One Pot Pizza Pasta Bake

When I don't know what to blog I always remind myself that my life is this blog. So, what I do and think could benefit someone else will be put up. Today, just like most Wednesdays for the past few months, I am going to share a recipe with you. It's a recipe I came across a while back and tweaked it just a tad bit. Not much at all. Here we go.

I wanted to make something easy. Something delicious and easy. Something that would not require a lot of pots, and still would come as if I used three different kinds. Guys, I have become a one pot anything cooker. I love it. It's not only easy, it has never disappointed any of us. Here's to many more. So, so glad I got into this one pot cooking phase!

Here's what you need:

• 1 tablespoon olive oil
• 8 ounces spicy Italian sausage, casing removed
• 1/2 cup pepperoni, divided
• 1 (15-ounce) can tomato sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil {I used those tiny frozen cubes}
• 1/4 teaspoon garlic powder
• 8 ounces pasta {rotini pasta is best, but penne would work as well; plus remember I always use gluten free pasta}
• salt and freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese {I used mixed Italian cheese as well}
• 2 tablespoons chopped fresh parsley leaves

The hardest to find were the pepperoni. I didn't want regular pepperoni. I wanted mini pepperoni because they are cute. Simple as that. I couldn't find them anywhere. I gave up. So I just halved the ones I found, and it turned out awesome! If you know where to get them, please help a girl out!! Thank you.

Here's what you do:

• Preheat oven to broil.
• Heat olive oil in a large oven-proof skillet over medium high heat. 
• Add Italian sausage and cook until browned, about 3-5 minutes. Make sure to crumble it. 
• Drain excess fat. 
• Stir in 1/4 cup pepperoni until heated through, about 1 minute.
• Stir in tomato sauce, oregano, basil garlic powder, pasta and 1 1/2 cups water
• Season with salt and pepper, to taste.
• Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
• Remove from heat; top with mozzarella and remaining 1/4 cup pepperoni. 
• Place into oven and cook until melted and golden brown, about 2 minutes.
• Serve immediately, garnished with parsley, if desired.

It was really all in one pot. I never thought I could cook it all in one pot, let alone, gluten free pasta. It worked out so well, I made it a few days later again. Easy, very delicious, and we had hardly leftovers. Gosh, I cannot wait to make it again. It was this good!!

xoxo

adapted from  here

Shakshuka

Okay, what? Yes, shakshuka. Another spelling could also be Shakshouka. Either way, it is delicious. I have had it before in a restaurant. It's believed to be a North African dish, known in the Tunisian cuisine, but also apparently found in the Israeli cuisine. Well, today it is found in my kitchen and my stomach, so to be honest, I don't care where it's originally from {well, I still want to fully know} I just love how easy it is to make and how delicious it is on top of it.

If you were wondering...it is basically poached eggs in a {spicy} tomato sauce. Simple as that. 

Really, that simple.

Here's what you need {for about 4-6 servings}:
1/4 cup olive oil
5 Anaheim chiles or 3 jalapenos, stemmed, seeded, and finely chopped {optional, you don't need to use them but for an extra kind of gentle kick I recommend it}
1 small yellow onion, chopped
5 garlic cloves, crushed and sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, do NOT drain {I sometimes use diced tomatoes, works just as well}
salt to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving {or similar bread; I used gluten free bread from Canyon Bakehouse}

Here's what you do:
Heat oil in a 12-inch skillet over medium-high heat.
Add chiles and onions. Cook, stirring occasionally, until soft and golden brown, about 6 minutes.
Add garlic, cumin, and paprika. Cook, stirring frequently, until garlic is soft, about 2 minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands {unless you use diced ones you don't need to do this step}.
Add tomatoes and their liquid to skillet.
Add 1/2 cup water and reduce heat to medium.
Simmer and stir occasionally, until slightly thickened, about 15 minutes.
Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface.

 

Cover skillet and cook until yolks are just set, about 5 minutes. 

Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.

Done. Sprinkle shakshuka with feta and parsley and serve with bread. 

Obviously I used three eggs and not six. Reason? We are two people in this household, so I don't want to cook too much. I always just go with half of what is said in this recipe. This was done so quickly, had a kick to it, and has become our easy-made dish when we don't know what to cook. We always have eggs, garlic, onion, and tomato something in our kitchen. Makes up a quick and easy dish that stuffs our empty bodies. :)

xoxo

What Are You Willing To Do For A Pizza?!

Pizza is one of my favorites. It fuels me and it makes me smile when I smell its deliciousness from afar. I even love making my own pizza, at home or in a restaurant. Over the past few years make-your-own pizza places have sprouted and it is no secret that all of them are successful {some more than others}. It is like creating your own sandwich, just this time it is a pizza. 

The other day I discovered that my absolute favorite Southern California joint Pieology made its way to Sacramento. Apparently they opened about two months ago and oh my, my heart skipped a beat knowing my beloved pizza making place is just ten minutes away from where I live. Yay!!!! 

This company is expanding immensely fast. When my friend M and I discovered this place they only had about three locations and all within Southern California. Now they have expanded to Arizona, Central and Northern California, Minnesota, Ohio, Oregon and other states. No doubt they will open more locations. 

The trick with this company is simple. Make your own pizza regardless of how many toppings you add and it's $7.95 plus taxes. They have some favorites you can order just like that, or skip the pizza and get a salad only {but to be honest, I have never seen anyone get a salad...}. Gluten free pizza crusts are also available for an extra $2 {or they forget to charge you, like they mostly forget with me and then you are even happier and luckier when it comes to the delicious outcome}. They even change their gloves for you. Plus, I have never had an issue with their gluten free pizzas, ever. Kudos to that.

So, what am I willing to do for a pizza?!
I waited 40 minutes in line the other day to get my beloved Pieology Pizza. I wasn't happy. This was the longest wait ever. It usually takes, on really heavy days and lunch/dinner hours, 20 minutes and that is tolerable. But forty long minutes was ridiculous. So I sucked it up, waited, got my pizza and enjoyed it like I always do, went home and wrote the company a few suggestions so they hopefully improve the service at that specific location {newly opened or not, service needs to be great}. 

Yes, I am willing to stand in line, and I am willing to share and tell. I believe in giving back. If I am not satisfied with something I will tell. I wrote Starbucks before, had issues with other chains and what not, and always got my money back or even was sent coupons for free meals. I never raised my voice, or got mad in front of people but politely told the manager or the main people behind a brand how I felt and what went wrong. Openness and respect from me was heard and welcomed. 

You might be wondering what the point of this post is?! The point I am making here is one, go out and explore new restaurants, two, if Pieology is in your area and you haven't been GO THERE NOW, and three, when you are not satisfied with something write or/and talk to whoever is in charge, be polite about it and let them know that you simply have a few suggestions for a better service or future outcome. 

If no one tells them what went wrong how will they ever know?!

image via here

Yummy Stuffed Pepper Soup

Guys, I made a stuffed pepper soup and it was oh so delicious. I was more than just thrilled because B doesn't like bell peppers that much and I love them. I always had to sneak a few slices into dishes or just eat them separately. Not this time. He devoured this delicious, quite healthy and easy soup. Best part? It's gluten free and you don't have to go overboard to make it that way because it's already gluten free.

Here's what you need:

• 1 lb lean ground beef
• 2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 small yellow onion chopped {about 1 cup}
• 3/4 cup chopped red bell pepper 
• 3/4 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 cans petite diced tomatoes
• 1 {15 oz} can tomato sauce
• 1 {14.5} can beef or chicken broth
• 2 1/2 Tbsp chopped fresh parsley
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 1 cup rice {white or brown}
• Cheddar or mozzarella cheese, for serving {optional but it is so yummy}

Here's what you do:

• In a large pot heat 1 Tbsp olive oil over medium heat
• Once hot add beef, season with salt and pepper and cook until browned
• Drain beef and pour onto a plate {lined with paper towels}, set aside
• Heat 1 Tbsp oil in the same pot {don't want to use too many pots here}
• Add onions,  and bell peppers and saute for about 3 minutes
• Add garlic, mix together
• Pour in tomato sauce, diced tomatoes, broth as well as parsley, basil and oregano
• Then add the beef, season with salt and pepper to taste
• Bring to a light boil & then reduce the heat to low, cover & simmer for about 30 minutes
• In a separate pot or rice cooker prepare the rice
• Once the soup is done add rice to the soup, slowly mix it all together
• Serve and garnish with cheese or/and fresh parsley {or none}

If you want your soup to be more soupy do not add all the rice. I added all the rice and it still felt soupy but we loved it. It was even better the next day. It didn't turn into mush at all. We mixed in cheddar cheese and it tasted great, not at all cheesy if you are worried about that. I used chicken broth because that is what I had handy. I didn't want to go out and buy beef broth and it still worked. 

Loved this dish on a cold day in January! We so deserved this healthy dish. ;) 

Any soups you love to eat during this time of year?!

My Favorite Homemade {southwestern} Meatloaf

Excuse my very boring image above...but I made meatloaf and was hungry. I even forgot to add the broccoli with almonds to the photo. It was a hectic day. Next time. I am only human and no food blogger, but I made my very own homemade meatloaf and let me tell you it was very delicious.

For months I wanted to make meatloaf. I was craving it but then also admitted to myself that making a dish like that during hot summer days wasn't ideal. So I waited until temperatures dropped. Colder temperatures ask for warmer and somewhat heavier dishes. This meatloaf isn't even "heavy" but definitely worth a try during colder days.

Here's what you need {for about 4 servings}:

- 1lb ground beef
- 1/2 cup chopped onions
- 1/2 cup cornmeal
- 1/4 cup fresh cilantro leaves {I used parsley instead}
- 1 can {4 ounces} mild green chiles, drained {optional}
- 1 egg
- 1 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can {8 ounces} tomato sauce, divided
- 2 tablespoons ketchup

Here's what you do:

- Preheat oven to 350 degrees
- Spray 13x9 baking pan {or use something else you think would work}
- Combine beef, onion, cornmeal, egg, cumin, salt, pepper, half the tomato sauce, cilantro and peppers
- Mix well
- In a separate, smaller bowl, combine the rest of the tomato sauce with ketchup
- Shape the meat mixture into your pan, then top the ketchup mix on top.
- Bake for 55 minutes or until cooked through
- Wait five minutes before you cut the loaf
- Enjoy

Once it comes out of the oven the ketchup pretty much looks the same. I had no idea. Again, I'm no pro and never thought that ketchup stayed the same...I mean, it never crossed my mind. I just thought something would happen to it but clearly it looked the same. Needless to say we ate this dish in no time, hence the halfway eaten loaf photo. LOVED it.

This dish was one of the easiest and one of those I dreamed of later. I don't need to do this all the time but we needed something homemade and meaty. It was a great meatloaf and I will certainly make it again. And maybe then I have an updated photo to post on this post that actually is perfect...with spinach or carrots or peas. :) I swear, we ate veggies that day too.

What To Do During the Holidays when on a Special Diet

As the holidays crawl nearer {yes, crawl} most of us have parties to attend. Whether it is a party with friends, coworkers, family, or as a plus one...there's always some sort of a party people go to. Plus, if you are not hosting it is even more fun to enjoy the festivities. Just saying.

But what do you do when you are on a special diet? I am not talking about the constant diet most of us are on to lose a few pounds here and there so we fit back into our favorite jeans or the bikini we want to wear on an upcoming trip. I am talking about a constant diet more people have to live on because they are allergic to certain ingredients, or of course, the diet people believe in is the best and healthiest. I am allergic to gluten, and slightly tend to even have issues with contamination but my doctor said I should not worry yet {oh, thank you}. I know people who are allergic to nuts, diary, citric acid {which I think is worse than gluten}, or just allergic to certain fruits or other stuff. The list goes on. What do you do then? Unless you are lucky enough to have open-minded family or friends, or your friends and family are allergic as well {ha, that would be nice} attending a holiday party can be dreadful. If you are the host and you know you will have guests over who have allergies or require dietary restrictions...well, it's pretty much as dreadful, but it's all doable.

Here's a few tips I found over time that will help both sides to overcome the dreadful thought to disappoint anyone with or without an allergy or dietary preference:

When you are the host

- be direct and ask your friends about any allergies or preferences when you sent the invite; after all it's your party and you want to be a successful host pleasing friends and not making them sick and ruin the experience. Plus, with all this holiday craziness it's easy to forget to mention it. So, ask away in order to plan ahead and have fun hosting your holiday party.

- if your guests offer to help you with dishes or ask if they can prepare a dish that's specifically gluten free for example, by all means, accept that offer. Who wouldn't want help. 

- keep it simple. If it's your friends they will already love what you are going to offer them. They will eat what will be on those plates and in those pitchers {unless you are like me having no pitchers but the wine bottles ready!}. Don't overdo it. Don't go overboard by pleasing everyone by creating two kinds of the same dishes but with different pasta {gluten free and regular pasta}. Just make one. It will get eaten.

- ask for help. If you can't do it all or feel you are at a loss, ask your friends to help you out. It never hurts to ask is what most people live by, so when it comes to making a holiday party as fun and as eventful as ever, just ask and don't get too stressed. You won't be grated.

When you are the guest

- be direct and let the host know that you have an allergy. I am sure that if the host is your friend she/he already knows, but if it's another party don't hesitate too long to let them know. It's worse when you refuse food on the day of the party. It's kind of an insult.

- offer to help or bring a dish or two, and explain to the host why you would like to help out. Don't just show up with a dish in your hand {unless it's a potluck of course}. Help is always appreciated. When it comes to special ingredients, dietary preferences etc the host is not familiar with it's easier to bring/make something you know will work. Takes the pressure off the host. Trust me.

- if there's food or drinks you cannot have at a party, and you weren't as fortunate to help or bring something and no one considered your allergy {this sadly happens all the time} be a good sport. Don't frown, don't be upset {even though you will be} but instead go with the flow. Don't eat what you shouldn't but eat what you can. If the carrot and celery sticks are the only things you can eat, do so. Politely say no to anything else offered to you, drink the drinks you can and don't hesitate to ask what's in something. I mean, it's what it is. No one wants to be rushed to the ER because of a nut allergy or something else upsetting your body. So, be a good sport.

- bring back up. I always have a Kind Bar with me when I go somewhere, or a tangerine. They easily fit into any purse and allow me to feel full, get the nutrients I need and won't upset my body at all. Don't eat those items in front of your host but if you really cannot help and can't find anything that fits your special diet, then sneak in a bite or two in the bathroom {if you really really have to} or quickly go out to the car and eat it.

I have had my own share of awkwardness when it came to hosting parties or attending parties. I had to sneak in a fruit bar one time because I knew the hostess didn't care about anyone who had allergies. It's also hard for Swiss people to change their habits, or think ahead. Don't want to point fingers but I have great friends who do remember but I remember last summer I was invited to my friend's place for dinner and of course she forgot I couldn't have "normal" spaghetti. It's a mistake, and I was okay with her forgetting it all but it's been tough. Luckily she had wine. Just saying. :)

I will be possibly attending two parties this weekend {one for sure} and it won't be easy. One will be a bowling party and we all know that bowling alleys NEVER have healthy food. If you know of a place that does please let me know but all I know is bowling places have fried stuff and that jazz. Not for me. Not even a hot dog would be okay, sadly. So wish me luck. It'll be a fantastic weekend I know but it will be a tad bit difficult for me to fill my hungry gut. Fingers crossed.

Any fun plans for this weekend?
Do you have allergies or prefer a certain diet and have come across some difficulties? Fill us in.

Happy Holidays, whether you have an allergy or are on a special diet. Enjoy it to the fullest and don't overeat. ;)

xoxo

image via a family feast
buffet image via better home and garden
wine image via people

Yummy Zucchini Pancakes

It has been a while since I shared a recipe with you. I have been cooking but not really something I would want to share or think it's worth sharing {a.k.a. I often cook the same stuff because it's easy and liked and eaten by everyone}. With warmer temperatures leaving us and giving room for cooler weather it is time to eat healthier. It has gotten cold here in Northern California. It's been raining and dropped down to the 50s, and yes, that is warm for some of you living in snow areas...but this is pretty cold for CA. 

We should all eat healthier throughout the year but sometimes we forget and indulge in heavier, meat and sauce filled dishes keeping our gut satisfied. Sometimes, we just have to stop that habit and go for something healthier and fun. I came up with gluten free zucchini pancakes. I made a ton and thought we'd have leftovers. I was mistaken. We ate them all.

Here's what you need:

2 cups grated zucchini {I used two large zucchini and it was enough...I made a third one and just grilled it}
2 eggs, slightly beaten {I seasoned them with pepper and paprika}
2 tbspoon chopped green onions {or more or less if you want}
1/2 cup flour {I used 3/4 cup of gluten free flour}
1/4 cup grated Parmesan cheese  {or more if you feel the batter needs it}
1/2 tspoon baking powder
1/2 tspoon salt
1 pinch dried oregano {I used more since I love oregano}
1/4 cup vegetable oil, or as needed

Here's what you do:
- Blot grated zucchini with paper towels to remove the extra moisture
- Stir together zucchini, eggs and onion in a bowl
- In a separate bowl mix flour, cheese, baking powder, salt and oregano
- Stir in the flour mixture into the zucchini mixture. It will be moistened.

- Heat oil in a large skillet over medium-high
- Work in batches, drop about 1/4-cup portions of that batter into the hot oil
- Fry until golden, about 2 to 3 minutes per side
- Drain pancakes on a paper towel-lined plate

Serve with or without plain Greek yogurt.

It sounds like a lot but isn't. It's very easy and oh so delicious. You can add different kinds of seasoning to your beaten eggs or even to the cheese/flour mix. It's all up to you. We love pepper and paprika so it worked perfectly for us. Cannot wait to make some more. Best quick and quite healthy dish ever.

Anything you make with zucchini? Anything you'd recommend?
Let me know.

xoxo

P.s. Happy Birthday to my favorite person...may today be an awesome day for you....and yes, we are going to see your folks today...it just has to be perfect!

Homemade Fall Chili

This dish is so easy. I love chili, and I especially love it when temperatures drop. It is time to actually cook some warmer, heavier dishes. Hey, a salad can be heavy too. ;) So, when temperatures dropped last week I got all excited and decided it was time to use my frozen ground beef for a perfect and easy-made chili - plus, my chili is usually less fatty because, well, I still try to keep it all on the light side.

 Here's what you need:

• 1 pound 95% lean ground beef {or whatever ground beef you prefer, really}
• 1 cup chopped onion
• 1 cup chopped bell peppers {orange, red, yellow, or green, or all of them at once; I used green}
• 1 teaspoon minced garlic {I had to use two cloves}
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1/4 teaspoon {cracked} black pepper
• 2 15 ounce cans light kidney beans, rinsed and drained
• 15 ounce can tomato sauce
• 14.5 ounce can diced tomatoes
• 1 cup water
• 1 cup {Light} sour cream

Here's what you do:

- In a Dutch oven, over medium heat, cook and stir the ground beef, onion, pepper, & garlic until beef is no longer pink and the vegetables are crisp tender {about 8 to 9 minutes}.
- Add the chili powder, cumin and pepper. Cook for 1 minute.
- Add the kidney beans, tomato sauce, diced tomatoes, and water.
- Cook and stir until the chili comes to a boil.
- Reduce the heat to medium low.
- Occasionally stirring, continue cooking for about 25 to 30 minutes.
- Serve individual bowls of chili with some sour cream {optional}.
- Garnish with shredded cheese, avocado slices, or whatever you desire {optional}if desired.

Enjoy.

***

Next time I will spice up my chili with some fun extras and see how it will turn out. Cannot wait. We both loved this one and I shouldn't change a thing. It is the perfect dish to embrace fall in full force. I simply cannot believe how fast time has flown by. It is almost Halloween, almost winter, and almost holiday season. 

Are you a chili lover?

Mexican Quinoa Dish Made Easy

If you follow me on Instagram you probably saw this photo a couple of weeks ago. Let me tell you one thing, this dish was delicious and made a fantastic leftover side dish the next day. Also, this dish was so easy to make.

Here's what you need:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced {optional, I didn't use any}
• 1 cup quinoa
• 1 cup vegetable or chicken broth
• 1 (15-oz) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels {love my stash of frozen veggies}
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• salt and black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Here's what you do:

Heat olive oil in a large skillet over medium high heat.
Add garlic {and jalapeno}  and cook, stirring frequently for about 1 minute.

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin.
Season with salt and pepper, to taste.
Bring to a boil; cover and reduce heat.
Let it simmer for about 20 minutes or until quinoa is cooked through {it will look glossy}.
Stir in avocado, lime juice and cilantro.

Serve immediately.

***

If you don't like cilantro then use parsley or nothing at all. I am not a huge fan of cilantro. Actually I hate it and still used it and didn't mind. I just had extra cilantro I didn't know how to use, ha!

But it's a really simple dish. Everything you need for this dish you probably already have at home. Plus, it's healthy and a nice alternative to rice or pasta or potatoes. My man even liked it, and he is not so into the super healthy stuff but he eats everything I make, burned or not. Next time I will try to add some meat as well.

My Mom's Frittata - the dish that always satisfies

Okay, granted, this photo may not serve its best service but trust me, we ate this thing and it was beyond delicious. It's not burned, just for the record. We had a little bit of leftovers so the next day we made breakfast out of this giant beauty.

What is Frittata?

It is an egg-based Italian dish similar to a quiche or omelette, and has plenty of ingredients in it. It is easy to make, and can be eaten for breakfast, lunch or dinner. I love that it is so versatile and that you are not bound to just one way of doing it. I also sometimes call it egg cake. Yum!!!!

Here's what you need (for 6 servings):

- 2 lbs small red potatoes, sliced into medium thick slices
- 1 red bell pepper {I used a red, green and yellow mix}
- 4 cloves of garlic, minced
- grated parmesan cheese
- grated mozarella cheese
- 6 large eggs {the recipe called for 10, and I thought that was way too much}
- 1 cup of milk
-1/2 cup of yogurt
- 1 1/2 tsps salt
- black pepper
- parsley {or basil} to garnish

Here's what you do:

-preheat oven to 350°F
- grease a 9x13-inch, 3-quart baking dish with baking spray or olive oil or butter
- cut potatoes in slices
- place potatoes in a large microwave-safe bowl and add 1 cup water. Cover and microwave for 5 to 7 min
- (You can steam them on the stove top instead of cooking in the microwave, if you prefer.)
- drain the potatoes
- spread half of them in the bottom of the prepared dish
- mix together the diced/sliced bell pepper, garlic, and 1/2 cup of the Parmesan cheese
- spread this mix over the potatoes
- whisk together the eggs, then add the milk, yogurt, and 1/2 cup Parmesan cheese
- season with salt and a generous quantity of black pepper, and stir again
- pour about half of this egg mixture over the potatoes
- lay the rest of the potatoes on top in neat overlapping rows
- pour the rest of the egg mixture over the potatoes, and top with the remaining 1/4 cup Parmesan 

- bake uncovered for 50-60 minutes or until the egg is puffed and golden around the edges & fully cooked
- sprinkle with chopped parsley or basil. Let cool for 5 to 10 minutes before serving

It was a great dish. We had leftovers and the next day, with sausage it was a perfect breakfast dish!!!

Enjoy it if you ever feel like making this one.

Zucchini Boats

I love zucchini. I love vegetables in general and when I get a chance I will push myself to come up with new, inspirational and fun recipes to add to any dinner or lunch. I originally saw the recipe over at as the wine cork turns but always knew I wanted to created the zucchini dish my grandma used to make. This comes very close. Best part? It is very easy and you can pretty much do with it whatever you want to do. Oh, yes, excuse the above photo with the potholders underneath the form...felt like they wanted to be part of the whole show here.

Here's what you need:

3 zucchini

mozzarella or/and cheddar cheese

salt and pepper

cream cheese

and whatever topping you'd like to have on it

I used: green onion {thinly sliced}, bacon, and mushroom {literally emptied the fridge}

Here's what you do:

wash zucchini, and cut in two long halves

microwave those halves for about 20/25 seconds so they are slightly softer

take a spoon and scoop out the zucchini guts and set those guts aside in a bowl

place boat like zucchinis in a pyrex or so

add salt and pepper to the bowl

slice the mushrooms however you want {I tried to make it into small cubes}

slice onion or tomatoes or whatever else you have and add to the bowl

slice the bacon {I used applewood, uncooked} and add to the bowl as well

mix it all

add softened cream cheese to the mixture. add just enough to bind it all together.

season to taste {next time I will try curry}

sprinkle some mozarella/cheddar cheese into the mixture and give it another gentle stir

then put the whole mixture onto those zucchini boats

sprinkle with more cheese {I used mozarella only}

put in heated oven at 350F, for about 30minutes

 

There you go.
It's that simple.
Next time I use more bacon, add some curry or paprika powder to it but will keep it simple. I don't want to overload it with ingredients because the boats can only so much, you know?!

Happy trying it out. It will be delicious, and make a good leftover dish, too.

Japanese Chicken Egg Dish over Rice

I seriously have to learn to take photos right when I serve a dish. However, to my defense we don't have a serving bowl {it is on my Christmas wishlist} and we usually do self-serve and just spoon it all out directly from the pot. I don't want to have more dishes to clean. So, I won't apologize for some funky looking pot/pan photo...I am poor and need to wait until the holidays. 

Anyways, this dish, known as Oyako-donburi, is one of my favorites. It basically means chicken and egg over rice. If you thought Sushi was the only Japanese dish there is {I am sure you did no such thing} then you were mistaken. There's more to this wonderful cuisine than raw fish, but I digress.

Years ago, and by that I mean like 14 years ago, my friend S. taught me how to make this dish in a few simple steps. Her version, turns out, is slightly different to other people's versions. I believe it depends on where you are from in Japan. She's from Nagasaki, and I learned that those from the Tokyo or even Osaka areas cook it differently. Needless to say, at some point I decided to make it my own way. So, I often refer to this dish as Selmanese. Yup, you read right. Selmanese.

So, here's what you need:

Rice

2 chicken breasts cut in small pieces

2-3 green onions {if you don't like green onions, then just use one}

1 white onion sliced in slices

1 egg per person {so if you are two people, then 2 eggs, etc}
Sugar
Salt

1/2 cup soy sauce

1 tablespoon or more of mirin {sweet cooking wine}
Water

Here's what you do:

Cook rice separately {in a rice cooker or pot}

brown the chicken in a pot {either with a little oil or none; I use none, yes! no oil}
add white onions as well, cook 5-7 minutes on medium high
add soy sauce, stir
add mirin, stir
add a dash of sugar and salt, stir
let simmer for about 15 minutes
add more soy sauce or mirin to taste
add water if you feel like it just tastes too salty
slightly beat eggs and then pour over the meat-onion dish
let simmer for another 10 minutes or until you think it tastes well
{I usually cover the pot, and have it on medium-low}
sprinkle the green onions on top of everything
let is simmer for another minute or two

Put some rice into a bowl and then take some chicken/egg/onion mix out and put it on top of rice.
Voila.

That is it then. :)

Enjoy!

****

Years ago, my friend told me not to use water. If you look up recipes people use/recommend chicken broth as well. Most of my Japanese friends did never use chicken broth. I guess it all depends on personal taste. I was once told water would do the same. After all soy sauce is already salty, so why add chicken broth? The amount of water I add to the dish depends on my mood. Do I feel like a salty dish or a more watery kind. I like to have some sauce go with my dish. I don't want it dry. I don't want to choke on my chicken or beloved onion...so I made this dish to Selmanese...with a soy sauce sauce so to speak. My favorite person loved it and would not have it any other way!!!!

It is an easy dish, made in less than 30 minutes and fills you up real quick but won't make you feel stuffed!

Cold Cucumber Yogurt Dip

Healthy, gluten free, and easy-to-make dishes are my favorite. Living far away from Europe I always try something new and different when I cook. I also want to incorporate dishes I grew up with, or just simply cannot live without. This dip {or sometimes people call it soup} is just one of many of my favorite dishes!

I call this dish Cacik. It's Turkish. You may also know it as Tzatziki which would be the Greek way to call it. Either way, it's pretty much the same dish. Persians use this dish as well, so let's just say it's Mediterranean and Middle Eastern - food brings people together!

Anyways, I make this dish when I need to cool off {literally}, or just for fun when it goes with the dish. My favorite person loves it too. He loves it so much he just eats this by itself, kind of like a snack. I am not complaining, that is for sure.

Here's what you need:

2 - 3 Persian Cucumbers {the little ones}, or half of a regular cucumber 

{look at my homegrown, almost forgotten cucumbers!!! They still worked!}

olive oil

dill

1-2 garlic cloves {pressed}

plain yogurt {Greek or Turkish works, too}

salt {optional}

Here's what you do:

Peel and slice the cucumbers into thin and tiny slices/cubes/triangles

Press the cucumbers either in your clean hand or a strainer or something to get rid of excess water

Put in a bowl
Add yogurt to bowl

Add garlic and mix

Add dill to your liking {I use a lot}

Add olive oil, mix again.

Add a dash of salt {optional, I hardly ever do}

To your liking you can decorate the bowl with mint leaves

{I usually don't have fresh leaves handy so I skip that step}

Put in your fridge and cover until you are ready to taste it {no need, but colder it just tastes better}

That's it.
Very simple.

Pardon my messy looking yellow bowl. I should have cleaned before taking this photo but trust me, five seconds after I took this photo I started eating it.  Really, I am just human and I was lazy...and hungry!

first image via here

Easy Peasy Tilapia

I am no cook. Sometimes I don't feel like standing in the kitchen for an hour preparing the most delicious meal ever. Sometimes I just want to sit back, read a book, or watch ridiculous amount of tv shows. Dinner needs to happen, and even though I don't want to cook at times I also don't want to go out. When I am in a little food/cook dilemma I defrost my tilapia and look for possibilities to spice them up.

Today, I'm sharing with you the easiest way to make a boring fish fun, spicy and just delicious. 

Here's what you need:

Tilapia fillets {one per person}
olive oil {one tsp per fillet}
fish rub of your choice {make your own or buy one, but use about 1/2 tsp per fillet}

Here's what you do:

thaw the fish
preheat oven to 400F
put the fillets in a non-stick pan or spray a pan
sprinkle oil on fish fillets and rub the oil in
then rub the fish rub on the fillets with your fingers {yes, get dirty}
put the fish in the oven
after about 25 minutes {or until the fish flakes easily or/and is browned} take it out
that's it.

So easy, so simple.
While the fish is in the oven you can make salad, make a rice dish, or like me, watch your favorite show on tv. ;) And oh my, I chose a really spicy rub and it was beyond delicious.

Enjoy.

Garlic Love

Oh garlic!!
Are you like me loving this stinking rose?!

For years, well thousands of years, garlic has been used as food and even medicine. My mom always said it is good for the heart and soul. She had a point. After a little research on several medical centers' websites garlic was used as an antiseptic to prevent infections during war times. It was also used to fight plagues. Today it is commonly used to prevent heart disease, high blood pressure, high cholesterol and even boost our immune system, and help with iron metabolism. Some say it may also protect against cancer.Since it is rich in antioxidants it helps to fight off free radicals which contribute to heart disease, cancer, and Alzheimer's disease. I am sure it has many more benefits but to go into details here, or for me to research would be too much.

I am by no means a doctor or expert in this field of garlic awesomeness. However, I know that a little garlic won't hurt any meal or body. I try to use it as often as possible. When I make my Turkish cucumber-yogurt dish, prepare pasta and its sauces, and to spice up and add some flavor to my fish dishes first thing I use is garlic. My favorite person likes garlic and is okay with it as long as he doesn't see it. I'll crush most of it or really thinly slice it anyways, so that's fine.

Garlic smells best {not tastes best} when I brown it slowly with butter. It's to die for. Ever done that? Love garlic? Then you know how yummy it smells. Knowing that when I use garlic I add some beneficial factor to our daily diet is just makes me happy. I cannot get enough of this 

Oh, and just if you were wondering if there is a place dedicated to garlic go check out The Stinking Rose in either Los Angeles or San Francisco!!! If you're into garlic I think that's a pretty good place to go, too. I'm already hungry. I might cook something garlic-y tonight!!

images via 1 | 2 |

Potato, Zucchini, and Tomato Gratin

Since my job search isn't the best at the moment, my recipe searches and ideas are blooming. Also, as a soon-to-be wife to an I-eat-everything-you-cook-honey man I think I can easily try new things. So glad we are no picky eaters (except for him not liking bell peppers!!! How on earth am I going to convince this guy it's actually really yummy?!). Lately, I have tried to incorporate more veggies and fruits to our diet. I love meat and fish, but it also gets rather pricey over time. Plus, we both need to eat more seasonal veggies and fruits; what is better than looking for fun recipes online or in magazines while trying to safe money and stay healthy?! Nothing! Maybe.

Temperatures have cooled a little and by that I mean we still have temps in the lower 90s, but it is a start. With fall around the corner I was eager to try something new, something that reminds me of home, my mom, and cooler temps. A gratin of any kind would be the solution, and that is how I came up with the potato gratin with a twist aka zucchini and tomato. 

Here is what you need (servings of four) :

• 5 tsps olive oil
• 2 garlic cloves (minced) - I didn't use the garlic press this time and cut it in slices only
• 1 lb gold potatoes (peeled)
• 1 zucchini (medium, about 8 ounces)
• 2 tomatoes (vine-ripened or other ripe, about 3/4 pound, sliced into 1/4-inch rounds)
• 1/4 tsp coarse salt or regular salt
• freshly ground pepper
• 1 tsp thyme - fresh or not, finely chopped
• 2 oz finely grated cheese (cantal or cheddar cheese)

Here is what you do:

- Preheat oven to 375 degrees with rack in upper third (I did it in the middle and it came out fine)

- Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic.

- Slice potatoes and zucchini as thinly as possible into rounds. 

- Arrange potatoes, zucchini, and tomatoes in overlapping layers around the dish.

- Sprinkle with the salt and pepper. 

- Lastly, drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese

- Cover the whole thing with foil and bake for 35 to 45 minutes, until potatoes are tender.

- Remove foil and continue baking for about 25 more minutes, until the top is golden brown.
- Remove from oven and serve immediately.

It was an easy dish. I used only two potatoes, and added more tomatoes. Also, I sprinkled more cheese on top. Next time I will use another cheese. As delicious and lightweight the dish was, it lacked the cheese flavor I was hoping to get. Despite my disappointment in the cheese the dish was still good and we finished the whole thing. :) Plus, the slightly burned cheese on the side was delicious; just the way I like it.

A gratin can be a side dish, too. I chose to do this as the main dish since I did not want to cook too much {in other words, I am lazy and didn't want to cook at all}. If you choose to make this as a side dish you can easily pair this with pork chops, or spicy chicken. Overall I liked its simplicity and healthy aspect. :) 

Just sharing this with you makes me hungry again!

xoxo

Parmesan Tilapia

It is Wednesday, my lovelies. Time for another recipe {or my attempt to feed my favorite person and myself}. 

Weeks ago we went to Costco and bought a ton of fish and chicken, so we would have lean meat available when needed. So when I don't feel like going for a steak or a heavy load of food or cooking, I grab a couple of fillets or breasts. Ha. Anyways, this dish is simple and fast, and goes really really well with rice and fresh veggies. Thank you Tilapia for being such an easy fish to work around.

Here's what you need for four fillets:

3/4 cup of grated Parmesan cheese

2 teaspoons paprika

1 tablespoon of fresh {or dried} parsley

1/4 teaspoon salt

1 table spoon olive oil 

Here's what you do:

-  preheat the oven to 400 degrees
- mix together the cheese, spices, and salt
- drizzle the oil on the fillets
- dredge the fillets in the mixture, press the mixture onto the fish as well
- transfer to baking dish {with or without baking sheet}
- bake for 10 -12 minutes or until opaque
- serve with the fillets with lemon on the side {if desired}

I am sure you can use another fish, spice thing up with different other spices and what not. I will try my best next week to create something else...maybe over baked. I will keep you posted.

Do you eat Tilapia?
Any suggestion for me?

Have a great day!