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Prepare and delight your loved ones, Провулок Гнатюка, Lviv (2026)

14/11/2022

Ingredients
4 medium sweet potatoes
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 c. shredded rotisserie chicken
1/2 c. barbecue sauce, plus more for serving
2 cloves garlic, minced
1/2 small red onion, thinly sliced into quarter moons
1 small jalapeño, thinly sliced
1 c. shredded smoked Gouda
Directions
SAVE TO MY RECIPES
Step 1
Preheat oven to 375°. Place sweet potatoes on a large baking sheet. Toss with oil and season with salt and pepper.
Step 2
Bake until tender, about 1 hour, depending on size. Let cool slightly, then, using a paring knife, slice along top of each sweet potato and push in both ends to create a well.
Step 3
In a medium bowl, toss chicken with barbecue sauce and garlic. Stuff into sweet potatoes, then top with red onion, jalapeño, and Gouda. Return to oven and bake until cheese is melty and chicken is warmed through, about 15 minutes more.
Step 4
Drizzle with barbecue sauce before serving.

14/11/2022

Ingredients
4 tbsp. butter
1 lemon
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 c. arborio rice
3 1/2 c. chicken or vegetable broth
1 1/2 tsp. kosher salt
1/2 c. grated Parmesan (2 oz.), plus more for serving
1 c. frozen peas, thawed
1/2 tsp. freshly ground black pepper
Chopped fresh parsley, for garnish
Directions
SAVE TO MY RECIPES
Step 1
Preheat oven to 375°F. Melt 2 tablespoons butter in a Dutch oven over medium-high heat.
Step 2
Using a Y-peeler, remove two 1"-thick strips of zest from the lemon. Add onion and lemon zest to the butter and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in rice, broth, and 1 teaspoon salt. Bring to a simmer, cover, and transfer to the oven.
Step 3
Bake until rice is tender, 20 minutes. Carefully remove the lid and stir in Parmesan, peas, pepper, remaining 2 tablespoons butter and ½ teaspoon salt, stirring until butter is melted and peas are warm. Cut the lemon in half and squeeze half of the juice into the risotto; stir to combine. Remove lemon zest and serve topped with more Parmesan and parsley.

11/11/2022

RECIPES
Grilled Flank Steak With Chimichurri Recipe

Nobody knows steak like the Argentines. Theirs is a culture reared on steer; they eat 124 pounds of beef per person annually, nearly double what our cow-crazy citizenry consumes. Given the expertise, it's a shame that corporate chefs don't turn to them for inspiration when it comes to beefy matters. If they did, they'd find that chimichurri— a bright herbal sauce that plays the role of steak sauce in Argentina—is one of the most delicious (not to mention healthy) condiments on the planet. Serve this flank steak recipe up with grilled scallions, pinto beans, and warm corn tortillas as a perfect replacement for fajitas.

NUTRITION: 440 calories, 31 g fat (7 g saturated), 570 mg sodium

SERVES 4
YOU'LL NEED
1⁄4 cup red wine vinegar
3 tbsp water
4 cloves garlic, minced
Salt and coarsely ground black pepper
1 tsp red pepper flakes
1⁄4 cup olive oil
1 cup finely chopped fresh flat-leaf parsley
1 1⁄2 lb flank, skirt, or sirloin steak
2 bunches scallions

HOW TO MAKE IT
To make the chimichurri sauce, mix the vinegar, water, garlic, 1 teaspoon salt, 1 teaspoon black pepper, and pepper flakes.
Whisk in the oil.
When everything's blended, whisk in the parsley.
Heat a grill or stovetop grill pan until hot.
Season the steak with salt and pepper and place in on the hot grill.
For medium-rare, cook it for 3 to 4 minutes on each side, or until an instant-read thermometer inserted into the thickest part reads 140°F
Trim the roots from the scallions and add the entire bunch to the grill just after you've flipped the steak.
Cook the scallions until they're lightly charred, 4 to 5 minutes.
Drizzle the steak with the chimichurri and serve with the grilled scallions.
Eat This Tip
Nutritional Upgrade

Most American cattle is raised on corn, which presents two major problems for the consumer (and even more for the cows). Not only does corn produce cows with more intra-muscular marbling (i.e., fat), it also demands the use of antibiotics to keep the cows—which aren't naturally equipped to live on corn—from getting sick. In Argentina, most cows still live off of what they were born to eat: grass. The result is a leaner cut of beef free of antibiotics and rich in omega-3 fatty acids. You'll pay a bit more for grass-fed beef, but if you can afford the occasional splurge, consider it a down payment on a leaner, tastier life.

08/11/2022

RECIPES
Easy Broccoli-Cheese Eggs in a Mug Recipe

If you want to eat a nutritious breakfast but don't want to deal with the hassle of washing a bunch of cooking pans, this eggs in a mug recipe is perfect for you. It's for one serving, making it a great option for those weekday breakfasts when you just want to eat something and get out the door.

This easy, nutrient-rich breakfast takes just five minutes to make, and it's even easier if you chop the vegetables ahead of time. All you need is a mug, some cooking spray, and a microwave, and you'll have a filling breakfast ready to go in no time. And with just 314 calories and 519 milligrams of sodium per serving, this mug recipe is way healthier than many of the grab-and-go breakfast options out there.

Aside from the health factor, though, the best part of this dish is that there's pretty much zero cleanup. All of the vegetables, plus the two eggs, cook in the same mug. And the cooking dish is the same one you'll eat from, so it really couldn't be easier. There are no more excuses for saying you don't have time to make a healthy breakfast in the mornings. Just whip this handy mug recipe up in the microwave, and you'll be satisfied and ready to start your day.

NUTRITION: 314 calories, 20 g fat (9 g saturated), 519 mg sodium, 3 g fiber, 4 g sugar, 23 g protein

MAKES 1 SERVING
INGREDIENTS
Nonstick cooking spray
1 cup chopped fresh or frozen broccoli
1 Tbsp chopped red bell pepper
1 green onion (scallion), sliced
2 eggs
2 Tbsp fat-free milk
1/4 cup shredded white cheddar cheese (1 oz)
Salt and black pepper to taste

HOW TO MAKE IT
Generously coat the inside of a 12-ounce mug with cooking spray. Add broccoli and 1 tsp water, and microwave on 100% power (high) for 1 to 2 minutes, or until broccoli is tender. Add red pepper, green onion, eggs, and milk. Beat with a fork until eggs are well blended.
Microwave for 45 seconds; stir. Microwave again for 30 seconds, or until eggs are puffed and set. Sprinkle with cheese; cover with foil, and let stand a few minutes until melted.
Season with salt and pepper.

29/10/2022

RECIPES
A Tasty Grilled Mexican-Style Corn Recipe

In this recipe, we recreate how corn is served on the streets of Mexico in your own home. This Mexican-style corn is robed in a thin sheen of mayo (instead of butter) and topped with a sprinkling of chili powder and cheese just like it is done traditionally. However, if you'd like to cut out some of the added calories, feel free to use lime juice and chili powder alone, as they'll still offer a vast improvement over standard boiled corn. But trust us, once you try the full package, you'll have a hard time eating it any other way. It makes for a great summer treat or as a side dish to an outdoor picnic (or indoor for that matter). Plus, it's so tasty, you (and any finicky eaters you know) may not even notice that you're technically eating a vegetable…

NUTRITION: 210 calories, 9 g fat (2 g saturated), 430 mg sodium

SERVES 4
YOU'LL NEED
4 ears of corn, husked
1 tsp salt
2 Tbsp mayonnaise
Juice of 1 lime
1⁄2 Tbsp chili powder
Finely grated Parmesan
HOW TO MAKE IT
Heat a grill until hot. While the grill is warming up, bring a pot of water to a boil.
Add the corn and salt. Boil for 5 to 7 minutes, until the corn until slightly tender, but not cooked all the way through.
Drain the corn and transfer to the grill; lightly char the kernels.
Mix the mayonnaise and lime juice.
Remove the corn from the grill, paint with a bit of the citrus mayonnaise, then dust with chili powder and Parmesan.
Eat This Tip
Grilled corn is one of life's simple pleasures, and super easy to do, too. That is, if you have access to an open fire pit or outdoor grill. If you live in an apartment and have little access to outdoor space, let alone the zoning permits to grill your dinner outside, not to worry; we have other options for you! All you need is a flat cast iron pan and a stove top. For the added visual effect, you can opt for one with grilling ridges to give your corn the look of having been through an open flame.

26/10/2022

Grilled Chicken Sandwich With Chimichurri Sauce
No chain menu in America is without a chicken sandwich or two, and people often select it thinking of it as a healthier alternative to red meat. Eighty percent of the time, it is breaded and fried, and when it isn't (as in the case with Panera's Chipotle Chicken), it's so overloaded with condiments and bulky bread that you'll be lucky to escape consuming fewer than 1,000 calories. So much for being a healthy alternative to a hamburger.

This grilled chicken sandwich delivers heroic flavor by employing chimichurri, an Argentine herb-based sauce that would make shoe leather taste like fine dining, along with a solid supporting cast of sweet peppers, sharp raw onions, and peppery greens. Good luck finding a side salad, let alone a real sandwich, at a restaurant for 310 calories.

NUTRITION: 310 calories, 8 g fat (3 g saturated), 475 mg sodium

SERVES 4
YOU'LL NEED
4 boneless skinless chicken thighs (6 oz each)
Salt and black pepper to taste
2 cups mixed baby greens
4 whole-wheat sesame buns, split and lightly toasted
1⁄2 red onion, thinly sliced
1⁄2 cup jarred roasted red peppers
1⁄2 cup chimichurri

HOW TO MAKE IT
Preheat a grill, grill pan, or cast-iron skillet.
Season the chicken all over with salt and pepper and grill or sear for 3 to 4 minutes per side, until firm and cooked through.
Divide the mixed greens among the bun bottoms.
Top each bun with a chicken thigh, then pile on the onion and peppers.
Spoon on the chimichurri, then top with the other bun halves.
Eat This Tip
You can buy bottled roasted red peppers in any supermarket, but how about you save a few bucks and roast them yourself instead? Cook the bell peppers (red and yellow are best) at 400°F until the skin blackens and the flesh softens, about 25 minutes (you can also do this on a grill or even over a low flame on a gas stovetop). Place the peppers in a bowl, cover with plastic wrap, and let them sit for 10 minutes. Remove the plastic wrap and peel off the dark skin (the steam created by covering the peppers makes this easy). Discard the stems and seeds, and they're ready to eat.

Prepare and delight your loved ones

14/11/2022

14/11/2022

11/11/2022

08/11/2022

29/10/2022

26/10/2022

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