Spinach & Ricotta Cannelloni Recipe

Spinach & Ricotta  Cannelloni Recipe

This has to be one of my most popular dish's 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's 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. 

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. - Nut meg

Salt and pepper as needed.


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


For more information, please see 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's or even add a fourth of your favorite type. 

If you fresh spinach, 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 is 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 any thing differant to it.

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Spinach & Ricotta  Cannelloni Recipe

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Blueberry Pancakes Recipe

Blueberry Pancakes Recipe

I have to say that "I just love Pancakes" and for me I add many different toppings from almost every fruit, berries and even chocolate syrup. 

After making  many of them, I found out that I can really make a huge batch in a matter of minutes, mind you that would use two pans with about 3 pancakes in each.So do not be afraid to try this recipe for it is really that easy, you can not go wrong. 

My guests and family that have  a sleepover in my home, just love to wake up to a huge plate of these awesome pancakes. The only problem I have, is keeping up to their appetite. After all, they want to try it in many different ways, for I make sure there are enough batter and toppings. Always a  the best way to start the morning.    

Let us know how your pancakes turned out and what other topping did you try.


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Recipe:

1 1/2 Cups - All purpose flour
1/2 Cup - Milk, plus more as needed
1 Tsp. - White or brown sugar
1 Tsp. - Baking powder
1 Tbsp. - Cooking oil or butter
1 Tsp. - Salt
1 - Egg

Makes   2 Pancake servings.

Topping
3/4 Cups - Blueberries


For more information, please see video below.




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In the video, I am using all-purpose flour, but if you want you can use a 50/50 of whole  and regular flour. 

Also,  try it with about 25% buckwheat or even instant oatmeal. Anyway, you make it, it will be awesome. 

After adding the 1/2 cup of milk, keep adding more milk a little at a time. In this way, you will always have control of the thickness of the pancake. 

Keep stirring and adding milk until the batter sticks to your whisk but flows down slowly in a steady stream and  off your whisk. Remember  not over stir the batter, stop when it reaches the above point.  

Use a Teflon pan and make your life a lot easier, Now you do not have to add any oil to this type of pan and it will work well, but after awhile they just do not do the job as good as when it was new. So I find by using a little oil, it helps it along, cook more evenly and the pancakes look better

I make  my pancakes a little bit on the smaller side because I like them to be piled up high, for me it just looks better. Now really the size depend on your preference that suits you. Larger or smaller will not change the taste, only the appearance.

When you see the bubbles coming to the surface of the batter, then you know that it is time to flip it over. Now, if you are not sure of the timing of your pancake, then when you see the above, just it it a pick under it one or two time. After a few, you get then hang of it and become an expert. 

Remember, do not push the pancake down and try to flatten it, for it will make them chewy and hard.

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Lose 10 to 17 Lbs. Guaranteed - Magic 7 - Day Weight loss Plan

Lose 10 to 17 Lbs. Guaranteed -  Magic  7 - Day Weight loss Plan

So the Winter is over and you have gained a few pounds, now what? Start with this 7-Day Diet Soup and if you did everything correctly and you did not cheat, then you can expect to lose around 10 to 17 lbs. Yes, that is correct, but you must follow the Plan. 

I have heard about this soup now for a long time because it is what they use to reduce a person's' weight rapidly and safely before surgery. It is safe, but you should only stay on it for the full 7 days and no more. Then you should go back to your normal eating plan. 

So of to the Kitchen I went to get this soup copycatted just like the one the hospitals were using. After a few tries and a lot of asking questions to some of the hospital kitchen Staff, I finally got it right. It was not easy to get it done right, but well worth it.

Now in addition to making this soup with  all the others, and with the super success of my other soup  " Magic Diet Soup # 1 ". I have been asked to sell my videos and offered a lot of money to give some  Weight Loss Company the write-up link to my videos. I have refused all because I believe that you do not need all those super pills and give out your money when you can do the same in your kitchen with some basic things. So in conclusion, I ask nothing for my recipe's on weight loss, quite simply, it worked for me and it will work for you and you can trust me on that. 

All here for you to enjoy.

Please let me know how it worked for you and how much weight did you lose. 

  


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Recipe;

3 Cups - Fresh  tomatoes
3  Cups -  Pasta sauce
1/3 Cup -  Tomato paste (1 small jar or can)
5 -  Green onions
2 Tbsp.-  Low-sodium veggie stock
1 Bunch -  Celery &  (some) tops
2 Cups - Fresh green beans
2 - Red or green bell peppers
2 Cups -  Carrots
1 Tsp. -  Chili powder
1 Tsp. - Ground cumin
2 Tsp. - Sweet paprika
1/2 to 1 Tsp. -  Cayenne pepper
2 Tsp. -  Prepared mustard

1/2 to 2  Tsp. -  Ground black pepper


For more information, Please see video below;



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Directions 

Soup Diet -

Day #1.
Eat as much of any fruit you want EXCEPT BANANAS and AVOCATOES.
Eat only soup and fruit today but eat all you want.
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Day #2.
All Veggies.
Fill up on fresh vegetables (salads etc).
Eat all the soup you want and have a large baked potato with butter at dinner time.
But NO FRUIT TODAY.
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Day #3.
Eat all the soup, fruit and veggies you want, but NO POTATOES.
If you haven't cheated you will have lost.
5-7 lbs by tomorrow morning.
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Day #4.
Bananas and skim milk.
Eat at least 3 bananas and all the milk you want today.
Remember, you can have soup anytime you want.
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Day #5.
Beef and Tomatoes.
You can have up to 20 ounces of beef or skinless chicken breast and 6 tomatoes in any style you like.
Remember to eat soup too.
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Day #6.
Beef and Vegetables.
Eat all the beef and veggies you want today.
You can have 2-3 steaks (minimum fat) if you want, with green leafy vegetables.
But NO POTATOES.
Don't forget to have soup.
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Day #7.
Brown rice (yes BROWN), unsweetened fruit juice, and veggies today.
Eat all you want whenever you want and have soup as often as you can.

The soup is the key --


Remember, the more you EAT THE SOUP, the better it will work on losing the weight. 


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Start with fresh vegetables, homegrown or farmers local crops are the best. I know it depends on the season, but if you look for it, you will find them.  

As for your tomato sauce, homemade is the best but if you do not have any, then you can use  Fresh tomato juice (low-sodium). See my recipe here for  " Homemade Tomato Sauce "   .

Cut all the veggies as small as possible, because in the way, your body will digest it better and it will have a better affect on losing your weight. 

The pot size depends on you and how much of the soup are you going to make. As for me, it was 2 1/2 pots of this size pot.  I just put the whole pot into the fridge and that keeps it well,  as I use it up.

Do not forget to add ALL the spices I show in the video because this is where that fat burning comes from. If you are sensitive to spicy foods, then you can cut down on it, but it will not work as good.

The spices increase your metabolism and that burns fat, and that is what you want from this soup.

On the boiling point of the soup, please set the time to 30 minutes, but if you are sensitive to fiber, then set it to 40 minutes or more. 

For some people,  the fiber from veggies will give them  stomach problems.

Remember that this is a DIET soup to lose weight, so please DO NOT add any salt to it. There is some salt in the low-sodium stock and some the tomato sauce, that is more than enough for this size of soup and it should not give any bad effect to this soup.

Now in addition to my spices, you can add more, like herbs or even other types of spice, but only in addition to the ones I show you on the video.

It is important to NOT make any changes to this soup for it to work properly. Add more but only after you followed the recipe.

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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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Creamy Scalloped Potatoes

Creamy Scalloped Potatoes

Nothing goes better then these potatoes as a side dish to your main meal. In fact I usually have them just as they are, with nothing else for they are that good. 

I know your whole family and friends will keep asking you for more and why not have some extra on hand for they freeze very will. Just  pop them into your microwave and in a few minutes, you have some extra to go all-around a second time. 

After all,  it is really only a three ingredience  recipe and it can be made in no time and even faster if you have the readymade Boursin cheese on hand. 

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

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Recipe;

1 1/2 Lbs. -  Potatoes

1 Pkg. - Boursin cheese
1/3 Cup - Whipping or heavy cream
Whole milk as needed
1/2 Med. - Onion
Salt to taste


Homemade Boursin Cheese 
1 Pkg. - Plain cream cheese
1/2 Cup - Butter
1/2 Tbsp. - Garlic salt
1/2 Tbsp. - Oregano
1/2 Tbsp. - Basil (Option)
1/3 Tbsp. - Dill
1/2 Tbsp. - Marjoram
1/2 Tbsp. - Thyme


For more information, please see video below.




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That depends on the slice. I like to slice them as thin as possible for in this way then cheese bonds better to the potatoe and it cooks a lot faster. 

Also in this manner it helps the dish to become more creamy and smooth by blending in better with the sauce. The thinner  the better, by hand or machine, it will turn out awesome. 

Boursin cheese can be found in any large grocery store, you should have no problems getting it.

Now, I prefer to make my own and in this way I can add in what I like to make it better for me.

Add only a little bit of milk at a time. We do not want the cheese too thick nor too watery.

Keep on whisking it for a few minutes until all the lumps are gone and it becomes very smooth. 

Adding the potatoes does not have to be a chore, just make sure every layer is reasonably covered. If it makes your life a bit easier then you can double up on the layers and that will  be fine. 

Not all ovens are the same and operate at different temperatures, so please keep an eye on the dish. 

If you see that after about 3/4 of the baking, that the top is becoming too brown, too fast, then lower the temperature a little bit. 

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Broccoli Apple Salad - Weight Control - Magic Plan

Broccoli Apple  Salad  -  Weight Control 

This broccoli salad is so easy to make and do not let the raw recipe fool you, for the combined taste of the fresh veggies with a very smooth cream sauce blended with the sweet cranberries out of the is world. 

This can be served with Dinner or Lunch, bur rest assured that it can go on the side of any dish. Try making a lot and use it for a Party or Get together they will love you for it. 

When I made this dish, the only problem I had is that it disappeared real fast and puff it was gone, so please make some extra. This will also hold in the fridge for a day or so and it still will  be fresh and awesome. 

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

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Recipe; 

2 Cups - Broccoli Florets (flower)  2 small heads.

1/4 Cup - Red onion
1/4 to 1/2 Cup - Carrot
1 Lg. - Red apply
1/4 Cup - Fresh parsley
1/4 Cup -  Dried sweet cranberries
1/3 Cup - Low-fat Yogurt
1/4 Cup - Low-fat Mayo
2 Tablespoon - Lemon juice
1/2 teaspoon - Sugar

Salt and pepper to taste.


Options;
1/4 Cup - Raisins
Add 1/4  - Walnuts


For more information, please see Video below: 



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What could be better then fresh veggies mixed with a smooth velvet sauce that just blends in perfectly with a touch of sweetness of dried cranberry's. 

Neat trick,  just use your peeler to cut smooth perfect slices of the carrot. In this way, they actual will taste better,  it will be  tender and sweet.  

The size of the broccoli flower should  "bite size", but that will depend on you on how  big or small you want it. 

Remember to save the stock and bits to make a homemade veggie stock. I usually  store all the leftover veggies parts in a plastic bag in the freezer. 

Here I am using dried cranberries, but you can really use whatever your heart desires. Sometimes times if I am in the mood, I add some raisins  or walnuts or both.

Go ahead and make it your way. 

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Potato Chips Omelet - Something Different In Breakfast

Potato Chips Omelet -  Something Different In  Breakfast 

Well my Girlfriend asked  me to go into the Kitchen and make her a Breakfast that was something new, that was never seen and it had to be real tasty. Now I knew that she just loves my omelets for Breakfast and she has never got tired of them, so I decided to make one, but how and with what. Looking thought the  cupboards and the fridge I came across a half opened bag of potato chips. Humm !! , I never looked back.

The potato chips were perfect for they were already seasoned and  "yup" they were potato at the least, so I put my skills to the test. I made them, but found out that I had to flip the omelet because of the saturated chips to get it to be cooked on both sides through and through. 

So I gave it to her but I did not tell her what had I done or added to it. She loved it but could not figure  out what was in the eggs that made it tasty and flavorful. Only when she finished it and with a little bit of begging  I told her that it was her favorite   potato chips that was added. Boy !! what a surprise did she get, the expression on her face was well worth it. 

So now I have made this Potato Omelet over and over again and I used many types of chips from the plain to the garlic and onions. It all turned out awesome, our Breakfasts will never be the same. 

I hope you try it and get back to me on how yours was done....

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Recipe;

2 to 3  - Large eggs

2 to 3 hand fulls of your favorite potato chips
1/2 to 1 Tbsp. - Parsley
1/2 to 1 Tbsp. - Chopped chives or green onions.
1 to 2 Tbsp. - Cooking oil
Pepper to taste.
Splash of milk



For more information please see video below;



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Here I was using  regular  chips, natural with only salt added. So add your Favorite one and it can rally be anything from  ketchup to hot chilies chips . There is so many types that you can have a different omelet everyday for a month or longer. 

Chives I find gives off a nice fresh onion taste, but you can add whatever you like at this point for after all it's for you, right...? 

When stirring  the chips with the egg, please try not to break them up and turning them into a mash that will lose it's texture in the omelet. 

Also give it a little time for the egg mixture to soak completely into the chips. 

When you see the egg has been cooked to your desire, then give a flip to cook on the other side. Then turn off the heat and the hot pan will be enough to finish cooking your omelet without over cooking it. 

Voila !!, the Potato Chips Omelet that your whole Family and friends will love and keep asking for more.  

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Potato Chips Omelet -  Something Different In  Breakfast 

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