Sunday, February 9, 2014

Pumpkin Broccoli Cream Soup


One of the most satisfying and healthy soups you can make at home very quickly. How did I save time? I had batches of frozen pumpkin and I bought frozen broccoli florets. This turned out to be one the most delicious creams I ever made. One bowl of this puree and you are full. 

Ingredients-

1. 500g Frozen Pumpkin (cut into cubes)
2. 500g Frozen Broccoli
3. 1 Carrot
4. 1 Onion
5. 1/4 tsp. Ginger Powder
6. 1/4 tsp. Cumin Powder
7. 1/4 tsp. Chili Powder
8. Salt (add to taste)
9. Black Pepper (add to taste)
10. 0,5L Chicken Stock (or vegetable stock)
11. 1 tbsp. Vegetable Oil
12. Thick Sour Cream 18%
13. Fresh Parsley
14. Bread (pick a favorite, I used Graham)




Instructions-

1. Prepare vegetables. Cut and dice one onion. Peel and dice one carrot.
2. Heat soup pot with one tablespoon of vegetable oil.
3. Add sliced onions and cook until translucent. Sprinkle lightly with salt.
4. Add sliced carrots and stir. Cook for a few minutes.
5. Add frozen pumpkin and cook, covered, for about 5-10 mins, stirring occasionally.
6. Add 0,5L of chicken/vegetable stock.
7. Bring contents to a boil and add frozen broccoli.
8. Cook on medium-low heat for about 30 mins. Add salt and pepper to taste.
9. Add cumin, chili, and ginger powder. Cook for another 10 minutes.
10. When vegetables are soft, remove from heat and allow soup to cool slightly.
11. Blend soup on high to make a puree. The soup should be thick.
12. Add about one tablespoon of sour cream and mix.
13. Cut bread slices into cubes and toast until brown.
14. Serve soup when hot with toasted croutons and 1/2 tablespoon of sour cream.
15. Garnish with fresh parsley.

Enjoy!

Saturday, February 8, 2014

Stuffed Red Bell Peppers / Turkey Version

         Wow, two months flew by without me updating my blog. It takes time and motivation to study medicine, and sometimes we have to miss out on things we enjoy doing the most, but only for a short while. Balance is the key to success. I've probably repeated that statement many times on my blog.


I tried this recipe back in December during my Christmas break, and my family and friends loved it. The stuffed red peppers taste better after they have really absorbed all the flavors, reheat the next day and really taste how delicious this meal is.


Ingredients-

1. 6 Red Bell Peppers
2. 500g Ground Turkey 
3. 200g Parboiled Rice
4. 1 Small Onion
5. 150g Feta Cheese
6. 1/2 Cup of Chopped Parsley
7. Salt (add to taste)
8. Black Pepper (add to taste)
9. Paprika Powder (1/2 tsp.) 
10. Herbs Mix (oregano, basil, thyme, rosemary)
11. Homemade Garlic Sauce (click here for recipe)
12. Olive Oil 






Instructions-

1. Prepare meat in a large bowl. Add herbs with plenty of salt and pepper to taste.
2. Finely chop one small onion and add to meat. 
3. Cut feta cheese into small cubes or crumble and add to meat.
4. Finely chop fresh parsley and add to meat. Set aside.
5. Cook 200g of rice according to package. Set aside to cool.
6. Add cooled and fluffed rice to meat. Mix very thoroughly with hands.
7. Set aside in fridge for about 24 hours.
8. Next day, wash and prepare red bell peppers. Cut the head and remove insides.
9. Do not remove the "cap" of the pepper, save for later, they will baked, too.
10. Spray or oil the red peppers on the inside with a sprinkle of salt.
11. With a spoon, stuff each red bell pepper with a generous portion of the meat stuffing.
12. Add the red bell pepper "cap" on top and set aside.
13. Preheat oven to 180C/350F.
14. Bake for about **50minutes.
15. Serve with chilled garlic sauce.

**Baking time must be adjusted accordingly. I baked my stuffed peppers for about 1 hour and the peppers were almost falling apart because they were so well cooked. If you prefer a more al dente dish, do not bake for more than 50 minutes.


Enjoy!

Sunday, December 8, 2013

Ham and Cheese Omelet



Not just an ordinary breakfast, perfect for those special days... ;)


Ingredients-

1. 2 Eggs
2. 2 Slices of Cheese
3. 3 Slices of Ham
4. Fresh Chives
5. Salt
6. Pepper
7. Vegetable Oil
8. 100ml of Milk
9. Ketchup (optional)




Instructions-

1. Prepare ingredients. Slice ham into small cubes. Cut cheese into smaller pieces.
2. Preheat skillet with a tablespoon of oil.
3. Add sliced ham and cook for about two minutes.
4. Whisk two eggs with 100ml of milk and add to pan.
5. Let eggs settle, then tilt the pan to slide the uncooked part to settle.
6. Lower heat to not burn the eggs. 
7. Add sliced cheese and cook for one more minute.
8. Add salt and pepper to taste.
9. Gently fold the omelet into half with the help of a spatula.
10. Serve with bread, chopped chives, and ketchup.

ENJOY!

Wednesday, December 4, 2013

Baked Ginger Chicken Drumsticks

 

 

Ingredients-

1. 5 Chicken Drumsticks
2. 2 tsp. of Soy Sauce
3. 2 tsp. of Vegetable Oil
4. 1/2 tsp. of Dried Cumin Powder
5. 1/2 tsp. of Dried Ginger Powder
6. 1/2 tsp. of Dried Garlic Powder 
7. 1/2 tsp. of Paprika or Cayenne Pepper (add cayenne pepper for more spice)
8. 1 tsp. of Lemon Juice
9. Pinch of Salt
10. Black Pepper (add to taste)



Instructions-

1. Prepare chicken drumsticks. Wash and dry. Place in dish.
2. Add soy sauce and lemon juice.
3. Add vegetable oil. Mix well with hands.
4. Add all dry spices to the chicken and spread evenly.
5. Set aside in the refrigerator for at least 3 hours. 
6. Preheat oven to 180C/360F.
7. Bake for about 50 minutes in baking dish, covered with lid.
8. For crispy and brown skin, remove lid after 60 minutes of baking.
9. Bake for about another 10 minutes.
10. Remove from oven and serve with choice of favorite side dish.

*Try this baked ginger chicken with a side dish of yellow rice with peas and carrots.

ENJOY!

Tuesday, December 3, 2013

Yellow Rice with Peas and Carrots Side Dish


Winter is almost here, and this time of year makes me lazy...
We can still make a decent meal at home, though!
This will take less than twenty minutes, it's a great time saver, too.

Ingredients-

1. 1 Cup of White Rice
2. 350g of Frozen Carrot and Pea Mix
3. 3 tbsp. of Oil
4. 1 tsp. of Butter (optional)
5. 1/2 tsp. of Cumin Powder
6. Salt
7. Pepper
8. 2 Cups of Boiled Water





Instructions-

1. Preheat pot with 2 tablespoons of vegetable oil.
2. When warm, add 1 cup of white rice and mix continuously.
3. Cook rice until it turns slightly gold.
4. Add 2 cups of boiled water and mix. Add 1/2 teaspoon of dried cumin powder.
5. Cook rice on medium-low heat until all the water is absorbed. (max. 15 minutes)
6. In the meantime, preheat non-stick pan. Add 1 tablespoon of vegetable oil.
7. Add frozen peas and carrots. Add about two tablespoons of water to prevent burning. Cover.
8. Cook for about ten minutes. Add salt and fresh ground black pepper to taste.
9. Mix cooked rice with a fork, "fluff." Add to bowl.
10. Add cooked and seasoned carrots and peas to rice and mix.
11. Serve as a side to your favorite dish with chicken or as a single meal.



ENJOY!

Sunday, December 1, 2013

Turkey Ragu with Penne


Another pasta dish, I simply can't resist!
However, this is a healthier twist because I substituted pork/beef with turkey.
This is a wise choice because the entire meal will have less calories and fat.
Surprisingly, it does not affect the taste. This was absolutely delicious!

Ingredients- (makes several servings)

1. 500g Ground Turkey
2. 2 Cans of Chopped Tomatoes (with basil and oregano, optional)
3. 1 Large Carrot
4. 4-5 Celery Stalks
5. 1 Large Onion
6. Vegetable Oil
7. 4 Garlic Cloves
8. 4 tbsp. of Tomato Paste
9. 300g of Penne Pasta
10. Grated Parmesan Cheese
11. Salt
12. Pepper
13. 1/2 tsp. of Basil
14. 1/2 tsp. of Oregano
15. 1/2 tsp. of Powdered Garlic
16. 1/2 tsp. of Sugar
17. 1/2 tsp. of Salt-Free Garlic Herb Seasoning Mix (optional)






Instructions-

1. Wash and clean vegetables. Chop carrots, onion, and celery.
2. Preheat large sauce pot with a thin layer of vegetable oil.
3. Add chopped onions and cook for one minute.
4. Add sugar to the onions and stir.
5. When onions brown, add chopped carrots and celery. Add salt to taste.
6. Cook with lid covered and stir frequently.
   *Add water if necessary to prevent burning.
7. After about ten minutes of cooking, add two cans of chopped tomatoes. Add herbs.
8. Cook on low heat for about 1 hour. Stir occasionally.
9. In the meantime, preheat skillet with 1 tablespoon of vegetable oil.
10. Add ground turkey and cook. Add salt and plenty of freshly ground black pepper.
11. Add a pinch of basil, oregano, and powdered garlic to the meat.
12. When the meat begins to brown, add 3 tbsp. of tomato paste and stir.
13. Cook for about two more minutes then remove from heat and set aside.
14. When the tomato sauce has been cooking for about an hour, check the vegetables.
15. When vegetables are soft, remove sauce from heat and let it slightly cool.
16. Once the sauce is cooled, blend thoroughly with a blender.
17. Add cooked meat to the blended sauce and stir. Reheat entire turkey ragu sauce.
18. Simmer for about twenty more minutes
19. In the meantime, cook penne pasta al dente.
20. Combine sauce and pasta, and serve with grated Parmesan cheese. Delicious!


Enjoy!

Thursday, November 28, 2013

Breakfast Poached Eggs with Avocado and Smoked Salmon

Breakfast Poached Eggs with 

Avocado and Smoked Salmon



The first time I tried poached eggs was this past summer when I visited 
my family in Canada. I always wanted to try making them, but it seemed
like it would turn into a kitchen disaster. Well, it did... my first attempt wasted 1/2 dozen eggs.
I'm not sure if it was because the eggs were of poor quality, or maybe I just didn't know what I was doing! Anyways, in my instructions I tried to be as clear as possible when explaining how to make these wonders. I absolutely love poached eggs now, and the avocado and salmon combination is just DELICIOUS. Who knew such a meal can be so satisfying and healthy?



What I Learned From My Mistakes When Making Poached Eggs ! ! ! MUST- READ ! ! !
  1. Buy high-quality eggs.
  2. The eggs should be fresh. 
  3. Do NOT add salt to the boiling water.
  4. Vinegar helps shape the egg, add a teaspoon to the water.
  5. Boil the water first, but do NOT place the egg directly into boiling water.
  6. The water must be hot, not boiling. 
  7. Stir the water as quickly as possible for the egg to spin and form its shape.
  8. Patience and experience will come a long way. 
  9. Do not overcook poached eggs. This is why we have another method for hard-boiled eggs.


Ingredients-

1. Smoked Salmon Slices
2. 2 Eggs
3. 1/2 Avocado
4. 1 tsp. Vinegar
5. Salt
6. Pepper
7. 1/2 tsp. Lemon Juice
8. Chopped Chives
9. Whole-Wheat Bread/Toast







Instructions- 

1. Prepare salmon slices.
2. Cut lengthwise through the entire avocado around the pit.
3. Twist avocado to receive halves. Remove pit.
4. Take one half of the avocado, and create slices lengthwise without cutting through the skin.
5. Remove thin slices and place on plate. Spread lemon juice on avocado to prevent browning.
6. Boil water in a small pot. Do NOT add salt. Add 1 teaspoon of vinegar.
7. When the water boils, quickly remove it from the heat source and spin the water vigorously.
8. Crack open one egg onto a plate and while the water is spinning, add the egg to the hot water.
9. Carefully spin the water and place the pot back onto the heat. Lower the heat.
10. The egg-white will wrap itself around the yolk.  Cook for about two minutes and remove gently.
11. Repeat the above steps for the second egg, beginners should only try to cook one egg at a time.
12. Place salmon slices onto a piece of bread, then add the egg. Decorate with avocado.
13. Season eggs with salt and pepper to taste.
14. Slice fresh chives and sprinkle over plate. Serve.



Enjoy! 

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