January 2nd, 2010

An essential dish for any Russian celebration.
Ingredients
6 potatoes
2 carrots
6 eggs
4 dill pickles
1 can of small green peas
1 lb of meat (chicken, pork, or beef)
mayo
Instructions
- Prepare the ingredients (order is not important):
- Boil meat, and cut into small pieces when cool.
- Boil potatoes and carrots until soft. After cool, chop into small pieces (1/2 inch cubes).
- Hard boil the eggs, and dice.
- Dice dill pickles.
- Combine above ingredients with peas.
- To mixture, add about 1/2 to 1 cup of mayo and mix well. Serve (chill if desired).
Makes 10 servings.
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November 30th, 2009
A fun way to eat your favourite fish.
Ingredients
olive oil
1 green onion, finely chopped
1 large Russet Potato, boiled and mashed
1 slice of toast, in bread crumbs
parsley flakes
1 fish fillet (pollock, salmon, sole, cod)
black pepper
1 egg, lightly beaten
Instructions
- Boil potatoes until soft, then mash.
- Meanwhile, bake fish until fillet flakes easily with fork.
- Add baked fish to mashed potatoes and mix well.
- Add green onion, egg, parsley flakes, and black pepper to mixture.
- Add bread crumbs until thick enough to mold.
- Mold mixture into 4 patties.
- Heat oil in skillet and fry fish cakes until golden brown on each side (about 2-3 min.) Serve.
Makes 4 servings.
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November 25th, 2009
A healthy twist on a delicious Chinese classic.
Ingredients
2 tbsp olive oil
1 large onion, sliced
2 carrots, cut into small thin slices
2 cups broccoli florets
2 cups mushrooms, sliced
1 cup BBQ pork, sliced
1 cup buckwheat noodles, cooked
2 tsp teriyaki sauce
2 tsp corn starch
1 tsp sesame oil
Instructions
- Heat olive oil in skillet at medium-high heat, then add carrots and onions and stir for 2 minutes.
- Add broccoli and let steam for 2 minutes, then add mushrooms and cover. Heat for 5 minutes, or until mushrooms have softened. Stir occasionally. Meanwhile create sauce by combining cornstarch, teriyaki sauce, and sesame oil in 3 tsp of water.
- Add cooked noodles and BBQ pork to stirfry and mix well for 1 minute.
- Add sauce mixture to stirfry and mix well until sauce thickens. Serve immediately.
Makes 2 servings.
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November 24th, 2009
A delicious, healthy and easy dish that will warm your soul on a cold winter’s day. Full of fiber, vitamins, and antioxidants.

Ingredients
1 tbsp olive oil
1 spanish onion, sliced
1 bell pepper, any colour, thinly sliced
1 small zucchini, sliced in thin rounds
1 small eggplant, halved and thinly sliced
1 garlic clove, minced
200g canned, crushed tomatoes with herbs
2 tsp smoked paprika
4 large eggs
Instructions
- Heat oil in large non-stick skillet over medium-high heat, then add onion and bell pepper and cook, stirring frequently, for 4-5 min or until beginning to soften.
- Add zucchini, eggplant, and garlic and cook, stirring, for 2 minutes. Add the tomatoes, most of the paprika, and a little salt and pepper to taste. Stir and bring to a simmer. Reduce heat to medium-low, then cover and let simmer gently for 15 minutes. Add extra water if necessary.
- Make 4 wells in the ratatouille and break an egg in each. Re-cover and cook for an additional 10 minutes or until egg whites are cooked but yolks still runny.
- Serve immediately, garnished with paprika.
Makes 2 servings.
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November 23rd, 2009
This pasta dish is a good source of omega-3 fatty acids, vitamins B1, B2, B6, B12, and E, selenium, and magnesium.

Ingredients
1 tbsp olive oil
2 cups of whole wheat rotini pasta, cooked
2 cups of broccoli florets
2 cups of smoked salmon pieces
1/2 cup of plain yogurt
2 tbsp of lowfat milk
2 tbsp Dijon mustard
black pepper, to taste
parsley flakes, for garnish
Instructions
- Cook pasta.
- Heat olive oil in saucepan over medium-high heat, then add broccoli florets and saute for 5 minutes or until desired tenderness.
- Turn heat down to medium, then add cooked pasta, salmon and mix for 1 minute.
- Add mixture of dijon mustard, yogurt, milk, and pepper to saucepan and stir thoroughly.
- Serve immediately, garnished with the parsley.
Makes 2 servings.
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November 20th, 2009
Savoury and sweet and flavours blend together to make a fabulous dinner dish.

Ingredients
1 tbsp vegetable oil
1lb pork tenderloin cut into 1cm thick strips
1.5 cups mixed orange and green bell pepper cut into thin strips
1 medium onion, chopped
2 cloves of garlic, minced
1 can of cream of mushroom soup (284 mL)
1 can of pineapple tidbits packed in juice (398 mL)
2 tbsp soy sauce
1 tbsp honey
black pepper, to taste
1 cup cooked rice
Instructions
- Brown pork well in heated oil at medium-high heat in large skillet. Remove pork; set aside.
- Reduce heat to medium. Add pepper strips, onion and garlic. Cook and stir for 2 minutes.
- Stir in soup, pineapple with juice, soy sauce and honey.
- Return pork to skillet. Heat to a boil. Cover and cook over low heat until pork is cooked through – about 5 minutes – stirring occasionally.
- Stir in rice and black pepper. Turn off heat and cover skillet. Let stand 10 minutes or until rice is tender. Stir gently before serving.
Makes 4 servings.
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March 15th, 2009
A low-budget healthy and hearty meal that fills you up.
Ingredients
1 tbsp vegetable oil
1/2 cup red or green pepper, diced
1/2 cup carrots, diced
1 can condensed cream of mushroom soup
1/3 cup of 2% milk
2 1/2 cups of cooked chicken, cubed
1 can of peas
black pepper, to taste
4 cups pasta
Instructions
- On medium high heat, stirfry pepper, carrots in oil until tender crisp. Reduct heat to medium.
- Stir in soup and milk.
- Add chicken, peas, and black pepper. Heat through, stirring occasionally.
- Serve over pasta.
Makes 4 servings.
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March 10th, 2009

Folded crape - the inside contents include ground beef
This is a simple, quick, and delicious filling for Russian crepes.
Ingredients
1 lb extra lean ground beef (“washed”)
1 onion, chopped
2 tbsp vegetable oil
3 tbsp sweet & spicy sauce
1 tbsp corn starch
black pepper
Instructions
- Sauté onions in vegetable oil (2 min).
- Add beef and black pepper; stir on high heat until most of the water has evaporated.
- Add mixture of sauce and corn starch to thicken.
- Serve in crepes.
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March 10th, 2009
This recipe was made from a combination of various leek and potato recipes that we came across. Since we wanted a meat component, we added the basa fillets, which turns out to be a great addition to the soup. The longer you cook the soup, the better. This is definitely a must-have on a cold winter’s day.
Ingredients

2 basa fillets, cut into bite-sized pieces
2 leeks, chopped
6 small potatoes, diced
1 tsp minced garlic
300 mL 2% milk
500 mL low sodium chicken broth
2 tbsp butter
1 onion, chopped
pinch of black pepper
Instructions
- In chicken broth, boil potatoes till tender (~ 30 min). Then add milk.
- Sauté onion and garlic in butter (~ 3 min).
- Add leeks; simmer (~3 min).
- Add fish and pepper; simmer (~10 min).
- Once potatoes are mashed, combine mixture; stir well until desired consistency. Serve.
Makes 6 servings.
Category: Recipe Tagged: basa, fish, leek, potato, soup No Comments »
March 9th, 2009
Preparation of the dough
Quantity: approximately 25-30 crapes
Ingredients:
4 cups of white flower
4/5 cups of milk
1 table spoon of sugar (without a top)
1 tea spoon of salt
2 table spoons of butter
2 eggs
10-12g of yeast
Procedure: preparing the mixture
- Get a bowl for approximately 4 liters of water [the dough will rise so you want the extra space].
- Put the flower in to the bowl preferably through a thinner [this will allow the flower to get more oxygen].
- In the same bowl put sugar, salt and the yeast.
- In a second bowl pour milk and button. The milk must be warm but not boiling enough for the butter to melt.
- Pour the milk with butter in to the bowl with the flower + break both eggs in to the mix.
- Mix the contents well eliminating any pockets of dry flower.
- Cover the bowl with a towel [not a iron pan or a plate – the mix needs to absorb oxygen] and put in a warm area for approximately 1.5 – 2 hours.
- The mix should increase in size by approximately 2/3.
- Add additional 1/2 a cup of milk to the mix [heated to approximately 50 degrees in Celsius]. Pour the milk using a thin flow while slurring the mixture.
- If the mix is ready begin cooking.
- If you want to have thinner crapes add more milk to the mix.
Procedure: making the crapes
- Melt a block of butter in a separate cup/bowl.
- Get a pan or two [two would make the cooking much quicker].
- Heat both pans to a sizzling state.
- Using a potato/onion slice a half and put it on a fork [this will be used as a brush to apply butter on to the pan].
- Pour the mix on to the pan and start baking.
- When the crape is done and stacked in the main plate quickly smear a touch of butter on top so that the following crapes don’t get stuck together.
- Cover your results to keep the warmth.
And that’s it.
Enjoy!
Category: Recipe Tagged: cooking, crapes, eggs, flower, frying, milk, pan, prepare, russian, stack, yeast, Блины 2 Comments »