Posts Tagged ‘vegetable’

Hi guys!

Yes, I am back. Feeling so much better.

Even though I still have no clue what has been causing my health to deteriorate recently, I know for sure that I am getting better and feel new waves of energy entering my body. After almost four long months of living like a zombie.

It feels great to come to life again!

Oh, and the most important thing – I’d love to thank all of you who’s thought of me, or sent me a comment or an email. You’ve really helped lift my spirits. Big THANKS, guys! You are the best. I have always thought so. And I always will.

Love you !


So, with this new energy in me I walked into the kitchen the other day and I decided to prepare something very colorful, healthy and energizing.

It is this Spring Chicken Salad.

With noodles.

And it is yummy.


Here’s what we need.


If you feel inspired and would like to have this salad on your plate too, then this is how you can prepare it.


1. First, rinse the green onions under cold running water, pat them dry and slice them.

In this dish we are going for long strips of colorful vegetables.


2. Peel the carrot and cut it into thin strips too.


3. Core the red bell pepper and remove all seeds.


4. And, yes, strips again.


5. Then grab your herbs.

You can use parsley or cilantro (coriander).

And you can either use whole leaves or chop them finely.

Depending on what makes you happy.


And that’s it for the vegetable part.

Now let’s make some sauce.


6. To make the sauce, peel two cloves of garlic.


7. Press or mince the garlic finely.

Place it into a small bowl.


8. Squeeze half a lemon.

Add the juice to the garlic.


9. Add the soy sauce and the sweet chilli sauce.

Stir a little.

And that’s our flavorful sauce.



10. Now we need two pieces of washed chicken breasts.


11. Slice each breast in half horizontally to make it thinner.

Then cut each piece into strips against the grain.


12. Pour the vegetable oil into a larger pan and heat it over medium-high heat.


13. Then add the chicken and salt.


14. Fry, stirring frequently, for about 6 minutes.


15. Then add the vegetables.


16. Add the parsley leaves and the sauce.


17. And stir-fry for about 5-6 more minutes.

The vegetables should still remain a little crunchy.

This is a salad, after all.

A warm salad.


18. Taste the chicken and add more salt if necessary.


And that’s it.

So simple.

All we need to do now is to prepare some noodles.


19. These are noodles.

I love noodles. So I’ve put this poem together.


Noodles are good.

Noodles are pretty.

They make this world a better place.

I love noodles.

If they were on facebook, I’d be a fan.

The end.


A little too sophisticated, I agree with you.

But that’s how I function.


20. Cook the noodles.


And serve your dish.

Like this.


Or like this.


Or mixed together.

The choice is yours.


Enjoy, dear friends.





(The recipe has been adapted from www.taste.com and makes 2-3 portions.)

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This soup is super yummy.

It’s one of my all-time favorites, actually. This one and a wonderful lentil soup that I am going to prepare for you soon as well.

The vivid and optimistic colors of this soup are a pleasure to look at and its high content of vitamins and fiber means that this gorgeous soup is a powerful health bomb.

Your body will be thankful if you make it.

These are the ingredients.


I’d like to let you know that if you don’t have or can’t find parsley root anywhere there’s no need to pull out your hair. You can replace it with about 3 tablespoons of chopped leaf parsley.

Also the celery root (celeriac) can be replaced with about 3-4 chopped celery stalks.

No problem at all.

1. To prepare your own delicious bean soup, first rinse the beans, place them in a large bowl and cover with four times their volume of water. Leave the beans to soak for at least 6-8 hours, overnight is even better.


2. When the beans are soaked, drain the soaking water and rinse them.

3. Place the beans into a large pot and add 5 cups (1.25 l) water.

4. Then add 2 bay leaves and 1/2 teaspoon of salt.


5. Bring to a boil, reduce heat to a low simmer, cover and let cook for about 1 hour and 15 minutes or until beans are tender.

The length of this process also depends on the variety of beans you are using. The larger the beans the longer the cooking time. I was using large red beans and they needed about 1 hour and 15 minutes.


6. When the beans are cooked remove the bay leaves.

7. In the meantime (while the beans are cooking), you can prepare your vegetables.

What we have here is the celery root, onion (I am using shallots here because life gets interesting sometimes and you might not find onions in your fridge but you don’t give up on your dream anyway), parsley root, carrot, potato and garlic cloves.

8. Here are the vegetables again. This time nicely cleaned and sliced, chopped and diced.

The celery and the potato were diced.

The carrot and parsley root were cut in half lengthwise and then sliced into little crescents.

The garlic was sliced and the shallots were chopped finely.


9. Now pour the olive oil into a large pot and heat it until hot.

10. Add the vegetables (except the garlic).


11. Add 1/2 teaspoon of salt and cook your vegetable mixture over medium heat for about 10 minutes, stirring occasionally.

12. Add the ground cumin, chile powder and garlic. Cook for another 2 minutes, stirring constantly.

13. Then add the beans along with their cooking liquid, …


14. … the chicken stock …

15. … and the lemon juice.


16. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for about 15 minutes or until all vegetables are soft.

And serve.

I like to eat this soup as is or with slices of fresh bread.

It’s so good!

Enjoy, dear friends!


(This soup makes 8 cups/2 l and serves 6 hungry people.)

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When summer comes to an end and the first signs of fall start to show I begin to think differently.

All that my brain is able to come up with is dreaming about large, comfy sofas, soft, cuddly blankets, great books to read, heart-touching movies to watch and – AND – warm cups of soup to eat.

(And, pssst, mulled wine, too.)

For me, that is perfection.

And because I’m not only a hermit but also a photography freak, I’ll be showing you all the yummy soups and all the other comfort dishes that this magical season inspires me to prepare.

Please don’t you get scared by the words ‘hermit’ and ‘freak’ that I’ve just used in the previous sentence.

I don’t really mean them literally.


But you know what?

I think I do…

I think I do mean them literally.

These are the ingredients that I’ve gathered to prepare this wonderful soup.

The soup is thick, flavorful, comforting, soul-warming and satisfying – who on Earth would be able to say no to that?

I ask.

Would you like to see how I made it?

Well, come and have a look – I’ll be more than happy to show you!

1. First, peel, wash and dice up the potatoes.

To dice the potatoes, cut them in half, then place each half face down on your cutting board and slice it into half again horizontally. Continue and cut it into strips lengthwise and, holding the strip together, slice across them to achieve these cute little dices.

2. Throw the potato dices into a pot.

3. Wash and slice the celery stalks.

Please, please, don’t omit these. You’ll be amazed by how much flavor they add to the soup. They pretty much make up for the homely feeling that this soup delivers.

And if you happen to buy celery stalks along with the root, just like I did, then you can use the root in this delicious Tuna Sandwich.

4. Grab the onion, peel it and chop it finely.

Chop, chop, chop.

A yellow nail polish is not necessary in the whole process, though it might help a little. I just don’t now how yet.

5. Add the onions and the celery to the pot.

6. Peel the garlic cloves and press them into the pot.


7. These are basil leaves.

I’ve bought a basil plant recently and can’t get enough of it.

There’s nothing like the smell of fresh basil – it is strong and sweet and bright. And that brightness exactly works perfectly in thick soups to ‘lift’ and balance the taste.

8. Finally, add the chicken broth and place the pot over medium heat.

Let cook until all the ingredients are soft – this process should take about 15 minutes.

9. In the meantime, in a saucepan or a pan, melt the butter.

10. When the melted butter starts to sizzle, stir in the flour to make a roux.

Cook the roux for a minute or two, stirring every few seconds so it doesn’t brown.

11. Pour in milk at once while stirring.

Continue to heat over medium-low heat, stirring constantly with a wooden spoon or a whisk, until the milk mixture is thick and bubbly.

12. Using an immersion blender, carefully process the potato-vegetable mixture in the pot until the mixture is smooth.

13. Pour thickened milk mixture into the potato mixture.

14. And give it all one more stir.

If the mixture is very thick, add additional broth till desired consistency is reached.

Taste for seasonings and add salt and pepper to adjust.

This is beyond delicious.

Try it, you’ll be happy.

Enjoy, dear friends.



(This recipe was adapted from Eat Real.)

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This week there’s a lot of celebrating going on.

To my astonishment, summer is coming to an end. To say a proper ‘Goodbye’ I’ve decided to prepare this yummilicious summery salad.


Second, though one might guess so, fall is slowly breezing its way to our days. Recently, there was a strange click in my brain and suddenly I started to think about mulled wine, The Annual Fall Market and – may heaven forgive me – Christmas.

And all those thoughts felt so good!

Hey! Am I the only one?


Is there anybody out there thinking about Christmas already?

Anyway, to celebrate the arrival of the most flamboyant seasons of them all, I’ve made a wonderful potato soup today. I am posting the recipe soon.

And then, this maniacal site of mine is celebrating its first birthday in a couple of days.

This is just a gorgeous week!


These are the ingredients that I’ve use to prepare the Tomato and Bean Salad.

And these are the same ingredients in picture.


The story goes like this:

1. First, dice the tomatoes.

Begin by cutting them in half.

You can also seed your tomatoes at this stage (using a little spoon) if you don’t prefer ‘the water’ in your salad.

Then turn the tomato half face down and slice it horizontally.

Cut the tomato into strips.

And finally, hold the strips together and slice across them to have these cute little dices.

2. Throw the tomato dices into a bowl along with the beans.

3. Chop the green onions, fresh oregano and basil…


…and into the bowl they go, as well.


4. Now let there be some seasoning – add the salt, ground black pepper and fresh lemon juice.

5. And the olive oil, of course.

Olive oil is healthy and yummy.

6. Toss all the ingredients gently to mix.

Serve chilled.

This wonderful salad can be served as is, or with a crunchy toast (or two or five), or with some yummy chicken steak …or any way you really like.

Enjoy, dear friends!

And have a wonderful week!



(This recipe was adapted from AppleCrumbles.com.)

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