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Enchiladas

Enchiladas

An enchilada is a traditional dish of Mexican cuisine. It is a thin corn tortilla rolled around a filling (most often meat, cheese and vegetables). Enchiladas are fried in a pan or baked in an oven covered with a savoury sauce and cheese.

Ingredients:
– 2 tbsp olive oil
– 1 small white onion, diced
– 1.5 pounds chicken breasts, diced into small 1/2-inch pieces
– 1 can diced green chiles
– sea salt and black pepper, to taste
– 1 can black beans
– 8 large flour tortillas
– 3 cups Mexican-blend shredded cheese
– 1 cup red enchilada sauce
– Fresh cilantro, red onions, avocado, sour cream, crumbled cotija cheese, optional

Cooking Instructions:
1. Preheat oven to 350°F.
2. Heat oil over medium-high heat in a large sauté pan. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and then season with salt and pepper.
3. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked.
4. Add in the beans.
5. Remove pan from heat and set aside.
6. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.
7. Add chicken-veggie mixture, then sprinkle with 1/3 cup cheese.
8. Roll up tortilla and place in a greased baking pan.
9. After assembling the remaining enchiladas, spread any remaining sauce and cheese evenly.
10. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.
11. Remove pan from the oven and serve the enchiladas garnished with lots of toppings.

Okroshka

Okroshka

Okroshka is a cold Russian soup, usually served in the summer.

Ingredients:
– 4 potatoes, boiled
– 250g sausage (doctorskaya kolbasa)
– 3 hard boiled eggs
– Sour cream, to taste
– 3 cucumbers
– Salt, pepper, to taste
– 2l Kvass
– 50g dill

Cooking instructions:
1. Boil the potatoes until cooked. Let them cool and then peel.
2. Boil eggs, let them cool and peel.
3. Cut cucumbers, eggs and potatoes into 1 inch cubes.
4. Chop dill.
5. Mix all the ingredients in a salad bowl.
6. Add salt and pepper.
7. Pour cold kvass, sprinkle with herbs.
8. Serve chilled with sour cream.

Indian Cauliflower Fried Rice with Chicken

Indian Cauliflower Fried Rice with Chicken

This Indian Cauliflower Fried Rice with Chicken is full of delicious Indian flavours and is a must try for everyone!

Ingredients:
– 1 large cauliflower, broken into florets
– 1 tsp cumin
– 1 tsp garam masala
– 1/2 tsp ground turmeric
– 2 chicken breasts
– 2 tbsp olive oil
– 2 clove garlic, minced
– 1 tsp fresh ginger, grated
– 1 small onion, chopped
– 1 cup carrots, shredded
– 1 cup peas
– 2 tbsp cilantro, for garnish
– Salt and cayenne pepper, to taste

Directions:
1. Place the cauliflower florets in a food processor and pulse until mixture resembles the texture of rice. Set aside.
2. In a medium bowl combine the cumin, garam masala, salt, turmeric and cayenne pepper. Add the chicken pieces, cut in 1 inch cubes, making sure each chicken piece is coated in the spice mixture.
3. In a large wok or skillet heat 1 tbsp of the olive oil over medium hight heat. Add the minced garlic and ginger. Then add the chicken and cook for about 5 to 6 minutes.
4. Remove the chicken from the wok. Add the remaining 1 tbsp of olive oil and add onion, carrots and peas. Cook and stir for 2 minutes. Add the cauliflower rice and cook for another 4 minutes. Season with salt and pepper if needed.
5. Serve while warm topped with cilantro.

Naan

Naan

Naan is an oven-baked flatbread, and a dish of an Indian national cuisine. In addition, the naan is widespread in Afghanistan, Iran, Pakistan, Uzbekistan, Tajikistan and the Caribbean.

Ingredients:
– 1 cup warm water
– 2 tbsp honey
– 2 1/4 tsp active dry yeast
– 3 1/2 cups all-purpose flour (or 2 cups white whole wheat flour + 1 1/2 cups all-purpose flour)
– 1/4 cup plain yogurt
– 2 tsp salt
– 1/2 tsp baking powder
– 1 egg
– 1/4 cup butter
– 3 cloves garlic, minced
– Fresh cilantro, chopped (optional)

Directions:
1. Stir together warm water and honey until the honey is dissolved.
2. Sprinkle the yeast on top of the water mixture and give it a quick stir just to mix it. Then let it sit for 5-10 minute until the yeast is foamy.
3. Add gradually flour, yogurt, salt, baking powder, and egg. Mix slowly with a mixer, then increase speed to medium-low, and continue mixing the dough for 2-3 minutes, or until the dough is smooth.
4. After removing the dough from the mixing bowl, use your hands to shape it into a ball.
5. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location and let it rise for 1 hour until the dough has nearly doubled in size.
6. Meanwhile, melt the butter in a small saute pan, add garlic and cook for 1-2 minutes. Discard the garlic, leaving the infused melted butter.
7. Once the dough is ready, cut the dough into 8 separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle (1/4-inch thick). Brush dough lightly with the garlic-infused butter on both sides.
8. Heat a large cast-iron skillet or heavy saute pan over medium-high heat. Cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the other side for 30-60 seconds, or until the bottom is golden.
9. Then transfer the naan to a separate plate, and cover with a towel.
10. Serve sprinkled with fresh cilantro, if desired.