cooking
Pouring on the Olive Oil for Thanksgiving
Thanksgiving is not all about large cuts of turkey or usual side dishes such as mashed potatoes, mashed turnips, celery sticks and others. It is also about interesting dressings on salads with healthy oils like Olimila Signature Ascolano Extra Virgin Olive Oil. The use of EVOO has been an interesting thing for many occasional cooks since the oil is believed to give better taste with dishes that are prepared for the occasion. There are many people who are asking about some tips on how they can make use of their EVOO properly during the holidays and make it possible to improve the flavor of every dish. Read the rest of this entry »
Traditional Ukrainian Food on your Table
It seems that every person heard about French, Italian or Japanese food. Let’s face it, these cuisines are not exotic any more. What can be more extraordinary and fresher than food from Eastern Europe? For example, Ukrainian cuisine can bring new impressions and favors for the seekers of unusual recipes.
Since its appearance, Ukrainian cuisine has overcome a long and interesting way from simple to intricate and rather complicated dishes cooked according to unexpected recipes. Gradually developing, being in close proximity to other nations with their culinary preferences, Ukrainians have created their own unique set of products and their methods of preparation.
Ukrainian Borsch
Ukrainian cuisine gave the world such an archetypal dish as borscht. This complex dish based on red beet includes up to 20 components. There are several culinary techniques to make traditional borscht. This is one of the most common recipes.
Ingredients:
Garlic – 2 cloves
Onions – 1 onion
Egg – 1
Potatoes – 2
Carrots – 1
Cabbage – 1 middle size
Vegetable oil – 100 ml of
Salt
Tomatoes – 2
Red beets – 2
Pepper, sugar, vinegar to taste
Butter – 1 tbsp
Bay leaf
Red beets, carrots, potatoes and onions cut into thin strips. Chop the cabbage. Put tomatoes into boiling water, peel the skin off the tomatoes, cut them into cubes. Use a garlic press to prepare garlic.
Put potatoes and cabbage in boiling salted water and cook over moderate heat.
Fry onions and garlic in the pan with vegetable oil, add half of red beets, vinegar and sugar. Stir and simmer for another 7-10 minutes. Put another half of the red beet into boiling water, add 1 tsp. of vinegar and leave it (the result is a red beet juice, which can be used to bring more saturated color to the finished borscht). Add the tomatoes on the pan, season with salt and pepper and simmer over low heat, let the pan be covered for 20 minutes.
Add the mixture of stewed vegetables and bay leaf into a saucepan with potatoes and cabbage. Bring to a boil, remove the foam, add the garlic. Cover the saucepan and remove from the oven. Live borsch under the cover for ten minutes, add the red beet juice if you wish.
Vareniky with potatoes filling
Another traditional Ukrainian dish is vareniky. In some way they are similar to Siberian dumplings or Caucasian oriental dumplings, but the fundamental difference is that instead of meat Ukrainian vareniky use vegetable or berries as the filling. For example, there are dumplings with cherries, potatoes, cabbage or cheese.
Dough: Kefir – 1 glass
Soda – half of the teaspoon
Flour – 4-5 glasses
Salt
Filling: Potatoes – 8 middle size
Vegetable oil – 3 tbsp
Onion – 2
Salt
Butter – 10 g
Pepper
Take potatoes, clean, wash and chop coarsely. Boil potato in salted water for 20-25 minutes until it is ready. Peel onion and cut it into cubes. Sauté onion. Drain the water from boiled potatoes, mince potatoes to make puree, add 1/3 of fried onion, butter, salt and pepper to taste and mix well. Let the filling get cold. Gradually add flour till the dough thickens, mix the dough. The dough should get tough enough and it should not be sticky. If the dough is cut, it must remain homogeneous. Cut off the strip (about 2 cm) and cut it into cubes. Roll the cubes with a rolling pin and stuff them with potato. Put the fitting into the middle of a dough ring and fasten the edges well. Put vareniky into the salted boiling water and boil them for 5 minutes. Put vareniky on the plate, add fried onions. Eat vareniky with sour cream.
Bon appétit!
About the author: Sarah Hall is fond of traveling. She also likes to share interesting recipes and experience she got while traveling. Find more articles written by this talented writer on dissertation. Sarah is ready to communicate on Google+.
Holy Food
Renowned in U.S., Holy-food org. is a site that promotes and encourages Christians to have healthy and delicious holy or spiritual food. All the recipes on our site are nutritive, holy and scrumptious. We wish to provide you with physical and spiritual nourishment. Holy-food org. strives to make your each and every meal special.
Generally, it has been observed that people prefer eating only if they have a company or if there is any official meeting over lunch. In today’s time, people are finding reasons to eat. This shouldn’t be the case. However, the fact remains that most of the people only eat to fuel the body and not for nutritional purpose. Hence, Holy-Food is here to make you aware of how daily cooking can provide physical and spiritual nourishment. Holy food for Christians is a religious appetite that gives you with complete satisfaction, physically as well as spiritually. In Christianity, there is a connection between religion and food for healthy living. Read the rest of this entry »
Candies to Make at Home!
Rare is the person who doesn’t have a sweet tooth—just about everyone has succumbed to the siren song of candy at one point or another. And the sugar lust isn’t limited to European countries or the United States. Whether it’s preserved and candied fruits from Asia or dulce de leche from Latin American countries or Turkish delights from the Middle East, almost every culture in the world has some sort of sweet treat. However, even though we love the sweet stuff, most of us are afraid to make it at home. We think it’s too complicated, or uses too many ingredients we’ve never heard of (much less know where to buy), or too scary with the high temperatures and temperamental timing. Yet making candy at home shouldn’t be a terrifying proposition. Whether you want to create a fun hostess gift or bring something different to the latest bake sale, homemade candy can be simple, easy, and fun. Added bonus: you have more control over the quality of the ingredients, so usually the confections are healthier (or at least has fewer unpronounceable chemicals).
Candyland has nothing on the sweet recipes in this infographic by Candy Concept Inc. Follow this sugar coated path and soon your kitchen will be a sweet wonderland that rivals Willy Wonka’s factory.
How to be a Great Line Cook!
If you have a passion for cooking and you like making delicious food which the whole family could enjoy, why not choose a profession as a line cook. True the hours are long, and you don’t get paid very much, but to all that is worth it is still a great way to be close to the thing you love the most.
The biggest mistake newbie cooks make when they first start working on the line is to focus more on what everyone else is doing, rather than to explore things on their own. The kitchen is like a living, breathing food factory. Thus the best thing you can hope to do on your first day of working in a kitchen is to know where everything comes and goes: meat, vegetables, spices, cutlery… You have to be able to walk through the kitchen with your eyes closed, because trust me when I say this, you will be running all over the place at one time or another.
Even hamburgers have their specific spices and ingredients. At first it would be difficult to memorize all the stuff you’d be cooking, much less the steps necessary to prepare the meal. Be vigilant, mindful and inquisitive. No one is expecting from you to get everything right the first time you get behind the line. Have patience and everything will sort itself out.
If you work in a small to medium size kitchen, chances are that you are going to have a direct supervisor. It might be the chef or some other cook with experience. Listen to every word he tells you, for this kind of information could either make you or break you as a professional line cook. The more you know about the cooking process the bigger chances are that people would like your cooking. Don’t be all-knowing and arrogant around authority figures; nod you head politely even if you already know the subject matter by heart.
At first you are going to be amazed by how fast everyone moves around you. Do not try to imitate them, for I can promise you that the only thing you’ll end up doing is embarrass yourself. These people did not become fast by screwing around. Experience is what gives the cook both his skills and his speed. When preparing a dish, always make sure that it looks good before you ring the waitress. It should look aesthetically appealing, and by rushing things you can mess up royal. Be quick, be efficient but most importantly – serve food which you would like to see being served to you.
Author Bio: Margaret Donney’s big love is cooking and inventing new recipes. This makes her really happy. She is working for carpet clean in Acton and she is really happy to have that kind of job.
Healthy Breakfast Ideas
An easy way to care for your body is by eating breakfast. A healthy breakfast can help you to focus easily and will provide you with energy to start your day. There are many different perceptions about breakfast and some people like to skip it as a way to lose weight. However, studies show that skipping breakfast can easily cause you to gain weight as you snack more. Here are some healthy breakfast ideas to help you jump-start your day properly. Read the rest of this entry »
Arabic Chickpea Soup!
The cuisine of the Arab world isn’t one of the most diverse in the world but it definitely does have a lot of tasty dishes to offer. As with any culture, there are certain regional differences that influence the different kinds of food that people eat, however these variations aren’t exactly set in stone. However there are a few things that generally hold true of Arabic food. There is generally quite an emphasis on yoghurt products and lamb or chicken are the two main meats which are eaten. Read the rest of this entry »
Kuku Paka!
Kuku Paka, which in the Swahili language means chicken in coconut sauce, is an absolute favourite dish of mine. Today, because I feel more people need to appreciate the scrumptious delight that is Kuku Paka, I’m going to share the recipe with you! You don’t need to be a speaker of the Swahili language to appreciate their culture or customs and this is especially true when it comes to loving their food! Read the rest of this entry »
Lingo Lunch 