March 02, 2018

Cottage Cheese Dumplings

Cottage Cheese Dumplings. Have you every tried these? For me, brings back  childhood memories, so no surprise I like them. Hey, maybe I am bias :-) but in all honesty, they are very good! Soft and delicious, served warm with a dust of powder sugar and cinnamon, they'll melt in your mouth.

I think cottage cheese in under used but if you  do like cottage cheese,  you should give these yummies a try.



12 oz. (360 gr.) dry cottage cheese (curd)

2 tbsp. butter

2 tbsp. icing sugar

2 eggs, slightly beaten

5-6 tbsp. cream of wheat

2-3 tbsp. all-purpose flour

Pinch of salt


1 cup bread crumbs

2 tbsp. butter, melted

2 tbsp. icing sugar

2 tsp cinnamon



Mix together cottage cheese, butter and eggs. Add cream of wheat, flour and salt. Take spoonfuls and roll them into balls, about the size of a small mandarin. You may want to dust your hands with flour so they don't stick.

Place them on a floured board. (If it is too dry add a bit of whipping cream. If too soft, add more flour).

In a large pot, bring 3 quarts of water to a boil. Add a pinch of salt.

Drop balls into the water and boil them until they all start floating on the top, ( about 10-12 minutes).

Meanwhile, melt butter in a skillet.

Add bread crumbs and stirring continually, (careful it can burn)  on medium low heat, until becomes golden brown.

Remove dumplings with a slotted spoon and roll each into the bread crumbs.

Remove to a serving dish.

Serve them sprinkled with icing sugar and a dash (or more) of cinnamon.



dumplings-cottage cheese

February 19, 2018

Leia’s Sweet and Spicy Cauliflower Wings

I used to LOVE sweet and spicy chicken wings!! Every Christmas party or get togethers  it was the "must have " thing on my menu. I have nothing against chicken wings, but if you are like me, trying to eat healthier, or maybe looking for a change, (less meat and more veggies) in your diet, or just something different, this is truly the recipe for you.

Trying to incorporate more veggies in our diet it is not always easy. It takes time and effort, and getting used to the changes in your taste buds, it can take a while. Not to mention,  dealing with all the cravings...!  It is especially true when you want to make the switch to a complete vegetarian diet altogether. Trust me, I know.
Well, not to worry. I've got you covered. These little cauliflower "wings" will dazzle you and the taste of sweet and tangy with just the right amount of spiciness, will satisfy your most daunting cravings!

Okay. Enough said! Make some and see, and taste for yourself.


PS. Love you hear what you think. Drop me a comment in the box bellow.



1 medium cauliflower head
2 eggs
1/2 tsp. salt
1/4 cup milk (or water)
1/2 cup flour
1/4 tsp. black pepper
1 cup bread crumbs

For the Sweet and Sour Sauce:

2 tbsp olive oil ( or vegetable oil)
3 cloves of garlic, crushed
1 cup of water
4 oz. jar of hot pepper jelly
1 tbsp honey
1 tsp. Sriracha sauce
1 tsp soy sauce
1 tbsp lemon juice
1/2 tsp smoked salt
1/4 tsp. black pepper
1/4 tsp paprika


Wash cauliflower and separate into florets (approximately to be the size of chicken wings). Set aside.

Take 3 small bowl:
In the first bowl, using a fork whisk the eggs, milk (or water) and salt together to make an egg wash (just until frothy).

In the second bowl, stir together the flour and black pepper.

Add the bread crumbs to the third bowl.

Line a large baking sheet with parchment paper.

Take each floret, roll into the flour until coated, dip into the egg wash and roll them into the bread crumbs. Place them single layer onto the baking sheet and bake at 400 F for about 20-25 minutes or until fork tender. ( They should be slightly browned).

While they bake, prepare the sauce.


For the sauce, place oil into a pot; add crushed garlic; sauté on medium heat, (carefully, not to burn), just for a few seconds, then pour the water over.

Stir in all the remaining ingredients and bring it to a boil. Let simmer for 5 minutes. Adjust salt and pepper if needed.

Remove cauliflower wings to a bowl and drizzle the sauce over them. Gently stir to coat.

Serve warm on their own or with  Vegetable Stir and Fry Rice


TIP: If you don’t have smoked salt on hand, use sea salt and replace paprika with same amount of smoked paprika for that touch of smoky flavor.

Bon Appetit!


February 16, 2018

Leia’s No Bake Coconut Balls


Being health conscious while satisfying your sweet tooth craving  just got easier with these treats. These little balls are awesome!! They are easy to throw together  and take no time at all to make.  Since they are  raw,  no special equipment, (oven or stove) needed.

They also freeze well. Just place them into a Ziploc container and they will keep well in the freezer for a few weeks, (unless you won’t be able to stop eating them... :)  I don't know about you but I surely like to have some handy when the cravings hit.


3/4 cup finely ground walnuts
1/4 cup finely ground tiger nuts ( or other nuts)
1/2 cup date paste
1/2 cup almond flour
1/4 grounded black sesame
1 tbsp. tahini paste
3 tsp. cocoa powder
1 tbsp. honey
2-3 tsp. rum flavoring
1/3 cup shredded coconut, for rolling



Mix all of the ingredients together except the coconut. If you prefer to make them more vegan, replace honey with agave syrup.

Form into walnut size balls; roll each in coconut.

Place them on the tray in the refrigerator until serving or freeze them for later.

Makes 2 dozens



September 15, 2017

Cranberry-Blueberry Scones

One thing I like with the changes that fall brings; it  feels good to be in the kitchen and warm up the place by baking something warm and delicious!

Do you like scones? Which kind do you like? 

My favorite ones are these ones! They are soft and fluffy and very easy to make. They are less sweet than the ones I buy.... I am trying to cut down the sugar amount  I use in my recipes which I did for this recipe also. To my taste, I think is sweet enough to balance the tartness of the berries. If you want them sweeter, fell free to adjust the sugar amount to your liking or use the tip at the bottom of post.

Hope you'll enjoy them as much as I did. :-)


2 cups all-purpose flour
3  tsp. baking powder
1/4 tsp. salt
1/2 cup cold, unsalted butter
1/3 cup sugar
3/4 cup buttermilk
3/4 cup frozen cranberries blueberries, (half and half mix)


In a small bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles to coarse crumbs. 

Add sugar and  buttermilk; stir together mixture just until moistened. Stir in berries.

Turn onto a floured surface; knead gently 6-8 times. Do not over knead - it makes the scones tougher.

Place dough into a pan lined with parchment paper. Pat into a 9-inch circle. Cut into eight wedges.

Bake at 400° preheated oven for 20-25 minutes or until light brown.

Remove from oven. Let cool slightly.

Serve warm. 

Makes: 12 scones.

NOTE: I replaced 1/2 cup of all-purpose flour with same amount of whole wheat flour.

TIP: Brush top with egg wash, than sprinkle  with sugar before baking for added sweetness.



March 05, 2017

Whole Wheat Pancakes

Do you like pancakes? We do too! I usually I make them about twice a month and until now,  I used to always make them with all-purpose flour but in my desire to eat healthier,  I decided to give whole wheat flour a run. I was actually impressed! Nice texture and great taste, not to mention, a lot more fiber :-)

We like to eat them with fresh fruit, (depending what I have at that moment) like papaya, cantaloupe, strawberries and blueberries. Sometimes I use frozen strawberries or blueberries and cook them up slightly with a little bit of cornstarch to make a sauce, or other times, I serve them with canned peaches.  Delicious!

whole-weat-pancakes -


1 cup whole wheat flour
1 tsp. sugar
2 tsp. baking powder   
1/4 tsp. salt
1 egg
1/4 cup oil
1 cup 1% milk
1 tbsp. lemon juice


In a medium size bowl combine whole wheat flour, sugar, baking powder and salt. Set aside.

In another  bowl, whisk  together egg, oil, milk and lemon juice. 
Add it to  the flour mixture and mix with the fork just until all  moistened. Do not over mix. 

Heat a non-stick pan on medium high heat.  Drop batter with a small ladder into the hot pan. Turn over when bubbles pop on top and cook until golden brown. Place them into a covered  dish to keep them warm until all pancakes are done.

Serve them with hot blueberry sauce and  with fresh sliced fruit of your choice.

Makes  8 pancakes

TIP: Make breakfast fun for kids by making different shaped pancakes, that they would love to eat.

February 08, 2017

Chewy Granola Bars

 My husband likes granola so we bought some the other day. I started nibbling at it myself, even though, I can't say, I love granola that much (not as my husband does) but I found myself going back for more, until  I realized, this sweet treat wasn't quite the best choice as it had high sugar content, a bad culprit, among other things, so I decided to try and make some granola bars instead. Using ingredients such as oats, nuts, dried fruits and seeds, this bars make a delicious, and great vegan snack. It was a breeze to make them and the end result, fantastically delicious granola bars!

Hope you'll enjoy them as much as we do,



1-2/3 cups oats
1/3 cup whole wheat flour
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup dried cranberries
1/2 cup chopped dried apricots
1/2 cup dried cherries
1/2 cup flaked coconut
1/2 cup chopped walnuts, cashew or almonds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
2 tbsp. coconut oil, melted
1/4 cup maple syrup
1/4 cup agave syrup
1 tsp. vanilla extract
1-2 tablespoon water



In a large bowl, combine oats, flour, salt and cinnamon; mix well. Stir in cranberries, apricots, cherries, coconut, walnuts, pumpkin seeds and sunflower seeds; set aside.


 In another bowl, whisk together coconut oil, maple syrup, agave syrup, vanilla and 1 tablespoon of water.  Add this to the oat and fruit mixture; stir to mix well adding the remaining water if needed to hold together.


Pat into a greased 9 inch x 13 inch baking pan. Bake at 350° for 25-30 minutes or until edges start to brown.

Cool in pan for 10 minutes. Cut into bars. Keep in an airtight container.



Happy Baking!