This is the main dish recipe I was talking about in my previous post. I spotted the recipe in a Romanian magazine called ‘Bucataria pentru toti’ (the September issue) so I thought I should give it a try. It was very good but very different from what I usually cook. The plums give the chicken a delicious fruity flavour that will delight your taste buds.
Time: 60 min. Prep: 15 min. Cook: 45 min.
- 12-15 plums
- 5-7 walnuts
- 600 g chicken breast [Read more...]
A couple of weeks ago I bought Weber’s Way to Grill book by Jamie Purviance and decided to try out this mouth-watering recipe. Every time I get in a store with cookbooks I feel like a kid in the candy store. I could spend hours reading about food, analyzing recipes and admiring irresistible pictures. I love this Weber book because it’s laced with gorgeous step-by-step pictures and it has great tips & tricks on grilling.
Time: 115 min, Prep: 30 min. Cook: 85 min.
Servings: 6 [Read more...]
This weekend we bought a Char-Broil grill. It has an infrared cooking system which helps prevent flare-ups , you get more even cooking temperatures and the food is juicer… all while using less fuel than traditional gas grills. We’ve done our share of research and enjoyed many bbqs cooked to perfection on this grill at our friends’ place before choosing this grill. So Sunday afternoon we cooked a DELICIOUS beer roasted chicken and some roasted peppers on the new grill. Now the recipe for the beer-in-the-butt chicken : ))… the one for the roasted peppers salad I made coming soon.
Time: 135 min, Prep: 15 min. Cook: 120 min.
Servings: 6 [Read more...]
These pan-fried chicken livers with a touch of garlic and served on top of polenta will get your taste buds watering like no other. It’s a traditional Romanian recipe found in just about every restaurant – just ask for ‘Ficatei cu Mamaliguta’ if you ever visit Romania. There is a secret to making the perfect dish and that is not to overcook the livers if you don’t want to end up with dry livers and dull flavours. Livers are a great source of protein and by far the richest iron-rich food so give it a try not only for your taste buds but for your health too!
Time: 40 min, Prep: 15 min. Cook: 25 min.
Servings: 4-5 [Read more...]
Asparagus is in season this month! Actually, in Ontario, May is the prime asparagus growing season so make the most out of it while you can. As I mentioned in my previous post, we picked some fresh asparagus and rhubarb from Andrews’ Scenic Acres farm in Halton Hills/Milton. I showed you the delicious Rhubarb & Strawberry Pie I made and now it’s time to learn the easiest way to cook asparagus. This sandwich is very tasty and perfect for a light and healthy meal. For a vegetarian version of the sandwich, just take the chicken out .
Time: 40 min, Prep: 10 min. Cook: 30min.
Servings: 6 [Read more...]
It’s time to dust off my slow cooker for an easy and delicious Salsa Chicken. I don’t use my slow cooker very often as I’m not very comfortable leaving it unattended for so many hours as most people do. I agree is quite convenient to place all the ingredients in the slow cooker, go to work and come back to a meal. But, the main reason I like using it is that slow cooking at a low temperature helps retain the natural juices and allows for a better distribution of flavours. Hubby and I really loved this meal and the sauce was so delicious. I hope you’ll enjoy this recipe too!
Time: 4.25 hrs Prep: 15 min. Cook: 4 hrs. using a slow cooker on high
Servings: 12 [Read more...]
Saramura de Aripioare served with polenta is a traditional Romanian recipe that is famous especially in the southern part of the country. So simple and so tasty!
The other version of the recipe that is even more famous is the grilled fish ‘saramura’. It is well known in Dobrogea, a region located between the lower Danube river and the Black Sea. This includes the beautiful Danube Delta as well which is the second largest river delta in Europe… I have yet to visit this natural paradise (planning on doing this in the Fall ).
Time: 50 min, Prep: 10 min. Cook: 40min.
Servings: 3 [Read more...]
Let me introduce you to our Romanian nourishing and delicious soup (borş) with lovage leaves (leuştean). You can use any kind of meat for this soup. I used duck because we’ve had enough chicken soups over the past months and we prefer vegetable-meat soups. Lovage leaves are used as a herb for flavouring the Romanian sour soups of any kind. Nothing can beat the unique flavour of lovage and you can use it much like you would celery and parsley. It’s fairly difficult to find it here and for this reason I tried growing my own plant in a pot. It grew nicely during the summer but died every winter when I moved it indoors… will try again next year but this time in the back yard, not a pot .
Time: 65 min, Prep: 20 min. Cook: 45 min.
Servings: 10-12 [Read more...]
I didn’t used to be a big fan of potato stew until I discovered this recipe with garlic. Everyone in my family used to make it with onions instead of garlic. One day during my high school years, I visited a friend of mine and her mom was making potato stew… it smelled (and tasted) so good that I couldn’t resist asking for the recipe. To my surprise, it was similar to my mom’s recipe except the garlic made all the difference. It’s also extremely easy to make and you only need five basic ingredients.
Time: 55 min, Prep: 15 min. Cook: 40 min.
Servings: 8-10 [Read more...]