Vegetable Coconut Curry – Rainbow in My Plate

Home Made Cooking

After returning from our summer trip to Montreal, Ottawa and Quebec City I kind of missed our Friday dinners. Yes, we only missed two but still from some reason it felt like the weeks are just getting too long. Maybe it’s the fact that I had nothing to be my “closure” for the week; that family dinner where I know that after I’m done cooking I can finally rest and enjoy the leftovers the day after without having to cook all over again.

I love family dinners and the more the merrier, the more dinners and the more family.

Unfortunately we don’t have any family around here on a regular basis; they’ll visit once a year, sometimes twice but that’s it, so basically our really quiet and intimate family time is these dinners.

Another reason for having our Friday dinners is a Jewish tradition, a beautiful one actually. You see, Saturday is a holy day in the Jewish religion, a day of rest, of peace, of contemplation. And therefore Friday evening symbolizes the transition into our quiet time – Saturday.

Now, I’m not religious or anything, but there is magic in these meals, this family time, because we all gather around the table, without worrying about homework, camps, work, nothing, we’re just there with and for each other, enjoying each other’s company, usually surrounded by good food 🙂

So every Friday I cook, and cook and bake, because I want it to be perfect.

Every Friday there’s a vegetarian dish (at least one) and some form of chicken. Last Friday the vegetarian dish was Vegetables in Coconut Curry.

I literally emptied my vegetable drawer into the pot, so many veggies, so many colors and flavors. The end result was just a little bit spicy and so rich in flavor.

Served over mashed potatoes or white rice it looked like a top notch dish.

Vegetable Coconut Curry


Vegetable Coconut Curry - Rainbow in My Plate
Author: 
Recipe type: Vegetarian
Cuisine: Thai, Curry
Serves: 6 Persons
 
Thai curry at its best when made of vegetables alone. the colors, the aroma and the flavor are mouthwatering. Easy to make too 🙂
Ingredients
  • 1 Sweet Potato – Cut into ½" cubes
  • 1 Carrot – Cut into medium cubes
  • 2 tbsp Vegetable Oil
  • 2 Zucchinis – Sliced into circles
  • 1 Tomato – cut into cubes
  • 1 Bell Pepper – Cut into cubes or strips
  • ½ Onion – Chopped
  • 50gr Spinach Greens
  • 200gr Cooked/ Frozen Broccoli (12 Florets) – Divided into small florets
  • ½ tsp Curry Powder
  • ½ tsp Ground Ginger
  • 3 tsp Tomato Paste
  • 1 tsp Table Salt
  • ¼ tsp Ground Cayenne Pepper (Optional)
  • 1½ Cup Coconut Milk
  • ¾ Cup Warm Water
Instructions
  1. Boil the sweet potato and carrot in water over high heat, for about 15 minutes (until tender but not too soft) and remove from heat once ready and set aside.
  2. In a wide pot preheat the oil over medium heat and add the zucchini, tomato, bell pepper and onion and stir. Sauté for 7 minutes while stirring occasionally.
  3. Add in the spinach and broccoli and stir until spinach is wilted.
  4. Add in the ginger and curry powder, tomato paste and salt and stir to mix in vegetables
  5. Add in the coconut milk and water, stir, bring to boil and then lower the heat from medium to low and cook for 15-20 minutes
  6. Serve on a bed of white rice or mashed potatoes

 

Vegetable Coconut Curry

Vegetable Coconut Curry

After returning from our summer trip to Montreal, Ottawa and Quebec City I kind of missed our Friday dinners. Yes, we only missed two but still from some reason it felt like the weeks are just getting too long. Maybe it’s the fact that I had nothing to be my “closure” for the week; that […]

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Red Lentil Rice – Putting An Egg On It

Home Made Cooking

You know how sometimes you think you know how much time will be enough for you to wind down? I thought I knew; so we booked our 10 day vacation. We drove to Montreal (16 hours!!) and from there to Ottawa and Quebec City. It was amazing, I loved it, I loved the cities, the views, the vibe, the fact that I didn’t have to clean the house, go to work, do the laundry and even cook (yeah…I’m a real person). But then it ended, and of course that now I feel it wasn’t enough. I wish I could take a whole month off but I guess this will have to do for now, since living with no pay check is not a good idea for the short or long term. Was nice though!

On a whole different note, have you noticed the latest trend of “Put An Egg On It”?

I’m not sure what this is all about but I like eggs so I’m fine with that. I have many people I follow on “Instagram” and I noticed that food from the Far East is many times served with an egg on or in it, perhaps that’s where this is all started?

In any case, when I saw that there is an Iraqi dish served with an egg on it I was thrilled, because I like the spices and it was so easy to make, truly effortless.

So here you have it, an Iraqi dish called “Kichri” which is basically rice with red lentils and lots of spices. It is served with an egg on it (obviously) and sour cream or yogurt on the side. You can say it’s a whole meal because, well – it is!

 

Lentil Rice with Sunny Side Up

 

Red Lentil Rice - Putting An Egg On It
Author: 
Recipe type: Main, Rice
Cuisine: Iraqi, Mediterranean
 
Putting an egg on it has become a trend, but in this instance putting an egg on it becomes a meal. Rice with lentils, egg and yogurt - A complete meal in one pot.
Ingredients
  • 1 Cup Red Lentils
  • 2 Cups White Jasmin/ Basmati Rice
  • 4 Cups Water – Hot Boiled
  • 1 tsp Paprika
  • 1 tsp Ground Black Pepper
  • 1 tsp Ground Cumin
  • ¾ tbsp Salt
  • 2½ tbsp Tomato Paste
  • 2 tbsp Vegetable Oil
  • 4 Garlic Cloves – Diced
Instructions
  1. In a strainer, thoroughly wash the lentils and rice under cold running water until the water draining from the lentils are clear.
  2. Pour the hot boiling water into a medium pot and add the tomato paste and all the spices and bring to boil.
  3. Once water boil in the pot, add the rice and lentils, stir well and lower to low heat.
  4. Let the rice and lentils cook (with no lid on) until the water are completely gone and absorbed into the rice and lentils. This should take about 40 minutes.
  5. In the meantime, preheat frying pan with 2 tbsp oil over medium heat and add the diced garlic cloves. Saute for about 2 minutes until the garlic is golden, be careful not to over fry it. Garlic is easily burnt.
  6. After the water in the pot is completely absorbed, add the fried garlic in and mix.
  7. Cover the pod with a lid and let it cook for another 15 minutes while covered, over low heat.
  8. Serve with a sunny side up on top and sour cream or yogurt on the side.

 

Lentil Rice with Sunny Side Up

Lentil Rice with Sunny Side Up

You know how sometimes you think you know how much time will be enough for you to wind down? I thought I knew; so we booked our 10 day vacation. We drove to Montreal (16 hours!!) and from there to Ottawa and Quebec City. It was amazing, I loved it, I loved the cities, the […]

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Seared Maple Basil Mini Scallops – A Nova Scotian Delight

Home Made Cooking | Salads

Summer is here! It’s 29 degrees Celsius outside as I type this and I am just thrilled!

Of course, witnessing the sun and warmth through a glass window while sitting in my office at work is not your prefect definition to “enjoying summer” but I’ll take it! (Since really, there is no other option). So yeah! It’s here and with it the desire to eat light.

 

When you think of eating light what comes to mind? For me it’s salads! And when I say salads I don’t mean the mayo based ones or just garden salads, I mean salads with an added bonus ingredient like pasta or fish or chicken perhaps.

 

So I was thinking of salads the other day and then I thought to myself “what can I add as an added bonus ingredient?” but wait, I live in Canada, Nova Scotia, Halifax, one of the best spots to get fresh sea food. Hey, why not enjoy the local goods and the fact that I can get fresh seafood right here, right now? So I did! I went and made myself (and the family – hunger didn’t make me forget about them yet) a green yummy salad with garlic mustard dressing and (drum roll) fresh seared mini sea scallops!

 

My son was thrilled, we all ate healthy and I was excited because guess what? This dish fits in perfectly with this month’s theme for the “Canadian Food Experience Project” which is “A Regional Canadian Food” and what’s classier for the Nova Scotia region than sea food.

 

As for the recipe itself, this one is super easy, very fast and will go perfectly as an added bonus ingredient on top of your green salad (garden or tossed). Enjoy!

 

Seared Maple Basil Mini Scallops

 

Seared Maple Basil Mini Scallops - A Nova Scotian Delight
Author: 
Recipe type: Entree, Appetizer
Cuisine: Seafood, Salads
Prep time: 
Cook time: 
Total time: 
 
Living in Nova Scotia, you have to crazy if you don't try the fresh seafood this region has to offer. So I did, in a salad, so there - A healthy dish with an added bonus of NS. You can top up any salad with these yummies.
Ingredients
  • 300gr Fresh Mini Sea Scallops (Thawed Scallops can also be used)
  • 2 tbsp Maple Syrup
  • 1 tbsp Dry Basil
  • 1 tbsp Olive Oil
  • Salt and Black Pepper – Pinch of each
Instructions
  1. Rinse the mini scallops and pat them dry
  2. Place in a medium bowl and add all the other ingredients
  3. Stir well until mini scallops are fully coated and let it rest in the bowl for 10 minutes to absorb flavors
  4. Preheat pan or iron skillet over medium-high heat
  5. Using a spoon scoop the scallops and place on preheated pan along with maximum 1 tbsp of whatever excess marinade you have left (if any. If there is none that’s OK)
  6. Let scallops sear in the pan while occasionally stirring. Sear for about 8 minutes until scallops get a light golden color.
  7. Serve warm or at room temperature over your favorite green salad (garden, tossed etc.)

 

Seared Maple Basil Mini Scallops

 

The Canadian Food Experience project includes me and many other Canadian food bloggers (participants). It’s a project where we share our Canadian food stories and experience. We hope to bring global clarity to our Canadian culinary identity and hopefully raise recognition to Canadian food and food bloggers and make our Canadian voice shine.

Seared Maple Basil Mini Scallops

Summer is here! It’s 29 degrees Celsius outside as I type this and I am just thrilled! Of course, witnessing the sun and warmth through a glass window while sitting in my office at work is not your prefect definition to “enjoying summer” but I’ll take it! (Since really, there is no other option). So […]

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Baked Fish and Chips – A Twist on My 1st Canadian Food Memory

Home Made Cooking

I love taking part in special projects, special initiatives and various challenges. This month I will be posting my first blog post as part of The Canadian Food Experience Project. For this project, myself and many other Canadian food bloggers (participants) will share our Canadian food stories and experience. What’s the purpose you ask?  We hope to bring global clarity to our Canadian culinary identity and hopefully raise recognition to Canadian food and food bloggers and just make our Canadian voice shine.

Just so you know, anyone can join so please feel free and welcome.

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I love taking part in special projects, special initiatives and various challenges. This month I will be posting my first blog post as part of The Canadian Food Experience Project. For this project, myself and many other Canadian food bloggers (participants) will share our Canadian food stories and experience. What’s the purpose you ask?  We […]

Read More

Homemade Dill Pickles

Home Made Cooking | Salads

I love beer! There, I said it! But what does it have to do with this post? Ahhhh…this post is about one of the best things to go with beer – Dill Pickles. And not just any dill pickles, homemade ones.

Ever since I can remember myself my favorite type of dill pickle was the homemade one. Other than the fact that it tastes so delicious and garlicky I always loved eating the pickles when they’re not quite pickled yet, just half way. That stage when they are semi sweet and semi salty – yum!

So every year when I feel spring has sprung and the days are getting warmer, I pickle something. Could be carrots, cabbage, cauliflower or tomatoes, but I love pickling. I add a lot of garlic and put it aside. The really hard part about making pickles yourself is the wait, because you have to wait a few days before you can consume them 🙂 and that my friends, is hard.

I made a big jar of pickles last week and yesterday we opened it and had a few with our hot dogs. Mmmmm hot dog with homemade pickles, ketchup, mustard, soft bun, I couldn’t ask for anything better. Of course that regardless, I had to have my beer with a side of something salty – pickles duh.

Homemade Dill Pickles

Homemade Dill Pickles
Author: 
Recipe type: Pickles
Cuisine: Pickles
 
Homemade Dill Pickles. So easy to make, only a few ingredients and you're done.
Ingredients
  • 1½lbs (680gr) Small Cucumbers (the smaller the better)
  • 2 Carrots – Cut into thick slices
  • 9 Garlic Cloves
  • 10 Dill Sprigs
  • 1 Liter Boiling Hot Water
  • ¾ tbsp Sugar
  • 2 tbsp Cider Vinegar
  • 2 tbsp Salt (regular)
Instructions
  1. Prepare a clean, large glass jar with lid
  2. Wash the cucumbers and carrots well
  3. Peel the garlic cloves
  4. Place the cucumbers, carrots and garlic in the jar. Make sure you spread them so that you have a few cucumbers topped with a few pieces of carrot and a couple of garlic cloves in between. You do not want to have a separate layer of each.
  5. Place a sprig of dill in between as well; randomly.
  6. In a large bowl mix boiling hot water with the sugar, salt and vinegar and gently start pouring the mix into the glass jar until it is topped up.
  7. Seal jar with its lid and place if possible in a bright place on your kitchen counter (brighter places are better)
  8. Turn the jar upside down once a day to give everything a light stir
  9. The pickles will be ready after 5 days. Give them a taste and if you like them saltier let them stand a bit more.
  10. Once pickles are ready, keep them in the fridge (this will slow down/ stop the pickling)
Notes
**Very important to make sure the jar is clean

Homemade Dill Pickles

Homemade Dill Pickles

Homemade Dill Pickles

I love beer! There, I said it! But what does it have to do with this post? Ahhhh…this post is about one of the best things to go with beer – Dill Pickles. And not just any dill pickles, homemade ones. Ever since I can remember myself my favorite type of dill pickle was the […]

Read More

Breaded Baked Sole Fillets – Inspired by Gwenyth Paltrow

Dining Like a Star | Home Made Cooking

I was planning on making pasta for supper, honestly. But then I remembered the lonely mashed potato leftovers in the fridge, and leftovers or not I LOVE mashed potatoes. I can have them with an omelet, sour cream, cheese, chicken, veggies and just basically with anything. Whenever I want food that makes me feel comfort and warmth I turn to the mashed potatoes. But enough about the mashed potatoes, I needed something to go with it. We don’t tend to eat a lot of meat or chicken at home but I still needed something to go with the potatoes and then it hit me – fish! I only had sole fillets and although I love sole, the dishes I made in the past tasted good but looked kind of sad. I remembered watching a video on YouTube my husband sent me, showing Gwyneth Paltrow making one of her favorite recipes from her new cookbook “It’s All Good”. The book is all about egg, gluten, dairy (and so many more ingredients) free food, which is so much healthier, and in the video she was showing how to make baked fish nuggets. Remembering that video inspired me to make something similar but different myself. I always like to avoid frying when possible and tend to bake rather than fry, it’s so much more healthy this way and since I mostly serve to my kids I would naturally prefer it if they eat healthy. So what I did is take my sole fillets out of the freezer and without even thawing them, made supper. The fillets came out crunchy, full of flavor and were super easy to make, just the way I like it. So thanks Gwyneth for the inspiration.

 

Breaded baked sole fillets

 

Braded Baked Sole Fillets
Author: 
Recipe type: Main
Cuisine: Fish
Prep time: 
Cook time: 
Total time: 
Serves: 9 Fillets
 
Baked Sole Fillets never looked better. It's so easy and much healthier than the fried version.
Ingredients
  • 9 Sole Fillets (Frozen or thawed)
  • 3 tbsp Mayonnaise
  • ½ tsp Dry Oregano
  • ½ tsp Garlic Powder
  • ¼ tsp Salt
  • 1 Cup Bread Crumbs
Instructions
  1. Preheat oven to 400F (200C)
  2. Line a large baking sheet with parchment paper
  3. In a medium bowl, mix the mayonnaise, oregano, salt and garlic powder together. Whisk until smooth and even.
  4. Place the bead crumbs in a plate for coating
  5. Dip both sides of the fillets in the mayonnaise batter until both sides fully covered with batter. You can also use a spoon to gently apply some batter on each side.
  6. Dip the batter covered fillet in the bread crumbs until fully coated on both sides
  7. Place on the prepared baking sheet and into the preheated oven for 15 minutes (depending on your oven this may take longer, you need the fillets to turn golden)
  8. After 15 minutes broil for another 4 minutes until golden brown

 

Breaded baked sole fillets

Breaded baked sole fillets

I was planning on making pasta for supper, honestly. But then I remembered the lonely mashed potato leftovers in the fridge, and leftovers or not I LOVE mashed potatoes. I can have them with an omelet, sour cream, cheese, chicken, veggies and just basically with anything. Whenever I want food that makes me feel comfort […]

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Baked Broccoli Feta Bites

Baked Goodies | Home Made Cooking

Shavuot is one of my favorite Jewish holidays. Shavuot commemorates the anniversary of the day the Torah (10 commandments) was given to the entire nation of Israel assembled at Mount Sinai. Now, that’s all nice and dandy but what I really like about the holiday is the food – obviously. You see, this holiday is being celebrated by serving dairy foods, fruits and vegetables and these are my favorite. Imagine the variety of things one can make and bake from dairy products. Also, it’s so much easier than chicken and meat.

So the first thing I made preparing for Shavuot was Broccoli Feta Bites. To be completely honest, I didn’t just make it because of the holiday, as always with my cooking, it was a combination of the upcoming holiday and what I had in the fridge, and this time I had a bag of fresh broccoli and no real craving for yet another quiche, so I came up with something that looks beautiful, made easy and tastes fantastic. The kids loved it (hey, it’s small food, what’s not to like) and we all enjoyed a nice light dinner with these bites and a big side salad – so good!

 

Breaded Broccoli Feta Bites

 

Broccoli Feta Bites
Author: 
Recipe type: Main, Appetizer
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 45 Bite Size Balls
 
Fun to eat, easy to make and healthy as an added bonus. Why not use your broccoli in a different way?
Ingredients
  • 650 grams Fresh (or frozen) Broccoli Florets
  • 2 Garlic Cloves – Diced
  • 2 Eggs
  • 7 tbsp Bread Crumbs
  • 100 grams Cheese – Grated (I used Cheddar)
  • 100 grams Feta Cheese – Crumbed
  • 2 tbsp Fresh Dill- - Chopped
  • 1 tbsp Dried Basil
  • Salt and Pepper to taste
  • ½ cup Bread Crumbs for Coating
Instructions
  1. Preheat oven to 375F (180C)
  2. Prepare large baking pan covered with parchment paper
  3. Place the ½ cup bread crumbs for coating in a small bowl and set aside for later.
  4. Cook the broccoli florets in a covered pot with boiling water. Cook for about 15 minutes.
  5. Drain the broccoli florets from water, place in a food processor and chop until diced.
  6. In a large bowl place the garlic, cheese, feta, dill, basil, bread crumbs and eggs and add in the diced broccoli. Mix all together until evenly combined.
  7. Scoop with teaspoon and roll into ping pong size balls.
  8. Roll in the bread crumbs you set aside for coating (1/2 cup) until fully coated and place on baking sheet.
  9. Once you’re done with all the balls, place in preheated oven for 25 minutes or until golden brown on the outside.
  10. Serve drizzled with tahini or with sour cream on top.

 

Breaded Broccoli Feta Bites

Breaded Broccoli Feta Bites

Shavuot is one of my favorite Jewish holidays. Shavuot commemorates the anniversary of the day the Torah (10 commandments) was given to the entire nation of Israel assembled at Mount Sinai. Now, that’s all nice and dandy but what I really like about the holiday is the food – obviously. You see, this holiday is […]

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Couscous Stuffed Tomatoes

Home Made Cooking

Last week I ended up with 25lbs of tomatoes on my hands. They were leftovers from an event and I just couldn’t say no. I mean, big, red, fresh, sweet tomatoes. Yes, 25lbs may seem a bit too much for a family of four but I figured I either try to cook with them or they end up in the trash, and I don’t like to trash good healthy ingredients, so I took the whole case and was now left with the challenge of making something with the tomatoes.

The first thing that comes to mind is Pizza sauce. Easy. You make it, freeze it, and use it when you need it. Bur really, if I had to eat pizzas with sauce from 25lbs of tomatoes I would probably need to replace the door in our house. I wanted something different, fresh. So the first thing I did was stuffed tomatoes. True, stuffed tomatoes do not look as sexy as you would think in a photo 🙂 but hey, they were delicious.

Also, I stuffed them with couscous so really, the process was very fast and unique – just the way I like it. And now, I need to think faster because tomatoes, apparently, don’t live forever.

Tomatoes stuffed with couscous

 

Couscous Stuffed Tomatoes
Author: 
Recipe type: Main, Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 People
 
A vegetarian delight, a no fail recipe. Stuffed tomatoes are something you can always find the ingredients for. Delicious.
Ingredients
For the Stuffed Tomatoes:
  • 4 medium size tomatoes (not too soft - preferably firm)
  • ⅓ cup Couscous
  • ⅓ cup Warm Water
  • ½ Zucchini – Grated
  • ¼ Bell Pepper – Chopped
  • 1 tbsp Chopped Parsley
  • 2 tsp Tomato Paste
  • 1 Garlic Clove – Chopped
  • ½ tsp Ground Cumin
  • Salt and Pepper to taste
For the Sauce:
  • 2 cups Hot Water
  • 4 tbsp Tomato Paste
  • 3 Garlic Cloves – Diced
Instructions
  1. Cut the top off each tomato and using a teaspoon carve the inside, leaving a hollow tomato (leave about 1cm thick tomato walls)
  2. In a bowl, place couscous and ⅓ cup water, mix and let stand for 5 minutes
  3. Once couscous is ready, add zucchini, pepper, parsley, tomato paste, garlic, cumin, salt and pepper and mix until combined.
  4. Stuff each tomato with the couscous mix (the filling). Each tomato should be about ¾ full with stuffing.
  5. Place the stuffed tomatoes in a cooking pot (make sure it is not too big and that you can fit 4 tomatoes in)
  6. In a separate bowl, mix sauce ingredients and using a ladle pour sauce between the tomatoes. You can also pour a little bit on top of the tomatoes but only about ¼ ladle max on each tomato.
  7. Cover pot with lid and cook everything over medium-low heat for about 25-30 minutes.
Notes
**Serve with yogurt or your favorite topping**

 

Tomatoes stuffed with couscous

Tomatoes stuffed with couscous

Last week I ended up with 25lbs of tomatoes on my hands. They were leftovers from an event and I just couldn’t say no. I mean, big, red, fresh, sweet tomatoes. Yes, 25lbs may seem a bit too much for a family of four but I figured I either try to cook with them or […]

Read More
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