Saturday, June 9, 2012

Filled pancakes

How is your summer going? We are loving it here. My son has been asking me to make him "SNEHULKY" as he calls in Czech; the yummy filled pancakes. Snehulky is a made up the Czech word for small snow balls and it is perfect for what they are. I was introduced to this deliciousness by my old Czech friend Monika, here in California and it has become our weekend special treat since. They are called ebelskiver in Denmark and can be made sweet or savory. We make them with sweet fillings, usually bananas, blueberries and/or chocolate chips (of course!).   The are a perfect choice for  brunch, but trust me, your kids and grown ups will inhale them at any time. They are best when served warm. Let's get this whipping going!

You will need to get an ebelskiver pan first, but once you have it you will  not regret your purchase.  It usually comes with special utensils for turning, but I like to be frugal with money and use plain chop sticks. Kids love helping to fill the little wells and I think with Father's Day coming up, this can be a big hit for your family too.


2 cups of all-purpose flour
1tsp. baking soda
1/2tsp salt
1 Tbs sugar
4 eggs, separated
2 cups of milk
4 Tbs unsalted butter, melted
plus extra for cooking

Fillings: you can use jam, peanut butter, chocolate chips, fruit, cup up chocolate bars, what ever your heart desires. We made them with ricotta, grated apple and cinnamon once and they were wonderful.


In a bowl whisk together the flour, baking powder, salt and sugar.
In a small bowl whisk the egg yolks and then whisk in the milk with melted butter. Combine the flour mixture with the eggs yolk until you create batter. Do not worry it is going to be a bit lumpy.
In another bowl, with electric mixer, beat the egg whites on high until stiff, for about 3mins.
Using rubber spatula, gently fold the egg whites into the batter. Do not over mix!!
Put 1/4 tsp. butter in each well of the ebelskiver pancake pan. Set over medium heat until butter begins to bubble but not burn.
Pour about 1 Tbs. batter into each well and right away put the filling of your choice in the center. Top it off with about 1Tbs. of batter. Cook until the bottom is golden and crispy, about 3-5 mins.
Using the chop sticks, flip the pancakes over and cook the other side.
For big parties, keep your oven on warm and put the pancakes in to keep them warm before serving them. Transfer to a plate and serve with maple syrup.

For purchasing Ebelskiver pancake pan go to:

Wednesday, June 6, 2012

Eggplant Spread

Ok. So I have been so excited about this summer vacation but I feel like ever since I took my first grader to school for the last time, I haven't been able to sit down. Play dates, swim parties, lunches, dinners, house projects. I'm not complaining just realizing why some parents prefer their kids to be at school. I haven't been able to have my kitchen to myself and do my "magic." I'm sorry and please bare with me as I will try to organize my time better during this summer break.

I have been meeting my friends for lunches with our children and thought that next time we meet I should definitely bring one of my dips that I like to make. And why not this yummy one with eggplant. It is very healthy and super easy to make. I serve it with warm crostini or crackers.


3 medium eggplants, halved
4 cloves garlic, peeled and very thinly sliced
12 1-inch pieces fresh thyme
1/4 cup extra-virgin olive oil
3 Tbsp. minced fresh herbs (I used parley and basil)
2 Tbsp. fresh lemon juice


1. Preheat oven to 400F. Arrange eggplant cut side up on a baking sheet. Make slits in eggplant and insert garlic and thyme. Drizzle with 2 Tbsp. oil and season with about 1/2 tsp of salt.
2. Bake until tender, about 1 hour. Remove from oven and let cool for 20 mins. Scoop flesh into a food processor. Add herbs, 2 Tbsp. oil and lemon juice. Pure until smooth. Pulse with salt+pepper to combine. Please pair it up with a glass of your favorite sparkling wine or a summer cocktail and use the leftovers as a spread on veggie sandwiches.

/photos by me/

Saturday, June 2, 2012

Gold Fish Chicken

Born in the former Czechoslovakia I was pretty much raised on schnitzels of any kind. Chicken, veal, name it. We just loved them all. Our favorite snacks (yes we use to bring snacks in form of big sandwiches to school) were schnitzel sandwiches. We ate them with potato salad, mashed potatoes, and lots of pickles. After moving away from what is now called Czech Republic, I started eating much different. No more schnitzels and fried food. But I couldn't help it and introduced my childhood dream food to my son and started making schnitzels for him.  It seems as that is the only meat he will eat. In case you are wondering, he categorizes him self as "Pastavore."

A mom on my son's baseball team once told me how she breads her chicken in crumbs of gold fish snacks and bakes them. So I also gave it a try and put a new twist on my meal.  It is so fast and since we try to eat super healthy, I'm not concerned with the nutritional value. My picky eater gets a protein in him and I'm happy. After all, we live only once. Hope your boys and girls will enjoy this as much as my Pastavore. I serve them with mashed potatoes and cucumber salad. Yes, Czech Style!!

1-2 eggs, lightly beaten
1 cup of  white flour
2 cups of gold fish snacks
2 breast of chicken
oil for frying if you choose to do so

The fun part is to prepare the crumbs with your kids. Put the snacks in the zip lock bag and have them crush it with meat tenderizer. Put it in a bowl. Slice up the meat into small strips and lay them flat. Sprinkle with generous amount of salt and little bit of pepper on both sides. Drench them in white flour and dip in the egg mix. Finish the tenders with coating of prepared golf fish crumbs.

You are ready to go. So simple, right? To cook them, either bake in oven on about 400F for about 30 minutes depending on the thickness of the meat or fry them. I fry mine. I have been using grape seed oil and it seems to work but in the past I also used canola or safflower oil. You will have to try to see what you like better. Do not over cook them since you want the meat to be nice and juicy. Please let me know how your kids liked this chicken recipe.  Would you rather have have a "Happy Meal"?  Enjoy!

/all photos by me/

Welcome summer vacation

Finally, it's here. After 10 months of homework, spelling tests, school projects and a lot of hours volunteering, our family is entering the happy state of life called Summer Vacation! We are so thrilled and excited we can barely stand it.  We are starting with a family Bar Mitzvah event that lasts all weekend long which includes swimming, eating and drink indulging.  We'll be home tomorrow night and my son just asked for his favorite "Gold Fish Chicken" recipe dinner. After eating out for couple of days, there is nothing better than a home made meal. I always make "what ever the house gives me soup" as I call it...and will post the result this upcoming week. As fas as chicken, here we go...

Monday, May 28, 2012

Happy Memorial Day

/photo via Pinterest/

Wishing you all safe Memorial day filled with great company, food an drinks and fun activities.

/Photo via Pinterest/

/Photo via Pinterest/

/Photo via Pinterest/

Sunday, May 27, 2012

Detoxifying Pineapple-Fennel Juice

Pineapple-Fennel Juice

I hope your Memorial Day weekend is going great. Maybe you are hosting a BBQ party or just simply enjoying the extra day off. I'm going to a pool & BBQ party with my boys tomorrow and frankly can't wait to relax in the sun with a good drink or two! But of course I want to make up for it and clean my body up before poisoning with beer tomorrow. So today I'm having a detox drink that my husband would put in the "horse food" category and the only way he would drink it would be overloaded it with Vodka.  I, on the other hand enjoy the freshness of it and could drink it all day long.

I used what ever I found in the fridge but you can substitute kale, spinach, pears or what ever you can find.  Pineapple contains digestive enzymes that are good for you. Mint and ginger will help with digesting and fennel is an excellent source of vitamin-c and fiber plus adds that liquorish kick to your healthy cocktail. I make mine in a Cousinart juicer that I absolutely hate to wash after. But it is always worth it!  If it is tasting too healthy for you, add extra apple or strawberries. Cheers!!

1 cup of chopped pineapple
1/2 of english cucumber with skin
1 lemon without skin
1 apple cut in quarters with skin on
bunch of mint leaves
Trimmings from one fennel bulb
Trimmings from couple of baby beets
Piece of ginger root
About 2 pieces of celery sticks

Clean all of your fruit and veggies, peel the lemon and cut up your apple, cucumber and celery. Put all   of your good stuff through the juicer on high speed. It will not look that good but I can assure you it will taste great. Mix it up and enjoy.

Detoxifying Pineapple-Fennel Juice

Saturday, May 26, 2012

Baked kale chips

Dinosaur Kale Chips

So I'm not sure about what type of weather you are having, but it is looking pretty gloomy for the long weekend here. Not really in mood for firing up the grill but thought of making something healthy and also yummy. I came up with this coconut walnut baked kale chip recipe. Kale has been know as one of the super foods and I happen to like that family. Yes, I'm one of the lucky people who salivate over quinoa and get excited with discovery of a Dinosaur version of kale. But don't forget I get as excited when pouring a glass of wine or tasting a Red Velvet Cake. I'm just a believer that you can have it all!
Unfortunately my family doesn't share the same taste with me and I have been called couple times "The one with appetite of a horse"...and so I hope that there are more of you out there who I can share the passion for some "horse food" with.  I used the leftovers as a crunchy topping on my dinner salad and must say that it was delicious too.

1 bunch of kale
2 Tbsp melted coconut oil
2 Tbsp of finely chopped walnuts 
2 Tbsp of natural coconut flakes
For extra amount of Omega-3's I sprinkled it with a some chia seeds! They added extra crunch.

Preheat an oven to 350F.
Line your cookie sheet with parchment paper.
Wash your kale under cold running water. You can use your salad spinner to get the water out and just lay it out on the kitchen towel for little bit  to make sure the leaves are dry. Melt the coconut oil. With a knife or kitchen shears carefully remove the leaves from the thick stems. Tear into bite size pieces.  
Put the dry kale in a bow and drizzle with melted coconut oil. Mix in the walnuts pieces, coconuts and don't forget the chia seeds if you like. Spread it in one layer on the prepared cookie sheet and bake until the edges are brown but not burned for about 10-15 mins.
Let the chips cool off and please enjoy the Super Food Snack as much as a horse would!

Tuesday, May 22, 2012

Summer Corn Salad Over Baked Salmon

/Photo by me/

Not sure about you but I have been enjoying these nice summery days lately.  Watching the sun rays going throw my veggie garden makes me want to eat nothing but fresh foods; yeah and drink some crisp Chardonnay! I love to eat fish and this is my favorite recipe. Based on Better Homes and Gardens, but I changed it up a bit.  So easy to make; the salad can be made a day ahead but I think it tastes better the day of.  Feel free to add what ever your pallet desires or what ever you have left in your fridge. Here I added some cucumber that my son left on his plate.  It really takes about 40 mins to make and I hope that this will become your summer staple too.

1 1/2 cups of corn (canned, frozen or cooled fresh)
1/3 cup chopped sweet bell pepper
1/4 cup fresh chives thinly chopped
3 Tbsp fresh basil thinly sliced
2 Tbsp of agave syrup
3 Tbsp of fresh squeezed lemon juice
pinch of salt
1 1/2 cups of fresh blueberries

4 Piece of Salmon about 4-5oz
2 Tbsp finely shredded lemon peel
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground fresh pepper


1. For corn salad,  combine corn, pepper, chives, basil
agave syrup, lemon juice and salt.  Add blueberries and toss
gently to combine.

2. Put the piece of salmon on nonstick baking dish.
Sprinkle it with salt, lemon peel, cumin and black pepper.
I like to add a bitt of grape seed oil for extra moisture!

3. Pre-heat oven and bake on 400F for about 20-30mins
according to the size of your fish.

4. Serve it on a bed of quinoa topped with corn salad.

And do not forget that nice glass of Chardonnay.

Let me know how yours turned out!  Enjoy!

Sunday, May 20, 2012

First Salad

Hello, I'm excited to share many more salads and dishes with you
/Photo by me/