Tag Archives: Parsley

Romano White Bean Vegetable Soup with Quinoa

Can you believe summer is just about over? Today is the last day of August and then it’s September! The month when school starts up again! Feels like the summer went by so quickly!

But that’s alright as I am not going to be going back to school anytime soon. I’ll just work work work my way to better money and a better position in the company!

As its Monday I decided to make it a meatless and delicious one! This recipe is absolutely fabulous! Actually, I think that is my word, you know the one word you use all the time? Well I am pretty sure “fabulous” is my word of choice. My youngest niece constantly says “seriously”, but the way she pronounces it is like the new Oxford Dictionary word “srsly” like all the vowels are knocked out and the acronyms flow together. My oldest niece however uses the word “literally” all the time.

So now you know the word I seem to utilize often!

Anyway I made the best meal ever. It was oddly easy and so delicious. Also super healthy and filling. Honestly just perfect.

I got the recipe from the cooking tab in the New York Times website. Here you can find the direct link to the recipe!

White Bean Vegetable Quinoa soup

My meal was your basic tomato base soup as most my soups are, but honestly just delicious.

Ingredients:

  • 2 Tablespoons olive oil
  • ½ yellow onion (40g), chopped
  • 2 small celery stalks (75g), sliced
  • 1 carrot(25g), peeled and sliced
  • 1 can (540ml) romano beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 can (411g) diced tomatoes
  • 3 cups (750ml) vegetable stock
  • ¼ cup (43g) quinoa
  • ¼ cup (5g) parsley, chopped
  • ½ Tablespoon dried oregano
  • ½ Tablespoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions:

  1. Heat oil in a medium sized pot and sauté onion, celery, and carrot for about five minutes or until semi cooked. Add romano beans and garlic to vegetables and sauté for an additional two minutes.

  2. Mix in diced tomatoes and vegetable stock and allow mixture to simmer for about twenty minutes.

  3. Then add quinoa, parsley, herbs, and allow quinoa to cook for fifteen minutes with lid on pot.

  4. Once quinoa is cooked, remove bay leaf and add salt and pepper as desired.

  5. Serve and enjoy!

This is such a wonderful soup. If you like beans and quinoa this is honestly the soup for you!

Though I have something to ask you all… have any of you used shredded bay leaves for any of your dishes? I’ve not ever heard of shredded bay leaves and don’t even know how to add that to a soup or anything. Since I was taught to remove the bay leaves how does one remove shredded bay leaves?

Shredded Bay Leaves

For my soup I just added the leaves to a tea leaf strainer and let the leaves boil along with the metal in the pot. How odd is that right? Does anyone else do that?

Well regardless of how I used the bay leaves, this soup came out very well! I actually keep going back for a spoonful! So tasty!

I hope you all get to trying this. It is fabulous! Plus you will have it finished within a half hour!

So please everyone make this dish! You will love it

Happy eating

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Homemade Mac n Cheese with a Spicy Red Twist

Everyone, lets raise a glass to my successful meal today!

Raise your Glass
Raise your Glass

Officially I’ve been living on my own for two days and a bit. This past Thursday my mom flew back home. Though I really shouldn’t be saying home as Canada should qualify as home to me now. Anyway I’ve now cooked up three suppers and 2/3 were absolutely god awful. Okay, maybe not that bad but bad enough that I couldn’t even post a photo let alone blog about them!

Anyway today was a very successful day! Also a last minute meal decision if I might add. Thank you FoodGawker!

Before I continue, how has everyone been? I feel like it has been such a very long time since writing on here. I mean I know I wrote once while at my sister’s house but other than that? Nada! I almost couldn’t get back into it but then I remembered just how much I like writing. And then there is my pathetic new age love for taking photos of food. My brother-in-law has commented on this a few times even.

So back to food.

What are two things that all North American’s seem to like? From my understanding the first love of all North American’s is definitely Mac & Cheese while the second food love for all is definitely Sriracha. So what can one do with these two food items? Well combine them of course!

Macaroni & Cheese and Sriracha
The American Staple

I got the recipe from Life as a Strawberry and although I didn’t completely follow the recipe, my outcome was still incredibly fabulous. Not only in looks but also in taste! The original recipe for my meal can be found here if you feel the need to cook it!

Mac & Cheese Spaghetti with Sriracha

Ingredients:

  • 4 oz (113g) spaghetti
  • 2 Tablespoons butter (salted)
  • 2 Tablespoons white flour
  • 1 cup (236ml) almond milk
  • 1 cup (115g) Monterey Jack cheese, grated
  • Salt and pepper to taste
  • ½ teaspoon Sriracha, plus 1 teaspoon as garnish
  • ½ teaspoon dried cilantro
  • Pinch of parsley

Instructions:

  1. Cook spaghetti in salted water until al dente. Drain and set aside.

  2. In same pot, spoon butter and allow to melt. Spoon in flour and mix continuously to form a roux. Slowly add milk to roux and whisk constantly until smooth.

  3. Allow sauce to thicken. Remove from heat one at desired thickness and add cheese. Stir cheese until completely melted. Add salt and pepper and ½ teaspoon of Sriracha sauce and mix well.

  4. Add cooked spaghetti to cheese sauce and mix until all spaghetti is coated.

  5. Spoon spaghetti into serving bowls and sprinkle with Sriracha, dried cilantro, and a couple of leaves of parsley for a touch of green.

  6. Enjoy!

Although parsley wasn’t the herb of choice, it tasted quite good with the spaghetti!

Also, why on earth doesn’t Monterey Jack cheese exist in other continents besides North America? I always read about this cheese when reading North American blogs or food related things and have always wondered what it tasted like. I thought it would be spicy. Boy was I wrong, it’s just sharp.

Cheesy Goodness

Delicious though! This cheese really does need to become an international thing!

It would make for a fabulous cheese on an International Cheese platter at some restaurants! Mmm mmmm!

Basically this was an excellent meal and I cannot wait for more deliciously executed meals.

Happy eating y’all!

It was a Japanese Style Night!

Asian cuisine is the absolute way to go. I mean Asian women are predominately slim and fit, so it must be the cuisine and way of eating it that keeps them that way. Chopsticks are incredibly slimming. Not because you eat the wood but because of how you go about eating your food. One small bite at a time.

Fabulous right? It is said that if you eat your meal slowly you will become full quickly which is likely how Asian women stay so slim.

So I guess we should all be eating sushi for the rest of our lives! Not that I would mind as I love it!

Although sushi is fantastic, so is what I made for last nights meal.

Onigiri is very similar to sushi in the way that it is made of rice and most commonly wrapped around with nori (seaweed), the only difference from sushi is that it’s small while onigiri is usually the size of your palm. Maybe even bigger.

Onigiri

I first encountered onigiri when I lived in Brazil and my Japanese friend brought onigiri to us once for a snack. It was amazing. This little rice ball filled with small slices of nori made my mind whirl. I loved it so much.

Well for last nights meal I didn’t quite make the traditional onigiri ball with plain Japanese rice and seaweed, but went for a different take on it. Mostly because my mom abhors nori and my dad isn’t keen to have any starch in his diet.

I got the recipe to make these protein-packed onigiri balls from BittersweetBlog. Her creation of this treat featured lentils, the most difficult legume to ever make a dish attractive! Though because the lentils did not have to be made into a mush-like consistency, the dish didn’t look as unattractive as any other lentil-filled meal I have ever made.  So that was good! Here is the direct link to the recipe I followed and below will be my re-written recipe.

Onigiri before Forming Balls

Ingredients:

  • 1 ½ cups (300g) sushi rice
  • 2 cups (470ml) water
  • 3 Tablespoons olive oil
  • 3 large yellow onions, chopped
  • 1 teaspoon salt
  • 1 Tablespoon Balsamic vinegar
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon fresh ground pepper
  • 1/3 cup (10g) fresh parsley, chopped
  • 2 cups (400g) lentils, rinsed
  • 4 cups (940ml) water
  • 2 bay leaves
  • Pinch of salt

Instructions:

  1. In a small pot, bring water to boil while at medium heat. Once water is boiling add sushi rice and immediately turn heat to low while covering pot with lid to cook rice. Allow to cook for 15-20 minutes. Once cooked rice should absorb all the water.

  2. While rice is cooking, in a large pot combine lentils and 4 cups water and bring water to a boil. Once at a rapid boil turn down heat until lentils are simmering. Add 2 bay leaves and allow lentils to cook uncovered. Lentils should cook 20-30 minutes.

  3. Meanwhile, heat oil in a large frying pan/wok and add onions to hot oil to sauté. Once onions become translucent and begin to brown ever so slightly on the edges (approx. 10 minutes), add ½ teaspoon of salt and turn heat down. Continue to cook at a low heat stirring occasionally until onions take on a caramelized deep brown color. This should take approximately 30 minutes. Once onions are at desired color remove from heat and add balsamic vinegar and spices. Mix thoroughly and keep aside.

  4. Once lentils are finished cooking, drain excess water and remove bay leaves. Season with salt and keep aside.

  5. When rice and onions are warm enough to touch mix together with lentils and chopped parsley and add additional salt to mixture.

  6. Scoop out about 1/3-1/2 cup of onigiri and press into rounded triangles within your palms. If rice mixture isn’t holding allow to cool further. Or you could place a sheet of nori just beneath your onigiri form and fold the onigiri on your desired shape. Remember that water is necessary to keep nori folded on your onigiri.Onigiri wrapped in Nori

  7. Serve immediately. You can also wrap your onigiri (with and without nori) in plastic wrap to save for another time. Ensure your onigiri is in the fridge to keep firm.

Although this is not the normal onigiri recipe, it came out quite well. I was definitely content but I adore seaweed and rice. All one needs is a little soy sauce and all is good.

We had the onigiri with a Japanese style chicken. This being normal grilled chicken with a soy sauce type liquid poured into the sliced chicken. This sauce contained soy sauce, brown sugar, rice vinegar, ginger, and white wine (because we couldn’t find sake). To me the sauce tasted very similar to teriyaki, but not as sweet. It was a unique taste, that’s for sure. The recipe we followed was from the Best Recipe Box, the direct recipe is here. So if you want to do a lentil nori wrapped origini with the chicken you now can!

Final look for Onigiri

I’ve been eating the onigiri all through the morning as a breakfast. Which probably isn’t the best thing for someone, but I am very American in the way that I eat leftovers for breakfast. I’m known to eat pasta, rice, soup, and now onigiri for breakfast. I also like to have cereal and yoghurt for dinner or a late night snack. How odd am I? Oh well, the onigiri was delicious and I hope you all enjoy it too!

And if you are wondering, I ended up making sixteen onigiri rolls, most with seaweed but five were plain rice and lentil onigiri rolls. Though the original recipe said 24 rolls can be made.

Anyway, happy eating everyone!

Italian Chicken Piccata Pasta

Holy cow am I a lazy lady or what!? Since moving to South Africa I haven’t been cooking much, well no, I’ve been cooking some just haven’t been posting much! And it has nothing to do with not being able to, but for the last week my laptop has been sat on the dining table dead as a doorknob. And I’ve been far too lazy to charge it and write up something new!

Well that changed today! I’ve taken the laptop outside and plugged it in to the extension plug in cord.

So food? I cooked two days in a row this week. Had ourselves a meatless Monday (which I will write about the following Monday) and this pretty awesome chicken and pasta dish yesterday.

I can honestly tell you that I HATE touching raw chicken. Especially raw chicken that has just been defrosted. Ew! If I started this blog two years ago I wouldn’t have even been making chicken dishes as I was so grossed out by raw chicken. But things changed. Living on your own without your mama does force you into the world of food a lot better!

So this was the meal of Chicken Piccata Pasta found here.

I followed the recipe almost perfectly. Word of advice, cut everything else before you do your chicken. Disgusting mess. It looked like a six year old made dinner. Except a six year old wouldn’t have been using a Chef’s Knife to chop chicken and slice red onion. I did!

Pasta Chicken Piccata

Here’s the recipe that I followed:

Ingredients:

  • 3 (870g) chicken breasts, cut into bite size pieces
  • 2 cups (500ml) Delallo Organic Whole Wheat Gemelli Pasta
  • 4 Tablespoons flour, divided (any variety)
  • 1/3 cup (83g) butter
  • 3 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 small red onion, halved and sliced thin
  • 1 Tablespoon fresh chopped rosemary
  • 1/3 cup (78.8ml) fresh lemon juice
  • 3/4 cup (177ml) chicken stock
  • 3 ounces (85g) capers, drained
  • 1/4 cup (5g) chopped parsley
  • Salt and Pepper to taste 

Directions:

  1. Place a large pot of salted water over high heat and bring to a boil. Meanwhile, chop onion, herbs, and chicken. Place a large skillet over medium heat and add the butter and oil. 
  2. Drop the pasta in the boiling water and cook as instructed on the package (about 8 minutes) then drain. Once the butter is melted, salt and pepper the chicken liberally and toss with 2 Tb. flour. Place the chicken pieces in the hot butter and sauté for 2-3 minutes per side until golden brown. Remove the chicken with a slotted spoons and place on paper towels to dry.
  3. Add the rosemary, garlic and onions to the butter and sauté for 1 minute. Then whisk in the remaining 2 Tb. flour to thicken the sauce. Cook for another minute, then whisk in the lemon juice and chicken stock.
  4. Once the sauce is simmering again, toss in the pasta, capers and parsley. Mix in the chicken and serve warm.

Overall, this recipe is pretty damn easy. But I really did make a mess of the kitchen! Also – breading your own chicken? It looks like I have dough fingers. Yikes!

If you have a family though this could be great for you. A nice simple dinner which feeds many!

Though if chicken freaks you out like it does me, cook the chicken a little longer to ensure that they are well done. Still raw chicken is not attractive by any means. Plus it can make you sick. Salmonella is not fun.

Actually, when I was a first year student at my college in NL, we had to make meals for our classmates in the kitchen – my class did well everyone enjoyed their food. The other class? Not so much. Majority of the people who were being served food ended up getting salmonella and threw up some due to eating raw chicken. Not the best way to start off.

 Alas, some of those who didn’t cook the chicken too well are now doing much better in the kitchen. It is several years later so you would hope they learnt more in the kitchen after.

 Anyway, enough about food want to see my furry four-legged friend in a party hat? Over the weekend we went to our first dog birthday party. Yes, a dog birthday party. Personally I thought those were just on TV, guess I was wrong! Although Austin didn’t like his hat, he quite enjoyed himself until the last hours of the party where people started popping balloons. Having a skittish dog doesn’t make for much fun, but I still got lovely photos to share:

Roxy's Special Made Dog Cake

Austin in his Party HatWearing Austin's Party HatIf you make this lovely meal I hope you enjoy it as my family and I did.

Buon appetito!

Friday Night Chicken Gyros

Ah Greek food, the most amazing thing to ever be made in this world.

I remember being in our all-time favourite restaurant in the Netherlands a few years ago and telling both my parents that I have decided that I need to marry a Greek man, an Indian, or a Trinidadian. They asked me why and I told them flat out that if I marry a man from Greece, India, or Trinidad I can become great friends with their mothers and learn the cuisine I love so much. But really all I truly need to marry is a man from Greece or Trinidad, because Trinidadians can be of Indian decent and may know both Indian and Trinidadian cuisine.

But since I have yet to find prince charming from either Greece or Trinidad & Tobago, I thought it would be best just to enjoy some Greek cuisine for a meal.

Easy Chicken Gyros

So how about them gyros?

I may never get over how Anglophones say “jieros”, because in the Netherlands it is spelled as giros and well in Dutch we have a heavy sounding (almost phlegm-filled) G sound that to my Anglophone ex-boyfriend, is pronounced like “hiros”.

Anyway, I got the recipe from here, but as always its been tweaked here and there.

Ingredients:

  • 1 (283g) breast of chicken
  • 1 teaspoon lemon juice
  • 1 ½ teaspoons olive oil
  • 1 clove garlic, minced
  • ½ teaspoon cumin
  • ¼ teaspoon paprika powder
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 1 cup (225g) baby spinach
  • 1 small red onion, thinly sliced
  • Pinch of fresh parsley
  • 3 gorditas (or pitas)

Tzatziki

  • ¼ cup (61g) Greek yoghurt
  • ½ teaspoon lemon juice
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • ½ teaspoon oregano
  • ¼ teaspoon parsley
  • Salt and pepper to taste

Instructions:

  1. Place chicken breast on chopping board and slice into thin chunks of meat. Then place sliced chicken in a bowl with olive oil, lemon juice, garlic, and herbs, as well as salt and pepper. Mix until well coated and set aside to marinate.

  2. Wash cutting board (or get a new one) and begin to mince garlic for tzatziki, then slice red onion for filling of pita.

  3. Heat a small frying pan on the stove top and add marinated chicken to pan. Cook for 5-7 minutes or until thoroughly cooked. While chicken is being cooked, grab a small bowl and mix yoghurt, lemon juice, olive oil, garlic, herbs, and salt and pepper. Mix well and set aside.

  4. When chicken is cooked, take off heat and set up gyro to your liking (mine was set up by placing the spinach on the “gordita”, then adding the fresh parsley leaves, adding the thinly sliced red onions, a few strips of chicken, and then adding a dollop of tzatziki to the mix)

  5. Now enjoy!

Because this recipe is only enough for three gorditas, it is most likely enough to feed one hungry person or being served as an easy snack for three.

I was quite happy with three, though I may be a little sleepy now!

Spinach and Chicken filled Gyro

Now usually gyros are not made with spinach, but I thought why avoid healthy green leafy goods when they are as delicious as they are good for you? Yum!

On a side note though, I am sure those of you who have a keen eye for detail may have noticed in my initial photo there is a pot in the background.

You’re right, there is! I am growing herbs. Every evening around dusk I water my pots and the following day I see my babies have grown a little more. Fresh Herbs

In the white pot I’ve got basil growing, the light gray pot is filled with chives (and some other foreign plant), and in the dark gray pot I’ve got flat leaved parsley! I can honestly say that growing chives is the hardest as they need the most water or they begin to brown on the ends. It’s like they’ve got split ends, except they are crisp from the sunlight!

So that’s me with my partial green thumb! And my delicious Greek meal!

Hope y’all enjoy your meals just as I have!

Filled Pasta Dish for Summer

I love summer, I truly do. I did however realize that it makes me into one helluva lazy woman. I have put off going to the grocery store for about a week long. When I do go out I end up avoiding the grocery store altogether, but when I stay home I keep getting dressed and ready to leave around twelve, and then I never do because I want to avoid the busyness in the grocery store. How lame am I?!

I’ve even been running out of things to create in my kitchen that I ended up ordering in on what we call Thuisbezorgd (this being an online website to order from). The food wasn’t even all that good! So finally today I went to the grocery store. My body is quite happy having cherry tomatoes, avocado, and bread again.

But for tonight’s dinner I went for something very Summer-festive. I think y’all will like it too!

Parmesan Perline Pasta Dish

I saw a photo online and thought it looked grand so I had to make it myself. There was no recipe so I created one on my own.

Ingredients:

  • 1 ½ cup (250g) perline purse pasta filled with Parmesan cheese (you can also use ravioli or another filled pasta)
  • ½ cup (50g) cherry tomatoes, halved
  • 1 ball (125g) mozzarella, chopped
  • 6 leaves basil
  • 2 Tablespoons olive oil
  • 1 ½ Tablespoons vinegar
  • 2 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • Salt and pepper to taste

Instructions:

  1. Fill a pan with water and set to boil, once boiling cook perline pasta as directed on packages

  2. On a chopping board, halve tomatoes, chop mozzarella, and slice 3 leaves of basil.

  3. Once pasta is cooked, drain and replace in pan. Once cool, add tomatoes, mozza, and basil to pasta and mix.

  4. Sprinkle dried parsley and oregano onto pasta mixture and mix with vinegar and olive oil.

  5. Add a pinch of salt and pepper and serve immediately.

  6. Enjoy!

First, I apologize for neither knowing what perline pasta is in English, nor being able to find it online. If you know what it is, please leave a message to let me know!

The amount of color on this dish makes it the perfect summer meal. Although the actual ingredients and taste make it more summer-worthy than the look of the meal itself.

Parmesan Perline Pasta Dish

Be sure that your pasta is cooled or the mozzarella will harden and take on a more solid-like cheese than the soft almost solid that it is.

Besides the fact that my mozzarella is kind of a rock-hard solid, my meal was fantastic! And so easy! I don’t know about y’all, but I love easy meals to go with the summer fun. Or as it seems to me (my summer laziness).

Oh well, I have food again! Hope you all have had a lovely Canada Day and have a fabulous American Independence Day (AKA, 4th of July) tomorrow!

Buen provecho!

Spicy Garlic Shrimp Paella-Like Dish!

I have recently realized that I am addicted to shrimp. Maybe even all shellfish. But shrimp is what I can get my hands on more often than any other shellfish (since grocery stores only ever carry artificial crab for salads and sushi – yuck!) I am pretty sure that artificial anything isn’t all that good. Well except for artificial food coloring, I really don’t mind things unnaturally colored a bright red or something. Colors are awesome!

But now I am going off topic. So about food, shrimp to be precise.

Last night I made a sort of Paella-like dish which had shrimp. If you do not know what Paella is, it is a rice dish that uses a lot of saffron and paprika powder. It is most commonly known for being a seafood dish, but you can use sausage with it, make it purely vegetarian, or even a meat lover’s dish! I have only ever had it as a vegetarian dish and a seafood dish, but I am sure all ways are equally delicious.

Spicy Garlic Shrimp and Quinoa

For last night’s dish, instead of using rice though, I used quinoa! The original recipe can be found here, but my tweaked recipe will be seen below:

Ingredients:

  • 1 Tablespoon of Olive Oil
  • 3 shallots, chopped
  • 5 cloves garlic, minced
  • 1/3 teaspoon paprika powder
  • ½ teaspoon red pepper flakes
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 4 teaspoons salted butter
  • 1 lb (500g) shrimp, deveined
  • Salt and pepper to taste
  • 1 teaspoon dried parsley

Instructions:

  1. Heat oil in a large nonstick pan over medium heat. Add the onion and 2 cloves garlic and sauté until softened and fragrant. Add uncooked quinoa, ½ paprika powder, and ¼ red pepper flakes and mix for about a minute. Add broth and bring to a boil, cover and cook for 15-20 minutes. When quinoa is cooked it should be fluffed with a fork for greater volume.

  2. While quinoa is cooking, in a smaller pan heat 1 teaspoon of butter, when melted add shrimp and sprinkle with remaining paprika powder and red pepper flakes. Add a pinch of salt and pepper to the mix. Cook until shrimp are no longer translucent, finally add minced clove of garlic to the pan to add extra flavour.

  3. Melt remaining butter in 2 minced cloves of garlic to make a sauce for drizzling.

  4. Serve the quinoa and shrimp together in one dish, sprinkling with parsley. When garlic butter is melted and cooled, drizzle over shrimp and quinoa and serve immediately!

  5. Enjoy!

Spicy Garlic Shrimp and Quinoa

This dish was absolutely delicious! Though it could have been a bit more garlicky. Yet when you look at the recipe it already is pretty garlicky!

I guess shrimp and garlic are my culinary vices!

Oh and last night the Netherlands played Australia and of course kicked Aussie butt! The score was 3-2. I was fully decked out in orange in support for our national team the Hollandse Leeuwen!

Hup Holland Hup!

Who were you supporting, the Dutch or the Australians?

Anyway, if you make this recipe I hope you enjoy it! I know I did!

Eet Smakelijk!

My Lebanese Craving Satisfied!

I love international cuisine. I really do. And lately all I’ve been doing is craving Lebanese cuisine. But not just the normal stuff you would find in a restaurant, no. What I have been craving is the vast amounts of food my sisters mother-in-law makes. My sister married a Lebanese man, so if we ever visit his mom, we get to enjoy true authentic Lebanese food. And enough to last just about a week if you eat in moderation.

Although I do not have the right touch to make all the food that she tends to make, and nor do I have enough bowls to house all these dishes, I just made enough for mom and I.

Yes, my mom has come from South Africa to visit! She is staying by my place for about ten days before she flies off to Canada to see my sister and then probably to enjoy real Lebanese cuisine! – Lucky her!

I ended up making a simple dish of Falafels in a Pita with Tabbouleh and a Tahini Sauce drizzled over top.

Falafel Pitas with Tabbouleh

See, not that much. But it was very delicious!

 Now, you can always make the falafels from scratch, but I am a lazy person and just bought them from the “vegetarian section” of my grocery store. I got the recipe from here, but of course tweaked it some.

Ingredients:

  • Tabbouleh
  • 1 cup vegetable stock 
  • ½ cup quinoa
  • Tablespoons freshly squeezed lemon juice, plus more for seasoning
  • 2 Tablespoons cup extra-virgin olive oil
  • 1 bunch flat-leaf parsley leaves, finely chopped
  • 1 bunch coriander, finely chopped
  • ¼ English cucumber, finely chopped
  • 1 Tablespoon finely chopped mint leaves
  • ½ cup finely chopped cherry tomatoes
  • ¼ cup finely chopped red bell pepper
  • Kosher salt and freshly ground black pepper
  • Tahini Sauce
  • ¾  cup plain Greek yogurt
  • ¼ cup tahini paste
  • 1 Tablespoon cilantro, chopped
  • 1-2 garlic cloves, crushed/chopped
  • 1 tsp kosher salt cracked pepper
  • ¼ cup lemon juice

Instructions:

  1. In a medium saucepan,  add quinoa and vegetable broth and bring to a boil then allow to simmer for 15-20 minutes (or until water is absorbed in quinoa)

  2. Allow to cool and begin mixing chopped herbs with tomatoes and pepper in a bowl. Mix with lemon juice, olive oil, and salt and pepper. 

  3. Add somewhat cooled quinoa to the herb mixture and set aside. 

  4. In a bowl (or food processor) mix tahini, greek yoghurt, and lemon juice together. Chop cilantro and garlic and add to yoghurt mixture and allow flavours to blend with liquid. Add salt and pepper to taste and place bowl in fridge until ready to use.

  5. Pop pitas in toaster and fry falafels in frying pan until cooked and begin to form pitas when ready. 

  6. Then enjoy!

Falafel Pitas with TabboulehMom and I quite enjoyed our meal! Sure it wasn’t what my brother-in-laws mom would make, but it is pretty good for my amateur cooking skills!

With mom being here, we have gone shopping as a group (with my sister as well), we have already gone out for dinner with a friend of the family, and we have taken a nice stroll in a park in the city.

While in the park we even found a neat part with huts and tepees! So of course mom had to take photos of me “living” in these such houses.

Het HuttenbosHet HuttenbosTypes of Birds in the HaagsebosYesterday was truly a lovely day to enjoy good weather and better company.

If you all make this, I hope you truly enjoy it!

 As they say in Lebanon:  Bil hana
Or in English, enjoy your meal!

Avocado Green Pasta for a Delightful Dinner

On most blogs… or pinterst, Monday is all about being meatless. But I have noticed that my Mondays tend to be all about shrimp. Probably because every other day of the week is all about vegetarian cuisine! Guess my Mondays are my version of opposite day!

So as you may have guessed, today’s meal has something to do with shrimp.

I made a beautiful green pasta with spicy shrimp. As many of you may know, I am obsessed with the color green when it comes to food, so this meal was pretty great. Especially since the green from this meal is from an avocado sauce! Delicious!

I learnt that this meal is Latin and Italian inspired and if you want to read about it click here. That is also where the original recipe is.

Pasta with Avocado Sauce and Spicy Shrimp

Although it was a bit too spicy, it was quite delicious.

Ingredients

  • 6 oz (170g) spaghetti
    Avocado Sauce:
  • 1 avocados, peeled and pitted
  • 1 teaspoon of fresh lime juice
  • 1 Tablespoon of plain yogurt or sour cream
  • 1 Tablespoon chopped fresh cilantro
  • 1 Tablespoon chopped fresh parsley
  • Salt and pepper, to taste
  • 1 teaspoon olive oil
  • 4 slices jalapeño pepper
  • 1/2 teaspoon ground cumin
    Garlic Shrimp:
  • 1 teaspoon butter
  • 2 teaspoons olive oil
  • 2 garlic cloves, finely sliced
  • a pinch dried hot red pepper flakes
  • Salt and black pepper to taste
  • 2 tablespoons chopped parsley
  • ½ lb (226g) large shrimp, deveined

Directions:

  1. Bring salted water to a boil in a large pot. Add the pasta and cook it according to the package directions until al dente, about 8-10 minutes.

  2. While the pasta is cooking, cook the shrimp in a large pan, heat the butter and olive oil over low heat. Add the garlic, red pepper flakes, salt and black pepper and cook about 4 minutes, stirring occasionally, until the garlic is tender but not browned.

  3. Increase heat to medium and add shrimp and sauté, turning the shrimp once with tongs, until shrimp are just cooked through, about 2 minutes each side. Set aside.

  4. Make the avocado sauce: Place the avocado in a blender or food processor, add the remaining sauce ingredients and process until smooth and creamy.

  5. When pasta is done cooking, drain and place pasta into a large bowl. Add the avocado sauce to the pasta and toss until pasta is well coated.

  6. Using tongs, add the shrimp to the pasta and pour the garlic sauce over the shrimp. Garnish with parsley or cilantro and serve immediately.

Green Pasta with Spicy Shrimp

 

Looks quite attractive right? I love that the sauce is kind of like a carbonara sauce in its thickness. Yet it is very much vegetarian. If I nicks the shrimp this could be a fantastic “meatless Monday” meal.

It is truly wonderful. So I would hope y’all try it as well!

¡Buen provecho! 

Tuna Pesto Pasta for an Easy Peasy Dinner

I had a feeling that today would be an easy dinner day. I knew I would be working on touching up an assignment for Accountancy so I planned ahead for an easy dinner. With this constant “plan ahead of time” meal scheduling I am sure I could be a good mom one day. At least in the food part of it. I have issues with my temper. Well it only is problematic when dealing with some peoples children who do not seem to have respect for anyone. My future kids will not be like that, I’ll try and raise them right. I mean my mom did quite superbly with two generations of children. My older sister is thirty-five and raising her own three munchkins and seeming to do it pretty well while my little sister who is eighteen and myself at twenty-one seem decent enough as well. If mom could do us three as well as she did, then maybe there is hope for me in making good children too!

Anyway, lets forget about my possible children and go back to food. For tonights meal I thought of making a simple pasta dish with tuna and pesto. That way I can use more of my giant jar of pesto that I bought. It isn’t all that giant, but when you live on your own then even a small jar of pesto can last forever, right? So my jar is doing just that. I wonder when I will get sick of pesto…

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Gluten Free Tuna Pesto Pasta

So this meal was super duper easy. Hardest part (if you can call it that) was chopping the onion and garlic. And I love to cut both onions and garlic. Especially garlic. I love the smell of garlic. So below is the recipe that I followed which I got here.

  • 1 “brick” of mihoen, AKA Rice Noodles
  • 3 Tablespoons of pesto, add more if you like
  • 1 Tablespoon olive oil
  • ½ can of tuna, drained
  • ½ medium white onion, chopped finely
  • 1 cloves garlic, minced
  • ½ Tablespoon of fresh parsley, finely chopped
  • Flaked Parmesan cheese

 

Directions

  1. Cook the rice noodles and drain. Sauté the onions and garlic in olive oil.  Add the tuna and break up the chunks. Cook for 3 minutes.
  2. Stir in the pasta and cook for a minute or two. Add water if you find the noodles too dry (you must likely will need to do this as rice noodles clump up when overheated). 
  3. Stir in the pesto. Mix well until the pasta is coated.
  4. Add the parsley and cook for another minute. 
  5. Serve hot sprinkled with flaked Parmesan cheese.

If I am ever to make a noodle dish, I always prefer making rice noodles. I love that they take like a third of the time that it would normally take to cook every other noodle type. Plus the thought that the pasta is gluten free is a complete edible turn-on. Not to mention my body loves me for eating GF.

Honestly, I should get into the habit of eating gluten free more often to ensure my body is in a happy state. How do you guys feel about gluten free meals?

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Close-Up image of Meal

So that’s today’s meal. I should get back to my Accountancy fun. I just need to re-write my description of my asset replacement and asset disposal policies and procedures for my hypothetical business. Once that one is done I’ll keep on proof reading until it is 100% complete. Yay accountancy… I hate mathematics.

If you make this fabulous dish then I hope you enjoy your meal!

L