Roasted Portobello Mushrooms with Leek and Tomato

When making delicious meals that utilize mushrooms as an ingredient there are different kinds of mushrooms to choose from. One of my favorites is Portobello mushrooms.

Portobello mushrooms are part of the cremini family of mushrooms. They are brown in color and are usually large in size, though if harvested young they can be smaller. They have a meaty texture, make for a filling dish, and are low in calories. As far as nutrients go, Portobello mushrooms are packed with protein and fiber. They also have a moderate amount of potassium, phosphorus, and Vitamin B (Niacin and Folate).

When it comes to preparing Portobello mushrooms you can cook them any which way you like. You can marinate them, grill them, fry them, roast them, sauté them, use them in stews and more... You can either use them in recipes as an added ingredient or you can have them as the star ingredient by topping the mushrooms with other ingredients like veggies, cheeses, and sauces. The possibilities are endless.

I love cooking Portobello mushrooms and enjoy eating them too. One of my recent recipes is roasted Portobello mushrooms with leek and tomato. It is easy to make, doesn't take a lot of time to prepare, and tastes oh so good. But don't take my word for it. Try it for yourself.

Below you will find this Portobello mushroom recipe along with ingredients, step-by-step instructions and recipe photos. Enjoy!

Roasted Portobello Mushrooms with Leek and Tomato

Ingredients

• 4 large Portobello mushrooms
• 1 bunch leek
• 1 large red beef tomato
• olive oil
• sea salt
• roasted sesame seeds
• shredded Parmesan Grano Padano cheese

This Roasted Portobello Mushrooms with Leek and Tomato recipe makes for 4 servings. You can serve it as an appetizer or as a main dish. One mushroom may not fill you up so if you are not planning to eat anything else take two mushrooms instead of one.

Instructions

1. Thoroughly wash the bunch of leek, cut into slices, and set aside. Wash a large red beef tomato, dice, and set aside. Add cooking oil to a skillet and fry the leek until tender. Then add the diced tomatoes, sprinkle with sea salt, stir, and cook for a few minutes more.
2. Wash the large Portobello mushrooms and pat dry with a paper towel. Remove the stem. Sprinkle both sides of the mushrooms with sea salt and then baste both sides with olive oil.
3. Take a deep aluminum foil tray (or a ceramic one), drizzle with cooking oil and add the Portobello mushrooms. Place the tray into a pre-heated oven at 400 F onto the middle rack. Cook the mushrooms for ten minutes. Then flip the mushrooms over and cook for another ten minutes.
4. Take the tray out of the oven. Make sure the mushrooms are bottom side up. If they are not flip them over. Then using a spoon or a spatula place some fried leek and tomato on top of each Portobello mushroom. Top with lots of shredded Parmesan Grano Padano cheese. Place the tray back into the oven and cook until the cheese melts. When done remove the tray from the oven. When serving the mushrooms garnish them with roasted sesame seeds and garnish the plate with some dried parsley flakes.

This recipe makes for 4 servings if served as an appetizer.

Roasted Portobello Mushrooms with Leek and Tomato

Roasted Portobello Mushrooms with Leek and Tomato

Miso Soup

Whenever you go to a Japanese restaurant, and, even some Chinese ones, what you will always find in the menu is Miso soup. Miso soup is a Japanese soup that is made with dried seaweed, and Miso paste (made from soy). It is a delicious and refreshing soup that is served hot, but it is also good when it is warm or even chilled.

There are many ways to make Miso soup, and Japanese restaurants have their own variations. The ingredients that you are sure to find in Miso soup, in most restaurants, are: seaweed, scallion, tofu, and of course Miso paste (which is dissolved in water). The soup is not thick and doesn’t have a lot of ingredients so what you get served in a bowl is mostly the liquid. If you do not eat the soup right away, you will have to stir it before eating, as the miso paste will settle to the bottom of the bowl.

Whenever I go to a Japanese restaurant I always order Miso soup and I am such a huge fan of it that I even make it at home. The Miso soup that I make at home, however, I have yet to find served in a Japanese restaurant. I even prefer my Miso soup to theirs.

Ingredients

• seaweed: wakame (most widely used seaweed in miso soup, kelp, hijiki
• dried daikon radish
• dried shitake mushrooms (sliced)
• miso paste (red or white), I prefer white
• tofu
• roasted sesame seeds

Instructions

1. Take dried seaweed, dried daikon radish, and dried shitake mushrooms (sliced) and let them soak in water for about 10 minutes. (I usually place them into a pot I will make the soup in but you can use a bowl if you prefer.) If any of the ingredients you are soaking are very big, you might want to cut them into smaller pieces so it will be easier to eat once the soup is done. Remember that the ingredients will get bigger in size when they are soaked in water so be sure to not use too much of each as the soup will be too thick.
2. Once 10 minutes have passed move all the ingredients into a pot (if they are soaking in a bowl) along with the water. Add more water to the pot as needed. How much water and ingredients you add depends on how much soup you are planning to make and how you like your soup. For thicker soup add more ingredients.
3. Now that all your ingredients are in the soup bowl and there is enough water, turn on the heat to medium and let the water come to a boil. Once the water starts boiling, let everything cook for about 25 minutes or so.
4. While the soup is cooking, take out a big tablespoon of the Miso paste and put it in a small bowl. Then add a little bit of boiled warm water from the tea kettle and mix it so that the paste is even and not in clumps. As an alternative you can also just take the broth from the pot, place it in a bowl, and once it is cooled, stir in the miso.
5. After about 25 minutes have passed, remove the pot from the heat and stir in the dissolved Miso paste and mix the soup. Then put the pan back on the heat and let it cook for a few more minutes. Then turn off the heat, cover the lid, and let it sit. The soup is now ready to eat. Garnish with roasted sesame seeds and tofu cut into cubes.

Usually each piece of dried kelp is very large so you may have to cut it with a knife or scissors for easier consumption prior to eating it.

Sautéed White Eggplant

I love eggplant and one of my favorite dishes is sautéed eggplant. I usually make it with regular big purple eggplant or the small purple ones sometimes. This time I decided to try making it using white eggplant. I have never tried it before and after seeing it at the vegetable store I just had to try it.

You can always buy sautéed eggplant in a jar from your supermarket but why do that when you can make it yourself. Making sautéed eggplant couldn't be any easier. You don't need that many ingredients to create this delicious dish.

Sautéed eggplant will make for a great appetizer. You can place it on top of toasted bread or crackers or simply serve it as a salad. You can also use sautéed eggplant as a side dish when paring it with fish fillets, chicken, meat or even sausages. Another tasty idea is to serve sautéed eggplant for breakfast with an omelet or sunny side up eggs. Soft boiled eggs will complement the dish as well and I love eating it this way.

Below you will find instructions on how to prepare this sautéed white eggplant dish. I hope you try making this recipe, whether you choose to use white eggplant or another eggplant variety. Happy cooking!

Sautéed eggplant will make for a great appetizer. You can place it on top of toasted bread or crackers or simply serve it as a salad. You can also use sautéed eggplant as a side dish when paring it with fish fillets, chicken, meat or even sausages. Another tasty idea is to serve sautéed eggplant for breakfast with an omelet or sunny side up eggs. Soft boiled eggs will complement the dish as well and I love eating it this way.

Ingredients:

• 4 white eggplant
• 1 medium onion
• 1 medium carrot
• 2 celery stalks
• 1 medium/large tomato
• 1 Red Pepper (bell pepper or long narrow one)
• few tablespoons ketchup
• few teaspoons Aji Mirin (sweet cooking rice wine)
• sea salt
• basil (fresh and dried)
• grapeseed oil

Instructions

1. Wash and peel the eggplant and cunt vertically in half and then in half again. Then take each half and slice horizontally and set aside. The pieces should be thick but not too thick and not too big.
2. Wash a carrot, peel and cut in the same manner as the eggplant and set aside.
3. Wash your celery, trim the edges on both sides and slice. When done set aside. You can cut the celery stalks vertically down the middle first before slicing them horizontally, if you want them to be smaller in size. You don't have to do this though.
4. Wash and slice a red pepper (bell pepper or thin long one). Do the same with a tomato. When slicing a tomato make sure to have thick chunks not long slices. Set them aside.
5. Peel and slice an onion into small chunks and cook them in a skillet until golden. Remove into a bowl when done.
6. When the onions have finished cooking and you've removed them place the carrot, celery and red pepper and cook until they are tender yet still give a crunch, making sure to flip them over with a spatula and add oil if necessary. Add the tomatoes, stir, and cook together for a few minutes. Remove onto a bowl with the onions.
7. Add oil to the skillet and add the eggplant. Cook it over medium heat until tender yet still crunchy. You can always cook it until it is very soft but then it will become mushy, which I personally am not a fan of. You may want to cover it with a lid while it cooks. Note that eggplant absorbs oil fairly quickly so will have to keep adding cooking oil to the skillet otherwise the eggplant will stuck to the pan or will burn.
8. When you feel that the eggplant is just about done add all the cooked veggies to it and sprinkle with sea salt. Then in a small bowl mix a few tablespoons of ketchup and a few teaspoons of Aji Mirin (sweet cooking rice wine). Add to the pan and mix well. Add a little bit of water if you want to have more sauce. I'd add a little less than 1/4 cup. Make sure to mix everything and then cover with a lid and let cook for a few minutes or so. When done sprinkle with dried basil and add some fresh basil as well.

Soup: Solyanka

I love Russian cuisine, especially the soups. Russian soups are hearty, delicious, and are also easy to make. There are many soup varieties in Russian cuisine and one of them is a soup called Solyanka.

The main ingredients in this soup are lots of sour pickles and cold cuts or franks. Other ingredients can include olives, onions, celery, and tomatoes. When served the soup is usually topped with lots of sour cream and served with freshly baked bread on the side.

You can make Solyanka using chicken or beef stock, vegetable stock, mushroom stock, or if you don't have either, you can just use water. You can add the liquid from the sour pickles to the soup as well to make it even better.

Below is my recipe for Solyanka. Enjoy!

Solyanka

Ingredients

• cold cuts
• franks (chicken, pork, etc.)
• sour pickles
• olives
• sea salt
• peppercorns
• dried bay leaves
• fresh Parsley
• celery
• onion
• roasted sesame seeds
• water and/or your favorite stock

Instructions

1. Boil your favorite chicken franks or other franks. When done cut them into cubes. Take your favorite cold cuts (not pre-sliced) and cut them into cubes as well. Fry all these ingredients in a deep pan.
2. Peel an onion, chop and fry in a skillet until golden brown. Add to the pan with the franks and cold cuts.
3. Cut sour pickles into cubes along with fresh celery slices and add to the deep pan. Mix everything and let cook until the pickles and celery are not as firm.
4. Boil water in a tea kettle and add to the deep pan. Then add some peppercorns, some dried bay leaves, and a little bit of sea salt. Do not add a lot of sea salt because the pickles are already salty as are the cold cuts. You don't want to over salt the soup. Then wash some fresh parsley, chop, and add into the pan. Let everything cook for about fifteen minutes.
5. When serving the soup add some olives, sprinkle with roasted sesame seeds and a heaping spoon of sour cream. Serve with freshly baked bread. You can also add some cheese to the soup as well. I love to shred Parmesan Grano Padano cheese.

Solyanka

Olivye Salad

Being originally from Belarus, which used to be part of the Soviet Union at one point, I grew up eating Olivye salad. Whenever we had get-togethers with friends and family a large plate of Olivye was always on the dinner table that was filled with an abundance of delicious food.

Now that I live in the United States this tradition still remains. Whether it's a birthday celebration, a holiday get-together, or just a casual dinner with friends and family Olivye is always a part of our dinner table. It's delicious and colorful and brings back childhood memories for me. 

Olivye is a popular Russian salad and it's enjoyed by many and not just those from Eastern Europe. You can now have this salad part of your party or casual dinner too. Below you will find my recipe for the Olivye with step-by-step instructions. Enjoy and please share with others so they can enjoy it too.

Olivye

Ingredients

• 1 large carrot
• 2 medium Idaho potatoes
• 1 medium white onion
• 1 medium Granny Smith apple
• 4 small sour pickles
• 1/4 lb. bologna (not sliced)
• 1 can sweet peas
• 2 jumbo eggs (hard boiled)
• fresh dill
• sea salt
• 8 tablespoons mayo (I prefer Hellmann's)

Instructions

1. Take two Idaho potatoes and one large carrot and wash well under running water. Place into a pot with water and boil until soft yet not falling apart, approximately 45 minutes after the pot starts to boil. When done cooking remove from the pot and peel off the skin with a small knife or with your fingers and discard. Then finely dice the potatoes and carrot and place into a large salad bowl.
2. Bring a small pot of water to a boil. Gently place the eggs inside and let them cook for about thirteen minutes. When done cooking remove the eggs from the pot and let soak in cold water for a few minutes. Remove the shell and discard. Then finely dice each egg and add to the salad bowl with the potatoes and carrot. To save time cook the eggs at the same time you cook the potatoes and carrots. 
3. Take a medium white onion, peel off the skin, and finely dice. Do the same thing with the Granny Smith apple, washing it beforehand. You can try using other types of apples but I prefer Granny Smith for this salad. Place the diced onion and apple into the salad bowl with the other ingredients already in it.
4. Take a quarter pound of bologna (not sliced) and four sour pickles and finely dice. Add to the salad bowl. Usually bologna has pork in it. If you don't eat pork and can't find veal bologna you can substitute it with veal franks or chicken franks. Make sure to cook them first before adding to the salad.
5. Open a can of sweet peas, and drain. Then wash some fresh dill and finely chop it. Add both to the salad bowl.
6. Sprinkle sea salt on the salad and mix well. Then add eight tablespoons of mayo and mix well again. I prefer to use Hellmann's but any brand of mayo will do.
7. When it's time to eat, serve the Olivye salad with some freshly baked bread, crackers or toast. You can garnish the salad with fresh basil leaves and even some roasted sesame seeds.

Olivye

This recipe makes a large bowl of Olivye. You can easily serve at least 6-8 people. If you are worried about leftovers, don't be. This salad is so delicious that you'll have none left by the time the main course comes. But if you do have leftovers the salad will still be good for a few days.

Puréed Raspberries

Puréed Raspberries

 

I love eating raspberries whole but I also love raspberry jams and preserves. When I don't have that at home but I happen to have some fresh raspberries on hand what I love to do is make puréed raspberries with sugar. It is really easy to make, and takes very little time. The result is delicious. It is similar to jams/preserves without any unwanted ingredients. 

How to Make Puréed Raspberries

1. Wash lots of raspberries, and add to the blender. (I would blend a cup of raspberries at a time.)
2. Add the sugar (For every cup of raspberries you need about half a cup of sugar. You can add more sugar for a sweeter taste.)
3. Cover the lid and press the purée setting for a minute or so, until every berry is puréed and the sugar is mixed.
4. When done, stir with a wooden spatula and remove the contents into a glass jar with a tight lid. Store in the refrigerator and be sure to consume the puréed raspberries in a short amount of time. Since these are not preserves I wouldn't keep them more than a few days.

You can put the puréed raspberries on top of cheese, cottage cheese or farmer cheese. You can even mix it with ricotta cheese. They go great with crepes and on top of pancakes. Fresh white bread with butter and puréed raspberries is also a delicious treat.

How to Make Syrniki (Farmer Cheese Patties)

Syrniki is the Russian word for farmer cheese patties. They are a popular Russian breakfast dish that is enjoyed by many in such countries as Russia, Ukraine, Belarus and Moldova. People living in the United States who immigrated from one of these countries keep the breakfast tradition alive by making syrniki in their homes not just for their kids but for themselves too.

You don't have to be from these countries to enjoy and love syrniki. They are very easy to make and they taste delicious when topped with sour cream and honey or jams/preserves. They are a favorite dish of mine and I always make it at my house.

There are many recipes for syrniki out there so I thought I'd share one of mine.

 

Syrniki

Ingredients

• 1 Package Farmer Cheese, (around a 1 lb. though can be slightly  less)
• 1 Jumbo Egg
• 1 Medium Apple (Ginger Gold, Honey Crisp, or Granny Smith)
• Cinnamon (to taste)
• Pinch Sea Salt
• 1 Tablespoon Sugar
• 2 Tablespoons Flour
• Raisins/Dried Berries (optional)
• Grapeseed oil
• Sour Cream (to serve)
• Honey/Jam/Preserves (to serve)

To make the syrniki (farmer cheese patties) I prefer to use the following farmer cheese: Lifeway Bazarny Premium White Cheese, which I buy at Russian supermarkets. If you can't get your hands on this type of farmer cheese you can use any other farmer cheese available at your local supermarket.

How to Make Syrniki (Farmer Cheese Patties)

1. Empty the package of farmer cheese into a large bowl and mash it well so that you have small curds. Make sure you don't have large chunks of farmer cheese left in the bowl. If you do mash it again.
2. Crack a jumbo egg into a small bowl and beat well. Add it to the bowl with the farmer cheese and mix well.
3. Add a pinch of sea salt, one heaping tablespoon of sugar (for sweeter taste you can add more), and cinnamon (to taste) to the farmer cheese. Mix well.
4. Wash and peel a medium-size apple (Ginger Gold, Honey Crisp, Granny Smith, etc.) and shred using a manual shredder or food processor. Squeeze out the juice from the shredded apple into a bowl and sat aside so you can enjoy some freshly squeezed apple juice later. Add the shredded apple to the farmer cheese and mix. If you want you can also add raisins and/or dried berries as well. I love adding dried sour cherries to my syrniki.
5. Add two tablespoons of all-purpose bleached flour to the farmer cheese and mix well. When everything is mixed well you can start making the farmer cheese patties. They can be big or small, thick or thin. It really depends on your preference.
6. When you make your farmer cheese patties you have to coat them with flour so they don't stick to the skillet when you fry them. The best way to do that is to take a large cutting board and cover it with flour and then dip each side of the patty into the flour, making sure all sides are covered with the flour.
7. After you coat all your farmer cheese patties with flour add some Grapeseed oil (or whichever oil you use for cooking) to a skillet and place over medium heat. Once the skillet is hot, place the farmer cheese patties inside and cook on both sides until they are golden brown. Make sure the syrniki don't burn or they will absorb the burned odor.
8. When the syrniki are done cooking remove onto a plate and serve with a heaping tablespoon of sour cream and honey, jam or preserves. You can also try pairing them with a salad of tomatoes, white onions and fresh basil sprinkled with sea salt and drizzled with olive oil. I personally love it this way! They taste delicious together.

Syrniki with salad on the side

Syrniki before they are fried

How to Toast Sesame Seeds

Sesame seeds come in different colors (tan, black, brown, reddish, off-white, gold, gray) but the most common ones used in cooking are off-white and black.

Sesame seeds have the highest oil content of any seed, are a great source of calcium, magnesium, potassium, and phosphorus, and are rich in protein.

Plain sesame seeds are flavorless. Once they are toasted that's when their rich, nutty flavor comes through.

Toasted sesame seeds (also known as roasted seeds if done in the oven) are widely used in cooking to enhance the flavor of soups, salads, stir fry, meat, fish, baked goods, and other dishes.

Below are instructions on how to toast sesame seeds.

Ingredients

• Sesame Seeds
• Salt (optional)

Instructions 

1. Heat a large skillet over medium heat. Once the skillet is hot place raw sesame seeds inside so that they cover the bottom of the skillet.
2. Sprinkle with salt if desired and keep turning them with a spatula until they are golden brown. They should be done in a few minutes. Keeping them on the skillet too long and not turning them frequently will cause them to burn and become dark brown.

For even toasting of sesame seeds put only enough sesame seeds to cover the bottom of the skillet. Putting too much sesame seeds into the skillet will leave many seeds their original color. If this happens do not worry. You will still get the full flavor of sesame seeds since they will be mixed with the golden brown ones.

If you have a lot of sesame seeds to toast you can do them in batches. Just repeat all the steps above. Once the seeds are toasted let them cool off and then place in a glass jar or container and store them on the shelf with the spices. You can use them in your cooking to enhance the flavor of the dishes... They are great with anything you make.

How to Use Toasted Sesame Seeds in Cooking

Toasted sesame seeds are usually added toward the end of a dish's cooking time. They can also be sprinkled on a dish after it's been prepared already. You can use toasted sesame seeds pretty much with any dish you can think of. They will enhance the flavor of the dish and also make it look nicer presentation-wise if used simply as a garnish. Sprinkle a little or sprinkle a lot. Either way you can't go wrong.

Toasted sesame seeds are a favorite of my mine and I use them frequently in my dishes. I don't buy toasted sesame seeds. I just buy the plain ones sold in a Chinese store and then toast them myself the way I've described above. I love the aroma that fills the kitchen when the sesame seeds are being toasted in the skillet. That's one of the reasons I prefer toasting my own sesame seeds rather than buying from the store those that already are.

Greek Caviar Spread on a Toasted Bagel

Bagels make a great breakfast. They can be filled with many different ingredients: veggies, cheeses, cream cheese, cold cuts, sausages, eggs, smoked salmon and other smoked fish. One other ingredient that can be placed inside the bagel is Greek caviar spread called Taramosalata. It is salty, delicious, and will liven up your breakfast.

Whether you are a fan of caviar or not, you are sure going to love this Greek caviar spread. Don't be hesitant to try it. It is really good. I eat it all the time.

You may think that you need to fly to Greece or go to some five start gourmet Greek restaurant to try it but you don't. All you have to do is search for it online. You can even stop by your local food store to see if they carry it.

If you want to eat something different and delicious for breakfast give the Greek caviar spread a try. It comes in three different varieties: lite, regular, and smoked. Spread it on a toasted bagel and enjoy with hot tea, coffee, or some veggies on the side like a tomato or cucumber. You can even have some olives too. Here is how I enjoy this Greek caviar spread. Remember you don't just have to eat it for breakfast. You can eat it any time of the day. It is that good.

Ingredients

• 1 Bagel
• Taramosalata (Greek Caviar Spread) (I love Krinos brand)
• 1 Kumato Tomato
• Olive Oil or Avocado Oil
• Roasted or Toasted Sesame Seeds (optional)
• Dried Basil (optional)

Instructions

1. Cut a bagel in half and lightly toast. Once done remove onto a plate.
2. Spread a desired amount of Taramosalata (Greek caviar spread) onto one half of the bagel.
3. Wash one kumato tomato and cut in round slices.
4. Place the tomato slices on top of the Greek caviar spread, drizzle with olive oil or avocado oil. You can even sprinkle roasted or toasted sesame seeds and basil on top of the tomato if you like. Cover with the other half of the bagel and enjoy.

If you think that a bagel is too much for you then you can substitute it with some freshly baked bread. I love the French baguette the best but other breads will work well too.

Baba Ganoush, Salami Sandwich

Baba ganoush is a mashed eggplant dish that is made with olive oil, mayonnaise, garlic, salt and spices. Depending on who makes the dish there can be other ingredients added to the recipe.

Baba ganoush is delicious used as a dip but it is also great when used in sandwiches. Here is one sandwich recipe that makes use of baba ganoush. You are going to love it! It is a healthy sandwich and tastes great too!

I just came up with it the other day and after trying it I am hooked. It is certainly a different sandwich than what I am used to eating and that's good because eating the same thing all the time can get a bit boring and unenjoyable.

Sandwich: Baba ganoush, alfalfa sprouts, salami

Ingredients

• Pumpernickel Rye Bread
• Baba Ganoush
• Alfalfa Sprouts
• Salami
• Fresh Basil
• Orange Grape Tomatoes

Instructions

1. Take two pieces of pumpernickel rye bread and toast them.
2. Spread Baba Ganoush on the toasted bread.
3. Add a few fresh leaves of basil, a few slices of salami, and a handful of alfalfa sprouts.
4. Wash some orange grape tomatoes and add them on the side with the sandwich.

This sandwich will go great with turkey breast, ham, or fried Mortadella instead of salami. You can even leave out the deli meats altogether and just have yourself a vegetarian sandwich. There are so many variations of this sandwich that you can make. The possibilities are endless. Just be creative.

Using Sweet Pea Shoots in Your Dishes

sweet pea shoots

I love eating alfalfa sprouts and other types of sprouts (excluding clover). On one of my recent trips to Whole Foods Market I discovered sweet pea shoots. They are thin green stems with little leaves on top. I decided to give them a try so bought a package.

When I got home I took out some of the sweet pea shoots, rinsed them in a colander under running water, and gave them a try. They tasted pleasant and sweet. From that point on I knew that I would be eating these sweet pea shoots time and again. They are good to have in your diet, taste great, and enhance the flavor of salads, sandwiches, soups, and other dishes. They can be eaten raw, so all you have to do is add them to your dishes when the dishes are cooking (if the dish is one that needs to be cooked).

Below you will find some recipe ideas that use sweet pea shoots. Enjoy!

Sweet pea shoots and carrot salad

Ingredients

• 1 medium sized carrot
• small batch sweet pea shoots
• salt
• cinnamon
• rice vinegar salad dressing

Instructions

1. Wash a medium sized carrot, peel, and shred (using a manual shredder or a food processor) and place in a salad bowl. Add a pinch of salt, sprinkle with cinnamon and stir.
2. Place a batch of sweet pea shoots into a colander and rinse under running water. Drain the shoots and then using scissors cut into smaller pieces. You can also just cut them on a cutting board with a knife.
3. Place the cut shoots into the salad bowl with the carrots. Drizzle with rice vinegar salad dressing and mix. How much rice vinegar salad dressing to add depends on your taste, so drizzle a little bit of it onto the salad, stir, and try. Feel free to add more if you want to.

This recipe makes for one serving. If you are planning to feed more people just add more carrots and sweet pea shoots to the salad.

Sweet Pea Shoots in Sandwiches

The next time you are making a sandwich consider adding some sweet pea shoots inside it. The sandwich will taste that much better. No matter what sandwich you make adding these delicious shoots inside will not ruin it, so there is nothing to worry about. You don't have to add them to the sandwich though. You can have the shoots on the side (just like you would a pickle) if you prefer.

One of the sandwiches that I love to make is toasted rye bread, with avocado spread over it, and sweet pea shoots, some sliced tomatoes on top followed by salami or bologna slices. It tastes very good. You can even add a slice of cheese on top and place it into a microwave so that it melts. While the taste will remain as delicious as it was, placing the sandwich into the microwave will make the toasted bread soft again. So if you want some melted cheese on top of your sandwich, while keeping the bread toasted, it is best to place the sandwich into the little portable oven that plugs into the outlet (I forget the name of it).

Sweet Pea Shoots and Fish Fillets

The next time you cook your favorite fish fillets (I love Flounder in Teriyaki Sauce) you can either garnish them with some (uncut) sweet pea shoots or just place the shoots on the side. You can eve serve your fish fillets with the sweet pea shoots and carrot salad that I wrote about above. It will go great with the fish.

Sweet Pea Shoots in Soups

Sweet pea shoots go great with soups too. When you add them to the soup however, be sure to do it when the soup is ready to be served. Just pour the soup into a soup bowl, add some cut sweet pea shoots to it, stir and enjoy!

How to Cook a Soft Boiled Egg

When it comes to breakfast, eggs are a very popular dish. There are many ways to prepare eggs. The more popular choices are omelets, eggs sunny side up (or over-easy), or hard boiled eggs.

I love eggs any which way, but my most favorite way to enjoy them is soft boiled—when the whites are firm but not too hard and the yolk is liquid. A soft boiled egg is delicious, nutritious, and safe to eat.

How to cook a soft boiled egg?

Cooking a soft boiled egg is easy. Fill a small pot with water, put it on medium heat, and let it come to a boil. To speed up the process, you can boil water in a kettle first and then pour that water into the pot. When the water starts boiling, gently place the egg into the pot using a spoon. Let it cook for 4.5 minutes. When time is up, carefully take out the egg and place it into an egg holder or onto a plate if you don't have one.

Sometimes if the egg is jumbo size, cooking it for 4.5 minutes may not be enough, so you may need to let it cook for another 30 seconds.

Ways to enjoy a soft boiled egg:

You can crack the egg in half, remove the yolk and the egg whites into a bowl, add a pinch of salt, if you prefer, mix, and enjoy. 

Another thing you can do is eat the egg out of an egg holder. To begin, simply hit the top part of the egg with a teaspoon (but not too hard) to crack the shell. Then remove the cracked top shell so there is enough opening to insert your teaspoon into. Discard the shell. When done, gently ease the tip of your teaspoon into the top of the egg whites and move the teaspoon all the way through to the other side. Remove the top part of the egg (the egg whites) and eat it. Now you are ready to enjoy the rest of the egg. If you don't want to do that you can also take a sharp knife and carefully cut the top of the egg off. If you do that, scoop out the egg whites from the shell before discarding. 

Instead of eating a soft boiled egg by itself, you can also pare it with a beet salad or a side dish of sautéed zucchini or eggplant. That is what I love to do. You can also pair a soft boiled egg with buttered toast or fresh white bread topped with either Greek caviar spread, red or black caviar, or zucchini or eggplant spreads. You can't go wrong either way.

Beet Salad with Prunes

Beets are popular in many countries of the world. Among these countries are Russia, Belarus and Ukraine. Beets are a very big part of Russian, Belarussian, and Ukrainian cuisine. They are used in soups (hot borscht, cold borscht, Ukrainian borscht), salads, and when making stuffed fish.

When it comes to salads, beet salads are popular in these countries and there two of these that everyone has at their dinner table when there are big gatherings or celebrations.

One beet salad is called shuba, which is a layered salad made with beets, carrots, potatoes, onions, and herring with a little bit of oil and mayonnaise. Another beet salad is beet salad with prunes. Below is a recipe for this beet salad. If you love beets you will enjoy this salad. And if you are not a fan of beets you just might fall in love with them once you give this salad a try.

Beet salad with prunes

Ingredients

• 2 Medium Beets
• Handful Prunes
• Few heaping tablespoons Mayonnaise
• Salt
• Dried Parsley
• Minced garlic (optional)
• Walnuts (optional)

I hate raw garlic and walnuts so I leave them out of this salad. If you love these two ingredients feel free to add them to the salad. They go great with it. You can also use pine nuts or Brazilian nuts instead of the walnuts.

You can also mix mayonnaise with some sour cream. I'd do the same proportion of each: one tablespoon of mayonnaise and one tablespoon of sour cream. Mix the two together and then add to the beet salad and stir before eating. Now you don't necessarily have to use this amount. If you prefer less mayonnaise and/or sour cream feel free to use less. If you prefer more feel free to use more. The amount you use really depends on your taste.

Instructions

1. Thoroughly wash the beets under running water, place in a pot, fill with water and place on medium heat. Boil the beats for about forty minutes or until they reach your desired tenderness. Once the beets have finished boiling, drain the water from the pot and place the beets in cold water. Let them sit in cold water for about ten minutes. Then drain the water and peel the skin off of each beet.
2. Using a manual shredder, shred each beet into a salad bowl. You can use a food processor as well. If you use a food processor you might first need to cut the beets into smaller pieces so they fit into the processor opening. 
3. Take a handful of prunes, cut into slices and add to the shredded beets. 
4. Sprinkle with salt, add a few heaping tablespoons of mayonnaise and stir. 
5. Finally sprinkle with dried parsley and stir again. You are now ready to enjoy your beet salad.

Bean Sprouts

We see bean sprouts in Asian supermarkets and perhaps in regular supermarkets as well but what are they?

Bean sprouts are sprouts that come from mung beans. They are commonly used in Asian Cuisine, mainly in stir-fry dishes. 

You can use bean sprouts in many dishes and recipes. They are delicious and crunchy and will only add to the flavor of the dish.

You can add them to your favorite recipes or you can simply munch on them in place of potatoes chips. You can even dip them in your favorite sauce before enjoying.

How are bean sprouts used?

Bean sprouts don't have to be cooked. They can be eaten raw and are actually best eaten raw since they preserve all the vitamins and minerals.

You can add bean sprouts to sandwiches, salads, even soups. If you choose to add them to soups do so when you are ready to eat it so the vitamins and minerals are preserved.

And if you are looking for a snack you can munch on some bean sprouts. Just be sure to wash them before eating.

If you'd like, you can even use bean sprouts to decorate your meat, fish, rice, and pasta dishes. Be as creative as you want to be.

Remember that before eating the bean sprouts make sure that you thoroughly wash them under running water. Also know that bean sprouts are a perishable food. Keep them in your refrigerator and consume within a few days. After a few days they will most likely be spoiled.

Some bean sprout recipes

You can use bean sprouts in any dish... Here are some recipe suggestions you might want to try.

Bean sprouts tomato salad:

Wash a yellow tomato, cut into slices, and place into a salad bowl. Then wash the bean sprouts and add to the salad bowl. Add a dash of salt and sprinkle with grapeseed oil. Mix well and enjoy.

Bean sprouts in sandwiches:

Toast your favorite bread and lightly spread some mayonnaise. Add your favorite cold cuts and cheeses, place some (washed) bean sprouts on top and enjoy. You can even place another piece of toasted bread on top of it if you'd like.

Bean sprouts in soups:

Next time you eat chicken noodle soup or seafood soup, try adding the bean sprouts to it. Simply heat the soup (if it is cold), add the (washed) bean sprouts to it, mix and enjoy.

Making Broth from Black Chicken

I first discovered black chicken while shopping at a Chinese supermarket near me. I was tempted to buy it but never did.

Last week my mom asked me to get it. She wanted me to make broth from it for her friend. I went to the Chinese supermarket to see if they had it and luckily there were many on the shelf. 

The black chicken was on the smaller side. I’m not sure how much it weighed but it was being sold for $11.99 each. That is a bit pricey but as there’s no other place near me where I can get a black chicken I ended up buying it.

To make the broth I used an entire black chicken, head included. After letting the chicken soak for a bit I rinsed it under cold water. I then cut off the head and the feet from the chicken, and trimmed the nails before putting both in a large pot along with the rest of the chicken. I filled it almost to the top with water, added sea salt, and put it on high heat. Once the pot came to a boil I lowered the heat and let it cook for about an hour. When the time was up I added a carrot, a few scallions, and some whole shiitake mushrooms and let it cook for another 1.5 hours. I forgot to add some ginger so added a big piece after the 1.5 hours passed. 

I covered the pot and let it sit. Once it cooled off I put it in the fridge. Taking it out of the fridge after a day had passed I gave it a try. The broth was very flavorful. I had some with the carrot and the shiitake mushrooms from the pot, along with a drumstick and a wing. It made for a delicious soup. I decided to discard the scallion as it was too soft but perhaps I could have ate it. 

My mom gave a lot of the broth to her friend. He really enjoyed it. She even had some herself and thought it was good. I think I will be making it again in the future. I may even try baking the black chicken. It will be delicious I’m sure.

Turns out that black chicken is good for you. It has a high collagen content, is a good source of protein, and has other nutrients too. The broth and the chicken, along with the shiitake mushrooms and carrots, are great to have when you feel sick. 

I am not sure why the black chicken is only available at the Chinese supermarket but it’s good to know that at least I can get it there if I need it.

A Big Bowl of Salad

I usually eat breakfast around eleven in the morning. It's basically close to lunch time, so what I have been eating lately are salads. I always eat a big bowl. It's filling, nutritious, and delicious. 

The ingredients can vary based on what I have at home or what I am in the mood for but these are the things that I usually put into the salad: apple, bell pepper, red radish, mini cucumber, celery, greens (lettuce, arugula or watercress), onion (red, white or sweet), cilantro (parsley or dill if no cilantro), canned tuna or canned salmon, dried cranberries, roasted sesame seeds or chia seeds, sea salt, squeeze of fresh lemon, extra virgin olive oil, and Hellmann's mayo. 

Sometimes I may add green cabbage and even a carrot. I can also add scallion and sprinkle some dried coconut as well. If I am in the mood for an egg I sometimes hard boil (or even soft boil) an egg and have it along with the salad. Gives me an added amount of protein and satisfies my cravings.

Black Bean Salad

I love Goya black beans. I make a salad with them that I enjoy eating with a soft boiled egg on the side. It makes for a nice and healthy breakfast.

To make the salad I first place the beans in a colander and rinse under cold water. Once done, I place them into a bowl and add the rest of the (chopped) ingredients—celery, mini cucumber, bell pepper, onion (Vidalia, red, white, or shallot), and fresh herbs (cilantro or parsley). To that I add chia seeds, sea salt, sumac, and olive oil. I also squeeze some lemon juice. Mix everything together and you have a salad that not only tastes great but is good for you too. And it's quite filling. 

Since I am the only one that usually eats this salad one can of Goya black beans makes for two portions, which means I enjoy it two days in a row. I don't make it all at once though. I prefer to make the salad fresh right before eating.   

OXO 3-in-1 Avocado Slicer

I have always wanted to get an avocado slicer but wasn't sure which one to get. Then I found one that does more than just slice avocados. The avocado slicer by OXO has three uses. It lets you easily cut avocados in half, remove the pit and slice them too. It's really simplifies your cooking and decreases your cooking time too. It's a very convenient tool that every home cook should have. And it's easy to clean, which is an added bonus.

I used to struggle a lot when it came time to remove the pit from an avocado. Thanks to this slicer I don't have to struggle anymore. Removing the pit is quick and easy. So is slicing and cutting avocados. I use this avocado slicer all the time now as I consume avocados a lot. I couldn't ask for a better slicer. Perhaps there is a better one out there but this one is perfect for me.  

OXO 3-in-1 Avocado Slicer

Jo!e Mortar and Pestle

I've always wanted to buy a mortar and pestle but I wanted one that was small. Every store I went to had ones that were bulky and heavy. And they weren't pretty either. Then one day while browsing at TJMaxx I came across a Jo!e mortar and pestle by MSC International. Right away I knew I'd be taking it home. It was small, lightweight, and it looked beautiful. I thought it was going to cost me a lot of money but it turned out to be cheap. I ended up getting something I've always wanted without having to spend a lot of money. I was very happy and couldn't wait to get home and use it.

The Jo!e mortar and pestle is perfect for me. It's easy to use and easy to clean and doesn't take up a lot of kitchen counter or cabinet space. I use it all the time when I cook. It allows me to easily crush or grind herbs and spices, without the pestle slipping or the herbs and spices spilling all over the place. When I am done using the mortar and pestle I just rinse it under running water, either with a soft sponge or with my bare hands, and it's clean. There is no need for dish washing liquid or scrubbing as the water and the sponge do the trick.

If you are looking to buy a mortar and pestle and want one that is not bulky and gets the job done perhaps this is the one for you.

Jo!e mortar and pestle

Fishing for Trout...

This weekend I went to Pocono Pines, Pennsylvania to spend some time in the woods and sit by the lake with family and friends... I enjoyed my time there. The view is breathtakingly beautiful and the air is fresh. It was a bit hot though but nothing could be done about that. I had to make do with it. 

It was nice to enjoy some barbecue outdoors in the woods. One day we had grilled meat and another day we had grilled fish (trout), which I and our family friends caught together. Last time I fished was when I was a little kid so it was a fun experience. We didn't go fishing in a lake. We went some place where you rent fishing equipment and you fish in the pond using either worms or play dough like bait (which is what we used) and then have the fish cleaned for you before taking it home. It was a bit hot that day but there were plenty of trees so we got to fish in the shade. I think I caught about five trout. I didn't master throwing the fishing rod but I got the hang of actually catching the fish and getting it out of the water. It was a great experience and one I will never forget.

All in all we caught thirteen trout and grilled most of it in aluminum foil with salt, lemon and fresh dill. It turned out really good. I decided to bake the remaining three trout in the oven.  I salted the trout then smothered it with mayo all over and added some sliced onions inside. Then I added sliced onions and oil onto an aluminum cooking tray, placed the trout on top, sprinkled some dried parsley flakes on the fish and popped it in the oven at 350 degrees Fahrenheit for 25 minutes. My dinner was complete. 

Since the fish has bones in it I prefer to eat it by itself but what goes great with the trout is roasted or fried potatoes or sauteed veggies. So I do that before eating the fish.

Baked Trout