This is very delicious and flavorful rice. Perfect for special dinner with friends or just for your family. It may seem a little time consuming, but it’s worth it.
Beef Rice Pilaf With Dry Barberry Berries
It is very important to put the raw garlic on top of the rice before covering everything with water.
Ingredients
- 2 cups rice Uncle Ben’s Long Grain White Rice
- 2 lb beef boneless stew beef
- 4 large carrots
- 2 onion
- 1/2 cup olive oil
- 1 head garlic
- 1 tsp ground cumin
- 5 Tbsp barberry dry berries
- 1 Tbsp freshly ground black pepper
- 2 bay leaves
- 2 Tbsp salt
- 4 cups water hot
Instructions
- Soak and rinse the rice, at least 2-3 times, then drain.
- Cut beef into 1 inch pieces.
- Peel and cut the carrots into thick matchsticks.
- Peel and dice onion.
- Heat the olive oil in an enameled cast iron dutch oven over a medium heat, add beef.
- Cook beef for one hour on medium-low heat, stirring occasionally.
- When the beef is fully cooked add onion and soften, stirring regularly for about 3 minutes.
- Add carrots, spices, salt, pepper, bay leaf and dry berries. Cook for another 2 minutes, stirring regularly.
- Layer the soaked rice over the top of the beef and vegetables. Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves. Put raw garlic head on top of the rice.
- Carefully pour hot water over wooden spoon to ensure even distribution over rice. Do not stir.
- Cover with lid. When it starts boiling, remove the lid to let the water almost evaporate.
- Reduce the heat to low, cover and cook until the rice is tender and the rest of the liquid has been absorbed, about 15 minutes.
- Mix the ingredients as you serve the pilaf on a platter. Garnish with garlic head.
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This post was posted in Main Dish
Pork Schnitzel
Schnitzel is the German word for “cutlet”, which is usually made with veal and is thinly pounded, breaded and fried in oil. I make my Schnitzel with pork and it tastes just amazing, soft inside and crispy outside.
Pork Schnitzel
The trick to a tender, juicy schnitzel is not cutting the meat super thin, but rather using a meat tenderizer to pound the meat down to a 1/4 inch thickness.
Ingredients
- 2 lb pork tenderloin
- 1/2 cup all purpose flour
- 1/2 tsp paprika
- 1 cup bread crumbs
- 2 large eggs
- 1/4 cup milk
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 lemon thinly sliced
Instructions
- Cut the meat into 6 equal pieces. Place each piece between two sheets of plastic wrap and pound with the flat side of meat tenderizer, until about 1/4 inch thick.
- You will need four large dinner plates: In the first plate, combine together flour, salt and pepper. Whisk eggs and milk in the second plate. In your third plate stir together paprika with bread crumbs. And one empty plate.
- Dip each piece of meat one by one into the egg mixture.
- Then dip into flour.
- And again into egg mixture.
- Then into bread crumbs.
- Place your coated schnitzel on the plate number four.
- Pour oil into a large skillet about 1/2 inch. Heat the oil over medium heat.
- Once the oil is hot, carefully lay in each prepared schnitzel, cooking one at a time. Cook on each side for about 3 minutes. Turn it over to brown the other side.
- Transfer to paper towel. Repeat with remaining pork slices.
- Garnish with lemon slices and parsley.
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This post was posted in Main Dish
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
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.
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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This post was posted in Main Dish
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
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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This post was posted in Main Dish, Puff Pastry
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.
Fried cabbage with sausage
Servings 4 servings
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.
This post was posted in Main Dish
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
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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This post was posted in Main Dish
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
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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This post was posted in Main Dish
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
Marinade is optional, but I always like my meat to be marinated before cooking.
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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This post was posted in Main Dish
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
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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This post was posted in Main Dish