Recipes

Gorgeous Greek Gemista

Stuffed vegetables are very common in various cuisines of the world. They appear in different shapes and forms, depending on what is available in different geographical locations. There is a tremendous amount of recipe for stuffed vegetables and all seem to use one basic principle: you can stuff any vegetable that is solid enough to […] Read more…


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Glorious Ginger Tea

Ginger has been known for thousands of years both as a cooking ingredient and as medicine. This perennial herb originally comes from China and India. Today, it is widely grown in Asia, Australia and in the Americas. While the delicate leaves of ginger can be used in salads, its root contains the real benefits. The […] Read more…


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Mexican Quesadillas with Black Beans & Sweet Potatoes

Quesadillas are very popular in Latin America. They originally come from colonial Mexico, but the dish evolved over time and today it exists in many different forms. Most of the time, quesadillas are served in flour or corn tortillas (a type of thin flatbread) that are made from finely ground wheat flour. They are filled […] Read more…


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Creamy Mushroom Soup from Italy

Creamy soups are around for a long time. They were invented based on the famous “balsamella” sauce that is also known as “béchamel”. Originally, the well-known sauces “balsamella” (or “besciamella” and alternatively “salsa colla” or “salsa colletta”) were used in the Middle Ages in Tuscany in Italy. The sauce was definitely known to the chefs […] Read more…


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Spinach & Tofu Cannelloni from Italy

Cannelloni is a typical Italian dish, which can be made with minced beef, cheese and/or vegetables. Cannelloni is typically made with a cylindrical type of pasta or with fresh lasagne sheets that are rolled over around the filling. Cannelloni is typically sitting on tomato sauce and sometimes either tomato or béchamel sauce is used on […] Read more…


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Almond & Lentil Stew from England

Across time and cultures, the consumption of stew has been very common. For example, there are references to stew-type meat-based dishes from the era of Herodotus, who recorded that Scythians consumed such dishes from the 8th to the 4th Century BC. Historians also suggest that Amazonian tribes made stews 8000 years ago. In the Roman […] Read more…


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Pommes Boulangere from France

The French term, “pommes boulangere” simply means “potatoes from the baker”. It is a lovely baked potato-based dish with a little story behind it. Centuries ago, when homes in rural France were not equipped with ovens, women still wanted to present baked dishes to their families. For Sunday lunches, they prepared potato-based casseroles in their […] Read more…


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Delightful Date Smoothie from the Middle East

Dates are very popular in the Middle East, where I currently live. You can find many types of dates and date-based products including honey, syrups, sauces, preserves and spreads in any supermarket or “souq”. It is a very important fruit for the Arabs, for several reasons. Most importantly, it is one of the “fruits of […] Read more…


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Vichyssoise Soup from New York City

The Vichyssoise soup is a versatile dish, as it can be served both hot and cold. Originally, it is made of pureed leeks, onions, potatoes, cream and chicken stock. Nevertheless, vegetarians can also enjoy this lovely soup if they replace the chicken stock to vegetable stock. The soup’s origins are debated by food historians. Some […] Read more…


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Mediterranean Pasta Salad

Cold pasta salads can offer really good solution for light and quick lunches, picnics or even for parties. As they are served cold, they can be pre-prepared, which is a huge advantage in a number of scenarios. I often make this pasta salad not only because of practical considerations. My husband simply loves it! I […] Read more…


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