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Vegetarian

On panini, creativity in the kitchen, and delicious melty goodness: A review of the Red Gold Tomatoes aioli recipes

I won’t lie to you: my creativity in the kitchen has declined since becoming pregnant. My mind is like mud, I don’t have any energy, I am always sleepy, and even the easiest cooking tasks (peeling an onion, anyone?) are difficult for me to accomplish. I’ve been dragging along for a good couple of weeks, hoping to be back to my usual energetic self soon. In the meantime, I know I need inspiration and all the creative resources I can get my hands on to counteract the fatigue. I need novelty in the kitchen – fresh ideas to inspire me and to keep me alert and motivated.

This is why I was very excited when Red Gold Tomatoes contacted me to ask me to test out their aioli recipes. I never made aioli, and as such I was very excited to go back into the kitchen and to prepare something new and creative. Red Gold are currently on a mission to introduce more home cooks to aioli, a versatile spread which can be used in sandwiches, as a dip or as a topping. The aioli possibilities are endless, and for me this test could not have come at a better time. Keep Reading

Mom’s potato salad: How food reminds me of people I miss

I made this easy salad the other day not because I wanted to cook a vegetarian dish, nor because I was too lazy to make anything complicated – but because I was missing my mom. A lot. I haven’t been feeling well lately (I’m going to see a doctor tomorrow) and I really need my mom: I miss her touch, her comforting warmth, her unique way of caressing me and of helping me to feel better. She is in Romania at the moment and she’ll fly back to Chicago in early July. We’ve got everything planned for a wonderful summer vacation after she gets here. Less than two months to go, and time can’t seem to go fast enough.

So, while waiting for mom, I decided to cook something to remind me of her, a dish I know she always likes to make in a pinch: her easy peasy potato salad. Keep Reading

Our Easter Sunday salad: Half Greek, half… radishy

I just love the vibrant symphony of colors in this salad! The mini peppers bring in a delicate touch of sweetness, while the olives give it a firm flavor and an exotic twist. The feta cheese holds the salad together and adds an undisputed creamy wholesomeness. I love the flavor of the feta cheese, and whenever I eat it my mind wanders off to the bucolic pastures of the Greek islands.  Keep Reading

Vegetarian stuffed potatoes: Going back to the basics during the Holy Week

This is the first dish that comes to my mind whenever someone asks me for Lent recipes. It is so simple, yet so satisfying! I found the recipe about 15 years ago in a magazine, and I’ve been making it ever since with great success. Nothing beats a few unassuming ingredients, which come together and create a genuine flavor experience. I like this dish so much that while writing about it I had to go to the kitchen and get myself a second helping. It’s so tasty! 🙂

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Roasted vegetable panini: Quick and light spring food, that makes me happy

My mom asked me the other day whether I’d made this panino lately, and I said I hadn’t. I don’t know why, but I seemed to have forgotten about this deliciously light panino, good for vegetarians and lent observers, and perfect to savor on warm spring days. Sadly, the panini I’ve been making recently have been all but sophisticated: a few slices of ham and cheese, some pickles, on the grill – done! With Easter approaching, I’ll be away from work and school for a few days, and I’ve decided to use this spare time to do more cooking and to remake a few of my family’s favorite dishes. I think this panino is a good way to start my culinary spring break. 🙂

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