Let’s Read….about Food and Cooking!

After every great meal, it is nice to relax for a while, grab a good book, read and learn something new and interesting.
My favorite books to read are cookbooks or books related to food, preparing food, ingredients, nutrition….
Even my kids started to pick books from library which have a content related to food and cooking….how suprising is that?
Well why not, there is a lot of educational material envolved, great graphics and even better stories.
Currently I am glued to The Elements of Cooking by Michael Ruhlman.

This book is a great tool. There is a lot of information that I am familiar with but still a lot of interesting stuff which are brilliant to know if you are serious about cooking.
Anthony Bourdain wrote the introduction, as always very nicely.
There are several elements:

Stock: Ruhlman gets pretty serious about stocks, how to make them, how to ruin them, and while you don’t really need to make your own, it’s still a good idea to try.

Sauce: Yes, we can make them too. This is where stocks come in very handy, and how to get the most out of the techniques.

Salt: Why it’s important, and despite the constant railings of those who wish to ban it (along with that other necessity in the kitchen, fat), how to learn how to use it.

The Egg: I love eggs, both as ingredient and tool. Ruhlman shows here how the egg can leaven food and make it rise, bind things together, and work wonders. He also includes a nifty little set of instructions on how to prepare eggs in the most basic ways, from boiling to poaching to scrambling.

Heat: Dry heat, moist heat, and poaching, along with a few other refinements. Once you start learning how to manipulate heat, and learn how to do it, you can pretty much learn to cook anything.

Tools: Ruhlman maintains that you really only need five tools — a chef’s knife, a large cutting board, a large sauté pan, a wooden spoon, and a large nonreactive bowl. Well I have to add few more, I appreciate kitchen tools:)

I love story time with my kids. It doesn’t have to be before bed time, it is important to read and whatever time of the day we pick, it’s a perfect time for interesting books and stories.

Alvie Eats Soup by Ross Collins is the book which catch my eye. It is educational but still very funny and interesting.

Drawings are great and the whole idea for the cover is super cute. It is about picky eaters…I don’t really want to write about what’s inside the book….when you visit your local library try to find it, you will like it:)

Happy Thanksgiving! Turkey Rolada Stuffed with Hard Boiled Eggs & Cranberry Chutney

This year we are invited to attend beautiful Thanksgiving dinner with our family and friends, so I decided to make nice side dishes which will compliment big bird and all other wonderful creations.
Rolada is something that my mom used to make when I was a kid but she was using ground beef. I made it with ground turkey, because of the Holiday and it’s much more healthier option.

Turkey Rolada Stuffed with Hard Boiled Eggs & Cranberry Chutney

Ingredients:

-1/2 small red onion, grate
-1 large egg for mixture, 4 eggs(precooked- hard boiled)
-1/4 cup dried whole wheat bread crumbs
-1/4 cup chopped fresh Italian parsley leaves
-1/4 cup grated Parmigiano-Reggiano cheese
-1 teaspoon sea salt
-1/4 teaspoon ground black pepper
-1 pound ground dark turkey meat
-1 pound fingerling potatoes

Add the onion, egg, bread crumbs, parsley, cheese, salt and pepper to a large bowl and blend. Mix in the turkey.

Shape the flat rectangle and line up 4 hard boiled eggs .

Slowly cover the eggs with rest of the meat and form rolada.

Place on a large baking sheet already prepared and covered with aluminum foil.
Preheat oven to 400 F.
Arrange fingerling potatoes around rolada and drizzle with olive oil.

Bake for 60 minutes or until rolada temp reaches 180F.
I love to cover whole meal-pan with aluminum foil for 4o minutes and then bake uncovered for additional 20 min so meat can get nice brown crust and potatoes are perfect.
Turkey rolada is packed with protein, approximately 19 g per slice, low in fat.

Cranberry Chutney

This is pure and wonderful recipe. Fruits and nuts combined, true delicacy.

Ingredients:

-1 orange, peeled, tough membrane removed, chopped
-1/4 cup orange juice, orange squeezed
-1 package fresh cranberries
– 1/4 cups brown sugar
– 1 large Honey Crisp apple, peeled, cored, chopped
– 1 Comice pear , peeled, cored, chopped
– 1/4 cup golden raisins
– 1/4 cup chopped walnuts
– 1/2 tea spoon allspice

I am very thankful that we have big orange tree in our backyard so we can have organic oranges available all year long. I love using oranges or peel in cooking, they really enhance the flavor of prepared dish.

Combine all ingredients in a large saucepan, bring to a boil.

Reduce heat, simmer, stirring occasionally, for 6 to 8 minutes, or until cranberries are bursting. Chill until serving time.
You can also freeze part of the Chutney and use it later on on Turkey sandwiches or other meats. It is delicious.

Sometimes life gets to busy…..we should be thankful for all the small things and the bigger ones.

Happy Thanksgiving Everybody!

Turkey

Cranberry

Healthy Gluten free Protein Bread with Almonds, Banana and Dark Chocolate Chunks

Since my daughter is involved in sports and plays tennis, I am trying to do my best and feed her right.
She loves to eat everything but sometimes needs to be good choice for the snack especially before training or tournament.
This morning I made the bread which she loves, so I am sharing this recipe with you.
This breakfast bread is packed with protein and good stuff like: almonds, banana and dark chocolate chunks. Everybody needs some antioxidants, right?

Healthy Gluten Free Protein Bread with Almonds, Banana and Dark Chocolate Chunks

Ingredients:

1 2/4 cup Gluten Free Flour
2 eggs
1/4 cup brown sugar
1 banana
1/4 cup almonds-sliced
30 g dark chocolate
20 g dark chocolate chunks
1 cup warm water
1/4 cup plain yogurt
1/4 melted sweet cream butter

Preheat the oven to 400F. Slightly grease the oven proof glass loaf pan with butter.
In the medium mixing bowl using hand mixer bland the egg whites till firm. Add yolks,sugar and butter.
Using the silicone spatula add and mix slowly the rest of ingredients: chopped banana, almonds, chocolate chunks, yogurt and warm water.
Combine the ingredients until the mix is nice and bubbly.
Pore into the prepared glass pan and bake for 20-25 minutes.
Cool down completely, slice and serve. Super yummi with glass of cold soy vanilla milk.

Great snack on the go. Kids approved, even my 5 year loves it.
Healthy Gluten free Protein Bread with Almonds, Banana and Dark Chocolate Chunks is completely free of ingredients derived from gluten-containing flour, wheat and is packed with approximately 16 g of protein per slice.

Bananas

Leek Winter Salad

I would love to share with everybody this great, festive salad recipe perfect for cold winter days and Holidays.
It is a great side dish and works wonderful with a variety of prepared dishes and meats.

Leek Winter Salad

Serves 6

1 pound of fresh leeks
1 pound of fingerling potatoes, different colors
8 larger kosher dill pickles
1/4 cup mayo, with lemon, without sugar
1 cup non-fat sour cream
sea salt
fresh ground pepper corns

Cut the leek stems off.

Leeks usually have a lot of hidden dirt so wash white parts throughly.

Boil the fingerling potatoes for 20 minutes.

Cut the white leek parts, dill pickles and potatoes on small pieces.

Add mayo and sour cream.

Add pepper and salt to taste.
Mix slowly till all ingredients are nicely combined.

Serve like a side dish with the rest of your meal.
Leek Winter Salad makes wonderful sandwich too. I love to spread salad on the top of the whole grain raisin bread.

It is delicious.

Leek



Potato

Thanksgiving Feast in the Kindergarten Classroom:)

What a day it was. I didn’t expected from five year olds in my son’s classroom to be so interested and involved in food preparation and real cooking. We had a blast. With a great teacher, few dedicated parents and wonderful kids , this kindergarten class had a Thanksgiving feast to remember.
Teacher prepared the list of nice food ideas and activities for kids to do and make like: butter making, turkey sandwiches, fruit salad, pumpkin pudding.
I had an idea to make something healthy but fun, so we decided to make a little dish with turkey off course.
Turkey meatball lollipops & dip.

Healthy Turkey Meatballs Recipe

Ingredients:

-1 small red onion, grate
-1 large egg
-1/4 cup dried whole wheat bread crumbs
-1/4 cup chopped fresh cilantro leaves
-1/4 cup grated Parmesan cheese
-1 teaspoon sea salt
-1/4 teaspoon ground black pepper
-1 pound ground dark turkey meat

Add the onion, egg, bread crumbs, cilantro, Parmesan, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs.

Place on a large plate or baking sheet. Cover the baking sheet with aluminum foil.
Preheat oven to 400 F.
Arrange meatballs on the baking sheet and drizzle meatballs with little olive oil.
Bake them for 45-50 minutes.
Serve with your favorite Marinara sauce or drizzle turkey meatballs with gravy.
Enjoy!

Kids pealed the corn.

Moms and teacher cooked the corn.

Kids were able to made real turkey meatballs and they did fantastic job.

Turkey lollipop on pumpernickel stick and turkey gravy.

Kids made fruit salad.

Kids made Pumpkin pudding.

Kids ate well. Everybody raised a glass for Happy Thanksgiving and tell each other why are they thankful for.
Wonderful children, great Holiday, Happy Thanksgiving!

Turkey Meatballs

Mini Blueberry Napoleons, Celebrating 100th Post!

How Exciting! My Wondering Spoon has reached 100th post, so I decided to make something sweet to celebrate. This recipe is very easy to make. It is excellent for Holidays or for any other entertaining occasion. Looks lovely and taste fantastic.

Mini Blueberry Napoleons

Serves 8

1 pound Puff Pastry sheets
6 egg yolks
1/3 cup brown sugar
3 tbsp whole wheat flour
1 1/2 cups non-fat milk
1 tsp vanilla extract
1 pound fresh blueberries
confectioner’s sugar , for dusting

On the lightly floured surface, roll out the pastry to a 1/8 inch thickness. Using the pastry cutter, cut out 12 squares.

Preheat oven to 400F. Bake the pastry squares for about 20 minutes until golden, then transfer to wire rack to cool.

Whisk the egg yolks and sugar for 2 minutes until light and creamy, then whisk in the flour until just blended. Bring the milk to a boil over medium heat and pour it over the egg mixture, whisking to blend.

Return to the saucepan, bring to the boil and boil for 2 minutes, while whisking constantly. Remove the pan from the heat and whisk in the vanilla extract. Set aside to cool. Wash the blueberries.

To assemble, carefully split the pastry squares in half. Spread one square at the time with a little pastry cream. Arrange a layer of blueberries over the cream and top with pastry square puffy side up. Dust with confectioner’s sugar and serve. If you are a chocolate lover you can drizzle dessert with some melted dark chocolate.

Enjoy…..

Blueberry

Chicken Tacos & Spice of Advice from Goop by Gwyneth Paltrow

This is very special post. I really like Gwyneth Paltrow, her approach to food, creativity and her culinary ideas.
My kids love guacamole and Mexican cuisine is very popular choice for lunch time. I made a lot of different types of guacamole before but recipe from GOOP by Gwyneth Paltrow is the best. Simple, creamy, delicious with the perfect choice of ingredients. Thank You Gwyneth.

For the Chicken Tacos you will need:

8 Handmade corn tortillas, from the store
1 lb. Chicken breast, tenders
Spanish smoked paprika, for the taste
Extra virgin olive oil
Sea salt, for the taste
Black peppercorns, for the taste

For the Guacamole you will need:

2 Avocados
1/2 of the red onion
Fresh cilantro
Lime
Sea Salt

For the original GOOP recipe by Gwyneth Paltrow visit:

http://goop.com/newsletter/86/en/

For the Pico de Gallo you will need:

Pint of Cherry tomatoes, yellow and red
Green Jalapeno pepper, for the taste
Sea salt
Cilantro handfull
1/2 of the lime
1/2 of the red onion

It is very important to make meat right for the tacos. I love to bake chicken breast with little sea salt, fresh ground black pepper and hint of Spanish smoked paprika.

Place aluminum heavy duty foil on the baking sheet. Arrange chicken breast tenders on the foil. Sprinkle with sea salt, fresh ground black peppercorns, little Spanish smoked paprika and little extra virgin olive oil. Bake for 45-50 minutes. Just before serving cut the chicken breast to a bite size pieces.

Pico di Gallo is very easy to make and there is nothing better then home made one.
On the wooden board using small santoku knife cut the red onion, fresh cilantro, red and yellow cherry tomatoes (yellow because they are sweeter) and little bit of green jalapeno pepper (for the taste).
Add sea salt and squeeze of lime. Mix slowly and set aside. For the kids I combine everything except hot pepper in the extra bowl.

Guacamole I made using original recipe from the GOOP by Gwineth Paltrow.
This is how I prepared it:
Cut two large softer avocados on half, take the pits out and clean them from their shell.
Using the food processor add avocados, cilantro, red onion cut in cubes, salt and squeeze of lime.

Process on low for just a few seconds.
Transfer the guacamole in the serving dish.

And now the best part.
Chicken Tacos assembly.

Take the fresh tortilla. I love to use blue corn tortillas too.
Add little, guacamole, little pico de gallo and warm chicken breast bites pieces.

You can always add sides like: sour cream or beans, your choice: refriend, black or pinto.

Every bite of this wonderful tacos is absolutely delicious, fresh and healthy.

Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.

Piece of baked chicken breast (140 g) has 43 grams of protein.

Cherry tomatoes are rich in vitamin A, Vitamin C and fiber.

Cherry Tomatoes

Chestnut Puree, Homemade with Whipped Cream

I was so happy yesterday when I found and bought whole chestnuts in my local Trader Joe’s market.

Right now they carry two selections: fresh ones and already cooked ones.

I got both, but I wanted to try and make puree completely from scratch, boiling the fresh chestnuts and making wonderful puree.
This dessert reminds me of my childhood and growing up in Beograd, winter time, holidays, family and friends.

Chestnut Puree with Whipped Cream

Serves 4

1 pound of whole chestnuts
1/4 cup powder sugar
1/4 cup non-fat half&half
8 oz grade A pasteurized heavy cream

In a large saucepan, combine chestnuts and water, bringing them to a boil.

Reduce heat to medium-low and simmer for 50-60 minutes, until the majority of the liquid has evaporated. If you using high pressure cooker, chestnuts will be done in 30 minutes.
Remove from heat.
Strain chestnuts and cool them with cold water, getting only few at a time for peeling.

Paring knife is the best choice for peeling the chestnuts.

Transfer to a food processor and blend until smooth.

Add in powder sugar and non-fat half&half until desired consistency is obtained.

Using the electric mixer beat the heavy cream till smooth but firm.

Allow to cool before refrigerating.

Serve and enjoy!
Chestnuts are similar in nutrition to brown rice. They are an excellent source of trace minerals, and unlike other nuts, chestnuts are low in fat.
This is truly wonderful dessert for upcoming holiday season. Simply delicious.

European Chestnut

Light Puffs with Goat Cheese and Cilantro

I love baking, finding and trying new recipes and sometimes changing few ingredients just for the little bit different aroma. Holidays are coming and we need nice, light sides especially if we’re talking about dough department. This French recipe is excellent, light and fluffy with beautiful aroma and it’s great addition to meat dishes, salads, soups or just about everything.

Light Puffs with Goat Cheese and Cilantro

Serves 6

3/4 cup pastry flour

1/4 tsp sea salt

pinch of allspice

3/4 cup water, warm

4 tbsp sweet cream butter

3 eggs

3 ounces Goat cheese

Cilantro

Preheat the oven to 400F. Lightly grease the baking sheet. Sift together the flour, salt, allspice.

In the medium saucepan, bring the water and butter to a boil.

Remove from the heat and add the dry ingredients all at once. Beat with the wooden spoon for about 1 minute until the mixture is well blended and starts to pull away from the sides of the pan.

Place the pan over lowe heat and cook for 2 minutes, beating constantly, then remove the pan from the heat.

Beat the eggs together in a small bowl and then very gradually, beat into the mixture, beating thoroughly after each addition until dough is smooth and shiny.

It should pull away and fall slowly when dropped from a spoon-you may not need all the beaten eggs.

Add the goat cheese chunk and chopped cilantro and mix slowly.

Using two large tablespoons arrange mounds of dough onto the baking sheet.

Bake for 25 minutes until well browned.

Cool slightly but serve warm.

Enjoy!

Soft Goat Cheese

Sugar free & Gluten free Almond Raspberry Macaroons

Today I decided to make something really special. Macaroons with freshly ground almonds, lightly toasted to intensify the flavor and give these biscuits their rich taste and texture. But there is a big surprise, these macaroons are sugar free and gluten free made for people with different food intolerance.

Makes 12 Macaroons

1  1/3 cup blanched almonds, toasted

1/4 cup Splenda

2 egg whites

6  fresh raspberries

Preheat the oven to 350. To toast the almonds, spread them on a baking sheet and bake in the preheated oven fo 8 minutes. Cool before grinding.

Line a large baking sheet with  aluminum foil. Reserve 12 almonds for decorating. In a food processor fitted with the metal blade, process the rest of the almonds add Splenda until finely ground. With the machine running , slowly pour in enough of the egg whites to form a soft dough. Add the fresh raspberries and pulse the mix.

With moistened hands, shape the mixture into little balls or shapes and arrange on the baking sheet. Press one of the reserved almonds onto each ball.

Bake the macaroons for 12 minutes or until the tops are golden and feel slightly firm.

Cool them down for a few minutes and enjoy!

Gluten Free Recipes