Tag Archives: Delicious

Ghoulish Peppers say Hello

Hello everyone!

It feels like forever since I’ve written. Though you know what? It probably has been forever!

I’ve just been preoccupied with other things like rating restaurants and such. Which is good, I mean it means I am still writing, however it just means I am not writing and working on my own pride and joy. I’ve been going to restaurants like crazy! All because the new man in my life feels the need to satisfy my belly with good food. Thank heavens that he too is a food enthusiast and finds joy when eating food. Best of all he has a sweet tooth and seems to like the idea of getting fat due to my baked goods! Love it!

Anyway it is my favourite month of the year! The month of Halloween!

Actually I spoke to a woman in line at Starbucks earlier in the month and she said that her five year old daughter said that it was the month of Halloween. She thought it was cute that her daughter said such a thing but  I am pretty sure she thought I was a weirdo for thinking the same thing! Oh well! October rocks!

Now because of this special month I have done all sorts of wonderful things like paint my nails to certain Halloween themes as well as making some Halloween themed suppers!

Spider Nail Art

Tonight was one of those nights!

I made jack-o-lanterns out of bell peppers!

I’ve actually been meaning to buy two pumpkins. One for the beau to do as its been a very long time since having made a jack-o-lantern and the other for myself as I do them annually. Only hard thing about it is carrying them from the grocery store all the way home! Having a car would have made things that much better. Oh well, guess we will be getting our exercise for the day if we buy some pumpkins!

So I ended up making stuffed peppers which I used to strongly dislike when growing up. I remember mom having made rice outside the pepper for my sister and I. Well now I make them inside the pepper!

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I got the recipe from Ceara’s Kitchen, a website on the well-being of living and eating in a happy life. The direct link to the recipe can be found here.

Ingredients:

  • 1 ½ cups (285g) 7 grain rice
  • 3 cups (750ml) low sodium vegetable broth
  • 2 cups (150g) mushrooms, chopped
  • 1 cup (150g) red onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ (340ml) cups tomato sauce
  • 1 teaspoon herbs de provence
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika powder
  • ½ teaspoon cumin
  • 1 can kidney beans (275g) rinsed and drained
  • 1 can corn kernels (115g), rinsed and drained
  • 1 cup (225ml) tomato sauce 
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 ½ teaspoon herbes de provence
  • 3 orange bell peppers, deseeded

Instructions:

  1. In a medium pot on high heat, combine rice and broth and cook until rice has absorbed broth and is fully cooked.

  2. In a medium pan, sauté onions and garlic until fragrant. Add mushrooms and sauté until soft. Add all seasoning and mix until combined. Combine rice with vegetables and pour in tomato sauce, beans, and corn. Mix well and set aside.

  3. If you do not have a deep casserole dish or a glass dish wash out your medium pot for the rice and prepare for your bell peppers.

  4. Preheat oven to 350ᵒF or 180ᵒC.

  5. In the casserole dish, pour tomato sauce and combine with garlic powder, cayenne powder, and herbes de provence. Mix well. Grab your bell peppers and cut out little jack-o-lantern faces with a small paring knife

  6. Fill each of the peppers with the rice dish and place in the tomato sauce. Cover casserole dish with tin foil and place in oven to cook for approximately fifty-five minutes.

  7. Once peppers are cooked, remove tin foil and place the pepper lids on top of the stuffed peppers and on broil for five to ten minutes.

  8. Enjoy once browned.

Best of all I had so much leftover rice that I decided to make a burrito! Perfect for breakfast!

Breakfast Burrito

I love being able to utilize the right leftovers for another type of meal!

When I make burritos (or just breakfast wraps) I make a scrambled egg but before scrambling it in the pan, I just let it cook on a the flat surface until it’s a pancake. I then place that flat scrambled egg-like pancake onto a wrap, add some sliced marble cheese (as I can’t just have plain cheddar), and top that with the leftover rice.

Breakfast Burrito Before WrappingBreakfast burrito after

I do the same tortilla wrap and egg thing with normal breakfast wraps, though I add some sort of leafy green, feta cheese, and sriracha sauce. Also all my scrambled egg pancakes are made without milk and with za’atar. Za’atar is an Arabic spice that I was introduced to by my older sister. She married a Leb and due to his family knows so much about Lebanese and Arabic cuisine! Not that I mind! Love it.

My using of the rice is like Bubble and Squeak but better! Well maybe not as I do not refry everything together, but I do reuse it one way or another!

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See! Even this guy agrees! Look at his cute smile!

If any of you give this puppy a go, I hope you enjoy it as much as I do!

Happy eating!

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Chicken Tortilla Soup and a Whole Bunch More!

It is a soup sorta day don’t you all think?

Although today wasn’t all that cold. But it still felt like the day to enjoy a Mexican inspired meal.

Today started off with a somewhat cool morning and ended with bright sunshine and warmth. The high of the day was about twenty-two degrees centigrade. Can you believe that tomorrow is said to be twenty-seven?! Yeah, both Friday and Saturday is pretty much bikini weather days! The following day however will end up being thirteen degrees.

Kind of sounds like April in the Netherlands.

Not been to the Netherlands in April? Well around the end of the month right around Koningsdag (King’s Day), we get like three days of really nice and hot weather. It goes up to thirty a lot of the time. Only thing is that the days before that it is like sixteen degrees and the days afterwards it is like nineteen degrees. Both pre and post Koningsdag are rainy days while during it is perfectly wonderful.

That honestly is like it is to be this week. It is even rumoured that we are going to have snow this coming Tuesday!

Speaking of snow and cold, a woman told me something very very interesting today!

The more berries on a tree, the more severe the winter will be!

What tree you may ask? Not a mulberry tree, but a Mountain Ash tree!

Mountain Ash Tree

Apparently the Mountain Ash trees are very much covered right now. So all this talk that it will be an Il Niño type of winter doesn’t seem t actually apply. Or does it? Can one actually tell the forecast for the upcoming winter?

To be or not to be a warm winter, that is the question.

Well back to my soup! Sorry for blabbing on about everything else but the food!

So I made a very simple and quick Chicken Tortilla soup. I’m someone who has made a good few of these soups and thought I would try for this one. I definitely saw why it was a twenty minute soup! I also saw that I am lacking some serious herbs and spices in my kitchen. I mean I have a whole bunch of them but I am missing two of the most critical types of spices!

  • Chilli powder
  • Red pepper flakes

How do I not have these for a soup such as this one is beyond me!

I got the recipe from Nutritionist in the Kitch, the direct link for the recipe can be found here. I added a few more ingredients that I feel really needs to be in every tortilla soup. I also removed a few ingredients.

Chicken Tortilla Soup

Ingredients:

  • 1 teaspoon olive oil
  • 1 breast of chicken (283g), cooked and shredded
  • 1 medium yellow onion (150g), chopped
  • 1 large bell pepper (175g), chopped
  • 1 small jalepeño, sliced and diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika powder
  • 1 can (398ml) stewed diced tomatoes
  • 4 cups (940ml) chicken broth
  • 1 can (398ml) red kidney beans
  • 1 can (199ml) corn
  • 1/3 cup (15g) cilantro, chopped
  • ½ avocado, sliced
  • 1 lime, quartered and squirted in each bowl (optional)
  • 1 Tablespoon olive oil
  • 1 small tortilla, sliced

Instructions:

  • In a large deep pot, sauté garlic, onion, bell pepper, and jalepeño in olive oil until soft and fragrant.

  • Add stewed tomatoes to vegetables and mix. Add cumin and paprika powder. Mix well before adding chicken broth to the tomato mixture. Bring to a boil and allow to simmer for five minutes.

  • Now add shredded chicken, kidney beans, and corn and reduce heat and allow to boil onwards for five minutes.

  • While soup is simmering, in a small frying pan heat oil up and fry tortillas until chip-like in consistency.

  • Stir through cilantro and ladle into individual bowls.

  • Top with three strips of the tortilla chips, top with several cilantro leaves, and top that with three slices of avocado. Now squirt some lime juice into soup if doing that.

  • Enjoy!

I love love love this sort of soup. But I love anything with shredded chicken such as a normal chicken soup, an arepa, an epanada, avocado chicken salad, etc. Love it all.

Anyway, I ended up enjoying the soup with a very cool and almost luminescent looking juice! One of the best things about being in North America are having those frozen Minute Maid juices! Like this one!

Almost Glowing juice
Almost Glowing juice

And to go with this Limeade I am also enjoying this Limoncello scented hand cream. I now live in a very dry part of the world (however Johannesburg was also very dry), and I am in constant need of creaming my hands. I recently went to Bath & Body Works and bought about three hand creams for just $12. So beside every sink in my apartment (and luckily there’s only three) I have one of these cream bottles to soften your hands up! This is the one I have in my personal washroom.

Limoncello Hand cream
Limoncello Hand cream

By the way, this Limoncello hand cream smells A MILLION times better than the actual Limoncello liquour. A couple years ago I tried to make a Limoncello cocktail for my little sister and I and well…. it tasted much worse than medicine generally tastes! Blegh!

And before I am done, have you all heard of the amazing story that archaeologists found the another humanoid creature that may change history as we know it? They found it just outside of Johannesburg in a cave! This creature being part Neanderthal and part cro-magnon! While watching the news they said that these humanoids had long hands like ours, however instead of being straight in length like ours, they were longer and curved to be able to climb! How cool is that!

I am just amazed by all that is discovered in this fantastic world we live in.

Anyway I am so sorry for just going on and on like crazy today.

Guess I had just so much to say! Hope you all have a fabulous rest of the day and enjoy your meal!

Happy eating… and learning!

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.

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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!

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!

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!

Authentic Sweet & Tart Lemon Meringue Pie

Growing up, my absolute favourite dessert to eat was lemon meringue pie. I remember desiring as my birthday cake even! But when I think of a lemon meringue pie I think of a light fluffy meringue which is browned from the heat of an oven, you know with those beautiful browned tips? Well I recently tried a lemon meringue pie here and I was so incredibly put off. My friends who are both South African told me that what I had was what is South African but I even googled photos of what I know as the pie and was told off that that isn’t what is known here.

They use meringue cookies as a meringue topping!
They use meringue cookies as a meringue topping!

So I thought I would make a lemon meringue pie as I know it to show my friends. Last night I made a lemon meringue pie from scratch to test on my parents and if it turned out amazingly I would later make another one for my friends. Thankfully mom and dad both loved the pie that I will most definitely be making another one!

Though I am never whisking my egg whites to make a meringue again. It took me probably more than thirty-five minutes to make a meringue. My right arm was ready to fall off. I was even wishing Austin had hands instead of paws so he could have whisked for me. If he could speak he would have told you that too.

Meringue Held Up

Anyway, I got the recipe from the Spiced Blog. I did look at multiple lemon meringue pie recipes but this one seemed the easiest to read and make. The direct link for the recipe can be found here.

Fresh Lemon Meringue Pie

Ingredients:

  • 1 batch of phyllo pastry, store bought
  • 4 egg yolks
  • 1 ½ cups (340g) white sugar
  • 6 Tablespoons (9.38g) cornstarch
  • 1 1/3 cups (315ml) water
  • ½ cup (118ml) lemon juice
  • 1 Tablespoon lemon zest
  • 3 Tablespoon unsalted butter
  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • 6 Tablespoons (19g) white sugar
  • Powdered sugar

Instructions:

Pie Crust

  1. Preheat oven to 218ᵒC (425ᵒF)
  2. Roll the pie dough into a 9” (23cm) pie pan, press pie crust into dish and poke with several holes from a fork. Bake for 17-20 minutes or until shell is a golden brown color.
  3. Remove pie crust from oven and allow to cool.

Lemon Filling

  1. In a medium bowl, slightly beat the egg yolks and set aside.
  2. In a medium saucepan, combine sugar, cornstarch, water, lemon juice, and lemon zest. Bring mixture to a boil on medium-high heat.
  3. Once mixture begins to boil, gradually stir about ½ cup into the bowl with the egg yolks.
  4. Transfer egg yolk mixture back into the saucepan with the remaining lemon juice mixture. Whisk until combined and bring mixture to boil over medium-high heat, stirring constantly.
  5. Remove saucepan from heat and stir in butter. Transfer filling into the cooled pie crust.

Meringue Topping

  1. Preheat oven to 176ᵒC (350ᵒF)
  2. Using a medium bowl, combine egg whites, cream of tartar, and vanilla. Whip until foamy.
  3. Gradually add the sugar and continue whipping until meringue is stiff and glossy (this took me 35+ minutes, so use a mixer)
  4. Spread the meringue on top of the lemon filling, dust pie with powdered sugar and bake for 8-10 minutes or until meringue turns light golden brown. Allow pie to cool to room temperature and then cover lightly and place it in the refrigerator.
  5. Serve chilled.

Lemon Meringue Slice

Although my arm (and back) hurt from overworking, the pie came out PERFECTLY!

Though personally I wouldn’t have dusted the pie with powdered sugar, so next time I’ll probably omit that, though it did turn out quite well.

It is just a shame that as of today both mom and dad are on a diet of only meat and veg meaning no more pie for them. Luckily our housekeeper will be coming in tomorrow and she has quite the sweet tooth. So much that I’ve notice she even at my homemade baked dog treats I made last month! Thankfully they were vegetarian and more like a sweet treat with agave and honey in it with cinnamon. That wouldn’t have been good if they were non-vegetarian with ground beef in them – YUCK.

So hopefully Lizzie will eat more than enough of the lemon meringue pie! Someone should and I’d rather it not be me! Anyway I hope you all enjoy this recipe and make it yourself!

Happy eating!

Quick & Easy Arugula & Penne Pesto Salad

I watch far too many cooking shows. I’ve always watched them though.

I remember way back when I would have sick days as a child, I’d watch cooking shows. And I’d be super relaxed watching them. However at this time in my life was a time where I didn’t even know how to turn on the oven to make corndogs. Keep in mind that I only really learnt how to cook at the age of seventeen.

Shocking right? Well growing up in third world countries and having a housekeeper or your mom always cook for you leaves you uneducated in the kitchen. At least I sure was!

Well in this day of age when I watch cooking programs I also learn from them.

For this evenings meal I decided to apply some of my new found cooking techniques to the meal.

This evening I made a simple salad with roasted pepper in it. Well it’s the pepper that I roasted just like they do on cooking programs!

Roasting a Bell Pepper
Roasting a Bell Pepper

I got the recipe from Gimme Some Oven, the original recipe can be found here. And when I say original it is because I did tweak this recipe some.

Arugula and Penne Pesto Salad
Arugula and Penne Pesto Salad

Ingredients:

  • 2 cups (115g) whole wheat penne
  • 2 bell peppers
  • ½ cup (74g) cherry tomatoes, halved
  • 1 cup (150g) fresh mozzarella
  • ¼ cup (62g) coriander pesto
  • 2 cups (80g) arugula/spinach mix salad

Instructions:

  1. Cook penne as directed on packaging.

  2. Meanwhile turn heat on a small burner to low and place bell peppers (one at a time) on the burner. Allow to brown (it may bring up a burnt smell so keep an eye on the pepper), rotate often until brown enough for your likings.

  3. Chop roasted bell peppers and place in large bowl.

  4. Combine roasted peppers with arugula/spinach mix, mozzarella, and tomatoes.

  5. Once penne has cooked, drain and rinse in cold water for twenty minutes until cool.

  6. Add cooled penne with vegetables and mix with coriander pesto.

  7. Enjoy!

As you can tell, I roasted my pepper on the oven burner! I actually know how to do a few things on the burner as my friends once taught me how to cook the “ghetto” way.

This recipe was FANTASTIC, super easy and just great. You may need some salt, but otherwise it was great!

But have any of you heard of coriander pesto? It is divine! You can add this to wraps, salads, sandwiches, the works. It is so tasty!

Coriander Pesto

You can use any pesto for this salad though. Actually are there other types of pesto? Besides the original one and this coriander one? Are you curious about what sort of pesto’s there are? If so I just googled it, here is a link including eleven different types of pesto’s!

I hope you all enjoy this recipe as much as my mom and I did! It is a great easy and healthy recipe for those nights when you need a quick meal!

Happy eating!

Mexican Chicken Salad Lettuce Wraps

I love tacos! (dun dun dun dun dun) I love tacos!

In case you are wondering, I was creating the beat in between the lyrics of “I want candy”. But I don’t want candy, instead I love tacos.

Love love love tacos.

The best part about these tacos are that they are super healthy!

For a long time I’ve been interested in the idea of a lettuce wrap but never got around to doing it until today. I am so glad I finally got into it! This was a fantastic meal!

Mexican chicken Lettuce wrap

I got the recipe from the blog Pearls, Handcuffs, and Happy hour which I found on Pinterest after looking up Lettuce Wrap recipes. The direct link to the recipe can be found here. The recipe is quite a small one which I decided to increase in size, but as you already know – I LOVED it.

Ingredients:

  • 3 breasts chicken, cooked and shredded
  • Salt and pepper
  • ½ cup (86g) can black beans
  • ½ cup (90g) can sweet corn
  • 1/3 cup (76g) green onion, sliced
  • 1/3 cup (15g) cilantro, chopped
  • 1/3 cup (8.5g) tortilla chips, crushed
  • 2 Tablespoons vinegar
  • 4 Tablespoons mayonnaise
  • 2 avocados, sliced (optional)
  • 1 head of lettuce (of your choice)

Instructions:

  1. Combine the chicken, beans, corn, onion, cilantro and chips in a large bowl and mix.

  2. Spoon in vinegar and mayonnaise and mix well.

  3. Wash head of lettuce and pat each of the leaves dry before spooning the chicken salad into the leaves.

  4. Serve and enjoy!

I honestly feel that this may be one of the best tacos I’ve had in a very long time. It reminds me of a deconstructed taco actually as there are tortillas in the salad, and usually a proper taco is held together with a hard shell tortilla.

Mexican Chicken SaladMexican Chicken Lettuce Wrap

Although the idea of a lettuce wrap doesn’t seem all that filling, I can tell you that my mom was incredibly full after her meal! Though I did give her a plateful of five wraps. She also tried the chicken salad with bread and decided that the lettuce wrap was ten times better with the salad than a slice of bread.

About the tortilla chips, I find buying tortilla chips in South Africa to be super difficult. Most the time when we go down the chip aisle we see a variety of assorted flavoured chips but rarely ever do we see basic chips like the ones we bought today. Thankfully we did find what we found today. But most the time it is SO hard to find that here.

Tortilla chips

I honestly adored this and hope you all enjoy it as much as mom and I did!

Happy eating!

Green Avocado Rice

Happiness is a fresh seasonal avocado.

It really is.

I love avocado. This may be why I love living in South Africa. Avocados are everywhere and with every dish. YUM!

So for this evenings meal I had to utilize avocados!

Although the recipe is a vegetarian one, I topped it with chicken. But because the actual recipe is strictly vegetarian this is a very vegetarian post!

IMG_1918

I got the recipe for this lovely and easy meal from Cooking Classy though the direct link to the recipe can be found here.

Ingredients:

  • 1 ½ cup (600g) wild rice
  • 2 medium avocados
  • 2 Tablespoons fresh lime juice
  • ¼ cup (15g) chopped cilantro
  • ¼ teaspoon cumin
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Cook wild rice as instructed on packaging.

  2. Meanwhile in a medium bowl mash both avocados with a fork until smooth. Add lime juice, cilantro, cumin, garlic, and S&P until mixed well.

  3. Once rice has been cooked, combine rice with avocado mixture and mix well. Serve immediately.

I sliced two chicken breasts over the avo rice mixture and placed a few leaves of cilantro on the chicken.

Avocado Cilantro Lime Rice and Chicken

Honestly the avo rice tastes JUST like guacamole. How amazing is that!? Plus wild rice is delicious on its own so this was heavenly. Just heavenly.

funny-pics-crocodile-love-guacamole

Here’s an interesting fact for you about wild rice. I’m just learnt this and find it rather interesting at least. Did you know that one cup of raw wild rice is equal to four cups of cooked wild rice. One simple cup to four cups, wow.

Anyway, I recently bought two amazing books. I honestly can’t stop reading the one book which consists of many amazing stories. Normally I’m not interested in books that contain several stories rather than just one consistent story, but this book is FANTASTIC! This book is called 101 Kruger Tales – it’s a novel of several extraordinary stories that people experienced while being in the Kruger National Park. The other book I bought was The Elephant Whisperer which is about a man who helped elephants which were damaged by horrible people and such. The best part is that since the man died (about five years ago), every year on his birthday the herd of elephants come to his widows house and pay their respects. How lovely is that!?

IMG_1858If you are planning on coming to South Africa or just love exciting stories you really should get 101 Kruger Tales!

Anyway, I hope you all enjoy this recipe.

Happy eating!

Lentil Curry Meatless Monday

It has been a very long time since I’ve had a Meatless Monday and you know what? Today I’ve got a Meatless Monday Meal for y’all! Woohoo!

So my dad thinks he should go on a diet and his version of a diet is meat and veg. Well since I do not eat most of the meat he likes I thought I would give him a protein packed vegetarian meal. The best protein packed ingredient that I know he also enjoys would have to be lentils so that is what I made for dinner tonight, something very lentil filled.

I got the recipe from here but I was very dissatisfied by the way it was written. Both the instructions and the grammar were atrocious. Though it could just be that I dislike poor spelling and grammar. So if you are like me and dislike poorly written recipes just read below and you will see my version of the recipe!

Spinach Lentil Curry

Ingredients:

  • 1 cup (200g) dried red lentils
  • 5 cups (565g) spinach leaves, roughly chopped
  • 6 cloves garlic, chopped
  • ¾ cup (115g) red onion, diced
  • 1 small green chili
  • 2 cups (470ml) water
  • 1 vegetable bouillon cube
  • 2 teaspoons cumin powder
  • ½ teaspoon mustard
  • 2 Tablespoons olive oil
  • A pinch red pepper flakes

Instructions:

  1. Sauté the red lentils, spinach, half the garlic, red onion, and green chili in a large pan until spinach has wilted. Then pour water and bouillon cube into pan and allow lentils to cook. When lentils are finally soft drain water (though keep it to adjust consistency of curry).

  2. With a handheld food processor or potato masher mash cooked lentils and vegetables to a semi-purée with chunks. Add salt for more flavour.

  3. Use stock water to make a more curry-like consistency.

  4. In a small frying pan fry the remainder of the garlic, add cumin, mustard, and red pepper flakes. Cook until a smooth hot consistency.

  5. Pour hot garlic-mustard mixture into lentils and mix well.

  6. Serve with rice and/or naan.

Lentil Spinach CurryI’m sure cumin seeds and mustard seeds would have made a better combination for the flavouring but I just used American mustard and cumin powder from a jar. Why buy something you won’t end up using another day?

I do not know if you all know of my background in the hospitality industry, but I had a teacher who would call the handheld food processor a dildo and now to this day I call that device the dildo. Thanks Mr. Young! There are a few items that I sexualize due to my teachers actually. Mr. Young made certain kitchen devices sexual while Mr. C would make the professional coffee machine in the restaurant dirty. I guess it is a good way to remember what to do and how to clean things. Kind of like acronyms to help you remember certain things in school.

Anyway this was my meal for the day and it went pretty well. I am definitely full and believe my parents are too. Lentils definitely rock and keep us well fed!

If you all end up making this I hope you enjoy it too! Curry is always nice for a cold day for those of you in the Northern Hemisphere.

Happy eating!