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

Nutrition bombs!

   We are really digging this new healthy lifestyle with no meat and no processed food (well, with less processed food). Believe it or not, but after two weeks of doing that, we really feel better and lighter. We eat mostly veggies, lots of grains and seeds, try to avoid sugars, and bad fat. Today, I put few of the healthiest ingredients together to make some nutrition-bomb-style burgers! Quinoa, oats, flax and chia seeds... you get the point! It doesn't get any healthier than that! If you are waiting for me to tell you that they taste exactly the same as real beef burgers and you won't even notice the difference, don't wait. They definitely taste like veggie burgers, but they are still delicious and satisfying. My recipe makes 12 gigantic burgers, so if you don't like to repeat your meals, cut the ingredients in half. 

Ingredients:

Burgers:
*  1 cup dry red quinoa
*  2 cups old fashion oats
*  2 15oz cans black beans, rinsed and drained
*  1/4 cup chia seeds
*  1/4 cup flax seeds
*  1/2 red onion, finely chopped
*  1 red bell pepper, finely chopped
*  1 tbsp ground cumin
*  1 tsp garlic powder
*  1 tbsp burger seasoning
*  salt and pepper

*  thin buns (I used whole grain and flax seeds)

Aioli:
*  1 15oz can of fire roasted tomatoes
*  1 cup Greek yogurt
*  salt and pepper

Directions:

1. Cover quinoa with 3-4 cups of water, bring to boil and cook on medium heat for about 20 minutes. Drain and set aside.
2. Mix chia seeds with 1/2 cup of warm water and let it stand for 10 minutes. It will become gel-like.
3. In a food processor grind the flax seeds into a meal, mix with 1/2 cup warm water and let it stand for 5-10 minutes. It will act as a binder, so no need for eggs.
4. Put oats in a food processor and puls couple of times to break down the oats without turning them into flour.
5. Place drained black beans in a deep bowl and smash with potato masher.
6. Add all other remaining ingredients to the beans (except buns!), season with salt and pepper (if needed), and get your hands dirty... mixing everything together.
7. Refrigerate for 30 minutes (it will help to form patties).
8. Form large patties and place them onto a baking sheet covered with parchment paper. Bake at 375F for 12 minutes on each side.
9. To make aioli sauce, drain fire roasted tomatoes (to get rid of all the liquid), mix with Greek yogurt, salt and pepper and blend in a food processor until smooth.
10. Build your burger as you like it. I like mine simple with fresh baby arugula and fire roasted tomato aioli.

   I told you they were big! If you like a little tang in your food, addition of pickled banana peppers is just great here. I think it's the first time when eating a "burger" makes me feel good about my diet!

Enjoy,
Magda

Light and smooth!

   Soup anybody? Winter is almost over, so if you are one of those people that eat soup only when it's cold outside, you don't have much time left to enjoy one. It doesn't really affect me, because I enjoy a nice bowl of soup any time of a year and any time of a day, but I do tend to eat more of it during the cold months. Well, this one is not only easy and delicious, but also super cheap. As the title says, light and delicious, split pea soup, perfect for this time of the year. Here is the recipe, serves about 6-8 (depending how big of a soup lover are you).

Ingredients:

*  1 lb dried green split pea
*  3 carrots, chopped
*  1 large onion, chopped
*  2 garlic cloves, minced
*  1/4 cup fresh chopped dill
*  1 tbsp lime (or lemon) juice
*  2 tbsp butter
*  2 tbsp fat-free sour cream
*  2 vegetable bullion cubes
*  salt and pepper

Directions:

1. Wash green peas under cold water, cover with water (at least 2-3 inches above peas) and let it soak for about 1 hour.
2. In a Dutch oven, melt the butter and saute onions and carrots (for about 4-5 minutes). Add garlic and cook for 1 more minute (don't let it burn).
3. Add drained split peas, bullion cubs and dill. Cook for 2-3 minutes.
4. Add water to cover the vegetables (about 3 inches above the veggies), reduce the heat and cook for 30-40 minutes, until the peas are falling apart. Make sure you add a little bit of water as it cooks down.
4. Turn of the heat and using a hand blender, blend everything together until smooth.
5. Add sour cream, lime juice, salt and pepper (if needed) and mix to combine.

   Very thick and very delicious. Don't add too much water while cooking, you can always adjust it afterwards if you think it's too dense. I like mine to have some "body" so that I can have it for lunch or dinner. Even Justin agreed this one counts as a meal on it's own... well on it's own, but accompanied by bunch of crackers or a sandwich!

Enjoy,
Magda.

Polish Spring!

   It's cold outside, people all around are getting sick and everybody wants Spring to already be here! I have no influence on the weather or the flu, but I can definitely bring some spring into the kitchen! There is nothing more "Springy" that a sandwich with fresh farmer's cheese, radishes, and chives... and it's so Polish too! And I'm not talking about any farmer's cheese, but a home made one. You can't really get it here and even if you do, it just doesn't taste the same. Ever since I can remember, my grandmas always made a delicious and fresh cheese using sour milk (absolutely amazing), but since I don't have sour milk here, I took a shortcut and made my own version of farmer's cheese using lemon juice. Put it on a piece of fresh rustic bread with some chives and radishes and I you've got yourself Spring time on a plate... a Polish Spring.

Ingredients:

*  1 gallon 1% milk
*  1/3 cup freshly squeezed lemon juice

*  2 tbsp chopped chives
*  2 tbsp plain yogurt
*  sliced radishes
*  salt and pepper

Directions:

1. Heat the milk until almost boiling (don't let it boil), add lemon juice, turn off the heat and let is stand for 5 minutes, mixing gently. You should see cheese curds forming.
2. Pour it through a small mesh strainer, put it over a deep bowl (so that the liquid doesn't touch the bottom of the strainer) and let it stand in the refrigerator for at least 30 minutes to drain.
3. When the cheese is drained and cooled, transfer it to the bowl and mix it with yogurt, chives, salt and pepper.
4. It's the best when served on a rustic bread with radishes (or any other veggie you like).

   If that doesn't scream Polish Spring, I don't know what does! You can substitute radishes with tomatoes and it will be equally delicious. I think Justin was impressed that such a simple dish could be so amazing... and he agreed that it does scream Polish Spring!

Enjoy,
Magda.

Scientific challenge.

   Recently Justin and I watched a bunch of documentaries about healthy lifestyle and healthy eating, and almost all of them talked about the benefits of a plants-based diet. People switching from an unhealthy, fat, meat and fast food loaded diet to a vegetarian and vegan lifestyle and going on and on about how it changed their health and performance. They all said: "...try it for few weeks and you will see how much better you will feel". I usually don't easily believe in things like that, but I got so intrigued about it and the scientist in me really wanted to find out if it's true. So we decided to accept the challenge and perform a 6-week experiment (it reminds me of mice-feeding experiments). We are going vegetarian (vegan is way too far for us) and we will see if we feel better, look better, and have more energy. Don't get me wrong, we love meat and we're planning to go back to it, but we are just curious if it makes a difference. So for the next 6 weeks you will see only vegetarian recipes on my blog (unless we fail and attack a pig!).
   To begin the change in our lifestyle, we purchased a juicer and we start our day with  a glass of fresh vegetable/fruit juice, that cleanses our body, gives us energy, and makes us feel better about our diet. It's a great breakfast option! Each day we try a different combinations of fruit and veggies and here is one of them, green, healthy, and refreshing.

Ingredients:

*  1 large cucumber
*  1 large apple
*  2 large kale leaves
*  3 large stalks of celery
*  1 kiwi
*  1 lime

Directions:

1. Cut cucumbers, celery and apple into pieces (remove apple seeds).
2. Using electric juicer, juice cucumber, apple, kale, celery and kiwi. Add freshly squeezed lime juice and it's ready to drink.
3. Try not to store it for more then 30 minutes in room temp, or more then a few hours in the fridge. The enzymes lose their activity pretty fast!

   How easy is that? I think that lime juice is essential, it makes every juice much better. I know it sounds scary, but trust me they are really good and REALLY healthy!
   Let the vegetarian challenge begin!

Good luck,
Magda.

Fat Tuesday specials.

   Fat Tuesday Polish specials I should say... no, wait... Fat Thursday Polish specials! In Poland we celebrate Fat Thursday rather than Fat Tuesday (like in the US) and that day is filled with paczki (fried, yeast doughnuts filled with rose jam), and faworki, also know as "chrust" (also fried). You know they are bad for you, you know you will have a sugar/fat coma as soon as you finish your 5th piece, but because it's one of the biggest traditions, you'll do it anyways! As a real Polish gal, I would never break such a great (and delicious) tradition, so I made whole bunch of faworki and enjoyed them the entire day (to avoid diabetes I gave away most of them!). Here is the recipe:

Ingredients:

*  2 cups all purpose flour
*  3 yolks
*  1 egg
*  1 tbsp sugar
*  pinch of salt
*  2 tsp vinegar
*  2 tbsp sour cream

*  oil for frying
*  powdered sugar for decoration

Directions:

1. Place all ingredients (without oil and powdered sugar) into a bowl and knead the dough until smooth and not sticky. If it is too dry add a little bit of sour cream.
2. Cover the dough and refrigerate for 30-40 minutes.
3. Split the dough into smaller parts and roll it very thin.
4.  Cut the rolled dough into rectangles 2-inches long and 1-cm wide.
5. Cut a slit in the middle of every rectangle and pull one end through the slit.
6. Heat the oil to a high temperature and fry them on each side until golden (about 1-2 minutes per side).
7. Drain the oil on a kitchen towel, dust generously with powdered sugar and enjoy.

   You don't even know how happy they made me... and I'm not talking about eating, but making them. It took me right back to my grandma's kitchen, where I used to watch her make them every year... such a great memory!

Enjoy,
Magda. 

Sanwdich for dinner.

   Justin thinks that soup (which I love) is not really a dinner dish, and I think that sandwich (which Justin loves) is not really a dinner either! But as any other married couples, we compromise and he eats a little bit of soup and I sometimes eat sandwich for dinners. The advantage for me is that I usually make dinners, so I can "customize" it and make any sandwich into a delicious and more dinner-like dish. Check out these reconstructed, open-face tuna melts loaded with herbs and vegetables. It's a perfect example of a compromise dish that makes both of us happy! It makes 6 servings, so we usually have it for 3 dinners, but if you are not crazy about eating the same time every day just cut the recipe in half.

Ingredients:

*  6 kaiser buns
*  12 slices tomatoes
*  1 cup shredded mozzarella cheese
*  2 12oz cans of tuna in water, drained
*  1 cup frozen corn, thawed
*  1 green bell pepper, finely chopped
*  1/3 red onion, finely chopped
*  1/4 cup pickle relish
*  1/2 cup fresh chopped parsley
*  1/3 cup fat-free mayo
*  2 tbsp honey mustard
*  salt and pepper

Directions:

1. In a bowl, combine tuna with corn, bell pepper, onions, and parsley. Add pickle relish, mayo, mustard, season with salt and pepper to taste.
2. Slice the buns in half, cover generously with tuna mixture, top with tomato slices and mozzarella cheese. Bake at 400F for about 5-6 minutes until cheese is melted and a bun is crispy.
3. Keep the tuna mixture in the fridge and prepare freshly baked sandwiches just before serving each day. 

   Such a delicious sandwich. Hot, crispy and satisfying. I hate to admit it, but my husband was right... you can have a sandwich for dinner and be happy with it!

ManSliders!

   So the Super Bowl 2013 is behind us and as always it was a lot of fun, a lot of emotions, and a lot of food... bad food. To make things even worse, I decided to make manly, "footbowly" appetizers... no fresh veggies, no bright colors, no nutritional value, but instead lots of flavor and attitude! A mix of unorthodox spices paired with ginger caramelized onions makes these sliders irresistible, so make sure you make more than you think you will need!

Ingredients:

*  15 mini sourdough buns (it was a party!!!)
*  2 lbs lean ground beef
*  2 tbsp gourmet burger seasoning (my favorite is Weber)
*  1 tbsp fresh grated ginger
*  1 tsp cumin
*  1/2 tsp garlic powder
*  1/4 tsp cinnamon
*  horse radish sauce
*  15 slices pickles 

*  3 large onions, very thinly sliced
*  1/2 tsp fresh, grated ginger
*  1 tbsp olive oil
*  1 tbsp butter
*  1 tbsp Worcestershire sauce
*  1/2 lime
*  salt

Directions:

1. In a skillet, melt butter with olive oil, add onions, ginger, salt and Worcestershire sauce and cook on medium heat for 20-25 minutes until onions are caramelized. Add lime juice, mix everything together, and set aside.
2. Combine ground beef with burger seasoning, ginger, cumin, garlic powder, and cinnamon. Using your hands, mix everything together and form small, flat patties (makes about 15).
3. Heat iron cast skillet to a high temperature and cook patties for about 2-3 minutes on each side.
4. To assemble sliders, cut buns in half, spread a little bit of horse radish sauce on one half, and top with a teaspoon of caramelized onions, burger, and a pickle slice.

   Like I said... not too many fresh ingredients, but it's so good, that you won't even miss them! I thought that making sliders rather then regular burgers will save us some calories, but we just ate twice as many, so no savings here! And guess what... I don't regret a thing, it was all worth it!

Enjoy,
Magda.

Healthy doesn't mean boring!

   Are you trying to eat healthy, but you are running out of ideas for new and exciting dishes? Here is something you might be interested in... chicken and spinach wraps with Greek yogurt sauce! No mayo, no fatty ingredients, no chips on the side... just fresh veggies and a lean chicken breast. We usually make a big batch of it, store it in the fridge, and eat it after jogging. It's a great, protein-rich meal that will satisfy you without feeling guilty! Here is the recipe (serves 6):

Ingredients:

Salad:
*  2 chicken breast, cooked and cubed
*  5 celery sticks, chopped
*  1 red bell pepper, chopped
*  1/2 cup dried cranberries
*  1 bag baby spinach leaves

Dressing:
*  1 cup plain, fat-free Greek yogurt
*  1/2 cup honey mustard
*  2 tbsp agave nectar (or honey)
*  salt and pepper

*  6 large whole wheat spinach tortillas

Directions:

 1. In a large bowl combine chicken, celery, bell pepper and cranberries. Roughly chop the spinach leaves and add to the chicken.
2. In a separate bowl combine yogurt, mustard, agave nectar and season with salt and pepper. Mix well.
3. Add dressing to chicken salad and mix everything together.
4. Place a big spoonful on a spinach tortilla (or any kind you like), wrap the filling inside, cut in half and enjoy.

   I can't think of anything easier than that if you want a delicious and nutritious lunch (or dinner). Packed with vitamins and proteins, its the perfect meal after a hard workout ... or in front of TV, your choice!

Enjoy,
Magda.

Eureka!

   Finally I made a soup that Justin liked and "recognized" as a dinner meal! I'm still in shock... I thought it would never happen. It was my "little goal" in life to find a soup recipe that would satisfy my husband and I succeeded. It's a delicious and hearty soup, but I'm convinced that it's the name of it that convinced Justin... "Cheeseburger Soup". I know, probably I didn't play fair, but I would use any trick to make him eat more soup... even if it means making cheeseburger inspired soup! If the name doesn't sound too appealing wait until you try it. I might be bias because I have an obsession with soup, but you know it has to be delicious if Justin had a huge bowl of it! Here is the recipe (makes 6):

Ingredients:

*  1 lb lean ground beef
*  1 large onion, chopped
*  2 garlic cloves, minced
*  4 celery sticks, chopped
*  2 carrots, shredded
*  3 medium potatoes, diced
*  2 cups shredded sharp cheddar
*  1 cup skim milk
*  4 cup chicken broth
*  2 tbsp fat-free sour cream
*  1 tsp dried basil
*  1/3 cup chopped, fresh parsley
*  2 tbsp flour
*  1 tbsp olive oil

Directions:

1. In a Dutch oven (or a deep pot), heat olive oil and saute onions and garlic (2-3 minutes).
2. Add ground beef, parsley, and dried basil and cook for about 5-6 minutes.
3. Add carrots, celery, potatoes and cook everything for about 2-3 minutes.
4. Add flour while constantly mixing cook for 1-2 minutes.
5. Add chicken broth and milk, bring to boil, reduce heat and simmer for 15-20 minutes until potatoes are tender.
6. Add cheddar cheese and sour cream, bring to boil, turn off the heat and let it stand for 5-10 minutes before serving.

   I can't believe it, but Justin actually had two bowls of soup for dinner!!! Somebody pinch me! I had it for lunch and for dinner... it's that good!

Enjoy,
Magda.

Let's shave some sprouts.

   I can't understand how someone can not like brussel sprouts, they are awesome! But it just happens that there is a lot of people out there who claim that they are not edible (I know a few myself)... and wouldn't even try them. Maybe they just never had them made the right way? I usually roast them or make a soup, so this time I decided to change things up and make a pasta dish. Shaved brussel sprouts, mushrooms, and a creamy sauce... if that doesn't sound good, I don't know what does!

Ingredients:

*  1/2 lb spaghetti pasta
*  1/2 lb brussel sprouts
*  8 oz mushrooms, finely chopped
*  1 large onion, finely chopped
*  1 cup sliced almonds
*  3 tbsp butter
*  3/4 cup fat-free cream
*  salt and pepper

Directions:

1. Cook spaghetti pasta in salted water.
2. In the meantime, using a mandoline slicer, carefully shave brussel sprouts into very thin slices.
3. In a skillet, melt butter and saute onions, brussels sprouts, and mushrooms with a little bit of salt and pepper (8-10 minutes)
4. Add cream and almonds, combine everything to create a creamy sauce. Mix in cooked and drained pasta and serve.

   Not your usual pasta sauce, is it? If you like brussel sprouts, that's your dish, if you don't... you may just change your mind after trying this one!

Enjoy,
Magda.

Big Bird!

   No, not a turkey... that's reserved for Thanksgiving... I'm talking about a chicken! Rotisserie chicken (next to pizza), is one of our favorite "don't-feel-like-cooking" or "want-something-comforting" dinner ideas. All you need to do is pick up one on the way from work and you have a hot, delicious dinner on the table in no time. It's not necessarily much cheaper to make one at home, but it's definitely hundred times better, moister, and more flavorful... and knowing "what's in it" doesn't hurt either. Add some veggies, herbs, citrus and a beer, and you got yourself amazing roasted chicken.

Ingredients:

*  whole chicken (about 6 lbs)
*  6 tbsp butter, room temperature
*  2 tbsp fresh rosemary, chopped
*  1 tbsp fresh mint, chopped
*  1 tbsp fresh thyme, chopped
*  1 tbsp seasoned salt (or more if you like it saltier)
*  1 tbsp garlic powder
*  1 orange
*  3 medium potatoes, cut into 4 pieces
*  2 carrots, cut into 4 pieces
*  1 large onion, cut into 8 segments
*  1 bottle of beer

Directions:

1. Rinse the chicken under cold running water, pat dry with paper towel and place in a large baking dish.
2. Combine butter with rosemary, thyme, mint, garlic powder, seasoned salt and orange zest. Mix well.
3. Tuck the wings under the chicken, place halved orange in the cavity, and tie the legs together loosely with the kitchen string. 
4. Loosen the skin over the chicken breast and smear the butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
5. Arrange the vegetables around the chicken and pour the beer into a baking dish. 
6. Cover the chicken with aluminum foil (loosely) and bake at 400F for 60 minutes. Remove the foil and bake for 60 more minutes, until it's golden brown. 
7. Remove from oven and let is stand for 15-20 minutes before cutting into it, so the juices can redistribute. 

   So juicy, so flavorful and so delicious.  I ate half of the carrots before I even got to carving... and Justin finished the second half a minute I turned around. Rotisserie chicken from the store might be much faster, but you can't beat the flavor of a home-made one. Try it one weekend, and you will never go back to the store-bought kind.

Good luck,
Magda.
 

New favorite...

   ... pizza! Yes, we have found yet another pizza that we fell in love with right away. Actually, Justin found it by accident in a frozen section of a supermarket and took it as an "emergency" dinner! Little did we know, it turned out to be awesome! Chicken 'n Bacon Ranch Pizza... sounds good, doesn't it? Justin is so proud of his "finding" and he is not shy about bragging about it every time we eat it! Well, I do have to give it to him, it is a great find! I decided to make a home-made version of it, mostly to challenge myself, because you can find it everywhere and it's super cheap, but it's nice to make it yourself (and pile a mountain of chicken on it)!

Ingredients:

*  Pillsbury refrigerated pizza dough
*  1 tbsp olive oil
*  1 large chicken breast, cooked and cubed
*  10-12 slices of turkey bacon, coarsely chopped and crisped
*  1 1/2 cup shredded mozzarella cheese
*  3/4 cup fat-free ranch dressing
*  2 tbsp fresh chopped parsley

Directions:

1. Roll the pizza dough on a baking sheet, brush with olive oil and bake at 425F for 5 minutes.
2. In a bowl combine cubed chicken, crisped bacon, ranch dressing and half of the mozzarella cheese. Spread on pre-baked dough, sprinkle with remaining cheese and bake at 425F for 10 more minutes (or until crust is golden brown).
3. Sprinkle with parsley and serve.

   Do you see the amount of toppings on this baby? Oh, I wasn't shy about them... and that's the advantage of making your own pizza, you can "customize" it however you want to and you don't have to fight for the only piece of chicken that's on it!

Four magic words!

   You want to know what they are? Pickled Mango Pork Curry! Magical enough? Pickled - I love everything that's pickled, and now I have one more thing to love. Mango - the most widely consumed fresh fruit in the worlds, yes, that's true! Pork - tender and flavorful meat, very popular in Poland. And last, but not least - curry - a super fragrant and vibrant spice. When you combine all these magical things you end up with one delicious and exotic meal! Here is the recipe (serves 6):

Ingredients:

*  2 lbs pork shoulder, cut into cubes
*  1 large onion, coarsely chopped
*  2 large carrots, coarsely chopped
*  1 cup pickled mango (you can find it in Indian store)
*  1 tbsp fresh minced ginger
*  1 can (14oz) whole tomatoes
*  1/2 cup fresh cilantro
*  2 tbsp garam masala spice
*  1 tbsp curry powder   
*  2 tbsp brown sugar
*  2 tbsp vegetable oil
*  salt

Directions:

1. In a Dutch oven, heat the oil and brown the pork.
2. Add pickled mango, ginger, curry and garam masala. Cook, constantly stirring, for 2-3 minutes to awaken the spices.
3. Add onions, carrots, tomatoes, salt (to taste), brown sugar, and cilantro. Cook for 3-4 minutes, add some water (to create as much sauce as you like), bring to boil, cover with lid, and transfer into 375F oven. Cook for 45 minutes until pork is tender.
4. It's the best served over rice.

   Man, is that flavorful or what? Such a warming and comforting dish that takes you right to Asia (I have no idea if it's a traditional Asian dish, but that's where it takes me!). A little bit hot and spicy, but just the right amount to awaken all your senses without making you sweat! You can make it with any meat, but somehow pork is really good in here and just makes sense!

Good luck,
Magda

Finger licking good!

   Well, to be honest it's not only finger licking good, but skillet/spoon/plate licking good... and if I dropped it on the floor...I'm afraid it would be floor licking good too (did I go too far?). I am talking about chicken liver pâté... oh, what are those looks for? It's not that bad, actually just opposite, it's amazing (the title)! Yeah I know it's hard for somebody who is not a fan of liver (if you could only see Justin's evil look that he gave me when I said I'm making it), but trust me, it's so smooth and flavorful and when you spread it on a crunchy slice of baguette - you will be in heaven! Even Justin enjoyed it, I'm not sure he was in heaven, but he ate a fair share of it! Here is the recipe:

Ingredients:

*  2 lbs chicken livers
*  1 large onion, finely chopped
*  2 garlic cloves, minced
*  1 stick of butter (8 tbsp)
*  5 bay leaves
*  6 all spice berries
*  1/3 cup white wine
*  1/2 tsp ground thyme
*  salt and pepper

Directions:

1. Clean chicken livers from excess fat and membranes. Rinse under cold water, drain and set aside.
2. In a skillet, melt 1 stick of butter and saute onions and garlic with salt, pepper, thyme, bay leaves, and all spice berries until cooked and soft (8-10 minutes).
3. Add cleaned livers and cook until brown, firm and completely cooked through (about 10 minutes).
4. Add white wine and cook for 5-6 minutes to reduce the liquid by half.
5. Remove bay leaves and all spice berries, transfer into a food processor and blend until smooth.
6. Transfer into ramekins and chill in the refrigerator for over night (or at least 4-5 hours).

   Call it poor man foie gra, I'll take it! It's so good! A little bit bitter, smooth, and creamy! I always eat it with bread or crackers, and a slice of dill pickle... I don't know what it is about this combination, but it just works. Try it... even Justin liked it!

Good luck,
Magda  

Dinner for two - part 3.

   Here comes the third, and the last part of our dinner - a dessert. After such a rich and heavy dinner all we wanted is a cup of coffee and a light, fruity dessert. There is nothing more perfect than mini, one-bite desserts, so that you can eat as much or as little as you want to. I made mini filo dough cups filled with a light cream and topped with fruit. You can use any fruit you like, but it just happened that I had a pomegranate at home and I thought it would look cool combined with kiwi. So here is the recipe:

Ingredients:

*  10 sheets of filo dough
*  butter cooking spray
*  8 oz cream cheese, room temp.
*  1 orange flavored yogurt, room temp.
*  1 tbsp lime juice
*  4-6 tbsp powdered sugar (adjust to your own taste)
*  1 kiwi, chopped
*  pomegranate 

Directions:

1. Gently place 1 filo sheet on a flat surface, spray with a cooking spray and cover with another dough sheet, gently pressing. Repeat it until all the sheets are stuck together.
2. Cut the dough into squares (2 inches big) and gently transfer into a mini muffin pan forming small bowls.
3. Bake at 350F for 10 minutes, until golden brown. Place on a cooling rack and let them cool completely.
4. In a bowl combine cream cheese with yogurt, sugar and lime juice. Add as much sugar as you like (I prefer mine to be just lightly sweet).
5. Using a piping bag or a small spoon, fill the filo cups with cream cheese and top with pomegranate and kiwi (or any of your favorite fruits).

   Crunchy, creamy and fruity... a perfect finish to a great dinner.  Filo cups are so light and fragile, and they have a great crunchy bite to them. The cream is sweet and tangy and pairs great with a fruit... delicious. So that's it for our date-night dinner... I already can't wait for the next one.

Enjoy,
Magda.

Dinner for two - part 2.

   After the delicious appetizer (which we snacked on while cooking the rest of our dinner), it's time for the main course! After my clue, I'm sure it's no surprise that we had a piece of rich and tender rib eye steak paired with a baked potato (fully loaded!) and an arugula and pear salad. There are a few reasons why we chose this dish as our date-night dinner. First, it's probably one of the most ordered dishes from a restaurant's menu, second Justin really wanted a "piece of meat", as he called it, and third, I got a brand new cast iron skillet for Xmas and I needed to try it out! So without further ado here are the recipes:

Baked potato:

*  2 large baking potatoes
*  1 tsp olive oil
*  2 tbsp plain Greek yogurt
*  2 scallions, chopped
*  2 slices turkey bacon, diced and crisped
*  salt

Steak:

*  2 large rib eye steaks, about 1 inch thick
*  steak seasoning (or just salt and pepper)

Salad:

*  3 cups baby arugula
*  1 pear, thinly sliced
*  1/2 red bell pepper, chopped
*  1/2 cup roasted pumpkin seeds
*  light raspberry vinaigrette dressing

Directions:

Baked potatoes:
1. Wash and scrub potatoes under cold water. Pat dry with paper towel.
2. Pierce each potato with a fork all around in 1-inch intervals. Coat with olive oil, arrange on a baking rack and bake at 360F for 90 minutes.
3. Slip potatoes across with a knife, gently open up, sprinkle with salt and top with a spoon of a Greek yogurt, crisped bacon and scallions.

Steak (medium):
1. Take steaks out of the fridge and let them sit in room temperature for about 2 hours.
2. Pat dry, brush with a little bit of vegetable oil and season with a steak seasoning on both sides.
3. Preheat the oven to 500F and place the empty cast iron skillet inside to heat it up (for about 10 minutes). Transfer the skillet onto a hot stove, put steaks in it and cook for 2 minutes on each side (it will smoke like crazy, but it's all good!).
4. Transfer the skillet together with steaks back into a 500F oven and bake for 3 minutes. It's very important to stick to the exact times (if you want the steak to be medium), so that the steak is not overcooked
5. Transfer cooked steaks onto a plate, cover with aluminum foil and let it rest for 8-10 minutes before serving.

Salad:
1. Combine arugula with sliced pear and chopped pepper. Drizzle with the raspberry vinaigrette dressing (or any you like) and top with toasted pumpkin seeds.

   Do you see the size of this steak? Thank God we ate it at home, because we had to unbutton our pants not even half way through it!  It's a very simple and rustic meal... and so American too! Wait until you see the dessert...

See you in a few days,
Magda.

Dinner for two - part 1.

   A couple of months ago, as an early New Year resolution (why wait till January), me and Justin started a new tradition - a fancy dinner for two at home! We still love to go out to a restaurant and have a nice dinner, but why not have a "date night" at home? I need some new and exciting dishes for my blog anyway, so why not stay at home, dress up, set up a nice table, open a bottle of wine (or two) and enjoy our date without crowds and noise (and without spending hundreds of dollars!). We turn off the TV, crank up our favorite music, light up few candles and enjoy our meal for as long as we want... and if we want to unbutton our pants after a huge meal... nothing stops us from doing so!
I decided to divide our recent date-night dinner into three posts: appetizer, main course and dessert, and today I present you with a mushroom and parsley roulade - this delicious appetizer that will win over your heart!

Ingredients:

*  rectangular thin pizza dough
*  8 oz baby portabella mushrooms, finely chopped
*  1 medium onion, finely chopped
*  1/2 cup cream cheese
*  1 1/2 cup chopped fresh parsley
*  3 scallions, chopped
*  2 tbs olive oil
*  salt and pepper (lots of pepper)

Directions:

1. In a skillet, heat 1 1/2 tbsp of olive oil and saute onions and mushrooms with some salt and black pepper (I use at least a teaspoon of pepper).
2. When mushrooms are soft, transfer them into a bowl and add cream cheese, parsley and scallions. Mix well to combine.
3. Roll the pizza crust, cover with a remaining 1/2 tbsp of olive oil and spread the mushroom and parsley mixture, leaving 1 inch border on one side (the longer one).
4. Roll the dough wrapping the filling inside. Cut into 1-inch slices, place on parchment paper covered baking sheet (cut side down) and bake at 425F for 10-13 minutes until edges are golden brown.

   Crunchy on the outside and soft and gooey on the inside... delicious. One of my favorite culinary combinations is mushroom and parsley... they are just perfect for each other! It could be a meal on itself, but don't forget to leave some space for a main dish... which I will post in a few days! Do you want a hint what it can be? Did you notice the steak knives on a table? I'm not saying anything else...

See you in a few days,
Magda