Chop chop!

   Yep, pork chops again! First, because they are delicious, second, because you can't eat chicken all the time, and third, because they are on sale very often. And I do not miss a good sale, no matter what it is, if I can get it for less money, I'm on it! I usually have a menu planed before I go to the grocery store, but if I see something on sale, which I didn't plan on... I'm changing everything around. The more money I save on food... the more perfumes I can buy! To keep things exciting, I always try to come up with different flavor combinations and different side dishes, so we won't get bored with it. This time I came up with very clean and simple dish with only a few ingredients, but lots of flavor. Check out this mint and thyme pork chops with apples. Here is the recipe:

*  4 medium cut pork chops
*  1 large onion (sliced)
*  1 large apple (quartered and sliced)
*  1/2 cup chopped fresh mint
*  1 tbsp fresh lemon thyme
*  1 cup chicken broth
*  2 tbsp vegetable oil
*  salt and pepper

1. Season pork chops with salt and pepper on both sides
2. In a dutch oven heat the oil and brown the chops on both sides. Cover with sliced onion, apple, and herbs, add a chicken broth and bring to a boil.
3. Cover the dish with a lid and bake everything in 350F for about 90 minutes.

   It's a very tender and very aromatic dish. When you open the lid the smell of mint and thyme transfers into the entire kitchen and makes you even more hungry than before! The apples and onions soften and make a great sauce that doesn't need any cream or butter. Serve it with some mashed potatoes and a fresh salad and you have a great and satisfying dish!

Enjoy.
Magda.

Jiggle, jiggle, jiggle... yeah!!!

   Summer is definitely here! It's so hot outside and all you want to do is relax in a cool place with either a cold cocktail or a bowl of ice cream in your hand! Well, that can be dangerous... too many cocktails can give you a headache, and too many ice cream bowls can give you wide hips! Both are not good, especially during the summer. But don't worry I got you covered. Skip the ice cream (easier said than done!) and substitute them with delicious, fruity, and cold jello. If you think that's jello is not exciting and not worthy of your attention, wait until you see how pretty it can be if you are willing to give it some time. It's not much work and most of it's just waiting for each layer to set, but you end up with super cute and super healthy (70 calories each!!!) desserts. It doesn't get any better than that! Here is what you do to get four desserts:

*  3 sugar-free jellos (red, yellow, and green)
*  1 cup blueberries
*  1/2 sliced mango
*  lime zest

1. Prepare first jello according to the box instructions. Divide into four and pour into glasses. Add 1/4 cup of blueberries to each of them and refrigerate for about 1-2 hours until the jello sets.
2. Prepare the second jello, cool a little and pour onto the previous, set layer. Add slices of mango and refrigerate for another 1-2 hours.
3. Prepare the third jello, cool down, pour over previous two layers, add some lime zest, refrigerate until it sets, and it's ready to enjoy.

   You can use any flavor/color/fruit you want to, I just happened to have blueberries and mango on hand. Try to avoid kiwi and pineapple, because their enzymes interfere with the jello and it won't set properly. If you want something that tastes great and is not a diet buster this is your thing. It's such a guilt-free and calorie-free desert that all you can say after eating it is: "...look at this body... I'm sexy and I know it!"

Enjoy.
Magda.

Quick fixin!

   I think it's time for one of my famous super quick dinners that take less than 5 minutes to make, but are filling and delicious. Perfect for the middle of the week, when you get home late from work and you don't really feel like whipping up home made ravioli with four home made cheeses in it! So, the star of today's episode is a pita bread pocket stuffed with herby, crunchy, and delicious tuna "concoction" (sounds much better than a tuna salad).  I think the pita sandwiches (sandwiches in general) are Justin's favorite, not only because they are quick and easy, but also because there is not too many dishes left to clean! And since he is the one who cleans all the pots, pans, plates and millions of used utensils, he always encourages me to make "something easy", especially when we both had a busy day. So here you go, this is a super easy recipe for a crunchy tuna salad inside of a pita bread:

*  2 cans tuna in water
*  1/2 cup fat-free mayo
*  1 cup sweet relish
*  1/2 cup chopped radishes
*  2 tbsp chopped fresh parsley
*  2 tbsp chopped fresh dill
*  salt and pepper

*  4-6 pitas

1. Mix all the ingredients (besides the pitas!) in a bowl and season with salt and pepper to taste.
2. Cut pita bread in half and stuff each half with a generous spoon of tuna filling.
3. Decorate the pockets with lettuce and radishes and it's ready to eat.

   If you don't have radishes, or if you are not the fan of them you can substitute them with chopped celery stalks. Just make sure you have something crunchy inside, it makes the dish much more "exciting". Relish makes the salad a little bit sweet and dill gives it a summery kick! I usually slice some more radishes and eat them on a side as I would potato chips... it's much healthier and much prettier.

Good luck.
Magda.

Accidentally in love.

   Let me explain the title of this post. "Accidentally" - this post wasn't planned and the dish wasn't supposed to be photographed or featured on the blog. "In love" - this totally improvised chicken dish turned out to be so delicious and amazing that I felt in love immediately and would never keep it away from you. I came home from work planning to make a salad for dinner, but the day was so long and crazy that last thing I wanted to do is to eat like a goat. I needed some warm, comforty, and meaty dish that would make the world a better place. So I fired up the stove and started tossing in all of my favorite ingredients hoping that the outcome would at least be edible, but what I got exceeded all of my expectations! All I remember is me tasting the dish every five seconds, yelling how effing good it was, and telling Justin to bring my camera because it had to be documented and talked about. So here I present you with coconut/peanut butter/cilantro chicken served with couscous. Here is the recipe:

*  1 chicken breast (cubed)
*  1 can coconut milk
*  1/2 cup creamy peanut butter
*  1 large onion
*  1 tbsp grated ginger
*  1 cup chopped cilantro
*  lime juice (from 2 limes)
*  1 tbsp olive oil
*  1 tsp sesame oil
*  salt

1. In a skillet, heat olive oil and sesame oil, add onions and cook for 3-4 minutes.
2. Add ginger and cubed chicken, season with salt and cook for 5-6 minutes until chicken is no longer pink, then add lime juice and cook for 1-2 more minutes.
3. In a bowl, whisk together coconut milk and peanut butter until combined, add it to chicken together with cilantro and cook everything for about 10 more minutes.
4. Serve it over couscous and you will be in heaven.

   Such a delicious dish. Sesame oil and peanut butter are super naughty, coconut  milk is sweet and silky, and cilantro finishes everything with a punch of exotic flavor. Super recommended dish!

Good luck.
Magda.

This is how we do it!

   For those of you who think that there is nothing more boring and unattractive than potatoes and that you can't serve them at a fancy dinner, you couldn't be more mistaken. I love to experiment and try new things as a side dish, especially when I have a company over, but lets be honest, there is nothing better than a bowl of hot buttery potatoes sprinkled with fresh dill. Justin can tell you that it doesn't get any more Polish than that. Everywhere you go there are potatoes, you just can't escape them in Poland. So if you want to impress your friends with transforming such an ordinary ingredient into an extraordinary side dish, follow me. There is nothing cooler than a combination of small, colorful potatoes that look like a piece of art on the plate. You couldn't need fewer ingredients than that:

*  2 pounds of small colorful potatoes (yellow, red, and purple)
*  1 tbsp butter (melted)
*  2 tbsp fresh chopped dill
*  salt

1. Wash and gently scrub the potatoes, don't peel.
2. Boil potatoes in salty water for about 15-20 minutes, until they are fork tender.
3. Drain them, add butter and fresh dill, toss everything together and look how cute they are:

   OK! For all of you that see what I see... this was not my intention! By the time I realized how my "neat" presentation looks like, we already ate all the potatoes and there was no way I could retake the picture... so just look past that, if that's possible. I personally can't stop laughing. BUT, despite the unfortunate layout, the potatoes are super delicious. The touch of butter makes everything taste much better and the dill adds this incredible "Polish" aroma.

 Enjoy.
Magda.

Ballsy Dinner!

   Looking at the title (Ballsy dinner) you probably think we ate some crazy things, like grilled lizards or stuffed roasted spiders, but it's nothing like that! How about balls of meat stuffed with balls of cheese? What can be more ballsy than that? Lizards don't even come close, although that's something to think about for the future! And if you think that meatballs are nothing special and not good enough, wait until you try them with the sweet and sour pineapple sauce I made! There is nothing better than that! Here is the recipe for about 15 meatballs:

Balls:

*  2 lbs ground lean chicken
*  2 cloves garlic (smashed)
*  seasoned salt
*  2 tbsp fresh mint (chopped)
*  1/3 cup breadcrumbs
*  15 bocconcini (small mozzarella cheese balls)

1. Combine the meat with breadcrumbs, garlic, salt, and mint. Mix everything together.
2. To form each ball, take a handful of meat and wrap it around a piece of mozzarella. Coat balls gently with some olive oil, arrange on a greased baking sheet, and bake at 400F for 15-20 minutes until cooked through and evenly browned.

Sauce:

*  1 can (20oz) sliced pineapple
*  1 small onion (chopped)
*  1 tsp ketchup
*  1 tbsp soy sauce
*  1 tsp Worcestershire sauce
*  1 tbsp light brown sugar
*  1 tbsp fresh mint
*  1 tsp fresh thyme
*  black pepper

1. Puree half of the pineapple and finely chop the other half.
2. In a pan, combine all the ingredients together with a pineapple juice and 1 cup of water. Cook everything for  10-15 minutes until sauce thickens. Simple, isn't it?

   The cheese inside is gooey, chewy, and super delicious. The mint is fresh and summery and the sauce... man, that sauce is just amazing. Sweet, sour, tangy, and a little bit spicy from the pepper. You can serve the meatballs with pasta if you want, but they are so rich that I just decided to serve them with some salad.

Enjoy.
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.

Seafood junkie!

   I love seafood. All kinds of fish, shrimp, muscles (love, love muscles), scallops, octopus.... not enough space to mention all the delicious creatures living in the sea that I love! If I have an option in a restaurant, I order seafood. I always have some in the freezer in case of emergency cravings and if we get Chinese take out... you guessed, it's usually shrimp for me! If you are not crazy about shrimp or fish come over to my house and I will make you change your mind. If you don't want to come over, I will show you how to make the best shrimp pasta ever. The rule of a thumb is to have butter, white wine, garlic, and herbs. Add a little bit of lemon juice and you have a simple and delicious dish. Here is the recipe that makes 4 portions:

*  1 lb shrimp (shelled and deveined)
*  1 lb angel hair pasta
*  1 stick of butter (I know, just indulge this one time!)
*  4 cloves of garlic (mashed)
*  1 cup white wine
*  1/4 cup chopped fresh mint
*  1/4 cup chopped fresh parsley
*  lemon zest (from 1 lemon)
*  lemon juice (from 1/2 lemon)
*  salt and pepper

1. Cook pasta to be a little bit al dente.
2. In a meantime in a large skillet melt butter, add mashed garlic, herbs, lemon zest, lemon juice, and cook everything together for 1-2 minutes.
3. Add shrimp, wine, salt, and pepper, and cook for 5 minutes until shrimp is cooked (pink and curly). Add cooked pasta, toss everything together and let it cook for 2-3 minutes so the pasta can soak some of the juices.

   Oh, I just noticed I grabbed a chipped wine glass... there goes my perfect picture! Well, but let's focus on the dish. So simple and so incredibly delicious. You can taste the butter, the garlic, and the wine, and then you bite into a juicy tender shrimp. The herbs give the dish an amazing aroma and make it so much better. I am telling you this is the best shrimp dish ever. Trust me, I'm a doctor!!!

Good luck.
Magda.

Enjoying the summer!

   My garden is going crazy... my dill is 8 foot tall, my basil is wider than me (I know, it's hard to believe), and my favorite baby, mint, is out of control. I kind of make sure it has all the care it needs, because I use it all the time and I need a lot of it. I use it in savory dishes, I use it in deserts, I eat it by itself... but most of all, I make Mojitos!!! I'm crazy about them, I had all the different variations, all the different flavors...and I love them all. Normally when you think about Mojito, you think about mint, rum, and sugar. Well, today I will show you a different version without all the squeezing, crushing, and without rum! Yeah, it's still a Mojito, it's just Vodka Mojito!!! Here is what you need:

*  1 1/2 cups water
*  1 cup white sugar
*  1/2 cup brown sugar
*  2 handfuls of mint
*  1 cup vodka
*  lime juice (from 3 limes)
*  1 1/2 cup club soda (sparkling water)
*  ice

1. Prepare simple syrup: in a small saucepan combine the sugars, water, and mint leaves. Bring to a boil, reduce the heat, and simmer for 1-2 minutes until the sugar dissolves. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Remove the leaves.
2. In a pitcher combine simple syrup, vodka, lime juice, and club soda. Add few slices of lime and few leaves of fresh mint, pour into ice-filled glasses and enjoy!!!

   How simple, but how delicious is it? There is no better flavor than mint... so fresh, so summery, and so aromatic. If you don't have brown sugar you can use regular sugar, but I like the touch of molasses and the color it gives to the drink. Glass of Mojito, a gossip magazine in my hand (or a laptop in Justin's case), a comfortable reclining chair in the back yard, the dog next to us... is that a perfect summer Sunday or what?

Enjoy.
Magda

Cheesy Comfy Friday!

   I love Fridays! Not only because it's the beginning of the weekend, but also because it means that we are having rich, delicious, and comforty food for dinner!!! Oh, how I love Friday dinners! So yesterday, half way through my work day, I already started to plan what I'm gonna make that would satisfy my need for comfort. I definitely did not want to go to the store, so it had to be something that could be made out of things I had at home. And that's how we ended up with cheddar and dill scones with a peppery chicken gravy! Here is the recipe for scones:

*  2 cups all-purpose flour
*  1 tbsp baking powder
*  1 tsp salt
*  1/4 cup fresh chopped dill
*  1 cup shredded sharp cheddar cheese
*  1 stick of cold butter cut into pieces
*  2 eggs
*  1/2 cup fat-free buttermilk

1. In a food processor combine flour, baking powder, salt, dill, and butter. Pulse until everything is combined and butter is in a small chunks. Transfer to a large bowl.
2. In a separate bowl whisk eggs and buttermilk together and pour it into a flour mixture.
3. Mix everything together until combined and using your hands knead the dough
4. Transfer it onto a flour covered surface and divide it into two equal parts. Roll the dough into 1 inch tall circles and cut them into 6 pieces (like how you would slice pizza). Transfer onto greased baking sheet and bake at 400F for 25 minutes.

   The scones are super fluffy and cheesy... if you want comfort, that's your dish! I am probably going to make them for breakfasts for the entire next week! They are very good on their own and they don't really need anything else, but this time I decided to serve them with a black pepper chicken gravy. Here is the recipe:

*  1 chicken breast (cooked and shredded)
*  1 small onion (chopped)
*  2 tbsp all-purpose flour
*  1 cup fat-free milk
*  1 cup water
*  1 tsp Worcestershire sauce
*  1 tsp black pepper
*  1/4 cup chopped parsley
*  salt
*  olive oil

1. Saute onions with olive oil, add flour and cook for 1-2 minutes. Add milk, water, Worcestershire sauce, salt, and pepper, mix everything together and cook for 5 minutes until thickens.
2. Add shredded chicken and parsley, pour over the scone, and it's ready to enjoy!

   It's kind of like biscuits and gravy. The thing is that I'm not really crazy about biscuits, but I love scones (go figure!), so I definitely enjoyed that dish! If you don't like gravy, don't worry... just try the scones, they are awesome.

Enjoy.
Magda.

Shroomy tart!

   Man, who would have thought that this week will be so busy... well, actually I knew exactly how busy it would be... this one and all that follow. But craziness at work, long days, and late "home comings" will not stop me from cooking, photographing, and posting, so don't you worry! It may delay some stuff, maybe make some things a little "simpler", but definitely won't stop me from doing it. So today I made something mushroomy, herby and oniony (I don't understand why all those three words got highlighted as a mistake? Somebody is trying to tell me they don't exist?). Well they do exist in my dictionary! Here is the recipe for a caramelized red onions and mushroom tart:

Crust:

*  1 1/2 cup all-purpose flour
*  1/2 tsp salt
*  1 tsp sugar
*  3 tbsp cold butter, cut into small pieces
*  1/2 cup fat-free cream cheese
*  3 tbsp ice water
*  1/3 cup chopped parsley
*  2-3 tbsp fresh chopped rosemary

Filling:

*  3 red onions, thinly sliced
*  1 tbsp Worcestershire sauce
*  2 cups chopped mushroom
*  salt and pepper
*  olive oil

1. In a food processor combine the flour, herbs, salt, and sugar. Pulse to combine.
2. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. Add the cheese and 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. Roll the crust and transfer into a greased tart dish.
4. Heat the olive oil in a pan, add sliced onions, Worcestershire sauce, sprinkle with salt, and cook for 15-20 minutes until onions are caramelized. Remove from the pan and set aside.
5. Into the same pan add chopped mushroom, sprinkle with salt and pepper, and cook for about 5-6 minutes.
6. Cover the crust with layer on caramelized onions, top with mushroom and bake at 400F for 25-30 minutes.

   It may sound impossible but the tart is super rich and super light at the same time. To make it even lighter and healthier, I usually serve it with a side of greens (mostly to silence my guilt). I'm sure all my vegetarian (and not only) friends would love it.

Good luck.
Magda.

Sushi Sous Chef!

   Let me tell you a story about my husband, or actually a story about how awesome my mother-in-law is. Once upon a time, when my husband was a young and wild bachelor, his mom told him that he has to learn how to make at least one "real" dish, so he can cook it for his future wife (God bless her heart for that!). She took him to the Sur La Table (a kitchen store) and told him that she is not leaving until he chooses all necessary items to make something from the scratch. How lucky am I that he chose a sushi kit? She got him books, a bamboo rolling mat, spoons, sushi molds... you name it, he got it! And from that moment sushi became his signature dish. First time he made it for me (a couple of weeks after we met) I was so impressed that I was ready to marry him there and then (but don't tell him that!). So every time we have home made sushi, I take my executive chef hat off, hand it to Justin, and become a sous chef for the night! You can put any combination of fish and veggies inside of the rolls, but this is what we did this time:

*  2 cups sushi rice
*  3-4 tbsp seasoned rice vinegar
*  pinch of salt
*  10 sheets seaweed
*  smoked salmon
*  cucumber
*  avocado
*  fat-free cream cheese
*  crab legs

For serving:
*  soy sauce
*  wasabi paste
*  pickled ginger

1. Using a rice cooker, cook the rice according to the instructions. Pour rice vinegar over cooked rice, mix together, and let it cool.
2. Place one sheet of seaweed on a bamboo rolling mat, cover the seaweed with prepared sushi rice (don't stuff too much on) and leave an inch of the seaweed bare at the top.
3. Cut fish and veggies into long, thin pieces and place ingredients length-ways in the center of the rice (use any combination you like, make it your own creation)
4. Using the mat, roll the rice around the filling and press lightly to seal. Cut into small pieces and serve with wasabi, ginger, soy sauce, and some beer!

   We love sushi and we could probably eat it all the time. It's not easy, it's not quick either, but it's so worth it. Unfortunately, I can't take any credit for it! All I did is cut the ingredients and took the pictures, everything else was done by my top chef  husband!

Good luck.
Magda

Yummy yams.

   Who doesn't like potato chips? I very rarely eat them, but it doesn't mean I don't like them, it's just because it's not worth all the calories and the guilt that follows. I am a salty-snack-kind-of-girl, so I knew I better come up with a healthy version of it if I don't want to pay a fortune for the angioplasty! So I did. Not only did I switch the cooking method (baking rather than frying), but I also used yams instead of regular potatoes. They are much tastier, prettier, and better for you. Try it for yourself.

*  2 yams
*  cooking spray
*  finely chopped rosemary
*  cumin
*  salt

1. Wash unpeeled yams and pat them dry
2. Using a mandoline slicer cut yams into very thin slices, arrange them in a single layer on a baking sheet, spray with a cooking spray, sprinkle with rosemary, cumin, and salt
3. Bake at 380F for 15-20 minutes until crisp

   They are definitely different than the store bought chips, maybe not as crunchy, but much more flavorful and healthier. The sweetness of the yams goes great with the warmth of cumin and fragrant piney rosemary. The perfect snack for a marathon of your favorite TV show!

Have fun.
Magda.

Curious George!

   Are you curious what I was curious about? Well, some time ago I was looking for canned tuna and suddenly I saw a can of "Pink Salmon". My first thought was: "Ugh! That's disgusting!", but each time I saw it, I was more and more curious about it. Few years later (!) my curiosity took over, and I finally bought one. When I opened the can, I knew right away that you can't really eat it by itself, and that it's going to take a lot of "dressing up" to make it appetizing. So I mixed it with lots of herbs and veggies and made colorful and delicious salmon cakes. Here is the recipe for 10 cakes:

Salmon cakes:

*  2 cans pink salmon
*  1 red bell pepper (finely chopped)
*  1/4 red onion (finely chopped)
*  2 tbsp chopped fresh thyme
*  1/4 cup chopped parsley
*  2 eggs (beaten)
*  1/4 cup bread crumbs
*  seasoned salt
*  pepper
*  olive oil

Sauce:

*  1 cup fat-free yogurt
*  1/2 cup pickle relish
*  1/4 cup crushed black olives
*  1 tbsp lemon juice
*  salt and pepper

1. Crush drained salmon and mix it with red onion, bell pepper, thyme an parsley.
2. Add eggs, bread crumbs, salt, and pepper, mix everything until combined, and form patties (the size of medium burger)
3. In a non-stick pan, heat a little bit of olive oil, and saute salmon cakes for about 3-4 minutes on each side.
4. Mix all the ingredients of the sauce, season with salt and pepper to your liking and keep in the fridge until served.

   Who would have thought that you can get such a delicious dish using a not so sexy ingredient? Onions and peppers give it a nice crunch and herbs are flavorful and fresh. If you are a fish lover and looking for some alternatives, this is the dish for you.

Enjoy.
Magda.

Summer staple.

   Well, there are many dishes that can be summer staples, and I'm sure each of us have our own. I actually have a different staple each weekend and love all of them. But somehow during Memorial Day weekend I always think about grilled meat and cornbread. Grilling seems like an obvious choice, but I have absolutely no scientific explanation for the cornbread ... it's just what I associate with this Holiday. It's not only super tasty, but also super quick and easy, so it won't keep you in the kitchen when you want to enjoy time with your friends and family. To make it extra flavorful and summery I added mint and lemon thyme. Here is the recipe:

*  1/2 cup butter
*  1/3 cup white sugar
*  2 eggs
*  1 cup buttermilk
*  1/2 tsp baking soda
*  1/2 tsp baking powder
*  1 cup cornmeal
*  1 cup all-purpose flour
*  1/2 tsp salt
*  2 tbsp chopped lemon thyme
*  2 tbsp chopped mint

1. Melt butter in skillet, remove it from heat and stir in sugar. Quickly add eggs and beat until well blended.
2. Combine buttermilk with baking soda and baking powder, and stir into mixture in pan. Stir in cornmeal, flour, salt, and herbs until well blended, pour batter into the prepared pan (I used 8 inch square pan) and bake at 375F for 30 minutes.

   I wish you could smell my kitchen when I was taking it out of the oven. Mint and lemon thyme is such a great and fragrant combination, it just makes you want to hug the cornbread and never let it go! Add some home made strawberry preserves and you are in heaven!

Enjoy.
Magda.

Maybe some Thai?

   I think "exotic" foods are the one I crave the most. When I was a kid, Thai, Chinese, or Indian cuisine was not available in Poland, so I did not grow up with those flavors. So you know what, I'm compensating for all those years right now! Usually we just go out to a Thai restaurant (I always order Pad Thai) or we get Chinese take out, but today I decided to make my own "exotic" food inspired by a delicious cuisine of Thailand. First thing that comes to my mind (besides already mentioned Pad Thai) is coconut milk and curry chicken, so I kind of mixed all the ingredients that seemed to be made for each other and here is what I got! What you need is:

*  1 large chicken breast (cut into cubes)
*  1 large onion (chopped)
*  1 red bell pepper (chopped)
*  1 can coconut milk
*  lemon zest
*  lemon juice (from one lemon)
*  1 tsp grated fresh ginger
*  2 tbsp curry powder
*  1 tbsp turmeric 
*  2 tbsp ketchup
*  1 cup chopped cilantro
*  1 tbsp olive oil
*  salt

1. Saute onions and ginger with the olive oil
2. Add cubed chicken and cook it for 5 minutes, until lightly browned, season with salt, curry powder, turmeric, lemon zest, and lemon juice and cook for 2-3 minutes
3. Add red bell peppers, cilantro, coconut milk, ketchup (trust me, it does magic) and cook for about 10 minutes until chicken is cooked and the sauce thickens.
4. Serve it with cooked basmati rice

   It's sweet, salty, a little bit zesty, and just melts in your mouth. I might not sound too confident, but I could not believe how delicious this turned out! I think coconut milk will be my new favorite ingredient!

Enjoy.
Magda

Rebellious pesto!

   Normally when you think about pesto you think about basil, pine nuts, and olive oil, but not me. For me pesto means any green thick sauce made out of fresh herbs and green-leafy vegetables (wow, that's very "experty" of me!). I usually make it out of whatever I have in my kitchen, pair it with chicken and pasta, and I get a delicious dinner! This time I had rather unconventional pesto ingredients, but I got one of the best sauces I've ever made (oh, and it was almost fat free)!

*  1 chicken breast(cubed)
*  2 cups arugula
*  1 large onion (chopped)
*  1/2 cup chopped cilantro
*  1/4 cup chopped fresh mint
*  1/2 cup slivered almonds
*  1/4 cup lime juice
*  1/4 cup fat-free milk
*  salt and pepper

*  fettuccine pasta

1. Combine all the ingredients (besides chicken and pasta) in a food processor and pulse until smooth.
2. In a non stick pan saute chicken until browned and cooked, add the pesto sauce, and cook for 5 more minutes.
3. Boil pasta, add it to the sauce, and cook all together for 2-3 minutes so pasta can absorb some of the "juices"

   Who would have thought that cilantro and mint would go together so well? The almonds don't really puree all the way so they give the sauce a nice crunch and the acidity of the lime juice gives it a great touch! It's a very unique dish and has lots of flavors! If you are vegetarian, just skip the meat and you can enjoy it as well.

Good luck.
Magda.

Got rosemary?

   I think Justin and I are really getting used to the breakfast muffins, and nothing else seems to be satisfying anymore. I usually make enough muffins to last us from Mon through Fri and to avoid monotony I am trying to come up with new flavors each week. This time it came to me when I was weeding my garden and trying to maneuver around a huge rosemary plant. I was thinking what can I use rosemary for rather than in meat and potato dishes, and I thought that rosemary muffins sound like an interesting idea. I also had some sun dried tomatoes in my pantry, so why not throw them into the party as well? Here is the recipe:

*  2 cup all-purpose flour
*  1 tbsp baking powder

*  1/4 cup light brown sugar

*  1 tsp salt

*  1 cup grated Parmesan cheese

*  1 cup fat-free buttermilk

*  2 eggs

*  1 stick of butter (melted and cooled)

*  2 tbsp chopped rosemary

*  1/2 cup chopped sun dried tomatoes

1. In a bowl combine flour, baking powder, sugar, salt, rosemary, tomatoes, and whisk everything together

2. In a separate bowl mix eggs, buttermilk, melted butter, and cheese, add it all to the dry ingredients and mix until combined

3. Scope the batter into the muffin pan (lined with paper muffin cups) and bake at 400F for 20 minutes

   I'm not going to write much about them. I think Justin summarized it all very well by saying "wow, those are your best muffins yet"! What can I say, the man likes my muffins!!!

Smacznego.

Magda.

Guilt free Middle Eastern treat!

   Deep frying is not in my dictionary! If it is still in yours you should absolutely watch the new HBO documentary called "The weight of the Nation", which is terrifying, eyeopening, and educating. Trying to watch what you eat doesn't mean that you have to forget about all your favorite foods (like deep fried falafel), it just means that you have to find a way to improve the dish and make it more "skinny jeans" friendly. So that's exactly what I did with my beloved falafel, I switched the deep fryer for the oven and rather than serving them with a heavy dipping sauce I made a fat free yogurt based tzatziki sauce. Check it out for yourself, here is the recipe:

Falefel:

*  2 cans garbanzo beans (drained and washed)
*  1 onion (chopped)
*  2 cloves garlic
*  1 egg
*  1 cup chopped parsley
*  1 tsp ground cumin
*  1 tsp coriander powder
*  1/2 tsp baking soda
*  2 tbsp all-purpose flour
*  1 tsp salt

   Mix all the ingredients in a food processor and pulse until everything is combined. I like to leave mine just a little bit chunky to give a falafel some texture. Form the patties (about 1.5 inch diameter), place on a baking sheet, and bake at 350F for 20-25 minutes.

Tzatziki sauce:

*  1 cup fat-free plain yoghurt
*  2 tbsp chopped fresh dill
*  1 cucumber (shredded)
*  1 tsp garlic powder
*  1 tbsp lemon juice
*  salt

   There is not much too it, just combine everything, season with salt and lemon juice to your own taste and enjoy the dish!

   Such a versatile dish, you can have it as a lunch, dinner or a snack, delicious either warm or cold (I prefer it cold). It might not be completely guilt free (garbanzo beans are not calorie free), but much better then the fried option. Isn't it what it's all about, making better choices without losing the flavor?

Enjoy.
Magda.

Need some comfort?

   Pasta carbonara, doesn't it sound like a sophisticated and complicated dish? Well, there is nothing complicated about it and it probably isn't the most sophisticated either. What it is, is super delicious and comforting. I was wanting to make this dish for a long time and I finally got around to it! It just has all of my favorite ingredients and seems to be perfect as a comfort food if you need some. To make it "comforty" and guilt free at the same time, I substituted most of the ingredients with the "skinny" options so we can enjoy it freely. Here is the recipe:

*  angel hair pasta (or any other)
*  10-12 slices of turkey bacon
*  1 cup green peas
*  3 eggs
*  2/3 cup fat-free half and half
*  1/2 cup Parmesan cheese
*  salt and pepper

   Cook pasta according to the package directions. In a bowl combine eggs, half and half, Parmesan cheese, and whisk everything together. In a non stick pan saute turkey bacon until crisp, add drained and hot pasta, egg mixture, peas, salt and pepper, turn off the heat, and mix everything together. The heat of the pan and pasta will cook the eggs and form a sauce. Garnish everything with green onions or parsley and it's ready to enjoy!

   I might be bias because I am a big egg and pasta lover, but this dish is great. Creamy, salty and saucy with fresh and sweet notes from the green peas. Who wouldn't love that?

Enjoy.
Magda

It's strawberry season!!

   Hi, my name is Magda and I'm a strawberry addict! It's not a joke, I'm not trying to be cute or funny, I just have a serious problem with strawberries (and watermelon, but that's a different story). Normally I can control it by buying just one small box of them in the store... but when May comes and the berry farms have their "pick your own strawberries and eat as much as you can" deal, I'm in big trouble! What ends up happening is that Justin is picking the strawberries that we take home and I'm just going through the field like a giant strawberry vacuum cleaner inhaling all the berries. You would think that an "adult" would recognize when he/she is full and can't eat anymore and stop, but not me, I eat strawberries until I can't no longer walk, think, or keep my pants buttoned! Strawberries are my kryptonite. Last weekend was no different, we went to the berry farm, picked few tons of strawberries (ate even more) and brought them home to make strawberry preserves!

   There is absolutely nothing better than home made jam, you won't find it anywhere! Here is the recipe:

*  5-6 lb strawberries
*  5-6 cups sugar (depends how sweet you like it)
*  lemon juice (from one lemon)
*  8 tbsp pectin (depends on the manufacturer)

   In a large pot, mix quartered strawberries with sugar and let them stand for about 2 hours (to let the juices come out). Put the pot on medium heat and cook strawberries slowly for about 15-20 minutes, stirring frequently. Add lemon juice and pectin and cook for exactly one more minute (or whatever the pectin manufacturer recommends). Sterilize jars and lids in boiling water, pour the hot preserves into the jars and close the lids. Transfer filled jars into boiling water (do not cover completely with water), boil them for 5 minutes, take them out of the pot and let them stand for an hour so the lids can pop and seal. All is left to do is enjoy your labor. From 6 pounds of fruit I got 14 jars of preserves!

   Of course we "had to" open one jar to make sure it was good and let me tell you.... it's not "good", it's heavenly!!! So flavorful, sweet and tangy, with big chunks of fruit! No matter how much you pay for the store bought preserves, you will never get the same taste as home made!

Enjoy.
Magda.

Where it all comes from!

   This post will be completely different than all others! There will be no cooking, no plating and no tasting... yet! I was watering my garden and admiring gorgeous and vibrant colors of my herbs and veggies and it just hit me! All those plants would take amazing pictures so why not change things around a little bit and write a post about my garden? It's a huge part of my cooking adventures and sooner or later everything will end up on a plate anyways! It might not be the biggest garden ever, but it's mine, it's organic, delicious, fresh, and I have 24/7 access to it! You can't beat all of that! It's still in its early stage, and I'm sure that all the plants are going to triple in size in couple of weeks, but it's looking good already. So here it is, take a look at my personal little heaven that makes my dishes taste so good!

My absolutely most favorite herb of all time: mint

... basil...

... parsley...

... dill (now that's really Polish in my opinion)...

... rosemary ...

... thyme

... onions...

... oregano...

... black and yellow tomatoes...

... and strawberries...

Look who was sun bathing in the yard and watching me taking pictures! It's the cutest dog in the world, my sweet little Spikey!

Stay tuned for some exciting recipes featuring all the herbs and veggies from my garden!

Magda.

Simple sophistication!

   Who said that weeknight dinners have to be bland and boring? And who said that all delicious and good-looking meals have to be difficult and time-consuming? Well, I'm gonna prove that you can get a restaurant quality dish which is not only good for you, but also for your wallet! Justin was actually pretty impressed that I just came up with that dish on a spot and that it looked and tasted so good. Who knew that putting together such simple ingredients as salmon, yams, and some veggies would make such a sophisticated dinner? Well, check it out for yourself. Here is what you need:

*  4 fillets of salmon

*  3 medium yams
*  1/2 tsp cumin

*  3 medium tomatoes
*  1 medium cucumber
*  1/4 onion
*  2 tbsp chopped dill
*  2 tbsp wine vinegar
*  1 tbsp sugar
*  salt and pepper

   Peel the yams, cut them into cubes and cook for 15-20 minutes until fork tender. Mash the yams with salt, pepper, and cumin. Put salmon fillets on the baking sheet, sprinkle with salt and pepper and bake at 400F for 10-12 minutes. Chop tomatoes, cucumber, and onion, mix all together, add dill, vinegar, sugar, salt and pepper and chill in the refrigerator for 10 minutes. To "assemble" the dish put a spoon of yams on the plate, cover them with a piece of salmon, and top everything with the vegetable mix.

   It's very light and super flavorful. The cumin and yams go great together and make it "different" and exotic, while the vinegar's acidity brings everything to life! And doesn't it look like something you would get in a restaurant? Well, maybe not, but I like to think so.  :)

Enjoy.
Magda.

OPA!

   Don't you just want to shout it out whenever you are having Greek food? Opa! Well, it's not really Greek... it just has spinach, tomato, and feta in it, so that was the first thing that came to my mind. Besides it's so yummy that I'm sure it could be easily mistaken for ambrosia, which really made me think it's Greek. If you are a (check all that apply): pizza lover, vegetarian, veggie lover, cheese lover, or calorie counter, this recipe will steal your heart! It's not difficult to figure out what I made this time, is it? It's a healthy-cheesy-vegetarian-Greek style-pita bread-pizza. Sounds like a mouthful, doesn't it? Here is what you need (serves 4):

*  4 whole wheat pita bread
*  1 cup part skim ricotta cheese
*  1/2 cup feta cheese
*  2 tomatoes
*  1 bag baby spinach
*  1 large onion
*  2 garlic cloves
*  1 tbsp olive oil
*  pinch of nutmeg
*  salt and pepper

   Saute chopped onions and garlic with olive oil until soft and translucent. Add spinach, nutmeg, salt and pepper and cook for 3-4 minutes until spinach is wilted. Spread ricotta cheese on the pita bread, top with the spinach and onion mixture, cover with sliced tomatoes, sprinkle with feta cheese, and bake at 400F for 15 minutes.

   Crispy, creamy, fresh and very flavorful. Nutmeg really gives a "warmth" and comfort to the dish (like all this cheese isn't enough to do that). Highly recommended!

Enjoy.
Magda.

Cinco de Mayo!

   We don't really celebrate Cinco de Mayo, but it doesn't mean we can't have Mexican food for lunch. Well, to be honest I don't know if it's "allowed" to be called that, but for me if the dish has a cilantro in it and is called a "taco", somehow I categorize it as Mexican. I understand it's probably wrong and the same as adding kielbasa to the dish doesn't make it Polish, cilantro doesn't make it Mexican. Call it what you want, but no matter what, it's super delicious, fresh, and healthy. Check out my chicken tacos with pineapple and tomato salsa! Here is the recipe:

*  4 boneless, skinless chicken thighs
*  3 tbsp teriyaki sauce
*  3 tbsp lemon juice
*  1 tbsp soy sauce

*  corn tortillas
*  2 medium tomatoes (chopped)
*  4 slices pineapple (chopped)
*  1/2 cup cilantro
*  1/4 cup chopped red onion
*  lemon juice
*  salt and pepper

   Combine teriyaki sauce, lemon juice, and soy sauce, mix it all together and marinate the chicken thighs in it over night. When you are ready to make tacos roast the chicken thighs at 400F for 30-40 minutes.
   To make salsa: combine chopped tomatoes, pineapple, onion, and cilantro, add lemon juice, salt and pepper while adjusting it to your taste. All thats left to do is assemble your tacos! Slice the chicken, put it on the tortilla, top it with salsa and... enjoy it!

   So fresh and delicious.  You have a lot of great flavors going on, sweet, savory, sour, and tangy (did I just invent a new flavor?). You are going to love it!

Enjoy.
Magda