Rainbow Trout with Tomato Sauce

img_2350

Ingredients:

2 Whole Rainbow Boned Trout 
2-3 oz.  100% natural tomato paste 
2 cups water
3 bay leaves
2 all species
4-6 whole black pepper
1 tablespoon rapeseed oil
1 medium onion
1 teaspoon bear’s garlic
all-purposes flour
salt, pepper, sugar

Instructions:

Prepare Trout fillet with skin, then cut into 3 inches long pieces. Season with salt and fresh ground pepper both sides just before frying. Deep them into flour. Place trout flesh into an oiled pan (skin down) and fry on medium heat about 2-3 minutes per side. Place fried fish on paper towel and allow them to cool.

Slice the onion. Heat the 1 tablespoon rapeseed oil in a large skillet over medium heat. Add onion, after 5 minutes add 2 cups water, bay leaves, all spices, whole black pepper, bear’s garlic and simmer about 10 minutes until onion will be soft. Combine 1/4 cup of water with tomato paste and add to cooking onions and simmer, until thickened, about 10 minutes, stirring occasionally.Season with salt, fresh ground pepper and sugar. Place the first layer of fish in a deep dish and cover them with our tomato sauce, then place the second layers of fish and cover again with rest of the sauce. Let them cool off, then cover and allow to sit for 1 hour in the refrigerator. Serve our fish with tomato sauce as cold. Also, you can use any fish which you wish.

ENJOY!!!

Fettuccine with Farmer Cheese, Bacon & Sundried Tomatoes

img_2386

Ingredients:

16 oz cooked Fettuccine
6 oz. farmer cheese
12 oz smoked bacon
4 oz Sun-dried tomato
salt, fresh ground pepper

Instruction:

Cook the Fettuccine according to direction on a product box. Drain well. Important: Don’t pour cold water onto noodles, just place the Fettuccine back into a pot.

Meanwhile, cut a bacon into small pieces. Place the bacon into a medium skillet and cook for 8-10 minutes over medium heat until golden brown and crispy. Chop a sun-dried tomato and place them into a small skillet with heated oil from sun-dried tomato. Saute for 2-3 minutes, stirring often.  Add crispy bacon, crumbled farmer cheese and sauteed sun-dried tomato into the hot fettuccine. Season with salt and pepper. Mix well and place on a plate.

ENJOY!

Candied Orange Peel

img_2202

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!!!

Fish with Vegetables

img_2371

Ingredients:

3 Whole Rainbow Boned Trout 
4 large carrots
3 medium parsley root
5 oz. celery root
6-7 oz.  100% natural tomato paste 
3 bay leaves
3 all species
8 whole black pepper
3 tablespoons rapeseed oil
all-purposes flour
salt, pepper, sugar

Instructions:

Prepare Trout fillet with skin, then cut into 3 inches long pieces. Season with salt and fresh ground pepper both sides just before frying. Deep them into flour. Place trout flesh into an oiled pan (skin down) and fry on medium heat about 2-3 minutes per side. Place fried fish on paper towel and allow them to cool.

Wash, peel and shred all the vegetables. Heat the 3 tablespoons rapeseed oil in a large skillet (wok or pot) over medium heat. Add all the vegetables, after 5 minutes add 4 cups water, bay leaves, all spices, whole black pepper, bear’s garlic and simmer about 20 minutes. Combine 1/4 cup of water with tomato paste and add to the vegetables and simmer another 10 minutes.Season with salt, fresh ground pepper and sugar (if needed). Place the first layer of fish in a deep dish and cover them with our vegetables, then place the second layers of fish and cover again with rest of the vegetables. Let them cool off, then cover and allow to sit for 1 hour in the refrigerator. I prefer to serve our fish with vegetables as cold but we can serve as hot too. Also, you can use any fish which you wish.

ENJOY!!!

Ham and Swiss Cheese Salad

img_2299

Ingredients:

3-4 tablespoons Homemade Healthy Mayonnaise
3 hard-boiled eggs
5 oz. Swiss cheese
7 oz. ham
12 oz cooked or canned corn
4 dill pickles 
1 tablespoon mustard
salt, pepper

Instructions:

Dice dill pickles, ham and hard-boiled eggs and shred a Swiss cheese. Drain the corn and dill pickles well. Combine all the ingredients with the Homemade Healthy Mayonnaise  or any mayonnaise and mustard. Season with salt and fresh ground pepper. If the salad is a tasteless need to add more dill pickles. Allow to sit for 1 hour in the refrigerator.

ENJOY!!!

Egg salad with Avocado & Sun-dried Tomato

img_1937

Ingredients:

2 hard boiled eggs
1 1/4 avocado
4 oz sun-dried tomatoes
1 /2 fresh squeezed lemon juice
salt, pepper,
Toasted English Muffin

Instructions:

Dice eggs and sun-dried tomatoes. Cut avocado and mash with a knife. In a bowl, combine together eggs, sun-dried tomatoes, lemon juice and avocado, add salt and pepper. Spread on pieces of toasted English muffin.

ENJOY!!!

Lentil with Mushroom and Tomato

img_1851

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

img_1797

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

img_1803

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

img_1762

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!!!