Fantastic Baked Quinoa Stuffed Peppers

Home Made Cooking

Ever since I was a child I remember loving stuffed peppers, stuffed cabbage, stuffed everything. With sour cream on top, as far as I’m concerned, you don’t need anything else.

Unfortunately the peppers here in Halifax are not a cheap treat and that’s why I barely get the chance to make some of my favorite foods.

There was a sale at the supermarket the other day and I knew exactly what I’m going to make.

So I prepared myself to work on the stuffed peppers like I would usually, but then I thought it would be nice to change the original recipe consisting of rice stuffing,

I decided to go ‘Superfood’ here and use the red quinoa I had in the pantry. I also decided to go lazy here and not cook but rather bake these! Why lazy? because it’s so much easier to put something in the oven and forget about it.

So I went superfood and lazy, and after these were ready and I (of course) smothered them with sour cream, I went crazy. Crazy in love with this version of stuffed peppers that is.

How come I never tried using quinoa before? where was I? what was I thinking?

So much lighter and flavorful than rice. I love the rice, don’t get me wrong, but it felt refreshing to not have that heavy stuffed feeling after eating lots of rice.

The important things here are patience and a good oven proof pot (or Pyrex) with lid. Not that complicated, is it?

Oven baked quinoa stuffed peppers

Fantastic Baked Quinoa Stuffed Peppers
Author: 
Recipe type: Superfood
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 8 Peppers
 
These stuffed peppers are not only easy to prepare (because all you really do is put them in the oven), they are also full of flavor and got tons of nutritious ingredients in them.
Ingredients
For the Stuffing:
  • 4 Cups Cooked Quinoa
  • 1 Zucchini - Grated
  • 1 Carrot - Grated
  • 1 Medium Sweet Potato - Grated
  • ½ Onion - Grated
  • 3 Tbsp Tomato Paste
  • 1 Tbsp Garlic Powder
  • 1 tsp Ground Cumin
  • ¼ Cup Water
  • ¾ Tbsp Salt
For the Sauce:
  • 2 Cans (156ml/ 5.5 oz. each) Tomato Paste
  • 3 Cups Hot Water
  • ¼-½ cup Chopped Cilantro
  • 1 tsp Ground Cumin
  • Salt to taste
For the Peppers:
  • 8 Medium Bell Peppers
Instructions
  1. In a large mixing bowl combine the stuffing ingredients and mix well together until they form an even mix.
  2. Cut the caps off the peppers, empty them from their seeds and place standing up with the opening facing up, in a large oven proof pot that has an oven proof lid (or a Pyrex deep pan with lid). Make sure you arrange the peppers as close to each other as possible, this will help them hold each other from falling into the middle of the pot and spilling the stuffing after.
  3. Prepare the sauce by mixing well all of its ingredients in a large bowl.
  4. Preheat oven to 350F (180C)
  5. Divide the stuffing between the 8 peppers and place an even amount in each.
  6. Add in the prepared sauce, pouring it in between the peppers (into the pot) and about 1-2 Tbsp on top of each stuffed pepper.
  7. Cover the pot with its lid and place in the preheated oven for 50-60 minutes.
  8. Serve with sour cream on top, grated cheese or just the peppers’ sauce.

Oven baked quinoa stuffed peppers

Oven baked quinoa stuffed peppers

Ever since I was a child I remember loving stuffed peppers, stuffed cabbage, stuffed everything. With sour cream on top, as far as I’m concerned, you don’t need anything else. Unfortunately the peppers here in Halifax are not a cheap treat and that’s why I barely get the chance to make some of my favorite […]

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Amazingly Easy Maple Garlic Roasted Vegetables

Home Made Cooking

I found my youngest sitting in a laundry basket this week, as if it was the most comfortable thing in the world. She was reading something and commenting about it to herself. So I stand there (in the kitchen of course, where else?) and I hear her saying to herself “Reading Star – What? I don’t want to be a reading star, I want to be a STAR).

And to think that when I was her age all I wanted to do is play in the mud and build swords from sticks. Yeah, I wasn’t a real girlie girl 🙂 I always preferred to play with the boy, which turned out great as I grew up 🙂

And now just a bit of food talk – this next recipe is roasted vegetables, but adding maple and garlic just made them super good!

Isn’t it the easiest thing in the world? roasted vegetables that is. You just cut them, mix with their sauce, place in the oven and wait. And the more veggies the merrier your dish will look. And after 30-40 minutes you got your perfectly nutritious side dish. As easy as sitting in a laundry basket, isn’t it?

Maple Garlic Roasted Vegetables

Amazingly Easy Maple Garlic Roasted Vegetables
Author: 
Recipe type: Side Dish
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 People
 
A great twist on plain roasted vegetables. Just add that touch of maple sweetness and the tangy garlic and you've got yourself a hit.
Ingredients
  • 2 Sweet Potatoes - Cut into large cubes
  • 2 Zucchinis - Cut into large pieces
  • ½ Butternut Squash - Cut into medium pieces (because it takes a bit longer to roast)
  • ½ Onion - cut into large pieces
  • 1 ½ Tbsp Maple Syrup
  • 3 Garlic Cloves - Minced
  • 3 Tbsp Olive Oil
  • Kosher (coarse) Salt
Instructions
  1. Preheat oven to 400F (200C) and layer a baking sheet with parchment paper (you can also make these in a Pyrex oven proof glass dish).
  2. Place all the cut vegetables in a mixing bowl.
  3. In a small bowl, mix together the maple syrup, olive oil and minced garlic until evenly mixed.
  4. Pour the maple mix on top of the vegetables and stir it using a wooden spoon until the vegetables are fully covered with the mix.
  5. Place the vegetables onto the baking sheet (or Pyrex) and sprinkle with some kosher (coarse) salt on top.
  6. Bake in the preheated oven for 35 minutes or until you test the veggies with a fork and they’ve reached your desired tenderness.

Maple Garlic Roasted Vegetables

Maple Garlic Roasted Vegetables

I found my youngest sitting in a laundry basket this week, as if it was the most comfortable thing in the world. She was reading something and commenting about it to herself. So I stand there (in the kitchen of course, where else?) and I hear her saying to herself “Reading Star – What? I […]

Read More

Delicious Baked Brown Rice and Vegetable Falafel

Baked Goodies | Home Made Cooking

Do you like Falafel? I love it!! So imagine how happy I was when this next recipe turned just right! One taste was enough for me to understand that what it’s missing is a good fresh pita with chopped salad and tahini sauce, just perfect.

Growing up in a place where falafel can be found anywhere and having a big variety of it, obviously resulted in me just loving this dish.

Traditionally falafel is made of chickpeas and delicious spices and I love it because it’s such a great and easy meal. Once you got the falafel patties all you need is to stuff them in a pita with salads and there you have it – lunch! (or dinner)

Over the years I’ve seen people react differently to falafel. Some will love it, some will love it but get stomachaches from it (the chickpeas mostly), some even hate it (how is that possible?), but this version of completely gluten free, vegetarian falafel blew me away.

It started with me thinking what to make for hubby. At first I planned on making soy “meatballs” but then I found out I have no soy, so next, I opened the fridge, and what do I see? brown rice! ta-daaa…I knew what I was going to make!

I made the shape by using the kitchen gadget my dear father in law gave me after we moved to Canada. It’s a falafel scoop (click on the text in bold) words to see what it is) and it shapes the mix into balls, so it looked really authentic.

These Baked Brown Rice And Vegetable Falafel Patties (or balls) are great on their own and also go really good served in you favorite sauce (meatball style). You can also freeze them after they’re ready and use when you need to. Really a treat and so easy and healthy.

Brown Rice and Vegetables Falafel Patties

Brown Rice and Vegetables Falafel Patties

Delicious Baked Brown Rice and Vegetable Falafel
Author: 
Recipe type: Vegetarian, Mediterranean
Cuisine: Vegetarian, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 28 balls
 
Falafel (apparently) does not have to be made of chickpeas. Check out this recipe - Vegetables, Cornmeal and Spices make all the difference.
Ingredients
  • 1 Cup Cooked Brown Rice
  • ½ Red Bell Pepper
  • 1 Carrot
  • ¼ Small Onion
  • 1 Celery Stick (no leaves)
  • Small Bunch of Fresh Cilantro (about ¼ Cup packed sprigs)
  • 1 Tbsp Olive Oil
  • 1 Egg
  • 8 Tbsp Cornmeal
  • ½ tsp Salt
  • ½ tsp Garlic Powder
  • ¼ tsp Ground Cumin
  • Ground Black Pepper
Instructions
  1. Preheat oven to 375F (190C) and layer baking sheet with parchment paper.
  2. Put the rice, pepper, carrot, onion and celery in a food processor and blend well until finely chopped.
  3. Remove the mix from the food processor to a mixing bowl and add the egg, olive oil and spices and mix well until evenly combined.
  4. Add in the cornmeal and mix together. Depending on the type of cornmeal, you might need to use more or less of it, 1 Tbsp give or take, you just want the mix to be good enough (and no veggie juices) for shaping and placing on the baking sheet.
  5. Using a teaspoon scoop one teaspoon at a time and place on a parchment paper layered baking sheet. You can also try and give it a little ball shape.
  6. Bake in 375F (190C) for 15-20 minutes.

Brown Rice and Vegetables Falafel Patties

Brown Rice and Vegetables Falafel Patties

Do you like Falafel? I love it!! So imagine how happy I was when this next recipe turned just right! One taste was enough for me to understand that what it’s missing is a good fresh pita with chopped salad and tahini sauce, just perfect. Growing up in a place where falafel can be found […]

Read More

Whole Wheat Pizza Fingers

Baked Goodies | Home Made Cooking

I’ve never been a fan of game days. I mean those days when a tournament starts or even the Olympics. Don’t get me wrong, I like sports. I used to play Tennis, watch Basketball and even F1 races. But I just don’t find it too interesting any more. I guess people mostly get excited about it all because it’s one more reason to spend time with a bunch of friends or family, munching on “game-day” food and drinks, discussing game strategies, players and just life in between.

So it’s a social thing, I get it, and I’m the last person to oppose it. In fact, when it involves drinks, friends and munchies, I’ll be the first one in.

Game day or not, my morning started with 3 words: “mommy I’m hungry” and even though I tried Ignoring the high pitch voices, it was impossible and I finally had to get up and do something about it.

Trying to ignore or procrastinate usually results in kids eating the wrong things, so I had to do something.

Given the fact that it was almost 11am I figured we might as well call it brunch, and prepared the food accordingly.

I ended up making Pizza Fingers (or Pizza Sticks) and boy oh boy were they a success! served with some side Tabbouleh Salad and fresh Avocado, my work here was done, but then it hit me – Game day food! these Pizza Fingers would be perfect!

So I ran to the keyboard, typed a few lines, copied the recipe, uploaded some photos and here I am, sharing these goodies with you all.

An added healthy twist in the form of Whole Wheat Flour helped in reducing feelings of guilt while we munch on Pizza Fingers for brunch – What can I tell ya? it worked.

Whole Wheat Pizza Fingers

Whole Wheat Pizza Fingers

Whole Wheat Pizza Fingers
Author: 
Recipe type: Pizza, Game Day Food
Cuisine: Finger Food, Wholesome
Cook time: 
Total time: 
Serves: 24-26 Fingers
 
Pizza fingers are a treat, but when made with whole wheat flour they even have a healthier kick to them. These are awesome, soft and full of flavor!
Ingredients
For the Dough:
  • Whole Wheat Flour (500gr)
  • 1 Tbsp Dry Active Yeast
  • 2 Tbsp Granulated White Sugar
  • 2 tsp Salt
  • 1 Egg
  • ¼ Cup Vegetable Oil
  • ¾ - 1 Cup Water (depending on your flour)
For the Pizza Filling:
  • 5 Tbsp Tomato Paste
  • 2 tsp Olive Oil
  • 2 Garlic Cloves - Minced
  • ⅛ - ¼ tsp Salt (depending on your taste)
  • 1 ¾ Cups Shredded Cheese (Mozzarella, Cheddar or your favorite)
For the Brushing on top:
  • 3 Tbsp Butter -Melted
  • ½ Tbsp Kosher (Coarse) Salt
  • 1 Tbsp Dry Oregano
Instructions
  1. In a stand mixer bowl combine the flour, yeast, sugar, salt, egg and vegetable oil and ¾ cup lukewarm water and mix all together on low-medium speed. If the dough is still crumbly and dry, add in the extra ¼ cup water by drizzling it in until you get a soft and a little tacky dough.
  2. Cover the bowl with plastic wrap and place in a warm spot until the dough rises and doubles its size. This may take 35-60 minutes.
  3. In the meantime prepare the filling by mixing the tomato paste, olive oil, garlic and salt together in a small mixing bowl and set it aside.
  4. After the dough has risen, dump it onto a floured surface and roll it a bit in the flour. Divide it into 4 equal pieces and set 2 of them aside.
  5. Preheat oven to 375F (190C) and cover 2 large baking sheets with parchment paper.
  6. Roll the first 2 pieces into long rectangles (about 20cm/ 8 inch wide and 40cm/ 16 inch long when the dough is about ¼ cm thick).
  7. Spread ½ of the filling mix on one of the rectangles and sprinkle with ½ of the shredded cheese.
  8. Place the other rectangle on top of the one with sauce and cheese and gently roll the rolling pin on top of the two (this will make sure the cheese stays inside while baking).
  9. Using a sharp knife or pizza roller, cut the rectangle (now with filling in it) into 12-14 fingers (depends on how wide you cut them - mine were 3 cm wide).
  10. Place the Pizza Fingers on a parchment paper layered baking sheet, making sure they are not touching each other.
  11. Repeat steps 6-10 with the other 2 pieces of dough left.
  12. Melt the butter for brushing and add in the kosher salt and oregano.
  13. Brush each Pizza Finger with the butter mix and bake in the preheated oven for 12-14 minutes.
  14. Eat while still fresh or cool and freeze in a container for later serving (to prepare from frozen just heat it up in the oven on 275F)

Whole Wheat Pizza Fingers

Whole Wheat Pizza Fingers

Whole Wheat Pizza Fingers

I’ve never been a fan of game days. I mean those days when a tournament starts or even the Olympics. Don’t get me wrong, I like sports. I used to play Tennis, watch Basketball and even F1 races. But I just don’t find it too interesting any more. I guess people mostly get excited about […]

Read More

Mini Chicken Steaks with Fresh Herbs

Home Made Cooking

It’s another cold, white day here in Halifax. Gosh I miss the sun! Just imagining myself lying on a nice warm sandy beach makes my heart warm.

Yeah, snow is beautiful I’ll give you that, but time after time after time, it gets kind of boring and annoying. All the layers, the places you can’t go because it’s too cold, the days you have to take off because the schools are cancelled. I feel so bad complaining about it because I know that it’s like a first world problem but hey, I’m a person too.

So yeah, there was a blizzard warning issued last week and it snowed a lot, the roads were packed with snow, visibility was poor and it was cold, but you know what? there was a silver lining, I got to stay home with the kids and the hubby and if that’s not enough, it was FRIDAY; which meant I had extra time to prepare our Friday dinner.

Now all I had to do is figure out what to make but that’s easy, because the kids just want their chicken and mashed potatoes for Friday.

I decided to make chicken thighs mini steaks packed with fresh herbs. It’s a little bit of work chopping all the ingredients but it’s so worth it! It’s full of flavor, the kids love it and it tastes amazing even the day after (in case you have leftovers). The chicken thighs make this dish so soft and juicy I wouldn’t trade it with just a plain chicken steak, no – this IS my favorite chicken steak.

Mini Chicken Steak with Fresh Herbs

Mini Chicken Steak with Fresh Herbs

Mini Chicken Steaks with Fresh Herbs
Author: 
Recipe type: Chicken
 
Juicy, tender and full of flavor. These mini steaks are definitely a new favorite.
Ingredients
  • 600gr Boneless Skinless Chicken Thighs (About 6 pieces)
  • ⅓ Cup Cilantro - Finely Diced
  • ⅓ Cup Parsley - Finely Diced
  • 1 Green Onion - Finely Diced
  • 1 Tbsp Cornstarch
  • 3 Tbsp Soy Sauce
  • 1 Egg
  • 4 Tbsp Bread Crumbs
  • 4 Tbsp Vegetable Oil - For Frying
Instructions
  1. Cut the chicken thighs into tiny cubes (the smaller the better) and place in a medium mixing bowl.
  2. Add the diced cilantro, parsley and green onion and mix all together.
  3. Add in the cornstarch and mix until everything is fully covered.
  4. Add in the soy sauce and egg and mix all together until fully combined.
  5. Add in the bread crumbs and mix well.
  6. Place the 4 Tbsp oil in a frying pan (I used a 12 inch pan) and preheat over medium heat.
  7. Scoop 1 tablespoon at a time and place in the oil; Flatten each steak a bit using the back of a tablespoon (too thick will mean longer cooking time and too thin will mean burning fast).
  8. Let fry for about 5-6 minutes on each side (until brown) and then flip to the other side for another 5-6 minutes to brown.
Notes
** Cooking time may vary depending on how small you diced the chicken thighs and how thick was the steak itself, so it’ll be best to cut the first prepared piece in two and make sure that it’s ready on the inside **

Mini Chicken Steak with Fresh Herbs

Mini Chicken Steak with Fresh Herbs

Mini Chicken Steak with Fresh Herbs

It’s another cold, white day here in Halifax. Gosh I miss the sun! Just imagining myself lying on a nice warm sandy beach makes my heart warm. Yeah, snow is beautiful I’ll give you that, but time after time after time, it gets kind of boring and annoying. All the layers, the places you can’t […]

Read More

Easiest Beef Stew With Potatoes

Home Made Cooking

I’m going to start with a statement here: “I love my mother in law’s food”

I really do, I’m not just saying it to become her favorite, it’s been too long and it’s too late now 🙂 I’m just being honest with you.

After we moved to Canada and had to adjust to life with no family around us 24/7, one of the tough things was to get used to not eating grandma’s food on weekends (either my mom’s or my husband’s mom). the kids missed it a lot and I get it, because food is not just that – food. It’s also some kind of trigger that makes memories feel more alive, it’s something that comforts us and is associated with something that happened or someone we know alot of times. So after we moved to Canada we missed that food that connected us with what we have always known as our home.

One of the things my son missed the most is my mother in law’s beef stew. It’s really simple but that’s exactly why it’s so good.

So when she came for a visit this past summer we made sure that on her second day here, we visited the grocery store and got some stewing beef.

The kids licked their fingers at the end of the meal, and looking at them I decided that I just HAVE to learn how to make this myself.

And even though I did ask and got specific instructions, just like always, I had to go and make something of my own.

This recipe is not originally my mother in law’s but it’s the closest thing to it as far as we’re concerned. I made this today and the kids were thrilled, they know it’s going to be good when I tell them it’s like grandma’s beef stew.

It’s easy to make and uses simple and readily available ingredients and it’s super wonderful on a cold evening like this. Give it a try.

Easy Beef Stew with Potatoes

Easiest Beef Stew With Potatoes
Author: 
Recipe type: Main
Cuisine: Beef
Prep time: 
Cook time: 
Total time: 
 
Easiest Beef stew EVER. Uses only a few ingredients and tastes so good.
Ingredients
  • 1 Kg (2 lbs) Cubed Stewing Beef
  • ½ Medium Onion
  • 2 Carrots
  • 3 Tbsp All Purpose Flour
  • ¼ tsp Ground Black Pepper
  • 2 Tbsp Vegetable Oil
  • 3 Cups Vegetable Broth
  • ½ tsp Salt
  • 6-7 Medium Potatoes
  • 3 Tbsp Chopped Fresh Dill
  • 1 ½ Cup Hot Water
Instructions
  1. Cut the stewing beef pieces into 1 X 1 inch cubes (if they came in a bigger size)
  2. Chop the onion into small pieces and slice the carrots into medium rings (or cubes)
  3. Place the 3 Tbsp flour in a medium bowl and add the beef cubes. Mix or shake well until the beef pieces are all fully covered with a thin layer of flour.
  4. In a medium size pot (preferable wide and heavy bottomed but not a must) preheat the oil over medium-high heat and add the pepper in.
  5. Add in the flour covered beef (without the excess flour, place the pieces one at a time) and make sure it’s in one layer (if it’s not, that’s OK, you'll just need to turn it more).
  6. Add in the carrots and onion and stir together.
  7. Let the beef brown on all sides, stirring and turning the pieces occasionally, until it is nicely browned. About 10-12 minutes.
  8. Once the beef is browned on all sides, add in the vegetable broth and salt.
  9. Partially cover the pot with its lid and lower the heat to medium-low. Cook on medium low with partially covered pot for about 30 minutes. If the broth is boiling and pouring out, you can slightly lower the heat but don’t cook on low.
  10. In the meantime, peel and cut the potatoes into medium cubes.
  11. After the beef had been cooking for 30 minutes, open the lid and add in the potatoes.
  12. Add in the 1 ½ cup hot water until it just about covers the whole stew and potatoes. You may need less than 1 ½ cups or a bit more, depending on your pot size.
  13. Add in the chopped dill and stir to combine the dill in the stew.
  14. Place the lid back on the pot and let the stew cook with a closed lid over medium heat for another 30-35 minutes (if it boils and starts spilling, simply remove the lid a bit to partially cover the pot, but don't completely remove it).

Easy Beef Stew with Potatoes

Easy Beef Stew with Potatoes

I’m going to start with a statement here: “I love my mother in law’s food” I really do, I’m not just saying it to become her favorite, it’s been too long and it’s too late now 🙂 I’m just being honest with you. After we moved to Canada and had to adjust to life with […]

Read More

Fresh Salmon in Herbs and Walnuts

Home Made Cooking

A few years ago, after deciding we are moving to Canada we had a few months in which we lives at my parents’ house. It wasn’t easy let me tell ya, it’s pretty hard leaving your fully independent lifestyle behind and moving to your parents’ house with your family.

My parents were amazing and we are grateful and forever will be, for having the privilege for this temporary solution, for having the safety net we needed at the time. Other than having a free babysitter 24/7 (which was awesome) I also had the opportunity to help my out here and there. If it was cleaning the house,. tidying up, helping with chores and errands and cooking.

Now, cooking may sound like an easy chore for a food lover and blogger like me, but making food and having my dad actually enjoy it, now that is a whole different league.

One day when my mom was away working late in one of her many jobs, it started getting late and I knew somebody needs to make dinner soon; that somebody was me.

I found Salmon fillet and decided to top it up with greens and bake it. So I chopped and I cut, I grated and I mixed and 35 minutes later I served my Salmon with herbs to the table, anxiously waiting to see the reaction on my dad’s face.

Imagine how happy I was when he said it’s really good and that I should make sure I leave a copy of the recipe for my mom. That night I knew – This recipe was a keeper. And I’ve been making it ever since. It always impresses my guests and really it involves minimum work and maximum flavor.

True, it’s not dietetic but it’s full of greens – It’s good for ya 🙂

Fresh Salmon with herbs and walnuts

Fresh Salmon in Herbs and Walnuts
Author: 
Recipe type: Fish
Prep time: 
Cook time: 
Total time: 
 
Impressive and easy with a unique and delicate flavor, you will fall in love with this recipe.
Ingredients
  • 1 Large Fresh Salmon Fillet (I used 1kg Fillet)
  • ½ Cup Chopped Cilantro
  • 1 ½ Cup Chopped Parsley
  • ¼ Cup Chopped Fresh Oregano
  • ½ cup Chopped Basil
  • 2 Garlic Cloves - Finely Diced
  • Lemon Zest from ½ Lemon
  • ½ Lemon - Juiced (use same half)
  • Lemon Slices from ½ Lemon (the 2nd half of the lemon)
  • ¾ Cup Chopped Walnuts
  • 1 Cup Whipping Cream
  • ¾ Tbsp coarse Salt (Kosher Salt)
Instructions
  1. Preheat oven to 400F (200C)
  2. Prepare a deep baking dish (could be Pyrex or any other pan that will fit the fish size)
  3. In a medium bowl combine the chopped cilantro, parsley, oregano, basil, garlic, lemon zest, lemon juice and walnuts. Mix well just like you would with a salad.
  4. Place the Salmon fillet in the baking dish and completely cover it with the herb mix.
  5. Carefully pour the whipping cream on top, pouring from one end of the fish to the other, covering the entire fish.
  6. Sprinkle the kosher salt on top of the herbs. Sprinkle evenly on top of the whole fish.
  7. Place the lemon slices on top for decoration.
  8. Place in the preheated oven and bake for 20-30 minutes (depending on the fish size and thickness).
Notes
**This dish tastes even better the next day so keep those leftovers**
** Decorate with cherry tomatoes and you'll have the perfect Christmas themes dish**

Fresh Salmon with herbs and walnuts

Fresh Salmon with herbs and walnuts

A few years ago, after deciding we are moving to Canada we had a few months in which we lives at my parents’ house. It wasn’t easy let me tell ya, it’s pretty hard leaving your fully independent lifestyle behind and moving to your parents’ house with your family. My parents were amazing and we […]

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Breaded Tofu Schnitzels

Home Made Cooking

Every Friday we have the same thing, Breaded Schnitzels and mashed potatoes for me and the kids and something vegetarian to go with the mashed potato for the hubby.

The kids love it, I love it, why fight it? so basically every week the things that change are the side salad/s and the vegetarian dish.

Every Friday I wreck my brains until it hurts, trying to figure out what kind of vegetarian dish I can make that is not boring and goes well with the potatoes; secretly wishing my husband would just go with a breaded chicken schnitzel. But that will never happen, he’s been vegetarian for the past almost 30 years, it’s pretty much permanent now 🙂

I like my schnitzel, it;s so easy to make, I eat it piece by piece loaded with mashed potatoes on each piece, it’s so simple and so delicious.

So the other week I decided I’ll make the hubby vegetarian schnitzels, literally mess free and with minimum work. Bake it in the oven to avoid the deep frying and there you go. Schnitzel.

So I investigated a bit about tofu, about how long it can and should be marinated to absorb flavors, because between us, it tastes like nothing when you eat it as is,

I bought tofu, marinated, dipped in flour, egg, bread crumbs, baked and it’s PERFECT! The kids loved it! oh and the hubby too.

The important thing is to really marinate the tofu slices well and long enough, in a marinade that had a strong flavour because you want to feel the flavor. It is also important to slice the tofu into slices that are at least ¾ inch thick otherwise it’ll fall apart during the preparation process, and finally, get the firm tofu, it indicates the firmness of the tofu on the package just go firm.

Other than that, it’s an easy, tasty and cheap dish.

Tofu Schnitzels

Breaded Tofu Schnitzels
Author: 
Recipe type: Main
Cuisine: Vegetarian
Cook time: 
Total time: 
Serves: 7 Schnitzels
 
Easy to make vegetarian Schnitzel. Breaded and crunchy and looks great.
Ingredients
  • 1 Egg
  • ¼ Cup Water
  • 3 Tbsp Mustard
  • 2 Tbsp Soy Sauce
  • ½ tsp Ground Cumin
  • ½ tsp Garlic Powder
  • Ground Black Pepper
  • 1 Package Firm Tofu (1 block)
  • Breadcrumbs
  • All purpose Flour
  • Vegetable Oil
Instructions
  1. In a shallow but medium/large storage container (Tupperware perhaps) start preparing the marinade. Beat the egg, add the water, mustard, soy sauce, cumin, garlic powder and pepper and beat all together until fully combined into a batter.
  2. Slice the tofu block into ¾ inch thick slices (I got 7 slices from 1 block). Make sure you slice the shorter end, you don’t want huge slices, they’ll fall apart.
  3. Place the slices (preferably in one layer) inside the marinade (egg batter) container. Hopefully the marinade covers the slices but if it doesn’t, while the container is sealed, turn it upside down gently to make sure the marinade is in contact with all the slices. This also applies if you have more than one layer.
  4. Place the sealed container with marinated slices in the fridge for 2-4 hours. Turn the container once in a while to make sure the marinade reaches all the slices.
  5. After 2-4 hours, remove from the fridge and prepare 2 plates, one with some flour and one with breadcrumbs.
  6. Preheat the oven to 400F (200C) and layer a baking sheet with parchment paper (to avoid mess). It is preferred to use an oil sprayed oven rack that sits in/on the baking sheet but if you don’t have something like this simply remove the oven rack and oil spray it (don’t place the rack inside the preheated oven quite yet).
  7. Carefully pour the marinade leftovers into a separate deep plate - you’ll need it.
  8. Take one tofu slice at a time and gently dip in the flour, then in the marinade mix and then in the breadcrumbs; making sure it’s covered well on all sides.
  9. Brush one side of each slice with vegetable oil, avoiding removing the breadcrumb coating.
  10. Place the breaded slice on the pre-oiled oven rack on its oiled side and repeat with the rest of the slices.
  11. Once all the slices are on the rack, brush the top of each slice with extra oil. Now, both sides are brushed with oil.
  12. Place in the preheated oven for 25-30 minutes or until browned to your preference (some like it reaaaaaly crunchy).

Tofu Schnitzels

Every Friday we have the same thing, Breaded Schnitzels and mashed potatoes for me and the kids and something vegetarian to go with the mashed potato for the hubby. The kids love it, I love it, why fight it? so basically every week the things that change are the side salad/s and the vegetarian dish. […]

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