Leek, potato and spinach soup

Healthy and hearty.
Delish

3 leeks, thinly sliced
2 tbs olive oil
1 onion, diced
2 medium carrots, thinly sliced
2 ribs celery, diced
2 medium potatoes, diced
6 cups low-sodium broth (chicken or vegetable)
1 pound baby spinach
1/2 cup chopped fresh parsley
1/2 teaspoon red pepper flakes
1 cup skim milk

1. Cut off and discard the dark green part of the leeks. Cut off and discard the roots. Cut in pieces

2. Heat the oil in a large pot over medium heat. When the oil is hot and shimmering, stir in the onion, carrot, celery, and season with a sprinkling of salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.

3. Add the potatoes and broth. Bring to a steady simmer and cook until the potatoes are tender. Add the spinach and simmer the soup for 10 more minutes. Take the pot off the heat. Chop the parsley and stir it into the soup, along with red pepper flakes. Add more salt and pepper to taste. Using a blender, puree the soup and add a cup of milk. Heat it up again and serve.

 

Super spicy Russian mustard

Just be careful people! Very hot!

Ingredients

• 1 cups dry mustard
• 2 tablespoons cold water
• 1/2 cup boiling water
• 1/4 cup granulated sugar
• 3 tablespoons white vinegar
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon horseradish
• 1 slice of bread

Directions

• In a bowl mix together the dry mustard & cold water to form a stiff paste.
• Smooth down the mixture with a rubber spatula.
• Pour 1/2 cup of the boiling water over the mustard;  stir.
• If the mustard is a little bit too dry, add some more water, whisk in the sugar, vinegar, oil, horseradish & salt.
• Blend well.
• Cover your jar with a slice of bread, push the bread in a little bit, so it's sealed pretty tight & allow to stand overnight in a room temperature before using. The longer it stays under the bread lid, the spicier it becomes.
• Keep in a well-sealed container in the fridge.

Christmas cake pops

So yummy and pretty easy!
1 (18-ounce) box cake mix of choice, baked in a 13x9-inch pan
1/2 cup creamy frosting of choice
1 pack of white chocolate chips
1 pack of milk chocolate chips

In a large bowl, crumble 13x9-inch cake with the hands (use gloves if you can't stand mess) until no large chunks remain. Add icing and mix with fingers until well combined. Using a cookie scoop, portion into 18 balls. Roll between the hands until round and smooth. Place on parchment-lined sheet pan and freeze until no longer sticky, but not rock hard, about 1 hour.

Melt Chocolate chips in two separate bowls, putting the bowls on the pots with boiling water. When the chocolate is ready use a spoon to spread melted chocolate on each ball. Place back on parchment-lined tray and freeze for 1 hour. Serve!!!

Pumpkin Chocolate Chip Brownies

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F. Line an 11″- x 7″-inch pan with parchment paper.

In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside.

In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips.

Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.

Loukoumades (Loukoumathes) - Greek Honey Puffs

• 3 cups all-purpose flour
• 1 pkg. (1/4 oz) dry yeast
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 1 tsp. whiskey or brandy
• 1-1/2 cups lukewarm water
• 1/2 cup lukewarm water
• 2 cups canola or corn oil
• Ground cinnamon and walnuts for serving
• For the syrup:
• 2 cups sugar
• 1 stick cinnamon
• 1-cup water
• 1/2 cup honey

Dissolve the yeast in the 1/2 cup lukewarm water and set aside.

In a medium to large mixing bowl, add the flour, baking powder, baking soda, sugar, and salt. Mix well to combine.
Add the dissolved yeast, whiskey, and 1-1/2 cups water to the dry ingredients. Using an electric hand mixer, mix the batter for 3 minutes on medium high speed making sure that there are no lumps in the batter. Cover the batter with plastic wrap and set aside in a warm place for about two hours to rise.
Prepare the syrup while the batter is rising. Add the sugar, cinnamon stick, water and honey to a saucepan. Boil for 5 minutes until the sugar is completely dissolved. Keep warm.
When the batter is about double in size, heat the 2 cups oil in a saucepan or deep frying pan until very hot but not smoking.
Using two spoons, carefully drop about a teaspoon full of batter for each puff into the hot oil. Turn the puffs using a slotted spoon and fry until golden brown on each side. Remove the puffs to a plate lined with paper toweling to absorb excess oil.
Dip the hot puffs in the syrup and then sprinkle with cinnamon, ground walnuts or even with confectioners sugar. Serve immediately.
 

Nova Scotia Seafood Chowder

Being in Nova Scotia last summer and trying seafood chowder in every restaurant I went was awesome! I found this recipe a while ago and never had an opportunity to try it. So, finally, here it is!!!!

• 2 cups of frozen seafood mix
• 2/3 cup dry white wine
• 3 tbsp butter
• 3 ribs celery , thinly sliced
• 2 onions , chopped
• 1/2 tsp salt
• 1/2 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 3 tbsp all-purpose flour
• 1-1/2 cups water
• 1 bottle clam juice , (240 mL)
• 2 yellow-fleshed potatoes , peeled and cubed
• 12 oz haddock fillets , or other firm-fleshed fish fillets, cut in 2-inch (5 cm) chunks
• 1 can (11.3 oz/320 g) frozen lobster meat , thawed and drained
• 3 cups 10% cream
• 1/4 cup chopped fresh parsley

In saucepan, bring the seafood mix and wine to boil over high heat. Reduce heat and simmer, covered, about 5 minutes. Strain, reserving broth;
In Dutch oven, melt butter over medium heat; fry celery, onions, salt, paprika and cayenne pepper, stirring occasionally, until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 1 minute.

Stir in reserved broth, water and clam juice, scraping up any brown bits on bottom of pan. Add potatoes; bring to boil. Reduce heat and simmer, covered and stirring occasionally, until potatoes are tender, about 15 minutes.

Stir in haddock, seafood and lobster; bring to boil. Reduce heat and simmer for 5 minutes. Stir in cream and parsley. Stir until heated through, about 2 minutes.

Greek omlette

1/4 cup  tomato sauce

2 Tbsp.feta cheese

1 Tbsp. chopped green onions

1 Tbsp. chopped kalamata olives

3 bacon strips, cut

2 eggs

1/4 red bell pepper
1/4 cup milk
salt, pepper
1/4 tsp rosmary
1/4 tsp paprika

Fry bacon, when it's almost ready add chopped pepper, green onions and tomato sauce.
Stir, let it fry a little bit,
Combine eggs and milk in a bowl, add salt and pepper.
Pour egg mixture to the pan, but don't stir.
Add olives and feta cheese on top, sprinkle with rosmary and paprika.
As eggs set, lift edge slightly with spatula to allow uncooked portion to flow underneath; cook 1 to 2 min. or until eggs are set.
SLIP spatula underneath, tip skillet to loosen and gently fold omelet in half. Remove from heat; let stand 2 min.    

Bacon Wrapped Pork Loin With Honey Glaze

LOVED IT!!!!!!

1 pork loin roast, boneless, about 2 to 3 pounds

2 tablespoons steak seasoning blend, such as Montreal or Chicago Steak Seasoning, or other grill seasoning mixture

1 tablespoon brown sugar

5 to 7 slices bacon

Glaze Ingredients:

1/3 cup honey

1/3 cup ketchup

2 tablespoons packed brown sugar

2 tablespoons Dijon mustard

Heat oven to 350° F.

Combine the steak seasoning and 1 tablespoon brown sugar; rub the mixture all over the roast. Put the roast in a foil lined baking dish. Arrange bacon over the pork, tucking the ends under the roast.
Roast to about 140° on an instant read thermometer, or about 55 minutes. Combine glaze ingredients. Generously brush the glaze mixture over the roast and continue roasting for 15 minutes, or until the roast registers about 155 on a meat thermometer or instant read thermometer.
Serves 6 to 8.

Mini Lasagna Cups

1 lb lean ground beef
1 lb sausage
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
12 lasagna sheets
1 1/2 cups shredded cheese

Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. 
Add spaghetti sauce to remaining meat mixture and stir to combine.
In a large bowl, combine the ricotta the salt and pepper and stir to combine.
Coat a 12 cup muffin tin with cooking spray, and arrange lasagna sheets in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with the meat sauce, and sprinkle with shredded cheese. 
Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.


 

Healthy mussels and veggie salad

Hello there! It's been a while since I posted anything...so here I am, trying to lose some weight before my wedding day, eating healthy.
So, here it is...190 calories per a portion, 7 gramms of fat (all good by the way)


 20 stalks asparagus, roasted in the oven and cut in halves
1 zucchini, grilled and cut
2 bell peppers, raw, sliced
20 green pitted olives
30 mussels, no shell, boiled in salted water
2 stalks green onion, chopped
1 big stalk celery, chopped
1 tbs dijon mustard
2 tbs lemon juice
1 tsp olive oil

Just mix everything together and serve on a spring mix salad with 4-5 cherry tomatoes.