Posts Tagged ‘Vegetarian’

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 […]

Read More

Gluten Free Baked Vegetable Latkes

Baked Goodies | Home Made Cooking

It’s Hanukkah, the festival of lights, the celebration of fried foods, children’s joy and weight watcher’s worst nightmare. Yup, it is, by far, the best. holiday. ever!

Some people love Hanukkah for the jelly doughnuts, some for the candle lights, some for the songs and some for the time off. Me? I love Hanukkah because I get to see how happy the kids are when they get their presents, I get to spend time with family and friends and finally, I get to eat latkes!! Those yummy potato pancakes.

It’s funny, because theoretically (and realistically) I can fry latkes on any given day, but something about Hanukkah makes it OK to eat soooo many fried foods. It’s the feeling of joy I believe.

I woke up this Saturday morning and craved some good ol’ fried latkes. But then I looked to my left, looked to my right and my mom wasn’t there, which meant it’s ME who had to deal with the grating, mixing and worst of all, frying.

Thinking about the smell I’m going to have in my hair (oil ehm ehm) and the grated fingers I’m going to end up having (not to mention chances for a minor heartburn) made me come up with plan B right there and then. I’m going to bake my latkes. I’m not saying I’ll be able to avoid oil completely but it’s going to be significantly less fat.

So I started (carefully) grating the potatoes thinking it could have been nice to add some nutritious value to these latkes. So I did, add values, in the form of carrots, onion and zucchini.

I ended up having a colorful batter that turned into colorful, delicious latkes. Dipped in sour cream or yogurt I finally felt my mission was complete and I can now just go back to bed 🙂

Gluten Free Baked Vegetable Latkes

Baked Vegetable Latkes (Gluten Free)
Author: 
Recipe type: Vegetarian, Holiday
Cuisine: Jewish, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 25 Latkes
 
A healthier and more nutritious version of the fried potato pancakes (latkes) we all so love.
Ingredients
  • 5 Medium Potatoes - Finely Grated
  • 1 Carrot - Finely Grated
  • 1 Zucchini - Finely Grated
  • ½ Onion - Coarsely Grated
  • 1 tsp Salt
  • 2 Eggs
  • 3 Tbsp All Purpose Gluten Free Flour (can be substituted with regular all purpose flour)
  • Oil Spray
Instructions
  1. Preheat oven to 400F (205C)
  2. Layer large baking sheet with parchment paper
  3. Place the grated vegetables in a medium mixing bowl and divide into 3 parts
  4. Squeeze each part between your hands to remove excess veggie juices (squeeze above the sink and return to the drained veggies to the bowl)
  5. Add the salt, eggs and flour to the grated and squeezed vegetables and mix all together (using a wooden spoon or fork)
  6. Spray the parchment paper with some oil
  7. Scoop a spoonful of latke mix and form a patty about ½-1 inch thick and place on the oil sprayed parchment paper
  8. Repeat with the rest of the mix
  9. Spray some additional oil on top of the latkes and bake for 10 minutes in the preheated oven
  10. After 10 minutes turn the latkes to make sure they’re evenly baked on both sides
  11. Bake for additional 10-12 minutes and remove from oven
  12. Latkes should be golden on both sides, this is how you’ll know they’re ready
  13. Serve with garlic dip, sour cream or plain yogurt

Gluten Free Baked Vegetable Latkes

Gluten Free Baked Vegetable Latkes

It’s Hanukkah, the festival of lights, the celebration of fried foods, children’s joy and weight watcher’s worst nightmare. Yup, it is, by far, the best. holiday. ever! Some people love Hanukkah for the jelly doughnuts, some for the candle lights, some for the songs and some for the time off. Me? I love Hanukkah because […]

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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 […]

Read More

Butternut Squash, Goat Cheese and Spinach Quiche

Baked Goodies | Home Made Cooking

Canadian Thanksgiving was celebrated this week, and although we never had a thanksgiving dinner at our house before, we figured why not use this as an excuse for dinner with friends? I mean, regardless of any religion or belief, we ARE supposed to be thankful for what we are fortunate enough to have, so we planned dinner and invited friends over.

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Canadian Thanksgiving was celebrated this week, and although we never had a thanksgiving dinner at our house before, we figured why not use this as an excuse for dinner with friends? I mean, regardless of any religion or belief, we ARE supposed to be thankful for what we are fortunate enough to have, so we […]

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Leek, Herbs And Spelt Flour Quiche

Home Made Cooking

We just came back from a long weekend vacation in Cape Breton, NS with friends and I feel so refreshed! While we were there our phones had almost no reception and the WiFi was dead and let me tell you something; it was the best!

We just drove along the Cabot Trail inhaling the beauty around us. So many lakes, trails, mountains and the ocean to our feet; we enjoyed amazing nature, good friends and fantastic food.

The kids were actually thrilled when we reached this short trail that had a sign at the entrance, announcing that this is a Coyote Habitat. We all grabbed a walking stick and started walking on the trail in the woods, and although it was only a 20 minute walk the kids were super excited – it was different, it was exciting and to them it felt dangerous.

As usual, when we packed food for the trip I made sure I make and pack too much. So when we came back home we had leftovers. But that’s OK they’re gone by now.

This trip was a complete wind -down for me and I am now back with new and regenerated energy and ideas and of course a long list of “to-do”. In fact, only yesterday I decided to decorate my wooden spoons. When this project is done I will be sure to share it online with everyone.

And now, regardless of my vacation I just thought I’d share a new favorite – The Leek and Herb Quiche. It’s great for a picnic or just for eating at home. It’s easy to make, tastes great and you can play around with the herbs and add your favorite.

Vacation or no vacation, when I’m in the kitchen I’m just having pure fun.

 

Leek Herbs and Spelt Flour Quiche

 

Leek, Herbs And Spelt Flour Quiche
Author: 
Recipe type: Main, Quiche
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Leeks are such a great ingredients. They're like an upgraded onion. This quiche is a mix-it-all-up kind of quiche that turns out so flavorful.
Ingredients
  • 3 Large Leeks – Thinly Sliced (Only the white part and a bit of the green)
  • 3 Tbsp Butter
  • 3 Tbsp Spelt Flour
  • 3 Tbsp Chopped Fresh Mint (or any other herb you like)
  • 3 Tbsp Yogurt
  • 2 Eggs
  • ½ tsp Baking Soda
  • ⅓ Cup Milk
  • ½ tsp Salt
  • ½ Cup Goat Cheese – Crumbled (optional for topping)
Instructions
  1. Preheat oven to 350F (175C)
  2. Prepare an oven proof dish (Pyrex) or a round baking pan – 9 Inches (23cm)
  3. Spread a thin layer of butter or oil on the baking dish
  4. In a frying pan melt the butter over medium heat and add the thinly sliced leeks. Stir occasionally until it softens and gets a bit of a golden shade.
  5. When ready, remove from heat and place in a large bowl. Add the rest of the ingredients in and stir until evenly combined into a batter.
  6. Pour into the baking dish and place in the preheated oven for 25-30 minutes or until nice and brown on top.
  7. Let the quiche stand outside for about 5-10 minutes before serving, this will allow it to set.

 

Leek Herbs and Spelt Flour Quiche

Hiking the woods in Cape Breton, NS

We just came back from a long weekend vacation in Cape Breton, NS with friends and I feel so refreshed! While we were there our phones had almost no reception and the WiFi was dead and let me tell you something; it was the best! We just drove along the Cabot Trail inhaling the beauty […]

Read More

Tomato Salad With Fresh Mint and Goat Cheese – Mint and Goat Cheese Caprese

Salads

 

It’s Friday, I’m making dinner, I’m done cooking and now moving on to the salad, I open the fridge and find out that all I have is tomatoes…great! Now what? I improvise.

If there’s anything that’s really refreshing in the summer and really comforting during the winter is mint. Yup, fresh mint leaves. I feel I can add them to almost anything, so I try.

This salad was so easy, tomatoes, mint and goat cheese, what could be easier? The goat cheese and the olive oil combined into a great tasting salad dressing and the mint gave the salad its extra freshness. Minimum efforts; minimum ingredients; maximum flavor and satisfaction.

 

Tomato Mint and Goat Cheese Salad

Tomato Salad With Fresh Mint and Goat Cheese - Mint and Goat Cheese Caprese
Author: 
Recipe type: Salad
Cuisine: Vegetarian
 
Quick salad with fresh mint flavor and creamy goat cheese.
Ingredients
  • 5 Tomatoes – Sliced
  • 1 tsp Chopped Mint Leaves (about 10 leaves)
  • ¼ Cup Goat Cheese – Crumbled
  • 3 Tbsp Olive Oil
  • Salt
Instructions
  1. Mix the ingredients gently together (you don’t want to squish the tomatoes) and you’re done.

Tomato Salad with Mint and Goat Cheese

  It’s Friday, I’m making dinner, I’m done cooking and now moving on to the salad, I open the fridge and find out that all I have is tomatoes…great! Now what? I improvise. If there’s anything that’s really refreshing in the summer and really comforting during the winter is mint. Yup, fresh mint leaves. I […]

Read More

Vegetable Coconut Curry – Rainbow in My Plate

Home Made Cooking

After returning from our summer trip to Montreal, Ottawa and Quebec City I kind of missed our Friday dinners. Yes, we only missed two but still from some reason it felt like the weeks are just getting too long. Maybe it’s the fact that I had nothing to be my “closure” for the week; that family dinner where I know that after I’m done cooking I can finally rest and enjoy the leftovers the day after without having to cook all over again.

I love family dinners and the more the merrier, the more dinners and the more family.

Unfortunately we don’t have any family around here on a regular basis; they’ll visit once a year, sometimes twice but that’s it, so basically our really quiet and intimate family time is these dinners.

Another reason for having our Friday dinners is a Jewish tradition, a beautiful one actually. You see, Saturday is a holy day in the Jewish religion, a day of rest, of peace, of contemplation. And therefore Friday evening symbolizes the transition into our quiet time – Saturday.

Now, I’m not religious or anything, but there is magic in these meals, this family time, because we all gather around the table, without worrying about homework, camps, work, nothing, we’re just there with and for each other, enjoying each other’s company, usually surrounded by good food 🙂

So every Friday I cook, and cook and bake, because I want it to be perfect.

Every Friday there’s a vegetarian dish (at least one) and some form of chicken. Last Friday the vegetarian dish was Vegetables in Coconut Curry.

I literally emptied my vegetable drawer into the pot, so many veggies, so many colors and flavors. The end result was just a little bit spicy and so rich in flavor.

Served over mashed potatoes or white rice it looked like a top notch dish.

Vegetable Coconut Curry


Vegetable Coconut Curry - Rainbow in My Plate
Author: 
Recipe type: Vegetarian
Cuisine: Thai, Curry
Serves: 6 Persons
 
Thai curry at its best when made of vegetables alone. the colors, the aroma and the flavor are mouthwatering. Easy to make too 🙂
Ingredients
  • 1 Sweet Potato – Cut into ½" cubes
  • 1 Carrot – Cut into medium cubes
  • 2 tbsp Vegetable Oil
  • 2 Zucchinis – Sliced into circles
  • 1 Tomato – cut into cubes
  • 1 Bell Pepper – Cut into cubes or strips
  • ½ Onion – Chopped
  • 50gr Spinach Greens
  • 200gr Cooked/ Frozen Broccoli (12 Florets) – Divided into small florets
  • ½ tsp Curry Powder
  • ½ tsp Ground Ginger
  • 3 tsp Tomato Paste
  • 1 tsp Table Salt
  • ¼ tsp Ground Cayenne Pepper (Optional)
  • 1½ Cup Coconut Milk
  • ¾ Cup Warm Water
Instructions
  1. Boil the sweet potato and carrot in water over high heat, for about 15 minutes (until tender but not too soft) and remove from heat once ready and set aside.
  2. In a wide pot preheat the oil over medium heat and add the zucchini, tomato, bell pepper and onion and stir. Sauté for 7 minutes while stirring occasionally.
  3. Add in the spinach and broccoli and stir until spinach is wilted.
  4. Add in the ginger and curry powder, tomato paste and salt and stir to mix in vegetables
  5. Add in the coconut milk and water, stir, bring to boil and then lower the heat from medium to low and cook for 15-20 minutes
  6. Serve on a bed of white rice or mashed potatoes

 

Vegetable Coconut Curry

Vegetable Coconut Curry

After returning from our summer trip to Montreal, Ottawa and Quebec City I kind of missed our Friday dinners. Yes, we only missed two but still from some reason it felt like the weeks are just getting too long. Maybe it’s the fact that I had nothing to be my “closure” for the week; that […]

Read More

National BBQ Day and My Grilled Lemon Zucchini

Tips and News

News flash to self, there is such a thing as “National BBQ Day”. Yup, I just learned that a few weeks ago through the Food Bloggers of Canada Website.

FBC is working together with Meal Exchange to promote National BBQ Day, how wonderful is that?!

You’re probably sitting there starring at the screen thinking “what the heck”, well here’s what; Meal Exchange is a national youth-driven, registered charity that engages, educates and mobilizes youth to work with their communities to alleviate hunger locally, achieve food security, and develop solutions that attain sustainable food systems. And every year they celebrate National BBQ Day!

What is National BBQ Day?

Well, that’s when hundreds of grills across Canada are being fired up in support of Meal Exchange’s (now 4th) annual National BBQ Day which is a backyard celebration of local food. The first and only national event aimed at raising the profile of locally sourced foods, National BBQ Day encourages all Canadians to host a BBQ in their own backyard (or deck) with family and friends, using as much local food as possible; so if you are sitting there thinking this is awesome, you can actually participate by having a BBQ with friends and family and register your event on the National BBQ Day website (HERE).

You can then share your National BBQ Day experience through social media (#NationalBBQDay) and even win prizes (goes without saying that you will raise awareness of local foods available and where people across Canada can get them).

So now that I blabbed all that, the only last bit of information left to spill is WHEN.

Well, mark your calendars, Saturday, July 13th, 2013.

As for me, I’m pretty sure I’ll be around to fire up the grill. It’s summer and if you’ve been reading my posts for the past year or so, my favorite accessory in the summertime is my BBQ!

I decided to re-post an oldie but a goodie this time and remind everyone that there are vegetarian grilling options J. Here’s a wonderful recipe for Grilled Lemon Zucchinis. I can already taste them. Yum!

National BBQ Day and My Grilled Lemon Zucchini
Author: 
Recipe type: Vegetarian, BBQ
Cuisine: BBQ
 
Grilling in the summertime! Why go with meat and chicken when you can grill veggies? Here’s a super easy recipe for fresh lemony zucchinis
Ingredients
  • 3 Medium Sized Zucchinis (you can use large ones too)
  • 2 tbsp Olive Oil
  • ½ lemon – squeezed (you need the juice)
  • ½ tsp Garlic Powder
  • Salt to taste
  • Optional – 1 tsp Chopped Dill
Instructions
  1. Slice the Zucchinis length wise. Every slice needs to be about ½ cm thick (or ⅓ inch)
  2. Prepare the marinade: Mix all other ingredients well together until combined.
  3. Pour the marinade over the sliced zucchinis and make sure they are all covered in it.
  4. Place marinated zucchinis over a preheated BBQ wire rack; Heat over medium heat, covered, for about 4 minutes on each side.
  5. Zucchinis are ready when they are semi-soft.

Original Post: Grilled Lemon Zucchinis

 

Grilled Lemon Zucchinis

News flash to self, there is such a thing as “National BBQ Day”. Yup, I just learned that a few weeks ago through the Food Bloggers of Canada Website. FBC is working together with Meal Exchange to promote National BBQ Day, how wonderful is that?! You’re probably sitting there starring at the screen thinking “what […]

Read More
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