Corn/avocado salad with shrimp and wild rice

Flavor and color explosion!

Now that I am looking at the original recipe in the NYTimes, I'm questioning if this is even the right one. You can compare their photo to mine and play "spot the differences." Or read my explanation below!

My mom and I both thought this recipe sounded good, particularly with the inclusion of avocado, leftover corn on the cob, feta cheese, and a lime dressing. Great flavor combination! The cherry tomatoes from the original recipe stayed, too.

What we added: Chickpeas, artichoke hearts, radishes, and carrots.

How I ate the leftovers: served with wild rice and marinated shrimp.

This is probably not one I would attempt in Russia due to the grocery offerings, but I'd have it again during an American summer for sure!

http://cooking.nytimes.com/recipes/1018245-corn-avocado-and-cucumber-salad

How to Make Chocolate Mousse Dirt Cake

I'm going through my Instagram feed to see which recipes I can add here. I used to have lots of recipes with no photo, and now I have the opposite problem!

I got the idea a longgg time ago to do a bug theme for my son's birthday party in July. Maybe it was a pregnancy thing, but I was really craving "dirt cake." It's that dessert where you have chocolate pudding with the top disguised to look like garden dirt.

Chocolate Mousse Dirt Cake

Since my family has a favorite chocolate mousse recipe, I decided to use that for the base. No boxed pudding mixes for us, and a benefit of this dessert is that some mousse could be kept "plain" for people who avoid gluten.

Get the recipe:

Bean Tomato Feta Salad

This was supposed to be the last of my summer posts and I got sidetracked. Isn't it a gorgeous salad, though?

White Bean and Tomato Salad

I was craving a bean salad of some sort, which sounds kind of funny, but it's not something I would usually make. Russian salads tend to be mayo-heavy, and my husband prefers straight tomatoes and cucumbers. MY favorite is something tangier, with a vinaigrette or Caesar-like dressing. And adding something like beans helps to add some body when produce is scant.

I had a can of beans on hand and starting looking for recipes. This recipe from Simply Home with a lemony dressing appealed to me right away!

A few changes:

THEIR version had cherry tomatoes and parmesan.
MY version had regular tomatoes and feta.

THEIR version had an herb infusion including anchovies and rosemary.
MINE did not, mainly due to the ingredients I had on hand. I definitely went for the garlic and lemon, and some fresh dill as you see in the photo.

It was a great, refreshing salad that hit the spot! If you have the ingredients, go for it. I might even make this with just the beans.

Just Cook It! (tip)

This is just a really quick tip for using up ingredients.

I have a few baking recipes that call for an egg yolk or two. I put the egg whites in the refrigerator, where they get lost...partly because my husband is the breakfast chef and doesn't notice them.

Recently, I was going to put the egg white in the fridge for later, and thought to myself...why don't I just EAT it? So I poured it right into a frying pan, which had a little oil left from breakfast, and had myself a mini dose of protein!

You could also fry it, chop it up, and add it to a stir-fry or pasta dish for dinner that night. Obviously it could wait for breakfast the next day, but the sooner, the better.

Basically, I'm less likely to let it go to waste if I have as close to cooked as possible!

Surely I can't be the only one?

How to Make Snickerdoodles (with a substitution)

I've been doing some fun experimenting in the kitchen lately, but need to get everything written up to share here, so I'm just linking quickly to a cookie recipe that I'm adding to my files.

I wanted to make an easy dessert, and my husband/son are both obsessed with anything cinnamon-flavored! I started searching for Snickerdoodle recipes, and this one from Food.com seemed like a no-brainer with all the positive reviews!

This recipe doesn't use a lot of ingredients, but I still had to run to the store for butter. Thankfully my 3 yr old was cooperative!

*IF YOU DON'T HAVE CREAM OF TARTAR*

I was debating making the recipe since I didn't have cream of tartar, but thankfully the very first comment was someone else living abroad who was in the same situation and said to replace BOTH the cream of tartar AND baking soda with the equivalent amount of baking POWDER. I found a few other discussions online that verified this.

Cookies make me nervous sometimes because the doneness can be so hard to judge. I timed these JUST RIGHT and was satisfied with the texture. My husband and son loved them, too.

Snickerdoodles: http://www.food.com/recipe/soft-snickerdoodle-cookies-97496

P.S. I like making a batch of cookie dough and then baking it in smaller batches. But sticking a piece of bread into the cookie tin actually keeps the cookies soft if you are baking in advance!

How to Make Rhubarb Crumb Cake

I'm so bummed I didn't get this post up while it was still summer! This was such a great way to use rhubarb, and I probably made it 3-4 times over a short period. If you have some frozen rhubarb, you could give it a try!

SO DELICIOUS!

What I needed: A rhubarb recipe that didn't need a pastry crust, that used regular baking ingredients but sour cream instead of milk, and that was generally YUM.


What I found: The recipe is from the blog Smitten Kitchen, and she apparently had altered a New York Times recipe. I'd heard of Smitten Kitchen before, but her blog doesn't have a clear ratings system, and I was wary of trying anything without a lot of feedback first. But this cake definitely passed the test! Here's the link:

http://smittenkitchen.com/blog/2008/02/big-crumb-coffee-cake/


I followed the recipe to a T, though I probably halved it as I tend to do for our small family. The only place where I got tripped up was the crumb topping. And Smitten Kitchen had raved over the topping, so I felt bad changing that up, but I actually didn't have any brown sugar, so I looked for an alternate version, and came across the one in this muffin recipe:

http://breakfast.food.com/recipe/delicious-blueberry-muffins-with-crumb-topping-98985


It was perfect! Like I said, I made this recipe several times within a matter of weeks!

White Bean Pesto Dip

In trying to add more protein to my diet in small portions, I decided get some white beans at the store. I forget what they're called in English. We buy kidney beans sometimes but I wanted to try this kind, too.

My MIL had purchased a jar of basil pesto for us, and while I find it overwhelming in large quantities, it seems like a perfect way to add some spice to certain dishes.

Like this dip:

Tasty snack, hit the spot!

Here is what I combined to make this fast, zesty dip. Note substitutions. Sorry that I don't have the measurements but it's a "to taste" kind of dish. Make it as spicy/salty/creamy as you want.

Ingredients:
-can of white beans
-tsp of pesto* (to start)
-tsp lemon
-cottage cheese
-sour cream (for consistency)

*pesto may be substituted with garlic, a little olive oil, and dried basil or a spice mix of your choice

Directions:

-mix everything together until smooth (I have a little immersion blender and all the ingredients were soft enough for it to work)
-adjust flavors to suit your taste
-serve with crackers, crisps, or toasted pita

How to Achieve Chewy Brownies

I have a go-to brownie recipe, but it'd been a really long time since a brownie had wowed me. So I decided to take a quick look to see if any Internet recipes were getting rave reviews...

And found this one.

In case you can't tell, it's chewy and gooey, and has that "from a box" taste if you're into that. Delicious! Definitely going to use this recipe the next time I make brownies.

Recipe: http://allrecipes.com/Recipe/Brookes-Best-Bombshell-Brownies

P.S. Avoiding overcooking really helps! If I weren't trying to cut down on sweets, I would definitely experiment with both recipes above to figure out the ideal add-ins, pan size, etc. I think they are both keepers!

How to Make Scallion Pancakes

Need a scallion pancake fix? I don't know how "authentic" this recipe is, but it's fairly easy, uses common ingredients, and yields a nice result even if you're an amateur. I made these with my toddler by my side!

Crunchy and flaky!

I'd always wondered why this type of dough has to be kneaded and divided and sliced only to be squashed again. Turns out that's what makes it flaky. I went and read a few articles regarding just how many times you should repeat the process and how all the different factors play a role. But I'm happy with the recipe below as I wasn't trying to achieve the perfect flakiness.

Anyone have a favorite dipping sauce? I'm usually happy with just plain soy sauce or a flavored soy sauce, maybe mixed with a little sesame oil?

After getting the recipe (go here), be sure to check out their comments section too for some interest variations.

How to Make a German Apple Pancake (Dutch Baby)

I remember always getting so excited when my mom would make this for "brinner" for us to eat when she and my dad were going on a date.

Not quite sweet enough to be dessert, but more special than just a pancake.

A cast-iron pan works best!

It tastes pretty eggy and filling, and is obviously great in the fall, during apple season! I think I made this back in September or October, that's how long it took me to post. :)


Ingredients:
-1/2 c butter, divided
-1 lb. apple, peeled and sliced thinly
-1/4 c sugar
-cinnamon and nutmeg to taste

for the pancake:
-3 large eggs
-3/4 c milk
-3/4 c flour
-1/2 t salt

-powdered sugar


Directions:

(Preheat oven to 450 F)
1) Saute apples in 1/4 c butter. Add sugar and spices; this is your filling.
2) Beat together the remaining ingredients to make a batter.
3) Melt about 1 1/2 T butter into 1 large or 2 small oven-proof skillets. Pour batter in when skillet is hot.
4) Put batter in oven and bake for 15 min., then lower temperature to 350 F.
5) Bake about 10 more minutes.
6) Remove from oven, put filling in, fold over, and spread on 2 T butter and powdered sugar.

Original source: "The Vegetarian Epicure"

Two Glazes for Chicken Wings

I've been on a wings kick recently and have concluded that we like them enough to have them on a weekly basis.

A few advantages to wings:

1) Versatile
2) Hard to mess up
3) The bones make good chicken stock!

In general I parboil them first, then brush on a glaze and stick them in the oven to finish up while making the side dishes. We have done some more traditional crispy ones as well as a sticky teriyaki-like variation.

Going back in for seconds...

Above are the two most recent flavors I tried making (from Better Homes and Gardens "New Cookbook"):

On the left: Chili-barbecue glaze (indexed as "Oven-Barbecued Chicken")

Two-Ingredient Chocolate Croissants

Catching up on some posting here. This is hardly a recipe and more of a tip, but definitely a yummy idea I want to keep around!

Quick, tasty treat

For a time I couldn't keep many baking ingredients on hand because of trying to control kitchen pests (sorry). So I took the opportunity to experiment with store-bought pastry dough. It definitely has its advantages!

In the photo above, I had cut a sheet of pastry dough into triangles, put some milk chocolate chunks inside, and then drizzled more chocolate over it when done baking. Once I had a good chocolate-to-pastry ratio, it was delicious, and hard to eat just one!

A website I referenced to make sure I was on the right track: http://www.inspiredtaste.net/20300/sinfully-easy-chocolate-croissant-recipe/

How to Make Lemon Mushroom Chicken

I was looking for a dish with this exact combination of flavors, and it hit the spot! The ingredient list is not long and the technique is not very complicated. Pounding and flouring the chicken makes it retain the juices, and the little bit of lemon in the sauce makes it very flavorful. We don't always have the best quality meat here, so I'm always impressed when chicken breast turns out well.

Definitely could be a "fancy" dish if you are serving to mushroom/chicken lovers. It's also a stovetop dish if you are looking for something to cook in warmer weather.

Tender and juicy with a pop of flavor!

Unfortunately, I still couldn't convert my husband, as he would rather his mushrooms be more fried/crunchy as opposed to thick and juicy. You can still make the chicken in the lemon sauce, but it won't have that same flavor kick. Adding garlic gives it a boost.

Another tiny note: I used homemade chicken broth, so I had to add a little more salt...but I'd sauteed the mushrooms in salt, too. So adjust flavorings based on your specific ingredients. And I used regular (unsalted) butter, too.

You can find the recipe here. 

Non-Stick Baking Options

I just wanted to share how I've been making cookies, cakes and muffins lately and getting them out of the pan with no damage.


I have a few cake pans that will work for reheating leftovers but have lost their non-stick capabilities. I can't afford to make a cake only to have half of it stay in the pan...especially if it's for a special event! So recently I decided to try lining the pan with parchment paper. This particular kind contains silicone, so it works well, but is heat resistant only up to a certain temperature.

Trimmed a bit for the round pan...

What a relief to have the cake pop right out in one piece!*

*(that little crack is from flipping it to another plate...oops)

Continue reading...

How to Make a "Roasted Mushroom Medley"

This is a recipe I found on Pinterest, and it came out really well. The mushrooms are juicy and flavorful. You could serve it as a side dish (hot or cold) or as a way to pre-cook mushrooms for other dishes (pizza, sandwiches, etc.).

For mushrooms I just used regular fresh white mushrooms, so I guess it doesn't qualify as a "medley." It would be interested to try a mixture, but it's hard to get other types fresh here (without traipsing into the woods). Let me know if you try a different variation (click caption for recipe)!

Click for recipe: Roasted Mushroom Medley

How to Create an Autumn Scent in Your Home

I think I've always had a sensitive nose, but particularly since my pregnancy 3 years ago I have a really hard time with strong odors...think migraines. :/

Our apartment doesn't have the best ventilation even with windows on 3 sides, and the kitchen is the worst! Even when I've aired out all the other rooms, I walk back in the kitchen and smell whatever it is we had for dinner. Garlic and onions are nice when you're hungry, but not several hours later when you're trying to relax.

This evening I was starting to feel yucky after a long day and I finally decided to implement an idea I'd heard of but never tried...

Stovetop "Apple Pie" Aroma

-Apple parts (could be a core or a soft one you weren't going to eat)
-Vanilla
-Cinnamon (a whole stick is better)
-Cloves
-Etc.

Stick them in a pot or pan with a few inches of water and put on to simmer for a few minutes or as long as you like.

It might not be as appealing as an apple pie, but it smells as good and only takes a few minutes to put together.

My only problem was that the dirty dishes didn't go away...so I had to start up the apple pie simmer again! :)

I wonder what other spice combinations would be fun to try? Maybe an orange peel one? Cranberries?

Challah 2 Ways

This is too late for Rosh Hashanah, but I was frustrated to find that my blog's "search" feature refused to yield results when I went back to look for my Challah recipe from a few years ago. The labels are much more reliable, but they require ME to be very thorough...I wish the tools would work as promised. :/

No worries though; the recipe turned up. The original post and photo are here! 4 years ago...how life has changed.

And my second recipe variation is my mom's delicious Challah recipe that she fine-tuned herself, YUM!


Sweet Challah Comfort Bread

Ingredients:

8 C Hot water
1 C Sugar
2 Tbsp Salt
¼ C Oil
3 C Flour
3 T Yeast
8 Eggs
Flour
Poppy seeds


Directions

1. Combine water, sugar, salt, oil, and flour
2. Add yeast and beat together with fork
3. Add eggs
4. Gradually mix in flour until dough is ready to knead, then knead
5. Let dough rise
6. Cut into 6-8 pieces, form into rectangles
7. Cut into thirds and braid
8. Brush with water and sprinkle with poppy seeds
9. Place on greased cookie sheets to let rise
10. Bake at 350° (ack, for how long??). Beware of burning.

Yield
6-8 Loaves

How to Make Garlic Squash Roll-ups

What do you do when you have summer produce but it's still cold and rainy outside (and the heat is off)? Baked concoctions out of said produce are an excellent choice!

Squash wrapped around a
tomato garlic filling

The following is a recipe of my own concocting. I just can't get enough of that creamy tomato/garlic/dill combination! I've included a few variations to accommodate your specific diet/grocery limitations.

There is some assembly required, but you can multi-task and get your other dishes together in the meantime.

Though it makes an elegant appetizer, I'm not sure if I would call this finger-food or not. Maybe if you were really careful about rolling them up neatly. :)


Ingredients:

-2 medium squash of the zucchini/summer squash variety (or the light green kind we have here), OR eggplant
-1 large (2 medium) tomatoes
-1 c mayonnaise
-2 cloves of garlic
-fresh herbs
-1/4 cup cheese of your choice (for melting factor)


Directions:

1) Slice the squash horizontally so you have long, thin pieces that you will be able to wrap around a filling.

2) Pre-cook the squash until tender: Either saute on the stovetop or cook uncovered in the microwave for 5 minutes. I used the microwave so I could use that time for other tasks, plus it's less greasy that way.

(pre-heat the oven to 400 fahrenheit)

3) Get the filling ready while the squash is cooling enough to handle. Slice the tomatoes into discs (halve them if too wide) and make a mixture out of the mayo, garlic (crushed), herbs, cheese, and salt and pepper.

4) Grease or line a cookie sheet. Take the squash slices one at a time, place a tomato at one end, then a dollop of the filling on top, and wrap the other end of the squash around it. If you have any odd bits of squash left, you can cut and paste a bit, just remember which ones are less stable when you go to pick them up. :) Brush the tops lightly with olive oil for a browning effect, if you used the microwave method.

5) Place in the oven for about 15 minutes, long enough for the cheese to melt and the roll-ups to brown slightly.

6) Serve hot or chill and serve later.


Variations:

-omit the mayonnaise and use sour cream, cream cheese, feta, mozzarella, etc.
-use dried garlic/herbs or your favorite spice mix for flavoring

How to Make Sesame Noodles

I'd had sesame noodles from the deli before, as more of a cold salad. But I figured they'd be good hot, too!

Sesame Glass Noodles and Baked Teriyaki Chicken Thighs

I was looking for a way to jazz up pasta, and found this recipe for sesame noodles on Pioneer Woman. I liked that we had all the ingredients on hand...except for sesame oil, that is. :/ Ironic, right? I used sesame seeds instead, browned a little in the frying pan.

My husband liked that it had a little bit of a kick to it, and he asks for this dish a lot now. In the above photo he actually asked me for the recipe and made it himself! You can adjust the spiciness, of course.

Also...did you know you can use any kind of thin noodle? We did use rice noodles above, but you can't really tell...regular spaghetti works just as well. If you're not a purist, I guess.

The only thing left to do now is to get some sesame oil and finally try it the real way!

How to Make SHAVERMA! (Shaurma): Basic and Loaded

I guess it's about time I posted a "Russian" (it's actually more middle Eastern) recipe on here!

Shaverma is a favorite street food in St. Petersburg, not sure about other parts of Russia. It's the local version of various ingredients wrapped in a bread product and topped with a sauce! Gyro.... tortilla... kabob... nope, SHAVERMA! It's common to deny liking this popular dish, as the ingredients may be of unknown origins...but come on, it's delicious! All the more reason to make it at home without that stigma.

ALSO (see photo), Andrei and I discovered another version which is called "Shaverma on a plate." I'll call it "loaded" Shaverma here. We (he) recreated it at home, and it's awesome!

What's so yummy about shaverma? First of all, the meat is flavored nicely. And then, the sauce really ties it all together. It's sort of a homemade ranch dressing. Details below!

"Loaded" Shaverma (sans pita)...I can't get enough of that sauce!

Recipe after the jump...