NBorowsky Homemade Foods

01/22/2019

04/25/2018

With their silky black hair, almond eyes, petite features and natural refinement, Thai women are famous the world over for their beauty and elegance. And perhaps this explains why so many tourists now flock to the kingdom, not just for adventure, rest and relaxation, but also to learn some of Thailand’s beauty secrets for themselves and enjoy a treatment or two in the spas, salons and beauty centres that can be found up and down the country. [ 1,162 more word ]

https://thaipurity141019685.wordpress.com/2018/04/25/thai-herbs-in-cosmetics/

With their silky black hair, almond eyes, petite features and natural refinement, Thai women are famous the world over for their beauty and elegance. And perhaps this explains why so many tourists …

03/02/2018

Just got these healthy bar last two days for try them. They are very healthy, Bars have between 2 to 11 ingredients. They are are Vegan, Kosher, non-GMO, Gluten & Dairy-free and 100% Plant-based. NO USE any Agave, Stevia, Artificial sweeteners or Artificial preservatives.

03/02/2018

Blueberry cream cheese muffins.
PM for recipe.

11/15/2017

Ground pork and shrimp Tacos.

11/11/2017

One pot. Green Chili.

10/24/2017

Zongzi ([tsʊ̂ŋ.tsɨ]; Chinese: 粽子) or Ba-Chang is a traditional Chinese food made of glutinous rice stuffed with different fillings and wrapped in bamboo,reed, or other large flat leaves. They are cooked by steaming or boiling.In the Western world, they are also known as rice dumplings or sticky rice dumplings.

If you would like to know any recipe please don’t be hesitate leave a comment then I will answer any request.

10/20/2017

Daily Bakery Garlic&Spinach bread And Green tea Chocolate&Almond Babka. Happy Friday!

10/04/2017

Today I made Banana chocolate almond Ice cream. After we have been having Borowsky's Banana Ice Cream which made by Ike Borowsky my father in law. Last a few weeks he just bought new juicer and gave me his old one what he used it make delicious Ice Cream he also gave me a recipe which simple and healthy Ice Cream. Today I have the opportunity to made it look so good but wait it doesn't looking good only but yummy too. Basically, I don't like Ice Cream as the people around me know. But for Ike Borowsky recipe is undeniable. If anyone who love icae cream and want to be healthy don't missed it! You will not go back to regular ice cream with fatty and a lot of calories cause of diabetes, Overweight and obesity ect.

Recipe:
Banana peeled and put in the freezer. After they are frozen grind in juicer machine (Heavy duty) then tranfer to container and keep in the freezer.
Optional:
Cocoa powder
Fruits as you like
and nut for more tasetier but no sugar, milk or any cream.

Hope you enjoy it after you try it.

05/28/2017

80-20 had a competitor!!

05/26/2017

Our snack "Cornflakes and whole grain with caramel". Fill your energy up during the meal. (If you need recipe please leave a message.)

05/26/2017

I do believe in this theory as I have been doing it for years. Before I move to USA some of my friend said I WILL BE FAT!! humm I don't be believe them coz that all about your mindful. I eat everything I posted in this page just follow the 80-20 theory.

Do you struggle with healthy eating…because you’re not quite sure what that means?

-Maybe your doctor told you that you need to lose weight.

-Maybe you’re sick and tired of being the self-deprecating big guy/girl in your group of friends.

-Maybe you just had your first kid and realized you need to be there for him growing up.

-Maybe you woke up this morning, looked in the mirror, and finally came to the realization that it’s time to start taking care of yourself.

Whatever your reason is for wanting to make a change, you’re not alone! Every day, thousands of people make the decision to start eating better and losing weight…and every day those thousands of people don’t really have any plan or idea what they’re doing.

After all, there are so many freaking decisions to be made:

-Should I follow the food pyramid?
-Should I be counting all of my calories?
-What about “heart healthy” whole grains?
-Should I do this juice diet all of my
coworkers are on?
-How many Twinkies can I fit in my mouth?

Here’s Why Weight Loss Is 80 Percent Diet And 20 Percent Exercise

It’s becoming more and more well known that what you eat will help you further your weight loss goals more significantly than how often you work out. This is due to a number of reasons, including the fact that we burn far fewer calories than expected during a workout, and it’s incredibly easy to eat those calories (plus some!) right back after the gym. So does the adage, “80 percent diet, 20 percent exercise” really hold true?

Well, yes, in short. According to an article from Women’s Health Magazine, the key to successful weight loss is taking in fewer calories than you burn. To lose one pound, you need to achieve a 3,500-calorie deficit. If you’re following the 80/20 rule, this means you’d want to shoot for about 750 calories burned through exercise and the rest cut through dietary changes.
While you shouldn’t ditch your workout classes by any means, it’s easier to see results when you combine moderate exercise with thoughtful eating. It all comes down to the fact that it’s much easier to cut out a few hundred calories from your diet than burn a few hundred calories through exercise.

Basically, eating mindfully will help you lose weight more quickly than working out a lot—but you’ll see better results and help you achieve bigger goals in the long run if you incorporate exercise as well.

05/18/2017

Need bread make bread!! (Biscuits & Pretzels)😋😋😋

05/16/2017

Last Sunday it was Mother's Day. We made this menu for mom. Tabuleh salad and Hummus. They are easy to cook and healthy!

05/05/2017

Why settle for store bought sauces that are packed with preservatives when you can make your own which are cheaper, tastier and healthier. This sweet chilli dipping sauce is very easy to make and super tasty, give it a try and see for yourself!
Thai sweet chili sauce is extremely versatile and goes with nearly everything. If there is one sauce that you always want on hand for emergency dipping situations, its this one!
Ingredient
 2 tomatoes
 10 Tbsp tamarind juice
 4 Tbsp palm sugar
 10 Tbsp white sugar
 10 cloves garlic
 2 Tsp salt
 2 large dried chili
 2Tbsp hot chili sauce ( Sriracha)
 3 Pickle garlic minced
 5 fresh Thai chili
 1 Tbsp cornstarch
Equipment Used
food processor
saucepan
Cooking instructions
Step 1: Place all the tomatoes, fresh Thai chili, pickle garlic, garlic and dried chili into a hand mixer or blender, and blend everything for about 20 seconds u until you have a thick paste.
Step 2: Add the white sugar and palm sugar to a saucepan and heat on a high heat, and stir and heat until everything is mixed and begins to slightly liquefy
Step 3: Then add the tamarind sauce, and paste we made earlier in the blender. Also salt , hot chili sauce
Step 4: Turn heat to low, stir thoroughly, and mix corn starch with a little bit water add into the pot you will see the sauce getting thicker
Step 5: Stir and heat for a further 5 to 10 minutes, then you are done! The sauce may seem runny, but allow it to cool and it will thicken up a lot.

sweet and spicy are adjustable!

We hope you like this recipe! It would mean so much to me if you shared this recipe with your friends.

Enjoy your homemade food with us!!

05/04/2017

Hi friends!
These Thai Chicken Meatballs are my new favorite appetizer . It’s tough to make meatballs look appetizing, so you’re just going to have to trust me when I say they’re delicious. There are a few reasons why I’ve been loving these lately:
Reason #1 – they taste even better as leftovers! So it’s easy to make a batch (or a double batch) during my day food prep and enjoy them all week long.
Reason #2- they taste equally good hot or cold. So it’s helpful when I have something like this on hand that I can just shove into my mouth without having to worry about heating them up or even using a fork. \
Reason #3 – the flavors! I love pretty much anything Asian-inspired and these are the perfect blend of ginger, garlic, sweet and spicy. No dipping sauce required…although you could definitely make one.
These gluten-free Thai Chicken Meatballs are bursting with fresh Asian flavors and are perfect for a quick, easy lunch or dinner. Make a batch during your next food prep session and enjoy them warm or cold!

Ingredient
 1Kg chicken beast
 200ml cold water
 3 Tbs Thai Soy Sauce
 3 Tbs Corn Starch
 3 Tbs Sugar
 3 tsp Salt
 2 tsp Baking Powder
 3 tsp Ground white pepper
 2 Tbs fresh garlic

INSTRUCTIONS

 Cut chicken beast like dice then put your minced pork in the freezer about 2 hours before beginning cooking so that it is semi frozen when you begin blending in food processor.
 Place the dice chicken beast into a mixing bowl and add all of the other ingredients, and mix everything in by food processor. until the pork has taken on a slightly paste like texture (this is important for getting the texture of the finished meatballs correct)
 Heat a large saucepan or wok of water until it begins to steam.
 Ball up the chicken into meatballs (see the video for our technique on how to do this easily) and place the meatballs into the steaming water
 Allow the meatballs to cook for about 10 minutes until they are a light greyish colour all over
 Place the meatballs into a bowl of cool water after cooking, and leave them to cool and firm for about 5 minutes
 Place the meatballs on a skewer and grill on a high heat for 5-10 minutes until golden brown. If you want to use them in a soup or with noodles, you can boil them instead.
 Serve and enjoy!

Then we done! You can cook by grill, boil or bake serve with spicy sauce ( will add spicy sauce next)

We hope you like this recipe! It would mean so much to me if you shared this recipe with your friends. Enjoy your homemade food with us!!

04/25/2017

Eating Like a Local is coming soon with video which anyone can make with us while we are demonstrating!!

04/25/2017

Pickled mustard green may not be a star in dishes, but it enhances other ingredients with its sour flavor. Without pickled mustard, kanom jeen namya is bland and curry noodles lack the sour punch that cuts through the rich sauce. You can easily buy pickled mustard at Asian markets, but I like the flavor of my homemade mustard green best. Another reason that I stopped buying pickled mustard is because many contain food coloring. There is no need for the additives, if you make it right.

Follow the easy recipe below.
Preparing Brine for first 2 days
 10 Oz. salt
 10 cups of water

Preparing Pickling water for first 5 days ( depend of the room temperature if it’s cool might be longer than that)
 ½ cup Brown sugar
 8 cups water
 4 tbs salt
 ¼ cup uncooked rice
 4 lb Mustard Greens ( Green Mustard Cabbage ) Brassica juncea

Prepping the Greens
Rinse mustard greens in cold water. Make sure you get the dirt between the leaves out, especially on the stems. Cut them lengthwise or into large chunks and place in a large bowl. Mix well the salt and water. I would massage the salt into the mustard greens. Leave the mustard greens at room temperature for 2 days.

Preparing the Container
Any glass jar (or old pickles jar) is great for pickling mustard. Wash the jar in dishwasher (high water temperature) or boil the jar for 10 minutes to sterilize the jar.

Packing and Pickling
After sitting in brine 2 days, the mustard greens should be wilted, but still green. Rinse mustard greens in cold running water to remove the salt. Pack them into the jar tightly.
Mix pickling water and boil on the high heat then add rice till rice pop up. Pour water to cover the all of mustard greens. You may want to place a small dish or bowl inside the jar, on top of the greens, to push the greens down and keep them submerged. Keep the jar at room temperature. You'll see the color starting to change from green to yellowish green. It took 1 week during the fall with average room temperature at 70 degrees.
When the pickled mustard is ready, it should be yellowish green. Taste a piece to see if it is ready. It should be sour and salty, but more sour than salty. Be careful
when you take the pickled mustard out, your utensil must be clean and dry. Any water or other materials that get dropped into the jar can make the whole jar goes bad.
Your pickled mustard’s gone bad?
When you see whitish film floating on top, it’s time to start a new jar. Toss out the bad pickled mustard. Wash and sterilize the jar in boiling water for 10 minutes. Start over again.

02/26/2016

Today I make Quinoa salad. Honestly, my first time to cook it after last Sunday we went to a restaurant and I ordered it. Instantly I fall in love with Quinoa and even more study about the benefits even more I love it. And I found some of the Quinoa Benefits. Some of you had known already but l'd like to share for some hasn't known it.

Here are seven health benefits of quinoa:

1. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids.

2. Quinoa contains almost twice as much fiber as most other grains. Fiber is most widely known to relieve constipation. It also helps to prevent heart disease by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels, may lower your risk of developing hemorrhoids and may help you to lose weight as it takes a longer time to chew than does other foods because it makes you feel fuller for longer and is less “energy dense” which means it has fewer calories for the same volume of food.

3. Quinoa contains Iron. Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to our muscles to aid in their contraction. Iron also increases brain function because the brain takes in about 20% of our blood oxygen. There are many benefits of iron some more of which include neurotransmitter synthesis, regulation of body temperature, aids enzyme activity and energy metabolism.

4. Quinoa contains lysine. Lysine is mainly essential for tissue growth and repair.

5. Quinoa is rich in magnesium. Magnesium helps to relax blood vessels and thereby to alleviate migraines. Magnesium also may reduce Type 2 diabetes by promoting healthy blood sugar control. Other health benefits of magnesium include transmission of nerve impulses, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth.

6. Quinoa is high in Riboflavin (B2). B2 improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.

7. Quinoa has a high content of manganese. Manganese is an antioxidant, which helps to prevent damage of mitochondria during energy production as well as to protect red blood cells and other cells from injury by free radicals.

An interaction conversation about quinoa, please share with me.

02/21/2016

Timeline Photos

02/21/2016

Takoyaki is the small, round cousin of okonomiyaki, and like okonomiyaki it originated in Osaka. It's basically a flavored batter with a tiny piece of octopus (tako) inside, and is a quintessential street food snack.

02/11/2016

Kanin Kleeb Lum Duen ( Thai Shortbread Cookie)

An interactive conversation about these special foods, please let me know how you feel, and ask me questions...Khanom kleeb lamduan are pretty similar to Western shortbread cookies in the sense that they're simply made from sugar, flour and a type of fat to create a melt-in-the-mouth, buttery biscuit. The things that sets them apart, however, is that they're shaped to look like three-petaled Thai lamduan flowers. Oh, and you smoke them with incense. Not just any incense, mind- it has to be a Thai candle called a "tian op" or "tian ob". It's made out of beeswax and various lovely things like ylang ylang, frankincense and other herbs and spices. All you have to do is place the things (usually sweet things) that you want to smoke into a pot, light the candle, wait for a few seconds, blow it out, chuck it in the pot and quickly cover to catch the smoke. Then you just leave everything to infuse for a few hours.

01/30/2016

This dish (Khao Soi Recipe) takes us back in time to the mid-19th century. The trade caravans were trailing the jungles of northern Thailand along the ancient routes between India and China. Those long caravans were carrying wealth of exotic goods, leaving rich aroma of spices and the sweet scent of o***m as they passed.

The men on this long line of between fifty and one hundred mules would be Yunnanese Muslim Chinese, who dominated the trade routes and began to settle in Chiang Mai and the main towns of north Thailand at that time.

The Yunnanese, or the Ho people (จีนฮ่อ) as they generally called, were referring to themselves as ‘haan jeuu yen’ (หานจื้อเย่น) and ‘yuunnaan yuuh’ (ยูนนานเย่อ). They established settlements, build Mosques and opened Halal restaurants were fellow Muslim traders could spend the night indoors and exchange latest information and news with other caravan traders over cooked halal dinner.

Khao Soi is believed to be introduced to the northern Thai cuisine by the Ho people at those eateries.

The perfectly cooked flat egg noodles along with the soft textured, moist and tender meat, are basking in a mildly spiced broth with a creamy texture of coconut cream. This heavenly mixture is beautifully tinted with turmeric and release the noble aroma of black cardamom.

The pickled cabbage, shallots and lime juice cut through the coconut’s richness in a playful hint of sourness and lastly, the deep fried egg noodles which top the dish add an addictive crunch.

01/19/2016

Dinner last night "Salmon with Mangoes Salsa" low calorie and tasty......

01/04/2016

This mango sticky rice dessert (Khao Niaow Ma Muang) is a Thai classic and SO very scrumptious. Be sure to get the right rice for this dessert: you need sticky rice, also known as sweet rice. The sticky rice is made it in a pot on your stove.Place some fresh mango balls or slices over the sticky rice and smother with the easy coconut sauce - pure heaven! If you like mangos and/or sticky rice, you're going to love this very simple but exotic Thai dessert.

01/04/2016

NBorowsky Homemade Foods's cover photo

12/22/2015

Wing Bean Salad is a central Thai dish featuring “wing beans” which are blanched and tossed with coconut milk, roasted chili paste, toasted coconut, tamarind, palm sugar and peanuts. If you can’t get wing beans where you are, they can be substituted with green beans or snap peas.


Ingredients
•2 cups :wing beans:
•2 eggs
•1/4 cup toasted :coconut: *see note
•2 teaspoons roasted peanuts
•3/4 cup coconut milk *see note
•1 tablespoon lime juice
•2 tablespoons :roasted chili paste:
•2 tablespoons tamarind paste (about 2 teaspoons tamarind pulp + 2 tablespoons hot water)
•1 1/2 teaspoons fish sauce
•1 teaspoon palm sugar
•oil for frying the shallots
•3-4 small dried chilies
•2-3 medium sized shrimp
•2 tablespoons shallots (1 tablespoon if you use pre-fried shallots)
Directions
1.Slice the fresh coconut meat into match-stick size strips, about 1″ (2cm) long. Remove the skin of the shallots and slice thinly.
2.Roast the coconut on medium heat in a dry pan until light brown. Keep stirring so it doesn’t burn. Set aside on a flat plate to cool.
3.If your peanuts are not already roasted, dry roast them now like you did the coconut. Crush the peanuts with a stone mortar and pestle or the side of a heavy knife.
4.Fry the shallots in enough vegetable oil to cover them on medium heat until golden brown. Be careful not to burn. Remove before dark brown as they will continue to cook for a minute or two once removed from the pan. (You can cheat here and buy pre-fried shallots in a container at many Asian groceries.)
5.Fry the chilies in the oil until browned.
6.Boil the eggs in water until hard-boiled, about 10 minutes. Replace the hot water with fresh cold water to stop the cooking. Peel and slice however you wish (halved, quartered, or sliced thin like shown).
7.Clean the shrimp by peeling off the heads and legs, and removing the “vein” (intestine), but leave the tail on.
8.Trim off the ends of the wing beans and boil whole in salt water for less than a minute — just enough time to turn a darker green. You want them to still be crisp & crunchy. Rinse in cold water and slice into 1/4″ pieces (as shown).
9.Heat the coconut milk in a pan until boiling. Add the shrimp and cook until pink. Turn off heat and add the palm sugar, tamarind paste, roasted chili paste, lime juice, fish sauce, peanuts and coconut. Mix well.
10.Add the wing beans and mix. Remove to a plate and arrange the eggs along side. Garnish with the fried shallots and chilies.

Note:

There are a few variations on this dish which include adding small pieces of boiled chicken or pork along with the shrimp.

If you cannot get fresh coconut where you are, or are too lazy to do that step, do not substitute for the dried coconut in the baking section of the supermarket. It's better to just leave it out.

It's essential to use good brands of coconut milk from Thailand. I recommend Chao Koh (Island People) and Mae Ploy. If you're using homemade coconut milk use just the cream (hua gati).

12/22/2015

Ingredients:

2 pounds skinless and boneless chicken breast, sliced 1 inch wide x 4-5 inches length
20 wooden skewers, soaked in water for 30 minutes
1/2 cucumber, sliced

Marinade:

2 tablespoons fish sauce
1.5 tablespoons minced garlic
2.5 teaspoons sweet soy sauce
2.5 teaspoons sugar
1/4 teaspoon white pepper
1/2 teaspoon turmeric powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
2 teaspoons red curry paste
1/3 cup coconut milk

Peanut Sauce:

1 teaspoon red curry paste
2 tablespoons fish sauce
3 tablespoons tamarind juice
3 tablespoons roasted peanut crashed
1.5 tablespoons sugar
1 teaspoon paprika powder
1/2 teaspoons garlic powder
2 cups coconut milk
1/2 cup crushed peanuts

Method:

Slice the chicken breast across grain with at least 1 inch wide each piece. Mix in the Marinade and make sure all pieces are well coated. Marinate the meat for at 8 hours in the refrigerator

1.Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
2.Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
3.Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay.

Take out the marinated chicken from the refrigerator. Insert the wooden skewers through the meat lengthwise. Grill the Sate for 4 minutes on each side or until desired tenderness.

Serve with Peanut Sauce and some sliced cucumber salad

12/22/2015

One of my go-to kitchen garden meals any time of the year is vegetable fried rice. The basic ingredients are things I always have on hand: vegetables, rice, and eggs. It’s super easy to pull together, especially if using leftover rice. And, best of all, the basic recipe is easily adapted to whatever veggies I have available in the garden, pantry, or refrigerator. Even a bag of frozen mixed vegetables works great in a pinch.
There's no need to order out! This better than takeout fried rice is ready to go in just 20 minutes!

Ingredients
3 tbsp. Vegetable oil ( I chose coconut oil is more healthier)
3 eggs, lightly beaten
1 large carrot, peeled and cubed
1 small white onion, chopped
3 cloves garlic, minced
4-5 c. cooked and chilled rice
4 c. frozen peas, corn, carrot and green bean
1 c. taro roots
2 c. gingko seed
4 green onions, thinly sliced
¼ c. soy sauce (plus more to taste)
2 tsp. sesame oil
3 tsp. oyster sauce
salt and pepper

Directions
Preheat a large pan add the 2 tbsp. coconut oil to the pan- when it's hot, add the carrot and onion and cook until tender, then add the garlic and cook until fragrant, taking care not to brown. Turn the heat up slightly and add the cold rice and peas. Cook the the mixture for about 3-4 minutes (it will sizzle and should brown a bit), then add the lightly beaten eggs. Let them cook for about 30-40 seconds or until set, then scramble, green onion, soy sauce, sesame oil and oyster sauce. Cook for a few more minutes or until the mixture is hot. Season with salt and pepper, serve immediately.

08/14/2015

New menu for you!

It’s actually pretty easy to make Polish cabbage rolls (golabki) and it’s something I learned growing up. The stuffing is a breeze and you can add your own spices as well. Serve them plain or browned in a little olive oil with a bit of reduced fat

Prep Time: 1 hour

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours, 30 minutes

Ingredients:
1 large head of cabbage (about 3 lbs.) – or use 2 smaller heads
1 Tablespoon olive oil (I used coconut oil for more healthier )
1 cup diced onion
2 cloves garlic, minced
2 large mushrooms, finely diced - 1 1/2 cups (optional)
1 lb. ground sirloin
3/4 cup uncooked long grain rice
1/4 cup chopped parsley
1 cup Pomi strained tomatoes or canned tomato puree
1 1/2 teaspoons salt
pepper to taste
3/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup)

Instructions:
1.Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
2.While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
3.Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
4.Preheat oven to 350° F.
5.To cooled onion mixture, add meat, rice, parsley, tomato, salt & pepper. Combine well.
6.Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 1/2 hours. (Place pan on a cookie sheet in case it drips)
7.Remove from oven and let rest 30 minutes or better still, refrigerate overnight.

I hope you will be enjoy another diet meal!!

08/14/2015

It’s actually pretty easy to make Polish cabbage rolls (golabki) and it’s something I learned growing up. The stuffing is a breeze and you can add your own spices as well. Serve them plain or browned in a little olive oil with a bit of reduced fat

Prep Time: 1 hour

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours, 30 minutes

Ingredients:
1 large head of cabbage (about 3 lbs.) – or use 2 smaller heads
1 Tablespoon olive oil (I used coconut oil for more healthier )
1 cup diced onion
2 cloves garlic, minced
2 large mushrooms, finely diced - 1 1/2 cups (optional)
1 lb. ground sirloin
3/4 cup uncooked long grain rice
1/4 cup chopped parsley
1 cup Pomi strained tomatoes or canned tomato puree
1 1/2 teaspoons salt
pepper to taste
3/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup)

Instructions:
1.Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
2.While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
3.Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
4.Preheat oven to 350° F.
5.To cooled onion mixture, add meat, rice, parsley, tomato, salt & pepper. Combine well.
6.Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 1/2 hours. (Place pan on a cookie sheet in case it drips)
7.Remove from oven and let rest 30 minutes or better still, refrigerate overnight.

I hope you will be enjoy another diet meal!!

08/05/2015

NBorowsky Homemade Foods

08/05/2015

Ingredients

BATTER

1 1/2 cups flour
1 1/2 cups milk
3 tbsp sugar
4 eggs
1/4 cup melted butter
1 tbsp cooking oil

WHIPPED CREAM

2 cups whipping cream
1/4 cup sugar
1 tsp vanilla extract

2 lb strawberries

How to make

1. Whip the cream with sugar and vanilla extract and place it in a refrigerator.
2. Place all ingredients in a large bowl and whisk until smooth.
3. Sift the batter to make it smoother.
4. Preheat a pan(7 inch diameter) over medium heat.
5. Brush the pan with cooking oil.
6. Pour in about ⅓ cup of crepe batter and spread the batter thinly and evenly.
7. Cook for 30 - 60 seconds until the upside is dry.
8. Flip it over with a chop stick and cook additional 20 - 30 seconds.
9. Transfer crepe to a plate.
10. Repeat until the batter is finished.
11. Place the crepes in the refrigerator until they cool down.
12. Cut 1 lb strawberries in small pieces.
13. Fill in the whipped cream and cut strawberries between the layers.
14. Decorate with cream and whole strawberries on the top of the crepe cake.
15. Sprinkle with powdered sugar on the top edges and whole strawberries.