✨✨ Embracing the enchanting scents of Christmas right in my kitchen! 🎄✨ From the warm notes of cinnamon and nutmeg dancing in the air to the sweet aroma of freshly baked gingerbread cookies, every whiff is a festive symphony. 🍪🎅
✨✨ Embracing the enchanting scents of Christmas right in my kitchen! 🎄✨ From the warm notes of cinnamon and nutmeg dancing in the air to the sweet aroma of freshly baked gingerbread cookies, every whiff is a festive symphony. 🍪🎅
Goji berries have been used in traditional Chinese medicine for 2000 years are are considered a super fruit because they help boost the immune system, improve
]]>Navitas Organics is sponsoring today’s post, but as always, all thoughts and opinions are my own. Thanks for continuing to support brands that support me!
Goji berries have been used in traditional Chinese medicine for 2000 years are are considered a superfruit because they help boost the immune system, improve brain activity, protect against heart disease and cancer, and improve life expectancy. The Goji berry, or wolfberry is the fruit of either the Lycium barbarum or Lycium chinense, two closely related species of boxthorn in the nightshade family and looks like a skinny reddish shriveled elongated berry.
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Every time I visit Starbucks I try to see if I can figure out how to make my favorite drinks. One of them is the Cinnamon Dolce Latte (Sweet Cinnamon), which is just heavenly tasting. So what's in the drink you ask? Well there is a shot of classic espresso, steamed milk and a cinnamon dolce-flavored syrup and for an extra treat a topping of whip cream. I have to watch my sugar intake so I have been searching the web to see what can be substituted for the dolce-favored syrup.
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Every time I visit Starbucks I try to see if I can figure out how to make my favorite drinks. One of them is the Cinnamon Dolce Latte (Sweet Cinnamon), which is just heavenly tasting. So what's in the drink you ask? Well there is a shot of classic espresso, steamed milk and a cinnamon dolce-flavored syrup and for an extra treat a topping of whip cream. I have to watch my sugar intake so I have been searching the web to see what can be substituted for the dolce-favored syrup.
I found the answer via Snacks and Sips who suggested to combine 1/2 cup of water, 1/4 cup brown and 3/4 cup white sugar, 1 tsp cinnamon and vanilla extract. When brought to a boil the sugar will dissolve and form a syrup like consistency. Make sure to stir the mixture to avoid it sticking to your pot. The mix can be stored in a heat proof container up to 6 month in the fridge. Of course you can find the syrup on Amazon as well.
You will need:
How to make it
Summer is the best time for BBQ and having great sauces on hand can add variety to your dishes. BBQ'd chicken with Steak sauce takes on a completely new character.
]]>This post is sponsored by Primal Kitchen
Summer is the best time for BBQ and having great sauces on hand can add variety to your dishes. BBQ'd chicken with Steak sauce takes on a completely new character.
You can use this recipe on chicken thighs or use an entire chicken using the beer can technique as I did.
What you will need:
1 (12 oz) beer can
1 (3.5 lb ) chicken
2 Tbsp Primal Kitchen Steak sauce ( it's thin like Worcestershire sauce, not thick like A1 sauce)
2 tsp olive oil
1/2 tsp paprika
1/4 cup coarse salt
2 cups wood chips (preferably hickory - soaked 1 hour in water , then drained)
Directions:
The Steak sauce is made with 100% pure Avocado Oil and is sugar free. For me the latter is extremely important since so many sauces also have a great amount of sugar or artificial sweeteners in them. Since I was used to thick BBQ sauces I was surprised to see that this sauce was runnier than most. However to coat the chicken a couple extra applications of brushing on the sauce worked well. The sauce adds a nice smokey robust flavor the chicken and tasted really good. Primal Kitchen sauces are Keto and Paleo Certified. Sauces can be found at Wholefoods.
]]>This easy and healthy recipe is made with Farro and Poblano Peppers in the oven. The charbroiled skin of the peppers releases the juices to the filling making this dish very savory.
]]>For the ingredients you will need
Directions
Thank you so much for checking out my recipes, and be sure to tag me @Portraits_by_NC if you try any of them! I’d love to see your projects! Cooking great dishes is always such fun ~ don't you think?!
xo
NC
#recipes
]]>Get your taste buds to dance with this amazing tasting East meets West Wrap. I love fusion cooking and constantly experiment to come up with new variations. This wrap fuses the spicy favors of Korean sauces with Mexican style ingredients. The Korean Kimchi Mayo sauce delivers just enough spiciness to be a great substitute for the more common Mexican sauces we are all used to. Add the flavors of the sea by using cooked shrimp and pair it with fresh garlic, fresh cut cilantro, beans and rice and you will be surprised how tasty it will become.
]]>Today's recipe post is sponsored by Lucky Foods Korean Sauces
Get your taste buds to dance with this amazing tasting East meets West Wrap. I love fusion cooking and constantly experiment to come up with new variations. This wrap fuses the spicy favors of Korean sauces with Mexican style ingredients. The Korean Kimchi Mayo sauce delivers just enough spiciness to be a great substitute for the more common Mexican sauces we are all used to. Add the flavors of the sea by using cooked shrimp and pair it with fresh garlic, fresh cut cilantro, beans and rice and you will be surprised how tasty it will become.
A bit of info about today's Lucky Foods Korean Sauces
Lucky Foods is built on the foundation of family, sharing of the Korean culture through food and the pursuit of the American dream. The founders family immigrated to the United States in the ’70s. Speaking little English, their grandmother chose to provide for her family by doing what she did best, preparing wholesome Asian foods. What started as a single restaurant later became a manufacturer for original products, Lucky Spring Rolls.
Today, Lucky Foods is still family-owned-and-operated. In addition to their popular Spring Rolls, the company has expanded their product line to share more of their family’s Korean recipes through their Seoul brand.
In the video you can see that the sauce container is about 12.35 oz. The creamy sauce is packed with flavor and ideal as a dipping sauce. Hubby and I really loved the spiciness and will be buying more of this sauce to use in other recipes. I can even see this as a marinate for steak or chicken on the BBQ.
You can find the sauces via Amazon
Thank you so much for checking out my recipes, and be sure to tag me @Portraits_by_NC if you try any of them! I’d love to see your projects! Cooking great dishes is always such fun ~ don't you think?!
xo
NC
#recipes #EatLuckyFoods #sauces #GotItFree @socialnature @eatluckyfoods
]]>This easy to make dish requires little prep and can be enjoyed in about 15 min. . The Spanish Red Pepper Romesco sauce delivers just enough punch to make you ask for seconds ...
]]>Today's recipe post is sponsored by Haven's Kitchen
This easy to make dish requires little prep and can be enjoyed in about 15 min. . The Spanish Red Pepper Romesco sauce delivers just enough punch to make you ask for seconds. I grow peppers in my garden and always have some on hand, so this sauce was just the right sauce to try in a new dish. Paired with fresh garlic, fresh cut parsley and a handful of pine nuts it's now a favorite dish in our home.
A bit of info about today's Sponsor Haven's Kitchen
The company makes 6 different sauces that are ready to serve and come in very different flavors that range from sweet to tangy. The sauces can be heated or enjoyed as marinates or even dips. What I like about the sauces is that they are good for people with different dietary considerations, like Gluten Free, Vegan or Vegetarian.
Haven’s Kitchen uses vibrant ingredients, and no preservatives (you find the sauces refrigerated, so you know they're fresh!) Haven’s Kitchen’s globally-inspired sauces are non-GMO, gluten-free and vegan. The pouches are 100% recyclable through a partnership with Terracycle.
The sauce ingredients are:
Nutty Lemongrass: Water, Cashews, Roasted Red Onion, Coconut Milk (Coconut Milk, Water), Lemongrass Puree (Lemongrass, Water), Rice Vinegar, Date Paste, Coconut Oil, Tamari (Water, Soybeans, Salt, Sugar), Ginger, Garlic, Apricot Juice Concentrate, Sea Salt, Lime Leaves, Crushed Red Pepper, Roasted Almonds.
Gingery Miso (non-Keto): Water, Date Paste, Mirin (Water, Organic Rice, Koji [Aspergillus oryza], Sea Salt), Shallots, Organic White Miso Paste (Organic Soybeans, Organic Rice Koji (Organic Rice, Koji [Aspergillus oryza]), Sea Salt.
*Contains Soy
Golden Turmeric Tahini: Water, Tahini, Extra Virgin Olive Oil, Roasted Garlic, Lemon Juice Concentrate, Date Paste, Sea Salt, Turmeric, Cumin, Ground Sumac (Sumac, Salt), White Pepper.
Zippy Chili Harissa: Roasted Red Bell Peppers, Water, Beet Juice Concentrate (For Color), Red Jalapeño Peppers, Sun Dried Tomatoes (Sun Dried Tomatoes, Salt), Roasted Red Onion, Extra Virgin Olive Oil, Date Paste, Guajillo Pepper Puree (Dried Guajillo Chiles, Water), Garlic, Coriander, Sea Salt, Cumin, Crushed Red Pepper, Cinnamon, Citric Acid.
Herby Chimichurri: Extra Virgin Olive Oil, Parsley, Sunflower Oil, Caper Puree (Capers, Water, Vinegar, Salt), Oregano, Lemon Zest, White Wine Vinegar, Sea Salt, Crushed Red Pepper.
Red Pepper Romesco: Piquillo Peppers (Piquillo Peppers, Water, Salt, Citric Acid), Extra Virgin Olive Oil, Roasted Almonds, White Wine Vinegar, Roasted Garlic, Smoked Paprika, Sea Salt, Crushed Calabrian Chili Peppers.
In the video you can see how much sauce you get per one package if you use the sauce to cook with. The sauces lend themselves well as a base to build upon if you like more sauce than what comes in one package. For a serving of two I thought there was plenty of sauce for this dish.
Thank you so much for checking out my recipes, and be sure to tag me @Portraits_by_NC if you try any of them! I’d love to see your projects! Cooking great dishes is always such fun ~ don't you think?!
xo
NC
#recipes #SAUCESQUAD #trynatural #GotItFree @socialnature @havenskitchen
]]>The combination of fresh baby spinach and fruit tossed in a Orange Muscat Champagne Vinaigrette is an amazing, refreshing salad option packed with vitamins and nutrition. For this salad you will need the following ingredients:
]]>The combination of fresh baby spinach and fruit tossed in a Orange Muscat Champagne Vinaigrette is an amazing, refreshing salad option packed with vitamins and nutrition. For this salad you will need the following ingredients:
Directions:
Toss the spinach and fruit in a bowl and generously coat with the Orange Muscat Champagne Vinegar dressing. Sprinkle nuts over the salad last so they do not get soggy. Serve and Enjoy!
]]>If you are nuts about nutty bars, than look no further! I have found a delicious all organic snack made with nuts and seeds that tastes wonderful. Tosi Super Bites has send me a box of my favorite nut bars, Almonds and Cashews to try out and OMG - do I love them!
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If you are nuts about nutty bars, than look no further! I have found a delicious all organic snack made with nuts and seeds that tastes wonderful. Tosi Super Bites has send me a box of my favorite nut bars, Almonds and Cashews to try out and OMG - do I love them!
Depending on the combination of nuts - with or without fruit - bars can have 110 to 150 calories per serving, which is for 1 bar. My sugar drops when I don't eat on time and in our household we jokingly refer to my handbag as the hamster stash, since it is always filled with nuts. However just eating plain nuts all the time does get a bit boring, that's why I got super excited about trying out Tosi Super bites. I love that they are so moist and fresh tasting! Each bar has a nice crunch to it and the combination of seeds and nuts makes the bars really taste delicious. Upon further investigation, commonly also known as reading the labels, I found out that organic golden flaxseed, sesame seeds, chia seeds , evaporated cane sugar , organic cassava syrup and sea salt are used.
The bars are scored, so you pieces can easily be broken off. Let's face it the packaging in green and white also looks much nicer than my zip loc bag filled with nuts. The mother and daughter team who came up with this treat realized that there was a need for clean, nutrient-dense snacks, so they got to work, and Tosi SuperBites were born. Tosi SuperBites are made from simple, organic ingredients; packed with plant protein; low in sugar; and crunchy and delicious. Also love that then carbon footprint is super minuscule. These bars are made right here in California, literally 15 minutes away from where I live!
Tosi Super Bites just send me this St. Patricks Day special and thought I share it with you in case you like to take advantage of the 20% off promo! I am off to order my variety pack next :)
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Directions:
1. Preheat oven to 475 degrees
2. Cook macaroni in salt water for 6 minutes (will be slightly under cooked) - drain and set aside
3. Heat bacon in a skillet over medium heat until crisp
4. Add garlic and cook until soft
5. Transfer bacon and macaroni into a medium size bowl and stir to combine
6. In another bowl, whisk the eggs and evaporated milk.
7. Add 1/2 tsp salt, cayenne, nutmeg and cheese and mix well.
8. Transfer to an 8 or 9 inch square baking dish and spread evenly
9. Bake until sauce starts to bubble ca. 12 minutes.
10. Sprinkle some cayenne over the noodles and allow to cool slightly before serving
Tip:
A well-known adage among chefs is, “You eat with your eyes first.” To make the yellow of the dish really pop, serve your macaroni and cheese dish on blue plates. Blue is the complimentary color to yellow, so the contrast will be amazing.
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Pansy Flower Cookie Cutter by Bakerlogy
These pansy cookies are pretty simple to make and look just divine, especially if you use icing to give them color as well!
For the dough use a regular sugar cookie dough.
]]>Pansy Flower Cookie Cutter by Bakerlogy
These pansy cookies are pretty simple to make and look just divine, especially if you use icing to give them color as well!
For the dough use a regular sugar cookie dough.
Pansy Flower Cookie Cutter by Bakerlogy
Time to get some coffee brewing the cookies!
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I am a chocolate lover, but I have to really watch my sugar intake and therefore have to be very picky as to what chocolate brands I purchase. Siddha Chocolates send me 2 bars for free to try out.
]]>I am a chocolate lover, but I have to really watch my sugar intake and therefore have to be very picky as to what chocolate brands I purchase. Siddha Chocolates send me 2 bars for free to try out and I thought I share with you how I like this brand of chocolates.
Siddha Chocolates are made with organic cacao in small batches using herbal extracts and flower essences. The chocolates are certified organic, verified non GMO , Vegan and Keto friendly. Both chocolates have 80 Calories (Serving Size is 4 pieces (15g), I usually eat just one piece so 20 Calories is a nice treat each day.
Since I gravitate to dark chocolate I requested Cool Calm, which has 65% cacao plus coconut crunch. If you are expecting a thick chunk of chocolate, this one might disappoint visually, but the richness of the cacao is so much that a thicker piece would be too overpowering. The taste is of rich cacao and the coconut is just something unexpected for your taste buds.
I also tried the Clean Cacao which has 70% cacao and vitamin D3. This bar due to its higher cacao content taste more bitter than the 1st one. As I mentioned before I am used to bitter chocolates, but if you are not you might enjoy a lower cacao content more. I actually missed the sweetness of the coconut a bit with this one.
Overall I liked the taste of both chocolates with perhaps a slight preference towards the 65% cacao with Coconut crunch. The company is located in Southern California and my chocolates that I ordered through their website at SIDDHAREMEDIES.COM were mailed very fast. So if you are looking to try out something new try these chocolates. They come in other flavors as well and I listed them below for you.
Use code "SocialNature30" to get 30% off your purchase (Offer expires Dec 31st 2021)
Lucky Lovers: Cacao Mass*, Cacao Butter*, Coconut Sugar*, Cacao Nibs*, VitaFiber™* (IMO; Prebiotic Fiber), Erythritol*, Yacon*, Sunflower Lecithin*, KSM-66 Ashwagandha Root, Pink Salt, Catuaba Bark, Vanilla*, Cordyceps Mycelia Extract, Horny Goat Weed Aerial Parts, Lemon Peel*, Maca Root, Mucuna Puriens Seed, Muira Puama Root, Shatavari Root, Shilajit Mineral Pitch, Fo-Ti Root, Eurycoma Longifolia Jack Root, Christmas Cactus Flower Essence, Coconut Flower Essence, Desert Rose Flower Essence, Hibiscus Flower Essence, Manzanita Flower Essence, Pegasus Orchid Cactus Flower Essence, Scarlet Pimpernel Flower Essence
Feelin' Focused: Cacao Mass*, Cacao Butter*, Coconut Sugar*, Pea Protein Crisp*, VitaFiber™* (IMO; Prebiotic Fiber), Erythritol*, Yacon*, Yumberry, Sunflower Lecithin*, KSM-66 Ashwagandha Root, Mucuna Pruriens Seed, Vanilla*, Lemon Peel*, Reishi Mushroom Fruiting Bodies, Schizandra Berries, Pink Salt, Shilajit, Bacopa Monnieri Leaf, Holy Basil Leaf, Green Tea Leaf, Celastrus Paniculatus Seed, Ginkgo Leaf, Pomegranate Flower Essence, Rosa Macrophylla Flower Essence, Shasta Lily Flower Essence
Elevate Energy: Cacao Mass*, Cacao Butter*, Coconut Sugar*, Quinoa Crisps, VitaFiber™* (IMO; Prebiotic Fiber), Erythritol*, Yacon*, Sunflower Lecithin*, Guarana Seed, KSM-66 Ashwagandha Root, Cordyceps Mycelia, Astragalus Root, Eleuthero Root, Vanilla*, Lemon Peel*, Kola Nut Seed, Pink Salt, Green Tea Leaf, Reishi Mycelia, Rhodiola Rosea Root, Shilajit, Schisandra Berries, American Ginseng Root, Yerba Mate Leaf, Cherry Flower Essence, Radish Flower Essence, Robinia Flower Essence, Sugar Cane Flower Essence, Sunflower Flower Essence
Cool Calm: Cacao Mass*, Cacao Butter*, Coconut Sugar*, Dried Coconut*, VitaFiber™* (IMO; Prebiotic Fiber), Erythritol*, Yacon*, Sunflower Lecithin*, Passion Flower, Zizyphus Seed, Albizia Bark, L-Theanine, Lemon Balm Leaf, Shilajit, Vanilla*, Lemon Peel*, Chamomile Flower, Pink Salt, Hops Flower, Valerian Root, Kava Root, Bloodroot Flower Essence, Buttercup Flower Essence, Coffee Flower Essence
Clean Cacao: Cacao Mass*, Cacao Butter*, Coconut Sugar*, VitaFiber™* (IMO; Prebiotic Fiber), Erythritol*, Yacon*, Sunflower Lecithin*, Vanilla*, Lemon Peel*, Pink Salt, Vitamin D, Cabbage Rose Flower Essence, Chestnut Rose Flower Essence, China Rose Flower Essence, Damask Rose Flower Essence, Kamchatka Rose Flower Essence, Old Rose Flower Essence, Rosa Alba Flower Essence, Rosa Hardii Flower Essence, Rosa Horrida Flower Essence, Rosa Macrophylla Flower Essence, Sulphur Rose Flower Essence, Virginia Rose Flower Essence
If you are looking for an all-time favorite comfort food join me and make some delicious Paleo Chocolate Cookies. I love these, since it's made with healthy ingredients and only takes 12 minutes to prepare and 10 to bake. Instant delicious gooey cookies! First a shout out to Danielle Walker and the recipe that comes from</p>
]]>Ingredients
Directions
Yum
All-Star Chocolate Chip Cookie to be enjoyed when a craving hits!
Need to stock your Pantry? ~ Click on images to buy via Amazon
]]>Pasta and fresh vegetables are a wonderful combination. In this recipe, Savoy Green Cabbage and Anchovies for a new refreshing taste.
]]>Pasta and fresh vegetables are a wonderful combination. In this recipe, Savoy Green Cabbage and Anchovies for a new refreshing taste.
Serves 4 * Prep 10 min * Cook 15 Min
Ingredients
Directions
You might find these items useful - just click on the images to learn more.
]]>This recipe of Spicy Beef and Gnocchi was adapted from a Blue Apron recipe. I love Blue Apron, which is a meal service that sends you fresh ingredients so you can try out different recipes. Some of these become favorites and get adapted to our families taste.
This recipe for Spicy Beef and Gnocchi is for 2 people and will take about 25 minuted to make.
Ingredients:
10 oz Ground Beef
3/4 lb Gnocchi
2 Zucchinis
2 garlic cloves finely chopped
1/2 small onion finely chopped
1 1/2 tsp Calabrian Chile Paste
2 TBSP Tomato Paste
1/4 cup grated Romano Cheese
2 TBSP Mascarpone Cheese
Salt and Pepper to taste
1/2 TSP Hungarian Paprika
1 TBSP Green Olives
Olive oil
Directions:
1. Fill a medium pot 3/4 of the way up with water. Add a pinch of salt, cover, and heat to boiling
2. Wash and dry the zucchini. Half lengthwise and thinly slice crosswise.
3. In a large pan add some olive oil and add the sliced zucchini. Sprinkle with some salt and allow it to brown on both sides. Once done remove from heat and transfer to a bowl.
4. Add onions and garlic, plus a dash of olive oil to the pan and allow to brown slightly.
5. Add the ground beef and season to taste with salt and pepper. Then add the Paprika. Break the meat up and allow to cook 4-5 min until brown.
6. Drain off any excess oil.
7. Add the tomato paste, chile paste, 3/4 cup water, mascarpone, and olives and stir well. Add the browned zucchini. Let simmer on low until sauce thickens.
8. Add the gnocchi to the boiling water and cook for 2-3 minutes. Gnocchi will rise to the water surface once they are cooked.
9. Drain gnocchi and gently mix into the sauce.
10. Serve and garnish with parmesan and some fresh cilantro.
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I love trying out new recipes since it is a nice way to relax after a long day of painting. I came across Chicken Karahi, a dish from Pakistan, and it sounded just amazing. I had seen it mentioned on a TV show and figured I must have the recipe somewhere amidst my many cookbooks. Imagine amongst all those books, there was not one recipe, zip zero! So, of course, I had to go and look at the recipe on YouTube. So glad I did! This dish is very tasty and super easy to make.
Enjoy the video and scroll down for the ingredients list.
Ingredients:
I love Middle Eastern spices and recently had a chance to try out the Roasted Chickpea & Freekeh Salad recipe from my Blue Apron subscription. All I can say is "Yum" ! The smokey harissa paste and the tangy, lemon labneh just made every taste bud in my mouth dance with joy. Best yet this dish is vegetarian and easy to make.
]]>Time 25-35 Min
2 Servings
Ingredients
1 15.5 oz can Chickpeas
1 Lemon
2 oz Dried Medjool Dates
1 Shallot
1/4 cup Labneh Cheese
1/2 cup Cracked Freekeh
1 bunch Parsley
6 oz Carrots
1 Tbsp Red Harissa Paste
2 tbsp Sliced Roasted Almonds
Directions:
1. Prepare and roast the chickpeas:
Place an oven rack in the center of the oven then preheat to 450 Fahrenheit.
2. Cook the Freekeh:
3. Prepare the ingredients and make the shallot dressing
4. Cook and glaze the Carrots:
5. Make the Lemon Labneh
Meanwhile, in a bowl, combine the labneh and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.
6. Finish & serve your dish:
To the pot of cooked freekeh, add the shallot dressing, glazed carrots, and roasted chickpeas, then stir to combine. Taste, then season with salt and pepper if desired. Serve the finished freekeh topped with lemon labneh, almonds, and chopped parsley. Enjoy!
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Need a quick appetizer that is easy to make and looks super cute for Halloween? Pillsbury can help. These spooky-looking dogs are sure to be a hit with young and old Goblins.
]]>Todays' blog post is sponsored by Pillsbury, but as always, all thoughts and opinions are my own. Thanks for continuing to support brands that support me!
Need a quick appetizer that is easy to make and looks super cute for Halloween? Pillsbury can help. These spooky-looking dogs are sure to be a hit with young and old Goblins.
You will need ...
See how easy these are to make. I found this video that shows how quickly these Mummy hot dogs can be made.
Happy Halloween!
My mom used to make a wonderful Minestrone Soup and to this day it is one of my favorite soup dishes. I use her recipe often since this soup is a hardy, very tasty and super easy to make. Mom always made this soup using fresh chicken stock, but if you are a vegetarian you can just use vegetable broth.
Read More]]>My mom used to make a wonderful Minestrone Soup and to this day it is one of my favorite soup dishes. I use her recipe often since this soup is a hardy, very tasty and super easy to make. Mom always made this soup using fresh chicken stock, but if you are a vegetarian you can just use vegetable broth. Read More
]]>My mom used to make a wonderful Minestrone Soup and to this day it is one of my favorite soup dishes. I use her recipe often since this soup is a hardy, very tasty and super easy to make. Mom always made this soup using fresh chicken stock, but if you are a vegetarian you can just use vegetable broth.
]]>My mom used to make a wonderful Minestrone Soup and to this day it is one of my favorite soup dishes. I use her recipe often since this soup is a hardy, very tasty and super easy to make. Mom always made this soup using fresh chicken stock, but if you are a vegetarian you can just use vegetable broth.
Minestrone can be made in various ways. This is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone since it can be usually made out of whatever vegetables one has.
Ingredients
1 small size onion chopped
4-5 slices of bacon, sliced into small pieces
4 chicken thighs
5 cups water to cook the chicken broth ( or 4 cups vegetable broth and 1 cup water)
3 cloves of freshly chopped garlic
1 tsp Sea Salt and Pepper to taste
1 large carrot thinly sliced
1/2 cup fresh peas
1 potato cubed
1 15oz can diced tomatoes, with liquid
1/2 cup elbow noodles ( I often use some spaghetti noodles)
1 tsp Italian Seasoning ( 1 pinch Oregano, 1 pinch Thyme, 1 pinch Rosemary)
1 Bay Leaf
3 TBSP Olive Oil
1 tsp Tumeric
2 tsp lemon juice
Directions
1. Using a Dutch oven or stockpot start out by sauteeing the onions and garlic and bacon in some olive oil over medium heat.
2. Rinse the chicken and add to the pot
3. Season with salt, Tumeric and Italian seasoning, then add water just so that the chicken is covered. Cover the pot with a lid and cook on med-high until chicken is almost soft ca 20 minutes.
4. Remove the lid. Add the diced tomatoes, potatoes, spaghetti, peas and carrots to the pot and cook until noodles and potatoes are soft as well. Cook for another 15 minutes or until vegetables are soft.
5. Remove the bay leave and season with lemon juice and pepper to taste.
To garnish you can sprinkle some parmesan cheese and cilantro.
]]>
I found a similar Samovar like my Russian one on Amazon
Now you can buy modern versions of the Samovar that are electric and heat up much faster than these vintage beauties. They come in all sorts of different finishes. Here is one made by Saki
One of the Persian dishes we enjoy greatly at our home is a rice - meatball dish called "Kufteh". Rice and ground beef are mixed with split peas and wonderful aromatic spices and all is slowly cooked in a tomato sauce until all flavors blend. Yum - I am getting hungry just thinking about "Kufteh". Anyhow, here is the recipe, which I hope you will try out.
]]>One of the Persian dishes we enjoy greatly at our home is a rice - meatball dish called "Kufteh". Rice and ground beef are mixed with split peas and wonderful aromatic spices and all is slowly cooked in a tomato sauce until all flavors blend. Yum - I am getting hungry just thinking about "Kufteh". Anyhow, here is the recipe, which I hope you will try out.
Here is the Kufteh (Persian Meat Balls) recipes. Again there are many different variations of this dish and although it is traditionally made with ground beef, Pari used Turkey meat as a healthier alternative. Kufteh in Farsi means pounded and since the meat is pounded into the rice, thus the name. I love this dish, simply because it is so different.
Serves 6
1 lb ground turkey
1/2 cup white rice
1/2 cup yellow split peas cooked
1 medium-size onion chopped
3 garlic cloves finely minced
1 bunch parsley, cleaned and finely chopped
1 bunch coriander leaves cleaned and finely chopped
(Asian and Middle Eastern Market sell it) Farsi geshniz [ گشنیز]
1 bunch fresh basil cleaned and finely chopped
1 bunch fresh tarragon cleaned and finely chopped
2 TBSP tomato paste
1 tsp turmeric
salt and pepper to taste
1. Rinse the rice several times in warm water until water drains clear.
2. Cook rice (see Persian rice recipes )- do not overcook!
3. In a separate small pot cook the split peas in water until soft
4. Once all the ingredients above are cooked combine them with the turkey in a separate large bowl.
5. In a wide pot (kufteh need to fit in it) sautee the onions and garlic in oil until golden brown
6. Add 1 cup of water, tomato paste, salt, and pepper and bring to a quick boil
7. Reduce heat
8. Go back to your meat/rice mix and add parsley, coriander, basil and tarragon and season with turmeric, salt, and pepper.
9. Mix and pound the mixture until you can form small, fist-size balls with the mix, without it falling apart.
10. Place each meatball in the tomato sauce, add more water until the meatballs are covered and cook uncovered for about 45 minutes
As I mentioned before there are many variations as to the fillings for the Persian meatballs. I found this video for you that shows you the basic idea of how the meatballs are made
Embed Video
]]>If you are looking for an easy and healthy recipe, you will quickly fall in love with this Persian style Zucchini Fritatta, or as we call it Kuku Kadoo.
]]>If you are looking for an easy and healthy recipe, you will quickly fall in love with this Persian style Zucchini Fritatta, or as we call it Kuku Kadoo.
I like to use my Lodge cast iron skillet for this dish since you will need to move it from the stove to the oven.
Ingredients you will need:
3 large zucchini sliced
1 onion large, thinly sliced
2 cloves garlic, large, grated
2½ tbsp olive oil
1/2 tbsp butter or olive oil
6 eggs large
1 tbsp chopped Italian Parsley
1/3 tsp salt (or season to taste )
1/2 tsp black ground pepper
1/3 tsp saffron ground dissolved in 1 tbsp hot water
1/2 tsp turmeric
1½ tbsp all-purpose flour ( you can also use tbsp rice flour)
1½ tsp baking powder
3 tbsp green onions or chives, chopped
How to make the Zucchini Frittata
1. Coat your skillet with some olive oil and add the sliced onions and garlic and fry until golden brown.
2. Slice zucchinis ( I use Good Grips V-Blade Mandoline Slicer by OXO), since it goes really fast. Add the sliced zucchini, stir and cover the pan with a lid. Cook until zucchini are tender.
3. You will notice that the zucchini will release water. Pour the mixture into a strainer placed over a bowl and save the juice for use in soups later on.
4. Place the eggs in a bowl and whisk well.
5. In a separate larger bowl mix the dry ingredients: the salt, pepper, saffron and baking powder
6. Pour the eggs over the dry ingredients and stir until there are no clumps.
7. Add the zucchini and give it a good toss, until everything is well coated.
8. Use the cast iron skillet and add some more olive oil
9. Pour the veggie mixture over the oil and spread evenly
10. Place the skillet in an oven and bake for 20 minutes at 350F
11. When done spread a teaspoon of butter over the top and bake for another 15 min or until the top has turned golden brown.
I made a salad as the accompanying side dish since this frittata is very filling. What I like about this dish is that it is ideal for breakfast, lunch, and dinner. Leftovers, if there are any, will taste just as well reheated.
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I decided to make Kuku Sibzamini which is a Persian vegetarian dish and which is really simple to make. The dish only needs a few ingredients - so let's get started!
]]>I decided to make Kuku Sibzamini which is a Persian vegetarian dish and which is really simple to make. The dish only needs a few ingredients - so let's get started!
Ingredients
5 Potatoes peeled and cooked
3 Eggs
1tsp Tumeric
salt and pepper to season
Olive Oil
Optional - a little bit of fresh parsley finely chopped
1. Peel and cube the potatoes and cook them until soft in saltwater ca. 15 min.
2. Drain and place cooked potatoes in a medium-size bowl
3. Add spices and parsley
4. Mix the mixture until there are no clumps
5. Put enough olive oil in a deep pan to be able to deep fry the patties. Wait until oil is really hot then using a large spoon scoop up enough of the mix to place in the hot oil.
6. Let bottom turn a nice golden brown before flipping over.
7. Once both sides are a nice golden brown remove and place in a serving platter. I like to serve my Kuku Sibzamini (potato patties) with a salad. This recipe is also great if you have left over mashed potatoes.
To add even more zest to the patties try adding some garlic powder and Herbe de Provance to the mix.
Yummy!
]]>Baguettes, crunchy outside and soft inside ~~~~~
Well for those of you living around Orange County I have great news. Recently I bought a baguette from Mrs. Meixner, at one of the farmer's markets where she sells the breads her German husband bakes. Mrs. Meixner with various loaves of bread stacked in wicker baskets, sets up her booth at markets throughout Orange County.
To find out when and where she will be next visit the Bread Gallery
What I loved about the bread was that number one it was baked that same morning and had a wonderful crunchy crust. When reading the label, it said it was Vegan, made with unbleached, unbromated wheat flour, filtered water, sea salt and yeast - no preservatives of any kind. I kept the bread in it's paper wrap and by seriously pacing myself enjoyed the same crunchy crust for three more days. My store bought baguette usually turns into a club after one night on the counter, ready to be used as a deadly weapon.
So guess where you can find me next Sunday morning?! Yup ~ need to buy more bread and try the other goodies she was selling!!!
]]>Baguettes, crunchy outside and soft inside ~~~~~
Well for those of you living around Orange County I have great news. Recently I bought a baguette from Mrs. Meixner, at one of the farmer's markets where she sells the breads her German husband bakes. Mrs. Meixner with various loaves of bread stacked in wicker baskets, sets up her booth at markets throughout Orange County.
To find out when and where she will be next visit the Bread Gallery
What I loved about the bread was that number one it was baked that same morning and had a wonderful crunchy crust. When reading the label, it said it was Vegan, made with unbleached, wheat flour, filtered water, sea salt and yeast - no preservatives of any kind. I kept the bread in it's paper wrap and by seriously pacing myself enjoyed the same crunchy crust for three more days. My store bought baguette usually turns into a club after one night on the counter, ready to be used as a deadly weapon.
So guess where you can find me next Sunday morning?! Yup ~ need to buy more bread and try the other goodies she was selling!!
]]>It is amazing how many flowers are edible. Each have characteristics of their own and not only help to beautify whatever dish you are preparing, but each also brings it's own very unique flavoring.
]]>It is amazing how many flowers are edible. Each have characteristics of their own and not only help to beautify whatever dish you are preparing, but each also brings it's own very unique flavoring. Nasturtium for example have a peppery taste, rose petals are tasteless but add fragrance. Zucchini blossoms have a delicate squash flavor and a soft, velvety texture.
My garden is full of edible flowers, since Barley my Holland Lop loves to munch on them as well. The list of my edible flowers so far includes Roses, Calendula, Nasturtium, California Poppies, Chinese Chrysanthemum and Freesia.
Other edibles include Chamomile, Caper, Sambac Jasmine (Arabian or Tea Jasmine), Akebia Vine (Chocolate Vine) .
Before using any flower do a quick google image search and make sure that your petals and leaves are edible. The put your flowers in a strainer and rinse them under cold water. You want to make sure that any little bugs wash off. I toss my petals on a a large paper towel and cover with another paper towel. You do not want to pat them try since some petals bronze easily. Once the petals are no longer dripping with water you can toss them in salads, over sandwiches and use them any which way you want on your dishes. A cool tip how you can enjoy edible flowers year round is presented in the next video.Here is a great link how to use edible flowers on cup cakes...
Want to read up on more Edible Flowers? Check out this book - it's available via Amazon https://amzn.to/30qCel4
I just ordered this book on How to Cook with Edible Flowers as well for more inspiring recipe ideas. It's also available via Amazon here https://amzn.to/2YyBtoq
]]>Tarte Tropezienne, also known as "La Tarte de Saint-Tropez", is a dessert pastry. Brigitte Bardot, who was in the area of St. Tropez, France in the 1960's filming her cinema debut movie, “And God Created Women”, came across this heavenly tarte and fell in love with it.]]>
Tarte Tropezienne, also known as "La Tarte de Saint-Tropez", is a dessert pastry.
Brigitte Bardot, who was in the area of St. Tropez, France in the 1960's filming her cinema debut movie, “And God Created Women”, came across this heavenly tarte and fell in love with it. I think the tarte looks more like a cake than a tarte since it is pretty big. The top and bottom are a lemon infused brioche with rich buttercream filling in the center and omg does it taste heavenly.
For the Brioche you need
3 Tbsp 2% milk at room temperature
1 Tbsp + 3/4 cup pastry flour
1 ½ tsp dry instant yeast
1 Tbsp icing sugar (sifted to avoid clumps)
1 large egg, at room temperature
¼ tsp salt
3 Tbsp unsalted butter, at room temperature
1 egg, whisked with 2 Tbsp of water, for brushing
1 lemon zest
For the Butter Cream Filling, you need
1 cup 2% milk
½ vanilla bean
1 large whole egg
1 large egg yolk
¼ cup of sugar
2 Tbsp + 1 tsp cornstarch
2 1/2 Tbsp + 1/4 cup unsalted butter, at room temperature
5 cubes sugar (or pearl sugar, found at European food stories)
⅓ cup whipping cream
1 egg, whisked with 2 Tbsp water, for brushing
Brioche Cream Filling & Assembly
1. Stir 2 Tbsp of the milk, 1 Tbsp of the flour and the yeast together and let sit for about 5 minutes.
2. Add the remaining milk, flour, sugar, egg, lemon zest and salt to the first mixture and mix well (about 5 min by hand or 3 minutes in a mixer). Add the butter while mixing and beat until the butter is fully incorporated and the dough is smooth. Place the dough in a large oiled out bowl and cover with plastic. Let the dough rise at room temperature for 30 minutes, then chill for at least 8 hours, up to 24 hours.
3. On a generously floured work surface, roll the chilled brioche dough into a ball, then roll out into a 9-inch circle about ½-inch thick. Transfer this to a parchment-lined baking tray, cover the dough with a tea towel and let it rest for 90 minutes. While the dough is resting, prepare the cream filling.
4. Bring the milk to a simmer over medium heat and add the vanilla bean. In a separate bowl, whisk the whole egg, yolk, sugar, and cornstarch together. Slowly pour in the hot milk while whisking, then pour the entire mixture back into the pot. Whisk the custard and cook until thickened and just a few simmering bubbles begin to appear about 4 minutes. Strain the custard into a bowl and stir in the butter. Place a piece of plastic wrap directly on the surface of the cream and cool to room temperature, then chill completely.
5. Preheat the oven to 350 F. Brush the surface of the brioche with the egg wash. Crush the sugar cubes in a resealable bag until they are in little pieces (same texture as coarse sea salt) or use pearl sugar (coarse sugar) and sprinkle this on top of the brioche. Bake for about 20 minutes, until an even rich brown color. Cool completely before filling.
6. To assemble, whip the cream to a soft peak. Stir the custard to soften it, then fold in the whipped cream. Slice the brioche in half horizontally and spread the cream over the bottom half, then lightly place the top half on it. Chill the torte until ready to serve.
Of course, as always there are some variations on how to make this tarte, so here is a great video for you to watch.
How to make the Brioche ...A rich and creamy Hollandaise Sauce is a key component for Eggs Benedicts. It also makes for a lovely accompanying sauce to drip over vegetables like asparagus or broccoli, fish and chicken.
]]>A rich and creamy Hollandaise Sauce is a key component for Eggs Benedicts. It also makes for a lovely accompanying sauce to drip over vegetables like asparagus or broccoli, fish and chicken.
In a hollandaise, careful heating and constant whisking bring the butter and yolks together to create a smooth and very creamy sauce that is delicate in flavor.
For this Eggs Benedict with Hollandaise Sauce recipe, I have turned to Julia Child's Hollandaise Sauce recipe and adapted it to my own taste.
For the hollandaise sauce you will need:
3 large egg yolks
12 to 16 tablespoons very soft unsalted butter (6 to 8 oz)
1 tablespoon water
1 tablespoon fresh lemon juice
Salt, to taste
Freshly ground white pepper, to taste
For the poached eggs you will need:
2 tablespoons distilled white vinegar, per 2 quarts
(1.9 l) water
4 large eggs
For the eggs Benedict you will need:
4 slices toasted English muffins
Butter
4 to 8 slices prosciutto, boiled ham, cooked strip bacon, or Canadian bacon
4 warm poached eggs
1 cup hollandaise sauce
Freshly ground pepper
Watch this great video to get see how the sauce is made.
Rustic Pie Dough
Ingredients:
1 1/2cups all-purpose flour
1/4 tsp salt
3/4 cup cold unsalted butter,diced
2/3 cup cold sour cream
1/3 cup sugar
6-8 large peaches