I was really inspired to make this recipe when I saw something similar in a magazine. Of course, the idea of adding mint is my own contribution to this recipe. I love the combination between mint and carrot. Very refreshing and appropriate for this time of year.
Ingredients: (for 1 serving)
1 small, unpeeled potato
dried mint (powdered)
How It’s Made? Step 1: Cut the vegetables in pieces and simmer them until tender. Step 2: Blender the vegetables. Add salt and dried mint. Serve! Step 3: To add extra calories (if you are trying to gain weight — like me), just add 1 tablespoon vegetable oil. It will add about 100 kcal to the dish.
Preparing myself for the Eurovision Song Contest. Are you ready? Today, my fingers are crossed for Romania. Even though the representative of our country is considered eccentric and there are a lot of rumors about him, he has all my support. I find him a professional and his voice is extremely special. I also know that some people may not understand his music, especially because they never went to the theater or opera, but that’s okay. You can’t please everyone, whatever you do. Unfortunately, I can’t vote for Romania, but if you like the song and you’re from Europe we will really appreciate your vote. Enjoy!
simple vanilla biscuits
a few chocolate chips
2 tablespoons corn starch
3-4 tablespoons sugar
blue food coloring
150 ml water (milk)
How It’s Made? Step 1: Add biscuits and chocolate chips into a glass bowl. Step 2: Mix sugar and corn starch. Slowly add water (milk) to dissolve them. Step 3: Put content on heating and stir continuously until thickened. Step 4: Add vanilla extract and food coloring. Step 5: Add the pudding over the biscuits and let it cool.
I want to share with you a few FREE Cooking Kindle Books that I find them interesting. I haven’t read them (not yet), so I don’t guarantee that they are good books. Don’t forget that they are free for a limited time period and you should check the price twice before purchasing something.
I was supposed to write this article a month ago, but I realized only a couple of days ago that my blog is one year old. I can’t believe how time passed so quickly. To resume what this year meant for me, I wrote a letter for my followers:
Dear follower, I just want to thank you for your support. I shared with you a part of my life and I’m extremely happy that you were there to listen to my story. When I needed someone to talk with, you were always there to listen. Even though you never left a comment, you pressed the Like button to show your gratitude for my blogging efforts.
In all this time you were a friend, who made my work not to be in vain. For this, you have all my respect. Thank you again for everything and I promise I’ll try to keep up the good work.
I’m drinking a cup of tea, while reading an English grammar book. You’ll probably ask why, so my answer is simple: it’s Saturday and I’m having a relax moment. Another reason for this, is that a lot of my readers are complaining that my stories are good and have a great potential, but the words are twisted. That’s why I don’t want the words to be a limit anymore.
Scallions add flavor and crunch to dishes. This thin spring onion variety is almost entirely edible, with the exception of the roots. This vegetable contains a range of nutritional benefits, including healthy macronutrients and vitamins. It is also low in calories and fat and may provide some additional health benefits.
1. Improved Vision
The vitamin A in scallions can prevent age related macular degeneration and helps in prevention of cataract formation.
2. Vitamin K
Scallions are an excellent source of vitamin K — 1 cup contains 259 percent of the daily recommended intake of this vitamin. The vitamin K in this vegetable plays an important role in normal blood clotting.
3. Cancer Prevention
Consuming scallions may offer you chemopreventive benefits. Evidence in the July-September 2004 edition of the “Asia Pacific Journal of Cancer Prevention” correlates the intake of Allium vegetables with a reduced risk of several types of cancer.
Scallions are a low-calorie vegetable, containing 32 calories per 1-cup serving. While you can eat scallions alone, it is more common to eat this vegetable as part of a larger recipe or sprinkled over top of a dish, so your total caloric intake is much greater.
5. Antiviral Properties
The powerful phytonutrient contained in scallions called allicin is what gives it its anti-viral properties and makes it useful in fighting off colds and flu viruses.
Recently, I received a message from Liz, one of my followers, in which she asked me about ideas for how to use lovage in the kitchen. The first thing that came in my mind was that the leaves can be used in salads or to make soup. Its flavor and smell is somewhat similar to celery. In Romania, the leaves are the preferred seasoning for the various local broths, much more than parsley or dill. For today, I prepared a fresh creamy soup, which I consider appropriate for this time of the year. I hope you will enjoy this recipe.
2 tablespoons vegetable oil
1 bunch green onions (white and green parts, chopped)
1 small white onion (chopped)
2 cups chicken stock
3 medium potatoes
1 bunch lovage leaves
heavy cream or yogurt (optional — to serve)
How It’s Made? Step 1: Put the oil in a pan and stir in green and white onions. Fry until fragrant, about five minutes. Step 2: Pour in chicken stock and stir in chopped potatoes. Simmer, covered, until potatoes are tender. Add lovage and simmer, a further two or three minutes. Step 3: Remove from heat and blend with an immersion blender until smooth. Season with sea salt and freshly ground pepper. You can add a spoonful of heavy cream (or yogurt) and serve.