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Recipes with Whole Wheat Pasta

Bringing People Together with Easy to make Russian Comfort Food

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Russia has a long history of droughts and famine. Although there has been no famine since 1947, there have been many food shortages in the former Soviet Union. When the Soviet Union was on the verge of collapse, many common foods were rationed.

There were only rotten vegetables on the shelves, butcher counters offered pathetic remains of bones and fat instead of sausages, chops and roasts. Only last year, Russia stopped exporting its wheat because there were again fears of bottlenecks.

So it might seem like an odd choice when it comes to talking about cuisine, home cooking, and culinary arts. But the advent of the multicooker has made it easier than ever to try new recipes at home, and Russian food has a lot to recommend.

Why Russian Food?

Because it’s comforting, this question is the easiest answer. Russian weather can be harsh at times, and some areas are bitterly cold. If you’re from a country that enjoys a whole spectrum of seasons, you’ll understand that when winter comes, sometimes all you want is a proper comfort meal.

Russian cuisine can deliver dishes that are full of carbohydrates, fill the bellies, and generally satiate and protect from the cold. If you were from England you would probably describe Russian food as a meal that sticks to your ribs.

However, if the English think they eat a lot of potatoes, then comparing them to the Russians, think again. Mashed potatoes are perhaps the ultimate comfort food and are served all over Russia. Okay, maybe not in a pizzeria or McDonald’s. In fact, McD’s made a mashed potato burger, but chose to market it in China rather than Russia.

But the truth is, Russian food can be very satisfying, and while it may not be nutritionally friendly, it can be heartwarming and is often about family and friends. Much Russian food is homemade and shared with families. An interest in Russian culture and history could help bring people together in all walks of life, especially if enjoyed with some pelmeni.

Why are people now more interested in foreign kitchens?

Last year came the Covid pandemic, which is currently still ongoing. This resulted in bans, self-isolation and quarantines, not to mention far more serious consequences. The effects of Covid are still being felt in Europe and around the world. It could take years to return to a real sense of normalcy.

Due to the restrictions put in place, people were unable to visit restaurants and their travel plans were restricted. For many, that meant taking the problem into their own hands and finding a solution. The answer for some was to take up cooking as a hobby and try different recipes.

Cooking at home during the lockdown meant finding a new hobby, making better use of the time, and exploring knowledge of other cultures through the medium of food. The success of one or two kitchen appliances also contributed.

What is a multicooker and can they really help someone cook?

A multicooker is a device with different cooking modes and options. You can possibly sous vide, sauté, bake, and cook rice. You may also have slow cook options that are great for tough cuts of meat. Plus, they can cook quickly to speed up recipes that traditionally take a long time.

Basically, a modern multi-cooker like the Instant Pot or Ninja Foodi is similar to the older type of pressure cooker, but with many more functions. You have helped many amateur chefs try different recipes as the chef does most of the work and the food is ready very quickly.

Combined with Russian home cooking, they can be a great option as the meals can be prepared and prepared with very little effort.

So what is Russian food made of? Is it just a lot of cabbage and potatoes?

Why do Russians eat so many potatoes?

Okay, potatoes are popular, but some of them have practical reasons. When it comes to serving sustainable foods and ingredients, potatoes are among the best.

Every country has its own main carbohydrates when it comes to staple foods. This can be pasta (or noodles), rice, or potatoes. Of course, bread also plays a role, but for the purposes of this article we will consider the first three as they form the basis of many meals around the world.

Between potatoes, rice and pasta, the former is by far the most environmentally friendly option. In addition, in the harsh winters in parts of Russia there is often a lack of fresh vegetables and potatoes are always available.

The favorite dishes of Russians often include dishes with potatoes, but they are exchanged for wheat for the national dish.

What is the national dish of Russia?

Pelmeni is a type of dumpling that is usually stuffed with meat. It can be served in soup, deep-fried, buttered and is very popular. It is sometimes treated a little as a ready-made meal, but it can also make a hearty broth or soup with sour cream.

It would be possible to make pelmeni in the Instant Pot, and there are many recipes for similar dumplings on the internet. But maybe this particular part of Russian culture should be saved for traditional cooking methods.

Multicookers are often associated with healthy cooking, and it can be a shame to take away the pleasure of heavily buttered pelmeni or deep-fried dumplings by trying to turn them into a calorie-friendly option.

Other dishes that have been enjoyed over the centuries include borscht, blintzes, plov, kotleti, and of course, beef stroganoff. There is also solyanka soup, which is both sweet and sour and is considered the best hangover remedy available.

Borscht is very adaptable to the seasons, as it can be eaten cold in warm weather or hot in winter nights.

Easy to prepare Russian dishes

Provided you have access to a multicooker or instant pot, you may be able to prepare some authentic Russian dishes without too much trouble.

Beef Stroganoff has been around since 1800 when it first appeared, and was attributed to Count Stroganoff during this period. Whatever the truth, stroganoff is a meal from Russia that has spread to many other countries.

The problem with this dish is that many countries like the UK and US have adopted it, swapping quality ingredients for practical ones like canned mushroom soup. Fortunately, recipes from Corrie Cooks and other websites have now fixed this, and you can find much better versions.

Making the best beef stroganoff could mean a lot slower cooking, but a pressure cooker means you can get the same results in 20 minutes. To make the best stroganoff, use good ingredients. However, there are two schools of thought here.

Many cooks will advocate using beef tenderloin or rib eye steak for beef stroganoff, but others prefer a long slow cook with a cheaper but tastier piece of meat. When using the Instant Pot for quick results, opt for a good quality cut of beef.

summary

Russian food may not be as popular as Thai, Chinese, or Italian. However, dishes from this country are prepared with love and bring people together.

Is there anything more satisfying than making a delicious stroganoff in just twenty minutes and serving it to a table full of family on a cold winter night?

Recipes with Whole Wheat Pasta

Use your noodle to make tasty, quick dishes

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Pasta, pasta pasta!

When it comes time to indulge in some carbohydrates, many avenues and recipes lead to pasta.

Instead of heating regular frozen lasagna, enjoy the ease of no-bake noodles, head over to Alfredo and add the veggies.

You may need to look carefully for Fideo – Spanish for noodle – a short, thin spaghetti that gets even better before cooking if it’s lightly browned.

Chicken Fideo Soup

Buckle up and try whole grain egg noodles. Even if they take a little longer to cook gently, the hearty taste is worth it. Any leftover pasta – if available – make a great kid-style snack with butter and salt.

The easiest way to thoroughly drain frozen spinach is to squeeze it between two cake plates.

ALFREDO LASAGNA FLORENTINE WITH MUSHROOMS

9 lasagna noodles without baking

1 15-ounce mug of full-fat ricotta

1 16-ounce bottle of Alfredo sauce

1½ cups of whole milk

1 teaspoon of oregano

1 teaspoon of basil

2 tablespoons of olive oil

1 16-ounce packet of fresh mushrooms, rinsed and chopped

2 teaspoons of chopped garlic in oil

1 10-ounce packet of frozen spinach, thawed and drained thoroughly

2 cups of grated mozzarella cheese

2/3 cup of grated parmesan cheese

Salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees. Lubricate a 9×13 inch baking dish with nonstick spray.

2. In a large bowl, whisk together the ricotta, alfredo sauce, milk, oregano and basil; Mixture should be pourable. Put aside.

3. Heat olive oil in a large pan. Fry the mushrooms and garlic over medium heat until the mushrooms are tender. Set aside to cool.

4. Fold the spinach and mushrooms into the alfredo mixture. Spread 1/3 cup in the prepared bowl and shake it to coat the bottom. Add three rows of lasagna pasta lengthways,

5. Cover with half of the alfredo-spinach mixture; Sprinkle with 1 cup of mozzarella cheese, 1/3 cup of parmesan. Repeat. Cover with greased foil.

6. Bake for 45 minutes; uncover and bake for another 15 minutes or until pasta is tender. Cool 20 minutes before cutting. Makes 12 servings.

CHICKEN FIDEO SOUP

1 8-ounce packet of Fideo noodles

3 tablespoons of olive oil

2 plum tomatoes peeled, halved, pitted and diced

½ white onion, diced

1 clove of garlic, peeled

8 cups of chicken broth

1 cup shredded chicken

Salt to taste

Lime wedges

Directions

1. Puree tomatoes, onions and garlic in a blender or food processor.

2. In a Dutch oven, heat olive oil over medium to high heat. Add the noodles and stir until the noodles are evenly golden brown.

3. Add tomato mixture and chicken broth to the pasta. Bring to a boil and cook for 10 minutes until the pasta is tender.

4. Season with salt and stir in the chicken to warm up. Serve with lime wedges. Makes 8 servings.

BEEF BOUGNION ON NOODLES

2 pound chuck roast, trimmed and diced

3 tablespoons of all-purpose flour

½ teaspoon dry rosemary

½ teaspoon dry thyme

3 tablespoons of olive oil

4 cloves of garlic, chopped

2 medium-sized yellow onions, finely chopped

1 tablespoon of tomato paste

1 bay leaf

3 cups of beef stock or broth

3 cups of red wine

Salt and pepper to taste

1 16-ounce package of whole grain egg noodles

Directions

1. Preheat the oven to 350 degrees. Pat the stewed meat dry with kitchen paper. Mix the flour, rosemary and thyme in a large bowl. Fold in stew meat until coated.

2. Heat the olive oil in a Dutch oven over medium to high heat. Add stew meat in batches and brown evenly; put aside.

3. Add onion and garlic to pan, reduce heat and cook until onion is translucent. Add beef; Stir in tomato paste, bay leaves, broth and wine until the meat is just covered. Bring to a simmer, then cover and place in the oven.

4. Cook 3 hours checking at 2 hours; Add more broth when the pan gets dry. If the meat is tender and easily shredded, keep it warm until ready to serve.

5. Prepare pasta al dente according to the instructions on the packet; drain. Serve beef and sauce over hot noodles. Makes 6 servings.

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Recipes with Whole Wheat Pasta

How to Bake Vegan: The Ultimate Guide to Egg, Milk, and Butter Substitutes

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It’s always the right time to make cookies, cakes and anything sweet. To solve the mystery of buttery, fluffy confections, we went straight to one of the cutest candy experts out there. Fran Costigan, a virtual queen of vegan baking, reminds us to use high quality, healthy ingredients that are of course free from any animal products. “Without butter, eggs and white sugar,” says Costigan, “I know the ingredients taste fresher.”

An important part of substituting vegan ingredients in baking is understanding the properties of certain ingredients and getting a feel for how it all works together. They do this through testing, as Costigan says. Try cutting a recipe in half and giving it a try, and then make the changes afterward. Whether you spend hours in the kitchen or just want to quickly prepare something, VegNews has the baking replacement guide for you. Have fun baking!

Prohibit butter

What it does: When baked, butter adds flavor and a rich and sometimes spongy texture. It also helps baked goods rise evenly and increases both density and sweetness.
How to replace: Butter is extremely easy to replace in vegan baking when plant-based butter is nowhere to be found. If you’re baking a recipe with natural spices or flavors, like seasoned cookies or gingerbread cookies, olive oil or unroasted sesame oil will work well. Unrefined coconut oil (which is solid at room temperature) can add the thickness of butter, and canola oil works in recipes with liquid sugar (think agave) or solid fats, like peanuts or chocolate in cakes. Vegan shortening works well with cookies and pies. And of course there is margarine, which creates the buttery flavor that so many cookies need.
The delicious butter recipes include:
Chewy vegan chocolate brownies
Vegan Chocolate Chip Peanut Butter Cookie Pizza
Cake crust

Go over there, milk

What it does: Milk gives flavor and body and creates texture when baking.
How to replace: Milk is definitely the easiest to replace in vegan baking, as there is already a lot of dairy-free milk available. Whole-fat soy milk will help create the richness of whole milk, while rice milk is lighter. Almond milk can sometimes add a subtle almond flavor, as can coconut milk, and both add to the richness of a recipe. For extra vanilla pop, try vanilla-flavored dairy-free milk.
For rich recipes without milk, try:
Vegan and gluten-free banana cream cupcakes
Vegan cinnamon crumble muffins
Mini Pumpkin Chocolate Bread

Displacing eggs

What it does: Eggs donate moisture and act as a binding agent during baking. They are also a leavening agent and help rise foods in baking.
How to replace: Milk is perhaps the easiest ingredient to replace, but egg substitutes come close to second. Ground flaxseed is a popular substitute that is also nutritious – three tablespoons of water to one tablespoon of ground flaxseed is the same as one egg. Banana puree and applesauce are other healthy alternatives that completely eliminate the cholesterol that eggs add in baking. “Baking soda, baking soda, and vinegar are aces,” says Costigan. And soy yogurt is a creative way to substitute for eggs and can add rich texture to your baking, as can pureed black beans.
Delicious recipes that omit the eggs include:
Vegan Marizpan Challah
Chocolate vegan coffee scones
Vegan zucchini snack cake

Get on your way, honey

What it does: Honey acts as a natural sweetener. It also helps brown your baked goods, adds color, and retains moisture.
How to replace: Just use other viscous liquids like maple syrup, rice syrup or agave nectar. They give the same natural sweetness and add to the tanning effects. Costigan recommends boiling them a little to simmer out some of the water for a thicker syrup.
Recipes that use these natural sweeteners include:
Vegan Boozy Holiday Profiteroles
Vegan chickpea and banana bread
Vegan blueberry-banana French toast casserole

It can, cream

What it does: Cream creates a smooth and sometimes fluffy texture in baked goods. It adds fullness and can make for a satin-like quality.
How to replace: The rich coconut milk can be a good substitute for cream. For a homemade substitute, mix one part cashew nuts and one part water until smooth. There are also a variety of non-dairy creams and creamer on the market.
For creamy treats, try:
Vegan chocolate eclairs
Vegan almond butter pudding cake
Vegan soft-batch sugar cookies

Would you like to get to know some of VegNews’ favorite vegan baking substitute products? Continue reading!
agave
Egg substitute
Maple syrup
Raw cashew nuts
Rice syrup
Unrefined coconut oil
Vegan shortening

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Recipes with Whole Wheat Pasta

Milkshakes vs. Malts: Differences, Origins, and Recipes

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What is the difference between a milkshake and a malt? is a question you could ask your waiter in any 1950s style diner or retro soda fountain and you could get all sorts of answers, but the only significant difference is the addition of malted milk powder to the one drink. But how does it taste and where does each one come from? We also have these answers.

A milkshake – as we know it – is a glass of mixed ice cream, milk, and other mixes or flavors. (A malt or malt milkshake is simply a special type of milkshake that involves adding malt milk powder.)

The term “milkshake” was first used in 1885 when it was described as a robust, healthy eggnog drink made with eggs, whiskey, and more that served as both a tonic and a treat. Around 1900 people thought of milkshakes as healthy drinks made with chocolate, strawberry, or vanilla syrup.

The milkshake made it mainstream in 1922 when a Walgreens employee in Chicago, Ivar “Pop” Coulson, took an old-fashioned malted milk (milk, chocolate, and malt) and added two scoops of ice cream. This blend quickly caught on and became part of pop culture in the 1930s (ha!) Eventually, malts got an old-fashioned, retro glitz, but milkshakes stayed up to date (although Kelis really released “Milkshake” in 2003?).

Malt, the stuff in Whoppers – you know, those chocolate balls that you buy in cinemas (or that you crave and don’t buy) – is a sweet, toasted syrup or powder made from barley or other grains that have been soaked, sprouted , and dried. Barley malt is used to make beer. (So ​​if you eat something that has malt in it, it’s like eating beer. Cheers!)

Malt milk is malted barley, wheat flour and whole milk evaporated into a powder. Some Ovomaltine flavors contain malt. Carnation also makes a malt mix in chocolate and simple flavors. All of this can be added to ice cream or baked goods for the grainy-sweet malty taste. You can also buy pure dry malt and malt syrup online.

Check your local grocery store for malted milk powder, the main ingredient in malted milk shakes, alongside powdered chocolate milk and other drink mixes. (Or when you have all the other ingredients just make a milkshake. We don’t want to let you down. It’s still drinkable ice cream. And ice cream is good.)

If you have malt milk powder on hand, add it after you’ve mixed your shake, according to CTL Foods, a Colfax, Wisconsin-based company that sells malt powder, syrups, and slushes. Malt milk powder enhances the taste of the other ingredients and gives you a sweetish, richer malt with the characteristic buttery-toasty note. One rounded teaspoon per shake is sufficient. You can add it to any flavor of milkshake to enhance the experience.

Try some of our milkshakes and malts and turn your own kitchen into a lemonade shop.

1. Chocolate malt milkshake

Look for Hershey’s Whoppers who should look familiar if you’ve ever ordered food from an American cinema concession. Or try other brands. They are crucial to adding to the awesomeness of this shake. Get our Chocolate Malt Milkshake Recipe.

2. Locust milkshake

It’s minty-fresh, but with a chocolate infusion with a little alcohol to smooth things over. This is not a shake for kids, but it can make you feel playful. Get our Grasshopper Milkshake Recipe.

3. Strong chocolate malt

Grab your favorite stout or porter beer for an adult milkshake with rich and malty hints. To do this, buy some malt milk powder. Get our stout chocolate malt recipe.

4. Oatmeal biscuit milkshake

Have you ever looked at your oat biscuit and thought, “That’s good, but it would be even better if I could drink it …”? No? Well it’s a good idea as this recipe proves. Vanilla ice cream, crispy biscuits, cinnamon and caramel – clearly a great idea. We’d bet a dash of malt would only improve the experience. Get our Oatmeal Biscuit Milkshake Recipe.

5. Drumstick milkshake

Milkshakes have more flexibility than we think they can. If you miss the lovely, honey-sweet, crackling crunch of the sugar cone, you can have that and drink your shake too. Roasted, salted peanuts contrast the sweetness of the fudge so it isn’t too sweet. Get our drumstick milkshake recipe.

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