Posts Tagged ‘Lunch’

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 […]

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Gluten Free Bell Peppers and Goat Cheese Corn Muffins

Baked Goodies

I would like to start this post with a rant and go ahead and say it: I don’t like preparing the kids’ lunchboxes! not on a daily basis. Does this make me an awful mom? I hope not.

I guess I’m the only one to blame. I have such high expectations and standards I set to myself, that with time, I find it hard to answer my own expectations.

Last year, I decided to minimize the gluten in my kids’ food. I decided that they will no longer be taking just sandwiches to school because it’s just not nutritious enough. And when they are taking sandwiches, I make sure it’s homemade bread with low to no gluten.

And now, here I am complaining about it, Typical.

I can’t wait until they are old enough to make their own lunches. Does this ever happen? because to be honest, I don’t remember myself making my own school lunches. And even if I do get them to make their own food, I guarantee that I will be standing there, watching like a hawk to make sure they are eating healthy. So like I said at the beginning, it’s my fault, my insanity, and I’m the only one to blame.

But really, rants aside, I find myself full of satisfaction most of the times I prepare their lunches because I was able to either use up leftovers or come up with something new and delicious.

This time, it was the second option – something new and delicious. and this time it’s gluten free corn muffins, with bell peppers and goat cheese. Perfect for the lunchbox and the over protective mom – that would probably be me.

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

Gluten Free Bell Peppers and Goat Cheese Corn Muffins
Author: 
Recipe type: Lunch, Muffins
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 10 Muffins
 
Gluten Free Corn Muffins with bell peppers and goat cheese are the perfect solution to put in the lunchbox. Easy mix and bake and 20 minutes after you have your muffins ready for the box.
Ingredients
  • ½ Cup Cornmeal
  • ¼ tsp Salt
  • ½ Cup Gluten Free All Purpose Flour
  • ½ tsp Xanthan Gum
  • ¼ tsp Baking Soda
  • ½ Cup Milk + 1 Tbsp White Vinegar
  • 1 Egg
  • ¼ Cup Vegetable Oil
  • ½ Cup Crumbled Goat Cheese
  • ½ Cup Finely diced Bell Pepper
  • 1 tsp Dry Basil
Instructions
  1. Preheat oven to 375F (190C) and oil spray 10 muffin cups (I used silicone ones)
  2. Place the cornmeal, salt, flour, Xanthan and baking soda in a mixing bowl and mix together.
  3. Prepare ½ cup milk, add the vinegar into the milk and set aside.
  4. Add the egg and oil into the flour mix and finally add the milk with vinegar and mix well until combined.
  5. Add in the peppers, goat cheese and basil, fold into the mix until evenly combined in the batter.
  6. Divide the entire mix into 10 muffin cups and bake for 10-15 minutes in preheated oven.

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

I would like to start this post with a rant and go ahead and say it: I don’t like preparing the kids’ lunchboxes! not on a daily basis. Does this make me an awful mom? I hope not. I guess I’m the only one to blame. I have such high expectations and standards I set […]

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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 […]

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Mini Pizza Kugel Muffins – The Perfect Size for A Lunchbox

Baked Goodies | Home Made Cooking

Last year I decided that if I can avoid giving the kids just plain bread sandwiches to school, then I should. Not only that the alternative is usually healthier and more nutritious, but I also noticed that the crazy amount of Gluten in bread and other gluten rich foods, was affecting my son’s mood and ability to concentrate.

So it started last year and I’m still doing my best to avoid sandwiches and gluten. It’s not always easy; there isn’t always a go-to solution when I start thinking of what I should pack in the kids’ lunch boxes.

So sometimes it’s salads (like today), sometimes it’s pies, gluten free pizzas and sometimes it’s these mini pizza flavored Kugels.

Why kugels? Well, even though these are made in a muffin pan, kugels are made of pasta or noodles, and so are these. You can call them muffins if you want but for me they’re kugels 🙂

Anyway, these are easy and taste great. You can play with the extras to them if you don’t like olives (you can replace with bell peppers, feta cheese or even tuna or pepperoni). My kids love them and I bet yours will too. Who doesn’t like a nice looking, great tasting and compact sized lunch?You can also make these with leftover small/thin noodles or pasta you have.

Mini Pizza Kugel Muffins

Mini Pizza Kugel Muffins


Mini Pizza Kugel - The Perfect Size for A Lunchbox
Author: 
Recipe type: Lunch, Pasta
Cuisine: Jewish, Italian, Kids
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Pizza in a Kugal, or maybe it's a muffin. Whatever you want to call it, the kids will love it and you will have the perfectly yummy and creative solution for their lunchbox
Ingredients
  • 2 ½ cups Small Cooked Pasta (I used the Alphabet Gluten Free Pasta)
  • 2 ½ Tbsp Tomato Paste
  • 1 Tbsp Dry Oregano
  • ¼ cup Whipping Cream (Heavy Cream)
  • 1 Egg
  • ½ tsp Salt
  • Olives – For the topping
Instructions
  1. Preheat oven to 375F (180C)
  2. Spray a non stick muffin pan (6 cups) with oil or spread butter
  3. In a medium bowl, mix all the ingredients together except for the extras to go on top (in this instance it’s the olives)
  4. Top with the olives (or any other extra topping you want)
  5. Fill each muffin cup to the top and place in the preheated oven for 35 minutes

Mini Pizza Kugel Muffins

Last year I decided that if I can avoid giving the kids just plain bread sandwiches to school, then I should. Not only that the alternative is usually healthier and more nutritious, but I also noticed that the crazy amount of Gluten in bread and other gluten rich foods, was affecting my son’s mood and […]

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

Romanian Style Kebab in Peppercorn Sauce

Home Made Cooking

Ever since we moved to Canada I haven’t had the chance to eat Romanian Kebabs.

These flavorful patties are so good! In Israel you can find it in every grocery store and it is especially good when it’s barbequed. So yeah, it took me three and a half years but I finally decided to make kebabs. Adding the fact that I just bought a new meat grinder made the decision even easier.

Now, if you ask yourself “but how do I serve it?” there are two easy answers, the first is you BBQ it and serve, the second is you cook it on a cast iron pan and serve as is or even better with sauce on top. It so happened that as I mentioned in my previous post, I have the whole line up of the new “Summer Fresh” sauces, so guess what? The dish was totally upgraded by using the “3 Peppercorn” sauce. After preparing the patties I heated up the sauce, drizzled over the dish and voila! The perfect kebab – “Summer Fresh” Style! Of course you can just go ahead and eat the kebab plain, it’s still delicious 🙂

Romanian Kebab with Peppercorn Sauce

 

Romanian Style Kebab in Peppercorn Sauce
Author: 
Recipe type: Main
 
Full of flavor (especially garlic flavor) and so easy to make! Why buy when you can spoil yourself by making these kebabs?
Ingredients
  • 450gr Ground Pork Meat
  • 550gr Ground Beef Meat
  • 1 Cup Beef Stock
  • 1 tsp Salt
  • ½ tsp Pepper
  • 7 Garlic Cloves – Minced
  • ½ Cup Fresh Parsley – Chopped
  • 1 tsp Baking Soda
For Sauce:
  • “3 Peppercorn” Sauce by “Summer Fresh”
Instructions
  1. Mix all the ingredients well together until fully combined.
  2. Create ping pong size balls and either flatten a bit or roll into a sausage form
  3. Fry on a lightly greased cast iron pan over medium-high heat until brown and then flip to cook other side (Alternatively BBQ over medium-high heat)
  4. Heat “Summer Fresh" sauce over medium heat, constantly stirring, until warm
  5. Plate the kebabs and drizzle with warm peppercorn sauce

 

Romanian Kebab

Ever since we moved to Canada I haven’t had the chance to eat Romanian Kebabs. These flavorful patties are so good! In Israel you can find it in every grocery store and it is especially good when it’s barbequed. So yeah, it took me three and a half years but I finally decided to make […]

Read More

Homemade Mac & Cheese

Home Made Cooking

The easy solution for any lunch or dinner with the kids is Mac & Cheese. I have to confess that I’ve never made Mac & Cheese myself. I always have these kits with the macaroni and cheese powder you mix together and serve. I do buy the organic ones with no food colorings and all the nasty stuff but still…it’s from a box. So today I asked the kids what they want for dinner and the answer was Mac & Cheese, so I go to my cupboard, open it and find out that I’m out of Mac & Cheese kits. The kids were disappointed so I had to act. I read a few articles with tips on how to make cheesy sauces and came up with my own cheese sauce for the macaroni I had. We ended up with a very creamy and cheesy sauce and the best part was that I was able to use our favorite rice pasta. Everyone were happy and the kids said that they are not having that “box Mac & Cheese” again, I guess that says it all does it.

Homemade Mac & Cheese
Author: 
Recipe type: Main
Serves: 4 Servings
 
Easy, creamy and cheesy. One of our family's preferred comfort dishes. Just YUM.
Ingredients
  • 400 Grams Pasta (preferably small and short)
  • 2 tbsp Butter
  • 2 tbsp All Purpose Flour
  • 1 Cup Heavy Cream (I used 18% coffee cream)
  • 1 Cup Grated Cheese
  • 3 tbsp White Wine
  • Pinch Nutmeg
  • Salt to taste
Instructions
  1. Cook the pasta according to the directions on the pack, drain and set aside.
  2. In a saucepan over low heat, melt butter
  3. Once butter melted, add the flour gradually while whisking constantly to avoid lumps. Whisk for about 5-6 minutes.
  4. Add the heavy cream in the flour mix and whisk constantly for about 7 minutes. You should have a smooth and creamy mix.
  5. Add the wine, nutmeg and salt and whisk.
  6. Add the cheese; whisk it in and once melted turn the heat off.
  7. Pour the cheese sauce onto the macaroni and mix well. You can heat over low heat while mixing if macaroni got too cold.

 

The easy solution for any lunch or dinner with the kids is Mac & Cheese. I have to confess that I’ve never made Mac & Cheese myself. I always have these kits with the macaroni and cheese powder you mix together and serve. I do buy the organic ones with no food colorings and all […]

Read More

Feta and Olive Turnovers

Baked Goodies

I don’t always feel like having a big meal. In fact, some days I can live on dinner alone, I just don’t feel hungry, I’m weird like that. So on those days when I don’t feel like having a big meal, I make sure I do make something but smaller. Something I can have with a piece of vegetable and call it food, something I can put in the fridge and eat later or the next day. Normally I’d say that a turnover kind of food is the ideal food because I can stuff it with anything and have it for lunch, dinner or a snack but I didn’t have any puff pastry handy, so close yet so far. I decided to try and make something anyway. I mean, what can go wrong if I combine my favorite food ingredients, what’s the worst case scenario? Nothing 🙂 so I gave it a shot and ended up with pretty good turnovers; and although they were not made of puff pastry, they were just as good.

Feta and Olive Turnovers
Author: 
Recipe type: Entree, Appetiser
Serves: 16-20 pieces
 
Turnovers that are crisp, salty and flavorful. Made with no puff pastry for once.You can change the filling and play with its ingredients. A keeper for sure.
Ingredients
For the Dough:
  • 2½ Cups All Purpose Flour
  • 1 tbsp Dry Yeast
  • ½ Cup Vegetable Oil
  • 2 tbsp White Sugar
  • ½ Cup warm Water
For the Filling:
  • ½ Cup Olives – Pitted and halved
  • 1½ Cup crumbled Feta Cheese
  • ¾ Cup Whipping Cream (Heavy Cream)
  • ¾ Cup Grated Cheese
  • ½ tsp Dry Oregano
For the Topping:
  • 1 Egg – beaten
  • Sesame Seeds
Instructions
  1. Preheat oven to 350F (180C)
  2. Mix the dough ingredients all together until they form a nice flexible dough. Set aside in a warm place and cover. Let the dough rest for about 30 minutes (it will not rise so don’t worry).
  3. In a separate bowl, mix all filling ingredients.
  4. After 30 minutes, flatten the dough using a dough roller into a square sized about 14 ½ Inch X 14 ½ Inch (36cm X 36cm).
  5. Cut the dough into squares in the desired size. Normally toy will have 16-20 squares.
  6. Place 1 tsp of filling on the center of each square and fold in two into a triangle.
  7. Tighten the edges with your fingers to avoid the spilling and leaking of the filling while baking.
  8. Place the ready triangles on a baking pan lined with parchment paper.
  9. Brush each turnover with egg and sprinkle with sesame seeds.
  10. Place in the preheated oven for 35 minutes until light brown.

I don’t always feel like having a big meal. In fact, some days I can live on dinner alone, I just don’t feel hungry, I’m weird like that. So on those days when I don’t feel like having a big meal, I make sure I do make something but smaller. Something I can have with […]

Read More
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