This is a festive, delicious entree. The main ingredient is the chestnut mushroom but you can use any hardy mushrooms that you’d like, even crimini mushrooms would work well. The mushrooms are sauteed with the delicate shallots. It is seasoned with paprika, thyme and Dijon mustard. Also, I used beef broth that boosts the savory depth and creates the unami flavor, bringing this dish to another level. Honestly, everything in this dish comes together to a taste sensation that you can’t stop eating. It is truly a crowd-pleaser!
RECIPE
Serves 4 people
INGREDIENTS
1 lbs Chestnut mushrooms, cleaned and sliced
1/4 cup shallots, finally chopped
2 Tbsp butter
1 tsp Hungarian paprika
3 cloves garlic, chopped
2 cups cold stock (I used beef but chicken or vegetable would be fine too)
1 tsp Dijon mustard
1 tsp dried thyme or 3 springs fresh thyme
1/4 cup cream
1/2 cup white wine (optional) or extra stock
pepper and salt to taste
parsley for garnishing
METHODS
In a wide skillet, melt the butter over medium heat. Add and saute the shallots for 5 minutes. Add the mushrooms and keep sauteing for 10 minutes or until they release their juice.
Clear the middle portion by pulling all the ingredients to the side. Add the paprika and garlic for 1 minute. Stir.
Add the wine. Stir. Cook for a couple of minutes. (Omit if not using wine, use additional 1/2 cup stock instead).
Add the cold stock, Dijon mustard and thyme. Stir. Cook for 5 more minutes. Turn off heat.
Borscht is a traditional Ukrainian dish and is popular all over Eastern Europe. This iconic soup is made with hardy root vegetables: potatoes, beets and carrots. It gets its gorgeous red color from the beets. At the end, cabbage, garlic and beans are added. Put a dollop of sour cream and chopped dill in the soup. Traditionally, it is also served with Pampusky.
RECIPE
INGREDIENTS
Broth
1 lb beef bones or chicken bones or 2 large celery roots for vegetarian option
3 bay leaves
3 parsnips
1 onion
3 cloves garlic
1 heaping Tbsp black pepper corns
3 carrots
water
Soup
10 cups broth (vegetarian, beef or chicken)
lard or olive oil
2 strips bacon, chopped (optional)
3 potatoes (Yukon, Russet), peeled and cubed.
4 medium beets, match stick
2 larger carrots, peeled and shredded
1 onion, finally chopped
2 celery stalks, chopped
1 larger tomato, chopped
1 Tbsp tomato pure
2 cloves garlic, crushed
4 Tbsp ketchup
1 Tbsp vinegar
1/4 small savoy cabbage, deveined, shredded
1 cup dry cannelloni beans or 1 can (14 oz) with the liquid
sat and pepper to taste
fresh or dried dill
METHODS
1. Making the stock. In a large pot, combine all the stock ingredients and add water well covering all the ingredients. Bring to a boil, turn down and cook for 2 hours. (Omit if using canned broth)
2. Cooking the beans. Soak the beans overnight. Place the raw beans in a smaller dish and cover well with water. Next day remove the soaking water, discard. In a medium sized pot cook the beans in fresh water. Bring to a boil and turn down. Cook for 1 hours or until soft but not mushy. (Omit if using canned beans).
3. Preparing the vegetables. Potatoes (peel and small cubes). Chop the onions. Carrots (peel and grate through large greater holes). Beets (sliced and cut lengthwise). Chop the tomatoes. Slice the cabbage leaves thin. Chop the garlic. Chop the dill.
4. Heat a large soup pot, pour in the stock, add the potatoes. Bring to a boil, turn down and cook for 30 minutes.
5. Meanwhile, in a smaller frying pan, saute onion in a small amount of lard or oil for 5 minutes. Add and render the chopped bacon along with the carrots and chopped celery. Continue sauteing for another 5-10 minutes or until vegetables are soft. Set aside. (This mixture gives a pleasant taste to the soup).
6. Slice the beets with a slicer and then cut them lengthwise. In a separate sauce pan, warm up some oil on medium high heat, add the beets and sauté for 10 minutes or until beets are soft. Add the vinegar, ketchup, tomato and tomato paste. Continue cooking the mixture for a few minutes. Set aside.
6. Add the carrot/onion and the beet mixtures (from earlier), garlic, cabbage and the beans with its liquid to the stock in the large pot with the potatoes. Mix. Cook for 10 minutes.
7. Add the salt and black pepper. Let the soup rest covered for about 20 minutes before serving. The flavor deepens as the soup sits.
8. Serve hot with a dollop of sour cream and dill. Traditionally it is also served with rye bread or Pampusky.
Parsnip sweet potato latkes can be a great addition to your autumn meals! Grated parsnips, sweet potatoes and onions are mixed and made into patties with some eggs. They are super easy to make and are delicious too. Serve them with some sour cream and scallions!
RECIPE
6-7 servings
INGREDIENTS
2 cups sweet potatoes or potatoes, grated
1 cup parsnip, grated
1/2 onions, grated
2 eggs
salt and freshly ground pepper to taste
1/3 cup flour
oil for frying
3 scallions plus more for serving, sliced
INSTRUCTIONS
If you decide to leave the skin on, soak the sweet potatoes (or potatoes, if used) and parsnips. Scrub off any dirt. Otherwise if you prefer not to have the skin on, peel them with a vegetable peeler.
Coarsely grate them with a box grater. Try to squeeze out as much liquid as possible. Add the rest of the ingredients except the oil. Mix.
Let the mixture rest for 1 hour if possible.
Heat a skillet with some oil. Take out 1/3 cup of the mixture and form patties. Put them in the skillet and flatten them down with a spatula to about 1/2 – 1 inch thickness.
On medium high heat, cook the patties for about 5 – 10 minutes on each side until crisp and brown
Surprise your mom for breakfast with these delicious, fluffy pancakes for Mother’s Day or just treat yourself any time!
These pancakes are a happy marriage of the traditional American buttermilk pancakes and the Russian buckwheat pancakes (blini). The mixture of the buckwheat and the tapioca gives these pancakes a fluffy and tender texture with a sweet and nutty flavor. This pancake recipe is naturally gluten-free.
I wanted to replace the white flour in the traditional American pancake recipe with something healthy as white flour is tasty but is not very nutritious or filling. I remembered the Russian pancakes called blini; however, blini on its own is too dry for me. Furthermore, many of the flour alternatives can be lesser quality. So after using buckwheat and tapioca over the years, I decided to experiment. I have to say the result quickly became a family favorite.
Buckwheat is an ancient plant but has been forgotten. It has recently become popular again in the West because it lacks gluten. Gluten can cause gastrointestinal problems in so many people. Buckwheat is a staple food in Russia, in fact, the Russians have survived on it for centuries and got them through difficult times. Eating buckwheat might have been their secret.
So why should we eat buckwheat on a regular basis? Even if there is no crisis, buckwheat can be included in our diet as it is incredibly nourishing.
Buckwheat is very healthy. It is not a grain but it is the seed of the buckwheat plant. It does not cause digestive problems like wheat does. Instead, it actually nourishes the digestive tract. Its neutral thermal nature and sweet flavor are an indication that it is a tonic food. It is rich in protein. It also has intestine cleansing, strengthening and appetite improving abilities. Rutin, a bioflavonoid in the grain strengthens the capillaries and blood vessels, hinders hemorrhaging and promotes circulation in the hands and feet. Rutin also has the ability to protect against radiation.
To improve the texture of the pancakes, I added tapioca. Tapioca is a type of starch that’s derived from the starchy vegetable called cassava root. It is a popular flour to use for its starchiness when replacing wheat flour but it doesn’t provide many important essential nutrients. Combining tapioca with the nutritious buckwheat solves this issue though.
You can serve the pancakes with anything your heart desires. I think nuts and maple syrup are essential. In the summer, I like to serve them with fresh fruits, rhubarb sauce and in the winter apple compote or apple sauce. Please check out my rhubarb sauce recipe that I had posted earlier.
TIPS
This is my well tested pancake recipe, I have been making them for many years regularly on the weekends. I tested the recipe with butter and with coconut oil, both worked great! Also, I used milk and almond milk, both worked well as well.
The trick to making these pancakes is to grind both the buckwheat groats and the tapioca pearls in a blender fresh before you make the pancakes. It is worth it! I have a Vitamix but any blender will work. The store-bought flour yields a lesser quality in texture and flavor in my opinion. Of course, you can make the recipe with flour that you get at a store.
Another trick is when you grind the grains, leave the flour a little coarse. This gives the pancakes a bit of texture. Keep checking the flour to figure how much time you need for grinding. I grind the buckwheat for about 3- 5 seconds and the tapioca for about 30 seconds. Hint: stop grinding them before they become a fine flour consistency.
Also, I like to use buttermilk. Traditionally, buttermilk is used in pancakes. I like using it because it makes the pancakes taste better. You get this really nice buttery flavor and soft texture. Also, it makes the pancakes healthier as it helps digestion.
I used to buy buttermilk but since I found this simple hack, adding apple cider vinegar to milk, I don’t buy buttermilk anymore. Try it, it works well. This method can be used with almond milk as well. Check out my recipe on how to make buttermilk.
If you make the recipe please feel free to share how you liked in the comment section.
RECIPE
Makes about 21 pancakes
I created this recipe so please don’t share it without giving proper citation.
INGREDIENTS
1 cup freshly grounded buckwheat groats or buckwheat flour (please read note above)
1 cup freshly ground tapioca pearls or tapioca flour (please read note above)
2 whole eggs, lightly beaten or 1/2 cup unsweetened apple sauce
2 Tbsp of melted butter or coconut oil
oil for the pan
½ tsp salt
1 Tbsp sugar (optional)
Chopped nuts, for serving
maple syrup, for serving
fruits, for serving
yogurt, for serving
Ground buckwheat flour
ground tapioca flour
METHOD
Grind buckwheat and tapioca. Grind buckwheat on the highest setting for about 3-5 seconds. Grind tapioca on the highest setting for 30 seconds. Of course the time will depend on how strong your blender is. Please check for more info in the introduction and pictures above. (Omit if using store bought flour).
Put buckwheat and tapioca flours in a large bowl. Add the buttermilk, mix. Let the mixture sit overnight but at least for 4 hours. (I leave it on the counter overnight. If you put it in the fridge, make sure the batter is at room temperature before making the pancakes).
Add baking soda, baking powder, salt, eggs, corn starch or arrowroot, melted butter or oil and sugar (optional). Mix well.
Heat a skillet or griddle over low to medium-high heat and grease with oil if need be. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a ¼ cup of batter and pour onto skillet. Let cook for a couple of minutes (until the pancakes begins to bubble slightly). Flip and let cook for another 1-2 minutes until pancake are a slightly brown .
Serve hot with your choice of yogurt, rhubarb sauce, maple syrup, nuts, fruits, jam etc.
Try this delicious healthy meal. It is a popular dish sold in American health food stores. Quinoa and black beans are drizzled with some olive oil, lime juice and spices. It is vegan and gluten free and can be served as a main dish. It can be taken to parties and is easy to make!
RECIPE
Makes 6 cups
INGREDIENTS
1 cup dried black beans (15 oz canned black beans), rinsed
1 cup quinoa, washed and rinsed
2 cup stock (vegetable or chicken) or water
1/2 cup olive oil or avocado oil
juice of 2 limes or 4 tbsp lime juice
2 tsp cumin powder
2 tsp coriander powder
1 tsp smoked paprika
2 bunches scallions, chopped
1 smaller cucumber, cubed
1 bunch cilantro, chopped
crushed red pepper flakes, to taste
chopped tomatoes, optional
salt and pepper to taste
DIRECTIONS
Clean and soak the beans for 8 hours. Remove the soaking liquid, discard. Cook the beans in fresh water for 1.5 hours. Strain. (Omit if using canned beans).
Wash the quinoa well with cold water. Let it soak in cold water for at least 1 hour. Remove the soaking liquid and discard. Add the stock or fresh water. Bring to a boil and cook covered for 10 – 15 minutes or until all the water has cooked away. Turn off heat and keep lid on for 15 more minutes. (You can omit the soaking time if you don’t have time).
Meanwhile, prepare the dressing. In a medium sized bowl, mix oil, lime juice, spices, salt. Add the quinoa, scallions, tomatoes, black pepper and cilantro to this mixture and stir.
If you are like me and enjoy eating with the seasons, it might be difficult to find dishes to make now. There is no local produce growing here, in fact we just got 5 inches of snow today. I would like to post my favorite recipe that I often turn to when I am out of ideas. This dish is my lentil soup.
This delicious lentil soup is super easy to make and is very filling. You most likely have all the ingredients in your kitchen. I just make a Hungarian soup base with root vegetables like carrots, celery and onions. I also add cabbage or green leafy vegetables like spinach, kale, chard and of course the lentils.
I use curry and paprika powders to spice the soup. When I was shopping at an Indian grocery store, the Indian shopkeeper told me that he often added Hungarian paprika to curry. Hmm interesting, so when I went home I gave it a try. I added curry powder along with paprika to this soup and the results were phenomenal. The Indian man gave me a great tip! I really like how the curry and the paprika work together in this soup.
That is it! It takes less than an hour to cook and it will never disappoint you. Try it and please let me know in the comment section what you think!
RECIPE
INGREDIENT
4 cup Stock (chicken or vegetarian)
1 cup dried French or brown lentils or 1 can of lentil (14 oz)
1 medium sized onion, finally chopped
shortening (sunflower oil, lard)
2 celery stalks, chopped
1 large tomato or 1 can (14 oz)
3 medium sized carrots, chopped and peeled
1 cup green vegetables (cabbage, spinach, kale), chopped
1 tsp curry powder
1 tsp of sweet Hungarian paprika (make sure it is authentic)
3 cloves of garlic
2 bay leaves
salt and pepper to taste
METHOD
Preparing the lentils. Clean and soak the lentils for a 8 hours. (You can skip the soaking if you don’t have time). Discard the liquid. Add 3 cups of fresh water and bay leaves and bring to a boil. Cook covered on low heat for 1 hour. Turn burner off. Let the lentils soak up the let over cooking water for 15 minutes with the lid on. Set aside. (Omit this step if you are using canned lentils).
Meanwhile prepare the soup base. Sauté the onions for 5 minutes until translucent. Stir. Add chopped celery, continue sauteing for 5 more minutes. Keep stirring.
Add the curry, paprika and crushed garlic for 1 minute. Stir. (Make sure there is enough oil). Add the tomatoes. Cook for 10 minutes until the tomatoes break up. Stir.
Add the carrots, cabbage or spinach and the stock.
Bring to a boil. Turn down to low heat and continue cooking for 45 minutes
Add the cooked lentils along with its cooking liquid and salt to taste. Stir.
After the rich foods of the holidays, we often just want to eat something simple yet nourishing. It can get a bit tricky in January to do this as it is still cold here. To stay in tune with nature, I really enjoy eating some warming soups. This tasty soup is more of a fusion style pumpkin soup. Its main ingredient, the butternut squash is cooked in a coconut milk base with some warming spices from the East. This soup should feel refreshing after all the rich, heavy foods of the holidays. Oh and those warm aromas in your kitchen while the soup is cooking … enjoy!
RECIPE
Ingredients
1 medium sized butternut squash, peeled and cubed
1 small onion, chopped
1 Tbsp coconut oil
1 tsp curry powder
1 Tbsp graded fresh ginger
1-3 garlic cloves
2 cans of coconut milk
1 cup vegetable stock or water
3 Tbs-whole bottle (to taste) of Thai Kitchen Roasted red chili paste, 4 oz
Nuts (pumpkin, almonds), slivered
Salt
Preparation
In a medium sized pot, heat coconut oil on medium high heat. Add onion and sauté for 5 minutes or until it is translucent.
Add ginger and cook for a few minutes until you smell its aroma. Add the powdered curry and garlic cloves and stir for 1 minute.
Pour in the coconut milk, vegetarian stock/water and the Thai Kitchen red chili paste. Stir and bring back to a boil. Reduce heat to a low medium heat and cover.
Cook for 30 minutes. Turn off heat and let the soup cool.
Stuffed peppers are popular all over the world as they are mild in flavor and hold their shape. They can accommodate a generous amount of filling. This recipe is a little play on the meat filled stuffed pepper recipes as I used lentils, cheese and mushrooms instead of the meat. Also, it is made with other delicious foods like eggplants and couscous. The dish is simmered in a tomato sauce to perfection. Serve with a nice yogurt sauce and enjoy!
RECIPE
INGREDIENTS
1 large eggplant
4 large peppers
1/2 cup cooked lentils
4 oz feta cheese
1/2 cup Parmesan cheese
1/2 cup Gruyere cheese
8 oz of crimini mushrooms, chopped
1 cup of cooked couscous
olive oil
garlic, chopped
1 bunch scallion
2 cup of tomato sauce + 1 cup of stock or water
2 tsp ground cumin, divided
2 tsp ground coriander powder, divided
2 tsp smoked paprika, divided
1/8 tsp nutmeg
1 large egg
grated Parmesan cheese for the top
salt and ground black pepper to taste
cilantro
METHODS
Preheat oven 400 F.
Pierce the skin of the eggplant in several places and bake in the oven for 30 minutes or adjust cooking time depending on the size of the eggplant. Remove, set aside and let it cool.
Make couscous. Boil 1 cup of water and add 1 cup of couscous. Let it sit for 5- 10 minutes to soak up the water. Add olive, 1 tsp ground cumin powder, scallions, handful chopped cilantro and salt. Set aside.
Sauce for baking the the stuffed pepper: warm up some oil on medium high heat when ready add seasoning (cumin, coriander, paprika, nutmeg), stir for 1 minute. Add crushed garlic, stir and add 2 cup tomato sauce and 1 cup of stock, stir. Cook for about 5 minutes. Pour into the baking dish that is big enough to hold the stuffed peppers. Set aside.
Stuffing: Mash the eggplant with a potato masher. Add 1 tsp cumin powder, 1 tsp coriander powder, 1/8 tsp nutmeg, paprika and garlic cloves, 1 egg, the cheeses, salt, black pepper and the sauteed mushrooms. Add the cooked lentils and the couscous. Mix well.
Prepare stuffed peppers. Cut the bottom of the peppers off, discard or use for something else. Place the stuffing inside the peppers and put the stuffed peppers on the prepared baking sheet with the tomato sauce from earlier. Put the graded Parmesan cheese on the top.
Bake in a preheated oven at 400 F for about 50 – 60 minutes or until the peppers are soft and the top is golden brown.
Ramp (wild garlic) is a very special plant, one of the first foods available in the spring. Soups are always a great way to enjoy them. This recipe is very simple; in a nut shell, it is a basic potato soup made with shallots and the ramps added at the end. Just let the ramps shine and enjoy its special flavor in this simple soup!
Recipe
Ingredients
1 Tbsp butter
1 shallot, chopped
1 tsp of sweet Hungarian paprika (make sure it is authentic)
1 lb russet potatoes, cleaned and cut into cubes
4 cup chicken or vegetable stock
20 ramps, feel free to use more if you have more
2 Tbsp flour
1/2 cup cream
salt and pepper to taste
Method
Sauté the shallots in butter until translucent.
Add paprika quickly, stir for 1 minute and add a little cold water.
Add the chopped potatoes, the stock and let it cook for about 20 minutes.
At the end add the whole ramps and cook for a few minutes on a slow boil.
Add the cream, salt and pepper and puree the soup with an immersion blender to get a creamy consistency.
Wow that is quite a mouthful for the name of a simple recipe!
We were invited to a banquette where the organizers decided that the vegetarian alternative to spaghetti with meatballs dinner would be to leave out the meat; however, most vegetarians like protein so leaving out the meat is not a solution. So I decided to come up with a vegetarian alternative. This challenge got me this amazing recipe though so no complaints.
These bean balls are mouthwatering, even my corgi thinks it is meat. How do I know he likes it? He starts putting out his paw to shake my hand without being asked and he licks his bowl for another 10 minutes after he finishes eating hoping he can find some more.
Let’s talk about the cannellini beans briefly. They are the main ingredient and with their high protein content they replace the meat easily.
These beans originated in South America, most likely in Peru or Argentina. Today, they are popular all over the world but surely are a vital part of the Northern Italian cuisine. They are part of the kidney bean family so with its kidney supporting qualities they are beneficial during the winter time. Also, there is evidence that these beans help with diabetes and weight loss.
When trying to find a replacement for meatballs, cannellini beans seemed like the perfect choice. These nutty, earthy and savory flavored beans are a fabulous addition to this Italian staple. They taste more like chestnuts so they really add a lot of flavor to the dish. I would suggest to make the beans at home from scratch rather than buying the canned version. I could taste the difference for sure.
Enjoy this tasty dish!
RECIPE
Makes 10 bean balls (2 inch in diameter).
Ingredients
1 cup dried cannelloni beans (15 oz canned), strained
1 small yellow onion, grated or 2 Tbsp dehydrated onion
1 Tbsp olive oil
oil for baking
1 egg
1 cup breadcrumbs
a handful of hazelnut or walnuts, chopped
a handful of fresh parsley, chopped
1/4 cup tomato sauce
3 garlic cloves, chopped
1 Tbsp Italian seasoning,
1 Tbsp balsamic vinegar
1 tsp salt
Tomato sauce:
1 bayleaf
salt and pepper to taste
garlic
1/4 cup of balsamic vinegar
1 Qt jar of tomato sauce
Italian seasoning
1 tsp fennel, ground
1 tsp oregano
1 tsp thyme
1 tsp basil
1/4 tsp chili pepper
METHOD
Preheat oven to 350 F.
Soak beans overnight or at least for 8 hours. Cook them for 2 hours or until done. (Omit if using a can).
Boil a big pot of water and cook spaghetti according to its instructions.
Coat a baking sheet with a thin film of oil.
Put the beans in a large bowl and mash them with a potato masher.
Add the rest of the ingredients chopped pistachio nuts, 1 egg, breadcrumbs, oil, tomato sauce, parsley, salt, Italian seasoning, garlic cloves, balsamic vinegar and onion.
Mix well.
Using about 1/4 cup of the mixture, form balls by rolling between the palms of your hands.
Place the balls on the prepared baking sheet evenly spaced.
Bake for about 30 minutes or until the balls have a nice golden brown color on the outside.
While the bean balls are baking, prepare the tomato sauce. Choose your favorite Pasta sauce, add 1/4 balsamic vinegar, 1 bayleaf, 1 Tbsp Italian seasoning, garlic and salt to taste. Cook for 10 minutes. Serve with the bean balls.
Twin Cities Herbs 