Spinach puree ( dip ) with mushrooms and potatoes

Saturday mornings, or sometimes Friday evenings, is the time for grocery shopping. Last week it happened on Saturday and I loved it because we’ve been to the store first thing in the morning when everything was fresh and plentiful. So when I saw the fresh spinach bunches, I could not resist, so I bought two of them. The mushrooms were also so white and fresh … I had already a meal in my mind. Of course my spinach puree with mushrooms and potatoes. All I needed was some potatoes. Found them too … I know this is not a traditional dish it’s just our way to eat the puree spinach. When I was little we used to eat the spinach puree with hard-boiled eggs or fried eggs aside some potatoes buns. I loved and asked for this dish as soon as spinach was on the market. Still I was never able to make the spinach or the potatoes buns in my mother’s way so I gave up and found our own personal way to eat the spinach puree .I love the memory of my mother’s way but we enjoy every time our new and personal recipe.

Ingredients for 4 servings

  • for the spinach:
  • 2 fresh spinach bunches
  • 3 garlic cloves
  • 3-4 tbsp olive oil
  • 4 tbsp whole wheat flour ( of course you can use the white if you prefer)
  • 4 tbsp of plain yogurt or sour cream ( or you can substitute with milk )
  • half of cup of milk or water
  • salt and black pepper to taste
  • for the potatoes
  • 4 large or 68 small potatoes
  • 4 tbsp extra virgin olive oil
  • salt and pepper
  • for the mushrooms
  • 2 casseroles ( 227 g each ) white mushrooms
  • 2 tbsp extra virgin olive oil
  • 1 small lemon ( juice )
  • salt and pepper
  • 4 hard-boiled eggs ( optional )

Let’s get started:

Wash the potatoes and the spinach very well with running water.

Put the potatoes with the skin on in a pot and cover with water. Add a bit of salt and bring to a boil for about 15 – 20 minutes. When a fork is going easily in the potatoes they are ready. Turn off the heat and cover with some cold water and let them sit just like that to cool down.

While the potatoes are cooking we can break the steam from the spinach. If you use baby spinach you can skip this step. Bring a large pot with water to a boil and when is bubble add the spinach. Do not cook more than five minutes. We don’t want to miss all the vitamins.

Strain the spinach and let it in the strainer to lose all the liquid. You can press it from time to time with a spoon.

Clean the mushroom with a brush or a cloth or peel the skin of you like it and leave them whole if not too large or cut them in half or quarters if they are too large. Place some olive oil in a skillet and add the mushrooms and cook stirring occasionally for about three-four minutes. Add the lemon juice, salt and pepper and cook for one-two more minutes. Keep them in w warm place.

Now it’s the right time to boil the eggs and to peel and mince the garlic.

Check on the spinach and if seems that it still have too much liquid press it more and then you can mice it very well on a cutting board. Place the minced spinach back in the strainer to lose more liquid if there is some left. In a deep skillet add 4 tbsp olive oil and the garlic and cook for one minute. You can discard the garlic but I like to feel it in my dish. Add the flour and stir. Add the yogurt and the milk and cook to a low heat until is a smooth sauce. Add more yogurt or milk if needed. It should have the consistency of a sour cream. When the yogurt sauce is ready add the minced spinach and cook for about 1 minute stirring continuously. Cover and keep it in a warm place.

Peal the potatoes.  They should be a little bit warm, which is good because they will absorb the olive oil.  Cut them in the desire from and pour some olive oil, salt and pepper and give them a light stir.

Now it’s time to plate the food and enjoy it.

Bon Appetite!!!


It seems to be a lots of steps in this dish but I am doing it for so long that I do not need more than one hour to have it done. But as well you can skip the potatoes or the mushrooms and just use the spinach puree as a dip. You won’t regret 🙂

What is going to be tomorrow for lunch ?!? I am thinking to Broccoli Cheese Casserole !!!


Avocado salad

I was craving for days for a guacamole but then I decided to make kind of a salad instead … but it turned out so delicious, I didn’t regret my choice …

I had the salad with oven whole wheat pita.

Ingredients ( 2 servings )

  • 2 avocados
  • 1 large tomato
  • 2 tbsp extra virgin olive oil
  • 1 lemon
  • salt and paper to taste
  • green onion or garlic ( this time I haven’t use any of those because I took I serving at work for lunch so … I decided to skip them this time )
  • fresh parsley or coriander

Cut the avocado in half, remove the stone, dice the avocado and place it in the salad bowl. Peel the tomato, save only the pulp and cut it in small pieces. Add the tomato pieces to the avocado. Sprinkle with lemon juice, olive oil, salt and ground pepper. Mix all together, garnish with fresh parsley and serve it right away .

Mushroom spaghettoni


Have you ever been in the situation to have only 30 minutes for preparing a decent dinner? I bet you did. I was there several times :).

I don’t know what saved you from the “situation” but for me  one of the easy/quick – 30 minutes dinner is a variation of pasta and tomato sauce; of course with a vegetable addition, if on hand : mushrooms, artichoke, asparagus, capers, olives …whatever you like  or have on cupboard.

So, this time I had : spaghettoni, mushroom-tomato sauce, fresh mushrooms !

Ingredients ( 3 servings )

  • 1 package spaghettoni (they were called like that on the package – of course you can use any spaghetti or other pasta)
  • 220 g white fresh mushrooms
  • 1 cup tomato crushed
  • 1 jar portobello  mushroom sauce
  • 2-3 garlic cloves
  • 1 tbsp dried oregano
  • extra virgin olive oil
  • salt and black pepper to taste


Prepare the pasta after package information.

Mean time peal and cut the garlic. Wash and cut the mushroom ( as small or big you like them )

Drain the pasta and wash it in cool water.

In a large pan heat 3 tbsp of olive oil. Add the garlic and mushrooms and cook for about 5 minutes. Add the mushroom tomato sauce, crashed tomato and turn down the heat to low.

Season with salt and pepper and dried oregano and cook for 5 more minutes. Add the pasta and lightly toss them together.

Serve right away with fresh parmesan cheese on top… (this time I had to skip it because I didn’t have any at home 🙂 )

Bon Appetite !





Artichoke tomatoes pasta

I was talking with Zohreh, one of my co-workers today about quick and easy meals … and today  because I worked until 5.00 pm and had to do some shopping ( for Christmas presents 🙂 ) it was one of that days when I had to improvise and  fix a meal in 30 minutes until someone very hungry will come home 🙂 …

This is one of the easygoing and quick recipe I can imagine and can be done in so many versions : with mushrooms ( canned or pickled ) or with green stuffed olives or capers …

It took me even 30 minutes to have it done and it was so delicious !!!  🙂


  • 300 gr bad of whole wheat penne rigate
  • 4 garlic cloves
  • 1 can ( 820 gr ) crushed tomatoes
  • 3- 4 tbsp olive oil
  • 2 x 120 gr artichoke hearts ( marinated)
  • 2 tbsp mild salsa
  • 2 tbsp barbecue sauce
  • Parmesan cheese for garnish

Meanwhile you are cooking the pasta according with the package you can have the sauce done. Follow the next pictures for more details :

Bon Appetite !!!


He loved the meal … 🙂

Eggplant pizzette ( second version )

“‘Eggplant pizzette” —  it was love at first sight when I discovered this dish  … easy to make, not bad when thinking about calories, you eat 3-4 of those is like you lunch is done !!!

A different versions this is eggplant pizzette can be : Eggplant – Asparagus Pizzette

Ingredients ( 3 servings)

1 large eggplant

1 tomato

1/4 bunch fresh asparagus

mix of 4  grated cheeses

salt, pepper, dried or fresh basil

extra virgin olive oil

Let’s get started:

Wash the eggplant and tomato and cut them in round pieces.

Wash and cut the asparagus

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, asparagus  and the cheese mix.

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

Bon Appetite !!!

Broccoli and tofu

This is one of the versions I am making for this dish. Sometimes I like to make it with curry powder and sour cream other times using soy sauce … but this time I just used lemon and olive oil.

Ingredients ( 3-4 servings )

1 bunch of broccoli

1 package or 400 gr firm tofu

2 leaks sticks

1 red bell pepper

1 large carrot

1 lemon

olive oil

salt and pepper

Place the tofu on a plate and drain it on kitchen towels until the vegetables are ready …

Brake the broccoli in small florets and wash them under the running water.

Walsh the leaks sticks and cut them in 1/2 inch pieces both white and green parts.

Wash and cut the red bell pepper into stripes.

Peel, wash and cut the carrot in 1/2 inch pieces.

Heat 3 tbsp of olive oil in a large skillet. Add the carrot and leaks pieces and cook for about 3 minutes. Add the lemon juice salt and pepper. Add the broccoli florets and cook for about 3 more minutes. Now add the tofu and red bell pepper seasoned with salt and pepper and add some olive oil if needed. Stir lightly and serve it !!!

Bon Appetite !

Spinach puree with hard boiled eggs …

Spinach puree – one of my mother’s favorites dish. Still I was not able to make it like she used to do it. Hers was the best but I do not give up easily and I think this is very close with hers.

What I still want to learn is how to make her small potatoes breads … but as I said I never give up so I still see there’s a hope that one day I will make them … 🙂

Ingredients for the spinach ( 3 servings )

2 bags – 350 g- of fresh spinach

4 garlic cloves minced

3-4 tablespoons of sour cream ( 5% )

150-200 ml warm water or milk

hard boiled eggs


whole wheat fresh European bread ( optional )

Wash the spinach in running water for more minutes. Place a pot with water to boil. Add some salt. When the water is boiling add the spinach. Simmer it for about 15-20 minutes. Drain the boiled spinach and let it cool. Meanwhile prepare the garlic sauce. Heat 3 tbsp of canola oil ( or any vegetable oil you like ) and add the garlic and cook it for about 1 minute. Add 2 tablespoons of flour and 1/2 cup of warm water and stir well with a whisk. Add more water if it thickens too much until you have the consistency of a cream or very smooth puree. Now you can add the sour cream and simmer for 2-3 minutes.  Set the garlic sauce aside and start prepare the spinach which should be cooled a bit.

Divide the spinach in two parts and place it on a wooden cutting board and mince it well . Add the spinach to the garlic sauce and bring it back on the stove to a low heat and cook it for about 2-3 minutes. Can be served with hard boiled eggs, fried eggs, sausages or whatever you think it works …

Bon Appetite !


Butternut Squash day: soup and oven roasted ;)


Butternut squash: soup or oven roasted, the perfect options to warm you up on cold days to come. I recommend you make this again, and again, and again. It is simply delicious!

Ingredients ( 4-6 servings )

  • 1 squash
  • 2 carrots
  • 1/2 of root celery ( optional )
  • 1 parsnip
  • 4 white potatoes
  • 1 onion
  • salt and pepper
  • extra virgin olive oil

Peel, wash and cut all the vegetables in small cubes except the onion which I just cut it in half. Bring a large pot of water to a boil. Add the veggies. Season with salt. Add 2 -3 tbsp of olive oil  and 2 bay leaves.

Simmer until the veggies are well done ( about 30 minutes ). Remove the bay leaves.

Place the vegetables in the blander. Add a cup of vegetable stock and puree them on smooth level until creamy. Add more stock until you get the desired consistency.

Enjoy 🙂

With the vegetables stock that was left, I made a brown rice hair pasta soup.

Ingredients for the oven vegetables( 6-8 servings ) 

  • 1 squash
  • 2 large zucchini
  • 1 large eggplant

Wash the squash, zucchini and eggplant. Peel the squash. Discharge the ends. Cut all the veggies in cubes, not very small; maybe about 1 inch cubs.

Place the vegetables in a large bowl. Season with extra virgin olive oil, salt and black  pepper and dried oregano ( optional ).

Place the vegetables in a tray and bake them for about 15-20 minutes in a preheated oven at 350 F.


If you like the butternut squash the same way I do I am sure you will enjoy a  butternut squash day as much as I did 😉

Bone Appetite !



Mushrooms and vegetables cream soup

After cooking the vegetables and meat, it was time for a soup. I love soup.

This time I tried something new, something I haven’t done as often,  only once or twice. But never with a “wow,mom so delicious” reply.

For this soup I got inspired from two blogs : adihadean.ro with Cream Garlic Soup and ” Bucataresele vesele ” with Mushroom Cream Soup.

What I used from this two blogs ? I combined the garlic idea from Adi with the list of ingredients from Bucataresele Vesele.

Here it is what it came out :

Ingredients  ( servings about 8 -10 )

400 gr of white mushrooms

5 piece green onions

2 carrots

1 parsnip

1/2 of root celery

2 white potatoes

1 onion

5 garlic cloves

olive oil

salt and black pepper


( for the soup I used only 2 potatoes )

I peeled and washed all the vegetables and boiled them in water with 1 tbsp of vegeta ( food seasoning ) until they were very well done ( about 30 minutes )

Drained the vegetables and let them cool but save the vegetable soup for later.

Peal and lightly wash the mushroom and green onions. In a skillet heat 2 tbsp of olive oil and add the green onion, mushroom salt and pepper and saute them for about 3-5 minutes.

Peel and cut the garlic cloves in small pieces. In a large pot heat 3 tbsp of olive oil and add the garlic cloves. Take away from the heat and add 2 tbsp of all purpose flour stirring well and add about 1 ladle of vegetables soup and stir very well with a whisk until smooth and creamy.  Add more vegetables soup  and place it back on the heat and simmer for about 2-3 minutes until thickens a bit. Set aside.


Using a blander smooth the vegetables adding a cup of vegetable soup. When smooth and creamy add the vegetables smooth to the garlic mixture and bring back to heat on very low heat.

In the same blander place the green onions,  mushrooms and some of the vegetable soup and smooth them well. Add the mushroom mixture to the soup and give a good stir. Add more vegetable soup until the desire consistency.


Bon Appetite !!!




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 !!!