Summer Fresh Pesto Pasta
Summer is a time to enjoy a good meal outside on a lay, warm evening...this meal is sure to satisfy those summer appetites and cravings for something quick, fresh and delicious...enjoy...
1 tbsp olive oil
3 tomatoes, chopped
3-4 cloves garlic, chopped
1 medium onion, chopped
2 tbsp regular pesto
2 tbsp sun-dried tomato pesto
1 tsp basil
1 tsp savoury seasoning
1/2 tbsp thyme
salt & pepper to taste
1 cup spinach linguine
parmesan cheese, freshly grated to sprinkle on top
How to:
Saute onion and garlic with olive oil until onion is clear.
Add tomatoes and simmer for about 8-10 minutes
Add pesto and stir, let simmer for a few minutes until all ingredients are mixed.
Add spices, salt and pepper to taste.
Cook your pasta until done.
Serve your pasta in bowl or plate with the linguini first and top it off with the pasta sauce.
You can ad a little bit of chilli peppers to add spice to your pasta.
Serve with freshly grated parmesan on top and some freshly ground pepper to taste.

Enjoy your meal outside with a cool glass of mineral water garnished with lime and lemon or some chilled white wine...

A Different Kind of Rice 'n' Beans
A lazy person's rice and beans with a healthy twist...this is great on a hot day for lunch and it can also be served warm or cold...enjoy...
Vegetables washed and chopped
(You can use any veggies you like-I used the ones featured below)
1 cup Bean Medley (drained and washed)
1/3 cup chopped almonds
1 cup rice (I only had white but brown is the yummiest)
1/4 cup feta cheese crumbled (optional)
1 tbsp white vinegar
Salt and Pepper to taste
Any other kind of seasonings that you like (I used basil, thyme and a medley that my mother-in-law made which I can provide the recipe for later)

The veggies I used included:

1/2 tomato chopped
1/4 cucumber chopped
2 Greek-style hot peppers chopped
2 green onions chopped
1/4 green pepper chopped
1/2 avocado chopped

How to:
Cook your rice until fluffy
Mix all your veggies in a bowl with feta and beans and almonds

When rice is finished let it cool for a little bit and then add to your veggies and beans
Mix all ingredients together along with your vinegar and spices


Simply Salmon
A very simple and healthy recipe for Salmon fillet and a yummy yogurt dill sauce to compliment the meal...don't forget the glass of white wine!

Ingredients~ Salmon fillet
1/4 cup butter melted
1/4 cup fresh dill chopped
1 lemon halved
Salt and Pepper to taste

How to:
1. melt butter in sauce pan and combine with dill and lemon salt and pepper.
2. once your sauce is done, braise your salmon fillet with lightly with a brush.
3. pre-heat the oven to 400F.
4. wrap salmon in tin foil and place in oven.
5. bake to preference (this depends on the thickness of the fillet)
6. once salmon is baked, unwrap it from the foil and let it cool slightly.
Ingredients~Yogurt Sauce
1/2 cup plain Balkan-style yogurt
3 garlic cloves finely chopped
1/4 cup fresh dill chopped
PC lemon herb seasoning
Salt and Pepper to taste
1. combine all the ingredients in a bowl.
2. add herbs to taste and let it sit for a few minutes.
Serve your salmon with salad, a fresh piece of baguette or fresh bread and a glass of white wine...simple and delicious...that's all...enjoy...
Chicken Shwarma-Style Wraps
 A simple recipe for my own version of chicken shwarma-style wraps, complete with hummus, garlic sauce and plenty of veggies to boot...enjoy...
Tomatoes cubed
Celery chopped
Green Onions chopped
Fresh Basil chopped
Cucumber cubed
Chickpeas drained
Salt & Pepper to taste
(any other kind of spices you like in salads)
2 tbsp Olive oil
1 tsp vinegar
-Mix all ingredients in bowl and set aside
Ingredients~Garlic Sauce
4 cloves of garlic chopped (very fine)
1 cup plain balkan -style yogurt
Salt & Pepper to taste
1tsp chilly flakes
2tsp lemon & herb seasoning
-Mix all ingredients in small bowl and set aside
Pickled Radishes or Beets
Hot Peppers (optional)
Parsley finely chopped (not shown)
Hummus (store-bought or homemade)
Pita Bread large
-Cut pickles, hot peppers, radishes, and/or beets and set aside on a serving platter

4 boneless skinless chicken breasts
pinch of salt for each breast
1 tsp pepper for each breast
1 tbsp each for each breast:
- paprika
- Zatar (a middle eastern spice available at most middle eastern food markets)
-cajun style spice blend
-combine your spices in a container with a lid
-add 1 breast to container, close the lid and shake around to over breast with spices
-repeat for each breast adding spice as needed (see image below)

-bake or barbecue chicken until done
-cut cooked chicken into strips

-Beware of chicken predators in the kitchen...of the adorable canine persuasion
(as seen below :-)

-Serve all of your sides, with chicken and sauces and salad...

To Assemble
1. Make a slight opening on one end of your pita.
2. Slowly tear pita about halfway until it makes a pouch.

3. Fold over one half and add hummus to un-folded side.
4. Add garlic sauce on top of hummus.

5. Add salad, chicken, hot peppers, beets/radishes and pickles.
6. Carefully roll the folded pita part over and tuck in the top.

7. Keep rolling your pita over the unfolded side, tucking in tightly.
8. Make sure your roll is tight otherwise your wrap will fall apart...this is why I get my husband to do it for me (did you think those hairy arms belonged to me???), I am useless in tucking and folding my pita tightly and instead of enjoying it like it is intended to be enjoyed-in wrap form-I have to resort to using cutlery...sigh...

9. Take a HUGE bite, chew, swallow and ENJOY...

...and there you have it, your very own homemade chicken shwarma-style wrap...just as yummy as the real thing and you don't even have to brave the cold to get it...bon apetite...

"Anti-Pasty Dinner Party"

(inspired by our motorhome adventures through Austria with our dear friends, Sandra & Philipp)

The inspiration
(above image taken in Austria/2009):
Various Austrian meats, cheeses, veggies and dips served with fresh baked bread...
I suggest an array of fresh veggies to start; such as tomatoes, celery and cucumber mixed with some fresh herbs. Being eastern European I am a HUGE fan of dill and believe it goes with virtually everything, but basil and cilantro are also favourites...
Cut your veggies into bite-size portions and combine them with your favourite herbs for an extra kick...
My great-grandmother taught me to sprinkle the tiniest bit of salt and pepper on tomatoes for additional flavour...
Serve your spread on a favourite plate or tray...this one was gifted to me by my mom...
It is made in Italy, and although you can't see it but it has a gorgeous drawing of Paris underneath the veggies...
I know this sounds ridiculous, but I always find that food tastes better if it's presented on a pretty dish or plate...
I am a HUGE cheese fiend~any kind, anywhere, anytime...unfortunately last night we were rather low on our cheese reserves but I managed to scrounge up some fresh feta and mozzarella which I combined with slabs of smoked turkey breast (in cold cut form)...

If you are a meat-lover, I suggest a variety of salamis, klobasa pieces and other cold cuts combined with more cheese, such as brie, camembert or blue...get creative...
I am from Slovakia and I lived in South Korea (a.k.a. Kimchi heaven) so I am no stranger to pickled veggies...in fact I love them!
Here slightly-sweet pickled beats and kosher pickles complimented the selection of cheeses and meats...
I also added a dollop of two different kinds of pesto, along with roasted garlic hummus (my absolute FAVOURITE) which are delicious when combined with mozzarella and tomatoes...and a glass of white or red wine!

Our very own "Anti-Pasty Dinner Party" sans Motorhome!
Unfortunately we had no fresh bread for the occasion and opted for pita and some whole-wheat crackers, but overall it was a yummy feast...one that left us ample of time to get dolled up and make it to our friends' house with time to spare...
Although delicious, I do admit that our Anti-Pasty Party was not quite the same without our lovely Austrian friends, Sandra and Philipp...perhaps next time...

Love K's Easy & Healthy Rice Salad with Chicken...

1 cup brown rice
(you can use white, brown just adds a bit more flavour)
1 cup filtered water
1 cup organic chicken or vegetable broth
1 boneless skinless chicken breast cubed
3 cloves garlic
1 tbsp olive oil
1/3 cup almonds
1 tomato cubed
1/2 cup chickpeas
1 green onion chopped
1/2 avocado cubed
(any other vegetable that you prefer in a salad)
cajun spice blend (optional)
lemon and herb spice blend (optional)
salt & pepper to taste
(any other spices that you like)

How to:
Bring water and broth to boil and add your rice to cook (depending on the type of rice you are using, make sure you check the cooking directions, for times).
  1. In a pan, add olive oil and garlic and saute until garlic is about half done.
  2. Add chicken and brown...at this point you can also add some of your spices to flavour the chicken...put aside.
  3. In a bowl, add spinach, tomatoes, onion, chickpeas and avocado and mix well.
  4. Add salt and pepper and lemon spice fo flavour to your salad mixture and add chicken. Mix well.
  5. Once the rice is about 90% done, add almonds and stir.
  6. Add rice to the salad and mix all of it together.
  7. Add any spices to taste and if your rice salad is too dry you can also add a bit of olive oil to moisten it up...
Voila, your healthy rice salad is ready for the tasting...

    Creamy Sundried Tomato Chicken and Bowtie Pasta
    1 tbsp olive oil
    12 oz boneless skinless chicken breasts
    1 can low sodium cream of mushroom soup
    1 cup water
    ¾ cup white wine (optional)
    2 cups whole wheat farfalle bowtie pasta
    ¼ cup chopped sun-dried tomatoes
    4 cloves minced garlic
    ½ diced onion
    1 tbsp chopped fresh thyme
    2 tbsp chopped fresh basil
    2 cups fresh baby spinach (stems cut off)
    Salt and Pepper to taste
    How to
    1. heat oil over medium heat and add garlic and onion. Sauté until the onion is almost clear.
    2. add chicken and brown all over.
    3. while you are waiting for the chicken to be ready, start boiling your pasta (make sure you don’t over cook it!)
    4. to chicken, add soup, water and wine (optional) until combined.
    5. add pasta, sundried tomatoes, thyme, basil and stir to combine ~ bring to boil.
    7. cover and simmer for about 10 minutes or until pasta is tender but firm.
    8. uncover and stir in spinach.
    9. stir until sauce is thickened or until the spinach is wilted, add salt and pepper to taste.
    10. garnish with some more fresh basil and thyme and fresh-ground pepper…
    Love K
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