Whole Roasted Chicken

This is a dish I make at least once every other week. Every one's favorite succulent organic chicken with endless sides variations. If you get the best quality of organic chicken it is really requires almost no effort to make diner from it. I buy Coleman's organic chicken in Costco it is sold 2 pack. Roast them at once and you will have it for diner and next day make chicken salad or chicken Cesar salad from the breast meat.

To start just wash and pat dry with bounty towels. Then salt and pepper generously inside and out and sprinkle skin with olive oil to create the most delicious crispy skin. Place it on the roasting rack of you pan and place it in preheated to 450 degrees oven. Since you have both chicken roasting at the same time it will take a little longer then doing just one. I keep it in the oven for 2 hours at this temperature. Every 30 minutes or so make sure to rotate the pan and pour over the chicken fat and oil collected in the pan over the skin. Once ready remove from the oven and let stand on the counter for 15 minutes before carving to make sure that all juice redistributed back again. Enjoy!

Mushroom Risotto

Risotto is cooked from Aborio rice that has extra large starch content. It allows for a very creamy finished result if cooked correctly. It has to be stirred and this process I think scares off a lot of people from making this dish. The reality it is a singe to make! Takes less then half and hour from start to finish and you have a restaurant classic at home.

This time I made it with mushrooms. Small Bella mushrooms (baby portabello) have a lot of flavor and add a great earthy taste to the whole dish. I used organic chicken stock (one pack)instead of water to create an extra layer of flavor. Have it on simmer on the stove when you are ready to start.

At first I sliced mushrooms and saute it in olive oil about 20 minutes till done.

Next chop one large onion and saute it with olive oil in a pan where you will be cooking risotto.

Sweat it a little with no color, add aborio rice and cook it in olive oil and onions stirring it for a few minutes.

Add one cup of a good red or white wine. Next add chicken stock that it will cover the rice mixture completely and keep stirring with wooden spoon. Set timer on 15 minutes, keep adding the stock and stirring all this time. Few minutes before you timer time is up add you mushrooms and the rest of the stock and mix it again.

Once the timer is over turn off the heat and add one cup of grated Parmesan cheese, stir and serve. On the plate it has to be very smooth and a little runny consistency to "move" on the plate, then it is perfect.

Enjoy right away. This is a dish to be made and enjoy, not to be reheated as it changes the consistency and flavor.

Stuffed Bell Peppers

This is a great week night dish that is full of flavor and doesn't require a lot of preparation. There are so many variations on it that you use it as a staple dish and change it up once in a while. Also is it a very good pot lock dish, reheats great!

You will need 5 bell peppers, one pound of organic ground beef and two pounds of fresh baby spinach.

Start by sauteing spinach with olive oil just to wilt it down a bit for a few minutes.

Cool it down and mix with ground beef. Add two eggs to it salt and pepper and mix it well. If you like you can also add cooked rice or Bulgar wheat to it.

Cut bell peppers in half and clean insides from seeds and ribs. Season it with salt, pepper and olive oil.

Staff with prepared beef and spinach mixture then add one table spoon of you favorite jar marinara sauce and top with grated Gruyere or mozzarella cheese and Parmesan cheese.

Place all peppers in a over proof casserole dish and place into preheated to 375 degrees oven for one hour. Enjoy!

Creamy Polenta

This is Italian "mashed potatoes". Polenta is a popular food dish that has long been common in Italian and other European cuisine, but has recently gained attention in the United States as well. Depending on the variety, it can be ground either coarsely or finely, and may be made from either yellow or white cornmeal. Sometimes it comes par boiled which means that it is partially precooked and just need to be cooked for a minute or so it called instant polenta. This is a great item to have stocked in your pantry for a ready in minutes side dish to any meals.

I cook it using organic chicken stock. Bring four cups of it to a rapid boil and stir 2 cups of poelnta and stir with your whisk for one minutes. It will become porridge like consistency, then just add one cup of grated Parmesano Reggiano cheese and serve. At any time if your polenta becomes too hard or too think you can change its consistency by adding more chicken stock or water. I served it with balsamic braised chicken-it was delicious. Enjoy!

Balsamic Braised Chicken

This recipe will become your household staples if you are a balsamic vinegar lover! It is very easy to make and has so much flavor. Great winter dish to entertain with or just enjoy for diner. Can and should be made in advance as with any sauce dished it only gets better the next time you have it again.

To start I use organic skinless boneless chicken tights family size. Start a large pot with little olive oil. Dredge chicken pieces in flour very lightly shake off excess flour and start browning it on high heat. Once browned on one side flip and continue to do so on the other side. Work in batches otherwise the pan will get overcrowded and will not brown properly. Remove from pan.

Next slice one big yellow onion and one red onion and drop it in the pan with extra olive oil. Try to pick up all brown bits from the bottom of the pan as it has a lot of chicken flavor in it. Add salt and pepper and one bottle of balsamic vinegar around 8 ounces and one cup of organic chicken stock and bring to boil. All flavors in the pan should come together to create balsamic sauce for chicken. Return chicken pieces back to the pan and cook for one hour.

Try to stir constantly as it burns easily because of balsamic vinegar. The sauce will reduce and become thick and glossy and chicken piece will be very tender. This is a perfect dish to serve with mashed potatoes or a creamy polenta to absorb this sauce. Enjoy!

Split Pea soup with Garlic Croutons

This a winter season classic. I'm always tempted to make is as it gets cold. Goodness in one bowl, hearty soup that can easily be a full lunch or even diner for me. Original recipe was made with ham honks and used to be cooked to hours, no more. I have a fast recipe full of flavor and you will want to have seconds of.
I like to use pancetta-Italian cured meat that is similar to beacon only it is not smoked. It is cured with salt, pepper and lots of spices. I like to brown it first in the soup pan before starting vegetables next. If you are not a household where pork consumed, you can use turkey or chicken sausage or for vegetarian, just omit this step all together.
Cup 6 ounces of pancetta in small pieces and brown in soup pot till fat is rendered. Next add chopped onion and sweat it all together for about 5 minutes.

Add 2 cups of organic split peas and 4 cups of organic chicken stock bring to boil. Then reduce to simmer and leave to cook for one hour. Next pill and cut two big potatoes and add to the soup and cook for 30 minutes longer. Once it will be ready it will be very thick soup that you can serve with garlic bread croutons as topping. If you like a thinner consistency you can always add chicken stock to thin it out of just plain water. Enjoy!

Quinoa and Butternut Squash Casserole with Gruyere cheese

I saw something similar to this recipe online somewhere when I originally look for information on Quinoa. Nowadays benefits of eating it are widely known and it is available in all grocery stores. I like cooking it a lot. It is a very versatile ingredient that is great in many dishes and cold salads. Pairing it with variety of vegetables I find the best way to enjoy it.

Start with pieces of butternut squash about 30 ounces and two and a half cups of quinoa. Make sure to rinse quinoa under the cold water for at least 5 minutes till water runs completely clear. Place it in cooking pot cover with water add butternut squash pieces and start cooking. Once it reaches boiling stage reduce to simmer and cook for 15 minutes.

Meanwhile, in a large saute pan start one large chopped onion and onechopped zucchini in olive oil. Once quinoa and squash are ready ladle it in the pan without the liquid and stir it together well.


Add 3 organic eggs to the mixture one cup of grated Gruyere cheese and one cup of mozzarella cheese and chopped parsley. Mix it all together and transfer to your buttered or spayed with non stick olive oil casserole dish.


Top it with some more cheese and a handful of breadcrumbs to create a crusty top.
Place it in preheated 400 degrees oven and bake for one hour.


Remove and let stand for 10 mintues before serving. Enjoy!

Zucchini Squash and Tomatoes Casserole

This is a great vegetarian dish as main course or a perfect side to many hardy meat dishes.

Take oven proof casserole pan. I used Organic marinara sauce from the jar (trader Joe's) as it is good to have for dishes like this where you will only need a couple of table spoons. Place a few table spoons on the bottom of casserole dish covering it in a thin layer. Then slice zucchini squash on diagonal and place in casserole dish overlapping the layers.

Once filled drizzle it with olive oil and sprinkle it with salt and organic shredded mozzarella generously.

Next take large tomatoes slice in thick slices and over casserole with it completely. Sprinkle with salt and pepper and mozzarella cheese again.

Place it in the preheated too 400 degrees oven and bake for about 30 minutes till golden crust forms on the top.

Remove and let stand for 10-15 minutes before serving. Enjoy!

Braised Beef Boneless Short Ribs

This is a restaurant winter classic. This dish takes quite a bit of time to make to the table, however active preparation time is only 30 minutes and then all the work is done for you.

I take 2 big slices of boneless beef short ribs (3lb.) season with salt, pepper and cumin on both sides and dust it with flour slightly. Heat a large pot with thick sides or a Dutch oven with olive oil and once it is hot drop one piece in. Brown it well without moving for about 8-10 minutes then flip to the other side. Repeat the same with another piece of ribs. Once it is browned on both sides remove from the pan.

Add one large sliced onion and pick up all brown bits from the bottom of the pan with thongs and stir it around with onion. Next add one table spoon of garlic paste and 2 table spoons of tomato paste and cook until it dissolves completely. Then add one and a half cup of a good full body wine (Merlot, Chianti or something similar) and bring it to boil all together. Next add one 28ounces can of tomatoes in juice and 2 cups of organic chicken stock. Bring to boil, return meat to the pot and simmer for 1 hour. Next add one cup of organic red lentils to the sauce and cook for one more hour. Lentils will dissolve almost completely by the time dish will be done creating the most unbelievable flavour thick sauce.

As we any slow cooking dishes and stews the longer it will seat the more flavorful it will get.

I served with a side of baked zucchini and tomatoes casserole. Enjoy!

Eggs Benedict with Canadian Beacon

Nowdays there are so many diffrent varieties of this classic dish served with beacon, lox or this one using Canadian beacon I really like a lot!

To poach eggs fill a shallow pan with water and have it on simmer flame. Add a few table spoons of regular white vinegar and swirl it around to make sure it is dissolved properly. Once ready to poach eggs work very close to water surface. Drop one egg at the time and with the help fo a fork gather all the egg white aroudn the york. For a runny medium egg poach it on simmer for about 5 minutes. If you like it bo be done completely leave it for two minutes more.


Drain poached eggs on bounty lined plate to get rid of all excess water. Toast your english muffins and meanwhile make sauce/dressing. I take one part of organic mayo and one part spicy grain mustart mix it together and spead of freshly toasted english muffins. Place one slice of Canadian beacon on each side and place poached egg in the middle. Enjoy!

Warm Duck Salad

This is a classic French preparation of the Moulard duck breast (Magret). The size of the Moulard Magret, which is twice as big as regular duck breast, is attributed to the fact that it comes from stock raised to produce foie gras . The meat is then aged seven days on the bone to develop a juicy meat with rich flavor and firm texture.

The outer skin should be scored well before cooking to render and crisp the fat. Take a sharp carving or chefs knife and score only the skin part in criss cross motion. Sprinkle with salt and pepper generously.

Preheat a large oven proof saute pan and place duck breasts skin side down. Render the fat and brown it for 6-8 minutes till it develops a brown crispy crust. Then flip it to the other side and continue cooking for 4 more minutes. After this step is done drain almost all the fat from the pan the place it in the preheated to 400 degrees oven for another 5-7 minutes for medium or a few minutes less for medium rare. Remove from the oven and let rest on the cutting boards before cutting it for 10 minutes.

To prepare the salad. I take one package of prewashed mixed crunchy green mix (endive, variety of lettuce, radicio, etc.) add one cup of rehydrate sour cranberries. Slice one red bell pepper and one avocado and dress it all with champagne dressing and olive oil.

Once ready to slice take a sharp carving knife and slice on diagonal very thin slices of breast meat with crispy skin and place it on the top of the salad. ENJOY!

Potato Latkes

As the sun goes down this Friday we will start our Hanukkah celebration. Main Hanukkah dish is latkes-crispy potato cakes fried in oil to symbolise the use of oil.

I start this dish by grating 10 large organic Yukon gold potatoes. I use a large grade side of the grating box, because I like it to be coarse. If you prefer a finer texture in yours just use a smaller side grader. Once all grading is done DO NOT discard any liquid out. I think having this moisture in with all the starch in it makes latkes very soft inside. I add 3 large organic eggs, salt, pepper mix it all well-that's it!

Start by preheating the largest saute pan you have with oil. I use olive oil, but original recipes everywhere I saw always calls for vegetable oil, I just like the flavor or olive oil much more! I'm not really frying it in oil, just shalow frying in in saute pan. Once oil is hot using a large table spoon place potato mixture and start frying. By the time you finish with the last one on the pan should the time to flip the first on to the other side. They should be golden brown and crispy.

I take them off the pan the place it on the baking sheet that I keep inside preheated to 200 degrees oven to keep warm till I'm done frying it all. Enjoy!

Vegetabe Ratatouille

Vegetables are my favorite food to eat at all times!I do eat meat, chicken and fish but by far it is after the vegetables on this list. We are in NYC very lucky to have plenty of vegetable variety year around. Of course it is the best to cook seasonally, because when items are in their pick you get the most flavor out of it. During spring and summer month we always try to buy farmers market local produce. However, during winter month supermarket variety is much larger as they get produce flown from around the world. Today vegetable feast will feature two vegetarian dishes I'm making for the first time.

I often make different roasted vegetable as a side to meat or fish dishes or just to eat on it's own. Ratatouille is an original french dish that I have made a new variation on. In original recipe vegetables cut in small bite size pieces and baked together. I cut it in circles on diagonal and layered it all together. Start by taking an oven proof casserole dish.

Take a couple of table spoons of your favorite jar marina sauce (I use Trader Joe's-organic marinara) and cover the bottom of the dish with it. Then start layering your eggplants followed by tomatoes then red onions and zucchini squash. Keep going until your casserole dish is full. Sprinkle everything with olive oil generously add salt and pepper and place it in preheated to 400 degrees oven for one hour.

The idea for this dish is just to enjoy the vegetable taste made to perfection.

If you prefer something extra I would recommend to sprinkle with with fresh chopped cilantro leaves for added fresh taste and a few drops of ages balsamic vinegar on your plate. Enjoy!

Homemade Hummus

Hummus is a dip/spread that is made from chickpeas. In fact, hummus is the Arabic word for chickpea. You may notice that many hummus recipes call for garbanzo beans, not chickpeas. Guess what? Garbanzo is the Spanish translation of chickpea. They are called Cece beans in Italy.

There is of course no standard recipe for it as everyone is making it to accommodate own taste. Some people add more garlic, others add more lemon, sometimes I have seen it with parsley. Do it to your liking and it will be your best!

Take two cans of organic chickpeas drain all liquid rinse under cold water and drain. Place it in your food processor. If you are using garlic in it add chopped garlic or desired amount of garlic paste. Next add Tahini sauce (sesame seed paste) and mix to desired consistency. If you like to have more texture in it just pulse it for a few minutes. Add some salt, 2 tbsp pf olive oil, juice of one lemon mix it all together and serve. Possibility of variations on this dish are endless. You can add roasted peppers to it, if you like it spicy add cayenne pepper, etc.

I like to serve it with homemade toasted pita chips or rustic country bread. This is one of my both kids favorite afternoon snacks!

Pasta with Bolognese Sauce

This dish, a specialty of northern Italy's Emilia-Romagna, is named for the regions capital city. It is a hardy meat tomato sauce that you will sure to love once try it.

Start a pan on a medium heat. Add olive oil and chopped onions, carrot and celery cook until soft about 5 minutes. Add ground organic beef and salt pepper and if you desire a little heat ground cordamon or for even for more heat red pepper flakes. Cook until meat is not longer pink about 5 minutes. Then add tbsp of tomato paste and cook another 5 minutes.

Next add one cup of a good quality red wine, mix together and cook for about another 5 minutes until all liquid reduces in half. Add one 28 ounces of crushed organic tomatoes in juice bring to boil, reduce to simmer and cook for one hour and a half stirring occasionally to prevent from sticking. After one hour add half a cup of heavy cream, chopped parsley and simmer for a few more minutes.

Meanwhile cook your pasta according to package direction. Originally this dish was served I believe with tagliatelle, but I prefer to serve it with rigatoni or any similar kid of pasta with hole. This way sauce gets inside and it taste even better. Cook your pasta al dente, drain and top it with this fabulous sauce and some grated Parmesan cheese and Enjoy!

All Green Energy Boost Salad

I made this salad for diner one night when I was not really hungry for a big diner and just loved it. All green ingredients are sure to give you an energy boost!

I really enjoy eating arugula it has a great punch to it and a very original taste. Take half of pack of wild organic arugula (Trader Joe's pre washed). Cut is in bite size pieces.

Next one bunch of green scallions chopped finely.

Next one small red onion cut in half moons.

Next two ripe avocados cut in small half moons pieces.

To dress it up I used Cilantro dressing from the same store that has a little kick to and and aroma of cilantro leaves just finished this concussion greatly. Toss it and enjoy!

Chicken Stew with Potatoes and Eggplants

Classic winter stew updated recipe. During winter cold month one bowl meals are very satisfying and delicious. I make many different variations of it during longer winter season here....

This time I used organic skinless, boneless chicken tights. Start a large pan or a dutch over with olive oil in in and once it is hot brown chicken pieces for a few minutes to sear the meat. Next remove the meat from the pan and add chopped onion, celery and carrots. In Trader Joe's they sell pre chopped this trio combination. Saute it for a few minutes and then add one big chopped eggplant to it with salt and pepper and let cook for about 3 minutes. Next add one tsp spoon of garlic paste and one tbsp of tomato paste and cook it for 2-3 minutes.

Once all vegetables are soft add two cups or organic chicken stock and place chicken pieces back to the pan bring to boil and let simmer for about 20 minutes.

Meanwhile pill 6 big potatoes and cut in pieces. Top chicken stew with it and cook for another 20 minutes or until it is fork tender.

If you are not serving it right away leave potatoes a little uncooked and when reheating do it for extra few minutes. As with any stews it only get better the longer it sits. Enjoy!

Chicken Livers with Onions in Balsamic Vinegar

If you like livers definitely give this recipe a try. It cooks very fast but the flavor is very deep. I buy two containers of Bell and Evans organic chicken livers wash it thoroughly and pat dry. Cut in small pieces discard any connective tissue.

Preheat large saute pan with olive oil and once it is hot place chicken livers and saute it in batches. Saute for a few minutes til it is not longer pink. Chop one large onion and add to it mix all together add salt and pepper and let cook for 2-3 minutes until onions are soft.

Next take balsamic vinegar and go around the pan a few rounds till all livers are covered half way and let simmer for another 15 minutes. Livers cook very fast and balsamic vinegar will reduce and create the most delicious and shiny sauce.

I serve it with mashed potatoes, polenta is my second choice with that as a main course. Other times I served it as a hot appetizer with toasted rustic break. Enjoy!

Whole wheat Pasta with Broccoli Rabe

We always have pasta night one day a week. Both my kids like all others i think LOVE pasta. I try to keep it healthy by using whole wheat pasta instead of white. I found by cooking different variations of it that it is best to serve without tomato sauce of any kind. My personal favorite way is with any kind of greens. Today I made with broccoli rabe. The Broccoli Rabe flower looks similar to the broccoli florets. Despite the name this plant is not a type of broccoli but it is in the same family. One of the many health benefits of this vegetable is that it is rich in certain phytochemicals, including sulforaphane and indoles. These are chemicals which are proving to protect us against cancer. This authentic Italian recipe usually have sausage in addition to broccoli rabe, but we kept it vegetarian. This is a singe to make and the whole dinner will be ready by the time pasta will be cooked perfect for a busy night!

Bring a large pot to boil and drop broccoli rabe for 5 minutes in boiling water and then drop in cold water to stop the cooking process and keep and color vibrant green. Next cook pasta according to a package directions.

Meanwhile heat some olive oil in a saute pan. Slice 3-4 clove of fresh garlic into thin chips and drop in the oil. Make sure oil is not very hot, otherwise it will burn the garlic instantly and you will have to start from scratch again.


Add broccoli rabe to the garlic and olive oil in the pan off the heat and toss it all together.

When ready to serve take one big serving plate add pasta with broccoli rabe with garlic to it and grated Parmesan cheese on top.

I served it with a simple garden salad. It was delicious!

Mushroom Julienne casserole

When I first researched different variations of this recipe I was very surprised to find out that's it is considered a Russian dish. For some reason I always thought of it to be of a French origin. The word Julienne is a term used to described certain way of cutting vegetables, however I think the idea was just to cut mushrooms in small pieces. Original recipe calls for wild mushroom, since it is not widely available at all times I used baby Bella (small Portabello) mushroom that has a lot of flavor to offer. It also had bechamel sauce, which I chose to omit and make it lighter and faster.

Take 2 boxes of small mushrooms and cut in a small thin slices. Do NOT wash it, just clean with a wet bounty sheet. Since mushrooms are like sponges it will absorb and retain all the water. Start your saute pan with olive oil on a high heat. Once oil is hot saute mushrooms till brown for about 10 minutes.

Next add one tbsp of organic ketchup and 4 tbsp spoons of organic sour cream. Add salt and pepper and mix it all together, lower the heat and simmer on lower for 15 minutes till mushrooms are soft and creamy.

When ready to finish this dish transfer mushroom mixture to an oven proof casserole dish and top with one cup of grated Gruyere cheese. Place it under the broiler for about 10 minutes till cheese is melted and slightly browned. Remove from the oven and let stand for 10 minutes before serving. This dish makes an excellent hot vegetarian appetiser course.

Enjoy and Happy Eating!

Escarole, Chicken sausage and Bean Soup

This is an Italian classic soup with my own variation. I like to make it with either turkey or chicken sausages.It is the best way to make it fast and have it tastes like it has been cooking for a few hours. I buy homemade chicken sausage in the Italian specialty store.

Start by preheating large pot with a little drizzle of olive oil. Cut sausages in small bite size pieces and drop it in the pan and leave it to brown for a few minutes. Once it is browned all around about 5-6 minutes add one big chopped onion and one tea spoon of garlic paste or few garlic cloves. Sweat it all together till onion becomes translucent.

Cut 2 rustic potatoes in small pieces and add to it. Next add one box of organic chicken stock and same amount of water and bring to a boil. Add salt and pepper.

Once it is boiling drop one cup of a small size pasta and stir. In the original recipe white cannelloni beans are used, however I use a can of organic pinto beans. I like the color of it in the soup. Rinse it under cold water few times till water is clear and add to the soup.

Next tear one head of escarole leaves drop it in and simmer for 15 minutes. Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. It is high in folic acid, fiber, and vitamins A and K.

All ready in 30 minutes or so and as we any soup it is better once it seats for a while.

When serving it I like to add a small spoon of organic sour cream and toasted garlic croutons. Many layers of flavour the whole meal in one bowl, delicious. Enjoy!

Chanterelle Mushrooms with Onions and Potatoes

Chanterelle mushrooms are pleasantly aromatic fleshy wild mushroom shines like an exotic golden flower when seen from a distance. Mushrooms are orange or yellow, meaty and funnel-shaped. It is considered an excellent food mushroom. Up to 6.7% of their tissues is vitamin С; They are golden looking, golden tasting, and golden priced for up to $30.00 per pound.

Considered to be a delicacy by many cultures it is a treat to get at any time.

I make a classic recipe pan fry it with onions and russet potatoes. To clean this mushroom is like any others never wash it under the water directly. Mushrooms are like sponges they absorb all the water and retain it for a long time. Therefore if you attempt to fry washed mushroom you will end it up steaming it. Take a bounty sheet wash it and squeeze the water out of it. It will be wet, now wipe mushrooms with it just removing dirt particles. Once all cleaned slice it in pieces and start pan frying in olive oil. Once it is browned add one chopped onion to is and saute it together.

Meanwhile slice 5-6 russet potatoes. Once mushrooms and onions are almost ready move it to the side of the pan and fry potatoes till done for about 15 minutes. Keep stirring to prevent from sticking. Once potatoes are ready mix it together with mushrooms and onions. Enjoy!

California Veggie Burger (product review)

I heard a lot of people love this burger and decided to try it for myself as I'm always looking for fast cooking new items. This can't possibly be any faster!

Cooks for under 11 minutes and delivers unbelievably good flavor of a veggie burger on a ban! I cooked it under the broiler and also toasted my ban there.

Then made a simple garden salad to go with it. You can also spruce it up with mustard or mayo, I didn't' since my salad had organic ranch dressing in it. Delicious!