Suzie's Recipe Collection Stuff yourself with homemade goodness!
Suzana Bubic
Breakfast
Suzana Bubic
Suzana's Raw Cold Power Oatmeal Yields 5 servings (1 cup = 1 serving)
Ingredients 2 cups oatmeal, raw 1 tsp cinnamon, ground 3 TBSP chia seeds 2 TBSP flaxseed, ground 1/2 tsp salt 3 cups vanilla soy milk ( or milk of choice oat milk, regular milk etc.) 5 TBSP brown sugar 2 cups blueberries (fresh or frozen)
Instructions
e k i l u o y s e c i p s d t n u a n s t a i e u p r ( f . y l a n e a / m d e t s n a o o m l a Tip: U alize your d n a t o c n i o r s p r a e / a to p n a ) . n c a t e b s & n a r c e e p d butt n a s e i r r e b n cra
In a large enough bowl, mix dry ingredients Add wet ingredients You can top of your cold Stir all ingredients together and let it sit overnight in power oatmeal with nuts, like chopped almonds! the refrigerator. In the morning mix lightly and portion into 5 x 1 cup containers (mason jars are excellent) Your power oatmeal can last up to 5 days in the fridge.
Nutritional information per serving for vanilla soy milk version: 214 calories, 35 carbohydrates, 6g protein, 6g fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 7g fibre, 310mg sodium
Food for the soul I love crepes, but making Keto crepes has not proven easy until now. I just had to share this easy easy recipe. I tried it several times and it works beautifully, even if you are not following keto. Ingredients 6 eggs (at room temperature) 4 oz cream cheese (at room temperature) 1 tsp ground cinnamon (optional) 1 tsp vanilla extract (optional) natural sweetener of choice. I use powdered Swerve or Stevia drops...but they are really not necessary. Method 1. Using a blender or hand held mixer combine all ingredients until you obtain a homogenous, thin batter. 2. Using a non stick crepe pan or a crepe machine (if you have one) or a grill (on your stove top) pour thin layer of batter onto surface and let cook until bubbles form (as for pancakes). Flip over and cook until golden. 3. You can enjoy them warm or cooled. They are super flexible and really tasty. 4. I make them smaller and fill them with natural peanut butter and sugar free jam or fresh berries. Any fillings you like will do. They are so quick and easy...I still cannot believe it.
pour batter onto hot non stick surface
wait for the bubbles before fipping
the perfect size all rolled up
golden brown
fill with favorite fillings
perfect mini rounds just for fun
Appetizers
Suzana Bubic
Nana's Proja (cornbread)
Proja (pronounced: pro - yah) is everyones favourite cornbread recipe. It can be served as a side with cabbage rolls, eaten for breakfast with kefir, as part of "meze" or just as a delicious snack. It is best warm, but can be eaten cold as well. My mom's recipe is my favourite, and it is easy too.
Ingredients for the proja batter
preheat oven to 400 F. You will need a large deep pyrex baking dish 11 " x 15". 6 whole eggs 2 cups milk 2/3 cup oil + oil for baking dish and topping 2/3 cup flour 2 cups corn meal #250 2 tsp baking powder 3 cups (500 g) crumpled feta cheese ground paprika
Instructions
et l o t a e d i d o o s g t n a e s i i d t e r I g n : i y r s Tip d e t d u n n a i t m e 5 . -1 e s 0 e 1 the w e t h u c o b a t a e r f o e f d h t n t a si g k n i l i d d m a e e h t r o d f n w e o a b l l l a a e l l m i n w r o s i c h e h T t m o o r l e b d o n t e t e oil r o m a r e rend . t c u d pro
In a large pyrex mixing bowl, add all the wet ingredients (eggs, milk and oil. Mix with hand held mixer until well combined and slightly frothy. I use Avocado oil or Olive oil. In a seperate bowl, mix flour, corn meal and baking powder. Add dry ingredients to wet ingredients and mix with had mixer until well combined. Add crumpled feta cheese and mix with hand held mixer until well combined. Spray baking dish with oil and drizzle about 2 TBSP of oil on bottom of dish. Pour batter into baking dish. Drizzle 2 TBSP of oil on top of batter. Sprinkle with ground paprika, then use a fok to swirl the paprika and oil into the batter. Place baking dish into 400 F oven and bake for 15 minutes. Then lower the oven to 375 F and continue baking for 30-45 or until skewer inserted in centre comes out clean. Let cool on a rack for a few minutes, if you can wait. Swirling the oil and paprika Enjoy! into the batter.
Proja being put into the oven.
Proja!
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This is a very special recipe from my cousin Natalie, or as we call her the "original Natalie". For those of you may not know...or Natalie is named after my cousin. Every time we visit my cousin in Michigan, she makes her fresh guacamole, which in our opinion is the best one ever. She submitted this recipe upon my request. Enjoy!
Salads
Suzana Bubic
Nana's Famous Pearl Cous Cous Salad Ingredients
1 pint cherry tomatoes, cut in half 1 teaspoon salt 1/4 teaspoon minced garlic 1/2 to 1 jalapeño, seeded and minced 1/4 cup olive oil 2 tablespoons lemon juice 1 bunch green onions, finely chopped, green part only 1 1/2 cups Israeli couscous 3 cups water 2 Persian cucumbers, cut in half lengthwise & cut into 1/3- to 1/2-inch slices 3 ounces crumbled feta, about 1/2 cup 2 tablespoons chopped fresh mint (or 1/2 tps dried) 1/3 cup chopped fresh parsley (2 TBSP dried) Freshly ground black pepper to taste
Sastojci
Method
1. In a medium mixing bowl. Add the salt, garlic, jalapeño, olive oil, lemon juice and green onions, and stir to combine. Set aside to let the salt draw out the tomato juices. 2. Toast the couscous in a dry medium saucepan over medium-high heat and cook, stirring frequently, until it smells nutty, 3 to 5 minutes. Add 3 cups water and 1 teaspoon salt, and bring to a boil. Reduce heat and cook, partially covered, until the couscous is just tender but still a little chewy, 5 to 7 minutes. Drain, rinse under cool running water and shake well to remove as much moisture as possible. 3. While the couscous is still slightly warm, add it to the tomato mixture and toss to coat. Set aside to cool completely. 4. Add the cucumbers, feta, mint and parsley just before serving, and stir gently to combine. Add black pepper to taste and stir that in. Taste again and add more salt or lemon juice if your think it’s necessary.
Serves 6 / Nana uses tumeric cous cous.
Nanina Salata od Bisernog Kuskusa
300 ml sitnog paradajza, prepolovite po dužini 15 ml kašika soli 1/4 kašike mlevenog belog luka 1/2 do 1 jalapeno, bez semena i sitno seckan (ljuta paprika) 60 ml maslinovog ulja 30 ml limunovog soka 1 gomila zelenog luka, samo sitno seckani, zeleni deo 375 ml izraelskog kuskusa (krupan, kao perle) 750 ml vode 2 perzijska krastavca, iseckajte na pola po dužini i iseckajte na sitne kriške oko 1 cm 100 g zdrobljene fete, oko 125 ml 2 supene kašike nasjeckane sveže nane (ili 1/2 kašicice sušene) 80 ml nasjeckanog svježeg peršuna (2 supene kašike)
Način Rada
1. U srednjoj posudi za mešanje. dodajte so, beli luk, jalapeno, maslinovo ulje, limunov sok i zeleni luk, pa promešajte da se sjedini. Ostavite na stranu da sol izvuče sokove od paradajza. 2. Pržiti suvi presan kuskus u suvoj srednjoj posudi na srednjoj toploti često mešajući, dok ne osetitese orah, 3 do 5 minuta. Dodajte 3 šolje vode i 1 kašiku soli, i prokuvajte. Smanjite toplotu i kuvajte, delimično prekrijte, dok kuskus ne postane mek, 5 do 7 minuta. Ocedite, isperite pod hladnom tekućom vodom i dobro protresite da biste uklonili što više vlage. 3. Dok je kuskus još malo zagrejan, dodajte ga smeši paradajza i dobro ga izmešati. Odložite da se potpuno ohladi. 4. Pred serviranje dodajte krastavce, fetu, mentu i peršun i lagano promešajte da se sjedine. Dodajte crni biber po ukusu i promešajte ga. Ponovo ukusite i dodajte još soli ili limunovog soka ako mislite da je potrebno.
Servira 6
Soups
Suzana Bubic
HOMEMADE BONE BROTH Prep time: 10 minutes / Cook time: 2 hours in insta pot or 12-24 hours in slow cooker (the longer the better) Method: Good quality bones or meat with bones like an entire chicken + veggies + spices and seasonings + water + apple cider vinegar + insta pot or slow cooker or large pot for soup / mix all and boil...that is it! For those who want more details...here we go! Yield: 16 cups
Ingredients
2 lbs of bones (or 1 entire chicken, or 4 chicken legs with skin and bones on) For additional flavor you can roast bones and veggies for 30 minutes at 350 F. 6 chicken feet (optional, but if you skip this, you will not get as much gelatin) 1 Gal of water 2 TBSP apple cider vinegar (do not skip this step, important to leech out minerals from bones) 1 onion, large, skin on, cut in 4 2 carrots, large, cut in 4 2 stalks of celery, cut in 4 2 - 4 cloves of garlic, fresh 1 TBSP salt (kosher or Himalayan) 1 tsp peppercorns 1 bunch of fresh parsley (or frozen, or 4 TBSP dried) f o n o i herbs and spices to taste (you can add ginger, turmeric, lemon grass, dill, at n i b m o c y d n n paprika etc.) a a e s s u gie g : e p ! i v s , e T s t t s a e ta m r , u s o Instructions y t i bone u os t . . . s 1) Place bones in large stock pot (insta pot or crock pot). spice 2) Add vegetables and spices. Reserve the garlic and fresh herbs ...add those in the last 30 minutes. 3) Add water. Add apple cider vinegar. 5) If using stove top method, bring to a vigorous boil and then simmer for 12-24 hours. You may want to skim the foam off the top, if any, and add more water as needed. If using insta pot, put all ingredients and cook on high pressure setting for 2 hours. If using crock pot, 12-24 hours on low once you have reached a full boil. Add the remaining fresh herbs and garlic in the last 30 minutes. 6) Cool. Drain. Store in containers in fridge for one week. You can freeze up to 3 months. You can drink the clear broth as is or use it to make your favorite soups. Use the meat to make other dishes, if using chicken you can make Russian Salad, chicken sandwich filling, top your salads, or eat as is. My favorite bone broth is made from chicken, chicken feet, onions, garlic, carrot, parsnip, celery, whole red pepper, peppercorns, parsley and salt! Delicious and nutritious!
FOOD FOR THE SOUL
Nana's favourite recipe now is a split pea soup which she makes for us. Natie, Christine, Milan and Zoran all love the soup. I do not eat it because I am trying to limit my carbs, but I have tasted it and it is wonderful. Here is the recipe: Instant-Pot split pea soup 3 TBSP butter 1 onion, diced 3 medium carrots, diced 3 celery sticks, diced 8-12 oz thick cut bacon diced (or pancetta) 5.5 cups of chicken or ham broth 1 tsp black pepper 1 tsp dried oregano 1 tsp dried thyme 1 TBSP Worchester sauce 1 lb dried split peas (green or yellow) 2 bay leaves Boursin cream cheese (optional) In Intant-Pot add butter and when sizzling add onions, then add bacon. Saute 1015min. Add broth, spices and rest of the ingredients. Close Intant-Pot and set to high pressure for 15 minutes. Let sit for 15 minutes to naturally release pressure. Open pot and add cheese before serving (optional). Make sure to remove bay leaves. Enjoy! The original recipe link that Nana took from YouTube is available to the left.
Food for the soul Low-car bream of pumpkin soup FROM:
DIETDOCTOR.COM/RECIPES/LOW-CARB-CREAM-OF-PUMPKIN-SOUP
The original recipe above is what can be found in dietdoctor.com but I tweaked the recipe as follows: I use two onions, no scallions OR I substitute the scallions with leeks I do not have orange zest all the time, so I have made it without it and it is great My family does not like cilantro so I use parsley or fresh dill instead If I have fresh bacon fat from making bacon in the oven, I use that instead of butter...it gives a great taste to the soup. I always "zuz" up the flavours by adding a better than bouillon chicken base always roasting and peeling the pumpkin or squash before adding it to the soup....it makes for a nuttier taste I always add a bit of heat by either adding chili flakes or any hot sauce I have on hand finally, I always taste the soup at the end, and adjust the seasonings (salt, pepper etc.) as needed.
For Vegan version, which I have also made I substitute as follows: use coconut oil instead of butter use coconut cream instead of heavy whipping cream use better than bullion vegetable base everything else, like roasting the squash and replacing the cilantro, scallions etc. is as in the notes to the left. I top of the soup with some nutritional yeast for that umami flavour...and it is amazing!
Suzy's Healthy Potage (original creation)! My kids always accuse me of creating great soups, but never being able to repeat the same soup. When I was at M&C's I made some soup, and everyone liked it so much that I decided to write a proper recipe for it. The way I cook is not always exact. I like to use what I have on hand and what is freshest in season; combine everything and then finish with the most important step....flavoring. I like rich flavour profiles that have several tones or layers, so when you eat the food I cook, you first taste one thing, then another, then another. As anyone who knows me, I like to play the game where I ask people to guess all the ingredients...it gives me great joy! Potages are always in season, but especially now when lots of fresh veggies, squashes and herbs are available fresh. All potages start the same, sauté onions, leeks, garlic or shallots then add all the veggies you planned on, followed by water. Bring to a boil and then adjust the spices by adding stocks, or bouillon, herbs, spices, seasonings. For cream soups I add cream (35%, but not a lot) and always a bit of cream cheese for that extra richness. The fun in cooking, and I guess the skill of a great cook is to be able to imagine what the combination of veggies and seasonings will taste like before you even touch a knife and begin cutting. My pearls of wisdom! Ha Ha! I hope you like the soup, which I was able to re-create. This soup lasts for 7 days in the fridge and up to 3 months in the freezer. I use the containers below which I purchase from Amazon. They are leak proof, light AND microwave, freezer and dishwasher safe. I label them and freeze them. Just love it. Equipment that you must have on hand: Large soup or stock pot; good knife and an immersion blender or Vitamix (or similar).
Ingredients 1 onion, chopped 2 cloves garlic, minced ½ leek, sliced 2 TBSP bacon grease (or butter) 2 zucchinis, sliced 1 cup kale, chopped (fresh or frozen) 2 cups cauliflower rice (fresh or frozen) 2 TBSP chicken paste (better than bouillon OR chicken stock equivalent) 2 TBSP cream cheese regular 2 TBSP (or more) cream (according to taste) 5-6 Litres of water OR chicken stock Spices 1-2 TBSP Vegeta (adjust saltiness to taste) 1-2 tsp of each of the following spices (adjust to your taste) herbes des provences dill marjorum sage parsley red chili flakes salt ground pepper
Method 1. Heat bacon fat in a large soup pot. 2. Sauté onions, garlic, leeks until translucent. 3. Add dry spices and mix well. 4. Add zucchini, kale, cauliflower. 5. Add water (to speed things up, I add boiling water from the kettle). 6. Boil until all veggies are cooked, about 20 minutes max. 7. Add cream cheese, and cream to soup. 8. Use immersion blender to cream soup (or use Vitamix). 9. Adjust spices and continue to boil an additional 5 minutes, so that all the flavors infuse throughout the soup. 10. Enjoy. 11. You can cool the soup and portion in containers. The soup will last up to 7 days in the fridge and 3 months in the freezer.
Main Entrees
Suzana Bubic
NANIN ZAPECEN POSAN PREBRANAC POSAN/ BEZ GLUTINA / PUNO SKROBA/ BEZ SEČERA / UKUSAN
RECEPT Sastojci: 1/2 kg. Belog Pasulja 2 manja Praziluka, seckano 4 čena Belog luka, sitno seckano 3 Glavice Luka, seckano 1 Sargarepe, rendane 2 Lovorova lista so biber crvena paprika ulje
NANA'S VEGAN BEANS IN THE OVEN! VEGAN / GLUTEN FREE / RICH IN FIBER / SUGAR FREE / VERY FILLING AND DELICOUS
INGREDIENTS 1/2 Kg white lima beans (large) POSTUPAK 2 medium leeks, sliced 1. Natopiti pasulj u hladnoj vodi preko noci. 2. Staviti u veliku serpu vode is dodati pasulj 4 cloves of garlic, minced pa kad prokjuca kuvati 5 minuta. 2 onions, sliced 3. Procediti pasulj ali sacuvati vodu za posle. 2 carrots, shredded 4. Dinstati iseceni crni lukac, praziluk i sitno 2 Bay leaves seckan beli lukac na ujlju i dobro uprziti. salt, pepper, paprika Dodati soli ovde da pomogne prilikom przenja luka. oil 5. Dodati rendanu sargarepu pa nastaviti METHOD dinstati. 1. Soak beans overnight in cool water. 6. Dodati dinstanu smesu u pasulj, dodati 2. In a large pot, add drained beans and enough water to cover the beans with at least 2 inches more water. zacine po ukusu i ovlazno promesati. 3. Bring the water to a boil and cook beans for at least 5 7. Presuti celu smesu u zemjlanu posudu minutes. Drain the beans but reserve the water for later. pa dodati vode da prelije pasulj. 4. In a separate skillet sauté the garlic, onions, and leeks in 8. U hladnu rernu na 200°C prvih 30 min. sa the oil until well cooked and translucent. Add salt to help sweat the onions. pokopcem pa onda 45min bez pokopca 5. In a large dish, place the drained beans, top with sautéed dok je pasulj mekan i zapecen. Sluzite mixture and add spices to taste. vruce i uzivajte! Ovaj recept se lako 6. Transfer mixture to an earthen ware dish and cover with the reserve water to the top (of the beans). podgreje i cak je ukusniji sutradan. 7. Place in a cold oven at 200 C for the first 30 minutes with the lid on. Then cook for 45 minutes without the lid. The water should be absorbed and the beans should be OVAJ RECEPT SE OBICNO PRAVI ZA POST cooked through (soft when tested with fork). 8. Serve hot and enjoy. This dish reheats well and is even MOZE DA SE PRAVI I SA SUSENIM MESOM, ILI SA KOBASICAMA. SAMO PRE NEGO STO SE STAVI U more delicious the next day. RERNU, DODA SE MESA PO UKUSU!
THIS RECIPE IS USUALLY MADE DURING LENT THIS DISH CAN BE MADE WITH SMOKED MEAT (BACON, RIBS, SAUSAGES ETC). JUST ADD THE MEAT TO THE BEANS BEFORE PLACING IN THE OVEN.
Nana's Cabbage Rolls (Nanina Sarma) Ingredients
for about 30-40 cabbage rolls
Filling
1 Kg ground pork medium 2 onions, chopped 2 TBSP oil salt to taste pepper to taste 1 tsp dried oregano 1 TBSP dried parsley 2 cups washed Italian Rice paprika to taste 1 whole large sauerkraut or pickled cabbage roll (equivalent to 30-40 leaves)
Method
1. SautÊe onions until translucent in 2 TBSP oil. 2. Add ground pork, salt and pepper. Cook until almost done and no water remains in dish. 3. Add remaining herbs and Vegeta...adjust to your liking. 4. Add rice and cook for another few minutes until rice is half cooked. 5. Add ground red paprika, adjust taste and set aside to cool. 6. While the mixture is cooling separate the leaves from the cabbage. Cut off the hard veins from each leaf so that you can fold each leaf easily. Reserve the cut off veins and torn cabbage leaves for bottom and top of baking dish. 7. Roll the cabbage as shown below. Put about 0.5 cup of filling onto a leaf, Fold leaf on either side and then roll into a cigar. Do not wind the cabbage roll too tightly because the rice will expand when cooking. 8. Once all the cabbage rolls are done, prepare a baking dish. Spray with cooking spray. Line bottom with leaves and cuttings. Line all the cabbage rolls on top as shown. Add smoked sausages, ribs, bacon or ham in between cabbage rolls. Top cabbage rolls with a few leaves to cover rolls. 9. Pour water over cabbage, until the cabbages are all covered and there is an extra cm of water over the cabbages. Place a wire rack over the cabbage. 10. Place baking dish into a preheated 350 F oven and bake for 2-3 hours. 11. Once all the water has been absorbed, except for 1-2 cm, the cabbage rolls are done. Now it is time for the final finishing touch. 12. Take 0.5 cup of oil and place in a small pot. Heat the oil until it almost comes to a boil. You have to be very careful here and never leave the pot unattended. Add ground paprika to the oil, about 1-2 tsp, mix well and immediately pour over cabbage rolls. Make sure to remove the wire rack before doing this. Place the cabbage rolls in the oven for another 2-5 minutes and voila! Your cabbage rolls are done.
Nana's Stuffed Peppers One of Nana's signature dishes is definitely her stuffed peppers. When asked what the grandkids want Nana to make, 99% of the time it is the stuffed peppers. This is her recipe, and it has some of her secret tips included.
Ingredients for the filling
It is difficult to specify exactly how many portions, since the sizes of peppers vary. Nana's philosophy is to eyeball everything, and when she has too much filling, then she saves it and just stuffs more peppers, or squash or even cucumbers the next day. 1 Kg good quality lean ground beef (you can also mix up by using pork, 70:30 beef to pork) 2-3 large onion, diced (use leeks for a sweeter taste, or a mix of onions and leeks/ the more onions, the sweeter the finished product) Tep: You can use any size 2 cloves garlic, minced and any type of peppers, salt or vegeta & pepper even dried hot peppers from Pirot. Dried peppers need to 2 Tbsp oil 1 cup, rinsed Arborio rice be soacked in water until re-hydrated. (Italian short grain) chopped fresh parsley or dried parsley to taste
Pan Nana used for these peppers
Instructions
1. In a large enough pot, sautĂŠ garlic and onions in oil. 2. Add ground meat and continue to sautĂŠ until meat is cooked. 3. Add spices to taste (salt, pepper, vegeta) 4. Add rice and continue to cook until rice is half-cooked. 5. Prepare peppers by washing and coring them. 6. Once the filling has cooled enough, start filling the peppers 3/4 full and place each pepper in a deep pan. 7. Once all the peppers have been placed in pan, cover with aluminum foil and bake in pre-heated oven at 375 F until rice is fully cooked. You will have to add water to the pan if you are using fresh peppers, enough to cover the entire pan about 1 cm. If you are using frozen peppers (that you have cored and frozen in advance) then stuff the peppers while they are still 1/2 frozen and do not add water to the pan. 8. The last step is the most important, and it is Nana's secret that makes the peppers yummy. You will need to be vigilant. Pour about 1/4 - 1/2 cup of oil in a small pan and heat it on the stovetop until it almost reaches a boil. Remove immediately and pour over each pepper. Return the peppers to oven and continue to bake for an additional 10-15 minutes uncovered.
Tip: You can wash, dry and core peppers when in season, and then put them in a zip-lock bag. Freeze them for later use. When packing, put as many peppers as you like to make for one meal prep. You can also pre package cleaned, dried and diced leeks for use in the filling.Â
Tip: These peppers can be made vegetarian and vegan. You can use substite meat with rice or shredded potatoes.
Suzie's Award Winning Leek Lasagna
Ingredients
The original recipe was.... 9 lasagna noodles (cooked or ready to bake) 2 (or more) fresh leeks 1/2 cup of Knorr's cream of leek soup mix 3 large eggs 1/2 cup cottage cheese 3 TBSP grated parmesan cheese 2 teaspoons ground paprika Preheat oven to 350 F. Use 9 x 13 inch oven proof dish. The revised recipe I use now is as follows: 9 lasagna noodles (cooked or ready to bake) 2 (or more) fresh leeks, chopped 2 TBSP olive oil, for sauteing 2 cups chopped and sauteed kale or spinach, seasoned with garlic & Vegeta 1/2 cup bechamel sauce, seasoned with fresh dill 4 TBSP chopped parsley (fresh or frozen) mix 3 large eggs 1/2 cup cottage cheese OR ricotta cheese 1/2 cup feta cheese, crumpled 3 TBSP grated parmesan cheese 2 teaspoons ground paprika
Instructions
Assembly of lasagna
1. Trim off tips of leeks and cut lengthwise. 1. Spray with cooking spray the bottom of Wash well and then chop into thin the lasagna casserole dish. rounds. 2. Line bottom with 3 lasagna noodles. 2. Clean, chop, wash and dry Kale and or 3. Put 1/3 of the mixture onto the noodles spinach (or a combination of the two). and spread evenly with the fork. You can also use frozen Kale/spinach, 4. Continue by repeating steps 2 and 3 drained. until all noodles and mixture have been 3. In a large saute pan, heat oil and then used up. It is easy to increase the saute leeks. Season with Vegeta and recipe, just boil more noodles and add fresh or frozen chopped parsley. increase the mixture to accomodate 4 4. Repeat the same for the Kale and/or layers, 5 layers etc. spinach. 5. Sprinkle top layer with parmesan 5. Combine leeks, Kale and spinach cheese and paprika. together. 6. Bake in a preheated oven for 20-30 6. In a separate bowl combined eggs and minutes, until golden brown and bubbly. crumpled cheese. 7. Serve with a nice tossed green salad. 7. Prepare Bechamel (using oil, flour, Enjoy! garlic, Vegeta and fresh chopped dill). 8. Cook lasagna noodles according to package directions and drain. s a 9. Combine leeks, kale, spinach, h c u s ix, Bechamel sauce into one large bowl. st m u e J . th , t c o t e t Mix by hand until all ingredients are e w s i e n y i i r h g e c g v c e incorporated well. v u e z r r
a r he ed u d t o e d o t y a u d e a u d k s o a a , y n r m s e a t e c i o w g n o u l g o l f e Y l i i v : e ul w p h i a t y c e T , f h i t li t o t a c a h c h t t e o bro r s u s m e he k t a y. e m t d i u a qu s i l n o o t the na g a las
I was really proud to receive the number one prize for my recipe. Articles in the then Montreal Gazette, Montreal Star, Le Devoir, La Presse and even our local MacDonald Journal wrote about the event. I was kind of celebrity for my department and after I won, the following year I advocated for my friends to enter. One of my fellow students from the same year won the following year for her pizzagetti recipe. With the $1,000 I bought my first computer from McGill.
Snacks
Suzana Bubic
FOOD FOR THE SOUL ELEVATE YOUR SNACKS QUICK & SUPER EASY CHEESE CHIPS If you ever wanted to have a healthy snack that is unexpectedly delicious, try this. Interestingly, I experimented with this and I am proud to say that this invention of mine is so delicious, easy, customizable and does not require much skill. All you need is mini Babybel cheese (the light version works best), spices of your choice (optional), a sharp knife, a cutting board, a cookie sheet and the oven. Ingredients 12 mini Babybel cheese Everything Bagel spice (or any spice of your choice) I have used balsmic reduction drizzled on, sriracha, cayenne pepper etc. Method 1. Heat oven to 350 F. 2. Prepare a non-stick cookie sheet or a cookie sheet covered with parchment paper or silicone mat. 3. Unwrap each cheese and cut into half and then if you can manage it cut each half into half again. I have tried it both ways and I prefer it when they are thinner but both thicknesses are equally delicious. 4. Place each cut piece of cheese onto cookie sheet. You should get 24 pieces (if you cut into 2) and 48 pieces (if you cut into 4). 5. Sprinkle or drizzle any spices on top and place in a pre-heated oven. 6. Bake until golden. Flip and continue baking until both sides are golden. It takes anywhere from 10-20 minutes. 7. These little cheese chips taste wonderful hot or cold. They bubble up like little pita breads. You can eat them as is or dunk them into your favorite dips. Trust me when I say, whoever tries them will not believe that they are just cheese.
BELL PEPPER TACOS One of Natalie's and my favorite meals or snacks is pepper boats. Instead of using tacos, bread or buns, we use pepper boats for almost anything. You can use large bell peppers or small peppers, depending on what you want to stuff them with. You can use them instead of bread for sandwiches, instead of buns for burgers, instead of English muffins for breakfast sandwiches...the possibilities are endless. Below is an example of Bell Pepper Tacos. You can make a quick and easy family dinner by preparing a lot of different ingredients and everyone makes their own stuffed bell pepper. They add amazing crunch, lighten you total calories and are just delicious. You can stuff them with your Taco seasoned meat, topped with cheese just until the cheese melts or not! Ingredients 4 bell peppers colors of choice 3/4 cup shredded cheese of choice 1 lb lean ground beef or turkey 1/2 onion minced 1 tablespoon olive oil or oil of choice 1 packet taco seasoning see note below to make your own blend 1 cup water Optional Toppings: 1 cup chopped lettuce 1/2 cup chopped tomato sliced jalapeĂąos 1 lime cut into wedges sour cream or plain Greek yogurt fresh avocado of guacamole fresh minced cilantro shredded cheddar or pepper jack cheese Instructions 1. Pre-heat oven to 400F. Slice each bell pepper in half. Remove stem and seeds. Place peppers on sheet pan and bake for 10-12 minutes (if you prefer to have crunchier pepper boats, skip this step). 2. Brown onion in 1 tablespoons oil in a large heavy-duty pan. When the onion starts to brown, add the ground meat. Crumble and stir meat for 2-3 minutes or until brown. Add taco seasoning and stir for 2 minutes. Next add 1 cup of water and simmer mixture for 2-3 minutes. Remove from heat. Fill each bell pepper with about 1/2 cup of taco meat mixture (or until full). Top with a sprinkle of cheese and return to oven to bake for 20 minutes. 3. Remove from oven and serve with topping options on the side or assemble the toppings yourself. To store, place in an airtight container for 4-5 days in the fridge. Microwave for 2 minutes and top with fresh topping to serve. Enjoy! Make your own Taco Seasoning To make enough taco seasoning for this recipe, combine 1 Tbsp. Chili Powder 1/4 tsp. Garlic Powder, 1/4 tsp. Onion Powder, 1/4 tsp. Crushed Red Pepper Flakes, 1/4 tsp. Dried Oregano, 1/2 tsp. Paprika, 1 1/2 tsp. Ground Cumin, 1 tsp. Sea Salt, 1/2 tsp. Black Pepper Recipe from: https://gimmedelicious.com/low-carb-bell-pepper-tacos/
FOOD FOR THE SOUL ELEVATE YOUR SNACKS CHICKEN BREAST CHIPS Another super easy and quick snack is chicken breast chips. I know it sounds ridiculously easy, but sometimes the simplest dishes with the fewest ingredients are the best. Ingredients Fresh chicken breast Salt Cayenne pepper (optional) Method 1. cut fresh chicken breast into cubes and place on parchment paper with about 1 inch of space all around. 2. Cover chicken pieces with saran wrap. 3. Pound chicken with rolling pin or heavy saucepan until thin and translucent. 4. Remove saran wrap. Season to taste. 5. Place chicken in Microwave and cook on power 6 until clear and crunchy, about 4-6 minutes. 6. Let cool slightly and enjoy!
Other spices you might like to try are: lemon lime salt salt and vinegar BBQ The possibilities are endless and are limited only by your own imagination.
CHICKEN SKIN CHIPS or CHICKEN BACON or CHICKEN CRACKLINGS Initially I thought, yuk. Chicken skin is so greasy and who would want to make bacon out of this. Do not knock it until you try it. It is delicious. Again, any spices you like. Ingredients Chicken skins Seasonings of choice Salt Pepper Paprika Garlic Instructions 1. Peel off the skin of any pieces of chicken. (I usually purchase chicken things and then remove the skins. I use the chicken thighs as the protein for a stir fry, for chicken fajitas, bake them in the oven after marinating with lemon, rosemary and salt or I pan fry them and finish off in the oven.) 2. Place skins on deep cookie sheet (I like to use the aluminum roasting pans that are disposable/ although you can use them several times). You can use a regular cookie sheet, but I find if you have a deep one, then you have no splatter in the oven. 3. Season your chicken skins as you like. 4. Place roasting pan or cookie sheet in a COLD oven. Turn on to 400 F. 5. Let the skins cook bake until crispy. 6. Drain off the fat. This is called SMEK and it is great to use when sautĂŠing, pan frying etc. Continue to bake chicken skins until crispy. They will become crispier once they cool. 7. Place crispy chicken skins on a paper towel and cool slightly. 8. Enjoy! 9. I do the exact same thing with bacon. Place the line raw bacon on a cookie sheet, put in a cool oven, turn on to 400 F and bake until crispy. Reserve the bacon fat for cooking.
Here I used hoisin sauce (I brushed it on the skins) and sesame seeds. Then I baked them until super crispy. I drained the fat midway and put it in a jar. Let it cool and keep in fridge to use for cooking.
Super Easy & Quick Almond Crackers Ingredients Basic Dough 1 cup almond flour 1 Tbsp. ground flax seed 1/2 tsp salt 3 Tbsp water Spices of your choice. 1 Tbsp fresh minced rosemary 1/2 tsp dried garlic powder (or to taste) Yield: this recipe gives me 60 crackers. The yield will depend on the thickness and size.
This recipe is very quick and easy. You can customise the flavours and shapes to your liking. Here are some of the combinations I have made substituting the rosemary and garlic: everything bagel turmeric & chili dill & garlic garam marsala hemp, chia & flax seed sesame garlic rosemary, garlic & jalapeĂąo steak spice onion flake & habanero dehydrated veggie & onion flakes The amount of spice and the variety of flavours you can create is limitless. The entire process takes 30 minutes from scratch (including clean-up). We just love this recipe. Natie's favourite are rosemary & garlic, Nana's are turmeric & hot chili and Zoran's are everything bagel.
1. combine all dry ingredients in a bowl 2. add water 3. mix all ingredients with spatula until a ball forms 4. between two parchment papers roll out to desired thickness 5. cut out desired shapes 6. place on cookie sheet 7. bake in a 350 F pre-heated oven from 12 18 minutes (depending on thickness of crackers) 8. cool 9. place in a glass jar for storage
My Homemade Jelly Blocks Recipe 2.5 cups tea steeped very strong (I used Kusmi Paris in this recipe) I made this ice cream. It was really good. If you leave the ice cream in the freezer overnight, it will get very hard, so you have to leave it out for a few 0.5 cups fresh lemon juice minutes before eating. It was perfect after 3 hours in the freezer. 0.5 cups mung fruit sweetener (you can use Stevia or real sugar to taste) 4 TBSP gelatin ( I used beef grass fed gelatin powder) 1. Steep 2.5 cups of tea double strength 2. In a separate pan add lemon juice, sweetener and gelatin. Mix well. 3. Add tea while still hot and mix well. 4. Heat on stove until all the gelatin has dissolved. 5. Cool slightly. 6. Pour into silicone moulds. 7. Refrigerate for 2 hours or overnight. 8. Pop out and enjoy. Tips and Tricks: substitute the liquids with any teas, juices etc. Just adjust the sugar if you are using real juice. add lemon zest or orange zest. add vitamin C powder for sour gummies. for chewy gummies, add more gelatin I made these vegan gummies...but I used I like mine a bit softer, they are more like tea as the liquid and added lemon and lemon zest. They were amazing. hard Jell-O then gummies...it is up to you what you prefer. customize your gummies
I added some recipes from YouTube for your reference. There are so many versions, but all are roughly the same. You can make your gummies vegan by using Agar-Agar gelatin powder instead. I you do not have silicone moulds, just pour in container and cut them into squares once set. Hope you make some.