Candied Orange Peel

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Ingredients:

4 Organic oranges
1 cup sugar
1 cup water + 2 cups water

Instructions:

Wash the oranges very well in hot water. Cut the top and bottom of each orange and score the skin into quarters. Remove the skin from the orange, then remove the white part very carefully too, because this part is very bitter. Oranges you can eat now :). Cut the skin into narrow strips. Place oranges peel in a large saucepan and cover with boiling water (2 cups). Simmer over high heat for about 15 minutes. Drain and place again into the large saucepan and cover with 1 cup water, add a sugar and bring to a boil over medium heat, stirring occasionally. Simmer about 45 minutes until water evaporates and you get a very thick sauce and oranges peel will transparent. Remove the strips from sauce, place them on a baking paper and leave to dry.

The candied orange peel should be stored in a jar. After cooling, we put in the refrigerator. You can also keep a long time in the freezer.Before adding to any cake, finely chop.

ENJOY!!!

Holiday Cabbage Rolls

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Ingredients:

2 1/4 cups milk
1/2 oz Dry yeast
7 cups all-purpose flour
2 1/8 oz unsalted margarine or butter
2 tablespoon oil
5 eggs yolks
1/4 cup sugar
1 vanilla sugar (0.53oz)

Filling:

40 oz sauerkraut
25 oz Polish Kielbasa (sausage)
1 medium onion
1 tablespoon coconut oil

On the top:

2.5 oz butter – melted
poppy seeds

Instructions:

In a small pot, melt a margarine and cool off. Mix flour with dry yeast, vanilla sugar and sugar. Add slightly cold milk and eggs yolks, and mix.  At the end of kneading add the cold melted margarine. Knead until the dough forms into a ball (long enough to be soft and flexible).If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional milk, 1 tablespoon at a time.
Place it in a lightly floured bowl, cover the bowl with a linen towel and let rise in a warm area until doubled in size, about 1 hour.

Filling:

If sauerkraut is too sour, wash the sauerkraut under running water.Then add sauerkraut to a larger pot, add water to cover the sauerkraut. Bring to a boil and cook covered over medium heat for 40 minutes or more, until tender. Drain, cool, squeeze out the water thoroughly and cut into small pieces (sometimes cabbage is finely shredded and does not need to be additionally cut).

Chop the onion and dice kielbasa into small pieces. Heat the 1 tablespoon coconut oil in a large skillet over medium heat. Add the onion and cook, stirring, about 1 minute. Add kielbasa and fry together until kielbasa will be golden brown, about 5 minutes.Then in a large pot combine together sauerkraut with kielbasa and onion. Season with salt and pepper and mix well.

This can be done the day before and refrigerate, covered.

Grab the small piece of the dough, flatten each piece first in hands, then add 1 tablespoon filling in the center of each circle. Fold the circle in half over the filling and pinch together the edges to seal. After, roll around in hands to create a ball. Transfer each one onto a nonstick baking sheet or baking tray lined with baking paper. Repeat until remaining dough is used. Cover the tray with a linen towel and let rise in a warm area until doubled in size, about 30 minutes.

Before baking spread with melted butter, sprinkle with poppy seeds.

Bake for about  20 minutes in a preheated oven at 395 ° F, until golden brown. Remove, spread with melted butter or oil, then let them cool on a baking rack.

It makes around 50 balls.

ENJOY!!!

Vegetable Balls

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Ingredients:

3 cups chickpeas
1 cup cooked millet
1/2 cup corn
1/2 cup peas
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 pressed garlic cloves
6 leaves fresh spinach
1/2 cup cooked diced carrots
2 tablespoons chopped dill
2 eggs
1 tablespoon rapeseed oil + oil to fried
fresh ground black pepper
salt

Instructions:

Wash and soak chickpeas, then cook them until very tender about 2 hours. Meanwhile, cook a millet and carrots. Chop the onion, dill, bell pepper, spinach and cooked carrots. In a medium size skillet saute pressed garlic,onion, bell pepper, spinach over medium heat. Allow them to cool. Drain well and mash the chickpeas. In a large bowl, combine together mashed chickpeas, millet, eggs, salt, pepper and all of the vegetables. Create small balls from the mixture. Heat the oil in a large pan over medium heat and fry balls on all sides until golden brown.

ENJOY!!!

Lentil with Mushroom and Tomato

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Ingredients:

0.5 lb (1 cup) lentils
4 oz sliced white mushrooms
6 chopped plum tomatoes  (skin removed)
4 oz chopped onion or leek
1 small hot chili pepper
4 oz chopped bell pepper
2 pressed garlic cloves
2 tablespoons tomato paste
1 tablespoon sugar
4 cups cold water
1 tablespoon rapeseed oil
fresh ground black pepper
salt

Instructions:

In a medium pot, bring water to a boil. Add lentils and cook until tender but not overcooked about 15 minutes. Meanwhile, heat the 1 tablespoon rapeseed oil in a large skillet over medium heat. Add pressed garlic, saute about 1 minute, then add chopped onion or leek, saute about 1 minute, after that add chopped bell peppers, hot pepper and saute 2 minutes, then add mushrooms and saute 1-2 minutes. Add chopped tomatoes and cook about 5 minutes. Place all cooked vegetables and cooked lentils (don’t drain add remained water too) into a large pot. Combine together, add tomato paste and season with salt, fresh ground black pepper and sugar, cook  about 10 minutes. Stir occasionally. If the mixture is too thick add more water. Serve hot as side dish or  main dish.

ENJOY!!!

“Lazy” Dumplings

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Ingredients:

2 lb cooked potatoes
1 egg
5 oz. Farmer cheese
4 tablespoons all-purpose flour
2 tablespoons potato flour
salt 

Breadcrumb topping: 2 tablespoons unsalted butter and 1 tablespoon bread crumbs

Instructions:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 30 minutes. Drain and  allow them to cool. Process the potatoes through a ricer (or just mash them until there are no lumps). In a large bowl combine mashed potatoes, farmer cheese, all – purpose and potato flour, and egg. Mix by hand until the ingredients are combined into a ball. Add more flour, if needed. Flour a flat working surface, transfer the dough to the surface and knead the dough until it is smooth and pliable. Divided into parts and each part of dough roll it out into a “snake” that is about 1 inch thick. Cut into 1/2 -1 inches pieces, diagonally.

Meanwhile, in a large pot, bring water lightly salt to a boil. Throw the dough pieces into the water. Don’t overfill. Stir carefully to keep them from sticking to the bottom. Once the dumplings have risen, cook for an additional 3 minutes.

Serve with breadcrumbs topping. You can also fry them until golden brown.

Breadcrumb topping:

Melt butter in a pan. Add breadcrumbs. Allow the breadcrumbs to brown slightly. Add more butter, if needed.

ENJOY!

Chicken and Vegetables Jelly

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Ingredients:

9 cups cold water
2-3 stalks celery
4-5 small carrots
1/3 bunch parsley
1 cup corn
1 cup green peas
3 hard boiled eggs
2  chicken breasts
1 small onion
3 all spices
5 whole black pepper
salt
4 teaspoons Agar-agar (Plant Gelatine)

Instructions:

In a large pot, add water and chicken breast, cook on low-medium heat. Meanwhile, peel the onion, then roast on the flames of gas. The roasted onion and rest of ingredients (carrots, celery, parsley, all spices, whole black pepper) add into the pot. Then simmer around 1 hour. Taste, adjust seasonings. Strain the chicken broth and allow to cool.

Meanwhile, dice cooked carrots and separate cooked chicken into small pieces. Cut hard boiled eggs in quarters or slice. In glass jars or other glass containers, place egg, vegetables (carrots, green peas, corn) and chicken. And leave them aside.

Then measure the quantity of fluid and then add Agar_agar powder – Plant Gelatine (extract from red algae that is often used to stabilize emulsions or foams and to thicken or gel liquids) according to instruction on the bag ( 1 teaspoon for every 16 oz liquid) Only add to cold broth only!!!.  Bring the broth with added agar – agar to a boil, constantly stirring. Boil 1-2 minutes.

Add broth into the prepared jar with chicken and vegetables. Let it cool off, then place in a fridge overnight. Eat when the mixture thickens.

ENJOY!

Baked Sweet Potato and Almond Smoothie

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Ingredients:

1 cup baked sweet potato (2 sweet potatoes)
1 cup fresh squeezed orange juice
1 cup fresh apple juice
2 tablespoons almond flour
1 teaspoon grated fresh ginger
1 1/2 cups ice cubes

Instructions:

Wash and peel sweet potatoes.Dice into bite-size pieces. Preheat oven to 356 ºF. Bake sweet potato in preheated oven for about 50 minutes until tender. Allow to cool. In the blender, mix all the ingredients, at the end add ice cubes. Mix well again. Then serve.

ENJOY!!!

Vegetable Stuffed Cabbage

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Ingredients:

1 head savoy cabbage, cored
3/4 cup of Sprouted Rice and Quinoa Blend 
4 oz of each Vegetable: carrots, mushrooms, broccoli, sun-dried tomatoes, red and/or black beans, celery roots (or celery), onion, red and yellow pepper
2-3 cups vegetable broth
salt and pepper

Instructions:

Filling:
First, cook beans as the label directs. Cook rice and quinoa blend (follow the instruction on the bag of the Sprouted Rice and Quinoa Blend). Meanwhile, dice all vegetables. For celery roots I prefer shredding. Sauté onion, red and yellow pepper in 2 tablespoon coconut oil in a large skillet. Add mushrooms, carrots, celery, sun-dried tomatoes. Reduce heat, add 1/4 a cup of water, stir occasionally and cook until softened and water absorbed. About 3 minutes before the end, add broccoli and cooked beans. Add cooked rice and quinoa blend to all vegetables, mix well, season with salt and pepper. Leave aside and allow to cool.

Stuffed Cabbage:
Separate the leaves from cored savoy cabbage, then wash thoroughly and dry. In a large pot bring water to a boil and place the cabbage leaves and cook them for 4-5 minutes until softened. Pull out and dry, choose 8-9 leaves for stuffing. Trim thick center vein off of the bottom of each cabbage leaf. Place 2-3 tablespoons of mixture in the center of the cabbage leaf. Fold sides over the filling and start at the stem and roll the cabbage up until the filling is encased. Repeat with remaining leaves and filling. Leftover leaves place into the bottom of a roasting pan. Layer the stuffed cabbage rolls over the cut leaves. Pour the vegetable broth over the cabbage rolls, so all the stuffed cabbage were covered. Simmer covered over low-medium heat until the cabbage is soft, about 40 minutes.

Serve with mushroom sauce.

ENJOY!!!

Soft Boiled Eggs

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Ingredients:

2 large organic eggs
4 cups water

Instructions:

Take eggs out of the refrigerator a few minutes before cooking. They should be at room temperature. Pour water into a pot and bring to a boil. Put the egg on a tablespoon and gently lower into the water, one a the time (the water must be constantly cooking in the pot).Cook the egg for:

  • 3,5 minutes (small eggs)
  • 4 minutes (medium eggs)
  • 5-5,5 minutes (large eggs)

After that, gently place the eggs in a bowl of ice water to stop from cooking. Then, serve.

ENJOY!!!

Carrots with Butter

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Ingredients:

1 bunch sweet carrots (1 1/2 cups chopped)
1 tablespoon unsalted butter 
pinch salt

Instrcutions:

Wash and peel the carrots. Cut in thick slices or dice the carrots. Place the carrots in  a pot with vegetable steamer basket, steam the carrots around  6 minutes until tender. Then place hot steamed carrots into a pot, add the butter and cook for 2 minute over medium heat, until the carrots are coated with butter. Sprinkle with salt if needed and serve.

ENJOY!!!