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Posts Tagged ‘Recipe’

Healthy Kitchen Prompt – Sweet and Savory Salmon

Monday, July 25th, 2011

Sweet and Savory Salmon

Sometimes when I fix lunch I want to reinvent the wheel.
I want to mix different ingredients and see what happens.
Sometimes I score…

I wanted to share with you the recipe for this delicious lunch combo – you can also make that for dinner, if you feel like it. You can also ignore it altogether, but you’ll miss out. All the quantities are for 2 people. You’ll have extra mash and extra jam, though…

Feta cheese mash

Ingredients

2 medium gold potatoes.
3 cloves of garlic.
1 Tsp. of butter.
3 heaping Tbs. of feta cheese crumbles.

How to

  1. Peel and cube the potatoes and garlic cloves and put in a small pot. Cover in water and add a dash of salt.
  2. Cook, with the lid on, on high heat until the potatoes are soft, about 20 minutes, depending on the size of the cubes.
  3. When the potatoes are soft, discard the water and add the butter and feta cheese, then mash everything together, until they are totally combined.

Grilled Salmon

Ingredients

2 boneless fillets of salmon (sized to fit your appetite)
2 lemons
4 cloves of garlic
1 cup Chardonnay
1 Tbs. butter

How to

  1. Marinate the fish for at least 20 min. in freshly squeezed lemon juice and minced garlic.
  2. After the fish is duly marinated, heat a large pan on the stove and add the butter and Chardonnay.
  3. Once the Chardonnay is boiling, add the fish fillets, skin side down, and keep still for 5 minutes [or less if the fillet is thinner – just check if it’s about half-way cooked]
  4. Flip the fish to the other side and pour the marinade juice on top of the fillets. Cook for 3 more minutes.
  5. Turn off the heat and move the pan onto a cold surface [room temperature] and let it rest for about 5 minutes.

Onion and raspberry jam

Ingredients

1 large white onion.
3 Tbs. of honey.
4 Tbs. of balsamic vinegar.
1 cup of fresh raspberry.
1 Tbs. brown sugar.
1 cup Chardonnay.
Spices: clove and allspice.

How to

  1. Peel and slice the onion into long strips, then saute these strips in a sauce pan on medium heat until they are softened and turn translucent.
  2. Add the honey, balsamic vinegar and Chardonnay and keep on medium heat. Stir occasionally to make sure nothing burns and sticks to the bottom of the pan. Keep at it until almost all the liquids are reduced by 1/3 and almost totally absorbed into the onion or evaporated.
  3. Add the fresh raspberries and keep on stirring, still on medium heat.
  4. Add the sugar and keep stirring until it is fully integrated into the reduced mixture.
  5. The jam is done when no more liquids appear at the bottom of the pan.

If you give it a try, make sure to leave a comment and tell me how was it. Thanks!

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Coconut Chicken With Peaches And Sweet Potatoes

Wednesday, December 22nd, 2010

coconut chicken recipe

Sometimes when time is short and creativity is looming I resort to cooking.

Even a busy person must eat, must he not?

This is my excuse for using time I don’t have to get creative, even if it’s in the kitchen rather than my craft room.

I look at cooking as a possibility to get outside the box.

I rarely use recipes, and if I do – I mostly alter them significantly.

I pair odd ingredients together, clashing tastes, aromatic fragrances and create a symbiotic dish that sometimes also tastes good…

This time it was a success (hence my consecutive Healthy Kitchen Prompt as I was so excited, I had to share this one with you).

If you are interested, stay tuned (chicken can be replaced with Tofu for vegans or vegetarians).

Coconut Chicken With Peaches and Sweet Potatoes

Serves 4-6 people

Ingredients

  • 2 pieces of boneless, skinless chicken breast – cut into ½” cubes
  • 1 can of light coconut milk
  • 1 can of sliced peaches (no added sugar)
  • 2 sweet potatoes (peeled and cubed)
  • 1 Tsp extra virgin olive oil
  • cinnamon, allspice, ginger, black pepper, garlic powder and curry powder to taste

How To

  1. Start by sautéing the potatoes with the olive oil and gradually add water as the pan gets dry. (in the meantime cube the chicken…). If you are less worried about the oil intake, you can increase the quantity of olive oil and forget about adding water at this stage, but I prefer to cook light.
  2. Add the chicken and sauté for about 5 more minutes until the cubes turn whitish on all sides.
  3. Add the content of both cans (coconut milk and peaches), add the spices and another cup of water and bring to a boil, while stirring all the ingredients together.
  4. Once it’s boiling, lower the heat to medium to medium low and cover the pan for 20 minutes (or until the potatoes are soft).
  5. Finally, lift the cover, turn the heat to high again and reduce the sauce until it thickens.

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Milk And Honey

Monday, December 20th, 2010

Milk and Honey

The Story

Whenever I got the common cold and my throat started to bother me, my father would make me a mug of milk and honey.

Sweet, smooth and very soothing.

The milky liquid went down my throat and with each swallow I felt a little bit better.

It was simple but effective. Just what I needed on both a physical and psychological level.

Now, when my father is thousands of miles away and I have caught a cold again, I decided to make one for myself.

Of course I had to “individualize” the simple recipe and make it mine. So I added some spices and some fresh ginger (which also has therapeutic properties) and came up with a big mug of heaven upon earth.

You have got to try it. Here’s the recipe:

Ingredients

[for 1 mug]

  • 1 ⅔ cups of milk [I used vanilla soy milk]
  • 1 Tsp of freshly grated ginger [if you don’t have fresh ginger, just skip it. Do not use dried one. It is NOT the same]
  • 1 Tbs cinnamon
  • ½ Tsp clove
  • 1-3 Tbs of honey [depends on how much of a sweet tooth you are. I use 2.]

How To

Pour all the ingredient into a small pot and bring to a boil on high heat. Stir it occasionally while it’s on the stove to integrate all the ingredients together.

That is all.

Heaven!!!

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Check out Creativity Prompt’s new and unique self paced workshop: “Make Your Own Planner”.
This workshop will show you how to make a beautiful handmade planner for the year 2012. Not only are you going to get the entire meticulously designed planner kit for instant download, but you will also get a high resolution video tutorial as well as step-by-step instructions to guide you on each step of the way. Either treat yourself with a fresh and creative start for the coming new year, or get it to create wonderful gifts for your family and friends.
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Healthy Kitchen Prompt – Chicken With Pineapple And Vegetables

Monday, November 23rd, 2009

Chicken With Pineapple And Vegetables

I am a part time vegan-vegetarian… That means that every once in a while I eat meat or fish for a boost of iron and other good things.

A rich stew with chicken and vegetables brings me back home to Shabbath lunches with my family. It’s my comfort food and there is no better time to eat comfort food than when the temperatures drop down and a woolly is not enough to keep me warm.

Chicken With Pineapple & Vegetables

4 Servings. 400-450 Calories per serving (depends on the size of the chicken).

Ingredients:

  • 4 chicken drumsticks
  • 8 new potatoes
  • 2 carrots – sliced into large 1½” chunks
  • 10 pearl onions
  • 1 small can of light crushed pineapple
  • 2 Tbs. Cinnamon
  • 2 Tsp. pumpkin spice
  • 1 Tbs. turmeric
  • 1 Tbs. curry powder
  • 1 Tsp. mace
  • ½ Tsp. cloves
  • 2 Tsp. cyan pepper, for an extra kick of spiciness
  • 2 C chicken broth
  • Olive oil spray

How To

  1. Put a Dutch Oven on the stove on high and lightly spray with olive oil.
  2. When the pot heats up – throw in the vegetables and saute for 5 minutes.
  3. Remove the skin from the chicken pieces and add the skinless chicken to the pot – scald each piece on both sides.
  4. Add all the spices in and stir well.
  5. Pour in the content of the pineapple can and fill the empty can with chicken broth and add to the pot.
  6. When the liquid is boiling, turn down the heat to low and cover the pot – Let it cook for 40 minutes.

Serve with a light green salad and bon appétit.

Share

Have you tried this recipe? Are you going to give it a try? Share your thoughts by leaving a comment.

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Healthy Kitchen Prompt – Veggie Lasagna For Two

Monday, November 9th, 2009

Veggie Lasagna For Two
I have recently shared with you the lifestyle change my husband and I have implemented. One of the main building blocks of our new regime is healthy eating.

As we see it, healthy eating isn’t giving up good food and succumbing to rice crackers. In our mind healthy eating is plentiful, rich in flavor and scrumptious in general.

We consider ourselves foodies and wish to keep the title – diet or no diet.

Many of you contacted me after sharing my story and have shown interest in our new journey. Therefore I thought to introduce a new feature here on Creativity Prompt, called: The Healthy Kitchen Prompt in which I will share recipes I invented that keep the flavor but ditch the extra calories away.

Please let me know what you think about this new feature, incorporating creativity in the kitchen…

Lasagna For Two

(small loaf pan, big enough for one lasagna sheet)
300 Calories per serving

Lasagna has been a struggle for us. We love it but cannot employ portion control with all the cheese that is traditionally added to it. Another issue is the size, the traditional lasagna pan yields enough servings for a very boring lunch/dinner menu all week long…

Finding the right balance of: taste, calories and size has made me very happy.

Ingredients

  • 2 no-cook lasagna sheets
  • 1/4 C low-fat cottage cheese
  • 1/4 C half-skim ricotta cheese
  • 1/4 C Freshly grated Parmesan cheese
  • 1 small can of diced tomatoes
  • 1 C fresh basil leaves
  • 4-5 cloves of garlic
  • Italian seasoning or dry oregano
  • Salt and Pepper
  • Olive Oil Spray
  • 1 jumbo egg
  • 1/2 large onion – peeled and cubed
  • 1/2 C sliced mushrooms
  • 1/2 Eggplant – peeled and cubed

How To

  1. Spray a frying pan with a light coat of oil, saute the onions on medium heat.
  2. When the onions become translucent, add the mushrooms and eggplant and add 1/4 C of water (TIP: adding water will help you get the “fried” vegetables flavor without the extra oil).
  3. Pre-heat your oven to 350F/180C.
  4. In a small blender put the canned tomatoes, garlic, fresh basil, salt, pepper and oregano and blend together to a smooth consistency.
  5. In a separate bowl mix together the cottage and ricotta cheese, an egg, salt and pepper, until they are all combined together.
  6. When the vegetables soften, but not cooked all the way through, take them off the stove and mix together with the cheese mixture.
  7. Spray your loaf pan lightly – make sure the edges are all covered – and pour in 1 Tbs of the tomatoes mixture and spread on the bottom of the pan.
  8. Lay a lasagna sheet on top.
  9. Pour in 1/2 of the cheese and veggies mixture and spread evenly.
  10. Pour 1/2 of the tomatoes mixture and spread evenly.
  11. Sprinkle 2/3 of the Parmesan cheese on top.
  12. Lay another lasagna sheet and repeat with 1 cheese layer, 1 tomatoes layer and the rest of the Parmesan.
  13. Cover with foil and put in the pre-heated oven for 45 minutes.
  14. When the timer goes off, keep the oven working and take the pan out. Take off the foil cover and put the pan back in the oven for 15 more minutes.

Wait 10-20 minutes before serving.

Bon appétit!

Make Your Own Planner 2012
Check out Creativity Prompt’s new and unique self paced workshop: “Make Your Own Planner”.
This workshop will show you how to make a beautiful handmade planner for the year 2012. Not only are you going to get the entire meticulously designed planner kit for instant download, but you will also get a high resolution video tutorial as well as step-by-step instructions to guide you on each step of the way. Either treat yourself with a fresh and creative start for the coming new year, or get it to create wonderful gifts for your family and friends.
Join now