Cold Beet Soup - Magic Diet Plan

Cold Beet Soup - Magic Diet Plan

What can go better than a nice cooling cold soup on a hot blistering day? Now you can not go wrong with this soup, it's smooth, appetizing, healthy, and great tasting. I like to make this soup in summer when I have an outside BBQ, it just a big hit with everyone. 

It's really easy to make and all in one pot. This recipe has just the right ingredients, that blend perfectly together, Try it, you can not go wrong.

Try it and let me know how yours turned and/or did you add anything else to it.    




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Recipe;

2 Cups - Buttermilk (low-fat)
1 1/2 Cups - Kefir
1 Cup - Pre-cooked red beets
4 Cloves - Garlic

Bunch - Fresh beet leaves and stems
1/2 Med. - Cucumber
1/2 Bunch - Radishes
1/4 Bunch - Chives
1/4 Bunch - Dill
1 Tbsp. - Apple cider vinegar
1/2 Tsp. - Suger


Salt and pepper to taste.


 For more information, please see the video below;



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Here is everything that would need in a perfect soup to keep you healthy and satisfied. All made in one bowl and all-natural, what could be better for you than this soup. 

Remember that kefir is high in nutrients and probiotics are beneficial to your system. 

Never, though? of using the leaves and part of the stems from the beetroot. How could anyone miss all the nutritious benefits of this ingredient?

Try and-and I am sure that you will want to use it in a lot of other dishes. 

Now go ahead and make your day. Add whatever you like to make yourself happy. Not only is this soup velvety smooth and with radishes and herbs, but also makes this just perfect. 

Please let me know, how yours turned out.











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Cold Beet Soup - Magic Diet Plan

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Mushroom Breadsticks - Pierogi Szwedzkie

Mushroom Breadsticks - Pierogi Szwedzkie

I remember when my Girlfriend  took me to a restaurant in Krakow Poland for the first time that served a very  strange pierogi. It was on display and it looked like something I never saw before. Being, at least  2 feet long I thought, how can they make any money just selling this funny mushroom breadstick. 

As it turned out, it was really a great meal, and I have to say that the place seemed to be full all the time, everyone gobbling  the thing down.   It was quite an experience and I have to admit that I did go back a few times. 

That is why I just had to come home and copycatted the recipe. Now that was not easy, but I stuck to it and it came out awesome like the real thing. it may not be as long as theirs  but just as tasty. 

Go ahead and try it, I am sure that it will be a pleaser. Please let me know how yours turned out. 

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Recipe:

1 lbs. -  Button or any type mushrooms
1/2 Cup - Butter
1 - Medium - Onion
1 Tsp. - Vinegar
1/2 Tsp. - Salt
1/2 Tsp. - Pepper


Topping 
1 - Egg yolk
Splash of water.

Black cumin as needed


Dough
Ready-made or homemade

2 cups - All purpose flour
1 Pkg. - Yeast
Pinch of salt
Splash of milk
2 Tsp. - Cooking oil
Water as needed


For more information please see the video below; 




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It is very important to let most of the water to evaporate from the mushrooms. I would say about 90% of it. Please do not think of draining the excess water and being done with it, because that is where the flavour is and I want to keep it in the mushroom, not down the drain.

Keep the mushroom piled in the middle and that will make the drying process go faster.Keep on stirring on the sides and piling it.  

Only add the butter and vinegar when the water has evaporated. If you skip this process, then your mushrooms will be very soggy and have no taste.

To make your life easier you can buy the ready-mix dough at your Supermarket or you make it from scratch. Here I used my food processor to mix up my dough then I let it rest for about 2 hours.

Your dough should be as thin as possible because you do not want a large puffy crust but a nice smooth and round finish.

Now you do not have to use the cardboard stencil like I did here, but I find this keeps them the same size. It takes out the guessing game of trying it free hand. 

Make a line with your mushroom mix and please try not to spread it around too much because then it will make  it harder to lock in the dough with mushroom at the sealing point. 

If you find that the dough slices have shrunken a bit, then just roll it a few times to get it back to its shape.

Now just roll it over and tap it in. making sure that the mushroom is in the rolled part.

Just roll the whole thing over and there you go, a perfect  breadstick.

Here I am using cornmeal so the dough will not stick when I am baking it. Now you can use other methods or even baking papers. 

Add the egg wash to  the tops of the sticks. Now I usually do not do the sides because I find that the yolk  accumulates at the bottom of the breadstick and burns during the baking. So I just cover the sides. 

Now to top it off "The Black Cumin". This gives a nice around taste  to this dish and this type of cumin is good for you. It just finishes it off to a perfect Breadstick. 

Your friends and Family will all love this recipe.

That I promise.



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Mushroom Breadsticks - Pierogi Szwedzkie

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Pork Cutlet Recipe

Pork Cutlet  Recipe

This pork cutlet is so easy to make and with the breaded crust, it is a must for you menu. Where can you find something this good that only takes about 20 minutes to make and is  awesome. I find that this dish goes good with all kind of side's, especially potatoes and  diced beets. 

However you serve it, please make sure that you make some extra because your Family and Friends will ask for more, I know. 

Let me know how yours turned out. 

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Recipe:

2 lbs. - Pork loin or tenderloin

2 - Eggs
1 Tbsp. - Veggie stock
1/2 Cup - Bread crumbs

Salt and pepper to taste


For more information, please see video below;



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I was using pork loin, but if you prefer you can use pork tenderloin. I like to slice them about 1/2 inch thick and then pound them down  to flatten them out. In this way, the pork becomes more tender but still is moist in the middle when you cook it. 

Make sure to cover the pork loin slices in plastic foil so it will not make a mess when your are flattening them. 

Use the smallest triangle edge of the mallet for we do not want the meat with large holes in it. I use an old cutting board for this because the hammering will indent your board. 

Move everything you need close to you, so it will be easy to move things around, also it will make less of a  mess. 

Cook the cutlets on medium heat for about 3 to 4 minutes on each side. Please be careful not to overcook them because they will turn out hard and not moist. 

Always use a plate with some paper kitchen towels to soak up the extra oil. After all, there is nothing worse than having you cutlets sitting in oil in the serving plate. This just makes them soggy and bad tasting. 

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Pork Cutlet  Recipe

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Góral Indoor Pork Ribs

Góral Indoor Pork Ribs

Goral literally "highlanders" are a group of indigenous people found in southern Poland 

For most Góral today, the decisive factor in their self-identification with a nationality is not ethnic but territorial. For example, those living in areas under a long tradition of belonging to the Polish state identify themselves as Polish, while those living in Slovakia have identified themselves as Slovaks, with notable exceptions to this rule on both sides of the border. While the origin of the Góral dialect is Polish, the language of Góral in Slovakia and in the Czech Republic is gradually shifting and increasingly becoming more similar to the literary standard in their respective countries.

The Góral cuisine is part of their culture. It is mainly based on greasy meat and cheese. Of all meats, pork, lamb and mutton are the most popular ones with the Podhale Góral. The most famous food, making the Góral and Zakopane famous all over the world, is the ''oscypek'' – salty sheep cheese in the shape of a spindle. Some smoke it.

So since I have been now other seven-times to Zakopane and I love the Tatra Mountains, but the food there is mostly BBQ and I can not stop eating. Mostly I eat at the same restaurants and it is always a big portion of BIG juicy BBQ ribs, and yes it comes with all the sauce you could want.

Now I brought it home for anyone to try it. I made this one in the oven but go ahead and make on your outside grill and see how good this recipe is.

Please let me know how yours turned out and did you added anything different to it.



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Recipe;

2 Kilos (5  lbs)  Hearty Spare Ribs.

3/4 Cup - Brown sugar
1 Tbsp. - Onion powder
1 Tbsp. - Garlic powder
1 Tbsp - Oregano
1 to 2 Tsp. - Cumin
1 to 2 Tsp. - Cayenne pepper
1 1/2 to 2 Tbsp. - Smoky paprika
2 Tbsp. - Orange zest
1/2 to 1 Tbsp. - Salt
1/2 to 1 Tsp. - Black pepper


For more information, please see video below. 



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Go ahead and get them Big, as big as you can. Now to get them this large you may have to go to aButcher and have him cut them up for you like the picture. 

It will be well worth it and you will not regret it for the little extra trouble to get the cut. 

Steaming helps the softening of the spare ribs to help cut back the cooking time. We want it to a point that when the ribs are done, the bones are just falling off the meat. 

This process can be used for indoor oven roasting or for the outside grill, either way it will turn out tender and flavourful. 

After rubbing it with the spice mixture, center them in a large flat baking pan that has a grill so we can get an even cooking, all around. 

Add some water to the bottom so the oven will be kept moist during the cooking time. remember, if the outside is starting to dry up too fast, then cover the ribs with tin-foil in the last 1/2 hour of cooking. 

Use one of your oven mitts to help cut up the ribs to make your life a little easier. Remember to let the ribs rest for about 10 minutes before you start to cut it. 

This cutting board was hand made be a Góral from Zakopane. Not only did he make it, but he got the wood from his forest, dried it for 6 months and handmade it from scratch.  He also makes a lot of other hand carved wood products, too many to show. Hoping to have a link someday so others can order some of his crafts. 

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Chicken Pineapple Salad - (Salatka Z Ananasemi Kurczakiem)

Chicken Pineapple Salad  - (Salatka Z Ananasemi Kurczakiem)

Of all the salads that I have made, this one has to be one of my favorite ones. Now Girlfriend is Polish and of course she was the one that showed me how to make this recipe. it is a great side dish, but I wanted to make it a complete meal, so I added the pasta to it, and there you go, an awesome dish. 

I will not try again to give this dish it's Polish name for in the video you could hear that my Polish was horrible. Well, any way you pronounce it, it is a great dish. 

Please let me know how yours turned out and if you added anything to it.



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Recipe:

1 Lb. -  Chicken breast

1 Med. - Diced onion
1/4 Cup - Sweet red pepper
1/2 Can - Pineapple (drained)
1 Can - Sweet whole corn (drained)
1 to 2 Tbsp. - Fresh parsley
3 to 4 Tbsp. - Low-fat Mayo

Salt and pepper to taste.

1/2 Pkg. - Bow or any pasta


For more information, please see the video below. 




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Want the best tasting chicken dish, then use  a free range chicken that I call "Farmers Chicken".

These chickens are not locked up in a cage and are free to roam around  outside and inside, also they are feed whole grain feed without any hormones or any other fast growth enhancers. 

Sometimes it is hard to know when the chicken has been cooking right through into the middle. Even if it is brown on the outside, that does not mean it is cooked.

Take the largest piece and just cut a bit and take a peek inside. In this way, you will be sure that it is done and ready for the salad.

Here I have chosen a bow pasta, for me I think this looks best in the presentation of the salad. 

Now you can really use any type of pasta that you want or prefer. How about trying it with potatoes instead. The choices are endless. 

I like to keep my weight always under control so I am using a  low-fat mayo, but if you prefer then go ahead and use the normal one. 

If you want you can use half mayo and half sour cream or buttermilk, it is your choice how you would like this dish. 

Add anything that you heart desires at this point, after all, it's your salad and you should have it your way. 

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Pineapple Chicken Salad

(Salatka Z Ananasemi Kurczakiem)

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Beet Soup - Weight Control - Magic Plan

Beet Soup - Weight Control - Magic Plan

What could be better for you than a nice bowl of beet soup mixed in with potatoes and carrots. Do not let this soup fool you because it has a lot of power in it. Just try and see that after you have some if it does not give you a warm feeling and a burst of well-being and energy. 

The beets are a great source of minerals and vitamins along with their fat-fighting qualities. Try having it two times a day for about 3 days and I know you will see a difference like I did. 

Please let us know how your experience was with this soup, and how did it make you feel right after, having it. I am sure that you will be pleased with it and you will make it more often. 

Do not forget to make this for your family and friends, for the taste is out of this world, a real crowd-pleaser.   

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Recipe;

2  lg. -  Beets ( 1 Pound)

2  Med. - Carrots
2  Med. - Potatoes
1  Med. - Onion
2 Cloves - Garlic
2  Cubes - Beef stock ( low-sodium)
1 to 2 Tbsp. - Olive oil
1 - Bayleaf

Salt and pepper to taste.



Toppings;
Low-fat sour cream
Low-fat Yogurt
Horseradish



For more information please see Video below;



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Always start with fresh veggies to make your soup the best it can be. I always try to buy locally and from the farmers around the areas.

The veggies her just blend in perfectly for  that awesome taste that you would be looking for in a diet soup. 

Nothing better than fresh garlic to help burn off some of the fat or help you maintain your weight. Remember to keep the heat down low in order to not burn off the goodness from the garlic. The word here is  "simmer" not fry.

Go ahead and add some more if you dare.

I find by shredding my beets with my food processor really cuts down on time with this procedure.  I find that this method really improves the taste by having it cut so thin and find as to dicing it.  

Now, of course, you can chop it up really and way that you like, but I find this is the best for this type of soup. 

Really, because of the beets being cut so fine and the potatoes being cut smaller, I find that boiling the soup should not be more than 30 to 35 minutes. 

If you boil it longer then you could run into very soggy veggies and would change the taste and texture. 

Here I added some low-fat sour cream, just to give it a smoother creamy taste. Also,  you can add yogurt or really anything you want to it. 

If you are the brave type, then add some horseradish to make it become even more of a fat burner. Now only add the horseradish to the soup bowl after it is done cooking. 

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Beet Soup - Weight Control - Magic Plan

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Polish Pickle Soup - Easy and Fast - Healthy.

Polish Pickle Soup - Easy and  Fast - Healthy.

 Polish Pickle Soup,  an Old Tradition. With  Kasha in the Kitchen......:) , Try it it's sooooo Good......:)

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Recipe.......

 5 to 6 Med. - Pickles
3 Med. -  Potatoes
2 Med. - Carrots
1 Med. - Celery root or 2 celery stems.
1 - Green onion stem.
2 Cubes - Veggie stock
1 Med. - Onion
2 Tbsp. - Butter
2 Tbsp. - Cooking oil
1 Tsp. - Cumin
Water to 1/2 inch above veggies.
Salt and pepper to taste.


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Russian Perogies - Rosyjski Pierogi , The Polish Way.

Russian Perogies - Rosyjski Pierogi

Try this Polish Perogies recipe,  made by   " Kasia " from a old family recipe from her Grandmother. It is really a very simple recipe and you can make a lot and freeze them so make extra for another day.

Get the whole Family around the table with an extra BIG plate of them, also with a bowl of sour cream and  fry-up some bacon and cut them int o bits , it's just awesome.

Bet-yeah can eat just one or two...:)

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Recipe..... 

1/2 Cup - Butter
1/2 Kilo - Potatoes
2 Med.  - Onions
250 Grams - Cottage cheese

1 1/2 Cups - All-purpose flour
1/2 Cup - Water
1/2 Cup - Milk
1 - egg

Salt and pepper to taste.

Toppings;
- Bacon bits
- Cream cheese


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Russian Perogies - Rosyjski Pierogi , The Polish Way.

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Lazy Perogies - Leniwe Pierogi - The Polish Way.

Lazy Perogies - Leniwe Pierogi

These Perogies are just awesome, so simple to make, but the taste  is out of this world, just try them and see.  This can be served as a main meal, side dish or  a snack, anyway the are great.

Bet you cannot eat just one...:)

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Recipe..... 

1 1/2 Cup - All purpose flour
1/2 Kilo  -  Potatoes
250 Grams - Cottage cheese
1 - Egg

Salt and peeper to taste.

2 Tbsp. - Cooking oil for water.

1/2 to 3/4 Cups - Bread crumbs (as needed)
1/3 to 1/2 Cups - Butter  (as needed)


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Lazy Perogies - Leniwe Pierogi - The Polish Way.

Please share with your Family and friends below; 

Polish Kielbasa Sausage My Way

Polish Kielbasa Sausage My Way

Try the Polish  kielbasa sausage or any other type of  your favourite sausage. In this recipe it is made fast and with a a splash  of a semi-sweet wine that  just gives it that awesome taste. a real treat and serve it with fresh bread and you got a meal that your family would be proud of. Just try it and see.

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Recipe:

1/2 Kilo - Polish  Kielbasa or any type of sausages.

1 - Med. - Onion
1/4 Cup - Green onions
1/4 Cup - Parsley
3 Gloves - Garlic
1/2 Tsp. - Salt
1/2 Tsp. - Pepper
1 Tbsp. - Cooking oil
1/2 Tbsp. - Olive oil

Splash of  semi red wine or other.


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