liliyasrecipes

Canned Tomato Juice

Posted on August 7, 2012September 17, 2012 by Liliyas Recipes

My tomatoes are growing faster then I can use them, So I tried making my own tomato juice and I will say I couldn’t be happier with the results.

Ingredients
12 lb red tomatoes
4 tablespoons salt
1/4 teaspoon black pepper

To Prepare;

Wash and core all tomatoes and cut into fourths. Using a juicer, juice tomatoes and mix with pulp. I because the skin does not taste that great of the tomatoes I used a sieve and that is how I removed it.
You can also peel the skin beforehand, by cutting a X on the tomato and dunking them into hot water for 10 seconds and then into ice water.
Bring juice to a boil and turn down heat so it simmers add salt and pepper and let simmer 20 minutes.
Sanitize your jars (I use dishwasher)
Fill jars leaving 1/2 inch space. Close lid tightly and store upside down until cool to touch. Make sure the lid is not bouncy if it does not move it means the lid is tight and secure.
Ball Regular Mouth Jars – 8 oz. – 24 pk. – Tools & Accessories (Google Affiliate Ad)Store in cool dry place, Enjoy cold.
Makes 5 16 oz cans.

Cherry Tomatoes with Basil Cream Cheese

Posted on August 3, 2012September 17, 2012 by Liliyas Recipes

Cherry tomatoes are the perfect size to pop right into your mouth, add basil and it gets better, add cream cheese and you have a perfect appetizer or snack on a perfect summer day.

Ingredients
6-8 Cherry tomatoes
4 oz cream cheese
1 tablespoon minced green onion
1 tablespoon minced basil leaves
a good pinch of salt

To prepare;

Soften cream cheese in microwave for twelve seconds so it’s easier to work with, mix in salt, basil, and onion.
Wash and slice cherry tomatoes in half, but not all they way through. Fill them with cream cheese filling and Enjoy.

Makes 6-8 Snackers

Uha Ukrainian Light Fish Soup

Posted on August 3, 2012September 17, 2012 by Liliyas Recipes

Uha is a very light fish soup that is eaten as first course. Uha can be made with any large fish. The fish I used is Bass, that Alex caught. I make Uha if I have fresh fish, but frozen is fine too.

Ingredients
4 Quarts of water
1 large onion
2 bay leaves
1 large fish scalded and insides removed
3 tablespoons salt
6-8 peppercorns
5 medium potatoes diced into 1 inch pieces
1 carrot cut into circles
1/4 cup Parsley

To prepare;

Fill pot with 4 quarts of water. Add bay leaves, peppercorns, and onion cut into quarters but not all the way through. bring to a rolling boil and turn heat onto medium low or until its simmering. let simmer for 15 minutes. Add fish head. let simmer another 15 minutes

while you are simmering your stock. Slice carrots, Potatoes and cut fish into large 2 inch thick slices

strain stock and throw away all solids in the stock, but back on the stove and add carrots and potatoes. Let simmer (do not boil or Uha will turn murky) until potatoes are just about done 8-10 minutes. add salt and fish and let simmer another 8-10 minutes add more salt if necessary. Garnish with Parsley and fresh onions.
Makes 8-10 servings

Steak Fajitas

Posted on August 2, 2012September 17, 2012 by Liliyas Recipes

Summer is all about east fast and Delicious meals, Fajitas are just that. The colors are very vibrant I make them pretty often and serve with homemade tortillas, sour cream, black beans, salsa and guacamole.

Ingredients;
1lb steak
1/2 green pepper
1/2 red pepper
1/2 yellow
1 medium Onion
1 teaspoon salt
1 tablespoon cilantro
3 tablespoons oil
freshly ground pepper

To Prepare;

Marinate steak in 1 tablespoon oil, 1/2 teaspoon salt, 1 tablespoon cilantro and 2-3 turns of freshly ground pepper or 1/4 tsp. pepper if you don’t have fresh. for 30 minutes or while preparing all vegetables. Julianne vegetables.

Turn skillet onto medium high (I have a gas stove) Add 2 tablespoon of oil, fry steak until just about done 2 minutes add all the rest of the ingredients. turn stove to high and cook another 3-4 minutes or untill vegetables are still firm but have some char on them.
makes 8 fajitas

serve with tortillas, sour cream, black beans, salsa, cheese and the list is endless

Thai Basil Beef

Posted on August 2, 2012September 17, 2012 by Liliyas Recipes

If you are looking for a flavor filled dish with great aroma that is sweet, sour and salty, don’t look any further.

I have a large crop of basil and this is a great way to use it up.

Ingredients

1lb beef steak

2 tablespoons oil

1/2 green pepper

1/2 yellow pepper

1 small zucchini

1 medium red onion

3 cloves minced garlic

1/2 cup basil leaves chopped

1/2 small Thai chili seeds removed

2 tablespoons fish sauce

3 tablespoons oyster sauce

2 tablespoons sugar

1/2 teaspoon soy sauce

1/4 cup water

To Prepare

Julianne peppers, onion, zucchini and set aside. Cut steak into long strip. Heat skillet to medium high heat. Add beef and fry until almost done 2-3 minutes. Add vegetables and stir fry another 3-4 minutes. Add sauce and heat through

While beef is frying make sauce by adding, garlic, basil, chili, fish sauce, oyster sauce, sugar, soy sauce, and water, Mix until sugar is dissolved.

Serve over Rice. Makes 3-4 servings

Fresh Salsa

Posted on August 2, 2012September 17, 2012 by Liliyas Recipes

Fresh salsa is the best simple topping! It goes great with just about anything and healthy too. I try to cook as much from scratch as I can with out loosing the taste.

Ingredients

1 large tomato
1/2 Jalapeno seeds removed
2 tablespoons cilantro
3 tablespoons minced onion
1/2 lime squeezed juice
1/2 teaspoon salt
freshly ground pepper

To Prepare;

Dice tomato, mince jalapeno (please use gloves when handling jalapeno and don’t rub your eyes) or you will be in for a surprise which you will not like. add onion, cilantro, onion and pepper. mix and enjoy.

If you let it sit out, it will turn watery. You can make ahead but but don’t add salt until you are about to serve.

Garlic Swiss Chard and Crostini / Tea Sandwich

Posted on August 1, 2012September 17, 2012 by Liliyas Recipes

Farmers market is the greatest place to get fresh vegetables and fruits! While at the farmers market I picked up some Swiss chard. I have never cooked with it before so I came up with this great appetizer. Enjoy

Ingredients

3 stock of fresh Swiss chard
1 tablespoon butter
1 clove garlic
4 tablespoons cream cheese
1/4 teaspoon salt
5 teaspoons parmassian cheese.
4-5 slices of french bread
pepper to taste

To Prepare

Heat butter in skillet add Swiss chard, pressed garlic and salt. Stir fry until wilted. Set aside. toast bread in skillet or toaster. Spread with cream cheese, add wilted Swiss chard onto toast. Garnish with freshly ground pepper and one teaspoon of parmasan cheese.

Bread and Butter Dill Pickles Canned

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

Pickles, canning and summer! Reminds me that the weather will be turning cold. Mom used to make lots and lots of canned pickles, Canned tomatoes, Canned wild mushrooms, jams, jelly’s and the list goes on. Mom always made the best pickles. I never asked or helped can and now shes gone. So I started doing the same by trying out and tasting to see what works! this is the recipe that I came up with which taste almost like store bought only better. Take the time to make your own, you will not regret it.

Ingredients

4 lb of fresh pickles

1 large onion

1/3 cup of canning salt

1 teaspoon whole black pepper corns

1/4 teaspoon ground cloves

6 cloves garlic

2 tablespoons mustard seeds

1 tablespoon turmeric

3 cups water

2-1/2 cups vinegar

3 cups sugar

To Prepare

Slice your pickles 1/8 inch thick and Onions into medium chunks! In large mixing bowl add pickles onions and mix well. Mix salt and water until dissolved, add to pickles! Cover with a large plate and put something heavy on top. Let it stand overnight.

In a large saucepan add, brine from pickles, peppercorns, cloves, garlic, vinegar, sugar, turmeric, and bring to a boil. Add pickles and dill, let it simmer/boil for 10 minutes.

get two mason jars sanitized ( I do it in the dishwasher) and fill with pickles and pickle liquid leaving a 1/2 head space. Cover with lid and screw on band tight.

Boil in boiling water for 10 minutes take out and stand them on the lid, when cool to touch store in cool place. Pickles will be ready to eat in 7-10 days.

Fried Green and Red Tomatoes

Posted on July 20, 2012 by Liliyas Recipes

So I grew a large crop of tomatoes, they are not quite ripe yet so I tried frying them green. The results were deliciousness.

Ingredients
1 Egg
1/4 Cup seasoned bread crumbs
1 large Green tomato
1 tablespoon butter
1 Fresh large red tomato
2 large basil leaves
salt and Pepper

To prepare

Wash and slice green and red tomatoes into 1/8 inch thick slices. Heat Skillet to Medium high heat add butter. Set red tomatoes aside. Sprinkle salt and pepper onto green tomato slices. Beat egg! Dip green tomato slices into egg mixture then into bread crumbs. Fry two minutes per side or until golden brown.

place onto plate alternating between red and green tomato. Top with basil leaves, salt and pepper. Serve while still warm.

Makes six slices.

Grilled Thai Coconut Chicken Wings

Posted on July 14, 2012September 17, 2012 by Liliyas Recipes

Summer is the perfect time to grill. Try this grilled curried chicken wings, they have enough flavor to serve without all the extra dipping sauces which in return will save you tons of calories. Enjoy

Ingredients
1 14 Once canned coconut milk
3 Tablespoon fish sauce
2 Tablespoons minced garlic or 3 cloves
1 inch ginger grated
2 Tablespoons fresh lime juice
1 small red chili pepper
1 Teaspoon red curry
1 Tablespoon sugar
2 lemongrass stalks smashed
1 teaspoon turmeric
1/4 cup cilantro chopped
3 Tablespoons of red onion chopped
3-4 lb of chicken wings and drumettes

To Prepare

Combine coconut milk, garlic, ginger, lime juice, red chili pepper, curry, sugar, lemongrass, cilantro, onions and turmeric in food processor and process a few seconds to blend all. Pour into a bowl add all the rest of the ingredients. Mix well and refrigerate over night.

Heat grill. Grill chicken on medium heat for 25-30 minutes basting with leftover marinade (baste chicken for the first 10-15 minutes.)