Tag Archives: healthy eating

Stuffed capsicums. Russian recipe.

First of all, guys, have you seen Jamie Oliver’s live foodtube show yesterday? I’m a huge fan of him, he is so inspiring person! It started 12:30am Dubai time and today has been working day. I’ve honestly tried to watch it, but after half an hour I fell asleep:) Going to watch it today.

There are a large variety of fillings that are used for stuffed capsicums worldwide.

The most widely known in Russia is ground pork with rice. However, the concept has mutated to suit up-to-date needs, and peppers are filled with couscous, wild rice, cheese and etc.

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You need around 60-70g of the filling per capsicum.
 
8-10 medium-sized capsicums
500g ground pork/beef or 250g pork+250g beef (I used beef)
100-150g rice, short-grain preferably 
2 carrots, shredded
1 big onion, finely chopped
200g sour cream
100g tomato paste
200-400ml lukewarm water, I prefer veg stock
sunflower or olive oil for frying
salt, black pepper
small bunch of dill or parsley, chopped (optionally)

 

Wash the rice thoroughly, cook in 100ml of water until semi-done (around 7-8 minutes).

In a small pan over medium heat, fry carrots and onions until tender and they’ve get golden color.

Meanwhile, wash capsicums, cut the tops off each pepper and remove seeds. If peppers do not stand up straight, slice a little (!) off the bottom of the pepper to level it out.

Peppers_1Peppers_2Mix meat, cooked rice and 1/2 of veggies together (if you don’t like onion and carrot in filling, escape this step). Add salt, black pepper to taste. Fill the capsicums tightly and place in a baking dish.

In a bowl combine sour cream, tomato paste and the remaining 1/2 veggies together.

Pour the sauce in a large deep dish. Place the stuffed capsicums in.

Pour the stock or water slightly below the brim of the capsicums.

Close the dish with a lid, bring to boil, reduce heat and simmer on a lower-medium heat for 35-45 minutes.

Serve with the sauce, in which peppers were cooked, or sour cream.

Sprinkle over some fresh dill or parsley.

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Yummy! 🙂

Purple peppers and chickpeas!

This summer I’ve been making lots of salads.

It’s still extremely hot in Dubai and one more salad has been done:)

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    I found these beautiful capsicums at a store, grown by farmers in the Netherlands. They’re absolutely marvellous, aren’t they?

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Never seen such deep purple, blackish color of bell peppers. 🙂 They are green inside and have got the same taste as green ones.

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So, about the salad. One of the main ingredients are capsicums, as you could guess 😉

I promise, the salad won’t leave you hungry.  Chickpeas in it are high in protein! Usually I make it ahead (before fitness class, for example, after I’m so hungry!) so it has plenty of time to marinate.

We need:

  • 1 can chickpeas (drained)
  • 2 big capsicums
  • 100 g feta cheese
  • juice of  ½ lemon + zest of ¼ lemon
  • extra virgin olive oil (for frying and dressing)
  • 2-3 sprigs of fresh thyme (or dried one is good as well)
  • 1 tsp cumin
  • fresh mint or/and parsley

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Heat the olive oil with thyme and cumin just for 1 minute, add shredded capsicums, toss and stir-fry until they become soft. My purple peppers turned into greenish color 😀

In a large bowl, combine chickpeas, capsicums, feta cheese and lemon zest. Toss to combine.  Pour 2 tbsp olive olive and lemon juice over the mixture.

Add some fresh mint and parsley; season to taste with grounded black pepper.

You can serve it immediately, but I heartily recommend to leave it  for 30-60 minutes to marinate.

Enjoy!

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Russian cold soup-Sveckolnik

    Sveckolnik [sve’koljnik] – Russian summer cold soup, which goes really well during the summer heat. The name comes from the word “sveckla”, which denotes beetroot.
   When AC and even hundreds of ice cream don’t help you against hot, this light soup refreshes and cools you. 
  The main ingredient is a raw beetroot, it’s high in vitamins, minerals and fiber that can effect the digestive system in a positive ways.
Raw beets are one of the top vegetables for nutritious raw eating, according to Bastyr University.
   You can include this light soup in your balanced diet and it takes only few minutes to prepare it.
Svekolnik-5
Ingredients:
beetroot – 2 small
cucumbers – 3-4
eggs – 1-2 per plate
a bunch of spring onion
a small bunch of dill
1 garlic clove
buttermilk 400 ml
water 200 ml
salt, sugar to taste
sour cream (optional)

Better to choose small young beets. And you can substitute raw beets with boiled, if you like.

Shred beets and cucumbers, put them in a deep plate.
Boil eggs for 10 minutes, let cool and cut them into chunks.
Svekolnik-3
Slice green onions, put it in a cup and add some salt. With teaspoon begin to grind the salt into onions.
Svekolnik
Add crushed garlic and mix.
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Combine together beets, cucumbers, eggs, onions and dill. Add a pinch of sugar.
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For the liquid part buttermilk is mixed with cold drinking water, the volume and thickness of it totally depends on your taste.
 If you can find “salted lassi”  (yougurt drink)-use it, no need to dilute with water; in Arabian countries it’s called “laban up”, in Russia – “tan”, “sivorotka” .

Pour the buttermilk over dry ingredients and mix well. Sprinkle some dill.

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  Enjoy! 🙂
You can serve it with a dollop of sour cream and rye bread.

Red spinach

  Hi guys! 🙂Have you ever tried red spinach? First time I tried it in Dubai. Unfortunately, I never seen it in Russia before. It has mild earthy and green flavor, very similar to green spinach. I use leaves in salads or garnish, adding nice color to any dish!

  Today for the lunch is baked crusted creme dory fillet and carrot-spinach salad.
фотография
 Ingredients (Serve 3)
3 medium-sized creme dory fillets
2 eggs
 For the crust:
1 cup breadcrumbs (homemade is better)
1 tsp crushed coriander seeds
1 tsp thyme
1 tsp cumin
1 tsp crushed white pepper
some salt to taste
 For the salad:
3 carrots, shredded
1 stalk celery, sliced
1/2 bunch coriander 
1/2-1 bunch red spinach
sour cream
 
Preheat oven to 190C (370F). Pat the fillet dry with paper towel. 
In a bowl combine the crust ingredients. Dip the fish fillet in beaten eggs, then in crust. 
Bake for 15-20 minutes.
Meanwhile mix salad ingredients together gently and coat with sour cream.
Serve the hot crusted fish and the carrot salad together.
Enjoy!
cremedory
 
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