Since moving to California in 2015 I instantly got into Mexican cuisine and got quite a number of friends with mexican heritage but for some reason, I have not cooked any of their dishes until mid-2017.
Huevos Rancheros (or rancher’s eggs) is a traditional midday or late morning dish in Mexico cooked in rural areas of Mexico. Recipes may vary to satisfy family’s taste buds and preferences but one thing I can tell for sure: it always has fresh eggs, corn tortillas, and tomatoes.
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Shakshuka is generally a Mediterranean dish which can be eaten any time of the day. I normally eat it for brekfast, but some people claim that it is also great for brunch and even dinner. It is a great source of protein and traditionally does not contain any meat, so some of you, my vegetarian friends should love it!
After growing my own thyme for several weeks I decided to add it to my shakshuka and it really made the dish taste better!
Continue reading “Simple Shakshuka”
Weeknight dinners are always a challenge for me since I almost never buy frozen foods, canned products, and even pre-made sauces. But last night I have sinned… As I was walking out of a supermarket I grabbed a can of Rao’s marinara sauce on the go.
I didn’t know whether I did the right thing until after my chicken cacciatore came out of the oven. It turns out that some brands still care about the quality and flavor and I’m happy I made it.
Chicken cacciatore is an Italian dish made the “hunter style” way. It’s basically a stew with tomatoes, basil, onions, garlic and peppers thrown together and stewed for an hour or so. It can also be baked or prepared with lamb or beef.
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Hey! May is officially here! It’s time to really use up those spring ingredients because summer is just 1 month away!
During my long-term relationship with asparagus, I ‘ve’learned that many people either love it or hate it. Guess what? I am the one who is deeply in love with this ingredient and can think of a 100 recipes that I can make with asparagus.
Today we are making rather a simple recipe that is good for warm weather and is suitable for family events!
Ladies and gents: Asparagus galette!
Continue reading “Asparagus, Cherry Tomato, Mushroom and Honeyed Goat Cheese Galette”
Being pescetarian at a BBq party may seem hard: everyone having sausages, ribs, and burgers but you can not eat a gram of this. Since there are not a lot of pescetarian friendly sausages and patties in stores, I came up with this easy recipe of fish patties, that I can bring for myself. They are also great for burgers and smoking.
Continue reading “Easy Salmon Patties”
Saint Patrick’s day was fun and roaring last weekend. I made this awesome stew but since fun and company took me far away from my computer I’m only posting the recipe now.
The recipe is amazing and has Guinness in it 😉
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Blood Oranges are typically a very winter fruit but it always reminds me of upcoming spring (mainly because of its color). That is why I usually cook dishes with them on first days of March.
I found the similar recipe on Williams Sonoma website but realized that it lacks something and added green olives. It is super simple and blood oranges make the chicken pop in flavor!
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Whenever I travel somewhere, I always want to make sure to get the most authentic experience from the country. Especially food experiences. When I was in Rome, it was hard to recognize authentic restaurants since there are so many tourist traps with overcooked pasta and cream in the sauce ( how could you treat your pasta this way?!).
Anyway, one of my Instagram followers – Livingintravels is traveling across Italy and currently spending time on Rome. Her pictures reminded me of how great the food is in there and how awesome they treat their pasta. So I decided to make an authentic Italian pasta and show you the proper way of cooking it.
Continue reading “Classic Mushroom Pasta”
Superbowl is coming up this Sunday! For me this football event has always been sort of like a Thanksgiving or Christmas: we feast, we drink and we celebrate! Food on this day is extremely important and I try to do my best to prepare the table.
Since I decided to become peschetarian/vegetarian for a while, I realized that this year’s menu should look a little different, at least for myself. Sticking to the burgers was a great option because who doesn’t love them? I came up with a fancy recipe for burger patty made of beets, experimented for the first part and the week and voila!
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Since I moved to San Francisco, my knowledge about various cuisines got a little broader. I promised myself that starting in 2018 I’ll finally expose myself to Asian cuisine.
Not quite sure why it took me so long to stock up my kitchen with rice vinegar, few types of soy sauce and sesame seeds. But I think because where I am from (I am from Russia), these ingredients are sort of luxury. To cook Pad Thai or simple Cantonese sauce, It would take hours of research, days to wait for a package that may or may not pass the customs and of course, lots of money.
For now, since I have been practicing for quite a while, it’s time for me to show you some of the recipes that I came up with. Let’s start with the healthy one.
P.S.: I Used P.F. Chang’s sesame sauce for this recipe, and it turned out absolutely delicious, but just in case I included the recipe for the sauce itself.
Continue reading “Vegan Stir Fry”