Posts Tagged ‘Cheese’

Feta And Cheese Savory Waffles – Whole Wheat Goodness

Home Made Cooking

I was tired of serving sweet waffles. Not that we don’t all like them, because we most definitely do, but it was brunch time and I felt like a dish that’s somewhere in between lunch and breakfast is in order. Not timewise, content wise.

I open the fridge -no inspiration, I look on the counter – none there either, but then I open the cupboard and see my Waffle Maker (Clickable link) and I know what’s about to be made – savory waffles, and I’m going to put an egg on it. And let me tell you, if you don’t own a waffle maker yet – do yourself a favor and get one ASAP.

This recipe is really easy and doesn’t require a mixer, it is all mixed by hand and the ingredients are something you surely have on hand. You can omit the pesto or one of the cheese kinds is you don’t have both. You can also add your favorite spices and herbs, I assure you it’ll be just as good or even better.

I made these and served with heated pasta sauce I had in the fridge and a sunny side up on top. It was delish!

Once you make these you’ll know you now have your new go-to brunch or maybe even supper recipe – it’s just that good.

 

Cheese and feta waffles

 

Cheese and feta waffles

 

Feta And Cheese Savory Waffles - Whole Wheat Goodness
Author: 
Recipe type: Brunch
Cuisine: Waffles
Serves: 4 Waffles
 
Savory waffles made with whole wheat flour, cheese and spices, toped with egg and sauce, and there you have it - impressive brunch in no time!
Ingredients
  • 1 ½ Cups Whole Wheat Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 Cup Grated Cheddar/ Mozzarella Cheese
  • ½ Cup Crumbled Feta Cheese
  • 1 tsp Dry Oregano
  • 1 tsp Pesto (Optional)
  • 2 Eggs
  • ½ Cup Plain Yogurt
  • ½ Cup Sour Cream
  • ¾ Cup Milk
  • ⅓ Cup Vegetable Oil
Instructions
  1. In a bowl mix the flour, baking powder and salt together until combined.
  2. Add in the rest of the ingredients and mix well until everything is fully combined and incorporated into smooth thick batter (It’ll be very thick, don’t be alarmed).
  3. Preheat your waffle maker and once it’s ready to use, pour in ⅓ cup batter (or the amount recommended to be used in your waffle maker - depending on its size and instruction book) and close it.
  4. Let the waffle bake for about 3-4 minutes and once it’s ready, remove to an oven rack to avoid sogginess.
  5. A serving suggestion is to cover it with your favorite sauce (like pizza sauce or pesto sauce or even mushroom sauce) and top with a sunny side up egg.

 

Cheese and feta waffles

 

 

I was tired of serving sweet waffles. Not that we don’t all like them, because we most definitely do, but it was brunch time and I felt like a dish that’s somewhere in between lunch and breakfast is in order. Not timewise, content wise. I open the fridge -no inspiration, I look on the counter […]

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Savory Whole Wheat Rolled Cheese Crackers

Baked Goodies

I run a busy life. It seems that no day goes by with at least 1-2 errands to make. Sometimes I love it because it makes the day go by faster and adds some interest to it, but sometimes I really wish that all I had to do is go to work, come back home, have dinner (which was obviously all ready and served for me), the kids’ lunch boxes all prepared and that all that’s left for me to do is to sit back, have my cup of coffee or tea and watch one of my series on TV.

But then I wake up, I pinch myself, and semi happy semi disappointed I go on.

My passion is cooking and baking but trying to find the time to fit it in a busy day is sometimes impossible, so I find a silver lining, I make cooking and baking fit into my life and not the other way around.

What I do is I just make it simple, as simple as mix, roll, freeze (go do errands), slice and bake. And although it sounds like quite a few steps it’s not, because guess what, when I felt like baking these Cheese Cookies I had zero time for it. It took me 10 minutes to mix everything together and 5 more minutes to slice. In between I was able to squeeze a drive to the store, picking up the kids from school and making dinner.

At the end of the day I had one messy kitchen, 2 happy kids and a bunch of Cheese Cookies.

Most women are natural born multi-taskers but when you have a recipe like this that plays by your rules and fits right in, it’s a keeper.

And now if you’ll excuse me, I’ll go sail in my “everything was already done for me” fantasy.

Savory Whole Wheat Rolled Cheese Crackers

Savory Whole Wheat Rolled Cheese Crackers
Author: 
Recipe type: Crackers
Cuisine: Whole Wheat, Crackers, Snack
 
these homemade crackers are so easy to make and so tasty to snack on. A matter of mix, roll, freeze, slice and you got yourself a batch.
Ingredients
  • 100gr (½ cup) Butter - Melted
  • 1 Egg
  • 2 Tbsp Plain Yogurt
  • 2 Cups Whole Wheat Flour
  • 1 Cup Grated Cheese (Cheddar, Mozzarella, Gouda or your favorite)
  • 1 ½ tsp Baking Powder
  • 1 tsp Salt
  • 1 Tbsp Flax Seeds
  • 1 tsp Zaatar
  • 1 Tbsp Poppy Seeds
  • 1 Tbsp Sesame Seeds
For Sesame Coating:
  • 1 Egg - Beaten (For Egg Wash)
  • Sesame - For coating
Instructions
  1. Place all the ingredients in a mixer bowl and mix until fully combined together to form dough.
  2. Divide the dough into 2 portions and roll each portion into a tube about 16cm long (6 ½ Inches) and 5cm thick (2 inches).
  3. Wrap each roll with plastic wrap and place in the freezer for an hour.
  4. Preheat oven to 350F (175C) and layer a large baking sheet with parchment paper.
  5. Remove from freezer, brush with the beaten egg and roll in sesame (you can also sprinkle it on top of the egg wash after brushing it on).
  6. Place the sesame coated roll on a cutting board and slice (using a sharp knife) into ¾ cm slices (0.3 inch).
  7. Place each slice on the parchment covered baking sheet. Make sure the round slices are at least 1cm (½ inch) apart from each other.
  8. Bake for 20 minutes. Remove from oven and let the cookies cool completely before serving.
Notes
**You can keep the dough rolls in the freezer and use them later. they can be stored in the freezer for up to 3 weeks**

Savory Whole Wheat Rolled Cheese Crackers

I run a busy life. It seems that no day goes by with at least 1-2 errands to make. Sometimes I love it because it makes the day go by faster and adds some interest to it, but sometimes I really wish that all I had to do is go to work, come back home, […]

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

Baked Cheese Balls with Sundried Tomatoes

Baked Goodies

Sometimes I’m just looking for ways to make my life easier, like multitasking, like procrastinating and like baking instead of cooking.

This time I really wanted cheese balls but the ones you can usually find recipes for are the ones that mix a few kinds of cheese together, roll into a ball and serve with a nice piece of bread. Well, I wanted something different, I’m not sure why but these” raw” cheese balls are associated with either a fancy reception or breakfast in my head, so I had to come up with something different since I wanted to serve these for dinner.

After thinking about it, I decided to try and bake my cheese balls and make cheese bites.

So I decided I’d roll the balls in sesame, but of course I open the cupboard and see that I have maybe 1 tsp sesame left – great, now what?

I look above the sesame and I see a bag of walnuts – bingo! I can dice them in a food processor and voila! I get a walnut coating for my cheese bites. I mix, I roll, I coat, I bake, I hope, I cross my fingers and it works. I take the baked goodies out of the oven and they are beautiful and smell awesome. The kids taste test it and love it, the hubby gets it for dinner with a side of fresh salad and loves it. Well, I guess taking the short cut did work this time.

Baked Cheese Balls with sun dried tomatoes

 

Baked Cheese Balls with Sundried Tomatoes
Author: 
Recipe type: Appetizer
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 25 Balls
 
Easy to make and bake. Just serve with fresh vegetables on the side and it's a party.
Ingredients
  • 75gr Cheese – Grated (1½ Cups)
  • ½ cup Cottage Cheese
  • ¼ cup Sun-dried Tomatoes – Chopped
  • 1 tsp Dry Basil
  • ½ tsp Dry Oregano
  • 5 tbsp Bread Crumbs
  • 1 Egg
  • Diced Walnuts or Sesame Seeds for coating
Instructions
  1. Preheat oven to 350F (175C)
  2. Mix all the ingredients together (except for the walnuts/ sesame) until fully combined
  3. Scoop mix with a teaspoon and roll into balls
  4. Roll the balls in the diced walnuts or sesame seeds and place on a parchment paper covered baking sheet
  5. Place in preheated oven for 15-20 minutes and serve

 

Baked Cheese Balls with sun dried tomatoes

Sometimes I’m just looking for ways to make my life easier, like multitasking, like procrastinating and like baking instead of cooking. This time I really wanted cheese balls but the ones you can usually find recipes for are the ones that mix a few kinds of cheese together, roll into a ball and serve with […]

Read More

Mini Blueberry Cheesecake

Cakes and Cookies

I’m not sure why but I always though that cheesecakes are complicated and that’s why I tried avoiding them, although I just love cheesecakes, I mean, who doesn’t?

So I decided to take advantage of the fact that these past few days were a Jewish holiday that focuses on eating dairy (“Shavuot”) and dived in, into cheese that is.

As usual, I made up my mind to use whatever I had in my fridge or freezer and luckily, I had blueberries. Now, when it comes to blueberries I admit, I’m like a child, I just love coloring food with them, wondering how purple my food would turn out. So I added the blueberries to the cheese and played around with the ingredients. The result was a great cheesecake with a nice crisp bottom and cheesy soft top. Of course I also made it in mini cheesecake form using my silicon muffin pan because well…I just don’t seen to have enough space in my fridge to store a whole cake. And to be honest, mini cheesecakes look so much better and are consumed so much faster.

 

Mini Blueberry Cheesecake with berries

 

Mini Blueberry Cheesecake
Author: 
Recipe type: Dessert
Cuisine: Cheese, Sweet
Prep time: 
Cook time: 
Total time: 
Serves: 12 Mini Cakes
 
Great mini cheesecakes. They look so decadent yet easy to make and taste delicious. Next time you want to impress your friends, make these.
Ingredients
For the cheese batter:
  • 250gr Cream Cheese (I used Philadelphia Light)
  • ½ cup Sugar
  • 2 Eggs
  • ½ tsp Vanilla Extract
For Blueberry layer:
  • ¼ cup Frozen (or Fresh) Blueberries
  • 1 tbsp White Sugar
For cake bottom:
  • 100gr (1 cup) Graham Cookies – Diced in food processor
  • 50gr Butter – Melted
Instructions
  1. Preheat oven to 350F (175C)
Make the graham cookie bottom:
  1. Mix diced cookies with melted butter until crumbs are fully coated with butter
  2. Grease muffin pan (each cup) with butter
  3. Divide mix evenly between 12 muffin cups in the muffin pan and tighten mix in each cup (I used the bottom of a glass to push the mix all the way down)
Make the cheese batter:
  1. Beat cream cheese, sugar, eggs and vanilla all together until smooth
  2. Remove ½ cup from cheese batter and set aside in a small bowl
Make the blueberry layer:
  1. In a small saucepan heat up blueberries and sugar over medium heat.
  2. Stir consistently until the mix thickens (5-7 minutes)
  3. Once a bit thick (should have a syrup consistency) remove from heat
  4. Add the fluids only to the ½ cup cheese batter you set aside earlier and mix together until even.
  5. Divide the blueberries left in the saucepan between the muffin cups. Place 1-2 (or whatever number of blueberries you have per cup) blueberries on each graham cookie layer in the muffin cups; Place in the middle.
Assemble the cakes:
  1. Dividing evenly, pour some of the purple cheese-blueberry batter you made into each muffin cup, on top of the blueberries.
  2. Gently, pour some of the white cheese batter (dividing evenly) on top of the purple cheese batter.
  3. Place in preheated oven for 20 minutes or until cake centers are almost set.
  4. Remove from oven and serve as is or upside down with the crumb layer being on top.
Notes
**These mini cakes can also be baked using muffin paper cups.

 

Mini Blueberry Cheesecake with berries

I’m not sure why but I always though that cheesecakes are complicated and that’s why I tried avoiding them, although I just love cheesecakes, I mean, who doesn’t? So I decided to take advantage of the fact that these past few days were a Jewish holiday that focuses on eating dairy (“Shavuot”) and dived in, […]

Read More

Cheese and Olives Savory Scones

Baked Goodies

Saturday morning. I wake up, make myself a cup of coffee (that is, if my dear husband didn’t already make one for me), go over my emails, Facebook, Instagram, check to see that the kids are still somewhere around and then I start feeling hungry.

But really, I have no desire to make something too complicated and I want it to be ready as fast as possible because as I said, I’m hungry.

When I want to make something sweet and fast I sometimes make scones, because it’s just mixing the ingredients, piling on the baking sheet and popping into the oven for 15 minutes. So this time, I decided to go with the same idea, why not? Except this time the scones are savory! With cheese and olives and the truth is you can add whatever you want to them whether its anchovies, mushrooms, greens, corn, you name it.

These were of course served with fresh garden salad and a few more salads and a nice slice of butter in them, YUM!

Good for brunch, breakfast, entertaining, a romantic event, Valentines and anything really.

Savory Scones

 

Savory Scones - With Cheese and Olives
Author: 
Recipe type: Breakfast, Pastry
 
These are so yummy. All they need is a nice slice of butter in them!
Ingredients
  • 2 Cups All Purpose Flour
  • 1 tbsp Baking Powder
  • 2 tbsp butter
  • ½ Cup Grated Cheese
  • ½ cup Pitted Olives – Halved
  • 1 cup Milk
Instructions
  1. Preheat oven to 220C (or 450F)
  2. In a mixer bowl, mix the flour, butter, baking powder and milk until well combined.
  3. Add the olives and cheese and stir until evenly combined and you get a ball of dough.
  4. Take the dough out of the bowl and place on a floured surface, sprinkle a little bit flour on top to ease the kneading; knead and flatten until it’s about ¾ inch (or 1½ cm) thick.
  5. Using a small cup or a round cookie cutter, cut circles and place then onto the parchment paper covered baking sheet. Make sure they are not too close to each other to allow rising.
  6. Bake for 10-20 minutes (depending on your oven) and remove from oven once golden brown.
Notes
You can also make these into larger slices like the traditional scones by simply using a pizza slicer and dividing into 8 slices instead of using cookie cutters.

 

Savory Scones

Saturday morning. I wake up, make myself a cup of coffee (that is, if my dear husband didn’t already make one for me), go over my emails, Facebook, Instagram, check to see that the kids are still somewhere around and then I start feeling hungry. But really, I have no desire to make something too complicated and […]

Read More

Gluten Free Mushroom and Feta Cheese Quiche – Bulky Country Style

Baked Goodies | Home Made Cooking

If you love mushrooms you will surely love this quiche. There’s actually no special story behind it other than the fact that I wanted something with a strong mushroom flavor. Every time I make something with mushrooms in it seems that they add to the flavor but not fully felt, flavor wise that is. I mean, I can feel that there are mushrooms in something but I would like to feel more of them, the flavor and the texture. So I came up with this quiche. The nice thing about it, other than the fact that this mushroom quiche is gluten free, is the fact that the mushrooms are cut into big pieces, they are bulky, and that results in the full flavor and texture of mushrooms in this quiche. But enough talking, just try it, you’ll love it.

Gluten Free Mushroom and Feta Cheese Quiche - Bulky Country Style
Author: 
Recipe type: Main
 
This country style mushroom quiche has a great smell of mushrooms and a great taste of mushrooms. The taste and texture are so dominant you'll love it, and all thanks to the bulky pieces.
Ingredients
  • 18 Mushrooms – Quartered
  • 1 Onion – Sliced
  • ¼ Cup Vegetable Oil
  • 4 Eggs
  • 1 tsp Garlic Powder
  • 4 tbsp Sour Cream
  • Salt and Pepper
  • 1 Cup Feta Cheese – Crumbled
Instructions
  1. Prepare a pie dish (or a Pyrex) and spread a little bit of oil on it. You can use oil spray.
  2. Preheat oven to 350F (175C)
  3. Pour the oil into a skillet and preheat over medium heat
  4. Sauté the onion slices on the heated oil for about 3-4 minutes while stirring
  5. Add the quartered mushrooms and stir for about 4-5 minutes until the mushrooms soften a bit
  6. Once ready, place the mushroom mix in the pre oiled baking pan (Pyrex)
  7. Spread the crumbled feta evenly on top of the mushrooms
  8. In a separate bowl, mix together the other ingredients until fully combined
  9. Pour the batter over the feta cheese and mushrooms (do not mix together) and place in preheated oven for 45-50 minutes until brown and set

 

If you love mushrooms you will surely love this quiche. There’s actually no special story behind it other than the fact that I wanted something with a strong mushroom flavor. Every time I make something with mushrooms in it seems that they add to the flavor but not fully felt, flavor wise that is. I […]

Read More

Corn and Cheese Salad – One of our favorites

Salads

Sunday. Brunch. No ideas – again. I want to make it look yummy yet pretty and sophisticated, I also want it to be easy, fast and the kids to like it. I know, I know, maybe too much to ask? I don’t think so. Take a look at our all time favorite, I always have the ingredients handy and we almost never have leftovers. Corn and cheese! Can you seriously tell me that you do not like one of the ingredients?

 

Corn and Cheese Salad - One of our favorites
Author: 
Recipe type: Appetiser, Salad
 
Great ingredients, you will love it and so will the kids! Corn, Cheese...Yum.
Ingredients
  • 1 Can Corn (Niblets)
  • 1 Cup Grated Cheese (any kind you like)
  • 1 tbsp Parsley – Chopped (Can be substituted with dill or green onions- Scallions)
  • 1½ tbsp Mayo
Instructions
  1. Place all ingredients in a salad bowl and mix until fully coated.

Sunday. Brunch. No ideas – again. I want to make it look yummy yet pretty and sophisticated, I also want it to be easy, fast and the kids to like it. I know, I know, maybe too much to ask? I don’t think so. Take a look at our all time favorite, I always have […]

Read More
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