Tag: food
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Cake Napoleon
This layered and very light cake is super easy to make and comes together within about 20-30 minutes, if you’re in a hurry.Whilst its origins aren’t exactly clear, with a name like “Cake Napoleon” , you would think it would be exclusively French, however, there are slight differences in the Russian/Slavic version than the French…
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Countertop Marinated Red Onions
These go with absolutely everything ranging from eggs, fish and sandwiches to grains like rice and buckwheat groats and are especially great on burgers or eaten on their own! * If you purchase anything through any of the links I provide in my posts, I may receive some compensation, at absolutely NO cost to you!…
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Sautéed Cabbage with Smoked Sausage
This used to always be a meal my mother would make to give the entire family something to snack on during the day until dinner was ready, especially on those days when she would be spending 6 hours making a pot of Borscht soup. In Russian, this meal is called Тушеная Капуста с Сосисками (Stewed…
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Pickle brined Chicken nuggets
Have you ever finished an entire jar of pickles by yourself while standing in front of an open refrigerator and thought, “I wish there was something I could do with this pickle brine instead of just dumping it down the drain” ? If that sounds like you, boy do I have a crazy concept. Use…
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Mexican Style Corn a la Kris
Everyone knows that elote always looks delectable, but what do you do if you’ve never had elote and don’t quite know what goes into it? You improvise and make it Kristinas way. Steak with chimichurri sauce, a side of Mexican style corn and mashed potatoes INGREDIENTS : Allowing the spices above in addition to the…
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Chimichurri Sauce
‘Churri sauce is undoubtedly one of the world greatest wonders. Herby with a little tang and somehow manages to go perfectly with everything. Meat, eggs, sandwiches, vegetables, fish, and you can even use it as a salad dressing or meat marinade! I normally make a large batch (about a double batch) to last us 1-2…
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Уха – Seafood Soup
(Уха – Uha – oo ha) This has always been one of those hard to explain foods when it came to getting my American friends to try it, but it has been a hit every time. Traditionally, the stock for Uha is cooked low and slow over the course of a few hours using fish…
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Kristina Says Cook 