Want some more cookies?

   Recently I really got into cookies, it's a lot of fun. I actually prefer making them much more than eating them (which is not too bad either), coming up with new recipes and refreshing the old ones! How can somebody not like cookies? They keep forever, they are perfect as a gift, as a dessert, or just as a snack (if you suddenly crave a quick, sweet bite). Here is one of my recent creations, which is a perfect example of a new twist on an old recipe:

Ingredients:

*  2 sticks of butter (room temperature)
*  1 cup white sugar
*  3 cups all-purpose flour
*  2 tsp vanilla extract
*  1 tsp baking powder
*  1/2 tsp salt
*  1 lime (juice and zest)

Directions:

1. Cream together butter and 1 cup white sugar until light and fluffy.
2. Beat in vanilla extract, baking powder, salt, lime juice and lime zest.
3. Beat in flour, 1 cup at a time.
4. Using a tablespoon, scoop a dough and form uniform balls.
7. Place on a baking sheet and flatten with a fork.
8. Bake at 350F for 14 minutes. Cool completely on a wire rack.

   Super simple and super delicious. Lime zest has a very unique flavor and makes the cookies fresh and tangy. Just pack them in air tight container and they will be good for a while.

Enjoy,
Magda.

As Polish as it gets!

   I can't believe that Christmas is over, where did it go? All that's left is lots of gifts and a fridge full of leftover food... actually it doesn't sound that bad when I think about it! For me (and probably lots of other Polish people) Christmas Eve is a huge part of the Christmas celebration... we have a special supper, with lots of different vegetarian dishes and we get to open our gifts! Yes, we get to see them earlier than most people, but lets focus on the food, because it's just special and finger-licking-good! We serve so many different dishes, each one better than the last, but one of my favorites (among 10 others) is a sauerkraut with porcini mushrooms. Creamy, luscious and delicious, here is the recipe:

Ingredients:

*  2 lb sauerkraut, lightly washed and drained
*  1 large onion, chopped
*  1 large apple, peeled and shredded
*  1/2 cup dry porcini mushroom 
*  2 tbsp Worcestershire sauce
*  1/2 tsp caraway seeds
*  2 tbsp olive oil
*  salt and pepper

Directions:

1. Cover mushrooms with 3 cups of warm water and let them soak for at least 2-3 hours. Boil the mushrooms (in the same water), reduce the heat and cook for about 30-40 minutes.
2. Drain the mushrooms (reserving a cooking water), roughly chop them and set aside.
3. In a Dutch oven, heat the olive oil and saute onions for 5-6 minutes. Add drained sauerkraut, shredded apple, chopped mushrooms, Worcestershire sauce, caraway seeds, salt and pepper. Cook everything on low heat for 30-40 minutes, constantly stirring and slowly adding mushroom cooking water. Let the water cook out completely and create a soft and moist dish. 

   You will probably notice that the recipe makes a lot, but trust me, it's nothing and it will be gone in couple of days! There is nothing more Polish than that dish, and Justin agrees with me one hundred percent. I can't wait to have another portion!

Enjoy,
Magda

Favorite cookies ever!

   One of my very good friends developed a small addiction ... every day we go for coffee he can't help buying a white chocolate and macadamia nut cookie (or two). Every day he says he is not getting any, and then we walk by a cookie stand and somehow he ends up with one in his hand. I can't blame him, though... those are my favorite cookies as well. It just happens that it's his birthday the day after Xmas and I came up with the best birthday gift that man could wish for (besides a super duper fancy camera, but I can't afford to buy him that!). You know what it is, right? Macadamia nut and white chocolate cookies! Here is the recipe (makes 2 dozen):

Ingredients

*  2 sticks butter, softened
*  3/4 cup light brown sugar
*  3/4 cup white sugar
*  2 tsp vanilla extract
*  2 eggs
*  2 1/3 cups flour
*  1 tsp baking soda
*  1 tsp salt
*  1 cup macadamia nuts, chopped
*  1 1/2 cups white chocolate chips

Directions:

1. Beat butter, sugars and vanilla extract until fluffy.
2. Beat in eggs, one at a time until light and fluffy.
3. Beat in flour, baking soda and salt. Add macadamia nuts and chocolate chips, mix with the wooden spoon to combine.
4. Using an ice cream scoop, drop dough on a greased baking sheet and bake at 375F for 8-10 minutes until the edges are golden brown. Do not bake longer then 10 minutes, to make sure cookies are soft and gooey. 

   I absolutely agree with my friend that these are the best cookies in the entire word! Gooey and crunchy, sweet and salty... delicious! What could be a better birthday gift for a cookie lover than a box of homemade cookies?

Happy Birthday Chris,
Magda.

Sexy legs!

   No, not mine...the chicken's! I love chicken legs! I am definitely a dark meat lover, which is another example why me and Justin are the perfect marriage... he loves white meat and I love dark... this way no part of the chicken is wasted in our house! We don't have to fight for the same piece of meat, like I used to fight with my sister for a leg (yes, I know, usually chickens have two legs... but my father, unfortunately, liked them too!). To make drumsticks sexy (like they need sexing up!) I prepared them in a luscious, silky, coconut and curry sauce and cooked them until the meat got super tender! I know you agree with me that it sounds sexy... wait until you try it! Here is the recipe (serves 4):

Ingredients:

*  8 chicken legs (drumsticks)
*  1 large onion, chopped
*  1/2 cup cilantro, chopped
*  2 garlic cloves, minced
*  15 oz can coconut milk
*  16 oz can tomato sauce
*  1 tbsp turmeric powder
*  1 tbsp curry powder
*  1 tbsp coriander powder
*  1 tsp ground ginger
*  1 tbsp brown sugar
*  2 cups chicken broth
*  vegetable oil
*  salt and pepper

Directions:

1. Coat the bottom of Dutch oven with vegetable oil and heat to a high temperature.
2. Dry chicken legs with a paper towel, sprinkle with salt and pepper and brown on both sides (3-4 minutes each). Remove from the pot and set aside.
3. To the same oil add chopped onions, garlic and cilantro. Cook for 2 minutes.
4. Add turmeric, curry, coriander, ginger and brown sugar, and cook stirring constantly for about 3-4 minutes.
5. Add chicken broth, tomato sauce and coconut milk, scrape the bottom of the pot, bring to boil.
6. When the sauce is boiling, return chicken legs to the pot, cover with the lid, transfer into the oven and bake at 350F for 1 hour.

   It's the best served with Basmati rice (or any rice for that matter), a perfect vehicle for this delicious, silky sauce. Chicken is juicy and tender, practically falling of the bone. Such a comforting dish!

Enjoy,
Magda.

Cheesy pasta!

   Already sounds delicious, does it? Justin and I are big fans of cheese, the sharper and "stinkier", the better. Actually every time we plan a romantic date at home, we end up buying a few different cheeses, crackers and grapes, open a bottle of wine and that's all we need! Well, this weekend we had similar plans... doing nothing, sipping wine and eating cheese, but unfortunately a nasty flu changed our plans and we ended up sitting on the couch, sneezing, coughing and sipping cough sirup instead of wine! But since I already had a beautiful piece of Gorgonzola cheese in the fridge I decided to turn a sexy cheese and crackers dinner into a bowl of fattening, comforting and "medicinal" (don't quote me on that) bowl of saucy pasta with walnuts. We already feel better! Here is the recipe (serves 4-6):

Ingredients:

*  1 lb ziti pasta
*  5-6oz Gorgonzola cheese
*  2 cups heavy cream (hey, we are sick, we need comfort!)
*  1 cup Parmesan cheese
*  1/2 cup walnuts, chopped
*  2 tbsp butter
*  salt and pepper

Directions:

1. In a large skillet, melt butter, add Gorgonzola cheese and break it with the spoon until it melts. Add heavy cream and pinch of pepper, bring to boil, reduce the heat and simmer for 5-6 minutes until sauce thickens.
2. Add Parmesan cheese and walnuts, and mix everything together.
3. Boil pasta in salted water and drain it reserving 1 cup of cooking water.
4. Add pasta to the sauce, mix together and, if needed, add a little bit of reserved pasta water to loosen the sauce.

   Creamy, saucy and cheesy! Delicious silky pasta with a perfect crunch from the walnuts. If you need a "pick-me-up" dish, that might be your solution!

Enjoy,
Magda.

Bacon egg and cheese please!

   Haven't posted a breakfast recipe in a while, have I? One of my favorite "breakfast-to-go" items is bacon, egg and cheese sandwiche made with a whole grain English muffin! I could actually eat it all day, all year around and probably I wouldn't get bored with it! Sometimes, when I crave it really, really bad I just stop by some fast-food place (don't judge me!) before work and get it. To save time, money, and calories I decided to make my own at home, portion it, and enjoy it every day at work! Here is the recipe (makes 10 servings):

Ingredients:

*  12 oz smoked bacon
*  10 eggs
*  1 cup skim milk
*  1 cup shredded sharp cheddar
*  2 tbsp flour
*  salt and pepper

Directions:

1. Cut bacon into small pieces and crisp in a pan for about 10 minutes. Transfer onto a paper towel to drain the grease and let it cool.
2. In a large bowl, whisk together eggs, milk, flour, salt, and pepper. Add cooled bacon, transfer into a greased baking dish and bake at 375F for 20 minutes.
3. Cut into squares, portion, and store in the fridge for up to 5 days. Serve with a whole grain English muffin and some ketchup if you like it!

   There is absolutely nothing better in the morning than a delicious egg sandwich. I don't know if you noticed, but I used a real bacon this time. I decided to try it out and I have to be honest, it tastes the same as turkey bacon to me (which has fewer calories), but it's your call.

Enjoy,
Magda.

Meatless Meat Sauce!

   How to make the most famous meat sauce meatless? I've achieved something that meat lovers could find unachievable... I turned the famous beef bolognese sauce into a delicious, vegetarian feast! The secret ingredient - lentils - full of proteins and flavor, the perfect substitute for beef! To make things more delicious and satisfying, I added few of my favorite ingredients - mushrooms and zucchini! Here is the recipe:

Ingredients:

*  1 cup green lentils
*  2 zucchinis, chopped
*  4-5 stalks celery, chopped
*  8oz mushrooms, chopped
*  1 large onion, chopped
*  28oz can crushed tomatoes
*  1/3 cup ketchup
*  1 tbsp olive oil
*  1 tbsp brown sugar
*  1 tbsp Worcestershire sauce
*  1 tsp dry oregano
*  1/3 cup Parmesan cheese
*  salt and pepper

*  1lb spaghetti pasta

Directions:

1. Wash lentils in cold water, transfer into a pot, cover with water (about 2-3 inches above lentils). Cook for 25 minutes, until lentils are soft, drain and set aside. Lentils will absorb water during cooking, so make sure you keep adding some.
2. In a deep skillet, heat olive oil, add onions, mushroom, celery, and zucchini.  Sprinkle with a little bit of salt and pepper and cook for 4-5 minutes.
3. Add crushed tomatoes, ketchup, brown sugar, Worcestershire sauce, and oregano. Mix everything together and cook for about 10 minutes until veggies are cooked, but still a little bit crunchy.
4. Add cooked lentils and Parmesan cheese, bring to boil, and it's ready.
5. Serve with spaghetti pasta and enjoy your new favorite!

   You will not believe how good this sauce is. No meat required... and you don't even miss it! It's a little bit sweet, a little bit tangy, saucy and crunchy... I'm sure you will like it!

Enjoy,
Magda.

No-heart-attack Chowder!

   Who doesn't like a nice and chunky chowder? I love any kind... corn, potato, veggies... but New England clam chowder is probably one of my favorite soups in the entire world. I always feel guilty when I eat the "real thing", because it's loaded with butter and heavy cream, and I just can't eat as much as I would like to. Today's post is not going to be about clam chowder, but a regular, simple veggie version with some turkey bacon (I needed to throw in something that Justin would be excited about too). And the best part of this recipe is that it has no butter, no heavy cream, no loads of calories. Check this out:

Ingredients:

*  2 large potatoes, finely chopped
*  2 carrots, finely chopped
*  5 celery stalks, finely chopped
*  1 large onion, chopped
*  20 slices turkey bacon, chopped
*  1 cup frozen corn kernels
*  1/2 cup fresh parsley, chopped

*  4 cups skim milk
*  2 cup chicken broth
*  1 tbsp olive oil
*  3 tbsp flour
*  1 cup dry white wine
*  1 tsp Worcestershire sauce
*  1 lime 
*  salt and pepper, to taste

Directions:

1. In a deep pot or Dutch oven, heat olive oil and saute onions and turkey bacon for 5 minutes. Add potatoes, carrot, celery salt and pepper, and cook for 5-6 minutes.
2. Add flour, mix together and cook for 1-2 minutes. Add white wine, scrape the bottom and cook for 1-2 minutes.
3. Add Worcestershire sauce, milk, chicken stock and desired amount of water to make it as dense as you like.
4. Add corn and parsley, and cook until veggies are tender. Finish with juice squeezed from 1 lime and it's ready to serve.

   I like it hot, I like it chunky... and that's exactly how this chowder is! The lime juice makes it refreshing and light. I usually cook my chowder for no longer then 15-20 minutes, just to cook potatoes, without loosing the texture of other veggies. It's just perfect!

Enjoy,
Magda.

Want some more pumpkin?

   Yes, pumpkin again... acorn squash to be more precise. This time it's not a soup or a main dish... this time it's a brunch (or breakfast) item. Only a few ingredients, but tons of flavor. It's not your usual branch menu, but who said you can't change it up a little bit and try something new?

Ingredients:

*  1 small acorn squash
*  2 eggs
*  1 tsp olive oil
*  1 tbs chopped, fresh rosemary
*  salt

Directions:

1. Slice the acorn squash into 1 inch slices, sprinkle with olive oil, season with salt and rosemary and bake at 425F for 15-20 minutes until soft.
2. Place baked slice on a saute pan, drop the egg in the middle, season a little bit with salt, cover the pan and cook until egg is the consistence you like!

   Simple, but impressive. The perfect dish for pumpkin lovers to start a day. And what better way to eat it than with a cup of hot cocoa?

Enjoy,
Magda.

50 shades of...

   ... couscous! How many different recipes for couscous salad can you come up with? I have quite few, and I keep coming up with new ones all the time. Couscous is such a versatile and easy ingredient. Cooks in minutes, can be paired with anything, and makes great entrees, sides or salads! Didn't try it as a dessert yet, but who said I'm done cooking? Here is my newest recipe for a vegetarian couscous salad with all sorts of crunchy vegetables:

Ingredients:

*  2 cups dry couscous
*  1 medium zucchini, finely diced
*  1 red bell pepper, diced
*  1 can Garbanzo beans, rinsed and drained
*  1 cup chopped peanuts
*  1/2 cup black olives, chopped
*  1/2 cup fresh chopped parsley
*  1/3 cup balsamic vinaigrette
*  salt and pepper, to taste

Direction:

1. Place couscous in a bowl, add 2.5 cups of boiling water, mix, cover with a tight lid and let it stand for 7-8 minutes. After all water is absorbed, fluff couscous with the fork and let it cool.
2. In a large bowl, combine all chopped vegetables, peanuts, and parsley. Add couscous, balsamic vinaigrette, salt and pepper to taste.

 

   Fresh, crunchy and super satisfying! Zucchini and peanuts are my favorite things in this salad and I had to stop myself from picking them out of all the other ingredients! You can try a different dressing with it, but I think that balsamic vinaigrette is just perfect for this salad.

Enjoy,
Magda.

An Appetizing Mouthful!

   Remember how I told you that Justin's mom is a great cook and she prepares an awesome Thanksgiving feast? Well, this year was no different, except for the fact that she asked me to bring some appetizers. It sounds easy, but with all the delicious dishes that follow the appetizers, I had huge shoes to fill (not literally, Justin's mom has tiny feet!). I needed to make sure that it's something not only yummy and delicious, but also good looking, because that's what everybody is used to! I wouldn't be myself if I didn't come up with something new and never tried before (at least by me). I totally improvised and added ingredients as I went, but I have to admit that it turned out pretty good and people seemed to really like it. Here is my recipe for cheese and bacon stuffed potatoes:

Potatoes:

*  20 small potatoes
*  2 tbsp olive oil
*  garlic powder
*  2 tbsp chopped fresh rosemary

Filling:

*  8 oz cream cheese
*  3 tbsp fat free sour cream
*  1 cup mozzarella cheese, finely shredded
*  1/2 cup chopped scallions, chopped
*  10 slices reduced fat turkey bacon
*  1 tbsp garlic powder
*  1 tsp soy sauce
*  salt and pepper, to taste
*  1 tbsp lemon juice

Directions:

1. Wash and scrub potatoes (do not peel), pat dry and using a fork or a sharp small knife prick potatoes to release the steam.
2. Place potatoes on a baking sheet, coat with olive oil, garlic powder and fresh chopped rosemary, and bake at 400F for 40 minutes. Take out of the oven and cool completely.
3. Cut bacon slices into very small pieces and crisp in the pan (about 6-7 minutes). Set aside
4. In a mixing bowl, combine all the ingredients of the filling with crisped bacon (reserve a spoonful for garnish) and mix together.
5. Cut cooled potatoes in half and using a melon baller scoop out most of the potato flesh.
6. Using a piping bag fill potatoes bowls with the filling, garnish with crisped bacon, and serve!

   A little bit smoky from the bacon, creamy from the cheese, and fresh from the lemon juice! A perfect bite, or two. It might not be the fastest dish I've ever made, but it's super easy and definitely worth it!

Enjoy,
Magda.

It's almost here!

   Thanksgiving!!! I was waiting for the entire year! I know it sounds silly from somebody who started celebrating this American holiday only a few years ago, but thanks to my new family I felt in love with this day at first sight (and first taste)! My mother-in-law is an excellent cook and Thanksgiving is the perfect day to showcase her talent! Every single thing she makes is rich, delicious, comforting, and very satisfying! Oh, I can't wait for tomorrow!!! To make the "waiting" less painful I usually make the cranberry sauce a few days earlier and we eat it with everything we can, just to "prep" ourselves for the Thanksgiving feast. The recipe couldn't be easier:

Ingredients:

*  2 bags fresh cranberries (12oz each)
*  4 oranges
*  4-6 tbsp white sugar

Directions:

1. Place washed cranberries in a pot. Add a little bit of water, just enough to cover the bottom of a pot (about half an inch).
2. Cut skin off the oranges and using a small knife cut out the segments of citrus flesh.
3. Add 4 tbsp of sugar, bring to boil and cook for 5-6 minutes untill all the berries open up.
4. Depending on how sweet you like your cranberry sauce to be add more sugar, and cook for 1-2 minutes.
5. Turn off the stove and let it cool. It will thicken as it cools and it's just perfect every time!

   Sweet and tangy! Perfect with turkey or pork, or just toast! You can make it any time of the year, but it will never taste as good as at the end of November!

Happy Thanksgiving Everybody!
Magda.

Easy enough?

   Recently one of my friends asked me if any of my blog recipes are easy enough for her to make them? What? All my recipes are super easy and not complicated. And to prove my point I decided to make a 4 ingredient, under 30 minute, fancy enough to serve to your guests, chicken dish that is easy enough to make in the middle of the week just for yourself. And if somebody doesn't think this recipe is easy, I don't know what is. Check this out:

Ingredients:

*  8 chicken tenders
*  8 slices Prosciutto
*  8 leaves fresh sage
*  1 tbsp olive oil

Directions:

1. Coat chicken tenders with olive oil. Place one leaf of fresh sage on the top of each tender, wrap Prosciutto slice tightly around chicken.
2. Place in a baking dish and bake at 425F for 15-20 minutes.

   This dish doesn't even require salt or pepper! The Prosciutto is salty enough on its own and baking it concentrates the salt even more, so you don't need to add any (trust me I made this mistake the first time I made this dish). Wrapping the chicken in a "piggy" blanket prevents it from drying and keeps it moist and tender. You can serve it with a salad or a side of delicious mashed potatoes.

Enjoy,
Magda

Battle of Stroganoffs!

   Some time ago I posted a recipe for a "Polish version" of beef Stroganoff, which you can find here. Ever since I found out that this version wasn't the original, I wanted to make a "real" one and compare it with ours. So today's post is all about original and traditional beef Stroganoff with mushroom and sour cream... and I have to admit it's pretty good! Here is the recipe (serves about 6)

Ingredients:

*  1 lb egg noodles
*  1 lb thinly sliced beef sirloin steak
*  1 large onion, chopped
*  1 large container (16oz) mushroom, sliced
*  2 cups beef stock
*  Worcestershire sauce
*  2 cups fat-free sour cream
*  1 tbsp corn starch
*  1 tbsp olive oil
*  salt and pepper

Directions:

1. Cut slices of sirloin steak into a bite size pieces.
2. In a Dutch oven, heat the olive oil and brown the beef.
3. Add chopped onions, slices mushroom, salt and pepper and cook for 5 minutes.
4. Add beef stock and Worcestershire sauce and cook everything for about 30 minutes until sauce reduces by half and beef becomes tender.
5. Add corn starch, cook for 2-3 minutes until the sauce thickens, add sour cream, bring to boil and it's done!
6. Serve it over cooked egg noodles.

   Creamy, tangy and delicious. I don't know which version I like better, the Polish one or the original. It's a close call. Serving it with egg noodles might be the deciding point (since I am a pasta junkie).

Enjoy,
Magda

Fall and pasta.

   Another dish that combines a few of my favorites: pasta, roasted butternut squash, and a creamy sauce. I told you it was pumpkin season and I decided to take a full advantage of it. Starting in early October my pantry is full of all sorts of pumpkins, squashes, and zucchinis waiting for me to come up with some creative dishes. They are one of the best staples of fall cuisine and I just can't get enough of them. They are cheap, super versatile and delicious. Check out one of my recent creations, a creamy pasta loaded with vitamins!

Ingredients:

*  1 lb penne or ziti pasta
*  1 medium butternut squash
*  1 large onion, chopped
*  10 slices turkey bacon
*  1 cup green peas, frozen and thawed
*  1/2 cup sun-dried tomatoes, chopped
*  1 cup grated Parmesan cheese
*  2 tbsp butter
*  2 tbsp flour
*  2 cups fat free milk
*  2 tbsp olive oil
*  salt and pepper
*  pinch of nutmeg

Directions:

1. Cut butternut squash into 1-inch cubes, place on a baking sheet, cover with 2 tbsp of olive oil, salt and pepper, and bake at 420F for 20-30 minutes. Set aside.
2. In a meantime cook pasta until al dente. Chop turkey bacon into small pieces, crisp it in a skillet and set aside.
3. In the same skillet melt 2 tbsp of butter and saute chopped onions for 5-6 minutes. Add 2 tbsp of flour, cook for 2-3 minutes, add 2 cups of milk, salt, pepper and nutmeg, and whisk everything to create smooth sauce. Cook for 5 minutes until the sauce thickens, add green peas and Parmesan cheese and mix everything together.
4. In a deep bowl mix together sauce with cooked pasta, sun-dried tomatoes, baked butternut squash, and crisped bacon. Toss everything gently to combine and it's ready to serve.

   Look at those colors, you can tell it's a great dish just by looking at it. Creamy, buttery (from the squash, not the butter!), crunchy, and just heavenly! Perfect way to pump up pasta with healthy vegetables and not feel guilty about it!

Enjoy,
Magda

Pumpkin season!

   Yes, another pumpkin... another soup... another pumpkin soup! I already posted one of those here, but this time it's a different one... it's a pumpkin and ginger version of it! Super exotic, super delicious, and perfect for fall/winter dinners. I make it every year at this time and I make a lot of it. Here is the recipe:

Ingredients:

*  large can (30oz) pure pumpkin puree
*  1 large onion, chopped
*  2 tbsp fresh grated ginger
*  1 tbsp curry powder
*  2 vegetable bullion cubes
*  3 tbsp butter
*  2 tbsp lemon juice
*  salt and pepper
*  pumpkin seeds for garnish

Directions:

1. In a skillet, melt butter and saute onions until softened (5-6 minutes). Add ginger, salt and pepper and cook for 2-3 more minutes.
2. Transfer onions into a small blender, add 1/2 cup water and blend everything until perfectly smooth.
3. In a large pot, mix together pumpkin puree, curry powder, bullion cubes and water (into desired consistency), and cook everything for about 5 minutes.
4. Add blended onions and lemon juice, season with more salt and pepper if needed and cook everything for 10 more minutes.
5. Serve garnished with pumpkin seeds!

   I eat it for lunch, for dinner, as a starter, as a main dish, with sandwich or by itself, at the table, on the couch, sitting, standing... you got the idea how much I like it. Try it, I'm sure you will enjoy it too!

Good luck,
Magda

Oppan Indian Style!

   Well, it should be Casserole Indian Style, but since "Gangnam style" is so popular recently, I couldn't resist. Can you believe that I actually learned the dance they are doing in a video? I know, I know... I surprised myself as well... but it's actually a lot of fun and a great workout, so what the heck! But, lets go back to food! I kind of feel guilty calling this dish "Indian" because, not only there is beef in it, but also none of my Indian friends ever heard of it. I can't really blame them since I made this whole dish up, used lots of lentils and Indian spices...and called it a Casserole Indian Style! Sorry guys, I know I'm bad... but to me it tastes so Indian, I have to call it that! Here is the recipe:

Rice layer:

*  2 cups red lentils
*  2 cups white rice
*  1 medium tomato, chopped
*  1 large onion, chopped
*  2 garlic clove, minced
*  1 cup fresh chopped cilantro
*  2 tsp turmeric
*  1 tsp curry powder
*  salt
*  1 tsp chili powder 

Meat layer:

*  2 lbs lean ground beef
*  1 cup mixed frozen vegetables
*  1 tbsp curry powder
*  1 tbsp Garam Masala
*  1 tbsp coriander powder
*  1 tbsp ground cumin
*  salt and pepper

*  1 cup shredded mozzarella cheese

Directions:

1. In a pot combine 2 cups of red lentils, chopped onion, minced garlic, tomato, turmeric powder, chilli powder, salt, pepper and 2 cups of water. Bring to boil, reduce the heat and simmer for about 10-15 minutes, until lentils are cooked. You can adjust the amount of water, to get a thick and dense mixture without burning it.
2. Cook 2 cups of rice, mix it with lentils, add fresh cilantro and set aside.
3. In a non stick skillet, brown the beef, add vegetables and all the spices and cook for 5-6 minutes.
4. To assemble the casserole, grease  a large baking dish, spread half of the rice/lentil mixture on the bottom, top it with the meat layer, and cover with remaining rice and lentils. Top the casserole with a mozzarella cheese and bake for 20 minutes at 350F.
5. Let the casserole cool and firm up for at least 15 minutes before cutting into it.

   Wow, the recipe makes a huge batch of casserole! We might be eating it for a while, but it's actually really good so I'm not complaining.  It has some kick from the spices and chili powder, just a perfect amount to keep it "interesting", but not too hot! 

Enjoy,

Magda

Pull that Pork!

   I have to admit that whoever came up with pulled pork will be my hero forever! Actually, whoever came up with BBQ in general is just the awesomest (yes, awesomest!) person in the world! The smokiness, the tenderness, the juiciness... I can go on, and on, and on... I just adore BBQ and pulled pork. And I know, that if you don't have a "real-deal" smoker in your back yard, you probably will never get the same flavor, but I don't care and I'm making my own little pulled piggy anyways! It's supper easy and works every time... and who said you can't "cheat" a little bit and use liquid smoke? Here is the recipe, serves 6-ish:

Ingredients:

*  2-3 lb pork shoulder
*  1 large onion, coarsely chopped
*  2 large carrots, coarsely chopped
*  1/2 cup dried cranberries
*  1 cup red wine
*  2 tbsp brown sugar
*  1 tbsp apple cider vinegar
*  2 tbsp Worcestershire sauce
*  3 tbsp original BBQ sauce
*  3 tbsp liquid smoke
*  salt and pepper
*  2 tbsp vegetable oil

Direction:

1. In a Dutch oven heat the oil, season pork with salt and pepper and brown it on both sides (3-4 minutes on each side).
2. Remove the pork from the pot, set aside.
3. Into the same pot add chopped onion, carrots and cranberries, and cook everything for about 6-7 minutes.
4. Add all remaining ingredients, bring to boil, and return meat to the pot.
5. Cover Dutch oven with a lid, transfer into the oven and bake for 2.5 hours at 325F.
6. When meat is tender, remove it from the pot and using a fork shred it into desire pieces.
7. Using a hand blender, blend the sauce until smooth, return meat into the sauce and mix everything together.

   The pork is very tender, juicy and cooked to perfection! You can serve it in a sandwich, with rice or pasta... or you can just devour it straight from the pot! Delicious any way! Liquid smoke makes all the difference, and if you never used it before... you just have to try it!

Enjoy,
Magda

Mexican note!

   We love Mexican food! There is something special about the spice blend and flavors of this cuisine that just makes it super addictive. Mexican restaurants are, next to Chinese take-outs, one of our favorite "go-to" places when we are craving something "bad". I mean what's not to like, great prices, great flavors and big portions! Oh and lets not forget about a bucket (or two) of tortilla chips and salsa! And those chips are exactly the reason why we try to avoid going out there too often, they just awake the animal instincts in us! So to avoid chips chow down, I make my own version of "Mexican" enchiladas... at least nobody sees how many of them we can eat :)). Here is the recipe:

Ingredients:

*  20 corn tortillas
*  1 chicken breast, cooked and shredded
*  2 cups cooked rice
*  1 15oz can black beans, rinsed and drained
*  1 cup fresh chopped cilantro
*  2 10oz cans enchilada sauce
*  1 package McCormick enchilada spice
*  1 cup shredded cheese

Directions:

1. In a bowl, combine chicken, rice, black beans, cilantro and enchilada spice.
2. Cover the bottom of a baking dish with 1 can of enchilada sauce.
3. Warm corn tortillas in a microwave so they wont crack.
4. Fill each tortilla with about 1/4 cup of the chicken mixture. Roll the tortilla tightly and place seam-side down in the baking dish.
5. Pack all enchiladas tightly next to each other, cover with the remaining sauce, sprinkle with cheese and bake in 350F for 20 minutes.

   Such an easy, fast and delicious dish. If you like your food spicy you can add some hot sauce and serve it with some sour cream... perfect combination!

Enjoy,
Magda.

Dirty Cupcakes!

   No, I did not drop cupcakes on the floor to make them dirty! I put dirt on them on purpose! But, not your regular dirt... it's a delicious Oreo dirt with some nasty worms sticking out of it. Last weekend I had some friends over for a Halloween dinner and since we decided not to dress up for it, I made my dessert wear a Halloween costume. Since I made the entire dinner from scratch, I decided that it's OK to take a little shortcut for the dessert and I used a store bought red velvet cake mix. As long as you add your own twist to it, it's perfectly fine... at least that's what I keep telling myself! Here is the recipe for Red Velvet cupcakes with raspberry cream cheese frosting (makes 24):

Cupcakes:

*  store bought Red Velvet cake mix
*  3 eggs
*  1/3 cup vegetable oil
*  1 1/4 cup water

Frosting:

*  16oz cream cheese
*  1 cup powdered sugar
*  1 cup raspberries
*  1 tbsp lemon juice
*  6 Oreo cookies, without white filling, finely crushed
*  24 gummy worms

Directions:

1. Combine cake mix with eggs, oil and water and beat everything with hand mixer. Transfer batter into 24 cupcake liners (about 3/4 full), and bake at 350 for 20 minutes.
2. Cool cupcakes completely before frosting.
3. Beat together cream cheese, powdered sugar, lemon juice and raspberries until smooth.
4. Frost cupcakes with the cream cheese, cover with Oreo dirt and place a gummy worm on top of it.

   It's a funny looking and delicious dessert. The raspberry cream cheese frosting is one of my favorite and pairs perfectly with red velvet cake. Who said silly food is only for kids... adults (I'm not sure if we qualify) can have lots of fun with it too!

Happy Halloween,
Magda

Different side of you!

   I have another side dish recipe, that I adore and make very often. It's very flavorful, refreshing, a little chewy and a little bit crunchy. It's a great and different side dish that will impress everybody! Unfortunately I did not come up with it on my own... I kind of took my inspiration from Giada, added my little touch, and serve to my guests as my own! I always make a little bit more than needed for dinner and take it for lunch the next day. Yes, it's that good! Here is the recipe:

Salad:

*  1 1/2 cups Israeli couscous
*  4 cups chicken (or vegetable) broth
*  1 apple, finely chopped
*  3/4 cup dried cranberries
*  3/4 cup toasted, slivered almonds
*  1 tbsp olive oil

Dressing:

*  1/4 cup apple cider vinegar
*  1/4 cup olive oil
*  3 tbsp agave nectar (or honey)
*  1 tbsp chopped fresh rosemary
*  1 tbsp chopped fresh thyme
*  1 tbsp chopped fresh mint
*  salt and pepper

Directions:

1. In a pot, heat the olive oil, and couscous and toast for 5 minutes (stirring constantly) until golden brown.
2. Add the broth (stand back, because the couscous is super hot and might splash the broth!) and cook for 10-15 minutes until couscous is al dente.
3. In a meantime, in a deep bowl whisk together apple cider vinegar, olive oil, agave nectar, herbs, salt, and pepper. Add chopped apples, cranberries, and slivered almonds.
4. Drain couscous, let it cool for 5 minutes and add to the salad. Mix everything together and refrigerate for minimum 30 minutes before serving.

   Sweet, tangy, crunchy, and refreshing. One of my favorite side salads, which is a great substitute for plain old rice. You can pair it with any meat or you can just enjoy it by itself, it works both ways!

Enjoy,
Magda.

Spotted cookies!

   OK, I am going to do something really bad... I will skip the introduction and go straight to the recipe! I promise I will do better next time! Here is the recipe for delicious, double-colored, vanilla cookies:

Ingredients:

*  2 sticks of butter (room temperature)
*  1 cup white sugar
*  3 cups all-purpose flour
*  2 tsp vanilla extract
*  1 tsp baking powder
*  1/2 tsp salt
*  1/2 tsp cinnamon
*  1/4 tsp nutmeg
*  1 tbsp cocoa powder

Sugar coat:

*  3 tbsp white sugar
*  1/2 tsp cinnamon

Directions:

1. Cream together butter and 1 cup white sugar until light and fluffy.
2. Beat in vanilla extract, baking powder, salt, 1/2 tsp cinnamon and 1/2 tsp nutmeg.
3. Beat in flour, 1 cup at a time.
4. Divide the mixture into two equal part (in separate bowls) and add cocoa powder to one of them. Mix until combined.
5. In a shallow bowl combine 3 tbsp of sugar with 1/2 tsp of cinnamon.
6. Using your hands combine 1 tsp of brown dough with 1 tsp of white dough and form two-colored balls.
7. Place on a baking sheet, flatten using bottom of a glass.
8. Bake at 350F for 14 minutes. Cool completely on a wire rack.

   Cute and delicious! I think I will stop here, I don't even think I need to convince you to try them... I know you will!

Enjoy,
Magda.

Fall or any other season.

   For some people fall is a "soup season". For me fall is a season when I can eat soup all the time, without people asking me: you eat soup in the middle of summer? Yes, I do eat it all year round and I am not planning to change this habit any time soon. Justin doesn't really agree that soup is a dinner itself... for him it's an appetizer or a great addition to a giant sandwich, but for me a bowl of delicious chunky or creamy soup is all I need. Since it's the entire meal for me, I tend to use a "substantial" bowls to serve it in, so that might explain the amount of soup you will get using my recipes. Here is one of them, a recipe for delicious creamy leek and potato soup:

Ingredients:

*  3 medium leeks
*  3 large potatoes, peeled and cubed
*  3 tbsp butter
*  2 vegetable bullion cubes
*  salt and pepper

Directions:

1. Slice the leeks (white part and about 2-3 inches into a green part) and put in a bowl of warm water to wash them. Drain and let them dry a little bit.
2. In a Dutch oven melt 3 tbsp of butter, add washed leeks, and cook for 5-6 minutes until softened.
3. Add cubed potatoes, vegetable bullion cubes, salt and pepper. Add water to about 2 inches over vegetables.
4. Cook everything for 15-20 minutes until potatoes are soft. Turn off the heat and blend everything with hand blender until smooth and dense.
5. If you are not a vegetarian try to garnish it with some crisped turkey bacon - delicious!

   You can adjust the amount of water to make is as dense as you like. You can serve it not only with turkey (or regular) bacon, but also with some fresh herbs or a spoon of sour cream. I usually just eat it plain, but I have to admit that this bacon garnish was pretty good and I think it will be my new go to.

Enjoy,
Magda.

Fall tradition!

   Fall is back and that means that chili and pumpkins are back as well. There is nothing better than a bowl of warm and comforting food enjoyed on the couch while watching some of our favorite shows. It's a tradition that when temperatures go below 50F I make chili. It's also a tradition that I make a double batch of it, portion it, and have a whole week of lunches and some "reserves" in the freezer. To makes things a little bit different, but not to change tradition too much, I decided to make a "taco" soup instead of chili. The same concept, but slightly different flavors going on and some extra ingredients. Here is the recipe that serves... a army!

Ingredients:

*  2 lbs lean ground turkey
*  1 large onion, chopped
*  1 can crushed tomatoes
*  1 can whole corn
*  1 can black beans
*  1 can green chilies
*  2 McCormic Taco seasoning mixes
*  1 cup chopped fresh cilantro
*  1 tbsp olive oil
*  salt and pepper

*  shredded cheese for garnish

Direction:

1. In a Dutch oven, heat the olive oil, add onions, salt and pepper, and cook for 3-4 minutes.
2. Add meat and cook for 5-6 minutes until no longer pink.
3. Add crushed tomatoes, corn, black beans, green chilies and cilantro. Mix together and bring to boil.
4. Add Taco seasoning and a little bit water to reduce it to the desired density. Lower the heat and cook for about 20 minutes.
5. Serve sprinkled with some cheese.

   Dense, rich and flavorful. The perfect dish for cold and dark evenings. It warms you up, comforts you, and makes everything better. You can serve it with a spoonful of sour cream to cool it down a little bit and add some contrast.

Enjoy,
Magda

Bowl of crunch!

   Looking for a healthy and delicious lunch/dinner idea? You came to the right place. I've got the perfect pasta salad, which is healthy, fresh and satisfying. Yes, pasta can be healthy and it doesn't have to be a taboo if you are on a diet. Just make sure it's whole grain and that it's accompanied by buckets of fresh veggies and fat-free yogurt instead of mayo. I was just playing with some of my favorite ingredients and what I've got is a bowl of crunchy flavorful goodness that will satisfy any hungry dieter (and we dieters are always hungry!). Here is the recipe (serves 6-8):

Salad:

*  1 lb whole grain rotini pasta
*  1 red bell pepper
*  1 green pepper
*  2 zucchini
*  1/2 red onion
*  4-5 medium pickles
*  1/4 cup chopped  black olives
*  1/2 cup chopped cilantro

Dressing:

*  3/4 cup fat-free Greek yogurt
*  2 tbsp fat-free mayo
*  2 tbsp Dijon mustard
*  1 tbsp soy sauce
*  1 tbsp lime juice
*  1 tsp seasoned salt
*  black pepper

Directions:

1. Cook pasta, toss in cold water, drain and let it cool.
2. Finely dice all the vegetables, combine in a bowl, add pasta and mix everything together.
3. Combine all the ingredients of the dressing, add to salad, mix everything together and refrigerate for 30 minutes before serving.

   It's fresh, light, crunchy, and delicious. Cilantro is just a perfect addition to this salad and gives it an exotic and interesting accent. If you are not a fan of cilantro you can definitely substitute it with parsley and I'm sure it's going to be delicious as well.

Enjoy,
Magda.