Food Minia

Another favorite breakfast at our house is  Cottage Cheese Pancakes . These are delicious, high protein,  and will remind you of a delicious  cheese blintz, only these are so much easier to prepare. I top them with raspberry sauce, a dusting of powdered sugar and a dollop of sour cream. Like I would a blintz. Yum! Here are the ingredients.  Whisk the eggs in a medium bowl, then add the cottage cheese and whisk until well blended.  Whisk in the sugar and lemon juice. Stir in the flour starting with ¾ C  until it's the right pancake batter  consistency. You may need to add a bit  more. Don't make it too stiff. Stir just  until the flour is blended.    Use about ¼ C for each pancake and flatten then with the back of the scoop or spoon. Fry in hot butter/oil until on MH  heat until the edges are nice and crispy  and the bottoms are browned. Flip to cook the other sides.   For the raspberry sauce I use a bag of frozen raspberries.  Combine the sugar, water, lemon juice and cornstarc

Tired of the same old chicken dinners? This one will change all that. I know you'll love it. I use sherry in several other chicken recipes.  It gives it just the right smooth finish that's quite different from using red or white wine. I use dry, cocktail, or golden sherry. Never use cooking sherry. You'll want to be able to drink it as well.  Pound the chicken breasts until an even thin thickness; dredge in seasoned flour and saute' in olive oil or butter until golden. Remove to a platter and keep warm in the oven. Add the mushrooms to the skillet. Season with salt, pepper and thyme. Brown on MH for about 4 minutes then  add the garlic and cook another minute.  Add the red wine and sherry; let simmer until reduced by a third.   Remove from heay and add butter, 1 T at a time, while whisking in to blend.  Pour the mushroom sauce over the chicken on the platter and serve. Chicken Scaloppini in Red Wine Mushroom Sauce 1½ to 2 lbs boneless chicken breasts, 2 large halves ¼ C

Okay, so I made some Red Spinach Efo Riro , a really delicious, exotic and extremely nutritious vegetable dish....seriously, this is one of those dishes I have eaten that I literally feel myself getting "younger" hehehe...., that's how much overloaded the dish is with antioxidants. I now regularly eat this wonderful vegetable dish and have decided to share some pictures of how I enjoy eating it....... Serving suggestions: serve generous amounts with pounded yam, gari. plantain. boiled yam, semovita, fufu, amala, boiled rice etc Red Spinach Efo Riro with Plantain Shards Red Spinach Efo Riro with Gari Green & Red Spinach Efo Riro Red Spinach Efo Riro with Pounded Yam

Efo riro is one of the most popular vegetable dishes favoured by Nigerians particularly the Yoruba people of Western Nigeria. Its essentially made with green leafy vegetables with a combination of dried fish meat and other preferred sources of protein. The  most often used green leafy vegetable for efo riro include all varieties of amaranth greens (including tete and soko ), spinach and I have also successfully made  efo riro using kale, collard greens and other leafy vegetables available really. But I have to stress that the Yorubas prefer amaranth greens to make the most sumptuous efo riro dish, and this is because the leaves are just well suited. Red & Green Spinach (Amaranth) So having discovered Red Spinach recently through my exciting culinary adventure, it was only a matter of time that I would be cooking a different, exotic and scintillating version of the much loved efo riro ..... and I tell you its just divine. Method : so the same exact method and ingredients used fo

During my stint as a vegan (which became vegetarianism and then pescetarianism until I finally gave up this year and became an omnivore again), I would often crave Bon Chon chicken.  That gloriously crispy, thin-skinned chicken with the amazing soy garlic glaze would haunt me, and I'll admit that I sometimes gave in.  It was just too good to give up. I wish I had had this recipe for Korean fried cauliflower back then, but to be honest, this substitute is so good, I might even prefer it over the real thing.  I adapted the recipe from Serious Eats' well researched recipe and just reduced the amount of vinegar and upped the garlic in the glaze according to my own taste preferences.  If you don't have the sesame seeds and/or finely shredded coconut to add to the batter, you can omit them, but they add some great texture to the cauliflower. Even though they're meant to be an appetizer, I ended up eating them with rice like I would with sesame chicken.  And if you want to sa

Every year from mid spring to late summer I eagerly await the appearance of dark-green خرفه (purslane) sprouts in my backyard, vegetable garden, flower borders and in between the cement cracks. The often under-appreciated and ignored purslane has always been a favorite of mine. You can throw a handful of fresh purslane in almost any dish and make it taste better with its slightly tart and

Eating clean and healthy does not mean boring. This recipe really kicks it up a notch , both in flavor and with your metabolism. Cayenne, ginger, and mustard are ingredients that help you burn  fat. Plus you get the health benefits of tilapia . Another nice thing is that it only takes 5 minutes  to prep. Easy, easy!  I combine the ingredients in a shallow pie dish.  Dip the filets into the seasoning, coating both sides.  These were rather large filets so I only  used 3. The seasoning mix is enough for 4 filets  or 5-6 smaller ones. Spoon any remaining seasoning over the fish on the sheet.  Put them on a baking sheet and into a 400º  oven for 10-12 minutes until the fish flakes easily.  I love fish with a spray of lemon juice.  Leftovers make great fish tacos the next day.  Clean and Healthy Tilapia 4-6 tilapia filets, about 1 ½ lbs  ¼ C olive oil 3 cloves garlic, minced 1 t paprika 1 t ginger 1 t black pepper 1 t mustard powder 1 t chili powder ½ t salt pinch cayenne Combine the olive

I love exploring new things, new food ingredients, new techniques, and such and such.....that is just the way I am....! I eat plantains regularly, not only because they represent one of the most staple sources of carbohydrates in Nigerian cooking, but also because they are versatile to use in different dishes, are extremely delicious and most importantly, they are a healthy source of slow release energy. I have so many plantain recipes ( check them out here ), and I continue to explore new ones to suit my taste, preference, mood etcetera. So in this recipe, quite simply, I cut plantains in the form of shards and deep fry them. I always fry my plantains with my oil of choice, coconut oil. I imagine you can cook the plantain shards by roasting, baking or boiling..... You are sure to achieve an equally fantastic dish. Plantains as I said earlier, are very versatile to serve with a range of different soups/stews or other dishes like pottages and hotpots. Well, after having discovered the