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Posts Tagged ‘vegetarian’

I was giving a ride to my 4 year old son and a couple of 11 year-olds to their zoo camp. The older kids and I were discussing jobs for teenagers. Zoo teacher’s assistant seemed liked a cool option.

Cherries_WM-11

“Much better than working at a McDonalds,” I voiced my opinion.

“No, mommy!” said my son, laughing at me, like I said something very silly, “I love McDonalds!”

“Do you? Have you ever been to McDonalds?” I asked ready to have a serious talk with my husband…

“Of course, mommy,” and he started singing, “Old McDonald had a farm EE-I-EE-I-O!”2013_May_CherryFarm-18

 

We have taken the kids to a farm. A cherry orchard, to be exact. Here is what came out of it.

[kitchenbug-your-recipe-appears-here-11709]

For free canning labels and gift notes go here.

Special tools:

2013_May_CherryFarm-13

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When I was a kid each serving of buckwheat was paired with a motivational speech from my parents: “Tolstoy ate this every day, and he lived to be 100 years old!” What they were probably thinking was “Tolstoy ate this every day, and he lived to write ‘War and Peace’!”

Well, I don’t know about 100 years old or even 82 (which is more accurate); but their aspirations came true! Look at me! I’m a blogger who writes in simple English with a heavy Russian accent about once a month, and 200 people liked me on Facebook! Tolstoy in the making!Buckwheat_Breakfast_WM-6

So, parents, tell your children, that there is this Russian mom, who ate buckwheat.. Wait, actually, I’d stick with the Tolstoy story, because this grain is really good for them, and “War and Peace” is one of the best books ever written!

Russian Friday – Buckwheat Breakfast

From While Chasing Kids | Breakfast and Brunch | Russian

This is an excellent make-ahead breakfast. Start it in a rice maker before you go to bed, or refrigerate freshly cooked buckwheat in an air-tight container. All you need to do is spoon some in a bowl and pour milk over it in the morning.

00:27
00:02
00:25

Low cal Calories 97kcal

Low fat Total Fat 1g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

sodium Sodium 197mg

carbs Total Carbohydrate 20g

Serving size 108g Calories from fat 9kcal Fiber 3g Protein 4g Sugar 0g
6 servings

Ingredients

  • 1 cup buckwheat, uncooked
  • 2 cups water
  • 1/2 tsp salt

Directions

  1. Pick and rinse buckwheat. Place all ingredients in a rice maker and cook on a white rice setting.

Tips

  • Serve with cold or warm milk for breakfast

Buckwheat_Breakfast_WM-7

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The stuff my husband brings from farmers markets nowadays makes me want to shake the winter hibernation off with some fresh healthy recipes.  I know, right? What’s happening to me?!  Well, I guess all the things green and juicy and flavorful, and not kale are quite inspiring. Plus they are reminding that there is a slight (very slight, but…) chance of sunny days on the horizon, and low possibly (but still a possibility!!!) of a t-shirt-kind of day, and that perhaps we should get into a t-shirt appropriate shape!

Here is something healthy and delicious to celebrate the spring!

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Vegan Cream Of Asparagus

From While Chasing Kids | Soups | American

This soup is so creamy and smooth you would never guess it’s vegan!
Serves: 6

00:45
00:10
00:35

cal Calories 245kcal

Low fat Total Fat 8g

Low sat-fat Saturated Fat 1g

chol Free Cholesterol 0mg

High sodium Sodium 1030mg

carbs Total Carbohydrate 39g

Serving size 419g Calories from fat 72kcal Fiber 8g Protein 9g Sugar 14g
6 servings

Ingredients

  • 1 tsp olive oil
  • 2 tsp cumin seeds
  • 3 cloves garlic, minced
  • ½ medium yellow onion, chopped
  • 3 bunches fresh asparagus, chopped
  • 1 head cauliflower, chopped
  • ½ bunch fresh cilantro, chopped
  • 1 steam fresh rosemary
  • 6 cups low-sodium vegetable broth
  • 1 cup water
  • Juice of 1 lemon
  • Salt, pepper to taste
  • 1 tsp balsamic vinegar
  • ¼ cup pine nuts, toasted

Directions

  1. Heat the olive oil in a Dutch oven and sauté cumin seeds for about 3 minutes till fragrant. Add garlic and onion, sauté, until onion is golden yellow. Add asparagus and sauté for another 5 minutes.
  2. Add cauliflower, cilantro, chopped rosemary leaves, and vegetable broth. Bring to boil and cook on medium low heat for about 25 minutes until the vegetables are soft.
  3. Pure soup in a blender. Pour the pure back into the Dutch oven and add lemon juice, salt and pepper, bring to boil and take off the heat.
  4. Serve hot; garnish with a few drops of vinegar and pine nuts.

Tips

  • Add cumin seeds for a slightly nutty flavor.

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I bake about 4-5 loafs of bread every week. You are probably thinking, “How does she still fit in those jeans?”  Well, she doesn’t!

The truth of the matter is – my family barely finishes one loaf.  The rest goes to our friends and neighbors. I love offering gifts from my kitchen.

Smoky_Ketchup_WM-4

Today’s gift is a collaboration project with the awesomest neighbor and his lovely wife.  They own a smoker, which is responsible for the exceptional flavor of our ketchup.

 

/The recipe was adopted from one of my absolute favorites, “Gifts Cooks Love” by Diane Morgan/

Smoky Ketchup

From While Chasing Kids | Condiments and Sauces | American

Say goodbye to Heinz! This homemade ketchup is a parade of flavors and is a great present for any kitchen: carnivore or vegetarian.
It could be stored in a fridge for up to 1 month.
Yields: 3 8-oz bottles

01:10
00:10
01:00

Low cal Calories 42kcal

fat Free Total Fat 0g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

sodium Sodium 419mg

carbs Total Carbohydrate 11g

Serving size 64g Calories from fat 0kcal Fiber 1g Protein 0g Sugar 9g
16 servings

Ingredients

  • 1 medium yellow onion, smoked
  • 2 x 14.5- oz cans of diced tomatoes
  • 1 tbs capers, drained
  • 5 cloves garlic, peeled
  • 1/2 cup firmly packed light brown sugar
  • Juice of 1 orange, strained
  • Juice of 1/2 grapefruit, strained
  • Juice of 1/2 lemon, strained
  • 1/4 cup cider vinegar
  • 2 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp ground paprika

Directions

  1. Process tomatoes in a blender on high speed for about 2 minutes or until smooth. Pour processed tomatoes into a dutch oven.
  2. Process onion, garlic and capers in a blender until smooth for about 2 minutes. Add brown sugar, and process to incorporate for about 1 minute. Add the remaining ingredients, and process one more time for about 30 seconds.
  3. Pour the onion blend over the tomatoes and mix with a wooden spoon. Bring the mixture to boil on medium heat. Lower, the heat, and let steam for 50 minutes to 1 hour, until it reaches ketchup consistency; stirring occasionally.
  4. In the meantime, sterilize the bottles or let them go through a full dishwasher cycle.
  5. Using a funnel, ladle the ketchup into the bottles, leaving ½ inch headspace. Wipe the rims and secure the lids. Label, and refrigerate.

Tips

  • Could be refrigerated for up to 2 months.

For free canning labels and gift notes go here.

Special tools:

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In Russia we say that the way to man’s heart goes through his stomach.  If that is true, the road to my husband’s heart is paved with vegetarian burritos, pizza, and this quinoa salad.

Quinoa_Salad_WM (1 of 1)

It’s perfect for winters when all you see at the farmers markets are chard and kale.  It’s so hearty, it could be served as your main dish.  We use whatever there is in the fridge – I chop up fresh vegetables that we like to eat raw and top them with cooked ones (doesn’t matter hot or cold). Voilà!

If only I had Dave’s taste buds and didn’t crave a dessert after this….

A very healthy dinner or lunch idea – this salad is a meal on its own

00:55
00:15
00:40

cal Calories 276kcal

High fat Total Fat 14g

Low sat-fat Saturated Fat 2g

chol Free Cholesterol 0mg

Low sodium Sodium 54mg

carbs Total Carbohydrate 34g

Serving size 362g Calories from fat 126kcal Fiber 5g Protein 7g Sugar 7g
6 servings

Ingredients

  • salad
  • 1/2 cup uncooked brown rice
  • 1/2 cup uncooked rainbow quinoa
  • 2 cups water
  • 1/2 bunch kale
  • 1/2 bunch cilantro
  • 2 strings green onion
  • 10 cherry tomatoes
  • 1 handful bean sprouts
  • 1/2 bunch asparagus
  • 2 tbs pine seeds
  • dressing
  • 1/3 cup olive oil
  • 1/2 tsp balsamic vinegar
  • 2 garlic cloves, pressed
  • salt and pepper to taste

Directions

  1. Wash brown rice and quinoa. Place the grains in the rice cooker, cover with water, and cook until done.
  2. Chop all the vegetables and cilantro.
  3. Saute or steam the vegetables you want cooked until tender
  4. Once the rice-quinoa mixture is ready, open the lid of the rice cooker and let it cool for just about 5 minutes.
  5. Make the dressing. Whisk all the ingredients together.
  6. Combine all salad ingredients and toss with the dressing.

Tips

  • This salad has no limits! Don’t waste anything in your fridge. You can use your favorite veggies and fruit, sprinkle nuts or seeds over it, and dress with your favorite salad dressing!

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Once again, we took a short vacation, and this mom’s separation from her kitchen resulted in a serious baking outburst. So, my New Year’s resolutions have been successfully shipped to the carb heaven, where they will probably remain sugar-high-and-all for the next 10 months.

Poppy_Roll_WM-6

On a brighter note, this blog has reached 100,000 hits; which, I think, is worth a celebration!  So, Russian Friday it is – carbohydrates galore! 

Print this recipe

POPPY SEED ROLL

INGREDIENTS:

POOLISH:

  • 1.5 cup milk, lukewarm
  • 2 tsp active dry east
  • 1 tbs sugar
  • 160 g unbleached all-purpose flour

DOUGH:

  • 2 eggs
  • 1cup sugar
  • 50 g butter, melted and cooled to the room temperature
  • 600 g unbleached all-purpose flour
  • 1 (9 g) bag  vanilla sugar
  • ½ tsp salt

FILLING:

EGG WASH:

  • 2 egg yolks
  • 2 tbs water

Yields: 2 rolls

DIRECTIONS:

Make poolish: whisk 2 cups of flour with milk and sugar with yeast, cover and let raise for about 1 – 1,5 hours.  The poolish is ready after it reaches its peak height and drops.

Mix the dough: whisk eggs, sugar, salt, and butter together till everything is dissolved.  Add the mixture to the poolish.  Slowly add sifted flour.  Mix to incorporate all the ingredients.  Place the dough on a floured surface and knead (adding flour, if needed) till the dough stops sticking to your hands – for about 10 minutes.

Place into an lightly oiled bowl, cover, and let rest for another hour.

Make the filling: mix sugar with poppy seeds , cover with milk and bring to boil.  Simmer for about 10-15 minutes. Blend in a food processor. Let cool down before spreading.

Poppy_Roll_WM-12

Make the rolls: divide the dough in to 2 halves. Working with each half separately, roll the dough into a 14 x 21 inch ((35 x 52 cm) rectangle about 0.2 inch (4-5 mm) thick. Spread half of the filling over the dough, leaving 1/2 inch (1.5 cm) edge.  Roll the dough into a cylinder, place it the seam side down on a baking sheet, covered with parchment paper   Make a wheel out of it, carefully pressing the edges together. Cover with a towel and let rest for about 15 minutes.

Meanwhile preheat the oven to 375⁰F/190⁰C, position the rack in the middle.

Prepare the wash: whisk the yolks with water.

Score the rolls, cutting the outer edges through.  The cut should be about 2/3 rd-s of the width of the cylinder.  Repeat the cuts every inch (3 cm), and slightly twist the edges facing them up. Brush the top of the roll with the wash and place in the oven.  Bake for 20-25 minutes until golden-brown. Let cool on a wire rack before serving.

Repeat with the remaining dough.

Poppy_Roll_WM-9

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