Sunday’s Specials – Jan 15, 2017

It should be a known fact that I tend to cook a lot on Sundays.

This weekend was full of firsts. From our morning smoothie to an afternoon dessert.  This morning, inspiration struck and I prepared a Grapefruit-Strawberry Smoothie made from 2 bananas, 6 ripe grapefruits and 250 gr of strawberries. Aside from the delicious taste,  I also fell in love with the color of it! Seriously, isn’t that amazing? I’ve added no addition honey or sweetener; it didn’t require it, in my opinion. 

But really, look at the color! Just the sight alone makes my mouth water! 

grape-strawberry-smoothie

Later in the day we had a  mushroom- red pepper and feta  frittata that did not make it to the post as it seems we were quite hungry and I forgot to take the picture. LOL 

For lunch, we once again tried something new. Turmeric Oven Roasted Turnip and Carrots.

Turmeric oven roasted turnip and carrots.jpg

And there is no Sunday without a dessert. The new winner was Cocoa Cookies. They are even more delectable than they look 🙂 

Cocoa vegan cookies.jpg

Have a great week ahead 🙂 

 

 

 

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Teriyaki Chicken ( 1 ) with rainbow carrots and mixed peppers

Last week I had such a wonderful dinner with two of my friends. Every time I said “this time I have to try something new and still I came back to my  “Teriyaki chicken” ( again ?!? 🙂 ) when a thought crossed my mind: if you like it so much why can’t I try to make it at home ?!? Said and done …

I tried  two versions. Both delicious and full of flavor.  Like always 🙂 ,  I haven’t followed completely the original recipe because I thought it would be better  to cut the sugar and salt. Why ? Well first it’s not as healthy and secondly because why not to try to have the same flavor with less ” unhealthy” things …

This is the version when I cut in small bite size the chicken breast … the other version will follow …

Ingredients ( 6 servings )

  • 3 chicken breast ( boneless, skinless )
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 bunch green onions
  • 4 celery sticks
  • teryiaki sauce
  • soy sauce
  • barbecue sauce
  • canola oil
  • 1 lemon
  • 1/4 tsp chili flakes ( optional )
  • sesame seeds ( optional )

Let’s do it

First cut the chicken breast in small, bite size pieces and place either in a plastic bag and add : lemon juice, 3 tbsp canola oil and 3 tbsp teriyaki sauce and a pinch of salt and black pepper.

Seal the bag and refrigerate over night or at least for 2 hours before cooking. I refrigerate mine over night.

Heat a large skillet over the medium heat and place the meat with the marinade in and cook on both sides until nice brown for about 10 minutes. Add some more teryiaki sauce and 1 tbsp of barbecue sauce. Set aside.

Wash and cut all vegetables in thin stripes.

Heat 3 tbsp of canola oil in a large skillet and add the carrots. Add 50 ml of water or chicken stock and cook them for about 3-5 minute. Add the celery and cook them together for about 2 minutes. Now you can add the peppers and 1 tbsp of each soy sauce and canola oil.

Add the meat to the vegetables medley and cook for 2-3 minutes so the flavor  are well combined and serve it with jasmine rice or just like that. Sprinkle with roasted sesame seed if desired.

Bon Appetite !!!

Carrots and raisins muffins

This week one of my co-workers made me such a wonderful surprise and brought me a muffin …so kind of her, thanks Merilyn !!!

I had to ask for the recipe, I needed to make them because they were so delicious and full of cinnamon and nutmeg flavor ….Next day she brought me the recipe with another muffin 🙂 and so said so done …next day I was ready to hit the kitchen to make them …

Ingredients for a dozen

  • 2 cups all purpose flour
  • 3/4 cup brown sugar
  • 1 1/2 ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp grated nutmeg
  • 1/4 tsp salt
  • 1 1/2 cups grated carrots ( about 3 medium carrots )
  • 1 cup grated peeled apple
  • 1/2 cup raisins
  • 1/2 cup sweetened coconut flakes ( optional )
  • 1/2 cup chopped walnuts ( optional )
  • 2 eggs
  • 2/3 cup plain yogurt
  • 1/3 cup vegetable oil

Make it :

 

In a large bowl, stir together flour, sugar, cinnamon, baking powder, baking soda, nutmeg and salt.

Stir in carrots, apples, raisins coconut and walnuts if using. In another bowl beat eggs. Add yogurt and oil. Stir into flout mixture just until combined. Batter will be pretty thick.

Spoon batter into prepared muffin cups filling almost to the top. Bake 25 to 30 minutes. Cool for 45 minutes in the tray and then trasfer them to cool completely  on the cooling rack .

 

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 !!!