Homemade Egg Noodles

Absolutely love these Homemade Egg Noodles! My sisters and I used to make them together when we were growing up. They are fabulous with chicken stock, or homemade Chicken Noodle Soup.

Homemade Egg Noodles

Irina
If it’s anyone’s first time for making egg noodles, add the extra water or flour bits at a time until you get a dough that you can knee very easy and it will smooth out nice, when rolling on the floured surface.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6 servings

Ingredients
  

  • 2 large eggs
  • 2 Tbsp buttermilk
  • 1 tsp salt
  • 1 1/2 cup all purpose flour (more flour for rolling)

Instructions
 

  • Use a fork to beat the eggs, until smooth. Add salt and buttermilk and whisk. Stir in flour, one spoon at a time, until the dough come together in a ball.
  • Flour a flat surface and roll the dough out.
  • Once the dough reaches 1/4 inches thickness, use a sharp knife or pizza cutting wheel to cut the dough. You can cut them as wide or narrow as you like, but cut them as evenly as possible ensure uniform cooking time.
  • Dust with a little flour and spread to dry.
  • Let the noodles dry for 2-3 hours.
  • Cook in 3 quarts boiling salted water for 5 minutes or until tender.
  • Drain and serve with butter.
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Turkey and Cheese Quiche

Turkey and Cheese Quiche, this french recipe originally comes with tuna. Since my kids don’t like tuna, I substituted it with turkey; but if you don’t have either of those, you can make it with chicken. Combination of cheese, eggs and sour cream always turns out tasty.

Turkey and Cheese Quiche

Irina
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings

Ingredients
  

  • 1 sheet all butter puff pastry
  • 350 g Natural white turkey breast in water (drain)
  • 2 Tbsp mayonnaise
  • 2 tsp mustard
  • 100 ml sour cream
  • 200 g cheddar cheese shredded
  • Salt and pepper to taste to taste

Instructions
 

  • Preheat oven to 375 degrees F.
  • Lay the puff pastry out on a baking sheet. Prick all over with fork.
  • Pop in the oven for 10-12 minutes. Remove the pastry from the oven, pressing the center down with a fork, as it will have puffed up a bit.
  • Meanwhile, using a fork mix turkey meat with mayonnaise. Season with salt and pepper.
  • Spread the mustard across center.
  • Spoon the turkey mix on top.
  • Combine eggs with sour cream and mix together. Season with salt and pepper.
  • Pour over turkey.
  • Sprinkle with cheese.
  • Bake for 30 minutes or until quiche is golden brown.
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Fried Cabbage With Sausage

Fried cabbage with sausage is so simple but tasty, and the leftovers are tastier than it was the first day. When it comes to sausage, you can’t go wrong with this one. You can use any sausage you like: it can be Italian sausage, Polska kielbasa, smoked sausage, turkey or chicken sausages. Any of them will give a great taste to cabbage. My favorite is Frankfurter sausage.

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Fried cabbage with sausage

Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 1/2 head cabbage
  • 2 carrots large
  • 1 onion large
  • 4 Tbsp olive oil
  • 5-6 sausages
  • salt and pepper to taste
  • 1 bay leaf optional
  • 1/2 cup water

Instructions

  • Cut the cabbage into thick slices.
  • Dice onion into the small squares, shred the carrots.
  • Slice the sausages.
  • In a large skillet, heat the oil over medium heat. Add onion and cook until lightly brown.
  • Add shredded carrots and continue cooking for couple more minutes, stirring constantly.
  • Add cabbage and stir well.
  • In a few minutes add sausage. Bury the sausages under the cabbage, to get the brown color.
  • When the sausages are lightly brown, add salt and pepper, bay leaf, and some water (about 100 ml), mix well. Reduce heat to low, cover the skillet with lid and simmer for about 10 minutes. Mix every 2-3 minutes.
  • Once cooked, add fresh herbs and serve.

Baked Salmon with Leeks and Carrots

Carrots and leeks are the perfect combination of flavors for baked salmon. This is an easy recipe to prepare salmon and veggies in an aluminum foil.

Baked Salmon with Leeks and Carrots

Natalija
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • 4 salmon fillets
  • 4 tsp mustard
  • 1-2 leeks
  • 2 carrots
  • salt and pepper to taste
  • 4 Tbsp olive oil

Instructions
 

  • Preheat oven to 400 degrees F. Prepare 12×12 inch foil pieces for each fillet.
  • Place salmon on prepared foil and spread mustard over each fillet. (I use traditional mustard “a l’ancienne”, but you can use any type).
  • Wash the leeks and cut into thin slices.
  • Shred the carrots.
  • Top each salmon fillet with carrots and leeks, drizzle 4 Tbsp. of olive oil and season with salt and pepper.
  • Bring the long sides of the foil up the middle and fold the edges together.
  • Bake for about 30 minutes or until salmon is cooked though.
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Oven Roasted Eggplant Cubes

It doesn’t take much time to roast an eggplant in the oven, all you have to do is: cut it, salt it, drizzle with some lemon juice and olive oil, toss it and mix it couple of times while it is cooking. You can serve it by itself or as a main dish, with meat or fish. It tastes even better next day: perfect for lunch or picnic.

Oven Roasted Eggplant Cubes

Natalija
If you are not a garlic lover like I am, add only 2-3 garlic cloves instead of a whole garlic bulb.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 2 large eggplant
  • 1/2 lemon (juice only)
  • 1 bulb garlic
  • Salt and freshly ground black pepper to taste
  • 6 Tbsp olive oil
  • 1/2 bunch fresh parsley or cilantro finely chopped

Instructions
 

  • Heat the oven to its hottest setting,typically around 500 degrees Fahrenheit, and turn on the broil. Cut the eggplant into 1-2 inch cubes. Transfer them to a baking sheet and spread out into a single layer.
  • Drizzle with olive oil and lemon juice.
  • Peel garlic and smash it with a heavy knife.
  • Add garlic and pepper, give it a good mix with spatula or your hand.
  • Place a rack on top of your oven and cook the eggplant cubes for 10 minutes. Carefully take the eggplant out and stir it with a spatula. Return to the oven for 10 more minutes. Taste the eggplant. Cook for another 5 minutes if needed.
  • Remove the eggplant from the oven. Garnish with fresh herbs and serve hot or room temperature.
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Oven Roasted Potatoes

The Oven Roasted Potatoes are crispy on the outside but soft and creamy on the inside! This simple side dish is everyone’s favorite.

Oven roasted potatoes

Irina
Cook Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
Servings 6 people

Ingredients
  

  • 6 large Yukon Gold potatoes
  • 2 tbsp barbecue sauce
  • 1 tbsp mayonnaise
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp olive oil
  • fresh herbs to garnish

Instructions
 

  • Preheat oven to 375°F.
  • Peel the potatoes and cut them into 4 pieces.
  • In a large bowl, toss the potatoes with the barbecue sauce, mayonnaise, salt and pepper.
  • Drizzle 4 tbsp of olive oil into baking pan.
  • Spread the potatoes evenly on the bottom of prepared baking pan.
  • Bake at 375°F for 65 minutes, or until potatoes are golden and tender.
  • Garnish with fresh herbs and serve.
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Mouth Watering Venison Roast

This mouth watering venison roast recipe has become our family favorite. We all trying to eat healthy, and this deer meat is naturally low in fat and has no harmful hormones. It is not easy to shop for a deer meat, unless you know a good butcher shop near you, or your husband is a hunter like mine is.

Mouth Watering Venison Roast

Irina
Marinade is optional, but I always like my meat to be marinated before cooking.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 1 day 3 hours 20 minutes
Servings 6 persons

Ingredients
  

  • 3-4 lb venison cut into cubes
  • 1/2 cup olive oil
  • 2 large onion diced
  • 2 lemons sliced in quarters
  • 1/2 cup white wine
  • 1/2 tsp paprika
  • 3 bay leaves
  • 5 cloves garlic minced
  • 1 Tbsp salt
  • 1 Tbsp black pepper

Instructions
 

  • Mix together 2 gallons of water and 6 Tbsp of salt in a large pot or any food container and place the deer meat in it, add some ice on top and cover with lid. Place it in the refrigerator for 24 hours.
  • Preheat oven to 380 degrees F.
  • Heat the oil in the roasting pan over medium heat. Add diced onion and sauté until nice and golden.
  • Add lemon and cook for 1 minute, stirring frequently.
  • Place the venison into the roasting pan, add white wine and cook for about 2-3 minutes on each side.
  • Remove from the heat. Add paprika, bay leaf, garlic, salt and pepper, and mix well with spatula.
  • Place the roasting pan into preheated oven and cook for 2 1/2 hours.
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Turkey Broccoli Lasagna with White Sauce

My family always looks forward to have Turkey Lasagna after Thanksgiving. If you don’t have leftover turkey, you can use chicken instead.

Turkey Broccoli Lasagna with White Sauce

Irina
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 9 servings

Ingredients
  

  • 9 lasagna noodles uncooked
  • 3 cups broccoli florets
  • 1 cup cottage cheese divided
  • 1/4 cup Parmesan cheese grated
  • 3 cups fully cooked turkey sliced extra thin

White sauce

  • 3 Tbsp butter
  • 1 shallot chopped
  • 2 cloves garlic minced
  • 3 Tbsp all purpose flour
  • 2 cup milk 2%
  • 1 cup heavy whipping cream
  • 1/3 cup white wine
  • 3 cup mozzarella cheese grated
  • 1/2 tsp pepper ground black
  • 1 tsp salt

Instructions
 

  • Prepare pasta according to package direction. Drain and rinse with cold water.
  • Preheat oven to 350 degrees F.
  • Melt butter in a large saucepan, add onion and garlic, cook until tender, stirring frequently.
  • Stir in the salt, pepper and flour, simmer until you see bubbles. Mix in the milk and cream and bring it to a boil, stirring constantly. Reduce heat to a simmer and simmer for 1 minute.
  • Stir in mozzarella cheese, black pepper and white wine.
  • Remove saucepan from the heat and set aside.
  • Spread a generous 2 spoonful of cheese sauce on the bottom of a 9×13 inch pan and cover with 3 cooked lasagna noodles.
  • Follow with a layer of sliced turkey, broccoli, cottage cheese and more sauce and repeat to make another layer.
  • On top of the last noodle layer, cover with remaining of the sauce.
  • Sprinkle with parmesan cheese.
  • Bake covered for 45 minutes. Remove foil and bake an additional 10 minutes.
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