Healthy Christmas Brunch Recipes

December 5, 2013 at 8:49 AM | Posted in Delish | Leave a comment
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Here’s a few ideas for some Healthy Christmas Brunch Recipes! It’s all from the Delish web site, I left the link to see all ideas at the bottom of the page.



Healthy Christmas Brunch RecipesDelish
The presents under the tree aren’t the only gifts you can give to your family on Christmas morning — treat them to Christmas brunch. These recipes for delicious dishes and soothing drinks are a perfect end to your morning holiday celebration.



Orange-Spiced Fruit Bread

Orange zest, aniseed, and allspice, along with honey, lend this full-bodied fruit bread an intriguing flavor. The medley of three dried fruits gives it a chewy texture, eye-catching color, and healthful fiber. For a festive look, the bread is baked in a tube pan: a 10-cup Bundt, Kugelhopf, or other pan with a center tube and decorative shape is ideal…..




Fresh Fruit Jam

Nothing beats the taste of fresh fruit jam. And when you make it yourself, you can control the amount of sugar used…..




* Click the link below for Healthy Christmas Brunch Recipes *

Crazy for Quinoa: 35 Recipes for the Healthy Whole Grain

October 24, 2013 at 9:54 AM | Posted in Delish | 1 Comment
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Some healthy and delicious recipes containg Quinoa. It’s all from the Delish web site and you can get all the recipes by clicking the link at the bottom of the post.




Crazy for Quinoa: 35 Recipes for the Healthy Whole Grain
Quinoa has been the latest and greatest grain on the market for some time now. Its popularity stems from its healthful qualities as well as its delicious, nutty flavor, which pairs well with a plethora of different foods. Try these 35 quinoa recipes to learn how to cook with this good — and good-for-you — grain.
Looking for more grain dishes? Try these great grain recipes to improve your health.



Quinoa Salad with Sugar Snap Peas – This bright salad is perfect for picnics….
Vitamin-Boosted Salad with Black Quinoa, Fennel, Avocado, and Grapefruit – This gorgeous salad is super healthy and sure to keep you feeling great…..




Quinoa with Roasted Red Pepper, Green Beans, and Red Onion – Protein-packed quinoa is a great pick for the starring grain in this vegetarian dish….


Get these and 32 more healthy recipes and tips by clicking the link below

Kitchen Hint of the Day!

October 16, 2013 at 8:06 AM | Posted in cheese, Kitchen Hints | 2 Comments
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The rinds of hard cheeses like Parmesan are great flavor enhancers for soups. Add a three-inch square to your pot of soup, and when you’re serving the soup, break up the delicious, melty rind and include a little piece in each bowl. It’s completely edible.

Culinary .net

August 4, 2013 at 10:06 AM | Posted in Food | 1 Comment
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Yesterday I came across a web site, Culinary .net, and it’s full of nothing but great tips, coupons, recipes and more! If you get a chance check it out, you’ll love it!

Diabetic Living Magazine’s Spring Recipes

April 5, 2013 at 9:51 AM | Posted in cooking, diabetes, diabetes friendly | Leave a comment
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Just in time for Spring from the Diabetic Living On Line web site; Diabetic Living Magazine’s Spring Recipes. I left the link to their web site which is packed full with great healthy recipes.



Diabetic Living Magazine’s Spring RecipesDiabetic living logo

By Toni Mortensen
Loving the diabetic recipes in our spring issue? We are, too — and we’ve compiled them for an easy way to find all your favorites. Enjoy recipes for breakfasts, lunches, appetizers, and restaurant-style dinners.



Hazelnut Coffee Cake
Guests will gush over this luscious sour cream breakfast bread that’s spiced up with cinnamon and hazelnut. Serve it for brunch or as an after-dinner treat…..

National Dish of the Week – Slovenia

September 9, 2011 at 11:26 AM | Posted in baking, Food | Leave a comment
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There is no such thing as a single, uniform, distinct Slovenian cuisine. In the opinion of some experts, there are more than 40 distinct cuisines in a country, whose main distinguishing feature is a great variety and diversity of land formation, climate, wind movements, humidity, terrain and history.

In the northeast there is the expanse of the Pannonian plain, in the east, the green and hilly Dolenjskaregion, in the south the Karst

Ajdovi žganci with cracklings

and the Adriatic coastline, in the north-west the Alps, the Barje marshes and the wine producing hills of Štajerska. All these factors influenced the development of the great variety and range represented by Slovenian cooking. To give some examples: crabs are found only in the rivers of Notranjska, pršut (Karst leg ham) can be dried only by the winds of Karst and the coast.

In addition, Slovenia is a borderland country. It borders on four states with established and distinct national cuisines, namely Italy, Austria, Hungary and Croatia. Slovenian cuisine is divided into town, farmhouse, cottage, castle, parsonage and monaste Slovenian cuisine. The first Slovenian cookbook was published in the Slovenian language by Valentin Vodnik in 1799. Many Slovenian dishes are hard to digest. They are often based on the use of animal fat; ocvirki, zaseka, bacon, lard, dripping, mushrooms, pork, flour-based dishes, potatoes, beans, butter, cream and eggs. For example: 24 eggs go into Gorenjska prata.

Soups are a relatively recent invention in Slovenian cuisine, but there are over 100. Earlier there were various kinds of porridge, stew and one-pot meals. The most common soups without meat were lean and plain. A typical dish is “Aleluja” (Halleluyah), soup made from turnip peels and a well-known dish during fasting. The most common meat soups are beef and chicken soup. Meat-based soups are served only on Sundays and feast days; more frequently in more prosperous country or city households. Slovenians are familiar with all kinds of meat, but it is generally served only on Sundays and feast days. Pork was popular and common everywhere in Slovenia. Poultry also often featured. There is a wide variety of meats in different parts of Slovenia. In Bela Krajina and Primorska they eat mutton and goatmeat. On St. Martin’s Day people feast on roasted goose, duck, turkey and chicken. In Dolenjska and Notranjska, they eat roasted dormouse, quail and even hedgehog. Until the great crab plague in the 19th century, crab was a source of income and often on the menu in Dolenjska and Notranjska.

Regrat (Dandelion) is Slovenian wild lettuce, which has been gathered in the fields for centuries. Even today regrat and potato salad is highly valued. Since it can be picked only for a short time in early spring, much is made of it. Families go on regrat picking expeditions, and pick enough for a whole week.

In the Middle Ages people ate acorns and other forest fruits, particularly in times of famine. Chestnuts were valued, and served as basis for many outstanding dishes. Walnuts and hazelnuts are used in cakes and desserts. Wild strawberries, loganberries, blackberries, blueberries were a rich source of vitamins.

Mushrooms have always been popular, and Slovenians liked picking and eating them. There are many varieties.

Honey was used to a considerable extent. Medenjaki, which come in different shapes are honey cakes, which are most commonly heart-shaped and are often used as gifts.

National Dish of the Week – Russia

August 25, 2011 at 1:35 PM | Posted in baking, Food | Leave a comment
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Russian cuisine (Russian: Русская кухня, tr. Russkaya kuhnya) is diverse, as Russia is the largest country in the world. Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, poultry, game, mushrooms, berries, and honey. Crops of rye, wheat, barley, and millet provided the ingredients for a plethora of breads, pancakes, cereals, kvass, beer, and vodka. Soupsand stews full of flavor are centered on seasonal or storable produce, fish, and meats. This wholly native food remained the


staple for the vast majority of Russians well into the 20th century.

Russia’s great expansions of territory, influence, and interest during the 16th–18th centuries brought more refined foods and culinary techniques, as well as one of the most refined food countries in the world. It was during this period that smoked meats and fish, pastry cooking, salads and green vegetables, chocolate, ice cream, wines, and liquor were imported from abroad. At least for the urban aristocracy and provincial gentry, this opened the doors for the creative integration of these new foodstuffs with traditional Russian dishes. The result is extremely varied in technique, seasoning, and combination.

From the time of Catherine the Great, every family of influence imported both the products and personnel — mainly French and Austrian — to bring the finest, rarest, and most creative foods to their table. This is nowhere more evident than in the exciting, elegant, highly nuanced, and decadent repertoire of the Franco-Russian chef. Many of the foods that are considered in the West to be traditionally Russian actually come from the Franco-Russian cuisine of the 18th and 19th centuries, and include such widespread dishes as Veal Orloff, Beef Stroganoff, and Chicken Kiev.

Soups have always played an important role in the Russian meal. The traditional staple of soups such as shchi (щи), ukha (уха́), rassolnik (рассо́льник), solyanka (соля́нка), botvinnik (ботви́нник), okroshka (окро́шка), and tyurya (тю́ря) was enlarged in the 18th to 20th centuries by both European and Central Asian staples like clear soups, pureed soups, stews, and many others.

Russian soups can be divided into at least seven large groups:

* Chilled soups based on kvass, such as tyurya, okroshka, and botvinya.
* Light soups and stews based on water and vegetables.
* Noodle soups with meat, mushrooms, and milk.
* Soups based on cabbage, most prominently shchi.
* Thick soups based on meat broth, with a salty-sour base like rassolnik and solyanka.
* Fish soups such as ukha.
* Grain– and vegetable-based soups.

In traditional Russian cuisine three basic variations of meat dishes can be highlighted:

* a large boiled piece of meat cooked in a soup or porridge, and then used as second course or served cold (particularly in jellied stock—see Kholodets’ below)
* offal dishes (liver, tripe, etc.), baked in pots together with cereals;
* whole fowl dishes or parts of fowl (legs or breasts), or a large piece of meat (rump) baked on a baking tray in an oven, so-called “zharkoye” (from the word “zhar”(жар) meaning “heat”)

The 16th century “Domostroi” aimed at affluent households also mentions sausage-making, spit-roasted meats, stews and many other meat dishes.

As a garnish to meat dishes in the past the most common were porridges and cereals, in which the meat was boiled, later on boiled or rather steamed and baked root vegetables (turnips, carrots) as well as mushrooms; additionally the meat, without taking account its type, was garnished with pickled products—pickled cabbage, sour and “soaked” (marinated) apples (mochoniye yabloki), soaked cranberries, “vzvar”s. Pan juices, alone or mixed with sour cream or melted butter is used as gravy to pour on garnishing vegetables and porridges. Meat sauces i.e. gravies based on flour, butter, eggs and milk, are not common for traditional Russian cuisine.

Plates of vareniki, a type of dumpling, with smetana (sour cream) and onion.

Fish was important in pre-revolutionary cuisine, especially on Russian Orthodox fast days when meat was forbidden, similar to the Catholic custom of eating fish instead of meat on Fridays. Strictly freshwater fish such as carp and sudak (Sander lucioperca, Zander) were commonly eaten in inland areas, as well as anadromous sturgeon and in northern areas salmon, pike and trout. A greater variety of fish—including saltwater species—were preserved by salting, pickling or smoking and consumed as “zakuski” (hors d’oeuvres).

Cabbage, potatoes, and cold tolerant greens are common in Russian and other Eastern European cuisines. Pickling cabbage, cucumbers, rutabagas and other vegetables in brine is used to preserve vegetables for winter use. Pickled apples and some other fruit also used to be widely popular. These are sources of vitamins during periods when fresh fruit and vegetables are traditionally not available.

Many traditional drinks are indigenous to Russia and are not present in other national cuisines. The most notable of these are vodka, sbiten’, kvass, medovukha and mors. Many of them are no longer common and have been replaced by drinks originating in Europe. Nonetheless, these beverages were formerly drunk as a complement to meat and poultry dishes, sweet porridge, and dessert. Of particular note is sbiten, an immensely popular medieval drink which has since been replaced by tea as the Russian mainstay beverage

National Dish of the Week – Poland

August 18, 2011 at 10:26 AM | Posted in baking, Food | Leave a comment
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Polish cuisine (Polish: Kuchnia Polska) is a style of cooking and food preparation originating from Poland. It has evolved over the centuries due to historical circumstances. Polish national cuisine shares some similarities with other Central European and Eastern Europeantraditions as well as French and Italian similarities. It is rich in meat, especially beef, chicken and pork, and winter vegetables (cabbage in the dish bigos), and spices. It is also characteristic in its use of various kinds of noodles the most notable of

Various kinds of Polish kielbasa

which are the kluski as well as cereals such as kasha (from the Polish word Kasza). Generally speaking, Polish cuisine is hearty and uses a lot of cream and eggs. The traditional dishes are often demanding in preparation. Many Poles allow themselves a generous amount of time to serve and enjoy their festive meals especially Christmas eve dinner (Wigilia) or Easter breakfast which could take a number of days to prepare in their entirety.

Traditionally, the main meal is eaten about 2 p.m. or later, and is usually composed of three courses, starting with a soup, such as popular rosół and tomato soup or more festive barszcz (beet borscht) or żurek (sour rye meal mash), followed perhaps in a restaurant by an appetizer of herring (prepared in either cream, oil, or vinegar). Other popular appetizers are various cured meats, vegetables or fish in aspic. The main course is usually meaty including a roast or kotlet schabowy (breaded pork cutlet). Vegetables, currently replaced by leaf salad, were not very long ago most commonly served as ‘surówka’ – shredded root vegetables with lemon and sugar (carrot, celeriac, beetroot) or sauerkraut (kapusta kiszona). The sides are usually boiled potatoes or more traditionally kasza (cereals). Meals often conclude with a dessert such as makowiec, a poppy seed pastry, or drożdżówka, a type of yeast cake. Other Polish specialities include chłodnik (a chilled beet or fruit soup for hot days), golonka (pork knuckles cooked with vegetables), kołduny (meat dumplings), zrazy (stuffed slices of beef), salceson and flaki (tripe). Great Polish national dish, it might well be bigos, pierogi, zrazy, roast and barszcz

After the end of World War II, Poland fell under Communist occupation. Restaurants were at first nationalized and then mostly closed down by the authorities. Instead, the communists envisioned a net of lunch rooms for the workers at various companies, and milk bars. The very few restaurants that survived the 1940s and 1950s were state-owned and were mostly unavailable to common people due to high prices. The lunch rooms promoted mostly inexpensive meals, including soups of all kinds and staples such as pierogi. A typical second course consisted of some sort of a ground meat cutlet served with potatoes. The kotlet schabowy is similar to the Austrian Wiener schnitzel.

With time, the shortage economy led to chronic scarcity of meat, eggs, coffee, tea and other basic ingredients of daily use. Many products like chocolate, sugar and meat were rationed, with a specific limit depending on social class and health requirements. Physical workers and pregnant women were generally entitled to more food products. Imports were restricted, so much of the food supply was domestic. Thus no tropical fruits (citrus, banana, pineapple, etc.) were available and fruits and vegetables were mostly seasonal; to be had only in the summer. For most of the year the Poles had to get by with only domestic winter fruit and vegetables: apples, onions, potatoes, cabbage, root vegetables.

This situation led in turn to gradual replacement of traditional Polish cuisine with food prepared from anything available at the moment. Among the popular dishes introduced by the public restaurants was an egg cutlet, a sort of a hamburger made of minced or instant egg and flour. The traditional recipes were mostly preserved during the Wigilia feast (Christmas Eve), for which most families tried to prepare 12 traditional courses.

With the end of communism in Poland in 1989, restaurants started to reopen and basic foodstuffs were once again easily obtainable. This led to a gradual return of traditional Polish cuisine, both in everyday life and in restaurants. In addition, restaurants and supermarkets promoted the use of ingredients typical to other cuisines of the world. Among the most notable foods that started to become common in Poland were cucurbit, zucchini and all kinds of fish. During communist times, these were available mostly in the seaside regions.

Recent years have seen the advent of a slow food movement, and a number of TV programmes devoted to traditional Polish cuisine have gained much popularity. In 2011 a nostalgic cookbook (written in English) combining a child’s memories growing up in the Gierek era with traditional Polish recipes was published in London.

Fast food is growing more and more popular in Poland, most commonly with the McDonald’s chain, KFC and Pizza Hut. Doner kebabs are also gaining popularity. Nonetheless, in most of Poland you can still get traditional Polish fast-food such as zapiekanka. There are also many small-scale, quick-service restaurants which usually serve items such as zapiekanka (baguette with cheese, sometimes meat and/or button mushroom and ketchup), kebap, hamburgers, hot dogs and kielbasa. In Warsaw, Poland‘s capital city, a 3-course meal in one of Warsaw’s top restaurant’s costs on average twenty-six GBP.

Poland has a number of unique regional cuisines with regional differences in preparations and ingredients. For an extensive list of the dishes typical to Galicia, Kresy, Podlaskie, Masovia (including Warsaw), Masuria, Pomerania, Silesia, Lesser Poland, the Tatra mountains and Greater Poland see the List of Polish cuisine dishes.

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