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If I am in a hurry to make quick and delicious meal, I usually go for chicken. You can make a variety of delicious sauces to go with chicken. This is a great recipe if you are nor sure what you are craving exactly - spicy or sweet? It's a combination of both. Enjoy!




 
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This might sound crazy, but it does work! Cauliflower pizza crust is definitely a great healthy alternative to a conventional pizza. Since staying off gluten and grains, I've tried many recipes to create the closest resemblance to a regular pizza crust. This recipe, by far, has become a favorite of mine. It's a smart way to enjoy pizza; it's not only nutritious for you but it does taste like a regular thin pizza crust.

Ingredients
  • 1/2 head cauliflower (or 2 1/2 cups coarsely grated cauliflower)
  • Pinch of salt and pepper
  • 1 clove garlic, minced
  • 1/2 cup part skim grated mozzarella
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1 teaspoon basil
  • 1 teaspoon oregano

Directions

  1. Preheat oven to 425 degrees F.
  2. Spray cooking spray on a large baking sheet or pizza pan
  3. Remove stems and leaves from cauliflower and coarsely grate cauliflower florets to resemble rice to make 2 1/2 cups.
  4. Place grated cauliflower, garlic, salt and pepper in a large non-stick skillet over medium heat and cook until tender, about 7-8 minutes.
  5. Place cauliflower in a medium bowl and cool slightly. Add in mozzarella, Parmesan, egg, basil and oregano and stir until combined.
  6. Press evenly on baking pan or pizza stone.
  7. Bake  at 425 degrees for 12-15 minutes.
  8. Remove the crust from the oven.
  9. Top with pizza sauce and toppings. You don’t need much cheese on top since there is a lot of it already in the crust.
  10. Bake for an additional 5-7 minutes until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes, then cut and serve.

 
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My favorite liver recipe is a Layered Liver Cake. It's a traditional Russian/Ukrainian dish. It is often served as an appetizer on various celebrations.

Ingredients
  • 3/4 lb beef liver
  • 2 eggs
  • 1/2 milk
  • 1/3 cup buckwheat flour
  • 2-3 onions
  • 2-3 carrots
  • 3 garlic cloves
  • home made mayonnaise
  • olive oil
  • salt
  • Fresh dill to taste

Directions

  • Wash your liver and put it into a food processor
  • Add 2 eggs, 1/3 cup of buckwheat flour, 1/2 cup milk, salt to the liver and turn the processor on, leave it until the mixture forms into a smooth paste.
  • Heat your non stick pan. Add a little bit of oil and pour some of the liver mixture onto the pan so it forms a pancake. When the pancake starts changing color, flip it. I use a frying pan about 10-11 inches in diameter.
  • Grate carrots on a medium grater. Mince onions.
  • Saute onions and carrots in olive oil.
  • Add  squeezed garlic to the mayonnaise.
  • Spread the mayo mixture onto each liver pancake. Spread carrot and onion mix over.  Cover with next pancake and repeat with mayo-garlic and onion-carrots, until last pancake is on, then just finish it up with remaining of the mayo mix. 
  • Let it sit in the refrigerator for a couple of hours. Serve cold.
Enjoy!

 
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How To: Make Coconut Milk
(Adapted From Elana’s Pantry)

Ingredients:
  • 2 cups unsweetened shredded coconut
  • 4 cups water
  • 1 tsp. vanilla extract
  • 6 drops stevia
Method:

Soak coconut in water for 1-2 hours (do not discard water).

In a blender, combine coconut, water, vanilla, and process on highest speed.

Strain liquid through a fine mesh strainer (or a strainer bag, or cheesecloth would work), discarding solids.  Serve or refrigerate.

Ways to use it:
Besides using coconut milk in recipes, it can also be used as a skin softener due to natural moisturizers and oils  found in coconut milk. 

Coconut milk is a great alternative to milk in desserts. You can substitute the oil and water with the same amount of coconut milk. It makes for a very moist cake.

Enjoy!!!