Chicken Pot Pie

November 24th, 2017 | Posted by Milana in Appetizers | Thanksgiving - (0 Comments)

DIRECTIONS:

  • 1 cup of roasted chicken meat, cut up small
  • 3 carrots, peeled and cut into 1/2 inch dice
  • 1/2 sweet onion, diced finely
  • 2 stalks of celery, diced finely
  • 1/2 cup of mushrooms, sliced
  • 2 cups of chicken stock
  • 3 tablespoons of butter, vegan butter or coconut oil
  • 2 tablespoons of flour
  • 1 package of frozen puff pastry dough
  • salt and pepper to taste
  • 6 ramekins

DIRECTIONS:

Remove one sheet of puff pastry dough from the package and set on the counter to defrost, at least an hour.

Cut up the chicken meat, carrots, onion, celery, and mushrooms.

Preheat oven to 450 F.

Melt 2 tablespoons of butter or whatever solid fat you’re using in a small saucepan. Add the flour and stir well with a wooden spoon. Cook on medium heat for 2-3 minutes, not letting it brown, to cook off the flour taste.

Pour in the chicken stock and stir well. Bring to a low boil and let thicken for 3 minutes.

In a frying pan, melt a tablespoon of butter. Add the onions, celery and carrots. Saute until the onions are soft and translucent, about 5 minutes. Add the mushroom and cook for another 2 minutes.Add the chicken and the chicken stock gravy. Mix well. Turn off the heat.

Unfold the defrosted puff pastry sheet.

Cut into circles to fit over the ramekins you will be serving the chicken pot pies in. I use the ramekins themselves, biscuit cutters or pie stamps to get creative and to cut the dough.

Ladle the chicken stew mixture into each ramekin. Top with the puff pastry dough.

Bake until golden brown and puffy, for about 20-25 minutes. Serve immediately

**Recipe adapted from Chef Druck.
VN:F [1.9.13_1145]
Rating: 5.0/5 (3 votes cast)

, , ,

Baked Pumpkin Spice Donut Holes

November 21st, 2017 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

INGREDIENTS:

• 1-3/4 cups white whole wheat flour

• 2 tsp. baking powder

• 1/2 tsp. salt

• 1 tsp. cinnamon

• 1 tsp. pumpkin pie spice

• 1/2 cup Avocado oil

• 1/2 cup dark brown sugar, packed

• 1 egg

• 3/4 Cup Organic pumpkin puree

• 1/2 cup milk of choice (must be unsweetened if using plant based)

• 1 tsp. vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees and grease a mini muffin pan with cooking spray. Whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.

In a separate bowl, whisk together oil, brown sugar, egg, pumpkin, and milk until well combined. Mix dry ingredient into the wet until no lumps remain.

Fill mini muffin cups to the top and then bake 10-12 minutes or until a toothpick comes out clean. You will have remaining batter for the next batch. Makes 30 donuts.

**Original recipe adapted from Old House to New Home.

VN:F [1.9.13_1145]
Rating: 5.0/5 (2 votes cast)

, , , , , , , , ,

Perfect 2 Loaf Challah

November 19th, 2017 | Posted by Milana in Breads - (0 Comments)

INGREDIENTS:

1 cup water *

1 Tbsp Dry Active Yeast

1/4 cup evaporated cane sugar

4 Cups unbleached all purpose flour (sifted)

1 egg

1/4 Cup Avocado Oil

1 tsp salt

1 egg yolk + 1 tsp of oil for glaze

DIRECTIONS :

In the bowl of your stand mixer, pour water and stir in sugar. Then whisk in yeast until dissolved. Let it sit for 3-5 min until frothy and expanded slightly in volume. Attach the dough hook. Add 2 cups of flour, 1 egg, oil and salt. Let it mix the dough medium low until combined. Slowly add the remaining 2 cups of flour and let it knead the dough into a clean round ball. Spray some oil in the bowl and around the ball of dough. Cover tightly with plastic wrap and let it rise for 1.5 hours. Shape dough, place on baking sheet lined with parchment paper. Cover and let rise for another 30 min. Heat oven to 325 F. Glaze the Challah with the egg yolk mixed with oil. If desired, top with favorite toppings such as sesame seeds, streusel, poppy seeds, chocolate chips, cinnamon sugar, etc. Bake for 20-25 min or until golden brown and you hear a hollow sound when you tap the bottom of the Challah.

*Note: for optimal water temperature in order for your yeast to proof perfectly, mix 1/2 cup of boiling water with 1/2 cup of room temperature water.

*recipe was adapted from Chabad.

VN:F [1.9.13_1145]
Rating: 3.8/5 (12 votes cast)

, , , ,

Green Bean Casserole

November 9th, 2017 | Posted by Milana in Appetizers | Thanksgiving - (0 Comments)

Photo credits: Rachel.

INGREDIENTS:

  • 2 Tbsp kosher salt
  • 1.5 pounds fresh green beans, rinsed and ends trimmed
  • 2 Tbsp vegan butter/coconut oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 large portobello mushrooms, chopped
  • 1 tsp kosher salt
  • 1/2 – 1 tsp freshly ground black pepper, to taste
  • 2 Tbsp unbleached all-purpose flour
  • 1 cup low sodium chicken broth
  • 1 cup Ripple Original Half & Half
  • salt and pepper to taste
  • 1/2 cup whole wheat panko breadcrumbs
  • 6 oz french fried onions ( I get them from Trader Joe’s available seasonally)

DIRECTIONS:

Preheat oven to 375°F. Grease a 9×13 casserole dish, set aside.

Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil.

Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.

Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.

Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half  and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Season to taste with salt and pepper.

Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.

Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!

VN:F [1.9.13_1145]
Rating: 5.0/5 (2 votes cast)

, , , , , , , ,

Decadent Tiramisu

October 29th, 2017 | Posted by Milana in Dessert | Recipes - (0 Comments)

u

Hi Everyone….and Happy Sunday. I know I usually modify almost all recipes to make them healthier for consumption. However, Tiramisu is one of my favorite Italian desserts but ONLY when made the authentic way which is with egg yolks. So whenever I decide to have some, I always make sure the calories are worth the rich taste because that custard texture and flavor cannot be substituted with anything else. It’s also very important to use the best quality ingredients for the best results. I used everything organic and since I’m sensitive to caffeine I used decaf coffee. Here is a delicious recipe that you will want to make over and over again! Enjoy.

Prep Time: 30 min.

Cook Time: 10 min.

Total: 40 min.

Servings: 9

Calories: 400 per serving

INGREDIENTS:

• 6 large egg yolks

• 1/2 cup sugar (I used organic evaporated cane sugar)*

• 1-1/4 cup mascarpone cheese – room temperature (284 gm)

• 1-3/4 cup heavy whipping cream (420 ml)

• 2 -7 oz packages Italian Lady fingers (Savoiardi)

• 1 cup cold espresso or strong coffee (240 ml)

• 1/2 cup coffee flavored Liqueur optional (120 ml), (optional)

• 1 ounce cocoa for dusting (30 gm)

  • 1 tsp Bourbon Vanilla (if making without liquor)

  • Hand mixer

  • Food processor

DIRECTIONS:

1. Place egg yolks in the top of a double boiler, over slightly boiling water. Using the hand mixer, whip yolks consistently while slowly adding the sugar a little bit at a time for about 10 minutes. This is your zabaglione ( pronounced zabayon) cream, remove from the heat and whip yolks until thick and lemon-colored. You should see a ribbon of cream when lifting the beaters.

2. Add Mascarpone to whipped yolks, and extract (if not using liquor) beat until combined.

3. In a separate bowl, whip heavy cream to stiff peaks. Do not over mix because it will result in a gritty texture.

4 .Gently fold the whipped cream in the mascarpone zabaglione mixture and set aside. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is.

5 .Mix the cold espresso/coffee with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!

6. Arrange the lady fingers in the bottom of a 9×9 inch baking dish (or container similarly sized)

7. Spoon half the mascarpone cream filling over the lady fingers.

8. Repeat process with another layer of lady fingers

9. add another layer of tiramisu cream
10. Refrigerate 4 hours or overnight.

11. Dust with cocoa before serving. Enjoy!

*using your food processor, grind the sugar to get it to a finer mill so it dissolves evenly and smoothly into the yolks preventing sand-like gritty texture in your cream.

Original recipe adapted from Ask Chef Dennis.

VN:F [1.9.13_1145]
Rating: 5.0/5 (2 votes cast)

, , , , , , ,

Scrumptious Blueberry Muffin Cake

October 2nd, 2017 | Posted by Milana in Dessert | Recipes - (0 Comments)

INGREDIENTS:

• 1/2 cup Unsweetened Applesauce

1/2 cup coconut oil or Unsalted Butter, room temp

• 2 cups sugar (I used Organic Evaporated Cane Sugar)

• 3 large eggs

• 1 Tbsp vanilla extract

• 2 tsp lemon juice or zest

• 3 Cups Cake Flour*

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1-1/4 cup buttermilk or plain Greek yogurt

• 2 Cups fresh or frozen (thawed) blueberries

GLAZE:

1/2 a stick of cream cheese, room temperature

1 cup powdered sugar

1 tsp vanilla

3-4 Tbsp Milk

DIRECTIONS:

1 Preheat oven to 325F degrees.
2 Spray your bundt pan with nonstick baking or cooking spray.
3 Using an electric mixer, cream together the butter/oil, applesauce and sugar.
4 Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.
5 Next, in a separate bowl, combine flour, baking powder, baking soda and salt.
6 Whisk together until combined.
7 At this point, you are going to alternately add in the flour mixture and buttermilk/yogurt to the wet mixture.
8 Add a little flour, then a little buttermilk, a little more flour and a little more buttermilk…until it’s all incorporated.
9 Don’t overmix it. You want to stir just until it all comes together.
10 If you have a stand mixer, be sure to occasionally scrape down the sides of the bowl.
11 Gently stir in HALF of the blueberries.
12 Be very careful when stirring so you don’t burst open all the berries.
13 Just gently fold them in.
14 Now add the rest of the blueberries to the bottom of the bundt pan.
15 Then pour the batter on top.
16 Bake for about 45-55 minutes.
17 Oven times do often vary for baked goods. So be sure to test for doneness by using a toothpick or tester. It should come out clean when you insert it into the cake. Cake should be golden brown and shouldn’t be jiggly. Don’t turn off oven after you take out cake. Don’t even think about releasing the cake yet. It has to cool COMPLETELY. This could take an hour and a half or more.
18 While the cake is cooling, make Glaze. Whisk cream cheese and sugar until creamy. Add vanilla and one tablespoon at a time of milk until desired consistency. Should be thick but pourable.
*original recipe adapted from The Country Cook
VN:F [1.9.13_1145]
Rating: 5.0/5 (2 votes cast)

, ,

Macadamia Crusted Salmon

September 29th, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

Link to Mushroom Risotto: CLICK HERE.

INGREDIENTS:

• 6 (4oz) Salmon Filet

• Salt and pepper to taste

• 1 Tbsp Honey

• 1 Tbsp Dijon mustard

• 1/4 cup whole wheat panko

• 1/4 cup macadamia nuts, finely chopped

• 1 tsp. fresh thyme, chopped or 1/2 tsp dried

DIRECTIONS:

Preheat oven to 400 F. Salt and pepper the salmon. Mix the honey with the mustard and paint on the salmon. Mix the panko crumb, macadamia nuts, thyme and salt and pepper to taste. Divide into 6 and mound on top of the salmon. Bake for 15-18 min. until salmon is just done. Serve with delicious creamy Risotto (link provided under photo). *original recipe adapted from: Sugar and Soul.

VN:F [1.9.13_1145]
Rating: 5.0/5 (2 votes cast)

, ,

Mushroom Risotto

September 29th, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

*Top Photo Credits: Cooking Clarified

Prep Time: 10 min.

Cook Time: 25 min.

Serves: 8 as a side dish; 4 as a main dish

INGREDIENTS:

• 6 cups low sodium chicken or vegetable broth, divided

• 1 to 2 pounds mushrooms of your choice, I used organic button

  • 2 Tbsp Avocado Oil

• 2-3 shallots, roughly diced

• 2 cups Arborio rice

• 3/4 cup dry white wine

• 1/4 cup chopped parsley of your choice or chives

• ½ teaspoon salt, more or less to taste

• black pepper to taste

• 2 Tbsp unsalted butter or coconut oil if making vegan

• ¼ cup freshly grated parmesan cheese, more or less to taste (omit this if making vegan and use 2 Tbsp Nutritional Yeast instead)

DIRECTIONS:

1 In a medium saucepan, warm the broth over medium heat.

2 Heat a large cast-iron or non-stick skillet to high heat. Add mushrooms to dry skillet and stir as the mushrooms release their juices. Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute. Remove mushrooms and set aside.

3 Reduce heat to medium and add 2 Tbsp of Avocado oil.

4 Stir in the shallots. Cook about 1 minute or until shallots begin to soften. Add rice, stirring to coat with oil, about 2 minutes.

5 Pour in the wine, stirring constantly until the wine is fully absorbed.

6 Return heat to medium-high and using a mug or measuring cup add 1 cup of broth to the rice and stir until the broth is absorbed. Continue adding the hot broth one cup at a time, stirring continuously, making sure the liquid becomes absorbed before adding more broth. When you’ve got almost all the broth added, begin turning the heat down to medium (altogether it should take 20 min up to this point).

7 Turn off the heat and stir in the mushrooms. Season with salt and pepper. (At this point, if you want a vegan meal, this is done and perfectly tasty.)

8 Add the butter, parsley or chives and parmesan. Enjoy!

**Original recipe from Good Dinner Mom.

VN:F [1.9.13_1145]
Rating: 5.0/5 (2 votes cast)

, , ,

Lemon Cilantro Salmon Marinade

September 22nd, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

TGIF! For those who absolutely love baked Salmon, here is a MUST TRY recipe for a Marinade that will have you going back for seconds! This is by far the most requested recipe in my house and I must say I can’t blame them. This salmon comes out so moist and tender and practically melts in your mouth! Go ahead and make it tonight for dinner, but start now so the Marinade has a chance to penetrate through the flesh fibers. It requires at least an hour in the fridge. The most 12 hours. This recipe was given to me by my cousin Polina and I couldn’t be more grateful to her for it. Thanx Polly!

INGREDIENTS:

3 Tbsp Extra Virgin Olive Oil

1 Lemon, juiced

1/4 cup fresh chopped cilantro

3 cloves garlic, minced

1-1/2 tsp Seafood Spice by Pereg

1-1/2 tsp smoked paprika

1 tsp ground turmeric

1/2 tsp ground cumin

1/4 tsp sea salt

1/2 tsp pepper

6 (4oz.) filet of salmon

DIRECTIONS:

Mix all ingredients together except for salmon. Pour it over the salmon and let it sit in the fridge for 1-12 hours. Heat oven to 400F. Line a baking sheet with parchment paper, put the salmon on the baking sheet and bake for 10-12 min.

VN:F [1.9.13_1145]
Rating: 3.5/5 (4 votes cast)

, , ,

Spinach Mint Smoothie

September 15th, 2017 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

INGREDIENTS:

  • 8oz. coconut water
  • 7 mint leaves
  • 1 frozen banana
  • handful of frozen organic pineapple chunks & mango
  • 2 handfuls fresh organic baby spinach
  • half a lemon or lime squeezed

Blend all ingredients in a blender and enjoy!

**DELICIOUS, HYDRATING & REFRESHING …not to mention NUTRITIOUS!

VN:F [1.9.13_1145]
Rating: 5.0/5 (2 votes cast)

, ,