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

Want some more cookies?

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

Ingredients:

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

Directions:

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

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

Enjoy,
Magda.

As Polish as it gets!

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

Ingredients:

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

Directions:

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

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

Enjoy,
Magda

Favorite cookies ever!

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

Ingredients

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

Directions:

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

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

Happy Birthday Chris,
Magda.

Sexy legs!

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

Ingredients:

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

Directions:

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

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

Enjoy,
Magda.

Cheesy pasta!

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

Ingredients:

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

Directions:

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

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

Enjoy,
Magda.

Bacon egg and cheese please!

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

Ingredients:

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

Directions:

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

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

Enjoy,
Magda.

Meatless Meat Sauce!

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

Ingredients:

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

*  1lb spaghetti pasta

Directions:

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

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

Enjoy,
Magda.

No-heart-attack Chowder!

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

Ingredients:

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

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

Directions:

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

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

Enjoy,
Magda.

Want some more pumpkin?

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

Ingredients:

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

Directions:

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

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

Enjoy,
Magda.

50 shades of...

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

Ingredients:

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

Direction:

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

 

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

Enjoy,
Magda.

An Appetizing Mouthful!

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

Potatoes:

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

Filling:

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

Directions:

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

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

Enjoy,
Magda.

It's almost here!

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

Ingredients:

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

Directions:

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

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

Happy Thanksgiving Everybody!
Magda.

Easy enough?

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

Ingredients:

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

Directions:

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

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

Enjoy,
Magda

Battle of Stroganoffs!

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

Ingredients:

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

Directions:

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

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

Enjoy,
Magda

Fall and pasta.

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

Ingredients:

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

Directions:

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

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

Enjoy,
Magda

Pumpkin season!

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

Ingredients:

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

Directions:

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

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

Good luck,
Magda