Eier Frikasse (Eggs w/ Vegetables & Creamy White Sauce)

A simple, classic and traditional German recipe, Eier Frikasse is a great go-to meal with minimal ingredients and prep time.

Some of the best recipes are the simplest recipes. The ones that don’t even require you to leave your house and go to the market for additional ingredients. These recipes are some of my favorite. With non-complex ingredients, easy preparation and great taste, they are by far some of the best everyday recipes that every good cook should have in their recipe file.

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Here’s the recipe:

Eier Frikasse (Eggs w/ Vegetables & Creamy White Sauce)

  • 4 hard boiled eggs (sliced)
  • 1 c chopped carrots (cooked)
  • 1 c frozen green peas
  • 2 T butter
  • 2 T flour
  • 2 c chicken stock (or veggie stock)
  • 1 tsp lemon juice
  • salt & pepper (to taste)
  • fresh parsley (optional garnish)

Preparation:

In a large sauce pot, melt the butter and then sprinkle over the flour and whisk until smooth.

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Keep whisking frequently until it turns light brown in color.

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Add the chicken stock and keep whisking until smooth.

Bring to a boil and then season with salt and pepper.

Add the vegetables and lemon juice and stir well.

Then add the eggs and stir gently

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Remove from the heat and serve immediately.

Garnish with parsley & enjoy!

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Guten Appetit!

 

Garlicky Good Green Beans

Simple, healthy and delicious green beans sautéed with garlic, olive oil and seasoning!

A good side dish recipe can be difficult to create but well worth the effort. This recipe was birthed nearly 10 years ago when I wanted to make green beans in a quicker way than how I grew up eating them. And so, with a bit of garlic, olive oil, seasoning and green beans, this recipe idea became a reality. It is still a go-to recipe for me to prepare a simple and quick side dish. It is perfect for everyday whether it is just a weekday or a holiday.

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Here’s the recipe:

Garlicky Good Green Beans

  • 1.5 c green beans
  • 2-3 garlic cloves (crushed and minced)
  • 1-2 T olive oil (or butter)
  • salt & pepper (to taste)
  • 1 tsp dried oregano
  • 2-3 sprigs of fresh parsley (optional garnish)

Preparation:

Clean and trim the ends of the green beans.

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Mince the garlic until it forms a paste (rubbing the flat part of a knife back and forth on a cutting board with a bit of salt will achieve this paste consistency).

Place the green beans and garlic in a frying pan with a little bit of water. Simmer them for about 2-3 minutes and then drain the excess water.

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Drizzle over the olive oil, salt, pepper and oregano and sauté the green beans for just a couple of minutes before the garlic starts to brown too much.

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Serve immediately and garnish with fresh parsley.

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Bon Appetit!

Bazlama: Turkish Yeast Flatbread (Light, Fluffy & Simply Delicious)

A fluffy & light yeast-based Turkish flatbread, Bazlama is a classic and simple bread. Cooked until puffy and thick and coated with a little butter or olive oil, it is so delicious and perfectly compliments any meal.

Bazlama is a combination between a flat bread and a traditional bread similar in texture to Naan. It is thick and fluffy, making it perfect to serve with meals with sauces or gravy because it can soak up the excess liquid.

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With minimal prep work, the dough can be prepared ahead of time and then the Bazlama can be prepared just before you are ready to eat.

Here’s the recipe:

Bazlama (Turkish Yeast Flatbread)

  • 1 c flour (plus more for kneading and dusting)
  • 2 tsp yeast
  • 1/3 c warm water
  • 1 tsp salt
  • 1.5 TBSP olive oil +more for brushing the bread after cooking (if desired)

Preparation:

In a large bowl, mix together the yeast, warm water and 1 TBSP of olive oil.

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Then add the flour and the salt and stir until thoroughly incorporated.

Then transfer the dough onto a floured surface and knead for 8-10 minutes. Shape the dough into a ball.

With the remaining half a tablespoon of olive oil, grease a bowl and place the dough in the bowl. Cover it with a damp kitchen towel, place it in a warm place and allow it to rise for one hour.

After the dough has risen, knead it gently again for one minute. Then shape into a ball and cut into two equal pieces.

Roll out each piece to make a large circle (like making pizza dough).

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Place the rolled out circles on a piece of parchment paper dusted with flour and cover again with the damp kitchen towel and allow to rise in a warm place for an additional 30 minutes.

To cook the bazlama: Place each piece one at a time on a crepe pan or large frying pan. Allow the bazlama to cook on both sides (about 3 minutes each side on medium high heat). Note: The dough will start to puff up a lot and this is a very good sign. When it starts to lightly brown, it is ready to be flipped.

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To serve, brush with olive oil or butter and sprinkle with salt (if desired).

Break bread and enjoy with your loved ones!

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Afiyet Olsun! 

 

Apfelstrudel (Apple Strudel)

A flaky, thin, buttery crust filled with apples, cinnamon sugar and raisins! An Austrian delightful recipe!

I don’t know what there is not to love about apple strudel. It is so delicious and although the dough is an essential formula to this recipe, the dough does not steal the show away from the natural delciousness of the apples.

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Here’s the recipe:

Apfelstrudel (Apple Strudel) 

For the dough:

  • 1 1/4 c all purpose flour (plus more for kneading)
  • 2 TBSP melted butter (or any neutral oil) + 1 tsp for oiling the bowl
  • 1/2 c warm water
  • 1 egg
  • 1 tsp vinegar
  • pinch of salt

For the filling:

  • 2-2.5 c sliced apples (I used Golden Delicious)
  • 1/3 c raisins
  • 1/3 c white sugar
  • 1 tsp cinnamon’

For topping the strudel:

  • 2 TBSP melted butter

Preparation:

To prepare the dough: Mix together the egg, oil and vinegar in a large bowl. Then add the flour and the salt and stir well until the mixture forms a cohesive dough. Turn the dough onto a floured surface and knead the dough for about 5-6 minutes until the dough is smooth. Grease a bowl with butter or oil and then place the ball of dough in the bowl, cover with a damp dish towel and allow the dough to rise for 1-2 hours.

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To roll out the dough: Cover a large countertop or table with a clean tablecloth. Dust with flour and roll out the dough into a very thin rectangular piece. The dough should be thin enough for you to see your hand through it and it will be very, very delicate.

To make the filling: Mix together the apples, raisins, cinnamon and sugar.

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To assemble the strudel: Pile the filling in a line along one of the shorter sides of the dough leaving about 2-3 inches of space from the edge of the dough.

Lift up the edge of the dough to partially cover the filling and then using the tablecloth, lift it up so that the strudel naturally rolls up.

Once rolled, tuck the ends under each side and brush liberally with the melted butter.

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Carefully lift the strudel on to a baking sheet lined with parchment and lightly greased.

Bake the strudel in a pre-heated oven on 375F until the strudel is golden brown.

Remove from the oven and brush with a little extra butter (if you choose; I did).

Serve and Enjoy warm with whipped cream or vanilla ice cream.

Absolutely divine!

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Guten Appetit!

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5 Tips of Encouragement in the Growth Process to Achieve Your Dreams & Goals (+ What No One Tells You About Growth)

Watch what happens when you don’t give up…

What No One Tells You About Growth

1.) It’s a Marathon, Not a Sprint
The race will not immediately be over, instead it’s about making a commitment to make little steps over a long period of time. It might seem exhausting but with each step you are making a “step” an improvement, a stride towards the finish line and towards your desired goal, so KEEP GOING!
2.) Don’t Focus Solely on Appearances
It may look stagnant at times (but you’re either taking a step forward or backwards; if you’re doing the right thing, then you are taking a step forward so keep on doing the right thing regardless of it you can see the progress immediately.There may be times when it looks like nothing is happening. But keep going anyway. Don’t live based on appearances. If you’re doing the right thing, you might not be rewarded at every moment but keep on doing the right thing.
3.) Stop Comparing Yourself to Other People
Everyone’s journey looks different because we are all so uniquely differently crafted by God. You were not created to look like, sound like, be like, act like, etc. anyone else except you. God expects for you to be the best you not the best replicated version of the person next to you or the person you most admire.
 
4.) It Might Hurt – Growth Can Be Painful
 
There’s a lot of truth when it comes to the word “growing pains.” Often in order to grow and keep growing, we might experience pain in the process. For example, in order for muscles to grow, the muscle fibers must be torn so that they can rebuild themselves to be stronger, in order for a palm tree’s roots to grow deep into the ground, sometimes large weights are placed on top of it to force the trees roots to dig down deeper, and in order for beautiful spring flowers to bloom, they must first start out as a seed buried underground and must push through the soil in order to grow.
5.) Your Growth Can Stimulate Others to Grow
Your personal growth process is about more than just you. Although it may seem so all consuming about yourself, your dreams, your hopes, your future, etc; there is more to it than that. You have the power to positively impact the lives of others through just simply choosing to live a life of integrity as you steadfastly pursue your dreams. You don’t have to be called a “mentor” to be one. There are probably people that already consider you to be one. So keep going forward and don’t give up. In the end, you will reap what you sow.
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Ezme Salad: a Traditional MEZE Salad (Antep Salad)

A light, fresh and flavorful salad that perfectly compliments kebabs or any grilled meat.

      No kebab is complete without a salad. In fact, I would say that if you go to eat kebab at a restaurant and they do not serve a salad with it, then there is seriously something missing and you should consider eating kebab at another place. Yes, the salad really is that important. Truth be told, the variations of salads may vary based on tradition and taste, but this Ezme Salad is a simple salad packed with the flavorful essentials to compliment your meal.

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      I often make this salad and eat it as a meal because I like it so much. It the perfect blend of crunchy and soft and sweet and sour. All of the ingredients are pretty simple, except the pomegranate molasses may take some digging to find (depending on what part of the world you live in). In this case, feel free to sub it with a fruity tasting vinaigrette.

Here’s the recipe:

Ezme (Antep Salad)

  • 1 tomato (chopped; about 3/4 c)
  • 1/4 c chopped parsley
  • 2 TBSP chopped mint
  • 1/4 c chopped sweet red pepper
  • 1/2 c chopped cucumber
  • 3 scallions (chopped)
  • 1/2 lemon (juiced)
  • 2 TBSP pomegranate molasses
  • 1 tsp red pepper flakes (pull biber or Aleppo pepper)
  • 1 tsp ground cumin
  • 1-2 TBSP olive oil
  • salt (to taste)

Preparation:

Place all of the chopped veggies in a bowl.

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Season with salt, ground cumin and red pepper flakes.

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Pour over the olive oil, lemon juice and pomegranate molasses.

Stir well until combined.

Serve and Enjoy immediately or pop it in the fridge and enjoy later!

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Afiyet Olsun!

 

Kohlrouladen (German Stuffed Cabbage) – Abendessen für Zwei (Dinner for Two)

Tender ground beef, seasoned to perfection and wrapped in a large cabbage leaf, Kohlrouladen is an edible gift that your tastebuds can unwrap.

This dish is a favorite of mine and I think it is because it is such a simple but delicious German comfort food. The meat is kept tender and juicy thanks to the cabbage and in my version, I season it with spices and a bit of dijon mustard.

It also is perfect for preparing ahead of time and/or making for guests because everyone gets their own individual serving. Paired with some boiled potatoes and steamed veggies, this is the type of meal that makes a great day even better.

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I tailored my normal recipe in this case to make Abendessen für Zwei or Dinner for Two. It is perfect for enjoying a meal at home with the one you love.

Here’s the recipe:

Kohlrouladen (German Stuffed Cabbage)

  • 2 large cabbage leaves (about 8-9 inches)
  • 1/3 lb ground beef
  • 1/4 c finely chopped white onion
  • 1 TBSP dijon mustard
  • 2 tsp dried oregano
  • 3-4 TBSP plain bread crumbs
  • 1 whole egg
  • 1/4 c fresh chopped parsley
  • salt & pepper (to taste)

For the cooking process:

  • 2 T butter
  • 1 T olive oil
  • 3 c beef broth

For the gravy:

  • 2 T butter
  • 2 T flour
  • remaining beef stock/cooking liquid

Preparation:

Blanch the cabbage leaves in boiling water by placing them in the water for 15-30 seconds and then placing in a cold water bath to immediately cool the cabbage leaves. NOTE: the cabbage leaves should be soft and tender but still quite green.

To prepare the meat: place all of the ingredients (except for the cabbage) in a bowl and mix it together with your hands until it is well incorporrated.

Then divide the meat mixture in half and create two large meatballs.

Lay the cabbage leaves open and place one meatball at the bottom (near the stem) in each of the pieces of cabbage. Fold the sides in on top of the meatball and then roll the cabbage to create a little package for the meatball.

Melt the butter and olive oil in a large pot. Then add the kohlrouladen, seam side down and lightly brown them on both sides.

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Then add 1 cup of the beef broth and cover with a lid and allow the kohlrouladen to cook for 15-20 minutes or until the meat is well done, adding more broth as needed.

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When they are done cooking, remove from the pan and make the gravy.

Melt the butter, then sprinkle over the flour and whisk until smooth. Then add the remaining beef stock and/or cooking liquid and keep whisking to make a smooth gravy.

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Plate each of the kohlrouladen and top with the gravy.

Guten Appetit!

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