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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Spinach & Ricotta Cannelloni Recipe

Spinach & Ricotta  Cannelloni Recipe

This has to be one of the most popular dishes that I serve to my Family and Friends. I find that it is easy to make a lot and sever it up at a party or gathering, it just disappears. The three-cheese really goes with the spinach mixture and the taste really makes up for all your hard work. 

It may seem a little bit complicated when you watch the video and very time-consuming, but believe me, once you get the hang of it, it goes very fast. Let me know how yours turned out and did you add anything extra to it. Remember to always do it your way and enjoy it. 

Please keep those comments coming. 


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Recipe;

2/3 Pkt. (300 grams)  -  Cannelloni pasta

1 Pkt. (250 grams)  - Spinach, fresh or frozen
1 lbs (250 grams) - Ricotta
1 Tbsp. - olive oil, plus extra
1/2 Cup -  Unsalted butter
1/3 Cup - Green onions
1 Med. - Onion
2 Clove - Garlic
2 -Eggs


1/2 Cup - Butter
3 Tbsp. -  Flour all-purpose, plus extra as needed.
Whole milk as needed
1/2 Tsp. - Nutmeg

Salt and pepper as needed.


1 lbs (250 grams) - Mozzarella
Parmesan Cheese - As needed  


For more information, please see the video below; 





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I like the combination of the three cheese's that I used on the video and I find that they really go together when it comes to texture and taste. 

Now you can add more different types of cheese or even add a fourth of your favorite type. 

If your spinach fresh, then you will have to blanch it first before you can use it, by adding it to simmering water for about 2 minutes. 

To make your life easier, you can use frozen, but like the fresh, do not forget to strain it to get most of the water out. 

I know that there are other ways to make your Butter / Flour mixture "a rue", but I like to show it in this way because it can be a bit complicated to make for some. So by doing it in these steps, it becomes absolutely fail-proof.

 Go ahead, do not be scared. 

The cannelloni is very fragile and therefore you should not put too much pressure when you are adding the filling, also please do not tape it down for it will break and make a mess.  

Use your fingers or thumb to gently push it down, but you can a pipe-bag if you want.

Go ahead and add as much cheese as you would like, the sky is the limit.

Let me know how yours turned out and did y

ou add anything different to it.

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Spinach & Ricotta  Cannelloni Recipe

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Chorizo Sausage Stir Fry Recipe

Chorizo Sausage Stir Fry  Recipe

I have to say that this is one of my favorite Portuguese recipes, not only because of the awesome taste but the simplicity of making this dish. Being brought up with Portuguese Parents, I got the privilege of enjoying this sausage chorizo many times and it was prepared in many ways. The chorizo stands always from the rest of other sausages because of its deep savory rich taste that blends into any meal. 

Go ahead and try it and see for yourself, how good it will turn out, and how fast it was prepared, all in one pot. Try it at your next party and see if it does not just disappear and they will be begging for more.

Let me know how yours turned out and if you added anything different to it.




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Recipe; 

2 lbs or so (1/2 Kilo)  - Chorizo mild or hot, or any other sausage.


1 - Whole hot red pepper or less (option)

1 Cup - Whole mushrooms or sliced
1 Med. - White onion
1 Med. - Red pepper
2 to 3 cloves - Garlic
1/3 Cup - green onions
1/4 Cup - fresh parsley
1 Tbsp. - Cooking oil
1 Tbsp. - Smoked paprika
2 to 3 Tbsps. - Olive oil

Salt and pepper to taste.


For more information, please see the video below. 



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Try to use the best quality chorizo that you can get. Look for a Portuguese or Spanish area, for sure there, I know you will find them. The best ones are the ones that are not to dry out, but still soft, but still firm to the touch. Also, do check out all the other varieties, for your other dishes. 

As for me, there really is nothing better than having red peppers and mushrooms together with the sausage. For the flavors just come together and make this dish perfect. Go ahead and add more veggies if you like, after all "it's your dish".

How hot do you want it, that depends on you. If you choose the spicy or hot sausage, then reduce the hot red pepper or add none. When I use the pepper for this dish I like to add the seeds to give off a hotter experience. Always taste the chorizo beforehand, so there will be no surprises to its spiciness. 

There you go, all in one pot. I like to bring the pan to the table with some nice crispy buns and just let everyone dig in and enjoy the meal. 

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Turkey Mini Rolls Recipe

Turkey  Mini Rolls  Recipe

Every time, I have a Party and I need to make some finger foods, these mini turkey rolls always are a hit and they go really fast. I know that they can be made with the whole breast that is formed into a larger roll then sliced into smaller serving pieces. Then why? do I do it, I find that these give my party a better choice and looks better on the plate, especially when there is a great sauce to go over it. The thing I find wrong with this recipe is that it goes too fast, so make a lot.  

It looks like a lot of work for this, but I can assure you that once the mixture is done and the breast pieces have been flattened, it really goes very fast. By using a larger baking pan you can make quite a lot at one time and that will make your life a bit easier.  Always have some extra, ready to go for you will need it. 

Please tell me how yours went and did you add anything extra to it.




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Recipe;

2 - Turkey breasts

1/4 Cup - Sundried tomato's
1/4 Cup - Parsley
2 - Garlic cloves
1 Tbsp. - Olive oil,
1/4 Cup - Hot red pepper
1/2 to 1 Tsp.- Lemon zest

Add your favorite cheese

Extra olive oil as needed
Salt and pepper as per taste


Mushroom Sauce 

1/3 Cup - Heavy cream
1 Cup - Low salt mushroom stock
2 Tbsp. - White wine or I tbsp white vinegar 
1 Tsp. - Mustered
1 Tsp. - Flour 
1 Tbsp. - Water, more as needed.  

Combine all in the pan, stir over medium heat until it boils and thickens. Add milk or more flour to get it thinner or thicker. 



For more information, please see the video below. 



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Here I am using two turkey breasts that I have sliced. The ingredients that I show here is the amount of two breasts.  So that will give me about five to six portions depending on the size of the breasts. 

Turkey meat is usually  on the tough  and  hard side so,  in order  to make it  more tender,  I have them  pounded down as  flat as   possible.  Make sure you  cover  the  meat with  some film  so it does not splatter everywhere.

Go ahead and add more or less, make it your way. If you like spice then go for it and make it hot or super hot, whichever way you make it, it can not go wrong. 

Add some olive oil to the top so it will not dry up, for the turkey has an intendancy to do that. If you do not want to use the oil then just cover the pan with tin foil and remove it at the last 5 minutes of baking. 

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Turkey  Mini Rolls  Recipe

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The Best Pan Pan Fried Steak Recipe

The Best Pan Pan Fried Steak Recipe

Now, everyone is different  when it comes to  having their  own method on how to end up with the perfect steak. It can be  grilled, you can broil them, or even pan-fry them, the choice is yours. Depending on who you ask, you’ll get a myriad of different answers on how to cook a perfect steak.

Some of the issues that arise have to do with the type of steak to use, what you marinate or season it with, the best method to use, whether you should salt it before or after, and for how long you should let it cook.

Another question is how well done does a person want them done, rare as it can be or hard as a rock on well done and charred. Everyone has a preference for their tastes and on the method carried out on the steak. Yes, it is not as simple as it looks to get the perfect steak, especially when you are cooking for someone else.  So as far as for yourself, you will be a master of it in no-time, but it will take a little more practice with someone else's meal. But, not all is lost because here I show you step by step on getting everyone happy and enjoying their steak.

Let me know how yours turned out and how did you do the cooking for others. 

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Recipe; 

1 - Portion per person of your favorite steak, cut to your preference.

Olive oil
Cooking oil
Salt & Pepper as needed.


For more information, please see the video below.




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Now that you got your favorite steak and cut, rub some olive oil into it and get it all over and well into the meat. 

Remember to have your steak at room temperature before you fry it. 

To sear it right, the pan with the oil must be smoking hot. Depending on how do you want it, it will take about 2 to 4 minutes on each side.

Try to not move or flip the steak too much and if worse comes to worst you can always cut a bit of it and peek inside to see if it is done or how you like it. 

How to check on how you want the steak. 

As your steak is cooking, occasionally press its center and then compare it against this finger test, taking the steak off the heat as soon as it feels as done as you like it. With practice and time, it will become easier and then it will be second nature for you.   

                   Steak will be  "rare"

     Steak will be "Medium Rare"

                      Steak will be "Medium"

   Steak will be "Well Done" 

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The Best Pan Pan fried Steak Recipe

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Fish and Chips Recipe

Fish and Chips Recipe

Do you like England Fish and Chips with all the crispy batter and the moist flaky fish in the inside and through and through. Have you ever wondered how can they get it this so good in taste and they always seem to get the coating just perfect all the way around.

Well,  here it is, that same as you would get on an order out at your favourite Fish and Chips place. All here in an easy step by step instructions. 

Try it and see just how easy it is yo make and remember to send a picture of it to Cookingarounds Facebook.

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Recipe:

1 lb or more of filet of fish  (no skin)

1 1/2 Cups - All-purpose flour
1/4  Cups - Extra all-purpose flour
1 Tsp. - Baking soda
Squirt of lemon

1 Cup of beer  or  1 Cup of soda water

Extra water as needed

Salt and pepper to taste.


For more information, please see the video below;




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Now as for the type of fish, that depends on you. As long as it is a med-hard flesh fish it will be alright. Just ask your Grocery  Market for advice on it.

Here I am using walleye, but you can use cod, halibut, or panga. So with so many varieties, you really can not go wrong.

Remember that the fish as to be free of the water possible, especially if it was frozen. Us a paper towel on the bottom of the fish to absorb most of the liquid. 

It is very important to flour your fish and let it sit for about 10 to 20 minutes before you fry it. This method helps the batter to stick better to the fillets and does not runoff. 

Go ahead and use your favourite beer, here I am using a dark beer that not only gives off an awesome flavour but a little colour to the batter. 

Now for those who prefer a non-alcohol recipe, then you can use soda water instead. 

I like to use a wok pot when I am frying fish, because it is narrower on the bottom and wider at the top, thus giving more cooking oil surface with a lot less quantity of oil.   

Let them go until they are slightly golden brown on each side. 

Have a rack ready on the side to dry off the fish portions. A trick if your fries are not ready at the same time. Keep your oven on low and put the rack into the oven to keep them warm until the fries are ready to serve together. 

Season the fries when they are hot and just out of the fryer. 

The best fries recipe;

Homemade fries  "Please Click"

So crunchy on the outside and moist and tender on the inside, the perfect treat.

Please enjoy.










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Wasabi Tuna Sushi Recipe

Wasabi Tuna Sushi Recipe

Do you like Sushi, do you like tuna.

This is my Western version of Tuna Sushi. It is easy and convenient because it uses can tuna. Go ahead and see how easy and good it is.

When it comes to making sushi at home, almost everyone thinks that it is an impossible task. When it is one of the easiest things to make that can give you so much satisfaction and everyone will praise you for it. Try it here now and see just how easy it is to make, you really can not go wrong. 

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

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Recipe; 

Makes 4 rolls;

1 - Can of chunky Tuna (albacore or same) in oil or in water.

1 Pkg. of  Nori
1 Cup - Pre-ready Sushi rice

1 to 2  Tbsp.  - Mayo 
1 to 2 squirts -  Lemon juice
2  Tsp. - Wasabi

1/2  Sweet red pepper
Few stems of green onions
Bunch of parsley leaves

Pepper to taste


Homemade Sushi rice 

1 Cup - Sushi rice 

1/4 Cup - White vinegar 

1/2 Tsp. - Sugar 

1/2 Tsp. - Salt 

For more information, please see the video below;


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Here you can add just about anything you would like to this tuna.

Try to toss the fish instead of a stir, so the fish can be flaky and not mashed.

As for the rice, you can prepare your own or get the pre-made sushi rice that you just bring to a boil and it is ready. 

Remember to leave the nori open on the top part so it will stick together on the roll when rolling it. The bottom part does not matter. 

Start by rolling the nori over the fish and veggies, 

keeping everything under the rice/nori.

 Press down on the roll, then bring roller back.

Roll again, press down 

and bring the roller back. 

Roll again, to finish, 

so easy you do it by hand.

Press again and it is done. 

Cut the Sushi in bite-size pieces. 

Remember to show off your work, 

make it your masterpiece. 

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Pork Sandwich Recipe - Portuguese Bifanas

Pork Sandwich Recipe  - Portuguese Bifanas

I remember when I was little,  my father took me to a game or some street festival when I was in Portugal and of course, I was always  hungry, for I knew what I wanted to eat. I always around looked for the Portuguese style bifanas stand. I could always find it, for I just had to follow the aroma of garlic, butter, and simmering pork. I just loved to gobble down one or two, Also, it was funny just watching my father eat and talk at the same time when it was about the game. 

Making this dish really brings back so many memories of long ago, mind you, my Mother did make them for me and they were just as good as the Food Stands. This is not just a regular  Pork sandwich, it is part of my life of good times and awesome memories with Family and Friends as I was growing up. 

Now here it is for all to make and enjoy. Please let us know how did yours turn out, did you add anything to yours. 

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Recipe; 

1 lb. or so - Pork loin

2 - Bay leaves
2  - Cloves garlic
1/4 Cup - Unsalted butter
1/2 Cup - Wine or beer
1/2 Tsp. -  Sweet paprika
1  Tbsp. - Olive oil  

Hot sauce - As to taste.

Salt and pepper to taste.


For more information, please see the video below.


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In keeping with tradition, I was using Pork Loin, but you can use Pork tenderloin if you want. Now the Portuguese sate this in pork fat and that gives it a full flavor to the meat, but you can use regular cooking oil if you want. If you can not find the pork fat in the market, then I would recommend you to first fry some bacon and use the oil. 

Let the pork marinate go for at least one hour in your fridge, but overnight would be better. It is important to drain the liquid away from the pork in order for it to fry better. Also, do this about half an hour before you cook it because the meat will reach room temperature. 

Here at this point, you can add extra wine or beer to the liquid of the marinade if you want it more on the liquid side and if you want a dipping sauce. 

Now go ahead and add some other goodies to your sandwich. How about mushroom with onions, roasted peppers, cheese, or have it your way. As for me, I like it the traditional way, just pork, sauce, and bun. 

              Now go ahead and enjoy it. 








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Pork Sandwich Recipe  - Portuguese Bifanas

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