Posts tagged ‘recipes’

2018, May 4

Recipe of the Month: Five favorite smoothie recipes

We bought a smoothie maker last month, and I’ve been making my own smoothies again.

Our old machine kicked the curb last Summer, and because I had my eye on a NutriBullet, we haven’t gotten around to deciding to get a new one. NutriBullets are expensive, or at least, they’re expensive over here. I could never justify that amount of money for it.
But then we went shopping one day, had enough time to browse and we looked around in the appliances section of the store. I found a “Concept Active Smoothie” blender, which comes with a bottle as well. I added it to my cart, and an extra bottle for it, which totaled to the third of the price of a NutriBullet. (It is really great, I recommend it to anyone.)
I had to admit that I truly only wanted the commodity of having a bottle or cup I could blend smoothies into and be able to put the lid on it and go go go. It wasn’t about the brand itself.

So ever since the beginning of April, I’ve made at least three smoothies per week. I forgot how much better they taste when they’re homemade! And they’re the perfect thing to have pre-run or post-run.

Below are five of my favorite smoothie recipes so far. I usually watch recipe videos on Youtube, but for these, I haven’t really followed any set recipe. I went with blending what ever I had at home at the moment and experimenting with different kinds of milks, since I don’t like dairy milk.

Spinach Smoothie

Blend together some banana, spinach, a teaspoon of turmeric, lemon balm, mint, a tablespoon of Chia seeds, top with rice milk and blend together.

Avocado Smoothie

Add some banana, avocado, a teaspoon of turmeric, dried cranberries, dried Agen prunes, a tablespoon of seeds mix, lemon balm and top with coconut milk and blend together.

Mango & Pineapple Smoothie

Add some banana, mango, pineapple, mint, a tablespoon of Chia seeds, top with coconut milk and blend together.

Blackberry & Apple Smoothie

Add some banana, apples, blackberries, lemon balm, a tablespoon of Chia seeds, top with hazelnut milk and blend together.

Orange & Carrot Smoothie

Add some orange, carrot, mango, a teaspoon of turmeric, a small piece of ginger, a tablespoon of Chia seeds, top with oat milk and blend together.

PS: I didn’t include measurements, because cup sizes differ, and also, I believe everyone’s personal taste should be the base for adding more or less of any of the above mentioned ingredients.

Bon appétit! ;)

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2018, April 27

Recipe of the Month: Sautéed Vegetables with Shrimp

I recall first eating shrimp back in 2011 when I went to an Indian cuisine restaurant with a friend of mine. The menu offered a variety of dishes I’ve never heard of before, and I chose Risala Curry with Shrimp and Chili & Garlic Naan. It was delicious.

I also recall growing up and never seeing shrimp – it took a while for it to start appearing in the supermarkets. Then, it took me even longer to actually buy some and try to cook it myself. Finally I gave in, and for my boyfriend’s birthday dinner in 2016, I tried a Honey Ginger Shrimp with Basmati Rice recipe. It was really good.

This Winter, I tried two new recipes. One, a variation on the Honey Ginger recipe above, and the other, I’ll detail below. This is my favorite, so far!

Sautéed Vegetables with Shrimp

250 – 300 grams shrimp, peeled and deveined with tail on
300 grams mixed vegetables, or vegetable of your choice
1 cube butter (a quarter stick)
salt, white pepper, parsley
1 tablespoon oyster sauce or fish sauce

Add the cube of butter to a pan and start cooking the vegetables. I got a mixed vegetable pack which contained peas, carrots, corn and cauliflower. Season with salt, white pepper and parsley. Especially if you’re using fresh vegetables they will take longer to cook, but in either case let them be almost completely done before adding in the shrimp.

After adding it, cook the mixture some more with the shrimp; about 2-3 minutes per side should be enough. I like to place a lid on my pan so the shrimp cooks in the steam the vegetables let out.

Serve with rice or a side dish of your choice.
I might try making Naan next time, I think they’d go nicely together.

Bon appétit! ;)

2018, March 30

Recipe of the Month: Wild Mushrooms tossed with Turmeric Rice

The boyfriend had to go on a ten-day trip at the end of February, so that left me all alone with the cat. I got bored. Well, that’s an understatement – I even toyed with the idea of rearranging the furniture!
But, I made it a point to get out of the house every day. I went for walks, ice skating, to pay bills, groceries and home decor shopping and met up with friends.

On one of my groceries shopping trips (I deliberately didn’t buy enough of everything, so I’d have a need for more bread or milk), I noticed something new in the frozen isle section of the supermarket. A bag of wild mushrooms. The picture on the package looked so appetizing, that even though I don’t cook mushrooms often I bought one, already imagining cooking them with rice on the side.

Below is the recipe I came up with. It is very simple, yet absolutely delicious. I made it three times already!

 

Wild Mushrooms tossed with Turmeric Rice

600 grams mixed wild mushrooms
1 cup Basmati rice
olive oil
salt, white pepper, garlic powder, onion powder
1 teaspoon turmeric
soy sauce
splash of white wine
finely chopped 3-4 green onions or half a leek

Cook the Basmati rice as per the packaging instructions, seasoning with only salt and a teaspoon of turmeric powder. Set aside once cooked.

If you’re using frozen mushrooms, let them defrost and drain off the excess water. Mine were already cut in half or so and I only had to cut a couple of bigger pieces myself, but you cut them to your liking.
Of course, you can use which ever mushrooms you prefer. I liked that this mix of wild mushrooms added extra flavour in one go.

Add a little olive oil to a pan and dump in the mushrooms. Season with some salt, white pepper, garlic powder and onion powder. When they’re about half cooked, add a splash of white wine and a tablespoon of soy sauce. Continue cooking until done, stirring so it won’t stick to your pan.

Once the mushrooms are done but before removing from the stove, stir in the finely chopped green onions (or leek, or a combo of the two) and then also stir in the cooked rice. Of course, you can leave them separately if you want.

I served this as a main dish, but I imagine it would be delicious served as a side dish to a steak, grilled chicken or even shellfish probably. If you choose the latter, I’d replace the soy sauce with fish sauce or oyster sauce.

Bon appétit! ;)

2018, February 16

Recipe of the Month: Pickled cucumber sauce

My mom used to make this Pickled Cucumbers Sauce recipe when I was a kid. It wasn’t really a favorite of mine, because it was green. Logical, right?

I think it was such a repeated dish in our home mainly because in Winter it’s very easy to get bored of what you can eat on the side of meat dishes. Pickled cucumbers were cheap, and we also used to have a veggie garden at my grandparent’s house so we made our own pickles. Especially in Romania, where on the one hand, she grew up in the communist regime and pickled cucumbers were something they were able to find easily, so it was easy to learn how to cook it. On the other hand, even when I was a child, imported goods for having veggies like tomatoes in Winter was only just starting to become a thing.

Of course we can nowadays find mostly anything we want in any time of the year, but something just struck me and I asked mom for this recipe because ever since I started cooking myself, I have definitely discovered previous dislikes have turned into very yummy dishes if I cook them. It’s really interesting how life pans out, isn’t it?

Pickled Cucumber Sauce

5-6 medium sized pickled cucumbers
2 tbsp flour
salt, pepper, paprika, garlic powder to taste

Grate the pickled cucumbers.
In a pan add some olive oil and the flour stirring until it’s all combined and not lumpy.

Add the grated cucumbers into the pan and season to taste with the salt, pepper, paprika and garlic powder. When combined, pour chicken stock over it until the cucumbers are fully covered.
(If you don’t have chicken stock, you can also add a chicken stock cube into a glass of water to substitute. I usually do this since I prefer to boil my own chicken stock and I don’t always have it at the ready in the freezer.)

Boil the mixture for about 20 minutes until it turns into a sauce. Keep an eye on the consistency and if needed, add more chicken stock or water.

Serve with basically any type of grilled meat. I usually have it on the side to fried meatballs.

Bon appétit! ;)

2018, January 12

Recipe of the Month: Broccoli & Chicken Lasagna

I wanted to try making homemade lasagna for about a year and a half now. The ingredients have been bought, the time slot allocated for cooking. Then, I ended up making some kind of stew instead. The box of lasagne was still there when I did a big cupboard clean-out two weeks ago.
I decided to just give it a go. However, I wanted something lighter, so I didn’t follow a traditional recipe.

Broccoli and Chicken Lasagna

one box of lasagne
500 ml milk
100 g flour
100 g butter
450 g broccoli
400 g chicken breast
150 g Parmesan cheese
seasonings to taste – salt, pepper, garlic powder, allspice, paprika

Melt the butter in a skillet, add the flour and slowly stir in the warmed milk. When it get to a medium-thick consistency (basically a Béchamel sauce), stir in the Parmesan.

Cut the chicken breast and the broccoli into small cubes. Start with cooking the chicken first in a skillet adding the seasonings to taste – I used salt, pepper, garlic powder, allspice, and paprika. I also added a splash of white wine. When the chicken is almost done, add the broccoli and cook until they’re both done.

Place a pot of water to boil and when it’s done you can start assembling the lasagna. Place each lasagne separately into the boiling water and leave it for about a minute. You will be doing this all the while you’re assembling the lasagna itself.

In a buttered baking tin spread one layer of sauce, place on top of it a layer of lasagne to cover the bottom of the tin, spread a layer of sauce on the lasagne and then a layer of broccoli with chicken. Place another layer of lasagne, then continue the same way building up and repeating the layers (sauce, lasagne, broccoli and chicken) until all the ingredients are gone.

Place in a preheated over at 180C for about 20 minutes. Serve hot from the oven.

Bon appétit! ;)

2017, September 22

Recipe of the Month: Easy three-ingredient Chia Pudding

I’ve mentioned before, that Chia pudding quickly became a favorite after trying out new recipes. It is still in the running, five months later.

Now, I don’t want to fill this space with a ton of recipes everyone has already heard about because you can in fact find more than plenty of Chia pudding recipes if you Google search it, or check out Pinterest. Instead, I’ll share with you my humble idea, of which there are few recipes on the internet as far as I could tell (I only found them after specifically typing in the search terms).

Easy three-ingredient Chia Pudding

3 tbsp Chia seeds
1 cup Chocolate Coconut milk (or which ever kind of milk you like best)
1 tbsp jam/preserve of your choice

Combine all the ingredients in a jar. Cover the jar with a lid and give it a vigorous shake. Let it chill for about an hour, then return to the jar and shake it up so the seeds aren’t clumping. Leave it in the fridge overnight.

The Chia seeds will expand and turn into a pudding about the consistency of applesauce, or a creamy tapioca pudding. I love this because Chia seeds have no flavor so the pudding will taste like whatever liquid and mix-ins you’re using.

Both simple, and chocolate Coconut milk taste delicious in this recipe.
So far, I’ve tried making this with Strawberry, Blueberry, Eglantine and Plum jams (my favorite was the Blueberry). I am really liking this idea since I am using up the jam in my pantry which has sat there for way too long, and also, there’s no need to add any other sweetener since the jam is already sweet.

Serve cold with sliced fruit, sprinkles or nuts over the top.

Bon appétit! ;)

2017, July 21

Recipe of the Month: Red Pepper and Baked Egg Galettes

My mind hasn’t been too preoccupied with cooking and baking lately, and when it was, I stuck to my go-to easy recipes. A couple of weeks ago however, I tried a new recipe.
It is this one, Red Pepper and Baked Egg Galettes, slightly adapted from over at TheViewFromGreatIsland.com, and it came out absolutely delicious! I can’t wait to try out Sue’s other recipe, Mushroom and Egg Breakfast Pastries, too. After tasting this first one, I’m positive it’ll be just as amazing.
My only regret is that I forgot to take pictures with my camera instead of my phone… but you can still see they look yummy.

Red Pepper and Baked Egg Galettes

2 large or 4 small red bell peppers
2 small onions (red or white)
fresh sprigs of thyme
1 tsp cumin
1 tsp coriander
6 Tbsp olive oil
handful fresh parsley
handful cilantro
1 sheet puff pastry, thawed
1 egg, beaten, for brushing the pastry
cream cheese (or thin slices of Feta)
4 large fresh eggs
salt and fresh cracked pepper

Leave puff pastry to thaw. Set oven to 400F.
Cut the bell peppers into 1/2 inch strips, cut the onions in half, and then into 1/2 inch wedges, remove the leaves of the thyme. Chop the parsley and the cilantro.
Mix together the pepper, onions, thyme and spices in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
I skipped this step, but optionally, spread these on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don’t burn.
Sprinkle the veggies with half the fresh herbs and set aside.

Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12×12 inch square. Cut into four 6 inch squares. Transfer to parchment or silpat lined baking sheets.
Take a dull knife and score a little 1/4 inch frame around each square of pastry. Don’t cut all the way through. Prick the inside of the squares all over with the tines of a fork. Place it back in the fridge for 30 minutes.

Remove the pastry from the fridge and brush all over with a beaten egg. Spread the inside of each square with cream cheese, or a thin slice of Feta (the latter is my favorite option).
Top each with some of the veggie mixture, spread it out evenly, leaving the borders free, and leaving a shallow depression in the center for the egg, which will go in later.

Bake for about 10 minutes until rising and starting to brown.
Remove and carefully crack an egg into the center of each galette.
Place the sheet back into the oven for about 10 minutes, until the egg is set.

Sprinkle with salt, pepper and the remaining herbs, and eat right away.

Bon appétit! ;)

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