Muffin time: Oat, Apple, carrot and pumpkin seed

#easyfoodcreations #healthyeating #muffins

Here is another super easy muffin recipe. This time we throw away flour, eggs, sugar, oil - typical ingredients in baked goods, and replace them with oats, honey, fruits, veggies, butter and spices.

Serves: 10

Ingredients:

2 c oats, grinded into flour

1 carrot, finely grated

1 Apple, corse grated

1/3 lemon, juice only 

100 g honey 

1 tsp ground cinnamon
1/4 tsp ground nutmeg

1 tsp baking powder

0.5 tsp baking soda

0.25-0.5 c butter, melted

Handful of raw pumpkin seeds

1. Mix all ingredients together. Let it stand for a few minutes.

2. Bake in a preheated oven at 177c for about 30-45 min depending how moist were your fruits and veggies.

3. Enjoy!

Polish Pierogi

#easyfoodcreations #PolishChristmas #pierogi

Pierogi, one of the most famous Polish dishes. They can be stuffed with vegetables, meat, fish, fruits, or any combination of these. Polish pierogi dough is quite a bit different than Ukrainian dough, it resembles more Chinese dumplings dough. 

Traditional Polish Christmas pierogi are stuffed with either cabbage and mushrooms, or just mushrooms. This year I made three stuffings - cabbage and mushroom, salmon dill, and spinach and feta.

Ingredients:

Dough:

All purpose flour

Hot water

proportions are 2:1 (flour to water)

Filling 1:

0.5kg  of sauerkraut
650 g of fresh mushrooms
100 g dried mushrooms
Cook all finally chopped ingredients for about 4 hours.

1. Make the dough in the food processor. It goes really fast as you can use boiling water; doing the same by hand takes more time as your water is much colder. The dough is fairly hard to work with by hand; even rolling it I find to be quite a workout.

2. Divide the dough into manageable sections, keeping the remaining dough covered so it does not dry out. Roll the dough into thin sheet (about 2 mm), then cut into round shapes with a cookie cutter. You an use pierogi making gadgets that would take the whole sheet at once.
3. Stuff each round sheet with about 2/3 teaspoon of filling.
4. Boil a large pot of water. Cook pierogi in a boiling water for about 5 minutes until start floating on top.
5. In Poland, generally we do not fry them. We serve them with a little bit of fried onion with butter or just butter or olive oil.
6. Enjoy!

Porridge series: Cremita de Maiz

#easyfoodcreations #healthyeating #porridge

We eat a lot of oatmeal for breakfast so this time I decided to  put some spin on our staple. In many countries the most common porridge is made from cornmeal (maiz).

This porrage cooks relatively quickly and has a pretty smooth consistency.

Ingredients:

1.5 c milk (you can used a mix of water and milk, I often do that)

1 tsp butter (optional)

1/3 c cornmeal 

1 tsp cinnamon 

0.5 tsp vanilla powder 

0.25 tsp grated nutmeg

2 tbsp honey or raw sugar 

Pinch of salt

1. Put milk, butter, cornmeal, spices (and sugar if you are using it) in the pan on a medium heat and cook stirring until it starts boiling. Then lower the heat to low high (2.5-2.8) stirr occasionally. It should be done in about 20 minutes.

2. Let it rest for a minute or two, stir in more milk to make your desired consistency, add honey.

3. Top your porrage with grated apple, flax seeds, pumpkin seeds, and raisins. 

4. Enjoy!