Cauliflower Vegetable Soup

Cauliflower Vegetable Soup with Potatoes 

Pork Bone Soup Base

Fresh vegetables and delicious cauliflower combined in a delicious soup,

 thickened with some potatoes and light sour cream.

Flavored with fresh dill and mild herbs.

Ingredients-

1. 1/2 kg Pork with Bones (optional, use more vegetables if you decide not to use pork stock)

2. 3 Carrots

3. 2 Parsley Roots

4. 3 Celery Stalks 

5. 1 Onion

6. 4 Potatoes

7. 1/2 Cauliflower Head

8. 1 tbsp. Fresh Dill

9. 1/2 tbsp. Salt

10. 1 tsp. Black Pepper

11. 1/2 tsp. Marjoram

12. 1/2 tsp. Oregano

13. 2 tbsp. Sour Cream

Instructions-

1. Rinse pork and place in large soup pot. Fill with water (~2-2.5L).

2. Boil, and in the meantime, grate carrots and parsley roots. 

3. Peel onion and cut celery into small slices. 

4. When the water starts to boil, remove foam. Then add grated vegetables, sliced celery, and whole onion.

5. Cook on high heat for about 10 minutes, then set to low and simmer soup for 45 minutes.

6. In the meantime, peel and cut potatoes into small cubes. Add potatoes after about 25 minutes.

7. Cut 1/2 head of cauliflower and wash. Cut into florets. 

8. After 45 minutes, add cauliflower and cook soup until all vegetables are soft or until desired tenderness. 

9. Add some flavor to the soup by adding marjoram, oregano, salt, and pepper to taste. Add fresh dill.

10. Remove soup from heat and wait a few minutes. Whisk 2 tbsp. of sour cream with some water.

11. Add sour cream mixture to soup and stir in quickly. 

12. Mix and serve soup when hot! Leftover soup (next day) tastes even more delicious when reheated.

ENJOY :)

Baked Chicken Thighs with Vegetables

Baked Chicken Thighs with Vegetables

Prepare all the ingredients and just place them into a baking dish! 

A simple and perfect meal even during the weekday :)

I usually marinate the chicken overnight, but a few hours before baking is fine.

Ingredients-

1. ~5-6 Chicken Thighs (with bone)

2. 1 Large Onion

3. Celery (add to taste, 3-4 stalks)

4. 1/2 Cauliflower

5. 1 Small Package of Baby Carrots 
6. 1 Red Bell Pepper
7. ~6 Large Potatoes
8. Olive Oil (Spray)
9. Salt (Vegeta, optional)
10. Pepper
11. Seasoning (Use favorite spices, I like to use Italian herbs)
12. Italian Salad Dressing (marinade)
13. Fresh Dill
14. Fresh Parsley

Instructions-

1. Wash and clean chicken. Place in large baking dish and cover with salt/Vegeta and pepper.
2. Pour Italian salad dressing onto the chicken just enough for every piece to be covered by the sauce.
3. Before baking, prepare vegetables. Slice onions, celery, red bell peppers, cauliflower, and baby carrots.
4. Place sliced onions over marinated chicken. Next, add the remaining vegetables. Mix to spread evenly.
5. Sprinkle vegetables with salt, pepper, and herbs/spices of choice. I used classic Italian herb mixes.
6. Preheat oven to about 190C (375F) and bake for about 50 minutes. Cover the dish for baking.*
7. In the meantime, peel potatoes and cut into halves. Cook potatoes until they are still somewhat hard.
8. Cool the potatoes, they should be firm. Cut potatoes into medium slices.
9. Remove baking dish from oven and uncover it. Add potatoes and spray them with olive oil.
10. Add lid and continue to bake for another 25 minutes.
11. Check to see if vegetables are soft. Uncover lid and bake everything uncovered for about 20 minutes.
12. The potatoes should become crispy and golden.
13. Add fresh parsley and dill and mix vegetables.
14. Serve when hot and delicious!

*To avoid burning-
 Mix about 1 cup of  water with remaining juices from marinade and add to dish before baking.

ENJOY :)

Breaded Cod Filet with Young Potatoes

Breaded Cod with Young Potatoes

A classic fish recipe, I am sure many of us know how to bread filets,

and I have to say cod is one of my favorites. The white meat is so delicate,

and it's a very healthy fish, too! Delicious in flavor and great for a quick dinner,

cod served with young, small potatoes that do not need to be mashed.

For some reason, fried fish, even though I eat it all year round, reminds

me of summers spent at the beach in New Jersey.

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Ingredients-

*2 Servings

1. Two Small Fresh Cod Filets

2. 6-7 Young Potatoes (the very small ones, in-season now)

3. Handful of Lettuce

4. ~10 Thin Red Bell Pepper slices

5. Fresh Chives, chopped

6. Plain White Flour

7. 1 Egg

8. Bread Crumbs

9. Vegetable Oil

10. Salt 

11. Pepper

12. Lemon Slices and Lemon Juice

 

Instructions-

1. Clean cod filets and dry. Make sure the fish is dried!

2. Add salt and pepper to taste to both sides of filet, and squeeze a few drops of lemon juice.

3. Set aside the filets. During this time, peel potatoes and start cooking them. Add salt to the water.

4. Prepare flour, breadcrumbs, and one whisked egg on separate plates.

5. First, cover filet with flour.

6. Next, place the filet in the egg.

7. Transfer the filet onto the dish with breadcrumbs. Cover entire filet with breadcrumbs. 

8. Repeat these steps with second filet.

9. Heat pan with a decent amount of vegetable oil. The oil should be hot.

10. If your cod filets are large, you may want to cut them into halves or they might break apart on the pan.

11. Place one filet at a time on the hot pan with oil. The fish should turn gold within a minute if not less.

12. Lower the heat, and flip the filet onto the other side. Continue frying until golden brown.

13. The potatoes should be cooked by now. Drain and serve with cod filets. 

14. Wash a few leaves of lettuce and slice some red bell peppers as a side. 

15. Sprinkle plate with some freshly chopped chives.

ENJOY :)

Dedicated to my Daddy, who makes the best cod, salmon, and every other fish out there! 

 

Dill Pickle Soup

Polish Dill Pickle Soup

 

Hot and sour soup, perfect flavor and texture.

A traditional Polish soup, popular in the fall/winter but is made every season

since it is so delicious. Tastes best with some bread on the side.

 

  

 

 

Ingredients-   Cooking Time ~1.5h

1. 2 Chicken Thighs

2. 1 Large Carrot (or two smaller carrots)

3. 1 Parsley Root

4. 1/2 Large Onion (or one small one)

5. 1 Leek (white, light green part)

6. 5 Dill Pickles

7. 3 Large Potatoes 

8. *Dill Pickle Juice (~200ml)  *OPTIONAL (This soup tastes best when it's sour, the more the better!)

9. Fresh Dill (2-3 Tablespoons)

10. Salt

11. Pepper

12. 18% Sour Cream (~100ml)

    

 

Instructions- 

1. Prepare chicken stock, wash two chicken thighs. Place in large soup pot and fill with water, leaving some space. Boil.

2. In the meantime, wash and clean vegetables. Grate the carrot and parsley root. Cut leek into a cross.

3. When water has boiled, remove excess foam that has settled at the top. Add the grated carrots and parsley root into the soup. Add the leek and onion as well.

4. Add about 1/2-1 Tablespoon of salt.

5. Let soup cook for at least 20 minutes on medium-low heat. Prepare potatoes in the meantime by cutting them into small cubes.

6. Add the potatoes to the soup.

7. Grate 5 Polish Dill Pickles and add them into the soup, along with the juice. Make sure to taste the soup, I am a fan of sourness, I usually add a large amount of the sour pickle juice. You may adjust to your preferences.

8. Cook for about 30 minutes on low-medium heat or until desired tenderness of the pickles.

9. The potatoes should be soft by now. Finely chop fresh dill and add to the soup.

10. Cook for two more minutes. Remove from heat and wait a few minutes.

11. Quickly add the sour cream and mix well fast. Add salt/pepper to taste.

12. Serve when hot with a slice of bread.

 

  ENJOY  :)