Mediterranean Meatballs

Can you image the ideal of having a meatballs into a mediterranean way? I DO.. I had created this recipe by knowing the simple basic what mediterranean normally cooked with.

Mostly of you already know, might or not that lemon, garlic, spices and olive oil are the most essential items in order to cook any mediterranean dishes. Italians use breadcrumbs, eggs, spices, tomatoes and etc to make those well-famous meatballs.

I decided to use ground turkey instead of ground beef because I wanted to make it more lighter and tasty. Ground beef can use for this recipe as long go for more lean ones.

1 pounds -1.25 pounds of Ground Turkey

1 soaked bread (White or Wheat)- soaked with a water and squeezed the liquid out

1 egg

2 to 3 teaspoon of grated garlic- more if you are a totally garlic lover or less if you are not crazy over

Couple squeeze of fresh lemon

Couple dashes of coriander (dried cilantro) and marijoram

Bunches of chopped fresh cilantros

Mix it all up and shape it into the meatballs. Bake it at 350 degree until it's fully cooked.

Put all of cooked meatballs into the spaghetti sauce - ANY sauce even it could be organic, homemade or anything as your preference. For this recipe, I used the Merzzetta Napa Valley Bistro All Natural Homemade Style Marinara. I love this flavor of the sauce because it's all natural even it's no sugar and paste involved. Also it's GLUTEN FREE too.

Cut slice of baguette and bast it with little bit of Olive Oil. Put it into the oven (400 degree) until it gets little bit of golden brown on each sides.

Put 2 meatballs on each grilled baguette (each) with some of the sauce. Sprinkle some of cheese (your choice or none) with fresh chopped cilantros on top.

I did enjoyed eating those and would make it for sure! It's a perfect for light summery meal because it's not too heavy.

καλή όρεξη! It's a greek word for "Enjoy your meal!"

Homemade Flour Tortillas

Homemade Flour Tortillas

I was in the MOOD for the chicken soft tacos and didn't realized that I don't have the store-bought flour tortillas in my home. Time wasn't permitting for me to go to the food store along with three hungry girls. Suddenly it came up in my mind -WHY DON'T YOU LEARN HOW TO MAKE IT? I have most ingredients at home so WHY NOT?

I know that flour tortillas is made of the all-purpose flour so I decided to add a few ingredients in order to make it. It works!

It's a pretty simple and easy. At first, I had tasted it and it was like 100 percent pure of flour-flavored tortillas which it amazed me. My girls had tasted it for the first time and my jaw dropped down on the floor by heard "I want more". From there, I knew it was all worth of my timing to make it than jump into the car to drive all way to the food store (Also you know how the kids can change their mind of wanting to eat different than what you are originally planned to cook for dinner heh).

2 cups all-purpose flour (don't use BREAD FLOUR)

1 1/2 teaspoon baking powder

1 teaspoon salt

2 teaspoons vegetable oil

3/4 cup lukewarm milk (2% is fine)

Mix the dry ingredients then add the vegetable oil. Slowly gradually pour the lukewarm milk into the dry ingredients/vegetable oil to make the mixture into a sticky dough.

Dust on the counter and roll out the dough with a teensy bit of flour. Knead the dough vigorously by fold and press. Return the dough back into the bowl and cover with damp towel to let it rest for 15 minutes. It won't rise the dough but want it rest for a bit.

Divide the dough into 8 of equal size, cover them with damp towel and let them rest again for 20 minutes. Don't let it stick each other.

Dust the counter with a little bit of flour (you don't want to increase more flour flavor). Work one at a time by pat a little bit then rolling it until the dough is about 1/4 inch thick. You can put the thin tortilla on the damp towel and cover while you work on the second, third and etc so that way it won't dry it out.

Put it on the hot griddle and cook for 30 seconds. It will get blisters on each sides. You may want to cook until it gets little golden brown.

If you want the wheat tortillas- use the 100% wheat flour. My next project is to make the corn tortillas since it only needs 2 ingredients - 100% corn flour and water.

Enjoy learning to make ones and let me know what you think of that.

Balsamic Vinegar

Balsamic Vinegar- Can't live without having one in the kitchen!

Have you gone to the italian restaurant by served the olive oil with droppings of Balsamic Vinegar that you can dip with the fresh bread? Have you gone to the fancy restaurants that served a wonderful aroma dish of seafoods, poultries and/or beef that are being marinated with teensy bit of Balsamic Vinegar? Or you had made your homemade salad dressing by using that product as well?

I will make Balsamic Vinegar as an abbreviation as BV ok?

I was told by someone that having an expensive BV is worth to have because of the sweet flavor.

It made me thinking about this. Am I willing to break my money shell to buy like $50 dollars or higher for that special bottle of BV? Some people would buy it for sure but not all of them willing to buy that expensive bottles due of their budget reasons.

I had that thoughts and want to educate you to understand the two types of BVs and the AIB four leaf rankings before you buy a right product at the grocery store, healthy food store or online.

Two types of BVs:

1- Traditional (made in Modena, Italy that follows a strict process)

2- Commerical/Untraditional (it's blend of artisan-made or boiled grapes with wine vinegar added)

Now you had learned 2 types of BVs. Now how do I know which one is right for me? It's pretty easy simple to know a few things before you buy.

1- Look for AIB certification. AIB stands for Italian Association of Tasters for Balsamic Vinegar of Modena. It had created in 2002.

2- If you are unsure of your taste toward to BVs then you can request a few sample of it. Mostly speciality/healthy food stores do offer some samples. It will save you from buying a wrong one and wasting your money to invest into.

Also you need to know about AIB four leaf rankings that would help a lot to know by purchasing a right one.

ZERO LEAF- it is made of 95% of red vinegar with a very little traditional added along with some caramel coloring

ONE LEAF- it is a light typed with a flavor of sweet and zesty

TWO LEAVES- it's a brisk and vibrant flavored

THREE LEAVES- it's a full and smooth flavored with tangy accents - more like syrup-typed

FOUR LEAVES- it's a sweet and complex flavored with syrupy-typed.

Also please remember that AGING is important to know. Aged 12 years or higher produces more flavors, acidity, aroma and many mores. Once the aging increases then prices increases. It can be higher like $80 or even hundreds depending on which name of the BVs. It's the same ideal of making wines (you had seen the prices ranges that can be from "damn too cheap to sky-rocketed high prices").

REMEMBER that expensive ones isn't the only best ones.. Never know that inexpensive ones can be good as equilvalent as the expensive ones as LONG you are well known about the AIB certifications, the four leaf rankings, aging process and your taste buds.

Go check out the speciality stores and have those samples like William Sonoma or any stores that carries the BVs products.

Lastly, you need to know how amount that it should be added for cooking:

If you buy the BVs that are aged higher like 25-50 years then a drop or two would be enough because it's a very strong ones. It is a good for making a homemade vinaigrette or olive oil with a drop of BVs for dipping with breads.

If you buy the BVs that are aged 12 years/higher or less than 12 years then 1/4 cup of BVs would be enough to make anything as you prefer like sauce for your meats, dipping and many mores.

It will RUIN the flavor if you use too much of BVs as well.

Now you able to buy a right product that fits your taste buds!

Enjoy the shopping for BVs!

Sweet Beignets

~Sweet Beignets~

I had been wanting to visit Louisiana where they make their well-famous beignets, gumbo, jambalaya and etc. I never get the chance BUT I finally got to taste the beignets for the first time when I was at the Disneyland with my mother and girls last summer 2009. We were looking for a simple breakfast before hit on the road back home. Disneyland have the New Orleans Cafe so we thought of trying that. My mother ordered the beignets and I told my mom "Let me try that". It was UNBELIEVABLY DELICIOUS. I got to order more to bring home :D!

As you know that movie, "Princess and the frog" came out for DVD recently and it made me miss those beignets. I was so craving for that. I goggled myself and found that recipe very simple because I have all of those ingredients at home. I asked my girls if they want something different like Louisiana-styled dinner like Chicken Gumbo and Beignets. All I got those words "YES, YES, YES".

It wasn't that hard to make beignets, I SWEAR! I had noticed that mostly of beignets needs the active yeast dough in order to arise the dough. This recipe doesn't require the active yeast so I decided go for it. It was delicious too. I used my deep fryer for those beignets - if you guys don't have one, go BUY that because it's worth to have one in your kitchen!

If you do miss those beignets then this one may bring your memories back :D..

Here's the recipe and the tip is that I used my hand as "rolling pin" to spread out the dough with the flour because it's a very sticky dough. I cut it into squares then roll it out as balls which it's more easier that way:

• Corn oil, for frying, or another oil with high smoke point, such as safflower or peanut
• 3 1/2 cups sifted flour, plus extra for rolling
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 4 eggs, lightly beaten
• 1/3 cup canola oil
• 1/3 cup milk
• 1/2 cup powdered sugar, for serving

Directions

Fill a large, heavy-bottomed, wide-mouthed pot halfway with corn oil and heat over a medium-high flame until oil reaches a temperature of 360 degrees F.

While the oil is heating, sift together the flour, baking powder and salt. In another large bowl whisk together sugar and eggs. Stir canola oil and milk into sugar-egg mixture. Stir dry ingredients into egg mixture until a biscuit-like dough forms.

Lightly flour a work surface and turn out the dough. Sprinkle dough lightly with flour and, using a rolling pin, gently roll the dough out to a thickness of 1/8-inch. Using a sharp knife or dough scraper, cut into 2-inch squares. You will have scraps leftover but do not try to remix these as that will cause tough dough; just fry as are.

Use the dough scraper to lift dough squares off the work surface. Fry the beignets in small batches about 4 minutes, or until golden, turning several times to color evenly. Using a slotted spoon gently remove the beignets and drain thoroughly on paper towels. Place powdered sugar in a sieve and shake over the beignets to cover with powdered sugar and serve immediately.

Enjoy it with your favorite drinks like coffee, tea or milk. It surely felt so heaven that I was actually in Louisiana by having my beignets and hot tea during breakfast!

Stuffed Tomatoes

Can you image the cottage cheese and tomatoes goes together?! I am sure that some people would say "EWWWW, cottage cheese and tomatoes altogether?!".

Sophia had showed me on the TV that she wanted to try that stuffed tomatoes as snacks. I found myself "whoa, what a simple snack and I can do it". So I made it for myself and Sophia. My other two daughters are not crazy over the tomatoes but they will learn to like when they are little bit older even though!

It was so unbelievably delicious after we first tried. I did taught my daughters the simple motto: "Don't judge yourself what you see because you haven't tried it yet". Good enough, it came true for my girls by LOVE those foods after they tried it for first time!

If you have cherry tomatoes and cottage cheese in your refrigerator then you can make it right away! It's pretty cheap to afford that healthy snack because only you need was 2 ingredients!

Bunches of cherry tomatoes and cottage cheese (a must on your shopping list!)

You want to cut a little bit top half. One trick to make the tomatoes to sit well by cut a little bit on the bottom. You want to scoop the seeds out but not to scoop it all SO EMPTY because you need some kind of support to hold the cottage cheese.

Stuff those cottage cheese (as your preference, lowfat, small curds, large curds and etc) into that tomatoes.

Sprinkle some salt and ground black pepper. I added dill for more spice up on that stuffed tomatoes. You can add ANY spices as you desire but not OVERKILL the flavor :D..

Enjoy those simple healthy snacks. It's a great for anyone who are a healthy-consicious, vegertarian, or losing some weight. My friend who is losing weights and REALLY love my stuffed tomatoes- man, I wish you had seen her because she went gone to HEAVEN with that :D...

What is the difference between the white and yellow onions besides the colors?

Onions, Onions and Onions. Can't live without it! If you are all out of onions, then time to hit at supermarket to buy it! Before you heading out, you may want to learn the types of onions and what was it used for. Actually there are 4 basic varieties: yellow/brown, white, red and sweet.

Yellow onions are generally the cheapest, and have the strongest flavor. It's pretty STRONG raw but cooking mellows their flavor nicely, and makes them a fab choice for most of your cooking needs. A great start to make french onion soup with that along with spanish dishes and others.

White onions are a little bit sweeter and less strong than yellow/brown, as are red onions. It can use for mexican cookings or saute to get the golden brown colors as toppings on your hamburgers, steaks and others.

Red onions are great either raw (on salads or sandwiches) or grilled (slowly cooking them because if you cook it high, it will ruin their best feature, that gorgeous purple-red hue).

Sweet onions like Vidalia or Spanish are good raw or lightly cooked, but tend not to keep as well as the stronger onions. It has much higher water content and a much lower sulfure content (which is what gives onions their pungency). It can be for dips, onion rings, toppings on the salad, sandwiches, and etc.

So you now know all of those 4 types of onions so it would make your cooking more easier :D.

Boxty-Irish Potato Pancakes

What a great start in the morning to cook the potato pancakes since St. Patrick's Day is coming up very soon!

I had done the experiment of ideal what the irish potato pancakes would taste like since I grew up by eating polish potato pancakes- my favorite due of my grandmother and mother's cookings.

Boxty is a traditional Irish potato pancakes that contains a mixture of mashed and grated potatoes, resulting in a unique (very creamy) texture that's part pancake, part hash brown. You can create any toppings -smoked salmons, creme fraiche or any others on that pancakes.

2 pounds (3 to 4 large) Yukon gold potatoes, peeled

3/4 cup whole milk

1 1/4 teaspoons salt, plus more for seasoning the potatoes before cooking

1 large egg

1/3 cup all-purpose flour

1/4 teaspoon freshly ground black pepper

1 to 2 tablespoons unsalted butter, cut into small pieces

*If you only have salted butter in your fridge, that's fine to substitute it for the unsalted but reduce the amount of salt by no seasoning the potatoes before cooking and mashed potatoes.*

Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch. Bring to a boil over high heat, reduce heat to low, and simmer potatoes uncovered until fork tender, about 8 minutes. Drain, return potatoes to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth; set aside.

Meanwhile, grate the remaining potatoes on the large holes of a box grater or food processor. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer over a medium bowl until the mashed potatoes are ready.

With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir through).

Place egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds. Add potatoes and stir until evenly incorporated.

Heat the large nonstick frying pan or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.

Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven to keep warm (200 degree F). Repeat with remaining butter and batter. Serve warm.

It tastes so good with sour cream YUM!