Browse Category

Vegetarian

Calendula summer salad: make it now, love it forever!

What’s the first thing you do when you are bitten by mosquitoes? I don’t know about you, but I immediately cover the affected skin area with calendula cream. Indeed, calendula (also called pot marigold) has been my family’s go-to option for minor scrapes and bruises for as long as I can remember. Nowadays, I use calendula cream to moisturize and treat my daughter’s skin. Such was the case yesterday, for instance, when she was bitten by mosquitoes during our usual walk in the park.

In 2008, calendula was named Herb of the Year by the International Herb Association, an official recognition of the exceptional healing properties and culinary value of this plant. You read that right: culinary value. The petals of calendula flowers can be eaten raw (in salads) or cooked (in soups and stews). To satisfy my family’s appetite for fresh summery dishes, I recently used calendula petals as an ingredient in the salad pictured above. The tangy, peppery taste of the petals made this a summer salad like no other – a salad packed with layer upon layer of flavor, a great lunch option for vegetarians and non-vegetarians alike. Here’s a salad to remember 🙂

Keep Reading

When life gives you eggplants, you make an eggplant & sweet pepper panino!

Today, post #2 covering my Pure Flavor veggie cooking bonanza, where I highlight the taste and versatility of eggplants. I’m so excited to be writing about good, nutritious food!

I had a colorful assortment of Pure Flavor baby eggplants and I immediately thought I should use them to make my family’s version of baba ghanoush, one of the oldest recipes ever posted on this blog. In the end however, I decided to push myself a little harder (lol) and after some thinking and experimentation I came up with this vegetarian panino recipe, in which I married the gorgeous eggplants pictured below with the Pure Flavor Aurora Sweets peppers.  More on these peppers will be revealed in my upcoming veggie post #3 (hint, hint!) Keep Reading

Gochujang tuna salad: the story of our love for Korean chili paste!

There’s something brewing in this house: a gochujang obsession! I’ve been a fan of this staple of Korean cuisine ever since I attended The Good Taste Series culinary competition last year, where I tasted gochujang BBQ bison tenderloin – and I’ve been nice enough to pass my obsession over to the other members of my household!

I’m not a big fan of spicy foods. However, when it comes to gochujang, it was simply love at first bite. I find its spiciness so sophisticated and rich, and its color so vibrant. Like a cave of hidden treasures, once you try gochujang-steeped dishes, flavors come to you in quick succession. The first impression is mild, but then you’re taken by surprise by an avalanche of perpetual spiciness, and your mouth tastes old foods reinvented pretty much single-handedly by this miraculous ingredient. I found so much inspiration in gochujang – and I think I have so much to learn. 🙂

The recipe below is the end result of a series of “gochujang experiments” I have conducted lately. I was looking for a way to “rejuvenate” our seafood dishes, and marinating the fish in gochujang was a big hit with my family. Keep Reading

Our carb-laden Super Bowl: It’s time for oyster mushroom pasta salad!

It all started with a question: What to make with king oyster mushrooms? With their superb elongated shapes and meaty appearance, these humongous mushrooms enticed me the moment I saw them on the shelves of the local Korean grocery store. It was an impulse purchase, and a day after I bought them I started regretting it. With no ideas in sight and hardly any time to plan and to execute a recipe, why, oh why had I bought these mushrooms in the first place? Still, I was determined not to let them go to waste, and in the end I decided to make something quick and flavorful – perfect for those long winter evenings when you’re not into cooking something fancy. “Let’s get real,” I said to myself – and pasta salad it was! 🙂

This dish is good for a Super Bowl party because it is carb-satisfying, keeps hunger at bay, and requires very little preparation. Keep Reading

Gourmia spiralizer review: Ring in the New Year with kid-friendly and stylish appetizers!

Can eating veggies be a challenge? Well, sometimes it can be, especially when you have children who need extra convincing to get their “5 a day.” We’ve had our fair share of struggles with our daughter. She seems to go through phases: Some days she can’t get enough of carrots and potatoes, while other days she doesn’t want to eat veggies in any shape or form.

If you’re looking for solutions to make veggies more fun for kids and your food more stylish overall, then a spiralizer is the way to go. Spiralizers are among the hottest kitchen gadgets of the moment, and I was lucky enough to try out several models at the latest edition of the International Housewares Show, back in the spring. Knowing how fashionable they were and how competitive the market had been lately, I was very excited when Gourmia contacted me and asked me to test and review their electric spiralizer. Enter the Gourmia Curly Q spiralizer! 🙂

Keep Reading

Cocoa & fruit balls: my answer to the post-Christmas leftover dilemma

Am I the only person in the world who doesn’t like peanut brittle? Don’t get me wrong: I love peanuts and worship caramel, but I just don’t like the two of them together. I find peanut brittle overly sweet and way too difficult to eat, and I always look for ways to re-purpose it. Having grown up in another country and in a time of great need, I strive to never throw edible food away because I remember how it used to be to not have any food at all. As such, I like to see value and potential in every tiny bit of leftovers – peanut brittle included 🙂

This Christmas has made no exception. Last week my husband received a gift basket from work with a generous assortment of sweet goodies: peanut brittle, dried fruit, shortbread cookies etc. To me, this was the perfect opportunity to make cocoa & fruit balls! The recipe below is just what you need if you’re looking to eliminate waste and to use up cookie or cake leftovers, recreating them as something new, exciting, and budget-friendly. Keep Reading

CLOSED Hamilton Beach rice cooker review and giveaway: Carb season doesn’t have to be boring!

*Disclaimer: Hamilton Beach sent me a rice/hot cereal cooker free of charge for me to review. All opinions expressed here are my own.

Farewell, store-bought pasta, overcooked and dumped in cheese sauce in a hurry! Go away, sad-looking pilaf, grey and textureless like an unfinished cooking experiment! Time to say good bye, soggy sandwiches long-forgotten in the fridge, brimming with wilted lettuce! Who needs such uninspiring carb overloads? Not me, that’s for sure 🙂

I’ve never been a fan of carbs, yet the cold season is fast approaching and I know I’m going to need carbs to keep me warm and energetic during the fall & winter months. If you’re like me and need an extra “something” to get you motivated and interested in experimenting with carbs, a rice cooker might just be what you need! I admit I was very excited when Hamilton Beach contacted me and offered to send me a rice cooker to test and report on. Along with rice, this versatile Hamilton Beach appliance can cook hot cereal and whole grains, and even steam veggies and fish. From quinoa to farro, shrimp to grits and steamed asparagus to salmon – the possibilities seem endless!

Keep Reading