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garlic

Super Bowl, vegetarian style: my quinoa, sweetcorn and spinach patties

Up until these past few months, I never actually thought much about the versatility and healthfulness of grains. As a child, my exposure to them in their unprocessed state was minimal. We used to eat a lot of carbs – mostly white, refined bread – but never wheat, oats or other grains per se. Since then, my diet has changed tremendously, and for the better. Still, it was only lately that I have decided to give the much-lauded grains a try, and I couldn’t be happier with my find. We have become “grains aficionados” – and we love it! 🙂

I made these quinoa patties earlier in the week, and I will make them again today, on Super Bowl Sunday. My husband likes to eat them for lunch at work. He says they are light yet satisfying, and they make them feel good about himself and his eating habits. As for me, I really enjoy the crunchy texture of the quinoa, and I think the pairing of the sweetcorn with the mighty red pepper flakes makes these patties stand out and deliver a truly rewarding flavor experience. I like sweetcorn – and I love sweetcorn and red pepper flakes!

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Roast beef for a special occasion: our first celebration of Father’s Day!

We are a household of carnivores, but our meat preferences are very different. Chicken is my favorite meat to cook and to eat: light, versatile and affordable, it makes up the central element in a variety of dishes I love. Whenever I think of chicken I think of mom’s chicken recipes, and I get all excited and happy. To me, mom knows best and is the best cook 🙂

Meanwhile, my husband is a diehard fan of red meat, who always chooses steak over breaded chicken. I wanted to cook something I knew he would enjoy, so I made roast beef to celebrate his first Father’s Day ever. This is one of my mom’s recipes – this is the way she usually cooks beef, pork and even mutton. I followed her recipe, but also changed it a little by adding mixed peppercorns and oregano.

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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

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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