Turns out, you can have a rainbow in your own home – Braised Vegetables.

I knew we are going to have barbecue this weekend. I will let you know how it all turned out afterwards. I also knew that I did not want any heavy garnish to go with the barbecue. Besides, we have already had a full load of macaroni, potatoes (fried ones, boiled ones…any kind), hence my strong desire for changes. And yes, after looking at those mind-blowing kitchen pictures yesterday, I honorably declared: “I want diversity!”  It appears that those photos did their work, they did inspire me to get more colors into my life.

Plus, with all that meat lying on a plate, you would want something light as a garnish, no? Not one of us would fancy a phrase: “A moment on the lips, forever on the hips!” A balance is required in everything. And, the amazing thing is, if you don’t want to eat it with anything else, just enjoy it as it is! So, I wish to say “Gratitude” to those who came up with such a simple recipe –  Braised Veggies. My own version of a French creation – Ratatouille! The thing is, you can just open your fridge and start visualizing how your garnish becomes a reality. It is really of no relevance what you throw in, virtually everything combines together when you talk about vegetables.

Here’s how its done: As I said before, I just went up to my fridge, looked closely and, oh Heavens, I found all the colors I needed. Those bright large peppers (red, yellow, green), onions, tomatoes, parsley, cabbage, garlic, carrots, squash, eggplants…and even broccoli – take pairs, this way you will certainly know you have enough for everyone in your dearest family! Well, maybe cut down a little on the eggplant (totally depends on its size)

I grabbed all, and began dicing, slicing and yes, frying. (Some of them, like eggplants and squash) *But remember that guys like squash and eggplant need to be added last, as they have a tendency to become soft real fast. So, you don’t even have to fry them for a long time. Everything I took, I sliced in large pieces, let the rainbow of colors show in full power! *Every time you put something in a saucepan, or if you want to go all fancy – a wok, remember to add gradually, letting each of the vegetables to take in the juice for several minutes and stir before you add another one. The order is this: Cabbage, onions, carrots, our favorites of all time – colorful large peppers, broccoli (I had frozen, so it needed more time to cook), tomatoes, and…after I waited for about half hour – 40 minutes with all that stirring and mixing, I finally added the eggplants (or an eggplant), and squashes. I took all the strength I got left and mixed those guys together!

Here’s a little secret, for I did not want it to become dry like when walking in a desert, I actually made a sauce for them.

Sauce:  Sour cream (or flour in water), water, pressed garlic (about 5 large cloves or the way you like it) mixed together well. Pour the sauce into the pan, cover with a lid and wait for some magic to happen for about 5 minutes. Add parsley, salt and pepper, decorate!

The Lesson: Mood elevated, light food prepared (despite the sour cream, as I didn’t add a lot of it), diversity achieved!

Enjoy and be healthy!

Want even more diversity in your food:


Guacamole – A great way to start a day.


Simply Unforgettable

Morning again…I come to the fridge, and, as some of you can understand, suddenly I see that I am missing butter for my toast. What to do, I ask myself? You always say you are a creative person, so IT IS TIME TO BE CREATIVE! Show your creativity in the real world!

I turn around, and I notice an avocado. It’s just there…It wants to be found…I have a feeling that it is even looking back at me. There it is! I found a solution to the problem! Make a nice Guacamole, I say to myself. It would be a great way to start a day. And no, I am not turning all Mexican on you, just trying to spice it up a little. I am sure there is nothing wrong with that!

So, my  hands grab the avocado, and get to work incredibly fast…I have to say, there is nothing that is easier, than making a Guacamole! And the amount that is left afterwards is enormous, so you can use it for the whole week…Freeze it if you want and save it for later! Guests, for example…Surprise them, by saying: “He hecho Guacamole sólo para ti…” Ok, ok, maybe my Spanish is not so good, but what can’t you do today in the age of technology=)))) So, blame the tech, if needed, but not me=)))


half an onion, 2 avocados, coriander leaves – a handful, ground chili- 1/2 teaspoon, salt – 1 teaspoon,  red tomatoes – 250 gr, lemon juice 5 ml.

The Works:

Dice the onion into small cubes, put what you got into a bowl and mix together with coriander leaves and salt. Cut the tomatoes into small cubes as well. Turn to avocados, cut them in half, get the nucleus out, work only with thee green soft stuff – the pulp, if you will.

Work with a fork, smash the pulp together in a bowl and add lemon juice later on. Invite in your tomatoes and onion mixture. Then, add ground chili and mix.

And now, it is time to be even more creative. Remember I told you to cut avocado in half? Yes, well, don’t throw away the halves. You can actually put Guacamole inside those and decorate it all with a piece of lemon on top. Serve up!

Of course, there are variations of this particular dish, but it is the one that I find easiest to make. Not only that, it is also very delicious! Agree?

Whether you put it on regular bread, or make a delightful tortilla’s dinner, it does not matter…Part of you will always feel Mexican afterwards=)

Vegetable Soup – The Green Adventure

For those of you who love simple, mood elevating foods…

I remember the first time I prepared this soup…The smile on my sweetheart’s face was very rewarding. *And just to note, although I have been cooking for a while now, then, this smile meant more to me than any kind of compliment. It was the first time I had finally understood that great cooking will be one of my missions in life. To make others happy.

The important thing is, no matter how much of this soup you eat, it does not feel like you have added extra weight. The mix of broccoli and Brussels sprouts surely gives you an unusual feeling of “green” mood. I cannot say that this recipe have been in my family for a while, but I can say this: “I have created it myself!” Of course, and maybe there are variations of it, especially with the age of technology that we now live in, but, each time I would be making it, I would add something new, something of myself, a piece of my soul…So, in that way, it is all me, it is all mine…

You can even say that vegetables are dancing tango, a passionate dance that takes your words away afterwards….

P.S. Anyone who loves cream-soup can also create their own passion.

To illustrate it to you even better, here it comes:


Vegetable stock – about 1 liter, onion – 1, Brussels sprouts – a handful, broccoli – a handful, potatoes – 3-4 medium ones, red beans – a handful, garlic – 4-5 cloves (yes, I like a lot), green onion – nicely diced, parsley, pepper, salt, celery, and last but not least – a handful of mushrooms.

The Works:

Dice and saute your onion. Give it a chance to dance with the vegetable stock afterwards…Then come the sprouts, the little guys

Should look something like this....I also added pees.

Should look something like this….I also added pees.

that don’t want to be cut in pieces, but rather, come to the party piece by piece. AW…Broccoli…This nice lady needs to be prepared, like all of us, to the first date, for example…Slice it nicely, and send her off to the ball…Potatoes also cannot come unprepared, slice them as well into cubes and add to the mix. Those colorful little guys called beans, let them shine through, do not interfere into what they are doing to the soup, bring them as they are to the soup. The green onion, invite it to the party, let it be nicely sliced. Afterwards, mix in the mushrooms, but, firstly, let them have a little gathering of their own, and saute them in a separate pan. Don’t forget to add garlic, also diced into pieces. Of course, saving the best for last, add salt and pepper, those guys really bring out the flavor!

Get the party started, let it cook on small fire for about half hour to 40 minutes, only then, you add parsley. It is like one or two of those people who are always late to a ball. Let it boil for couple more minutes, and Enjoy!

P.S. For this soup, you can also make croutons and then,  feel truly French!

Thank you for visiting!