Posts Tagged ‘Healthy’

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 […]

Read More

Whole Wheat Flax Bread

Baked Goodies

Ever since I found out I can bake my own bread I just can;t making my own bread. I can’t remember when was the last time we bought bread. I just made this whole bread making thing my playground.

I play around with the ingredients, with the extras, with the combinations, the different flours, it’s just amazing.

In addition to making my own bread I recently discovered that flax seeds are not only good for you they also taste good. How wonderful is that? I don’t need to actually force myself into eating something healthy, that’s a win-win as far as I’m concerned.

So yesterday I decided to combine the two – breads and flax seeds that is, and so I did.

The flax seeds I had are roasted garlic flavored (thanks, “Omega Crunch“) but really, you can use the plain shelled seeds, they will work just as well, and believe me your bread will be legendary 🙂

The recipe below is actually for a small loaf because usually I’ll use 500gr flour to yield a large loaf of bread, but in this instance the smaller loaf worked just fine and was gone just as fast (well…faster).

You can play around with the shape too. Make it round, elliptical or bake it in a loaf pan, I’m telling you – this bread is a hit.

Whole Wheat Flax Bread

Whole Wheat Flax Bread

Whole Wheat Flax Bread
Author: 
Recipe type: Bread
Cuisine: Pastry, Bread, Healthy
 
A wholesome fresh, homemade loaf of bread. Combining flax seeds and whole wheat was never this tasty before.
Ingredients
  • 250gr whole Wheat Flour
  • 1 Tbsp Dry Yeast
  • 2 Tbsp White Sugar
  • 4 Tbsp Vegetable Oil
  • ½ tsp Salt
  • ½ Cup Lukewarm Water + 3-4 Tbsp Extra Water (if needed)
  • 3 Tbsp Shelled Flax Seeds
Instructions
  1. Place the flour, yeast and sugar in a stand mixer bowl and mix them together until well blended
  2. Add in the oil and salt and ½ cup water and turn the stand mixer on low speed using the kneading attachment. Mix on low speed for 2-3 minutes. If you get a dough ball (all the ingredients stick together to form a dough ball) that is soft and non sticky then you’re done. If the dough is still crumbly and needs more fluids to stick, gradually add the extra tablespoons of water one tablespoon at a time.
  3. Once the dough is formed and is non sticky, add in the flax seeds and keep mixing until all seeds are in the dough.
  4. Remove from mixing bowl and knead by hand a few times to fully fold the flax seeds into the bread dough (use floured surface if needed - if the dough is just a bit sticky).
  5. Form a ball and place back into the bowl.
  6. Brush the dough with a bit of oil all around and cover the bowl with plastic wrap.
  7. Let the dough rest until it is double in size (this is weather and room temperature dependant but usually takes 1-2 hours)
  8. Remove from bowl and form your bread. You can use a loaf pan but I just shape an elliptical or round (country style) bread.
  9. For country look, sprinkle some extra flour on top and spread a bit using your hand; Make small incisions along the bread using a sharp knife.
  10. Place your bread on a parchment paper covered baking pan and cover with a clean kitchen towel and let rest for additional 45-60 minutes.
  11. Preheat oven to 350F (180C)
  12. Bake for 30-35 minutes or until the bread is lightly browned and when you gently tap on it you hear a hollow sound. I also always check to see that the bottom is browned.

Whole Wheat Flax Bread

Whole Wheat Flax Bread

Whole Wheat Flax Bread

Ever since I found out I can bake my own bread I just can;t making my own bread. I can’t remember when was the last time we bought bread. I just made this whole bread making thing my playground. I play around with the ingredients, with the extras, with the combinations, the different flours, it’s […]

Read More

Coconut & Pumpkin Spice Spelt Rugelach

Cakes and Cookies

Rugelach are, to me, the easier version of a croissant. I know I know, it’s not the same, but hey, when you’re a working mom in need of kitchen entertainment and a delicious addition next to your coffee AND you’re on a tight schedule – these ROCK.

Traditionally what I’d do is make these from all purpose flour and brush them with oh-so-sweet sugar syrup when they’re out of the oven, but in this case I decided to make the healthier version, the version with less sugar, less gluten and off the record – less work.

Although the dough has yeast in it, please don’t be scared. I know that some people refrain from making yeast pastries because they always seem more lengthy and complicated, but I assure you that these are easy peasy.

In the spirit of fall I’ve decided to make these with pumpkin spice (my first time using it) and add my own twist with one of my favorite ingredients – coconut oil.

Of course, you can make these with just cinnamon, or replace the coconut oil with butter or canola oil, the possibilities are endless here; and the best part is that no matter how you choose to make these, they’ll be SO GOOD.

Coconut Pumpkin Spice Spelt Rugelach

 

Coconut Pumpkin Spice Spelt Rugelach

 

Coconut & Pumpkin Spice Spelt Rugelach
Author: 
Recipe type: Dessert
Cuisine: Spelt, Fall
Prep time: 
Cook time: 
Total time: 
Serves: 32 Rugelach
 
Soft Spelt dough rolled with pumpkin spice and coconut oil, baked fresh, need I say more? These are delicious!
Ingredients
  • 500gr Spelt Flour (I use wholegrain organic)
  • 1½ tsp Xanthan Gum Powder (for more elasticity)
  • 1½ Tbsp Dry Yeast
  • 2 Tbsp White Sugar
  • 1 Egg
  • 125ml Milk (1/2 cup)
  • 200gr Butter – Melted
Pumpkin Spice Filling:
  • ¼ Cup Coconut Oil - Melted
  • 1 Tbsp Pumpkin Spice
  • 2 Tbsp Brown Sugar
For Brushing:
  • 1 Beaten Egg
  • Brown Sugar
Instructions
  1. Preheat oven to 375F (190C)
  2. Prepare a parchment paper layered baking sheet
For the filling:
  1. In a small bowl mix together the brown sugar and pumpkin spice and set aside
  2. Have the oil melted and set aside
For the dough:
  1. Place the dough ingredients in a stand mixer bowl and start mixing on low speed until everything is combined into an even soft dough (if you notice the dough is too flaky or dry, add 1 Tbsp milk while stirring – you may need more than 1 Tbsp depending on the flour but always add 1 Tbsp at a time)
  2. Remove dough from mixing bowl and divide into 4 equal pieces. Roll each piece into a ball.
  3. Using a rolling pin, flatten one dough ball into a this circle (doesn’t have to be perfect), but not too thin (about 0.3cm).
  4. Brush the flattened dough circle with some melted coconut oil and sprinkle with the pumpkin spice and sugar mix (I just divided the spice mix in 4 to make sure I have the same amount for each dough piece)
  5. Using a sharp knife or a pizza roller, score the dough circle into 8 slices and roll each slice starting at the wide part (so going from the triangle’s base to it’s pointy part)
  6. Place each rolled slice on the baking sheet, about 1-2 inches apart from one another
  7. Repeat flattening, brushing, sprinkling and rolling with the other 3 dough balls.
  8. Once all the rugelach are on the baking sheet, brush them with the beaten egg and sprinkle with some brown sugar on top and place in the preheated oven.
  9. Bake for about 10-12 minutes or until rugelach tops are nice and brown
  10. Once completely cool, keep in an airtight container and enjoy

 

Coconut Pumpkin Spice Spelt Rugelach

Coconut Pumpkin Spice Spelt Rugelach

Rugelach are, to me, the easier version of a croissant. I know I know, it’s not the same, but hey, when you’re a working mom in need of kitchen entertainment and a delicious addition next to your coffee AND you’re on a tight schedule – these ROCK. Traditionally what I’d do is make these from […]

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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Homemade Spelt Bread

Baked Goodies

It’s been a crazy couple of months but hopefully I’m back on track now. I know, I haven’t posted anything in quite a while now, but t doesn’t mean I didn’t cook 🙂

In fact, I’ve found some pretty amazing things to bake lately. One of them is this delicious spelt bread. We noticed that we get much less stomach aches when we eat food that is low in gluten and since spelt is very low on gluten, I decided to try and make bread. Something I can use for the kids’ sandwiches at school. I used spelt flour in the past and really liked the texture it gives to baked goods. It’s fluffy, soft and has a hint of sweetness. So this bread is not your typical “mix it all up” recipe but it’s really close to that. It came out very tasty, soft yet not too soft and was gone at the end of the day. The important thing when making bread with spelt flour is that you don’t want to mix it too long or it won’t rise as it should and also, you will need to bake it in a Loaf Pan (Clickable link) or any other suitable pan you have, just because otherwise the dough will spread all over and you’ll get a baked splat. The lack of high gluten values makes it softer and that’s why it needs “special care” 🙂 but it’s not too special or too hard, otherwise, you wouldn’t have seen me making it 🙂

Spelt Bread after baking

Spelt Bread before baking

Homemade Spelt Bread
 
Ingredients
  • 370 grams Spelt Flour
  • 1 tsp Dry Yeast
  • 1 Cup lukewarm water
  • 2 tbsp White Sugar
  • ¼ tsp Salt
  • 4 tbsp Vegetable Oil (you can also use olive oil)
  • Sesame
  • 1 Beaten egg
Instructions
  1. In a small bowl, mix yeast with ½ cup water and 1 tsp sugar (from the quantities in the ingredients). Set aside for about 10 minutes, you’ll see bubbles forming which means the yeast is working.
  2. In a mixer bowl, mix the flour, remaining sugar, remaining water, oil, salt and the yeast mix. Mix on slow speed for 2-3 minutes only until everything is well incorporated. Mix until you get soft, smooth and just a little bit sticky dough. Careful not to over mix it.
  3. Place the dough in a lightly greased bowl, cover and let stand for 30-35 minutes until the dough doubles its size (and it will). Again, a word of caution, don’t let it stand too long!
  4. After 30-35 minutes, knead the dough lightly between your hands, only until there is no more air in the dough (you’ll feel the difference).
  5. Braid or roll in bread pan or English cake pan or any other pan you have that is not too big and can hold the bread (I used bread pan). The pan needs to be greased and covered with parchment paper.
  6. Let stand in the pan for another 30-35 minutes. In the meantime, preheat oven to 180C/350F.
  7. Gently brush the bread with beaten egg and sprinkle with sesame and place in preheated oven for 30 minutes or until golden brown.
  8. Remove from oven and after a few minutes remove bread from pan and place on oven rack to cool.

Sliced Spelt Bread

Spelt Bread Breakfast

 

It’s been a crazy couple of months but hopefully I’m back on track now. I know, I haven’t posted anything in quite a while now, but t doesn’t mean I didn’t cook 🙂 In fact, I’ve found some pretty amazing things to bake lately. One of them is this delicious spelt bread. We noticed that […]

Read More

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

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

Emily Deschanel Greek Style Lemon Roasted Potatoes

Dining Like a Star | Home Made Cooking

Every time we go to a Greek restaurant I enjoy their vegetables; especially the potatoes. They are lighter and so full of flavor; apparently they make it with lemon and that gives the potatoes such an amazing taste. So I decided I need to try and make the lemon roasted potatoes myself. I came up with a recipe and the potatoes turned out so good! But you know what the best part is? The next day, if you have leftovers, you can either heat it up and then it tastes even better or, better yet, heat it up, sprinkle with crumbled feta cheese and put back in the oven for another 3 minutes. I promise you – you will ask for more. You can also make the same recipe and leave the skin on the potatoes; in fact, you may be interested to know that there is a celebrity that likes this exact dish. If you ever watched the series “Bones” (IMDB info about “Bones”) , the beautiful lead actress – Emily Descanel (Here’s some info about Emily) apparently loves this dish, it is her favorite 🙂 anyway, “Bones” is definitely a show you need to watch, it is awesome! And these potatoes are definitely a dish you have to try, they are even more awesome 🙂

Greek Style Lemon Roasted Potatoes
Author: 
 
Great and refreshingly tasty greek style potatoes. The flavor of great potatoes with the lightness of the the lemon. Perfect.
Ingredients
  • 7 Potatoes – Peeled or Unpeeled
  • Lemon Juice – From ½ lemon
  • Lemon Zest from ½ Lemon (finely grated peel)
  • ½ Cup Olive Oil
  • 1 Cup Water
  • 1 tsp Garlic Powder
  • 2 Garlic Cloves – Minced
  • 1 tsp Oregano
  • 1 tbsp Cilantro - Chopped
  • Salt and Pepper to taste
Instructions
  1. Preheat oven to 425F (220C)
  2. Cut potatoes into medium- large cubes
  3. In a bowl, mix all the other ingredients until fully combined
  4. Pour the lemon dressing on the potatoes and mix well together until potatoes are coated
  5. Put in a deep baking pan lined with parchment paper and cover with foil
  6. Place in preheated oven for 50 minutes
  7. After 50 minutes, remove foil cover and let cook for additional 10 minutes

Every time we go to a Greek restaurant I enjoy their vegetables; especially the potatoes. They are lighter and so full of flavor; apparently they make it with lemon and that gives the potatoes such an amazing taste. So I decided I need to try and make the lemon roasted potatoes myself. I came up […]

Read More
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