I am not a water drinker. I love coffee and tea. I need flavor. Last summer, for example I had been drinkingLEMON CUCUMBER (or LEMON RASPBERRIES) waterand that worked just fine for me. This year I am trying a new discovery.
I call it a “tea” because it requires boiling water. It takes little time before it’s ready but the waiting is definitely worth it.
So far I have made those flavors:
– strawberry ginger
– blueberry ginger
– lemon ginger
– peach/nectarine ginger
and my favorite it strawberry and peach, but actually they are all delicious. As I am writing it a raspberry ginger tea is brewing on the counter 🙂
This recipe is pretty strong in flavor so if you’re not accustom to ginger, you might want to cut the amount of ginger in half and try it that way first.
I make them in “ready-to-drink-from” jars
Because of that it’s good to pour just a little of the boiling water on the bottom of the jars and wait a minute or so. If you don’t do that, and pour full jar of boiling water the glass will most likely crack.
waiting… just a minute or so… not too long…
carefully filling it up…
patiently waiting an hour or so before moving it to the fridge.
BEFORE MOVING IT TO THE FRIDGEADD HONEY!!!
It should sit in the fridge until it’s completely chilled or overnight. The longer it sits the stronger the flavor.
Trail mix does and always will remind me of those sleepless nights after our No.1 was born. She was a good sleeper but for the first several months, like most newborns, she would wake up once or twice for feeding during the nigh. Most of the time, while nursing, I was watching tv, mostly news… they would bore the heck out of me, so I would get hungry.
Trail mix was always a great resolution to my problem. I ate pounds of trail mix during those months. At first I was buying already mixed stuff. Then, one day I run out of it but having a few different nuts, raisins and some leftover chocolate chips I made my own trail mix and from that day I have not bought another trail mix.
Now, every time I go to the store, I make sure to get some seeds, nuts and dried fruits in bulk… just in case of a craving, which I always have. If there are a few chocolate chip left somewhere, it is an extra goodness… but it is not necessary.
This time I had everything… nuts and dried fruits, and chocolate chips.
Fistful of walnuts
3 Tbsp. pumpkin seeds
1/4 cup dry cranberries
1 Tbsp. dry cherries
1/4 cup white chocolate chips
The concoction was wonderful! A little tart from all the dry fruits with the wonderful flavor from white chocolate chips; So good I thought, I should share it !
I think I have just discovered the whole world of galette. For a month or so I’ve been delaying the inevitable. I knew I want to make it but I got lost among all those recipes that circle around the web.
I look through all kinds of recipes for the dough and finally decided to go with one that calls for rye flour. Lately I experiment more with all kinds of different flours, for example today I baked delicious, perfect for sandwiches, wheat germ semolina bread. Wonderful crust with a soft and fluffy inside. I’m getting hungry just thinking about it 🙂
As for the gelatte: from this dough recipe I made two middle size galette. One sweet and one savory.
The rye flour gave it and amazing nutty flavor. The crust just melts in your mouth!
For crust: 1 cup (2 sticks) unsalted butter, very cold, cut into small cubes 6 Tbsp. cup very cold water 1/2 tsp salt 1 cup rye flour 1-1/2 cups all-purpose flour
For filling: 3 big nectarines, pitted, cut in half, sliced 1/3 inch thick 1/2 to 3/4 cup fresh raspberries 4 Tbsp turbinado sugar (regular brown sugar will do)
– for this recipe I used only 2 Tbsp. of sugar and the fruits were definitely TOO TART FOR MY HUSBAND but pretty tasty for me.
Egg wash: 1 egg yolk 1 Tbsp heavy cream
In a big bowl combine both flours and salt. Add cold butter cubes. Work it with your hand(s) until all the butter is combined and the dough resembles wet crumbs. Do not overdo it. Make a well in a center and pour 3 Tbsp of water. Knead it until the water is combine, make another well and add the remaining 3 Tbsp of water. Knead it again until the dough is smooth and easy to work with. The original recipe calls for 1/2 cup of water but after I added the first 6 Tbsp. is seemed to me that the additional 2 Tbsp. would have made the dough way too sticky and too wet.
Divide the dough into 2 the same size balls. Wrap in plastic foil and chill for about 20 minutes in the freezer. After that take out one ball and on lightly floured surface, with a rolling pin, roll the dough into a circle about 9 inch in diameter. It doesn’t have to be a perfect circle.
You might want to do in in between two sheets of parchment paper. I tried it but the paper was sliding back and forth as I was trying to roll the dough. Finally I ended up rolling it on lightly floured counter top and gently removing it to the baking sheet lined with parchment paper after all. In a few places the dough cracked but I sealed it working the dough gently with my fingers.
Add fruits. Arrange them as you want. I put the raspberries in the middle but it caused that, while eating it, the first bite was really tart. Next time I would arrange it in between nectarines.
While arranging the filling leave out at least 1 inch edge (2 inches would be perfect).
At this point sprinkle the fruit with sugar.
Fold the edges over the fruit.
Make sure to seal all the holes and cracks in the dough where juices can leak out while baking.
Repeat with the second ball of dough OR keep it till next use.
To use the frozen dough the next day or a few days later, take it out from the freezer 30 minutes to an hour before rolling.
Transfer baking sheet to the freezer and chill it for 10 to 15 minutes.
Preheat oven to 375 F.
After the dough is chilled, remove it from freezer and brush the edges with egg yolk and whipped cream mixture.
Bake for 45 to 50 minutes, until the edges are golden brown and the filling is bubbling.
Wait a few minutes before slicing. Enjoy warm or cold. It is delicious either way!
When the weather is crazy hot, like these days, and when I do not feel like drinking at least 8 glasses of water a day, which I never feel like doing, the best way to change it is LEMON, or LEMON and CUCUMBER WATER.
My husband makes fun of me drinking water with cucumbers in it, but he says if that makes me to drink more water and keeps my headaches away… well… “suit yourself, honey” 🙂 (two things he hates dearly: lemon and cucumber!!!)
Yesterday I added a few raspberries to my jar and the water was even better.
The water is so refreshing I want to drink it all the time.
This water does not only taste great but it is very good for you, too.
Cucumbers contain vitamin C and caffeic acid, two antioxidant nutrients that can help protect the skin from sun damage. Vitamin C boosts collagen and elastin, which helps keep skin looking vibrant while caffeic acid protects skin cells from UV radiation. Cucumbers also have natural anti-inflammatory properties and help to prevent water retention. Cucumbers also contain silica, an essential component of healthy connective tissue.
Lemon water suppose to help you to kick the coffee habit, but I am not really fond about it, as I DO LOVE COFFEE and do not plan to stop drinking it anytime soon 🙂 Although, I have noticed that drinking it I do not feel tired at all during the day.
Lemon water helps boost immune system and control blood pressure. It balanced pH in our bodies, helps with weight loss (helps fight hunger cravings), clears the skin. There is many more benefits of lemon water…
My recipe is very strong in lemon flavor, and only slightly cucumber-ish.
3 quarts water
1/2 English cucumber
10 raspberries (optional)
Wash lemons and cucumber. Slice one lemon and the cucumber. Put them in a container with water. Squeeze the juice from the second lemon and mix it with water.
If you use more fruits you can smash half of them to release the juice and put the purée in the water altogether with the non-smashed fruits. Mix it well.
Refrigerate for at least 1 hour before using.
There is a tremendous amount of recipes for this water on Internet. Some are with mint. Some are with lemon zest. Some are with cucumbers without peels. Some with natural sweeteners… etc.
For me this one works the best. Has the right amount of lemon and cucumber flavor.
Surprisingly enough, I rally liked this crust. It is such a unique and much healthier substitution for the regular one.
I will make it again,
however next time I’m going to bake it for a bit longer in order to get rid of that slightly slimy texture of the crust. I am not sure if that can be done, though.
From this recipe I made pizza that had fed me and our daughter for dinner and lunch the next day. Husband wasn’t brave enough to try it. I spread the dough to about 1/2 inch thick and it took about 3/4 of 9×12 inch baking sheet. Next time I’ll try to make it thinner as it raised while baking.
1 1/2 flax-seed meal
1 tsp. baking powder
2 Tbsp. fresh mint, chopped
2 Tbsp. fresh basil, chopped
1 tsp. salt
1 tsp. sugar (or your choice of sweetener)
1/2 cup water
3 eggs, beaten
3 Tbsp. olive oil,
Preheat oven to 425 F
Mix well flax-seed meal, baking powder, basil, mint, salt, sugar. Add water, beaten eggs and olive oil. Mix util all ingredients are well combined. It will be very watery but that’s ok. Let the mixture rest for 15 minutes.
Spread the batter over a baking sheet layered with parchment paper (do not have to grease it, at least I didn’t and it worked just fine).
Bake for 15 to 20 minutes. I baked it for 15 minutes but in my opinion it wasn’t enough. Next time I’ll bake it for 20 minutes.
Add your favorite toppings and bake for additional few minutes until the cheese is melted.
While this dish is very popular in Poland and you can find it in almost every single bakery I had no idea that it comes from Jewish culture and it is actually called “Cebularz Lubelski” after one part of Poland where it suppose to originated from.
“Cebularz” means something with onion… and in this case it doesn’t mean that the onion is incorporated into the bread. It is not an onion bread.
After reading many descriptions of this dish it seems like I should say that it is a wheat cake with onion. I’ve decided to call it a flat bread but it is not a bread. The dough is more like for sweet buns or dinner rolls.
There are many ways people prepare the onion and many recipes mention is should be prepared a few days ahead. I didn’t have that much time and I was really craving this dish so I simply fried the onion while the dough was in my bread machine. Originally the topping is made from onions and poppy seeds. I didn’t have poppy seeds and I’ve decided to make it more colorful and flavorful by adding different ingredients.
1/2 cup milk
3 Tbs. butter, unsalted
2 tsp. sugar (any kind: white, brown, turbinado)
1/2 tsp. sal
1 1/2 cups all-purpose flour *
1/2 cup bread flour +1Tbs (if needed)
1 tsp. instant yeast
1 egg, beaten
1/4 cup flax-seed meal (can be switched for chia seeds)
1/2 or 3/4 big purple onion, chopped roughly
fresh corn from one cob
2 Tbs. olive oil
1/2 cup fresh herbs (I used mix of cilantro and parsley)
cherry or yellow pear tomatoes (optional)
* you can use different amounts of bread and all-purpose flours. If you don’t have bread flour you don’t have to use it. I have never tried this recipe with whole wheat flour, but I think, it would be ok to incorporate it into the recipe as well.
Directions for bread machine:
In a sauce pan put together the milk, butter, sugar and salt. Heat it up on low heat until the butter melts. The mixture should be lukewarm not hot. Pour it into the bread machine, add flours and sprinkle the yeast on top. Set the machine on “dough” and turn it on.
During the second kneading open the lid and add the egg saving about 2 tsp for later use. Add flax-seed meal.
At this point you might need to add an extra 1 Tbsp of flour (all-purpose or bread). The dough should form elastic, soft and shiny ball around the kneading hook inside the bread machine.
Meantime chop the onion and cut the corn of the cob. In a frying pan heat up 2 Tbsp olive oil, add chopped onion and corn. Fry until the onion is soft. Add salt and pepper to taste.
When the dough is ready, take it out of the bread machine and divide into 6 balls. On a lightly floured surface roll them into a flat circles, about 5 to 6 inches in diameter.
Transfer them into a baking sheet lined with parchment paper.
Brush the edges of each piece with the remaining egg. In the middle of the flat bread put about 3 Tbs of the onion-corn mix.
Bake for 15 minutes in 395 F or until the edges are golden brown.
To make this dough without bread machine just follow a regular directions for making yeast dough by hand or Kitchen Aid.
Dissolve the sugar and yeast in very warm milk and wait until bubbly. Add melted and cooled butter, salt, flours and knead. Add beaten egg and knead until the dough is not sticking to the side of the bowl and creates easy to work with ball. Transfer the dough to lightly oiled bowl, cover with a cloth or plastic foil. Leave in a warm place to rest until doubled in size. When it’s ready punch in in the middle, add flax-seed meal and knead a little bit more until everything is well incorporated. To finish follow the instructions above.
Serve warm, topped with fresh herbs and cut into wedges fresh tomatoes.
Back in the days my husband and I used to eat at iHop a lot. Almost every Saturday or Sunday we would go there for a breakfast and I would have a huge stack of pancakes, always a different flavor or whatever new they were having that time.
One day while I was pregnant with our No. 2, as usual, we went to our local iHop for breakfast and we haven’t been there since. I have no idea if they have changed something or because of my pregnancy I was more sensitive but I hated the food there that day. On that day my love affair to their pancakes has vanished. For good!
Instead I’ve started making my own pancakes. For a while I had struggle finding a good, fluffy and flavorful batter.
Mix dry ingredients and wet in two separate bowls. Then mix everything together and let it sit for about 10 minutes.
Pour about 1/4 cup of batter for each pancake on hot skillet. Immediately top each pancake with a few blueberries and small pieces of marzipan paste. Fry until the top is bubbly. Flip over and fry for additional minute or until nice and brown.
My husband eats them with maple syrup.
My daughter with strawberry jam or not… 😉
For me, with all the flavors going on just inside those pancakes, plain are all what I need.
The marzipan is such a nice addition. It just pops out when you eat those pancakes. Of course you need to like marzipan in order to enjoy them like I do. My husband being not the biggest fan of marzipan likes it hidden like that although he prefers banana-blueberry pancakes.