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Vegetarian Cannelloni

These veggie-stuffed cannelloni are a lighter alternative to a stodgy lasagna. They’re filled with carrot, leek, bell peppers and white radish, so there’s no lack of flavor here! Topping the cannelloni with bechamel, tomato sauce, and parmesan will make them perfect for your Meatless Monday!

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Ingredients Needed for Vegetarian Cannelloni

2 carrots, shredded
1 red onion, minced
½ leek, chopped
salt
3.5 ounces of white radish, chopped
salt
½ red bell pepper, chopped
½ yellow bell pepper, chopped
0.5 green bell pepper, chopped
3 ounces of cannelloni, around 8 tubes
0.25 ounce butter
4 tablespoons of tomato sauce
parmesan
bechamel sauce:
2 ounces of butter
2 ounces of flour
½ cup milk
1 teaspoon nutmeg

How to Make Vegetarian Cannelloni

  1. You can start with the bechamel.
  2. Heat a saucepan over medium-low heat and start melting the butter. Slowly pour in the flour while stirring.
  3. Cook the mixture on medium heat for about 5 minutes, until it has a light, golden color.
  4. Keep on heat and slowly add the milk, while stirring fast and continuously.
  5. Season with nutmeg.
  6. When the sauce has a thick and smooth consistency, you can turn off the heat.
  7. Heat the oil in a skillet over medium heat and add the carrot, onion, leek, and cook them for 2 minutes.
  8. Add the white radish and season with salt.
  9. Add all of the bell peppers, and cook everything for 3 more minutes.
  10. Place the veggies in a bowl, cover them, and leave them aside for 15 minutes.
  11. Preheat the oven to 360°F/180°C.
  12. Grab the butter with the tip of your fingers and use it to scrape the bottom of an oven tray.
  13. Stuff the cannelloni with the cooked veggies and lay them horizontally in the baking tray.
  14. Pour the bechamel and tomato sauce over the cannelloni. Shred some parmesan on top.
  15. Add them into the oven and cook them for 30 minutes.

Vegetarian Lasagna

There are many versions of lasagna, and not all of them are meaty. If you use lots of different veggies, you won’t even miss the carnivorous thrills. Try our version with leek, white radish, eggplant, and lots of other veggies. Add bechamel, some shredded Cheddar, and be amazed by the wonderful flavors!

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Ingredients Needed for Vegetarian Lasagna

2 tablespoons of vegetable oil
2 carrots, shredded
1 red onion, minced
2 ounces of leek, thinly sliced
salt
2 ounces of white radish, thinly sliced
½ red bell pepper, chopped
½ yellow bell pepper, chopped
0.5 green bell pepper, chopped
10 mushrooms, thinly sliced
1 eggplant, chopped
5 lasagna sheets
½ cup cheddar, shredded
bechamel sauce:
2 ounces of butter
2 ounces of flour
1 cup milk
1 teaspoon nutmeg

How to Make Vegetarian Lasagna

  1. You can start with the bechamel.
  2. Heat a saucepan over medium-low heat and start melting the butter. Slowly pour in the flour while stirring.
  3. Cook the mixture on medium heat for about 5 minutes, until it has a light, golden color.
  4. Keep on heat and slowly add the milk, while stirring fast and continuously.
  5. Season with nutmeg.
  6. When the sauce has a thick and smooth consistency, you can turn off the heat.
  7. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the carrot, red onion, and cook them for 1-2 minutes. Season with salt, add the leek, white radish, and bell peppers. Cook everything for 3 minutes, and leave them aside.
  8. Separately, heat the remaining oil in a skillet over medium heat. Add mushrooms, eggplant, season with salt, and cook them for 4-5 minutes.
  9. Mix all of the cooked veggies together.
  10. Preheat the oven to 390°F/200°C.
  11. Butter the bottom of a loaf tin.
  12. For the first layer of lasagna cover the bottom with 1 lasagna sheet. Break them if necessary. Top with 4 tablespoons of cooked veggies, and 3 tablespoons of bechamel.
  13. Repeat the steps until you’ve used all of the ingredients.
  14. Next, you need to release the air out of the lasagna. Cover it with another loaf tin, and fill around 1/3 of it with water.
  15. Bake the lasagna for 15 minutes. Don’t turn off the heat. Take it out of the oven and remove the first loaf tin. Top it with shredded Cheddar and bake the lasagna for 10 more minutes.

T-Bone Steak With Mushrooms and Asparagus

What is the key to a great steak? Just the right degree of tenderness and balanced seasoning. But how does it become a great meal? Add the perfect side dish! Throw some mushrooms, asparagus, and leeks in a skillet, and cook them in tomato sauce. Not only will the taste be up to par, but the nourishment will be significant as well.

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Ingredients Needed for T-Bone Steak With Mushrooms and Asparagus

1 t-bone
3 tablespoons of vegetable oil
salt
pepper
1 ounce butter
1 red onion, julienne
3.5 ounces of mushroom, cut into quarters
3 asparaguses sticks
3 garlic cloves
½ cup tomato sauce
5 basil leaves, chopped
¼ leek, thin sliced

How to Make T-Bone Steak With Mushrooms and Asparagus

  1. Preheat the oven to 380 degrees F/190 degrees C.
  2. Heat 2 tablespoons of vegetable oil in an cast iron skillet.
  3. Lay the T-bone in the skillet and season it with salt and pepper.
  4. Fry the T-bone for about 5 minutes on the first side, then turn it over.
  5. Put the butter on the T-bone, then transfer the cast iron skillet in the oven and roast for 10 minutes.
  6. Meanwhile, heat 1 tablespoon of vegetable oil in a skillet and cook the red onion and the mushrooms.
  7. Break the asparagus sticks and throw them in the skillet. Mix.
  8. Place the garlic clove on a cutting board, then place the flat side of a broad knife over it. Use your hand to press the flat side of the knife against the clove, to crush it. Don’t peel the garlic!
  9. Throw the garlic cloves into the skillet and mix them with vegetables.
  10. Add the tomato sauce, season with salt and pepper. Mix.
  11. If needed more liquid to cook the vegetables, add some water (1/4 cup/65 ml).
  12. Throw in the chopped basil.
  13. Add the leek slices and cook until all vegetables are soft.
  14. Serve the steak with this vegetable side.

Quinoa-Filled Pumpkins

These quinoa-filled pumpkins are perfect for Halloween! And, if you were looking for a vegetarian dish to impress your guests with, then cooking this is a no-brainer! You can also add your favorite veggies in the mix, because we’ve used a few mushrooms and leeks, and they turned out absolutely fabulous!

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Ingredients Needed for Quinoa-Filled Pumpkins

3 pumpkins
3 teaspoons of olive oil
salt
pepper
2 cups of vegetable stock
1 cup quinoa
10 mushrooms, thinly sliced
2 garlic cloves, crushed
½ leek, white part only, thinly sliced
1 thyme sprig
2 rosemary sprigs
¼ cup white wine

How to Make Quinoa-Filled Pumpkins

  1. Preheat the oven to 400°F/200°C.
  2. Slice off the top of the pumpkins and remove their seeds, making room for the filling.
  3. Pour 1 teaspoon of olive oil inside each of them and season with salt and pepper.
  4. Line a baking tray with parchment paper and place the pumpkins on top. Cook them for the next 30 minutes.
  5. Heat a saucepan over medium heat, and pour the vegetable stock.
  6. Bring it to a boil and add the quinoa. Bring to a boil, then reduce the heat, and simmer until all of the liquid is absorbed. This will take 15 to 20 minutes.
  7. Next heat a skillet over medium heat and add the olive oil. Add the mushrooms and cook them for 1 minute. Add the crushed garlic and leek. Season with thyme, rosemary, salt, and pepper.
  8. Pour the white wine and add the quinoa. Cook everything for 2-3 more minutes.
  9. Use the filling to stuff the pumpkins.
How to Make Chicken Stock

How to Make Chicken Stock

Chicken stock. You need it for a lot of tasty recipes, but you really don’t want to buy the boxed version. You’re in luck! It’s not that hard to make, and by prepping it yourself, you know exactly what kind of ingredients are in it and how healthy it actually is. So if you want

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Cornmeal-Crusted Chicken With Dijon Sauce and Rice

Cooking a pair of chicken thighs coated with a bit of flour and cornmeal makes them deliciously crispy on the outside, and tender on the inside, which we think is the perfect texture for thighs. Enjoy them in this savory dish, made with a rich and creamy Dijon sauce, rice, and a touch of leek.

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Ingredients Needed for Cornmeal-Crusted Chicken With Dijon Sauce and Rice

1 tablespoon cornmeal
1 tablespoon flour
2 chicken thighs
1 tablespoon vegetable oil
3 garlic cloves
1 leek, thinly sliced
¼ cup chicken stock
1 tablespoon whole grain mustard
1 tablespoon dijon mustard
2 tablespoons of heavy cream
¼ cup brown sugar
½ green chili, thinly sliced
5 ounces of rice, cooked

How to Make Cornmeal-Crusted Chicken With Dijon Sauce and Rice

  1. Coat the chicken thighs with flour and cornmeal.
  2. Heat the vegetable oil in a skillet and add the garlic cloves. Keep them on heat for 1-2 minutes and remove them. Add the chicken thighs and cook them until golden and crispy, around 8 minutes per side.
  3. Add both types of mustard and half of the heavy cream.
  4. Stir and cook everything for 1-2 minutes.
  5. Heat another skillet over medium heat. Add the brown sugar and melt it. Add the green chili, remaining heavy cream, and the cooked rice. Cook for 1-2 more minutes, while stirring.
  6. Serve the chicken with the sauce and the rice!
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