This recipe is from a recipe book from my bookshelf called meals in minutes easy vegetarian. The mushroom broth here makes enough to use for this recipe as well as have some left over to use in other recipes as well. You can enjoy the pilaf as is, I personally I love having mine with some yogurt.
Mushroom, Chickpea & Broccoli Pilaf
2 tbsp olive oil
2 large chopped yellow onions
1 1/2 pounds white button mushrooms (750 g), sliced
4 stalks celery, chopped
1 tsp peppercorns
2.5 L Water
2 1/2 cup mushroom stock
2 tbsp salted butter
1 yellow onion, finely chopped
1 cup Basmati Rice
1 tbsp fresh thyme leaves
1/2 tsp salt, or to taste
1/2 tsp ground black pepper, or to taste
1 small head broccoli, cut into 1-inch florets
1 cup canned chickpeas
1/2 cup roasted cashews, coarsly chopped
pinch of red pepper flakes
This is a recipe for super creamy smooth hummus that honestly tastes better than the kind you buy at the grocery store. It's really worth the extra time that it takes to skin the chickpeas because it helps give the hummus a smoother texture. There is tahini in this recipe but the original post says that you can leave it out if you want. I personally love the nutty flavor that it gives to the hummus.
1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
1/4 cup resh lemon juice (1 large lemon)
1/4 cup well-stirred tahini
1 small garlic clove, minced
2 tbsp extra-virgin olive oil, plus more for serving
1/2 tspground cumin
Salt to taste
2 to 3 tbspwater
Dash ground paprika, for serving
This recipe is from Inspired Taste
Home made tortillas taste amazing with any type of filling. These ones are made with Masa Harina which is a finely ground corn flour, which is different from corn meal. I found some at a local large chain grocery store. I used a tortillia press but you don't have to have one to flatten the dough, you can use a rolling pin to do the same thing.
I filled these tortillas with scrambled eggs, avocado salsa, and some cheese.
Use some plastic between the sides of the tortilla press to prevent the dough from sticking to it.
Corn Flour Tortillias
2 cups masa harina
1/2 tsp kosher salt
1 1/2 cups hot water (hot tap water is fine)
This recipe is from http://www.thekitchn.com/
Summer for me means loads of time outdoors and plenty of food on the grill. This recipe is all vegetarian for those of you looking for something a little lighter to eat. It was inspired by a restaurant that I love to stop at in Banff when I go out to the mountains. It's so simple yet packed full of nutrients and deliciousness. The dish is very filling in spite of the fact that it's all vegetarian and contains no bread. The asparagus here is completely optional as are any of the other veggies- you can simply substitute in any veggies that you currently have in your refrigerator and still have a mouth wateringly delicious meal.
Grilled Veggies and Halloumi Salad
handful of mixed greens
1 zucchini, cubed
1 eggplant, cubed
1 onion, cubed
1 red bell pepper, cubed
a few spears of asparagus, woody ends removed
2 tsp Italian seasoning
1 tbsp olive oil
1/2 inch thick slice of halloumi (I used herbed halloumi)
I love potatoes...and not until a couple of years ago did I realize that there was such a thing as potato soup. I also love garlic so naturally the two combined are just magic in my mouth.
Roasted Garlic Potato Soup
For the Roasted Garlic:
1 bulb of Garlic
1 tablespoon Olive Oil
3 dashes Smoked Paprika
For the Potato Soup:
3 tablespoons Butter
1 cup chopped Onion (white or yellow onion)
4 Russet Potatoes (medium size)
2 tablespoons Flour
2 cups Chicken Broth
½ cup Milk
¼ teaspoon Salt (or salt to taste)
½ teaspoon ground Black Pepper
½ cup grated or chopped Swiss Cheese
2 Green Onions – chopped (for garnish)
For the Crispy Onion Topping (optional):
¼ of a whole Onion
1 tablespoon Flour
¼ cup Canola Oil
For the Roasted Garlic:
I got this garlic-potato soup recipe from: http://www.couponclippingcook.com/roasted-garlic-potato-so…/
Asparagus & Egg Pastries
I sheet pre-made puff pastry dough
flour, for dusting
milk, for brushing
slim asparagus spears, woodey ends removed
3/4 cup tomato sauce
1 tsp hot smoked paprika
salt and pepper to taste
This is a delicious little canapé recipe made on crostinis isn't a recipe so much as a method of putting a few simple ingredients together into delicious little bite sized morsels. They're super simple to put together and they pack a bunch of flavor into miniature open sandwiches.
Start by spreading some butter over the sliced pieces of crostini and then topping it with basil pesto.
A few more toppings finishes these off.
Crostini, thinly sliced
butter, at room temperature
soft buffalo mozarella, thinly sliced
fresh basil leaves
roma tomatoes, thinly sliced
This great little snack is packed full of both fiber & protein and you wouldn't even know that it's healthy because it tastes like a little PB & chocolate ball. These healthy snacks keep well for a week or so in the refrigerator and they're great to have on hand as a go-to option as opposed to having something unhealthy (like cookies in my case).
Peanut Butter and Chocolate Protein Balls
1/2 cup natural peanut butter or almond butter
1/4 cup coconut palm syrup (honey also works)
1 tsp vanilla extract
1/3 cup protein powder (I used chocolate protein powder)
1/3 cup flaxseed meal
1/3 cup unsweetened shredded coconut
1/2 cup rolled oats
1 tbsp mini chocolate chips
1 tbsp chia seeds
Recipe from Ambitious Kitchen
This raw kale salad is made with kale, cilantro, avocado and cranberries then dressed in honey, lime and jalapeño dressing.
Kale, Clementine, and Feta Salad
For the Salad
1 bunch kale
1 avocado, diced
handful of dried cranberries
4 clementines, peeled and sliced into rounds or small strips
Handful fresh cilantro, chopped
⅓ cup crumbled feta
¼ cup pepitas (AKA pumpkin seeds) or sunflower seeds
For the Dressing
3 tbspfresh lime juice (about 2 small limes)
3 bsp olive oil
1 medium jalapeño, membranes and seeds removed, finely chopped
2tsp honey (or agave nectar)
1 tspDijon mustard
¼ tspchili powder
⅛ tspfine grain sea salt
This recipe is adapted from the Blog Cookie and Kate
This is a simple side dish, which can be prepared even more quickly if you use a mandolin to slice the potatoes. I added some chili flakes to each layer to give the potatoes a little kick. The chili is completely optional. The potatoes taste great served with sour cream or any other sauce/condiment of choice.
Slice the potatoes and the sweet potatoes.
Add a layer of the sweet potatoes topped with salt, pepper, butter, parmesan and a pinch of chili flakes.
Repeat the layers until you've used up all the potatoes. Cover with foil and bake at 350 for 35-40 minutes.
Sweet Potato-Potato Bake
1 large sweet potato, thinly sliced
2 red potatoes, thinly sliced
1/2 tsp salt
1/2 tsp freshly cracked black pepper
1/4 tsp chili flakes
1/2 cup grated Parmesan
2-3 tbsp butter
Cheese and Mustard Scones
4 tbsp cold butter, cut into small pieces (plus extra for greasing)
1 1/2 cups self rising flour, plus extra for dusting
1 tsp baking powder
pinch of salt
1 1/2 cups grated sharp cheddar cheese
1 tsp mustard powder
2/3 cup milk, plus extra for brushing
Happy New Year! What better way to kick off the new year than with a green smoothie that's obviously healthy for you but it's delicious as well. You can add in some flax, hemp, or chia seeds for a boost of extra healthy goodness and it won't impact the taste.
Snickerdoodle Green Smoothie
1 handful of spinach
1/2 of an avocado
1/4 cup unsweetened almond milk
1/2 tsp vanilla
1/4 tsp cinnamon
Place all the ingredients in a blender. Blend until smooth and have it right away.
Soup is a nice cozy way to get some of your veggies in for the day and warm up from that freezing cold weather outside. This recipe is quick and simple with just a few ingredients and it lasts for about a week in the refrigerator (it also freezes really well). You can use any sort of broth you like. I used chicken broth but by using vegetable stock you can easily make this a vegetarian recipe.
Roasted Butternut Squash Soup
1 medium butternut squash
1 tsp cumin seeds
2 tsp red pepper flakes
1 tsp sea salt
1 tsp freshly ground black pepper
2 tbsp butter
1 medium onion
2 cloves garlic
4 cups vegetable or chicken stock
3 tablespoons milk
This sauce is packed full of flavor from thanks to the fresh herbs. Optionally, you can add some veggies into this simple sauce if you like. I ended up adding a bit of zucchini because that's my favorite veggie with pasta. You can use store bought or home made gnocchi for this dish but I highly recommend using fresh herbs over the dried ones.
Bring out the flavors from the herbs in some oil.
Mix in the sauce and cheese.
Gnocchi in Pomodoro Sauce
¼ cup extra virgin olive oil
4 stems fresh Italian flat leaf parsley
4 stems fresh oregano
2 stems fresh rosemary
2 stems fresh basil, plus 2 more stems for garnish
½ yellow onion, diced
3 cloves garlic, pressed or minced
1 28 ounce can tomatoes
Kosher salt and freshly ground black pepper
Pinch of red pepper flakes
¼ cup heavy cream (optional)
1 16-ounce package potato gnocchi
8 ounces cherry size mozzarella balls, cut in half
½ cup freshly grated Parmesan cheese
Garnish with additional basil leaves and serve immediately.
Recipe from Foodie Crush
This is a simple, classic recipe with only 3 toppings which give it a delicate but rich taste. It's a good idea to use a fine quality sauce (preferably home made) and real Parmesan, as well as buffalo milk mozzarella cheese on this because it makes all the difference when it comes to flavor.
I don't have a pizza peel so I use this wooden board instead, slightly dusted with semolina. I topped the pizza with sauce, freshly grated Parmesan and torn bits of buffalo milk mozzarella.
Pizza dough (recipe can be found here and it makes 4 small thin crust individual pizzas))
Good quality pizza sauce (1 cup)
Dried Oregano (1 tsp)
Parmesan Cheese freshly grated/shaved
Buffalo milk Mozzarella
Fresh Basil Leaves
Olive oil (as garnish)
semolina or cornmeal for the stone
This is a rich flavorful Moroccan soup made with chicken, lamb, lentils, and a number of fresh herbs and spices. This is commonly eaten in Ramadan and is also called Ramadan Soup. It's nice and hearty and is great for the weather that we are getting these days. You can actually make this soup vegetarian as well by omitting the meat all together and it's still very flavorful.
Harira (Ramadan) Soup
2 large onions
1 cup flat leaf parsley, coarsely chopped
2 celery sticks with leaves, sliced
1 tsp freshly ground black pepper
2 inch piece of cassia or one cinnamon stick broken into long shards
1 tsp ground turmeric
3 tbsp ghee or clarified butter or s'men
1 lb shoulder lamb chops, halved (optional)
6 chicken wings, halved (optional)
1/2 cup dried red lentils
1 cup fresh coriander (cilantro) leaves, chopped
1 tsp salt, or to taste
750 ml tomato puree or canned plum tomatoes, blended
8 tbsp or 50g fideua (fine soup noodles or broken vermicelli)
2 pinches saffron
1 tsp sea salt
This recipe is from the book A taste of Morocco by Clare Ferguson
Throwback Thursday to this super old photo (please excuse the quality). I made this dish again recently but completely forgot to photograph it. This dish is basically a casserole made with zucchinis and eggplants. The mixture of flavors, especially with the feta cheese and basil, gives the dish a really Italian-like feel. Be sure to keep an eye on your oven when you first bake the veggies (especially if you haven’t cut them to the correct width) because you might end up burning them like I did in the first batch that I tried! The ingredients are really plain and simple- but trust me try this out- the combination is beautiful!
Layered Zucchini Eggplant Bake
2 tbsp olive oil, plus more for greasing/brushing
2 medium- sized zucchinis, sliced 1/4 inch thick
2 long, narrow eggplants, sliced 1/3 inch thick
Salt and freshly ground pepper
2 cloves garlic, crushed
1 small red onion, minced
2 large plum tomatoes, diced into ½ inch cubes
½ tsp dried chili flakes
½ tsp oregano
½ cup feta cheese, crumbled
¼ cup chopped basil (or 2 tsp dried basil)
½ cup panko bread crumbs, with some dried basil and oregano mixed into it (½ tsp each)
Throwback Thursday to these pinwheels- please excuse the photo quality as it was taken with a really old cellphone and put through some extreme filters. These can be made using pastry dough or croissant dough I used one packet of pre-made Croissant Dough. One packet made 12 of these pinwheels, they look really pretty and taste great warm or cold. If you like a little bit more spice add 1 tsp of red chili flakes.
Spinach Feta Pinwheels
1 packet of croissant dough or puff pastry
1 tbsp olive oil
1 clove garlic
1 medium onion, diced
Salt and ground black pepper, to taste
1 tsp red chili flakes (optional)
¼ tsp nutmeg
150g spinach, roughly chopped
50g feta cheese, crumbled
Please excuse the poor quality photo, it's an old one I had taken with my cell but this recipe is so good I had to post it.
Baked Fettuccine with Zucchini Mushrooms & Spinach
1 packet spinach fettuccine
2 cloves garlic, crushed
1 zucchini, thickly sliced then quartered
1 can regular tomato sauce
1 bunch spinach, sliced
1 package button mushrooms, quartered
1 red bell pepper, sliced
1 red onion, sliced
1 tsp basil
1 tsp oregano
1 ts chili flakes (optional)
4 tbsp grated Parmesan cheese
1-2 tbsp olive oil
1. Boil the pasta till just done according to the packet directions (with salt) drain and set aside.
2. Heat a large skillet heat the olive oil and saute the garlic for about a minute then add the vegetables and saute for about 10 minutes or until the zucchini softens.
3. Preheat oven to 350 degrees.
4. Add sauce, chili flakes, basil, and oregano to the vegetables and toss it all together with the pasta. Transfer to a baking dish.
5. Top with Parmesan chess and bake uncovered for about 15 to 20 minutes.
These savory sweet potato muffins are healthy and protein filled to keep your hunger at bay all morning. The red chili gives them a nice little kick and the pumpkin seeds add a bit of crunch as well as magnesium.
I scooped the mixture out into muffin tins, however I suggest using no paper liners and just greasing the tin and adding the batter directly instead because the mixture contains a lot of moisture and the paper liner ended up sticking to the muffin pretty badly.
Sweet Potato Muffins
600 g sweet potatoes or ½ a butternut squash
4 spring onions
1-2 fresh red chillies
6 large free-range eggs
3 tablespoons cottage cheese
250 g wholemeal self-raising flour
50 g Parmesan cheese
1 tablespoon sunflower seeds
1 tablespoon poppy seeds
This recipe was taken from Jamie Oliver
Methi Channa Pulao
1 cup Basmati Rice
1 cup Methi Leaves, roughly chopped
¼cup Mint Leaves, roughly chopped
1 cup Chickpeas, cooked
1 Onion thinly sliced
2-3 Green Chilies, finely chopped
1 tsp Ginger-garlic paste
1 cup Coconut Milk
1 inch piece Cinnamon stick
1 Bay leaf
Salt, to taste
This recipe is from Cook's Hideout.
I love Thai Green Curry! The flavors are so unique from the palate that I'm typically used to and that's very refreshing. This version is a vegetable green curry but you can make this with chicken, shrimp, or any other protein of choice. It took me a while to hunt for the green eggplant and the Thai Basil but when I managed to track all the ingredients down I went ahead and made this beauty.
You can add any vegetables you like- even a bit of tofu would be nice.
The first step is to cook down some coconut milk until the oil separates from it and then add the green curry paste to it.
Next, you basically add all the other ingredients and cook until finished.
Thai Green Curry
1 ¾ cup coconut milk, divided
50 g green curry paste (about 3 Tbsp)
1 cup chicken stock
1 lb chicken thigh, boneless, skinless, cut into 1-inch pieces (if using chicken breast, see note)
2 Tbsp palm sugar, finely chopped
1.5-2 Tbsp fish sauce
3-4 kaffir lime leaves, roughly torn
1.5 cup bamboo shoots, cooked, sliced into bite-sized pieces
1 cup Thai basil
1 spur chilies or ¼ red bell pepper, julienned
Note: If using chicken breasts, marinate the breasts in 2 tsp fish sauce while you prep other ingredients
If using chicken breast: After sautéing the curry paste, add kaffir lime leaves, coconut milk, chicken stock, palm sugar and 1 Tbsp fish sauce; bring to a boil over high heat. Add chicken and cook until chicken is 70% done, about a minute. Add Bamboo shoots and bring to a boil; remove from heat. Taste and add more fish sauce as needed. Stir in spur chilies. Serve with jasmine rice.
Recipe from Hot Thai Kitchen
A lot of people really strongly dislike Brussels sprouts but I think it's because they're most commonly steamed and served without adding any other flavor to them. This recipe gives them a wonderful garlickytaste with a small kick from the lemon zest.
The Brussels sprouts are parboiled first.
Place the Brussels sprouts cut side down at first so that they can caramelize and turn a nice golden brown.
Add the garlic.
Add the lemon zest just before serving.
Garlic Brussels Sprouts
1 lb of Brussels Spouts
4 Cloves of Garlic, minced
3 Tbsp of Olive Oil
Salt and Pepper, to taste
Lemon zest (optional)
This recipe is from Laura in the Kitchen
This is a super quick and healthy dish made with fenugreek which has a very strong distinct flavor. This is an easy curry recipe without the regular ginger, garlic, tomatoes and onions. This tastes great when served with chappatis.
Before using the leaves you will want to remove the leaves from the large stems.
Chop the potatoes into small cubes and roughly chop the washed fenugreek leaves as well.
The potatoes will be sauteed in a little bit of spices before adding the fenugreek
3 tbsp oil
1/2 teaspoon cumin seed (jeera)
1/8 teaspoon asafetida (hing) optional
3 whole dry red chilies broken in 2 pieces
3 medium sized potatoes, peeled and cubed into 1 inch pieces
1/4 tsp turmeric (haldi)
1 tbsp coriander powder (dhania)
2 cups fenugreek leaves, chopped (or 1/2 cup dry fenugreek leaves i.e. kasoori methi)
1 tsp salt
1/4 tsp red chili powder
1/2 tsp mango powder (amchoor)
4 fresh beetroots, peeled and shredded with the green tops roughly chopped
1/2 tsp cumin
1 medium onion, finely chopped
1 tsp garlic paste
2 tomatoes,finely chopped
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp coriander powder
Salt to taste
1/2 tsp dry mango powder
3-4 green chilies
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past few years. This section of the site is dedicated to my experiments in the kitchen.
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