Posts Tagged ‘Onion’

Roasted Zucchini, Onion and Walnut Spread

Home Made Cooking | Salads

Isn’t life amazing? And busy? And amazingly busy? Yeah, I’ve noticed.
The fact that I wasn’t posting for a while does not mean I stopped cooking (well maybe for a bit there) or eating (I wish). I WAS keeping it on the low side though, which means I preferred to snack on things than to have an actual full meal. That said, snacks do not have to be unhealthy you know.
On one of  my phone calls to my mom we were (as usual) talking about new recipes we tried lately. My mom was raving about this zucchini spread she made. She is trying to go easy on gluten and dairy and looking for substitutes to say cheese spread or mayo based salads and spreads.
I gave her recipe a try and it was a hit! Zucchinis, walnuts and onions, all mixed together, forget the nutritional values (oh they’re good), the taste was amazing. I made a whole bowl and it was gone the morning after. The kids couldn’t stop munching on this with crackers.
I made it again and again and the same enthusiasm every single time. I guess it’s really good then.
This one is vegetarian, nutritious, very easy to make and has almost no fat in it. The only thing you’ll need to make it (aside from the ingredients) is a food processor.

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Roasted Zucchini, Onion and Walnut Spread
Author: 
Recipe type: Salad
Cuisine: Vegetarian, Snack, Spread
Prep time: 
Cook time: 
Total time: 
 
This delicious and nutritious spread is my new addiction. With Zucchinis, onions and walnuts, it will upgrade any cracker.
Ingredients
  • 4 Zucchinis
  • 1 Medium Onion
  • 2 Tbsp + 2 tsp Olive Oil
  • 3 Hard Boiled Eggs
  • 3 Handfuls Walnuts (about 1¾ cup)
  • 1 tsp Salt
Instructions
  1. Preheat oven to 400F (200C)
  2. Slice the zucchinis into ½ inch thick rings and the onion into ½ inch half circles (cut each whole slice in 2) and place on a parchment paper layered baking sheet .
  3. Drizzle 2 Tbsp olive oil on top of zucchinis and onions and place in the preheated oven for about 20-25 minutes or until the veggies soften.
  4. Place the walnuts in a medium bowl and cover with boiling water. Let it soak for about 20 minutes (you can do this while the veggies roast). After 20 minutes drain and remove from water.
  5. In the food processor, place the roasted veggies, hard boiled eggs and walnuts and process until almost smooth.
  6. Add in the salt and 2 tsp olive oil and give it a quick process again. Process until even.
  7. If your spread is too chunky to your taste you can add 1 tsp olive oil or a bit of water to smooth it. It should be a tiny bit chunky, not completely smooth.

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Isn’t life amazing? And busy? And amazingly busy? Yeah, I’ve noticed. The fact that I wasn’t posting for a while does not mean I stopped cooking (well maybe for a bit there) or eating (I wish). I WAS keeping it on the low side though, which means I preferred to snack on things than to […]

Read More

Beautiful & Easy Thyme Roasted Vegetables

Home Made Cooking

We were hosting for Passover this year. I love hosting, but you know what I love more? The feeling after everyone’s gone and enjoyed their time around the table.

Ever since we moved to Canada, we’ve been having our Passover Seder meals with friends. We used to have them with family and then it’s bigger and more food and obviously, less work.

To minimize work and make it fair, we ask everyone to bring something with them for the meal. So other than the food I made friends brought over Sheppard’s pie, broccoli quiche, salads, fish cakes, smoked salmon, seasoned chicken drumsticks, potatoes, wine and even dessert. The table was PACKED; we couldn’t see it under all the food that was served. And although I knew we are going to have a bunch of food (and leftovers) I wanted to make sure we have something purely vegetarian on the table that’s not potatoes.

If you’ve been reading my blog, you must know by now that my husband is vegetarian, so I needed to make sure that we have a festive vegetable dish on the table as well.

What’s better for inspiration than Pinterest? So I logged on and started looking at veggie dishes. When I stumbled upon this idea I couldn’t understand how I haven’t thought of it before.
So simple yet elegant, so colorful and delicious!

This veggie dish is my go-to for sure! Roasted on a mound of sautéed onion and garlic, sprinkled with Parmesan cheese (optional of course – still amazing without it as well) this is the veggies they serve in heaven for sure. Really folks, I’m not going over the top here…well maybe just a little bit. But these are super good. After you smell them you’ll be hooked, and that’s without even tasting it.

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

Happily adapted from the wonderful “For The Love Of Cooking” blog

Beautiful & Easy Thyme Roasted Vegetables
Author: 
Recipe type: Vegetables
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
This amazing side dish is not only easy and completely beautiful, it's also healthy. What a great way to impress your guests and friends with a side dish that requires minimum efforts. My favorite.
Ingredients
  • 1 Medium-Large Sweet Potato
  • 2 Zucchinis
  • 1½ Onion - Divided
  • 2 Roma Tomatoes
  • 2 Garlic Cloves - Minced
  • 2½ Tbsp Olive Oil – Divided
  • ½ Tbsp Dry Thyme
  • ½ Tbsp Dry Basil
  • ¼ Cup Grated Parmesan Cheese (Optional – for sprinkling on top)
Instructions
  1. Preheat oven to 375F (190C)
  2. Cut the sweet potato, zucchini & ½ Onion in half length-wise, and slice into ¼ inch slices and set aside.
  3. Slice the Roma tomatoes into ¼ inch thick slices and set aside
  4. In a pan, over medium high heat place 1 Tbsp olive oil. Chop the remaining 1 onion and sauté in the pan while stirring, until translucent.
  5. Add in the minced garlic and mix together for another 30 seconds (garlic burns fast) and remove from heat.
  6. Prepare a 9-9.5 inch Pyrex dish and place the sautéed onion and garlic on the bottom of the dish. Spread evenly.
  7. Start placing the sliced veggies in the dish on top of the sautéed onions. You can place the veggies in any pattern you want (I went with sweet potato, zucchini, tomato, onion and repeated the pattern all around the dish).
  8. Once you’re done setting up the veggies, sprinkle them with thyme and basil and them drizzle with the remaining 1 ½ Tbsp olive oil on top.
  9. Cover with aluminum foil and place in the preheated oven for 35 minutes.
  10. After 35 minutes, remove the foil (sprinkle with the Parmesan cheese if you’re using it for this recipe) and bake for another 20-25 minutes.

 

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

We were hosting for Passover this year. I love hosting, but you know what I love more? The feeling after everyone’s gone and enjoyed their time around the table. Ever since we moved to Canada, we’ve been having our Passover Seder meals with friends. We used to have them with family and then it’s bigger […]

Read More

Mini Chicken Steaks with Fresh Herbs

Home Made Cooking

It’s another cold, white day here in Halifax. Gosh I miss the sun! Just imagining myself lying on a nice warm sandy beach makes my heart warm.

Yeah, snow is beautiful I’ll give you that, but time after time after time, it gets kind of boring and annoying. All the layers, the places you can’t go because it’s too cold, the days you have to take off because the schools are cancelled. I feel so bad complaining about it because I know that it’s like a first world problem but hey, I’m a person too.

So yeah, there was a blizzard warning issued last week and it snowed a lot, the roads were packed with snow, visibility was poor and it was cold, but you know what? there was a silver lining, I got to stay home with the kids and the hubby and if that’s not enough, it was FRIDAY; which meant I had extra time to prepare our Friday dinner.

Now all I had to do is figure out what to make but that’s easy, because the kids just want their chicken and mashed potatoes for Friday.

I decided to make chicken thighs mini steaks packed with fresh herbs. It’s a little bit of work chopping all the ingredients but it’s so worth it! It’s full of flavor, the kids love it and it tastes amazing even the day after (in case you have leftovers). The chicken thighs make this dish so soft and juicy I wouldn’t trade it with just a plain chicken steak, no – this IS my favorite chicken steak.

Mini Chicken Steak with Fresh Herbs

Mini Chicken Steak with Fresh Herbs

Mini Chicken Steaks with Fresh Herbs
Author: 
Recipe type: Chicken
 
Juicy, tender and full of flavor. These mini steaks are definitely a new favorite.
Ingredients
  • 600gr Boneless Skinless Chicken Thighs (About 6 pieces)
  • ⅓ Cup Cilantro - Finely Diced
  • ⅓ Cup Parsley - Finely Diced
  • 1 Green Onion - Finely Diced
  • 1 Tbsp Cornstarch
  • 3 Tbsp Soy Sauce
  • 1 Egg
  • 4 Tbsp Bread Crumbs
  • 4 Tbsp Vegetable Oil - For Frying
Instructions
  1. Cut the chicken thighs into tiny cubes (the smaller the better) and place in a medium mixing bowl.
  2. Add the diced cilantro, parsley and green onion and mix all together.
  3. Add in the cornstarch and mix until everything is fully covered.
  4. Add in the soy sauce and egg and mix all together until fully combined.
  5. Add in the bread crumbs and mix well.
  6. Place the 4 Tbsp oil in a frying pan (I used a 12 inch pan) and preheat over medium heat.
  7. Scoop 1 tablespoon at a time and place in the oil; Flatten each steak a bit using the back of a tablespoon (too thick will mean longer cooking time and too thin will mean burning fast).
  8. Let fry for about 5-6 minutes on each side (until brown) and then flip to the other side for another 5-6 minutes to brown.
Notes
** Cooking time may vary depending on how small you diced the chicken thighs and how thick was the steak itself, so it’ll be best to cut the first prepared piece in two and make sure that it’s ready on the inside **

Mini Chicken Steak with Fresh Herbs

Mini Chicken Steak with Fresh Herbs

Mini Chicken Steak with Fresh Herbs

It’s another cold, white day here in Halifax. Gosh I miss the sun! Just imagining myself lying on a nice warm sandy beach makes my heart warm. Yeah, snow is beautiful I’ll give you that, but time after time after time, it gets kind of boring and annoying. All the layers, the places you can’t […]

Read More

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 […]

Read More

Sweet Onion Quiche

Baked Goodies | Home Made Cooking

Last week I had no idea what I should make for dinner, nothing! My brain was empty and my creativity was just too tired. So I asked my husband if he has an idea for dinner. Luckily he had a great idea – Onion Quiche! I was thrilled, because there is nothing easier. I mean, I always have onion in the house and spices, what else do I need?

Sweet Onion Quiche
Author: 
Recipe type: Quiche, Vegetarian, Main
 
This quiche is very flavorful and tender. The onion gives it sweetness and it tasted even better the next day.
Ingredients
  • 3 tbsp Butter
  • 3 Onions – Chopped into small but not tiny pieces
  • 6 tbsp All Purpose Flour
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ Cup Whipping Cream
  • ¼ Cup Milk
  • 2 Eggs
  • ¼ Cup Grated Cheese
  • 1 tsp Garlic Powder
  • ½ tsp Salt
Instructions
  1. Preheat oven to 350F (175C)
  2. Melt the butter in a skillet and sauté the chopped onions over medium heat. Stir occasionally until soft and transparent.
  3. In a bowl, combine the other ingredients and mix well until fully combined.
  4. Add the sautéed onions and stir in until fully combined and coated with the mix.
  5. Place in preheated oven for 30-40 minutes until the quiche is nice a tanned.
  6. Wait 10 minutes before serving to allow the quiche to set in.

Last week I had no idea what I should make for dinner, nothing! My brain was empty and my creativity was just too tired. So I asked my husband if he has an idea for dinner. Luckily he had a great idea – Onion Quiche! I was thrilled, because there is nothing easier. I mean, […]

Read More

Veggie Balls with Sauce

Home Made Cooking

Sometimes just plain meat balls are boring. I wanted to make something healthy, tasty and vegetarian, so the whole family can enjoy it.
I opened the fridge, looked at what i had in it and came up with this great recipe for “Veggie Balls”. I then added the sauce that reminded an Indian sauce – that was really good! Read More

Sometimes just plain meat balls are boring. I wanted to make something healthy, tasty and vegetarian, so the whole family can enjoy it. I opened the fridge, looked at what i had in it and came up with this great recipe for “Veggie Balls”. I then added the sauce that reminded an Indian sauce – […]

Read More

Easy Onion Soup

Soups

Blowing winds, non-stop rain, grey skies…I guess the summer is over. But looking at the bright side, it’s the perfect time to enjoy a good bowl of hot homemade soup 🙂
And what’s better than a hot steamy onion soup. It doesn’t have to be fancy and served in an expensive restaurant. It just has to be GOOD.

Here’s an easy to make recipe for a great onion soup. The great thing is that even if you’re a first timer this can’t go wrong.
It’s easy to make, with simple ingredients and a million dollar taste. You can  always upgrade the soup with croutons.
Enjoy your soup.

Simple Onion Soup

 

Easy Onion Soup
Author: 
Recipe type: Soup
 
Easy to make and yummy onion soup. Food for the soul and perfect for comfort on a rainy day.
Ingredients
  • 6 large onions
  • 3 tbsp white flour
  • 1 cup wine (it can be red or white- the only difference will be the color of the soup)
  • 3 tbsp butter
  • 2 tbsp vegetable oil
  • ¼ tsp nutmeg
  • 7 cups chicken/ vegetable broth
  • Salt
  • Black pepper
Instructions
  1. Peel and slice the onions
  2. Melt the butter in a big pot over medium heat and add the oil to it once melted
  3. Place the sliced onions in the pot with the melted butter and oil, add the nutmeg and mix together. Stir the onions once every few minutes to ensure that they do not stick to the bottom of the pot or burn. Sir and saute until onions are golden and semi transparent (After about 20 minutes or so, you'll notice that the onions are soft and yellowish and that the liquid vaporized almost completely)
  4. Add the flour in gradually and mix well to ensure that it's incorporated with the onions and there are no lumps
  5. Pour the wine in and mix well
  6. Add the 7 cups of broth, salt and pepper and stir
  7. Once the soup boils Lower the heat to low
  8. Cover pot and let cook for about 35-40 minutes while stirring occasionally

 

Simple Onion Soup

 

 

Blowing winds, non-stop rain, grey skies…I guess the summer is over. But looking at the bright side, it’s the perfect time to enjoy a good bowl of hot homemade soup 🙂 And what’s better than a hot steamy onion soup. It doesn’t have to be fancy and served in an expensive restaurant. It just has […]

Read More