Dairy and Sugar Free Fruit Ice Cream

I had some fresh bananas and strawberries that I wanted to use for a dairy free recipe and this is what came to mind.  This ice cream is surprisingly delicious and creamy. It is healthy and will satisfy your sweet tooth. (I froze the fruit for few hours).

You will need the following:

• 3 frozen bananas 
• 4-5 frozen strawberries 
• 1/2 cup of walnuts or other type such as almonds, hazelnut, pistachios, peanuts etc. or no nuts at all. Feel free to use chocolate too if you like.
• A very good blender. ( I used a vitamix blender)

Place all the ingredients in the blender and blend until you see a creamy smooth consistency. Your taste buds will thank you! If you would like it sweeter, add some honey before blending.

Feel free to use any type of fruit if the ones in this recipe are not your favorites.  Add a splash of milk or soy milk to turn it into a delicious smoothie.

Enjoy and have fun in the kitchen! 

 

Red Beets Salad with Goat Cheese

I love red beets and grew up with them so I incorporate the vegetable in my meals throughout the year.  This vegetable is another one of world's healthiest food category that is packed with antioxidants, is anti-inflammatory, anti-cancer and a good supporter of detoxification. 

You will need the following:

• 3 boiled red beets
• 2-3 boiled medium size carrots
• Goat cheese
• Olive oil to your taste
• Balsamic Vinegar to your taste or lemon juice
• 1 green scallion
• Basil, dill or parsley to garnish
• Salt and pepper to taste

Cut all the vegetables in bite size pieces.  Mix in the rest of the ingredients and you have one healthy salad. 

Enjoy!

Quinoa Cold Salad / Side Dish

I have been a fan of Quinoa (Quechuan language) for the last two years.  I have incorporated it in salads and substituted rice and couscous meals with Quinoa.  2013 was the year of Quinoa and I certainly was pleased to see the recognition it received and deserved this thousands of years old whole grain.  Purchasing Quinoa also supports Andean farmers.  Simply put, Quinoa is considered to be a superfood! 

You will need the following:

• 1/2 cup Quinoa
• 1 cup water or broth of your choice
• 2 tbsp. of good quality olive oil
• Salt and pepper to taste
• Basil, parsley or dill
• 1 medium tomato
• Cucumber (to your taste/liking)
• Goat cheese (to your taste/liking)
• Balsamic vinegar

Rinse Quinoa and combine it in a pot with hot water or broth.  Cover and let it cook for 15-20 minutes over low to medium heat.  Set aside to cool.  Chop the basil, parsley or dill, tomato, cucumber and crumble the goat cheese. Mix all the ingredients in a bowl.  Drizzle with olive oil and balsamic vinegar.  It is great as a side dish or snack.  

Quinoa

I have been a fan of Quinoa (Quechuan language) for the last two years.  I have incorporated it in salads and substituted rice and couscous meals with Quinoa.  2013 was the year of Quinoa and I certainly was pleased to see the recognition it received and deserved this thousands years old whole grain.  Purchasing Quinoa also supports Andean farmers.  Simply put, Quinoa is considered to be a superfood! 

You will need the following:

• 1/2 cup quinoa
• 1 cup water or broth of your choice
• 2 tbsp. of olive oil or 1 tbsp. of good quality butter
• salt and pepper to taste
• parsley or dill for garnishing

Rinse quinoa.  In a hot pot add the olive oil or butter.  Mix in quinoa, salt and pepper.  This way the ingredients are toasting together.  Add water or broth.  Cover and let it cook for 15-20 minutes over low to medium heat.  Before serving fluff with fork.  It goes very well with the Lentil Stew with Herbs.  Serve hot.  Enjoy! 

Lentil Stew with Herbs

I am a big lentil fan.  Lentil is tasty, easy to cook, remains its shape after cooking and is packed with nutrients.  No wonder it is considered one of the world's healthiest foods.  It is excellent for your heart, cholesterol, sugar level, iron and people who have diabetes.  Best of all, it is a low calorie food and it takes 30 minutes to cook.

You will need the following: 

• 4 tbs of olive oil (I prefer olive oil, but one can use canola or vegetable oils too if you wish)
• 1 white or yellow onion chopped
• 2 carrot sticks chopped
• 2 celery sticks chopped 
• 1/2 pound of lentils (I use the green kind)
• salt to taste
• pepper to taste
• 2 tsp turmeric powder
• 2 tsp curry powder for taste
• 1 minced clove of garlic
• 1 tsp Herbs de Provence (you can skip this if you do not have it in your pantry)
• 1/2 tsp of cumin powder
• 2-3 bay leaves for taste 
• 3 cups of water or chicken/beef broth
• parsley or dill for garnishing 

Soak the lentil overnight for easy cooking.  Start out first with the dry herbs in a hot pan/pot.  Mix cumin, curry powder, herbs de Provence, salt, pepper, and turmeric.  (Heat will release the essential oils of the herbs and enhance the flavor/aroma of the meal).  Add the oil.  Mix well.  Add the onions and carrots first.  Mix well and allow for it to saute for a few minutes.  Add the bay leaves, celery and lentils.  Mix well and allow for it to cook on its own for 2-3 minutes.  Add the water or broth.  Cover with a lid and allow for it to cook for few more minutes.  Garnish with parsley or dill and

 serve.  As with many meals, the stew will taste even better the next day or even after a few hours.  The ingredients have married longer and flavor has enhanced further.  Serve over rice or not.  

Enjoy and have fun in the kitchen.  

Note:  If you are missing some of the ingredients, feel free to substitute as long as the chemistry of the substituted item goes will with the rest of the ingredients.  

Ochawanmushi (Chawanmushi - 茶碗蒸し) - Egg Custard side dish / snack

This is a very easy, delicious, and comforting side dish that can be eaten at any season.  Perfect to feed a crowd and children.  You will need the following:

Small individual bowls that can be heat proof (porcelain)

• 2 mediums size eggs
• Mushrooms (I prefer shiitake, enoki, and oyester types, but any type to suit your taste may be used or none at all) 
• 1 or 2 Shrimp per bowl or other type of seafood, small pieces of chicken (if you cannot use chicken or seafood, you may skip them).  I am not aware that this type of dish uses any type of red meats. 
• Soy sauce (for marinating the seafood and chicken)
• Mirin (for marinating the seafood and chicken)
• Sake (for marinating the seafood and chicken).  If you do not have Sake, you may use other non sugary type of alcohol.  It depends on a person's taste.  Raki, vodka perhaps? They could be a bit strong though. 
• Scallions (green onions) or mitsuba leaves for garnishing 
• 2 cups of dashi (fish broth/stock) or chicken stock/broth
• Pot with boiling water 
• Salt to your liking 

Marinate the chicken or seafood in 1 tea spoon soy sauce, mirin and Sake.  Set aside.  Take the 2 cups of dashi or chicken stock/broth at room temperature and mix in two eggs.  Once these two are mixed, strain them through a strainer so the liquid runs smooth.  Set aside.  In the individual bowls, place 2-3 pieces of mushrooms, 1-2 marinated shrimp (cleaned), small pieces of marinated chicken (cooked).  Pour the dashi (chicken stock/broth) egg mixture in each bowl.  Cover the bowls with lids.  If you do not have small lids, cover with aluminum foil or saran wrap.  Place the bowls in a pot with boiling water.  Leave the individual bowls in the boiling water for 10 mins.  Check with a toothpick or wooden skewer in 10 mins or so.  If clear broth comes out, remove immediately from the heat.  Garnish with mitsuba leaves or the scallions.  Cover for few mins.  Enjoy!  

 

 

 

 

 

20 - Layer Crepe Cake

This is an easy and fun recipe to make.  Do not be discouraged by the long recipe because it is a step-by-step process.  I got some help from 'What's cooking America' site, but altered the recipe to my diet / taste.  You will need the following ingredients:

Crepe Batter:

6 tablespoons butter
3 cups milk
6 fresh eggs

1 1/2 cups all purpose flour

7 tablespoons granulated sugar (if you prefer to leave the sugar out or substitute sugar with another sweet ingredient, feel free to do so-adjust the ingredients to your liking / diet).

Pinch of salt

 

In a small pan, melt the butter until lightly browned; remove from heat and set aside.

In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly. 

In a bowl using your electric mixer at high speed, beat the egg whites until reaching a nice stiff peak, mix together the yolk, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.  The longer the better. 

Note: Beating the egg whites first will make the crepes airy and light (this is a personal preference).

Use a crepe maker or a nonstick or lightly-oiled crepe pan over medium-low heat. Evenly distribute a small ladle Crepe Batter; swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Use your judgement! Using a spatula, turn it over and continue cooking for a few minutes longer. Cook on the other side of the crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared baking sheet with parchment paper. 

Recommendation: I prefer to use the crepe maker, but in the event you do not own one, use a nonstick pan.  It is easier to flip over the crepes while making them.

Pastry Creme Filling:

1 egg
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract or another flavor / liqueur
1 teaspoon hot water
2 tablespoons whipped cream

 

In a mixing bowl beat the egg white until it has reached a stiff peak, add the yolk, flour, sugar, and cornstarch; beat until smooth.

In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from the heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and comes to a boil. Remove from the heat. Add vanilla extract (or another flavor) and hot water; stir until dissolved into the mixture. Set aside to cool until firm.

When the Pastry Creme has cooled, fold in the whipped cream. Refrigerate mixture until thick (best if refrigerated overnight).

Note: As with the crepe recipe, beating the eggs white first will make the creme feel light and airy / fluffy. (this is a personal preference) 

 

Assembly (the fun part)

Place one crepe on a large cake plate.

With a small spatula, completely cover the crepe with a thin layer of the pastry cream mixture.

Cover with another dry crepe and repeat covering with the Pastry Creme until you have reached 20 layers.  You should be fine if you have less or more than 20 crepes.

Refrigerate the prepared cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving.  Serve and garnish with fruits of your liking or just serve as is.

Note: I have not tried this myself, but given that it is fall, you could experiment by layering very thinly sliced apples or pears.

 

 

                                                                     Source: A whiff of lemongrass

 

 

Osaka Style Okonomiyaki (おこのみやき)- Japanese style pancake (Osaka)

Osaka style okonomiyaki (おこのみやき) is a great snack for lunch or dinner.  The inspiration came from the okonomiyaki flour we bought at a Japanese grocery store.

You will need the following:

• 1 cup okonomiyaki flour
• 3/4 cup water
• Shredded cabbage
• 2 pieces of green onions (thinly sliced)
• 2 eggs
• 9 pieces of sliced pork belly or ham in pork belly's absence
• Otafuku okonomi sauce or mayonnaise in sauce's absence
• Oil for sauteing

Mix water and flour in a large bowl.  Add the rest of the ingredients (except the pork belly) and mix gently.  Divide the mixture in size portions of your choice.  In a medium size skillet heat the oil.  Place patties in skilled and layer the pork belly on top.  (I used ham so I mixed the ham with the rest of the ingredients).  Cook for 3 minutes or until golden brown.  Flip on the other side.  Do not press.  Flip again to ensure it is fully cooked. 

Serve hot and with the okonomi sauce or the mayo. 

Enjoy! 

Open Face Belgian Sandwich with Goat Cheese

This is a great snack or light lunch or dinner on a warm or cold day.  The inspiration for this snack came from a Belgian meal I had lately. 

You will need the following:

• 2 loaves of bread
• 2 slices of prosciutto
• 1 medium size pear
• goat cheese
• soft butter or olive oil

Butter or oil the loaves of bread first and put the slices of prosciutto.  Cut the pear in thin slices and add them on the top of the prosciutto.  Sprinkle with goat cheese (or a cheese of your choice--I just love the flavor of the goat cheese with the sweetness of the pear).  Broil in the oven until the cheese has melted.  Enjoy while hot.  You may add fresh arugula for taste after you have pulled it out of the oven. 

The open face sandwich goes great with a hot bowl of soup. 

Enjoy!

Home Style Vegetable Soup (French) - Soup bonne femme

Home Style Vegetable Soup (French)
Soupe bonne femme

I decided to make soup on a cold day like today, hence consulted a French cook book I have from Bocuse.  'Bocuse in Your Kitchen'.  It is a great inspiration for cooking French food. 

I did minor modifications to the recipe since I did not have leeks and sorrel leaves.  It turned out to be a very delicious soup. 

You will need the following:

• 6.5 cups of water
• 1.5 teaspoons coarse salt
• 7 tablespoons butter (105 g)
• 1 large onion (peeled, halved and sliced)
• 1 large or 2 small leeks (cleaned and sliced)
• About 1/2 pound (250 g) young green cabbage (sliced)
• 2 medium potatoes, peeled and diced
• 2 cups tightly packed (100 g) sorrel leaves (chopped)
• Nutmeg to taste
• Salt and pepper to taste

Boil water and salt together in a saucepan.  In another saucepan (large enough for the ingredients) melt 5 tablespoons of butter; when it is sizzling hot, add the onions and leeks.  Brown them lightly over moderate heat.  Add the cabbage and stir until wilted.  Pour the boiling water into the pot with the vegetables and add the potatoes.  Simmer for 30 minutes (uncovered).  Add sorrel leaves and cook for 5 minutes. 

Warm soup tureen by pouring hot water in it.  Swirl it around so the tureen is warm enough.  Pour out the water.  Add a little nutmeg and salt to taste to the tureen.  Pour the soup into the tureen afterwards.  Add the remaining butter and serve hot.

I served this soup with an open faced Belgian sandwich and oven roasted brussel sprouts.

I hope you enjoy this soup as much as I did! 

Happy eating. 

 

Cold Calamari Salad

This is a very easy and healthy appetizer.  This is my version, but feel free to alter according to your and/or your family's taste.


You will need: freshly bought squid, parsley, salt, pepper, lemon, garlic and olive oil.  You may substitute parsley with dill. 

• 2 fresh squids (cleaned)
• 1 lemon
• 1 clove of garlic
• salt, pepper, olive oil and parsley or dill to taste.

Fill a pot with water half way and squeeze half of the lemon.  Let it boil.  Add cut squid (calamari) to the hot lemon water.  Let the squid in the water under regular heat for 9-10 minutes until it is done.  Do not leave it for too long because it will get harder.  Be careful to watch it and remove from hot water.  Mix with the other half of the lemon, olive oil, salt, pepper, minced garlic and a sprinkle with parsley or dill. 

Enjoy!!!

Crab Miso Soup (かにみそしる)

You will need the following: Crab claws (chopped), miso paste, scallions, shiitake mushrooms, dashi (seasoning stock).

• 1Ib crab claws
• 2 table spoons miso paste
• 1 scallion (green/spring onion) thinnly sliced
• 3 shiitake mushrooms thinly sliced
• 1 small packet of dashi
• 3 cups of water

Boil 3 cups of water with dashi seasoning stock.  Add the miso paste and slowly stir in low heat.  Ensure that once you add miso paste the liquid mixture is not boiling.  Add the crabs and allow it to cook for 5 minutes.  Turn off the heat.  Add shiitake mushrooms and scallions to garnish. This soup is great when accompanied with steamed rice with furikake seasoning or with steamed rice alone.

Note: Adjust miso paste to your preference.  You may also adjust the rest of the ingredients to your liking.  

Meatballs my way (Qoftet sipas menyres time)

These meatballs are a great hit with everyone that has tried them.  They make a great snack and/or a side dish.  Kids love them too. 

You will need: Ground beef, yellow onion, salt, pepper, garlic, egg, oregano, parsley or dill and if you have Arabic or Indian spices even better. 

Recipe:

• 1 Ib ground beef
• 1/2 yellow/red/white onion thinly diced
• 1 egg
• 2 cloves of garlic minced
• salt, pepper, oregano and parsley or dill to taste.
• 1 tea spoon of Indian/Arabic spices (optional)
• 1 table spoon bread crumbs or panko (optional)

Mix all the ingredients together and shape into small balls or shapes of your choosing.  For a healthier version you may bake them in 350 degree F oven until brown.  Or you may saute in olive oil.  Serve hot and as an option with plain yogurt.

Note: You may put cheese in the middle or tofu if you like.  It will taste very good. 

Spinach Phyllo Dough Pie (Byrek me Spinaq)

Byrek is another favorite dish of mine.  I grew up with it and continue to make it when I feel like having a taste of Byrek.  It can be made with vegetables for vegetarians, but it can also be made with ground beef and tofu for vegans.  I have made all versions and all are equally delicious and unique. 

You will need the following:

• 15-20 sheets of phyllo dough
• 1.5 cups of yogurt (I make my own yogurt because I find the store bought ones have too much starch)
• 1 egg (you may use two if you like)
• 1 Ib of spinach (thawed)
• 1 cup of butter (depending on your preference)
• Parsley to taste
• 1 tea spoon salt
• pepper to taste
• 2 green onions/scallions
• 2 medium size garlic minced

Butter a pan (size of your phyllo dough) and start laying the dough to cover the pan.  Brush the each sheet of dough with melted butter.  Repeat this 7 times or 10 times depending on the number of sheets you are using.  In a bowl mix yogurt, egg, spinach, parsley, salt, pepper, scallions and garlic together.  Add the mixture to the pan that you have already put buttered phyllo dough sheets.  Continue the process of layering the sheets until you have finished them all and finish by brushing with melted butter.

Bake the spinach pie at 350 degree F until golden brown.  After baked, let it cool a bit and cut.  Serve while hot.  Or heat it up if you decide to refrigerate. 

Note: You may use as much butter as you like. Same goes for the salt and pepper.  If you prefer to make a ground beef pie, brown the beef first with the ingredients (do not use yogurt and egg in this case).  You may also substitute yogurt with feta cheese or tofu.  Enjoy!

 

 

 

 

 

Grandpa Pano's Fergese (Fergesa e Gjyshit Pano) Tomato Soup

This dish was passed down to me from my maternal Grandfather, Andon.   He would spent three months at a time every year when my sister and I started school and this was his favorite dish to make while visiting with us.  This is a typical summer dish, but can be made year-round. 

You will need: A pan, pot, eggs, tomato, salt, pepper, peppers (any color would do), olive oil, dill or parsley, white feta cheese or ricotta cheese. 

Recipe:

• 5 tomatoes (steak tomatoes)
• 8 oz ricotta cheese or 1/2 Ib white feta cheese (it will taste better with feta cheese)
• salt and pepper to taste
• 1 egg
• 2 table spoons of olive oil
• 4-5 peppers
• parsley or dill to garnish

Cut the tomatoes in half and place them in a blender.  Blend until reached a soupy consistency.  Pour in a pot and simmer over low heat.  In a bowl mix the egg and the ricotta cheese or the finely crumbled feta cheese, salt and pepper.  Pour this mixture in the tomato that is already simmering and slowly stir.  Turn off the heat.  In a separate pan saute whole peppers (you may prefer to cut the peppers into strips and saute, which is also fine).  After sauteing the peppers, pour them into the fergese.  Serve in a bowl while hot.  Garnish with parsley or dill.  You may substitute parsley and dill with oregano.  

Ela's Apple Strudel

My childhood friend, Renata, asked me for this recipe.  This is quite easy to make; children and adults love it, but moreover is healthy with no added sugar.  This is also a very good recipe for people with diabetes.

You will need:

• 10 sheets of phyllo dough (or less depending on your preference of thickness)
• Cinnamon (depends on your taste preference, but enough to coat the apples.
• cloves (ground preferably)
• 2 cups or more of walnuts (depends on your preference)
• 2 medium apples diced or 3 small apples diced
• 1/2 cup of raisins (optional)
• Melted butter to butter each sheet

Take a cookie tray and butter it.  Layer a phyllo dough and butter it, add another layer on top of the first one and continue to do so until you have finished with all of them.  In a bowl mix diced apples, cinnamon, cloves, walnuts and raisins.  After mixing, spread the mix all over the phyllo dough.  Roll.  Once you have rolled, butter the roll and cut.  Bake in preheated oven in 400 F degree until golden.  Let cool.  Enjoy hot or cold.

Note:  You may use pumpkin spice instead of cinnamon and cloves.  You may also use walnuts and apples only if you do not prefer anything else in it.  Let your taste buds guide you.  You may also cut the roll after baking it, but it will be more challenging.  It is easier to cut before baking.