Potato, Carrot, and Summer Squash Soup

30 minutes to make

Serves 4

Amount Per Serving

Calories: 220.8

Total Fat: 0.5 g

Cholesterol: 0.0 mg

Sodium: 1,358.8 mg

Total Carbs: 46.2 g

Dietary Fiber: 7.6 g

Protein: 6.9 g

Ingredients
--------------------------------------------------------------------------------
1 medium onion, chopped
5 cloves garlic, minced
3 baking potatoes, diced (May substitute with cauliflower)
1 large zucchini, cut into half moons
1 large carrot, sliced into rounds
1 28-ounce can diced tomatoes (Italian seasoned may be used)
4 cups vegetable stock
2 cups water
salt and lots of freshly ground black pepper
1 cup basil leaves, thinly sliced
6 oz curly kale, chopped


How to make it --------------------------------------------------------------------------------

Heat a deep pot over medium-high heat.

Add the onion, garlic, potatoes, zucchini and carrot.

Cook until softened and brown, about 7-8 minutes.

Add tomatoes, stock and water to the pot.

Season with salt and freshly ground black pepper.

Bring the soup up to a boil then turn it down to a simmer.

Cook for 10 minutes.

Add the kale and basil, cover and simmer 5 minutes.

Taste and re-season before serving.


http://www.grouprecipes.com/46293/potato-carrot-and-summer-squash-soup.html

Grilled Eggplant with Balsamic Vinegar

Grilled eggplant with a little balsamic vinegar and herbs and olive oil.


Cook Time: 15 minutes
Total Time: 15 minutes

Ingredients:

•1 large eggplant
•3 tablespoons olive oil
•2 tablespoons balsamic vinegar
•2 cloves garlic, very finely minced
•1 pinch each thyme, basil, dill, and oregano
•salt and freshly grated black pepper

Preparation:

Heat grill.

When grill is hot, slice eggplant about 1/2-inch thick.
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper.
Brush both sides of the eggplant slices with the oil and vinegar mixture.
Place eggplant on the hot preheated grill.
Grill about 15 to 20 minutes, turning once.


http://southernfood.about.com/od/grillfruitveggie/r/bl30627e.htm

Bulgarian Riba Plakia

Baked fish with tomatoes and onions.
Recipe Story
This fish recipe is a mixture of Bulgarian, Greek and Turkish cuisines. During the 1300 plus years of Bulgarian existence many wars,Ottoman occupation and Byzantine shenanigans, traditions and cuisines have inter mixed to some wonderful and exotic flavors creating a great palette of Bulgarian eats.



Ingredients

4 fillets of Fish (about 2-3 lbs). Original recipe calls for fresh mackerel, but you can use Orange roughy,Cod,Walleye,Pollock, Tilapia or any mild fish.
2 large onions cut in big pieces.
1 bunch of scallions chopped.1 pound canned diced tomatoes.
2 tbs. olive oil. 1 tsp ground thyme. 1/2 tsp ground black pepper.
1 tsp sea salt.
6-8 bay leaves.
1/2 cup white wine.
1 lemon sliced razor thin brushed with olive oil.


How to make Baked fish with tomatoes and onions. ( Riba Plakia)

Cut fillets in a few pieces.
Put all the ingredients in a 9 x 13 Pyrex dish except the lemon slices.
Bake covered with foil at 400F for 45 min, then remove foil arrange the lemon slices on top and broil for about 15 minutes,until lemons turn golden brown.
Keep an eye while broiling some broilers are really hot and you can burn the dish quickly.
Remove from oven and let it rest for 15 minutes. You can serve it with rice or mashed potatoes, the traditional recipe is served with crusty white bread.
Enjoy.

http://www.ifood.tv/recipe/baked_fish_with_tomatoes_and_onions_riba_plakia



Riba Plakia - Риба плакия - One of the best known Bulgarian fish dishes, usually made with carp, bakes (covered with slices of lemon) with a mixture of sauteed onion in oil and garlic, salt, pepper, paprika, sugar, water and tomato paste.

Egyptian Style Baked Fish (Saneya Semaak)

SERVES 6

Ingredients

1 lb fish fillet (thick cut, preferably boneless- mild flavor: Tilapia may be a good idea.)
4 stalks celery (use only the leaves)
1/2 bunch fresh cilantro (chopped)
1/4 c. chopped fresh mint
1 large onion (sliced thin and in half)
2 large tomatoes (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1 jalapeno pepper
3 fresh garlic cloves (chopped finely or crushed)
1 large lemon
1 large orange
1 tablespoon cumin
salt & pepper
3 teaspoons Old Bay Seasoning
1/2 cup unsalted butter (use 1 large stick of butter, not half stick) [May substitute olive oil]


Directions

1.Spray a glass baking dish with a bit of non-stick cooking spray, or rub lightly with Olive Oil.

2.Wash the fish well.

3.Slice the fish into medium size slices. Not too thick or thin, up to you.

4.Lay the fish slices in baking dish.

5.Sprinkle generously with cumin, salt, pepper, old bay spice and add a bit of garlic, keep the rest for top later. Squeeze the juice of lemon over this.

6.Take remaining garlic, jalapeno, mint, celery leaves and cilantro, add a half teaspoon of cumin and pound into a paste (using a mortar pestle or even a quick spin in food processor), does not have to be totally paste, but put together and blend well, spread this over fish. (You can squeeze lemon juice into this to make easier to blend).

7.Add all chopped vegetables, peppers, onions.

8.Squeeze the juice of orange into baking dish, top with pats of butter. You may add a bit more seasoning to top if you like.

9.Cover with foil and bake in oven at 350 degrees for approximately 45 minutes.

10.Towards end of baking, you may uncover if you want to lessen juices or to brown, but just as good with juices.

11.***LEFTOVER TIP*** If you make this dish and you have leftovers, the next day slice an onion, sauté it in butter, chop a small tomato, add to the onion and cook until a bit smooth, add leftover fish dish, and a few pats of butter…this way is even better than when made fresh the first time. Enjoy!

http://www.recipezaar.com/recipe/Egyptian-Style-Baked-Fish-Saneya-Semaak-194914

RUSSIAN FISH PIROGH

A delicious mixture of salmon, rice and eggs encased in crisp puff pastry.
Serves 4
Ready in 1 hour, 30 minutes

Ingredients

50g Asda Butter, plus a little for greasing
550g salmon fillet (Trout or Ahi, Mahi Mahi May be Used Instead)
1 medium onion, chopped
100g mushrooms, sliced
75g long grain rice, boiled
3 medium eggs, hardboiled and chopped
1tbsp parsley, chopped
1tbsp dill, chopped
Finely grated zest half lemon
500g readymade puff pastry
1 egg, beaten
/100g of Bean Sprouts along with 1 Tsp of Soy Sauce may be included to the filling to give it a "Chinese" Russian or "Harbin" flavour./

Method

1 Preheat the oven to 200C/ 180C Fan/Gas 6. Put a large piece of foil on a baking sheet and grease with butter. Put the salmon on top and wrap to make a loose parcel with room inside for the air to circulate easily. Cook for 12 minutes. Cool, skin and break the fish into large flakes, discarding bones.

2 Melt the butter in a pan and cook the onion over a low heat until soft. Add mushrooms and cook for another 5 minutes. Tip into a bowl. Add the rice, eggs, salmon, parsley, dill and lemon zest. Mix and season.

3 Roll the pastry out to a 37cm square. Cut into two lengths – one 17cm wide, one 20cm wide. Put the smallest on a baking tray and brush with beaten egg. Pile the fish mixture on top in a mound, leaving 3cm of pastry all round.

4 Fold the larger piece of pastry in half and make parallel cuts along the fold to within 6cm from the edge. Unfold and lay on top of the other piece of pastry. Press the edges together to seal, then trim with a knife. Brush with egg. Bake for 30-35 minutes

http://www.asda-recipes.co.uk/recipe/659.html

Moussaka me Melitzanes: Moussaka with Eggplant

In Greek: μουσακά με μελιτζάνες, pronounced moo-sah-KAH meh meh-leed-ZAH-nes

Moussaka can be any dish of layered vegetables and ground meat, and dishes with the same or similar names are prepared in several areas of the world. Other Greek versions call for artichokes, potatoes, and zucchini, or a combination, but this is the classic known worldwide. Moussaka is generally served in large portions.

No one ever said it was easy, but it's worth the effort!

Prep Time: 2 hours, 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours, 75 minutes

Ingredients:
•5-6 medium Globe eggplants (about 5-6 pounds)
•sea salt
•olive oil
•4 medium onions, chopped
•2 1/2 pounds of ground beef (or lamb) (May use BOCA or similar ground beef substitute.)
•3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
•3 cloves of garlic, minced
•6-8 whole cloves
•1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
•1/8 teaspoon of ground allspice
•2 bay leaves
•1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
•1 cup of breadcrumbs
•1/2 cup of dry red wine
•3 tablespoons of tomato paste
•freshly ground pepper
•béchamel with cheese* or 6 cups of basic béchamel**

Bechamel Sauce with Cheese

In Greek: μπεσαμέλ με τυρί (pronounced behs-sah-MEL meh tee-REE)
This thick version of bechamel turns out thick and rich every time. It's made with evaporated milk and contains cheese, and is just one variation of this popular sauce used with meats and vegetables. It isn't hard to make, and doesn't take long, but it has to be stirred the entire time.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:
•2 cans of evaporated milk (14.5 ounce cans)
•8 tablespoons of cornstarch (or cornflour)
•4 cups of water
•2 eggs, beaten
•1/2 cup of grated kefalotyri cheese (or pecorino)
•1 tablespoon of butter-flavored vegetable shortening or butter
•1 teaspoon of salt
•pinch of grated nutmeg

Preparation:
In a large saucepan, bring the water to a boil. Once it boils, dissolve the cornstarch in one can of evaporated milk, and add to the water, stirring briskly with a wire whisk. Lower the heat to medium and add the second can of milk, the salt, and shortening or butter. Continue to whisk until the sauce thickens. Add the beaten eggs and nutmeg, whisking very quickly (so the eggs don't cook) until well blended. Remove from the heat, stir in the cheese, mix well and set aside, covered, until ready to use.

Yield: enough for one complete 11 x 14 x 3 pan of moussaka or pastitsio (about 7 cups).

Storage & Reheating

Béchamel can be refrigerated for one day (not more). It can be reheated using a double boiler (stirring constantly) or in the microwave, covered, vented, on medium power. Microwave time depends on the amount to be reheated and the microwave's wattage, so check every couple of minutes.


Besamel: Basic Greek Bechamel

In Greek: μπεσαμέλ, pronounced beh-sah-MEL

This is the basic, medium-thick white sauce used in moussaka and melitzanes papoutsakia (little eggplant shoes). Increasing the ratio of butter and flour to the milk will result in a thicker sauce, and decreasing will make a lighter sauce.

Cook Time: 10 minutes
Total Time: 10 minutes

Ingredients:
•5 tablespoons of all-purpose flour
•4 tablespoons of unsalted butter (1/2 stick)
•2 cups hot whole milk
•salt
•pepper
•grated nutmeg
•1-3 egg yolks, beaten with a fork

Preparation:
In a saucepan, melt the butter on low heat. As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps, and increase the heat to medium-low. Add the milk slowly, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken - creamy without being too thick. Remove from the heat and stir in salt, pepper, and nutmeg. Stir in the egg yolks and return to the heat, whisking briskly until well blended. Remove from heat and set aside until ready to use.

Yield: 2 cups


Variations

Thick Béchamel: (for use in au gratin recipes, filled pies, and croquettes) Increase the butter by 1 tablespoon, and the flour by 2 tablespoons. Leave everything else the same.

Thin Béchamel: (for use as the base for other sauces) Cut the butter and flour amounts in half. Leave everything else the same.

Multiplying the recipe: To make 4, 6, etc., cups of béchamel, increase all ingredients proportionately except the egg yolks. No more than three egg yolks should be used.

Storage note: Béchamel can be stored in the refrigerator for no more than one day. To reheat, use either a double boiler, stirring constantly, or the microwave. For the microwave, cover and vent, and heat on medium power checking every two minutes. Microwave heating time will depend on the amount of sauce and the oven's wattage.


Build the Moussaka from the bottom up:

PREPARE EGGPLANT

Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.

Note: If you've never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.


PREPARE MEAT SAUCE

Preheat the frying pan or skillet over low heat.

When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon, until onions are translucent. Add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour.

Note: If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial.

When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use.

PREPARE BECHAMEL SAUCE

While the sauce is simmering, make the béchamel with cheese or 6 cups of basic béchamel, cover, and set aside.

Preheat the oven to 350°F (180°C).

BUILD THE MOUSSAKA

Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining 1/2 cup of breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.

Bake at 350°F (180°C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.

Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.

Yield: approximately 8 servings

Serving suggestions:

Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.

Notes:

•In Greece, Moussaka is most often made with ground beef.
•Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, add the béchamel sauce and cook. It can also be completely cooked and cooled, then frozen and reheated.


Classic Greek Moussaka with Eggplant - Step by Step



In Greek: μουσακά, pronounced moo-sah-KAH

Moussaka can be any dish created in layers of vegetables and ground meat, and dishes with the same or similar names are prepared in several areas of the world. Other Greek versions call for artichokes, potatoes, and zucchini, or a combination, but this is the classic known worldwide.

Because Moussaka takes a good bit of time and space, try increasing the recipe, using freezer-safe dishes (the one-time-use aluminum pans work well) and freeze some for later use. (How to Freeze)

Preparation time: 2 hours 30 minutes
Cooking time: 45 minutes to 1 hour
Yield: approximately 8 servings

Pots, Pans, Utensils

•large, heavy-bottomed frying pan or skillet with cover
•1 medium saucepan (for béchamel)
•1 large saucepan (for béchamel)
•2 wooden spoons
•1 medium whisk (for béchamel)
•1 baking / roasting pan approximately 10 x 16 x 3 inches


Ingredients

•5-6 large eggplants
•sea salt
•olive oil
•4 medium onions, chopped
•2 1/2 pounds of ground beef or lamb (May use BOCA or similar vegan ground beef substitute)
•3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
•3 cloves of garlic, minced
•6-8 whole cloves
•1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
•1/8 teaspoon of ground allspice
•2 bay leaves
•1 cup of grated kefalotyri cheese (or pecorino)
•1 cup of breadcrumbs
•1/2 cup of dry red wine
•3 tablespoons of tomatopaste
•freshly ground pepper



Build the moussaka from the bottom up:

PREPARE THE EGGPLANT

Wash the eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut the eggplant lengthwise into 1/2-inch slices.

Put the slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry.

Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.

Note: If you've never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.



PREPARE THE MEAT SAUCE

Preheat the frying pan or skillet over low heat.

When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon until they are translucent, add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, bay leaves, allspice, wine, and tomato paste and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour. If there is still liquid in the pan, continue to simmer uncovered until the mixture is as dry as possible, stirring to prevent sticking. When dry, remove the bay leaves and cinnamon stick (if used), and set sauce aside uncovered until ready to use.





MAKE THE BECHAMEL SAUCE

While the sauce is simmering, make the béchamel with cheese or 6 cups of basic béchamel, cover, and set aside.

Preheat the oven to 350°F (180°C).





BUILD THE MOUSSAKA

Lightly oil the baking pan and sprinkle the bottom with the remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.

Bake at 350°F (180°C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.




Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.

Notes:


•Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, make the bechamel, pour over the top, and cook as directed.
•It can also be completely cooked and cooled, then frozen. Defrost and and reheat in a 350° (175-180°C) oven.

Serving suggestions:

Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.


http://greekfood.about.com/od/groundmeatrecipes/r/moussaka_text.htm

Russian-Style Trout

Ingredients:
6 trout, filleted
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs, well-beaten
1/4 cup milk
1 1/2 cup toasted bread crumbs, pulverized
2 tablespoons olive (corn or peanut) oil
1/4 pound butter, soft
2 eggs, hard-cooked, chopped fine
1/3 cup parsley, finely chopped
2 tablespoons pimentos, finely chopped
2 lemons, sliced thin


Directions:

Salt and pepper the fish. Mix eggs and milk. Dip trout in mixture, then roll gently in bread crumbs.

Brush grill with oil and heat to medium (if using electric fry pan, heat to 300 degrees). Use just enough oil to keep fish from sticking. Make a paste of the butter, hard-cooked eggs, parsley and pimentos.

Cook trout on grill until golden color, about 5 or 6 minutes on each side. Place on heated platter. Spread butter paste over each piece and top each with 2 or 3 slices of lemon. Serve immediately.


This recipe for Russian-Style Trout serves/makes 6




http://www.cdkitchen.com/recipes/recs/431/Russian-Style-Trout105626.shtml

Greek Fish

The taste of Greece without the long plane ride

SERVES 4


Ingredients

1/4 cup lemon juice
2 teaspoons olive oil
1/4 teaspoon dried oregano
1 lb cod, rinsed and dried
swiss cheese
1/4 cup kalamata olive
lemon wedge


Directions

1 Combine lemon juice, olive oil, and oregano in a small bowl.

2 Place fish in 10-inch skillet and pour oil mixture over fish.

3 Bring to a boil, reduce heat, cover, and simmer 5-10 minutes or until fish flakes when pierced with a fork Meanwhile, line a plate with spinach leaves.

4 Place fish on spinach and pour liquid over the fish.

5 Garnish with olives and lemon wedges.


http://www.recipezaar.com/recipe/Greek-Fish-50701

Russian salmon

Preperation time: 4 hours
Cooking time: 12 mins
Serves: 4


Recipe Ingredients

4 salmon fillets with skin on;
50g dark soft brown sugar;
40g sea salt;
black pepper;
100ml vodka

good served with toasted bagels and sour cream

Recipe Method
Mix the sugar, salt and pepper in a bowl and spread over the salmon. Put the fish in a bowl and add the vodka. Leave to marinate for about 4 hours, turning occasionally.
Remove the salmon from the marinade and cook under a hot grill (or on the barbeque) for about 12 minutes until tender.


http://www.recipenetwork.co.uk/i/recipe243.htm