Pasta casseroles are comforting and are perfect to serve family dinners and parties to. They do take a bit of time to assemble, but are positively worth it. Here's a better option. Make the casserole ahead of time, store it in your freezer and on the day that you decide you want stuffed shells for dinner, all you have to do is reheat it.
I make these shells with a creamy ricotta filling with spinach, and mozzarella and Parmesan cheese. Topped with a homemade tomato sauce, I also added beef to the sauce to add some protein to the dish. (My husband likes his meat.) You can use sausage instead of the beef, or even use mushrooms. [Read more...]
Creamy, cheesy rice casserole with broccoli, carrots and chicken is a meal you can happily add to you list of freezer-friendly options. Packed with a plethora of mouthwatering flavors, when you serve this to your family or guests, nobody will believe that you took it out of the freezer.
How many of you are familiar with Freezer Cooking? This concept was new to me until a few years ago. I don't remember if I heard about it first on the radio (I am an avid listener of Focus on the Family and Family Life Today) or read about it online. It's an absolutely brilliant idea.
While you're having a good time, you'll get a lot of work done too. At the end of the day, you all will have a few meals for your families.
Here's another Slavic cake that has as many variations as chocolate chip cookies. The crunchy meringue layers are the main focus of this cake. Sometimes the cake is made with only meringue layers other times the meringue layers are paired with sponge cake layers. This variation is made with a type of sponge cake, although not a biskvit (which is made with only eggs, sugar and flour). I think the addition of butter and sour cream in the cake batter gives it great flavor and I like using up all the egg yolks left over from the egg whites used in the meringue. My cousins have been making this cake for years and it's my favorite variation.
Growing up in Upstate New York, you can be sure I have a deep appreciation for Italian food. Pizza, pasta, breadsticks - we love it all. Calzones are another awesome option, and are surprisingly easy to make. Sergi and I had a creamy ricotta and ham filled calzone on one of our visits while we were out and about one day, and I knew I had to recreate it at home. Absolutely scrumptious.
If I had to choose between different varieties of baked goodies, I would overlook cakes, cookies and pastries and choose a sweet yeast bread every time. There is something so comforting about a warm bulochka (bun) or a slice of poppy seed rulet. They are probably my preferred dessert because they are not too sweet.
Let me say, this dinner takes my breath away. It is absolutely delicious and beautiful too. It's definitely a special occasion type of meal. I've made it for my husband's 30th birthday and also for a few holiday meals. It's a great example of how quality ingredients don't need too much fuss or a long list of ingredients. Seriously. Make this. I may have shed a tear of utter joy the first time I took a bite, it's that good. You will not regret it. You can easily double the recipe if you're cooking for a large group of people. I even made this with venison tenderloin one year after my brother, Valentin, shot a deer. It was delicious too.
Sugar cookies are like a blank slate of possibilities. I imagine they are also a good choice for something fun to do with your kids. I found this recipe on America's Test Kitchen and make this all year round, omitting the snowflake on top, of course. Buttery, chewy and crackly on top, this is a simple cookie that goes great with your choice of beverage - milk, coffee, tea, etc.
Another classic holiday or special occasion cookie are these ezhiki. They literally translate to "little hedgehogs", because of their prickly outer appearance. They would be great cookies to make with a bunch of friends. It's always more fun to chat while rolling these yummies in a chocolate glaze and then in the wafer crumbs. Have any of you had cookie baking parties? They sound like so much fun! The cookie itself holds a surprise in the center. I used raisins this time, but you can use any kind of nuts, dried fruit or even chocolate candy. The tender and sandy texture of the cookie just melts in your mouth. You can coat the cookies in different wafers, cookie crumbs or chopped nuts. 
This is more of an idea than a recipe, but I couldn't resist sharing it with you. With the approaching holidays, simple and delicious appetizers and side dishes are always a good addition. This is one of my favorites. It takes a few minutes to assemble and is both light, refreshing and hearty - if that's even possible:). 
My husband likes chicken served every way possible, so it frequently finds it's way to our table. I am convinced that chicken has endless options. There are SO many ways to prepare it. This is one of Sergi's favorites. Many Italian restaurants have Chicken Marsala on the menu. This is my variation of this popular classic.
Are there any Snicker fans out there?
Seafood is intimidating to prepare at home. However, intimidating, does not mean impossible. When I first started to dabble in different seafood preparations, I was pleasantly surprised to discover that it's one of the easiest and most rewarding types of food to make. Not only is much faster that chicken or meat, but it also tastes AND looks light and delectable.
I don't know about you guys, but this time of year, every square inch of my refrigerator, pantry or freezer is as precious as gold. I'm trying my best to move things around, make room for this or that. It's such a fine line of trying to get as much of the holiday dishes done ahead of time as possible, and not having any more room. AT ALL. I then have to call Sergi, who is the packing genius, he works his magic and somehow manages to squeeze it all it. It gives me a thrill to throw out an empty egg carton or use up one thing or another. Ha ha.
Growing up in a Slavic immigrant family in this wonderful country, my family and I weren't used to all the traditions of the American holidays. In Belarus, there is no such thing as Thanksgiving and didn't celebrate with a turkey and stuffing. We embraced this wonderful holiday wholeheartedly and now sit down with our families for a feast every year. There certainly is SO much to be thankful for, and I'll use any excuse to thank God for all the blessings that we have. Our food may not be as traditional as most American families, but most of us do have turkeys on our tables.
These popular Russian pastries are typically made around the holidays. Their cuteness wins them the center of attention.
How many different ways are there to prepare chicken? It can be a very simple meal or very elaborate. Chicken is a pretty safe protein to serve guests, since most people like chicken, even picky eaters. This is an option for a gorgeous presentation, with a burst of incredible flavors. Not only is it a beautiful entree, you can also do most of the prep work ahead of time, and when you're ready to make dinner, it comes together so quickly and easily.
There are probably as many variations of Chicken Noodle Soup as there are cooks. No soup is as comforting and soothing as Chicken Noodle Soup. This is my favorite way of making it. I like my chicken noodle soup very light, with a delicious, flavorful and almost clear broth, with small chunks of carrots, tiny celery and other aromatics such as onion, garlic, bay leaf and peppercorns. I also like to add potatoes to my soup. Fresh minced herbs is a definite addition. Somehow, it just doesn't taste right without fresh dill, parsley and chives.
Oatmeal is a super breakfast. It's so healthy and filling, it'll be a great start to your day. This recipe is so creamy, it will win over even people who don't like oatmeal. I got the recipe for the oatmeal from Cook's Illustrated. The oats are toasted first and that makes all the difference, enhancing the flavor and improving the texture. There is only a little bit of milk in the recipe, mostly water, so the oatmeal doesn't burn, feels light but still has a really awesome lusciousness.
How about an easy recipe that tastes phenomenal, looks elegant and is relatively healthy? I've got a winner for you!
Makaroni Po Flotski has been part of the Russian kitchen since the age-old Soviet years. It is said that men in the Navy would prepare this dish quite often, hence the name. Out at sea, there weren't many options or variety in the available ingredients, so they used what what they had, canned meat and pasta.
When I first heard the charming title of this dessert in Cook's Illustrated, I knew I had to try it. My husband and I love simple desserts. Even though we enjoy making something elaborate once in a while, there is something so comforting about a scrumptious coffee cake with a burst of blueberries in every bite. Blueberry muffins are one of my favorites, and this tender and moist coffee cake is just as wonderful.
This classic Russian cake has been in our family and on our holiday tables since before I was born. The tender and delicate layer cake is an ideal accompaniment to an evening of tea with friends or a family birthday party. The cake absolutely melts in your mouth and is not overpowering or cloyingly sweet.