Sunday, March 1, 2015

Menu for week 8 and 9

It seems to get a bit of a habit to combine two menu posts into one. No matter :) We ate tasty things again, and because we made things for a 2nd time that weren't on the blog, I was motivated to blog the recipes in the past week :) Also: if you ever see a dish in the weekly menu that you want to know the recipe of, please let me know in a comment. I will make it a priority to blog that recipe sooner. Now I just mostly choose at random which recipes I share first.


Sunday Baking: We had some friends over for boardgames, and that is always the perfect opportunity to bake something. We choose to make stroopwafel-cinnamon cake, because it is easy and delicious :)


Sunday: Because we also cooked for 5 that evening, we made mashpot with a twist. We choose for the sweet potato and cabbage mashpot, but we used kale this time.


Monday and Tuesday: We had a sachet of green curry paste that we wanted to use. We made this vegan green potato curry, but this time we used broccoli and we served it with rice.


Wednesday Lunch: Scrambled eggs with mushrooms, yummy!


Wednesday Baking: Healthy date, chocolate and peanutbutter balls. Recipe to come.


Wednesday: Pizza Burgers. These are great! Better for the weekend, but because we cooked in the weekend, we did something easy on Wednesday :)


Thursday and Friday: Leek-Pesto quiche. Made this for the 2nd time too and shared the recipe last week.


Saturday: Curried Pea Soup. Yum! A really nice wintery soup. Recipe to follow.


Sunday: We had some people over to work on the inventory of the Abunai foundation, and afterwards we ordered sushi. This was sushi for 5, but we were so hungry, that the picture was taken late ;)


Monday and Tuesday: Just an ovendish with a store bought sauce. We don't do this often, but sometimes we make an exception. We had beans and corn as our veggies with potatoes.


Dessert: We don't often buy dessert, but I enjoy it when we do.


Wednesday: Avocado wraps with vegetarian chicken. Recipe to come.


Thursday and Friday: Kale and bell pepper quiche. Another lovely quiche because we had kale leftover in the freezer. Recipe to come.


Saturday: Wraps again, this time with beans, corn, bell pepper, avocado and lettuce.

Next week I have school again, so the menu will look a little different. Including a bento recipe.


Wednesday, February 25, 2015

Zeronic Cooks: Vegetarian Curry Sausage

Hi all! Uniflame BF here again with one of his hand selected dishes.
After some news item about Germany I went reminiscing about my trips there with my step dad. Not one of my fondest memories, but the food there made up for it all! One of my favourite dishes is the Currywurst, or Curry sausage as it can be called. You typically serve it with fries or potatoes and you can add any vegetable you like, but we selected green peas!


Vegetarian Curry Sausage: (serves 2)
- 6 vegetarian sausages (we uses grilled sausages, but you can also use normal vegetarian ones)
- 2 onions or 3 spring onion
- 1 tablespoon of tomato paste
- 2 tablespoons olive oil
- 3 tablespoons balsamic
- 2 tablespoons of honey
- 2 tablespoon of curry powder
- 1/2 a tablespoon of soy sauce
- 1 teaspoon chilli powder
- 250 gram ketchup

Heat up a skillet or deep pan and glacé the onion in the olive oil. Once it changes colour add the tomato paste and add a dash of water to make it a smooth mixture. Now add the ketchup, honey and balsamic and let it cook for about 1 or 2 minutes, being careful not to burn it. Add the soy, chilli and half the curry powder and bring to a simmer. Make sure the sauce is not too thick, if so, just add a little bit of water.
Cut the sausages in small rings. If you aren't using vegetarian sausages make sure to bake or grill them beforehand! Add them to the mixture and keep and stir the mixture a bit. Let is simmer for another minute so the sauce can permeate the sausages.
Serve on a plate with the potatoes and veggies of your choice (peas, carrots and other sorts of beans are a recommendation). Add the last of the curry powder by sprinkling it on the mixture and serve.
Watch it! It is kinda spicy!

Tuesday, February 24, 2015

Very Veggie: Pasta in Pumpkin Sauce

This may not look it because it is so creamy, but as far as creamy pasta sauces go, this one is actually fairly healthy. This is because the sauce is made from pumpkin instead of a whole lot of cheese ;) The sauce still contains cheese and still isn't as healthy as a red sauce. But with only 25 gr cheese in 1 portion, this isn't too bad. I actually made this recipe last winter as well, but forgot to blog it and found it when I was cleaning out my inbox. The original recipe comes from het pompoenenboekje (the pumpkin book) by Sonja Edelaar.


Pasta in Pumpkin Sauce: (serves 4)
- 1 kg pumpkin
- 2 spring onions
- 2 cloves of garlic
- 3 heaping tbsp fresh chives
- 2 tbsp olive oil
- 200 ml vegetable broth
- 100 gr pine nuts (optional)
- 100 gr good quality cheese
- 300 gr pasta
- 250 ml cream
- dash of cayenne pepper
- dash of nutmeg

Clean the pumpkin and cube it, this will leave about 750 gr of pumpkin. Chop the onion, garlic and chives. Bake the onions and garlic shortly in olive oil. Add the pumpkin and vegetable broth and cook the pumpkin for about 15 minutes until soft. Bake the pine nuts in a dry frying pan. Make sure they don't burn. Remove them from the pan. Cook the pasta and meanwhile grate 100 gr of cheese.
Puree the pumpkin with a handheld blender until smooth. Add the cream and nutmeg and cayenne to taste. Add the chives and pine nuts last. Pour the sauce over the pasta and garnish with the grated cheese.


This post will be linked to Cook it Up! Hosted by Trish from Love, Laughter and a Touch of Insanity.


Monday, February 23, 2015

FoodBlogSwap: Polpette di Melanzane (Eggplant Balls)

For the monthly foodblogswap I had to cook something from Cucina Casalinga. This is a blog with authentic Italian recipes for people with diabetes. I love to try Italian inspired recipes, even though not all are always authentic and there were several recipes I would like to make. I have biscotti still high on my list to try. However I choose to make a snack recipe instead. Even though you can also serve these eggplant balls with a good tomato sauce and pasta (which I will probably do another time). I choose this recipe because we love to snack in the weekends, but the vegetarian snack options are still fairly limited in the supermarket. Often we end up with the same stuff or making our own, and this seemed like a good idea, because we both love eggplant. We didn't get them to be as perfectly round, but they still tasted great and we will make them more often. Because we always take pictures on the go and we made them on a Saturday evening, sadly the pic didn't turn out too great.


Polpette di Melanzane (Eggplant Balls): (about 30)
- 2 eggplants
- 2 eggs
- a handful grated Parmigano
- a handful breadcrumbs
- 1 clove of garlic
- salt, pepper and parsley to taste
- oil for deep frying

Bring a large pan with water to a boil. Wash and dry the eggplants and cut them into small cubes. Cook them for about 15 minutes. Drain the eggplant and leave to cool down in a colander to drain the access moist. When the eggplant has cooled down, grab a handful of eggplant at a time and press out as much moist as you can.
Place all the remaining ingredients (except the oil for deep frying) in a bowl and mix in the eggplant. The mixture should not be to wet nor to dry. If you try to roll the balls they should be firm and stick easily. You can always add more cheese or breadcrumbs if needed. Roll balls from the mixture. We had about 30.
For deep frying everyone uses their own method. I always use sunflower oil because it is cheap and a bit more healthy. Heat the oil in a large pan. You know the oil is hot enough when you drop a small piece of bread and that crunches up nicely. Deep fry the balls in batches for a couple of minutes for each batch until they are crispy on the outside and golden brown.


Thursday, February 19, 2015

On a budget: Leek-Pesto Quiche

Leeks. A few years ago, I really disliked leeks. The flavour was too strong for me. But I learned that I like leek in certain dishes as long as the leek isn't too overwhelming. Like in this simple and budget friendly quiche. This recipe I found on Lekker en Simpel. This seems to be a go to blog for me, because they have exactly what I am looking for in recipes. Simple and quick, and veggie friendly. I just made this quiche, in fact it is waiting in the fridge to go in the oven in a few hours. Quiches are an ideal dish to make when you peak energy level lies in the early afternoon. The quiche on Lekker en Simpel has a nice green color, but Nick seems to prefer red pesto over green, so that is what he bought.


Leek-Pesto Quiche: (serves 4)
- 1 leek
- 6 sheets of puff pastry
- 2 eggs
- 5 tbsp ricotta
- 3 tbsp pesto
- 4 sun dried tomatoes
- 125 ml cooking cream
- pepper
- breadcrumbs

Pre heat the oven to 180 degrees. Leave your sheets of puff pastry out to defrost. Mean while cut the leeks in half rings and bake them for 5 minutes in some oil. Cut the sun dried tomatoes into stripes. When the puff pastry is almost defrosted cover the bottom from a springform with the sheets. Poke some holes in the dough with a fork and top this with a layer of breadcrumbs to prevent a soggy bottom.
In a bowl, mix the eggs, cooking cream, pesto and ricotta. Add pepper to taste. Then also add in the leek and tomatoes. Pour the mixture on the dough. And place in the oven for 35 minutes.


Wednesday, February 18, 2015

Comfort Food: Pizza Burgers

We will be making these tonight :) Yes, on a normal Wednesday ;) Normally we would eat these kind of things in the weekend, but we both felt like making them so today it is. We will eat healthy in the weekend then, I already found a good recipe for vegetarian pea soup! We made the pizza burgers before, but I haven't gotten around to share the recipe yet. So I am doing this now. Originally Dr. Oetker came with this snack for real man (mind the stereotyping here). But I was planning to make them from scratch, ever since I saw the commercials.I don't see the need to buy these when you can so easily make them yourself and according to Nick, who has bought them once, the home made ones taste better. No surprises there. As for me, I wouldn't even be able to buy them because they didn't include a vegetarian pizza burger. Must not be manly enough ;) I found a recipe on Lekker en Simpel and I have used that as inspiration. However I made vegetarian ones.


Pizza burgers: (makes 4)
- 4 burger buns
- 8 tbsp tomato sauce
- 2 spring onions
- about 8 mushrooms (2 a bun)
- 0.5 tsp garlic powder
- 2 hands grated cheese
- 2 tsp oregano
- dash of pepper

Pre heat the oven to 220 degrees. Cut the mushrooms in slices and the spring onions in rings. Bake them shortly in some olive oil. You don't have to do this but I don't like the half raw mushrooms that appear from the oven when you don't bake them. Don't bake them too long though.
Spread tomato sauce on both sides of the buns. Then add the veggies and cheese. Add flavour by adding the spices, a dash on each pizza burger.
Place the burgers in the oven (don't stack the top on the bottom yet) for 10 minutes. When done place the top half of the bun on the bottom half.


Monday, February 16, 2015

Menu for week 7

I have a lot of pictures this week for the weekly menu post, because I also tried some new things for lunch. Last week I needed a bigger lunch than usual for some reason. I can't pin point it exactly why, but I listened to my body and just made some good lunches :)


Weekend Snack: Eggplant balls. These were great! Would also be very tasty with a pasta dish. Recipe to follow.


Sunday: Cheese and "bacon" pancakes.


Monday: Vegan kale mashpot with homemade "bacon". recipe will follow.


Tuesday Lunch: Scrambled egg with red bell pepper, spring onion and leftover kale.


Tuesday and Wednesday: Pasta in a creamy pumpkin sauce. We made this last winter but I forgot to blog the recipe. Will do it soon :)


Wednesday Lunch: Wraps with cream cheese, and cranberries. Lovely! Recipe will follow.


Thursday Baking: Peanut Butter Mug Cake. Recipe to come.


Thursday and Friday: Vegetarian toad in the hole :) Recipe will follow.


Saturday: Baked potatoes, spinach and veggie cheese schnitsel.


Look it the heart shaped potatoes Nick made me for Valentines day ;)

For next week, there won't be a lot of new recipes. We are having an easy week :)