Thursday, November 26, 2015

FoodBlogSwap: Low Carb Spinach and Ricotta Muffins

Kleurrijk Eten is a blog that focusses on low carb recipes. Even though my blog don't focus on it, I am trying to eat less carbs. And especially less bread. So when I found this easy recipe for low carb spinach and ricotta muffins I knew I wanted to try those. And I am glad I did! I love the taste of these muffins, and even though they taste best warm, you cab also eat them cold. The original recipe said it would be for 12 muffins, but we got 20 muffins from this recipe. We served them with African Peanut Soup and that made a really tasty meal together. Next time some sun dried tomatoes might also taste good with these muffins.

Low Carb Spinach and Ricotta Muffins: (makes 20)
- 400 gr ricotta cheese
- 150 gr spinach
- 100 gr feta
- 50 gr parmazan cheese, grated
- 8 eggs
- 4 spring onions, chopped
- 1 tbsp olive oil
- 1 tsp oregano
- 1 tsp paprika powder

Pre heat the oven to 180 degrees. Bake the spinach in the oil and leave it to drain in a colander. Make sure the spinach is well drained.
Mix the 3 cheeses together. Beat the eggs and mix in the 3 cheeses and spinach. Also add the spring onions and spices to the batter. Grease your muffin tin. This isn't needed with you use a silicone mold like I do. Bake the muffins for about 20-35 minutes. Start to check your muffins at 20 minutes. This really depends on your oven. Ours took even 40. They are done when they are risen and nicely golden brown.

Tuesday, November 24, 2015

Heartwarming Soup: African Peanut Soup

All though I find most of the recipes I make online, I also have a subscription to the vega gezond magazine. Most recipes in that magazine are a bit on the expensive side but sometimes I find a recipe that is tasty and budget friendly to make. Even though I don't have tried many recipes yet, I am already a fan of the African cuisine. I know there is officially no such thing, because Africa is a big country ;) We served this soup with low carb muffins, which I will share later. I made this soup once before in the summer and this time I made it in the slow cooker. I will give directions for both.

African Peanut Soup (serves 4)
- 2 tbsp vegetable oil
- 1 spring onion, chopped
- 5 cm piece of ginger, chopped
- 400 gr sweet potatoes, in small cubes
- 4 cloves of garlic, chopped
- 1 tsp coriander powder
- 1 tsp paprika powder
- 1 dash of cayenne pepper
- salt and pepper
- 4 tomatoes, chopped
- 120 ml unsalted peanut butter
- 200 ml oat milk (or coconut milk or regular milk, all work)
- 150 gr baby spinach

Heat the oil in a large soup pan. Toss in onion, garlic and ginger and bake shortly. Toss in the sweet potatoes and bake again. Then add 1 litre of water together with all the spices and bring to a boil. Let it simmer for about 20 minutes until the sweet potatoes are soft. Toss in the tomatoes, milk and peanut butter. Taste and adjust with more spices if needed. Leave the soup to simmer for 10 more minutes. Puree the soup and lastly add the cut spinach and stir through.

For the slow cooker: (3.5L)
Toss in everything including 1 litre of water except for the spinach. Put on high for 4.5 hours. Transfer the soup to a normal pan and puree it. Add the spinach before serving.

Sunday, November 22, 2015

Slow Cooker: Cilantro Lime Fish Tacos

A friend came over for dinner and we know he loves to eat fish. But his girlfriend doesn't so if he comes over by himself we always like to make something with fish. This was the perfect opportunity to try slow cooker fish tacos. The original recipe is for more servings using 6 tilapia filets. However we thought 1 tilapia filet would be enough for 1 person, but it wasn't and it this recipe serves no more than two. Luckily Nick was so kind to grab something from the freezer. But the more reason to make this again soon, because it was delicious and Nick still has to try them. I forgto to take a picture while the tacos were plated but luckily I have one from the sauce in the slow cooker. The recipe is from fun home things.

Cilantro Lime Fish Tacos (serves 2) (3.5L Slow cooker)
- 3 frozen tilapia fillets
- 400 gr can tomato cubes, drained
-  0.5 tsp. minced garlic
- 1.5 tbsp dried coriander or 0.25 cup fresh chopped cilantro
- 2 tbsp lime juice
- salt to taste
- 4 wraps

Place the frozen fish on the bottom of your slow cooker. Cover the fish with all the other ingredients except for the wraps. Cook on low for 4 hours. Flake the fish and combine with the rest. Then scoop the mixture in wraps and serve.

Friday, November 20, 2015

Bento: Pesto Couscous

This blog is called She Likes Bento and there are hardly any bento shown anymore. I know, I know! This is mainly because I only need one a month and I often only take one dish with me that I eat with the soup I buy at school. I considered changing the name of this blog even, but that means changing all my links with it, which is too much hassle. But today I have another simple bento for you. The blog the answer is food has a nice category that shares recipes for food on the go. There I saw this very tasty salad that I just had to take with me. I ate it with a mushroom soup. Yum!!

Pesto Couscous (serves 1)
- 100 gr green beans
- 0.25 courgette
- 60 gr couscous
- 1 tbsp green pesto
- 1 tbsp yoghurt

Quarter the courgette and cut the beans into 3 cm pieces. Boil them for about 8 minutes. Put the couscous in a bowl and pour 100 ml boiling water over it. Stir it for about 1 minute. Then cover it and leave it rest for a few minutes. Then fluff it up with a fork once more and add the pesto and yoghurt. Lastly add the veggies and you are done.

Wednesday, November 18, 2015

Slow Cooker: Aloo Gobi

As promised here is the other Indian slow cooker recipe we made. Next to the Saag Aloo, we made before. We made them separately from each other as main dishes. But originally these kind of dishes are served as side dishes in the Indian kitchen. But however you eat it, it tastes great! So do whatever you feel like and enjoy. The recipe comes from the perfect pantry. The list with ingredients seems rather long, but if you cook Indian more often, you probably have most of it already. I only had to buy the cauliflower, potato, tomato and the cilantro. So that is pretty budget friendly :)

Aloo Gobi (serves 4 as a main and 8 as a side) (for a 3.5L slow cooker)
- 1 large cauliflower, cut into pieces
- 1 large potato, peeled and diced
- 1 onion, chopped
- 1 tomato, diced
- 1 piece of fresh ginger root (about 2 cm), chopped
- 2 cloves of garlic, chopped
- 1 tbsp cumin
- 1 pinch cayenne pepper
- 1 tbsp garam masala
- 1 dash of salt
- 1 tsp turmeric
- 3 vegetable oil
- 1 heaping tbsp fresh cilantro, roughly chopped
- rice or naan for serving

Combine all the ingredients except for the cilantro and stir well so all the spices are combined and cover the vegetables. Cook on low for about 4 hours. If you are around stir once or twice. Otherwise just leave as is. Place the cilantro in at the last moment and serve (I see we must have forgotten to add it)
We served it with rice, but you can also serve it with naan.

Monday, November 16, 2015

Veganize it! Sushi Bowl with Avocado and Sweet Potato

I saw an image of this combination on Pinterest, but it was an image only. Yet, a sushi bowl with 2 of my favorite ingredients just had to be made! Luckily the ingredients were written under the picture, so we could at least make an estimate. On the image there was a beautiful decorated sushi bowl and Nick surprised to present me with a nice bowl of his own, while normally he doesn't really bother with food presentation. This made me happy. Next time however I will not put any sauce on top and just serve it on the side. It was too overpowering.

Sushi Bowl with Avocado and Sweet Potato (serves 2)
- 300 gr sushi rice
- 45 ml rice vinegar
- 1.5 tbsp sugar
- 1 avocado
- 2 sweet potatoes
- 2 nori sheets
- sesame seeds
- lemon juice
- some teriyaki or soy sauce to serve

Cook the rice in the rice cooker. I always put the rice with the water in the rice cooker the night before. It results in a softer rice. Peel the sweet potatoes and cut into wedges. Boil the sweet potatoes for about 20 minutes until tender. Meanwhile pour the vinegar and sugar into a pan and warm until the sugar is dissolved.
When your rice is done, remove from the rice cooker into a bowl. Mix with the vinegar and cover it with a clean tea towel, leave it to cool for about 20 minutes.
Slice the avocado length wise and sprinkle some lemon juice over the avocado. This prevents discolouring. Also add a dash of pepper.

Place the rice on a plate with cooled slightly and arrange the sweet potatoes and avocado on top. Sprinkle with some cut up nori and sesame seeds. To prevent your sauce draining your rice, just serve it on the side.

Sunday, November 15, 2015

Comfort Food: Pesto and Spinach Lasagna

I just love the recipes from Lekker en Simpel. The deliver what they promise: easy and tasty recipes. And I think it really is my go to blog if I want something easy that doesn't take long to make. I have several lasagna recipes on my blog, but my boyfriend said that this is his favorite because it is a sturdy lasagna. For me a reason to include it here on the blog :)

Pesto and Spinach Lasagna (serves 3-4)
- 2 tbsp pesto
- 150 gr vegetarian minced meat
- 200 gr spinach, defrosted
- 400 gr canned tomato cubes
- 100 gr dairy spread with chives
- 2 hands of grated cheese
- 0.5 onion, chopped
- 1 tbsp Italian herbs
- lasagne sheets
- olive oil

Pre heat the oven to 200 degrees. Heat some olive oil in a pan and bake your onion with the mince until the onion is translucent. Then add the spinach, tomato cubes and Italian herbs leave it to simmer for about 10 minutes.
Mix the dairy spread with 1 hand of grated cheese and a little bit of water into a sauce.

Grease an oven dish and layer some lasagne sheets on the bottom. Spread a thin layer of pesto on the sheets and then about 1/3 of the tomato sauce. Then another layer of sheets, another 1/3 of the sauce. Another layer of sheets, a thin layer of pesto and the last 1/3 of the sauce. Pour the dairy sauce over the dish and top it off with another hand of grated cheese. Place the lasagna for 30-35 minutes in the oven.