How To Cook Lentils

Cooked Lentils

Here is a basic Recipe of cooking Lentils. If you are looking for Nutrients and Benefits in Lentils, then you’ll need to Click Here to go to that page. But if you are interested in a simple recipe for preparing lentils, then you came to the right page. Just so you know, there are different stoves and different lentil products so that may change the way your lentils will turn out at the end. Some people presoak lentils and some don’t, it is totally up to you, I recommend that you find some time and try both ways with presoaking and without presoaking, then you’ll be able to say for sure which one you like the best. Continue reading

Barley Soup Recipe

Barley Grain in SoupBarley is pretty healthy so I’d recommend to try to use it in your meals from time to time. If you want to find out the Nutrients and Benefits of Barley then just click on THIS LINK to go see my older post about that topic. Anyway, there are lots of recipes and ideas on how to prepare Barley or how to make different kinds of meal with Barley. In this post I would like to tell you how to make a soup with Barley. It is totally up to you of course on how many ingredients or what ingredients you want to use, but I’ll just let you know one of the unique recipes that people have these days for barley soups. Some people prefer to presoak Barley overnight, but some don’t want to do that so we’ll just have to cook it a little longer. If you follow this recipe in the order I write it then you should be able to accomplish it without any problems. Continue reading

Just a Yummy Pizza Recipe

Pizza is something like a baked open-faced pie that consists of a thin layer of dough topped with your favorite sauce, vegetables, and cheese. Hmmm, that makes me hungry and it makes my mouth water. Store bought pizzas are not too bad, but home baked pizza is awesome, or home baked healthy and organic pizza is even better. There are lots and lots of Pizza recipes on the internet, because people have different tastes, ovens, and ingredients. Well I found a Pizza recipe that I like, and mix matched with some other ingredients, and then test cooked some, and now I was able to come up with this unique and delicious Pizza recipe (with God’s help and blessings). You can try following my Recipe with my Ingredients, or you can change the kind of flour that you want to use, like you could use two cups of whole wheat flour and one and a half cups of all-purpose flour, but whatever flour you will mix in, make sure that you equal to three and a half cups total of flour. You can also replace the honey with other honey or sugars. The salt can be changed to sea salt or iodized sea salt or some other salt. Also, you can replace the olive oil with any of your favorite oils. Also, this recipe is for hand work and not some bread machine work. Ok, lets get started.
Pizza Dough Ingredients: Continue reading

Green Basic Salad Recipe

green salad basicHere is a recipe for a Basic Salad:

– Cooked chicken (or any meat preference, but NOT processed meat)
– Onions
– Organic Spring Mix
– Organic Baby Spinach
– Topped with “Healthy, Easy and Delicious Ranch Style Dressing

Put as much of each ingredients as you want. Mix well with Ranch and Enjoy!

Low Carb Russian Borsht Recipe

borshtLow Carb Borsht Recipe

We are pretty sure that everyone has heard of the Russian food called “Borsht”. The red Russian soup, We don’t even know why people write it in English with a T at the end, when in Russian you don’t write it or say it. Well, this is an adjusted recipe for Borsht. Since people on low carb diets cannot have potatoes, then we left them out. This still tastes really delicious. This recipe also uses reserved chicken, so it’s a lot faster to make. Here are the Ingredients:

– 1 whole head cabbage
– 1 onion
– 1 can (8oz) tomato paste
– 2 long carrots
– Reserved Chicken (read more about it at the end of recipe)
– Chicken stock preferred, but water can be used
– Bell pepper strips (we buy ours frozen)
– Salt and pepper

And here are the Directions:

– First get all of your ingredients ready.
– Shred the cabbage.
– Shred the carrots.
– Dice the onion.
– Put all of your ingredients into a stainless steel pot and cover with either chicken stock or water. However much you want. Make sure to season to your taste.
– Bring everything to a boil.
– Reduce heat and let cook for about 10 minutes.
– And you are done!

We prefer to eat our Borsht with toasted sprouted bread, mayo or sour cream, and fresh onion slices (yep, just bite into them!)
– Reserved chicken: we set aside a day when we make chicken stock (a whole different recipe) after everything has cooked the right amount of time, we take all of the meat off the bones and reserve it for later meals.

Russian Tomato Cucumber Salad

salad tomato cucumberFor some reason this seems to be a favorite salad or comfort food for lots of Russian people. It is very simple to make, but yet tastes delicious with almost everything!

Summer Salad Ingredients and Instructions:
– 4 Vine Ripe Tomatoes
– 1 English Cucumber
– 1 Onion
– Dill
– Salt
– Mayo

– Cut the tomatoes into little squares
– Slice the cucumber lengthwise in half, then slice those halves into halves again lengthwise also, and then just slice those halves into little pieces, but not too little…
– Slice & dice the onion
– Mix all the veggies together
– Sprinkle with either fresh or dried dill
– Salt to taste
– Mix everything with mayo (try using homemade instead of storebought)
– Enjoy!

Fresh Salted Salmon Recipe

salmon saltedToday We would like to tell you about an awesome Fresh Salted Salmon Recipe that we make for ourselves sometimes.

– Get a good size of Salmon Fillet, it may cost you in the stores anywhere from $10.00 to $30.00.
– Clean off and take off all the skin and bones and scales from the Salmon Fillet.
– Cut up the whole Salmon Fillet into small strips of about two = 2 inches Long, half = 1/2 of an inch Wide, and quarter = 1/4 of an inch Thick. It is really up to you how thick or how thin you want them to be, but remember that the thinner they are the better they will get salted through.
– Get a clean bowl or a plate or a dish of about four = 4 inches deep to lay the strips in. Get Salt to use on fish, and if you want you can also get dry or fresh Dill herb flakes for better flavor.
– Sprinkle the Salt evenly on the whole bottom of the dish that you got for salmon strips, and lightly cover the bottom with salt, and make sure the bottom is still visible in many places, you will be salting like this between each and every layer of Salmon strips.
– Sprinkle an extremely light layer of the Dill Herb, you will only be sprinkling the dill between every other layer, not every layer, but every other layer of salmon strips.
– Lay down on that salt layer a layer of those Salmon Strips and try covering the bottom, but make sure to leave very little room between the strips for some salt to fall in when you’ll be sprinkling another layer.
– Sprinkle the salt again all over the fish layer, kind of lightly and don’t cover the fish with salt that you can’t see it.
– Lay down the Salmon Strips on top of salt layer, same way you did the first layer.
– Sprinkle the salt again.
– Sprinkle the dill again, same way you did on the very bottom layer.
– Lay down the Salmon Strips.
– Sprinkle the salt again.
– Lay down the Salmon again.
– Sprinkle the salt.
– Sprinkle the dill.
– Repeat the steps until you run out of fish. Did you get the sequence, it is: Salt and Dill, Fish, Salt, Fish, Salt and Dill, Fish, Salt, Fish, Salt and Dill, Fish and so on…
– Close or Seal the dish that you used with its own lid or with a clear plastic wrap after you completed all the layers.
– Put it away in the refrigerator for 24 hours.
– Take it out after at least 24 hours have passed.
– Pour your favorite oil inside of that dish with salmon in it.
– Add Onion Rings, use a whole onion or half of an onion.
– Mix it all up really good with a fork preferably.
– Enjoy.

Here are some additional tips and suggestions for this recipe. If you want an awesome smell and healthy meal, then:
– get a fresh wild caught salmon fish,
– get organic, unrefined, extra virgin olive oil, or sunflower oil.
– get organic fresh dill and cut it up into very small flakes or pieces.
– get organic fresh onion.
– get sea salt instead of regular salt.

Also, you can eat the fish by itself, or you can eat it with bread, or you can eat it as a side item with some other food, or you could make little fish sandwiches, just put a round slice of cucumber on a small slice of bread, then put the fish piece on top of that and you will have simple, fun and quick snacks or side dish.

Healthy Ranch Dressing Recipe

ranch dressingLet us explain, we don’t know if this is a low carb recipe or not, but we found it to be very simple, and healthy. We were making this salad to take to work and did not want to eat salad dressing everyday where one of the very first ingredients is soybean oil… which is NOT good for boys or men.

We will call this recipe: Healthy, Easy and Delicious Ranch Style Dressing:

– 1 cup Organic Plain Yogurt (preferably full fat and cream on top version)
– 1/2 cup all-natural sour cream
– 1/2 cup cultured buttermilk
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 2 teaspoons dill weed
– 2 teaspoons parsley flakes
– 1/2 to 1 teaspoon salt
– 1/8 to 1/4 teaspoon ground pepper.

We place all the ingredients into the jar where we are going to keep it in, and whisk until completely blended with a hand blender. Adjust seasonings to taste. You may want to refrigerate for at least 4 hours to allow dressing to thicken and flavors to blend, but sometimes we don’t, and it turns out absolutely fine. Use on salads or as a veggie dip.

Red Meat Chili Recipe

bean chilliRed Meat Chili
– This one is from NOURISHING TRADITION cookbook page 433 (we changed, added, and reworded some stuff)

Serves 8-12

– 3 pounds coarsely ground beef or lamb (we used ground turkey)
– 4 tablespoons extra virgin olive oil or lard
– 1/4 cup red wine (didn’t have any, didn’t use any)
– 2 cups beef stock (we used chicken stock)
– 2 onions, finely chopped
– 2-4 small green chilies, hot or mild, seeded and chopped (Didn’t know what these were, so we bought 2 Jalapeno pepper, only used 1)
– 2 cans tomatoes, briefly chopped in food processor
– 3 cloves garlic, peeled and mashed
– 1 tablespoon ground cumin
– 2 tablespoons dried oregano
– 2 tablespoons dried basil
– 1/4-1/2 teaspoon red Chile flakes (store didn’t carry, so we used Chile powder)
– 4 cups basic black or kidney beans, cooked

Optional for garnish:
Tortilla chips
Chopped green onions
Avocado slices
Chopped cilantro

Here’s a little hint: We are new to beans, so we were wondering if they would double in size like rice or not. We had to find out the hard way and yes, they did double their size!

Here is our outcome: 2cups dried = 4 cups soaked. We didn’t notice them get too much bigger in size after cooking. It looks like they really get big while you soak them.

To prepare beans:

Take 2 cups dried beans and cover them with 6-8 cups water. Let stand 12-24 hours in room temperature. (mine stood 12 hours)

When the time is up, drain the beans, rinse them, and drain again.

Put into a big pot. Cover with plenty of water. Bring to a boil, skim off all the foam on top. Season with salt, pepper, and garlic powder. Lower the heat, cover, and simmer for 4-8 hours. (We simmered for 4 hours).

To actually make Chile:

Brown meat until crumbly in a little olive oil or lard in heavy pot. Add remaining ingredients except garnishes and simmer about 1 hour. Serve with garnishes.

This turned out absolutely delicious! We all loved it, including the kids. Organic blue tortilla chips added quite the crunch to the dish. Enjoy!