Green and unripe mangoes can be eaten, and are often delicious. For example, this salad with shredded green mangoes is very popular in French Guyana, and if you like spicy food, you will love this salad! Serve cold, as an appetizer or as a side dish with fish, shrimp, or meat. For a pretty presentation, I serve the Kalawang in individual plates with shrimps.
Green Mango Salade (Кalawang)
Fresh chili pepper can be substituted with chili powder.
This 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.
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.
With a few simple tricks, you really can make this Creamy Mushroom Pate at home. Skip the store bought spreads and pates, making it yourself is so, so easy and will be way tastier than just about anything from the deli department.
Pureed soups are wonderful way to enjoy vegetables. Plus you don’t have to go grocery shopping in order to make this soup. You can find all the ingredients that you’ll need in your pantry. Use any meat you have in your fridge. And same with peas, use any peas you have, it can be frozen, canned or fresh.
Puree Of Pea Soup
It takes a lot less time to make this soup, compare to regular soups. All you have to do is chop up the vegetables into chunks, and don't worry about cutting them perfectly, soup will be blended anyway.
Cut chicken into small pieces. Peel and chop onion(half-moon). Peel and cut the potatoes in quarters.
In a large pot, heat the olive oil, add chicken and cook until beginning to golden brown. Add onion and sauté for about 5 minutes, constantly stirring.
Add the potatoes and cover with water. Bring to a boil.
Add frozen or canned peas(drained). Bring to a boil. Add salt and pepper. Reduce the heat, cover and simmer for another 20 minutes.
Puree the soup with blender until smooth. If the soup is too thick, add some water.
Divide soup into bowls and top it with sour cream.
If you have some extra time, you can make a design on your soup. For this you will need to transfer the sour cream into the small ziplock, cut the tiny hole in the corner(1-2 mm) and use your imagination . 😉
This traditional Mexican sauce can not only be served with corn chips and tortillas, but also with meat, fish or simply as a summer salad. Fresh Vegetable Salsa is great for a Mexican style party, as well as for spicy dish lovers.
Fresh Vegetable Salsa
If you don't have jalapeños, you can use chili powder. Lime can be replaced with a lemon. The taste will be different, but still delicious.
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, lamb, turkey or chicken sausages. Any of them will give a great taste to cabbage. My favorite is Frankfurter sausage.
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.
Chicken noodle soup has always been one of my favorite soups, for fall and winter. Every time I make this soup it makes the house smell deliciously welcoming. What make this soup special, is that I use Homemade noodles. You can add store bough ones, but it just wouldn’t taste the same.
Borscht is a traditional Russian and Ukrainian hot soup that is made with beef, beets and cabbage. It is popular in many Eastern European countries, and each country has its own recipe. The recipe for borscht is usually passed on from generation to generation. This one is how my grandma used to cook.
Beets and beef borscht
Traditionally, Russian borscht is prepared with beef, but you can make it with any meat you like.
In the large pot, add the beef, one bay leaf, 2 teaspoons of salt and cold water. Bring to a boil.
Carefully remove the scum with a slotted spoon, or you can strain it and then start fresh with clean meat and clean water. Bring it to a boil one more time, then reduce heat to medium and simmer for about 50 minutes.
While your meat is cooking, get your veggies ready.
Heat the olive oil in a large skillet over medium heat. Add grated carrots along with onion and sauté until nice and golden.
Add beets and cook for 4 minutes stirring. Then stir in the tomato paste and cook for another 10 minutes, stirring frequently.
Once the meat is ready, add potatoes. Allow to simmer for about 10 minutes.
Add sliced cabbage into the stock and cook for 5 minutes.
Stir in the sautéed vegetables and cook for 5 more minutes.
Stir in parsley and sugar.
Taste the borscht for flavor. Feel free to add more salt and pepper.