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! 

Wednesday, November 27, 2013

Pan-fried Salmon with Garlic-Dill Sauce and Rice & Broccoli

Pan-fried Salmon with Garlic-Dill Sauce 

and Rice & Broccoli



A delicious and healthy dinner :) 
All natural products that are high-fiber and heart-healthy



Ingredients-

1. 2 Portions of Salmon Filet
2. 200g White Rice
3. 1 Broccoli
4. 2 tsp. Soy Sauce
5. 2 tsp. Lemon Juice
6. Lemon Slices
7. Salt
8. Pepper
9. Pinch of Garlic Powder
10. Pinch of Sodium-Free Vegetable Seasoning (Dash, etc.)
11. My Recipe For Homemade Garlic Sauce
12. Handful of Fresh Dill




  

Instructions-

1. Prepare two portions of salmon filet. Season with salt, pepper, soy sauce, and lemon juice. Set aside.
2. Add a pinch of dried vegetables/herbs mixture onto the salmon. (optional)
3. Bring salted water to a boil. Cook broccoli to desired tenderness. Do not overcook!
4. Bring salted water to a boil and cook rice. When cooked, fluff rice with a fork.
5. Combine broccoli and rice.
6. Heat pan with vegetable oil and fry salmon skin-side first. Cook for about two minutes then flip.
7. When salmon is pink, remove from pan.
8. Finely chop fresh dill and add to prepared garlic sauce. (Click Here for my recipe!!!)
9. Cut lemon into slices and set on plate. Add a serving of rice and broccoli with salmon filet.
10. Drizzle garlic-dill sauce over plate and salmon. Serve.



Enjoy!

Tuesday, November 26, 2013

Rotini with Marinated Chicken and Mushrooms

Rotini with Chicken & Mushrooms



Dear Friends, 

It's been difficult trying to update my cooking blog while starting my third year of medical school,
 but I will always find some time to post a few new recipes, forgive me! 
Take care! :)

Kochani,

Wybaczcie mi moją ostatnią nieobecność, 
ale trudno pogodzić moje studia z blogiem kuchennym,
 ale jeszcze się nie poddaje! :) 
Pozdrawiam! :*




Ingredients-

1. 400-500g Boneless Skinless Chicken Breast
2. 250g Mushrooms
3. 250ml 18% Sour Cream
4. 1 Onion
5. 1/2 Box of Rotini Pasta
6. 1 tsp. Balsamic Vinegar
7. 2 tsp. Vegetable Oil
8. Salt
9. Pepper
10. Italian Herbs Mix (Basil, Oregano, Tyme, etc.)
11. Pinch of Paprika
12. 1 Handful of Freshly Chopped Parsley









Instructions-

1. Prepare boneless skinless chicken breasts by cutting into 1" cubes.
2. Marinate with balsamic vinegar, salt, pepper, spices to taste, and vegetable oil.
3. Set in the fridge for at least thirty minutes.
4. Finely chop one onion and cut mushrooms into thin slices.
5. Heat skillet with a splash of vegetable oil.
6. Cook mushrooms until they release water and the water evaporates.
7. Add onions to the mushrooms and cook until translucent. Now you may add salt and pepper.
8. Place cooked mushrooms and onion mixture aside.
9. Heat skillet, without oil. Brown the chicken breast cubes.
10. When chicken is cooked, add mushrooms/onions.
11. Add 250ml of cream. Cook, and add salt/pepper to taste. Add herbs to taste.
12. Finely chop fresh parsley and add to pan. Mix well and serve.
13. Cook rotini pasta al dente according to package instructions. Combine al dente pasta with sauce.
14. Serve when hot, decorate with fresh parsley.



Enjoy! 

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