

• 1 12-oz can tuna, drained, flaked
• 1 red bell pepper, chopped
• 1/2 white onion, finely chopped
• 2 celery stalks, chopped
• 1/4 cup fresh flat leaf parsley, finely chopped
• 2 tbsp fresh basil, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp fresh lemon zest
• 2 tsp lemon juice

Combine tuna, bell pepper, onions, celery, and herbs in a bowl. In a separate bowl combine mayonnaise, mustard, lemon zest, and lemon juice. Stir the mayo mixture into the salad. You're done! Easy peasy.
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Inspired by a recipe found in "Salads", Metro Books, p. 90.

Easy Tomato Basil Soup

Ingredients

• 2 tbsp butter
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 cup chicken broth
• 2 (14 oz) cans of whole peeled tomatos with basil
• salt and pepper
• 20 fresh basil leaves, chopped (can be substituted for 1-1.5 tsp dried basil)
• 1/2 cup heavy cream

In a large frying pan, saute the onions and garlic in melted butter for about 5 minutes. Add tomatoes (with the juice) and chicken broth. Season with salt and pepper and simmer on medium for 10 minutes. Transfer the tomato mixture to a blender and puree for 30 seconds. Transfer the mixture back to the pan. Add basil, whisk in the cream, and heat through. Serve hot!

Paula Deen's Salmon Salad

Sometimes it gets boring to have another baked salmon for our "fish" day. No more borning fish days. I found this fun recipe for an ultimately healthy protein-full meal and we loved it. A bit of cayenne pepper gives it a nice kick. You can either serve the salad over lettuce or as a sandwich.

Ingredients:

• 2 cups cooked, flakes salmon
• 2 hard-boiled eggs, crushed
• 1 red or green bell pepper, diced
• 1 cucumber, diced
• 1/2 cup chopped red onions
• 3-4 tbsp mayo
• 1/4 tsp cayenne pepper
• salt and pepper
• 1/2 lemon, juiced

In a large bowl, gently toss together the salmon and crushed hard-boiled eggs. In another bowl, combine bell pepper, cucumber, onion, and mayonnaise. Add seasonings and stir to combine. Pour mixture over salmon add lemon juice, and toss lightly to combine.

Thanks for the recipe go to Paula Deen, http://www.foodnetwork.com/recipes/paula-deen/salmon-salad-recipe/index.html

Rice Bowl with Chicken, Edamame Beans, and Pine Nuts

I love rice and veggies. I also absolutely love lemon and use it every day. This delicious dish has a lemon twist to it. You can serve for dinner and take the leftovers for lunch the next day.

Ingredients

• 2 chicken breasts, chopped
• 1 1/3 cups cooked rice (keep warm)
• 1 16 oz pack of frozen edamame (soy beans)
• 1 cup grape tomatoes, halved
• 1/2 cup torn fresh basil (or 1 1/2 tsp dry basil)
• 1/4 cup pine nuts, toasted
• 2 tsp grated lemon rind
• 3 tbsp fresh lemon juice
• 1 tsp salt
• ground black pepper
• olive oil
• 2 cups chopped zucchini

Fry the chicken in a little bit of olive oil until tender. Sprinkle with black pepper and salt. When done, set aside and keep warm. Use a different skillet and saute zucchini until tender. Microwave the soy beans. If shelled, peel them and add lemon juice and lemon rind. If you like your food even more lemony, go crazy on the lemon and add more!

In a large saute pan warm up a little bit of olive oil and combine the chicken, rice, edamame/lemon mixture, tomatoes, basil, pine nuts, zucchini, blank pepper, and salt. Saute the mixture on medium for 7-10 minutes.

Serve with Parmesan cheese! Bon Appetit.

The recipe is adapted from http://www.myrecipes.com/recipe/summer-veggie-rice-bowl-50400000122094/ The original recipe is served cool, like a rice salad, without chicken.

Chicken Florentine Pasta

This is a yummy quick and easy recipe. It's perfect when you have no time to cook but have a hungry man in the house. Today I have an economics test to look forward to and we had to sneak in a run into our crazy schedule. Reduce food making time. That's what I said. It's all about the opportunity cost!

Ingredients:

• 1 lb rigatoni, cooked and drained
• 2 chicken breasts, cut in small pieces
• 2 large tomatoes, seeded and drained
• 1/2 standard package of spinach
• 1 1/2 cup chicken broth
• 1/2 stick of butter
• 3 gloves garlic, minced
• black pepper
• salt
• basil
• oregano
• Parmesan

Melt butter in a large skillet, sprinkle with black pepper to your taste. Place chicken in the skillet and fry both sides on high until it's done inside and has a nice crisp. Remove the chicken from the skillet.

Reduce the heat. Add garlic and saute it for a few minutes taking care not to burn it. Add chicken broth. Let the chicken broth boil for about 7-10 minutes until part of it evaporates. Do not let all of the broth evaporate though: it will be the sauce for your pasta and will make it taste delicious. Add salt, basil, and oregano to the broth.

Reduce the heat to low. Add spinach and let it wilt. Then add tomatoes and stir everything for just a few minutes. Add cooked pasta and toss to combine. Turn off the stove- you're done! Serve with Parmesan!

This recipe is inspired by the one I saw on Pioneer Woman's blog. Check it out here: http://thepioneerwoman.com/cooking/2012/04/chicken-florentine-pasta/

Svetofor Muffins/Biscuits with Red and Yellow Bell Pepper

Some people just don't get excited when you say that you're making soup for dinner. My husband might have been one of them. If you want to make any soup taste better and make a wonderful complete meal, make these vegetable muffins that go very well with soups and salads. Svetofor means "a stop light" in the language of my people. When you cut your muffin you'll see why I call them svetofor- they are green, yellow, and red inside!

Ingredients:

• 1/2 cup butter
• 1/3 cup finely chopped green onions
• 1/3 cup finely chopped sweet red pepper
• 1/3 cup finely chopped sweet yellow pepper
• 2 eggs
• 2/3 cup sour cream
• 1/ 1/2 cup all-purpose flour
• 2 tbsp sugar
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp dried basil
• 1/4 tsp baking soda
• 1/4 tsp tarragon
• 1/2 tsp thyme

Preheat your oven to 350F. Saute green onions, red pepper, and yellow pepper in melted butter until soft. In a bowl combine eggs and sour cream and beat with a whisk. Add spices, sugar, baking powder, bakins soda, salt and mix well. Stir in flour and mix well. Stir in the butter and pepper mixture. 

Bake in paper-lined muffin trays. Fill them in a little more than two-thirds full. Bake for about 25 minutes. Serve with your favorite soup. 

The recipe is adapted from Taste of Home "Heartwarming Soups" Special Edition. I highly recommend it!

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Пышечки "Светофор" к Супу

Некоторые люди скептитически относятся к супу и не считают его удовлетворительной едой. Мой муж один из таких людей. Ему говоришь, что готовишь суп на ужин, и у него сразу настроение ухудшается. Но я нашла способ помочь ему наслаждаться супами. Этот способ Пышечки Светофор! Любой суп вскуснее с этими вкусняшками, которые легко и быстро приготовить. 

Ингридиенты:

• 1/4 пачки масла
• 1/3 стакана зеленого лука, мелко нарезанного
• 1/3 стакана красного болгарского перца, мелко нарезанного
• 1/3 стакана желтого болгарского перца, мелко нарезанного
• 2 яйца
• 2/3 стакана сметаны
• 200 гр. муки (чуть меньше 1 1/2 ст.)
• 2 ст. ложки сахара
• 1 1/2 ч. ложки разрыхлителя
• 1 ч. ложка соли
• 1/2 ч. ложка базилика
• 1/4 ч. ложки соды
• 1/4 ч. ложки эстрагона
• 1/4 ч. ложки тимьяна

Разогрейте духовку до 180C. Поджарьте зеленый лук и перчики минут 5-7 на слабом огне. Дайте остудиться 5 минут. В миске смешайте и взбейте сметану и яйца. Добавьте специи, сахар, разрыхлитель, соду, соль и все хорошо перемешайте. Введите муки и опять же все перемешайте. Введите обжаренные овощи и тесто перемешайте. 

Заполните формы для запекания в духовке примерно на 2/3. Выпекайте в духовке 20-25 минут. Подавайте с вашим любимым супчиком! 

Waldorf Chicken Salad

An American classic! The Waldorf salad was invented in 1893 at the Waldorf Hotel in New York. It's a great side salad and a main course dish. I absolutely love it.

Ingredients:

• 3 cups cooked chicken, chopped (I bake it in tin foil in the oven)
• 1 cup red seedless grapes, cut in halves
• 1 cup celery, diced
• 1 large apple, chopped
• 1/2 cup walnuts, chopped
• 3 tbsp mayonnaise
• salt to taste

Mix everything together. Add mayonnaise and salt. You can experiment by substituting mayo with plain yogurt. You can also add a tbsp of lemon juice.
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Салат Валдорф

Американская кухня это не только гамбургеры и картошка фри, но и такие блюда как Салат Валдорф, изобретенный в 1893 году в Валдорф Отеле  в Нью Йорке. Очень простой рецепт из простых продуктов. Можно подавать как главное блюдо, так и как гарнир.

Ингридиенты:

• 3 стакана приготовленной курицы (я обычно запекаю ее в духовке в фольге)
• 1 стакан красного винограда, порезанного на половинка
• 1 стакан селдерея, порезанного
• 1 большое яблоко, порезанное
• 1/2 стакана грецких орехов, мелко порезанных
• 3 ст. ложки майонеза
• соль на вкус

Смешать все ингридиенты. Добавить майонез и соль. Все готово! Можно заменить майонез йогуртом. Также можно добавить столовую ложку лимонного сока. Объедение.