Tag Archives: recipes

FAMILY-WEEKEND COOKING FOR AN ENTIRE WEEK

By Caroline

Image result for images family dining table

So many families struggle with time and time-management at home and at work. Helping people organizing, decorating and simplifying life is one of my passions.

The stress during the working-week with doing so many things for the family including shopping and cooking healthy food can be overwhelming.

1.) Make a fun family-evening or weekend to chose some healthy menu-recipes from cook-books and cooking-magazines and include your children in choosing.

2.) Look for balanced meals. Prepare ahead and cook. I recommend to look for 3 categories: for example: Meals with Pasta, Rice and Potatoes. Cook the portions you need for the weekly menus all at once.

3.) The same for veggies: for example: peas & carrots, broccoli/cauliflower, tomatoes

4.) The same for the meats: Chicken, beef, fish

5.) Wash the salads, prepare  and put in fridge, but no more than 1-3 days

5.) Make a copy  from the 7 menu-recipes for the week

6.) Copy or write the separate ingredients-shopping-lists for the recipe.

4.) File  them together to use another time. With a copy you save time in looking for recipes and writing the shopping list several times!

Use a weekend to cook the meals ahead for the week and make single portions for the evening or per person and freeze. If you write the days on the containers and stack them accordingly you have always the right day on hand when you come  home from work/school. Remember: 3 veggies (can be salads), 2 fruits a day to incorporate to your meals.

The benefits: 1.) No stress to find out what to eat each evening. 2.) No running after work in the store. 3.) Knowing  that your family eats a balanced meal a day.  4.) More time spending together as a family at the dinner table.

 

 

SERBIAN MOUSSAKA (MUSAKA)

RECIPE BY OUR FRIEND VESNA, SERBIA   

Image result for images serbian moussaka  Posted by Caroline

Serbian musaka is made with the ground beef (or pork) and potatoes. There are a number of variations on the basic theme, so feel free to improvise.

Ingredients: (Serves 4)  (GLUTEN FREE)

1 pound (450 gr) of beef/pork mince meat combo

2 medium onions, chopped

7 medium potatoes

2 cups of milk

3 eggs

10 tbsp  Oil

1/2 cup of water

Salt and Pepper to taste

Preparation:

1.) Fry finely chopped onions on 5 tbsp of oil at high temperature. After a few minutes add the ground meet. Add a little bit of salt and just enough pepper to taste. Make sure you don’t over salt it. Continue to fry it another 5 minutes and pressing the meet with your spoon to make pieces smaller. The mixture is done when the water from the meet evaporates and when the meat browns.

2.) Peel and slice the potatoes about 1/6 inch thick. Place the first layer of potatoes into the baking dish (usually the glass one is used) making the surface even. The first layer is made of about 2-3 potato slices. Now, add meet/onion mixture evenly over the potato layer. Finally add the layer of the remaining potatoes. Add the remaining 5 tbsp of oil, trying to cover all the potatoes (oil is not allowing potatoes to change the shape). Add the water.

3.) Preheat the oven to 250 C. Add the baking dish.

4.) Break the eggs, beat them until whites and yolks are well mixed and then add the milk and about 2 tsp of salt. Set aside.

5.) After 30 minutes of baking, poke into the potatoes to see if getting tender. If so, pour the egg and milk mixture over the tip of the musaka. Pu the musaka back into the oven for about 20 more minutes until the tip gets brown.   Enjoy!

 

 

INDONESIAN BAKWAN – INDONESIAN “VEGGIE FRITTERS”

INDONESIAN “VEGGIE FRITTERS”   (from our international friend Lina)

Image result for images indonesian veggie fritters

Ingredients:

2 small carrots

1 hand full spinach

1 hand full different greens

1 small pepper, if you like

1 egg in a bowl (stir)

1 1/2 cup flour (self rising)   (you can use Gluten Free flour)

2/3  cup of water

salt & pepper

1 teaspoon garlic powder

 

Preparations:

1 Cut all veggies in small pieces, set aside

2 Add all ingredients in a separate bowl and mix very well until batter smooth (but not too liquid) and then add all veggies.

3 Fry a spoon full of the veggie-batter for 10 min. or until brown on both sides in a pan of any kind of hot cooking oil.

4 Place on a piece of household towels to drop the oil.      Enjoy it warm!

HOME-MADE ENCHILADAS WITH OUR FRIEND ROSIE

BY  Caroline

We are happy to show you not only the recipe from our friend Rosie but also the video we did at her home. We will have more recipes from our international friends  from our cookbook “Recipes From Around The World”

 

Ingredients:

1 (12 oz) can Hunts tomatoes paste

1 (lb 13 oz) Hunts tomato sauce

3 tbsp cooking oil

2 tbsp salt and chili red powder

6 cans of water (13 oz)

2 pound hamburger meat

30 (1 pack) corn tortilla small

1 (4 pound)  American cheese

2 big onions

2 cups Canola oil

 

Preparation:

1.) Mix first 5 ingredients for sauce in pan and let it cook and simmer on medium heat for 2 hours and then low heat 2 hours,  set aside

2.) 2 pound hamburger meat cook in pan for 25 min., set aside

3.) Shred the American cheese

4.) cut the onions in small pieces

5.) mix meat, cheese and onions in bowl

6.) heat canola oil in pan and turn tortillas for 10 sec. each side

7.) Place on household paper, add filling and role tortilla

8.) Add a lot (about 2 cups) of sauce or everything is covered and add cheese on top until well covered. On 500 F for 15 minutes. Makes 30 tortillas and you can freeze the leftovers.

Ideal for a social gathering of family and friends to enjoy around the table! You can serve with salad and/or rice with it. Enjoy, Rosie!

 

 

 

 

FALAFEL – MIDDLE EASTERN PLATE (RAW FOOD)

Recipe from friend Irena, Macadonia    (posted by Caroline)

Ingredients:

3 cups garbanzos

1/3 cup raw tahini

1/4 cup ground raw sesame seed

1/4 cup lemon juice

1/2 cup parsley

2 cloves garlic

1 medium onion, minced

2 tbsp ground cumin

3 tbsp Braggs

Preparations:

Soak garbanzos for 8 hours. Drain and rinse morning and evening until tails sprout as long as bean. Homogenize garbanzos and garlic in Champion (blank plate). Mix tahini and lemon together. Mix all ingredients together. Spread on dehydrator trays as round disks, patties or balls. Dehydrate for 12 hours. Flip over and dehydrate 1 hour on other side.

Top with Hummus, tomatoes, onions, cucumber, parsley and mint. Enjoy the healthy food!

ICED COFFEE WITH VANILLA ICE CREAM

Image result for images coffee ice cream

This Iced Coffee with Vanilla Ice Cream is perfect

after a good lunch or late afternoon refresher

Makes 4 glasses

75 ml coffee

1/2 cup sugar

300 g/11 oz vanilla ice cream or vanilla iced non-dairy dessert

75 ml/5 tbsp milk or soya milk

(add some  cream if you like on top)

1) Warm the coffee and stir in the sugar until dissolved.

Leave to cool then freeze for about 2 hours or mixture starts to

turn slushy around the edges. (Repeat for 2 more hours, stirring first)

2) Put the ice cream or iced dessert and milk in a blender or

food processor and process until thick and smooth. to serve,

spoon a little into the base of each glass, add the slushy coffee

add more vanilla and slushy coffee, layer until glasses are full.

Serve immediately. Enjoy!

Awesome Asparagus Shrimp Dip (Gluten Free)

 

Image result for images asparagus shrimp dip  posted by Caroline

(Makes 2 cups)

1 cups low fay yoghurt

1/4 cup light mayonnaise

1 natural Asparagus, Leek or Herb Soup Mix

1/2 cup cooked Rice

3 tsp sweet chili sauce

3 tsp lemon juice

2 tsp Worcestershire sauce

2 tsp fresh dill, finely chopped

1 garlic clove, minced

2 cups of bay shrimp, well rinsed and patted dry with paper towels

salt and pepper to taste

thin lemon slices and/or sprigs of parsley for garnish

 

In a strong blender/food processor, puree everything together (except for the shrimp)

Put this mixture into a large mixing bowl and fold in the shrimp.

Chill the mixture in the refrigerator for 30 minutes. Serve with thin twisted lemon slices and veggies.