No Bake Honey Cake with Pistachios

April 2nd, 2016 | Posted by Milana in Dessert | Recipes - (0 Comments)

  

Needed a last minute pot -luck dessert, but without enough time to bake one. Thought of what I can put together that I had on hand and to my surprise this deliciousness was created! At first I thought it would taste close to a Teramisu since I used some of the ingredients that a Traditional Teramisu recipe requires. However, after a few taste tests, we all agreed that it mimics the Traditional Armenian Honey Cake instead. I was very pleased because that’s actually my FAVORITE cake ever!!!!! Give this easy dessert a try and I promise you’ll be making it over and over again!

Yields: 1-8×8. Serves: about 9-10 people depending how big/small you cut the squares. 

INGREDIENTS:

Filling:

1 container of True Whip ( healthier version of Cool Whip, sold at Whole Foods or Fairway)or So Delicious Frozen Whipped Topping, Thawed in the Fridge

8 ounces mascarpone cheese (find it in the artisan cheese section)

3 Tbsp Organic Evaporated Cane sugar

1/2 teaspoon vanilla extract

Cake:

1 box whole grain Honey graham crackers (sold at Whole Foods or Trader Joes)

1 cup instant or brewed coffee, cooled (I used decaf)

1/2 cup of finely chopped Pistachios

Coconut cooking spray

DIRECTIONS:

Line an 8×8-inch deep-sided baking or casserole pan with parchment paper or grease it lightly with coconut cooking spray.

In a large mixing bowl on low speed beat the mascarpone, sugar and vanilla until fluffy about 2 minutes.

Add your Frozen Whipped Topping and gently fold it together. Set aside 1 cup of the mixture for the top.

Line the bottom of the pan with a single layer of graham crackers, breaking them to fit. Use a pastry brush and brush them generously with the coffee.

Repeat with another layer of graham crackers and coffee.

Spoon half the mascarpone into the pan and spread it evenly from edge to edge.

Top with a layer of graham crackers and brush with coffee then repeat with a second layer of crackers and coffee.

Spoon the remaining mascarpone into the pan and spread it evenly from edge to edge.

Top with another layer of graham crackers, brush with coffee, then repeat with a second layer of crackers and coffee.

Spoon the cup of cream you set aside over that and spread it out evenly. Top with chopped pistachios. Cover with plastic and refrigerate for at least an hour or overnight. Enjoy!

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Rating: 5.0/5 (2 votes cast)

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Homemade Creamy Caesar Dressing

March 1st, 2016 | Posted by Milana in Italian Cuisine - (0 Comments)

 


Over the years I started to realize that conveniently available manufactured bottled dressings are just full of synthetic fillers, flavors and unnecessary ingredients. Therefore, I been making my own authentic Caesar dressing for quite a few years and it so yummy! This dressing will be a staple in your fridge. Try it today!

INGREDIENTS:

1-1/2 tsp anchovy paste or 2 fillets chopped finely

2 fresh garlic cloves, minced

1 cup organic mayonnaise

1⁄4 cup low fat buttermilk

1⁄3 cup grated parmesan cheese

2 tablespoons fresh squeezed lemon juice

2 Tsp Dijon mustard

1/4 tsp Finely ground black pepper

1 tsp Worcestershire sauce

DIRECTIONS:

Whisk all ingredients in a bowl or measuring cup and store in a glass jar with a tight fitting cap in the fridge for up to 3 weeks. Enjoy!

**adapated recipe from FOOD.

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Rating: 5.0/5 (2 votes cast)

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The BEST Chicken Marinade

March 1st, 2016 | Posted by Milana in Lunch/Dinner | Recipes - (2 Comments)


I have used many different chicken marinades over the years and just recently came across a delicious marinade that I know will have every person asking what’s in it after they taste it! The inspiration came from Bella Davy, a self acclaimed chef and creator of  group, Cooking Kosher with Bella. I have adjusted certain ingredients and their amounts as well as added an ingredient or two to make it my own.  Finally found the Holy Grail chicken marinades!

INGREDIENTS:

1 whole Chicken, Butterflied

3 cloves garlic minced

1/4 cup Extra Virgin Olive Oil

1 Tbsp Organic Dried Parsley

1/2 tsp Organic Ground Turmeric

1-1/2 tsp Organic Smoked Paprika

1/2 tsp ground coriander

1/4 tsp ground cumin

1/2 tsp zatar spice

1/4 tsp sea salt

1 lemon, juiced

1 sweet onion, chopped coarsely

1 roasting bag

DIRECTIONS:

Mix all ingredients except for onion in a small bowl. Using a 9×13 foil pan or baking dish, place the roasting bag inside. Add the onions inside the bag. In a separate large bowl, add your chicken and marinade mixture. Massage it evenly to all areas of the chicken and put it in the refrigerator up to an hour (if short on time can be baked immediately). Finally add the chicken to your roasting bag. Seal tightly with string. Make 4-6 small cuts with scissors on top of the plastic for steam to escape. Roast at 400F for about an hour and 15-20 minutes depending on how big your chicken is.

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Rating: 5.0/5 (2 votes cast)

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Blueberry Meyer Lemon Yogurt Loaf w/ Lemon Glaze

February 26th, 2016 | Posted by Milana in Breakfast/Brunch | Dessert | Recipes - (0 Comments)

  
  
This blueberry lemon loaf is absolutely scrumptious, moist, not mention DELICIOUS! It’s the most perfect pair to the perfect cup of tea or coffee after a long day. 

INGREDIENTS:

2 large eggs

1/2 cup sugar (I use Organic Evaporated Cane Sugar)

1/2 teaspoon vanilla extract

1/2 stick unsalted butter or vegan shortening, melted

2 Tbsp Avocado Oil

lemon zest from 1 large lemon

1/4 cup  Meyer lemon juice

1/2 cup plain or vanilla nonfat Greek yogurt
1 cup unbleached all-purpose flour

1/2 cup white whole wheat flour

1 -1/2 teaspoons baking powder

1/4 teaspoon salt

1 -1/2 cups organic fresh or frozen blueberries

2 Tbsp flour of choice

For Lemon Glaze:

3 tablespoons Meyer lemon juice

Confectioner’s sugar, about 1 cup 

DIRECTIONS:

Preheat oven to 350F. Line an 8×5-inch loaf pan with parchment paper on bottom and 2 sides; this will make lifting the loaf out of the pan super easy!

In a large bowl, cream together the eggs, sugar, vanilla, oil and butter. Whisk in the lemon juice and plain yogurt. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Whisk in the dry ingredients gradually, whisking well after each addition.

Place blueberries into a bowl and toss together with 2 tablespoons flour until well coated. Fold into the batter using a spatula. Transfer the batter into the prepare loaf pan; spread evenly to edges.

Bake in preheated oven for 50 to 60 minutes, or until top is set. Check for readiness by inserting a toothpick into the center; it needs to come out clean. Remove loaf from pan with the help of the parchment paper and set onto wire rack to cool.

For the lemon glaze, simply whisk together the lemon juice with confectioner’s sugar. Adjust sugar amount to your liking; for a thicker glaze, add more sugar. Drizzle over the loaf. Serve loaf warm, or let cool completely then wrap in plastic wrap. Enjoy! 
***original recipe was adapted from Tanya’s Food Everyday. 

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Rating: 5.0/5 (3 votes cast)

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Vegan Double Chocolate Cake

February 1st, 2016 | Posted by Milana in Dessert | Recipes - (0 Comments)

  INGREDIENTS:

CAKE:

1-1/2 cups unbleached flour

1-1/2 cups white whole wheat flour

2 cups organic evaporated cane sugar

3/4 cup unsweetened cocoa powder

2 teaspoon baking soda

1 teaspoon sea salt

1/4 cup +2 Tbsp Avocado Oil

1/4 cup +2 Tbsp Organic Unsweetened Applesauce

2 tsp vanilla extract

2 tsp white vinegar

1 cup instant decaf coffee (you may use regular)

1 cup water

FROSTING:

1 Vegan Stick, melted (I use Organic Earth’s Balance)

2 cups Confectioners Sugar

2/3 Cup Unsweetened Cocoa Powder

2 tsp Vanilla Extract

1/3 Cup Organic Vanilla Almond Milk (you may use any milk that you want), warmed 

DIRECTIONS:

Heat your oven to 350 F. Lightly oil and flour two 9 x 9 baking pans. Or use baking spray. While you’re getting everything else ready, go ahead and makea cup of coffee. 

In a large bowl, sift together the flour, sugar, cocoa, salt & baking soda until combined well. 

In a separate bowl, combine the oil, applesauce, white vinegar, water, warm coffee and vanilla.Add the wet to the dry and stir stir stir.

Pour into two 9 x 9 inch cake pans and bake for 30 minutes.
If you want to eat the cake warm, make the frosting when you have about 5 minutes of baking time left.

It’s so easy, just place the cocoa into the melted vegan stick. Whisk. Add the powdered sugar alternating with the milk until you reach a nice and smooth consistency. Stir in vanilla. 

Assemble cake with frosting and add your favorite toppings. I usually enjoy chocolate cake with various berries. This time I had raspberries on hand. 
***Original recipe was adapted from Barefoot Contessa. 

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Rating: 5.0/5 (2 votes cast)

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Creamy Balsamic Salad Dressing

January 11th, 2016 | Posted by Milana in Appetizers | Lunch/Dinner | Recipes - (0 Comments)

  
This is my all time favorite salad dressing recipe! I always make a big batch of it and store it in the fridge, which usually lasts me a week. I use about a Tablespoon or 2 at a time for a large salad. 

Serves: 6

INGREDIENTS:

Dressing:

2 Tbsp Organic Balsamic Vinegar

1 Tbsp Apple Cider Vinegar

2 cloves Organic Garlic, minced

1 tsp Dijon Mustard

1 tsp Raw Unrefined Honey

1/4 tsp Finely ground black pepper

1/4 Extra Virgin Olive Oil

Salad:

3 Cups Organic Baby Lettuce and Baby Spinach

6 Campari tomatoes, quartered

2 Persian Cucumbers, sliced on a bias

1/4 Cup Organic Sliced Almonds (toast on a dry skillet for 2 minutes on high heat or until fragrant)

2 Tbsp Creamy Balsamic Dressing

DIRECTIONS:

Whisk all ingredients and store in the fridge in a tight container. 

For the salad, layer the greens, then cucumbers and tomatoes. Finish off with sprinkling the almonds and drizzle with dressing. Fast, easy, delicious and absolutely nutritious!

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Rating: 5.0/5 (2 votes cast)

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Chicken Francaise w/ Steamed Broccoli

January 11th, 2016 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

  

Yields: 8 Servings

INGREDIENTS:

3 Tbsp Avocado Oil

1/2 cup White Whole Wheat Flour (for dredging)

Salt and pepper to taste

1/2 tsp oregano

1/2 tsp dried basil

4 Boneless, Skinless Chicken Breasts (Butterflied, pounded to 1/4″ thickness and cut in half)

3 Eggs plus 3 Tbsp of water (whisked)

3 Garlic Cloves, minced

1 cup White Cooking Wine

1 Cup Low Sodium Homemade Chicken Stock or Broth

2 Lemons (zest and juice)

2/3 cups Capers (optional)

1 Cup Fresh Chopped Parsley, divided

4 Tbsp Vegan Shortening

DIRECTIONS:

Heat a large deep sauté pan with the avocado oil on medium/high heat.

Season your flour with salt, pepper, oregano and basil. Dredge chicken lightly in the flour. Set aside. Using 1/2 of the chopped parsley ( reserve the rest for sauce and garnish), whisk in to the egg wash. Dip chicken breasts into the egg wash and carefully lay it into the pan. Cook 2 min until golden brown, flip and cook an additional 2 minutes. Set aside on a plate. The chicken will finish cooking in the sauce. 

Add the minced garlic to the pan and cook for about 20 seconds. Deglaze with the wine, scraping up brown bits with a wooden spoon. Stir in the broth, lemon juice and capers and allow to reduce for 2 minutes. 

Add the lemon zest, parsley, vegan butter and swirl to emulsify. Place the chicken back into the pan with the sauce, close lid and cook for 15 min on low heat. Serve with favorite pasta, steamed broccoli, and a salad. Enjoy!

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Rating: 5.0/5 (2 votes cast)

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Pomegranate Bracelet

December 31st, 2015 | Posted by Milana in Appetizers | Lunch/Dinner - (0 Comments)

   

      

 Happy New Years Eve Everyone!!!! My family and I are ringing in the New Year with this absolutely delicious Russian appetizer, Pomegranate Bracelet! It has yummy layers of boiled shredded potatoes, carrots, beets, eggs,sautéed onions & garlic, and poached shredded chicken breast. Sealed with mayonnaise and jeweled with beautiful ruby-like pomegranate seeds! It is a little time consuming but this appetizer is usually made only for the special occasion of starting a new year! It’s totally worth it! ~Makes one large bracelet, enough for 8-10 people depending how large you cut each piece. 

Note: To save on calories, use light or Vegan Mayonnaise. Otherwise you may use Original Mayonnaise. 

INGREDIENTS: All of the following vegetables must be boiled or steamed until tender, peeled and shredded on the coarse side of a box grater or food processor and set aside before starting your layering process. 

3 medium carrots

3 medium potatoes

2 medium beets (boil these separately otherwise you will color all your other veggies)

3 eggs (hard boiled, shelled and shredded on a small side of the box grater)

1 cup walnuts, coarsely ground

2 medium chicken breast halves, poached in salted water, bay leaf and some thyme or sage, drained and shredded 

1 large sweet onion and 3 cloves of minced garlic, sautéed 

Finely ground Black Pepper

About a cup of Mayonnaise of choice (more or less depending how much you use to dress each later )

1 Large Pomegranate, seeded

DIRECTIONS:

Put a tall drinking glass in the middle of a large flat serving plate. You will arrange the ingredients in layers on the plate around that glass, and remove the class once the appetizer has been assembled. Begin evenly layering the ingredients on the plate in the following order. Sprinkle the layers with some black pepper and salt if you boiled your veggies without salt, but be VERY careful since it’s easy to over salt your layers since mayonnaise also contains salt. 

1. Potatoes

2. Mayonnaise (about 2 Tbsps)

3. Half of the Chicken

4. Half of the sautéed onions and garlic

5. Mayo

6. Half of the beets

7. Mayo

8. Carrots

9. Mayo

10. Walnuts

11. Remaining chicken

12. Remaining sautéed onions and garlic

13. Mayo

14. Eggs

15. Mayo

16. Remaining beets

17. Mayo

18. Pomegranate seeds, press a little to adhere

Now you can carefully slide out your glass and cover with plastic wrap and let it set in the refrigerator  for at least 1 hour before serving, to allow the flavors for a chance to mingle. ENJOY!

Original recipe was adapted from AZ Cookbook. 



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Rating: 5.0/5 (3 votes cast)

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Marshmallowed Sweet Potato Casserole

November 26th, 2015 | Posted by Milana in Appetizers | Thanksgiving - (0 Comments)

  
INGREDIENTS:

5 Large Sweet Potatoes, peeled and boiled until soft (about 20min)

3/4 Cups Milk ( any kind of brand will work including non dairy. )

3 Tbsp Butter (Vegan spread or coconut oil works well too)

1/2 tsp sea salt

1/2 tsp ground cinnamon

1/4 tsp nutmeg

2-1/2 Cups Mini Marshmallows

DIRECTIONS:

When potatoes are done. Drain and mash them. Add all ingredients except marshmallows. Stir well to combine. Using a 9×13 casserole baking dish. Spread your sweet potato mixture evenly and coat with marshmallows into an even layer. Broil on low for about 2-4 min. Keeping an eye on it to make sure it doesn’t burn. 

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Rating: 5.0/5 (2 votes cast)

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Zucchini Carrot Potato Roll

November 25th, 2015 | Posted by Milana in Appetizers | Recipes - (0 Comments)

  
So ever have trouble figuring out an appetizer that everyone including people who dislike veggies will enjoy? Let’s just say, your troubles are over! Thanx to this yummy recipe! It’s packed with nutrients that your guests will thank you for! 

INGREDIENTS:

2 medium zucchini 

1 medium potato (I like it better with sweet potato)

 1 carrot 

2 large eggs + 2 egg whites

1/2-3/4 cups white whole wheat flour until consistency of pancake batter is reached. 

salt & pepper to taste 

INGREDIENTS:

I grate all veggies in my food processor. Then add eggs, flour, salt and pepper and pulse until I reach a creamy consistency. 

place on parchment paper using a medium sized cookie sheet. Bake for 400 and bake about 20-30 min depending on ur oven . Once baked cool off lift up don’t worry if it will be stuck to parchment paper I just turn it around use the ugly side as the inside of the roll. 
**separately mince garlic and dill. add mayo. mix. Spread over the zucchini cake and roll. Then once rolled, spread some more of the garlic dill mixture on the top.

  

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Rating: 5.0/5 (3 votes cast)

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