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Wednesday, February 29, 2012


Here we have one of our first vlogs! I am looking forward to reading all your comments on how I could improve, or to hear what you all have to say! Thank you and happy vlogging! 

Eat well, and till next time!


Monday, February 6, 2012

Blue Cheese Burger

Incorporating blue cheese in hamburgers is becoming more and more of a trend in restaurants. Then why not try it for yourself, and while doing that, impress your family and friends! This technique will prevent the cheese from melting all over and create a flavorful and juicy burger.

To put this burger together you will need;
(6 Hamburgers)
- 1 lb of lean ground beef
- 1/4 cup bread crumbs
- 1/4 cup Oatmeal
- 1 egg
- 1 Tbsp Soy Sauce
- 1 Tbsp Worchestershire Sauce
- 1 package (40g) onion soup mix
- Blue cheese, your favorite kind
- 1 large onion, thinly sliced
- 1 handful of mushrooms, sliced

To make the patties
1.  In a non- reactive bowl (stainless steal or glass) mix together the ground beef, bread crumbs, oatmeal, egg, soy sauce, Worchestershire and onion soup mix. Mix well with your hand to get a smooth, homogenous mixture.
2. Before stuffing them with the cheese, form your patties with your meat mixture to get the amounts and sizes of patties you desire. After that, devide each patty you just made, in two and reshape each new ball of meat in a patty, essencially making a top and bottom for your patties. Lay out the bottom of the meat patties, place thin slices of your blue cheese in the center and place top piece of meat patty on top pressing lightly on the sides to seal both disks of meat.
3. While you are cooking your stuffed meat patties, you can prepare your topping simply by throwing in your prepared onion and mushrooms with some olive oil in a medium-high heated pan. Cook till golden and set aside.

The rest is simple;
Place a patty in a hamburger bun with some lettuce and place the toppings on top. If you really like blue cheese, you may also add some crumbled pieces on top of the onions and mushrooms.

Serve this burger with a simple red leaf lettuce with olive oil, balsamic vinegar, pine nuts and cranberries and you'll have a tasty side that wont blow you up like fries. 

Eat well and till next time!


Sunday, February 5, 2012

Carrot and Orange Soup

Since we were kids, we've been exposed to games involving color association. So when it comes to putting things together that are of the same color, it comes to us naturally to do it in our cooking.  This would be a great example of an easy, fresh and healthy recipe, in which we feature the color orange. This soup is full of flavor and vitamins to get you through the dead of winter in great shape!

Here's what you'll need;
4-6 portions
- 6 carrots, diced
- 2 onions, diced
- 900 ml beef broth (could be substituted with vegetable broth)
- 250ml (1cup) orange juice

1. In a large pot, heat up a tbsp of olive oil and throw in the carrots and onions. Cook until the onions are translucent.
2. Add the broth and bring to a boil. Reduce heat and simmer until the carrots are cooked through.
3. When the carrots have cooked, bring the soup off the heat and let cool down. When soup has cooled, put in your blender and puree. As you are doing so, add the orange juice.
4. Return to the pot and adjust seasoning with salt and pepper. Serve hot with a wedge or orange to squeeze in some extra taste if desired.

How easy is that? Fast and easy, you won't get better then this! I've already made this soup twice in 2 weeks and it is always a favorite! Chances are that you have a big bag of carrots in the bottom of your vegetable drawer, so what are you waiting for?! Hope you enjoy!

Eat well and till next time,