Posts Tagged ‘Vegetarian’

Roasted Brussels Sprouts in Soy Sauce and Peanut Oil – Asian Style

Home Made Cooking

Brussels sprouts are not something everyone likes. You either like it or not, there is no grey area when it comes to Brussels sprouts. The secret is to somehow make their core less bitter. I decided to roast them as opposed to cook them and surprisingly the result was really good. They came out crunchy on the outside and soft on the inside and the soy flavor actually covered the bitterness so overall a very good option to prepare your sprouts.

 

Roasted Brussels Sprouts in Soy Sauce and Peanut Oil - Asian Style
Author: 
Recipe type: Appetiser, Side Dish
 
I always like it when I can make food from special ingredients like these. It's not every day you get to see your child eat Brussels Sprouts.
Ingredients
  • 1 lb Fresh Brussels sprouts
  • 1 tbsp Sesame Seeds
  • 2 tbsp Soy Sauce
  • 2 tbsp Peanut Oil
  • 1 tbsp Mustard (Dijon)
  • 1 Garlic Clove – Minced
Instructions
  1. Preheat oven to 350F (180C)
  2. In a bowl mix all the ingredients together until the Brussels sprouts are fully coated
  3. Pour the whole content of the bowl into a baking pan or a Pyrex dish and cover with foil
  4. Place in the preheated oven for 30 minutes
  5. After 30 minutes remove the foil and continue cooking for additional 10-15 minutes
  6. Test with a fork to see that the sprouts are ready and soft on the inside

 

Brussels sprouts are not something everyone likes. You either like it or not, there is no grey area when it comes to Brussels sprouts. The secret is to somehow make their core less bitter. I decided to roast them as opposed to cook them and surprisingly the result was really good. They came out crunchy […]

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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 […]

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Vegetarian Cannelloni in Tomato Sauce

Home Made Cooking

I wanted to make some lasagna, really! So I went to the local store and guess what? They had every single kind of noodle and pasta, except for of course, lasagna. So I look at the shelves and start brainstorming with my own self when I saw these Cannelloni I knew exactly what I’m going o make. It is only after I got home that I remembered I never actually made Cannelloni before. After I whipped up a vegetarian filling I started struggling with physically filling the pasta tubes, until I figured out that if I roll the filling into a thin tube I can easily stuff the Cannelloni. Finally, everything was ready, and really the more messy part is the stuffing because the sauce is so simple. The end result was yummy and comforting, just like pasta dishes should be. So I’m telling you all that you should not be afraid of hard work and mess embrace it and then…eat it.

Vegetarian Cannelloni in Tomato Sauce
Author: 
Recipe type: Main
Serves: 12 Pieces
 
These Vegetarian Cannelloni may look complicated but they're really not, and the taste of them melting in your mouth is worth every second.
Ingredients
  • 12 Cannelloni Tubes
  • ½ Cup grated Cheese (Parmesan or any other cheese you like)
For the Filling:
  • 1 Cup Granulated TVP (Textured Vegetable Protein – Like crushed and soaked soy chunks)
  • 1½ Carrot – Grated
  • ½ Onion – Chopped
  • 10 Dried Tomatoes – Chopped
  • 2 tbsp Parsley – Chopped
  • 2 Tbsp Olive Oil
  • ½ tsp Garlic Powder
  • 2 tsp Tomato Paste
  • 1 tsp Oregano
  • 1 tsp Chicken Spice (the spice mix you get in the store)
  • Salt and Pepper to taste
For the Sauce:
  • 1½ Cans Tomato Paste (150ml each)
  • 1 tsp Garlic Powder
  • 2 tsp Dry Basil
  • 1 pinch Sugar
  • ½ Cup Whipping Cream (Heavy Cream)
  • 2½ Cups Hot Boiling Water
Instructions
  1. Preheat oven to 370F (180C)
  2. Prepare the TVP by adding 1 cup of water and let stand for 5 minutes until TVP is soft and absorbed the water.
  3. Mix all the filling ingredients together until they are evenly mixed
  4. Stuff each tube and place in a Pyrex pan or deep baking pan. Organize in one layer.
  5. In a saucepan, mix all the sauce ingredients really well and let boil over medium heat. Remove from heat after about 3 minutes boiling.
  6. Pour the sauce over the stuffed Cannelloni tubes and sprinkle with grated cheese
  7. Cover with foil and place in preheated oven for 35-45 minutes

I wanted to make some lasagna, really! So I went to the local store and guess what? They had every single kind of noodle and pasta, except for of course, lasagna. So I look at the shelves and start brainstorming with my own self when I saw these Cannelloni I knew exactly what I’m going o make. […]

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Tabbouleh Salad – A Mediterranean Classic

Salads

Most of you are probably familiar with some version of this wonderful salad but for those of you who are not familiar, the salad below is Tabouli salad. You may know it as Couscous Salad as well. It is the perfect combination of couscous and fresh vegetables. The great thing about this salad is not only that it has such a wonderful fresh taste, it only gets better with time. The couscous is basically wheat and as such, it absorbs flavors and fluids so you can only imagine how it will taste like after you mix it with tomatoes, mint and lemon. It goes well with almost everything an if you’re on a diet, I’m no expert but I can safely say that this can be a great side dish for your fish, chicken or even steak. The variety of colors, textures and flavors in this salad makes my belly and mouth so happy 🙂

Tabbouleh Salad - A Mediterranean Classic
Author: 
Recipe type: Salad, Side Dish
 
A wonderful, refreshing salad. The combination of mint and lemon is the ultimate combination for a salad that goes with anything. A salad that's as nutritious as it is tasty.
Ingredients
  • ½ Cup Couscous
  • ½ Fresh Tomato – Finely chopped into small cubes
  • 2 Fresh Cucumbers – Finely chopped into small cubes
  • ½ Carrot – Grated
  • 5 Tbsp Olive Oil
  • 3 Tbsp Fresh Squeezed Lemon Juice
  • 2 Tbsp Parsley – Finely Chopped
  • 1 Tbsp Fresh Mint Leaves- Finely Chopped
Instructions
  1. Before you mix the salad, place the couscous in a small bowl and pour 1 Cup warm water on it. Let stand covered for 5 minutes, mix with fork and place in salad bowl.
  2. Mix the vegetables, the greens, the lemon juice and olive oil with the couscous and serve.

Most of you are probably familiar with some version of this wonderful salad but for those of you who are not familiar, the salad below is Tabouli salad. You may know it as Couscous Salad as well. It is the perfect combination of couscous and fresh vegetables. The great thing about this salad is not […]

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Sweet Potato, Feta and Sage Butter Salad

Salads

If you’ve been reading through this blog you probably know by now that I don’t like shopping especially for a specific dish. I like cooking with what I have. I actually find it more interesting and challenging to figure out how to combine what I have into something new we’re all going to like; not to mention that it is far more cost effective to use whatever you already have in the fridge rather than go and buy stuff just to make something special. I’m not saying that on special occasions I won’t go out and buy that special ingredient, but on a regular basis I prefer to use what I already have. And on that note, I wanted to make a salad but didn’t have lettuce 🙂 so I started thinking about what I DO have in the house. A few moments of brainstorming and I had it! Sweet potato salad. It’s healthy, it’s new and I can save leftovers in a container and even eat it the next day as opposed to fresh vegetable salad. What seemed revolutionary at the time is now our new favorite salad.

Sweet Potato, Feta and Sage Butter Salad
Author: 
Recipe type: Salad, Appetiser
 
A wonderful refreshing salad that is not made of the traditional fresh vegetables. Eat it and keep the leftovers in the fridge. It'll still be good.
Ingredients
  • 2 tbsp Butter
  • 5 Fresh Sage Leaves
  • 3 Sweet Potatoes
  • 1 tbsp Chopped Fresh Parsley
  • 2 tbsp Olive Oil
  • ⅔ Cup Feta Cheese – Cubed
Instructions
  1. Preheat oven to 400F (200C)
  2. Peel and cut the sweet potatoes into small cubes.
  3. In a pan, melt the butter along with the sage leaves in it and stir
  4. In a big bowl, mix the sweet potatoes with the melted sage butter.
  5. Place the butter covered sweet potatoes on a baking sheet lined with parchment paper and place in the preheated oven for about 20 minutes until the sweet potatoes soften.
  6. Once soften, broil for 3 minutes to add color.
  7. Set the sweet potatoes aside and let cool.
  8. Once cool, place in a salad bowl and add the chopped parsley, olive oil and feta cheese. Mix gently and serve.
Notes
Sage leaves can be left out if needed.

 

If you’ve been reading through this blog you probably know by now that I don’t like shopping especially for a specific dish. I like cooking with what I have. I actually find it more interesting and challenging to figure out how to combine what I have into something new we’re all going to like; not […]

Read More

Risotto Style Rice with Mushrooms

Home Made Cooking

Risotto is a delicious dish made from rice and extras. The extras can be seafood, vegetables, mushrooms or basically anything you think you’d like to add.

The rice used to prepare the risotto is short grain rice called Arborio and the reason it is used in this dish is because it absorbs fluids more easily than the regular long grain rice. By absorbing more fluids, naturally this rice dish is a kind of soft and stickier rice but it is so good! It melts in your mouth and you don’t need anything else to accompany this dish, it’s perfect on its own. It was a cool evening and I wanted to make something warm and filling, and so I decided to make Risotto style rice with mushrooms by using the only rice I had at home, the Basmati rice. Although it took longer to make than it would a traditional rice dish, but it was so worth it.

Risotto Style Rice with Mushrooms
Author: 
Recipe type: Main, Entree
 
Up until now i thought I'll need to buy that special kind of rice for this but guess what, I didn't. Risotto style rice from regular rice - that's right!
Ingredients
For mushroom mix:
  • 2 cups Sliced Mushrooms
  • ½ cup Vegetable Broth
  • Salt and black pepper
  • 3 tbsp Oil
  • 1 tbsp Butter
For Rice:
  • 1 tbsp Butter
  • ¼ cup Oil
  • 1½ cup Basmati (or any long grain) rice
  • 2 Carrots – chopped
  • 4 cups Vegetable Broth
  • 1 Onion – chopped
  • ¼ cup White Wine
  • ¾ cup Grated Parmesan Cheese
  • Salt and pepper
Instructions
Mushroom mix:
  1. Heat the oil and butter in a skillet over medium heat an add the mushrooms.
  2. Sauté the mushrooms until they soften (about 4 minutes).
  3. Add the broth and mix well. Let boil in the skillet for about a minute and turn heat off. Set aside.
Rice:
  1. In a pot, sauté the carrots, onion and rice on the oil and the butter. Stir for about 3-4 minutes.
  2. Add the white wine and stir until wine evaporates.
  3. Add the vegetable broth gradually while mixing the rice and cook over medium-low heat while stirring for about 35-40 minutes.
  4. Once the rice mix is soft and sticky, add the mushrooms and mix them in.
  5. Remove from heat and add in the cheese and stir it in until combined and melted.

Risotto is a delicious dish made from rice and extras. The extras can be seafood, vegetables, mushrooms or basically anything you think you’d like to add. The rice used to prepare the risotto is short grain rice called Arborio and the reason it is used in this dish is because it absorbs fluids more easily […]

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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
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