How To Cook Perfect Millet

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Ingredients:

1 cup raw millet
2 1/4 cups water
pinch salt 

Instructions:

Pour 2 1/4 cups water into a medium pot and bring water to a boil.

Meanwhile, in a large, dry skillet or saucepan, toast the raw millet over medium heat for about 5 minutes until it turns a rich golden brown and the grains become fragrant. Stir constantly, not let them burn. Then, rinse toasted millet thoroughly in water. Drain very well.

Into boiling water pour toasted millet, add salt, stir, then simmer covered for about 15 minutes (or until millet absorb most of the water) over very low heat. During simmer DON’T STIR!!! Remove from heat and allow it to sit covered for 10 minutes.

Then, take off the lid and let evaporate any possible excess water. After millet is a little bit cool off, fluff it with a fork.

Thus prepared millet can be served or stored in the refrigerator 2-3 days and used to cook delicious snacks or breakfast

ENJOY!!!

Green Scrambled Eggs (Spinach, Scallion and Leek)

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Ingredients:

4 organic eggs
2-3 tablespoons chopped leek
2 tablespoons chopped scallion
8 leaves chopped baby spinach
5 slices ham (without preservatives)
1 tablespoon coconut oil
salt, pepper

Instructions:

Wash and chop a spinach, leek and scallions. In a medium skillet heat a coconut oil over medium heat. Add leek and cook 1 minute, add ham and cook another 1 minute, then add spinach and cook 1 minute. At the end add the eggs and season with salt and fresh ground pepper. Combine together. Cook for 3- 5 minutes, stirring often. Place a mixture on a plate and garnish with chopped scallion.

ENJOY!

Granola with Yogurt, Fresh Kiwi and Pomegranate

Healthy Snack………..

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Ingredients:

4 tablespoons organic plain yogurt
2 tablespoons Healthy Homemade Gluten Free Granola
Fresh Kiwi and Pomegranate

Instructions:

In a small jar or a glass, place on the bottom granola, then yogurt; add fruits on the top.

ENJOY!!!

Baked Beans

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Ingredients:

14 oz.  white beans
8 cups water
2 cups fresh tomato puree (6 plum tomatoes, 1 teaspoon vinegar, 1/2 tablespoon sugar, salt, fresh ground pepper)
1 medium onion
16 oz Smoked Polish Kielbasa
3 all spices
2 small hot chili pepper
1 small red long pepper
2 bay leaves
1 teaspoon ground caraway
2 tablespoons marjoram
2 garlic cloves
salt

Instructions:

Wash the white beans, then place the beans in a pot with 8 cups cold water to cover 4 inches above the beans and soak at room temperature for about 12 hours (You can skip this step but the beans will cook longer)

After soaking, add all spices, bay leaves and simmer in the same water until tender (about 60 minutes). Skim off the foam while cooking. Meanwhile, peel and chop the onion, red pepper and chili pepper (remove seeds), then dice a smoked Polish kielbasa into bite-size pieces. In a large skillet, heat rapeseed oil over medium heat, add  chopped onion, pressed garlic, then chili peppers and red pepper, saute for 5 minutes. At the end add polish kielbasa,cook for another 5 minutes, stirring frequently.

Place everything from skillet into the pot with cooking beans and cook for about 5 minutes.

Add 2 cups the fresh tomato puree (cooked according to directions below). Season with salt, ground caraway and crushed in hands a marjoram. Cook covered for about 15 minutes. Stir frequently to keep the solids from burning on the bottom. Serve hot with toasted bread.

Tips (Fresh Tomato Puree)

Bring a water to a boil in a pot. Meanwhile make a cross sign with a knife on the bottom of a tomato, on the top – dig out the green part. Put tomatoes into boiling water. Keep tomatoes in water for about 3 minutes. Drain and shock in a bowl of ice water to stop from cooking. At this point you will see a skin peeling off easily. Take off the rest of the skin. Cut tomatoes into quarters, remove the seeds from the seed slot. Then, dice and place into a small pot. Bring to a boil, then cook uncovered for approx. 20 – 30 minutes until the puree thicken. Season with salt,fresh ground pepper,  1/2 tablespoon sugar and  1 teaspoon white vinegar.Taste, add more salt, pepper or sugar if desired.

ENJOY!!!

Sweet Chocolate Snack

Everyone needs something sweet once awhile. You can buy chocolate bars or you can make your own version, a little healthier one.
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Ingredients:

2 dark chocolate (90 % cocoa)
nuts: sliced almonds and chopped pecans
pitted dates

Instructions:

In cooking pot, bring water to a boil and then lower a heat. On the top of a pot, place a bowl with a chocolate so the steam from the water will help to melt a chocolate. You can crush a chocolate into smaller pieces for a faster melt. Meanwhile, dice dates and crush nuts (you can also add dry cranberry or raisins). Add dates and nuts into the melted chocolate and mix together. Pour out chocolate on a sheet of a baking paper. Sprinkle with unsweetened shredded coconut. Refrigerate until the chocolate hardens, then break into small pieces.

ENJOY!

Fava Beans

Healthy snack

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Ingredients:

12 pcs  fava beans 
sea salt

Instructions:

Shell the beans from the fava pods, then wash the beans and place into a bowl, pour boiling water over beans (It will be easier to digest). After 10 minutes drain well. In a pot with vegetable steamer basket, steam the fava beans around 15 minutes (when fave bean is young, and for 30 minutes or more when is older) until tender inside and skin wrinkle. Drain. Place on a plate and sprinkle with sea salt. During eating, peel the outer skin from beans.

 

ENJOY!!!

Cucumber Salad

Ingredients:

3 Kirby cucumbers
2 tablespoons sour cream or plain yogurt
salt, fresh ground pepper
1 tablespoon chopped fine fresh dill 

Instructions:

Peel the cucumbers, then cut into thin slices. Add salt and let sit for 10 minutes. After 10 minutes, drain well. Add chopped dill and pepper. Mix well. Taste, adjust seasoning. Then add sour cream or plain yogurt and combine together.

ENJOY!!!

 

Split Pea Soup

Ingredients:

14 oz.  shelled peas, halves
13 cups water
3 medium size potatoes
3 carrots
8 oz smoked bacon
3 all spices
whole black pepper
2 bay leaves
2 tablespoons marjoram
salt

Instructions:

Wash the shelled peas halves, then place the peas in a pot with 13 cups cold water and soak at room temperature for about 12 hours (You can skip this step but the peas will cook longer)

After soaking, simmer in the same water until tender (about 50 minutes). Meanwhile, wash, peel and dice into medium size the carrots and potatoes. Add carrots, potatoes, all spices, whole black pepper, bay leaves.and smoked bacon into the pot with cooking peas and cook for another 25-30 minutes until the potatoes are soft and all the peas are overcooked.  Skim off the foam while cooking. Stir frequently to keep the solids from burning on the bottom. At the end, add salt and crushed in hands a marjoram. Serve hot with cut into large pieces of cooked bacon and toasted bread.

ENJOY!!!

 

Egg Noodles with Farmer Cheese & Prosciutto

Ingredients:

2 cups cooked Homemade Egg Noodles
6 oz.farmer cheese
4 thin slices of prosciutto
salt, fresh ground pepper
olive oil

Instruction:

Prepare a wide Homemade Egg Noodles, cook in a salty water. Drain well. Important: Don’t pour cold water onto noodles, just put Homemade Egg Noodles back into a pot.

Meanwhile, cut a prosciutto into small pieces. Place the prosciutto into a medium skillet and drizzle with olive oil. Cook for 2-3 minutes over medium heat. Add prosciutto and crumbled farmer cheese into the hot egg noodles. Season with salt and pepper. Cook for additional  5 minutes, stirring often. Place on a plate.

ENJOY!!!

String Beans with Garlic and Almonds

Ingredients:

4 oz. string beans
2 tablespoons sliced almonds 
1 tablespoon rapeseed oil 
1 small garlic clove
sea salt

Instructions:

Wash and trim the string beans, then in a pot with vegetable steamer basket, steam the string beans around 4-6 minutes until tender but still crisp and bright green. Drain and shock in a bowl of ice water to stop from cooking.

Meanwhile, roast almonds on a skillet. Then heat 1 tablespoon the rapeseed oil in medium skillet over medium heat, add minced garlic, then  add steamed string beans and roasted almonds. Combine together until coated and cook about 3 minutes. Sprinkle with sea salt.

ENJOY!