Posts Tagged ‘Garlic’

Simple Garlic Lentil Soup

Home Made Cooking | Soups

There’s nothing better than a nice bowl of fresh soup in the winter (and believe me, we get lots of winter around here), but you know what’s even better? a nice hot bowl of soup made with minimum ingredients, minimum time and maximum pleasure. And that’s exactly what I have here for you.

I came home last week, it was the day before our grocery run day, and the fridge was almost empty. I wanted soup but didn’t have too many veggies on hand so I look at my cupboard and this jar of red lentils is winking at me, saying “hey, pssst, we’re here, were quick, we’re delicious, bring it sista”. So I did. Bring it.

I made lentil soup with one of our favorite ingredients added – garlic. My daughter, who is not a fan of soups (aka “mommy, can I have a chicken nugget instead?”) had 2 whole bowls! OMG! I guess this means the soup passed the highest bar. It was so good, we finished the whole pot and wanted more.

On a different note, we are home today, going through yet another winter storm – can I get spring please? and a bowl of this delicious, healthy, creamy, hot soup? Thanks!

Garlic Lentil Soup

Garlic Lentil Soup

Garlic Lentil Soup
Author: 
Recipe type: Soup
Cuisine: Soups, Entree, Lentils
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
 
This is an easy, quick, delicious and creamy soup. The garlic gives it a nice kick and not spicy at all. If you need something impressive to serve this might be it.
Ingredients
  • 1¾ Cup Red Lentils
  • 1 Onion - Diced
  • 2 Tbsp Olive Oil
  • 1 Celery Stick - Diced
  • 4 Cups Vegetable Broth
  • 2½ Cups Hot Water
  • 5 Fresh Parsley Sprigs - Finely Chopped
  • 1 Bay Leaf
  • 4 Tbsp Tomato Paste
  • 5 Garlic Cloves - Minced
  • 1 tsp Paprika (If you have smoked paprika even better)
  • 1-2 tsp Salt
Instructions
  1. Place the lentils in a colander and wash under running water and set aside.
  2. In a medium-large pot, pour in the olive oil, diced celery and diced onion and saute over medium heat while stirring until onion is translucent.
  3. Add in the lentils and stir all together and then add in the vegetable broth and water and bring to boil.
  4. Add in the chopped parsley and bay leaf and partially cover the pot and cook over low-medium heat for 15-20 minutes until the lentils soften,
  5. Remove the bay leaf and discard.
  6. Add in the tomato paste, minced garlic, paprika and salt, Stir well and cook for additional 20 minutes in a partially covered pot.
  7. Can be served with Creme Fresh or Sour Cream,

Garlic Lentil Soup

Garlic Lentil Soup

There’s nothing better than a nice bowl of fresh soup in the winter (and believe me, we get lots of winter around here), but you know what’s even better? a nice hot bowl of soup made with minimum ingredients, minimum time and maximum pleasure. And that’s exactly what I have here for you. I came […]

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Amazingly Easy Maple Garlic Roasted Vegetables

Home Made Cooking

I found my youngest sitting in a laundry basket this week, as if it was the most comfortable thing in the world. She was reading something and commenting about it to herself. So I stand there (in the kitchen of course, where else?) and I hear her saying to herself “Reading Star – What? I don’t want to be a reading star, I want to be a STAR).

And to think that when I was her age all I wanted to do is play in the mud and build swords from sticks. Yeah, I wasn’t a real girlie girl 🙂 I always preferred to play with the boy, which turned out great as I grew up 🙂

And now just a bit of food talk – this next recipe is roasted vegetables, but adding maple and garlic just made them super good!

Isn’t it the easiest thing in the world? roasted vegetables that is. You just cut them, mix with their sauce, place in the oven and wait. And the more veggies the merrier your dish will look. And after 30-40 minutes you got your perfectly nutritious side dish. As easy as sitting in a laundry basket, isn’t it?

Maple Garlic Roasted Vegetables

Amazingly Easy Maple Garlic Roasted Vegetables
Author: 
Recipe type: Side Dish
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 People
 
A great twist on plain roasted vegetables. Just add that touch of maple sweetness and the tangy garlic and you've got yourself a hit.
Ingredients
  • 2 Sweet Potatoes - Cut into large cubes
  • 2 Zucchinis - Cut into large pieces
  • ½ Butternut Squash - Cut into medium pieces (because it takes a bit longer to roast)
  • ½ Onion - cut into large pieces
  • 1 ½ Tbsp Maple Syrup
  • 3 Garlic Cloves - Minced
  • 3 Tbsp Olive Oil
  • Kosher (coarse) Salt
Instructions
  1. Preheat oven to 400F (200C) and layer a baking sheet with parchment paper (you can also make these in a Pyrex oven proof glass dish).
  2. Place all the cut vegetables in a mixing bowl.
  3. In a small bowl, mix together the maple syrup, olive oil and minced garlic until evenly mixed.
  4. Pour the maple mix on top of the vegetables and stir it using a wooden spoon until the vegetables are fully covered with the mix.
  5. Place the vegetables onto the baking sheet (or Pyrex) and sprinkle with some kosher (coarse) salt on top.
  6. Bake in the preheated oven for 35 minutes or until you test the veggies with a fork and they’ve reached your desired tenderness.

Maple Garlic Roasted Vegetables

Maple Garlic Roasted Vegetables

I found my youngest sitting in a laundry basket this week, as if it was the most comfortable thing in the world. She was reading something and commenting about it to herself. So I stand there (in the kitchen of course, where else?) and I hear her saying to herself “Reading Star – What? I […]

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Garlic Yogurt Dip

Home Made Cooking

This garlic yogurt dip is so amazing. It’s my favorite.

I use it for veggies, Pizza Blanca, various quiches, savory pastries etc.

Just like everything else on my blog, this to, is made of ingredients you probably have in your fridge anyway, so why not upgrade a dish with this one right here?

 

Garlic Yogurt Dip

 

Garlic Yogurt Dip
Author: 
Recipe type: Dip
Cuisine: Dips
Prep time: 
Total time: 
 
Garlic Yogurt dip that's made of scratch with ingredients you most likely have at home. Upgrade your pizza, your wings, your nachos. It's just that good.
Ingredients
  • 5 Tbsp Mayonnaise
  • 5 Tbsp Plain Yogurt
  • 4 Garlic Cloves – Minced
  • Salt to taste
Instructions
  1. Mix all the ingredients together and there you have it – your dip!

 

Garlic Yogurt Dip

This garlic yogurt dip is so amazing. It’s my favorite. I use it for veggies, Pizza Blanca, various quiches, savory pastries etc. Just like everything else on my blog, this to, is made of ingredients you probably have in your fridge anyway, so why not upgrade a dish with this one right here?     […]

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Pizza Blanca With Spelt Flour Crust

Baked Goodies | Home Made Cooking

If there’s anything my family will never say “NO” to it’s pizza.

The other week I was thinking of making homemade pizza with spelt crust – our favorite, but then, one look at my daughter was enough to understand that this good ol’ traditional pizza is not going to happen.

It’s that season again; when it’s too warm inside and too cold and breezy outside.

The result: A child with super dry lips the size of her face

The problem: The pizza sauce burns her sore lips

The objective: Making pizza so we can all enjoy it

The obstacle: Tomato sauce a.k.a. Pizza Sauce

The solution: Pizza Blanca

Pizza Blanca is basically pizza with no pizza sauce on it. I must admit that it’s different and kind of weird at first, but after the first bite you get it – it’s really good.

Being able to prepare this pizza with no actual pizza sauce has allowed my little girl to eat her slice(s) with no problem at all. Another nice thing about this is that you can prepare whatever dipping sauce you want on the side and enjoy it exactly the way you like it. I made homemade garlic dip and it was phenomenal.

So let me share this recipe with you before the drool covers my entire keyboard.

 

Pizza Blanca With Spelt Flour Crust

 

Pizza Blanca With Spelt Flour Crust
Author: 
Recipe type: Pizza, Low Gluten
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Pizza Blanca with no pizza sauce on it. Sounds weird at first but then you taste it and the weirdness is gone.
Ingredients
  • 500gr Spelt Flour
  • 1 Tbsp Dry Yeast
  • 4 Tbsp Vegetable/ Canola Oil
  • 3 Garlic Cloves – Minced
  • ½ Tbsp Salt
  • 1 Tbsp Sugar
  • 1 Cup Lukewarm Water
  • Grated Mozzarella Cheese
  • Your favorite toppings
Instructions
  1. Mix all the ingredients (except the toppings) in a mixer bowl using the kneading attachment.
  2. Take a bit of oil in your hands and knead the dough into a ball (in the bowl). You will now have the dough covered with oil in the bowl.
  3. Cover the bowl with a cling wrap and let the dough rest and rise for 35 minutes.
  4. Preheat oven to 350F (180C)
  5. Prepare a baking sheet or a pizza tray covered with parchment paper.
  6. Flatten the dough with your hands directly on your parchment covered baking sheet until it is about ½ inch thick.
  7. Add the cheese and toppings onto the flattened dough.
  8. Bake for 20-25 minutes in the preheated oven.
  9. Serve with your favorite dip.

 

Pizza Blanca With Spelt Flour Crust

If there’s anything my family will never say “NO” to it’s pizza. The other week I was thinking of making homemade pizza with spelt crust – our favorite, but then, one look at my daughter was enough to understand that this good ol’ traditional pizza is not going to happen. It’s that season again; when […]

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Creamy Garlic Potato Soup

Soups

Well, whether we like it or not winter is coming, and although I’m not a big fan, in fact I’m not a fan at all (I’m a sunshine girl), this cold weather brings something nice with it and that’s the opportunity to make a super easy and versatile dish – soup.
What’s easier than cooking some veggies, spicing them up, adding water, blending or not and serving it? SO easy.
I like to play around with my soups and come up with something different every time.
A few weeks ago my husband was sick, so we got him some tissues, some tea, a lot of love and of course some soup. But not just any soup – Garlic Soup!
I don’t think there’s anything better than garlic to fight a nasty cold, but on the other hand I’m not really objective because I adore garlic. I know, it’s not a very social ingredient but really, I don’t care.

Oh and for the record, it did the job.

 

Creamy Garlic Potato Soup

 

Creamy Garlic Potato Soup
Author: 
Recipe type: Soup
Cuisine: Soup, Vegetarian
Prep time: 
Cook time: 
Total time: 
 
A great Garlic Soup. Creamy and smooth and full of goodness. Perfect for a cold day or any other day.
Ingredients
  • 2 Tbsp Vegetable Oil
  • 4 Medium Potatoes - Peeled and Cubed
  • 1 Celery Stick - Chopped
  • 1 Medium Sweet Potato - Peeled and Cubed
  • ½ Onion - Chopped
  • 10 Garlic Cloves - Peeled and Chopped
  • ½ Cup White Wine
  • 1 Cup Water
  • 1 Liter Vegetable Broth (unsalted)
  • 1 tsp Salt
  • 1 tsp Garlic Powder
Instructions
  1. In a large pot preheat the oil on medium heat
  2. Add in the potatoes, celery, sweet potatoes and onion and sauté while stirring constantly for about 3 minutes.
  3. Add in the chopped garlic and stir occasionally for 2 minutes.
  4. Add in the wine and stir for 3 more minutes. Let the wine evaporate a bit.
  5. Add in the broth and water, salt and garlic powder, stir together and cover the pot.
  6. Let the soup reach to boiling and cook for 30 minutes while covered.
  7. After 30 minutes turn off the heat, remove 3 full ladles of soup into a blender and blend.
  8. Pour the blended soup portion back into the soup pot, stir and serve.

 

Creamy Garlic Potato Soup

Well, whether we like it or not winter is coming, and although I’m not a big fan, in fact I’m not a fan at all (I’m a sunshine girl), this cold weather brings something nice with it and that’s the opportunity to make a super easy and versatile dish – soup. What’s easier than cooking […]

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Rice Salsa in Baked Wonton Cups

Salads

When I was asked if I’ll take part in the “USA Rice Blogger Challenge” by USA Rice Federation, the answer was clear – YES.

I received a few recipes for review, photos, info sheet and a great video and the task was to create something creative using USA rice.

We all use rice, some on daily basis, some less but the bottom line is that we all use it.

Have you ever considered taking 3 seconds to see where your rice is coming from? I usually do that when buying my rice at the grocery store, not that it matters, but I’m just weirdly curious like that.

After taking part in this challenge I think I will keep track more closely when it comes to the origin of my rice. Again, not that it matters, but apparently nearly 65% of rice consumed in Canada is grown in the US – Interesting.

So now I had to decide what to do and what kind of rice I’ll be using.

There’s white rice, brown rice, long grain, short grain, medium grain, so many options. So I went with the one I personally think is the prettiest (Hey, you want your food pretty or not?).

Black rice (Black Japonica) was the rice I decided to go with. I’ve never made this kind before but reading the cooking instructions on the package made it clear that this rice is no different than other. So I boiled some water and coked my rice on the stove-top for only 35 minutes – and now, I was ready to roll.

I decided to go with an easy yet fancy dish, I was SUPER craving something with garlic and I had wonton wraps in the fridge. Suddenly it was all so clear – I’m going to make wonton baked cups with black rice salsa. Fresh, delicious, healthy and fast.

I made exactly 12 shells with rice salsa and it took my family 12 minutes to make sure there’s none left.

These are great for entertaining, for using rice leftovers and for a quick snack.

And just before we go on to the recipe, I wanted to share this video with you all. Just a little something about preparing and getting to know your rice:

 

Black Rice Salsa in Wonton Baked Cups

 

Black Rice Salsa in Wonton Baked Cups

 

Rice Salsa in Baked Wonton Cups
Author: 
Recipe type: Appetizer
Cuisine: Rice; Snack; Entertaining
Serves: 12 baked mini cups
 
Whether you just feel like having something really good, you're entertaining or just want to make your salsa look fancy. All you need is this recipe.
Ingredients
  • ¾ Cup cooked Japonica Black Rice (or any other rice)
  • 1 Fresh Tomato – Chopped
  • ¼ Purple Onion – Chopped (you can use the white one)
  • 1 Garlic Clove – Diced
  • 2 Tbsp Chopped Cilantro
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Olive Oil
  • Salt
  • 12 Wonton Wrappers
Instructions
For the Baked Wonton Cups
  1. Preheat oven to 375F (190C)
  2. Using a muffin pan (I used the mini muffin baking pan), line each cup with a wonton wrapper. You want the wonton to form a cup.
  3. Place in the preheated oven for 5-10 minutes until cups are golden brown and baked.
Prepare the Rice Salsa:
  1. Put the tomatoes, onion, garlic, rice and cilantro in a bowl
  2. Mix in the olive oil, lemon juice and salt
  3. Scoop one tablespoon at a time and place in the baked wonton cups

 

Black Rice Salsa in Wonton Baked Cups

Disclaimer: I was provided with the funds to purchase ingredients for this recipe challenge

When I was asked if I’ll take part in the “USA Rice Blogger Challenge” by USA Rice Federation, the answer was clear – YES. I received a few recipes for review, photos, info sheet and a great video and the task was to create something creative using USA rice. We all use rice, some on […]

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Red Lentil Rice – Putting An Egg On It

Home Made Cooking

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

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

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

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

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

 

Lentil Rice with Sunny Side Up

 

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

 

Lentil Rice with Sunny Side Up

Lentil Rice with Sunny Side Up

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

Read More

Homemade Dill Pickles

Home Made Cooking | Salads

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

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

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

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

Homemade Dill Pickles

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

Homemade Dill Pickles

Homemade Dill Pickles

Homemade Dill Pickles

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

Read More
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