Oven vegetables: asparagus, mushroom and zucchini

Even though I haven’t posted for a week it does not mean I have not cooked a lot : a week long of vegetables. Some of the recipes I made were the usual ones but  I also made some new ones which  I got inspired from all the blogs I visit every day.

I am going to start my last week posting with an old recipe : Oven vegetables: asparagus, mushroom and zucchini. So simple and delicious and it can be use as a side dish or just like a meal.

Ingredients ( 4 servings if it’s a meal or 6-8 servings for a side dish )

1 bunch asparagus

2 medium zucchini

400 grams white mushrooms

1 lemon

5 tbsp extra virgin olive oil

salt and black pepper

dried basil ( optional )

Wash and cut asparagus in 1 inch pieces.

Wash and cut zucchini in 1 inch quarter pieces.

Peel,wash and cut in pieces the mushrooms.

Place the vegetable pieces in a large bowl and add: lemon juice, olive oil, salt, pepper and dried oregano and give them a good toss. Place them in a oven tray and bake them for about 20 minutes, until done but still a bit crispy.

This time we served them just like that :


Bon Appetite !!!





A special evening with my co-workers …

After I failed three times to post the pictures directly on FB, I got frustrated and I was thinking to try like this …

At the beginning when we haven’t started to fill up our plates …


Like always Noor with her smiley face …

Eating time !!!!

Shomari  is back …

Maybe is time to show you some of the plates …

Of course we left some room for desserts …

… the last one is Shomari’s dessert …but I an sure you would guess it …

Again some smiley faces ….

Hope you are going to enjoy the pictures guys …. and hope you had a good time !!!


Pork chops with mashed potatoes and mushrooms

Today’s lunch is a bit different because it has its roots back home. Looks like a very usual Romanian Sunday lunch.

My family was asking for mashed potatoes so I was thinking to make something that reminds us our childhood, our mother’s or grandmother’s dishes.

I always cook Sunday more because I love to have some leftovers for Monday’s lunch, that’s why I have made 6 portions.

Ingredients ( 6 servings )

1 piece of boneless pork chop, cut in 12 slices

8 large white potatoes

20 large white mushrooms ( or 2 casseroles of  200 gr )

3 tbsp barbecue sauce

2 tbsp tomato sauce

100 ml white wine ( sauvignion blanc )

salt, black pepper, garlic powder

3 tbsp sour cream for the potatoes

extra virgin olive oil

canola oil

Oil a glass tray with canola oil and place the pork chops. Season them with salt, pepper and garlic powder. Add 100 ml of wine and 100 ml of water.

Let them cool for 15 minutes while preheating the oven to 350 F. Bake them for about 40 minutes. After 20-30 minutes add the barbecue sauce mixed with a bit of water and bake for 10 more minutes.

Peel the potatoes and cut them in thin round pieces. Add them to a skillet and cover them with water. Add a bit of salt.  Boil them until soft.

Meantime, peel the mushroom and place them in a small tray. Drizzle olive oil, salt and pepper and 2 tbsp tomato sauce. Toss lightly and bake them for 20 minutes.

When potatoes are soft, drain the water and mash them. Add the sour cream ( or butter if preferred ) a bit of salt if still needed and keep them coverd in the stove to keep them warm until the table is set up.

And if you have kids who hate mushrooms 🙂 you can enjoy the meal without them …

Bon Appetite !!!

Three types of beans with English Sausages

My best recipe ever. Do you want to know why ? Because haven’t cooked it myself … but together with my daughter. Actually I just gave her the instructions and stayed with her in the kitchen and I enjoying her cooking and a glass of white wine. I didn’t even photographed the food myself … She did all : food, the pictures, setting up the table … What an indulgence …

However, I do believe this is one of  the best comfort dinner for a cold and rainy fall day, when all you want is to feel cozy and  close to your dear ones while watching a good movie…

Ingredients ( 4 servings )

500 g English Sausages ( 8 small pieces )

1 can Fave Beans

1 can White Kidney Beans

1 can Red Kidney Beans

( all the cans are 450 ml big )

1/2 can (820 ml ) tomato sauce

3 tbsp Barbecue Sauce

Salt, black pepper, garlic powder

1 bay leaf

Canola oil

Fresh basil to garnish

First, heat the oven to 350 F. Grease a grill tray with canola oil and place the sausages.

Bake them for about 30-40 minutes. After approximately 20 minutes turn them on the other side.

Heat a skillet over the medium heat. Add 3 tbsp canola oil. When hot add the beans.

When the beans are hot add the tomato sauce, salt, black pepper, garlic powder and the bay leaf.

Give them a light stir and cook for 2 more minutes reducing the heat to low.

Add the barbecue sauce and turn off the heat …

Set up the table and enjoy your special comfort meal.

It can be served with Sauerkraut or Sweet dill pickles and garnish with fresh basil …


Bon Appetite !!!

Rainy day … good only for sho(slee)pping …

The sky was not very friendly today morning, but we still had  to go for grocery shopping …

If you look up to the sky looks frightening …but if you look around you, the grass and flowers are still wonderful and make you feel so good !!!

What have we bought ?!? A lot of fruits and vegetables, for a week for three persons…seems like we moved the market in our tiny kitchen:

By the time we finished shopping the rain was on :

With so many fruits and vegetables in the kitchen, I have a lots of good, healthy recipes in my mind for the next week.

Hope you will enjoy them.




Eggplant pizzette

If you had a rich breakfast and you feel like having a light lunch, or maybe you need and appetizer, “‘Eggplant pizzette” might be your solution.

Laura Adamache was my inspiration for this meal, and since I tried her version I cannot stop doing them again and again. Of course, variation on this theme is unlimited. I have already tried them in three versions. This is  one of them.

Ingredients ( 4 servings)

  • 1 big eggplant, sliced
  • 2 tomatoes, sliced
  • green onions
  • mozzarella cheese ( you can use grated or fresh )
  • seasoning: salt, pepper, dried or fresh basil
  • extra virgin olive oil

Wash the eggplant and tomatoes and slice them. Wash and diced the green onions.

Oil a tray with extra virgin olive oil and place the eggplant pieces on the tray.  Drizzle them with olive oil, salt and black pepper. Add the tomatoes, green onions and mozzarella stripes and fresh ( or dried ) basil.



Bake them for about 20 minutes or until a nice brown crust was formed.

Bon Appetite !!!

A different breakfast ….

Ingredients ( 3 servings )

6 eggs ( I used all 7 I had home, having  a very small ones this time )

3 celery sticks

1 green bell pepper ( you cam use every color you prefer, this time I had only green on hand )

1 bunch green onion

1 piece of dried mozzarella

salt, black pepper, dried oregano

extra virgin olive oil

avocado ( optional )

marinated backed red pepper ( optional )

Lets get started :

Wash and cut in thin stripes : green onions, celery and green bell pepper.

Beat the egg, add salt and a few drops of water.

Heat 3 Tbsp of extra virgin olive oil in a pan and add the veggies. Cook them for about 3-4 minutes until a bit soft but still crunchy. Add the beaten eggs.

Add the mozzarella : you can grated but I just cut it in pieces. Cover the pan  to make a nice crust or  bake it in the even for 5 minutes ( on the broil position ) if the pan permitted.

Now it’s time to decorate the plate and to enjoy the breakfast.

Bon Appetite !!!

Curry Cauliflower and Tofu

Ingredients ( 4-6 servings )

1 Cauliflower broken in small florets

1 package firm or extra firm tofu

1 tsp curry powder

lemon juice (from a large lemon)

salt, black pepper

extra virgin olive oil

Place the cauliflower florets in a large bowl and drizzle with olive oil, salt, pepper and curry powder.

Give them a well toss and place them on a large tray. Bake them for about 30 minutes.

I love them a bit crispy but if you like them well don cover them with aluminum foil for the last 10-15 minutes.

Cover tofu in a few paper towel and let it drain until the cauliflower is done.



Cut tofu in cubes, about 1 cm big.

Place the tofu in a large warm skillet. Add salt, black pepper and curry and drizzle with olive oil. Cook for about 3-5 minutes on medium heat. Add the cauliflower to the skillet and 2 tbsp of sour cream or Greek yogurt.

Toss them lightly and you can take a seat and enjoy your meal.

Bon Appetite !





Whole wheat penne rigate with brussel sprouts

Ingredients (6 servings )

175 g penne rigate ( boiled them according with the package instruction )

300 g Brussels sprouts

1 green pepper ( or any other color )

green onion

1/2 can of diced tomatoes ( about 350 g )

salt, black pepper, dried oregano

1/2 lemon

extra virgin olive oil

Heat 3 tbsp of oil in a skillet. Add green pepper and green onion and cook for about 3-5 minutes.

Add the Brussel Sprouts, salt , pepper, lemon juice and 50 ml water. Give them a light stir and cook them for about 5 – 6 minutes. Add the crushed tomatoes and cooked for 5 more minutes until the sprouts are done.

Add some extra black pepper and olive oil if needed.

Bon Appetite !!!