Chicken, Mushrooms & Veggies

Today's dinner was fried chicken with mushrooms, bell peppers and tomatoes.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

Baba Gouda Sandwich

Today's breakfast sandwich was from grilled sweet bell peppers and aged Gouda cheese, on toasted all rye bread with 'Baba ghanoush' eggplant spread.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

Mushrooms & Leftovers

My today's dinner was made by sauteing mushrooms with garlic and adding to it leftovers of yesterday's dinner, plus some jalapeno peppers.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

Chicken, Potatoes & Peppers

Today for dinner had grilled chicken drumsticks with grilled potatoes, bell peppers and tomatoes.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

some fruits for desert

Salmon, Rice & Bell Peppers

Today for dinner grilled salmon fillets with sweet peppers, served with cooked Basmati rice.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

some passion fruits with berries for desert

Chicken & Veggies

Today's dinner was a grilled chicken with roasted potatoes, asparagus, garlic, colorful carrots and bell peppers.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Guacabaconbell" sandwich

Today's breakfast sandwich: guacamole, turkey bacon, sweet red bell peppers with eggs on toasted 9-grain ciabatta bun.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Chicken Gumbo 2"

Took yesterday's soup leftovers and added extra large Fava beans, to gain some density.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

Chicken Gumbo soup

Cannot do an original Creole gumbo, because it generally contains non kosher shellfish, so cooked a chicken gumbo. Pretty basic recipe containing chicken, bell peppers, whole kernel corn, pinto beans, tomato paste and spices. Cook chicken for about 30 minutes, before adding all other ingredients and simmers for another 15 minutes, before it's ready to eat.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"RoastBell" sandwich

Today's breakfast is a combination of garlic roast beef and roasted bell peppers.

Some smokehouse BBQ sauce and garlic roast beef on top of toasted 9-grain ciabatta bun, to start.

Then, added some sour pickles

and roasted bell peppers.

Here is a final result, garnished with balsamic reduction and basil.

Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Ikura & Eggs" sandwich

Origins of today's sandwich, consisting of chicken eggs and fish eggs, is very hard to determine. It can be Japanese or Russian. Ikura is a name for salmon caviar in both languages. Also, eggs are the big part of both cuisines. On the other hand, tzatziki and ciabatta, have Europeo–Mediterranean origins.

My egg flowers -- one day, I will make them look perfect.

But, for now, I will settle with perfect taste.

As often, foundation of the sandwich is toasted 9-grain ciabatta buns with tzatziki spread.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"MatzoBell' sandwich

Today's Passover holiday breakfast sandwich was made with eggplant muhammara spread, flame roasted sweet bell peppers, Feta cheese and cucumber.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Brinjal" sandwich

I don't wanna use word "eggplant" in my description, because Instagram or Tweeter will group my breakfast photos with some guy showing his junk. So, I will revert to many other names of this vegetable, like aubergine or brinjal.

I've started process, by grilling aubergine and bell peppers, with adding some garlic, a few minutes before finishing.

Then, placed grilled aubergine on toasted Ciabatta bun and covered them with sliced Brie cheese.

Afterwords, topped everything with grilled bell peppers, sprinkled with garlic and parsley.

Here is a final result. Bon appétit and hope to see you again!

"Turkey Bacon" sandwich

For those people, who don't eat pork, this sandwich would be as close as you can get to the actual bacon and eggs breakfast.

This horseradish mayo sandwich spread is hotter, than any horseradish I've tried so far in North America. It added a welcome bite to this sandwich.

On the top of the spread, I've placed the grilled turkey bacon, which has 85% less fat than the real pork bacon and has only 25 calories per slice.

Fake bacon was followed by a crispy fried egg and grilled red sweet peppers.

Some smoked BBQ sauce and parsley, complete this yummy sandwich.

Here is a final result.

Of course, my favorite apple juice, could not hurt, either. Bon appétit and hope to see you again!

"Mangobell" pasta

While making this dish, I was very proud of myself, believing that I invented it. Now, just before posting, I've googled it and realized, that it's pretty common dish. Oh well, what can you do, everything new is well forgotten old, but in my case not even forgotten. Nevertheless, I likes the taste of it and can recommend, that you try it too.

Mango and bell pepper -- that's where "Mangobell" name of this dish came from.

No pasta should be without garlic -- it's a sacrilege. But, I always add garlic in the final stage of preparation, so not to overcook it.

The same with mango, which was added just before pasta.

At this stage, it's more a mixing bowl, than a frying pan. I've intended to soak pasta in olive oil, with all flavours it got from sweet peppers, mango, garlic and all other spices.

Here is almost ready to eat dish, only thing that missing is some double smoked cheddar shredded cheese.

Voilà, bon appétit! Hope to see you again!