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Posts Tagged ‘recipes’

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


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


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


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


  • 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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Document A New Tradition – Journaling Prompt

Monday, April 26th, 2010

New Traditions

[Fonts: For The One Hundredth Time, Tidy Hand; Digital Kits: CS Torn Bits 2 by cat scraps (torn photo template), KD Digi essentials by Karla Dudley (masking tape), Write It Down Ornate Frame + Can’t Buy Me Love + Write It Down Top Ten – by Shimelle Laine for Two Peas In A Bucket.]

After a loooong year, we went back home for a visit in January. We came back here on February 1st 2010 and some things have changed.

One of the changes was a blessed one – a new tradition was born.

Each evening Nadav and I have a piece of [LIGHT] cheesecake and a tall cup of spiced hot chocolate.

It helps soothing any stress accumulated through the day and sweeten our nights.

Have you got a new tradition? (or perhaps an old one…)

Take a few minutes and document it.

You’ll appreciate it later.


Spiced Hot Chocolate [for 2]

  • In a small sauce pan heat up 1½ cup of milk (We use Silk Light Vanilla Soy milk).
  • Add 1 Tsp. of ground cloves, 1 Tsp. All Spice, 1 Tsp. Mace, 1 Tsp. dry ground ginger, 1 Tbs. cinnamon. (you may change quantities to taste)
  • Stir in 4 Tbs. of good chocolate powder (We use Ghirardelli’s Double Chocolate mix).
  • When it’s dissolved add 2 more cups of milk and heat up until it’s boiling hot. (make sure the milk don’t spill over)
  • Pour carefully into two large cups and enjoy!

Light Cheesecake [for a lasagna pan]

  • Mix 1 package of instant vanilla pudding (fat free and sugar free) with 2 cups of milk (We use Silk Light Vanilla Soy milk).
  • Let it sit for a while and in the mean time dip Pettite Buerre biscuits in milk and arrange a layer of dipped biscuits on your pan.
  • Add 2 packages of low fat cream cheese into the bowl + 3 Tbs. of sugar + ¼ cup of light sour cream – stir everything until they are all combined together.
  • Pour ½ of the batter on the first layer of biscuits – level up.
  • Arrange another layer of biscuits, dipped in milk, on top.
  • Pour the rest of the batter (This is when you can experiment. I added 2 tbs. of cocoa powder to the second half).
  • Cover the pan and put in the fridge for at least 3 hours.
  • ENJOY!


Have you got a new fun tradition? Please share by leaving a comment here.