PALAK ROLLS

Ingredients:

Paneer ........ 1 cup

Parsley ....... 1/4 cup (chopped finely)

White pepper ....2 pinches. (Or black pepper)

Cheese ............... 1-2 tbsps. (grated)

Salt ............ to taste

Palak leaves ........ 8-10 (select big ones)

White flour ........... 1/2 cup

Corn flour ............. 2 tbsps.

Baking powder ...... a pinch.

Oil

Method:

.

1.Crumble the paneer and mix parsley, cheese,white pepper, salt to make the filling.

2. Wash the Palak leaves and remove the thick stem. Boil water in a pan, add aa little salt to it and immerse the leaves for a few minutes.

3. Pat them dry and place a little filling on each leaf. Roll it like a spring roll and secure with a tooth pick.

4. Make a smooth batter with white flour and corn flour adding a little water. Add baking powder salt to taste.

5. Dip the palak rolls in this batter and deepfry. Serve immediately

Buffets aren’t good for doggies

Lily visited her sister this weekend, it was a blast. Our little bundle of joy weighs in at 23lbs at 18 weeks of age…a moderate number when compared to her sister of 28lbs. Only 5lbs difference, right? Really, though, that would be an added 22% of body weight packed on our wrinkle butt. The difference is that Tammy Faye, Lily’s sister, has her food left out 24/7 while we feed Lily the recommended 1 ½-2 cups each day. And let’s be honest, it’s more like 2 cups…always.


When the puppies were playing, Lily was always in charge. Bigger isn’t better even in puppy play. Additionally, Lily gets 3 walks a day most days of the week. Nothing long and excessive in the Oklahoma heat, but she’s active none-the-less. She’s got quite the bull baby physique and it’s helping Mark and I get out and walk more, as well. Remember that article I reviewed a few weeks back about dog ownership increasing activity? It’s definitely true…plus it’s given me the opportunity to meet a lot of our neighbors! Go figure! Anyone else a dog owner and find their activity heightened due to their fur baby?

Admittedly, she’s still a piglet. When we arrived yesterday for the play date, Lily proceeded to inhale both bowls of food left out for her sister and mom. So much for a dainty appetite – psh.

Tonight at our household was chicken fajitas! Yumm! Look at those delicious, colorful bell peppers!

And my favorite ingredient...ONION!

Delicious! We went sans the tortillas because 1) we didn't have them, 2) I didn't want to stop to get any (grocery store at 5pm...I'll pass), and 3) you just don't need them! Salsa and light sour cream go great!

Back from holidays! Budapest: day 1 and 2.

Hi there everyone!

It's been a while since my last actualization, but yes, I've been on holidays for two weeks! I was back home last saturday and today I started to work again.

I've been at Barcelona and Budapest, or the Sziget Festival, at Óbuda island. It was wonderful and great! I can't understand why in Spain the music festival are so expensive and bad organized and outside here everything is gorgeous.

I've got more than 1500 photos, but I'll show you only the best (almost all of them are from concerts!).

We arrived on monday morning after almost 35 hour travelling by bus... yes, by bus! We couldn't find cheap tickets for a plane, so we buy an special offer with the bus trip... it was HELL!! The only good thing was that we see lovely places like Slovenia or Nice, a city that I must visit on the future.

This picture was taken at Monaco, where we stopped just for having lunch.

Well, the Óbuda Island was perfect, I mean, I have never imagine a better place for a music festival. The baths were cleaned every hour, the food and the drink were very cheap, cool people, good music...



The first day I ate langos, it was delicious and I really enjoyed it! Then we had some mojitos at the Chuck Norris bar (yes, it's true and I leave you a picture to prove it XD) and went to our tent just for sleep.



The second day I ate kürstoskalac, which is a typical sweet from Hungary and you can have it in different flavours, as vanilla (the one I ate) or cinnamon.


Then we leave the Óbuda Island and explored Budapest, wich is a gorgeous city! I must come back and visit it again, without concerts and that kind of stuff... here are some pictures!

We came back to the island and went to sleep, because the next day there were concerts... the music start!! But I'll talk about it tomorrow.

No I'm going out with my friend María, who is a little bit sad; and when I come back I'll upload more photoso from the concerts to my Flickr account; have a look at it!

Tomorrow I promise I would answer all the commets and have a look to all your blogs, I must read them all!!

Have a good night!

Whipped out the crock pot!

Oklahoma has had some cool(ish) weather lately...leading me to believe summer is ending and the season of football and crock pots is on it's way in. I love fall! So in light of all that excitement, I whipped out the ole crock pot last night for it's first use of the season (and in Oklahoma). The delight: Cheesy Artichoke Chicken and Pasta. While I cannot credit this as a "new" recipe we're trying, it's been a long time. Last time, I made it in Chicago for Kristen...who gave it a big thumbs up. Mark and I give it a big thumbs up, as well. Super easy, SUPER cheesy. Enjoy!

Crock pot has been cookin' away on low for 6 hours. Boiling whole wheat egg noodles now...


There's the cheesy deliciousness


Italian wine ready to go : )


Add 4 cups of hot cooked pasta and stir.

Voila!

Cheesy Artichoke Chicken and Pasta

1 lb boneless skinless chicken breasts -- cubed (1 to 1 1/2)

4 oz roasted red peppers -- chopped (4 to 6)

15 ounces artichoke hearts -- quartered

8 oz fat-free American cheese

2 teaspoons Worcestershire sauce

1 can 98% fat-free cream of mushroom soup

2 cups fat-free shredded cheddar cheese

4 cups hot cooked pasta (I used whole wheat egg noodles)

to taste salt and pepper

In a 3 1/2-quart or larger crock pot combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, and soup in the crock pot. Cover and cook on low for 6 to 8 hours. About 15 minutes before serving, add shredded Cheddar cheese and hot cooked pasta. Taste and add salt and pepper as needed.

Serves 5.

Per Serving*: 479 Calories; 2g Fat; 48g Protein; 67g Carbohydrate; 6g Dietary Fiber; 51mg

Cholesterol; 809mg Sodium.

*Nutrition Facts not verified.

Leftovers today for lunch : ) Have a wonderful day!

P.S. We won both our hockey games yesterday - woot!