On a budget, or not, cheap and fast food can be awesome. As a grad student, I have to make the best from what I have (or don’t have). Buy a vegetable mix for $0.99 for a pound, spice it up a bit, and happiness is there.
Ingredients
1 pound frozen veggies – I like broccoli, cauliflower and carrot mix
1 tablespoon balsamic glaze (a friend gave this to me, because they didn’t know what to do with it) or balsamic vinegar, which is pretty cheap nowadays
1 teaspoon salt
1 teaspoon black pepper
1/2 tablespoon oil for cooking
3 tablespoons sliced almonds or any other nuts (peanuts work wonderful as well).
Directions
Step 1
Pour oil in a pan, place the veggies in it and let them thaw on medium-high heat for 5-7 minutes. Mix from time to time.
Step 2
Add balsamic glaze, or vinegar, and spices. Turn heat to medium-low and let cook covered for 3-4 minutes.
Step 3
Place on a dish, sprinkle nuts on top and enjoy goodness for not more than $3 total.
This delicious dessert has been a favorite treat at the imperial palace in ancient Turkey, at the local cafes on the sunny coasts of Greece and in households all around the Persian Gulf.
Ingredients
1 package of frozen fillo dough (16 oz),
1/2 pound chopped walnuts,
1/2 pound chopped almonds,
1 cup melted butter, or 1 bottle of 8 oz ‘I can’t believe it’s not butter’ spray
1.5 teaspoon finely ground cinnamon
1 cup water
3/4 cup sugar
2/3 cup honey
1 teaspoon vanilla extract
Directions
Step 1
Let the fillo dough thaw according to instructions. Use spray or melted butter to cover the inside of 9×13 inch pan. Cut fillo dough in half to fit the pan. Chop the nuts if they aren’t chopped yet. Mix 1 tbsp cinnamon and 1 tbsp sugar together with the nuts. All set.
Step 2
Place two sheets of fillo dough in the pan. Spray with butter, or apply it with a brush or a paper towel. Repeat 3-4 times until there are 6-8 layers of the fillo dough. Sprinkle 2 tablespoons of nut mix over the butter on the 6th or 8th layer, cover with 2 more sheets, and repeat until there are 6 sheets of fillo dough left. Place the last 6 sheets in the same manner, as in the beginning.
Step 3
Take a serrated knife, or any sharp knife, and cut the dough in squares or diamonds. Triangles, or any other shape is fun too. Cut through almost to the end, but not touching the bottom of pan. Leave last 6-8 layers uncut if possible. This way the syrup will absorb better.
Step 4
Bake in 350 degrees for 45-55 minutes.
Step 5
While baklava is baking, make syrup. Mix water and sugar in a small pot. Place on high heat until boiling, and mix until sugar is melted. Turn down the heat to low, add 1/2 tsp cinnamon, and simmer for 20 minutes. Turn the heat off and let cool for 20-25 minutes. Add honey and vanilla and mix well.
Step 6
Take baklava from the oven and pour syrup over evenly. I like to put some extra on the edges and corners, as them seem to evaporate syrup faster than the middle. Let cool and enjoy.
Tips
Store uncovered, as it gets soggy. It stores well in room temperature, or fridge. Can be frozen for up to a month. I like to put some nuts for garnish on top – makes it look fancy.
Cooked rice mixed with baked spaghetti squash, and added spices.
Ingredients
1.5 cup white rice
3 cups water
1 small to medium sized spaghetti squash
2 tablespoon oil (I use sunflower oil)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric
Directions
Step 1
Heat oven to 350 F. Puncture small holes throughout the spaghetti squash using a fork. Place punctured squash into the baking pan, and add 1/2 cup of water to the pan. Put it in the oven for 35-45 minutes. Check for readiness using a sharp knife.
Step 2
Mix 2.5 cup water, 1.5 cup rice and 1 tbsp oil in a pot. Bring to boil. Add 1/2 tsp turmeric and 1/2 tsp black pepper. Turn the heat down to low and let simmer for 20-25 minutes until ready (for parboiled white rice). It will be 40-45 minutes for brown rice.
Step 3
Take squash out of the oven and cut in half. Take out the seeds from the middle. Pull the insides with a fork onto a big plate or bowl. Mix the spaghetti squash insides with 1 tbsp oil.
Step 4
Mix cooked rice and spaghetti squash together 1:1, and serve to the guests!
Ground bison with orange peel and added spice… This recipe turned out to be a favorite in my household. Simplicity of lean protein combines with a hint of spices that resemble a mixture of Aztec and South Indian cultures.
Ingredients
3-4 sweet potatoes
1 tablespoons olive or sunflower oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
pinch of Old Bay seasoning for Maryland taste
Directions
Step 1
Peel potatoes and cut them into wedges. Toss them in the large bowl with oil, salt, pepper and paprika. Place on the foil covered baking sheet. I noticed that spreading potato wedges in one layer helps to make them evenly done. Sprinkle with a pinch of Old Bay or any seasoning of choice on top.
Step 2
Place in the oven and bake for 20-25 minutes in 420 F.
Ground bison with orange peel and added spice… This recipe turned out to be a favorite in my household. Simplicity of lean protein combines with a hint of spices that resemble a mixture of Aztec and South Indian cultures.
Ingredients
1 pound ground bison
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1 pinch of cayenne pepper to taste
1/2 teaspoon dried cilantro
1 teaspoon orange peel
Directions
Step 1
Place 1 lb ground bison on the large. frying pan. Turn the heat to medium. I prefer not to preheat my pan before I place the meat on it. It allows for more delicate texture at the end. Using a hard spatula, “shred” the meat, so there are no bulks larger than a nickel.
Step 2
Add 1 tsp salt (freshly ground sea salt is the best), 1/2 tsp ground pepper (I prefer coarse freshly ground black peppercorns, but white or rainbow pepper works well, as well as finely ground supermarket one). Mix salt and pepper well into the meat. Add a pinch of cayenne pepper to taste, or some hot pepper flakes. Add 1/2 tsp dried cilantro, or a small bunch of fresh cilantro. Fresh cilantro is magnificent in this recipe.
Step 3
Add 1 tsp orange peel. Dried Valencia orange peel works well. Fresh orange peel tastes very good here, measure the amount based on your likeness of orange bitterness. Cook for 5-7 minutes total or until all meat is brown and shrunk in size. Enjoy by itself, on top of a salad, or in a taco
Eggs, tuna and portabella mushrooms are rich in vitamin D, as far as food sources can be, so they are an excellent mood boost during winter, when there is less sun, natural vitamin D source.
Ingredients
4 large portabella mushrooms,
1 can tuna
2 eggs
2 tablespoons whole wheat flour
2 tablespoons fresh parsley
1/4 teaspoon black pepper
1 pinch salt
1/4 bunch fresh parsley
Directions
Step 1
Preheat oven to 350 degrees. Wash the mushrooms and carefully cut off stems. Chop the stems and leave them aside.
Step 2
In a large bowl, combine a can of tuna with 2 eggs and spices and mix with a fork until thoroughly mixed. Add flour gradually until the mixture thickens into a paste.
Step 3
Arrange the mushroom caps on a cookie sheet, or a baking dish. Fill each mushroom with the tuna egg mixture. Place some parsley on top for decoration and added flavor.
Earthy autumn soul food for wandering hikes, cozy fireplace dinners and any warm and recharging occasion.
Ingredients
2 tablespoons olive oil
1 cup peeled and cubed pumpkin
2 large potatoes, peeled and cubed
1 medium onion, chopped
1 cup chopped mushrooms
½ cup heavy whipping cream
salt and black pepper to taste
chopped parsley for garnish
Directions
Step 1
Heat olive oil in a stock pot on medium. Add chopped onion and mushrooms, saute for 5 minutes.
Step 2
Add pumpkin and potatoes, pour water to cover, simmer for 20 minutes. Add salt and black pepper.
Step 3
Use immersion blender to puree until smooth. Garnish with chopped parsley and serve.
Tips
Skip pureeing if you don’t have a blender or short on time. It will still be delicious. Ingredients need to be chopped small enough if you don’t plan to blend.
Exotic and delicate, this recipe brings family together for a cozy afternoon gathering. Sprinkling the dish with lingonberry sauce or a similar sweet-sour delicacy brings out the flavors to the maximum.
Ingredients
1 pound shrimp, peeled and deveined
¼ cup olive oil
1 onion, chopped
2 garlic cloves, minced
½ cup chopped celery
½ tablespoon soy sauce
2 large zucchinis, cut into 1 inch pieces
½ cup shredded carrots
½ cup chopped tomatoes
3 cups warm cooked farro
1 tablespoon lingonberry sauce
Directions
Step 1.
Heat olive oil in a skillet over medium heat; saute half of the chopped onion until translucent, 1 to 2 minutes. Add garlic and half of chopped celery, saute 1 to 2 minutes.
Step 2.
Add shrimp, saute on both sides until shrimp is cooked through, about 7 minutes. Once ready, transfer from skillet to a bowl and sprinkle with soy sauce.
Step 3
Wipe the skillet, add olive oil and remaining onion, saute 1-2 minutes. Add chopped zucchini and shredded carrots, turn the heat to medium-low and let simmer for 5 minutes. Add chopped tomatoes and lingonberry sauce. Simmer for 15 minutes on low heat. Add remaining celery, turn off the heat and cover.
Step 4
Divide cooked farro among 4 plates. Add shrimp and vegetables. Sprinkle with lingonberry sauce. Enjoy!
A classic version of the famous savory homestyle soup, this borsch is full of earthy richness. It pairs well with dark rye bread, dollop of sour cream and fresh dill. Also known as borsh, borscht, borsht, борщ.
Ingredients:
1 pound bone-in beef short ribs
1 tablespoon cooking oil
1 teaspoon kosher salt
4 medium potatoes, peeled and cubed
2 large carrots, peeled and cubed
1 medium onion, chopped
½ medium green cabbage, cubed
2 medium beets, peeled and grated
3 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
Directions
Step 1.
Boil 2 quarts of water. Heat 1 tbsp cooking oil in the large stock pot on medium heat. Add 1 lb bone-in beef short ribs. Sear until browned. Add 1 tsp salt. Cover with 2 liters of hot water. Turn the heat to low and let simmer for 20 minutes.
Step 2
Turn the heat up to medium. Add 4 peeled and cubed potatoes into the broth, heat for 5 min. Add 2 large carrots, peeled and chopped, heat for 5 min. Add 1 onion, peeled and chopped. Let simmer for 10 min. Add 1/2 chopped green cabbage.
Step 3.
Peel and grate 2 fresh beets, add and stir. Add salt to taste. Simmer for 10 mins. Add fresh chopped parsley and dill. Turn off heat, cover. For best flavor, let stand for 40 minutes.
Step 4.
Enjoy with dollop of sour cream, dark rye bread and additional herbs sprinkled on top!
Katya's Kitchen 