Tag Archives: 2 Portions

Real Love Comes from the Heart

What is your favourite vegetable that starts out as a flower and turns into something delicious? Can you actually think of vegetables that come from a budding flower?

If not here is the list I found of them from Wikipedia:

  • Artichoke
  • Broccoli
  • Broccolini
  • Caper
  • Cauliflower
  • Daylily
  • Courgette
  • Squash

Am I the only one who hasn’t heard of a Daylily?

Well my two favourite vegetables in that list are definitely broccolini (which I actually like to call broccoletti) and artichokes! Yum artichokes!

I actually recently introduced my nieces to artichokes. During Ramadan we went to a Boston Pizza with their grandmother (siti in Arabic) while Siti didn’t eat anything I had a salad and shared with the monkeys. The youngest really liked the artichokes!

So I am happy about that! She and I can enjoy artichoke together.

Obviously with all this talk of artichoke you can see that tonight’s feature vegetable is definitely artichoke hearts.

IMG_0689

I got the recipe from Better Homes and Gardens the direct link to the recipe can be found here.

Ingredients:

  • 4 oz (114g) spaghetti
  • ¼ cup (27.5g) parmesan cheese
  • ½ red onion (40g), chopped
  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 can (398ml) crushed tomatoes
  • 1 can (398ml) artichokes hearts, drained and coarsely chopped
  • Salt and pepper to taste
  • ½ teaspoon dried basil leaves
  • Grated parmesan

Instructions:

  1. Cook spaghetti as directed on package until al dente.

  2. Once pasta is cooked drain most of the water but set aside a bit of the pasta water to combine with the parmesan cheese.

  3. In a medium pan sauté the red onion and garlic in olive oil. Once fragrant add the crushed tomatoes with their juices and the artichoke hearts and mix well. Add salt, pepper, and basil to mixture.

  4. Once sauce is cooked, spoon pasta onto plate and place sauce on spaghetti. Sprinkle with parmesan and enjoy!

Real love comes from the heart… the Artichoke heart!

Now although this was a pretty simple supper, it was sooo good. But then artichokes are one of my favourite!

Anyone else a fan of artichokes?

So it is officially September and it seems that the cool air has come as soon as August ended. I swear yesterday was insanely cold. You could feel the instant change from the previous day to yesterday. BRRRR.

I am dreading the cold that comes with Autumn though I do really like that time of year.

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I saw this on Facebook and loved it! But there are two additional things that make Autumn the best season.

  • Heeled booties
  • Vampy lipsticks

Especially the last item!

What do you love about Autumn and do you call it Fall or Autumn?

Anyway I hope you give this simple recipe a go and enjoy it!

Happy eating!

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Delicious One Pot Rice and Beans with Chicken and Cilantro

Happy Friday everyone!

I’ve had a pretty quiet week this week. From Monday through to Thursday I was completely free. So got up to some things. Took the public transport like a pro yesterday though. Went from one side of the city allllll the way to the other side. Now I know that may not seem all that impressive, but my new city is a HUGE city.

Edmonton_street_map

I feel like I have accomplished a lot after going from the one side of my city to the other. But I became much prouder today after having hung up a few things in my kitchen! Anyway we aren’t here to listen to my happy moments, we are here for food!

My handiwork

So for this evening’s meal I made a basic rice and beans dish, except it wasn’t just your normal rice and black beans dish, but a fabulous dish.

I’ve been wanting to make this recipe for a good while and finally got around to it. This recipe comes from the website Cooking Classy while the direct link for this recipe can be found here. Are you still curious to what I’ve cooked up? Well it is a One Pan Cilantro, Lime, and Chicken Rice and Bean dish. How good does Cilantro, Lime, and Chicken sound in a black bean and rice dish? Heavenly!

Black Bean and Rice with Chicken, Cilantro, and Lime

The recipe I followed was for four portions but I pretty much halved it.

Ingredients:

  • 1 breast (283g) of chicken, diced
  • 1 teaspoon olive oil
  • Salt and pepper
  • 2 green onions (10g), sliced (set aside half the chives for later)
  • 1 clove of garlic, minced
  • 1 cup (237ml) vegetable broth
  • 1 chili pepper, sliced
  • 1 teaspoon lime zest
  • 2 Tablespoons lime juice
  • 1 can (250ml) black beans, rinsed and drained
  • 1 cup (185g) white rice
  • ¼ cup (15g) chopped cilantro

Instructions:

  1. Heat oil in a large skillet for medium-high heat and fry chicken seasoned with salt and pepper for approx. 6 minutes, add the white bits of the green onions and garlic to the chicken and cook for a minute.

  2. Sit in broth, green bits of green onion, green chili, lime zest, lime juice, black beans, and season with salt and pepper to taste. Bring mixture to boil. Add rice and allow to boil fully emerged in broth for a minute. Remove dish from heat while lid is on skillet and allow dish to rest for 5/6 minutes.

  3. If rice is not cooked fully, return pan to medium heat and cook and toss for 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

  4. Top rice and beans with cilantro and green onion. Squirt some lime juice in the bowl before serving.

  5. Enjoy

I am so glad that I made this meal. It was so delicious! Lime, cilantro, and green onion is the perfect combo. Absolutely perfect.

Also, have any of you heard of Ma’amoul? It is the most delicious cookie I have ever come to know. My boss likes to purchase them for us to all enjoy at work. However today while I was grocery shopping I thought to buy some for my apartment too. I probably should have been strong but I really couldn’t help myself! Ma’amoul is a shortbread pastry generally filled with dates. This cookie is a traditional Lebanese cookie and is soooo good. I’m not really a date person but these are delightful!

Date Ma'amoul

I hope that you get to enjoy both the rice and bean dish and the date ma’amouls! The website Cooking Classy is a great website for fantastic recipes and I hope you enjoy it as much as I do.

Happy eating!

Spaghetti with Fa(LOVE)el

Falafel is a wonderful word. At least when pronounced as a North American. If you say it a certain way it sounds like the word “love” is in it. And I certainly love falafel.

I decided to make pasta with falafel. Yummy!

Spaghetti with tomato sauce and falafel

There isn’t much for something special going on in this dish but I have really missed making food for myself so I had to make a simple little pasta. Plus I need to get to know the electric stove top. Going from a gas stove to an electric one with the snap of ones fingers is a hard adjustment!

It took far too long to get my water boiling actually! And how does one thoroughly clean their electric stovetop? I looked it up but I don’t know what a stove cleaner is! I guess I should thoroughly look at the cleaning aisle at the grocery store…

So this was honestly just your basic pasta and tomato sauce. Though I much prefer homemade sauce than the store bought stuff so here is my recipe:

Ingredients:

  • 4 oz (114 g) spaghetti
  • ½ teaspoon olive oil
  • 2 cloves garlic, minced
  • ½ cup (75g) yellow onion, chopped
  • 1 can (398ml) crushed tomatoes
  • ½ teaspoon cumin
  • ¼ teaspoon oregano
  • ¼ teaspoon basil
  • ¼ teaspoon salt
  • 5 falafel balls, halved
  • ¼ teaspoon pepper

Instructions:

  1. In a large pot cook spaghetti as directed on box. Once spaghetti is near al dente, prepare sauce.

  2. In a small frying pan, heat olive oil to sauté garlic and onion until fragrant.

  3. Add can crushed tomatoes to the garlic and mix well. Add herbs and salt to tomato mixture.

  4. Once bubbling, allow to simmer for two minutes or until at desired consistency.

  5. Add halved falafel and cook until warm. Beware that falafel soften to a mush-like consistency if over cooked in sauce.

  6. Plate up and top with pepper.

  7. Enjoy

Like I said, my sauce is very basic. But it is fabulous. I quite enjoyed it. It has been a good while since I’ve had falafel. Now I just need to successfully make it from scratch. I tried once and thought it looked too dry and added water. Big big mistake. Never again.

So yeah, that was my dinner for the evening.

IMG_0438

Sorry it wasn’t all that impressive.

But I can tell you that I like to snap my spaghetti in half when I make a pasta. Less splatter when turning the noodles on the fork and smaller bites! It is perfect!

Anyway, hope you enjoyed the generic recipe and if you make it enjoy the meal!

Happy Meatless Monday all!

Homemade Mushroom Stroganoff Heaven

Well hello all! It has been so long since I’ve cooked my own meal, but it’s been even longer since being on here! I honestly miss being in the kitchen! Luckily I got to be in it today!

So, last time I posted something on here I was still in South Africa. That isn’t the case anymore! I’ve since been in the Netherlands for two weeks at the end of May and for the last three or so weeks been in Canada!

If you haven’t noticed yet, well, I travel a lot. It isn’t always traveling even, it is more that I move a lot. Though before it was just part of my dad’s career, now it is for me to search for the place to settle down. Well sort of. I still lust to one day find a man who travels for work and move with him. You know, like mom did with daddy. Lucky lady!

Well now I’m here in Canada, looking for work and a place of my own. Though for the last while I’ve been living with my older sister and her family. Which reminds me:

Happy first day of Ramadan!

For those of you who don’t know what Ramadan is, here is a link containing the information on it. Basically it is a time when you fast for 30 days from sunrise to sunset. Although I do not fast, I respect those who do fast and know how hard it is.

Anyway, today’s dish is pretty great. When I was a kid my mom would make beef stroganoff often. I remember disliking it at first and then as the years went on I started to like it more. Just before I gave up eating beef I did really enjoy it, but now four and a half years later I craved some stroganoff and thought I would make some!

Mushroom Stroganoff

As I am living with my sister and her family we cook large meals to feed all seven of us and as my sisters family doesn’t eat pork and I don’t eat red meat our meals are limited to poultry and fish. Now I am not sure about you, but in my opinion eating chicken all the time can get a bit boring so I brought up the idea of making a beef stew for the kids and everyone else while I would make a vegetarian dish for myself. The idea was great, however everyone else left the house so stew wasn’t made, but I did get to do my stroganoff! Yay.

Gosh how I missed being in the kitchen.

I got the recipe from Amuse Your Bouche, the direct link to the recipe can be found here. This website/blog that I got my recipe from is an amazing place to get recipes. Great options and it makes me so happy to find fantastic food from them.

Ingredients:

  • ¾ cup (139g) white basmati rice
  • 1 Tablespoon olive oil
  • 1 cup (160g) red onion, diced
  • 3 cloves garlic, minced
  • 1 ½ cups (150g) mushrooms, sliced
  • ¼ cup (60ml) vegetable stock
  • 1 teaspoon paprika powder
  • Pinch of black pepper
  • 3 Tablespoons plain yoghurt
  • 4 Tablespoons chopped parsley
  • 6 parsley leaves for garnish

Instructions:

  1. Cook rice as directed on package. Once cooked, drain and set aside and begin with the stroganoff.

  2. Heat a medium saucepan with olive oil and sauté garlic, onions, and mushrooms. Cook until mushrooms are soft and garlic and onions are fragrant. Add vegetable stock to mushrooms and garlic, add smoked paprika powder to the pan and mix. Season with black pepper (and salt if needed).

  3. Remove stroganoff from heat and add yoghurt and parsley. Mix well.

  4. To serve, spoon some rice into serving dish and pour some sauce into the rice, top some mushrooms on the rice and use a few parsley leaves as a garnish.

This was a great great great dish! Even my mom who is a little ill with a common cold liked it!

Mushroom Stroganoff
Mushroom Stroganoff

If any of you like mushrooms as much as I do, you must try this! It was superb! I even went for seconds! DELICIOUS!

I honestly cannot wait to make this again once I’m on my own. Actually I can’t wait to return to Amuse Your Bouche to find other spectacular meals.

Anyway, I hope you enjoy this recipe!

Happy eating!

It’s Taco- I mean Tofu Tuesday!

Who needs a taco-Tuesday when you can always have a tofu-Tuesday?

Actually, I have no idea how people make tofu taste so damn delicious. When I was working at the Keltic Lodge in Nova Scotia, a lovely married couple who I befriended made me this divine tofu dish. It was definitely tofu, but it didn’t have the consistency nor did it taste like it. It was kind of spicy and dried. I loved it. I just have no idea how they came about making it.

I actually have no idea how people dry their tofu and make it into amazing things. I need a vegetarian/vegan teacher to educate me on how to drain the liquid from tofu and create amazingness from it.

Today I did try to remove the tofu from the packaging it came in and place it between a dishcloth with a cutting board beneath it and a plate above it BUT the tofu just disintegrated. I wasn’t even pressing hard. It just became a blob of crumbs. A liquefied blob of crumbs. How can anything be liquefied? Well my tofu was! Maybe it was because I got the tofu in a box, gosh I don’t know!

Morinaga Tofu in a Box

Anyway, I tried to make this recipe I found on Popsugar on how to bake tofu. I really did try. It just flopped.

Marinated Tofu

Ingredients:

  • 1 block tofu, sliced
  • 2 Tablespoons soy sauce
  • 1 Tablespoon agave nectar
  • ½ teaspoon thyme
  • ½ teaspoon dill
  • 1 teaspoon cumin

Instructions:

  1. Preheat oven to 350ᵒF (175ᵒC) and line a cookie sheet with tin foil or parchment paper.

  2. Place tofu slices on tray and drizzle with soy sauce and agave nectar.

  3. Sprinkle with thyme, dill, and cumin and pop in oven.

  4. Bake for 30 to 35 minutes.

  5. Enjoy!

I did all of this and my tofu still came out a liquid absorbed blob. It doesn’t taste all too bad, but it wasn’t what I wanted. Because like most people, I dislike the consistency of tofu! Vegetarian meat crumbles are so much easier to eat than tofu as they are more of a solid that tofu is.

Tofu on a bed of Quinoa with Asparagus

Well I served the tofu on a bed of quinoa with some pan fried asparagus seasoned with salt and pepper. Nothing all too special, but I can tell you that that asparagus did rock my world!

I made enough food for two people, though due to a hungry mother hen, half of my asparagus was consumed. Thus making this dish only for one person. Plus lets be honest, I was kind of turned off by my failure with tofu that I couldn’t go for a round two.

Anyway, if any of you can successfully dry tofu out I would really like to hear how this dish went for you! I’m sure once it comes out properly it is magnificent. Please let me know!

Happy eating!

Rice Noodles with Shrimp Scampi

Food. Food is a deadly thing. It is amazingly delicious most of the time, but it is so grand that sometimes you end up stuffing your face. And you know what? I stuffed my face today. I really did. I have a food baby in my belly.

So today mom and I had it lazy. Initially we had planned to go down to the neighbourhood clubhouse for dinner (as every Wednesday they have a buffet dinner), but instead we made our own meals at home. And mom didn’t even make her own meal. She popped her “meal box” into the microwave though and ended up with sweet and sour chicken curry. I however made a real meal. Best of all it was my favourite protein ever!

Shrimp.

I love love love shrimp. I’m not too keen on removing the shell from king or queen shrimp, but normal shrimp that has already been deveined and such is perfect for me.

Rice Noodle Shrimp Dish

I got the recipe from The Recipe Club but if you would like to see the recipe directly, here is the link. The original recipe feeds four people while my recipe is perfect for two. Or even just one very hungry mouth (like mine was).

Ingredients:

  • Vegetable oil
  • Kosher salt
  • 1 brick rice noodles
  • 1 Tablespoon salted butter
  • 1 Tablespoon olive oil
  • 1 Tablespoon (approx. 3 cloves) garlic, chopped
  • 2/3 cup (205g) frozen shrimp, thawed
  • 1 ½ Tablespoon parsley, chopped
  • Zest of ½ lemon
  • Juice of ½ a lemon
  • 3 slices of half a lemon
  • Pinch of red pepper flakes
  • Pinch of salt and pepper

Instructions:

  1. Bring a pot of water to boil. Add salt and vegetable oil to water as you bring you water to boil.

  2. Meanwhile in a small skillet or frying pan combine butter and olive oil until bubbling. Add chopped garlic and cook until aromatic (be careful as garlic burns easily). Add shrimp and cook until pink (approx. 5 minutes), then remove from heat and add parsley, lemon zest, lemon juice, and lemon slices. Add last two ingredients and set aside.

  3. Water should be boiling now. Place your rice noodles into the pot and allow to cook. Noodles should be cooked in just 3 minutes.

  4. Drain noodles and return to pot. Combine shrimp mixture with noodles and toss till all is coated.

  5. Serve and enjoy!

Shrimp with Rice NoodlesOkay, so I didn’t quite combine my shrimp and noodles all that well because rice noodles are a difficult thing to deal with, BUT I tried. And it still came out pretty well! I may have placed a few too much lemon juice in it though. I also could have done more by adding more garlic as I am a garlic lover, though I was quite content with this. I mean an hour later and I am still very very full.

I really do have a food baby.

Anyway, you may have noticed I called the measurement for the rice noodles a brick. The reason I do that is because the noodles come in a rolled up chunk which is very brick-like. Think like your raw egg noodles that you get for ichiban instant noodles. The noodles are shaped in a brick. Well rice noodles are much the same.

This was a delicious and I am glad to have enjoyed a lovely shrimp dish. Shrimp is definitely my favourite shellfish from the shellfish family. It is just a shame my mom doesn’t like them. That is one good thing to look forward to when living alone again. More delicious shrimp dishes!

Oh well! I hope you all enjoyed this recipe and have a wonderful rest of the day!

Avo-Avo-Avocado All the Time!

If you like avocado come to South Africa! This country seems to have avocado this and avocado that in every which way you look. Not that I mind as I love avocado, or avo as the locals call it.

My dream is actually to own my own avo plant. I am going through the process of trying to grow one at the moment even! Though it is a very difficult process. You have to get the pit (seed) from your avocado, insert four toothpicks around the pit and emerge half of the pit in a glass of water (ensuring that the point of the pit is facing upwards). You then have to wait a few days for the skin of the pit to fall off and wait up to three weeks until you (MAYBE) see roots sprout from the bottom of the pit. That is when you finally plant your avocado seed to EVENTUALLY (it takes up to 7 years) get your own fruit. Such a long process, eh? And you never know if your pit is good enough until you see roots coming out. Ugh.

Growing an Avocado Tree

Anyway, with avocado being a big thing in this country, I too like to do things with this fruit. So earlier this week I made an avocado hummus! Mmmm mmmmmm!

Ingredients:

  • ¾ cup of can (410g) chickpeas, drained
  • ½ large avocado, cubed
  • 2 Tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1 Tablespoon tahini
  • 1 clove garlic, chopped
  • Salt and pepper to taste
  • 1 teaspoon paprika powder

Instructions:

  1. In a food processor combine all ingredients except paprika powder and blend until smooth.

  2. Place green avocado hummus in a bowl and sprinkle paprika powder on top.

  3. And enjoy!

Eat with chips, on bread, in a pita, or with fresh vegetables. I had mine with mini carrots!

Avo Hummus

It was absolutely wonderful. I ate it so quickly that I could only offer a little to my mom to try. And I got lucky as she wasn’t too keen on it! Instead I just finished the entire Tupperware container myself. Excluding the one bite mom had of it.

The thing about my Avocado Hummus is that there were some chickpea chunks, but I love chickpeas so it didn’t matter much, However if you like your hummus smooth like creamy mashed potatoes then by all means blend until fully smooth and lacking any graininess!

This was a great snack for when you were craving something and would usually eat something unhealthy!

I hope you all enjoy this hummus as much as I did!

Pasta with a little Red, Green, and White

For a mostly vegetarian eating vegetarian, I have not been eating a lot of vegetarian meals. What a contradiction! For the past couple of weeks my diet has consisted of a lot of shrimp and chicken. Guess that is why I consider myself a pesco pollo vegetarian. Alas, for today’s meal I went back to the basics. Went for something simple and completely delicious.

Shell Pasta with Sautéed Spinach and Feta

Now I know my plate does not look all that attractive, but the meal was just what I needed. A bit of spinach, a bit of tomatoes, and just the right amount of healthy salt found in the feta – delicious!

My all-time favourite cheese may just have to be feta. Well and Gouda.

I saw a photo online without a recipe, so I made the recipe on my own. Here is the recipe:

Ingredients:

  • 1 ½ cup (170g) small whole wheat shell pasta
  • 1 Tablespoon olive oil
  • 2 cups (450g) spinach
  • 1 clove garlic, minced
  • 1 shallot, chopped finely
  • ½ cup (75g) cherry tomatoes, halved
  • ½ cup (75g) feta, cubed
  • Salt  and pepper to taste

Instructions:

  1. Heat a pot of water on the stove top and let water boil. Once boiling cook pasta as instructed on package.

  2. While pasta is cooking, heat tablespoon olive oil in frying pan. Add shallot and garlic to pan and begin to fry (about 1 minute) add spinach to pan and sauté until spinach is wilted and garlic is aromatic.

  3. Once pasta is cooked, drain well and return to pot, mix spinach with pasta. Add chopped tomatoes and cubed feta to pasta and stir.

  4. Immediately plate and sprinkle with pepper and additional salt (if desired)

  5. Enjoy!

Pretty easy! And I swear, the feta was the perfect touch. Yes you can substitute feta with Parmesan cheese, but the feta was pretty great!

Hope y’all try this recipe and enjoy it as much as I did. It is a great summer recipe!

Buen provecho!

Red and Green Shell Pasta Delight

It feels like Christmas on my plate! Tonight’s meal consists of a lot of red and green, making my meal almost festive. Except it lacks a peppermint-like flavouring. Rightfully so though, because peppermint pasta does not sound all that appetizing!

Damn Delicious Pesto Dish
This is not my photo, it is from Damn Delicious

I’ve seen these photos on Pinterest for a very long time and have been keen on making the recipe that was attached, I just never got around to doing so. So finally, I did what I have been meaning to do.

This is definitely one of the easiest meals I’ve come around to making. With a minimal amount of ingredients and a two-step process, you are done in minutes! (Well almost, water does take some time to boil and then cook pasta), but for the rest it is pretty instantaneous!

Pesto Shell Pasta with Asparagus and Sun Dried Tomatoes

I got the recipe from here, but like always I’ve tweaked it a bit here and there.

Ingredients:

  • 1 ½ cup (170g) small whole wheat shell pasta
  • ½ lb (200g) asparagus, trimmed
  • 1 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 3 teaspoons basil pesto
  • ¾ cup (180g) sun dried tomatoes, drained
  • 1/3 cup (40g) parmesan cheese

Instructions:

  1. In a large pot, place water to boil. Once boiling add a teaspoon of salt and cook pasta with lid uncovered for 8 minutes (or as package directions state)

  2. In a small frying pan, heat olive oil and cook asparagus. Sprinkle with salt and pepper and cook until slightly wilted, but still crisp. Set aside and let cool.

  3. Once pasta is al dente, drain well and replace in pot. Mix pesto, sun dried tomatoes, and parmesan cheese with pasta. Mix in asparagus and serve immediately.

  4. Sprinkle with additional parmesan cheese if desired. 

Pesto Pasta with Asparagus and Sun Dried Tomatoes

 

So this was a really easy meal. I made it just before the Uruguay – England football match, which by the way Uruguay won! Guess that is it for England. Sorry to all my English friends, but this World Cup your national team kind of sucked.

Not to worry, you can always cheer on our Dutch team! Or the lovely Argentines!

I feel ever so slightly mean for just dissing the English team, but it is true, they have been nixed since the final score for this game was 2:1 to Uruguay! I can say though, those last 2 minutes of overtime were tense!

I am not a football fan, but watching the Fifa World Cup is so insane. I had to actually stop typing just to watch the final minutes during overtime in case England got another goal making it a draw.

Even if you aren’t a football fan though, this would be an ideal meal for busy weeknights! It is so quick and easy, and not to mention tasty!

So if you plan on making this recipe, I truly hope you enjoy it!

Eet smakelijk!

Following Culinary Trends with Healthy Eating

I never thought I would conform to the “in” trends, but I have noticed that I am doing just that. I am currently in the process of building a hypothetical business for my final year studying International Business and Hospitality and have to determine whether my business will be on or off trend. I looked up the top five culinary trends of last year and the forecasted trends for this year.

Here are last years culinary trends:

  1. Healthier meal choices
  2. Smaller portions
  3. Local, artisan food
  4. Asian inspired comfort food
  5. Salted fruit

And here are the forecasted trends:

  1. Locally sourced meats and seafood’s
  2. Locally grown produce
  3. Environmentally sustainable
  4. Healthful kids’ meals
  5. Gluten free

Now my hypothetical business will be completely off trend as it is going to be a desserterie, alas my personal culinary needs and desires are completely on trend. I aspire to be healthier and somewhat gluten free. So really I am conforming to fit in, aren’t I?

In my moment of being healthy and gluten free I made a delicious polenta dish with sautéed spinach. Super easy, filling, and most of all super delicious.

Polenta topped with Sautéed Spinach and MushroomsIngredients:

  • ¾ cup yellow cornmeal
  • 2 cups water
  • ¾ cup almond milk
  • 1 teaspoon salt
  • 2 Tablespoons olive oil
  • ½ red onion, chopped
  • 2 cloves garlic, minced
  • ¼ – ½ cup mushrooms, sliced
  • 1 ½ cup spinach
  • Salt and pepper to taste

Instructions:

1)    Pour water and milk into a saucepan and slowly whisk in cornmeal. Put on a high heat and wait to boil then cover with lid and turn heat to a low and allow cornmeal to simmer for about 10-15 minutes or until thick.

2)    Pour 1 tablespoon of olive oil to a hot frying pan. Add onions and garlic and fry until translucent. Mix in mushrooms and second tablespoon of olive oil (if needed) and fry mushrooms until soft. Next add spinach and sauté until wilted.

3)    Scoop polenta on a bowl plate and place sautéed spinach over top. You can add additional salt and pepper onto the polenta or add it to the spinach. Remember not to overdo it! Enjoy!

Ready to Eat!This was pretty damn easy to make. Only downfall is that the polenta doesn’t come out of the saucepan like jello in a bowl. It coats the entire pan like crazy. I hate cleaning that.

Other than that, it is still super tasty. And only one bowl of it made me full. Although I’ve been eating well today. All healthy, and filling. The correct portions have made me full.

But you should definitely make this! And you can add some butter to your polenta before you plate it. I hear that is better.

At any rate – eet smakelijk!