Simple Salad

This salad is one of my favorites.The Lighthouse dressing only has 60 calories for 2 tablespoons, which is about half that of other dressings.

Simple Salad
Red Lettuce
1/2 Chopped Tomato
1/3 Chopped Cucumber
4 Chopped Walnuts
1/8 cup Dried Cranberries
Lighthouse Poppyseed Dressing

Egg Drop Soup

Egg Drop Soup
4 cups Chicken Broth
1/2 cup mushrooms
1/4 cup chopped Green Onion
1/2 tsp ginger
Salt & Pepper
1 Egg
2 Egg Whites
1 Tbsp Cornstarch

1)Dissolve cornstarch in some cold broth and set aside.
2)Boil remaining broth.
3)Add mushrooms and simmer 2 minutes.
4)Add ginger, green onion, salt & pepper and simmer.
5)Beat egg and whites with a fork. Drizzle into simmering soup.
6)Stir in the cornstarch mix and serve.

White Bean Soup

I like to eat this soup with a lot of sour cream and dill. But that is optional. This soup requires pre-soaking beans overnight. I havent made it with canned beans so I cannot comment on that.

White Bean Soup
2 cups Dry White Beans
1 Large Onion
3 cloves Garlic
Rosemary
Chicken Stock
8 Cups water
Salt n’ Pepper
Fresh Chopped Dill or Parsley
Light Sour Cream

1) Soak beans in salt water overnight, rinse the next day.
2) Sauté onion, add garlic and sauté some more.
3) Add rest of ingredients (except salt) and simmer for an hour.
4) Salt and pepper to taste.
5) Top with chopped Dill and sour cream-optional.

Beet Orange Salad

I created this recipe myself. Its a really healthy salad for the summer.

Beet Orange Salad
Fresh Spinach Leaf
1 Orange
1 Boiled Beet-Cleaned and Sliced
Sliced mushrooms
Blue Cheese
Walnuts

1) Boil or steam the beet till tender. Do not over-cook.
2) Once the beet is cooled off, peel the skin off and slice the beet into wedges.
3) Peel the Orange and also slice into wedges.
4) Assemble the salad, and sprinkle with Blue cheese and Walnuts.
5) Drizzle with poppy seed dressing.

Russian Waffle Cakes

This is something almost every Russian party has: Caramel Waffle cakes. They are super easy to make since the actual waffles are usually bought, not made. They are available in any Russian/European Store. They come as a variety pack with multiple colors or simply 1 color (vanilla). Note: it is important to do the last step of compressing the waffle cake because otherwise it will taste dry and the layers will not absorb the filling.

Russian Waffle Cakes
Packaged Waffle Cakes
1 Can Sweetened condensed Milk
1/2 stick Butter-Softened

1) Do not open the can of condensed milk. Remove the label and place the sealed can in a small pot.
2) Fill to cover the can with water.
3) Simmer 3-4 hours. The condensed milk will become caramelized inside the can.
4) Cool the can completely before attempting to open. You can make several of these caramelized cans and leave them sealed for future use.
5) Open I can of the caramelized milk and dump into a mixing bowl.
6) Mix in the softened butter with a hand mixer.
7) Spread the filling between each layer of waffle. Do not over fill the tiny square shapes.
8) Once your waffle cake reaches a desired height, cover it with plastic wrap, set a large flat plate or cutting board on top. Make sure the cutting board or plate completely cover the waffle cake.
9) Place some heavy objects on top of the cutting board to compress the cake. Compress for a few hours or overnight.

Green Pea Soup

This soup has a beautiful color and a surprisingly satisfying flavor. It is best served as an appetizer with a stick of celery for crunch on a cold day.

Green Pea Soup

1 Tbsp Olive Oil
1 Chopped Onion
2 1/2 cup Chicken Broth
1/2 tsp Salt
Pinch of Pepper
10oz frozen Peas
4 tsp nonfat plain yogurt

1) Saute onion in oil till caramelized.
2) Add broth, salt & pepper, and bring to a boil.
3) Add peas and cook only long enough to defrost- do not overcook or they will lose color.
4) Puree soup in a blender in portions.
5) Serve soup with a gentle swirl of yogurt and a neat celery stick.

Beef Straganoff

I remember eating this dish as a kid. I hated mushrooms, especially mushroom soup, but when they were cooked in sour cream, I loved them. This was one of my favorite dishes, even though I had a habit of picking off the meat (I did not like meat as a kid either). Sometimes my mom would make this without any meat. I remember her looking confused when I asked her to make this dish without meat. She did it, and then she was surprised to see how much we still like it. The recipe below is with meat, but if your like me, you would enjoy it just as much with just mushrooms and onion.

1 lb Beef
1 1/2 Tbsp Cornstarch
1 1/2 Tbsp Olive Oil
1 Chopped Onion
8 oz of Chopped Mushrooms
3/4 cup Beef Broth
3/4 tsp salt
3/4 tsp Pepper
3/8 cup Sour Cream
3 Tbsp Chopped Parsley
8 oz Cooked Curly Egg Noodles

1) Cut beef diagonally across the grain into thin slices.
2) In a small bowl, coat slices with cornstarch.
3) Heat oil in a large skillet over medium-high.
4) Add onion and saute for 1 minute.
5) Add mushrooms, cover, and cook down for 2 minutes.
6)Add the broth, salt and pepper and simmer for 5 minutes.
7) Remove from heat. Stir in Sour Cream and parsley.
8) Serve over prepared egg noodles.

Harsha (Harcha)

This recipe is for a common breakfast semolina bread Moroccans eat with cheese, honey, and sometimes butter. The Harsha has a very mild flavor, so the flavor is derived from what is served with it. Its very quick and easy to make, so I make it every weekend at my house for breakfast. The measurements are approximate and there is no need to measure out. I add some course sea salt because I like getting the little pieces of salt in mine. The link at the bottom of this blog has a video of some lady making it. Its good to watch before attempting the first time.

Basic Harsha (or Harcha)
1 cups Semolina
2 Tbsp Olive Oil
1/4 tsp fine salt
Optional: 1/2 tsp course sea salt
1/4-1/2 cup water

1) With your hands, rub together the semolina, olive oil, and fine salt in a large bowl till semolina become completely coated with oil.
2) Add course salt (if using it) and mix with your hands.
3) Add water, a little at a time, to make the semolina wet enough to stick. Do not add too much water. Its important to use your hands to mix otherwise you may add to much or too little water.
4)Shape into a ball. Flatten the ball into a circle on the table, using the palm of one hand around the edges to make sure the circles edges do not get thinner than the middle. The circle should not be less than 1/3 inch thick.
5) Preheat a pan to medium heat (do not add oil). Sprinkle with semolina.
6) Rock the circle back and forth onto your hand or a board to transfer to the heated pan. If dough is sticky sprinkle with some semolina.
7) Cook uncovered till each side had little burn marks- about 5-10 minutes on each side.
8) Once cooked, remove from pan and wrap with a towel to keep it warm. Serve it still hot or warm.

Milk & Butter Harsha
1 1/2 cups Semolina
2 ½ Tbsp Melted Butter
1 tsp baking Powder
1/2 tsp Salt
1 3/4 Tbsp Sugar
1/3 cup Milk-approximate

1) Mix all ingredients except milk in a bowl with your hands.
2) Mix in milk in with your hands, a little at a time.
3) Shape harsha and cook the same as the other harsha, but on a slightly lower heat. Watch it carefully because this version of harsha tends to burn faster on the outside if the heat is too hot.

Russian Traditional Sour Cream Cake

This is one of the few cakes I like. It is very thick and heavy.
Russian Traditional Sour Cream Cake
2 Eggs
1 c Sugar
1 c Sour Cream
½ can Condensed Milk
½ c Flour
½ c Whole Wheat Flour
1 tsp baking soda w/vinegar
½ can Condensed Milk
½ pkg of Cream Cheese
1 tsp Vanilla
½ c Chopped peanuts

1)Beat together the eggs and sugar on high for 5 minutes.
2)Add in the sour cream, condensed milk and flours and mix.
3)Mix in the baking soda and vinegar.
4)Bake at 350F for 60 minutes in a greased and flour 8x8 pan.
5)Mix the remaining condensed milk, cream cheese, and vanilla.
6)Remove cake from the oven and cool completely.
7)Slice cake in half horizontally across the middle.
8)Layer with frosting, chopped nuts and top cake layer.

Baklava Rolls

These are easy to make. They are great for the holidays and last a long time.
Baklava Rolls

Syrup:
1 ¼ cup Sugar
¾ cup Water
1 Tbsp Lemon Juice
1 Tbsp Honey
3 tsp Cinnamon
1 sprinkle of Cloves
Filling:
1 lb ground Walnuts
1 tsp Cinnamon
¼ tsp Cloves
2 Egg Whites

1 lb Phyllo Pastry
1 Cup Melted Butter
Powdered Sugar to Dust with

1)Simmer all syrup ingredients in a small saucepan for 15 minutes and cool.
2)Beat egg whites till they have soft peaks and mix in filling ingredients and half of the prepared syrup.
3)Cut phyllo sheets in half.
4)Brush butter between each layer of dough.
5)Take a stack of 8 layers of dough and spread filling on it, then roll up.
6)Slice the roll to desired lengths and make a few tiny slits on the tops of the rolls (See below).
7)Brush them with remaining butter and bake at 350F for 25 minutes.
8)Pour the rest of the syrup over the rolls once they are out of the oven.
9)After they cool, dust with powder sugar.

Russian Pelmeni

Pelmeni

Dough:
2 eggs
1 cup Water
2 Tbsp Oil
1tsp Salt
5 cups of Flour (as needed)

Filling:
1 lb ground meat (I use beef)
1 Onion
2 cloves Garlic
1/4 cup Parsley
1/2 cup Water
Salt & Pepper

1) Mix all dough ingredients, kneed, cover, and set aside.
2) Run all the filling ingredients in a food processor.
3) Roll out part of the dough into no more than 1/8 inch thick.
4) Cut out small circles using a cookie cutter or a cup. Fill the circles with a tsp of filling.
5) Fold the circle over and pinch down to seal like a pocket. Bring the two corners together and pinch to create what look like little butts or like fortune cookies.
6)At this point the pelmeni can be frozen for use at a later time. To freeze, sprinkle a cookie sheet with flour and lay pelmeni on it one by one. Once frozen, they can be tossed in a bag to save space.
7) To cook, bring water, some salt and oil to boil. Once they all rise to the surface, cook for at least 8 minutes or till done.
8) Serve with sour cream & dill, vinegar, or butter.

Red Coconut Curry and Shrimp

I love this recipe. I make it ALL the time. I cant remember where I found it originally, but it is really good.

Red Coconut Curry and Shrimp
1 Can Coconut Milk
2 Tbsp Tomato Sauce or 1 Tbsp Tomato Paste
1 Tbsp Lemon Juice
1/2 tsp Salt
1 tsp Curry Powder
1/3 tsp Sugar
1/4 cup Cilantro-Chopped
Shrimp-Defrosted and Peeled
Garlic
Oil

1) Mix together the first 6 ingredients and set aside. The color of the sauce will be slightly pink.
2) Saute shrimp till half cooked.
3) Add garlic and saute for 30 seconds.
4) Add the sauce and bring to a simmer. Do not cover.
5) Simmer till shrimp is cooked. The sauce will turn a darker pink and become thicker. Stir in cilantro.
6) Serve over mashed potatoes or rice.

Sweet or Savory Crepes

Here are the 2 crepe recipes I use. One is a sweet crepe, and the other is not. Both are really great.

Sweet Stuffed Crepes
3 cups Flour
1 ½ cup Sugar
1 tsp baking powder
1 tsp Salt
4 cups Milk
4 eggs
1 tsp vanilla
4 Tbsp Melted Butter
Optional Filling: cream cheese, whip topping, condensed milk, vanilla, and roasted nuts.

1)Melt butter and set aside to cool off.
2)In a large bowl, beat all the rest of the ingredients together.
3)Mix in the cool butter.
4)Cook on a buttered skillet on medium heat uncovered.
5) The sweet crepes can be filled with a mixture of cream cheese, whip topping, condensed milk, vanilla and nuts.
Above is a Crepe Volcano I made for a part. It is crepes filled with filling, stacked up into this form. Then the top center is sprinkled with roasted peanuts and the whole thing is drizzled with melted chocolate and butter mixture.

Not-Sweet Crepe
1 cup flour
2 tsp sugar
1/4 teaspoon salt
1 1/2 cups milk
2 large eggs
1 Tbsp Melted Butter
Optional Filling: Shredded meat or potatoes and onions

1.In a bowl, whisk together flour, granulated sugar, and salt.
2.Make a well in the center. Add milk, eggs, and 1 tablespoon butter; whisk to combine.
3.Cover, and refrigerate 1 hour (or up to 1 night if making early)
4.Heat a medium nonstick skillet over medium high. Lightly coat skillet with butter. Pour 1/3 cup batter into skillet, and quickly swirl skillet so batter evenly coats bottom.
5.Cook crepe until edges are dry, 1 to 2 minutes. Loosen with a wide spatula, and using both hands, grip edges with fingertips and quickly turn over. Cook 1 minute more.
6) Fill with cooled filling and serve.
This Crepe is the not-sweet one that I served with a fruit sauce and whip cream. I make the fruit sauce by combining frozen strawberries, blueberries, raspeberries and sugar. I microwave them till they start to fall apart (about 2-3 minutes) and its a perfect sauce served hot or cold.

Lebanese Rice Pudding

Lebanese Rice Pudding
1 c Short Grain Rice
8 c Milk
¾ c Sugar
2 Egg Yolks
2 Tbsp Cornstarch
4 Tbsp Cold Milk
2 Tbsp Orange Blossom Water
Cinnamon (&/or nutmeg)
Pine nuts or slivered Almonds

1.Cook Rice, milk, and sugar for 45-60 minutes. Stir constantly.
2.Dissolve cornstarch into the cold milk and mix with egg yolks and blossom water.
3.Add mix to the rice and stir completely. Turn off.
4.Cool completely, chill in fridge, and serve with sprinkled cinnamon and pine nuts.

Chicken Potato Soup

Chicken Potato Soup
1 Tbsp Olive Oil
½ Chopped Onion
1 Chopped Carrot
2 Cloves Garlic
¼ cup Chopped Cilantro
¼ cup Chopped Parsley
1 Bouillon Cube
2 Chopped Potatoes
Salt and pepper
Leftover Cooked Chicken pieces

1)Sauté onion and carrot in the oil in a stew pot.
2)Add in the garlic and stir.
3)Toss in the cilantro, parsley and lots of water to bring to a boil.
4)Dissolve the bouillon cube in hot water and toss into the soup.
5)Add in the potatoes, season, and cook for 30 minutes.
6)Toss in the chicken pieces during the last five minutes.

Simple Lentil Soup

Lentil Soup
1 Tbsp Olive Oil
½ Chopped Onion
1/3 cup Dry Lentils
½ cup Chopped Cilantro
1 Bouillon Cube or prepared stock
Salt and Pepper

1)Rinse Lentils and let them drip out the water.
2)Sauté the onion with oil in a stew pot.
3)Add in the lentils, cilantro and water.
4)Dissolve Bouillon cube in some boiling water, then add to soup, or use prepared stock.
5)Simmer for 45 minutes or until lentils give off starch.

Tres Leches Cake

Tres Leches Cake
1 ½ cup Flour
1 tsp Baking Powder
½ cup Butter
1 cup Sugar
½ tsp Vanilla
5 Eggs

2 cups Milk
1 can Sweetened Condensed Milk
1 can Evaporated Milk

1 ½ cups Whip Cream
Nuts: Roasted and Chopped
Fruit (strawberries)-sliced

1)Preheat oven to 350F and grease a 9x13 inch pan.
2)Mix together flour and baking powder.
3)Cream together the butter and sugar. Add in eggs and vanilla and beat.
4)Bake for 30 minutes and pierce with a fork with cake is finished.
5)Let the cake cool completely.
6)With a long knife, carefully Slice cake into 2 layers so it is half the thickness in each layer.
7)Combine the three milks and pour half over first layer of cake. Top with half whip cream and nuts.
8)Place second layer on lop and pour milk mixture over.
9)Top second layer with whip cream and strawberries, other fruit, or more nuts.
10)Let cake set and absorb the milks in the fridge for and 30 minutes to 1 hour.

Lemon Butter Salmon

Lemon Butter Salmon
1 Large Salmon Fillet
1 Lemon-Juice and Rind
2 Tbsp Butter-At room temperature
1 Tbsp Finely Chopped Dill or chives
1tsp Fresh Ginger
or ½ tsp Ginger Powder
Salt & Pepper
Oil

1) Defrost salmon. Infuse butter with lemon rind, 1 Tbsp lemon juice, dill, and ginger. Do this by mashing the 5 ingredients together with a fork till well mixed. Slice remaining lemon into slices.

2) Sprinkle salmon with salt and pepper on both sides.

3) On med-high heat, sear both sides of the salmon in a pan with oil-about 2 minutes on each side.

4) if using really thick salmon steaks: Lower heat, cover the salmon and cook through.

5) Smear the lemon butter on the last few seconds so it melts. Top with Lemon slices.

6) Serve salmon with additional lemon butter. The lemon butter also works well in the rice.

Syrniki

You can make your own farmers cheese which takes 3 days to do. Or you can buy it at your local market. It is sometimes called whey curds and is in a little box in the fridge section. These are served for breakfast with butter, jam, or honey. Enjoy.

Syrniki

2 cups of Farmers Cheese or Whey Curds
1 ½ Tbsp Sugar
1 tsp of Vanilla
1 Large Egg
1 Tbsp Sour Cream
3 Tbsp Whole Wheat Flour
2 Tbsp Semolina
¼ cup Raisins
Thin Layer of Oil for Frying

1) Mix all ingredients.
2) Shape in hands with a bit of extra flour. Flatten.
3) Fry till golden brown.
4) Cool on paper towels.

Yeild: 8-10 syrniki

Thai Coconut Shrimp

Thai Coconut Shrimp

½ Bag of Shrimp
Dusting Flour (white)
3 parts Flour
1 part Semolina or rice flour
Salt
Dry Unsweetened Coconut
Dash of Sugar

1) Defrost the shrimp. Peel all but the tail.
2) Dip the shrimp in white flour to “dust”.
3) Mix flour, semolina (1/3), salt, a dash of sugar, and water in a bowl. The mixture should be runny.
4) Add coconut to the mixture.
5) Dip shrimp in the mixture, then dip in more dry coconut.
6) Fry in ½ inch of oil.

Enjoy with a fresh salad and ketchup for dipping.