Summer flavors!

   Summer is almost here, that means it's time for delicious fruit cakes and desserts! It was my boss's birthday a few days ago and since he has a sweet tooth, I knew he would appreciate a cake as a gift. He is very health conscious and always trying to eat right, so I decided to make a fruit cake. Not that it has fewer calories than any other dessert, but at least he could have his serving of fruit with it! It's a super easy cake which requires almost no skill and no work... highly recommended. 

Ingredients:

*  1 stick of butter, room temperature
*  1 cup sugar
*  2 cups all-purpose flour
*  2 eggs
*  1 cup buttermilk
*  1 tsp vanilla extract
*  2 tbsp lemon juice
*  2 tsp baking powder
*  pinch of salt
*  1 cup berries (I used blueberries)

Directions:

1. Beat the butter and sugar together until fluffy.
2. Add eggs (one at a time) and beat some more.
3. Add buttermilk, lemon juice, vanilla extract, and pinch of salt. Mix everything with the spoon - it will look weird but don't worry.
4. Add flour and baking powder, mix everything together until it forms a smooth and dense batter.
5. Transfer into greased square baking pan, top with blueberries (push them gently into the batter) and bake at 350F for 50-55 minutes until golden brown.

   Not too dense and not too dry, the buttermilk keeps it moist and a little bit tangy. You can use any berry you like, raspberries, strawberries... anything. Perfect for an afternoon break with a cup of tea or coffee!

Enjoy,
Magda

Recipe swap.

   This is a dish that I made long time ago (before the vegetarian approach) and I never had a chance to post it. It's so simple and delicious that I think everybody who eats meat should try it at least once... I promise you won't be disappointed! Me and my friend Shannon always share and swap recipes and ideas for some great family meals. Recently she bought a "Flat Belly Cookbook" and she tried out few of their recipes and liked them a lot. One of them, an Indian chicken with a cilantro and cashew sauce, sounded like something I would love, so I decided to try it as well. Quick, easy, healthy and delicious. Only a few ingredients, but lots of flavor, I'm sure you will like it. The recipe serves 4:

Ingredients:

*  1 lb chicken breast, cut into long thin strips
*  1 cup cilantro (packed)
*  1/2 cup cashew nuts
*  1 cup chicken broth
*  salt and pepper
*  juice of 1 lime

*  rice

Directions:

1. Place cilantro, cashews and chicken broth into a food processor and blend until smooth.
2. Transfer into a skillet and start cooking. When the sauce is boiling, add chicken and cook for 10-15 minutes until chicken is completely cooked. If the sauce is too thick add more chicken broth or water.
3. Season with salt and pepper, add lime juice and serve with rice.

   Smooth, creamy, light sauce paired with lean chicken is a great combination. You can also add red pepper flakes if you like some heat, but since I'm not a heat fanatic I decided to skip them all together. I think it might be one of my favorite quick chicken dishes... Justin loved it too.

Enjoy,
Magda.

Summer or Winter!

   Can you have chili in the Summer? Some people think that it's only a Winter weather dish, but I don't care if it's Summer or Winter, if I want one I will have it! Especially if it's vegetarian chili... it's basically a veggie stew! I wasn't sure if it would be as satisfying as the meaty version so I decided to serve it with a large baked potato. I shouldn't have worried about it being "enough", it's super filling, but I just loved it spooned over the baked potato (I'm Polish - I eat potatoes like it's candy!) and sprinkled with some cheese. Check it out:

Ingredients:

*  1 cup dry red lentils
*  1 large onion, chopped
*  1 15oz can red beans, rinsed and drained
*  1 15oz can black beans, rinsed and drained
*  2 15oz cans fire roasted diced tomatoes
*  2 packs McCormick reduced sodium chili spice
*  1 cup fresh chopped cilantro
*  1 tbsp olive oil

*  4 large potatoes
*  4 tbsp shredded cheese (I used mixed cheeses)

Directions:

1. Wash and scrub potatoes, dry them with a paper towel, pierce with a fork and wrap into aluminum foil. Bake at 400F for 60-90 minutes (depending on the size of the potato).
2. In the meantime, in a Dutch oven heat the olive oil and saute onions for 4-5 minutes.
3. Add dry lentils and cook for 5 minutes constantly stirring.
4. Add tomatoes (with the juice), beans, McCormick spices, cilantro, and 1 cup of water, lower the heat and cook for 20-30 minutes, stirring occasionally, until lentils are cooked (but not mushy). Add some more water during the cooking if needed - lentils will soak up some of it.
5. Slice potato in half, top with as much chili as you like, sprinkle with shredded cheese and enjoy.

   I cooked my lentils to the point where they were still a little bit crunchy, that's how I like it here. I feel like they give this dish a nice texture and don't make it mushy and one-dimensional. Of course you can cook your longer if you are too lazy to chew, but I encourage you to try them this way. You can also add some hot sauce (as Justin did) and a dollop of sour cream if that's what you like.

Enjoy,
Magda

Yet, another burger.

   We loved our last veggie burgers so much that I decided to make some more. It's a perfect dish for a busy week - it doesn't take long to make, and you can make a bunch of them and enjoy it for few days with different condiments. This time I decided to use cannellini beans instead of black beans and add some corn and roasted bell pepper for extra flavor. I have to admit that they came out pretty delicious. Remember the pickled onions from my last post about fish tacos? They are a great additions to these burgers. Here is the recipe, serves 12:

Ingredients:

*  1 cup quinoa
*  1 1/2 cup oats
*  1 cup frozen corn, thawed
*  1 jar roasted bell peppers
*  2 15oz cans cannellini beans, rinsed and drained 
*  1/2 cup fresh chopped parsley
*  1/2 cup fresh chopped basil
*  1/2 cup ground flax seeds
*  1/2 cup chia seeds
*  1/2 cup oat bran
*  1/2 tsp ground cardamon
*  salt and pepper

Directions:

1. Cook quinoa in salted water (20 minutes), drain and set aside.
2. Drain roasted bell peppers and blend them in a blender until smooth. Add flax and chia seeds with 1/2 cup of water and let it stand for 5-10 minutes.
3. In a large bowl, smash cannellini beans with potato masher and add corn, oats, parsley, basil, oat bran,, peppers/chia/flax mixture, and all the spices.
4. Mix everything to combine, form 12 patties, and place on a baking sheet. Refrigerate for 10-15 minutes and bake at 375F for 15 minutes on each side.
5. Using your favorite burger fixings create a sandwich and enjoy.

   They are really hearty! If you are looking for something healthy and satisfying, that's your dish. You can customize them by adding your own ingredients and I'm sure they will be good no matter what. I really recommend them to all my health conscious (and not only) followers.

Enjoy,
Magda.

Searching for the "one".

   I always hear mixed opinions about fish tacos, some people love them, some people hate them. I've had few different versions of them and I wasn't really that impressed. I can't say I hated them, they were OK, but I would rather have something else. So as always, I took it as a challenge to make my own and see if I can come up with a recipe that will change my mind about this dish. I decided to pair the fish with some red cabbage slaw and marinated onions - I thought that the acid and crunch would make them much better. So here is my creation:

Ingredients:

*  10-12 oz fish (I used cod)
*  1 tsp taco seasoning
*  salt

*  1/4 red cabbage, thinly shredded
*  1 tsp salt
*  1 apple, shredded
*  2 tbsp fat-free mayo
*  2 tbsp Greek yogurt
*  1 lime
*  1 tsp sugar

*  1 small red onion
*  1 cup apple cider vinegar
*  1 cup water
*  1/2 cup sugar

*  4 corn tortillas

Directions:

1. Using mandolin slicer, thinly slice red onion into half moons.
2. Transfer into a large jar and cover with a vinegar/water/sugar mixture. Refrigerate for minimum 2 hours (over night preferred).
3. To make coleslaw: mix thinly shredded red cabbage with 1 tsp of salt and using your hands "massage" and squeeze the cabbage. Refrigerate for 30 minutes. Add mayo, Greek yogurt, sugar and lime juice. Mix to combine.
4. Place fish on a baking dish, sprinkle with salt and taco seasoning and bake at 425F for 15 minutes.
5. Top tortilla with red cabbage slaw, flaked fish and marinated onions.

   Judgement time: they are OK, but again, I'm not too impressed. Everything is delicious (I love, love these marinated onions), but somehow I'm not a fish taco person. We ate them and enjoyed them, but I don't see us making them any time soon. The marinated onions on the other hand... I will make sure we always have them in our fridge - we use them on almost everything. But don't get discouraged by my opinion, if you are a fish tacos lover, you might enjoy the dish - it might be your new favorite!

Good luck,
Magda

New healthy habit.

    I know, I already told you that we are drinking fresh vegetables/fruit juices for breakfast, but I love it so much that I can't just stop with one blog post about it. It's so much fun to try new flavor combinations, but I have to admit - some are better than others. Obviously fruit based juices are much sweeter and tastier than the veggie ones, but we like them all... well, most of them. The one I'm posting today is one of my favorites - it looks good, it smells good, and it's delicious. Check it out:

Ingredients:

*  4-5 large carrots
*  1/3 large pineapple
*  10 strawberries
*  2 inches fresh ginger, pealed

Directions:

1. Juice everything together. The End.

   That's all there is to it... it's that easy... and it takes 5 minutes every morning. I love it so much, I could drink a bucket of it and still want more... it's my favorite breakfast ever! It's so worth it to invest in a juicer and make your own juices. It's much better, cheaper, and more convenient than buying it from a juice bar.

Enjoy,
Magda.

Egg sandwich reconstructed!

   I have posted many recipes for breakfast dishes so far, but that doesn't mean that I will stop creating new ones. It's one of my favorite meals in the entire world (probably due to my addiction to eggs) and I am constantly experimenting with new things. I especially love weekend breakfasts because not only Justin makes the best eggs Benedict ever, but also because I always get breakfast in bed with a cup of hot green tea. Weekend breakfasts are always Justin's creations, but during the weekdays I am responsible for it and since we eat it at work it has to be something that is easily transported and won't lose it's deliciousness! Egg muffins... that is my answer - you can make it one night, pre-pack it, and grab them as you heading out the door. Recipe makes 6.

Ingredients:

*  8 eggs
*  3 whole wheat kaiser rolls, cubed
*  1 1/2 cup skim milk
*  1 1/2 cup shredded sharp cheddar cheese
*  2 medium tomatoes, diced
*  1/2 cup fresh chopped parsley
*  1 tbsp curry powder
*  2 tbsp flour
*  2 tbsp honey mustard
*  salt and pepper

Directions:

1. In a large bowl whisk eggs together with milk, curry powder, flour, honey mustard, salt and pepper.
2. Add 1 cup of cheddar cheese, diced tomatoes, parsley, and cubed bread. Mix gently to combine.
3. Transfer into 6 greased ramekins, top with remaining cheddar cheese and bake at 350F for 20-25 minutes.
4. Let them cool slightly before removing from the ramekins and enjoy your breakfast.

   Egg sandwich reconstructed. You have bread, eggs, cheese, and tomatoes... and no need to make it fresh every day...or spend money on breakfast sandwiches. I love these kind of dishes. As always, you can change up the recipe and add or subtract things you want. I think next week I will substitute tomatoes with mushrooms... that sounds delicious!

Good luck,
Magda

Farmer's pie!

   Do you remember my "meat and potatoes kind of girl" post from long time ago featuring delicious Shepherd's pie (if not you can find it here)? Well, I might not be so "meaty" anymore, but I still love me some potatoes and that's why I created this dish. I can't call it a "Shepherd's pie" anymore because it doesn't have any meat, but since it's a vegetarian version I decided to call it a "Farmer's pie". It's really good and flavorful. I used some chia seeds, because they are not only a great "binder", but also add tons of omega-3s and proteins to the dish. If you can't find them or don't want to spend money, you can definitely skip them in this dish and it still will be delicious. Here is the recipe, serves 6-8:

Ingredients:

Veggies:
*  1 large onion, chopped
*  3 garlic cloves, chopped
*  2 zucchini, chopped
*  4 celery sticks, chopped
*  1 cup frozen corn
*  2 cups frozen carrot/pea mix, thawed
*  1/3 cup chia seeds
*  1/2 cup fresh chopped parsley
*  1 tsp dried thyme
*  2 tbsp Worcestershire sauce
*  2 tbsp ketchup (trust me!)
*  1 tbsp olive oil
*  salt and pepper

Potatoes:
*  2 large potatoes
*  2 yams
*  1/2 cup skim milk
*  1/2 cup shredded Parmesan
*  2 eggs

Directions:

1. Boil potatoes and yams in salted water.
2. In the meantime, in a large skillet heat the olive oil and saute chopped onions for 3-4 minutes. Add garlic, zucchini, celery, corn, and carrot/pea mix. Add a pinch of salt (will help to sweat the veggies) and cook for 6-7 minutes until veggies are tender but not overcooked.
3. Add thyme, Worcestershire sauce, ketchup, pepper and salt (to taste) and cook everything for 2-3 minutes.
4. Add chia seeds and parsley, mix to combine and set aside.
5. Drain cooked potatoes, add milk, Parmesan cheese, and eggs - mash everything together until smooth.
6. On the bottom of the baking dish layer all the vegetables, top with potato layer, and bake at 360F for 30 minutes.

   The top of the potatoes is super crispy, while the middle is creamy and smooth. The deeper you dig the more flavor and texture you can find... chunks of delicious veggies mixed with creamy potatoes is just a perfect combination.

Enjoy,
Magda.

Cheers!

   So here it is, as I promised... our sweet, girly, fruity drink that is perfect for ladies night. I just thought it would be nice to have a mixed drink rather than a wine... we always do wine, so it was high time to change it up a little bit. Just think about pineapple, rum and limes put together to create a dense and delicious Hawaii-inspired cocktail. Sounds good, doesn't it? As always, you can adjust the amount of ingredients... you can make it as strong, as sweet, and as limey as you like, but here is the general recipe:

Ingredients:

*  1 fresh pineapple, cored and cubed
*  3-4 cups Ginger Ale
*  3 limes
*  3 cups of rum
*  2 cups water
*  1 cup sugar
*  small bundle of mint
*  2 cups of ice

Directions:

1. To make simple syrup: in a skillet, combine 2 cups of water with 1 cup of sugar. Bring to boil, add mint bundle, turn off the heat and let it cool completely. When cold remove the mint and set aside.
2. In a blender, combine cubed pineapple with  simple syrup and blend until smooth.
3. Combine blended pineapple with rum, lime juice and Ginger Ale. Taste everything as you are adding ingredients so you make is exactly as you like it (you may want to adjust the amount of some ingredients).
4. Add ice and serve.

   Delicious! I think it would be really good also with other types of fruit ... I can't wait for watermelon season to begin! That sounds like a perfect fruit to make a drink with.

Enjoy,
Magda.

Another one bites a dust!

   Yep... we are losing another member of our "get-together-eat-drink-and-gossip" club. She got an awesome job and she is moving to a far far away land with a slick chance of ever coming back (unless she can't deal with the separation from us). I think we should start some kind of recruitment program to try to fill the opening... so if you are funny, a little bit sarcastic, love to eat, drink, and gossip... send us your application! Last weekend we had one of our final get-togethers and we started it with a super healthy and super delicious edamame dip as an appetizer! Well, we started it with a great drink... but for that you will have to come back next time. Here is the recipe for a dip:

Ingredients:

*  1 12oz bag frozen shelled edamame, thawed
*  1 cup plain yogurt
*  1 tbsp lemon juice
*  2 tbsp fresh chopped basil
*  1 tsp garlic powder
*  1 tbsp olive oil
*  salt and pepper

Directions:

1. Combine all the ingredients in a food processor and process until smooth and well combined.
2. Refrigerate for 30 minutes and serve with pita chips.

   Fresh, creamy and nutritious. I don't think you can find an appetizer that is better for you than this one. There are only healthy ingredients in it... yogurt, edamame, lemon juice and olive oil - pure health on a plate... and it tastes fantastic too! If you are curious about our girly fruity drink that goes great with the dip... come back in a few days!

Enjoy,
Magda.

No skimpy shirmp!

   What is the first thing that comes to your mind when you think of Chinese food? Shrimp fried rice - that's my choice! So simple, but so delicious! I love to make my own at home because I can pack it with whatever ingredients I want and with as much ingredients as I want (no skimpy restaurant shrimp portions). I load mine with lots of veggies (especially snow peas - love, love, love), scallions, and pile it with a mountain of freshly cooked shrimp. I know your mouth is watering right about now... I know mine is! Here it is (serves 4):

Ingredients:

*  1 lb raw shrimp
*  2 cups brown rice
*  1 cup snow peas
*  1 cup froze carrot/peas mixture
*  1 red bell pepper, chopped
*  6 scallions, chopped
*  2 eggs
*  2 tbsp butter
*  2 tbsp olive oil
*  1 tsp garlic powder
*  salt

Sauce:
*  1/4 cup soy sauce
*  1 tbsp hoisin sauce
*  1 tbsp agave nectar
*  1 tbsp apple cider vinegar

Directions:

1. Cook brown rice in salted water for 30 minutes, drain and set aside.
2. In a deep skillet melt butter, add shrimp season with garlic powder and a pinch of salt. Cook for 3-4 minutes until pink and cooked. Remove the shrimp from a skillet and set aside.
3. Into the same skillet add olive oil and when it's hot add bell peppers, snow peas, carrots/peas, and scallions. Saute for 4-5 minutes on high heat. Add prepared sauce and cook for 1-2 more minutes.
4. Add eggs and cook for 2 minutes constantly mixing.
5. Add cooked rice and shrimp and mix everything to combine.

   Oh that juicy, juicy shrimp! Crispy veggies, juicy shrimp, super flavorful sauce... how can you not like it? You add what you like, as much as you like, and no need to pay for a second helping... perfect (homemade) takeout!

Enjoy,
Magda

Aromatherapy!

   Basil, lemon, and cardamon... how does that smell to you? If you don't know, let me tell you - it smells fantastic!!! Smells great and tastes even better. Check out my baked pasta with lemon/cardamon/basil sauce and delicious edamame for some protein. I don't know why I didn't create this dish earlier, it's definitely our new comfort food and I'm planning on making it very often... yes, it's that good! Recipe serves 2-6 and I mean it's big enough for six portions, but so good that two people could eat it at one sitting (looong sitting).

Ingredients:

*  1 lb large rigatoni pasta
*  1 cup shelled edamame
*  1 cup fresh chopped basil
*  2 lemons (zest and juice)
*  1 1/2 cup shredded Parmesan cheese
*  3 tbsp butter
*  3 tbsp flour
*  3 cups milk
*  1/2 tsp ground cardamon
*  salt

Directions:

1. Cook pasta in salted water until al dente.
2. In a deep skillet melt butter, add flour and cook for 1-2 minutes constantly whisking.
3. Add milk, cardamon and a little bit of salt. cook (whisking) for 3-4 minutes until it thickens.
4. Add edamame and 1 cup of Parmesan cheese, mix to combine, and transfer into a deep bowl.
5. Add basil, lemon zest and lemon juice. Add pasta, mix to combine, and transfer into a baking dish.
6. Top with remaining 1/2 cup Parmesan cheese and bake at 360F for 25 minutes.

   Oh, that fantastic smell... I think they should bottle it and sell it as an aromatherapy scent! The pasta on the top is crispy and browned and the deeper you dig the more it becomes creamy and cheesy.

Enjoy,
Magda.

Spring in the oven!

   When I think about a "Springy" dish I think about something green, light, and with lots of veggies! Eggs aren't bad either and since we buying our eggs from farmers nowadays...we tend to eat much more of them (not like I didn't have my fair share of them before!). Imagine asparagus, potatoes, feta cheese and eggs... doesn't is sound delicious? Check out this Spring-inspired quiche, serves 4-6:

Ingredients:

*  1 Pillsbury refrigerated pie dough
*  2 medium potatoes
*  2 cups chopped fresh asparagus
*  1 cup fresh chopped parsley
*  5 eggs
*  1 1/2 cups milk
*  2 tbsp flour
*  1 1/2 cup grated Parmesan cheese
*  2/3 cup feta cheese, crumbled
*  1 tbsp turmeric powder
*  1 tsp olive oil
*  salt

Directions:

1. Peel and dice potatoes and boil them in salted water for 10-15 minutes until soften, but not completely cooked. Drain and set aside to cool down.
2. Cut asparagus into 1.5 inch pieces, put into boiling water for 3-4 minutes and transfer into ice water to stop the cooking process. Drain and set aside.
3. Place pie crust in a large pie baking dish, brush with olive oil and prick it with a fork so it wont puff up. Pre-bake at 350F for 6-7 minutes.
4. In a bowl whisk eggs together with milk, flour, turmeric, and some salt (to your liking). Add 1 cup Parmesan cheese and most of the feta cheese, mix to combine.
5. Fill pie crust with cooked potatoes and asparagus, cover with egg mixture, and sprinkle with remaining feta and Parmesan. Bake at 350F for 30 minutes. Let it stand for 10-15 minutes before cutting into it.

   I think feta cheese is one of my favorite things about this quiche. I mean asparagus is great too... but cheese always beats everything. You can enjoy it warm or cold, it's good both ways.

Bon appetit,
Magda

Baked and beautiful!

   Another dish which proves that you don't need meat and that you won't even notice it's not there. The secret is simple... you need to make the dish delicious, satisfying and loaded with proteins. I took two of the most common vegetarian ingredients: brown rice and black beans, and transformed them into this rich and flavorful Mexican-style rice casserole. Lots of beans, lots of cheese, and lots of cilantro... and I have to admit, it's pretty good! Recipe serves 8:

Ingredients:

*  4 cups brown rice
*  1 tsp ground cumin
*  1 tsp five spice
*  1 tsp salt
*  2 15oz cans black beans, rinsed and drained
*  1 15oz can tomato sauce
*  2 cups frozen corn, thawed
*  1 1/2 cup fresh cilantro, chopped
*  2 cups shredded sharp cheddar cheese
*  4 eggs
*  1 cup milk
*  2 McCormick packets of Original Taco Seasoning
*  1/2 cup panko bread crumbs

Directions:

1. In a large pot boil rice with salt, cumin and five spice. Cook for 30 minutes, drain and set aside to cool down.
2. In a large bowl whisk eggs with milk, tomato sauce, and taco seasoning. Add corn, drained beans, 1 cup of cheddar cheese, and cilantro.
3. Add cooled rice, mix everything to combine and transfer into a deep baking dish.
4. Top with remaining 1 cup of cheddar cheese and panko bread crumbs. Bake at 375F for 30-40 minutes. Let is stand for 10-15 minutes before cutting into it.

   Smells awesome! Cheese and bread crumbs on the top create a nice gooey crust (yes, crust can be gooey!), cilantro and taco seasoning give it this distinguish flavor that just makes you want to eat more and more. If you want to convince your carnivore partner to eat some vegetarian dishes... this is the way to go!

Enjoy,
Magda.

Grandma's Proziaki!

   I know it's way past St. Patrick's Day and everybody already forgot about Irish soda bread, but not me. I was going through some recipes and I saw one for this bread. I heard about it, but I never had one... at least that's what I thought until I read the recipe. I could not believe my eyes... Irish soda bread is nothing other than my grandma's "proziaki"! Seriously, how could I not know about that? Every time (and I mean every single time) we would go to visit my grandma, we would always request them. She would form disks of dough and bake them directly on her old-fashion firewood cooking stove...man it was the best thing in the world!!! And they call it Irish soda bread? No way... it's Grandma's Proziaki, period! So here is the recipe, that couldn't be any simpler ... I did stick to the "bread" shape and I added something extra to make it my own!

Ingredients:

*  4 cups all purpose flour
*  1 3/4 cups buttermilk
*  2 tsp baking soda
*  1 tsp salt
*  3/4 cup roasted pumpkin seeds
*  3/4 cup roasted sunflower seeds
*  1 tsp olive oil

Directions:

1. In a large bowl combine flower, baking soda, salt, and seeds. Mix to combine.
2. Slowly add buttermilk mixing until incorporated into a flour.
3. Place dough onto a floured surface and knead until it forms a ball.
4. Transfer dough onto baking sheet lined with parchment paper, shape it into a round loaf, brush the top with the olive oil, and cut a X on the top.
5. Cover it with aluminum foil and bake at 425F for 30 minutes. Remove the foil and bake for additional 15 minutes until golden brown.

   The outside is crispy while the inside is dense and moist. Oh yeah, put a little bit of butter or cream cheese on a hot slice of bread and it's like you are in my grandma's kitchen! Brings me right back to when I was a little kid. I really like it with the pumpkin and sunflower seeds, I think it's a great addition.

Enjoy,
Magda.

Still loving our veggies!

   Even though our vegetarian experiment ended few days ago, we decided to reduce our "meat intake" from now on anyways. We liked being vegetarians, we saved some money, we lost few pounds, it was a win-win situation. From now on we will use meat as a "treat" from time to time. If we feel like having a burger - we will definitely have one, if we want a piece of chicken - we will have one as well, no questions about it, but most of the time we will eat meat-free. So I predict that you will see many more vegetarian recipes here than meaty ones. Here is one of them - garbanzo curry in coconut milk:

Ingredients:

*  2 15oz cans garbanzo beans, washed and drained
*  1 large onion, chopped
*  1 cup fresh cilantro, chopped
*  1 13oz can coconut milk
*  1 small (8oz) can tomato sauce
*  1 tbsp cumin seeds
*  1 tbsp mustard seeds
*  1 tbsp white dal
*  1 tbsp ground coriander
*  1 tbsp garam masala powder
*  1 tbsp curry powder
*  1 tbsp light brown sugar
*  2 tbsp olive oil
*  salt and pepper

Directions:

1. In a deep skillet heat the olive oil to high temperature and drop in cumin seeds, mustard seeds and white dal. Stand back and immediately cover the pot with the lid - it will splatter. Cook in oil for 1-2 minutes.
2. Add chopped onions, reduce the heat and cook for 3-4 minutes to soften.
3. Add tomato sauce, coconut milk, cilantro, scrape the bottom of  pot and cook for 2-3 minutes.
4. Add garbanzo beans, season with brown sugar and salt, and cook on a low heat for 10 minutes until sauce thickens.
5. Serve with cooked rice or quinoa.

   Creamy, tangy, a little bit spicy, and very satisfying! I just love coconut milk, not only is it smooth and silky, but also it's delicious and comforting. With a dish like that, you won't even notice that there is no meat at the table!

Enjoy,
Magda

Happy Easter!

   How is everybody spending this Easter? I wish I could be in Poland and spend it with my family because there is nothing better than Polish Easter. Lots of traditions, lots of eggs, and lots of kielbasa... it doesn't get any better than that! But just because I can't be it in Poland doesn't mean that we won't have traditional holidays with lots of eggs and kielbasa (vegetarian experiment is OVER!) and great friends. Oh, and Babka too! It's a traditional Easter yeast cake that can be made hundreds of different ways. This time I decided to make a lemon version of it... delicious! Here is the recipe:

Leaven:

*  2/4 cup warm 2% milk
*  3/4 oz dry yeast
*  2 tbsp sugar
*  1 cup all-purpose flour

Dough:

*  3 cups all-purpose flour
*  3/4 cup sugar
*  2 eggs
*  3 egg yolks
*  1 stick butter, melted
*  pinch of salt
*  zest from 2 lemons

Icing:

*  1 cup powdered sugar
*  juice from one lemon

Directions:

1. Make leaven: in a bowl combine yeast with warm milk and let it stand for 2-3 minutes. Add sugar and flour, mix to combine, cover with kitchen towel and let it stand in warm place for 1 hour.
2. When leaven rises add remaining flour and sugar, eggs and egg yolks, salt and lemon zest. Knead the dough for 5-10 minutes.
3. Add melted and cooled butter and knead the dough until all butter is absorbed and dough is shiny and elastic.
4. Transfer into greased bunt cake pan, cover with kitchen towel and let it stand for 1 hour.
5. Bake at 345F for 30 minutes, remove from the pan and let it cool down.
6. To make icing combine powdered sugar with lemon juice, mix until smooth and runny and pour over the cake. Let it set.

   There is no better smell than a yeast cake! Yeast and lemons...even better. There are few staples on the Easter table in my house... previously mentioned eggs and kielbasa, zurek (sour rye soup), dessert and... tulips! I can't imagine Easter without these beautiful flowers! They just scream Spring to me!

Happy Easter,
Magda.

Behind the bars!

   So I promised that I would bring something sweet to work for my coworkers and I was planning on making good old oatmeal cookies until I saw this recipe on TV. Giada was making oatmeal bars with apricot jam and some nuts and I thought that it just sounded delicious. And it's super easy to make as well. They are not your typical bars, they came out much softer and more resembling a cake, but that is not a bad thing at all!

Ingredients:

*  1 3/4 cup all-purpose flour
*  1 cup packed light brown sugar
*  1 tsp cinnamon
*  1 tsp baking soda
*  3/4 tsp fine salt
*  1 3/4 old fashion oats
*  1 cup (4oz) pecans, chopped
*  3 tbsp sesame seeds
*  1 cup (2 sticks) unsalted butter, melted
*  2 eggs
*  1 tsp vanilla extract
*  1 13oz jar apricot preserves

Directions:

1. In a bowl whisk together flour, brown sugar, baking soda, cinnamon, and salt.
2. Stir in oats, pecans, and sesame seeds. Add eggs and vanilla extract and mix until combined.
3. Add melted butter, mix everything together until the dough forms.
4. Line up the bottom of a 9 by 13-inch baking dish with parchment paper. Using your fingers spread and pack half of the dough in the bottom of a baking dish, top with apricot preserves, and cover with remaining oat dough.
5. Bake at 350F for 30-35 minutes until golden brown.
6. Let them cool completely before cutting to avoid crumbling.

   Unfortunately I won't be able to tell you how they taste, because I don't eat sweets during lent, but looking at how quickly they disappeared, I assume they were pretty good. I know that they smelled awesome. Everybody who tasted them really liked them and came back for more... so I think I did good.

Enjoy,
Magda

Nude-less in the kitchen!

   No, not me... lasagna! Absolutely nude-less with no noodles vegetarian lasagna with eggplant and yellow squash. I always wanted to try one and see how good it is. Justin was a little bit scared when he saw all that eggplant and squash in the shopping cart and his first reaction to a noodle-less lasagna was: "...what? what's wrong with noodles?!?!". But he came around, when he tasted it. Real lasagna flavor with half the calories (if not less)... how can you say no to such a treat? Just make sure that you have a large... and I mean large and deep... lasagna baking dish, the recipe makes a lot! If you are having people over or if you want to make some ready-to-go, home-made, frozen lunches... this is your dish!

Ingredients:

*  1 large eggplant (or two medium)
*  2 large yellow squashes
*  4 cups shredded mozzarella cheese

Tomato sauce:
*  1 30oz can crushed tomatoes
*  1 large onion
*  1/2 cup fresh parsley, chopped
*  2 tbsp ketchup
*  1 tbsp Worcestershire sauce  
*  1 tbsp olive oil
*  salt and pepper

Ricotta filling:
*  1 lb ricotta cheese
*  1 lb frozen copped spinach, thawed and drained
*  2 eggs
*  1/2 tsp ground nutmeg
*  1/2 cup fresh parsley, chopped
*  salt and pepper

Directions:

1. To make tomato sauce: in a skillet heat the olive oil and saute onions for 6-7 minutes with some salt, until softened. Add crushed tomatoes, ketchup, Worcestershire sauce, parsley, salt and pepper. Cook for 5 minutes and set aside.
2. To make ricotta filling: in a bowl combine ricotta cheese with parsley, spinach, nutmeg, salt and pepper. Add eggs and mix to combine (make sure you taste everything before you add raw eggs). Set aside.
3. To assemble lasagna:
      - slice eggplant and squash into 1/4 inch slices
      - on the bottom of a deep lasagna dish layer 2 tbsp of tomato sauce (so nothing will stick)
      - arrange one layer of eggplant, slightly overlapping the slices
      - top with 1/2 ricotta filling and 3/4 cup mozzarella cheese
      - arrange one layer of squash slices
      - top with 1/2 tomato sauce and 3/4 cup mozzarella cheese
      - one layer of eggplant
      - add rest of ricotta filling and 3/4 cup mozzarella cheese
      - one layer of squash
      - add rest of tomato sauce and remaining mozzarella cheese

 

4. Cover with aluminum foil and bake at 365F for 50 minutes
5. Remove the foil and bake for additional 15-20 minutes to brown the cheese.
6. Let it stand for 20-30 minutes before cutting into it.

   You have to admit that it looks as delicious as the "real" stuff! I think the best way to do it is a few hours in advance of serving, so that everything has time to set and firm up. There is some water coming out of the eggplant and squash, so it's not as firm as noodle lasagna, but it's DELICIOUS!!! And you don't have to feel guilty about eating it! Winning!

Enjoy,
Magda

Burrito Madness!

   Today's dish really proves that you can be a vegetarian and still enjoy hearty and delicious Mexican-inspired, loaded with flavor burritos. If you think I am biased because I made it, you should have seen (and heard) Justin during the dinner. Lots of "hmm, om nom nom, yummy" must be the best possible complement of all. Not only delicious, but also super good for you. I found these wheat tortillas that have 26g of fiber per serving, that's like 104% of your recommended daily intake - you can't go wrong with that! As always, I made more than needed for one dinner (it actually makes 8 of them), so we packed all the components separately to make a "fresh" burrito every night.

Ingredients:

*  8 whole wheat tortillas

*  2 cups brown rice
*  1 lime (zest and juice)
*  1/2 cup fresh cilantro, finely chopped

*  1 15oz can fire roasted tomatoes
*  2 medium tomatoes, finely chopped
*  1/2 red onion
*  1 tbsp red wine vinegar

*  1 15oz can black beans, washed and drained
*  1 large onion, chopped
*  1 tsp ground cumin
*  pinch of cinnamon
*  1 tbsp olive oil

*  1 cup shredded lettuce
*  1/2 cup sharp cheddar cheese, shredded 
*  salt and pepper

Directions:

1. Cook rice in salted water for 35 minutes (or until soft).
2. Drain the rice and mix with finely chopped cilantro, lime zest and lime juice. Season with salt and pepper, set aside.
3. In a sauce pen heat the olive oil and saute chopped white onions for 5-6 minutes. Add drained black beans, cumin, pinch of cinnamon, salt, and pepper and cook everything for 2-3 minutes until beans are warm. Set aside.
4. In a bowl combine drained fire roasted tomatoes, fresh tomatoes, red onion, vinegar, salt, and pepper. Mix to combine and set aside.
5. To assessable burritos, lay down the tortilla on flat surface, place a little bit of lettuce, rice, beans, tomatoes, and cheddar cheese along one side of tortillas. Fold over the ends and roll burrito up.

   I'm telling you they are awesome! If you want, you can serve them with a little side of Greek yogurt or sour cream and with some hot sauce if you like to live on the edge!

Enjoy,
Magda.

Party cups!

   Need another appetizer idea for a party? So did I, and that's why I came up with these cute mini wonton cups filled with spinach dip. I try not to repeat my appetizer recipes, especially if I'm taking them to somebody's party, so I am always on a look out for something new. Wonton cups are not really super original, but I don't care. They are really cool, you can fill them with anything you want, they look pretty, and they make for a great party food.

Ingredients:

*  wonton wrappers 
*  1 cup fat-free sour cream
*  1/2 cup fat-free Ranch dressing
*  1/4 cup mayonnaise
*  1 cup frozen and thawed spinach
*  1/2 cup chestnuts, chopped
*  2 tbsp fresh chopped dill
*  1/2 tsp garlic powder
*  salt and pepper

Directions:

1. Drain thawed spinach and using a clean kitchen towel squeeze out all the liquid.
2. Chop the spinach and combine it with sour cream, Ranch dressing, mayo, chestnuts, dill, and garlic powder. Mix everything together, season with salt and pepper to your liking and refrigerate until needed.
3. Place wonton wrappers in a mini muffin pan, forming little cups. Bake at 350F for about 10 minutes, until they are golden brown.
4. When the wonton cups are cooled, fill them in with a spinach dip (about 1 tbsp).

   Super crunchy cups with delicious creamy filling! Quick and easy appetizers that are perfect for any party!

Enjoy,
Magda

Different rice cakes!

   I am so proud of this recipe. I have no idea how I came up with it. I wasn't really inspired by anything, I never saw or heard about it, I just thought that these things would work well together. I was trying to plan a cheap and healthy dish that would be completely different from what I usually cook and that's how I came up with these rice and sauerkraut cakes. Man, are they delicious or what? The recipe makes 12 nice-size cakes.

Ingredients:

*  2 1/2 cups brown rice
*  2 cups sauerkraut
*  10 scallions, chopped
*  1/3 cup chia seeds (optional)
*  2 eggs
*  panko bread crumbs
*  3 bay leaves
*  4 juniper berries
*  salt and pepper

* vegetable oil for cooking

Directions:

1. Cook rice in salted water with bay leaves and juniper berries until the rice is al dente (about 35-40 minutes). Drain, remove bay leaves and berries and set aside.
2. Drain all excess juice from sauerkraut and finely chop it.
3. Add 2/3 cup of water to chia seeds and let it sit for 5-10 minutes. I added chia seeds to add more nutrients to the dish, but you can skip it.
4. Combine rice, sauerkraut, scallions, chia seeds, eggs, and 2 tbsp of panko bread crumbs. Season with salt and pepper, and mix utill everything is combined.
5. Form big patties, roll them gently in panko bread crumbs and place on a large plate. Refrigerate for 30 minutes.
6. In a skillet heat couple of tablespoons of oil to high temperature and fry the cakes for about 2-3 minutes on each side, until golden brown.

   Super crunchy on the outside and soft and flavorful on the inside. I'm telling you, this stuff is delicious. I served them with some chunky mushroom sauce and a side salad.

Enjoy,
Magda.

Farrolicious!

   This vegetarian thing is going better than we thought. I was worried that we would miss meat, crave some turkey sandwiches or chicken, but so far we are really liking this new lifestyle. It's also fun to come up with new recipes that are creative, nutritious and vegetarian. Recently I really like to cook with farro - a delicious grain belonging to the wheat family. I find it kind of ironic that I love it so much, because I remember feeding it to my grandma's chickens when I was a kid... I know you can make flour out of it, but I would never think of eating the grain itself. And now look at me...I'm cooking it at least couple of times a week. You should try it, its not only delicious, but also really good for you. Check out this farro salad with roasted mushrooms, goat cheese and cranberries.

Ingredients:

*  2 cups dry farro
*  8 oz baby portabella mushroom
*  4 oz goat cheese
*  3/4 cup dried cranberries
*  4 oz walnuts, chopped
*  1/4 cup fresh chopped dill
*  1/2 cup fresh chopped parsley
*  2 tbsp balsamic vinaigrette
*  1 tbsp olive oil
*  salt and pepper

Directions:

1. Clean mushrooms with a damp paper towel and cut in 4 pieces, leaving the stems in. Place on a baking, sprinkle with olive oil, salt and pepper, toss to coat, and bake at 450F for 15-20 minutes (depending on the size of mushrooms). Set aside to cool down.
2. In a deep pot, cover farro with cold water (at least 3-4 inches above the grains), add a pinch of salt, bring to boil, reduce the heat and cook for 30 minutes or until it's soft. Drain and set aside to cool down.
3. In a bowl combine cooked farro, roasted mushrooms, crumbled goat cheese, cranberries, walnuts, herbs and balsamic vinaigrette. Mix everything together, season with some salt if needed and its ready to serve.

   I told you it was delicious! Creamy goat cheese, paired with sweet and tangy cranberries gives this salad a nice touch. Meaty mushrooms gives it some "body" and fresh herbs bring everything together. It's only one example of using farro, but it's definitely one of the best!

Enjoy,
Magda

Green version of a classic!

   I never had mac 'n cheese when I was growing up, so I have to make up for all this lost time. It's easy, affordable, and can be super versatile. I keep trying new flavors, new combinations, and new additions and I don't think I made one that we didn't like. Sometimes (and only sometimes) I feel guilty eating it... at the end it is mostly pasta and cheese... not exactly guilt free, so to make it "more healthy" I added bunch of spinach and cilantro. It looks cool and tastes even better. The perfect example that you can have a delicious and healthy vegetarian dish! Here is the recipe (serves 8):

Ingredients:

*  1 lb whole grain elbow pasta
*  1 10oz bag fresh baby spinach
*  1 packed cup fresh cilantro
*  1 16oz container of mushroom, roughly chopped
*  3 cups fat free milk
*  4 tbsp butter
*  4 tbsp flour
*  2 cups shredded mix cheese (I used Asiago, sharp cheddar, mozzarella)
*  1 tbsp Dijon mustard
*  pinch of nutmeg
*  panko bread crumbs
*  1 tsp olive oil
*  salt and pepper

Directions:

1. Cook pasta in salted water until al dente. Drain and set aside.
2. In a skillet heat the olive oil and saute mushrooms for 5-6 minutes. Set aside.
3. In a food processor, combine cilantro and spinach with 1/2 cup of water and blend until smooth.
4. In a large pot, melt butter, add flour and cook for 2-3 minutes constantly stirring. Add milk, blended spinach, Dijon mustard, nutmeg, salt and pepper. Bring to boil and cook for 5-6 minutes, constantly stirring, until thickens.
5. Add cheese and mix to melt it down.
6. Combine sauce with pasta and mushroom, transfer into a deep baking dish, sprinkle with panko bread crumbs, and bake at 385F for 10-15 minutes.

   You can definitely taste the "greens" in it, but it's so good. Very flavorful with big chunks of mushrooms here and there. I made mine a little bit more saucy, because that's how my hubby likes it, but you can adjust it to your liking.

Enjoy,
Magda

Polish soup at its finest!

   Have you ever had a meal so good that you wanted to cry eating it? I know you think that I probably exaggerate, but I'm telling you, Polish cucumber soup is that good. Not only is it one of my favorite soups, but also it tastes like my home and childhood. My Mom cooks it pretty frequently and we all love it. It's not easy to make it here, because you need to find a right type of cucumbers in brine... I'm sorry, but it has to be Polish... no other type will taste the same. I'm lucky that we have a European store close by that carries some of the Polish items so that I could make this amazing soup. I do have to warn you though... it does have a very "specific", sour flavor, which might take some getting used to. I'm sure all my Polish friends out there will agree that it's the best, but Justin's reaction was quite interesting: "...oh, it's good... tastes very Polish...". Recipe makes a huge pot of it, but you know I love soup.

Ingredients:

*  1 30oz jar cucumbers in brine
*  2 large potatoes, cubed
*  2 carrots, shredded
*  1 onion, chopped
*  1/2 cup fresh chopped parsley
*  1/4 cup fresh chopped dill
*  2 vegetable bullion cubes
*  2 tbsp sour cream
*  salt and pepper

Directions:

1. In a large pot, add water (I used about 3 litters), cubed potatoes, onions, shredded carrots, bouillon cubes, parsley and dill, bring to boil, reduce heat and cook for 10 minutes.
2. In the meantime, using a hand grater shred cucumbers capturing all the juices.
3. Add shredded cucumbers and all the juice from the jar to the soup and cook for 5-10 more minutes until potatoes are soft. Season with salt and pepper to your liking.
4. When the soup is ready, add a little bit of hot liquid to the sour cream and mix. Turn off the stove, add sour cream to soup and mix to combine.

   Sour and delicious! You can also substitute potatoes with rice, but I am a potato girl and definitely prefer this version! With the amount I just made I will eat it for next few days... and that's the best part of making soups!

Enjoy,
Magda