The stuff my husband brings from farmers markets nowadays makes me want to shake the winter hibernation off with some fresh healthy recipes. I know, right? What’s happening to me?! Well, I guess all the things green and juicy and flavorful, and not kale are quite inspiring. Plus they are reminding that there is a slight (very slight, but…) chance of sunny days on the horizon, and low possibly (but still a possibility!!!) of a t-shirt-kind of day, and that perhaps we should get into a t-shirt appropriate shape!
Here is something healthy and delicious to celebrate the spring!
Say goodbye to Heinz! This homemade ketchup is a parade of flavors and is a great present for any kitchen: carnivore or vegetarian. It could be stored in a fridge for up to 1 month. Yields: 3 8-oz bottles
Low calCalories 42kcal
fat FreeTotal Fat 0g
sat-fat FreeSaturated Fat 0g
chol FreeCholesterol 0mg
carbsTotal Carbohydrate 11g
Serving size64gCalories from fat0kcalFiber1gProtein0gSugar9g
1mediumyellow onion, smoked
2 x 14.5-ozcansofdiced tomatoes
1/2cup firmly packed light brown sugar
Juice of1orange, strained
Juice of1/2grapefruit, strained
Juice of1/2lemon, strained
2 1/2tspsea salt
1/4tsp freshly ground black pepper
Process tomatoes in a blender on high speed for about 2 minutes or until smooth. Pour processed tomatoes into a dutch oven.
Process onion, garlic and capers in a blender until smooth for about 2 minutes. Add brown sugar, and process to incorporate for about 1 minute. Add the remaining ingredients, and process one more time for about 30 seconds.
Pour the onion blend over the tomatoes and mix with a wooden spoon. Bring the mixture to boil on medium heat. Lower, the heat, and let steam for 50 minutes to 1 hour, until it reaches ketchup consistency; stirring occasionally.
In the meantime, sterilize the bottles or let them go through a full dishwasher cycle.
Using a funnel, ladle the ketchup into the bottles, leaving ½ inch headspace. Wipe the rims and secure the lids. Label, and refrigerate.
We, Russians, like to take our time with everything (I can see my husband nodding here). This year it includes Easter celebrations. Russian Orthodox Easter is on the 5th of May. Naturally, I’m taking my time to publish this traditional recipe. Last year I was a bit unprepared, and paskha didn’t look anything like it supposed to; but I’m well equipped now. If you like cheesecake kind of substances, here is a delicious no-bake dessert!
Another traditional Russian Easter dish, a symbol of joy and blissful eternity.
fatTotal Fat 7g
sat fatSaturated Fat 4g
carbsTotal Carbohydrate 13g
Serving size43gCalories from fat63kcalFiber0gProtein6gSugar11g
300g low-fat farmers cheese
300g low-fat sour cream
1tspvanilla bean paste
Mash fresh dry farmers cheese through a strainer. Add sour cream and mix to incorporate. Fold a cheese cloth 2-3 times and place the farmers cheese mixture in the center. Make a bundle and tie it above the sink or a deep dish for 12 hours.
After the whey is strained, add the remaining ingredients. Mix to incorporate.
Line the paskha mold with a thin layer of fresh cheese cloth. Fill it in with the farmers cheese mixture. Press a weight on top of the mold and refrigerate for about 30 minutes.
Carefully remove the mold and peel off the cheese cloth. Garnish with fresh berries, raisins, chocolate or caramel. Traditionally a candle would be placed on top of paskha.
To add some zing to the flavor, soak raisins in rum for about 30 minutes. Drain before adding the raisins to paskha.
I’m so excited to present the beautiful entries of all the amazing food bloggers that decided to participate in our parade! If you are anything like me (a pathological baker and a dessert addict), you would appreciate these guilt-free showpieces! Enjoy!
I recently found Katja’s blog and I’m infatuated! Her recipes are wonderful. She is also a very talented artist, a terrific photographer; and I think her home-improvement projects are simply brilliant.
I asked Christina to display one of her posts, because I’m a huge fan. I actually abuse her blog as my own cookbook – her recipes are so simple and delicious! Coincidentally, this one is the only chocolate-less delight today!
In Russia we say that the way to man’s heart goes through his stomach. If that is true, the road to my husband’s heart is paved with vegetarian burritos, pizza, and this quinoa salad.
It’s perfect for winters when all you see at the farmers markets are chard and kale. It’s so hearty, it could be served as your main dish. We use whatever there is in the fridge – I chop up fresh vegetables that we like to eat raw and top them with cooked ones (doesn’t matter hot or cold). Voilà!
If only I had Dave’s taste buds and didn’t crave a dessert after this….
“My life is a perfect graveyard of buried hopes,” I thought today, looking at the scale. The quote, of course, is from my favorite “Anne Of Green Gables”. The feelings are genuinely mine. I am certain, my love for desserts and baking has absolutely nothing to do with them…
So, today, purely to prove I’m not in denial, we are trying something new, and hope you will jump on board! I suggest we make a parade of skinny desserts. If you want to participate – the rules are very simple:
Make a dessert under 200 calories per serving;
Post the recipe and photos in your blog with a link to this entry;
Leave a comment here, letting me know you are in.
Next week on Thursday, I will show off your photos with respective links in one blog post.
This fudge reminds me of Mexican hot chocolate because of its cinnamon flavor; and the nuts and melted chocolate chunks make it irresistible
fatTotal Fat 8g
sat fatSaturated Fat 4g
carbsTotal Carbohydrate 25g
Serving size46gCalories from fat72kcalFiber2gProtein3gSugar18g
3/4cupall purpose flour
1/2cup packed brown sugar
1cup bittersweet chocolate chips
Preheat oven to 350⁰F (175⁰C). Coat a 9-inch square metal baking pan with cooking spray. Set aside.
Place flour, sugars, cocoa, baking powder, salt, cinnamon, and cayenne pepper in a large mixing bowl.
Spread walnuts over ungreased rimmed baking sheet and roast them in the preheated oven for about 7 minutes.
Place milk and ½ cup of chocolate in a small sauce pan. Cook on low heat, stirring until the chocolate melts (about 3 minutes). Set aside. Lightly beat the eggs. Stir in eggs and melted butter with the milk mixture. Pour the milk mixture to the bowl with the dry ingredients and stir to incorporate. Mix in the remaining ¼ cup of chocolate chunks and walnuts.
Bake at 350⁰F (175⁰C) for about 27 minutes or until a wooden toothpick, inserted in the center, comes out with moist crumbs attached to it. Cool on in a pan on a wire rack.
Privet! My name is Anastasia. I was born and raised in Russia, and moved to the States in my early 20s. I am a stay-at-home mom of two beautiful babies and a wife of their wonderful dad. I’m living the dream, loving my family to pieces, and getting lost in books when I’m not busy chasing the kids around the house!