Baked Sweet Potato Roses with Fresh Thyme

If you’re run out of ideas for sweet potato appetizers/snacks/side dishes, these potato roses are a very pretty and easy to make. It takes only 25 minutes to cook it and just few ingredients.

Cauliflower Cake with Flax Seeds

Cauliflower Cake is a very fresh idea for serving your vegetables for dinner. This dish looks impressive on a plate and goes well with any seafood combination or roasted chicken. I really liked it the next day, we had it for breakfast with some avocado slices. If you decide to make it I promise you'll enjoy this rustic cake.

Russian Monday: "Grechnevay Kasha" - Buckwheat with Dried Mushrooms, Pumpkin & Onion

Good hearty buckwheat kasha is a serious matter. It’s a thing in itself crowning the whole of Russian cuisine. It requires a responsible and thorough approach when cooking with it, but the rewards are hundredfold. You will appreciate it when, after one helping of kasha, you will reach out for the second one. Today’s recipe is the old inherited one, from along time ago used in Russia - buckwheat with wild mushrooms.

Country Biscuits with Sour Cream & Chives

Flaky, white biscuits are easy to make. One of the fastest of baked goods to put together, biscuits are among the most reliable. People who make them with regularity barely have to measure the ingredients - a quick stir, a pat or two, and a fast roll-out are all it takes before the biscuits are popped in the oven. The dough should be handled only a little, but it does need the few seconds of kneading called for.

Warm Mediterranean Farro Salad with Mushrooms

Autumn

"When the leaves change hue
The air becomes nice and cool
Fall is upon us"

Crispy Sautéed Green Beans with Pumpkin Seeds, Hemp Seeds & Lemon

These green beans are crispy on the outside and tender, but still have a bit crunch on the inside. Another idea for Thanksgiving dinner side dish.

Russian Monday: Carrot Salad with Walnuts & Garlic

I would like to present you a simple salad recipe from my own childhood times. There has not ever been a complete holiday table in our house without this salad. I recall myself a little girl helping my mom to peel garlic and chop walnuts, and later, it has become my own dish I cooked preparing for the arrival of guests.

Roasted Cauliflower Bites with Spices, Garlic & Lemon

Roasted Cauliflower Bites are so simple to make, yet your quests will always be impressed by them. They have a wonderful flavor and can be given quite a "kick" too by including the cayenne. The spicy bites are great snack at any time of the day, so don't just make them for parties.

Black Beluga Lentils Salad with Roasted Pumpkin

Looking for a rustic salad/side to round out your Thanksgiving menu? Black Beluga lentils have a nutty, peppery flavor and a firm texture that holds up well to cooking. Delicate in taste and size, Black Beluga lentils are named for their caviar-like appearance. This flavorful salad can make a delicious accompaniment to a simple roasted turkey. Black Beluga lentils with roasted pumpkin salad shows off bold tastes, textures and colors.

Russian Monday: Buttery Potatoes with Garlic & Fresh Herbs

Potato is a relative newcomer in Russian cuisine. It has started to occupy a regular spot on the dining table from the early 19th century, while prior to that turnips have been used in the same capacity, served boiled, mashed with butter or sour cream, fried, baked and used as side to various dishes.

Start of potato growing in Russia is usually attributed to Peter the Great. Unconfirmed historical myth mentions Peter the Great tasting potatoes for the first time while in Holland during one of this European travels. Impressed by the value of the new food item, he sends a sack of potatoes back to St. Petersburg, addressed to Count Sheremetev. However, proof of such royal parcel existence is lacking, but nevertheless, even if it was true, this would have been only one of the potato pathways into Russia.

Braised Artichokes with Onions & Bacon

Artichokes make a delicious addition to vegetable dinners and company lunches. Globe Artichokes - sometimes called the French Artichokes is in reality the bud of a thistle-like flower which is as decorative as the bud is palatable. A choice artichoke should have bright green leaves rather closely packed. Rusty spots or widely separated leaves indicate age or injury. The very small artichokes may be trimmed for artichoke hearts or used as small cups to hold hors d'oeuvres or hot food.

Stuffed Tomatoes with Rice & Mushrooms

Stuffed Tomatoes with Rice and Mushrooms makes a pleasant lunch dish or an attractive accompaniment to main dishes.

Egg Meatloaf and Coleslaw with Cranberries

Nothing says "comfort food" like a good old-fashioned meatloaf, and this recipe with eggs is no exception. Serve this highly flavored meatloaf with a glass of Pilsner beer for a change from wine.

Mashed Turnips with White Truffle Oil

Mashed Turnips with White Truffle Oil - healthy side dish for Thanksgiving dinner!

Turnips having a strong flavor, are considered by some highly complementary to meat and game. In some regions mashed turnips are traditional in Thanksgiving menus. Other prefer rutabagas with certain game.

Roasted Beet Risotto with Glazed Carrots and Fresh Dill

Autumn is one of my favorite seasons - not just all the dawns of autumn, nor the shorter, cooler days, but the evenings as well. Soft, sad evenings when shadows are lengthening and leaves beginning their transformations through gold, red and yellow to brown. I love the rustling as they fall and the sudden gusts of wind and dust. There is a wistful, mellow feeling in the air during autumn which makes us pause and take stock, beckoning us to reflect a little on our lives. Mornings when it is good to go mushrooming, and pick figs; to invite friends over for a long breakfast; and to experiment with some new dishes in the kitchen using some of the tawny autumn fruits and vegetables.

Simple Cabbage and Beets Salad

Ingredients:

• 1/2 medium head green cabbage,thinly sliced
• 1 medium carrot, peeled and grated
• 3-4 small beets, peeled and grated
• 1/4 bunch scallions, finely chopped
• 2 Tbsp lemon juice
• 2 Tbsp avocado oil
• 1 tsp dry roasted tomatoes
• 1 tsp dry dill
• sugar to taste (optional)
• Salt and freshly ground white pepper, to taste 

Directions: 

To make the dressing, in a small bowl, whisk together the lemon juice, sugar, dry roasted tomatoes, dry dill, pepper and salt. Whisk in the avocado oil. Set the dressing aside for about 10 minutes to allow the flavors to blend. Taste and adjust the seasonings.

In a bowl, combine the betts, carrots, cabbage, and scallions. Toss thoroughly to distribute the ingredients evenly. Add the dressing, toss and garnish with slices of beet.

Sizzling Smashed Potatoes with Garlic, Dill, Curry and Smoked Paprika - Great Appetizer!

Inspired by White on Rice Couple

Note: To preserve the nutritional value of potatoes, they should be cooked in their skins, or scrubbed rather than peeled. When choosing potatoes, make sure they are firm and well-shaped with smooth tight skin, preferably organic.

Ingredients:

• 2 lb. small white potatoes (Baby Yukons or other fingerling potatoes), washed and scrubbed 
• 1 tsp salt for boiling potatoes 
• 2 Tbsp. olive oil
• 1 tsp curry powder 
• 2-3 shallots, diced
• 2 garlic cloves, finely minced
• 2 tsp dry dill or 2 Tbs. chopped fresh dill
• 1 tsp smoked paprika
• salt and freshly ground black pepper, to taste
• 1 cup yogurt or sour cream, for serving
• fresh mint for garnish

Directions:

In a small bowl, combine together curry powder, dill, smoked paprika, salt and pepper. Set aside.

Put the potatoes and salt in a medium pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 minutes. Drain well and let it cool.

After potatoes have cooled enough to handle, smash them with the flat side of a chef knife. In a large sauté pan over medium heat, add the olive oil. Add the shallots and garlic and sauté about 3 minutes. Gently arrange potatoes in hot pan, season well with curry-dill mixture and sear each side of the smashed potatoes for about 2-3 minutes, or until they are golden and crispy. 

Serve immediately with fresh mint leaves and sour cream or yogurt.

Zucchini Walnut Fritters with Lemon - Mint Yogurt Sauce

These crunchy fritters have chopped walnuts and a lot of herbs. Can be served as a side dish with salmon or roasted chicken.



This Yogurt with Lemon and Mint sauce cools the heat from fiery curries, and adds richness to Zucchini Pancakes. You also can serve it on the salad.



Ingredients:

• 3 cups coarsely grated zucchini
• salt and freshly ground pepper as needed
• 1 cup chopped scallions
• 3 eggs, lightly beaten
• 1/2 cup oat bran
• 1/3 cup chopped dill
• 1/3 cup chopped parsley
• 2 Tbsp. chopped basil
• 2/3 cup chopped, toasted walnuts
• olive oil for pan
• capers for serving (optional)

For the sauce:

• 2 cups of yogurt 
• 2 garlic cloves, finely minced
• 2 Tbsp. fresh lemon juice
• 1/3 cup mint, minced
• 2 Tbsp. flat-leaf parsley, minced
• salt and freshly ground pepper as needed

Directions:

For the sauce: Combine the yogurt with all ingredients in a food processor and puree until smooth. Keep refrigerated until ready to serve.

Place the grated zucchini in the bowl. Sprinkle with salt and let stand for 30 minutes. Squeeze the zucchini to remove as much liquid as possible. In a large bowl, combine the zucchini, scallions, eggs, oat bran, dill, parsley, basil, salt and pepper until evenly blended. Fold the walnuts into the zucchini mixture.

Add the oil to a skillet and heat over medium-high until the surface of the oil  shimmers. Working in batches, drop heaping tablespoons of zucchini mixture into the hot oil. Fry until the fritters are golden brown and cooked through, about 3 - 4 minutes per side. Serve immediately with yogurt lemon sauce and capers.

Curried Fried Eggplant and Bob's Red Mill's Spar for the Spurtle Oatmeal Recipe Contest + GIVEAWAY

Bob’s Red Mill kicked off its second annual Spar for the Spurtle 2 Oatmeal Recipe Contest which invites home cooks and professional chefs alike to submit videos demonstrating a unique recipe that makes use of Bob’s Red Mill’s Steel Cut Oats – the World’s Best Oatmeal.

The complete rules can be found here, but basically you submit a 3 minute video featuring your unique recipe using Bob’s Red Mill Steel Cut Oats. Last year’s winner was Merry Graham, whose winning entry was Black Bean Porridge Patties.

Three finalists will be flown to Portland, Oregon to compete in a live cook-off. The winner of the cook-off will then be sent on an all-expense-paid trip for 2 to Scotland to represent Bob’s Red Mill in the 19th annual Golden Spurtle World Porridge Making Championship!

The grand prize, includes the following:

• Round-trip airfare for two to Scotland to represent Bob's Red Mill at the 19th annual Golden Spurtle World Porridge Making Championship in October 2012
• Two nights' accommodations in Edinburg, three nights' accommodations in Carrbridge (for two)
• Rail transportation between Edinburgh and Carrbridge (for two)
• $2500 cash!

How cool is it?

The deadline to submit your videos is July 20th, which is less than a week away.  To help spark your creativity, the folks at Bob’s Red Mill have generously offered to do a giveaway! The first five readers who enter a video and then let me know, then you’re getting a prize pack filled with goodies from Bob's.

The prize pack from Bob’s Red Mill would include the following :

• Honey Oat Granola
• Cinnamon Raisin Granola
• Scottish Oats
• 7 Grain Pancake Mix

The rules are simple:

• Submit a video entry for the Spar for the Spurtle 2 Contest 
• Leave a comment here to let me know you entered

The deadline to submit a video entry is July 20, 2012, this giveaway will end on July 19, 11:59 pm

Good luck!



Today I have a very simple eggplant recipe for Curried Fried Eggplant, eaten as the side dish for a healthy salad.

Ingredients:

• 2-3 small eggplants, cut into slices about 7-10 mm thick, no need to peel
• 1 egg, lightly beaten
• salt and fresh ground pepper
• 3 Tbsp. breadcrumbs
• 1/2 tsp curry powder

Directions:

In the small bowl mix together breadcrumbs, salt, pepper and curry powered. Heat a little olive oil in a heavy pan. Dip the eggplant slices into the beaten egg mixture. Then cover slices thoroughly in a breadcrumbs mixture. Fry them till golden brown.

I served them with the white peach chutney (I will post the recipe for chutney later). Quick, easy and delicious!

Cabbage Salad with Carrot, Apple, Cilantro and Sunflower Oil

When you are not sure what to serve, this cabbage salad provides the perfect solution, suitable for an informal meal with your family, working lunch with colleagues where a full meal is not required, or perhaps an after-theater supper with friends. Fresh, light and easily digestible, this salad is attractive, easy to prepare and sure to please.

Ingredients:

• 1/2 medium head green cabbage
• 1 large carrot
• 1 apple 
• 1/4 bunch fresh cilantro, leaves and tender stems, finely chopped
• 2 Tbsp lemon juice
• 1 Tbsp sugar
• 3 Tbsp sunflower oil
• 1 Tbsp poppy seeds
• Salt and freshly ground white pepper, to taste 
• hard boiled quail eggs for garnish

Directions:

To make the dressing, in a small bowl, whisk together the lemon juice, sugar, pepper and salt. Whisk in the sunflower oil. Set the dressing aside for about 10 minutes to allow the flavors to blend. Taste and adjust the seasonings.



Core and thinly shred the cabbage halves. Using a mandoline if desired, peel and thinly julienne the carrot. Very thinly slice the apple. In a bowl, combine the apple, carrot, cabbage, cilantro and poppy seeds. Toss thoroughly to distribute the ingredients evenly. Add the dressing, toss and garnish with hard boiled quail egg.