Mac, cheese and veggies!

   Who doesn't like mac and cheese? I know I do and I could eat it all the time, and my boys (especially Justin) could eat it with me (but maybe not ALL the time)! I am always trying to change things up, add new ingredients or improve the taste (like it's necessary to improve the taste of mac&cheese!!!), so this time I decided to spruce it up a little bit with bunch of veggies... and kielbasa! It doesn't really make it "diet friendly" if that's what you were expecting, but it definitely removes some guilt while eating it... you are getting a serving of veggies after all and if you have seconds (I bet you will)... it's two servings of veggies!

Ingredients:

* 10 oz of whole wheat macaroni pasta
* 1 package (13 oz) turkey Polska kielbasa, chopped
* 2 medium zucchini, chopped
* 2 cups cauliflower florets
* 4 tbsp butter
* 4 tbsp all-purpose flour
* 4 cups milk
* 2 cups shredded sharp cheddar cheese
* 1 tsp Dijon mustard
* 1/8 tsp nutmeg
* 1 tbsp olive oil
* salt and pepper

Directions:

1. Cook pasta in salted water until al dente (or until it has the texture your family likes). 4 minutes before the end of cooking, add cauliflower and cook together with pasta. Drain and set aside.

2. In the meantime, heat the olive oil in the pan, add kielbasa and cook for 5 minutes until it starts to brown. Add chopped zucchini and cook everything for additional 5 minutes. Set aside.

3. In a deep skillet, melt butter, add the flour and cook whisking for 2-3 minutes. Slowly add milk, whisking constantly to get rid of any lumps and cook for 5 minutes. Add cheddar cheese, Dijon mustard, nutmeg, salt and pepper (to taste) and cook for additional 2-3 minutes (whisking).

4. Combine macaroni, cauliflower, kielbasa and sauce, mix everything together until sauce covers everything and ... enjoy!

   As you noticed I did not bake it in the oven as you normally would. It not only cuts down on time, but it also makes for much more creamy and moist mac and cheese, which I really like. If you want to make it vegetarian, you could obviously skip kielbasa, but I don't think Christopher would appreciate me doing so - kielbasa is his favorite food in the entire world!

Enjoy,
Magda

Pantry cleaning

   I'm sure we've all done it... looked into the pantry to see if we can create a dish out of things that are in there. I, personally, do it very often - it's cheap, it's convenient, and it's exciting - it allows me to "express" my creativity in the kitchen (and clean the pantry a little). Some times I look at the result of this "pantry creation" and I think to myself: what the heck was I thinking with this combination, but most of the time I am pretty pleased with the dish. Usually I am able to create something with only ingredients I find in my fridge and pantry (makes me so proud of myself), but sometimes I need an extra thing or two. This time I had to buy some peppers, but I was able to stuff them with things I already had on hand. They turned out great and extra bonus - they are diet and healthy eating friendly. The recipe serves 6 dieters following the New Year's resolution or 3 people who just want to enjoy their dinner without starving!

Ingredients:

* 3 large red peppers
* 1 lb lean ground turkey
* 3/4 cup quick pearl barley
* 1 15oz can of petite diced tomatoes, drained
* 1 15 oz can green pigeon peas, rinsed and drained
* 1 large onion, chopped
* 1 garlic clove, minced
* 1 tbsp olive oil
* 3 tbsp shredded sharp cheddar
* 1 tsp ground cumin
* salt and pepper

 Directions:

1. Cook barley in excess salted water for 15-20 minutes until soft. Drain.

2. In a large skillet, heat the olive oil and saute onions with a pinch of salt until translucent (5 minutes). Add garlic and cook for one more minute.

3. Add ground turkey and cook for 10 minutes.

4. Add drained diced tomatoes and pigeon peas, season with salt, pepper and cumin. Cook everything for additional 5 minutes.

5. Add drained barley and mix until everything is combined.

6. Cut peppers in half, clean the seeds and fill with the barley mixture. Arrange on the baking sheet, sprinkle with cheese and bake at 375F for 20 minutes.

   If you don't have pigeon peas, you can use black beans (or any other beans for that matter), I just happened to have few cans of those (they are Christopher's favorite), so I used them. Another tip for this recipe is that you can use more cumin powder for bolder flavor, but I wasn't sure what my two-year old thinks about cumin yet, so I went lighter on it - he loved it!

Enjoy,
Magda

Holiday food detox.

   Are you as full of holiday food as me? I never thought I will say it, but I don't think I can eat one more piece of pierogi... at least not in the next few hours! After all this indulgent and festive food, we were craving something "easy" and on the lighter side. You don't necessarily have to eat only lettuce or sacrifice flavor and comfort for the next few days, but lighter food and smart choices might be a good idea. How about light, low carb tacos? Not only are they light and delicious, but also they are super quick... who would want to slave in the kitchen after all this cooking for the past few days?

Ingredients:

* Romain lettuce
* 2 lbs ground turkey
* salsa
* 1 tomato, chopped
* shredded cheese
* plain Greek yogurt
* 2 packets McCormick taco seasoning
* tortilla strips 
* 1 tbsp olive oil

Directions:

1. In a skillet heat the olive oil and saute ground turkey for 5 minutes. Add McCormick seasoning, 1 cup of water and cook everything until meat is fully cooked and most of the liquid evaporates.

2. Separate leaves from the lettuce, and fill them in with meat, salsa, tomatoes, cheese and yogurt. Garnish with tortilla strips if you like.

   You probably know what I'm going to say now. Yes, you are right, those are quick, easy and delicious! And it really is a good option after all the crazy holiday foods.

Enjoy,
Magda

Justin's kind of salad!

   I don't think there are a lot of dishes I make that my husband doesn't like. He is game for anything and will try any food I cook (as long as it doesn't contain liver), but once in a while I make a dish that he is super impressed with and wants to eat all the time. He is not really a "veggie person", so you can imagine how surprised I was when he fell in love with a salad! Obviously, not just a regular lettuce-tomatoes kind of salad, but a burger salad! Still healthy and nutritious as any salad would be, but with an amazing burger taste! What was even more surprising is that Christopher got really hooked on pickles (one of the salad ingredients), or as he would say "pee-oh" (it took me a while to figure out that pee-oh was a pickle) and that's all he wanted to eat for dinner that night. Like mother, like son... his Polish side is definitely getting stronger and stronger!
I used ground turkey, only because we prefer it over the beef, but you are more than welcome to use any kind of ground meat you like!

Ingredients:

* 2 lb ground turkey
* 1 tbsp burger seasoning (I used Weber Gourmet Burger Seasoning)
* 1 tsp olive oil
* romain lettuce, shredded
* hamburger pickles, slices
* white onion, sliced or shaved
* cherry tomatoes, halved
* turkey bacon
* thousand island dressing

Directions:

You may notice that I didn't really list the amounts of some of the ingredients. It's because it's really up to you how much you add to your salad - some like more pickles, some like more onions and some like more tomatoes. Customize it to your liking.

1.  Place turkey bacon on the baking sheet and broil in the oven until crispy and browned (turning once).

2. In a non-stick pan, heat the olive oil and cook the meat with burger seasoning for 10 minutes. Set aside.

3. Assemble your salad: lettuce, meat, tomatoes, pickles, onions,  bacon and dressing... add as much or as little of each ingredient as you like.

   Everything I love in a good burger: delicious meat, pickles, crispy onions... I mean I love every single ingredient of this salad. It works so well together and you can't stop eating it. If you are not a fan of bacon, or don't have it in your fridge, you can skip it - it will still be delicious!

Enjoy,
Magda

Ladies reunited!

   Yes, yes, yes... all the ladies are back, at least for a few hours! After so many months of separation we had the whole crew back together last night for our "ladies-night-in". We actually gained one more girl for the evening, maybe not a "real girl" in a physiological sense, but he fit right in!  What a fun night! As one of the appetizers we had a warm artichoke and turkey bacon dip, with lots of different cheeses, chunks of artichoke and pieces of crispy bacon. Served with toasted baguette slices... the perfect appetizer.

Ingredients:

*  16oz cream cheese, room temp.
*  1 cup sour cream
*  1/2 cup mayonaise
*  1 14oz can artichoke hearts, drained and finely chopped
*  10 slices of turkey bacon
*  1/2 cup fresh parsley, chopped
*  2 cups mixed shredded cheese (mozzarella, Asiago, Parmesan)
*  salt and pepper

*  French baguette, sliced and toasted

Directions:

1. Chop turkey bacon into small pieces and saute in a pan for 6-7 minutes until crisp, set aside.
2. In a large bowl, combine all remaining ingredients, reserving 1/2 cup of shredded cheese.
3. Mix everything until combined making sure that there are no lumps of cream cheese. Add bacon, mix together and transfer into a greased baking dish.
4. Top everything with remaining shredded cheese and bake at 360F for 15-20 minutes until bubbly and golden brown.
5. Serve with toasted baguette slices. 

   I think the dip was a huge success. Creamy, gooey, with chunks of artichoke and bacon. If you are looking for a vegetarian version, you could always skip the bacon, but I do have to admit... it might not be as delicious!

Enjoy,
Magda.

Balls of meat!

   Who doesn't love meatballs? Well, I'm sure I could find few people who don't, but I bet you that most of us are big fans of this dish. A funny (or weird) thing about me and meatballs... I prefer to have them in a mushroom sauce rather than a tomato sauce. I love me some puttanesca sauce, but there is nothing better (at least for me) than a white (especially mushroom) sauce. But don't even think about buying the canned condensed soup and turning it into a sauce... that's not the way to go. Here you have a recipe for the best meatballs in the best mushroom sauce... both made from scratch and super delicious.

Ingredients:

Meatballs:
*  2 lbs lean ground turkey
*  1/2 cup bread crumbs
*  2 eggs
*  2 garlic cloves, minced
*  1/2 cup fresh mint, chopped
*  1/2 cup fresh parsley, chopped
*  1 tsp black pepper
*  1-2 tsp chicken seasoning
*  olive oil to coat the meatballs

Sauce:
*  16oz mushroom, chopped
*  1 large onion, chopped
*  3 tbsp butter
*  2 cups chicken broth
*  2 tbsp flour
*  1/2 cup fresh parsley, chopped
*  salt and pepper

Directions:

1. To make meatballs: in a large bowl, combine all ingredients (besides olive oil), mix well together just until combined. Gently cover your hands with olive oil, from balls (the size of golf ball) and place them onto greased baking sheet. Bake at 360F for 25-30 minutes.
2. To make sauce: in a skillet melt butter, add onions, mushroom, salt and pepper and cook for 5-6 minutes.
3. Transfer half of the mushroom/onion mixture into a blender, add chicken broth and blend everything until smooth.
4. To the remaining mushrooms in the skillet add flour and cook everything for 1-2 minutes. Add blended sauce, parsley and season with salt and pepper if necessary.  Cook everything for 1-2 minutes - you can add a little bit more liquid if you like your sauce less dense.
5. Transfer meatballs into a sauce and serve with rice or pasta.

   I am telling you, you can't beat this sauce... thick, creamy and chunky at the same time... just perfect. Meatballs are moist and super flavorful... mint and parsley makes all the difference. Try it and you won't regret it.

Enjoy,
Magda.

Small and beautiful.

   Small, beautiful and delicious! Turkey sliders with spinach and feta - how awesome does that sound? Sliders are one of Justin's favorite things in the world, but since he is like a big baby sometimes, I have to sneak his vegetables in and hide them in order for him to eat them. So here is a perfect example of my sneakiness .... small turkey patties filled with feta cheese and spinach! You can use that trick on your kids... on your husband... or on yourself (if you are not a veggie lover). Recipe makes around 10 - depending on the size.

Ingredients:

*  1.5 lb ground turkey
*  3/4 cup feta cheese, crumbled
*  6 oz fresh spinach, chopped
*  1/2 white onion, finely chopped
*  2 tbsp butter
*  1 tbsp Worcestershire sauce
*  1 tbsp chicken seasoning
*  1 tsp ground cumin
*  salt and pepper

*  small ciabatta rolls
*  horseradish sauce
*  tomato, sliced
*  pickles

Directions:

1.  In a pan, melt butter and saute onions until translucent. Add spinach and cook for 2-3 minutes to wilt it. Set aside.
2. Combine ground turkey with feta cheese, spinach, and seasonings. Form small patties and grill 3-4 minutes on each side, until fully cooked.
3. Assemble your sliders, our favorite combo is ciabatta buns, horseradish sauce, tomatoes and pickles!

   Such a delicious combo! They are small, so you don't have to feel guilty about eating two of them! They are made out of lean turkey meat and filled with veggies... so you don't have to feel guilty about eating an extra two! Man, I wish I could have a cold beer with this meal... but maybe in a few months!

Enjoy,
Magda.

The Polish cravings continue.

   So continuing with the theme of  "The baby craving Polish food", I made one of the most "Polish" soups - krupnik (barley soup). Funny thing ...  when I was a kid, I hated this soup with a passion! I don't really know (or remember) why, but I really felt like my mom was punishing me for something every time she made it. Well, things have changed since then and I really love it now and it looks like the Baby likes it as well. There are three main ingredients to it that you can't skip: meat (on the bone), barley, and potatoes. I found some large turkey necks and I thought they would be just perfect... and I was right, but you can also use chicken wings or beef ribs. Check it out!

Ingredients:

*  3-4 turkey necks
*  3/4 cup pearl barley
*  1 white onion, chopped
*  2 carrots, shredded
*  2-3 medium potatoes, cubed
*  2 celery stalks, chopped
*  2 bouillon cubes
*  1/2 cup fresh parsley
*  salt and pepper

Directions:

1. Wash turkey necks in cold water, transfer into a pot, cover with water, add a little bit of salt and cook for 1.5 hours (yes, they take quiet some time).
2. Add shredded carrots, celery, onions, 1/2 parsley, bouillon cubes and barley. Cook everything for 30 minutes or until barley is almost done.
3. Add cubed potatoes, season to taste and cook for 15 minutes, until potatoes are tender. Adjust the amount of water to your liking (depending on how dense you like your soup).
4. Remove cooked  meat, separate it from the bone, shred it, and return it to the soup. Add remaining parsley and it's ready to serve.

   Such a great and satisfying soup. You don't really need anything else, maybe a piece of toast, and you have a perfect dinner.

Enjoy,
Magda.

Small and cute!

   Going to a party and don't know what to bring? I'm often asked to bring an appetizer, and I will be honest that sometimes these little things are the most challenging. I always want to bring something new, something delicious, and something that everyone will like. This time I decided to make mini quiches - I love the big version, so I figured that small ones must be even better. You can make it with any ingredients you want, I chose broccoli and turkey bacon - I'm telling you, it's a delicious combination. Here is the recipe, makes 24 mini quiches:

Ingredients:

*  10 slices turkey bacon, finely chopped
*  1 cup small broccoli florets, cooked
*  1 cup finely shredded cheddar cheese
*  3 eggs
*  1 cup heavy whipping cream
*  1 tbsp flour
*  1 tsp curry powder
*  1 tsp turmeric powder
*  salt and pepper

Directions:

1.  Crisp the bacon in a pan - for around 10 minutes.
2. In a large bowl combine together eggs, whipping cream, flour, curry powder, turmeric, salt and pepper. Whisk everything until combined.
3. Add cheese and mix together.
4. Into greased mini muffin pan put a piece of cooked broccoli and a teaspoon of crisped bacon.
5. Spoon the egg mixture into the cups - all the way to the edge, and bake at 350F for 20 minutes.

   Aren't they cute? I am telling you, there is no easier, quicker and tastier appetizer to bring to a party. They are delicious warm or cold, no need to worry about the serving temperature. Yummy!

Enjoy,
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!

No-heart-attack Chowder!

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

Ingredients:

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

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

Directions:

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

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

Enjoy,
Magda.

An Appetizing Mouthful!

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

Potatoes:

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

Filling:

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

Directions:

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

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

Enjoy,
Magda.

Fall and pasta.

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

Ingredients:

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

Directions:

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

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

Enjoy,
Magda

Fall tradition!

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

Ingredients:

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

*  shredded cheese for garnish

Direction:

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

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

Enjoy,
Magda

Stew without stewing!

   I love stews...any kind, any flavor, meat-less or meat-full. Justin's favorite are kielbasa-full, so I decided to make one of those for him. I kind of took the inspiration from a Polish dish, changed it a little bit to make it less soupy (Justin is not a big fan of soups) and I got delicious and satisfying dish. Why did I call it a stew without stewing? Because it takes only a few minutes to make and it has the "stew" flavor and heartiness without hours of cooking, simmering, reducing, and concentrating. Here is the recipe (serves 4):

Ingredients:

*  1 lb turkey kielbasa, chopped
*  2 cans (15 oz each) white beans
*  1 can (15 oz) crushed tomatoes
*  1 large onion, chopped
*  2 tbsp ketchup
*  2 tbsp dry marjoram
*  1 tbsp olive oil
*  salt and pepper

Directions:

1. In a deep pot or a Dutch oven heat the olive oil and saute onions with salt and pepper for 5-6 minutes.
2. Add kielbasa and cook everything for 8-10 minutes until nicely browned
3. Add white beans, tomatoes, ketchup and marjoram. Mix everything together and cook for about 10 minutes to marry the flavors.

   It's a very simple, but hearty dish. Ready in minutes, doesn't involve much work or ingredients... prefect for a busy night. You might find adding ketchup a little bit odd, but trust me it's a perfect addition. It adds a little bit of sweetness and tang at the same time. I actually use ketchup in lots of dishes (people who know me well, know that I might have a small ketchup addiction!).

Enjoy,
Magda.

Cheesy mac!

   Yes, you guessed it... it's Mac & Cheese time! It's just more evidence that I am really getting "Americanized". Is there a more American dish than that? I don't think so, and I am surprised that it took me so long to actually make it. And let me tell you... I don't think I've ever seen Justin so excited for a dinner as this time. I actually had to stop him from having a thirteenth serving of it, because I knew he would be in trouble later on. It did came out pretty delicious, in his defense. To make it even more interesting (yes, it is possible) I added some turkey bacon... you need to keep things exciting in the ... kitchen, right? Here is the recipe:

Pasta:
*  1 lb elbow macaroni pasta
*  12 slices turkey bacon, chopped
*  1/2 cup bread crumbs
*  olive oil

Sauce:
*  1 cup shredded mozzarella cheese
*  1 cup shredded sharp cheddar cheese
*  2 tbsp all-purpose flour
*  2 cup fat-free milk
*  2 tbsp Dijon mustard
*  2 tbsp butter
*  pinch of nutmeg
*  salt and pepper

Directions:

1. Heat a nonstick pan to a high temperature, add chopped turkey bacon and cook for 7-8 minutes until crisp. Transfer onto the plate and set aside.
2. In the same pan, melt 2 tbsp of butter, add flour and cook for 2-3 minutes to create a roux.
3. Add milk, mustard, salt, pepper, pinch of nutmeg and whisk everything together. Cook whisking constantly for about 5-6 minutes until sauce lightly thickens. 
4. Add cheese and stir until it melts.
5. In a meantime, cook pasta in salted water until al dente. Drain and return into the hot pot.
6. Into the hot pasta add cheese sauce and crisp bacon, mix everything together, transfer into a baking dish, top with bread crumbs and gently sprinkle with olive oil (it helps to bro the bread crumbs). Bake at 350F for about 30 min.
7. I put half of the mixture into a baking dish and half into a large muffin pan, making individual lunches.

   I don't think I even have to describe how it tastes! I'm sure you know that it's creamy, gooey, bacony with a nice crunch of the top! If you are not fan of a turkey bacon, you can skip it... or if you are a fan of a "real" bacon, you can definitely use the real deal. Great idea with the muffin pan, this way I could portion it into individual lunch boxes and not eat all of it at one sitting! Yep, it's that good.

Enjoy,
Magda.

Ladies of the night!

   Now I got your attention, didn't I? Well, today's post is about mini pulpety (Polish meatballs) in Puttanesca sauce! You wonder why the title than? Puttanesca in Italian means nothing other than "ladies of the night"... actually it translates to only one word, but it's a family friendly blog and I'm not gonna use the "W" word!!! You probably also wonder why I said pulpety rather than meatballs, but the difference is that pulpety are cooked in a sauce (or water), rather then being baked or seared with oil, which makes them much healthier (and it also sounds much better that way!). So the dish is half Polish (meat) and half Italian (sauce) ... and the marriage is just delicious! And to make things even more interesting lets throw a Japanese accent in and serve it with Soba noodles. It looks dark and naughty, but hey... you saw the title! Here is the recipe that serves 6:

Pulpety:

*  1 lb lean ground turkey
*  1/2 cup bread crumbs
*  1 egg
*  2 tbsp grilling seasoning
*  3/4 cup fresh chopped parsley

Puttanesca sauce:

*  1 large onion, chopped
*  3 garlic cloves, minced
*  1 tbsp anchovy paste
*  1  32oz can crushed tomatoes
*  3 tbsp capers
*  4 tbsp chopped black olives
*  1 cup fresh chopped parsley
*  1/2 tsp red pepper flakes
*  1 tbsp olive oil
*  salt and pepper

*  1 lb Soba noodles

Directions:

1. To make pulpety, combine meat, bread crumbs, egg, parsley and grilling seasoning. Using your hands, mix everything together and roll small balls (about one inch in diameter). From 1 lb of ground meat you should get about 30 balls (I told you they are mini). Place them on a plate and set aside until the sauce is ready.
2. To make the sauce, in a deep pan heat the olive oil, add anchovy paste, onions and garlic. Cook everything for 4-5 minutes.
3. Add tomatoes, olives, capers, red pepper flakes, parsley, salt and pepper. Bring to boil.
4. Reduce the heat, gently drop the meat balls in a sauce, covering them completely. Simmer on low heat for about 20 minutes.
5. In a meantime cook Soba noodles in salted water for about 6-7 minutes.
6. To serve pour sauce and pulpety over bed of Soba noodles.

   So delicious. Rich and earthy, but still light and healthy. No cream, no heavy sauces, no fatty meats. Red pepper flakes definitely give it some kick, so if you are not a fan of it you may want to skip them. Pulpety are tender and flavorful, the sauce is thick, but light and fresh. Capers and olives add some saltines which balances the acid from tomatoes. It's a really great dish!

Enjoy,
Magda.

Nobody left behind.

   What to make for dinner, what to make? I came home and started looking around the fridge/freezer and pantry. Three boxes of "almost finished" pasta (all different shapes), a little bit of frozen spinach, leftover frozen broccoli, and a little bit of the milk on the bottom of a carton. Not enough to make anything, but too much to waste (I never waste food!!!). If only there was a recipe that combines all those things together. Oh wait... casserole, you can put anything in it, cover it with cheese and have the best dinner ever! I'm not even calling it a recipe, here is the "list of leftover ingredients" I had on hand:

*  1 lb pasta (different shapes and sizes)
*  2 cups broccoli
*  1 cup spinach, frozen and thawed
*  1 lb turkey breakfast sausage
*  1 large onion, chopped
*  1 tbsp chopped fresh rosemary
*  1 tbsp olive oil
*  4 eggs
*  1 cup fat-free milk
*  2 cups shredded mozzarella, divided
*  salt and pepper
*  pinch of nutmeg

1. Cook the pasta to al dente,drain and set aside.
2. In a skillet, saute onions and turkey breakfast sausage until cooked and browned. 
3. In a deep bowl whisk together eggs, milk, salt, pepper and nutmeg. Add 1 cup of mozzarella, broccoli, spinach, rosemary, pasta and turkey sausage. Mix well together, transfer into the greased baking dish, top with remaining mozzarella cheese and bake at 350F for 30 minutes.
4. Let it stand for 10 minutes before cutting into it so everything can set.

   Delicious! I love casseroles, they are the perfect way to get rid of all the leftover ingredients and make a comforting dinner... and a few lunches too. You don't need to stick to the ingredients I listed and you can use whatever you like/have, I'm sure it will be good.

Enjoy.
Magda.

Three star dish!

   I know it looks like it's tart season in the Morgan house, but it's such a summery dish to me that I wouldn't have it any other way. There is so many delicious vegetables and herbs around nowadays and they are perfect in a tart. You can get as creative as you want, mix and match ingredients, try new unexplored things, and you are almost always guaranteed to get a delicious dish (almost always!). The basic dough recipe is always the same, but I try to keep it exciting and add different herbs each time to make it unique. The most important thing is to make sure it's super crunchy, so you can get a nice contrast with a creamy filling. Here is one of the ideas for a delicious, summer-like leeks and turkey bacon tart:

Crust:
*  1 1/2cup all-purpose flour
*  1 tsp salt
*  1 tsp sugar
*  1 stick cold butter
*  1/2 cup chopped fresh basil
*  2-3 tsp ice water

Filling:
*  10 slices turkey bacon (chopped)
*  3 large leeks (sliced)
*  1 large onion
*  1 tbsp butter
*  1 cup shredded mozzarella cheese
*  2 tbsp chopped fresh mint
*  1/2 tsp Worcestershire sauce
*  salt and pepper

1. In a food processor combine the flour, salt, sugar, and basil. Pulse to combine.
2. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Refrigerate for 30 minutes.
3. In a meantime, crisp the bacon and set aside on the paper towel.
4. In the same pan melt butter add leeks, onions, Worcestershire sauce, salt, and pepper and cook everything for 10 minutes until soft. Add fresh mint, cheese and crisped bacon.
5. Roll the refrigerated crust and transfer into greased pie baking dish. Cover the crust with the leek mixture and bake at 350F for 45 minutes.
6. If you have any remaining crust dough you can go crazy and decorate the top of the tart, like I did.

   Isn't it cute? Perfect for the 4th of July. Not only good looking, but also yummy and nutritious. The crust is crunchy and fragrant (thanks to basil) and the filling is creamy and cheesy.

   Who wouldn't like a mixture of onions and bacon? Well, if you are vegetarian or don't like leeks I guess you wouldn't like it, but cheese? I'm sure everybody loves cheese! Try it, I'm sure you will enjoy it.

Good luck.
Magda

Summer bake.

   Today's post will be about one of my favorite types of food: casseroles. Not only they are super easy, can be made out of any ingredient available in your fridge and pantry, but also they are perfect for a busy week, because you make them once and eat them for a few days. Oh, and for me they are super comforty too... and that's important! This time I used a lot of veggies and some turkey, but don't worry, just so you don't think that it's way too healthy for you, I soaked them in delicious and rich white sauce (made with fat-free milk so we don't clog our arteries). The key to this dish is to use tones of herbs. First, because it's summer and it's the right think to do, and second, because they make the dish taste like heaven! Here is the recipe:

*  4 large potatoes
*  4 baby zucchinis
*  4 tomatoes
*  1 lb ground turkey
*  1 large onion (chopped)
*  4 tbsp flour
*  2 cups fat-free milk
*  1 tbsp olive oil
*  1 cup chopped herbs (parsley, mint, basil)
*  salt and pepper
*  pinch of nutmeg

1.  Using a mandoline slicer, thinly slice potatoes, tomatoes, and zucchini. I like the slices to be not too thin, so they have some bite to them.
2. Saute chopped onion and turkey with olive oil, salt, and pepper. When meat is cooked add flour, cook for 1-2 minutes then add milk and nutmeg, mix well, and cook everything for 4-5 minutes until sauce thickens. If the sauce is too thick you can dilute it with more milk or water.
3. In a large, deep, greased baking dish layer potatoes, zucchini, meat, herbs, and tomatoes. Repeat the same layers once again lightly salting each layer. On the very top layer slices of potatoes, spray with cooking spray, salt, and pepper.
4. Cover with foil and to prevent sticking, spray foil with cooking spray. Bake at 350F for 45 minutes covered with foil, then remove the foil and bake for 15 more minutes to brown the top. 

   It's kind of like a pasta-less lasagna. The veggies are super tender,the meat is very saucy, and the herbs are super fragrant. You can easily get 6-8 portions out of the recipe (depending on how hungry you are).

   You can probably replace the white sauce with marinara, but it just so happens I am a big fan of bechamel based sauces, so that's what I made. And to all my vegetarian friends, you know the drill... leave the meat out, and you got yourself a delicious dinner as well. 


Enjoy.
Magda.