Fried Eggplant Recipe With Tomatoes

By

Anna

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March 23, 2021

0

Prepare time: 30 min

Cook: 30 min

Ready in: 1hr

Ingredients

1 eggplant
1 1/2 cup flour
3 eggs
1/3 parmesan cheese
1 teaspoon black pepper
1 teaspoon of salt
1 cup of water
2 tomatoes according to eggplant size
1/4 cup mayonnaise
1 clove garlic

Directions

1To begin making the fried eggplant and tomatoes, cut the eggplants into somewhat thick, circle slices. In the large bowl, mix salt and water, place eggplants, and let it soak for about 20 to 30 minutes. Soaking an eggplant in salty water makes bitterness go away. After the eggplant is done soaking, lay it out on the paper towel to dry. While the eggplant is drying, we will prepare the batter.

2In the bowl, mix dry ingredients, including cheese, add eggs and water. Mix well and set it aside for about 10 minutes. While we are waiting for the batter to rest, we will dust the eggplant circles in flour.

3Heat 4 tablespoons of oil in the frying pan on medium-high heat. Dip the eggplant into the batter and set it in the hot pan. Fry it on each side till golden brown. Do that till all the eggplant is fried.

4It is time to assemble! Cut the tomatoes into circle slices that are a bit thinner than eggplant slices were. In a small bowl, crush garlic and add 1/4 cup of mayonnaise. Mix well. Spread a thin layer of this sauce on the eggplant and cover it with tomatoes. Garnish it with fresh parsley or chives.

Russian Soup Borscht

By

Anna

-

March 23, 2021

0

Prep time: 1 hour

Cook: 2 hr

Ready in: 3hr 15 min

When they say “Soup for your soul.” This is it!

Ingredients

12 Cups of Water
9 Tablespoons of Vegetable Oil
1 Onion
1 Carrot
1/2 Green Pepper
1 Beet
1 Chicken breast
1 Chicken thigh (But you can use any meat you like.)
Half a small red cabbage, about 8 oz (You can use white cabbage, I like to use red because no matter whats, Borscht always comes out red.)
4 Medium Potatoes
2 Small Potatoes
4 bay leaves
1 1/2 Tablespoon Salt
2 Teaspoons Black Pepper
1 small can of tomato sauce or 1/2 cup of ketchup. ( I always substitute this with ketchup because this way I don’t have to adjust sweetness or sourness to the soup.)

Directions

1In the 4 Quart pot, put chicken, bay leaves, two small, peeled whole potatoes, and salt. Fill the pot with 12 cups of water and put it to a boil. When boiling, turn the heat down to low heat. Let it seamer for about one hour. Get the potatoes out of the broth, mashed them up, and put them bake in the soup. Get the chicken out, separate it from the bone. Cut it into bite-size pieces and put it back in the broth.

2While your chicken is simmering, chop up onions, green pepper into small pieces. Keep them apart. Use a cheese shredder and shred your carrot and the beet. Also, keep them apart. Cut cabbage like you would make coleslaw into 2 inches long, skinny pieces. Peel four potatoes and cut them into thick french fries.

3When broth is ready, add potatoes to the broth. Meanwhile, in the frying pan, fry onions till golden brown. Add green pepper, fry it for about 3 minutes and add carrots. Fry 3 minutes, add beets, and fry for 4 minutes. Add ketchup or tomato sauce, fry all that for about 3 minutes. Add about 2 cups broth from the pot and let it seamer on low for about 5 minutes.

4While veggies are simmering in the frying pan, check on the potatoes. If they are tender, add cabbage. Wait for about 6 minutes and add vegetables to the soup. At this stage, you will adjust salt and add pepper to your taste. Sugar and vinegar if needed. Once everything is to your liking, simmer the soup for about five more minutes. Serves easily, six people, enjoy!

5IMPORTANT INFORMATION: When adding vinegar, add one tablespoon at a time. Taste every time after adding.

Boiling chicken with bay leaves and and two whole potatoes. — Vegetables for Borscht.

Chicken Stir Fry

By

Anna

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March 14, 2021

0

Prep time: 10 min

Cook: 30 min

Ready in: 50 min

Pair this delicious dish with rice or Asian noodles.

Ingredients

2 chicken breasts
1 medium onion
1/2 teaspoon of salt
1/2 tablespoon minced dry garlic
1 teaspoon of black pepper
1/2 teaspoon red pepper flakes (optional but recommended)
1/2 bag of stir fry vegetables (bag size 20oz)
1/2 cup of Teriyaki Sauce
2 tablespoons of sunflower oil
1 tablespoon sesame oil

Directions

1Peel and chop onion and garlic. Cut the chicken into small cubes. In the large skillet, heat sunflower and sesame oil over medium-high heat. Place the onions in the skillet, fry them till about golden brown. Add chicken, ginger, garlic, salt, pepper, and red pepper flakes. Cook till the chicken is done, about 10 minutes.

2Add stir fry vegetables. Let it simmer just until vegetables are crisp-tender. Add Teriyaki sauce, mix well, and serve over rice or Asian noodles. (You can use any Teriyaki Sauce you like, I personally really love Mr. Yoshida’s Teriyaki Sauce.) Enjoy!

Nostalgia Sweet Buns

By

Anna

-

March 14, 2021

0

Bunch of Nostalgia Sweet buns. — Lot of Nostalgia Sweet Buns.

Prep time: 1 hr 40 min

Cook: 25-30 min

Ready in: 2 hr 15 min

The fluffiest of all fluffy sweet rolls!

Ingredients

250 ml milk
4 yolks
1 tablespoon dry yeast
4 teaspoon of vanilla extract
550 g flour
1 teaspoon of salt
100 g salted butter

Directions

1In a large bowl, sift flour add yeast and salt, mix it well, and put it aside.

2In the mixing bowl, whip together yolks, sugar, and vanilla till it doubles in size. Melt butter and mix it with warm milk. Add that mixture to yolks. Mix well together and add it to the flour mixture.

3Mix well, the dough will be sticky, and that’s what it should be. Cover it and set it aside to rise. It will take about one hour and thirty minutes. Maybe more, maybe less. It all depends on the temperature of your house.

4When your dough is ready, cover your hands in oil (do not use flour) form it into one big ball. Now keep your hands oily and divide the dough into 12 equal pieces. And set them on to a greased pan. Let them rise again.

5Mix one yolk and a tablespoon of milk. Mix it well, using a brush, eggwash your buns. Preheat the oven to 350 degrees and bake them for 25 to 30 minutes. Enjoy.