Potato and Asparagus Hash

In Russia we love our fried potatoes for dinner, it’s the manliest meal, easy and fast dinner (or zakuska for vodka!) for whole family (just add some homemade preserves – pickled tomatoes, cucumbers or sauerkraut in side), sometimes we ate it from one skillet…  I found, what in USA, fried potato named “potato hash” and it’s breakfast food. And, you know, I love it too. This potato hash mixed with green asparagus and red pepper, very colorful and tasty dish, fried egg adds creamy taste for whole meal. Adapted from Eating Well.

Potato and Asparagus Hash

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Sweet-n-Sour Cabbage Salad with Prunes

Prunes, beets and carrots add great flavor for plain cabbage salad. It’s sweet, sour and hot. Recipe adapted from Russian site.

Sweet-n-Sour Cabbage Salad with Prunes

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Homemade Dandelion Syrup or Oduvanchikoviy Myod (Honey)

I re-read a wonderful book, my favorite – Dandelion Wine, and remembered about this honey. Amber syrup, very tasty in tea, or with pancakes. We (me and my mom) made it with young may flowers. Then, in an era of scarcity, we were lucky to get a bag of sugar. It was a large bag, 110 lb. in weight. So, I remember my childhood, sweet sunny days and first cooking and economy lessons.

I didn’t know the exact recipe, but remember that exactly 200 flowers needed. So I found a few options. In most recipes, dandelion decoction simmered with sugar to a syrup. Some soaked flowers before cooking to get rid of the bitterness. But we liked the slight bitterness in our syrup.

Someone added a lemon juice, someone – oranges. I tried the usual taste and with the addition of lemon and like second one more. Syrup with lemon will be very good in beverages.

Homemade Dandelion Syrup or Oduvanchikoviy Myod (Honey)

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Egg Whites Omelet with Mushroom, Spinach and Feta

I love omelets for breakfast, especially with egg whites. Usually, I stuffed it with spinach and Parmesan cheese, today I tried it in a little different way. I used King Oyster Mushrooms and fat-free feta cheese – idea inspired by BHG. Light and tasty meal, great start for the day.

Egg Whites Omelet with Mushroom, Spinach and Feta

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Chicken Tagine with Lemon and Chickpeas

I love white tableware, I have so many plates, dishes, trays and serving plates in white. Finally I bought white tagine (or tajine). In Russia we love to cook in clay pots, and this thing a little bit similar for me. But for my first tagine (named of dish) I chose Moroccan recipe with spice blend named Ras Al-Hanout. Recipe adapted from The Hamlet Magazine.

No Place Like Kitchen: Chicken Tagine with Lemon and Chickpeas

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