Russian salad

Russian salad is much popular food in most of the countries. It is easy enough to make. It is the mixture of different vegetables which provides lots of rich vitamins which bounds with the great creamy mayonna...

10 Jul

Cannellini Bean Soup With Swiss Chard


  • 2/3 cup onion, chopped
  • 1 medium carrot, chopped small
  • 2 ribs celery, diced cup
  • 2 cloves garlic, minced
  • 2 tsp olive oil
  • 3 cups vegetable broth
  • 1 15-ounce can cannelini beans, drained
  • 2 cups chopped Swiss chard
  • 1/2 cup corn kernels (optional)
  • 1/2 cup corn
  • 1/3 cup macaroni, small shells, or orzo pasta
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste


1. In a large soup pot, sauté the onion, carrot, celery and garlic in olive oil for 2-3 minutes.
2. Put in beans, vegetable broth, Swiss chard, corn, macaroni pasta and Italian seasoning to the pot, stirring to combine.
3. Bring to a boil, and then reduce to a medium simmer. Heat for 8-10 minutes, until macaroni and chard are both cooked.
4. Enjoy white bean and chard soup!




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01 Jul

Minestrone Recipe


  • 2 medium carrots, chopped
  • 1 cup chopped cabbage
  • 1 celery rib, thinly sliced
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 teaspoons canola oil
  • 3 cups water
  • 1 can (14-1/2 ounces) Italian stewed or diced tomatoes, undrained
  • 3 beef bouillon cubes
  • 1 cup torn fresh spinach
  • 2/3 cup cooked elbow macaroni
  • 1/4 teaspoon pepper



1. In a 3-qt. saucepan, sauté carrots, cabbage, celery, onion and garlic in oil for 5 minutes.
2. Add some water, tomatoes and bouillon; bring to a boil.
3. Decrease heat.
4. Simmer, uncovered, for 20-25 minutes or until vegetables are tender.
5. Stir in spinach, macaroni and pepper; heat through.
6. Serve.


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24 Jun

Chow Mein (Chinese Noodles) Recipe


8 oz. steamed chow mein (Chinese noodles)
2 oz. pork (cut into thin slices)
5 shrimp (shelled and deveined)
3 garlic cloves (finely chopped)
1/2 cup shredded cabbage
1/4 cup shredded carrot
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
1/2 teaspoon Chinese dark soy sauce
2 tablespoons water
2 tablespoons cooking oil
2 stalks scallions (cut into 2-inch length)
Salt to taste


1. Soak the steamed chow mein in cold water for about 5 minutes.

2. Wash a few times until the water turns clear and the chow mein is soft.

3. Drain the excess water and set aside. (Don’t over soak the chow mein or the noodles will get limpy and soggy.)

4. In a mixing bowl, mix up all the seasoning ingredients. Set aside.

5. Heat the wok with the cooking oil.

6. Add in the chopped garlic and stir-fry until light brown or aromatic.

7. Add the pork and shrimp and stir fry until they are half done.

8. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Add the noodles, the seasoning mixture and the water.

9. Continue to stir until the noodles are well blended with the seasonings and completely cooked through.

10. Add up chopped scallions, do a few final stirs, dish out and serve up hot.




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27 May

Tuscan White Bean Soup with Olive Oil and Rosemary



· 2 cups dried white beans (cannellini, navy, baby lima, whatever)
· 6 to 8 cups water (depending upon how thick you want the soup)
· 1 medium yellow onion, chopped
· 2 bay leaves
· 1 tablespoon salt, or more as desired
· 4 cloves garlic
· 1/4 cup olive oil, for garnish
· 1/3 cup fresh rosemary leaves, chopped coarsely, for garnish
· 1 small, firm tomato, diced, for garnish



· Wash the beans thoroughly and put them in the insert of a 6- or 7-quart slow cooker. Put in the water, onion, and bay leaves and cook on high for about 4 hours or low for about 8 hours, or until the beans are tender.

· While the beans are tender, add the salt and press the garlic into the soup. Take out and discard the bay leaves. With a handheld immersion blender, puree some or all of the beans to thicken the soup. If you would like a thinner consistency, add more water.

· Dish up the soup in individual bowls, garnished with a generous drizzle of olive oil, a tablespoon of chopped, new rosemary, and a few pieces of tomato.

· Serve



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16 May

Spring Egg Drop Soup


  • 1/4 cup olive oil
  • 2 medium carrots, peeled, chopped
  • 6 small spring onions, bulbs only, coarsely chopped (about 1 1/2 cups)
  • 3 medium spring garlic bulbs, 1-2 garlic scapes, or 2 regular garlic cloves, thinly sliced
  • Kosher salt
  • 4 cups low-sodium chicken broth
  • 1/2 pound asparagus, sliced on a diagonal 1/2-inch thick
  • 1/4 pound sugar snap peas, sliced on a diagonal 1/4-inch thick
  • 2/3 cup shelled fresh peas (from about 2/3 pound pods)
  • 2 large eggs
  • 1 tablespoon grated Parmesan plus more for serving
  • 1/4 cup torn fresh basil leaves
  • 1/4 cup torn fresh mint leaves
  • 1 1/2 teaspoons (or more) fresh lemon juice


  • Heat up oil in a large heavy pot over average heat. Put in carrots, spring onions, and garlic and season with salt. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are soft, 15-20 minutes.
  • Add soup and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes.
  • Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1-tablespoon water.
  • Lessen heat to low and stir basil and mint into soup. Sprinkle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1 1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.


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