Posts Tagged ‘Vegetarian’

Mediterranean Quinoa Salad

Salads

I think that people think that if you love cooking and baking you must love most foods. Well, I’m not sure about the others but I don’t. For example, I will never be able to clean up a fish and then cut and cook it, same goes for chicken. I also don’t like quinoa, brown rice, squash, tofu and other foods that are supposed to be good for you (and me). But sometimes when I manage to camouflage these ingredients I end up having a really good and healthy dish.

 

It’s all good as long as I don’t know about or feel the taste of the original unwanted ingredient.

 

My husband on the other hand loves this healthy nutrition stuff, so when I make something that is extra healthy using wholesome ingredients and some of the ingredients I don’t particularly like it’s a win-win; because then my husband is happy, the kids are eating even healthier and I get a bonus – extra vitamins and minerals for me.

 

The real challenge is usually thinking of a way to camouflage these ingredients. Keeping this in mind, imagine how thrilled I was when I made quinoa salad and it turned out so delicious.

 

This Mediterranean quinoa salad is full of flavor and screams “refreshingly healthy”. Give it a try 🙂

 

Mediterranean Quinoa Salad with feta cheese, kalamata olives, oregano, basil

 

Mediterranean Quinoa Salad
Author: 
Recipe type: Salad
Cuisine: Mediterranean, Greek, Vegetarian
Prep time: 
Total time: 
 
A refreshing salad with feta cheese, sun dried tomatoes, kalamata olives and quinoa. It's like spring in your spoon.
Ingredients
  • 1 cup Cooked Quinoa
  • ½ cup Chopped Bell Pepper
  • 3 Sun Dried Tomatoes - Chopped
  • ¼ cup Kalamata Olives - Chopped (You can also use black olives)
  • ½ cup Crumbled Feta Cheese
  • 1 tsp Chopped Fresh Oregano
  • ½ tsp Chopped Fresh Basil (about 1 large leaf)
  • 1 tsp Lemon Juice
  • 2 tbsp Olive Oil
Instructions
  1. Mix all the ingredients together and serve.

 

Mediterranean Quinoa Salad with feta cheese, kalamata olives, oregano, basil

Mediterranean Quinoa Salad with feta cheese, kalamata olives, oregano, basil

I think that people think that if you love cooking and baking you must love most foods. Well, I’m not sure about the others but I don’t. For example, I will never be able to clean up a fish and then cut and cook it, same goes for chicken. I also don’t like quinoa, brown […]

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Baked Cheese Balls with Sundried Tomatoes

Baked Goodies

Sometimes I’m just looking for ways to make my life easier, like multitasking, like procrastinating and like baking instead of cooking.

This time I really wanted cheese balls but the ones you can usually find recipes for are the ones that mix a few kinds of cheese together, roll into a ball and serve with a nice piece of bread. Well, I wanted something different, I’m not sure why but these” raw” cheese balls are associated with either a fancy reception or breakfast in my head, so I had to come up with something different since I wanted to serve these for dinner.

After thinking about it, I decided to try and bake my cheese balls and make cheese bites.

So I decided I’d roll the balls in sesame, but of course I open the cupboard and see that I have maybe 1 tsp sesame left – great, now what?

I look above the sesame and I see a bag of walnuts – bingo! I can dice them in a food processor and voila! I get a walnut coating for my cheese bites. I mix, I roll, I coat, I bake, I hope, I cross my fingers and it works. I take the baked goodies out of the oven and they are beautiful and smell awesome. The kids taste test it and love it, the hubby gets it for dinner with a side of fresh salad and loves it. Well, I guess taking the short cut did work this time.

Baked Cheese Balls with sun dried tomatoes

 

Baked Cheese Balls with Sundried Tomatoes
Author: 
Recipe type: Appetizer
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 25 Balls
 
Easy to make and bake. Just serve with fresh vegetables on the side and it's a party.
Ingredients
  • 75gr Cheese – Grated (1½ Cups)
  • ½ cup Cottage Cheese
  • ¼ cup Sun-dried Tomatoes – Chopped
  • 1 tsp Dry Basil
  • ½ tsp Dry Oregano
  • 5 tbsp Bread Crumbs
  • 1 Egg
  • Diced Walnuts or Sesame Seeds for coating
Instructions
  1. Preheat oven to 350F (175C)
  2. Mix all the ingredients together (except for the walnuts/ sesame) until fully combined
  3. Scoop mix with a teaspoon and roll into balls
  4. Roll the balls in the diced walnuts or sesame seeds and place on a parchment paper covered baking sheet
  5. Place in preheated oven for 15-20 minutes and serve

 

Baked Cheese Balls with sun dried tomatoes

Sometimes I’m just looking for ways to make my life easier, like multitasking, like procrastinating and like baking instead of cooking. This time I really wanted cheese balls but the ones you can usually find recipes for are the ones that mix a few kinds of cheese together, roll into a ball and serve with […]

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Baked Broccoli Feta Bites

Baked Goodies | Home Made Cooking

Shavuot is one of my favorite Jewish holidays. Shavuot commemorates the anniversary of the day the Torah (10 commandments) was given to the entire nation of Israel assembled at Mount Sinai. Now, that’s all nice and dandy but what I really like about the holiday is the food – obviously. You see, this holiday is being celebrated by serving dairy foods, fruits and vegetables and these are my favorite. Imagine the variety of things one can make and bake from dairy products. Also, it’s so much easier than chicken and meat.

So the first thing I made preparing for Shavuot was Broccoli Feta Bites. To be completely honest, I didn’t just make it because of the holiday, as always with my cooking, it was a combination of the upcoming holiday and what I had in the fridge, and this time I had a bag of fresh broccoli and no real craving for yet another quiche, so I came up with something that looks beautiful, made easy and tastes fantastic. The kids loved it (hey, it’s small food, what’s not to like) and we all enjoyed a nice light dinner with these bites and a big side salad – so good!

 

Breaded Broccoli Feta Bites

 

Broccoli Feta Bites
Author: 
Recipe type: Main, Appetizer
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 45 Bite Size Balls
 
Fun to eat, easy to make and healthy as an added bonus. Why not use your broccoli in a different way?
Ingredients
  • 650 grams Fresh (or frozen) Broccoli Florets
  • 2 Garlic Cloves – Diced
  • 2 Eggs
  • 7 tbsp Bread Crumbs
  • 100 grams Cheese – Grated (I used Cheddar)
  • 100 grams Feta Cheese – Crumbed
  • 2 tbsp Fresh Dill- - Chopped
  • 1 tbsp Dried Basil
  • Salt and Pepper to taste
  • ½ cup Bread Crumbs for Coating
Instructions
  1. Preheat oven to 375F (180C)
  2. Prepare large baking pan covered with parchment paper
  3. Place the ½ cup bread crumbs for coating in a small bowl and set aside for later.
  4. Cook the broccoli florets in a covered pot with boiling water. Cook for about 15 minutes.
  5. Drain the broccoli florets from water, place in a food processor and chop until diced.
  6. In a large bowl place the garlic, cheese, feta, dill, basil, bread crumbs and eggs and add in the diced broccoli. Mix all together until evenly combined.
  7. Scoop with teaspoon and roll into ping pong size balls.
  8. Roll in the bread crumbs you set aside for coating (1/2 cup) until fully coated and place on baking sheet.
  9. Once you’re done with all the balls, place in preheated oven for 25 minutes or until golden brown on the outside.
  10. Serve drizzled with tahini or with sour cream on top.

 

Breaded Broccoli Feta Bites

Breaded Broccoli Feta Bites

Shavuot is one of my favorite Jewish holidays. Shavuot commemorates the anniversary of the day the Torah (10 commandments) was given to the entire nation of Israel assembled at Mount Sinai. Now, that’s all nice and dandy but what I really like about the holiday is the food – obviously. You see, this holiday is […]

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Couscous Stuffed Tomatoes

Home Made Cooking

Last week I ended up with 25lbs of tomatoes on my hands. They were leftovers from an event and I just couldn’t say no. I mean, big, red, fresh, sweet tomatoes. Yes, 25lbs may seem a bit too much for a family of four but I figured I either try to cook with them or they end up in the trash, and I don’t like to trash good healthy ingredients, so I took the whole case and was now left with the challenge of making something with the tomatoes.

The first thing that comes to mind is Pizza sauce. Easy. You make it, freeze it, and use it when you need it. Bur really, if I had to eat pizzas with sauce from 25lbs of tomatoes I would probably need to replace the door in our house. I wanted something different, fresh. So the first thing I did was stuffed tomatoes. True, stuffed tomatoes do not look as sexy as you would think in a photo 🙂 but hey, they were delicious.

Also, I stuffed them with couscous so really, the process was very fast and unique – just the way I like it. And now, I need to think faster because tomatoes, apparently, don’t live forever.

Tomatoes stuffed with couscous

 

Couscous Stuffed Tomatoes
Author: 
Recipe type: Main, Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 People
 
A vegetarian delight, a no fail recipe. Stuffed tomatoes are something you can always find the ingredients for. Delicious.
Ingredients
For the Stuffed Tomatoes:
  • 4 medium size tomatoes (not too soft - preferably firm)
  • ⅓ cup Couscous
  • ⅓ cup Warm Water
  • ½ Zucchini – Grated
  • ¼ Bell Pepper – Chopped
  • 1 tbsp Chopped Parsley
  • 2 tsp Tomato Paste
  • 1 Garlic Clove – Chopped
  • ½ tsp Ground Cumin
  • Salt and Pepper to taste
For the Sauce:
  • 2 cups Hot Water
  • 4 tbsp Tomato Paste
  • 3 Garlic Cloves – Diced
Instructions
  1. Cut the top off each tomato and using a teaspoon carve the inside, leaving a hollow tomato (leave about 1cm thick tomato walls)
  2. In a bowl, place couscous and ⅓ cup water, mix and let stand for 5 minutes
  3. Once couscous is ready, add zucchini, pepper, parsley, tomato paste, garlic, cumin, salt and pepper and mix until combined.
  4. Stuff each tomato with the couscous mix (the filling). Each tomato should be about ¾ full with stuffing.
  5. Place the stuffed tomatoes in a cooking pot (make sure it is not too big and that you can fit 4 tomatoes in)
  6. In a separate bowl, mix sauce ingredients and using a ladle pour sauce between the tomatoes. You can also pour a little bit on top of the tomatoes but only about ¼ ladle max on each tomato.
  7. Cover pot with lid and cook everything over medium-low heat for about 25-30 minutes.
Notes
**Serve with yogurt or your favorite topping**

 

Tomatoes stuffed with couscous

Tomatoes stuffed with couscous

Last week I ended up with 25lbs of tomatoes on my hands. They were leftovers from an event and I just couldn’t say no. I mean, big, red, fresh, sweet tomatoes. Yes, 25lbs may seem a bit too much for a family of four but I figured I either try to cook with them or […]

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Mamaliga with Shiitake Mushrooms – That Yellow Goodness

Home Made Cooking

Directly from Wikipedia: Mămăligă is a porridge made out of yellow maize flour, traditional in Romania and Moldova. It is similar to the Italian polenta.

It so happened that I am apparently the luckiest girl in the world when it comes to Mamaliga. My dad is from Moldova and my in-laws are from Romania, how lucky am I? I get to taste every possible variation of this super awesome dish! Why is it awesome?

1. It’s so basic and easy to make

2. It goes well with almost everything; try it with your favorite topping

3. It tastes so good

4. It is gluten free

5. It brings back sweet childhood memories that I love so much

Ever since I can remember myself, my dad used to make us this special Mamaliga treat. He still does, only I’m not there all the time these days. He boils the water in a special rounded iron cast pot, adds the cornmeal and stirs it with his big wooden spoon. After he’s done (and he never takes shortcuts) he turns the pot upside down on a thick wooden cutting board and lifts it up. On the board remains this magnificent Mamaliga! Yellow, round and smells so good! Then he uses a sewing string to cut it into slices because if we use a knife it’ll stick. I always take two plates; the first one is a mamaliga slice topped with sour cream, grated cheese and salt and the second is my dessert, a slice topped with sour cream and sugar! I eat Mamaliga with the same toppings until this day and I just love it. It makes me smile when the kids ask for extras like mommy, it’s like it goes without saying that you need to have two plates of Mamaliga, one as main dish and one as dessert.

After I married my husband I got acquainted with the Romanian version of Mamaliga as well. That’s when I learned that you can have it with beef stew, potatoes, feta cheese, mushrooms and basically anything that comes to mind!

A few days ago, I noticed we still have a pack of Shiitake mushrooms in the fridge. It was very obvious to me how I’m going to use it.

Mamaliga topped with Shiitake Mushrooms

 

Mamaliga with Shiitake Mushrooms - That Yellow Goodness
Author: 
Recipe type: Main
 
Gluten Free, Easy and goes so good with any topping. This Cornmeal delight is one of mine and my family's favorites.
Ingredients
For the Mushroom Topping:
  • 6 Cups Sliced Shiitake Mushrooms (about 350gr)
  • ½ Onion – Chopped
  • 1 tbsp Vegetable Oil
  • ¼ tsp Ground Black Pepper
  • ½ tsp Garlic Powder
  • ½ tsp Salt
  • ½ tsp Nutmeg
  • ½ Cup Hot Water
  • ½ tsp Bouillon Soup Powder
  • 1 tsp Red Wine
For the Mamaliga:
  • 2 Cups Cornmeal
  • 6 Cups Boiling Hot Water
  • ½ tbsp Salt
  • 2 tbsp Butter
Instructions
Mushroom Topping:
  1. In a wok or a wide pot, preheat the oil over medium-high heat and sauté the onion and mushrooms for about 8-9 minutes until mushrooms soften.
  2. Add in the salt, pepper, garlic powder and nutmeg and mix.
  3. Add in ¼ cup of the water (half of what you put aside) along with the bouillon powder and mix in.
  4. Add the remaining ¼ cup water and the wine, stir together for about 2 minutes (it will boil) and remove from heat.
Mamaliga:
  1. In a large pot, bring water to strong boil
  2. Make sure the heat is on Medium-High and gradually add in the cornmeal. Use a pitcher or a very large mug to gradually pour the cornmeal in while constantly stirring. If you don’t stir you will get lumps of cornmeal and that’s not good. You can also add in a little bit cornmeal and stir and then some more and so on. Be VERY careful because while the water is boiling with the cornmeal in it you can easily get burned.
  3. When you notice the mix is boiling and bubbling, lower to medium heat and continue stirring and adding in the remaining cornmeal.
  4. When the mix starts boiling again, lower to low heat.
  5. Stir for additional 4 minutes until cornmeal becomes a bit more solid.
  6. Add in the butter and stir until it melts.
  7. Serve on a plate with the mushrooms on top
Notes
**Be super careful preparing the mamaliga. When it boils with the cornmeal it may come in contact with any exposed skin, stick to it and cause a burn**

 

Mamaliga with Shiitake Mushrooms

Mamaliga topped with Shiitake Mushrooms

Directly from Wikipedia: Mămăligă is a porridge made out of yellow maize flour, traditional in Romania and Moldova. It is similar to the Italian polenta. It so happened that I am apparently the luckiest girl in the world when it comes to Mamaliga. My dad is from Moldova and my in-laws are from Romania, how […]

Read More

Golden Beet and Garlic Salad

Salads

My mom always makes this awesome beet salad. With olive oil and lemon and garlic, I just love it! But if there’s anything I don’t like about it is the fact that the beets always make it look like I just murdered someone in my kitchen, right there on the cutting board, and I can’t even hide the evidence because my hands are all red as well. Apparently there’s an alternative! And when I found it I was super excited. I was going shopping at Costco as usual when I saw a bag of “Golden Beets”, it’s the same beets but yellow. I grabbed it and figured I’d find what to do with it later on.

After I read about it a bit I discovered that it is the same beet except for the color and apparently people prefer to use it because guess what, it’s less messy! Yes! Yes! Yes!

So now I can make my favorite salad without looking like a serial killer, and guess what? I get to share it with you!

 

Golden Beet and Garlic Salad

Golden Beet and Garlic Salad
Author: 
Recipe type: Salad
 
Beet salad with garlic and lemon. A great addition to any meal. Dairy or meat.
Ingredients
  • 5 Golden Beets
  • 3 Garlic cloves – diced
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Olive Oil
  • Salt to taste
Instructions
  1. Cook the beets in water. Place them in a pot and cover with water; cook covered over medium heat until the beets are tender and you can poke them with a fork (about 30-40 minutes).
  2. Peel the cooked beets by simply removing the skin. It should come off easily now that it’s cooked.
  3. Grate the peeled beets into a bowl, add the dices garlic, olive oil, lemon juice and salt and mix all together.

 

Beet Salad

My mom always makes this awesome beet salad. With olive oil and lemon and garlic, I just love it! But if there’s anything I don’t like about it is the fact that the beets always make it look like I just murdered someone in my kitchen, right there on the cutting board, and I can’t […]

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Stir Fry Tofu in Butter Chicken Sauce

Home Made Cooking

The next few posts are going to be about the new “Summer Fresh” line up of 5 delicious sauces. Why, you ask? Because “Food Bloggers of Canada” have partnered with “Summer Fresh” and gave 15 lucky food bloggers the opportunity to taste test the sauces, the whole line up. What do I mean by taste test? Well, every food blogger selected will get the 5 sauces and will have to come up with yummy and original recipes for each of the sauces. The selected recipes will be featured on “Food Bloggers of Canada”, so you see – it’s a win-win.

Now why am I telling you this? I guess you already guessed, I’m one of the lucky food bloggers! 🙂 so last week I received a box with the sauces and my mind started racing, so many options so little time.

To give you an idea of the various options, here is the complete sauce lineup:

  • 3 Peppercorn Sauce
  • Butter Chicken Sauce
  • Cranberry Madeira Sauce
  • Mushroom Marsala Sauce
  • Thai Curry Sauce

For this recipe I used the “Butter Chicken” sauce, it’s tangy and has the Indian flavor we love so much at home so it worked out perfectly. As I mentioned a few times in the past, my husband is vegetarian so I obviously went with a vegetarian dish. This dish is full of flavor and will go well on everything, whether it’s rice, noodles or potato you’re in for a treat. Bottom line, we all liked this one! Can’t wait to try the other sauces!

Stir Fry Tofu with Butter Chicken Sauce

Stir Fry Tofu in Butter Chicken Sauce
Author: 
Recipe type: Main, Vegetarian
Prep time: 
Cook time: 
Total time: 
 
A great dish using the "Butter Chicken" Sauce by "Summer Fresh". Vegetarian, tangy, easy and just tasty!
Ingredients
  • ¾ container “Butter Chicken” Sauce by “Summer Fresh” (about 450gr)
  • 3 Mushrooms – Sliced
  • 14 Cherry Tomatoes – Halved
  • 200gr Tofu (firm) – Cubed
  • 2 tbsp Fresh Coriander – Chopped
  • 3 tbsp Coffee Cream (18%) or Heavy Cream
  • 2 tbsp Olive Oil
Instructions
  1. In a Wok or a deep frying pan, heat the olive oil over medium- high heat
  2. Add in the cubed tofu and let fry about 4 minutes on each side until you see it starts turning light brown
  3. Add in the tomatoes and mushrooms and toss in the wok for about 2-3 minutes
  4. Pour in the “Butter Chicken’ sauce and stir until veggies and tofu are fully coated
  5. Add in coffee cream and coriander and stir occasionally
  6. Let cook while stirring occasionally for about 10 minutes and serve over a bed of rice, potatoes or noodles.

Stir Fry Tofu with Butter Chicken Sauce

The next few posts are going to be about the new “Summer Fresh” line up of 5 delicious sauces. Why, you ask? Because “Food Bloggers of Canada” have partnered with “Summer Fresh” and gave 15 lucky food bloggers the opportunity to taste test the sauces, the whole line up. What do I mean by taste […]

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Asian Style Tossed Green Peas

Home Made Cooking

Easy PEAzy is what this dish is all about 🙂

I always like to buy something interesting when I go grocery shopping and then when I come back hoe to try and figure out what I can make with it. So I got 2 bags of Sugar Snap Peas and since I never made anything with it, I decided to make it as easy as possible. Also, I figured it shouldn’t be too hard to make this one taste good because it probably resembles the stir-fry style food.

So I boiled, strained, stirred, tossed and served. It took about 10-15 minutes to prepare this side dish and it went really well with the rest of our Friday dinner; Crunchy and flavorful. The nice thing about this one is that you can do the same with plain ol’ peas and I would even go further by suggesting the same thing with broccoli.

Easy-PEAzy – beautiful 🙂

Asian Style Peas

 

Asian Style Tossed Peas
Author: 
Recipe type: Side Dish, Vegetables
 
Easy, fast and beautiful. This crunchy side dish will be a success for sure. You can't fail with this one.
Ingredients
  • 500gr Sugar Snap Peas
  • 2 tbsp Soy Sauce
  • 1 tbsp Honey
  • 1 Garlic Clove – diced
  • 2 tbsp Sesame Seeds
Instructions
  1. Cook the peas in boiling water for about 10 minutes or until you reach the desired degree of softness
  2. Strain the peas and put back in the pot.
  3. In a separate bowl, whisk the honey with the soy sauce and garlic.
  4. Pour the soy mix onto the peas and toss in the pot.
  5. Warm everything up over low-medium heat while stirring and add the sesame seeds. Toss for about 3 minutes and serve.

 

Asian Style Tossed Peas

Easy PEAzy is what this dish is all about 🙂 I always like to buy something interesting when I go grocery shopping and then when I come back hoe to try and figure out what I can make with it. So I got 2 bags of Sugar Snap Peas and since I never made anything […]

Read More
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