By Angelika Hanna For this last power smoothie ‘red’, I was skeptical. I remember from my childhood, my mother giving me plain beet juice to drink after I was sick, because the tale told that beet juice would give strength and energy after illness. I confess, I hated to drink this red slightly sweet incomparable… Continue reading 7 Vegan Power Smoothies: Day 7: The Ruby Red
By Angelika Hanna There is something about the combination of berries and nuts that I love. Strawberries and blueberries is such a tasty match and added to that walnuts and the nutty chia seeds makes a wonderful delicious thick smoothie. Here are some main facts about the ingredients and some potential health benefits – there… Continue reading 7 Vegan Power Smoothies: Day 6: The Lilac Purple
By Angelika Hanna When you try this pastel pink color smoothie, you will not believe that it does not contain any dairy products. It is rich in taste and creamy in texture. Less is more goes definitely for this smoothie. It consists of only one fruit – strawberry. It is the oats that creates the… Continue reading 7 Vegan Power Smoothies: Day 5: The Pastel Pink
By Angelika Hanna The next four smoothies in my ‘7 Vegan Power Smoothie’ series is for berry fans. I am a big fan of all edible berries. I am starting off with the deep purple smoothie, which contains the superfruits blueberry & pomegranate. My advice: Use a NutriBullet or any juicer device that grinds seeds.… Continue reading 7 Vegan Power Smoothies: Day 4: The Deep Purple
By Angelika Hanna I love mango, and today this is the only fruit I use in my smoothie. I added a variety of spices, which are the signature of my golden yellow smoothie. The brightening star in my today’s smoothie is the turmeric. I have dived deeper into research on this Indian spice, and I… Continue reading 7 Vegan Power Smoothies: Day 3: The Golden Yellow
By Angelika Hanna You might wonder why I call my today’s smoothie ‘Tiger Orange’. I googled the names of all shades for the color ‘orange’ and the shade ‘Tiger’ came the closest to what my orange smoothie looks like. It derives its vibrant color from the three fruits/vegetables, I blended up in this smoothie: Papaya,… Continue reading 7 Vegan Power Smoothies: Day 2: The Tiger Orange
By Angelika Hanna I am excited to start today my 7-days series ‘ 7 Vegan Power Smoothies’. Every day for one week, I will post a different smoothie, starting with the color green. I have invested quite a bit of time on research to learn and share some facts and health benefits of the ingredients… Continue reading 7 Vegan Power Smoothies: Day 1: The Go Green
By Angelika Hanna This recipe is inspired by my Facebook friend Debra from Colorado. In the past, I always liked Nachos at restaurants but never tried to cook them at home. Then, I saw Debra’s post on Facebook, and it looked and sounded so deliciously and easy to make. Debra inspired me for homemade Nachos… Continue reading Debra’s Loaded Nachos
By Angelika Hanna This easy and quick recipe is a specialty of Buffalo, New York state. It is simple and tasty and only takes just a little over 30 min to prepare. Buffalo wings are an excellent choice for many occasions: As a lunch main dish or a meaty part of dinner, a snack, a… Continue reading Buffalo Chicken Wings
Snowballs for July 1st! This is only a big YES when they are found as ice-creamy confectionery on a dessert plate.
By Angelika Hanna Happy Canada Day! It’s Canada Day Long Weekend! On July 1st, and we celebrate our national holiday in Canada. This year I tried something new with my burgers. Instead of a bread bun, I made my own bun from scratch out of cauliflower meal. I invite you to read how I prepared… Continue reading The Great Cauliflower Bun Burger
By Angelika Hanna This recipe started out as an experiment. I had never cooked anything ‘deep fried’ before. The more I was surprised and amazed of the outcome. These deep fried shrimps turned out literally ‘Restaurant Style.’ They were crispy and flakey and light. I had never thought that one can make deep fried shrimps… Continue reading Deep fried Shrimps (Restaurant Style)
Parmesan veal with salad is a delicious warm-cool combo dish for the spring and early summer season.
By Angelika Hanna A quick and healthy way to eat asparagus is simply steaming it in a steamer. It takes only 17 min for the asparagus stalks to cook soft. I saved my leftover Parmesan-Panko crumbs from the oven-baked asparagus dish and heated them up in the micro-wave. They remained crunchy and made an excellent… Continue reading Steamed Asparagus & Parmesan-Panko crumbs
By Angelika Hanna One more asparagus dish before the season ends! Recipe: Prep Time: 20 min Cook Time: Approx. 15 min (for one batch) Total Time: Approx. 35 min Yield: 2 servings Cuisine: North American/Canadian Author: Angelika Hanna / Zest4Food Ingredients: 1 pound green asparagus stalks, trimmed 2 large egg, whisked 1/3 cup all-purpose flour… Continue reading Oven-baked Parmesan-Panko Asparagus
Lunch for 1. I cooked Molly Yeh’s Shakshuka just for myself. It’s a quick and easy vegetarian recipe that takes less than 30 min. to prepare.
By Angelika Hanna Gotta take advantage of the asparagus season! Today I transformed the asparagus into a stir-fry using the wok. To add some protein to the dish, I incorporated chicken. It’s a quick, easy, and delicious recipe for any busy day of the week – and it looks like Spring Season! Recipe: Prep Time:… Continue reading Asparagus & Chicken Stir-Fry
By Angelika Hanna The first vegetable of the year that grows in the fields in Southern Ontario, Canada, and is ripe to harvest in the month of May is the green asparagus. I came across this recipe last year and it was so delicious that I remembered it this year. I cooked it again and… Continue reading Roasted Green Asparagus & Cherry Tomatoes
By Angelika Hanna This recipe is from my mother’s kitchen when I grew up in Germany. It is Keto-friendly (low in carbs) and has no artificial flavours added. No additional stock is required; all the juices come from the vegetables. Everything is cooked in one big frying pan – one ingredient after the next. Follow… Continue reading Hackfleisch-Gemuesepfanne (German Style)
By Angelika Hanna Today I am taking you on a culinary journey to Africa. Chicken Yassa is a Senegalese dish and popular throughout the entire West African region. I discovered this Chicken Yassa while I was browsing for a different chicken recipe from the usual North American ones. I was looking for something with an… Continue reading West African Chicken Yassa
By Angelika Hanna This recipe was in one of the first Ina Garten’s Barefoot Contessa shows I watched on the Food Network. I put it off for so long until I finally cooked it today and now wonder why I haven’t made it sooner. It is so delicious! Recipe: Prep Time: 45 min Cook Time:… Continue reading Ina Garten’s Lamb Shanks
Angelika Hanna This recipe is inspired by TV chef Giada de Laurentius. Osso Buco is an Italian specialty of cross-cut veal shanks braised with vegetables, white wine, and broth. The marrow in the hole in the bone is the defining feature of the dish. My version is slightly modified in that I used red instead… Continue reading Osso Buco & Saffron Rice
By Angelika Hanna I had never heard of Shakshuka before I saw it on Molly Yeh’s cooking show ‘Girl Meets Farm’. Molly educated me through her show that Shakshuka is a Jewish (Middle Eastern) dish which is basically a spiced up tomato sauce with an over-easy egg on top; all cooked on the stove top… Continue reading Molly Yeh’s Kale Shakshuka
By Angelika Hanna In Germany, where I grew up, Easter used to be a big deal. Stores were decorated with edible and non-edible Easter bunnies and Easter eggs and Easter chicks. We always picked birch tree branches with buds, just before they brought forward their new spring leaves, in a vase indoors, and we decorated… Continue reading Almond/Chocolate Easter Bunnies
By Angelika Hanna Vegetarian/vegan, crispy, flavorful, and healthy. Ingredients: Fresh, raw kale Sesame oil* Coarse sea salt *The recipes I found for homemade kale chips used olive oil. I chose sesame oil; both types of oil pair very well with kale. You can also use vegetable oil, canola oil, or avocado oil. I seasoned my… Continue reading Kale Chips
Another Ina Garten recipe that is definitely no disappointment. Very easy to cook and absolutely delicious.
Ina Garten’s shortbread cookie hearts transformed into successful fundraiser cookies. Thank you Ina Garten for this awesome and simple recipe!
Oven-baked pork ribs are a great alternative when you don’t have an outdoor or indoor grill. They cook just as tender and flavorful in the oven as on a grill. Enjoy your Ribfest at home at any season.
By Angelika Hanna Happy St. Patrick’s Day! You don’t have to be Irish to celebrate and enjoy this Irish Holiday on a culinary level. St. Patrick’s Day – as we know it nowadays – with all the green-shaded foods and traditional Irish dishes, was actually ‘invented’ by Irish descents in America. Here in Canada, we… Continue reading Matcha Tea Squares for St. Patrick’s Day
By Angelika Hanna This recipe is inspired by Martha Stewart. Since I am interested to learn more about the origin of the food I come across and try out to cook, I googled ‘New Orleans cuisine’ for this recipe. Here is what I found: “The cuisine of New Orleans is heavily influenced by Creole cuisine… Continue reading New Orleans-Style Shrimps
By Angelika Hanna Like many other people I have heard saying it, ‘I hated Brussels Sprouts since my childhood.’ I only cooked them once in my own kitchen as an adult, and my opinion about those little mushy boiled cabbages was confirmed: Never again! Then, I saw Ina Garten’s recipe on the Food Network, and… Continue reading Shaved Brussels Sprouts with Pancetta a la Ina Garten
By Angelika Hanna Another TV cook I discovered recently and like at the Food Network Channel is Molly Yeh. I like Molly’s contageous enthusiasm and refreshing energy with which she presents her recipes in her “Girl Meets Farm” show. The first recipe inspired by Molly Yeh I made is her ‘Creamy Homemade Hummus’ – a… Continue reading Molly Yeh’s Homemade Hummus
This vegetarian dish is a quick and easy-to-make recipe perfect to cook and eat on a busy weekday.
This has become my favourite chicken dish for the early Spring season. The combination of the hot Parmesan chicken with it’s crispy crust, topped with a cool and fresh salad mixture is the real Spring time deal.
Coq au vin is a French dish of chicken braised with red wine, pancetta or bacon, mushrooms, onions, and optionally garlic.
This hearty vegetarian/vegan soup is a recipe from my childhood in Germany.
By Angelika Hanna Ina Garten’s “Barefoot Contessa” on the Food Network is my favourite show to watch on TV. I love her recipes and her warm and happy way of presenting her cooking ideas. This easy smashed roasted potato recipe was the first recipe I tried to make from Ina’s array of recipe ideas. I… Continue reading Ina Garten’s Parmesan Chive Smashed Roasted Potatoes
These delicious zesty Parmesan crisps are the perfect in-between-the-meals snack.
Lentil one-pot is a classic German winter recipe.
Inspired by Ina Garten’s ‘Weeknight Bolognese’, my bolognese turned out to be a true comfort meal for a cold winter day.
By Angelika Hanna I am not a fan of artificial colors and flavors in my baking and cooking. And I wanted to bake a dessert for Valentine’s Day with a natural color “red” that also adds a distinct flavor to my treat. I eventually came up with red beets to incorporate in my cupcakes and… Continue reading Red Beet Cupcakes topped with real Whipping Cream for Valentine’s Day
Goulash stew is a hearty, warming meal perfect to savour on cold winter days.
By Angelika Hanna Sandwiches are delicious! They have different names in different countries, and the bread as the base of a sandwich comes in various flavours and can be made from a variety of ingredients. However, many breads when eaten on a regular basis, are not always healthy. Most of the bread sorts in the… Continue reading International Sandwiches
This easy-to-make chicken meal loaded with potatoes, green onions, tomatoes, and cheese is a perfect dinner for a cold winter day.
By Angelika Hanna What is Tahini? Tahini is a condiment made from toasted ground hulled sesame. It comes jarred as a paste and can be found in any larger grocery store in the Middle Eastern store ail. Tahini is used in the cuisines of the Eastern Mediterranean, the Caucasus, the Middle East, and in parts… Continue reading Tahini Dipping