Healthy choice

Marinated roasted peppers

 Hello, dear friends and all foodies! I’ve been away for awhile.  The life and time with my little pie fly by so fast that I haven’t realized that summer is already over and autumn almost too, and I haven’t posted a recipe or even a small note. Hope someone miss me, because I’m happy to come back with new ideas and recipes. 😀
 When you think autumn what do you imagine in your mind, I bet not only beautiful yellow and reddish leaves and trees in the woods, also lots of pumpkins and probably carrots. That’s not bad at all, I love those vegetables too; its bright color and wonderful taste turn a dull and boring day into a cheerful one. But I decided to go another way and prepare bright, aromatic and tasty marinated roasted peppers. If you have never tried to make those at home, you have to! Really! It is one of the quickest dishes, and no need to buy those expensive jars from a store! Make your own! The final result is fabulous, you can use peppers in so many ways! One of the recipes will be in the next post, don’t miss it!
MRP-1
 But first, you need to roast bell peppers. I usually cut them into halves, remove all seeds and stems, arrange on a tray (line it with a foil – less mess), then drizzle with some oil, and roast in the oven for 40-60 minutes. When they are done, pell off the skin, it comes off very easily. At this step you can stop and eat them, for example on a slice of sunflower seeds bread😀 or be patient, slice them, arrange into jars along with couple of garlic cloves, rosemary, and chili flakes, optionally – a good pinch of sea salt, plus a splash of white balsamic vinegar,  and of course drizzle with some oil (I prefer extra virgin oil, but you can use any you like/have).
 I keep peppers in this marinade for a week in the fridge (honestly, they rarely stay that long). And what an amazing smell when you open a jar!
MRP-2
If you want to store them longer, I suggest to heat the marinade and use sterilized jars.
About the recipe: I don’t have any exact ingredients, just add as much as you like/feel. Happy cooking!
MRP-3

Fish. Arabian red grouper

 Hello-hello! Many of us know that fish is loaded with lots of important nutrients, such as omega-3 fatty acids, plus it is a low-fat and high-protein food. But let’s speak honestly: do you consume it at least once a week? I bet you often stick to the same preferences, it sounds “easier” to cook “favourite” chicken thighs or simply grill sausages… Maybe because you don’t know how to cook fish properly? or don’t like its smell?
 And for those of you who really like fish, what type do you prefer? Have you ever wonder how do you choose it: is it common salmon or tilapia, or do you buy whatever is sold on the market? Do you always stick to the same recipes or experimenting is your motto?
What are your thoughts, guys?
I like fish, most often I cook salmon, sea bream or sea bass. The easiest way to cook fish is Bake it. You need season fish, arrange it on a baking sheet/dish and bake until it’s done. Sounds easy, but if the cooked fish is too flakey that unfortunately means your overcooked it, and most probably it became dry and tastes not that nice as it should be. Well, it’s not a secret that I overcook fish quite often, especially fillets… I think I need to buy a special thermometer.. because how on earth I should check that fish color turns from translucent to opaque without flaking the fish? If it’s not right, I have to bake (cook) it longer and then flake it again..? So, finally, you will serve ruined-flakey fish instead of a whole piece of fillet. I prefer to cook it a bit longer that it has to be. I desperately need a fish thermometer! Red grouper with citrus slices and fresh herbs
This beautiful fish called ‘grouper’, it was caught in the Arabian Gulf (i.e in the UAE; I like to try everything local and that’s s why I chose it). When I don’t have any new ideas how to cook fish, I stuff it with fresh herbs and beautifully aromatic citrus slices, sprinkle with some extra dried ones plus seasoning and bake; and it turns out always good. If the fish itself is fresh and good, you can’t spoil it, right?
Red grouper

Baked Arabian red grouper

Tip: I have read 140F/60C is a desired internal temperature.
What You’ll Need
2 red grouper fishes
fresh coriander
fresh fennel or dill
some chopped garlic
few lemon slices+juice
few lime slices+juice
1/2 tsp dried fennel
freshly ground pepper
sea salt
EV olive oil
How to Make It
  • Wash, pat dry fish. Arrange on a baking tray.
  • Drizzle with lemon or lime juice, and season inside and out.
  • Stuff with fresh herbs and citrus slices.
  • Sprinkle with dried fennel and extra seasoning.
  • Drizzle with a bit of olive oil.
  • Bake in preheated 360F/180C oven for 15-18 minutes or until it’s cooked.

Enjoy!

Arabian Red grouper

Russian Beetroot Caviar

 This bright beetroot dip doesn’t contain salmon or any other fish raw. In my home-country vegetable spreads and dips that are mushed into a non-smooth consistency are often called caviar. In USSR fish caviar was an expensive product and most of the time was served over special occasions, but people have always wanted something tasty not only during holidays or weekend; and such vegetables as an eggplants, marrows and beetroots were cheap and available almost throughout the year, thus I guess economical version of the “caviar” was created.

russian-beetroot-caviar

 The recipe I found in a book dated 1990, it calls to boil beetroot, fry onions and press through the  meat-grinder machine along with other ingredients. Easy-peasy. It turned out so tasty, that i have already made it few times in a row! Moreover, it was a hit at the home-party, especially when I served this dip nicely decorated with little festive crackers; needless to say, guests asked for the recipe!
 The original Russian recipe calls for the salted pickled cucumbers, which are usually watery and personally I don’t like its taste, so I used regular crunchy pickled cucumbers and the beetroot dip was absolutely amazing and delicious! I prefer slightly coarse a caviar-like texture, so I don’t blend ingredients too much, but if you wish – just blitz it more to get the smooth dip. Enjoy!

Russian Beetroot Caviar

  • Servings: 4
  • Difficulty: easy
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Ingredients 
400g/2 medium-size beetroots
2 tps olive or sunflower oil, for frying
1/2 large brown onion
~100g pickled cucumbers
2 cloves of garlic
Salt&Pepper, to taste
Method 
  1. Boil beetroots until soft. Cool, clean and chop.
  2. Chop the onion and fry in a oil until soft and golden, about 5 minutes.
  3. Finely chop cucumbers. Also finely chop or mush garlic.
  4. Blitz all ingredients in a food processor until desired consistency.
  5. Check the seasoning. Serve with rye bread or crackers.
Enjoy!

Warm butternut squash salad

This delicious warm salad is perfect for cold months. Yes, it is simple but bursting with flavour, and of course it contains the main autumn ingredient – beautiful winter squash! Slightly sweet roasted butternut squash together with salted feta and fresh spinach leaves create nice and tasty salad, perfect in its simplicity.

winter-squash-salad
And don’t forget to sprinkle the salad with raw pumpkin seeds (as I did.. haha)!
Warm butternut squash salad

Warm butternut squash salad

  • Difficulty: very easy
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Slightly adapted from here
Ingredients
1/2 butternut squash, peeled and cut into 1cm-thick slices
1 medium red onion, cut into wedges
1 orange
fresh spinach leaves, as much as you like
100-150g feta or white/Bulgarian cheese
handful of raw pumpkin seeds
Dressing*
juice of 1/2 orange
2-3 tsp white balsamic or champagne vinegar
1 tsp honey mustard
2-3 tbsp EV olive oil
freshly ground sea salt &white pepper, to taste
Method
  1. Arrange butternut squash and onion on a baking tray, drizzle everything with olive oil, plus squash with juice of 1/2 orange. Roast in preheated 180C oven for 25 minutes or until squash is soft.
  2. For the dressing, in a small jar combine all ingredients and shake well. *Adjust to your taste by adding more vinegar or oil.
  3. Arrange spinach on a serving plate, top with warm squash and onion. Sprinkle with feta and pumpkin seeds. Drizzle with dressing.
Enjoy warm salad!

Kulesh

Kulesh – simple thick soup/pottage, that was popular in old times among peasants and Cossacks. It was also called “field pottage or kasha”, as it was often cooked by farmers for their lunch during field works. This pottage consisted mainly of millet and any root vegetables that were available at the moment. Garnished with some onions and salo (salted or cured fat, usually pork one), kulesh was prepared on a fire, that added a nice smoked flavor to the whole dish.
It should be thick enough but if you prefer thinner consistency add more water. Mine was thick and nourishing because of smoked meat (cooked pork belly). Using smoked meat replaces the cooking on an open fire. But feel free to make completely vegetarian version and omit the meat.Kulesh - simple thick soup/pottage
Once I wrote that millet is a healthy grain or seed. And if you still think it’s just for the feeding birds, you’re completely wrong and miss lots of benefits of this lovely grain. It’s a good source of vitamins B, calcium and iron. Here another recipes that I do love and cook at home: sweet breakfast millet porridge and autumn recipe – millet cooked in a pumpkin pot.
So, have you ever cooked millet? What are your favorite recipes?Kulesh

Kulesh

  • Servings: 4
  • Difficulty: very easy
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You can add some cubes of celery root along with other vegetables.
Ingredients
4 medium potatoes, cubed
1 large carrot, cubed
200g millet
1 tbsp vegetable oil
1 large onion
150g smoked pork belly
1 bay leaf
fresh chopped parsley and spring onion, optional
S&P to taste
Method
  1. Boil 2l water in a large pan. Add cubed vegetables and some salt. Bring to boil, reduce the heat, cover with a lid and simmer about 15 minutes.
  2. Wash millet throughly under running water. You may also cover millet with some warm water, it helps to cook it faster.
  3. Add millet to the pot along with bay leaf and simmer for 10-15 minutes more or until it’s cooked.
  4. Meanwhile, slice or chop onion, and cut pork belly into thin slices or chop it as you like. Heat the oil in a frying pan and saute onion until it’s soft. Add pork belly and fry for few minutes.
  5. Stir the onion-pork mixture into the soup. Adjust the seasoning.
  6. Pour the soup into serving bowl. Sprinkle with fresh herbs, if desired. Serve with bread.

Enjoy!