Czech Foods Recipes

I've been at it again, trying to invent reasonably healthy recipes that actually taste good.  My husband agrees, I have hit the nail on the head with my spicy blended green veggie soup!  This soup uses potato and veggies as thickener instead of a roux or cream. Health! Great recipe for picky eaters as well, no bits if you leave off the garnishes that do not suit your tastes. You will need: 1 small potato 1 clove garlic 1 1/2 spring onion 2 large stalks celery 1 cup broccoli 1/4-1/2 tsp minced green chili (depending on spice preference) 2 1/2 cups water 2 chicken stock cubes (or vegetable stock for veggies) 1 1/2 Tbsp smooth peanut butter 1/4 tsp red chili flakes (for garnish) 1 Tbsp olive oil or cooking spray Yield: 2 large servings 1. Wash and peel potato, chop into chunks and set aside. 2. Slice one clove of garlic and set aside. 3. Wash spring onion, celery, broccoli, and chili. 4. Slice celery, spring onion, and broccoli into large segments, set aside.  If you'd like...

Yesterday I decided to get my barbecue fix on. It has been a long time since I prepared a batch of spare ribs and Saturday was definitely the day.  It doesn’t take a rocket scientist to prepare a decent rack of ribs off the grill. Just know the proper steps of trimming the silver skin and excess fat, preparing the ribs for pre-baking, then finally, grilling. Step number one was to remove the silver skin from the back of the rack. The silver skin is that thin opaque or sometimes white but firm elastic film that covers pretty much the entire back of the rack of bones. I highly recommend a boning or filet knife to do the job. I had neither of those cutlery items, so I had to use one of my smaller chef’s knives that made the task rather cumbersome as it is not as flexible as the other knives. Basically start on one side of the rack and pry the knife edge under the skin, and work to peel the skin off using the assistance of the knife to try and get large sheets of this skin off in one o...