Posts Tagged ‘Easy’

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 […]

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Kasha with Noodles – A Buckwheat Delight

Home Made Cooking

Loving buckwheat is really an acquired taste, it has an earthy taste to it and not everyone likes it, but if you do you’re lucky. Not only hat it’s a healthy dish but it’s also easy to make, tasty and goes well with a variety of combinations.

Kasha is basically buckwheat. I believe this next dish has a Jewish origin to it but that’s not the reason I make it at home. I make it because the kids love it and because we love it. It’s an alternative to the same ol’ plain rice or pasta we would usually have on a week night when no one really has time or energy to cook. So yes, this requires two pots and a pan, which is more than what a dish of rice will require, but hey, it’s worth it. Add some chicken nuggets on the side or just a really good country style salad and you got yourself a great nutritious meal.

Kasha with noodles

 

Kasha with Noodles - A Buckwheat Delight
Author: 
Recipe type: Side Dish
 
Kasha has a very distinct flavor but if you like it you will love this dish with noodles and onion.
Ingredients
  • 1 Cup Buckwheat (Kasha)
  • 2 Cups Boiling Water
  • ½ tsp Salt
  • 2-3 Cups Cooked Egg Noodles (the small ones used for soup)
  • 1 Onion – Chopped
  • 3 tbsp Vegetable Oil
  • 2 tbsp Butter
Instructions
  1. In a pot, heat up 1 tbsp oil over medium heat. Add in the kasha and stir for about 1 minute.
  2. Add in the boiling water, stir once and cover the pot. Reduce heat to low and let cook for 30 minutes (just like you do with rice) without removing the lid. After 30 minutes, turn heat off and let stand for about 5 minutes.
  3. In a frying pan, heat up 2 tbsp oil over medium heat and add the chopped onion. Saute the onion while stirring until it is golden.
  4. Combine the pre cooked egg noodles with the kasha and stir gently.
  5. Add in the sauteed onion and the 2 tbsp butter and mix until butter melts. Serve.

 

Kasha with noodles

Loving buckwheat is really an acquired taste, it has an earthy taste to it and not everyone likes it, but if you do you’re lucky. Not only hat it’s a healthy dish but it’s also easy to make, tasty and goes well with a variety of combinations. Kasha is basically buckwheat. I believe this next […]

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Thai Curry Chicken “Summer Fresh” Style

Home Made Cooking

I love going to Thai restaurants. They are the kind of restaurants that use great spices in their food, something I miss dearly here in Halifax 🙂

I like it when the food is just a little bit spicy. Not too spicy to make your mouth burn but just spicy enough to make you crave for another bite. This is exactly how I would describe this next recipe. After “Summer Fresh” sent me their whole new line up of cooking sauces to try out and come up with recipes, and after posting 4 out of 5 recipes, this is the final post with “Summer Fresh” sauces. The “Thai Curry” sauce was the last one left in the fridge and I was lucky enough to enjoy it all by myself 🙂 why by myself? Well, my husband is vegetarian and since this sauce has fish sauce in its ingredients it did not meet the criteria of a vegetarian man, as for the kids, it was just too spicy for them but hey, lucky me, it was just in the right level of spicy-ness for me so guess who got delicious food for dinner and enjoyed the leftovers the next day at work? Yup! Me! 🙂

I made Thai Curry Chicken with this last sauce and let me tell you, it tasted as if I went to a Thai restaurant. I enjoyed it so much! And it only took me about 10 minutes to have it ready in my plate which means win-win for me and Douze Points for “Summer Fresh

Thai Curry Chicken

 

Thai Curry Chicken "Summer Fresh" Style
Author: 
Recipe type: Main
 
Thai Curry Chicken on a bed of white rice, don't you just love it? Summer Fresh made it possible for me to have a restaurant level dish at my dining table. Awesome!
Ingredients
  • 1 tbsp Vegetable Oil
  • 5 Boneless Chicken Thighs – Cut into strips or cubes
  • 2 Garlic Cloves (Sliced)
  • ½ Onion – Chopped
  • Pinch of Celery Seeds (Optional)
  • 4 full tbsp Thai Curry Sauce by “Summer Fresh”
Instructions
  1. In a medium saucepan or Wok, preheat oil over medium heat.
  2. Add in the onion, celery seeds and garlic and stir for about 1 minute
  3. Add in the chicken and stir for about 5-7 minutes until pieces are well done and white
  4. Stir in the Thai Curry Sauce and mix for about 2 minutes, allowing the sauce to heat and then remove from heat and serve over a bed of rice or noodles

 

Thai Curry Chicken

I love going to Thai restaurants. They are the kind of restaurants that use great spices in their food, something I miss dearly here in Halifax 🙂 I like it when the food is just a little bit spicy. Not too spicy to make your mouth burn but just spicy enough to make you crave […]

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Garlic Marinated Eggplant Slices

Home Made Cooking | Salads

I know it’s a matter of taste, like everything else, but I think that this is one unique vegetable that not everyone likes but honestly, I don’t see a reason not to like it.

I’m talking about eggplants of course, I personally love eggplant salad, stuffed eggplant, fried, roasted, just bring it on. It usually has it’s distinct flavor but it blends so well with everything else and absorbs the taste. One thing about eggplant is that it has its bitterness so before using it in this recipe you need to make sure you eliminate that. Also, the eggplant has sort of sponge like qualities so it absorbs, whether it’s sauce or oil, so keep that in mind. This is one of my favorite variations of eggplant. I first tasted it at my mother in law’s house and LOVED it. It’s full of garlic and although it’s fried it’s quite refreshing. Over a nice slice of bread with cheese or hummus and you’re set. This time, I wasn’t the one who made it 🙂 it was my husband, which made it so much better!!

 

Fried Eggplants in Garlic and Dill

 

Eggplant Slices in Garlic Marinade
Author: 
Recipe type: Salad
 
Eggplants- you either like or dislike them but this recipe is simply irresistible!
Ingredients
  • 2 eggplants
  • 4-5 Garlic Cloves – Minced
  • 1 Cup water
  • 2 tsp chopped dill
Instructions
  1. Slice the eggplants into 1cm (1/2 inch) slices and place on a surface covered with paper towels, in one layer.
  2. Sprinkle some salt over the slices and let stand for about 15-20 minutes.
  3. After 20 minutes, use additional paper towels to absorb all the juices that came out of the slices. Simply pat the slices with the paper towels until they’re dry.
  4. Preheat a frying pan to medium-high heat with 1cm deep vegetable oil in it.
  5. Place slices in oil and let fry until the bottom is nice and brown. Flip and do the same with the other side. Add oil if necessary.
  6. After the eggplants are all fried, prepare the marinade. In a medium bowl, mix together the dill, minced garlic and water.
  7. Start layering the fried slices in a plastic container. Layer the first layer and using a tablespoon drizzle some of the garlic marinade. Make sure the layer is covered (about 1-2 tablespoons per layer).
  8. Keep on with the same process for the other layers. It doesn’t have to be too precise as afterwards the eggplants will still have their juices to mix with the marinade so you can’t go wrong.
  9. Seal the container and place in the fridge for about 2 hours before serving and always keep refrigerated.

 

Fried Eggplants

I know it’s a matter of taste, like everything else, but I think that this is one unique vegetable that not everyone likes but honestly, I don’t see a reason not to like it. I’m talking about eggplants of course, I personally love eggplant salad, stuffed eggplant, fried, roasted, just bring it on. It usually […]

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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 […]

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Chocolate Cake Ice Cream Cones

Cakes and Cookies

Well, summer is most definitely over by now. It’s colder in the evenings and even during the day. I had some ice cream cones left from the summer but of course no ice cream. While I agree that ice cream is a great thing regardless of the season I wasn’t planning on buying a bucket of ice cream just to be able to use the cones, so I made a different kind of “Ice Cream”. I made a cake batter and poured it into the ice cream cones. I then baked it and added chocolate on top and voila! I got the ice cream look with the taste of chocolate and a lot less mess. The kids loved it and I was even happier to see their clean placements on the table after they were done.

This recipe can be used for just a regular chocolate cake in a small bake pan or for more ice cream cones. I’m not sure about the size because I made 8 cones and used the rest of the batter for a mini cake in a 7 inch pan.

Chocolate Cake Cones
Author: 
Recipe type: Dessert
Serves: 8 Cones
 
Great for the kids and ever greater for birthdays. I only made 8 cones and a mini cake but you can play around with the number of cones and double the amounts as required.
Ingredients
  • ½ Cup Sweetened/ Unsweetened Cocoa Powder (You can also mix the two)
  • 1 Cup All Purpose Flour
  • ¼ tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 Cup White Sugar
  • 1 Egg
  • ½ Cup Vegetable Oil
  • 1 Cup Hot Water
  • 8 Ice Cream Cones (small ones with flat bottom)
For the chocolate coating:
  • ½ Cup Heavy/ Whipping Cream
  • ¾ Cup Semi Sweet Chocolate Chips
Instructions
  1. Preheat oven to 350F (175C)
  2. Mix all the cake ingredients together
  3. Pour about ¼ cup (until cone is ¾ full) of cake batter in each cone. Pour the rest of the batter into additional cones or into a 7 inch (18cm) greased baking pan.
  4. Place the cones standing (preferable in a deep baking pan to avoid falling) and gently place in preheated oven. Place the 7 inch cake in the oven as well (or you can bake it later when cones are ready).
  5. Bake for about 35-40 minutes.
  6. Wait until the cakes (cones) are cool and prepare the coating.
To prepare the coating:
  1. Simmer heavy cream in saucepan
  2. Add the chocolate chips in while simmering and stir really well until fully molten.
  3. Remove from heat and pour about 1-2 teaspoons on each cooled ice cream cone. Decorate with coconut or sprinkles.
Notes
**Make sure you immediately place the cones in the oven after filling them to avoid the cones getting wet and soft from the filling.

 

Well, summer is most definitely over by now. It’s colder in the evenings and even during the day. I had some ice cream cones left from the summer but of course no ice cream. While I agree that ice cream is a great thing regardless of the season I wasn’t planning on buying a bucket […]

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Coconut Cake with Chocolate Chips

Cakes and Cookies

I love coconut, who doesn’t  And this is exactly why I was so happy to find this old recipe I had in my old recipe bag. I have a plastic bag at home, a really old one and it’s full of recipes, the old fashioned ones – the hand written ones 🙂 It’s actually quite a chunk of history when you think about it because they are not only hand written but some of them are also written on pieces of old newspapers and flyers which makes it even more fun to dig in them. So I dug in my bag yesterday and found this great coconut cake recipe I used to love. I decided to upgrade it and added some chocolate chips which turned out to be a great upgrade! Try it. The cake is not too moist and the chocolate chips sink to the bottom of the cake while baking but the end result is a cake you’d like to have with your coffee. And besides, look at the small number of ingredients it has – perfect.

 

Coconut Cake with Chocolate Chips
Author: 
Recipe type: Dessert
 
Soft and tasty cake with chocolate chips on the bottom.
Ingredients
  • 1½ Cups White Sugar
  • 1½ Cups Self Rising Flour (or all purpose flour + 1 tsp baking powder)
  • ½ Cup Finely Shredded Coconut – Unsweetened
  • 1 Full Cup (250ml) Heavy Cream (Whipping Cream)
  • 1 tsp Vanilla Extract
  • 3 Eggs
  • ½ Cup Chocolate Chips (Use your favorite)
Instructions
  1. Preheat oven to 350F (180C)
  2. Layer a 8.5- 9.5 Inch spring form baking pan with parchment paper, or you can spread butter to avoid the cake from sticking.
  3. Place all ingredients in a mixer bowl and mix until fully combined. The batter reminds the consistency of a pancake batter.
  4. Pour the cake batter onto the layered baking pan and place in oven for 40-45 minutes until brown.
Notes
* Use 8.5- 9.5 Inch Round spring form cake pan

I love coconut, who doesn’t  And this is exactly why I was so happy to find this old recipe I had in my old recipe bag. I have a plastic bag at home, a really old one and it’s full of recipes, the old fashioned ones – the hand written ones 🙂 It’s actually quite a […]

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Breaded Turkey Meatballs

Home Made Cooking

I like my food simple, I really do. Not because I’m lazy or because I want it ready fast, but because I think that this is the best kind of food the simple food. It goes well with everything, every time and anywhere. And this is exactly what these breaded meatballs are. My mom used to make these from chicken but of course all they had at the supermarket after thanksgiving is turkey so I said, why not? These meatballs are great right out of the pan but even greater the next day, when you can just slice them in half and put on a fresh piece of buttered bread. YUM!

Breaded Turkey Meatballs
Author: 
Recipe type: Main
Serves: 13 Meatballs
 
Great for the kids and in fact for the whole family. Easy to prepare and wonderful to store in the fridge for the next day.
Ingredients
  • ¼ Onion - Chopped
  • ½ Carrot - Finely Chopped
  • 1 Garlic Clove - Finely Chopped
  • 3 tbsp Olive Oil
  • 250-260gr Ground Turkey
  • ½ tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 3 tbsp Bread Crumbs
  • ½ tsp Ground Cumin
  • 1 Egg
  • ½ cup Vegetable Oil (For Frying)
Instructions
  1. In a frying pan, preheat the olive oil over medium heat and add in the chopped onion and chopped carrot. Sauté and stir for about 3 minutes. Add the chopped garlic and stir for another 30 seconds. Remove from heat.
  2. Place the fried onion mix in a bowl and add all the other meatballs ingredients, except for the frying vegetable oil. Mix all together until well combined.
  3. For the coating, place ½ cup bread crumbs and 1 tablespoon sesame seeds in a bowl and mix together.
  4. Scoop with a teaspoon and form ping pong size balls from the turkey mix. Flatten the balls just a bit and dip in the bread crumb mix until fully coated on both sides. set aside in a plate.
  5. Over medium heat , preheat the ½ cup vegetable oil in a frying pan (depending on the size of your pan, the oil should be about ¼ inch or ½ cm deep.
  6. Fry breaded meatballs about 3-4 minutes on each side, until brown.

 

 

I like my food simple, I really do. Not because I’m lazy or because I want it ready fast, but because I think that this is the best kind of food the simple food. It goes well with everything, every time and anywhere. And this is exactly what these breaded meatballs are. My mom used […]

Read More
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