Spicy Horseradish Laced Coleslaw

This spicy coleslaw with a twist of flavors will be the hit of your back yard party. Offer it as a topping for barbequed beef or sausage sandwiches that are served on a crispy roll. The secret ingredient is horseradish; add more or less depending on preference. A touch of apple brings cool sweetness, to the heat of this recipe. 

This salad is high in fiber, antioxidants and vitamins C and K. The horseradish can be bought or  easily made at home with fresh horseradish root and white vinegar (recipe at the end). 

This salad tastes best when it has a chance to marinate in the dressing for at least 2 hours.

•Spicy Horseradish Spiked Coleslaw•

Ingredients: (serves 6)

Medium size head of green cabbage cut into quarters, and shredded (about 6 cups)

4 large carrots peeled and grated

6 green scallions chopped

6 medium sized apples, peeled and chopped or grated

¼ Cup lemon juice (fresh squeezed is best)

½ Cup mayonnaise

½ Cup apple cider vinegar

1 Cup (or more to taste) fresh horseradish

Fresh black pepper and sea salt to taste


1). In a large mixing bowl combine the shredded cabbage, carrots and scallions.

2). Toss in the apple and lemon and mix.

3). Add the mayonnaise and blend together.

4). Add the apple cider vinegar slowly tasting as you mix, then the salt and pepper.

5). Chill the well-mixed salad in the refrigerator for at least 2 hours. More mayonnaise and vinegar can be added if needed.

•Fresh horseradish ingredients:

Horseradish root (about 4 inches)

½ Cup white vinegar


1). Peel the horseradish root, with a potato peeler or by using the side of a teaspoon

2). Grate the peeled horseradish root with into a strainer

3). Place the strainer full of horseradish over a bowl and slowly pour the vinegar over it

4). Press down on the horseradish to push out excess vinegar

5). Keep refrigerated

29 Apr 2016

Roasted Peppers Roasting Capsicums Red Peppers Capsicum Starters

Roasted Red Peppers (Capsicum)

Roasted peppers made a delicious addition to salads, sandwiches and pasta. Their bright red colour and rich taste add a touch of distinction to any dish. So why pay the price of delis when you can make your own in just a few minutes? Roasting peppers is quick and easy and the recipes below will make your next dinner party or luncheon something to remember.

Easy Roasted Red Peppers (Capsicum)
Slice peppers in half and remove the seeds. Place skin side up on roasting tray and place 2-4 inches under hot roaster (grill). Roast until skin is blistered and black. WATCH CLOSELY, once peppers begin to blacken it happens quickly. Remove peppers with tongs and place in brown paper bag for 5 minutes then cool completely in cold water. Skins should start to peel away in the water, remove by hand any remaining skin. Alternatively, peppers can be baked. Place peppers sliced as above, skin side up on a baking sheet. Bake in a hot oven (450F/220C) for 20 minutes or until peppers collapse (peppers will not blacken). Finish as above.

Once roasted, peppers can preserved for several days by placing in jars and drizzling with extra virgin olive oil. You can even add a sprig of rosemary to the jar for a different taste sensation. Roasted peppers make a plain salad or sandwich extra special and look great on an antipasto platter. Pastas and boring vegetables can be livened up instantly by simply chopping the roasted peppers and stirring through the dish. Here are a couple roasted pepper recipes to replace the chip-and-dip starters we all fall back on.

Baked Ricotta with Garlic Roasted Peppers
1lb (500 g) ricotta cheese, drained
2 tsp olive oil
1 roasted red pepper cut into thin strips
1 tablespoon pickled capers
garlic powder
freshly ground black pepper

Cut ricotta into 1/2 inch slices and place on baking tray. Place peppers in bowl, add a pinch of garlic powder, drizzle with oil and gently mix. Arrange the peppers on top of the cheese in a striped, swirled or lattice pattern, dot with capers and sprinkle with pepper. Bake in a moderate oven (350F/180C) for 25 minutes. Serve with crusty bread.

Roasted Pepper Pt
1 large roasted red pepper
1 oz (30g) sun-dried tomatoes
3 garlic cloves, crushed or pressed
1 tsp freshly ground black pepper
3 tablespoons sherry, white wine, or brandy
1/2 cup roasted nuts (almonds or cashews)
1 tablespoon olive oil
salt to taste
fresh basil for garnish

Blend all ingredients in a food processor or blender until smooth, salt to taste. Pour into a decorative dish, drizzle with olive oil, top with fresh basil, and serve immediately or cover and chill until needed. Store covered in refrigerator.

Roasting peppers is an easy process. It brings out the natural oils of the vegetable and their distinctive taste will brighten even the most boring foods. Impress your family and friends by adding roasted peppers to your next meal. You will be surprised at how easy it is and they will be impressed by how clever you are.

28 Apr 2016

Vegetarian Recipes

I am not vegetarian; however, I had to learn to be a great vegetarian cook when my little sister was diagnosed with an allergy to protein. Yes, that is correct protein! As most know meat and fish are high in protein. Below are some great vegetarian recipes my mother used to make while we were growing up. Hope you enjoy!

Cheddar Chili Cups

Chili Cups Ingredients:
2 (15-ounce) cans vegetarian chili
1/2 cup sliced green onions
6 (4-inch) hard round dinner rolls

Toppings Ingredients:
6 slices (1/2 ounce each) Cheddar Cheese
1/3 cup Sour Cream
2 ounces (1/2 cup) Cheddar Cheese, shredded
Cherry tomatoes, if desired
Combine chili and green onions in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until heated through (3 to 5 minutes).
Meanwhile, hollow out rolls with serrated knife, leaving 1-inch shell. Place 1 slice cheese in bottom of each roll; fill with 1/2 cup hot chili.
Top each with 2 teaspoons sour cream; sprinkle with shredded cheese. Serve with cherry tomatoes, if desired.

Makes 6 servings

Easy Broccoli Custard Bake

1 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (4-ounce) can sliced mushrooms, drained
1 (4-ounce) cup shredded Swiss cheese
6 large eggs
1/2 cup milk
1/2 cup bottled ranch dressing
3 tablespoons all-purpose flour
In lightly greased 1 1/2-quart casserole, gently toss together broccoli, mushrooms, and cheese. Beat together eggs, milk, dressing, and flour until thoroughly blended. Pour over vegetables and cheese.
Bake in preheated 350F oven until knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes before serving.

Makes 6 servings.

28 Apr 2016

Recipes Roasted Carrots

Vichy water, the product of a famous spa in eastern France, initially won fame for its curative powers and continues its popularity across the world as an ingredient in mixed drinks. It is often available in local supermarkets.

Many recipes for Vichy carrots recommend stove top preparation but carrots roasted in the oven seem to take on a special mellow sweetness.

Also included here is a variation using ginger ale and fresh ginger that is a familiar accompaniment at holiday meals.

Vichy carrots

Makes 4 servings

Cooking time: 45 minutes


4 medium to large carrots, about 1 ¼ pounds, peeled

1 bottle Vichy water, regular water plus ½ tsp lemon juice is a good substitute

3 Tbsp butter, cubed

1 tsp sugar


1 Tbsp parsley, use a generous garnish; this adds flavor

Freshly ground black pepper


1. Preheat oven to 400-degrees

2. Slice carrots into 1/8 inch rounds, the thin slices are easiest when you use a very sharp vegetable slicer or knife.

3. Spread carrot slices in a roasting pan in 1 layer, ¾ inch thick.

4. Pour over carrots just enough hot Vichy water to come up 1/3 the side of the pan.

5. Dot carrots with butter and sprinkle with salt and pepper.

6. Loosely cover roasting pan, first with parchment paper, then with aluminum foil.

7. Bake until carrots are slightly soft, about 20 minutes.

8. Remove carrots from pan to warm serving platter.

9. Reduce liquid in pan to no more than 2 Tbsp.

10. Pour syrup over carrots, sprinkle on black pepper and parsley and serve immediately.


Substitute well-flavored purchased ginger ale (like Schweppes) and a quarter-sized piece of crushed fresh ginger. Substitute candied ginger for parsley and serve.


Vichy carrots might have no claim to cure either hangovers or night-blindness but the sharp mineral flavor of the water and natural sweetness of the carrots are interesting and colorful accents to meals that highlight heavy, rich main dishes.

28 Apr 2016

Recipes Fried Zucchini

Fried zucchini has got to be one of the tastiest things I have ever eaten. But most people are afraid of it just because of the word zucchini. This recipe is a long one, but trust me, it is well worth it.

1 large zucchini

2 T. dried ranch seasoning

2 T. flour

1 t. chili powder

1 t. garlic powder

1 cup pancake mix

1 beer

Pinch of salt

Oil for frying

1.  Cut the zucchini into strips, as you would a potato for French fries. Combine the ranch seasoning, flour, chili powder, and garlic powder in a zip lock bag.  Add zucchini a few strips at a time, and shake. once all of the zucchini is coated in the mix put them on a plate and refrigerate for a half hour or so.

2.  Just before your ready to fry up your zucchini put just enough oil in a pot to cover your zucchini, unless you have an actual fryer, then just use it. Heat the oil on a medium high heat. 

3.  Now combine your pancake mix and beer in a bowl. Once it is well mixed, your zucchini is chilled, and your oil is hot. Start adding the zucchini to the pancake batter a few at a time. Make sure the zucchini is well coated then drop it gently in the oil, but only three or so at a time. When the zucchini turns a golden brown then turn it to brown the other side. 

4.  Once the zucchini is fully cooked lay it out on a cooling rack, or a plate with paper towels, and salt lightly. The key thing at this point though is to not let your fried zucchini get soggy while you are cooking off the rest of the batch. So either keep changing your paper towels (if not using a cooling rack), and rotate the zucchini around.

Once all your zucchini are cooked off, just grab your favorite dip, or as they are. Either way is great.

27 Apr 2016

Eggplant Recipes

Curried Eggplant Stew is a South Asian delicacy particularly popular in Sri Lanka and in India. It is fairly easy to make for anyone wanting to add a spicier more exotic vegetarian dish to the dinner menu. It is spicy hot so be sure to serve with glasses of cool water.

My own personal recipe for Curried Eggplant Stew:
Cut up one-quarter kilogram of Brinjal (Eggplant) into tiny little bits.

Proceed then to add in –
– One neatly cut up potato
– Five neatly cut up green chilies
– Three neatly cut up tomatoes
– Seven small neatly cut up onions
– Three cloves of neatly cut up garlic
Set aside:
– Three leaves of coriander
– One teaspoon of Turmeric powder
– Salt (to taste)
– Two teaspoons of curry powder
– One teaspoon of dill seeds
Pre-heat the pot with:
– One teaspoon of vegetable oil brought to a bubble
– Add one-quarter cup of water to it
– Bring oil and water in pot to a boil
– Drop the sliced up Eggplant with the added cut up ingredients (leaving the spices aside to add after it is cooked) into the oil pan     and mix it well stir-fry style.
Let it boil well.

Drain out the water and grind mixture together with spices.
Garnish with coriander leaves and serve mixed together with boiled rice.

Enjoy and know that it tends to be easy to digest and the ingredients are more organic than most take out.

It can enrich your life to enhance your palate with exotic cuisine from around the world. Obviously the more exotic the dish the rarer the ingredients and hence the more expensive they can be. Money is an object to be taken into account when considering exotic cuisine.

27 Apr 2016

Recipes Creamed Spinach

Even died-in-the-wool spinach lovers are amazed the first time they eat spinach cooked this way.

This creamed spinach stands as a perfect example of a new way of cooking vegetables. It is only  an added dollop of cream  that contributes a  simple delicately that banishes any suggestion of “baby food” while highlighting the true, deliciously green and appealing spinach flavor.

When shopping for spinach, you are likely to see what appears to be two distinct varieties: The one with tiny, flat leaves is best used in salads; the other with large, curly and more substantial leaves withstands the rigors and heat of preparation and is better for creamed spinach.

If you want to gild the lily, simple Béchamel sauce plus a gratin of toasted bread crumbs and Parmesan cheese will make your creamed spinach the highlight of the nicest dinner party.

Creamed Spinach

Makes 4 servings

Cooking time: 30 minutes


2 pounds spinach leaves

2 Tbsp salt – This is for blanching spinach

1/3 cup heavy cream

Salt and white pepper to taste


1. Once spinach is cleaned, bring about 4 quarts water to a boil, add salt, and spinach.

2. Use a long-handled spoon to push down spinach and get all of it into the pot. Cook only until spinach wilts; about 30 seconds.

3. Turn spinach immediately into a colander and rinse under cold, running water until spinach is no longer warm to the touch.

4. Squeeze spinach dry, much as you would squeeze out a dishcloth. If you want chopped spinach, bunch it into rolls and use your cook’s knife to cut across the rolls. If you want a puree, use the pulse function of your food processor. Make a rough puree but be careful not to over process. Then, cover with film and refrigerate until you are ready to finish the dish. Can be easily made a day ahead to this point.

5. To complete the dish: In a medium sauté pan over high heat, reduce cream to about half its volume. Stir in spinach, reduce heat and continue to stir until spinach is warm and all the cream has been absorbed.

6. Serve immediately.

Creamed spinach gratin

An acceptable Béchamel sauce to bind the creamed spinach is quick and easy and can be made in 10 minutes. This link from Elsa’s diary will give you a reliable method, ingredients, plus some delicious insights and enhancements.

Make the gratin of about 1 cup dense bread crumbs toasted in 1 Tbsp butter, cooled and mixed into ½ cup grated Parmesan cheese.

Bake in a gratin dish or use 6 individual dishes (If you butter them generously and sprinkle a bit of the gratin inside, you will be able to turn them out and serve the little drums unmolded).


Learning to cook creamed spinach to its best advantage could be a cause for celebration: Whether the preparation is simple or just a little fancy, creamed spinach is simply delicious.

26 Apr 2016

Recipes Tzatziki Tzatziki

If you love Greek food, you are definitely familiar with tzatziki, a traditional Greek dip served in most Greek restaurants. Do you know how to make it yourself though? If not, the following recipe can definitely serve as a helpful guide. It is a lot easier than you may think.

Recipes: Tzatziki

Ingredients (Serves 6 people)

2 large peeled cucumbers

600ml of Greek yogurt

4 garlic cloves, crushed

1 tablespoon of chopped, fresh dill

1 tablespoon of extra virgin olive oil

1 teaspoon of salt

1 teaspoon of white pepper


Grate the cucumbers with a coarse grater into a colander.  Under the colander, put a big bowl and leave it overnight (or at least for 6 hours) so that the cucumbers can drain properly. Removing all the juices is not only important but also necessary, otherwise the dip will be too watery and will not taste good.  If you do not have the time to do that, or if you cannot wait that long, then what you can do is put the mixture in a cloth, pull up the corners to make a tight bundle and then squeeze as much as you can, so as all the moisture can be successfully extracted from the mixture.  Make sure not to stop squeezing until there is no juice left on the cloth. Once that is done put the  grated cucumber in a big bowl, add the Greek yogurt, the crushed garlic, the dill and the extra virgin olive oil. Season with the salt and the white pepper. Once you are done, cover the big bowl with a cling film and put in the refrigerator for 2 hours. If you do not serve immediately, keep in the refrigerator. Tzatziki can be kept in the refrigerator for two days at the most. 


If the garlic flavor is intense enough for you, it would be best not to use the  white pepper at all.

26 Apr 2016

Roasted Peppers Peppers Recepies Peppers Storing Roasted Peppers Hot to Roast Peppers how to St

Fresh roasted peppers with a dash of parmesan cheese, add some fresh bacon bits, sprinkle with parsley flakes and watch the adults drool. After tasting fresh roasted peppers and discovering how easy they are to make, store bought ones will remain a thing of the past. Roasted peppers enhance fresh salads, subs, sandwiches, meat dishes or just alone as an appetizer.

There are several ways in which to make roasted peppers. Even the men can have fun grilling them outside, stovetop or you can use the oven broiler. The most important thing to remember when roasting peppers is you need to stay close and keep an eye on them while roasting. Peppers burn or scorch easy and cause a bitter taste.
Grilling: As with all vegetables, wash first. Place peppers directly on the grill, turning repeatedly until skin turns black and begins to blister. Next remove and place in a sack or a bowl. Make bowl or sack as air tight as possible. You are wanting the peppers to develop steam. Let stand for about 15 to 20 minutes. Then remove peppers from bowl, the skin should slide off without difficulty. Cut peppers in half, core and eliminate seeds. Cut or slice to desired look or need. That’s all there is to it.
Stove Top Method: Gas Stove Top ONLY.
Simply hold pepper over open flame with a pair of tongs. The longer the tongs the safer. If you are roasting more then one pepper at a time, you can place peppers directly on top of stove grates. Watch peppers closely, turn often until skin has turned black, and began to blister.

Next place peppers in airtight container and let stand for about 15 to 20 minutes to build up steam. Remove from container, peel skin off, core and remove seeds. Use as desired.
Oven Broiler Method: You can spray baking pan with a cooking spray to keep peppers from sticking. Position peppers on shallow baking pan, or cookie sheet, brush lightly with olive oil coating the peppers. Broil with medium heat, about 400 degrees, turning regularly until skin has turned black and blistered. Next put peppers in an airtight contain, to build up steam, for about 15 or 20 minutes. Take peppers from container and scrape off skin, core and eliminate seeds.
Storing Roasted Peppers: I have found the best and easiest way to store roasted peppers is to freeze them. Layer peppers between sheets of wax paper in a plastic container. They will last for quite a few months and stored this way makes it easy to thaw only what you need at the time. You will notice a small difference in texture. You can also store them in a container, cover with olive oil and refrigerate, but use with in a couple of weeks. When using them after storing in olive oil, you can rinse the oil off if you desired. I have on occasionally stored them in balsamic vinegar and it does add a strong vinegar taste which I like; but if not you can rinse these as well.

Add a little salt or garlic for flavor and perhaps some olive oil. I have found roasted peppers to be one of the easiest recipes to make. It actually takes about 30 minutes from start to finish. You may use these methods for sweet peppers or hot ones.


26 Apr 2016

Recipes Potato Chowder Potato Chowder

A potato chowder is an excellent choice when looking for a healthy, nutritious and delicious meal to prepare. Highly recommended when you have invited friends to come over at your house, they will love you even more!

 Recipes: Potato chowder

Ingredients (Serves 4 people)

3 strips of bacon

1/2 cup of white chopped onion

2 cups of diced, raw potatoes

2 sliced carrots

2 cups of boiling water

1 tablespoon of salt

1 teaspoon of white pepper

1 teaspoon of chili powder

1 tablespoon of fresh thyme

2 tablespoons of flour

2 cups of low-fat milk


In a big saucepan, fry bacon strips in medium heat for about 3 minutes, until they become crispy. Remove the bacon strips set them aside. Add the onions and fry for about 2 minutes. Then, add the potatoes, the carrots, the water and  half of the salt. Cover and cook for about 9 minutes, until the veggies become tender. Add the rest of the salt as well as the white pepper and the chili powder.  In a bowl, add the flour and half the milk. Blend well together for a minute. Add the rest of the milk to the vegetable mixture  and stir well for 2 minutes. Heat  until the mixture thickens (2-3 minutes). Cut the bacon in small cubes and spray it all over the soup.


If you want more intense flavor, you can substitute  the chicken broth for the water and you can also substitute the milk for heavy cream. Fresh corn can also help in that direction. Carrots can be replaced with celery sticks, finely chopped. 1 tablespoon of  fresh rosemary can also be a great addition for those who are fans of herbs;  fresh rosemary blends wonderfully with  fresh thyme anyway. Serve immediately; potato chowder does not usually taste very good the next day.

25 Apr 2016