Tag Archives: Feta

Super Filling Lentil and Wild Rice bowl

Good evening y’all!

Remember how in my last post how I complained about the cold weather? Well would you believe that its shorts and t-shirt weather again? It went from six degrees on Sunday to what should be twenty-seven degrees come the end of the week!

How crazy is that?

Well I sure don’t mind! Though I will hopefully be getting a pair of boots in the mail from JustFab soon. Even if the weather isn’t as cold as it was the other day, it will be colder soon enough and I can rock my taupe wide-calved heeled boots!

Anyway I had the BEST supper tonight! You know when you have just one plate/bowl and you are instantly full? Well the meal for the evening was one of those meals.

I have a love/hate relationship for those types of meals though. Because they are generally so good that you just want more however your body is so full that you can’t have any! How heart breaking is that? My poor stomach is sobbing. And no it isn’t just gas! It wants to eat more!

I got the recipe from A Family Feast, this is the first time I’ve ever visited this place, but with this recipe I will definitely be coming back for more fabulous recipes! The direct link to this recipe can be found here.

Wild Rice and Lentils with Feta

Ingredients:

  • 1 cup (200g) wild rice
  • 2 cups (500ml) vegetable stock
  • 1 cup (400g) orange lentils
  • 2 bay leaves
  • 4 cups (1000ml) water
  • 4 green onions, both green and whites, sliced
  • 1 medium sized red bell pepper (90g) (I used yellow though), diced
  • 1 medium sized zucchini (115g), cubed
  • ½ cup (50g) feta, crumbled
  • 2 Tablespoons olive oil
  • 2 Tablespoons white vinegar
  • ½ teaspoon thyme
  • ¼ teaspoon lemon pepper seasoning
  • Salt and pepper to taste

Instructions:

  1. In a medium sauce pan cook wild rice in vegetable stock (or water) as directed on the package.

  2. In a large sauce pan combine lentils, bay leaves, and water and cook until lentils are soft.

  3. Once both rice and lentils are cooked, drain and combine in a large bowl.

  4. Chop green onions, bell pepper, and zucchini and add to the rice and lentil bowl.

  5. Add feta, olive oil, white vinegar, thyme, lemon pepper, and salt and pepper to taste.

  6. Mix well and serve!

Love this! It was the perfect amount of heaven.

I absolutely loved this meal! Oh my god! I will be enjoying this for lunch tomorrow too! Can’t wait! Because I’m already too full to have anymore right now.

Anyway, do any of you hate cross contamination when it comes to chopping boards? Because I majored in international hotel and business management, I know all about chopping boards and like things neat and tidy in my kitchen. Especially when it comes to the chopping boards.

Chopping Boards

I finally got the permanent markers I needed to write on the chopping boards. I’ve been needing those markers for a good long while and only JUST got them. I’m very happy now!

So now I feel organized, content, and my stomach is happy.

I hope you all think about making this dish too and enjoy it as much as I did!

Happy eating

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Keeping things Green and Healthy

I feel healthy this week.

Though after watching Carnival Cravings with Anthony Anderson I am craving a twinkie! Or a chocolate bar…. However I have been making vegetarian meals most of this week! And vegetarian food makes me happy.

Just as I am sure beef is making my parents happy.

You know, as they no longer have their picky non-meat-eating daughter living with them!

So this evening I wanted to make a quiche… well a quiche or a chicken pot pie. But I didn’t feel like thawing my chicken out so quiche it was!

I feel like my quiche lacked some egg though. It was very veggie filled but, but was low on egg.

Spinach, Asparagus, and Feta Quiche prior to Baking

This being odd as I followed the recipe. Which I got from Two Peas & Their Pod, the direct link to the recipe can be found here. If you’ve not visited Two Peas & Their Pod you’d best do so soon! Great site!

Ingredients:

  • 1 Tablespoon olive oil
  • 8 asparagus spears, ends removed and chopped into ¾ an inch
  • ½ cup (285g) frozen spinach, thawed and drained
  • 5 large eggs
  • 1 cup (240ml) almond milk
  • ½ cup (50g) feta cheese, crumbled
  • ¼ cup (56g) shredded mozzarella
  • Salt and pepper to taste
  • 1 pie crust

Instructions:

  1. In a medium frying pan sauté asparagus until soft and set aside with thawed spinach.

  2. In a medium-sized mixing bowl, whisk eggs with milk. Add feta, mozzarella, and salt and pepper until combined.

  3. Remove pie crust from refrigerator and place in a lined 9 x 9 baking dish.

  4. Place vegetables in the pie crust and pour egg mixture over vegetables and place in oven for forty-five minutes. The crust and egg should be golden-brown by then.

  5. Once cooked allow quiche to sit for around five minutes and then enjoy!

I also think I missed out on a bit of salt. Oops.

Asparagus, Spinach, and Feta quiche

It did taste good though. Well quiche tastes fabulous with ketchup so of course it tasted good.

My dad introduced me to ketchup with quiche and now I can’t eat quiche without it. I also love paninis and ketchup. Yum!

So my meal filled me right up and I have enough for breakfast tomorrow too!

I almost feel like sending some quiche over to Angola to treat my dad to some of this puppy. But we all know that wouldn’t make it to him in a quick enough fashion to still be edible. Sorry dad! 

Saved a Slice for Dad

Anyway, if you like quiche for supper (or breakfast) and you want to keep it healthy, go for this beauty and definitely enjoy it!

I would have put some paprika powder and red chili flakes in it if I thought of it, but this was still good!

So please enjoy!

Happy eating!

New Meal for a New Year

Happy hump day! Actually happy New Year too, because I learnt that one can say that all of January if one hadn’t said it yet to someone. Frankly I find that kind of weird, but I do remember people greeting me with a “happy new year” through much of January while I was still at school.

I feel really bad for being lazy and never writing on here. That’s a lie, I feel bad for being lazy in general. I feel like I haven’t cooked in ever! I planned on making a meal last week and instead I fell asleep in front of the laptop – who does that!?

I hope you all have been enjoying 2015 so far by doing amazing things, do any of you have New Year’s resolutions that need to be completed? I didn’t make any resolutions, I just hope to be more on point when it comes to studying. Today I did get some studying into my day! And as you may be able to tell, I cooked this evening!

Spaghetti with Sundried Tomatoes and Spinach

Today I made a Spaghetti with Sundried Tomatoes and Spinach. Although my mom isn’t too fond of sundried tomatoes, she went for seconds!

I got the recipe from here and pretty much followed it to a tee.

Ingredients:

  • 5oz (300g) whole wheat spaghetti
  • 1 Tablespoon olive oil
  • 5 cloves garlic, thinly sliced
  • 1 clove garlic, chopped
  • 2 Tablespoons sundried tomatoes, chopped
  • 5 cups (565g) fresh spinach, chopped
  • 2 teaspoons balsamic vinegar
  • 1/3 cup feta cheese, crumbled
  • Salt and pepper to taste

Instructions:

  1. Cook spaghetti in a pot of boiling salted water until al dente for as long as directed on packaging. Add a tablespoon of oil into the water to keep spaghetti from sticking.

  2. Heat olive oil in a small skillet over medium heat and cook garlic until golden brown (approx. 3 minutes). Transfer garlic to paper towel to drain of oil.

  3. In a large skillet drain oil from smaller skillet and begin to fry chopped garlic. Add chopped sundried tomatoes and spinach and sauté with balsamic vinegar. Bring up heat to medium-high and cook until spinach is wilted.

  4. Toss spaghetti with sundried tomatoes and spinach mixture. Stir in ½ cup pasta water. Season with salt and pepper. Sprinkle with feta cheese and most of toasted garlic chips.

  5. Plate up and top with ½ teaspoon of feta cheese, additional salt and pepper, and three or four garlic chips. Serve warm.

Spaghetti with Sundried Tomatoes and SpinachThis to me is such a nice meal for Spring and Summer. So perfect for us in the Southern Hemisphere as it is the peak of Summer in South Africa! We have had some pretty hot days!

I hope you all love this meal as much as my mother and I did! It really was lovely. Anything garlicky is great though. I love garlic.

Anyway I hope 2015 is great for you and your family and enjoy the year of the Sheep, especially if this year is your year in the Chinese Zodiac!

Happy eating!

Pizza Without Pizza Sauce

“The meal is not over when I’m full, the meal is over when I hate myself.”

This is a quote that defines me right now. I am currently pregnant with a food baby. Kill me now.

But all self-hate aside, yesterday’s meal was spectacular! To my understanding, everyone loves pizza. I am definitely one of those that fall into the category of “everyone”. At the same time though, majority of people in this day of age love the thought of eating pizza, but prefer not to as it is unhealthy and fattening.

Well yesterday’s meal was anything but unhealthy and fattening!

 Hummus Pita Pizza

How delicious do these miniature pizza’s look? I got the idea from here, but instead of using pita bread (which is actually really difficult to find in the Netherlands), I used my new addiction – gorditas! They are really so much better than the basic non-existent pita bread found local grocery stores!

Ingredients:

  • 5 small pita breads (or gorditas)
  • 2 Tablespoons olive oil
  • Pinch of salt and pepper
  • 1 ½ teaspoons thyme
  • 1 ½ cups (340g) original hummus
  • 1 cup (149g) cherry tomatoes, quartered
  • ½ cup (74g) cucumber, sliced and quartered
  • ¼ cup (37g) black olives, sliced
  • 1 jalepeño, sliced
  • ¼ cup (37g) feta cheese, crumbled
  • 2 Tablespoons cilantro, roughly chopped

Instructions:

  1. Drizzle olive oil on hot frying pan and lightly fry pitas, flip frequently and sprinkle with thyme and salt for better flavour

  2. As you fry the pitas, chop vegetables and set aside.

  3. Once pitas are crisp, spread hummus over leaving a centimeter of “crust” visible.

  4. Add chopped vegetables over hummus, arrange so vegetables are spread out evenly.

  5. Sprinkle with chopped cilantro and finally with crumbled feta and enjoy!

Although the pita bread (or in my case, gorditas) are not that strong that the pizza stays a flat surface, it is easy enough to fold in half and enjoy!

Too bad it is summer time too as this could make a perfect after school snack for those of you who have kids! But if you do have children this could also be a great snack in the middle of the day between events such as swimming or riding bikes outside. Actually, do kids even do such activities anymore?

When I was a kid, summertime was filled with activities such as riding our bikes all around the desert-like terrain that made up the island of Aruba, swimming in our back yard pool, building tree houses and climbing trees, all sorts of physical activities! Although I am not a physically active person, we did a large amount of physical activity!

My childhood was filled with getting cuts and scrapes every other day. But what about now? Do children still get hurt through physical activity? Or are they more preoccupied with the digital world?

Regardless of what they do, this will be a great snack. Healthy and delicious!

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

Eet smakelijk!

P.S. – here are some photos of my patriotism towards my nation and my second home! (Both the Netherlands and Argentina play against one another tonight… actually right now)

Argentine flag accent nail
Argentine flag accent nail
Dutch flag accent nail
Dutch flag accent nail

And here’s some Dutch humour:

The Kings wife is an Argentine,,,,
The Kings wife is an Argentine,,,,

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!

Protein Packed Summer-Ready Salad

Everybody likes a little protein. Well actually, everybody needs protein to survive.

The average human needs 10-35% of their daily calories to come from protein. In total when looking at grams per day, a woman needs 46 grams of her daily food intake to be protein. That means each meal you consume should have almost twelve grams of protein in it. That is if you have four meals per day.

I know for myself I get a minimal amount of protein daily. When one does not eat as much meat as your average North American, it means you do not get all too much protein. Same can be said of iron.

Luckily for this evening’s meal I’ve had more than enough to make me big and strong! I sure won’t be revealing my Popeye guns of steel anytime soon, but my body will be somewhat happy with me.

So what’s a good pre-summer meal that is jam packed with protein?

A delicious salad with chickpeas and broccoli of course!

Creamy Broccoli Salad with Feta

Now I first had this salad in the heart of summer last year. It was a lovely day to enjoy a cool salad and a glass of chilled wine with the sun just dipping behind the house. It was also my twenty-first birthday.

(That’s how I remember the last time having eaten it, it has nothing to do with having a freaky memory like Carrie Wells from Unforgettable)

The salad was a hit at my birthday,  so much so that my picky sister even liked it! I realized from that evening that she likes chickpeas a lot, so now I know that it is safe to make meals with chickpeas for her.

The recipe is super simple and ends up with a fantastic salad which I found here.

Ingredients:

  • 1/3 cup crumbled feta cheese
  • 1/4 cup plain Greek  yoghurt
  • 3 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground pepper
  • 1 broccoli head, trimmed and finely chopped (about 3 cups)
  • 1 400g can chickpeas, rinsed
  • 1/2 cup chopped red bell pepper

Instructions:

  1. In a medium size bowl whisk together feta, yoghurt, lemon juice, garlic, and ground pepper. Set aside.

  2. Chop broccoli until crowns are in small pieces and add to feta mixture.

  3. Add chickpeas and bell peppers and mix until all is coated in creamy feta mixture. 

  4. Eat alone or serve as a side dish.

Broccoi Salad with Creamy Feta Dressing

I had my salad with these star shaped pumpkin nuggets.

I’ll have enough left over that I can enjoy the salad on its own tomorrow as a lunch. Deeeelicious!

This salad is so good that I wanted to go for seconds, but I was just so full that I couldn’t actually go through with eating more.

It really is filling and gives you the protein you need.

You really must try this salad! And if you are interested in knowing more about amounts of protein needed on a daily basis here is where I got my information.

Eet smakelijk!

Risotto Without the Rice

What a contradiction “Risotto Without the Rice” because the origin of the word risotto comes from the Italian word riso which means rice. But it is true, I made a risotto without rice! And I think I have a food baby from it. I am so incredibly stuffed.

Maybe I should call this post “So Full Saturday” because it seems that my two meal posts for the day have made my body super satisfied and in no need for additional food intake.

On the menu for the night, my parents had a beef stew planned. I do not eat beef so I had to make my own type of meal to go with this. And honestly if I still ate meat I would have been jealous of whomever that I was with who had what I had just now.

Barley RisottoMy dinner was a super filling barley risotto! I absolutely love risotto. Especially those made vegetarian. Perfection!

I got the recipe from here, but of course tweaked it as one should. You can see the recipe I followed below:

Ingredients:

  • ½ cup barley
  • 2 tablespoons olive oil
  • 1 celery stalk, chopped
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 2 teaspoons thyme
  • ¼ teaspoon paprika
  • 1 small bayleaf
  • 2 strips lemon peel
  • ¼ teaspoon red pepper flakes
  • 1 can diced tomatoes
    • ½ can crushed and drained of juices
    • ½ can with juices
  • 1 ½ cups vegetable stock
  • 5 ½ oz feta cheese, crumbled
  • ½ teaspoon dried oregano

Directions:

  1. Rinse barley under cold water and set aside.

  2. Add olive oil to a small pan and turn burner to medium-low heat and sauté celery, shallots, and garlic for five minutes or until very aromatic.

  3. Add thyme, paprika, bay leaf, lemon peel, and red pepper flakes. Stir into sautéed vegetables. Add barley and coat in herbs and vegetables. Then add diced tomatoes, ½ can diced tomatoes, crushed tomatoes, vegetable stock, and barley. Stir to combine.

  4. Bring mixture to a boil then reduce heat and allow to simmer for 45 minutes stirring frequently to prevent barley from sticking to bottom of pan. Remove from heat once barley is cooked and liquid is all absorbed.

  5. Add crumbled feta and dried oregano and fold into risotto.

  6. Once ready to eat sprinkle additional crumbled feta on risotto and enjoy. 

This was truly delicious. If you like risotto but need or lust to be filled quicker than barley is the way to go!

This risotto had a strong taste of tomatoes (obviously as there is a full can of tomatoes in this recipe), but there was a very significant kick after eating a mouthful of it. My mouth was very much on fire after eating one plate of it. And then of course, like the moron that I am, I had to go back for more! Even though you tasted tomatoes and there was a kick, you could also taste the lemon zest in there. What a fantastic combination of flavours – no wonder I went back for more!

That could be why I am as full as I am. But when if is so good you can’t help but return for some more, right?!

While you are in the kitchen, what are your favourite tools to use? I think I am 100% in love with Zyliss products. Santa Claus got me a Zyliss lemon zester. Oh my God am I in love or what? If you love using different tools in the kitchen like I am, this should be a great addition to the family. Zyliss Lemon Zester

Don’t you just like how the handle is of a similar shape to a lemon?

I used the “sharp holes at the head” to make the lemon zest small and perfectly edible for my meal. This is what it looked like when all herbs were ready to be added to pan:

Herbs and Zest of LemonQuite nice, right? The zester tool could easily make little slivers of lemon peel to add lovely designs for cupcakes or cakes which are infused with lemon.

I’ll be making something with citrus to use this tool again, you can count on it!

Anyway, if you make the barley risotto I hope you enjoy it just as I have. If you follow the recipe as it is written on firsttimefoods.com then you will be eating a risotto of Middle Eastern background. I didn’t follow it to a tee and am not too sure whether this is still Middle Eastern  or falls back as being Italian.

So if you make this I can only say enjoy your meal both Arabic and Italian.

وجبة شهية. and Buon appetito!