Tuesday, March 11, 2014

Wheat Berry Arugula Salad

Today I bring you a wheat berry arugula salad topped with pan seared cod.

1 Cup Cooked Wheat Berries
1/3 Cup Chopped Onions
1 1/2 Cup Chopped Brussels Sprouts
3 Small Mini Peppers
1 TB White Wine Vinegar
! TB Avocado Oil or Olive
1/2 TS Dijon Mustard
1/2 TS Honey
Cod Fillet

First step is to soak wheat berries. Soaking overnight is minimal. I actually prefer to soak them for 24 hours. Then cook in water or vegetable stock for about 30 - 40 minutes. They will still be chewy but not hard.

Next saute 1 1/2 cups of chopped brussels sprouts and 1/3 cup of chopped onions.

Add 1/4 cup of dried cranberries and chopped sweet pepper.

Make the dressing by stirring together 1 TB White wine vinegar, 1 TB avocado oil, 1/2 TS honey and 1/2 TS dijon mustard.

Dress salad and combine well.

Lightly coat cod in bread crumbs and sear in same pan used for brussels sprouts. After it's seared on both sides I finished the fish off in the oven for a few minutes.

This makes a really big salad so I divided in half and saved it for lunch the next day. For the lunch protein I chopped up a boiled egg.

Tuesday, January 28, 2014


6 Cups Flour
1 1/2 TS Salt
4 TB Sugar
2 1/2 TS Yeast
2 Cups Warm Water

First mix 4 tablespoons of sugar, 2 1/2 teaspoons of yeast and 2 cups of warm water. Allow to sit about 10 minutes until you begin to see bubbles.

In a separate larger bowl mix 6 cups flour and 1 1/2 TS salt. I used bread flour but all-purpose flour is perfectly fine.

Make a well in the flour and pour yeast mixture in. Combine with a spoon and then use your hands to knead the dough. 

Continue to knead until dough becomes elastic and smooth. Allow to rest about 5 minutes.

Separate into 8 equal pieces and mold into bagels. I take two ends and twirl a few times in the air. Then pinch ends together to make a bagel. Allow to rest for 15 minutes once all bagels are formed.

While bagels are resting preheat oven at 375 F and bring a pot of water to a boil with 2 teaspoons of baking soda.

Drop bagels into water and boil for 1 minute each bagel.

Lay bagels on parchment covered cookie sheet and immediately sprinkle any seasonings you may want so they will stick to wet bagels. I used poppy-seed.

Bake in oven for 30 minutes. But start checking on them at 20 minutes. Last time I made these they were golden in 20 minutes however this time in took 30 minutes.


Friday, January 24, 2014

Greek Style Spaghetti Squash

I've had this squash sitting around for about 2-3 weeks so I finally decided I needed to use it. I made a Greek style salad and used the spaghetti squash as the base.

First pierce the squash with a knife in a few places. Then back at 375 F for about 30 minutes. Once you can pierce through easily it's done. Let it cool then cut in half lengthwise and use a fork to scoop it out.

Next make the dressing. By mixing  the following:
3 cloves pressed garlic
1/8 cup avocado or olive oil
1/4 cup white wine vinegar
1 TS Dijon Mustard
1/2 TS Oregano
1/4 TS Salt

Ingredients for salad:
1/2 Red Pepper
1 Tomato
1/4 Cup Sliced Olives
1 Cup Chickpeas
1 Cup Chopped Canned Artichokes
1/2 Red Onion
1/4 Cup Feta Cheese
1/4 Cup Chopped Parsley 

Mix all ingredients really well together.

Next top with dressing. I didn't quite use the entire amount of dressing I made.

Put the salad on top of you spaghetti squash and that is it!! Enjoy!

I baked salmon to go with it.

Sunday, December 29, 2013

New Year - Good Food

As this year comes to a close I wanted to wrap my blog up for the year with pictures from my recent trip to Milwaukee. My sister and her family live there and flew my mom out to visit just before Christmas. I decided to spring a surprise on my mom and fly there too! We had an amazing time together. 

My mom is an amazing woman and I learned all my cooking skills from her. 
The most important thing I learned from her is that if you put love into your food it will taste delicious, no recipes required!

We made beet salad with mayo and garlic.

Also made pierogi

And some borschet.

And a carrot cake.

Then a fruit salad.
We made lots more that I didn't take pictures of!

Enjoy the this New Year and think about the food choices you make. 

Thursday, November 21, 2013

Hot and Sour Soup

I love eating hot and sour soup!! This soup works miracles when  you're sick too! It's a Chinese soup that you can be made with or without meat. It's very versatile with what you put into in and healthy! Low in calories with close to 150 Calories per bowl. I made enough for 4 bowls of soup.
The ingredient list seems long but it really is a matter of putting everything together and only takes 20 minutes. I used the following ingredients some which can be found at your regular grocery store. However there are a few items that you will probably need to go to an Asian market or some sort of international store to pick up.

15 Grams Dried Chinese Black Fungus (Tree Ear)
30 Grams Lily Buds
15 Grams Dried Shiitake Mushrooms
5-6 Cups Water or vegetable broth
Mushroom water (from soaking Shiitake Mushrooms)
1 or 2 Eggs
15 Small Shrimp
2 Tsp Fresh Ginger Root
2 TB Vinegar
1/2 Soft Tofu Package (12 oz)
2 TB Soy Sauce
2 TSP Chili Oil
1 TB Corn Starch and 1/4 Cup Water
First soak the dried ingredients. Cover each with boiling water and allow to sit for at least an hour. Rinse Lilly buds and Chinese Black Fungus. Save water from Shittake Mushrooms to add to soup.

Next bring water or vegetable broth, Mushroom Water, Ginger Root, Soy Sauce, tofu and shrimp to a boil and turn heat down to medium. Ginger Root should be grated. Tofu cut into cubes and shrimp roughly chopped. Allow to cook for 10 minutes.

Next Roughly chop Shittake Mushrooms, Lily Buds and Black Chinese Fungus and add to the pot. Also add vinegar and corn starch liquid. Simmer for another 10 minutes.

Next pour eggs in a thin stream while stirring. I ended up using 1 egg, it's up to you how many you want to add. Lastly stir in Chili Oil.

You can add chopped onions or green onions.

I prefer Garlic Chili Paste to make it extra spicy!
Try it and let me know what you think?!

Saturday, November 9, 2013

Roasted Root Medley

Today I bring to you a super easy side dish. This would make a great side for a holiday meal.

To make this I used:
Half Onion
5 Golden Beets
2 Large Carrots
3 Parsnips
4 Garlic Cloves
3 Russet Potatoes
2 TB Canola Oil
1 TB Thyme 
1/2 TB Oregano

First peel all vegetables.

Next cut up veggies, any size you want.

Add oil, thyme, oregano and mix well.

Put baking dish in oven for 400F for about 30-45 minutes.

I checked on the vegetables after about 30 minutes.

Use a fork to check if veggies are tender. Enjoy!!