Welcome!!!

Hello, I’m Natasha. Check out my ABOUT page to get to know me better.

This is my first blog ever. I’ve been thinking about lauching a food blog for some time and finally I’m stepping out and taking a big leap. Please be patient as I figure out things. I promise my blog will get better very soon.

Basically, I’ve created this blog to help family, friends, and myself easily find my favorite recipes from around the world. And I would love to share these recipes with all of you! With my easy to read and follow along instructions you can make your favorite world recipes right at home.

You will find that my recipes are not always traditional and will vary in ingredients. However, favors and taste are spot on!

Please do give my recipes a try. They are YUMMY!

Tzatziki Sauce

What’s a Greek dish without TZATZIKI!!!
This is a fresh and light cucumber and yogurt based sauce perfect for veggies, pita bread, and meats… it’s time to get creative, the possibilities are endless!!!

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Tzatziki Sauce



Ingredients

  • 2 Cups Plain Greek Yogurt
  • 1 English Cucumber
  • 2 Garlic Cloves
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Fresh Dill or Mint
  • 2 tsp Extra Virgin Olive Oil (EVOO)
  • 1/2 tsp Salt
  • Pinch of Black Pepper

Directions

  1. Peel and cut off the ends of an English Cucumber. Using the large blade side of a grater, grate the cucumber in a medium bowl. I prefer this cucumber over others because the seeds are very small or sometimes none at all. Sprinkle with a pinch of salt and allow to sit for 10 minutes. This will allow the release of the liquid from cucumber.
  2. In another medium bowl, add plain yogurt (you can use non-Greek yogurt.. however will not be as good😁), finely chop garlic cloves and dill or mint, freshly squeezed lemon juice, EVOO, salt, and pepper. In my recipe photo, I used dill.
  3. Squeeze out all the water from cucumber either by hand or using
  4. cheese cloth/kitchen towel or mesh strainer. Take your time with this step, you certainly do not want a watery sauce. Add to bowl and mix together well. Chill in refrigerator for at least 1 hour and serve.
  5. Enjoy and please let me know what you think of my recipe!

Turkey Gyro

Since Wednesday, I’ve been thinking about making gyro. The correct pronunciation is yee-row. This is a popular dish both in Greece as well as America which involves using a vertical rotisserie, which sadly, I do not have so the oven I will use. Instead of making the traditional 1:1 ratio of lamb and beef with optional pork, I decided on turkey. Do not be afraid guys, this recipe is so tender and juicy, and by far so much more healthier. Let’s begin…

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Turkey Gyro

  • Servings: 6-8
  • Time: 1hr 30mins
  • Difficulty: Easy
  • Print

Ingredients

For Gyro
– 2 lbs Ground Turkey
– 4 Garlic Cloves
– 1 Onion
– 1/2 cup Breadcrumbs
– 2 tsp Dried Oregano
– 2 tsp Ground Cumin
– 2 tsp Dried Thyme
– 2 tsp Dried Rosemary
– 2 tsp Garlic Powder
– 1 tsp Onion Powder
– 1 1/2 Salt
– 1/2 tsp Black Pepper

For Sandwiches
– Pita Bread
– Tzatziki Sauce
– Lettuce
– Red Onion
– Cucumber
– Roma Tomato
– Feta Cheese

Directions

  1. Preheat oven to 350F. Peel onion and garlic cloves and place in food processor, blend until finely minced. Add plain breadcrumbs, oregano, cumin, thyme, rosemary, garlic powder, onion powder, salt, black pepper, and ground turkey. I used 90% lean ground turkey meat, we do need some fat. Blend for about a minute or until it becomes a paste.
  2. Place turkey paste in a well greased 9 x 5 loaf pan. Tap on countertop a few times to ensure no air pockets. Use spatula to smooth the top. Place in oven and allow to bake for 30 minutes or until golden brown.
  3. Once timer is up, remove loaf pan from oven. Prepare baking sheet with parchment paper and transfer turkey loaf onto baking sheet. Please be careful! By doing this, you will allow the older side to get nice and golden brown. Place back in oven for an additional 30 minutes.
  4. Meanwhile, prepare veggies the way you like them. I shredded the lettuce, diced the cucumber and red onion and sliced the tomato lengthwise, remember to remove the seeds. For diy tzatziki sauce, check out my recipe. It is best to prepare sauce a day before or if time will not allow at least 1 hour prior to serving.
  5. OK.. turkey gyro is complete once top is golden brown and crispy, you may also check with meat thermometer which should read 170F. Allow to rest for 15-20 minutes, this will ensure three things: tenderness, combining of favors from the seasonings, and juiciness. Once cooled, thinly slice with sharp carving knife.
  6. Lightly brush pita bread with olive oil and heat in oven, stovetop, or microwave. I used store bought whole wheat pita bread and broiled on low in oven for 2-3 minutes. No pita pockets! Top pita bread in the following order tzatziki sauce, lettuce, onion, cucumber, tomato, turkey gyro, more tzatziki, and feta cheese. Do buy the whole block of feta cheese in brine, I find the cheese to be less salty yet better tasting. Cut a slice and then crumble.
  7. Enjoy and please let me know what you think of my recipe!

Phở Gà


It’s Saturday afternoon and I’m wanting something warm and comforting to eat. Lately, I’m craving Asian food. Okay it’s settled… I’ll make some Phở pronounced fuh not foe. This is the national dish of Vietnam which is a soup consisting of broth, spices, herbs and noodles. Phở Gà is basically chicken noodle soup. Hope you enjoy!!!

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Phở Gà

  • Servings: 6-8
  • Time: 2 hours
  • Print

Ingredients


For Broth
– 3 L Cold Tap Water
– 3 1/2 lbs Whole Chicken
– 1 Large Onion
– 2 3 inch pieces of Ginger
– 1/2 Daikon
– 2 1/2 tbsp Salt
– 1 tbsp Rock Sugar
– 7 Cloves
– 5 Star Anise
– 1 tbsp Coriander Seeds
– 1/3 tsp Cumin Seeds

For Noodles & Herbs
– Rice Noodles dry or fresh
– Water
– Bean Sprouts
– Green Onion
– Cilantro
– 1/2 Lime

For Sauce
– 1/2 tbsp Sesame Oil
– 2 tbsp Hoisin Sauce
– 2 tbsp Sriracha

Directions

  1. Grab a pan and roast on medium high heat the cloves, star anise, coriander seeds, and cumin seeds until you can smell the aromas of the spices. Next, roast onion and ginger you want it to become black. When juices are released, peel first layer of onion and use a spoon to peel ginger and rinse. Cut daikon or Chinese radish in half and peel, this is the secret to a nice clear broth. Can be found at any Asian grocery store.
  2. Clean whole chicken by removing the wings, tailbone, excess fat, and gizzards. Place chicken breast side up in stock pot with cold tap water and bring to boil on high heat. Add salt, rock sugar or regular sugar if you are unable to find at Asian grocery store. Lower heat to medium, cover with lid and allow to boil for 10 minutes. Skim off the foam and be careful not to stir. Goal is to have a clear broth. Lower heat to low add cloves, star anise, coriander seeds, and cumin seeds in tea filter bag or tea infuser and submerge in broth. Cook chicken for 1 hour and remove slices after 30 minutes.
  3. Prepare the noodles, soak overnight if using dry, this helps them become fluffy and prevents noodles from sticking together and cuts down on cooking time. Bring water to boil and cook for 2-3 minutes. Rinse with cold water and step aside.
  4. Prepare herbs and sauce to your liking and taste. Once hour is up, lower broth to simmer, remove daikon, onion, and ginger. Remove chicken and allow to cool for 30 minutes. If you cannot wait like me, place in ice bath and after 5 minutes or so the chicken will be cool enough to handle. You can shred or cut the chicken, however make sure to remove the small bones and skin.
  5. To assemble dish, grab a soup bowl, place noodles, then broth, chicken, herbs, sauce, and juice of half a lime.
  6. Enjoy and please let me know what you think of my recipe!

Quick Healthy Tuna Sandwich

So it’s mid-week and and it was such a long day today. I hope your day was better than mine. As I’m driving home, I kept thinking what should I have for dinner? Immediately thought of a sandwich. As you can see from the title of this blog,  here is a nice twist to the traditional tuna sandwich. A much healthier option without the mayo. Hope you enjoy!!!

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Quick Healthy Tuna Sandwich

  • Servings: 2-4
  • Time: 30mins
  • Difficulty: Easy
  • Print

Ingredients

  • Sandwich Bread
  • 1 Can of Tuna
  • 1/2 Avocado
  • 1/2 Onion
  • 1/2 Tomato
  • 1 tbsp Extra Virgin Olive Oil (EVOO copied from Rachel Ray)
  • 1 tbsp regular Olive Oil
  • 1 tbsp Apple Cider Vinegar (ACV)
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Salt & Pepper
  • a few slices of Cucumbers

Directions

  1. Peel and dice onion, I used a yellow onion, however, any variety of onion will work just fine. Heat a skillet pan with 1 tbsp of olive oil over medium heat. Please do not use EVOO, this oil becomes very hot quickly resulting in burnt food also all the rich and healthy properties of this oil are lost at high temperatures. Keep the title is mind… “healthy.” Moving along, sauté onions until translucent, lower the heat a bit, add pinch of salt to help release the water in the onions. Cook for 10-15 min stirring occasionally. Goal is to caramelize the onions.
  2. Meanwhile, prepare in a medium bowl, avocado (roughly mashed with either fork or potato masher), tomato (diced), tuna (strain all the liquid), EVOO, ACV, balsamic vinegar, salt and black pepper. Once onions are caramelized, mix together and place in refidgerator to allow flavors to combine.
  3. Next prepare a side, today I decided on baked french fries. I cheated by not making this from scratch. Oh… to keep this recipe at 30 min, preheating the oven should be the first step.
  4. Once fries complete, set aside to cool a bit and turn oven to broil on low setting for sandwich roll. Keeping with “healthy” theme, I used a whole wheat 6 inch sub which was lightly coated with olive oil to help it toast. Make sure you watch the bread closely. I ended up burning the first one.
  5. Once completed to your toast likeness, make you sandwich and top it off with a few slices of cucumbers. I also really like this sandwich with spinach or spring mix salad.
  6. Enjoy and please let me know what you think of my recipe!