Yes it’s true we got a light snow last night just enough to make it icy and so darned cold. So we’ve all won a snow day. I don’t know about you but the king cake-ing of the last few days has made finding a healthy, yummy option a requirement.
This warm, veggie centric casserole is perfect. I loaded it with Israeli Couscous and Quinoa, zucchini, sweet peppers, three different kinds of mushrooms and broccoli but really you can load it full of whatever fresh veggies you have. I add some thyme and marjoram and a little parm to bind and voila its comfort food and healthy.
What do you make when you are “snowed in”?
New Orleans, Louisiana
Hi! Check out this spicy roasted red pepper sauce. It’s is a delicious rift on the traditional harissa, which is a fiery chili pepper paste that originated in northern Africa. This vibrant sauce is delicious on chicken, fish, lamb, shrimp, soups and stews. It also spruces up vegetable dishes with chickpeas and couscous. Trust us. You want it hanging out in your refrig! Oh, and if you roast your own peppers for this dish, it pops up the FLAVA significantly. Just sayin’! Here goes:
1½ tsp whole cumin seeds
1½ tsp whole coriander seeds
One 16-ounce jar roasted red peppers, drained and patted dry (1¾ C roasted red peppers)
3 Tbsp good quality olive oil
2 Tbsp chopped cilantro
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp maple syrup
1½ tsp finely chopped or pressed garlic
1/2 tsp fine sea salt
1/2 tsp red chili flakes, plus more to taste
Heat a small skillet over medium heat and dry roast the cumin and coriander seeds, frequently stirring them, until fragrant, about 2 minutes.
Let them cool completely and grind in spice or coffee grinder, to a fine powder.
In a food processor, combine the red peppers and all remaining ingredients. Blend thoroughly. Add more chili flake if desired. Store in a covered glass jar in the refrigerator until ready to serve. The harissa lasts 2 weeks, refrigerated.
Yield: 11/2 cups (2 Tbsp per serving) We served it with chicken and broccoli, on a bed of Cauli Mash.... YUM!! Xox, S
A girls night in calls for lots of wine and these slow roasted salmon bowls with garlicky kale, brown rice, soft boiled eggs, crispy Brussels sprouts, cayenne roasted chick peas, avocado, and lemon maple tahini. A nourishing meal for invigorating conversation about what our real housewives tagline would be. @jamiekreiter
Avete mai provato la crema bimby? È così versatile che potete utilizzarla come farcitura per le torte oppure da servire in vasetti monoporzione per essere mangiata così a cucchiate. 😋
Trovate la ricetta nell’archivio del blog 🔍(@ricettebimbynet)
Good morning!😊 I am back home in Dublin and the weather is cold, perfect to prepare a nutritious and comforting soup for lunch such as my tasty vegan "Mediterranean lentil soup with vegetables". 🌱
This recipe is available on www.tastymediterraneo.com and also on the @unfao website since this is one of the recipes I shared with them as a contributor for the International Year of Pulses in 2016. 🌱
@iamwellandgood also shared my "Mediterranean Lentil Soup with Vegetables" recipe as one of "The best superfood soups you can make in 30 minutes or less"
Lentils are a good source of protein, amino acids, fibre, iron, B group vitamins and other nutrients that help prevent cancer, diabetes and heart diseases.
Legumes are a staple of the Mediterranean diet and you can find plenty of vegetarian and vegan pulses recipes on my blog under the “Beans & other legumes” category.
If you'd like to try this recipe here you have the link👉 http://www.tastymediterraneo.com/mediterranean-lentils-soup-with-vegetables/
Have a nice day!❤️
Link to blog in profile (Healthy Vegetarian & Vegan Mediterranean recipes in English - Français - Español - العربية)
Baked Eggs with Feta, Harissa Tomato Sauce & Coriander from #persiana
I unfortunately left the eggs in for a few minutes too long in the oven - 5 to be exact: #frustrating so it was a bit dry to my liking, but that could be because there was barely any running yolk. Also, I can do without the feta in the dish if I am honest, and replace it with @jamieoliver’s Harissa Yogurt.. Cause the Harissa is soooo good! Make sure you use a really good one, I use the Rose Harissa from @belazu_co when I am too lazy to make it myself. Top tip: Take the eggs out of the oven the moment the egg white is no longer translucent, even when the white is still a little wobbly. Happy Tuesday!
Spicy Vegetable Soup from #persiana
This soup is A-mazing!! Hard work, but A-mazing!. Five stages creates a bowl of lusciousness so fancy it can be served to the Queen: sweat, boil and blitz the veg, crisp up onions & chickpeas, mingle herbs & pistachios into a drizzling oil, break-up salty feta, and Serve! Phew!! I will, next time, grate the courgette instead of dicing it cause I just found it weird having these cubes drifting around in my soup.. Maybe it is just me, but hey, I know what I like.. I will say, as I am typing this post I am dreaming of another bowl of this goodness, excited to gulp every inch!
A home made pizza of cauliflower, garlic and Scamorza Affumicata I brought home from a short trip to Italy. The idea comes from the @spuntino_cam cookbook by @russell_norman and the result ate like an Italianate cauliflower cheese. Yes I do love my carbs and yes they do fight off the cold 🧀🧀🧀