Chickpeas, also known as Garbanzo Beans, is very high in protein, thus an excellent food choice for vegetarians, vegans, and great for Fat Smashing Diet folks.

I prefer vinaigrette salads over the ones with mayo, and would easily choose many vegetables over some meats.  This Chickpeas Vinaigrette salad is just the perfect combination for me, and you might like it as well.

It is very easy and quick to assemble, and holds well for several days, refrigerated.  It is perfect for any occasion, such a party food, light lunch, or a healthful snack.

Ingredients:

• 2 cups of Chickpeas (I used 1 can of Progresso)
• ¼ cup red onion, finely chopped
• 2 cloves garlic, finely chopped (I used my “best on earth” garlic chopper)
• ½ cup of celery, finely chopped
• ½ cup red pepper, finely chopped
• ¼ cup yellow pepper, finely chopped
• 2Tbs fresh Italian Parsley leaves, chopped
• ¼ cup Red Wine Vinegar
• ¼ cup Extra Virgin Olive Oil
• Salt and Black Pepper, to taste

Directions:

1. In a medium bowl, combine  the chickpeas, onions, garlic, celery, red and yellow pepper, and Italian Parsley.
2. Fold with a spoon to mix evenly.
3. Prepare the vinaigrette dressing by combining the Red Wine Vinegar and olive oil in a shaker, and mix well.
4. Pour over the vegetables.
5. Season with salt and pepper.
6. Refrigerate for an hour, or overnight, for the flavors to marry.

photo credit: John Tann

It’s time to post some humor…..

it’s been a while,

don’t you agree?

I received this one in an email from a friend of mine who loves humor, and thought it would be fun to share it with all of you.

A woman walked into the kitchen to find her
husband standing around with a fly swatter

“What are you doing?”

She asked.

“Hunting Flies”

He responded.

“Oh. !

Killing any?”

She asked.

“Yep, 3 males, 2 Females,”

he replied.

Intrigued, she asked.

“How can you tell them apart?”

He responded,

“3 were on a beer can,

2 were on the phone

Breakfast is the most important meal of the day, since it provides us with the “fuel” necessary to jump-start your day.  However many of us are too busy in the morning to fit this meal into our schedule, thus most people skip it altogether, or just grab something quick on the go, like a cup of coffee.

I try to have breakfast every morning, and on weekends I put an extra effort to make it a little more special.

I love making pancakes and waffles from scratch.  Recently I received a very nice Cuisinart Waffle Maker, so today I will share my daughter’s recipe for Buttermilk Waffles.  These are very light, fluffy, moist, and healthful for you.

Ingredients:

• 1 1/2 cups of white all-purpose flour (I use unbleached flour)
• 1/2 cup Whole Wheat flour
• 3 Tbs sugar (I use Brown Sugar)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 3 eggs
• 4 Tbs unsalted butter, melted
• 1 tsp. your favorite extract (I used Orange Flavored Extract)
• 2 cups Buttermilk, room temperature
• cooking spray

Directions:

1. In a large bowl, beat eggs until smooth.
2. Using a whisk, mix in the melted butter, to make emulsion.
3. Stir in buttermilk, and your favorite extract.
4. In a separate bowl, combine your dry ingredients- flour, sugar, salt, baking soda, baking powder)
5. Preheat your waffle iron per manufacturer instructions.
6. Fold the wet ingredients into the dry mixture.
7. Mix just until combined, but not smooth (batter should be lumpy).
8. Let the batter rest for 5 minutes.
9. Spray your waffle iron with cooking spray (repeat before each use).
10. Pour 3 oz of batter (a little less than 1/2 cup) onto your preheated waffle iron, close the lid.
11. Do not open the lid until the green light is back on (on this particular waffle iron), or check your operating instructions of your waffle iron.
12. Serve with fresh fruit, your favorite syrup, whipped cream, ice cream, or whatever your little heart desires.  (I served mine with sauteed apples, fresh Blueberries and Blackberries, whipped cream and a little bit of syrup).

These waffles are best served fresh, but you can also freeze them for later use.

TIP: To freeze these waffles, you need to make sure they are completely cooled off, then place a piece of waxed paper between each waffle, before placing them in a freezer compatible plastic bag, seal well, and freeze up to 3 months (but I’m sure you will not resist to keep them there that long). I always date my freezer bags, so I know how long the food has been frozen.

April showers bring May flower, but spring months also burst with wedding showers, and baby showers.

I had a pleasure of attending a baby shower, a couple of weeks ago, and as always, I look for and admire, the creativity of others.

I spotted a very nice diaper cake:

Someone put a lot of effort into decorating this cake with numerous, and  very useful baby items.

The food was wonderful, as it took place in a very cozy Italian restaurant,  in New Jersey.

The favors were quite appropriate for the season and the occasion, and very practical.

This cute kitchen gadget, which everyone always needs, was an egg shaped kitchen timer, nestled in a pretty gift box:

Isn’t  that just the most wonderful idea?  (I actually needed a kitchen timer, as  my decided to retire before its time).

If you are planning a baby shower in a near future, these are some ideas for you, or you can  check out my previous posts for great games ideas, thoughtful favors, blue or pink punch recipes, or a different version of a diaper cake.

It can’t get any easier to find all of these ideas with only a few clicks of your mouse.

Enjoy your party planning.

I love homemade donuts, especially those made from a Ukrainian or Polish recipe, since it reminds me of my mom’s heaping plate of these, for special occasions, or weekends.

If you ever had homemade donuts, you will agree that they are absolutely delicious!!

Since donuts are made from yeast raised dough, it normally is a long process, due to the waiting time it takes for the dough to rise.  However I came across a super website  about Eastern European Foods, by Barbara Rolek, and spotted a video on how to make homemade donuts, or Paczki, as they are known in Polish, or Pampushky – in Ukrainian.

The whole process seemed very quick and simple, since the recipe is for only about 12 donuts, so I copied the recipe and gave it a try.

My family really enjoyed these donuts, however I was told that next time I should at least triple this recipe.

You can watch the video for the technique and ingredients, but I will also share these with you for your convenience.

Ingredients:

• 2 Tbs sugar
• 2 Tbs butter
• ½ cup warm milk (warmed in the microwave to 110°)
• ¼ tsp vanilla extract
• Pinch of salt
• 2 whole eggs
• 1 tsp dry yeast
• 2 cups (about) flour
• Oil for frying (about 2 cups)
• Powdered sugar (for dusting the cooled donuts)

Directions:
(I would suggest for you to watch the video first, and then follow my instructions, if needed)

1. In a mixing bowl add the butter, sugar, warm milk, and vanilla.
2. Whisk to combine.
3. Sprinkle the yeast over the mixture, and whisk in.
4. Gradually keep adding the flour, while whisking it in.
5. Place the dough on a floured work area, add little more flour, and knead for about 5 minutes to form soft dough.
6. Place the ball of dough in a bowl.
7. Cover with a kitchen towel, and keep in a warm place for about 1 ½ hours, or until it doubles in bulk.
8. Remove on a floured work area, and roll out to about ½ inch thickness.
9. Using a donuts cutter, cut out 12 donuts.
10. Form a couple more donuts, from the remaining dough.
11. Place cut out donuts on a floured surface (I placed them on a floured kitchen towel).
12. Keep them in a warm place for about 1/2 hour, to rise again.
13. Heat the oil in a deep frying pan to 350°.
14. Place enough donuts to fill the pan, but do not overcrowd them.
15. Fry each batch for about 2 minutes on each side. (I think I fried mine for about 1 ½ minutes on each side, since they were browning pretty fast).
16. With a slotted spoon, remove from oil, unto a wire rack (I placed mine on a plate lined with a paper towel).
17. Cool for about 15 minutes.
18. You can fill them with jam, or enjoy them plain (my family wanted them plain this time).
19. Sprinkle with powdered sugar, or leave them plain, as the are equally delicious.

I can’t wait of find out if you tried making these, and to tell me how truly easy it is to whip these up from scratch.

Everyone has their favorite foods which they crave from time to time, and especially around some special dates, like holidays or birthdays.

My husband just celebrated his Birthday, so I prepared his favorite food for his special day.  For the main course I prepared a beef dish, Beef Roulade (his second choice next to Fillet Mignon on the grill), and Ice Cream cake for dessert.

The recipe for the Beef Roulade was graciously passed on to me by his aunt, since he totally admired her cooking and absolutely loved this dish.  It is not a difficult dish to prepare, but a little time consuming.

I am sharing the original recipe with you, but check out my tip at the bottom of the post, for pressure cooker usage, to cut down on the final cooking time.

I also would like to share with you that several years ago I submitted this recipe for a beef contest organized by a local radio station in upstate New York, and I was selected as the winner of that contest.  As a prize, I won a  six months supply of Angus Beef, from a local grocery store.  I was very happy, to say the least!

Ingredients:

• 12 thin slices of Eye of Round beef (thickness of a Minute Steak)
• 6 slices of bacon (cut in ½)
• 12 slices of onion (1/8 inch wedges)
• 3 pickles, sliced lengthwise into 4th or 8th (I use Claussen’s Kosher Dills)
• Mustard (I use the Grey Poupon, or Gould)
• Salt & pepper
• 2 Bay leaves
• ½ cup flour
• Oil for sautéing
• ¼ cup Heavy Cream, also known as Whipping Cream (for the sauce)
• 1 Tbs corn starch
• 1Tbs  Sour Cream
• 1 Tbs chopped fresh Dill leaves
• 12 round, natural color toothpicks or kitchen string (for securing meat rolls in place)

Directions:

1. Pound each meat slice with a meat mallet, to tenderize.
2. Spread meat slices over wax paper.
3. Season with salt and pepper.
4. Place ½ slice of bacon on top on each meat slice
5. At one end of the bacon covered meat, place a piece of pickle and onion.
6. Spread 1/8 of tsp. of mustard over the remaining section of the bacon.

1. Roll up from the stuffed side up, to enclose the filling well.
2. Fasten the roll with a toothpick or a string.

1. Sprinkle the rolls with flour, on all sides.
2. Heat 2 Tbs. of oil in a frying pan, place the rolls in the pan and brown on all sides.
3. Lower heat to a simmer, add ¼ cup of water.
4. Add bay leaves.
5. Cover and simmer for about 45 – 60 min., or until the meat is nice and tender.
6. Keep on adding a little more water if necessary.
7. Discard the bay leaves.
8. Remove meat from the pan and place it in a casserole dish in a single layer.
9. Cover and set aside.
10. Add 1 cup of water to the pan with the meat drippings.
11. Bring to boil.
12. Dissolve corn starch, flour, or gravy powder, mix in heavy cream, and add to the pan.
13. Bring to boil, and simmer for about 3 min.
14. Season with salt, pepper.
15. Temper the sour cream with some of the hot sauce, mix well, and add to the sauce pan.
16. Do not boil (it will make it curdle).
17. Pour the sauce over the meat, and sprinkle chopped dill over the top to garnish.
18. Serve with rice, mashed potatoes, or pasta.

TIP: Once you completed browning all the meal rolls, you may finish cooking them in a pressure cooker.

1. Place the grade, or steamer basket on the bottom of the pressure cooker.
2. Add 1 1/2 cup of water.
3. Arrange the meat rolls in the pressure cooker.
4. Add two bay leaves.
5. Follow your pressure cooker instructions for securing the lid.
6. Once the steam begins to escape regularly, cook for 15-20 minutes.
7. Follow manufacturers instructions for cooling off the pressure cooker.
8. Remove the meat from the pressure cooker.
9. Place in a casserole/serving dish.
10. Prepare the sauce in a separate pan with the dripping from the pressure cooker and the remaining ingredients for the sauce and complete by following the above sauce directions.

photo credit: ByronF

It’s tax season now, and for those procrastinators who are waiting to the last minute to do their taxes,

TODAY

IS

YOUR

LAST

DAY!

So hurry up to finish it, and mail yours out by

MIDNIGHT tonight!!

Anyway, if you are still searching for credits to lower the amount Uncle Sam wants from you, Leah at Suddenly Frugal, is coming to your rescue, by providing some quick tips, so check them out.

You will find answers to credits and deductions for :

1. Education
2. New Car
3. Professional Work
4. Real Estate
5. Medical
6. The Earned Income Tax Credit
7. The Child Tax Credit
8. The American Opportunity Tax Credit
9. Adoption Credit

If you still did not find what you were looking for, check out another great Tax Tip article, maybe you are filing for an extension and could benefit from this advise in a post on BlogHer.

Wishing you a big, fat, refund!!!

This year I decided to make something special for my granddaughter for Easter/Spring.  I was looking through some pictures of my daughter when she was two years old, and remembered my good old sewing days.

I used to sew quite often when I was a stay home mom, but it has been a while now.

I searched through some old patterns I saved from  my daughter’s outfits, and decided to use them again for her daughter.

I also found some embroidery thread, which my daughter used for craft projects  in her teen years, so I used some of these as well.  This turned out to be a reminiscing time, and a new outfit, all at the same time.

Here are some pictures of the finished product:

Coat and a matching dress (lining, button holes, and cross stitch embroidery)

Coat and dress outfit.

A product of something old and something new, and most of all, something from the heart, for a very special person in my life.

Grandchildren are a bundle of joy, and a wonderful therapy for grandparents.

Tip:  I used a medium size canvas, as a guide for cross stitching on this fabric.  I also purchased a beautiful crochet hat (at my favorite store – TJ Max), which added a perfect finishing touch to the whole outfit.

Do you still have some of that Easter Ham hanging around in your fridge, and you’re getting tired of eating ham sandwiches, or omelets?   I have a great recipe for you to create a delish casserole, and use up your ham.

Simple, tasty, and different, describes this dish very well.

Easy family dinner, in a matter of minutes.

Ingredients:

• 3 cups cooked ham, sliced  (see tip below)
• 3 medium potatoes, cooked and sliced  (see tip below)
• 2 medium dill pickles, sliced to medalions
• 2 medium onions, chopped
• 1 clove garlic, chopped
• 3 Tbs. butter
• 2 Tbs. all purpose flour
• 1 ½ cup consommé (I made mine out of a bouillon and warm water)
• ½ cup sour cream
• 1 Tbs. Worcestershire Sauce (I use Reduced Sodium)
• 4 drops Tabasco Pepper Sauce
• ½ tsp Black Pepper
• 1 ½ cups Sharp Cheddar cheese, grated

Directions:

1. Arrange the ham on the bottom of a casserole dish.
2. Layer the sliced potatoes on top of the ham.
3. Scatter sliced pickles over the potatoes.
4. Sprinkle the onions on top of the pickles.
5. Sprinkle the chopped garlic over the top.
6. Melt butter in the sauce pan, add flour, and sauté for 1 minute, stirring often to prevent browning.
7. Add consommé to the flour mixture, and incorporate to a smooth paste.
8. Mix in Worcestershire Sauce, Tabasco Pepper Sauce, and Black Pepper.
9. Cook for 2-3 minutes, stirring frequently.
10. Temper the sour cream, by adding a little bit of the hot mixture into it and mixing it well.
11. Add sour cream to the sauce and incorporate it well into it, so it is smooth. Do not boil.
12. Pour sauce over the top of the casserole.
13. Sprinkle with Cheddar Cheese.
14. Bake uncovered, in a preheated oven, at 350° for 30 minutes.

Tip: My aunt sometimes would add 2 tsp of  horseradish instead of the Worcestershire Sauce, and sometimes use

1 cup of her leftover kobasie in addition to the 2 cups of leftover ham, plus leftover

mashed potatoes, instead of cooking and slicing new ones.  I personally do not care for the mashed potatoes,

since it makes the casserole kind of mushy.

Spring is my favorite season of the year.  I love watching all the plants waking up from their winter snooze, sprouting new leaves, and dressing up in their gorgeous blooms.

I definitely would prefer to see the weeds staying dormant for a much longer time, but of course they pop out first, and I already had to do some weeding this early in the spring season.

I also was busy preparing my garden patch for my vegetables and herbs planting, since I try to make my own compost from fruits and vegetables scraps.  Several weeks ago I trimmed down my raspberry bushes and my rose bushes, to give them a good start for the new season.

My most rewarding part of gardening is the abundance of fresh fruits and vegetables, and the beauty and fragrance of flowering plants.

To cheer you up, in case you are still waiting for your plants to start blooming, I will share my spring blooms:

White Hyacinths, and Stars of Bethlehem

Vinca, full of buds and starting to bloom

These Tulips are  enjoying the warm sun

Yellow Daffodils look lovely against the evergreen background

This Dwarf Cherry Tree, in full bloom, reminds me of the cherry blossoms, “Sakura”,  my friend in Japan is sharing with me every year.

I am sure you enjoyed seeing my spring blooms, so far, and if yours are not ready yet, they will be in no time.

Happy Spring!!