Welcome to my recipe collection.

These recipes offer a delicious mix of new and old world flavors. From the kitchens of my mother and grandmother in Transylvania to the new fusion mixes from my home kitchen in Canada. I have been inspired by the fickle tastes of my children ( vegetarian, pescatarian or whichever way the wind may blow) and my desire to become healthier without compromising taste. I hope you enjoy reading this as much as I have enjoyed writing it. Leave me comments and your favorite recipes!

Thursday, July 12, 2012

BEST POTATO SALAD RECIPE


Finally I found the best potato salad recipe. Nothing fancy, just good old fashioned potato salad.


4 cups potatoes, cooked, peeled and cubed (about 6 or 7 whole potatoes)
1 cup Miracle Whip or mayonnaise
1 teaspoon mustard
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs, chopped
1/2 cup onion, chopped
1/2 cup celery, finely chopped
1/2 cup sweet pickles, finely chopped
Boil potatoes whole, with the skins on, in salted water for about 15 to 20 minutes until they are tender in the middle when you prick with a fork. Do not overboil or the salad will be mushy.
Cool the potatoes a bit then peel them, cut into cubes and place in a large bowl.
In a separate smaller bowl combine the mayonnaise, mustard, celery seeds, salt and pepper. Mix well. Add the chopped eggs, onion, celery and pickles and mix together to combine.
Pour dressing over the cubed potatoes and mix lightly so as not to break up the potatoes too much. Cover and chill until time to serve.
Makes 6 servings

Nutritional Analysis Per Serving

Calories 253; Calories from Fat 134l; Total Fat 14.9g; Saturated Fat 2.4g; Cholesterol 72mg; Sodium 664mg; Total Carbohydrates 27.0g; Dietary Fiber 3.0g; Sugars 4.5g; Protein 4.3g; Vitamin A 5%; Vitamin C 35%; Calcium 3%; Iron 6%
(Percentages based on a 2000 calorie per day diet)

Wednesday, July 11, 2012

CHICKEN COBB SALAD


I love the "Real Simple" website. I signed up to their daily recipe because not only I can make it easy and fast, but also is tasty, what is very important for me.
Serves 4Hands-On Time: 30mTotal Time: 30m

Ingredients

Directions

  1. Heat oven to 400° F. Rub the chicken with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet and roast until cooked through, 20 to 25 minutes. Let cool, then shred.
  2. In a large bowl, toss the romaine with the vinegar and the remaining 2 tablespoons of oil; season with ¼ teaspoon each salt and pepper. Top with the eggs, avocado, bacon, blue cheese, and chicken.
By Sue Li ,  April, 2012

Friday, July 06, 2012

SALMON WITH SWEET CHILI GLAZE


From the RealSimple website. I like this website very much because is full of easy to make, very tasty, very healthy, " my family likes too" recipes.  
Serves 4Hands-On Time: 20mTotal Time: 20m

Ingredients

Directions

  1. Heat oven to 400º F. Place the salmon on a rimmed baking sheet and drizzle with 1 tablespoon of the oil.
  2. Rub the salmon with the brown sugar, ancho chili, and ½ teaspoon salt. Roast until opaque, 12 to 15 minutes.
  3. Meanwhile, heat the remaining tablespoon of the oil in a large skillet over medium-high heat.
  4. Add the squash, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing frequently, until just tender, 5 to 7 minutes; fold in the scallions. Serve with the fish.
By Sara Quessenberry ,  August, 2010

Thursday, July 05, 2012

GLUTEN-FREE LEMON STRAWBERRY CUPCAKES


These allergy-friendly cupcakes are light and fluffy with a lemony-tang flavor and bits of fresh strawberries that melt in your mouth. With no gluten, dairy or eggs, almost everyone can partake and enjoy. They’re an ideal summer dessert, great for family get-togethers and outdoor picnics with friends. Frost with your favorite icing, eat them plain or top with Mimic Crème Topping, if nuts are tolerated.
Makes 24 cupcakes
2¾ cups gluten-free all-purpose flour blend, divided
1 cup coconut flour
½ cup millet flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon guar gum or xanthan gum
½ teaspoon ground cinnamon
3 tablespoons arrowroot
1 cup butter or dairy-free butter alternative
2 cups sugar
2 teaspoons vanilla
2 cups light coconut milk
1 tablespoon lemon juice
1 tablespoon lemon zest
2 cups fresh strawberries, diced
1. Preheat oven to 350 degrees F. Lightly grease 2 cupcake tins.
2. Mix first 9 ingredients thoroughly in a bowl. Set aside ¼ cup of this dry mixture to roll berries in.
3. In a mixer bowl, combine butter, sugar, vanilla, coconut milk, lemon juice and zest. Beat until fluffy. 
4. Roll strawberries in ¼ cup flour mixture until coated. Set aside.
5. Add flour mixture to wet ingredients 1 cup at a time. Continue beating, scraping the sides of the bowl with a spatula as you beat mixture. When all is mixed well, fold in strawberries with spatula, just until they are distributed evenly.
6. Spoon batter evenly into cupcake tins using an ice cream dipper. (Fill to the top or slightly mounded in the center.)
7. Place in preheated oven and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from oven and let cupcakes cool at least an hour to firm the berries. Alternatively, after cupcakes are cool to handle, refrigerate for half an hour.
Each cupcake without frosting contains 236 calories, 10g total fat, 6g sat fat, 0g trans fat, 20g cholesterol, 104mg sodium, 36g total carbohydrate, 3g fiber, 2g protein.

Wednesday, July 04, 2012

CRISPY CHICKEN WITH COLESLAW


Serves 4Hands-On Time: 10mTotal Time: 20m

Ingredients

Directions

  1. In a medium bowl, whisk together the sour cream, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage and carrots and toss to combine; set aside.
  2. Place the flour, eggs, and bread crumbs in separate shallow bowls. Pound the chicken between 2 sheets of plastic wrap to ½ inch thick; season with ¾ teaspoon salt and ¼ teaspoon pepper. Coat with the flour (tapping off any excess), dip in the eggs (shaking off any excess), then coat with the bread crumbs, pressing gently to help them adhere.
  3. Heat the oil in a large skillet over medium heat. Cook the chicken until cooked through, 4 to 5 minutes per side. Season with ¼ teaspoon each salt and pepper. Serve with the coleslaw and lemon wedges.
By Sue Li ,  April, 2012