Tag Archive | Eating

How to Exercise and Diet With No Pain, No Crazy Diet Plans

All if not Most of us know the pain and stress that comes with exercising, eating well, following a diet plan, getting quick results in no time, thinking about the pain that comes with exercise and much more. Well, do not worry, I have the solutions and tips to steady, healthy, painless results that will benefit you in the future, but first you will need to dispose all those diet pills, protein bars, energy drinks, and all those crazy smoothies that are loaded with oodles of chemicals, harmful toxins that do more harm than Good which is a recipe for diseases later. Do yourself a favour a get nutrition out of real food, and skip those energy diet stores. Safety is number one and getting healthy and fit will not happen overnight. Work at it. Even if it may take a year, just get yourself up and be patient.

Exercising:

We all know that exercising has a lot to do with weight loss with the balance of food, but visit your doctor first, ask what type of exercise is good for you, whether its elliptical, treadmill, weight lifting, exercise bike, sit ups, push ups and whatever. I am going into my 3rd week being on the treadmill. The first week I began walking at 2.5 speed at 10 minutes, then I increased my exercise the week after to 15 minutes a day, then as I began my 3rd week, I am doing 20 minutes on the treadmill each day at 2.5 speed until I get to an hour much later.

It is important to pace yourself and begin to exercise and just get your body moving, then when your body gets used to it, slowly increase your time on a treadmill and exercising with whatever you have. Never begin at the top. Work your way up to prevent yourself from hurting and then you won’t want to do it anymore. Trust me, I have been there and done that. I refused to ever go back on the treadmill because of it, and now with learning how to do it, I began a pain free exercise that I will see results in the long run and your body will thank you later. You don’t want to hurt your Body, you want to get healthy and do it safely.

Skipping Meals — Do not Do it!

Skipping meals will not only do harm to your body, you will lose nutrients that your body needs to fuel up, Never skip meals. Eat smaller portions through the day and never go hungry as you will end up eating more and then that will add up the calories. Eat fewer calories, but portion them out and follow healthy recipes, but never ever starve yourself. You maybe losing weight, but what are your insides telling you? Getting healthy doesn’t mean that you have to skip meals, it means to eat everything, but limit yourself.

Water – Drink plenty of it.

Never drink Ice Cold or Cold water. Always drink warm to hot water as it will absorb into your body more and you will be hydrated. Put lemon or a little cinnamon to add flavour to your water and drink. Drink 6-8 glasses of water daily. You will end up using the washroom more, but that is a good sign. It means your body is getting rid of fat, and toxins. Your organs will function better, and your bowel movements will improve from being so constipated, well if you get constipated.

Food Intake — Eat everything: Never cut out anything:

Eat equal amounts of carbs, breads, grains, fruits, veggies, meats, pastas, cheeses and other foods. Never ever cut anything out from your diet as everything has its nutrients, with iron, folic acid, niacin, vitamins and minerals needed for the body to function. Always be aware of what your purchase at the grocery store, and read the nutrition labels… Sodium and Sugar are in a lot of our foods, and it is not very good for you, but if you limit the quantity ingested, you will see results. Follow the labels, and go from there. The more you cut out sweets and carbs from your diet, you will want more, so limit yourself and never ever let these crazy diet plans get to you.

What really angers me is when people waste a whole egg, do not throw away the Egg yolk, eat the whole egg, you are entitled to eat it one everyday, and sometimes a couple of times per week, but do not cut it all out. It really makes my blood boil when people waste food like that. DO NOT. Eat EVERYTHING!

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Trust in me, I have been there when it comes to pain and trying to seek fast results. It put my body into pain for weeks and sometimes I could not even move. I was sore, I was crying in agony and in pain. I gave up very quickly because I did not want to feel that burn pain in my lower leg calve muscles. That killed me. I just couldn’t deal with it anymore. I began so many times with my exercise and stopped within the few weeks or 3 months. I just didn’t have the energy to do it anymore because of the pain I endured. It was so bad, That I cried.

Don’t let over excessive people give you advice on how to workout and eat right, don’t let these extreme diet plans, exercises get in the way. Do it as you feel, and listen to your body. Don’t allow over extremists to control your mind and your motivation. Get motivated by doing it at your own pace and never fall for gimmicks, and those diet stores with terrible chemicals that will hurt you in the long run. So save lots of money, get moving on your own time and never ever allow others to control you. Lose weight, have fun doing it and do not stress over how long it takes. Longer is better. trust me.

You will thank me later.In a year or less from now, you will find me and say, Talin you were right about all this. I am glad you opened up my eyes. Exercising and Eating everything should not be struggle, it should be fun and exciting.

All the best and enjoy!

The Start of My Health & Fitness Routine – Any Advice for me?

I am really excited to announce a new phase in my life beginning with the journey to getting more healthy and fit and to lose weight starting with:  – 15-20 minutes on the treadmill for the first 2 weeks everyday – After 2 weeks 25 minutes for another 2 weeks everyday
then the 2nd month 30 minutes, then up to 45 minutes the 3rd month, then 1 hour after the 4th month, then I will exercise 5 days per week after the 3rd month. Just the beginning, I will need to exercise everyday and keep at it. I was thinking about it during the weekend, I said what am I doing to myself? What am I doing to my body? I need to get moving.

Then I will do some Yoga as my Body gets skinnier. Eventually I will join a Gym, but I already have a treadmill at home.

I want to improve my nutrition and food intake, and eat healthier to keep the weight off. I will have a light breakfast in the morning with oatmeal, boiled egg, a glass of water or 2, then small portions throughout the day with portioned rice and pastas with a limited amount, drinking about 1-2 liter’s  of water a day, no sugar in coffee or tea, no chocolate, but dark chocolate, no refined sugars, candies, sweets, lots of veggies and fruit, more leafy greens, and foods with colour, more raw veggies… Hopefully by the summer time I will lose about 40-50 pounds.

How can I stop the cravings for eating a lot of Carbs and how do I prevent myself from eating sugary things? Its going to be a huge challenge, but I am up to changing my lifestyle, and the way I eat.

What websites should I visit that really help with Fitness and Eating well? There is a lot out there, but which ones are actually accurate and from the best sources?

What advice do you have for me? What do you think I should do in terms of portion control? what kind of things I should avoid, and all that other stuff? How can I maintain a healthy diet and lifestyle without overdoing it. I never want to over do it.  I would appreciate it so much. Thank you!

Talin’s Ultimate Couscous Salad Recipe

I would like to introduce to you a very healthy, flavorful, Couscous Salad recipe, which is full of essential nutrients, which will get your taste buds active and will want the whole salad bowl to yourself. Yes, it is that good! Couscous is one of my favorite things to add to vegetables, and add so much flavor with it. Excellent choice to serve at dinner parties, or regular dinners, for lunch, for dinner, anytime. Here is The Ultimate Couscous Salad Recipe.

Couscous Salad Recipe
Serves: 4 or more. depending on how much quantity you would like to prepare. play around with the amount of ingredients to your desire.

Ingredients…
• 1 1/2 to 2 cups pearl couscous
• 1/4 cup olive oil
• 2 teaspoon Dijon mustard
• 1 teaspoon honey
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated lemon zest
• 1 full cucumber, diced (about 1 cup)
• 1 large tomato, diced…. preferably tomato on a vine…
• 1/2 cup coarsely chopped fresh herbs (any combination of fresh parsley, cilantro, arugula, basil, dill or mint)
• 1/3 cup raisins or more to your tasting
• 1/4 cup chopped walnuts, toasted or not. you can just add them in.
• Freshly ground black pepper and salt

To Prepare follow these instructions…
1. In a large saucepan, bring about 2 quarts of water and 1 teaspoon of salt to a boil. Add couscous and cook until tender, 8-10 minutes. Drain with a strainer — preferably thin holed strainer so the couscous will not fall through.

2. While the couscous cooks, in a small bowl, mix the oil, mustard, honey, lemon juice and zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Add cooked and drained couscous to a large bowl, and then, pour dressing over warm couscous, mix well. Let it cool completely
4. After cooled completely, Add cucumber, tomato, herbs, raisins and walnuts to the couscous and stir. Taste for seasoning and add salt and/or pepper as needed.
5. Enjoy it when its cold – cover then refrigerate, about 1 hour. Better to eat cool…
Bon Apetit!

Pasta Lovers Unite – Loving All Kinds

I have been loving pasta for as long as I can remember. I remember when I was 8 years old. I made my very first pasta dish with of course the supervision of my mom. She started getting me in the cooking mode since I was 7 years old and she taught me the basics from making pasta sauce from scratch and how long to boil the pasta for and then as I got older when I was 14 years old, I began to do it all myself without supervision anymore and they love my pasta’s I make. Now I do an assortment. I do lasagna, fettuccine Alfredo and a whole bunch of other styles of Pasta. I love tortellini, rigatoni, fuccilli, elbow macaroni, linguine, and among other really awesome styles. For all those connoisseur’s for pasta, I am sure you can all relate to the passion. I think all of us pasta lovers have this different type of food passion and I am sure all of us can eat this everyday. 

Too many carbs though, but I do not care, Pasta is good for you. You may not believe it, but it really is and a good nutrition factor. There are some people who go overboard and go to extremes when dieting, I believe that nobody should diet. All it is, is to watch your portion control and who cares if you have a little more, but pastas have durum semolina, and all kinds of nutrition packed into it.  God bless this food. :) Spaghetti, Penne Rigate, Tagliatelle, Cannelloni. I have come up with so many recipes, and different styles of how to create and make that perfect sauce, and that perfect blend of tastes. Some can be done with Veggies, an array of meats, Seafood pastas, cheese pastas, pasta salads, Olive oils, vinaigrette,  I would love to get the accessories to make pasta from scratch for my Kitchen Aid stand mixer, but its so expensive to buy, So for the time being I want to try and do different pastas on my own and get the dough recipes and then cut the dough into Tagliatelle Nests, and get them all pretty. There are also small shells, linguine, and so many several types.

In the world, mostly Italy and few other places, pasta, spaghetti is very well know around the world, and different people make it different ways. what are some of your favourite pasta dishes? What do you work with? I would love to venture off to Italy and go on a Food Trip tour and taste and get the feel of how important Pasta is to those regions and to the cultures. I would love to go on a culinary adventure and get more personal with top chefs, Pasta Experts and so much more. The possibilities are endless and its such a beautiful thing.

  P-A-S-T-A …. yum yum yum. Bon Apetit…..

Talin’s Delicious Salad Dressing – Say Goodbye to Creamy!

Hello everyone,

I have started to eat really healthy for the past month and I am experimenting a lot in the kitchen about alternative and healthy ways to eat your food. Now some salads even though they are loaded with Veggies, can sometimes have many calories because of the dressing you put onto your salad. It plays a big part in promoting healthy eating. So, I came up with my very own dressing which is loaded with flavour, No calories and it kicks your salad up a few notches. Not just a notch. Just like Chef Emiral Lagasse would say.  Now it depends on how much Salad you are making, so eyeball how much of the ingredients below as to the quantity. Like say you have more than 5 people to feed or as desired or as you go, but here are my measurements.

Now without further due, here is my flavorful dressing.

Ingredients you will need to mix in separate bowl before adding to your garden salad:

Dry Ingredients:

1 tsp — Ground sumach Sumac (like a purplish/reddish powder)

1 tsp — of Salt

1 tsp — Black Pepper or Cracked Black Pepper.

1 tbsp — Ground Dried Mint

1 tsp — Ground and Chopped Parsley Flakes (You can find it in your spice aisle at the grocery store)

Pinch — of Cinnamon with the tip of your fingers.  Not too much!

half tsp — of Ground Ginger

Liquid Ingredients:

2 — Fresh Lemons — Make sure the skin is bright yellow as we will use some to zest about 1 tbsp worth of zest, maybe just a bit more than cut it in half and squeeze both Lemons well. Make sure you roll it a few times on your counter or cutting board to activate the juices inside and it will be easier to squeeze out with your Lemon squeeze.

3 tbsp — Olive Oil

3 tbsp — of Pure White Vinegar

1 Lime — Squeezed both sides and cut in half — Follow the same concept as Lemon but without Zesting it.

—– **NOTE** You can play around with the quantity and depending how small or big your salad is, make it according to the number amount of servings.

To Prepare:

Mix all the Liquid ingredients first, then as you go, add each dry ingredient separately into the mix and keep mixing it with your tbsp and then let your salad dressing sit for about 10 to 15 minutes until the dry ingredients have settled with Liquid ingredients because you want to let them incorporate with each other. Do not add it into the salad until after you let it sit. meanwhile you wait for the dressing to settle, set the table, do the dishes you took out to make your lunch or dinner so less washing of dishes later and you can get things done quicker after, then by the time you do all that, it will settle in, then you mix it well into the salad, and there you have it. Talin’s Salad Dressing. .

 

Bon apetit!

Sushi Lovers — This is For You

In the many years I have heard about sushi, the maki rolls and Japanese style cuisine, I told myself that I will never try sushi ever in my life and I will stay away from it because I am thinking about all the raw fish and everything and how I do not like things raw, but then this summer my great friend and sister said Hey Talin, let’s go to an all you can eat Sushi place, and so I decided, you know what? Why not, so I went and I had the Sushi and I fell in love with it. Now I am so addicted to all that, the Miso Soup, The California, Avocado Rolls, Dragon Rolls, Volcano, there are so many names for them. I tried the Salmon, Tempura, noodles, seaweed green salad, and so much more. I always said that I won’t try it, but now I can’t get enough of sushi. Its healthy and good for you and its so tasty and when you put it in the soya sauce, its extra tasty.  I have become a sushi expert now. Been to that restaurant like 5 or 6 times since summertime. Once you get hooked, you will want to go all the time.

My first Sushi experience, my great friend showed me the ins and outs on what to order, the best things on the menu and choosing and selecting different types of sushi’s and rolls for me to try. The first time i went I went with the simple ones, then. They bring you tea when you get into the restaurant, they put soya sauce and this green very spicy hot dip where you mix it with your soya sauce to make it have a kick to it, they bring you a little bit of a salmon too. The second time when we went to sushi, I had the more advanced type of sushi and I loved it all. It was so yummy and it depends on how they are made. You can’t eat sushi everywhere.

I always like to try new things and I am very happy and excited that my great friend introduced me to it. I want to try to make sushi myself so that when I entertain at home, we can have a sushi night all prepared by me. I might take a course or learn to do it from online. Maybe I can become a sushi chef later on in future, but now I will just stick to the all you can eat Sushi place I go to. When we went to all you can eat, you could eat as much dessert you want like mango or mousse cake, green tea ice cream or different varieties of them, and as well as you have a selection of soft drinks to choose from as well. There was just a place mat style menu and anything on there you can eat as much as you want.

If you order too much and you leave sushi, maki rolls or something on the plate and do not eat them, depending on the place, they charge you if you leave them. They try not to waste any food.

Now, you can’t try sushi from anywhere. Do not buy the ones in the sushi boxes you see at the malls or whatever. When you go to a sushi restaurant, observe that there is no fish smells, and make sure they bring it fresh to you. Not in a box because you never know how long the ones in the box sits for. always be cautious and mindful of where you buy it.

Do you like sushi? How was your first experience? Let the sushi lovers unite. Bon Apetit!

Talin’s Spinach, Mushroom, Red Onion, Whole Wheat Spaghetti in Mushroom Sauce

Today, I decided that it is all about a healthy recipe. to get more healthy, eat well, have regular physical activity and have a well-balanced diet. Eat everything of the food groups, but everything has its limits. Now today, I’d like to start with Spinach, Mushroom, Red Onion Whole Wheat Spaghetti with Mushroom Sauce.

Ingredients needed:

Basil,

Oregano,

Salt (Mushroom Sauce will have Salt in it, but just add a little bit more into it)

10-15 Mushrooms(Regular and cutting them until each mushroom becomes 4 Pieces),

2 Red Onions Chopped,

Fresh Bagged Spinach — One or Two Bags

Whole Wheat Pasta — 750 g or 900 g —– Serves 3-5 people.

Mushroom Soup Sauce — 1-2 cans

Olive Oil

To Prepare the Sauce: Remember to wash the spinach, then wash the mushrooms and the onion before chopping.

you put olive oil into the Spaghetti Sauce Pan — make sure its deep enough to then put the whole wheat spaghetti to mix together….

Put in the chopped red onions to cook, but do not overcook the red onions as it will lose its colour…. cook on medium heat.

then quickly put in the mushrooms after the onions cook just a bit

then put in the basil, a dash of salt and Oregano into the pan and start mixing….

then after without chopping the spinach, just put it all into the pan and it will shrink in size. you do not need to cut the spinach.

then your done….. make sure the onions are still red to make it look good and the nutrients from the onions will not go away….

Then you will put in the Mushroom sauce and let it all cook until warm to hot….

To Prepare the Whole Wheat Spaghetti

In a pasta pot put water, but just enough and keep an eye on it so it wont overflow when it boils… add salt and olive oil into the water.

after the water has completely boiled put in the whole wheat spaghetti and let it cook for 10 minutes to 12 minutes MAXIMUM until its al dente. dont overcook spaghetti or any type of pastas.

Remember to mix the pasta in the water instantly after putting it in and keep mixing the whole wheat spaghetti so it wont stick together every 3 minutes until its cooked

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Then you drain the water from the spaghetti and you mix in the spaghetti with the sauce and your done…

—— Eat Immediately. You can put Parmesan cheese on top or feta cheese, but make sure the feta cheese is not so salty… there are different types of feta you can buy from a specialty grocery store or a cheese factory or something.

Then your done!

BON APETIT!

Talin’s Spinach, Mushroom, Red Onion, Whole Wheat Spaghetti in Mushroom Sauce

I have not written a recipe in a while, so I decided that today is all about a healthy recipe. My new years 2012 resolution is to get more healthy, eat well, have regular physical activity and have a well-balanced diet. Eat everything of the food groups, but everything has its limits. Now today, I’d like to start with Spinach, Mushroom, Red Onion Whole Wheat Spaghetti with Mushroom Sauce.

Ingredients needed:

Basil,

Oregano,

Salt (Mushroom Sauce will have Salt in it, but just add a little bit more into it)

10-15 Mushrooms(Regular and cutting them until each mushroom becomes 4 Pieces),

2 Red Onions Chopped,

Fresh Bagged Spinach — One or Two Bags

Whole Wheat Pasta — 750 g or 900 g —– Serves 3-5 people.

Mushroom Soup Sauce — 1-2 cans

Olive Oil

To Prepare the Sauce: Remember to wash the spinach, then wash the mushrooms and the onion before chopping.

you put olive oil into the Spaghetti Sauce Pan — make sure its deep enough to then put the whole wheat spaghetti to mix together….

Put in the chopped red onions to cook, but do not overcook the red onions as it will lose its colour…. cook on medium heat.

then quickly put in the mushrooms after the onions cook just a bit

then put in the basil, a dash of salt and Oregano into the pan and start mixing….

then after without chopping the spinach, just put it all into the pan and it will shrink in size. you do not need to cut the spinach.

then your done….. make sure the onions are still red to make it look good and the nutrients from the onions will not go away….

Then you will put in the Mushroom sauce and let it all cook until warm to hot….

To Prepare the Whole Wheat Spaghetti

In a pasta pot put water, but just enough and keep an eye on it so it wont overflow when it boils… add salt and olive oil into the water.

after the water has completely boiled put in the whole wheat spaghetti and let it cook for 10 minutes to 12 minutes MAXIMUM until its al dente. don’t overcook spaghetti or any type of pastas.

Remember to mix the pasta in the water instantly after putting it in and keep mixing the whole wheat spaghetti so it wont stick together every 3 minutes until its cooked

————————————————

Then you drain the water from the spaghetti and you mix in the spaghetti with the sauce and your done…

—— Eat Immediately. You can put Parmesan cheese on top or feta cheese, but make sure the feta cheese is not so salty… there are different types of feta you can buy from a specialty grocery store or a cheese factory or something.

Then your done!

BON APETIT!

Armenian Pizza — Laghmajoun – MesaShod – Armenian Style

Hello All, this is my last Delicious week recipe.

 

Armenian Pizza :)

 

Enjoy the recipe

 

Printed from THEGUTSYGOURMET.NET

INGREDIENTS: Makes 10-12

 

Dough:**See Note

• 1 teaspoon active dry yeast

• ½ tsp sugar

• ½ cup lukewarm water

• 3 cups all purpose white flour

• ½ tsp salt

• 1 tablespoon olive oil

** NOTE: You can use medium sized fluffy flour tortillas and skip the dough making. Be sure when

you bake the lahmajoon/lahmacun, that you oil the baking sheet when you bake them.

 

Topping:

• olive oil for the brushing the dough before the topping

• 1 tablespoon butter

• 2 cloves crushed garlic

• 1 large onion, grated

• 1 tomato skinned and chopped – put tomato in a deep bowl and cover with boiling water for 2

minutes, remove and peel. Leave seeds and juice with the tomato, do not discard.

• salt to taste

• 1 – 2 teaspoons sugar

• 12-16 oz ground lamb – can use 85% fat ground beef.

• 2 tablespoons tomato paste

• 1 tsp red pepper flakes

• 1 large lemon, juice of

• 1 green bell pepper, finely diced

• 1 pickled Jalapeno pepper finely chopped

• 1 cup flat leaf parsley, finely chopped

• 1 cup fresh spearmint, finely chopped

• 1 tsp. cumin

• 1 tsp. paprika

 

MAKING THE DOUGH:

** NOTE: You can use medium sized fluffy flour tortillas and skip the doughmaking. Be sure when you bake the lahmajoon/lahmacun,

that you oil the baking sheet when you bake them.

 

In a small bowl mix yeast and the sugar. Add 1/2 cup of warm water, stir well, cover the bowl. Keep the mixture in a warm place

for about 15 minutes to full activate the yeast.

 

Add the yeast mixture to the remaining flour and water. Knead well until the dough is soft and smooth.

 

Place the dough in a large oiled bowl, cover and let sit in a warm area of your kitchen for 1 hour or until the dough has doubled

in size.

 

Take the dough out and punch down. Divide the dough into 10-12 balls just slightly smaller than a tennis ball. Roll and set aside

on a floured surface and cover with a damp towel. Set the oven at 450º F.

 

MAKING THE TOPPING:

Add the onion, garlic and butter to a skillet and sautè until translucent. Take off the stove and let cool.

 

Take all your prepared vegetables and place them all in a large bowl. If you have a food processor, this would be the time to

give all the vegetables a few pulses to get them all into a fine spreadable size. DO NOT PROCESS TO AN UNIDENTIFIABLE MUSH!

 

Add pepper flakes, salt, sugar, paprika, cumin and lemon juice into a large bowl with the other ingredients and mix well by hand

until you have well mixed, spreadable topping.

 

Take balls of dough and roll into a round, circle or an oval measuring up to 1/16 to 1/8 inches in thickness. Place on a baking

sheet that has been oiled with olive oil, canola oil or cooking spray. Brush each round with olive oil (Extra Virgin is best). Top

with 2-3 tablespoons of the topping and spread the topping very thinly. Make sure you have an even layer.

 

Each baking sheet will hold two lahmajoon/lahmacun. You should have 3 or 4 baking sheets to keep things moving. Keep your

eye on the sheets in the oven to make sure they bake evenly. You may have to move things around the oven.The oven should

remain at 450°F – not too high and not too low. Since you are going to be constantly opening the oven, the temperature ideally

will stay between 400º F and 350ºF. Cooked Lahmajoon/Lahmacuns are crispy at the edges and pliable in the center. You can

stack your finished lahmajoon/lahmacun topping side to topping side and bottom to bottom. Cover them with a damp towel to

keep them from getting too brittle.

 

You are now ready to fill them with fresh parsley, cucumber slices, sweet onion slices or other fresh veggies and a drizzle of

lemon juice and extra virgin olive oil, roll them up and enjoy these Anatolian delights.

Armenian Cheese Boreg

Hi Everyone,Tomorrow will be the last of my Middle Eastern Armenian Recipes week, then I will resume to the regular blogging. Enjoy the last 2 recipes of today and tomorrow.

A phyllo dough turnover filled with cheese and parsley and baked to a golden brown. Similar to the Greek Spanakopita, but a bit more cheesy and lighter in texture. They can be served hot or at room temperature Like many Mediterranean and Middle Eastern recipes, the phyllo dough co-stars with the feta cheese to make this a spectacular snack. The packaged phyllo dough available today makes recipes like this a cinch, compared to the exhausting and time consuming drudgery of rolling out sheets and sheets of tissue paper-thin phyllo dough.

RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

INGREDIENTS: Makes 2 dozen

●   ½ pound, or more,  butter melted,  or better yet Clarified Butter.

●   Purchase 1 box phyllo dough at your supermarket (Athens or Apollo brands are the best).  You will
     need the whole box.

FILLING: 
●  1½ lbs. Jack cheese,  or ricotta,  or Armenian or Greek (Feta) cheese. Mix or take your choice.  Feta is
    the most authentic.  I like to mix feta and jack cheese ½ and ½.
●  1 cup chopped Armenian or Italian parsley,  Flat leafed.
●  2 eggs [beaten well]
●  ½ teaspoon salt
●  ½ teaspoon white pepper
●  Mix the above ingredients for the filling

DIRECTIONS: 

1.  Preheat oven to 400°F

2. Cut your phyllo dough sheets into 4 inch wide strips and the length of the longest dimension of the
    sheet of phyllo.

3. Brush a strip with butter and place another strip on top of that strip.  Butter that strip and add
    another until you have stacked 4 buttered strips.  

4. Place a tablespoon(s) of filling on the end of the strip and fold over the end into a triangle.  Now as
    you would fold a flag,  fold the filling and strip into a successions of triangular folds until you reach
    the end.  Brush butter on both sides and place on a baking sheet.  Do this until all the phyllo or the
    filling is used up.  Should come out pretty close to even and approximately two dozen triangular
    turn-overs..**SEE COOK'S NOTES**

5. Bake the cheese boreg triangles in a 400°F oven for approximately 20-25 minutes until they are
    golden brown.

6. As soon as they are cool enough to handle,  serve as an appetizer or a side dish

**COOK'S NOTES** 
1.  If you only need a dozen, you can now put a tray full in the freezer and freeze.  When frozen,  you
     can store them in your freezer in plastic zip-lock® bags and bake them,  without thawing,  at a later
     date.

Almond Baklava with Rosé Water

Almond Baklava With Rose Water..

Ingredients.

  • 1 2/3 cups sugar
  • 1 1/2 cups water
  • 2/3 cup honey
  • 2 cinnamon sticks
  • 8 2×1/2-inch strips orange peel
  • 2 teaspoons rose water*

 

  • 1 cup (2 sticks) unsalted butter, melted
  • 3 cups coarsely chopped almonds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice

 

  • 15 fresh phyllo pastry sheets or frozen, thawed

 

  • Plain yogurt

Stir 1 1/3 cups sugar, 1 1/2 cups water, honey, cinnamon sticks, and orange peel in saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Mix in rose water. Chill until cold.

Preheat oven to 325°F. Brush 13x9x2-inch metal baking pan with some of melted butter. Mix almonds, ground cinnamon, allspice, and 1/3 cup sugar in medium bowl.

Fold 1 sheet of phyllo in half to form 12×9-inch rectangle. Place folded sheet in prepared pan. Brush with melted butter. Repeat with 4 more folded sheets, brushing top of each folded sheet with butter. Sprinkle half of nut mixture over. Top with 1 folded pastry sheet and brush with butter. Repeat with 4 more folded sheets, brushing top of each with butter. Sprinkle remaining nut mixture over. Repeat with 5 more folded sheets, brushing top of each with butter. Using sharp knife, make 5 diagonal cuts across phyllo, cutting through top layers only and spacing cuts evenly. Repeat in opposite direction to form diamond pattern. Bake until golden brown, about 40 minutes.

Strain rose syrup. Spoon 1 cup syrup over hot baklava; cover and chill remaining syrup. Recut baklava along lines all the way through layers. Let stand 4 hours. (Can be made 1 day ahead. Cover and let stand at room temperature.) Serve baklava with yogurt and remaining syrup.

* Available at Middle Eastern markets and specialty foods stores.

Recipe Credits found from website above.

A Huge Pasta Lover Of Any Kind, Shape or Form

I have been loving pasta for as long as I can remember. I remember when I was 8 years old. I made my very first pasta dish with of course the supervision of my mom. She started getting me in the cooking mode since I was 7 years old and she taught me the basics from making pasta sauce from scratch and how long to boil the pasta for and then as I got older, I began to do it all myself without supervision anymore and they love my pasta’s I make. Now I do an assortment. I do lasagna, fettucine alfredo and a whole bunch of other styles of Pasta. I love tortellini, rigatoni, fuccilli, elbow macaroni, linguine, and among other really awesome styles. For all those connoisseur’s for pasta, I am sure you can all relate to the passion. I think all of us pasta lovers have this different type of food passion and I am sure all of us can get this everyday, but too many carbs though, but I do not care, Pasta is good for you. You may not believe it, but it really is and a good nutrition factor…. God bless this food. :) Spaghetti, Penne Rigate, Everything, yum yum yum. Bon Apetit…..

Talin’s Berry Salad

I have been trying new things in the kitchen and one of them is making a berry salad with Strawberry, Blueberry, Raspberry, and Cranberry…
Here is my Recipe on Making a delicious healthy berry salad.

Ingredients —

A little bit of each Berry listed above.

Pure and real Honey –

half a handful of Almonds…

——–

Incorporate all the berries, have them all washed thoroughly and well, and then drizzle about a tablespoon or two of honey, mix it together and then you put the almonds last, then mix it again and eat up :)
Enjoy!

 

 

 

Talin’s Red Kidney Bean Dip Recipe

Hello everyone, I haven’t written a recipe in a while, so I decided today I write about my Red Kidney Bean dip. It is how you make humus, but there are some things that are different into it. Here goes:

Ingredients/Quantity needed:

One or 2 large cans of 540 ml of Dark Red Kidney Beans. (washed thoroughly after opening)

4 tablespoons of tahini

1 to 2 teaspoons of sea salt (regular iodized salt is not good to use)

2-3 cloves of Garlic

2-3 tablespoons of Lemon Juice Squeeze

1 teaspoon of Ground Cumin

1/2 teaspoon of Sweet Paprika

2 tablespoons of Extra Virgin Olive Oil.

half-one cup of water….. or as desired texture, but for dip, it shouldn’t be too tender.

How to prepare:

Get a food processor, and first add in the tahini, Olive Oil, water, lemon and garlic. Process it very well until garlic is well pureed

then you put the ground cumin, sweet paprika, salt into the mix….. beat that very well.

then add the dark red kidney beans —– check to see for tenderness, and the dip should be in between dense/tender… not too much as long as its dip-able.

 

Makes a good snack, makes a good dish for parties and everything.

Bon apetit!

Have a great one!

 

Talin’s Breakfast Of Champions

Today I decided on talking about my breakfast of champions that keeps me fueled for several hours. Everyday, I like to include an egg or two in my breakfast. I love eating breakfast and I never miss it. They say breakfast is the most important meal of the day and you must fuel up to start your day with healthy foods to get you on your way to a new day and new adventures. I recently started putting more veggies and fruit into my breakfast. I love my eggs in the morning. I don’t really have the sweet stuff anymore like with the syrups, and stuff. I like to eat foods with more energy and less fat. I get so happy whenever I eat this breakfast. It gets my day on track and I am so dependent on my breakfast.

My breakfast includes:

1-2 eggs, Cucumber, Green Pepper, With that non oily bacon either Chicken Or Turkey bacon with no fat and Cavendish or McCain Hash Brown Potatoes –

1 Banana, then I have either 100% Whole Wheat toast or I have 100% Whole Wheat English Muffins, Then I put sugar free natural Jams like Strawberry or Blueberry . The real deal.

For beverage I like having tea in the morning, then I drink some water and if I have Orange Juice in the house, I drink that instead.

 

I try not to miss any meals during the day and breakfast is one that I never do. Gotta love it :)