liliyasrecipes

Israeli Couscous With Portabella Mushrooms

Posted on August 26, 2012September 17, 2012 by Liliyas Recipes

Israeli Couscous is small ball shaped pasta. I like to make mine with mushrooms because I am a fan of mushrooms. Goes great with chicken or fish. Couscous is served hot.

Ingredients
1 Cup Couscous
2 Cup chicken or vegetable stock
1 cup diced mushrooms
1/4 cup diced red onion
1 small carrot
1/4 cup chopped celery
2 Cloves minced garlic
1/2 teaspoon salt
pinch of black pepper
2 tablespoons butter

To Prepare;
Heat pan add couscous and butter, onion, garlic, mushrooms and carrots and toast 8-9 minutes or until couscous is turning golden brown.
Add stock and salt and pepper and stir well cover and steam couscous 20 minutes fluff and serve
Makes 4 Servings

Braised Fennel Garlic Pork

Posted on August 24, 2012September 17, 2012 by Liliyas Recipes

This is by far the most aromatic meat I have created. The taste is just so good moist and soft. This will go great with roasted potatoes, pasta, rice or even in a nice hot sandwich.

Ingredients
2 Lb Pork Butt or meat with some fat on it.
3 teaspoons Fennel seeds
3 teaspoons Garlic Powder
1 tablespoon paprika
2 teaspoon salt
2 tablespoons brown sugar
2 teaspoon chili powder
1 teaspoon coriander

To prepare;

Pound all spices together and mix in sugar and salt. Cut pork into four large pieces and roll in spice mixture.
Heat a large pan and sear pork on all sides about 6-7 minutes.
Add pork into a crock pot and let cook for 4-6 hours on low.
I served meat with eggplant pasta

If making meat on stove top, add 2 cups of chicken stock and braise (simmer) on low a couple of hours keeping meat covered.
Makes 8 servings of Delicious meat

Braised Potatos with Meat in Clay Pots

Posted on August 24, 2012September 17, 2012 by Liliyas Recipes

This is one meal is combined together. The original Ukrainian recipe does not use soy sauce. But I think this gives it more flavor and just overall a good dish. Since it’s getting cooler outside this is a perfect dish to eat.

Ingredients
6 medium russet potatoes
1 large carrot grated
1/2 medium onion
8 oz cubed pork
2 tablespoons butter
2 tablespoons mayonnaise
1 heaping tablespoon ketchup
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon fennel seeds
1/2 cup chicken stock

Will Need Clay Pots Schlemertopf Clay Baker, 6.25 qt, 6.25 qt. (Google Affiliate Ad)

To Prepare;
Cut up potatoes into 1 inch cubes. Heat pan with 1 table spoon butter and saute for 3-4 minutes just as some color is starting. Remove and put into a mixing bowl. Add carrots and onions into the pan and saute 2/3 minutes or just until wilted and add to potatoes. Saute meat just until almost done 3/4 minutes and mix in with potato mixture.
Add mayonnaise, soy sauce, salt garlic, and fennel and mix well. and divide between three clay pots or just into one large deep baking dish. Divide chicken stock between three clay pots cover and bake at 365 for 45 minutes.

Green Jalapeno Pepper Jelly

Posted on August 23, 2012September 17, 2012 by Liliyas Recipes

I am a fan of Jalapenos I like them raw, I like them pickled, canned, in my soup, in my sandwich and even Jelly. I hope that you will love it too.

Ingredients

5 Lb Bourbon Apples
12 Jalapenos some seeds removed
3 Cups of water
3 Cups apple cider vinegar
5 Cups Sugar

To Prepare;

Cut apples with core into chunks, slice jalapenos into halves and remove some seeds, since the seeds will make the jelly to hot.
Use a food processor or blender to blend the apple and jalapenos into a chunky puree.
Combine all the ingredients in a large pot and bring to a simmer. Simmer for 45-50 minutes.

Spoon mash into cheese cloth, hang over a large bowl and leave to strain for several hours. Do not squeeze or your jelly will be cloudy.

Bring jalapeno juice to a boil and let it simmer for 2-3 hours, or until the color turns auburn. skim off the surface scum.

Jelly is ready when pushed with finger on plate it scrunches and does not run. Or put a tablespoon into freezer and see if it holds shape, If not simmer a bit longer.
Will make 2 8 oz mason jars of jelly Ball Regular Mouth Jars – 8 oz. – 24 pk. – Tools & Accessories (Google Affiliate Ad)

Chicken Shrimp Stir Fry

Posted on August 23, 2012September 17, 2012 by Liliyas Recipes

Stir Fry’s are a must at my house, I think this is one of the fastest dishes to serve and can be made with just about any vegetable combination that you like. Serve over white/brown rice and you have a tasty meal.

Ingredients
1/2 Medium Eggplant cut into strips
1 bunch bok choy chopped
1 small onion cut in two and sliced
1 small red pepper sliced into strips
1 small yellow pepper sliced into strips
1 small carrot sliced into strips
1 small zucchini sliced into strips
3-4 mushrooms thinly sliced
1/2 small tomato chopped
1/4 cup cilantro chopped
3 garlic cloves pressed
1 inch piece ginger grated
2 tablespoons oyster sauce
16 oz raw peeled shrimp
2 teaspoons corn starch
1 small chicken breast cut into strips

Sauce
1 cup water
1 heaping tablespoon cornstarch
1/4 cup kikkoman soy sauce
mix well
Koyo Foods 34790 Organic Soy Sauce – 6 x 10 OZ (Google Affiliate Ad)
To Prepare;

Heat wok or a large frying pan on high heat, Saute shrimp just until they turn pink and set aside, mix chicken with 1/4 teaspoon of salt and 2 teaspoon of corn starch, this will make your chicken crispy. stir fry chicken just until almost done 2-3 minutes and set aside too.
Heat wok again at 1 tablespoon of vegetable oil and start by stir frying vegetables that are the toughest in this case, Onion and carrots stir fry 2 min, add eggplant stir fry 2 more minutes and add a handful at a time the rest of the vegetables until you have all vegetables in the wok, add garlic, ginger, shrimp, chicken, and sauce into pan and heat through mixing well and until sauce is bubbly. about 10 minutes.
Makes about 6 servings

Korean Red Beet Salad

Posted on August 23, 2012September 17, 2012 by Liliyas Recipes

Red beets are in season!!! Some of the health benefits of eating beets are 15% Fiber, Low in calories, great for cardiovascular health, for eye sight and the list goes on. You can not only enjoy the root, but the leaves have those great benefits also. Please look for a recipe on how to use beet leaves. Photobucket

Ingredients

1 lb cooked red beets
2 large garlic cloves
1/3 tea spoon black pepper
1/3 cup white vinegar
1/3 cup olive oil
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon salt

To prepare;

Peel beets and Julianne them into a mixing bowl. I use a medallion to slice my beets.
To Make dressing, In separate bowl whisk together vinegar, oil, sesame oil, sugar, salt and garlic. Pour over beets.

Let flavors blend 3-4 hours and enjoy.

Sesame oil is used for smell.

Chicken Egg Rolls

Posted on August 21, 2012September 17, 2012 by Liliyas Recipes

Whenever I make egg rolls I usually make a large batch about 40 at a time and freeze them, I deep fry them when I need some. Otherwise to make a few it’s just to much work. This recipe is pretty easy and full of flavor.

Ingredients
40 Egg Roll Wrappers
1/2 Head thinly sliced cabbage
1 large carrot grated
4-5 large white mushrooms grated
1/2 medium onion grated
2 celery sticks grated
1 green pepper grated
2 large chicken breasts sliced into thin strips
4 tablespoons garlic powder
3 tablespoons oyster sauce
1 tablespoon sugar
1 teaspoon sesame oil
3 tablespoons oil
1/4 cup kikkoman soy sauce
Koyo Foods 34790 Organic Soy Sauce – 6 x 10 OZ (Google Affiliate Ad)

To Prepare

Start by sauteing cabbage with 1 tablespoon of soy sauce, until wilted, then peppers onions and 1 tablespoon of soy sauce, 3-4 minutes, do the same to carrots and celery, mushrooms and peppers saute each group of vegetables in a few teaspoons of oil and put in large mixing bowl.

Stir fry chicken with 1 tablespoon of soy sauce and mix in with vegetables in the mixing bowl.
Add garlic powder,oyster sauce, sugar sesame oil and ginger. Mix all ingredients very well.

Lay egg roll skin out on the table and fill with one tablespoon of filling cover with one corner, then bring in one side roll, bring in the other side and roll until the whole skin is used up. it should look like a rolled envelope. Enjoy with Chili Sauce. Make 40 Mini Egg rolls.

Red Beet Borscht

Posted on August 21, 2012September 17, 2012 by Liliyas Recipes

If you are trying to eat more vegetables this is a good way to start. Even if you don’t like beets give this soup a try. Save it for next day and it’s even better.

Ingredients
4 quarts water
8 oz meat pork
2 bay leaves
1/2 head thinly Sliced cabbage
4 cups peeled chopped potatoes into 1 inch squares
1/2 small onion chopped
8 small beets or 4 medium cooked peeled and grated
4 tablespoons Kraft Catalina dressing or tomato sauce
2 tablespoons sugar
2 tablespoons salt
1 teaspoon black pepper
2 tablespoons apple cider vinegar
2 clover pressed garlic
3/4 Cup chopped fresh fill

To Prepare;

Fill enough water to cover meat in pan and bring to a boil, pour out water and rinse meat and pan. Fill water add meat, bay leaf and onion bring to a simmer and simmer for 1 hour

While meat is simmering, saute grated beets, and tomato sauce for 5 minutes.

Add potatoes to the simmering stock, and cabbage and simmer until potatoes are soft 10-15 minutes add salt, pepper sugar, beet mixture and vinegar. Bring just to a simmer and turn off. add garlic and dill, close lid and let flavors blend about 30 minutes. Serve with sour cream.
* if you boil borscht it will be orange and not red.

Buttermilk Biscuit filled with Sauerkraut (Piroshki)

Posted on August 16, 2012September 17, 2012 by Liliyas Recipes

Piroshki is a fast easy snack or lunch. My mom used to make these but she made the dough from scratch. I just use the buttermilk biscuit dough from the tube. These are perfect to child’s hands not too big and not too small.

Ingredients
1 tube of Pillsbury buttermilk biscuits The Pillsbury Cookbook By Pillsbury Company (Google Affiliate Ad)
1 cup shredded cabbage
1/2 cup sauerkraut
1 tablespoon shredded carrot
1/4 teaspoon fennel seeds
a pinch of pepper
1/4 teaspoon salt or to taste
1/2 Cup Oil

To Prepare;

Open biscuits and layout on table. Make filling by frying cabbage, sauerkraut,carrots, fennel seeds salt and pepper, saute on med low about 10 minutes.
Stretch dough about as big as the inside of your palm, fill dough with 1 tablespoon of filling and pinch the opposite sides together.
Heat oil in frying pan med low and fry until golden brown or 1-2 min. per side.

Green Tomatillo Chicken Soup

Posted on August 9, 2012September 17, 2012 by Liliyas Recipes

This is the first time that I am experiencing with tomatillo, If you never had one you should try it. the flavor is sour that look like a green tomato without any juice inside. The outside is covered in dry husk and the tomatillo is quite sticky when husk is removed.

Ingredients

8 Cups beef stock
1 chicken breast with bone
5 Medium Tomatillos
1/2 small onion chopped
1 Celery stick chopped
1 small tomato chopped
2 cloves Garlic minced
1/4 cup red pepper diced
1 teaspoon cumin
1 teaspoon chili powder
1teaspoon black pepper
1 tablespoon sugar
1/2 corn
1 14 oz black beans

To Prepare;

Take large pot add stock, chicken breasts, cumin, chili, black pepper, and sugar and bring to a simmer. Let simmer for 25 minutes.
In large skillet add 2 tablespoons olive oil, onions, tomatillo, celery, and saute 10 minutes on medium low heat. add garlic, red pepper,and tomato. Saute another 5 Minutes
add vegetables from skillet into pot and simmer another 15-20 Minutes.
Remover chicken from pot dice into 1 inch chunks and put back into pot. Add corn and beans let simmer another 10 minutes.
Garnish with tortilla chips, cilantro and sour cream.
Makes six servings