Spaghetti Squash Boat with Mushroom Mustard Chicken

This recipe was born from my stubbornness to try spaghetti squash again. First time was a failure, not complete but close. I liked it. It did not pass my family test 😦

This time I was thinking I will cook something that can be added to spaghetti squash as well as to rice or pasta so everyone can have their preferences.   When hubby saw me scrapping  the squash said

” I want that too for my lunch “.

“You did not like it last time!”

” I don’t remember trying this ever. I want this today with my chicken. Please ?! ”

For the squash:

  • 1 medium spaghetti squash
  • 2 tbsp olive oil
  • salt and black pepper


  • Preheat the oven to 400 F
  • Wash and slice the squash in half, lengthwise
  • Scoop the seeds with a spoon
  • Scoop out the seeds using a spoon.  You can discard the seeds or save them and  roast them for a snack.
  • Sprinkle the squash with salt, black pepper and olive oil. Place the squash in a backing tray lined with parchment paper; cut side down.
  • Cook the squash for about 30 to 45 minutes. The squash is done when is tender and you can easily pierce a fork through the flesh.
  • Use a fork to separate the flesh into strands
  • Serve immediately by itself or seasoned with rich sauces and meat


For the Mushrooms Mustard Chicken:

  • 8 organic chicken thighs ( boneless, skinless )
  • 300 g white mushrooms ( sliced )
  • Juice from 1 lemon
  • 150 ml water
  • salt, black pepper
  • 2 tbsp mustard powder
  • 2 tbsp of sour cream ( 5 %)
  • olive oil


In a porcelain bowl add the chicken thighs. Season with salt, pepper mustard. Marinade for a few hours.

Bring a skillet to a medium high heat and add the meat. Cook for about 15 minutes turning on both sides.  Add  the sliced mushroom and  water and cook covered for about 15 minutes. Add the sour cream and cook for about 5 more minutes.

Pour the sauce and chicken over the squash  and just enjoy it !


Enjoy !





As per Wikipedia:” Frittata is an egg-based Italian dish similar to an omelette or crust-less quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is Italian and roughly translates to “fried”.

There are a few rules to follow and mistakes to avoid. Here there are a few rules found in  Bon- Appetit magazine, Dawn Perry, BA digital food editor:

1.  “Dairy turns an ordinary omelet into a delicious, creamy egg cake.”

2. ” For every dozen eggs you use, you’ll need a half-cup of dairy. Six-egg frittatas get a     quarter-cup.”

3. “Whatever oven-safe pan you choose, be aware of how well it conducts heat. Because it retains heat well, a heavy pan like a cast-iron will continue to cook your frittata after you remove it from the oven.

4. “A frittata makes use of fully-cooked leftovers like last night’s roasted potatoes or this morning’s leftover sausage. But if you’re starting from scratch, it’s best to fully cook any addition that might release moisture into the eggs—mushrooms, tomatoes, and summer squash or zucchini are common “wet” culprits than can water down your eggs. Sauté them separately.”

5. “A good frittata should have the texture of custard: trembling and barely set. An over-baked frittata, in contrast, will have all the textural appeal of a kitchen sponge (and its interior will look strikingly similar). “You may want a deep golden-brown top,” says Perry, “But the reality of it is, when the crust is golden, the interior is over-baked.”

6.” Be sure to season your eggs with salt and pepper before adding them to the pan. A surface-level sprinkling of salt won’t penetrate the rest of the frittata”

7. ” Choose your cheese wisely: Although all cheese is delicious, not all cheese is created equal. Know what function you want your cheese to perform. Best options are cheddar, gruyère, and fontina cheese. 


Zucchini, Dill and Mushrooms Frittata: 




Oven Ricotta and Spinach Frittata:



Ham, Spinach, Cheddar Cheese  and Green Olives Frittata: 



Reg Pepper, Spinach and Mozzarella Frittata:


Capers, Parmesan Frittata:



Enjoy !

No Butter Cinnamon Raisins Buns

As you might know, the main ingredients in a cinnamon roll are flour, cinnamon, sugar and butter. So you might  think why no butter ? It’s not because I don’t like butter; I love butter. I love it too much and sometimes I prefer not to buy it so I can stay away from it

But who can stay away from cinnamon buns ?!? If you don’t use butter you can substitute with olive oil ( any oil of your choice it works )  and believe me there was almost no difference 😉


  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 tbsp instant traditional yeast
  • 1/4 tsp salt
  • 1 large run free egg
  • 1/4 cup organic cane sugar
  • 4 tbsp olive oil
  • 1 1/2 ground cinnamon
  • 1 cup of 1% lactose free milk

Heat the milk but never reach boiling point.

In a bowl add 1/2 cup of warm water and 1/2 teaspoon sugar and 2 tbsp instant yeast. Let it activate for about 10-15 minutes.

In a large bowl add the flour, salt sugar and mix. Make an indentation, add the egg lightly beaten, milk and the yeast mixture. Start kneading until the dough is coming from your hands and it’s no sticky.  You might have to add a bit of all-purpose flour. Knead for about 5 minutes. Transfer the dough to a clean, oily bowl and cover with a kitchen towel or plastic foil. Let it rise for about 1 hour in a warm place.

On a lightly floured surface, roll the dough into a thin rectangle. Brush with 3 Tbsp of olive oil ( you could also use grape seeds oil ). Top the dough with 1/4 cup sugar and 1/2 – 1 Tbsp cinnamon (to taste).

Starting at one end, tightly roll up the dough. Cut the dough into 2 inch pieces. Add the pieces in a square or round pan lined with oily baking paper. Brush the rolls with olive oil for a reach golden color. Cover them with plastic wrap and let them stend on the top of your preheat oven ( 375 F ) for about 30 more minutes.

Bake the rolls for about 25 – 35m minutes until nice and golden on top. While fresh from the oven brush them with some honey ( optional )

Let them cool for a few minutes and then serve and enjoy them 🙂






French Crepes with Peanut Butter and Apple Jelly


French Crepes or how we would say back home: CLATITE.

A very quick version without milk ( just because I forgot I ran out )

This version of crepes you could also  use it  as a wrap. There is no sugar added and no particular flavor.

I don’t know about you, but I could have a wrap for breakfast, one for lunch and one for dinner. No problem at all.  I don’t want to seem paranoid but I just don’t like the list of ingredients from the store wraps. Do I still buy them ? Of course! Sometimes there is not enough time to make them.

I will get starting as the people around me are already wandering what should they eat for breakfast.


  • 2 cups all purpose flour
  • 2 cups of milk ( I used water; I forgot I ran out of milk  )
  • 1/2 cup of water ( you can also use carbonated spring water )
  • 1 large egg
  • 1 pinch of salt
  • 2 tbsp olive oil

Sift  the flour and salt  into a large bowl. Make an indentation and add the egg. milk, water and oil and beat to a smooth , bubbly batter. The composition should have the consistency of a sour cream.

Lightly grease a non stick crepes pan over the medium heat. Pour in enough batter just to cover the skillet,swirling to cover in a fairly thin, even layer. Cook until the underside is golden and turn with a spatula or palette and cook on the other side until golden brown spots are showing.

Repeat the process until you use all the batter.

I made a total of nine crepes.

For the filling  I used peanut butter and apple jelly. dscn7096dscn7099

Enjoy !!!



Roasted veggies

I just love veggies. Especially roasted in the oven. I could say this is my favorite way of eating veggies.  They’re easy to make and delicious.

This time I used: cauliflower, broccoli, red onion and baby tomatoes. I roasted the broccoli red onion and tomatoes on one tray and curry cauliflower on a second tray.

Mixed them together or eat them individual. Yummy !