This has to be one of the easiest dinner ideas ever. You only need: fresh broccoli, canned chickpeas, lemon, salt and pepper. Some fresh parsley would be nice too.
Make the humus first: add 2 garlic cloves to a can of chickpeas and the juice of half a lemon and zzzap everything together until creamy and soft. Add salt and pepper to taste, but don’t overdo it. If you’re brave add a small pinch of cinnamon and a spoon of honey to it, it’s really tasty.
Proceed to roasting the sesame seeds in a small pan. Add a teaspoon of water and the third of a pinch of salt, the keep the seeds moving in the pan until they turn a warmer brown (not black :).
On to the broccoli. Get some olive oil into the palm of your hand and rub your hands together, then massage the broccoli florets with it before grilling it. You don’t need to put too much. Grill then mix with the humus, as you would with pasta.
Photo and Idea adapted from Babble.
I found this beautiful perfumed green apples the other day and I bought more than I needed. Everyone in the house thought “apple pie” the moment they saw them on the counter; so I obliged. I wanted to do something new though so I tried this new recipe. It turned out great so I am sharing the how to below.
Let me know if you liked it!
You will need:
- 3 big apples
- 2 eggs
- 1/3 cup of oil
- 1/3 cup of milk
- 1 cup of flour
- 1/2 tsp cinnamon
- 1rsp nutmeg
- 1 cup of sugar
- 1 tsp baking powder
- Turn your oven on so it will be well heated by the time you’ve prepared your pie.
- Grate the apples and add into a cooking pot with half the sugar, the cinnamon and nutmeg and baking powder. Cook over medium heat for a few minutes until the apples turn brownish and lose half of their liquid.
- Oil a pie mold and add the apples at the bottom of it.
- Mix the eggs, milk, egg, the rest of sugar together, then mix in the flour. Pour on top of the apples in your pie mold.
- Put in the oven and leave it bake for 20 minutes at 160 degrees Celsius or 320 Fahrenheit. After the 20 minutes have passed take your pie out and make some cuts in the crust, then put it back in the oven until the top dough is golden.
- Serve hot or cold.
Did you know that one of the best moments to plan garlic is mid September to mid October? Neither did I.
It seems like the garlic “sleeps” during winter and if planted around this time of year it grows green and tall (and very importantly – by itself) in spring.
What to do:
1. Break a garlic bulb in cloves, making sure you keep the papery skin covering each clove intact. Take a big jar and fill it with water, a spoon of baking soda and another one of liquid seaweed. Immerse the garlic in this water for 2 hours prior to planting to prevent fungus.
2. Plant them in a pot or your garden 6 to 8 inches apart from each other, making sure the pointy side is facing up.
3. Cover them with soil and compost and let rest for the winter. If you can find some dry grass or straw cover the soil with them, then water your garlic. In 4 to 6 weeks you will start seeing the tips of your garlic but worry not, it will stop growing in winter.
This is an idea I found in the November 2009 issue of the Organic Gardening magazine. Image from here.
This post is for Belén : )
If you eat gluten free there are still so many new and delicious recipes to try. I selected these ones from one of the most beautiful food sites on the world wide web, 101 Cookbooks. I want to try them all.
Green Pea Soup
Source: 101cookbooks.com via sky on Pinterest
How to make it: Boil together fresh or frozen peas, add ginger, salt, garlic, chile, a small onion, a few fresh mint leaves and a sprinkle of fresh lemon juice. Roast cheese to use as croutons.
Oregano Brussels Sprouts
Make it: Cook the sauce first: mix olive oil, chopped parsley, oregano, garlic and salt. Cook the Brussels sprouts in hot olive oil over medium heat until they are tender. Add the sauce.
Wintery Spring Rolls
Source: 101cookbooks.com via sky on Pinterest
Make them: This recipe asks for rice paper wrappers but you can skip them and use lettuce instead as a wrap. Quickly fry a small finely chopped onion, ginger, salt and green garlic. Remove the oil and use it to “bathe” the rice paper or lettuce. Fry a few pieces of tofu in a sugary oil mix. When it’s done, remove the tofu and cook the mushrooms. Arrange everything in little bouquets.
How to cook it: Add a teaspoon of butter or oil in a wok or big soup pot. Throw in quickly a finely chopped small onion, chopped garlic, ginger and other spices your feel mix well with spinach. When the onion is almost brown throw in the spinach and let cook. Fry the paneer cheese (or another type of cheese that you like) quickly in a very small amount of butter or olive oil. Add on top of the cooked spinach. Sprinkle with sesame seeds.
Parmesan Cheese Spread
Make it: Mix 1 cup of finely grated parmesan cheese with 2 spoons of olive oil and another 2 spoons of white wine. You can also add: chopped dates or figs, sun-dried tomatoes or dry herbs.
Vegan recipes have always fascinated me. We, carnivores, tend to think vegetarians and vegans are missing out on some of the most delicious food on Earth. But what if it’s the other way around? Check out these amazing recipes and tell me if you’re not thinking about going vegan also?
Ombre Vegan Fruit and Root Salad
Who says vegan food has to be green or ocher coloured? Look at this beautiful fruit and root salad from Golubka! Cut up some strawberries and raspberries, beets and spring radish and enjoy with a bit of olive oil.
Or check out this amazing red pepper vegan lasagna from the same source.
Red Pepper and Baked Garlic Vegan Lasagna
This recipe is made with home-made coconut pasta. I think the idea is great, but if you don’t have a dehydrator, maybe you could just mix the coconut with a bit of flour and lightly bake the lasagna sheets.
A tip from Golubka: If you don’t have a dehydrator you can bake things at 118 F or 50 C and get a very similar result. For me this sounds great, as I am planning for a long time to make zucchini chips. But let’s go back to the lasagna.
The peppers are baked in the oven or grilled, peeled and cut into thin slices. She also makes a baked garlic cream that she mixes with cashew and black pepper.
Peanut Butter and Chocolate Vegan Ice-cream
This sounds so simple, yet so tasty. The base of this kind of vegan ice-cream recipe from Clean Green Simple is banana. You slice it up, freeze it and blend it just before serving. A creamy, smoothie-like cream results.
For this recipe, mix the frozen banana with 2 spoons of peanut butter and cocoa. Top with almonds or sugared walnuts. Yum!