We would use two words to describe this vegetarian dish: deliciously delicious. It’s all about roasting Brussels sprouts and butternut squash separately, in olive oil. For the squash, we wanted some more extra flavor so we added cinnamon and maple syrup, too. When serving, garnish them with pecans and cranberries and be generous with maple syrup.
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When making focaccia, the process is quite similar to making pizza crust. Only you don’t have to worry about toppings. So, for the crust, just bake a dough made with flour, yeast, olive oil, water, and salt. If you want, you can also include 2 onions in the equation. As a final step, coat the crusts with the mixture of garlic, olive oil, salt, and rosemary.
Olive Oil and Garlic Focaccia Read More »
These salty muffins worth half an hour of your time… anytime! Easy to make, so healthy and so delicious! All you have to do is mixing together baby spinach, eggs, and two types of cheese: ricotta and parmesan, and then bake everything. We’ve used parmesan to top the muffins, too. Call your healthy-living conscious friends for a visit!
Spinach and Ricotta Muffins Read More »
Rainbow carrots are amazing to look at, and they’re also full of health benefits. The best fact is that each colored carrot supports a different array of benefits, just make a quick search and find out. You can serve them roasted in the oven, spiced with some rosemary and garlic.
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First thing first: make a butter sauce infused with garlic, soy sauce, and thyme powder and pour it over the mushrooms before baking them. In the meantime, prepare the filling with cream cheese and bell peppers. Fill up your cooked mushrooms with the cream cheese mixture and enjoy!
Cheese and Bell Pepper Filled Mushrooms Read More »
Carrots become ultra-delicious when roasted long enough. We added dried apricots and thyme sprigs to the baking tray and did this for 45 minutes. We went much further with the flavor by mixing turmeric, cumin, salt, garlic, honey, olive oil, balsamic vinegar and melted butter.
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Who said baked potatoes must be simple and dull? If you make deep cuts into the potatoes, you can stuff them with almost everything. We’ve used a mix of butter and fresh parsley as stuffing. The butter, which has been previously frozen, will soften the potatoes while cooking in the oven. Add sour cream on top of the potatoes before serving, for a final touch.
Foil-Wrapped Potatoes Topped With Sour Cream Read More »
What if we changed the meatball paradigm by replacing the meat with spaghetti? Let’s create the base by mixing together cooked spaghetti, parmesan, cheddar, eggs, and heavy cream. We can then roll the balls the usual way, coat with flour, egg wash, and breadcrumbs and fry them. Serve the spaghetti balls with a thick heavy cream sauce.
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Care for a meatless dinner? If you’re thinking a salad can be your go-to, try a warm one – it’s cold outside and your body needs warming foods in order to work properly. For this salad, we’ve coated some carrots and Brussels sprouts with olive oil, balsamic vinegar and lots of fresh herbs and then roasted them in the oven for half an hour.
Roasted Brussels Sprouts and Carrots Read More »
Roasting the tomatoes is probably our favorite way of cooking them because it really helps bring out their delicious flavor. Also, they’re wonderful when you fill them with all kinds of ingredients. Today we’re going the healthy route, and we’ve filled them with a mix of quinoa, pickled artichokes, topped with a bit of crumbled feta.
Quinoa and Cheese Filled Roasted Tomatoes Read More »
A perfect side for just about any meal, garlic and rosemary roasted potatoes do have a very distinct flavor. Cooking them in the oven helps release the strong flavors of garlic and rosemary, creating an irresistible smell, that could make just about anyone hungry!
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Fondant potatoes or pommes fondant is a French recipe, that involves an interesting technique of cooking the potatoes. Slice them into cylinders, fry them a bit on each side, and then place them in a baking tray with some stock and a touch of butter on top. They’re very rich in flavor, perfectly displaying the sophistication of French cooking.
