Sweet Potato Dumpling (Zemiakove Sulance)

Over the weekend I decided to make one of typical Slovak dishes called Zemiakove Sulance (Potato Dumpling/Gnocchi).

This dish is very popular in Slovakia and despite of being a "sweet" dish it is served as a meatless dinner or lunch usually on Fridays.

I don't make Sweet Potato Dumpling often because it is quite time and labor consuming. It's very easy to make, but time consuming.

When I announced that I am thinking of making Sweet Potato Dumpling my kids were happy as clams.

I had no choice , but to bite the bullet and make dumplings.

You can serve Sweet Potato Dumplings (Zemiakove Sulance) few different ways. I usually make two kinds.

Poppy Seeds for me and Walnuts for the rest of the gang. Sometimes I feel like a rebel and I mix them together....yes I like to live dangerously.

Ingredients:

• 2lbs Potatoes (Russets)
• 1 Eggs
• 11/2 cup Flour
• 3/4 cup Cream of Wheat
• 2 tsp Salt
• 2Tbsp Butter (melted)

Cook the potatoes with skin on until soft. Drain, let them cool down and peel the skin off.

Using potato press press the potatoes into large bowl (you can use grater). Add egg, salt, flour and cream of wheat. Work it until you get a smooth dough.

Divide the dough into few parts and roll each part into 3/4"-1" strings.



Cut the strings into small roll like pieces.

In a large pot boil water with salt. When the water is boiling drop in the dumplings and cook until they float atop. Take them out with a strainer or strainer spoon.

Put the dumpling into a bowl. Pour the melted butter on top and stir.

Place the dumplings on the plate and top with your choice of toppings.

Walnut Topping: finely chopped walnuts mixed with icing sugar

Poppy Seed Topping: grounded Poppy seeds mixed with icing sugar

Chicken Breast with Cream Cheese & Honey

When I decided to make this chicken dish I didn't have a clue where it will go and how it will taste.

I took a leap of faith and risked hungry and disappointed children (pizza place was on my speed dial that night).

I was relieved after my biggest food critic took the first bite and gave me 2 thumbs up. His two thumbs up immediately followed by: "mommy, you are the bestest cooker in a whole wide world" from another critic across the table.

I knew I had another winner.

The chicken breast with cream cheese and honey was like a burst of flavors. The sweetness of the honey combined with the lemon bite and finished with the delicate cream texture of the cream cheese was unbelievable.

The Lemon Orzo (Rachel Ray's recipe) I served with the chicken breast was a perfect choice.

This recipe serves 4.

Ingredients:

• 4 Boneless Skinless Chicken Breast
• 3 Tbsp Honey
• 1 tsp Oregano
• 1 tsp Sage (optional)
• Salt
• Pepper
• 1 Tbsp Butter
• 1 Onion (thinly sliced)
• 1 Tbsp Deli Mustard
• 3 Tbsp Cream Cheese
• 1/2 Lemon

Preheat the oven to 350F.

Grease the casserole dish with butter. Spread the sliced onion on the bottom of the dish.

Place the washed and dry chicken breast on top of the onions. Salt and pepper the chicken.

In a small bowl mix together honey, oregano, sage and juice from the lemon (not all of it just about half).

Use about 1/4 of the mixture to brush the chicken breast with and put the rest on the side.

Cover the casserole dish and bake it in the oven for about 45 minutes or until the chicken is done.

After the chicken breast is done take it out of the oven and let it rest while you're making the sauce.

To make the cream cheese sauce heat the honey and herb mixture in a pan on medium low. Add little bit of water (or white wine). Add the cream cheese and mustard. Cook for 2-3 minutes till the sauce has creamy consistency.

At the end add the rest of the lemon juice from the 1/2 of the lemon.

Salt and pepper to taste.

Put the chicken breast on the plate, top it with little bit of onion and cover with the cream cheese sauce. 

Vegetable Soup with Dumplings

Spring might be here, but most of the evenings are still cold and lots of days are rainy and gloomy.

Come on sunshine.....I am waiting for you, but till them I will comfort my family with soups.

I don't know about you, but gloomy spring days soups in my house are totally different from cold winter day soups.

Gloomy spring day soups are light and full of color.

Yesterday was a very gloomy and rainy day so I decided to make delicious  Vegetable Soup with Dumplings.

It's very easy, light and delicious.....you can't have just one bowl. I guarantee it.

Ingredients:

• 2 Tbsp Butter
• 1 Onion (chopped)
• 3 cups Carrots ( chopped)
• 1 1/2 cup Turnips (chopped)
• 1 Onion (whole)
• Handful of Fresh Parsley
• 1L Vegetable Stock (you can use chicken stock as well)
• 3L Water
• Salt
• Whole Black Pepper

In a stock pot melt the butter and toss in the chopped onion. Saute it for few minutes. Add chopped carrots and turnip. Saute for 5 minutes while stirring occasionally.

Pour in the vegetable stock and water. Drop in the onion with top layers removed. Salt and pepper. Toss in the parsley (no need to chop it).

Cook on medium-low heat for an hour or hour an a half. Do not turn off the heat as you will be adding dumplings into the soup and cooking it longer.

After an hour of cooking your soup make the mixture for the dumplings.

Ingredients for Dumplings:

• 5 Tbsp Cream Of Wheat
• 2 Tbsp Butter (softened)
• 1 Egg

In a bowl mix together  cream of wheat, butter and egg till you have a thick dough like mixture.

Let it rest for 15 minutes. Then with teaspoon drop little chunks (about 1/2 tsp) of the dough into the soup. Cook for another 30 minutes.

When serving the soup sprinkle it with chopped fresh parsley.

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This recipe is linked to:

VIRTUAL SOUP SWAP @ A Southern Fairytale

Kitchen Tips That Every Foodie Should Know

There are so many tricks and tips we can use to make our meals tastier and food preparation faster and cleaner.

I want to share with you 5 tips that help me in my kitchen every day. These are kitchen and food prep tips that every foodie should know.

#1 Make Perfect Pancakes Without The Mess - use simple turkey baster filled with pancake batter instead of spoon or ladle.You will avoid the mess and you will get perfect round pancakes every time as well. 

                                                             
Courtesy of Google Images



#2 Perfect Bacon for BLT Sandwiches Every time - next time when you are frying bacon for sandwiches make holes in the bacon strips with a skewer. This little trick will stop your bacon from curling and you will have perfect and crisp bacon every time.

                                    Courtesy of Google Images




#3 No more Brownies Sticking to your Pan - just line your brownie pan with greased aluminum foil that hangs over the edges. After the brownies are done, cool them on wire rack and then just lift them up in one batch.

 Courtesy of Google Images


#4 Perfect Fresh Basil Chiffonade in Seconds - every time recipe calls for thin strips of fresh Basil or you want to surprise your family with fancy dish copy the professionals. Stack 8 basil leaves on top of each other. Roll them into little cigars and slice crosswise.

 Courtesy of Google Images

#5 No More Dry Burgers - making juicy burgers from lean meat is difficult for many people. By the time the burger is done the middle is all dried up. Next time when you are grilling burgers using lean meat just place an ice cube in the middle of your fresh patty. The ice will melt while the burgers are cooking and it will keep the middle nice and juicy.

Sugar Free Pudding & Fruit Trifle

The other day my sister surprised me with a pretty Trifle bowl she picked up for me while shopping.

I've been looking at this particular bowl for months now, but I couldn't bring myself  to buy it with money being tight.

I guessed my sister picked on that and the fact that every time we went shopping I would go over and hold the trifle bowl while saying:" one day soon you'll be mine".

Of course it wasn't completely selfless gesture on my sister's part.

In return I had to make her a dessert using my new trifle bowl.

I know that original trifle is made out of thick custard and sponge cake. Since neither of us is a big fan of thick custard I decided to make my trifle with sugar-free and fat free pudding and Nilla vanilla wafers.

It was delicious, light and very satisfying without tons of extra calories and fat. 

This recipe serves about 8 - 10 people with generous portions.

Ingredients:

• 1/2 box Nilla Vanilla Wafers
• 1 Jell-o Sugar Free/ Fat Free Vanilla Instant Pudding (42g package)
• 1 Jell-o Sugar Free/Fat Free Chocolate Instant Pudding (42g package)
• 6 cups Skim Milk
• 1 Large Banana
• 1 1/2 Frozen Mixed Berries
• 1/2 cup Whipped Cream
• 1 Tbsp Chocolate Shavings

On the bottom of the trifle bowl spread out evenly 1/4 box of Nilla wafers.

Make the chocolate pudding by following instructions by using 3 cups of milk. Pour the chocolate pudding over the wafers before it thickens.

Follow by layer of sliced bananas and the rest of the Nilla wafers.

Make the vanilla pudding with the remaining milk and pour it over the vanilla wafers.

Spread the frozen berries on top of the chocolate pudding.

Whip the cream until desired consistency and add little bit of icing sugar before the end.

Spread the whipped cream on top of the berries and sprinkle with chocolate shavings.

Cool in the fridge for about 25 minutes. Keep it in the fridge till it's serving time.

Boneless Pork Chops with Dijon Sauce

What can I say.....another pork recipe.

Yes, I decided to experiment with boneless PORK CHOPS the other day.

Should I grill it? Should I fry the pork? Should I make it into a stew?

No, I decided to go with something better.

I decided to make a quick marinade from Old Fashioned DIJON mustard and other equally important players...

...and the rest is history I want to share with you.

Ingredients:

• 2Tbsp Old Fashioned Dijon Mustard (with seeds)
• 1 Tbsp Ketchup
• 2 Cloves Garlic (crushed)
• 1 Tbsp Olive Oil
• Salt
• 6 Boneless Pork Chops
• 1/4 cup Flour
• 2 Tbsp Olive Oil
• 1-2 Shallots (finely chopped)
• 1 Tbsp Butter
• 1/4 cup White Wine (optional)
• 3 Tbsp Dijon Mustard
• 1 Tbsp Flour
• 1/2 cup Cream

Mix together Dijon mustard, ketchup, garlic, salt and olive oil in a small bowl.

Wash and dry the boneless pork chops. Spread the mustard mixture on one side of each pork chop.

Cover both sides of pork chops with flour.

In a skillet heat olive oil. Place the pork chops in the skillet and fry them on each side for 3-4 minutes or until done.

Remove the pork chops once done. Cover them with foil and let them rest.

Add butter and shallots to the skillet. Brown the shallots and add the white wine. Reduce to about 1/2.

Stir in Dijon mustard. Cook for 3-4 minutes. Mix in the flour and cook for another 3 minutes till the sauce thickens. Add the cream and cook until you have nice creamy sauce.

Salt and pepper to taste.

Place the pork chops on the plate and pour the sauce over them.

You can serve it with rice.

Asparagus with Breadcrumbs & Parmesan Cheese

The Spring is here and that means fresh local vegetables are starting to show up in our grocery store.

One of my favorite vegetables that I can't get enough off after long winter is ASPARAGUS.

I love asparagus. I  put it in my risotto. I grill my asparagus. I steam it.

There is so many ways you can prepare asparagus, but my favorite way to prepare asparagus goes back into my childhood once again.

Growing up in a hotel one of the regular items on the menu was White Asparagus Sauteed with Butter and Breadcrumbs. The asparagus served at the hotel always came out of the can. I never saw fresh asparagus until I came to Canada.

First time I made the asparagus using  fresh local asparagus was a truly a culinary experience for me. It was crunchy and delicious. Nothing like the asparagus out of the can I was used to.

I made the dish exactly the same way they used make it for me growing up, but I added Parmesan cheese and of course the asparagus was fresh.

I made my version of Asparagus with Breadcrumbs and Parmesan Cheese for our Easter Brunch and it was a hit. The plate was empty in seconds.

You can serve this as a vegetable side dish, appetizer or as a light dinner or snack for yourself.

Ingredients:

• Bunch of Fresh Asparagus
• 2 Tbsp Butter
• 3 Tbsp Breadcrumbs (fine)
• 1 Tbsp Parmesan Cheese

Wash and dry the asparagus. Snap of the bottoms.

In a large skillet brown the butter. Add the asparagus. Toss it around. Sprinkle with breadcrumbs and  on medium heat saute for about 2-3 minutes while tossing around few times.

Put on a plate and sprinkle with Parmesan cheese.

I don't need to put salt in it as the butter and the cheese give it enough saltiness. You can add pepper or salt as per your taste.

Enjoy!

Pepperoni Pizza Quesadilla

This past weekend was the perfect time to brings out the Quesadilla maker my son received as a Christmas gift.

We were going to make the usual quesadilla's with cheese and veggies for a quick lunch. Nothing special or different.

Then I though why not try something different. My boys love thin crust pepperoni pizza so why not put a little twist on it and make it with tortillas.

We fired up the Quesadilla maker and started to experiment.

Instead of pizza sauce we used our friend's homemade BBQ sauce with a kick. It was delicious.

Ingredients:

• 8 Soft Tortillas
• BBQ Sauce
• Pepperoni
• Shredded Cheese

Place the bottom tortilla on the grill. Spread about 1 Tbsp of BBQ sauce on top with leaving the edges empty so the quesadilla maker can seal the edges together.

Put the pepperoni on top of the BBQ sauce and cover with shredded cheese leaving the edges empty.

Cover with another tortilla. Close the quesadilla maker and wait for 2-3 minutes till done.

You can do this using a skillet or frying pan. You just need to flip it so it's done on both sides.