Tomato Cheese Omlet

Omlet

Omlet

As the summer has passed by and most of my friends held the last BBQ’s of the season, I came to realization that with amount of delicious food I’ve have tried over the summer it’s time to cut on calories and start eating healthier.  I am starting a new journey filled with working out more often, eating less, sleeping more and taking care of myself better.  This morning I started with my favorite AM Yoga by GAIAM.  Then followed by some nice stretching and 45 minute cardio on my elliptical trainer.

For a well deserved protein breakfast, I decided to make an omlet with tomatoes and a little bit of cheese.  I also tried eliminating sugar from my black cup of tea (I rarely drink coffee).  This whole breakfast is only about 235 calories which included: 1/2 a large tomato (15 calories); 2 eggs (140 calories); 1/8 cup of cheese (55 calories); 2 tablespoons of milk (18 calories), a little but of sprayed butter for the pan (15 calories).  Overall very filling and delicious.  I know majority of your don’t need step by step to make an omlet, but I know I have some readers who do…so this is for you.

Ingredients:

2 Organic Brown Eggs
1/8 of Shredded Mexican Cheese
2 Table Spoons of Whole Milk
Freeze Dried Chives/Salt/Pepper to taste
1/2 teaspoon of butter or PAM Spray
 

DSC_0979

How to make tomato cheese omlet:

1.  Wash and dice half of your tomato, if you are using cherry tomatoes cut them in half

DSC_0981

2.  Break your eggs in a bowl and wisk well, then add 2 tablespoons of milk and mix again.  Finally add you diced up tomatoes in the mixture.

DSC_09881

3.  Heat up a small or average size pan, add a little bit of butter or spray it with PAM lightly.  Pour your egg/tomato/milk mixture and using a spatula keep moving the sides of the omlet for all the liquid to settle.  This will make this omlet cook faster and prevent the buttom of it from getting burned.

DSC_0988

4.  Add your salt, pepper and chives to you mixture right before it sets completely and sprinkle it with cheese.  Turn off the gas and then cover the pan with lid, let it stay for few minutes for the cheese to melt.  The finer the grated cheese the faster it will take for it to melt, this is why finely shredded cheese works best.

DSC_0992

5.  Your omlet is ready, carefully remove it from the pan and put in on the plate.  I turned out very fluffy and delicious. I served with a cup of freshly brewed loose black tea.

DSC_1006

 

DSC_1003

Now that breakfast it over. I have to admit it kept my hunger at bay until lunch…and since I am training to put an end to snacking between meals…overall I am definitely having another one of these omlets again this week.

I hope you like it too…what do you enjoy eating for breakfast?

Natalie

Tomato Cheese Omlet
 
Prep time
Cook time
Total time
 
Tomato and Cheese Omlet
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 2 Organic Brown Eggs
  • ⅛ of Shredded Mexican Cheese
  • 2 Table Spoons of Whole Milk
  • Freeze Dried Chives/Salt/Pepper to taste
  • ½ teaspoon of butter or PAM Spray
Instructions
  1. Wash and dice half of your tomato, if you are using cherry tomatoes cut them in half.
  2. Break your eggs in a bowl and wisk well, then add 2 tablespoons of milk and mix again. Finally add you diced up tomatoes in the mixture.
  3. Heat up a small or average size pan, add a little bit of butter or spray it with PAM lightly. Pour your egg/tomato/milk mixture and using a spatula keep moving the sides of the omlet for all the liquid to settle. This will make this omlet cook faster and prevent the buttom of it from getting burned.
  4. Add your salt, pepper and chives to you mixture right before it sets completely and sprinkle it with cheese. Turn off the gas and then cover the pan with lid, let it stay for few minutes for the cheese to melt. The finer the grated cheese the faster it will take for it to melt, this is why finely shredded cheese works best.
  5. Your omlet is ready, carefully remove it from the pan and put in on the plate. I turned out very fluffy and delicious. I served with a cup of freshly brewed loose black tea.
Nutrition Information
Serving size: 1 Calories: 235

 

Baked Eggs in Bacon Cup, served on Zucchini/Potatoes Latkes with cream Fraiche

DSC_05031

DSC_05031

I have recently made an amazing discovery at our local supermarket, something so smooth, creamy and that pretty much goes with everything:) well almost with everything.  Have you guessed what it is yet?  It’s called “Cream Fraiche”.    Have you ever tried it?  Well I got it initially to replace sour cream for one of my soups, but then the whole family loved it’s taste and we have done number of replacements ever since:)

Vermont-Creamery-Creme-Fraiche

Crème fraiche is a thinner form of sour cream first developed by the French. It has a slight hold and tanginess because it contains bacterial cultures, although the amount of bacteria is minimal when compared to sour cream. This cream can be used as a topping, in sauces, or in a variety of other applications, and many people prefer it to the standard and more commonly available sour cream because of its creamy texture.

One of the advantages of crème fraiche is that it doesn’t “break” or become unstable when added to sauces because of its high fat content. Cooks who are making thick cream soups, Hungarian Goulash, or any type of sauce that needs to be thickened with cultured cream often find that it is a good choice, and works better than sour cream. Some people also whip it with a little powdered sugar and vanilla, then ladle the cream over fresh berries or any kind of fruit, or use it as a sweet filling for crepes.

SONY DSC

There are several different methods for making crème fraiche. In France, where it is most available, the heavy cream used to make it is unpasteurized. It therefore contains natural bacteria, and when allowed to sit at room temperature or to “age,” it cultures on its own. In the US, the pasteurization process required of most dairy products means that the cream must be made in a different manner.

 

Sources:
1.  What is Creme Fraiche?  Retrieved May 4, 2014
2.  Cream Fraiche Picture.  Retrieved May 4, 2014
 

DSC_0470

Ingredients:

Ingredients for Zucchini Pancakes
 
1 Medium Zucchini
1 Large Potato
1 Egg
1-2 Table Spoons of Flour
1-2 Table Spoons of Grated Cheese
2 Table Spoons of Vegetable Oil for cooking
1 teaspoon of Cream Fraiche (on the side-optional)
Salt/Pepper to taste
 
Ingredients for Baked Eggs in Bacon Cups
 
5 Pieces of Bacon
5 Eggs
2 Table Spoons of Shredded Cheese
Non Stick Spray/Extra Butter for Muffin Tins
Scallions (+other spices), Salt and Pepper to Taste
 

How to make Baked Eggs in Bacon Cup and Zucchini/Potatoes Latkes:

1.  Wash your zucchini and trim the ends.  Shred your zucchini on a large shredded and place in a bowl.

DSC_0476

DSC_0473

2.  Shred your choice of cheese or just buy shredded cheese already, up to you:)  I really like the taste of Aged White Sharp Cheddar Cheese we buy from Costco, I use it for cooking all the time.

DSC_0483

3.  Peel your potato and microwave it for about 2 minutes  on each side.  Since it takes much longer for potato to cook and you will be mixing two ingredients together so your potato can’t be raw.  You can also boil it, just let it be a little undercooked and firm.  Once it is done, add it to the bowl of your shredded zucchini along with 1 egg, 1 table spoon of flour, shredded sharp cheese and salt pepper to taste.

DSC_0484

4.  Cook the bacon slices by frying them for 2-3 minutes. Remove from the skillet and drain on paper towels.

DSC_0474

5.  Preheat oven to 375°F.  Spray a metal muffin pan with cooking spray. Taking one slice of bacon at a time, wrap the inside of a muffin cup to create a ring. Repeat with the remaining slices of bacon.  Carefully crack one egg into each bacon lined cup.

DSC_04931

6.  Sprinkle each egg  scallions, cheese, salt and pepper.  Bake the egg cups for 10-15 minutes until the centers have set. You can adjust the cooking time based on how you prefer the consistency of your egg yolks.

DSC_0495

7.  While your eggs are baking, use the pan with left over bacon fat and make your potato, zucchini pancakes.  Just add one table spoon of filling to a hot pan, flatten it a little with spatula and fry on both sides until golden (about 2-3 minutes on each side).

8.  Once your eggs are ready you can assemble your plate.  Place one pancake, top it with baked eggs and put a dab of Cream Fraiche on the side and some fresh greens or a salad.  You can always substitute Cream Fraiche with sour cream.

Enjoy!

DSC_0507

Baked Eggs in Bacon Cup, served on Zucchini/Potatoes Latkes with cream Fraiche
 
Prep time
Cook time
Total time
 
Baked Eggs with cheese and herbs in Bacon Cup, served on Zucchini/Potatoes Latkes on the side with cream Fraiche.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 4
Ingredients
  • Ingredients for Zucchini Pancakes
  • 1 Medium Zucchini
  • 1 Large Potato
  • 1 Egg
  • 1-2 Table Spoons of Flour
  • 1-2 Table Spoons of Grated Cheese
  • 2 Table Spoons of Vegetable Oil for cooking
  • 1 teaspoon of Cream Fraiche (on the side-optional)
  • Salt/Pepper to taste
  • Ingredients for Baked Eggs in Bacon Cups
  • 5 Pieces of Bacon
  • 5 Eggs
  • 2 Table Spoons of Shredded Cheese
  • Non Stick Spray/Extra Butter for Muffin Tins
  • Scallions (+other spices), Salt and Pepper to Taste
Instructions
  1. Wash your zucchini and trim the ends. Shred your zucchini on a large shredded and place in a bowl.
  2. Shred your choice of cheese or just buy shredded cheese already, up to you.
  3. Peel your potato and microwave it for about 2 minutes on each side. Since it takes much longer for potatoes to cook and you will be mixing two ingredients together so your potato can’t be raw. You can also boil it, just let it be a little undercooked and firm. Once it is done, add it to the bowl of your shredded zucchini along with 1 egg, 1 table spoon of flour, shredded sharp cheese and salt pepper to taste
  4. Cook the bacon slices by frying them for 2-3 minutes. Remove from the skillet and drain on paper towels.
  5. Preheat oven to 375°F. Spray a metal muffin pan with cooking spray. Taking one slice of bacon at a time, wrap the inside of a muffin cup to create a ring. Repeat with the remaining slices of bacon. Carefully crack one egg into each bacon lined cup
  6. Sprinkle each egg scallions, cheese, salt and pepper. Bake the egg cups for 10-15 minutes until the centers have set. You can adjust the cooking time based on how you prefer the consistency of your egg yolks
  7. While your eggs are baking, use the pan with left over bacon fat and make your potato, zucchini pancakes. Just add one table spoon of filling to a hot pan, flatten it a little with spatula and fry on both sides until golden (about 2-3 minutes on each side).
  8. Once your eggs are ready you can assemble your plate. Place one pancake, top it with baked eggs and put a dab of Cream Fraiche on the side and some fresh greens or a salad. You can always substitute Cream Fraiche with sour cream.
  9. Enjoy!

 

Cherry Danish

DSC_0393

I love Danishes, but they always seemed so complicated to make…so our family just opted out to buy the ready made versions in our local stores.  That was soo in the past now, thanks for our fellow blogger Natasha from Natashaskitchen.com who recently has made a video recipe for a Peach Danish and has inspired me to also finally try making one at home.

DSC_0400

I did change few ingredients for my danish, and used absolutely delicious cherry preserves we had left over at home instead of canned peaches.  It turned out to be amazing.  Home made danish is very different from all the store bought versions, it is nice crunchy dough and absolutely delicious filling.  I can’t say enough good things about making your own danish, you just got to try it yourself.

DSC_0401

Ingredients:

6 oz of Whipped Cream Cheese
1/4 Cup of Sugar
1 large egg yolk, room temperature
1/2 tsp Vanilla Extract
1/8 tsp salt
1/2 tsp lemon juice
1/2 Cup of Cherry Preserves (or any other kind)
1 sheet of store-bought frozen puff pastry
Egg Wash: 1 large egg mixed with 1 Tbsp water
1 Table Spoon of Sugar to Sprinkle the Danish
Glaze: 1/3 cup Powdered sugar mixed with 1/2 Tbsp Milk
 

DSC_1395

1.  I doubled my recipe so on the pictures you will see double of everything:)  I really should have tripled it though, because it was gone after first breakast meal with no hope left for leftovers.  Start making your filling by taking our your cream cheese and adding it to your large mixing bowl.

DSC_0345

2.  Add 1/4 Cup of Sugar.

DSC_0349

3.  Mix everything well using your electric mixer.

DSC_0351

4.  Now add your egg yolk.

DSC_0353

5.  Add 1/8 teaspoons of salt.  I like to use Pink Salt in my recipes.

DSC_0357

6.  Squeeze 1/2 of your lemon juice into your mixture.  Make sure to prevent any seeds from falling in.  Then add 1/2 tsp Vanilla Extract.

DSC_0360

7.  Mix everything well again, make sure all ingredients are well incorporated and you have smooth and creamy texture.

DSC_0367

8.  Now you are ready to prepare your puff pastry.  Dust a sheet of parchment paper with flour and place your dough over it.  Then roll the dough out slightly to flatten the top. Cut off the top corners and cut out notches in the bottom of your pastry. Use kitchen scissors or a pizza cutter to cut an equal number of 1-inch wide strips diagonally down the sides of the pastry.

DSC_0378

9. Spread your prepared cream cheese in the middle of your puff pastry lengthwise, staying inside the the middle third of the pastry and leaving a 1″ border at the top and bottom of the pastry.

DSC_0381
10.  Spread your cherry preserves evenly over the cream cheese.

DSC_0385

11.  Now you are ready to braid the pastry strips by folding the cut pieces, alternating between sides. I have to say it does take some time to practice but you’ll get it eventually:)

DSC_0386

12.  Mine didn’t turn out to be perfect, but I’d say it was good enough for the first attempt.  It should look something like this when you finished with it.

DSC_0387

13.  Now you can make your egg wash by combining 1 egg with 1 tbsp of water.  Then use your pastry brush and generously brush the dough so it will have a nice golden color.  Finally sprinkle it generously with some sugar so it will caramelize a little bit on the top of your dough.

DSC_0388

14.  Preheat your oven to 400F.  Transfer your danish to oven proof baking dish and bake for 25-28 min or until top is golden brown.  While your danish is baking, make your glaze by combining 1/3 cup Powdered sugar mixed with 1/2 Tbsp Milk.

DSC_0392

15.  You are almost done!  Take the danish out of the oven and wait until it cools down to room temperature.  Then poor some glaze over your danish and sprinkle it with some fresh fruit of your choice or enjoy as is!:)

DSC_0402

DSC_0393

DSC_0396

DSC_0406

Enjoy!  Thank you again to Natasha from Natashaskitchen.com for coming up with this wonderful recipe idea!

Natalie

5.0 from 1 reviews
Cherry Danish
 
Prep time
Cook time
Total time
 
Cherry Preserves Danish
Author:
Recipe type: Breakfast, Dessert
Cuisine: American
Serves: 4
Ingredients
  • 6 oz of Whipped Cream Cheese
  • ¼ Cup of Sugar
  • 1 large egg yolk, room temperature
  • ½ tsp Vanilla Extract
  • ⅛ tsp salt
  • ½ tsp lemon juice
  • ½ Cup of Cherry Preserves (or any other kind)
  • 1 sheet of store-bought frozen puff pastry
  • Egg Wash: 1 large egg mixed with 1 Tbsp water
  • 1 Table Spoon of Sugar to Sprinkle the Danish
  • Glaze: ⅓ cup Powdered sugar mixed with ½ Tbsp Milk
Instructions
  1. Start making your filling by taking our your cream cheese and adding it to your large mixing bowl
  2. Add ¼ Cup of Sugar.
  3. Mix everything well using your electric mixer.
  4. Now add your egg yolk.
  5. Add ⅛ teaspoons of salt.
  6. Squeeze ½ of your lemon juice into your mixture. Make sure to prevent any seeds from falling in. Then add ½ tsp Vanilla Extract.
  7. Mix everything well again, make sure all ingredients are well incorporated and you have smooth and creamy texture.
  8. Now you are ready to prepare your puff pastry. Dust a sheet of parchment paper with flour and place your dough over it. Then roll the dough out slightly to flatten the top. Cut off the top corners and cut out notches in the bottom of your pastry. Use kitchen scissors or a pizza cutter to cut an equal number of 1-inch wide strips diagonally down the sides of the pastry.
  9. Spread your prepared cream cheese in the middle of your puff pastry lengthwise, staying inside the the middle third of the pastry and leaving a 1″ border at the top and bottom of the pastry.
  10. Spread your cherry preserves evenly over the cream cheese.
  11. Now you are ready to braid the pastry strips by folding the cut pieces, alternating between sides.
  12. Now you can make your egg wash by combining 1 egg with 1 tbsp of water. Then use your pastry brush and generously brush the dough so it will have a nice golden color.
  13. Finally sprinkle it generously with some sugar so it will caramelize a little bit on the top of your dough.
  14. Preheat your oven to 400F. Transfer your danish to oven proof baking dish and bake for 25-28 min or until top is golden brown. While your danish is baking, make your glaze by combining ⅓ cup Powdered sugar mixed with ½ Tbsp Milk.
  15. You are almost done! Take the danish out of the oven and wait until it cools down to room temperature. Then poor some glaze over your danish.
  16. Enjoy!

 

 

Ukranian Syrniki (Cheese Pancakes)

DSC_0526

I’ve always loved Syrniki.  Ever since I was a little girl I remember my grandmother making them for breakfast.  There are so many different recipes how to make them, this includes varying types of cheeses and including either fresh fresh fruit or dried raisins in its recipe.   As much as I like to experiment in my cooking… some things I still keep the same.  This recipe was taught to me by my grandmother and now I am sharing this with you.

DSC_0526

I am sure majority of you have tried them before, but for those of you who don’t know what Syrniki are…here is a little info.

“Syrniki are made from creamy quark, mixed with flour, eggs, and sugar, sometimes adding vanilla extract. The soft mixture is shaped into cakes, which are fried, generally in vegetable oil. The outside becomes crisp, and the center is warm and creamy. They are sweet and served for breakfast or dessert. Their simplicity has made them very popular in Eastern Europe.

The name syrniki is derived from the word сыр in Russian or сир in Ukrainian(transliteration: syr), meaning “cheese” in both languages. Although the modern meaning of the word сыр (syr) in Russian is hard yellow cheese, the original word in Slavic languages stood for soft white cheese (similar to today’s quark cheese, which is still called сир in Ukrainian but metamorphosed into творог, tvorog in Russian). Thus, the word syrniki, derived from the old meaning of syr, came to designate pancakes made from soft white cheese.”

Source:  Syrniki.

DSC_0473

Ingredients:

5 Table Spoons of Sugar
5 Table Spoons of Flour (and more flour to shape syrniki up)
1 Egg
1/2 Teaspoon of Vanilla Extract
500g of Soft Cheese (Tvorog)
1/4 Cup of Vegetable Oil
1 Table Spoon of Sour Cream
1 Table Spoon of Sour Cherries Preserve (can use any other kind as well)

 

How to Make Syrniki:

1.  I doubled my recipe so you will see twice of everything on my pictures, however if you only want about 12 medium syrniki pieces follow these measurements.  Take out your tvorog (soft cheese) and put in in a large mixing bowl.  I like to use Amish Soft Cheese with smooth texture, but any kind of tvorog will work as long as it’s not too runny.

DSC_0480

2.  Add in 1 egg into your mixture.  Again I added 2 because my recipe was doubled.

DSC_0485

3.  Add 1/2 Teaspoon of Vanilla Extract.  If you are doubling your recipe add a whole teaspoon.

DSC_0489

4.  Now add 5 tablespoons of Sugar.  I like my syrniki on the sweet side, but if you will serve them with honey or syrup…you may choose to add less sugar.   For a double recipe I used only 8-9 spoons of sugar.

DSC_0491

5.  Add 5 Tablespoons of Flour.  Again, I added 10 tablespoons because I doubled my recipe.  You will also need about half a cup of flour to form your pancakes later on, so your hands don’t stick.

DSC_0492

6.  Gently mix all the ingredients with a spatula and then using electric mixer.  Make sure there is no lumps and all ingredients are well incorporated.

DSC_0493

7.  Once your mixture is done you are ready to form your pancakes.  Take a cutting board and add plenty of flour on the top of it, flour your hands as well so they don’t stick.  Then using a spoon, add the cheese mixture on the board with flour, sprinkle some more flour on the top of your mixture and form a thick pancakes with your hands.

DSC_0502

8.   In the meantime heat you up pan with some vegetable oil and add your Syrniki to the pan to cook.   They should cook on medium heat for about 3-5 minutes on each side.

DSC_0503

9.  Your Syrniki will be ready when they will turn nice golden brown color on both sides.

DSC_0511

10.  Once you have finished frying them on the pan, turn on your oven to 350F and bake them in the oven proof baking dish for additional 5-7 minutes.  This will allow them to cook throughout and slightly rise.

DSC_0515

11.  Your Syrniki are now ready.  You can serve them with fresh fruit, maple syrup or simply with some sour cream.  My favorite combination is to mix 1 table spoon of sour cream and 1 table spoon of Sour Cherry Preserves and pour this sauce over my Syrniki.

DSC_0521

Dig in and enjoy!  I hope you liked this recipe, feel free to share with your friends and family too!

DSC_0541

Love,

Natalie

Ukranian Syrniki (Cheese Pancakes)
 
Prep time
Cook time
Total time
 
Syrniki with Sour Cream and Sour Cherry Preserves
Author:
Recipe type: Breakfast
Cuisine: Ukranian
Serves: 4
Ingredients
  • 5 Table Spoons of Sugar
  • 5 Table Spoons of Flour (and more flour to shape syrniki up)
  • 1 Egg
  • ½ Teaspoon of Vanilla Extract
  • 500g of Soft Cheese (Tvorog)
  • ¼ Cup of Vegetable Oil
  • 1 Table Spoon of Sour Cream
  • 1 Table Spoon of Sour Cherries Preserve
Instructions
  1. Take out your tvorog (soft cheese) and put in in a large mixing bowl. I like to use Amish Soft Cheese with smooth texture, but any kind of tvorog will work as long as it’s not too runny.
  2. Add in 1 egg into your mixture.
  3. Add ½ Teaspoon of Vanilla Extract.
  4. Now add 5 tablespoons of Sugar. I like my syrniki on the sweet side, but if you will serve them with honey or syrup…you may choose to add less sugar.
  5. Add 5 Table Spoon of Flour.
  6. Gently mix all the ingredients with a spatula and then using electric mixer. Make sure there is no lumps and all ingredients are well incorporated.
  7. Once your mixture is done you are ready to form your pancakes. Take a cutting board and add plenty of flour on the top of it, flour your hands as well so they don’t stick. Then using a spoon, add the cheese mixture on the board with flour, sprinkle some more flour on the top of your mixture and form a thick pancakes with your hands.
  8. In the meantime heat you up pan with some vegetable oil and add your Syrniki to the pan to cook. They should cook on medium heat for about 3-5 minutes on each side.
  9. Your Syrniki will be ready when they will turn nice golden brown color on both sides.
  10. Once you have finished frying them on the pan, turn on your oven to 350F and bake them in the oven proof baking dish for additional 5-7 minutes. This will allow them to cook throughout and slightly rise.
  11. Your Syrniki are now ready. You can serve them with fresh fruit, maple syrup or simply with some sour cream. My favorite combination is to mix 1 table spoon of sour cream and 1 table spoon of Sour Cherry Preserves and pour this sauce over my Syrniki.

 

Banana Ricotta Cheese Pancakes

Ricotta-Banana-Pancakes

Ricotta-Banana-Pancakes

I’ve tried making different kind of pancakes, but by far my favorite version is with Ricotta Cheese.  These pancakes are so soft and tender, that they literally melt in your mouth.  They also don’t dry out in a day or two, so you can cook a batch and store it for few days for your family to enjoy.   They are also very versatile you can pretty much add any other fruit to it and make it your own.  I have done them with cherries, blueberries, walnuts (mixed with honey), dried fruit…you name it…I tried it! This version made with fresh bananas tends to be kids favorite and they love helping out making them.   But what makes Ricotta Cheese special and how it is really made?

“Ricotta is a type of whey cheese, developed in Italy but manufactured and sold all over the world. It is a very flexible and delicious dairy product, starring in lasagna, cannoli, and many other delicious dishes that require the use of a soft, mild cheese product. The name actually means “to cook again” in Italian, a reference to the way in which ricotta is manufactured. The cheese is also highly nutritious eaten plain, although somewhat bland in flavor.

20080822ricotta

The whey drained from cheese while it is being made is recycled to make ricotta. Most cheese making involves curdling milk, draining the whey, and scooping the curds into forms. The whey is usually discarded, although sometimes it is retained for animal fodder or starting other cheeses. When making ricotta, this whey is heated again, to bring the proteins in the whey to the surface. As the whey is heated, vinegar or another type of acid is added to promote separation, and the temperature is further raised until the lactalbumin, or proteins, rise to the surface. These proteins are drained in very fine cheesecloth for two days and then the cheese brought to market.

Ricotta is usually a fresh cheese, although some versions such as ricotta salata are molded and aged, and form a unique part of Italian cuisine although they are rarely seen in the United States. The cheese should be eaten quickly, and kept under refrigeration until then. It can also be frozen for future use, and will last frozen for approximately six months. Many recipes call for the cheese, which lends an excellent texture and flavor to a wide variety of dishes.

In general, ricotta is made from cows milk whey, although sheep and goat are used as well. If sheep or goat whey is used, it is clearly labeled to indicate this. In many parts of the world where demand for ricotta is high, it can be made directly from milk although it will tend to be more dry and less creamy. When making it from milk, the milk must be heated before acid is added and the proteins will rise to the surface, just as they do when making traditional ricotta. The mixture can be strained through cheesecloth and allowed to sit for several days.

 Ricotta has become very popular and is usually a relatively low fat product, making it ideal for dieters. Some dairies also sell it in a fat free form, although the difference in fat content may not be that significant and the flavor of the normal variety may be preferable.”
Source: What is Ricotta?  Retrieved November 5, 2013.
                Ricotta Making.  Photo Retrieved November 5, 2013
20120824-taste-test-ricotta-group-primary

 Ingredients:

1 cup of Ricotta Cheese
2 Eggs 
1/2 Teaspoon of Baking Powder
3 Teaspoons of Sugar (can substitute with brown sugar)
Dash of Salt
4 Table Spoons of Flour
3 Table Spoons of Vegetable Oil (1 for the mix, the other two to moisten the pan)
1 Ripe Banana
 

Pancake-Ingredients

 How to make Banana Ricotta Pancakes:

1.  Cut and then mash up your banana in a bowl with a fork.

Mashed-Up-Banana

2.  Add 1 cup of Ricotta Cheese.

Pancakes-Bananna-Ricotta

3.  Then add 4 table spoons of flour and 1/2  teaspoon of baking powder.

Pancakes-Mix

4.  Crack two eggs in your mixture, add 3 teaspoons of brown sugar (or regular sugar) and dash of salt.

Eggs-Flour-Sugar-and-Ricotta

Sassha-Helping-Out

5.  Mix everything up, I prefer to use the electric mixer to do the job well and then add 1 table spoons of Vegetable Oil.  Your pancake mix is now ready.

Pancake-Mix-Ready

Girls

6.  You can use a large table spoon to add your pancakes mix to a preheated and slightly oiled pan.  My favorite brand for the flat pancake pan is by Calphalon, it’s non stick and distributes the heat evenly…you can click here for more info, it’s also has been added to our shop for your convenience.

Pancakes-on-the-Pan

7.  Once the first batch is done, make sure you stand by because they cook very fast each side is pretty much under a minute.   When you see the edges firm up, you can flip them on the other side.

Pancakes-Cooking

8.  As you can see from the photo below, they come out quite thin, but so delicious!  The key for getting them perfect is make them quite small so they cook evenly and are easy to flip.

Pancakes-Thin

Pancakes-Ready

Your pancakes are now ready.   You can serve them with fresh fruit, syrup, jam or any other toppings of your choice.  I hope you enjoy this recipe, let me know what you think.

Sasha-eating-pancakes

Love,

Natalie

Turkey Bacon, Kales and Feta Cheese Omlet

DSC_0915

DSC_0915

If you love pork bacon, chances are you wouldn’t go anywhere near turkey bacon.  It’s one of those “just not quite as good” substitutes for pork lovers.  However, I am not that picky and always try to find healthy substitutes, and turkey bacon is one of them.  Because most companies who produce them claim that  it is lower in fat and calories, it can provide a similar flavor profile and works in much the same way.   Also, for those of you who are religious and must avoid eating pork turkey bacon offers a good enough alternative.  But what is really turkey bacon?

Turkey bacon is an imitation bacon usually prepared from smoked, chopped and reformed turkey, commonly marketed as a low-fat alternative to bacon.  The meat for turkey bacon comes from the whole turkey and can be cured or uncured, smoked, chopped, and reformed into strips that resemble bacon. Turkey bacon is cooked by pan-frying. Cured turkey bacon made from dark meat can be 90% fat free. It can be used in the same manner as bacon (such as in a BLT sandwich), but the low fat content of turkey bacon means it does not shrink while being cooked and has a tendency to stick to the pan.  

But does turkey bacon really provide a better alternative?   One ounce of raw bacon contains 128 calories and 13 grams of fat (4 g saturated), no carbohydrate and just 3 grams protein. That’s 89% of the calories from fat. Of course, some of the fat cooks off, but even after cooking in a pan those flavorful strips provide 68% of their calories from fat. We’re not talking healthy fat either, like the “good fats” found in olive oil, seafood, or nuts.

So is turkey bacon lower in fat? Well, it depends which type and brand you buy. The Jennie-O extra lean turkey bacon you mentioned is one of their two turkey bacon products: one is Extra Lean and the other is just Turkey Bacon. There are a lot of other brands though. Check out this chart.

Calories Fat (g) Saturated fat (g)
Regular Pork Bacon (12 g) 60 5 1.5
Jennie-O Turkey Bacon (15 g) 35 3.0 1.0
Jennie-O Extra Lean turkey bacon (15 g) 20 0.5 0
Louis Rich Turkey Bacon (14 g) 35 2.8 0.7
Perdue Turkey Bacon (12 g) 50 3.0 1.0
Butterball Turkey Bacon (14 g) 25 1.5 0.5
Oscar Meyer Turkey Bacon (15 g) 35 3.0 1.0
Morningstar Farms Bacon Strips (vegetarian) (16 g) 60 4.5 0.5
Canadian Bacon (per 15 g) 18 0.5 0.0

 

As you can see, you can buy some types of turkey bacon that do save you a lot of calories and fat, but you can buy some that aren’t all that much better nutritionally than the real thing.   For this recipe I used Oscar Mayer Turkey Bacon, I’ve tried it several times and actually like the taste of it.  I also decided to add some healthy Kales instead of usual spinach and my favorite Feta Cheese.  It really tasted great and I would totally do this combination again.  I hope you will like it too.

Sources:
Turkey Bacon, Good or Bad? Retrieved August 2, 2013
Turkey Bacon.  Retrieved August 2, 2013

 

Ingredients:

  • 2 Eggs
  • 2 Table Spoons of Milk or Cream
  • 2 Slices of Turkey Bacon
  • 1 Teaspoon of Vegetable Oil
  • 1 Teaspoon of Feta Cheese
  • ½ Cup of Kale Leaves

DSC_0920

How to make Turkey Bacon, Kales and Feta Cheese Omelet:

1.  Heat up  a small pan on medium heat add 1 teaspoon of vegetable oil.

2.  Cut up your bacon pieces and fry them on the pan for about 2 minutes.

3.  Wash and dry a bunch of Kales, and add them to them pan.  Cook them for additional 2 minutes mixing everything in the process.

4.  In the meantime break two eggs in a bowl and add 2 table spoons of milk, mix well.

5.  Pour you mixture in your pan over your bacon and cooked Kales.  Use spatula to slightly lift the edges around the pan, while rotating it slightly until all egg mixture firms up.  This will prevent your omelet from being overcooked on the bottom and make it soft and fluffy.

6.  Then sprinkle your omelet with Feta Cheese and cook for additional 3-5 minutes, until ready and transfer to the plate.

DSC_0908

DSC_0912

Kraft

Enjoy!

Natalie

5.0 from 1 reviews
Turkey Bacon, Kales and Feta Cheese Omelet
 
Prep time
Cook time
Total time
 
Turkey Bacon, Kales and Feta Cheese Omelet
Author:
Recipe type: Breakfast, Eggs
Serves: 1-2
Ingredients
  • 2 Eggs
  • 2 Table Spoons of Milk or Cream
  • 2 Slices of Turkey Bacon
  • 1 Teaspoon of Vegetable Oil
  • 1 Teaspoon of Feta Cheese
  • ½ Cup of Kale Leaves
Instructions
  1. Heat up a small pan on medium heat add 1 teaspoon of vegetable oil.
  2. Cut up your bacon pieces and fry them on the pan for about 2 minutes.
  3. Wash and dry a bunch of Kales, and add them to them pan. Cook them for additional 2 minutes mixing everything in the process.
  4. In the meantime break two eggs in a bowl and add 2 table spoons of milk, mix well.
  5. Pour you mixture in your pan over your bacon and cooked Kales. Use spatula to slightly lift the edges around the pan, while rotating it slightly until all egg mixture firms up. This will prevent your omelet from being overcooked on the bottom and make it soft and fluffy.
  6. Then sprinkle your omelet with Feta Cheese and cook for additional 3-5 minutes, until ready and transfer to the plate.

 

Broccoli, Bacon and Cheddar Cheese Quiche

Featured-Image

P1200027

Quiche is a savory, open-faced pastry crust with a fillingof savory custard with cheese, meat, fish or vegetables. Although known as a classic French dish, the quiche originated in Germany. The word quiche means “cake” which came from the German word Kuchen. Today, quiche is considered as typically French. However, savoury custards in pastry were known in English cuisine at least as early as the 14th century. Recipes for custards baked in pastry containing meat, fish and fruit are referred to Crustardes of flessh and Crustade in the 14th-century The Forme of Cury and in 15th-century cookbooks as well.

There are many variants of quiche, including a wide variety of ingredients. Variants may be named descriptively, often in French, e.g. quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms) or conventionally: florentine (spinach); provençale (tomatoes); and so on.

The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine.  Add onions and you have quiche Alsacienne.  The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust.

Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950′s.  Because of its primarily vegetarian ingredients, it was considered a somehow ‘unmanly’ dish, -“real men don’t eat quiche.” Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entrée, for lunch, breakfast or an evening snack.

We love having this dish mostly for breakfast, hot right out of the oven.  However many people prefer eating this quiche cold, so the choice is yours.  I have made so many variations of this quiche and you will see many more of these dishes in the future on this blog.  Attaching few photos below for preview:)

P1160736

P1160387

Sources
1.  Quiche http://en.wikipedia.org/wiki/Quiche.  Retrieved July 17, 2013.
2.  History of Quiche.  http://www.foodreference.com/html/artquiche.html. Retrieved July 17, 2013
 
Ingredients:
1 Cup of Sour Cream
1 Ready Made Pie Crust
1/4 Cup of Flour
1/4 Cup of Milk
3-4 Eggs
1 Cup of Vidalia Onions
1 Cup of Broccoli
1 Cup of Shredded Cheese
1/2 Pack of Bacon
1 Table Spoon of Scallions
1 Teaspoon of Dried Parsley
Salt and Pepper (or other spices) to Taste

 P1190962

How to make Bacon, Broccoli and Onions Quiche:

1.  Fry your bacon slices and place them on paper to drain extra fat.

P1190966

2.  Boil 1 cup of broccoli for 4 minutes, set aside to cool.

P1190970

3.  Cup up 1/2 of your Vidalia onion.

P1190969

4.  Add some vegetable oil to your pan and fry you onions until golden brown.

P1190971

5.  Shred your cheese.  I love using Cabot Classic Vermont Cheddar Cheese (Sharp), I always get it at Costco.

P1190974

6.  Break 3-4 of our eggs into a bowl, then add your 1 cup of Sour Cream.  The recipe on the photos are made for two pies, that’s why you will see all the ingredients doubled on photos.  However this recipe and list of ingredient are for one pie.

P1190978

7.  Then add your 1/4 of the cup of Flour.

P1190980

8.  Add 1/4 cup of milk.

P1190981

9.  Add your spices including salt, pepper, garlic and dried or fresh greens.

P1190986

10.  Mix everything well using an electric mixer.

P1190988

11.  Put your broccoli and cut up bacon on the bottom of your pie.

P1190990

12.  Add your shredded cheese and fried onions.

P1190995

13.  Then pour your mixture inside the pie and mix slightly.

P1190997

14.  Then sprinkle your pie with more scallions and greens.

P1200003

15.  Preheat your oven to 425F and bake your pie for 15 minutes.  Then lower the temperature to 375F and bake for 40 minutes more.

16.  Sprinkle you dish with more cheese and garnish with parsley or any other herbs.

P1200050

I hope you will enjoy this recipe.  Let me know what you think.

Love,

Natalie

Broccoli, Bacon and Cheddar Cheese Quiche
 
Prep time
Cook time
Total time
 
Broccoli, Bacon and Cheddar Cheese Quiche, with Vidalia Onions, Scallions and Herbs.
Author:
Recipe type: Quiche, Breakfast, Lunch
Cuisine: French, American
Serves: 8
Ingredients
  • 1 Cup of Sour Cream
  • 1 Ready Made Pie Crust
  • ¼ Cup of Flour
  • ¼ Cup of Milk
  • 3-4 Eggs
  • 1 Cup of Vidalia Onions
  • 1 Cup of Broccoli
  • ½ Cup of Shredded Cheese
  • ½ Pack of Bacon
  • 1 Table Spoon of Scallions
  • 1 Teaspoon of Dried Parsley
  • Salt and Pepper (or other spices) to Taste
Instructions
  1. Fry your bacon slices and place them on paper to drain extra fat.
  2. Boil 1 cup of broccoli for 4 minutes, set aside to cool.
  3. Cup up ½ of your Vidalia onion.
  4. Add some vegetable oil to your pan and fry you onions until golden brown.
  5. Shred your cheese.
  6. Break 3-4 of our eggs into a bowl, then add your 1 cup of Sour Cream. The recipe on the photos are made for two pies, that’s why you will see all the ingredients doubled on photos. However this recipe and list of ingredient are for one pie.
  7. Then add your ¼ of the cup of Flour.
  8. Add ¼ cup of milk.
  9. Add your spices including salt, pepper, garlic and dried or fresh greens.
  10. Mix everything well using an electric mixer.
  11. Put your broccoli and cut up bacon on the bottom of your pie.
  12. Add your shredded cheese and fried onions.
  13. Then pour your mixture inside the pie and mix slightly.
  14. Then sprinkle your pie with more scallions and greens.
  15. Preheat your oven to 425F and bake your pie for 15 minutes. Then lower the temperature to 375F and bake for 40 minutes more.
  16. Sprinkle you dish with more cheese and garnish with parsley or any other herbs.

 

 

 

Omlet with Veal Sausages, Scallions and Tomatoes

P1190942

P1190942

Breakfast, the most important meal of the day.  Many of us however turn to eggs for breakfast quite often and probably there is a legitimate reason for it.  ”For more than 5,000 years, humans have enjoyed what may be one of nature’s most convenient and nutritious foods – the egg. Today per-person consumption averages around 300 eggs a year.”  These statics although shocking but seem quite reasonable, since we don’t only consume them for breakfast but also use eggs quite often when cooking other things.

But are the eggs healthy?  Eggs provide high protein content and are relatively inexpensive. They are low in calories – one medium-sized egg contains just 78 calories. In addition, eggs contain vitamins B12, C, D, E, and K, as well as the minerals iron and zinc. They’re also a rich source of choline, important for brain functioning and health. However, while all eggs provide similar nutrient information, not all of them maybe good to eat.

backyardchicks

I personally always tend to purchase organic cage free eggs, especially after watching the infamous movie Food Inc.  But what is really the difference between organic eggs and standard supermarket fare?  Well if you are concerned about toxic, persistent pesticides – which are stored in fats – organic is a wise choice.  When it comes to buying eggs, the best-regulated are labeled “Certified organic.” Organically raised chickens do not receive antibiotics, and their feed is also antibiotic-free, as well as being vegetarian and organic.

Commercial hens are fed processed grains, which are often bioengineered corn. These grains are treated with antibiotics and pesticides to encourage growth and prevent infection in the birds. When the chicken ingests this feed, these chemicals may end up in the egg’s yolk.  I also always look for Cage Free label because commercial hens are crowded into cages and sheds.   These hens also may have no access to the outdoors, as their organic cousins do.

3-p-g-closed-cartons

When shopping for eggs, besides being organic and cage free…I always look for USDA organic seal.  If a cartoon also has the logo “Certified Humane,” that means the eggs were produced in accordance with additional standards for humane farm animal treatment.  So no worries, this omlet was cooked out of veggie fed, Cage Free,  USDA organic eggs!:)

Source: Are eggs Healthy? http://ifitandhealthy.com/healthy-eggs-are-eggs-healthy/ . Retrieved on June 26, 2013

Ingredients
3 Eggs
1 Table Spoon of Half and Half
4 Baby Veal Sausages
5 Cherry Tomatoes
1/2 Cup of Fresh Scallions
1 Teaspoon of Vegetable Oil
Salt and Pepper to Taste
 

P1190922

How to make Baby Veal Sausages with Scallions and Tomatoes Omlet:

1.  Peel the plastic coating from your sausages.  While many prefer to boil them in the plastic coating, I have heard that it’s not a good thing to practice and they release some kind of chemicals when boiled.   But won’t go into this now, perhaps good research project for the next post:)

P1190923

2.  Fill a small pot with water and boil your sausages for about 5-7 minutes.

P1190924

3.  In the meantime, break your eggs in a small cup or a bowl and wisk them well.

P1190926 

4.  Add your 1 Table Spoon of Half and Half to your eggs, or you can replace it with milk if you are watching your calories.  But I have to admit adding half and half to your omlet makes it so much fluffier and more tasty.  Wisk everything well.

P1190928

5.  Heat up your skillet, add some vegetable oil and pour your omlet mixture on the pan.  One trick of cooking your omlet is moving the sides of it towards the middle using spatula and letting the liquid spread on the sides until all liquid will firm up.  This way your omlet will cook faster, more even and won’t have burn marks on the bottom.

P1190931

6.  While your omlet is cooking cut up your scallions.

P1190933-copy

7.  Then slice your cherry tomatoes, or regular tomatoes..what ever you have available.

P1190929

9.  Your omlet should be ready within 5-7 minutes.  Once it is almost done add your scallions, salt and pepper to taste.  You can also add some cheese if you’d like.  I love using white extra sharp cheddar cheese for omlets, but you can also go with feta, blue cheese, american cheese…your choice.

P1190934

10.  By now your sausages are probably ready.  Take them out of the water, set on the plate to cool a little bit and then make the + cuts on the top and on the bottom of each sausage.  Add just a tiny bit of oil on your pan again and put them to heat up for few minutes, so they open up and cook a little bit more.

P1190936

11.  While your sausages are cooking, plate your omlet and add some cut up cherry tomatoes on the top.   You also can put tomatoes and onions in your omlet mixture and cook it all at once, but I prefer to fresh ingredients on the top to preserve vitamins as much as I can.

P1190937

12.  When your sausages are cooking turn them around few times so all sides get browned.

P1190938

13.  Take your out sausages and put the on the top of your omlet and your breakfast is now ready!  I hope you will enjoy this recipe, let me know what you think.

Love,

451C4ACF5DBE383B5B17C2D9D97F000D

P1190945

 

Baby Veal Sausages with Scallions and Tomatoes Omlet
 
Prep time
Cook time
Total time
 
Baby Veal Sausages with fresh scallions, cherry tomatoes omlet.
Author:
Recipe type: Breakfast, Omlet
Cuisine: Russian
Serves: 1-2
Ingredients
  • 3 Eggs
  • 1 Table Spoon of Half and Half
  • 4 Baby Veal Sausages
  • 5 Cherry Tomatoes
  • ½ Cup of Fresh Scallions
  • 1 Teaspoon of Vegetable Oil
  • Salt and Pepper to Taste
Instructions
  1. Peel the plastic coating from your sausages.
  2. Fill a small pot with water and boil your sausages for about 5-7 minutes.
  3. In the meantime, break your eggs in a small cup or a bowl and wisk them well.
  4. Add your 1 Table Spoon of Half and Half to your eggs, or you can replace it with milk if you are watching your calories. Wisk everything well again.
  5. Heat up your skillet, add some vegetable oil and pour your omlet mixture on the pan. One trick of cooking your omlet is moving the sides of it towards the middle using spatula and letting the liquid spread on the sides until all liquid will firm up. This way your omlet will cook faster, more even and won’t have burn marks on the bottom.
  6. While your omlet is cooking cut up your scallions.
  7. Then slice your cherry tomatoes, or regular tomatoes..what ever you have available.
  8. Your omlet should be ready within 5-7 minutes. Once it is almost done add your scallions, salt and pepper to taste. Top with cheese if you prefer, if you want the cheese melted just cover you pan with lid and let it stand for few minutes.
  9. By now your sausages are probably ready. Take them out of the water, set on the plate to cool a little bit and then make the + cuts on the top and on the bottom of each sausage. Add just a tiny bit of oil on your pan again and put them to heat up for few minutes, so they open up and brown on each side.
  10. While your sausages are cooking, plate your omlet and add some cut up cherry tomatoes on the top
  11. When your sausages are cooking turn them around few times so all sides get browned.
  12. Take your out sausages and put the on the top of your omlet and your breakfast is now ready! Enjoy!

 

 

 

 

Ricotta Cheese Pancakes

P1190797

198996_10151619425249002_1062161344_n

Ricotta Cheese Pancakes are the best fluffy, soft and moist pancakes that I have ever tasted! I’ve tried most, if not all available recipes out there for making different kinds of pancakes.  I made them from the box, from buttermilk, from milk, from tvorog…but this recipe is still our family’s favorite.  I make these at least once a week which also lasts us for few days.

These pancakes are so versatile that they can be served with anything and everything.  The version above is served with fresh mango, on the side with pineapple curd and mango sauce, surrounded by chocolate raspberry sauce.  I’ve also served them with fresh raspberries, maple syrup and melted chocolate and topped with confectioners sugar.  If you have never tried out these pancakes definitely give them a try.

IMG_0804

Ingredients:

1 cup of ricotta cheese
2 Eggs (I prefer brown organic eggs that are cage free)
1 Teaspoon of Baking Soda
4 Teaspoons of Sugar
4 Table Spoons of Flour
3 Table Spoons of Vegetable Oil (1 for the mix, the other two to moisten the pan)
 
 

P1190768

How to make Ricotta Cheese Pancakes:

1.  Break your eggs in the bowl and wisk it well until egg yolk and egg whites are well blended.  I used the wisk with the round balls on button of it, which also helps well with blending limps, especially when it’s done manually.  You can use your electrical mixer through ever step of this too!

P1190772

2.  Then add your ricotta cheese, sugar and  baking soda.  Continue mixing until well blended.

P1190774

3.  Then sift in your flour slowly while you continue to mixing it.  Like I said before, you can perfectly use your electric mixer to do the job well for you.

P1190776

4.   Go ahead now and add between half to one table spoon of vegetable oil to your mix. This will help your pancakes to be more moist, require less or no oil for making them and prevent from sticking to the pan.

P1190778

5.  Now use your large table spoon to add your pancakes mix to your preheated and slightly oiled pan.  My favorite brand for the flat pancake pan is by Calphalon, it’s non stick and distributes the heat evenly…you can click here for more info, it’s also has been added to our shop for your convenience.

P1190781

6.  This pan should fit about 9 small size pancakes.

P1190789

7.   These pancakes cook really fast, so don’t leave your kitchen.  You will need less then a minute on each side.  You know they are ready to be turned once the sides firm up a little bit.

P1190790

8.  This is how they look turned over.  As you can also see that they will start to rise a little and get fluffier, but unfortinatley will flatten out again when cooled.   Now you are all done!  Transfer your pancakes from the pan to the plate, add some fresh fruit, syrup or sauce and enjoy!

451C4ACF5DBE383B5B17C2D9D97F000D

P1190797

 

Ricotta Cheese Pancakes
 
Prep time
Cook time
Total time
 
Ricotta Cheese Pancakes served with fresh Mango, Pineapple Curd and Mango Sauce surrounded by Chocolate Raspberry Sauce.
Author:
Recipe type: Pancakes, Breakfast
Serves: 4
Ingredients
  • 1 cup of ricotta cheese
  • 2 Eggs (I prefer brown organic eggs that are cage free)
  • 1 Teaspoon of Baking Soda
  • 4 Teaspoons of Sugar
  • 4 Table Spoons of Flour
  • 3 Table Spoons of Vegetable Oil (1 for the mix, the other two to moisten the pan)
Instructions
  1. Break your eggs in the bowl and wisk it well until egg yolk and egg whites are mixed.
  2. Then add your ricotta cheese, sugar and baking soda. Continue mixing until well blended.
  3. Then sift in your flour slowly while mixing it. Can do it by hand or with your electric mixer.
  4. Now add ½ to 1 table spoon of vegetable oil to your mix. This will help your pancakes to be more moist, require less or no oil for making them and prevent from sticking to the pan.
  5. Use your large table spoon to add your pancakes mix to your preheated and slightly oiled pan.
  6. These pancakes cook really fast, so don’t leave your kitchen. You will need less then a minute on each side. You know they are ready to be turned once the sides firm up a little bit.
  7. Once done, you can serve them with fresh fruit, maple syrup, and or any other sauces of your choice.

 

 

 

Smoothie with Fresh Raspberries, Mangoes, Banana and Organic Milk

a-smoothie

a-smoothie-short

Smoothies!  What a perfect and healthy breakfast meal, packed with vitamins and great serving of fresh fruit.  I make smoothies all the time, variety of ingredients depends on what I have available at home.

“A smoothie for breakfast helps you get hydrated at the start of the day, something soda and coffee won’t do. Since your body pulls water from many foods in order to stay hydrated, you won’t have to drink water when you’re sipping on a smoothie (especially a homemade one without sugar). Milk and yogurt are largely water, so if your smoothie is dairy-based, you’ll quench your thirst. This is especially handy if you only have one cup holder on your commute. In hot weather, add a few ice cubes to the blender for extra water.

Smoothies made with dairy products as the bulk provide calcium for bone strength. Try whole milk, whole milk yogurt or kefir. The cultured milk products are good sources of probiotics and live cultures. Eight ounces of milk provide almost a third of your daily requirement of calcium. Choose whole milk products rather than skim for optimal nutrition. The health benefits are questionable at best, while whole milk contains the fat and vitamins needed to assimilate calcium and protein found in milk.

A homemade smoothie for your morning meal is an excellent, on-the-go breakfast choice. You can make it in minutes before you leave the house and sip it on your way to work, school or your home office. Drinking a smoothie in the morning keeps you from indulging in empty carbohydrates in the form of donuts and removes the temptation of the drive through.”

Source: Facts and Health Benefits of Smoothies.  http://www.livestrong.com/article/2699-facts-health-benefits-smoothies/#ixzz2Wqtr1Q1R.  Retrieved on June 21, 2013

This smoothie was made with fresh raspberries, mangoes, bananas and organic whole milk.  These fruits have multitude of health benefits, did you know this about bananas?

bananas

Ingredients:

1 Banana, 1 Ripe Mango, 1/2  Cup of Fresh Raspberries, 1 Cup of Whole Organic Milk, 1 Table Spoon of Honey (optional), Garnish with slice of lemon

 

How to make this smoothie:

Cut up your bananas, peel and slice your mangoes.  Wash your raspberries and add all the ingredients in the blender, finally pour your 1 cup of milk.  Pulse and blend until smooth, add ice if you prefer cooler thicker texture and honey if you like it on the sweeter side. Enjoy!:)

Love,

451C4ACF5DBE383B5B17C2D9D97F000D

a-smoothie

Smoothie with fresh raspberries, mangoes, banana, and organic milk
 
Prep time
Total time
 
Fresh smoothie blended with organic milk, mangoes, banana and raspberries.
Author:
Recipe type: Breakfast, Drinks
Serves: 2
Ingredients
  • 1 Banana
  • 1 Ripe Mango
  • ½ Cup of Fresh Raspberries
  • 1 Cup of Whole Organic Milk
  • 1 Table Spoon of Honey (optional)
  • How to make this smoothie:
Instructions
  1. Cut up your bananas, peel and slice your mangoes.
  2. Wash your raspberries and add all the ingredients in the blender.
  3. Pour 1 cup of milk over cut up fruit.
  4. Pulse and blend until smooth.
  5. Add ice if you prefer cooler thicker texture and honey if you like it on the sweeter side (optional).

 

Potatoes with Bacon, Scrambled Eggs and Smoked Salmon

P1190562

Salmon-Omlet-4

In my family mostly my grandmother would do the cooking, except for few special occasions:).  National Women’s Day, which takes place on March 8th in Russia was an exception.  This was the only day that all men in our family would cook the breakfast. I remember my grandfather getting up early to do his famous morning omlet, as simple as it was…it brought many childhood memories and yes in our family it was a “special” omlet on that day.  In lieu of Father’s Day today, I thought to dedicate this post for a simple Dad’s breakfast to all fathers out there!

I wanted to thank my grandfather for always listening to me, staying by my side and loving all us for who we really are.  To my daugher’s father and my exhusband Dima, for letting me have my love, my soul, my daughter!  Without you I wouldn’t experience joy of motherhood and thank you for being around when life was getting tough.    To my boyfriend Sergey, who is the most amazing dad I’ve ever met.  For sure, if I was a kid I would wish he  adopted me:), but now I am lucky to have now such a great man by my side.  I also want to say happy Father’s Day to my dad who has tragically  passed away many years ago…Dad  love you very much, you will always be with us.  Finally, want to make a big shout for all Father’s, enjoy this day and thank you for being part of our lives.  Enjoy this breakfast:)

MyDadAndI

Ingredients:

4-5 Small Young Potatoes
3 Slices of Bacon 
4 Smoked Salmon Slices
1/2 Teaspoon of Dry Parsley
1/2 Teaspoon of crushed or freeze dry garlic
1 Tablespoon of Half and Half
4 Eggs
1 Tablespoon of butter
1 Tablespoon of vegetable oil
Salt & Pepper to taste
 
 Salmon-Omlet-1-
 

How to make Potatoes with Bacon, Scrambled Eggs and Smoked Salmon:

 1.  Wash your potatoes well, boil them until tender for about 20-30 minutes.  Once ready: drain the water, cut potatoes in quarters, add 1 table spoon of butter, crushed garlic and herbs (I added dried and fresh parsley).  Set Aside.
 
2.  Cut up your bacon in strips and cook it until almost ready.  No need to oil up the pan, since bacon will have lots of fat so there will be plenty of oil.  Unless you are using turkey bacon or another kind of bacon with less fat, then you might need some oil so bacon wouldn’t get burned.  Set aside when ready.
 
 
 Salmon-Omlet-3
 

3.  Break four eggs into a bowl, and add tablespoon of half and half, salt and pepper.

Salmon-Omlet-2

4. Mix well until blended.

Salmon-Omlet-10

5.  Oil up your pan, add your eggs and make scrambled eggs by constantly mixing eggs with spatula while they are cooking.  Set aside when ready.

Salmon-Omlet-8 Salmon-Omlet-7

6.  Take out your smoked salmon and roll it to make rose flowers with it.

Salmon-Omlet-5

7.  Now you are ready to plate your dish.  Add your potatoes, scrambled eggs and smoked salmon roses; garnish with fresh Parsley and serve with orange juice, tea or coffee.  Enjoy!

Love,

451C4ACF5DBE383B5B17C2D9D97F000D

Salmon-Omlet-6

Potatoes with Bacon, Scrambled Eggs and Smoked Salmon
 
Prep time
Cook time
Total time
 
Potatoes with Bacon, Scrambled Eggs and Smoked Salmon with added herbs and butter.
Author:
Recipe type: Breakfast, Eggs
Serves: 2
Ingredients
  • 4-5 Small Young Potatoes
  • 3 Slices of Bacon
  • 4 Smoked Salmon Slices
  • ½ Teaspoon of Dry Parsley
  • ½ Teaspoon of crushed or freeze dry garlic
  • 1 Tablespoon of Half and Half
  • 4 Eggs
  • 1 Table Spoon of Vegetable Oil
  • 1 Table Spoon of Butter
  • Salt & Pepper to taste
Instructions
  1. Wash your potatoes well, boil them until tender for about 20-30 minutes. Once ready: drain the water, cut potatoes in quarters, add 1 table spoon of butter, crushed garlic and herbs (I added dried and fresh parsley). Set Aside.
  2. Cut up your bacon in strips and cook it until almost ready. No need to oil up the pan, since bacon will have lots of fat so there will be plenty of oil. Unless you are using turkey bacon or another kind of bacon with less fat, then you might need some oil so bacon wouldn’t get burned. Set aside when ready.
  3. Break four eggs into a bowl, and add tablespoon of half and half, salt and pepper. Mix them well and then add to the pot and make scrambled eggs, by constantly mixing them while they are cooking.
  4. Take out your smoked salmon and roll it to make rose flowers with it.
  5. Now you are ready to plate your dish. Add your potatoes, scrambled eggs and smoked salmon roses; garnish with fresh Parsley and serve with orange juice, tea or coffee.

 

 

 

 

 

 

 

Pumpernickel Bread Cake with Greek Cream Cheese and Smoked Salmon

P1190237

Have you ever tried pumpernickel bread? I have many times, in fact I actually even tried making it myself. Did you know it has cacao and two different types of flour in it? It’s a pretty dense bread that has rich dark color and somewhat of a unique taste. This bread takes me years back to childhood where my all time favorite breakfast meal was a slice of dark warm bread with some salt and butter. Yes, it was as simple as that and I loved it!

Pumpernickel-Bread-with-Greek-Cream-Cheese-Cake

Times have changed and I’ve tried many different kinds of bread, but pumpernickel until this day still tops my list. What I also like about it, is when it’s sold in stores it comes nicely packaged in a perfect rectangular shape and is divided in identical bread slices. This combination makes it ideal to design this type of cake with this bread. Another great discovery that I made is Greek Cream Cheese! I mean our family is not Greek, but we love Greek Everything!:) Greek salads, Greek Yogurts and even “My big fat Greek wedding!” is still one of our family favorite comedy! We tried out this cheese before with few other recipes and now will gladly substitute it for regular cream cheese.   I mean why not? Less calories, more protein and the taste that can compete with number of regular cream cheese brands out there.

This layered “cake” design was inspired by my fellow Flavor Shades chef – Dina!   She created another amazing dish using a similar cake concept with slightly different set of ingredients, but also amazingly delicious!  Feel free to visit her chef page and look up her recipe!

P1190227

Servings: Serves 4

Ingredients:

1/2 package of Greek Cream Cheese
1/4 of Fresh Purple Onion
1/4 cup of Fresh Watercress
1/2 cup of Parsley
1 Package of Pumpernickel Bread (about 8 thin slices)
1 Medium Cucumber
1/2 Cup of diced Scallions
8 Slices of Smoked Salmon
 
P1190170
 
 How to make Pumpernickel Bread Cake with Greek Creak Cheese and Smoked Salmon:

1.  Wash your vegetables.  Trim the ends of your cucumber and slice 1/2 of cucumber or the lowest mandoline setting and the other half slightly thicker (about 1.5 mm thick).  You will use the thinner slices to add to layers inside the cake and thicker slices to decorate when cake once it’s complete.  I am using my Cuisinart Mandoline Slicer, here is a link for those who are interested to look into it and it’s also listed in our shop under food preparation gadgets category, for your convenience.

P1190171

2. Peel the top layer and slice 1/4 of your purple onion, previously cutting it in half. Also use the lowest setting on your slicer, so it comes out paper thin. This type of cutting technique will also help you decorate your cake at the end of the recipe, because you can peel the layers and make it look like flower petals.

P1190175

3. Now, chop some watercrest, scallions and parsley. You will end up with few different green piles. Mix a little bit of watercrest, scallions, purple onion and parsley together in a small pile (about 1/3 of a cup all together) and transfer them into a bowl.  Leave the rest of your piles on your cutting board…you will be using those greens to layer and decorate your cake.

P1190179

4. Add 1/2 of your Greek Cream Cheese package to the bowl together with your mixed greens. Use your immersion blender to mix it up and blend it well. You might have to scoop it out several times and mix it again for it to blend and mix completely. You will see that it will turn nice green color once it’s been mixed up.

 

P1190182

5. You are now ready to layer your cake! Take your smoked salmon and one piece of your Pumpernickel bread. Spread it with your new Greek “Green!:” Cream Cheese, you can be more generous with it then I was on the photographs…since pumpernickel bread is pretty dense adding a little more cream cheese will make it taste even better.

6. Then add more ingredients to your first layer: add your Smoked Salmon first, followed by thin strips of purple onion.

P1190184

7. Then layer your cucumbers and sprinkle it with some scallions. Continue repeating the same process until you built up all your layers.

P1190187

 

P1190189

8. Now you are ready to decorate your cake. I have tried two ways to serve it, posting both versions:) You can choose which one you prefer.

P1190207

9. To decorate just the cake top with this version, you would simply spread your Greek “Green!:)” Cream Cheese on the top layer, then layering your thicker sliced cucumbers in a circle. You would then top with peeled layers of your purple onion to form flower petals, and add few Parsley leafs on the top.

P1190206

10. If you do have more time however, you can use the remainder of your Greek Cream Cheese to smudge it all over your cake almost making it your cake’s “Fondant”. Then you can decorate it with layering your thicker cucumber pieces around it’s perimeter on the side, and decorating it with additional parsley leaves. As for your cake topping, you can add tiny pieces of your smoked salmon, then layering it with purple onion “Petals” and inserting few large watercress leaves in between to add more color to your dish. Finally you can top the middle of your “flower” with either more parsley or some Red Caviar if you have it handy. Enjoy!

Love,

451C4ACF5DBE383B5B17C2D9D97F000D

P1190237

 

Pumpernickel Bread Cake with Greek Cream Cheese and Smoked Salmon
 
Prep time
Total time
 
Pumpernickel Bread Cake with Greek Cream Cheese, Smoked Salmon, Cucumber, Fresh Purple Onions and Herbs.
Author:
Recipe type: Breakfast, Appetizer
Serves: 4
Ingredients
  • ½ package of Greek Cream Cheese
  • ¼ of Fresh Purple Onion
  • ¼ cup of Fresh Watercress
  • ½ cup of Parsley
  • 1 Package of Pumpernickel Bread (about 8 think slices)
  • 1 Medium Cucumber
  • ½ Cup of diced Scallions
  • 8 Slices of Smoked Salmon
Instructions
  1. Wash your vegetables. Trim the ends of your cucumber and slice ½ of cucumber or the lowest mandoline setting and the other half slightly thicker (about 1.5 mm thick).
  2. Peel the top layer and slice ¼ of your purple onion, previously cutting it in half. Also use the lowest setting on your slicer, so it comes out paper thin. This type of cutting technique will also help you decorate your cake at the end of the recipe, because you can peel the layers and make it look like flower petals.
  3. Now, chop some watercrest, scallions and parsley. Mix a little bit of watercrest, scallions, purple onion and parsley together in a small pile (about ⅓ of a cup all together) and transfer them into a medium size bowl or a cup. Leave the rest of your piles on your cutting board...you will be using those greens to layer and decorate your cake.
  4. Add ½ of your Greek Cream Cheese package to the bowl together with your mixed greens. Use your immersion blender to mix it up and blend it well. You might have to scoop it out several times and mix it again for it to blend and mix completely.
  5. You are now ready to layer your cake. Take your smoked salmon and one piece of your Pumpernickel bread. Spread it with your new Greek "Green!:)" Cream Cheese on your bread, be generous!:)
  6. Then add more ingredients to your first layer: add your Smoked Salmon first, followed by thin strips of purple onion.
  7. Then layer your cucumbers and sprinkle it with some scallions. Continue repeating the same process until you built up all your layers.
  8. Now you are ready to decorate your cake. I have tried two ways to serve it, posting both versions:) You can choose which one you prefer.
  9. Version 1: Spread your Greek "Green!:)" Cream Cheese on the top layer, layer your thicker sliced cucumbers in a circle so they are overlapping each other. Then add your peeled layers of your purple onion in the middle to form flower petals, and add few Parsley leafs on the top.
  10. Version 2: Use the remainder of your Greek Cream Cheese to smudge it all over your cake almost making it your cake's "Fondant". Then you can decorate it with layering your thicker cucumber pieces around it's perimeter on the side, and decorating it with additional parsley leaves. As for your cake topping, you can add tiny pieces of your smoked salmon, then layering it with purple onion "Petals" and inserting few large watercress leaves in between to add more color to your dish. Finally you can top the middle of your "flower" with either more parsley or some Red Caviar if you have it handy. Enjoy!

 

Everything Kaiser Roll with Lox, Greek Cream Cheese, Cucumbers and Purple Onion

P1190136

P1190136

Things changed, time changed most of us busy moms do not always have time to spend an hour or two cooking breakfast.  But the great thing, that even when you are in a rush, you still can whip out a great meal for your family.  This dish does not really require any cooking skills and is probably sold in every cafe or even supermarket, but we still love it and enjoy having it every now and then.  Actually probably everyone has their favorite bagel combinations, whether it’s egg and cheese, butter and jelly or maybe even one of the fancier versions like butter and caviar.  My favorite has always been: cream cheese, smoked salmon and purple onions.  I also always prefer everything bagels, the more spices and variety on it the better for me.  When I bake breads, I also try to put few kinds of spices, grains and seeds on it to add more flavor to them.

While I like bagels, I rarely see everything Kaiser Rolls.  These rolls are mostly sold plain or maybe with sesame seeds.  Now that fairway makes them in different combinations, we prefer them instead of bagels.  Why you would ask?  Well because it doesn’t have a whole in the middle, it tastes almost just like a bagel, but maybe a little softer and they also come in small sizes, which is perfect for kids meals.

As a result, this dish was done with everything Kaiser Mini Roll.  I could never go wrong if I offer my daughter a fresh Bagel or Kaiser Roll (that tastes just like a bagel) in morning and I guess I was able to pass some of my taste habits to her as well.  I mean not every kid would eat purple onions and lox for breakfast!   Luckily for me, my daughter loves it, so in our family it is a kid friendly meal.  I also always try to make our meals healthier everyday, in addition to everything Kaiser Rolls…we also discovered an amazing new product at Fairway – Greek Cream Cheese!

main-product-image

It has much less calories, more protein and even Greek Yogurt in it!  Tastes very soft and creamy, I would gladly use it again instead of a regular cream cheese for many more recipes to come.  For those of you who are interested, here is their product website information http://www.franklinfoods.com/greek-cream-cheese!

Ingredients:

2 Sliced of Smoked Salmon
1/2 of Small Cucumber
1/8 of Fresh Purple Onion 
1 teaspoon of Greek Cream Cheese
1 Everything Mini Kaiser Roll
 
P1190116
 

How to Make Everything Kaiser Roll with Greek Cream Cheese, Cucumbers, Lox and Purple Onion:

1.  Wash and trim the ends of your cucumber.  Slice your cucumbers thin, this is very important so this mini bagel stays in place and they can be layered nicely.  I usually use my Mandoline slicer for it and put it on the smallest setting, they come out almost paper thin and are easily layered.  Some of you have asked which brand I prefer, I haven’t really tried many brands, but I own the Cuisinart one and pretty happy with it, here is a link to it if you want to look into it..it’s also listed under our shop page.

P1190117

2.  Then cut 1/3 of your purple onion, peel the top layer and also slice a little but of it using the same setting on the slicer.

P1190127

3.  Take out few slices of your smoked salmon.  We had the Fairway Brand, not our favorite but still pretty good.

P1190128

4.  Slice your Kaiser Roll in half and spread your Cream Cheese on the bottom layer.  We used a Greek cream cheese which is less in calories, but yet has nice rich and creamy taste.

P1190129

5.  Start layering your roll.  Add your purple onion on the top of your Cream Cheese spreading them evenly over the Kaiser Roll.

P1190131

6.  Then add your cucumbers, it will not be difficult spreading them around since they are small and thin.

P1190133

7.  Finally add your Lox as the top layer, spread the top part of the roll with more cream cheese, put it back on the Kaiser Roll and your breakfast is ready!

P1190145

P1190141

Enjoy!

Love,

451C4ACF5DBE383B5B17C2D9D97F000D

Everything Kaiser Roll with Lox, Greek Cream Cheese, Cucumbers and Purple Onion
 
Prep time
Total time
 
Everything Bagel with Lox, Greek Cream Cheese, Lox, Cucumbers and Fresh Purple Onion
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 2 Sliced of Smoked Salmon
  • ½ of Small Cucumber
  • ⅛ of Fresh Purple Onion
  • 1 teaspoon of Greek Cream Cheese
  • 1 Everything Mini Kaiser Roll
Instructions
  1. Wash and trim the ends of your cucumber. Slice your cucumbers thin, this is very important so this mini bagel stays in place and they can be layered nicely.
  2. Then cut ⅓ of your purple onion, peel the top layer and also slice a little but of it using the same setting on the slicer.
  3. Slice your Kaiser Roll in half and spread your Cream Cheese on the bottom layer.
  4. Start layering your bagel. Add your purple onion on the top of your Cream Cheese spreading them evenly over the roll.
  5. Then add your cucumbers, it will not be difficult spreading them around since they are small and thin.
  6. Finally add your Lox as the top layer, spread the top part of the roll with more cream cheese, put it back on the Kaiser Roll and your breakfast is ready! Enjoy

 

 

 
 

Baby Veal Sausages, Mash Potatoes and Red Caviar

P11605031

Have you ever been in situations, where you have unexpected visitors, your fridge is almost empty and you only have half an hour to make a meal?  I have…many times actually.  I always enjoy having friends and family over at my house,  but I am not always prepared for it.  However, having some experience in cooking taught me that even simple meals when cooked appropriately and which are well plated can look and taste amazing.

Not every day though that we are having red caviar as fridge left overs, so let me just make it clear from the get go:)  I know this product is often a luxury of course for many, us included, but we had a stash which was few days old from another party we had earlier that week.  Anyway, to make a long story short all we had left was some veal sausages in a freezer, few russet potatoes, 1 avocado well and our red caviar left overs. This is what I came up with in a little over half an hour…Very light and simple meal, no serious cooking skills required:)

P1160514

Servings: Will yield about 4 servings

Ingredients:

Pack of Baby Veal sausages
6 Russet Potatoes
1 Avocado
1/2 cup of Red Caviar
1/4 cup of fresh chopped Scallions
1 table spoon of Butter
1 table spoon of Vegetable
Oil Salt/Pepper to taste Dill for garnish
 
 P11605031

How to Make Baby Veal Sausages with Potatoes and Red Caviar.

1.  Wash and peel your potatoes cut them in large cube pieces, add to the pot of cold water and boil them for about 25 minutes or until tender.  I usually use the fork, if it goes in smoothly I know they are done.

2.  While potatoes are cooking, in a separate pot boil your sausages for 5 five minutes or until almost ready (the time will depend on whether they were frozen or not).   Once they are ready take them out and let them cool of for 10 minutes.41JX0UF-3NL

3.  Now prepare your vegetables.  Wash and chop your fresh scallions.  Then cut your alligator pear (yes it’s another name for – avocado) in half  and take out the seed.  Then either cut it up in pieces, or the way I do it is use my avocado slicer to quickly scoop it out while cutting in equal pieces.  I use a similar product to this one, out of few that I’ve tried this one is most durable and really lasts.  We provided a link for your convenience in our shop page if you want more information.

4.  Now that your sausages have cooled off, take a sharp knife and make cross like cuts on the top and on the bottom of them.  Make it about 1 cm long for baby sausages and a about an inch if you use regular sausages.

5.  Heat up your pan, add some vegetable oil and now fry your sausages slightly on the pan for about a minute on each side.  This will make them open up and give them a nice crispy taste and a beautiful color.

6.  Now it’s probably time to check on your potatoes.  Once they are ready drain the water then while they are hot add your butter, salt, pepper and scallions.  Make sure to go easy on salt, because you will be adding your caviar soon, which is also salty.  Mix them all well, so butter will melt and potatoes will be moist.  If you don’t have butter you can also sprinkle them with a little bit of Olive Oil.

7.  Once everything is done, you are ready to plate your dish.  One once side of your dish add your potatoes, then sprinkle them with your red caviar and left over dill and scallions.  Line your sausages and avocados pieces together on the other side of the plate and you main dish is ready in a little over half an hour!

8.  Finally if would like to serve it on individual plates you can take some a piece of scallions and tie it around the sausages, stand them up on the plate, then add your potatoes and some dill for garnish.

P1160516

 

P1160504

Love,

451C4ACF5DBE383B5B17C2D9D97F000D

Baby Veal Sausages, Mash Potatoes and Red Caviar
 
Prep time
Cook time
Total time
 
Baby Veal Sausages with Mash Potatoes, Avocado, Scallions and Red Caviar
Author:
Cuisine: Russian
Serves: 4
Ingredients
  • Pack of Baby Veal sausages
  • 6 Russet Potatoes
  • 1 Avocado
  • ½ cup of Red Caviar
  • ¼ cup of fresh chopped Scallions
  • 1 table spoon of Butter
  • 1 table spoon of Vegetable Oil
  • Salt/Pepper to taste
  • Dill for garnish
Instructions
  1. Wash and peel your potatoes cut them in large cube pieces, add to the pot of cold water and boil them for about 25 minutes or until tender.
  2. In a separate pot boil your sausages for five minutes or until almost ready (the time will depend on whether they were frozen or not). Once they are ready take them out and let them cool of for 10 minutes.
  3. Now prepare your vegetables. Wash and chop your fresh scallions. Cut avocado in half and take out the seed. Slice avocado in ling thin strips.
  4. Now that your sausages have cooled off, take a sharp knife and make cross like cuts on the top and on the bottom of them. Make it about 1 cm long for baby sausages and a about an inch if you use regular sausages.
  5. Heat up your pan, add some vegetable oil and now fry your sausages slightly on the pan for about a minute on each side.
  6. Once your potatoes are ready drain the water and then add your butter, salt, pepper and scallions. Mix them all well, so butter will melt and potatoes will be moist.
  7. To plate your dish: add your potatoes, then sprinkle them with your red caviar and left over dill and scallions. Line your sausages and avocados pieces together on the other side of the plate and your main dish is ready! Enjoy!

Quail Egg Roll Ups with Smoked Salmon, Avocado, Cream Cheese and Dill

IMG_1124

While many cuisines are very welcome in our family, we can’t deny our true Russian love for Sushi:).   We can eat sushi for lunch for dinner, or  just a snack any time of the day. This recipe came as a result of finding a way to make sushi breakfast.  I thought that while eating rice for breakfast is totally acceptable in many countries, it seemed a little too heavy for us.   Most of the time breakfast in many countries includes eggs, lox, cream cheese and some kind of vegetable.  This is exactly how this recipe was born.

IMG_1124

Why quail eggs you ask?  Well, besides the fact the they come in small packages and are perfect for additiona to small meals they have a lot of health benefits.  Did you know this about quail eggs?

Quail eggs are considered a delicacy in many countries, including western Europe and North America. In Japanese cuisine, they are sometimes used raw or cooked as tamago in sushi and often found in bento lunches.  In some other countries, quail eggs are considered less exotic. In Colombia and Venezuela, a single hard-boiled quail egg is a common topping on hot dogs and hamburgers, often fixed into place with a toothpick. In the Philippines, kwek-kwek is a popular street food delicacy, which consists of soft-boiled quail eggs dipped in orange-colored batter before being skewered and deep-fried. In Vietnam, bags of boiled quail eggs are sold on street stalls as inexpensive beer snacks. In South Korea, large, inexpensive bags of boiled quail eggs are sold in grocery stores. In Indonesia, small packages of hardboiled quail eggs are often found to be sold by street vendors as snacks (1).

Quail-Eggs

Quail eggs are often believed to be high in cholesterol, but evidence shows their cholesterol levels are that of chicken eggs

  • Relief from inflammatory diseases
  • 100% natural anti-aging
  • Non-invasive cures for kidney stones and ulcers
  • Healthy hair and skin
  • Kid friendly fetal and child brain development
  • Promising remedies for cancer, heart disease, diabetes and anemia
  • All day sexual potency
  • Distinctive banquet chef signature recipes
  • Attractive gastro-pub pairing items (2)


Sources: 

1.  Quail Eggs.  http://en.wikipedia.org/wiki/Quail_eggs.  Retrieved on June 4, 2013
2. Quail egg products/benefits.  http://healthierquaileggs.com/benefits.php?pg=5.  Retrieved on June 4, 2013
 
Servings:  Will yield about 3 roll ups.
 
 Ingredients:
3 Sheets of Soy Paper
1 medium or 1/2 of large cucumber
1 medium avocado
4-5 previously boiled quail eggs
2 table spoons of cream cheese
3 tables spoons of balsamic reduction
6 long and thin pieces of smoked salmon
 
IMG_1107

  How to make Quail Egg Roll Ups:

1.  Boil your quail eggs, according to their instructions on the box.  Take out your cut salmon pieces.  Peel and slice avocado.  Peel your cucumber and cut it in think strips length wise.  Wash and take out bunches of dill (you can also replace them with parsley or cilantro) it’s your choice.

IMG_1108

2.  Take out one sheet of your soy paper.  I had many requests asking me where to buy it and while I heard many stores sell them, I order mine online from amazon.  You can go to products page on our website to you find a link if you want to buy it from Amazon as well.  This paper is very thin, but becomes moist very fast once  you pout anything slightly moist on it.  So take your knife or a cheese spreader and carefully spread cream cheese in the middle part of it, spreading it upwards.

IMG_1111

3.  Add your ingredients inside.  First layering thin strips of cucumber then avocado, sprinkle with 1 cup up quail egg and then cover them with smoked salmon layer.  Then layer it with your dill sticks and drizzle with Balsamic Reduction.

IMG_1115

4.  Now we can begin making our envelopes.  This is a similar way how a baby would be swaddled, this is exactly were this skill came in handy:)  So, fold the bottom corner up, this way also supporting your ingredients so whey wouldn’t come out.

IMG_1118

5.  Now you are ready to fold both sides in the middle.  It will look something like this.  In order to secure it, take out a thin strip line of soy paper you previously cut slightly moisten it with water and wrap around your pocket.

IMG_1119

6.  As you can see on the photo below you can cut out a strip from different color paper to make it more colorful and enhance your presentation by either placing one quail egg cut up in half on the top of your pocket, or simply drizzling it more with Balsamic Vinegar and adding more vegetables to your plate.

Enjoy this delicious and flavorful breakfast!

Love,

451C4ACF5DBE383B5B17C2D9D97F000D

IMG_1127

Quail Egg Roll Ups with Smoked Salmon, Avocado, Cream Cheese and Dill
 
Prep time
Cook time
Total time
 
Quail Eggs Roll Ups with Smoked Salmon, Cucumber, Avocado, Cream Cheese and Dill.
Author:
Recipe type: Breakfast, Appetizer
Serves: 3
Ingredients
  • 3 Sheets of Soy Paper
  • 1 medium or ½ of large cucumber
  • 1 avocado
  • 6 quail eggs
  • 2 table spoons of cream cheese
  • 3 table spoons of balsamic reduction
  • 6 long and thin pieces of smoked salmon
Instructions
  1. Boil your quail eggs. Take out your cut salmon pieces. Peel and slice avocado. Peel your cucumber and cut it in thin strips length wise. Wash and take out bunches of dill.
  2. Cut up all your ingredients: peel and slice avocado, cut in thin strips cucumber lengthwise, peel and dice 3 of your quail eggs, the other 3 eggs peel and cut in half.
  3. Take out one sheet of your soy paper and cut a thin line about 1 cm think along the edge of the paper. Line your paper on the flat surface in the shape of a diamond.
  4. Take your knife or a cheese spreader and carefully spread about 1-2 teaspoons of cream cheese in the middle of the paper, spreading it upwards.
  5. Then add all your ingredients in the middle dividing all of them equally between three sheets) layer cucumber, then cut up avocado, diced quail eggs, topped with 2 smoked salmon strips and drizzle everything with a little bit of balsamic reduction.
  6. Now fold the paper: fold the bottom corner up toward the middle, and then both the right and the left side toward the middle. Finally slightly moisten the thin strip of previously cut piece of soy paper and secure your roll up placing the strip around the roll.
  7. Finally, cut the remaining three quail eggs in half and place two half in the top part of the envelope. Finally, drizzle everything with remaining balsamic reduction and don't forget to Enjoy It!

 

 

Copyright © 2013 Flavor Shades