Russian Monday; "Lenivie Vareniki" - "Lazy" Vanilla Ricotta Dumplings with Whole Wheat Flour

“Lazy” dumplings (or “le-nee-vye va-re-nee-kee” in Russian) are gnocchi-shaped dumplings made by mixing ricotta cheese or farmer cheese with egg and white/wheat flour into quick dough. It is an easier version for people who don't have time to make stuffed dumplings. These are great for breakfast and my mom used to make them for me many times. They can be served in many ways, for example - with sweet sauce, berries and cream. If you like to have a savory version, add shredded cheese, fresh green peas and serve them with melted butter or even tomato sauce. I used whole wheat flour for my recipe, but you are welcome to use all-purpose flour, that way your dumplings will come out whiter and lighter.

Carrot-Orange Muffins for a Winter Morning

Hearty and robust or delicate and cake-like, all muffins have a place on the morning table. Homemade jams and preserves go well with full-flavored muffins, while the more subtle ones need only sweet butter, a little crème fraîche, or perhaps a spoonful of jelly. Some muffins filled with berries, need no accompaniment at all.

Spicy Orange Honey Quick Bread

Whenever the holiday season comes around, I'm always in a yearning mood for a Spicy Orange Honey Quick Bread.

There is something about the aroma that fills the house on a cold night, and the combined savory and delicate sweetness of the buckwheat honey, cinnamon, star anise and the nutmeg that compliments just about every hot drink -  from a cup of tea or coffee, to a cup of cocoa or even a steaming glass of sangria - to be enjoyed alone or better yet, with your friends and loved ones by the crackling fire.

Wheat Bran Morning Cakes with Pears

Quick breakfast cakes are made from the same type of batter as muffins. They share the same uneven, sometimes cake-like crumb. They are breads we fill with nuts and cranberries at Christmas, pumpkin puree near Thanksgiving, and zucchini at summer's end when garden is overrun with the squash.

Full of the goodness of wheat, these wholesome, hearty morning cakes taste wonderful on their own, yet are made even better by stirring a handful of pumpkin seeds and the poached pears into the batter.

Quiche Lorraine (Whole Wheat Pastry)

This classic quiche has some delightful characteristics that are often forgotten in modern recipes; namely very thin pastry, a creamy, light filling and smoked bacon. Perfect for brunch, parties or family suppers, this tasty quiche celebrates a timeless combination of cheese and bacon, accompanied by a salad and fresh fruit.

Almond Linzer Cookies with Cranberry Jam

Squares, stars, circles, hearts and diamonds, whatever the shape, these rich almond, crumbly cookies are a treat with coffee, tea or hot cocoa. My children love to help by sprinkling the tops with powdered sugar and then placing them on the jam-filled bottoms, pressing just hard enough to squish the jam up through the hole. Try to make these cookies with my homemade cranberry jam, perfect for any holiday!

Russian Monday: Chicken Broth with Potato "Klotski", or Dumplings - Autumn is Here

This warming soup brings the summery flavor of basil to mid-autumn meals.

Amaranth-Honey Bread

I made this bread using amaranth for the first time and it came out wonderfully! It has a bit of an "earthy" taste of "good old days", but at the same time sophisticated enough to be served with French cheese and red wine. The crumb is soft and moist with tiny seeds. We had it after lunch with my  vanilla rum plum jam  and it was a perfect combination.

Sesame Oat Square Bars with Pear Compote

Some things always turn out well, including these wonderful little desserts - Sesame Oat Square Bars with Pear Compote. This healthy version uses the coconut oil and no eggs. Excellent treats/snacks for any time of day. Enjoy and have a good weekend!

Rye Cherry Bread with Flax & Pumpkin Seeds

It seems like we have gotten new tradition established in our house – bread baking on Friday. We usually have some friends over on Saturday or Sunday night and freshly baked bread is an ideal component for patties and cheeses. I am very fond of rustic breads with dried fruits and nuts. This one is my favorite.

Whole Wheat Banana-Carrot Bread with Raisins

This is a good banana carrot bread, you can sprinkle it with a streusel for even more flavor and texture. This recipe uses a vegetable oil, not butter, and if you omit the streusel, it is dairy free.

Whole Wheat Maple Graham Cookies

Ingredients:

• 2 1/4 cups whole wheat flour
• 1/3 cup raw sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• 3 Tbsp. honey
• 1/4 cup water
• 1/2 tsp pure maple extract
• 1/2 cup butter, melted (or you can use 1/2 cup coconut oil)

Directions:

Preheat the oven to 350F.

Place all your dry ingredients in the bowl of your mixer and combine. Add all of the wet ingredients and mix with the cookie paddle attachment until everything comes together. If the dough doesn't come together put more water, about 1-2 tablespoons.

Divide the dough in half and roll half out on a floured surface. Roll out the dough in between plastic wrap until about 1/4 inch thick. Use cookie cutters, cut out desired shapes. Transfer the cookies on a parchment-paper-lined cookie sheet, poke them with a fork few times, and bake for 10-12 minutes until the edges just slightly darken. They will harden up more as they cool. Store in an air tight container.

Four Grains Soup and Potato Stuffed Flatbread (Aloo Paratha) and Mint, Yogurt Dressing

"He who controls the spice, controls the universe. Such were the words uttered by the main character of the movie Dune based on the Frank Herbert science fiction epic of the same name. In the story, the spice was the lifeblood of a vast empire. For the leaders of this empire, it was essential that at all times the spice must flow.

The spice trade of the Dune movie was no doubt inspired by the historical trade in aromatics from ancient times to the present. At various periods in history, spices have been as valuable as gold and silver. According to a 15th century saying: No man should die who can afford cinnamon."

I love to cook with spices lately. Here is a perfect lunch or dinner, full of exotic ingredients and yet healthy, vegetarian dishes.


Ingredients:

For the soup:

• 1/2 cup green split peas
• 1/2 yellow split peas
• 1/2 barley
• 1/2 lentils
• 1/2 alphabet pasta bits made from wheat flower, spinach and tomato (or pasta of your choice)
• 6 cups of water
• 1 potato, diced into small cubs
• salt to taste
• 2 tsp sunflower or olive oil
• 1/2 tsp black or brown mustard seeds
• 1/2 tsp cumin seeds
• 4 shallots, finely chopped
• 2 fresh green chiles, chopped (seeded if you like)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 fresh tomato, chopped
• 2 tbsp chopped fresh cilantro leaves

For the potato stuffed flatbread:
For Dough:

• 1 1/2 cups whole wheat flour  
• 1/4 tsp salt  
• 3 tsp oil 
• 1/2 cup water
• more flour in a plate, for rolling

For Filling:

• 2 large potatoes, boiled and peeled
• 1/2 small red onion, finely chopped
• 1/4 tsp or to taste red chili powder 
• salt to taste
• 5 sprigs cilantro, finely chopped
• oil for pan frying

For the yogurt dressing:

• 1 small cucumber
• 3/4 cup plain yogurt
• 1/4 tsp sugar
• 1/4 tsp salt
• 2 garlic cloves, minced
• 1/4 tsp paprika
• fresh mint, to taste, finely chopped

Directions:
For the soup:

Put the grains into medium saucepan. Add the water and bring to boil. Reduce the heat to medium and skim of the foam. Cook, uncovered, for 10 minutes. Reduce the heat to low, cover, and cook for 30 minutes, stirring occasionally to ensure that the grains do not stick to the bottom of the pan as they  thicker. Stir in the salt and potato. (If you add salt too soon to the grains, they will take longer to cook.) Let it cook for another 10 minutes.

Meanwhile, heat the oil in a small saucepan over medium heat. When hot, but not smoking, add the mustard seeds, followed by the cumin seeds. Add the shallots and chiles and cook, stirring, for 2-3 minutes, then add the turmeric and ground cumin. Add the tomato and cook, stirring, for 30 seconds.

Fold the shallot mixture into the cooked grains. Stir in the cilantro, remove from the heat, and serve.


For the flatbread:

If you are planning to cook Aloo Paratha for the first time, please visit the very helpful video of this recipe here. That's what I did-)))


For the yogurt dressing:

Peel the cucumber and scoop out the seeds. Cut the flesh into bite-size pieces and set aside. Put the yogurt in a bowl and beat with a fork until smooth. Add the sugar and salt and mix well. Add the cucumber, garlic, mint and paprika. Mix well and serve over flatbread.

Sun-dried Tomato and Pistachio Flat Bread

Flat bread is something between a crumbly cracker and a crisp biscuit. Once you have mastered the technique, experiment with ingredients to make both sweet and savory snacks. You may use sunflower seeds, walnuts, spinach or onions. This is a very earthy flat bread, healthy and nutritious.



Ingredients:

• 4-5 sun-dried tomatoes, finely chopped
• 1/2 cup whole wheat flour
• 1/2 cup stone ground, garbanzo bean flour
• 1 Tbsp. brown sugar
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp cayenne pepper
• 1 egg and 1 egg white
• 2 Tbsp. chopped fresh thyme
• 1/3 cup finely chopped pistachios

Note: If you are using not oil-packed tomatoes, you need to make them soft.
In the small bowl, pour the boiling water about 2 cups over the tomatoes. Let stand until the tomatoes are slightly soft, 3-5 minutes. Drain and pat dry with paper towels and chop the tomatoes finely. If using oil-packed tomatoes then you don't need to do this.



Directions:

Preheat an oven to 350F/Coat a large, baking sheet with nonstick cooking spray.

Into a large bowl, sift together the whole wheat flour, garbanzo bean flour, brown sugar, salt, baking powder, and cayenne pepper. Add the egg and egg white and thyme and stir vigorously to combine. The dough will be very stiff at this point. Add the chopped pistachios and chopped tomatoes and work them into the dough.



Turn the dough out onto a lightly floured surface and knead it a few times. Pat and roll into 10-inch disc about 1/4 inch thick. With a sharp knife, cut the dough into 8 pieces and place them at least i inch apart on the prepared baking sheet.

Bake for 10 minutes. Turn over and bake until dry and lightly browned, 10 minutes longer. Transfer to a wire rack to cool completely.