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Let's make some tasty, easy food

Leek, Onion and Veal Stew with Lemon and Kalamata Olives

Thursday, March 31, 2011

I think I've made this dish about three times in the past two weeks, that's how good it is. The idea comes from Dana and she's made it quite a few times, believe me! So, this is my take on it.


- 2 lbs yellow onion, sliced
- 4 big leeks (only the white part)
-  1/2 lb veal shoulder, cut in bite-size cubes
- about 3 tbsp olive oil
- approximately 1 bottle (3 cups) dry white wine, it can be less than that depending on the quantity of the other ingredients
- 1 tbsp tomato paste
- 1-2 bay leaves
- allspice berries (about 10), salt and pepper to taste
- approximately 7-8 slices of lemon

First clean the leeks, by slicing the white part and putting them into a big bowl with cold water. Stir them a little bit in the bowl, then let them in the water for 10 minutes, so that the sand and dirt collect at the bottom of the bowl.

Chicken Liver Pilaf with Pine Nuts and Almonds

Wednesday, March 30, 2011

Because over the weekend we went to a very nice Turkish restaurant where my daughter enjoyed the food very much, I wanted to try another dish from this wonderful and tasty cuisine and I found this recipe. The ingredients I used are:

- 3 tbsp olive oil
- 1 onion, chopped
- 3 tbsp blanched almonds
- 1 tsp ground cinnamon
- 1 1/2 cups long grain rice, thoroughly rinsed and drained
- about 3 cups chicken stock
- 12 oz chicken livers, cut into small bite-size pieces
- 1 small bunch dill, finely chopped
- 1 small bunch parsley, finely chopped (mine was dried)
- salt and ground black pepper to taste

Heat the olive oil in a heavy pan, stir in the onion and cook until softened. Add the pine nuts and the almonds

Meat and Potatoes Moussaka

Tuesday, March 29, 2011

  • 1 lb (450 gr) lamb (ground, can be replaced with beef)
  • 1/2 lb (200 gr) onions - I used a bunch of scallions, chopped
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 tablespoon oregano (dry)
  • 1 teaspoon cinnamon (grounded)
  • salt and pepper to taste
  • 1 lb tomatoes (peeled and chopped)
  • 1 cup (250 ml) lamb stock or beef stock
  • 1 1/2 lb potatoes

In a large Dutch oven heat the olive oil over medium heat, add the minced lamb (or beef) and cook, stirring until browned. Add oregano, cinnamon, salt and pepper. 

Chop the onions, grate the garlic and add them to the browned meat, then allow to cook for several minutes, stirring from time to time.

Spinach-Cheese Swirls

Friday, March 25, 2011

For this quick snack we need:
- 1 sheet puff pastry, thawed at room temperature (about 40 min)
- 1 egg, lightly beaten with 1 tablespoon of water
- 1/2 cup grated Muenster cheese (or any other cheese you like)
- 1/4 cup grated Parmesan cheese
- 1 10-oz pack frozen spinach, thawed and well drained
- 1 spring onion, finely chopped

First heat the oven at 400F.

Mix the grated cheese with the chopped scallion

Veal Cordon Bleu

Wednesday, March 23, 2011

I bought the other day some splendid veal cutlets, although I was not sure what I was going to do with them. Today, whilst in the office, it struck me: Cordon Bleu, something I have not made in a very long time. So, when we got home, I took the meat out of the fridge and started preparing it by patting it dry with some paper towels, then laying it on my glass cutting board

Tagliatelle with Peas and Canadian Bacon (Ham)

Saturday, March 19, 2011

Yesterday, after becoming a true Girl Scout, my little baby wanted pasta for dinner. So, pasta it was!

I started by heating up on medium heat one tablespoon of butter and one of olive oil, to which I added 2 finely chopped scallions.

Quick Chicken Breast and Bell Peppers Stew

Tuesday, March 15, 2011

After a long day at work, I realized when I arrived home that I had ironing to do for my little Girl Scout. So between applying all those numerals and identification tags, emblems, insignia and whatnot, I quickly put this together using:

- 1 lb chicken breast, cut into bite-size pieces
- 1 medium yellow onion, finely chopped
- 3 bell peppers (in my case red, orange and green), diced
- tomato sauce, about 1/2 cup 
- salt and pepper to taste
- some dried rosemary and oregano
- 1 dry bay leaf
- 2 tablespoons olive oil

I started by heating up the oil on medium-low heat, added the meat, seasoned it with salt and pepper to taste, and left it in there until no longer pink

Salmon Cakes with Lemon Yogurt Sauce

Monday, March 14, 2011


- 1 lb skinless salmon fillet
- olive oil, for drizzling
- Kosher salt and freshly ground black pepper


  • 1 large egg, beaten
  • 1/3 cup (1/2-ounce) chopped fresh chives
  • Panko crumbs
  • 1/2 cup frozen corn, thawed
  • 2 tablespoons Dijon mustard
  • 3 tablespoons mayonnaise, plus more, as needed
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 3 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, at room temperature

Raw Broccoli Salad - Salata de broccoli crud

Saturday, March 12, 2011

For this salad the quantities are entirely up to you. I made it for an office party an it was an absolute hit, I could not believe my eyes! Each and every person asked me about the recipe, it was such a success! I used these ingredients:

Cantitatile necesare pentru salata aceasta depind de gustul fiecaruia. Eu am facut-o pentru o petrecere la birou si a avut un succes neasteptat, toata lumea a dorit sa stie reteta! Astea sunt ingredientele:

- 3 heads raw broccoli, very finely chopped (remove the stem completely) - 3 capatzani broccoli, foarte fin tocate
- 1 large red onion, also very finely chopped - o ceapa rosie mare, de asemenea fin tocata
- 1/2 lb Canadian bacon - 200 gr sunca
- mayonnaise (I used homemade mayo - 1 egg yolk, 1 tablespoon Dijon mustard, vegetable oil, salt and pepper to taste, lemon juice) - maioneza (eu am facut-o in casa - 1 galbenus de ou, 1 lingurita mustar de Dijon, ulei, sare si piper dupa gust, suc de lamaie)
- sour cream - smantana
- salt and pepper to taste - sare si piper dupa gust

Put the raw broccoli in a large bowl

Puneti broccoli-ul crud intr-un castron mare

Asparagus, Corn and Bacon Quiche

Wednesday, March 9, 2011

I haven't posted anything in a week, I know, but work is taking up all of my time. I'll try to redeem myself with this very tasty and quick quiche, for which you'll need:

- 1 lb asparagus, woody ends trimmed
- 4 oz bacon, finely sliced (optional)
- 1 medium onion, finely chopped
- 1/2 cup frozen corn, thawed
- one handful of sun-dried tomatoes, sliced (optional)
- 2 eggs
- 1 1/2 cups heavy cream
- 2 oz grated Parmesan cheese
- salt and pepper to taste
- 1 sheet puff pastry, thawed and rolled out for a 10-inch tart form

First and foremost, fry the bacon in a non-stick pan. When it's done, take out the bacon on a plate, leaving the fat in the pan, because the asparagus will go in there immediately

Irish Beef Stew with Guinness Stout

Thursday, March 3, 2011

I'm going to start this post with the final product, hoping it will stimulate your taste buds and determine you to make this recipe ;). This stew is rich and hearty and a perfect meal to serve on a cold day. Of course, it’s a must for St. Patrick's Day, which is just around the corner (more or less)!

- 1 pound stewing beef
- 2 tablespoons oil
- 2 tablespoons flour
- salt and freshly ground black pepper
- pinch of cayenne pepper
- 2 large onions, coarsely chopped
- 1 garlic clove, crushed
- 1 bay leaf (optional)
- 2 tablespoons tomato puree, dissolved in 4 tablespoons water
- 1 1/2 cups Guinness
- 1 cup beef stock (or water)
- 3 carrots, sliced
- sprig of fresh thyme (can be replaced with dried)
- sprig of fresh rosemary (again, replace with dried if so desired)
- chopped parsley, for garnish

I also added, because I could and I wanted to:
- 3 celery stalks, sliced
- 1/2 parsnip, diced


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