POTATOES with SAUERKRAUT and CRUNCHED SMOKED TURKEY HAM

The part of Slovenia where I come from is called Brkini. This region has that kind of soil that is perfect for harvesting the best potatoes in quantities that last for a year, as well as cabbage that is turned into sauerkraut and stored to last through the winter too.

"Krompir v zevenci" or potato cooked with sauerkraut is a traditional dish that was usually served for dinner in those past days when food was not as abundant as today, and is served today for special occasions as delicacy and a staple of the region. What gives potato in this dish that special "aha"moment is the sauerkraut pickling liquid that kind of hardens the potatoes' outer layer and prevents potatoes from overcooking and mushing. Traditionally hot pig fat with crunched sausage is poured over the top to bring the dish together; but as I don't consume pork I always use olive oil and smoked turkey ham.

Potatoes With Sauerkraut and Crunched Smoked Turkey Ham

CAULIFLOWER SALAD with TOASTED BREADCRUMBS

This is a simple but very beautiful looking delicious salad. It is prepped ahead (the evening before), so when it's time to serve it, you just need about 10 minutes of cooking time and you can already dig in.

Cauliflower Salad With Toasted Breadcrumbs

LIFE IS GOOD and Elbow Macaroni with Toasted Breadcrumbs

It is a wonder how ones mood changes with the weather. And today is sunny and warm and beautiful. Even the brownish grass in the lawn looks somewhat brighter! Lawn- that just remained me of an old quarrel between Marie and Frank (Everybody Loves Raymond): "Who invented the lawn?" LOL So, my mood is on its highest, just put into oven some cabbage loafs, made some salad with leftover steamed cabbage leaves (with tons of garlic!), and stirred my "sourdough mother"! The procedure started yesterday after I bookmarked and printed out the recipe @Stumptown Savoury. There are many many wonderful recipes on this site, please do check them out! You can find the recipe here. Can hardly wait until my "sourdough mother" is ready and I can start baking with it!!!

Another good thing elated me today: I got a Stylish Blogger Award from  Elyse @The Cultural Dish! Thank you Elyse! If you follow this blog you  are probably familiar with super elegant Valentine Profiteroles and Cake Balls. If not, what are you waiting for, click that links and indulge yourself in yumminess! Official thank is on My Awards page.

Yesterday I mentioned my little computer helper, my youngest son. I wanted to glue his photo to the post but as he wasn't into it, I just let go. Anyhow, after he read all the flattering comment, he kind of said: "Oh well you can just put me on if you like!"  So here he is. I took the pic this morning before his concert. He is playing cielo.

LIKE A SUNSHINE ON A RAINY DAY and RIBBON SALAD

I feel so good about myself! I just collected two more awards :D With all this bad weather and winter that seems to have no end this year, I welcome gestures of kindness form my foodie friends like I would welcome sunshine on a rainy day! My thanks go to Mina @Angellove's Cooking for giving me Sunshine Award and Angela @This is what I do.... for presenting me with Stylish Blogger Award. To see the awards, check out My Awards page. 

As for this salad. I saw it on Food Network Channel and it stayed on my mind, so I Googled the recipe, and made it my own with few simple alterations. This salad is colorful, fresh, and very tasty. My youngest had doubts about raw zucchini, but ended eating the biggest portion, and asking for more.

Ribbon Salad My Way

Valentine's Test Run II- BROCCOLI NESTS

It's time to test my appetizer recipe idea. This time with broccoli...real deal with shrimp in a creamy sauce or maybe just bake the nests, and later fill them with crab or shrimp salad or something similar.

Shredded fillo dough is so versatile. And you can go in both directions: sweet and savory.  Instead of using broccoli, you can use all kind of other fillings: meat, chicken, shrimp. You can also just bake the nests and later fill them with crab salad, fruit salad, instant pudding, ice-cream, .... possibilities are really endless!

Broccoli nests are also a perfect way to introduce youngsters to broccoli. Who can possibly resist the crunch?

Broccoli Nests

ZA'ATAR SWIRLS

About za’atar:

Discover the taste and be inspired! Za’atar has a fresh herby taste with a zing. Za’atar, is Arabic for wild thyme and is common to Middle Eastern cooking. Usually it is combined with thyme, sumac, and toasted sesame seeds. The thyme gives it an elegant perfume and the sumac a slight lemony edge, while the toasted sesame seeds provides that oh so wanted crunch. The flavors work together beautifully. Za’atar is served with bread and olive oil. Dip the bread in the oil and then the herb mix; or make a paste of the oil and za'atar, brush it over bread or pita and grill for a few minutes. You can also enjoy za’atar sprinkled on ripe tomatoes or dusted over thick labaneh (a thickened yogurt: just sprinkle yogurt with a pinch of salt and drain it in a cheese cloth overnight in the refrigerator).

I often wake up earlier on weekends, so I can bake za'atar swirl for breakfast. They are such a wonderful treat for all the family after a hard and hectic work week. Sometimes I add some variations to the swirls with adding some feta cheese to za'atar or just make some ham&cheese swirls, too. YUM!!!

Za'atar Swirls