Sandra's Easy Cooking

Roasted Eggplant Crostini with Salmon

2012-03-08T09:44:00.000-06:00

Hello my friends,

Recently I received an email from one reader. I love emails from fans, I just feel like I am flying in the clouds..
She is funny and made me smile from ear to ear. Her attempt to make a bread from my recipe was success and she continue to write, which gave me an idea to ask her "What is her favorite food, or dish of all time? Like the best that she ever ate and could eat all the time?"
-She couldn't decide..but than saddled on more Mediterranean cuisine. Being lover of eggplants, fish and spicy food, I thought to make something she can actually make piratically in no time at all and enjoy eating.
I made three dishes, just to give her a choice to pick one of them..I love my fan, what can I say!
So today's recipe is dedicated to one special girl from Chicago "Sunkizzst" (very artistic name..ok we are not saying real name..she is an artist:))

Serves 4

Ingredients:

slightly adapted from Epicurious

Nonstick Olive oil spray
2 eggplant, trimmed, halved lengthwise
1 cup chopped onion
1 tbs. Olive oil
2 Tbs. Chicken broth, low-sodium
1 tsp. Garlic, minced
1 cup Ripe Tomatoes with added puree (you can do it yourself or used canned one)
1Tbs. chopped fresh basil
Salt and Pepper to taste (about pinch of each)
1 Bread loaf (Baguette or Italian Bred) , sliced into 1/2-inch-thick , toasted or grilled.
6 oz Salmon for each serving

Directions:

Preheat oven to 400°F.
Spray baking sheet with Olive oil spray.
Place eggplant halves cut side down on prepared baking sheet. Bake until eggplant is brown and tender, about 30 minutes. Cool slightly.
Using large spoon, scoop out eggplant pulp and discard skin;place it in the bowl and set aside.
Sauté chopped onion with 1 tsp. Olive oil until soft and than add minced garlic.
Add broth to onion and garlic and bring to boil.
Add pureed tomatoes; turn down the heat and simmer until flavors blend, about 5-8 minutes.
Add eggplant, stir and simmer until mixture thickens slightly, about 5 minutes.
Season with salt and pepper and stir again.
Remove from heat. Cool.
Mix in basil.
Place 1 Tbs. of eggplant mixture on each toasted bread and serve.
Grill or pan Sauté Salmon.

(Eggplant mixture can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

I made this card for my new friend Sunkizzst and for all of you ladies

Happy International Women's Day!!!

Ladies enjoy your day!!!

Hugs

Your Friend,

Sandra

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Lavender Scones

2012-03-05T08:12:00.000-06:00

A few weeks ago I got a Lavender from Lavender World and wanted so badly to use it for in my cooking experiments..I never cooked with it and it is something totally new to me. I turned to Sam for a recipe. She responded with an amazing "Lavender Scones" which they are serving/selling in their tea room at Yorkshire Lavender
I never made this kind of scones and they were unbelievably delicious. I sent her a photo and she send me link how scones tent to look in England (round) ..but I should of ask before I made them for this post. I am not regretting because they are so darn good!
Once I pull them out of the oven, my whole place had soothing aroma of Lavender.
I prepared everything to make some more for today's afternoon snack.

Ingredients:
adapted from Lavender world

4 cups Self-Raising Flour(pr Flour + Baking Soda)
4 Tbs. Earth Balance Vegan Butter
1 cup Caster Sugar
1/2 Tsp Dried Lavender (from Lavender World)
1 1/3 cups Milk (or enough to make a ball)
1 egg for brushing

Original recipe:

Lavender Scones - Makes 2 dozen large scones

900g / 2lb Self-Raising Flour
175g / 6oz Butter
175g / 6oz Caster Sugar
2 tsp Dried Lavender
300-350ml / ½ - ¾ pt Milk

Directions:

Combine flour, sugar and lavender into a mixing bowl and rub in the cold butter.
Add enough milk to form a soft dough (for me was 1 1/3 cups enough) and knead.
Roll out to 1in thick.
Cut into wages and place on a floured baking sheet.
Brush with a beaten egg.
Bake in a preheated oven at 400˚F / 200˚C for 20 minutes until they are risen, and golden.

My thoughts and prayers are going to those that lost someone in latest Tornado that went through my area too. Thankfully didn't do any damage which would be devastating if it did especially after Nashville flood in 2010. However many did lose everything so see if you can help in some way through your Church, Community or Red Cross .

Wishing you all beautiful day..enjoy every single moment!

Your Friend,

Sandra

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Pastrami Wraps

2012-03-01T06:50:00.000-06:00

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Hello everybody,

I am still trying to get back to blogging... I know I have been missing on some amazing recipes.
Blogging takes time and we have to be 100% to present ourselves and our dishes in the best way possible.
Today I have something very easy and it is my kids favorite lunch or on to go wrap. This could be perfect for picnics or when you have friends over. Less mess, less stress!

Also it doesn't lack in nutrition. This is made from 100% Organic Beef Pastrami (gluten free) and of course organic vegetables. However this is not your ordinary beef pastrami..This comes from Rocky Mountains Organic Meat and it's located in Wyoming where animals are happy and healthy. They are grass-fed and grass-finished, meat is very lean, packed with Omega-3 fatty acids and you can see and taste the difference when you compare to the leading store brands.
When Mr. Rod Morrison, president and CEO of Rocky Mountain Organic Meats says that this is the best meat that you will ever taste I believe him because it is honestly one of the best. Pastrami is absolutely 100% delicious and without doubt in my mind I would recommend to all of you!
Ingredients in Pastrami:
Beef, Water, Sea salt, Sugar, Black Pepper, Garlic, Coriander, Celery.
Taste Results: AMAZING!!!

Serves 4-5
Ingredients:

3 Large Tortillas
4 slices Rocky Mt. 100% Organic Pastrami
1 Tbs. Fat Free Cream Cheese for each (whip it and you will have an amazing spread)
1 Organic Orange Bell Pepper (or any of your choice)
1/2 slice of Smoked Mozzarella for each
Organic Lettuce

*Put everything in order, roll it and munch on it!!!

I also boiled for few minutes in salted water Asparagus and just rolled Pastrami in the middle.
It's great appetizer, or snack! My husbands comment was, why didn't you wrap it all around the Asparagus?:)) Typical man's question!:))
You can check the Rocky Mt. Blog and read interesting facts and articles.

Enjoy the rest of your week!!!

Your friend,

Sandra

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Potato Stuffed Peppers

2012-02-27T08:07:00.000-06:00

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Hello Everybody,

Today I am guest posting at Reem's beautiful website called Simply Reem with this recipe that is very dear to my heart. Much like Sarma (stuffed cabbage rolls) this dish is also something that I ate while growing up. It could be vegan or vegetarian. Since I never made it for my blog I wanted to share. This is very tasty, and will open up your appetite because I used bit of crushed red pepper flakes as well as ground black pepper. It makes wonderful side dish and would go with just about any meat.

Serves 4
Ingredients:
4 Green Bell Peppers(or any on hands)
1/2 Tbs. Olive Oil
1 teaspoon Salt
Filling:
3 Large Potatoes,
1 Yellow Onion
1-1/2 teaspoons Salt
1 teaspoon Ground Black Pepper
1/2 teaspoon Crushed Red Pepper Flakes
1 Tbs. Olive oil
Topping:
1 teaspoon Breakstone's Sour-Cream for each half of the pepper(optional)

Please visit Reem@Simply Reem for the rest of the recipe

Sandra

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Guest post: Munaty Cooking presenting Sweet Milk Buns

2012-02-23T21:59:00.001-06:00

I would like to introduce today somebody very special here on my blog. She is very sweet, very talented and creative foodie! I enjoy talking to Muna, I love her blog, recipes and I am very happy to have her here today as my guest!

Without further adieu I present you Muna from Munaty Cooking

Hi everyone! I'm Muna, I live in the Middle East, in the Gulf area, in a beautiful country called United Arab Emirates, and it's a real pleasure to be here. Knowing that one of my recipes is now included among many delicious ones made by Sandra is thrilling. I'm a big fan of Sandra and her cooking, she is an amazing person who is down to earth. I've learnt few dishes from her blog, I don't know how she does it but as simple as her recipes may look, they are full of flavor. I've celebrated MunatyCooking's first Anniversary on Feb 5^th, 2012, that makes me a proud mummy of a one-year-old baby blog.

Whenever I come across a new recipe, I'm off to the market buying the ingredients to try it out. My journey have introduced me to variety of recipes and it's mind blowing how every country have countless mouth watering dishes.

Today I'm sharing Sweet Milk Buns. In my house kids go gaga when these buns are baked. They can be plain, or filled with cheese, jam, it’s really up to you, but if you are baking them for the first time, I suggest you keep them plain, since only then you can decide which of your favorite fillings can go with it.

They are not too sweet, so you can use them as burger buns too.

This recipe will make 4 medium size buns.

Let’s get baking!

Ingredients:

1 cup all purpose flour
4 tablespoons milk powder
2 teaspoons active dry yeast
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup warm water (May need more)

For brushing the buns:

1 beaten egg

To sprinkle on top of buns:

2 tablespoons sesame seeds

Directions:

- In a bowl, mix all the dry ingredients.

- Gradually add the warm water to previous mixture and knead.

- In the beginning the dough will be sticky, but as you keep kneading, you'll notice that the dough is getting firmer and won't stick.

- Knead for 5 – 7 minutes, then cover and let it rise in warm place for an hour or until double in size.

- Punch the dough and knead it for 1 minute.

- Lightly dust your baking sheet with flour.

- Form 4 equal balls from the dough and place on baking sheet, cover with wet cloth and let rise again for 30 minutes.

- Preheat oven to 374F/190C.

- After the 30 minutes, brush the buns with egg and sprinkle sesame seeds.

- Bake for 20 – 25 minutes or until golden brown.

I don't know about all of you, but those buns making me hungry! Don't you just love her photos?

Thank you Muna (and staff :D) so very much for guest posting today!

Please follow Munaty Cooking at:
Facebook
Twitter

Until next time..wishing you all an amazing weekend!!!

Your friend,

Sandra

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100% Organic Sirloin Steak with Salad

2012-02-20T09:15:00.000-06:00

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Hello my friends,
Yesterday was snowing here in the Music City. There were such a big flakes and so thick that I thought for a moment that we will have big snow, snow that will actually stay on the ground.. but no that wasn't the case. It melted and the Sun came out again in the afternoon. I am not huge fan of long winter, but love the season change and at least for a week enjoy white blanket on the ground..but no that wasn't the case! This winter was mild and temperature change is just crazy..sometimes we would have 71 degrees Fahrenheit and sometimes 30 degrees Fahrenheit. I took a shot before it all melted!

Can you believe after this came out to be an amazing sunny day?

In my last post on the burgers I said that I am enjoying Organic Beef. This is not your ordinary beef, this is coming from the Rocky Mountains where the livestock is feeding on a grass so you will have a healthy and delicious Organic beef to feed your family.
There is no a recipe here today just a post with photos because there is not much to say about the cooking part except, season it, cook it and clean the plate!

Photo courtesy of Wikipedia: An American Beef Cut

Sirloin steak is cut from the rear back portion of the animal. It is also very tender and has an amazing flavor.

Here is the little about the "Rocky Mountain Organic Meat" from their website which I am hoping you will visit and get yourself an amazing Organic Meat:

"Rocky Mountain Organic Meats offers the finest Certified Organic grass-fed beef and grass-fed lamb in the country. All of our meats are 100% grass-fed and grass-finished and come from the best cattle and sheep country the Rocky Mountains have to offer. Our livestock is raised the old-fashioned way; no steroids or growth hormones, no antibiotics and no grain. Our only additives are clean water, lush grasses and fresh air resulting in lean and delicious organic grass-fed beef and lamb. Only a leaner beef higher in Omega-3 fatty acids and raised the way nature intended is good enough for our family."

Did I change your mind? Just try and you will see..and if this is not enough for you here is my dish for today.

It was so so so good!!! Again Sorry to my Vegan/ Vegetarian friends, I am NOT here to offend you at all but I have to speak loud and clear how good this was!

That is all for today, enjoy your week!!!
Sending you all warm hugs!

Your Friend,

Sandra

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Homemade Burgers made from 100% Organic Beef

2012-02-15T12:49:00.000-06:00

Hi Everybody, how was your week? Did you had romantic dinner/lunch (in my case) on Valentine's Day?

Mine was great..since my hubs was working we had wonderful "romantic"lunch and I made burgers.

Before I start to talk about this meal let me thank you all again for wonderful wishes to get better after the surgery..it means a lot to me how everybody was so thoughtful. Well, I took a week off from cooking..I can't say that I didn't enjoy being lazy all day, laying in bed, watching TV and not stress about anything..when you have a soul-mate next to you, you really don't have to worry about one single thing. He took kids to school, cleaned, cooked, washed, worked..I mean he is one of the kind, but still didn't lose his "macho" tough look:))..psss don't tell anybody but he is really cuddly bear in his heart:)

- You all know that I've changed my diet. I ate balanced meals, in moderation everything of course and that is fine if you are healthy but I had to change 'cause I take my health rather seriously since the food that I was eating was making me sick. I still eat everything that my heart desire but found out that there is much more healthier way of keeping myself healthy and not necessarily lose the taste. Now I use stevia instead of the regular sugar, instead of the regular butter I am using vegan butter, and organic fruits, veggies and meat. Now that I mentioned meat I love beautiful chunk of beef and I just took one more turn in a right direction and got a Organic beef from "Rocky Mountain's Grass-fed 100% Organic Meat" ( USDA Organic). Why should you consider getting and switching on this meat? Answer is very simple because this is the best meat that you'll ever taste. First of all meat is fresh, organic and absolutely 100% taste will amaze you and on the end this is a company that you can trust!

After spending few hours of reading about the meat (I know to some of you may seem weird to read about this) trust me you don't won't to know what you are eating from the store..I hate for example when I get ground beef and there are three different colors...yes most of the stores are combining old ground beef with new one so they can sell old one easier, that is the only explanation that I could think of ...really nasty when you thing about what you are feeding your family with..right?

However when I got my ground beef from Rocky Mt. Organic Meat first thing that I noticed that the beef was red and fresh from every angle inside and out, and I already said the taste was fantastic. Not only it's good for you, but for your whole family too..because you are feeding your kids with meat that is 100% Organic grass-fed. Check the site, buy it and see it for yourself..you will not be sorry!!!

Now let's get down to business and let me give you the best burger recipe that you will ever taste..now even better because I used Organic Ground Beef.

Serves 6
Ingredients:

1 1/2 Lb Rocky Mt. Organic Ground Beef
1 Onion
1 teaspoon Salt
1 teaspoon Ground Black Pepper
3 Tbs. Plain Bread Crumbs
1/4 teaspoon Baking Soda
2 Tbs Water
1 Tbs. Olive Oil

Directions:

In a cup put bread crumbs and baking soda, add water and stir it; leave it for minute.
In a meanwhile put the ground beef in the bowl and add shredded onion, salt and pepper.
Combine and add bread crumbs and baking soda mixture, and combine it with a ground beef.
Pour the olive oil on top, cover and place it in the fridge for few hours or over night.
Heat your grill and form the patties.
Cook for 5-6 minutes on each side..if you like well done than about 7 minutes.
When the patties are almost done cut the buns and place on top of the patties.
This way your bans will be with the smoky beef flavor too.
Take it off and arrange the whole Burger.

I used:

1000's Island Light Dressing/1/2 tsp. for each*optional
Organic Green Lettuce/ 1 Leaf
Cheddar cheese/1 slice for ea./or 2 Tbs. Cheddar Cheese Sauce
Sliced Kosher Dill Pickles/4-5 for ea.
Tomatoes/2 slices
Red onion/1-2 slices
Buns with sesame seeds

Just a little note on the end..I ate only quarter of this giant burger because I have to take it slowly introducing food again into my system...and one more thing that surprised me that for the first time in a really, really long time the ground beef didn't gave me heartburn.

Hope you enjoyed this post and my burgers... I will have more recipes really soon with Organic Beef!

Wishing you all fantastic day!!!!

Hugs,

Sandra
Kind Thanks to the sponsor of the month:

Rocky Mountain's Grass-fed 100% Organic Meat

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P.S. Since I had so many questions regarding baking soda let me answer the question to everybody.
Many people have hard time (including myself) digesting meat..sooo let me tell you that soda help you digest it and if you combine it with bread crumbs making your beef patties just a bit more plummer! If you are concern about the taste I am here to tell you that you can't taste it at all!!!

P.P.S.
Please if you have nothing nice to say, don't say anything at all. You know who you are!!!! If you can't copy from my site because of the"function disabilities" please do not visit if you came just for that. I know that you CAN do the "picture capture" I am not stupid either..but that wasn't the point!!! My blog is a happy place and don't use words that are not appropriate because your comment will be just a "SPAM" anyway!!!!!

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Guest post from Lavender World

2012-02-13T01:14:00.000-06:00

Hello My friends,

Today I have special guest Samantha from very beautiful website called " Lavender World"
I had a chance to look around this site and I have to say that prices are affordable and everything is in my favorite color "Lavender"..you can find on this site tips (Blog), fragrances, beauty products, bedding, oils, dry herbs est. Please visit and see if you can find perfect gift or something for yourself on www.lavenderworld.co.uk

I will leave you today with purpose of this post which is cooking with herbs and how to enhance your meals!

Using the Garden to Enhance your Meals

Of all the minerals our bodies require on a day to day basis, salt is the one mineral that very few of us lack. Used in cooking to season and enhance flavour, we’re now realising that to lead a healthy lifestyle we must limit our salt intake.

One way to reduce the amount of salt we consume is by adding other flavours to our meal. Once practiced very little salt will be needed as the flavour of the herbs shine through.

What Every Herb Garden Should Have

Every herb garden should house the basics for use in cookery, such as sage, thyme, marjoram, rosemary, oregano and parsley. Others include the curry plant, savoury and lavender, all of which have their own benefits for enhancing flavour in food.

Lift the Flavour of Lamb

There are classic combinations for coupling meat with herbs, and these are rarely deviated from, however if you’re a lover of salt, there are some other ways you can season without the white crystals.

Lamb is a perfect partner for rosemary, and by now most knows to slice tiny holes in the lamb and fill with rosemary and garlic before roasting. However, to lift flavour to a whole new level, add anchovies with the rosemary to give a healthier seasoning all the way through the joint.

Lemon thyme also complements these flavours, and will lift the whole flavour of the dish. Use with the meat or with roast potatoes to make the perfect accompaniment to the Sunday Roast.

Build up the Beef

Beef is such a versatile meat as any herb can be used with it. Be it sage and chives, or parsley and garlic, each one adds its own unique taste. For seasoning, pick every herb you have in the garden, even the lavender. Chop very finely until almost mushy then mix with soy sauce.

Cover the beef with the mixture then tightly wrap Clingfilm around. Leave in the fridge for at least an hour, where the soy sauce will not only lightly salt the meat it will also carry the flavour of the herbs deep into the joint.

Be sure to seal well before roasting and be surprised when you realise you have perfectly seasoned meat without the need of the salt cellar at all.

Perfect the Pork

Pork is renowned for being quite bland however this works in the kitchen gardener’s favour. As its white meat easily absorbs flavours, it truly is a versatile meat. Many will over season pork in a bid to give the meat more depth, however unless cracking is involved, the salt cellar never needs to be opened.

Pork adores sweet flavours as well as citrus and garlic. Teaming lemon thyme with honey and garlic will ensure you have all the flavour you need. Add a touch of redcurrant jelly to the gravy when serving to extend the sweet flavour, and let the Yorkshire puddings or roast potatoes act as the savoury counterpart.

This was a guest post by Martina Mercer. Martina works for Lavenderworld.co.uk who provide a range of

herb plants and perennials.

Thank you Sam for the post!

You can follow Lavender World
via:
Twitter
Facebook

PS. I will have pretty soon recipes using Lavender World products and one more very Delicious post by Friday!!

Baked Bow Pasta with Cheese and Broccoli

2012-02-07T12:07:00.000-06:00

Hello my friends,

I have some news..I will go this Wednesday on surgery to take the gallbladder out. Not only stones, but the whole thing.
Yesterday I had a little chat with my surgeon and she said the stones are rather large and call them bulldozers.. apparently that is doctor's humor:)) They are close to 2 cm which is really big for such a small organ and it is blocking the food and proper function of the gallbladder itself. I know it is not a big deal as many of you already went through the same thing..but you know any surgery brings a bit of nervousness in all of us...
I Will give you updates and there will be no photos on facebook of Hospital food since I am NOT spending the night..:)))
I am leaving you all with really easy, simple as it gets recipe for this week. I'll try to post at least one recipe next week if my husband lets me cook:))))

Serves 4
Ingredients:

1 pk of Bow pasta
1 jar of Marinara sauce (any brand that you like)
2-1/2 cups of Mozzarella cheese (shred yourself; taste much better)
1 Tbs. Salt (for pasta water)
1/2 Tbs. Olive oil
1 head of fresh Broccoli
1/2 Tbs. Salt (for broccoli water)

Directions:

Drop pasta in a boiling hot water that you previously added salt.
Cook until tender, about 20 minutes
Preheat the oven on 375 degrees Fahrenheit
Oil the baking pan.
In a large pot mix in the pasta with marinara sauce.
Transfer it to the baking pan and sprinkle all over the pasta cheese.
Bake for 10-15 minutes or until the cheese is melted and bubbling up.
On the other side boil the water with salt.
Wash the broccoli head and cut the root off.
Drop the Broccoli Florets in the boiling water and cook for 3-5 minutes.
Drain and serve on the side of the baked pasta.

This is easy dinner for larger or smaller families. You can finish this meal in about 40 minutes or less. Of course taste is fantastic, just a few minutes cooked broccoli could bring your kids to even like eating them..but you can also sprinkle broccoli florets with some extra cheese. Kids always go with that extra cheese.

Update:

P.S. My Surgery went alright..I am in pain but nothing unexpected!
Thank you all for "Get Well" wishes!!!!! xoxo

Your Friend,

Sandra

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Love is in the air: Blueberry Mousse

2012-02-04T22:50:00.000-06:00

Hello my friends,

Are you covered in snow or the weather in your area is just like beginning of Spring? I can't believe that we had last week around 70 degrees Fahrenheit..it sure is crazy weather!

I love February, it is month of love! My husband had his Birthday on February 1st and mine is on 10th, Valentine's Day on 14th..so I do get carried away in February with sweets even though I don't overeat especially now when I try to cut on the sweet as much as possible...

I made Crepe Cake with Nutella for my hubs B-day..it was divine, no it was more than divine and I am making it every single year just because it's his favorite cake.(Ok it's one of my fav too.. I had a little piece and spoonful of nutella..don't judge me - I had to have something sweet after a few weeks of no chocolate/sweets at all)
However just a day before the Crepe cake I made this dessert that I fell in love with. It is naturally sweet but I added just a bit of Stevia, and for this mousse I didn't use too many ingredients..and on the end the dessert was really delicious, light and satisfying!

Serves 2 (lovebirds)
Ingredients:

1/2 cup Heavy Whipped Cream
1 cup Blueberries
1 Tbs. Vanilla Yogurt
1 Tbs. Stevia

Garnish:

Blueberries

Directions:

Blend the blueberries and yogurt.
With electric mixer make a whipped cream, and add a Stevia. Mix until mixture is stiffed.
Add Blended blueberries and yogurt into whipped cream.
Fold with a spatula.
Take a bottomless heart mold and put on the plate and with a spoon fill the heart.
Put in the fridge for 30 minutes before serving.
Remove the mold slowly and garnish with a fresh blueberries.

This could be perfect dessert for the Valentine's day even though it's not red or with chocolate!:)

Hugs for all!!!

Your friend,

Sandra

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I am participating in YBR @Spicie Foodie with this post. Check it out, you will love and enjoy all the mouthwatering dishes!
Thanks Nancy for including me this month too!!!!

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The Writing Faculty: Online Tutorial Service

2012-02-03T11:53:00.001-06:00

Today's post is something different than usually my posts are here on the blog.
I would like to introduce you a new way of learning through the online tutorial services provided by “The Writing Faculty”.
Let me first explain what it is, and why you should consider using this website to help your child improve writing and communication skills as well.
The Writing Faculty is providing tutoring sessions in a Online Classroom which is identical to face-to-face sessions helping children from 4^th grade to Collage age kids and beyond to improve in writing essays, brainstorm ideas, improve sentence structure and grammar. The Writing Faculty also talk through and revise written drafts using a shared whiteboard, and innovative voice technology that allows the tutor and your child to talk to one another through the lesson.
This online classroom sessions are conducted via Skype with the BestWriting Instructors that you can possible find for your child.
If you think about after school activities, driving kids to tutors or liberties, taking time from your schedule to drag kids back and forth, or perhaps you don't have time to sit and help your child, now there is no need to worry when you have the safest and convenient classroom right in a comfort of your own home. Do not forget, there is also a possibility to meet their tutors, and speak to the stuff. Isn't that great!
So, do not delay, visit The Writing Faculty and get started today!

Sandra

Rigatoni with Golden & Cherry Tomatoes and Baby Bella Mushrooms

2012-02-01T23:22:00.003-06:00

Hello my friends,

I have to let you know that I am guest posting today at my extremely funny friend Kim @Craving of a Lunatic.
Not only that I am honored by her invite but also so happy to share recipe with mushrooms on her site...you might say: "why mushrooms, it's a food blog, nothing unusual?!" Well you see, Kim don't eat mushrooms so recipe containing mushrooms is totally new on her blog! Now to think about it she is pretty picky eater and on top sadly she has food allergies. I should of make something that she hates like "pickles" ..
I am sure most of you food bloggers are already familiar with our friend Kim, but for those of you that never visited her blog please do. However I have to warn don't go if you don't have sense of humor or if you aren't in the mood for a pure laugh..
I have to add that I simply adore everything about her, and only hope to meet her in person..maybe when I sit in the car and drive to Canada for 20h, like I did few years ago..long story and to cut it short..Please Visit Craving of the Lunatic, and you will adore this women too!!!!

Recipe that I will share is simple, easy, fast, affordable of course and so delicious..forgot to add lighter and did I say delicious..oh yes I did!!! Also if you have small family or perhaps big this will be not only winner in your family but the best thing is if you making a one meal or 6 it will take you about 20 minutes to finish the whole thing..can you beat that Rachel Ray??? LOL!

Serves 4
Ingredients:

1 Box Rigatoni
1 tbs Salt
2 Tbs. Pure Olive Oil
4 Scallions, chopped
20 Golden Tomatoes, cut in half
10 Cherry Tomatoes, cut in half
1/2 pk Baby Bella Mushrooms, sliced
Salt (about 1/2 tsp.) and Pepper(about 1/2 tbs.) or to taste

Directions:

Boil the water with a salt, place the rigatoni in and cook until tender.
In a larger sauce pan pour oil and chopped scallions(green onions).
Saute the onions for minute or two and add mushrooms in a hot pan.
Turn few times mushrooms and let them cook through.
Add both kind of sliced in half tomatoes, and stir.
Let it cook for only few minutes.
Once the pasta is done, drain and mix in with a tomatoes and mushrooms.

Please VISIT @ Cravings of a Lunatic..and check out my guest post!

Thank you Kim so very much for inviting me today!!!! virtual hugs!:)))

Wishing you all Wonderful day!!!

Sandra

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Stir Fry with Rice

2012-01-30T11:30:00.000-06:00

Happy Monday Everybody,

How was your weekend? Did you do anything interesting?
As for me I had great weekend, did little bit of this and little bit of that but the most of all cooking was the biggest part. Made a bundt cake that did came out as I planned, but it was eaten anyways. You know when the craving for something sweet kick in and you don't care that it's not as sweet, it doesn't look like it should and I think that I mixed too many stuff in there using apples, bananas, and blueberries+almonds...I am not quiet sure what I did wrong but the important think was that it was eaten..will post the photo on a Facebook because recipe is not something that you really want to try!:))) trust me!!!!
I ate pork for the first time in a 6 months and it was just a few small pieces..It's not that I am not fan of fine lean chunk of pork, but my stomach have hard time digesting so I am avoiding it as much as I can.
I bought small package because it was so red, and fresh that I just had to get it and make this stir fry. Recipe is very simple, and I posted a while ago something similar using peas, however this one is what I usually make and just instead of the pork I am using lean Angus beef or chicken breast. Vegan and Vegetarian friends don't get offended just use tofu or just plain veggie stir fry! Vegetables used in this dish were fresh and not frozen or canned.

Serves 4
Ingredients:

1 Green Pepper
1 Red Pepper
1 Yellow Pepper
1/2 onion, slice into thin slices
1 cup of Broccoli Florets
2 Large Carrots
6 oz. of Pork Tenderloin
2 slices of fresh ginger
1/2 teaspoon salt
1/2 teaspoon Ground Black Pepper
4 Tbs. Light Soy Sauce
1 teaspoon Olive oil
4 cups of Rice+ 7 cups of water
1 teaspoon sea salt
1 teaspoon olive oil

Directions:

Put rice in a pot along with a water, oil and salt.
Cook on a medium high until tender, but not overcooked.
Cut meat into thin, not more than 1/2 inch thick slices(as you can see on the photos)
Cut Peppers, Onion, and Carrots.
Wash the Broccoli and cut the root off leaving only florets.
Preheat the olive oil and drop the meat and few ginger slices in.
Cook until you see brown on both sides.
Drop in the veggies and get that brown as well, but stir so it doesn't burn.
Last veggie that will go in is broccoli because you want this just to get few minutes of cooking.
Season it with salt and ground black pepper.
Pour just a 1/4 of the cup of water and cover for 2 minutes
This will help veggies to get tender faster. Take the lid of and stir.
Once the water is evaporated add Soy sauce and stir.
Drain the Rice and cover so it doesn't dry out.
At this point you can combine rice with a Stir Fry, but it is optional.
You can serve it separate like you see on the photos.

This meal even though it has pork, it is packed with vegetables, flavor and nutrition. I used only 6 oz. of pork tenderloin for 4 people and it is less than a portion size for one person.

One more fact about pork that I recently found out searching on the internet:

3 oz. of pork tenderloin have 1.02 g of Saturated fat and 2.9 g of fat, compared to 86 g Saturated fat and 3 g total fat in the same amount of skinless chicken breast and 2.58 g and 9.25 g, respectively, in skinless chicken thighs.

Winners of the Giveaway:

Dana @Jane and Lorraine - Lisa Lillien’s book “Hungry Girl” 200 recipes under 200 calories
Nami @Just one Cookbook- Christina Pirello's Cooking the Whole Foods Way

Thank you all for participating!

Wishing you all wonderful, healthy and bright week!!!

Your Friend,

Sandra

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Friday Special with Chef Ameera, Chocolate Chip Cookies + Giveaway

2012-01-27T16:15:00.006-06:00

For all of you that have been on this journey with Sandra, I want to thank you for your support and lovely comments. Eating healthy doesn’t have to be boring. Once you start cutting out the extra fats and sugar and start incorporating more fruits, vegetables and whole grains you will have more vitality and energy. I’m like you; I like my sweets and all the comfort classics. I am one of the biggest foodie you will meat. I absolutely love good food but I like feeling energized and being healthy just a little bit more! Moderation is the new movement of 2012 so give yourself the gift of life and join us on this mission. Below is one of my favorite recipes I use for my clients who have a sweet tooth but need to be ready for the screen. I hope you enjoy.

Chocolate Chip Cookies

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsweetened applesauce
1 cup packed brown sugar
1/4 cup butter, softened
1 tablespoon vanilla extract
1 large egg
1 cup semisweet chocolate chips
Cooking spray

Directions

Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl; stir well with a whisk.
Add applesauce into a large bowl. Add sugar and butter; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture; beat at low speed until well blended. Fold in chips.

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks

I have the following books for our giveaway:

From the Food Network, I have Hungry Girl, Lisa Lillien’s book “Hungry Girl” 200 recipes under 200 calories. This book has some tasty treats for those who want to cut down the calories but not the flavor.

The other fab book is from Emmy winning author Christina Pirello who teaches you how to cook with whole foods and how to leave behind processed and chemically enhanced foods. Cooking the Whole Foods Way is an amazing book to get started with eating healthy. She provides newbies with techniques, meal planning, and buying tips. Basically, it’s like having part of me in book form!

Ladies here is how to enter:

Leave a comment on this post telling Sandra what’s your #1 lifestyle change you would like to make or something you would like to improve. An example would be food lower in fat but still with flavor or you want to add more vegetables to your diet, eat out less, etc.
Head over to Facebook and Like Sandra’s Easy Cooking and L.A. Girls Do Cook Fan Page, then leave a separate comment here letting us know you’re a fan. If you already happen to be a fan, let us know by leaving a comment.
Head over to my blog and click that follow button! Good luck!

Rules: Open to all US residents 18 years of age or above. Contest starts today, Friday, January 25^th and ends Sunday, January 29^th at midnight. On Monday morning, I will choose winners with random.org. They’ll have 48hrs to respond after which I will choose another winner.

Good luck my dear friends from my side too!!!! I will see you with my regular post on Monday, and we will announce the winners the same day!!!

Your Friend,

Sandra

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The Power of Herbs: Bay Leaf

2012-01-25T10:38:00.009-06:00

Hello Friends,
Happy Wednesday to you all!
I am introducing new series that will be posted every other Wednesday..I hope you will enjoy learning about herbs and how they are important not only for cooking but for our health as well.
Internet web is flooded with information about this matter, and I wanted to have it on my blog too. Throughout the ages herbs are used for medical uses as a powerful alternative. It is a slower process of healing but certainly healthier and without a doubt safer.
You all are familiar with today's choice of herb, Bay Leaf which is widely popular in a culinary world. Bay Leaf is also known as a Bay Laurel and they are very aromatic and gives a flavor to any dish, but if you try raw it has bitter taste.
After friend of mine gave me recipe for a cough that we had for few weeks, I started researching about bay leaves and their power, and I was stunned what I found out.

Bay Leaf Benefits:

Bay leaves are a rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium. Also regular inclusion of bay leaves in meals promotes general health.
They have anti-inflammatory, anti-oxidant, anti-bacterial and anti-fungal properties. Their antioxidant can help diabetes, by enabling the body to process insulin efficiently.
Some research shows that Bay Leaf provide resistance against different types of cancer. It has caffeic acid ( hydroxycinnamic acid, a naturally occurring organic compound), quercetin( a plant-derived flavonoid found in fruits, vegetables, leaves and grains; benefit for prostate, allergy, cancer and heart disease) , eugenol (powerful essential oil found in cloves) and catechins( a type of antioxidant found in tea, red wine, chocolate, and apples), all of which posses chemo-protective properties.
They have also proved to be useful in the treatment of migraines.
Treats Cold, help in regular menstruation, relieve cuts and bruises, cure urinary problems and ease rheumatism.
Bay Leaf contains enzymes that help to breakdown proteins and digest of food faster.

Recipe for cough:

16 oz Water
12 oz Pure Natural Honey
20-25 Dry Bay Leaves
Juice of 1 Large or 2 smaller Lemons

Put everything together and simmer down to about 1/2 of the cup.
After it cools down it will be thick syrup.
When it's cold, pour it in a airtight container and place in the fridge.
Take it everyday twice a day 2-3 spoons.

Each time when you take few spoons (like a medicine) you can warm it up just a bit by pouring into cup and preheating for few seconds, however cold from the fridge is alright as well.

I tried this for my family and after 7 hours, mucus loosens, cough was not frequent, and after only 2 days it starts to get better. For us the whole healing lasted for 6 days until it went completely away. Of course if you are having chronic cough it will ease the pain in the lungs and Throat from the heavy coughing. This cough alternative is powerful and it is NOT bad for you like if you would buy over-counter medicine, and it also work like a charm. I wouldn't recommend if I didn't try it and see it for myself.
Thank you Andrijana for sharing this recipe with me!

Bay Leaf Tea

1 Serving

8 oz Water
4 Dry Bay Leaves

Boil the water and drop the leaves in.
Let it boil with a Bay Leaves for 2-3 minutes.
Take it off and cover. Color of the tea is slightly yellow, really pale, and the taste soothing, not bitter like sage tea. If I have to compare it... taste wise similar to Chamomile.
Drain into the cup and drink it without the sugar, but if you need sweetener use 1 tsp. Pure Honey.

I understand that many can't drink tea without sugar but it has much more impact and works better if you do not use it at all. Sugar kills the benefits even though it taste better.

Usually, I would drink it after meals that contains some kind of meat in it. Since my digestion is slow, it helps me digest meal much faster. However there are many herbs that I drink as a tea on a regular bases just switching each day, or changing weekly with different one. I will be sharing them all for our long healthy life!

I am glad you came today to learn about Bay Leaf, and hopefully try to include it in your everyday diet.

Stay healthy and happy,

Your Friend,

Sandra

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Mixed Greens and Grilled Chicken Salad

2012-01-23T11:52:00.003-06:00

I am feeling great today..maybe because it was storm last night (not a snow storm though) and morning was just beautiful; this is coming from a person that is not, I said not morning person at all.
I guess sunshine, and 60 degrees making me very happy. On the other side, I did 3 full day of Reboot diet....even though juices are tasty, and refreshing that was not my way of good breakfast, lunch or dinner. So my alternative options are keeping juices for breakfast 1 hour before my coffee, and have it to kill my sweet cravings as well as for snack. First day I couldn't stand on my feet, second massive headaches, and third I was in bed almost all day..
I know it is good for us to detox ourselves, but I can't stand headaches and I think that I was hallucinating without caffeine intake!
Also I am not using anymore milk or cream for my coffee, I don't eat sweets at all, meaning nothing processed what so ever..for now I'm getting it from fresh fruit and veggies. Eating only boiled or grilled chicken or turkey and I 'm not eating beef or pork! In case of bread, I have it under control. I am Eating (50/50 whole wheat/white) 1 slice once a day which is huge for me considering that I could eat bread with anything...
My fridge is packed with at least 80% veggies and fruits that need refrigeration...very proud of myself because even though it's hard I am finding alternatives that will work for me..and still very healthy choices in my opinion.
Today's recipe is fresh, easy and very satisfying lunch!

I used grilled chicken, which I cut in in smaller pieces because it giving us illusion that we have more in our plate, and you can taste it in every bite.
Replace croutons with Almonds or any nut of your choice for extra crunch.
You can add cheese if you like.
Mix colorful greens and different tomatoes, after all we first eat with our eyes.

1 serving
Ingredients:

Handful of Organic Baby Romaine
Handful of Organic Baby Arugula
1/2 lean Chicken breast, grilled
6 Almonds sliced
4 Cherry Tomatoes
4 Golden "Snack" Tomatoes
Salt to taste
Dressing of your choice

(mine was 1 tsp. Extra Virgin Olive Oil + 1 Tbs. Vinegar+ 1/2 tsp. Salt + 1 Garlic and leave it overnight)

Directions:

Season chicken and place it on the hot grill and grill for 10 minutes or until it's done.
Mix olive oil, vinegar and about pinch Salt.
Mix greens, pour oil, vinegar and salt on top and toss.
Slice tomatoes in half and almonds, and chop grilled chicken breast.
Toss it with a salad, or just arrange them on the top.

Taste is very good. Salty enough, little bit sour from vinegar, and salad in combination with grilled chicken is just perfect!

Wishing you all fantastic beginning of the week!!

Your Friend,

Sandra

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My 3rd week working with Chef Ameera & Red Potatoes, Portobello Mushrooms and Vegetable Medley

2012-01-20T12:04:00.004-06:00

Today post is all about cutting unnecessary calories, meat and fat. Don’t worry; these dishes will still be tasty.

After some research I found out that after 30 years we are finally stabilizing obesity level in US. Many are joying gyms, working out at home, eating lighter meals, and are turning the future into brighter one not only for us but for our children too.

Last month, I started introducing my kids to healthier meals, exercising and we are making each day fun with different kinds of activities. I am taking them with me on this adventure to change our eating habits. Food is our medicine, and there is no lie when you hear “we are what we eat”.

When I spoke with chef Ameera yesterday she gave me several meal choices and easy steps and directions that I can take to improve my diet.

I loved this whole meal. Two of the recipes had balsamic vinegar, which I’m not a big fan of so I just made a little adjustment. I replaced it with Garlic vinaigrette which gave the dish a nice kick and little bit of flavor. If you like balsamic vinegar try using that and I am sure that you will like it.

I changed my diet completely, and am still working hard to improve because of the health issues. I haven’t gained a pound since I made a lifestyle change 4 months ago. What I want to achieve and learn from these posts as well as from chef Ameera is to change myself, change my eating, lifestyle and enjoy happier and brighter future with healthy food, and great alternatives and not give up the flavor!

Hopefully the recipes that I present, and my posts will reach at least one person to give up unhealthy fats, avoid fast food chains and high caloric meals and try to eat good balanced meals which your body needs. I leave you with these recipes provided by Chef Ameera that I made with a few adjustments.

Buttermilk, Garlic & Parmesan Smashed Potatoes

Serves 4

Ingredients:

1 pounds Red potatoes, diced with skins
4 garlic cloves, smashed and roughly chopped
3/4 cup low-fat buttermilk
1/4 cup non fat milk
¼ cup grated Parmesan
3 tablespoons Italian parsley, chopped
1/8 teaspoon cayenne pepper
Salt & Pepper to taste
1 tablespoon unsalted butter

Directions:

Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 12 minutes.

Drain the potatoes, add the butter and mash with a hand masher. Slightly warm milk and mash with potatoes to desired consistency. Stir in cheese, Italian parsley, salt and peppers. Enjoy!

Grilled Portobello Mushrooms

Serves 4

Ingredients:

4 Portobello Mushrooms
4 tablespoons extra virgin olive oil
1/2 teaspoon Garlic Vinaigrette (in original 4 tablespoons balsamic vinegar)
2 tablespoons garlic, chopped
2 tablespoons shallots, chopped
2 teaspoons red chile flakes
1 tablespoon Italian parsley, chopped

Directions:

Wipe down mushrooms with a dry cloth or paper towel and remove stems. Place caps on a plate with the bottom/gills facing up.

In a bowl, combine the oil, shallots, garlic, chile flakes, parsley and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 -2 hours.

Pre-heat grill on high for at least 10 minutes. Grill 10 minutes.

Oven Roasted Vegetable Medley

Serves 4

Ingredients:

2 cups broccoli florettes
2 cups cauliflower
1 cup yellow squash, cut in 1-inch pieces
1 cup Italian squash(zucchini), cut in 1-inch pieces
4 tablespoons extra virgin olive oil
1/2 teaspoons Garlic Vinaigrette(in original 2 tablespoons balsamic vinegar)
4 tablespoons garlic, roughly chopped
2 teaspoons lemon zest
Salt and pepper to taste

Directions:

Preheat oven to 450. Cut broccoli, cauliflower, yellow squash, and zucchini into bite size pieces. In a large bowl, add olive oil, vinegar, garlic, lemon zest and salt and pepper. Add chopped vegetables and mix until evenly coated. Place in a roasting pan or cookie tray lined with foil for easy clean up. Roast for 30 minutes, stirring occasionally.

Thank you Chef Ameera because you gave me such a great recipes, they were really easy to prepare and incredibly tasty!

Other posts you might enjoy with Chef Ameera
Friday Special with Chef Ameera & My Fruit Smoothie Makeover
Just an Ordinary post but Without Recipe...
Tuesday Guest Post with one Special Foodie

Enjoy your day!

Your Friend,

Sandra

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Bread (half wheat)

2012-01-18T10:02:00.008-06:00

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I love bread, I mean Loveeee bread almost like a coffee. Also I shouldn't eat any regular white bread..that news hit me really hard. However for our health we all should avoid anything made with white flour...but you know that already and you still keep eating it, right?
News flash * I am not fan of only 100% Whole Wheat anything..if you honest you would agree that it does't taste as good for example as bread with white flour! Last few months I made with only 100% Whole Wheat Flour: bread (It can pass!), cake(really?), biscuits(What?), pancakes(Rubber!), crepes(LOL!)..and I didn't even want to post it because it wasn't worth a post but my dear sweet family did made a ~~cute~~ suggestion"pleaseeee don't make these again!", and my favorite question "andddd... what's this suppose to be?"..C'mon kids/hubby I am only trying!!!!!
I know taste buds are different, one person might like something and the other one hate...but in this case I can't brag "oh it's so good" when I really hate it! Ok you got the point by now!:/
The good part is that I made this bread paring half white all purpose flour and half whole wheat, and came out great. I can feel the real bread in it and hey it's only half bad for you lol!

Yield: 1 Loaf
Ingredients:

2 cups Whole Wheat Flour
1-1/2 All purpose Flour-without sodium
1 Tbs. Salt
1/2 tsp. Sugar
1 Tbs. Dry Active Yeast
1-1/2 to 2 Cups Luke Warm Water,
Olive Oil - for the greasing the pan

Directions:

Combine white all purpose flour with whole wheat in a large bowl.
Add salt, sugar and dry yeast; Stir!
Pour water one cup at the time and stir with a wooden spoon after each time.
If you need more water you can add.
There is no kneading or taking it out of the bowl.
Try to make deep and strong beatings with a big wooden spoon and make ball look a like.
Cover and place in a room temperature for 1 hour.
After 1 hour preheat the oven on 375F.
Grease the pan with Olive oil and place the dough in the baking pan.
Bake for 40-45 minutes.
Cover into clean kitchen towel and never leave it that hot flat. You have to prop the bread against something so it has space on all sides to cool down.
Cut the bread after it's cold.

LOL! That was some bite...Thank you all for stopping by today, and thank you for your constant support! Post with Chef Ameera will be published on Friday of course and I can't wait to share with all of you! Hugs!!!

Your Friend,

Sandra

PS. Don't forget to visit me at

Sign up for this month's YBR @Spicy Foodie..I entered with this recipe..
See ya there!!!!!!

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Chicken- Mozzarella Melt with Shredded Cabbage Salad

2012-01-16T11:56:00.003-06:00

Hello Everybody...Happy Monday!
Today is raining here again..what a strange winter! Instead of snow that we had just a dust last week, today we are having rain. It's not even that cold, I would compare the weather like ending of Autumn. To cut the weather story short because I can talk about weather forever...let's start with a today's meal idea!

Serves 2
Ingredients:
2 Pieces of Chicken Tenders
Salt and Pepper to taste
1 Tbs. Olive Oil
2 Slices Part Skim Mozzarella Cheese
Salad:
2 cups of Cabbage, shredded
5 radishes, shredded
7 Golden tomatoes, slice in half
1/4 Apple, shredded
Pinch of Sea Salt, freshly ground
1 Tbs. Garlic Vinaigrette Dressing with herbs
Bread:
Homemade Half Whole wheat Bread-Recipe coming soon!
Spread:
Fat Free Cream Cheese
Garnish:
Chopped Parsley

Directions:

First Shred all the ingredients for the salad and slice tomatoes in half.
Stir in the Vinaigrette; set aside.
Heat the olive oil in a pan and season the chicken tenders, cook on a med. high for few minutes on each side.
Once the chicken is done, turn the heat off, place on top piece of Mozzarella and cover it with a lid removing the pan from the burner completely.
The heat will melt the cheese.
Cut the bread, spread with a cream cheese and place the chicken on top.
Serve immediately or prepare everything ahead of time.

This is very simple, full of flavor, and it goes very well together.
Salad is unique. Apple and tomatoes give this salad sweetness, and Garlic Vinaigrette just a kick of flavor.
Almost forgot...I got addicted on Pinterest! Yes, my friends there was no warning before I signed up for it..:)) If you have one I would love if you follow!!!! Thank you!!!xoxo

Wishing you all AWESOME week!!!

Sandra

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Friday Special with Chef Ameera & My Fruit Smoothie Makeover

2012-01-13T13:55:00.001-06:00

Hello everyone! Chef Ameera here to give you a few tips on ushering in a lifestyle where eating healthy becomes a daily part of life. This doesn’t mean you can’t enjoy indulgent foods; you just can’t eat them everyday. When you feed your body nutrient dense food, it responds by happily by having tons of energy. Over the new few weeks, gradually cut down on the products listed below which should be eaten in small quantities or in some cases, completely omitted. Replace the products with the healthy alternatives.

Limit these Items

All white products (sugar, bread, rice, etc.)
Artificial sweeteners
Corn syrup
Regular pasta
Soda
Fruit Juice
Fatty Meats
Processed foods (meats, cheese, chips, snacks)
Canned fruits and vegetables
Canola, Vegetable oil, margarine
Heavy fat and sugar laden meals

Healthy Alternatives

Sweetleaf Liquid Stevia
Maltivol Sweetener
Truvia sweetener
Whole grains
Brown rice
Quinoa
Organic meats and produce
Sparkling water with fresh squeezed juice
Fresh fruits and vegetables
Coconut oil, olive oil, macadamia nut oil
Apple Cider Vinegar
Lean meats
Lean meals with a plate full of color! The more colors, the more nutrients.

By taking these small steps, you will notice a difference in your energy level as well as your waistline. I lost 1-inch off my waistline in 7 days by simply cutting out sugar and replacing in with Stevia! The recipe shared with you today from the lovely Sandra was given a Chef Ameera makeover by replacing the V-8 Splash with fresh squeezed oranges. These adjustments saved Sandra 36grams of sugar and 140 calories! Little steps lead to big changes in your overall health. Before you know it, you’ll be getting back into those jeans you thought you’d never fit again! Next week, I look forward to sharing my favorite brands (That taste good!), how combining certain foods will lead to weight loss or weight gain, and product substitutions! For daily tips, make sure to follow me on twitter @chefameera Xoxo

Chef Ameera

Today's Recipe:

Beet and Banana Smoothie with Citrus Kick

Yield: 1-2(6oz Glass)
Ingredients:

1/4 Beet (about 1/2 cup)
1 Organic banana
Juice from 4 smaller Oranges OR/
2 Large (1/2 cup)
Juice from 1/2 Lemon
Juice from 3 Tangerines
1 Tbs. Pure100% Organic Honey

Directions:

Put everything in a blender and pulse until everything is combined.

I would like to add that I made two versions this morning, and after I spoke to Chef Ameera, she said try making it this way without V-8, don't use any sugar, use fresh ingredients as she mentioned previously. Made new one, tried it..and it tasted much better. It was not overly sweet, perfect for breakfast replacement, kind of "wake me up beverage" without unnatural sugars and artificial flavors that Store bought juice or smoothie would give you!
This is great for kids too. My two oldest one went crazy over this which made me very happy considering that they are picky eaters.
You got to try this and see how dairy free Fruit Smoothie is not only great for you especially in the morning but taste unbelievably good too!

The best thing is that there is so many options and combination for a fruit smoothie, she gave pointers and I am looking already forward to a new post!

Thank you all for joining us today, for me was a great start of the day! Let stay healthy together!

Wishing you all beautiful weekend!!!!

Your Friend,

Sandra

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Banana & Apple Nut Muffins

2012-01-11T11:14:00.007-06:00

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It's nothing special about this recipe, they are muffins! I like to make old recipes and mix in some other ingredients like apples now. Combination goes very well together, maybe even pears would go great in this mixture...pinch of this and pinch of that and we have a breakfast in no time..well, if you like this kind of breakfasts. Many times I said that my husband is claiming there is no breakfast better than eggs, crunchy bacon or sausages and warm biscuits, and I have to in one crazy way agree with him...but me who is not huge on a breakfast, half of this warm plain muffin full of flavor and cup of French roast coffee is the great one too if I have to say it myself!
I will have new post on Friday like I promised with Chef Ameera..hope you will stop by and check it out..I can't wait to share it too!!!

Yield: 8-10 large muffins
Ingredients:

2 cups all-purpose flour
1/2 cup of Rolled oats, grounded
1 1/2 tsp. baking soda
1 tbs. Cinnamon *opt.
1/2 tsp. salt
3 overripe bananas
2 apples, peeled and chopped
2 Tbs. Brown sugar
1/2 stick Vegan Buttery Sticks*Earth Balance, melted and cooled
1 eggs
1 tsp. vanilla extract
Few Drops of Lemon extract/or juice
1/2 cup walnuts, chopped
Crystal Sugar for garnish

Directions:

Preheat oven to 375 degrees F and butter 2 large cups muffin tins (or 1 with 12 cups)
In a large bowl, combine the flour, grounded oats, baking soda, cinnamon and salt;
Mash bananas with a fork in a small bowl.
With an electric mixer whip the bananas and sugar together for few minutes.
Add the melted butter, egg, lemon extract (1tsp.), vanilla and beat well, scraping down the sides of the bowl.
Mix in the dry ingredients just until combined.
Fold in the nuts, very small apple chunks and the mashed bananas with a spatula.
Spoon the batter into the muffin tins.
Bake until a toothpick stuck in the muffins comes out clean, about 25-30 minutes.
Sprinkle with sugar, lightly pat the sugar on the top so it can stick, and let cool for a few minutes before taking the muffins out of the muffin tins.
Serve warm or at room temperature.

Hugs to all!

Your Friend,

Sandra

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The Olivier Salad- Russian Salad

2012-01-08T09:52:00.002-06:00

Like I promised post with a recipe that is very dear to my heart.
Where I grow up we called it "Russian Salad" but almost everywhere in the world it is well known as a "Olivier Salad"..
There was no celebration, birthdays, or gatherings that we didn't have this salad, and it become staple of my household too, especially over holiday winter season. I know many of you are trying to make yourself skinnier, healthier and stay away from fatty and caloric food and I support you 100% but if you eat portion size (about 1/2 cup) and use mayo dressing or mayo light you can cut calories and still enjoy this delicious goodness at least once in a while. One more thing before I write recipe..in original recipe that I was making for years, boiled eggs are also big part of the ingredients. Since I don't eat eggs anymore it will be optional for you. It does give you very nice flavor, but if you are like me and don't eat eggs, don't worry because salad taste great without it too!

*You can use canned or frozen veggies, however I used fresh and cooked everything myself. But if you are in hurry, and have some cans in a pantry this salad could be done in a matters of 20 minutes, maybe less if you are not using eggs!Also IF you are looking for yellow color in the salad that perhaps boiled egg yolk would give than try using CORN!

Serves 6-8
Ingredients:

2 cups Peas
2 Large Carrots, sliced
1 Large Potato/or 2 med.
8-10 Pickles/Kosher Dill
2 cups Hickory Smoked Ham, cubed
3 boiled eggs *OPTIONAL
2 cups corn*optional
Pinch of Sea Salt
1 tsp. Ground Black Pepper
3 TBS. Light Mayo(Mayonnaise) /Mayo dressing/Olive Oil Mayonnaise

Directions:

In a Medium pot pour water with peeled and sliced potatoes and carrots, and add peas & corn too(season the water with salt). Once the water boils turn down the heat on a Medium!
If you are using eggs than put in the other pot with water and boil.(put pinch of salt in the water, it will peel better)
While that is boiling, cut ham into cubes and slice pickles in a thin slices .
Once the vegetables are tender and still hold the shape and color, drain and pour bit of cold water so the cooling process is faster.
When the vegetables are cold enough, see if you need to cut them in smaller pieces and then combine with the ham and pickles.*now is a good time to peel and cut eggs into smaller chunks*
Put pinch of salt, add black pepper and gently stir.
Add Mayonnaise and again lightly stir to combine and code all the ingredients.
Place it in a airtight container and in the fridge for 1h before serving.
This salad can stay in the fridge up to 4 days in a airtight container.

Serve it cold!

Enjoy!!!!
Your Friend,
Sandra

Wishing my family, friends, and followers Very Happy and Blessed Orthodox Christmas!

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Just an Ordinary post but Without Recipe...

2012-01-06T08:27:00.005-06:00

Hello everybody,

Today I would like to share what will be coming up in the next 4 weeks on Sandra's Easy Cooking.

In September of 2011, I started experiencing pain in the pit of my stomach. After an unbelievably painful 6 hours I knew something was terribly wrong. I am really in tune with my body so I went to the doctor to find out what was causing this discomfort. I was given an ultrasound and was told what I had self-diagnosed after doing a bit of research, it was gallstones! Gallstones are more common than you think but most people don't experience symptoms. Some may opt for surgery but can be avoided by changing your diet and avoiding certain foods. This has been a painful experience I will never forget but am relieved I know what the problem and have a solution. I am starting a new chapter in my life and I am grateful to have you with me on my journey. I have opted for a healthier lifestyle, which has lead to losing weight and getting myself healthy, by eating fresh, lean meals. After 3 months of my lifestyle change, I have lost a little under 20Lb. Woohoo! I feel great and feel empowered to show everyone how to live a healthier lifestyle.

Thinking back, I always thought that I eat pretty balanced meals and that this could never happen to me. It can and it did! Every time I have a craving of sweets, pizza or even eat bowl of beans, I have that extreme pain, deep dull pain and heaviness which is a signal from the gallstones saying, "We're still here!"

I needed help with creating a variety of healthy food options so I contacted Chef Ameera for assistance in this department. She agreed to help me come up with a healthy plan, with food that I liked because eating only raw foods was not in my dictionary! I want my plate to be fun, balanced, and my eyes and taste buds to feast once again.

So now in 2012, I teamed up with Chef Ameera and over the next 4 weeks, every Friday she will be guest on Sandra's Easy Cooking sharing tips, recipes and spreading motivation like butter on bread. Oh wait, I can't eat any more butter or white bread:/ Gotta come up with another slogan.:)

If you aren't familiar with her, you might know that her as the chef who helped Rihanna get fit and healthy and of course many other Celebrities and athletes. She is preaching a lifestyle of "fresh & healthy meals along with a balanced diet...and do it with love". Not only is she is a very talented chef but, she is a source of inspiration and extremely nice person. In September 2011, Chef Ameera was my guest I was blessed to interview. If you want to know little bit more about her please do check it out HERE!

I deeply hope that you will follow Chef Ameera and me on this journey. It could help you not only to change your diet because of the health reasons but also to lose weight in a healthy way and maybe, just maybe with your strong will power make your New Year Resolution to losing some unwanted weight into reality!

Sandra's Easy Cooking will not a change from easy cooking and go completely vegan! Don't worry, for all of my meat lovers, I will still have posts with comfort foods that include meat but I will also be re-creating some of my old posts into a much healthier version, and of course they will be in 30 minutes. Until next Friday, I will have one more great recipe that unfortunately I can't eat a lot like I use to. But it is very dear to my heart and want to share with all of you!

Thank you all and I wish you great week!!!

New Year, New Beginnings!!!!!!

Your Friend,

Sandra

PS. Thank you Chef Ameera for teaming up with me! I am honored!

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