Posts Tagged ‘Baked’

Potato and Onion Hash Brown Quiche With Coconut Oil Crust – The Perfect Brunch

Home Made Cooking

What’s brunch for you? for me, it’s that weekend meal where I get to play around with recipes and ingredients because I finally have some time to do it and then the highlight is sitting around the table with my family and sometimes friends, just enjoying the food and each other, just like that, relaxing, enjoying, celebrating weekends and togetherness.

Now that the sun is out more often and the weather seems to be a bit nicer, I hope we can have out brunches out on the deck. The only problem with brunch the way I see it, is the fact that I feel like doing nothing right after.

I feel so lazy after a good brunch that any other plans made for that same day are pointless to me. why ruin a good moment? just because life gets in the way? that’s no excuse.

A few weeks ago I made this quiche. I just craved potatoes and knew that if I mix potatoes and eggs I’ll get a main dish for brunch, and after I have that, well, all that’s left to make are a couple of salads and I’m done.

So I mixed a few ingredients for the crust, tossed some potatoes in a pan, combined and baked and voila, my main dish was ready.

If you’re a fan of hash browns and eggs for brunch (or breakfast) then this recipe is for you. And if you’re not – you should be. Wish ketchup or sriracha drizzled on top and a side of fresh vegetables, this is a perfect and easy brunch option.

Have I already mentioned I love brunches?

Onion Potato Hash Brown Quiche with coconut Oil Crust

Onion Potato Hash Brown Quiche with coconut Oil Crust

Potato and Onion Hash Brown Quiche With Coconut Oil Crust - The Perfect Brunch
Author: 
Recipe type: Brunch
Cuisine: Vegetarian, Coconut Oil
Prep time: 
Cook time: 
Total time: 
 
Onion and Hash brown in a baked brunch, and if that's not enough, top it up (or down) with coconut oil crust - bingo!
Ingredients
For the crust:
  • ¾ Cup Whole Wheat Flour
  • ¼ Cup Coconut Oil (Solid)
  • 1 Egg
  • 2 Tbsp Cold Water
For the Hash Brown Filling:
  • 2 Medium Potatoes - Diced into really small cubes
  • ½ Onion - Diced into really small pieces
  • 2 Tbsp Olive Oil
  • 3 Eggs
  • 3 Tbsp Milk
  • ½ tsp Garlic Powder
  • Salt and Pepper to taste
  • Chopped Scallion Greens for Garnish (optional)
Instructions
  1. In a stand mixer bowl, place the flour, coconut oil and egg and start mixing them together on low-medium speed until they begin to combine.
  2. Add in the 2 tablespoons cold water one after the other while mixing and keep mixing until the dough forms and it is smooth and even. do not over mix it or it will be sticky.
  3. Once the dough is ready, remove it from the bowl and wrap it with plastic wrap and place in the fridge for about 20 minutes or until you are done preparing the filling.
  4. Prepare the filling by first tossing the olive oil, potatoes and onion in a pan over high heat.
  5. Toss for about 5-7 minutes or until potatoes soften and you can easily poke them with a fork (the smaller the cubes the faster this will go).
  6. In a medium mixing bowl combine the eggs, milk, garlic powder, salt and pepper and stir until evenly mixed.
  7. When the potatoes are ready, add them into the bowl with the egg mix and fold them in to fully cover them.
  8. Preheat oven to 375F (180C) and a a 9.5” pie dish (I used Pyrex)
  9. Remove the chilled dough and roll it on a lightly floured surface until you get a round leaf that’s about 10.5”-11” in size.
  10. To make it easier to place it inside the dish, simply roll the dough around your rolling pin loosely and unroll it onto your dish, pressing it onto the dish and the edges.
  11. Pour the potato-egg batter onto the crust dough and garnish with chopped scallion greens (optional)
  12. Bake for 25-30 minutes until the egg is set.

Onion Potato Hash Brown Quiche

Onion Potato Hash Brown Quiche with coconut Oil Crust

Onion Potato Hash Brown Quiche with coconut Oil Crust

What’s brunch for you? for me, it’s that weekend meal where I get to play around with recipes and ingredients because I finally have some time to do it and then the highlight is sitting around the table with my family and sometimes friends, just enjoying the food and each other, just like that, relaxing, […]

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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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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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Baked Banana & Coconut Whole Wheat Doughnuts

Cakes and Cookies

Some days I just want to either scream or just be left alone. In a room. With a bed, a TV and some snacks. Veggies even maybe. I bet everyone has a day like this once in a while but really, this fact does not make me want to scream less.

A standard day for me would be to get up in the morning, get dressed, wake the kids up, help them get dressed because otherwise it ain’t going to happen, help them brush faster (ditto) and send them downstairs to have their breakfast. When they go to eat I remember that I didn’t do my hair. Or brush my teeth. So I do. And by the time I come down the kids are probably not done eating but I have zero time left to eat, so I grab my travel mug with coffee already in it (thanks to my amazing hubby) and together we start rushing the kids (because from some reason mornings are apparently the best time to play with the dog, talk like they never talked before, discuss what they do at school, remember they forgot something upstairs, grab a snack and just basically do everything they shouldn’t during this time frame). We help them put their coats on, put their lunch boxes in their backpacks and finally, leave the house.

We drop the kids off, we go to work, I do my thing at the office, trying to multitask like a maniac and then the day’s done. By this time I notice I haven’t had lunch again but I tell myself that I’ll soon be home and eat.

I pick up hubby, we drive home, pick up the kids, I wrack my brains to find an easy dish for dinner, I finally find something, I make it, heat it, serve it, it’s eaten and oops, it’s already 7pm.

So we send the kids to the shower and while hubby looks over them and makes sure they actually shower I prepare their lunch boxes for the next day. I check the agendas, sign notices, make sure they have everything for music class or any other class (swear to god I don’t even know how I still remember what they have every day) and I’m done.

Kids are showered, brushed and tucked in bed, a goodnight kiss, a hug, a request for a bedtime story (which sometimes actually happens and other times just leaves me with my feelings of guilt) and I’m going back downstairs. The day ends with me and hubby watching an episode of one of our series while drinking herbal tea and off we go to shower and bed.

So yeah, pretty routine, boring, stressed yet full of action, and even though around 8-8:30pm I finally have time for myself, I’m so tired by that time that I can’t help but feeling old.

So today, everything went the same but while the kids were doing their homework, I decided to do something I love – bake! and since Hanukkah is right around the corner (next week) I decided to go with doughnuts, but since I don’t like frying I decided to bake them. So there, the kids are upstairs pretending to sleep, and while I’m writing these lines I can’t help but feeling like I actually accomplished something today. I was able to squeeze these doughnuts right between homework and bedtime  – score!

and now, to express my feeling of accomplishment, I’ll share the recipe for these baked banana coconut whole wheat doughnuts, how about that? pretty sweet.

Baked Whole Wheat Banana Coconut Doughnuts

Baked Banana & Coconut Whole Wheat Doughnuts
Author: 
Recipe type: Doughnuts
Cuisine: Holidays, Hanukkah
Prep time: 
Cook time: 
Total time: 
Serves: 6 Doughnuts
 
Baked doughnuts never tasted better. Banana and coconut and they're even made with whole wheat. You will love these.
Ingredients
  • 1 Banana - Pureed
  • 80gr Butter - Cubed
  • ¼ Cup Sugar
  • 2 Tbsp Plain Yogurt
  • 1 Cup Whole Wheat Flour
  • 1 Tbsp Vanilla Extract
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 Egg
For the Glaze:
  • ½ Cup Icing Sugar
  • 2 Tbsp Milk (you can use only 1 to get a thicker glaze)
  • 1 tsp Natural Food Color (Yellow) - Optional
  • Coconut - For Sprinkling
Instructions
  1. In a mixer bowl mix the butter, pureed banana and sugar until mixture is white and fluffy (mix on high speed)
  2. Add in the egg and mix on medium speed
  3. Add in the vanilla, yogurt, flour, baking soda and baking powder and mix on medium speed until you get an even batter.
  4. Oil spray (or use butter) a bagel pan (6 bagels)
  5. Transfer the batter into a piping bag and pipe, dividing evenly into to the doughnut pan.
  6. Bake for 10 minutes or until golden brown and remove from oven.
  7. Cool completely before adding glaze.
To prepare the glaze:
  1. Beat the icing sugar with the milk. Start with 1 Tbsp, if you want it thinner add another tablespoon milk.
  2. Add in 1 tsp color and stir until combined.
  3. When doughnuts are fully cooled, place them on a wire rack with parchment paper under the rack. use a tablespoon to pour/ drip the glaze on the individual doughnuts.
  4. Sprinkle the coconut immediately after glazing.

Baked Whole Wheat Banana Coconut Doughnuts

Baked Whole Wheat Banana Coconut Doughnuts

Some days I just want to either scream or just be left alone. In a room. With a bed, a TV and some snacks. Veggies even maybe. I bet everyone has a day like this once in a while but really, this fact does not make me want to scream less. A standard day for […]

Read More

Homemade Spelt Bagels

Baked Goodies

This past summer we visited Montreal for the first time, and I’m sure this wouldn’t come as a surprise that we just LOVED it!!

The sights, the streets, the culture, the variety, the parks, the attractions and just everything was oh so great.

One of the greatest things I think I enjoyed is (surprise, surprise) the food. Not so much the food itself but more the variety of food. Or if I had to be more specific, the bagels 🙂

Before we drove to Montreal everyone kept telling us how great the bagels are over there, and I kept nodding, smiling and thinking to myself that a bagel is a bagel, what’s the big deal? Well, apparently it is a big deal, because once we had a taste it was hard to turn back.

After we came back home I really wanted to try and make bagels but guess what? I had no bagel baking pan, so it took eBay a while but I finally got my baking pan and of course I had to customize my bagel recipe to our (now) healthier menu so I made bagels using spelt flour.

Although these bagels do not taste like the Montreal Bagels, we were still happy to have them for breakfast with butter on top and a nice piece of smoked salmon.

You’ll find that these bagels are not as soft and fluffy as the regular bagels but they are really good. You just need to make sure you give the dough some love, and by that I mean mixing it enough to activate the gluten, because although it has a very low level of it, it’s still there 🙂

 

Homemade Spelt Bagels

Homemade Spelt Bagels

 

Homemade Spelt Bagels
Author: 
Recipe type: Bread
Cuisine: Bagels, Spelt, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 Bagels
 
A healthier version for homemade bagels. They're not as fluffy but they're so good.
Ingredients
  • 250gr Spelt Flour (I use whole spelt organic flour)
  • 1 Tbsp Dry Yeast
  • 1 ½ Tbsp White Sugar
  • 4 tbsp Vegetable Oil
  • 1 tsp Xanthan Gum
  • Pinch of Salt
  • ½ Cup Lukewarm Water + 2 Tbsp
  • 2 tbsp Butter – Melted for brushing on top
Instructions
  1. In a bowl, mix together the flour, yeast, sugar, oil, xanthan and salt.
  2. Add in the water gradually while mixing. You may need a bit more or a bit less water depending on your flour. You should get nice soft dough that is a bit sticky.
  3. Cover the bowl with cling wrap or kitchen towel and let the dough rest and rise for about 30-40 minutes.
  4. Preheat oven to 350F (180C) and prepare bagel (regular not mini) pan (brush with some oil first).
  5. Divide the dough into 6 pieces and using oily hands create a ring from each of the pieces (bagel shape) and place in the bagel baking pan.
  6. Brush the tops gently with some melted butter and let the bagels rest for another 10 minutes.
  7. Bake for 20-25 minutes in the preheated oven.
Notes
**Note that not using the Xanthan Gum makes a crumbly, more fragile result**

 

Homemade Spelt Bagels

Homemade Spelt Bagels

This past summer we visited Montreal for the first time, and I’m sure this wouldn’t come as a surprise that we just LOVED it!! The sights, the streets, the culture, the variety, the parks, the attractions and just everything was oh so great. One of the greatest things I think I enjoyed is (surprise, surprise) […]

Read More

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

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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