Posts Tagged ‘Dinner’

Baked Cauliflower Fritters

Baked Goodies

It’s been a while since I posted anything. It’s actually been a while since I’ve done anything I used to do before we turned into a family of 5.
You see, in January I finally got my bun out of the oven 🙂 and this bun is a handful alright. So I basically have time for almost nothing and I’m now existing on survival mode which means it’s ok if I didn’t get to tend to everything around the house, it means I do what I can after a few hours of sleep (never enough) and it means that I need to find easy food dishes that will fit right into my (non-existent) schedule.

Luckily, my husband is vegetarian and the kids love veggies so I have a lot of options on my hand. This time I made Baked Cauliflower Fritters, or if you want just call them Britters 🙂

This is an easy recipe with minimum ingredients and served with dipping sauce and salad it’s a super simple dinner fix.

When I made this the first time it was with 1 cauliflower but everyone ended up fighting oven the last piece so this time I made it from 2. If you wish you can divide the recipe in 2 and get a smaller quantity but believe me, even if you have leftovers they won’t last long.

here’s a video I made for this recipe as well:

 

Baked Cauliflower Fritters

Baked Cauliflower Fritters
Author: 
Recipe type: Dinner, Lunch
Cuisine: Vegeterian
Prep time: 
Cook time: 
Total time: 
 
Easy cauliflower fritters that are oven baked and go go with any dipping sauce and salad. Taste amazing the day after too.
Ingredients
  • 2 Medium Cauliflower Heads - Divided into florets
  • ½ Cup Bread Crumbs
  • 4 Eggs
  • 2 tsp Dried Oregano
  • 1 tsp Salt
Instructions
  1. Boil the cauliflower florets for about 10 minuted or until starting to soften. You don't want it too soft or too hard, poke with a fork and if it goes in easily into the floret stem then it's ready.
  2. Drain into a colander and wash with cold water. This will stop the cooking process and will ease the dicing.
  3. Dice into small pieces and place in large bowl.
  4. Add in the eggs, bread crumbs, oregano and salt and mix well to combine.
  5. Let the mix stand for 10 minutes.
  6. Preheat oven to 400F or 190C and layer a baking sheet with parchment paper.
  7. Brush the prepared baking sheet with some vegetable oil.
  8. Form the fritters and place on baking sheet.
  9. Gently brush each fritter with some vegetable oil.
  10. Bake for 30-40 minutes, turning once after about 15-20 minutes or when the bottom is browned. Serve with tahini sauce or sweet chilli. Tastes great served warm or at room temperature.

 

Baked Cauliflower Fritters

Baked Cauliflower Fritters

It’s been a while since I posted anything. It’s actually been a while since I’ve done anything I used to do before we turned into a family of 5. You see, in January I finally got my bun out of the oven 🙂 and this bun is a handful alright. So I basically have time […]

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Soft Whole Wheat Spelt Dinner Rolls

Baked Goodies

I am pretty selective when it comes to bread. It needs to be dense but soft, have a nicely browned crust, it needs to have that fresh flavor without the after taste of yeast, yeah, I know I’m picky.

I was browsing online, trying to figure out how to make dinner rolls, and I’m not sure why but I decided to stop looking when I found the recipe on TheKitchn.com.

The rolls looked so good, so soft and the crust looked just perfect. But looking at the ingredients I figured I’d have to play around and find some alternatives to the all purpose flour and the sugar. You must know me good enough by now to know that if I can switch the ingredients to more nutritious ones, I will. So I did.

These dinner rolls ended up being whole wheat spelt dinner rolls and they came out soft and perfect. I liked the fact that they came out looking super professional too. My husband couldn’t believe these were homemade at first.

Anyhow, these go amazing paired with some butter – obviously 🙂

They are also wonderful as sandwich rolls and you can freeze them and thaw whenever you need them. This recipe is a keeper.

Soft Whole Wheat Spelt Dinner Rolls

Soft Whole Wheat Spelt Dinner Rolls
Author: 
Recipe type: Bread
Cuisine: Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 12 Rolls
 
Soft dinner rolls are not an obvious thing when it comes to spelt and whole wheat, but these are just perfect.
Ingredients
  • 1 ½ Cup Whole Wheat Flour
  • 1 ½ Cup Spelt Flour
  • 1 Tbsp Dry Yeast
  • 1 tsp Salt
  • 2 tbsp Honey
  • 2 Tbsp Vegetable Oil
  • ¼ Cup Milk (whole or skim)
  • ¾ Cup Warm Water
  • 2 Tbsp Butter - Melted
Instructions
  1. In a stand mixer bowl, combine the flours and yeast and mix together.
  2. Add in the salt, honey, oil, milk and ½ cup warm water and start mixing on low speed using the kneading attachment.
  3. Gradually add the ¼ cup left of warm water (drizzle in while stand mixer is mixing).
  4. Keep the mixer kneading for about 3-4 minutes until the dough is all combined into 1 dough ball.
  5. Remove the dough from the bowl and place on a lightly floured surface. Knead the dough a bit until it’s soft, non-sticky. It should spring back when you poke it.
  6. Place the dough ball back in the bowl, cover it with kitchen towel or plastic wrap and let the dough rise in a warm spot until it is double in size (about 1 hour).
  7. Once the dough has risen, remove it from the bowl and once again place it on a floured surface.
  8. Divide the dough into 12 equal pieces and roll each piece into a ball.
  9. Prepare a 9X13 inch baking dish layered with parchment paper and arrange the rolls in the baking dish. Make sure the rolls are apart from each other (about 1-2 inches apart).
  10. Cover the baking dish with a kitchen towel and let the rolls rise for another 30-40 minutes in a warm spot.
  11. Preheat the oven to 375F (180C) and melt the 2 Tbsp butter.
  12. Once the rolls look pillowy and risen (after 30-40 minutes), gently brush them with the melted butter.
  13. Bake the rolls in the preheated oven for 15-18 minutes (it took me 17 minutes).
Notes
Inspired by and adapted from www.thekitchn.com

Soft Whole Wheat Spelt Dinner Rolls

Link to the original recipe that inspired me: HERE

Soft Whole Wheat Spelt Dinner Rolls

I am pretty selective when it comes to bread. It needs to be dense but soft, have a nicely browned crust, it needs to have that fresh flavor without the after taste of yeast, yeah, I know I’m picky. I was browsing online, trying to figure out how to make dinner rolls, and I’m not […]

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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

Smooth Butternut Squash Soup

Soups

So what do you do when it’s cold and dreary outside and when you don’t really feel like standing in the kitchen for too long? Yup, soup.

Pumpkin/ Squash season is coming to its end but I thought I’d give it one last kick at the can. I just found out that I had this recipe for almost a year now and surprisingly enough I forgot to share it with everyone, nice right?

So I’m trying to do the right thing here by sharing this with you today, hopefully you’ll still kinda like me after this slip 🙂

I’m going to step out of my shell here and say it out loud: I don’t like squash, or pumpkin, or cooked carrots. There, I said it. My kids (luckily enough) do! So you know how sometimes the kids don’t like something and they just plunk it into your plate and you end up having a leftover dinner? Well, it’s sometimes quite the opposite in our house. I would make soup, with chunks of carrots in it and if they’re too big I’ll just plunk it in my son’s plate. He’s very accepting this boy of mine. My daughter on the other hand, will probably give me the face and make the plunking process longer so my boy is my go-to kid when I need to avoid my carrots 🙂

So now that I have this out in the open, you’re probably wondering why I made this soup. Well, when it’s all blended together, I don’t mind the carrots and the squash; on the contrary, I enjoy the flavor. I’m weird. But this soup is not. In fact, it’s awesome and warms you up right through.

The great thing about this soup is not only that it’s healthy because it only has veggies and natural ingredients in it; it’s also really tasty and light on the stomach. Even though there’s potato in it, which traditionally would make it a bit “heavier” there’s also garlic and LEMON in it and that totally upgrades the whole dish and adds the freshness to it.

 

Smooth Butternut Squash Soup with croutons

 

Smooth Butternut Squash Soup
Author: 
Recipe type: Soup
Cuisine: Vegetarian, Diet
 
Butternut Squash Soup with a hint of lemon in it. Tastes fresh, warms you right up and does not leave you with that heavy feeling you get after having potatoes. It's worth it!
Ingredients
  • 4 medium potatoes
  • 2 carrots
  • ½ Onion
  • ½ Butternut Squash
  • 2 Garlic Cloves
  • ¼ Lemon (peeled)
  • ¼ tsp celery seeds
  • 1 tsp Garlic Powder
  • 2 Tbsp Vegetable Oil
  • 1 Liter Vegetable Broth
  • 4 Cups Hot Water
Instructions
For the Croutons:
  1. Cut bread into cubes (about 1X1 inch) and bake in 400F (200C) for about 15 minutes.
To prepare the soup:
  1. Dice the onion, garlic cloves and carrots.
  2. Cut the potatoes and squash into cubes (the smaller they are the faster they’ll cook). Cut the ¼ lemon into 4 pieces.
  3. Preheat 2 tbsp oil and stir in the diced onion, carrots and celery seeds until onion is golden and sautéed. Add in the rest of the veggies and top up with the vegetable broth and water.
  4. Cook over medium-high heat and bring to boil. Add in the garlic powder, the lemon and of course salt and pepper to taste and stir.
  5. And now you let it cook over medium heat for about 30 minutes or until the vegetables soften.
  6. When it’s all ready and soft, use a blender stick and blend everything until it is smooth.
  7. You can drizzle with some cream to make it look fancy; Serve with croutons and enjoy.

 

Smooth Butternut Squash Soup Vegetables

Smooth Butternut Squash Soup with croutons

So what do you do when it’s cold and dreary outside and when you don’t really feel like standing in the kitchen for too long? Yup, soup. Pumpkin/ Squash season is coming to its end but I thought I’d give it one last kick at the can. I just found out that I had this […]

Read More

Chicken Drumsticks and Olives – Kids’ New Favorite

Home Made Cooking

Sometimes roasted or grilled chicken drumsticks simply do not do the trick with my kids. What, Drumsticks again? Mommy, can you peel the skin off? I don’t feel like eating this, and much more creative versions of this is what I’ll be getting If I keep making drumsticks the easiest and most obvious way. Well then, I had to find another easy and fast way to prepare drumsticks. My kids like a good gimmick, an interesting addition, so I figured that if I add their favorite pizza extra topping (olives) they’ll be happy with it. Apparently I was right. So I made the chicken drumsticks with olives, cooked in a super fast sauce. The thing I liked most is the fact that after only a few minutes of preparation I could leave it to cook and come back after 45 minutes to simply serve. The chicken is tender and the olives add their natural saltiness the kids like so much. It also reminded me of a Moroccan dish I used to eat and loved it, so as far as this dish goes I think I did a pretty good job. Kids loved it and mommy was once again the “Kitchen Hero”.

Chicken Drumsticks and Olives

 

Chicken Drumsticks and Olives - Kids' New Favorite
Author: 
Recipe type: Entree, Main
Prep time: 
Cook time: 
Total time: 
Serves: 5 People
 
Chicken Drumsticks in yummy tomato sauce and olives. The chicken tenderness and the Olives' saltiness dance well together.
Ingredients
  • 1 tbsp Vegetable Oil
  • ¼ Onion (medium) - Chopped
  • 8 Chicken Drumsticks (I removed the skin)
  • 4 tbsp Tomato Paste
  • 2 Cups Hot Water
  • 1 tsp Garlic Powder
  • ½ tsp Paprika
  • 1 tsp Ground Cumin
  • 1 Cup Green Pitted Olives
  • Salt and Pepper to taste
Instructions
  1. In a medium sized pot, heat up the oil over medium heat and add the chopped onion. Saute for about 2 minutes while stirring.
  2. Add the drumsticks and stir for about 4 minutes until they begin changing color (white layer)
  3. In a small bowl, mix the water and tomato paste well and add mix into the drumsticks
  4. Add in the garlic powder, paprika, cumin and olives and stir
  5. Add the salt and pepper and stir
  6. Lower to medium-low heat and cover with lid. Let cook for 45 minutes.

 

Chicken Drumsticks and Olives

Chicken Drumsticks and Olives

Sometimes roasted or grilled chicken drumsticks simply do not do the trick with my kids. What, Drumsticks again? Mommy, can you peel the skin off? I don’t feel like eating this, and much more creative versions of this is what I’ll be getting If I keep making drumsticks the easiest and most obvious way. Well […]

Read More

Almond Portobello Pasta

Home Made Cooking

Pasta is always my go-to dish. Why? Well, two reasons: 1) The pasta I have at home is always Gluten-Free, which means that it is rice pasta, which means it’s less likely to give that ‘heavy’ feeling after eating it, and we like that. 2) There are so many options for pasta. You can add veggies, meat, sauce, cream, everything goes and it’s very hard to ruin a pasta dish. Of course, it is also usually a pretty fast process until the pasta’s ready which is perfect for dinner after coming home at the end of a work day.

As always, what I did with this one is take a look at the fridge and see what I have for ingredients. I first spotted that lonely Portobello  mushroom and though to myself I can make mushroom sauce, but then I noticed I have no cream, so I kept on looking and I noticed other veggies. I took everything I had and added almonds. What can I tell you? It was super easy to make and the results looked like I spent a lot of time and effort making this one, well between us? I didn’t 🙂 and once again I was happy! Because hey, I got to use whatever I had in the fridge and the food tasted amazingly good.

Portobello Almond Pasta

 

Almond Portobello Pasta
Author: 
Recipe type: Main
 
Easy pasta recipe that will help clean your fridge and will end up looking like a million dollars.
Ingredients
  • 450gr Pasta (1 pack)
  • ½ Cup Olive Oil
  • ½ Onion – Sliced
  • ½ Bell Pepper – Sliced into small strips
  • 6 Mushrooms (white) - Sliced
  • 1 Portobello Mushroom – Cubed
  • 2 Garlic Cloves – Cut into quarters
  • 1 tsp Dry Basil
  • ¼ Cup Sliced Almonds
  • Salt and pepper to taste
Instructions
  1. Cook pasta according to the cooking instructions on the package
  2. In a large skillet, frying pan or wok heat up the oil over medium heat and add the sliced onion. Saute for about 3 minutes.
  3. Add in the mushrooms, the Portobello, bell pepper, garlic and basil and stir.
  4. Let cook for about 10-15 minutes while stir frying.
  5. When the peppers soften just a bit, add in the almonds. Stir fry for another 2-3 minutes (almonds should be golden) and remove from heat.
  6. Add the ready veggie mix into the cooked pasta and stir gently until combined and serve.

 

Portobello Almond Pasta

Pasta is always my go-to dish. Why? Well, two reasons: 1) The pasta I have at home is always Gluten-Free, which means that it is rice pasta, which means it’s less likely to give that ‘heavy’ feeling after eating it, and we like that. 2) There are so many options for pasta. You can add […]

Read More

Chicken in Cranberry Sauce by “Summer Fresh”

Home Made Cooking

When “Summer Fresh” sent me their complete new line up of cooking sauces I didn’t think it’ll make my life so easy when it comes to quick dinners for the kids.

This time I had thawed chicken thighs in the fridge, and I didn’t really want to work hard or fry them like I would usually do, so I just opened the fridge hoping to find something that will make this weekday dinner task easier and faster. Luckily I found this great “Cranberry Madeira” sauce and the minute the kids saw it as well that’s all they wanted, I mean, what kid wouldn’t love to have dinner with cranberries? 🙂

I added some blackberries I had and it was a hit! Chicken with berries – perfect.

This was so easy to make too, because all I had to do is cut the chicken, add the sauce and place in the oven. I like it when while the food is being prepared I can utilize the time to complete other things I have on the go. “Summer Fresh” made it easy once again and needless to say that this wasn’t only quick but had a great combination of flavors.

This sauce is definitely a keeper.

Chicken in Cranberry Sauce

 

Chicken in Cranberry Sauce by "Summer Fresh"
Author: 
Recipe type: Entree, Main
 
Chicken in Cranberry Sauce. Another hit with the help of one of the "Summer Fresh" Sauces.
Ingredients
  • 5 Boneless Chicken Thighs – Cubed
  • 5 tbsp “Cranberry Madeira” sauce by “Summer Fresh”
  • ¼ cup Whipping Cream
  • Salt and Pepper to taste
Instructions
  1. Preheat oven to 350F (180C)
  2. Mix Cranberry sauce with whipping cream, salt and pepper
  3. Place chicken cubes in Pyrex and cover with sauce mix
  4. Cover with foil and let cook for 50 minutes
Notes
**Optional - You can add some blackberries or blueberries to the sauce mix**

 

Chicken in Cranberry Sauce

When “Summer Fresh” sent me their complete new line up of cooking sauces I didn’t think it’ll make my life so easy when it comes to quick dinners for the kids. This time I had thawed chicken thighs in the fridge, and I didn’t really want to work hard or fry them like I would […]

Read More

Sweet and Soft Braided Challah Bread

Baked Goodies

Sweet childhood memories for me are the taste of soft, fresh, sweet challah bread with fresh real cottage cheese. I can swear, it’s like heaven in your mouth.

Ever since we moved to Canada I’ve been trying to find that challah bread that has the sweetness I loved so much. It’s like a sweet roll but bigger 🙂

So I know I have another Challah recipe here in the blog, but this one is much sweeter, bigger and fluffier. It all depends on how you like your challah.

In this case, you can either braid it or you can just make rolls, both will come out tasting heavenly! The recipe, by the way, is originally by Carine Goren who is a sweet cook from Israel. Here’s the link if you know Hebrew 🙂 http://www.carine.co.il/htmls/page_202.aspx?c0=13148&bsp=13097

Sweet Challah Bread Slice

 
Ingredients
  • 500 grams All purpose flour
  • 2 tbsp Dry yeast
  • ½ cup sugar
  • 1 Egg
  • ¾ – 1 cup lukewarm water
  • ¼ cup Vegetable Oil
  • ½ tbsp Salt
  • 1 Beaten egg for brushing
  • Sesame Seeds
Instructions
  1. Place all ingredients in a mixer bowl; use only ¾ cup water to start with. Mix on medium speed until fully combined. If you see that the dough is dry, gradually start adding the extra ¼ cup water you have until you get soft and smooth dough that slightly sticks to the bottom.
  2. Spread a bit of oil over the dough ball inside the bowl, cover with towel and let stand until dough rises and doubles its size (about 40-45 minutes).
  3. Preheat oven to 180C/ 350F and prepare a baking pan covered with parchment paper.
  4. Once the dough doubled its size, divide into 3 balls and roll each ball into a “sausage” to braid. You can also make rolls and take a tennis size ball from the dough for each roll and form a small ball.
  5. Place on baking sheet and let stand for additional 30-40 minutes.
  6. Brush with beaten egg and sprinkle with sesame seeds; Place inside the preheated oven for about 35 minutes or until golden brown and brown on the bottom.

Sweet Challah Bread

Sweet childhood memories for me are the taste of soft, fresh, sweet challah bread with fresh real cottage cheese. I can swear, it’s like heaven in your mouth. Ever since we moved to Canada I’ve been trying to find that challah bread that has the sweetness I loved so much. It’s like a sweet roll […]

Read More
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