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Archive for the ‘quick meals’ Category

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Today there was no school. So in the morning my kids rushed to the computer and didn’t wake me, so I woke at the amazing hour of 8:40, filled with love and goodwill towards the entire world.
So what to make for an indulgent breakfast?
My first idea was pancakes, but it takes a lot of time and with Purim this week the kids weren’t lacking in cake. And then I  thought of hot chocolate, but Independent doesn’t like it. And then inspiration struck: strawberry banana milkshake!

Makes 6-7 small cups.

Ingredients
2 bananas (the riper the sweeter, I used one fresh and one very ripe frozen)
2 cups cut strawberries (about 3 uncut)
1 cup milk
1 tbsp sugar or to taste (depends on the sweetness of the strawberries)

Directions
Blend everything together except the sugar. Taste and add sugar if necessary. Pour into cups and receive all the compliments with a smile. Sit and drink the measly half cup they left you 😉

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Independent enjoyed making it with me and enjoyed drinking it 🙂 Bon apetit!

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I had some leftover meat, rice, half a packet of mushrooms, and half an onion. I even had an open box of soy milk. All that was missing was the flashing neon sign: “Make Beef Stroganoff!”

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Leftovers!

Ingredients: (for 1 person)

About 1 tbsp canola oil
1/2 onion (or few slices leek), chopped
~100-150 gr champignon mushrooms (about 1/2 a packet), sliced
~100-150 gr leftover meat (I had turkey and beef cubes), sliced
1/2 cup soy milk
1 tsp cornflour (or Conditor gluten-free flour)
Fresh nutmeg
Salt
One portion leftover rice in a microwaveable bowl

Instructions:

Saute the onion or leek in the oil until getting transparent. Add the mushrooms and salt, saute until you can smell them. Add the meat, mix. Put the rice in the microwave for 1 minute (or less depending on your microwave). Add the soy milk, a couple dashes of freshly ground nutmeg, and the cornflour. Mix a bit until thickened. Pour over rice and eat! (If you really want to, you can photograph it first 😉 )

Bon apetit!

 

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Since Insightful and Investigator were diagnosed celiac, I got rid of all my spices and bought new ones. I had a bunch of leftovers and I thought a curry would be great, and I forgot that I didn’t buy curry when everything was already bubbling nicely 😦 What to do?

Improvise! (though really, if you have curry just use curry 🙂 )

I found that Hawaij for soup, which is a Yemenite spice, has cumin, turmeric, cardamom and cloves. I added more turmeric and ginger, and it turned out surprisingly good. So I present to you (*drum roll*): Curry-less curry!

Ingredients (2 large servings)

about 1 tbsp oil
1/2 onion, diced
2 garlic cloves, diced (or minced if you like)
1-2 slices fresh ginger (I peel, slice it and keep it in the freezer in a bag)
5-6 large champignon mushrooms, quartered or sliced
canned peas (or any leftover you might have, chickpeas, lentils, other beans, and nothing at all also work)
leftover meat (optional) cut up if you wish
about 1/2 cup of coconut cream (or however much you have leftover)
2 tsp Hawaij for soup
1 tsp turmeric
about 1/2 dried chili pepper, if desired
salt and pepper to taste

Saute the onion in the oil. Add the garlic and ginger, fry until fragrant. Add the mushrooms, the meat, the coconut cream, the peas,and the spices. Taste and adjust seasonings if desired.

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Bubble bubble

Let simmer until bubbling (or until rice is ready 🙂 ). Serve over rice or couscous.

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Yummy!

Bon Apetit!

 

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I like starting the day with something sweet (who doesn’t?). But eating double fudge brownies for breakfast every day would be expensive for my wardrobe 😉 So I tried to find something that is:

a. Gluten free (so the guilt would be split between more people)

b. Protein based, instead of carb based (healthy!) and

c. With chocolate, because of course.

So I tried out this recipe from Elana’s Pantry (doubled, with the addition of chocolate chips, because of course)

The advantages: This is gluten free. It has only almond meal, so it’s pretty healthy. It is also immensely satisfying, so perfect as a breakfast food. And it looks great!

Breakfast!

Breakfast!

The disadvantage: The taste. Wait! Don’t go away! It doesn’t taste bad as such. It just tastes different. Almond meal has a pronounced (but not bad) aftertaste that takes some getting used to. I personally liked it and ate it with joy. Investigator liked it with the chocolate chips. Insightful and Independent wouldn’t touch it. *Sigh*

In any case, I’m thinking of substituting one cup of almond flour with chickpea flour, which surprisingly has no taste at all (odd, isn’t it?) in the hope of cutting down the unfamiliar taste. I’ll let you know how it goes!

Ingredients for the adventurous:

  • 200 gr almond flour
  • 4 eggs
  • 2 tbsp honey
  • 1/2 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • about 1/2 cup chocolate chips
  1. Preheat oven to 180 °C
  2. In a medium bowl, combine chocolate chips, almond flour and baking soda
  3. In a large bowl combine eggs, vanilla, honey and vinegar
  4. Stir dry ingredients into wet, mixing until combined
  5. Transfer to a loaf pan
  6. Bake for 35-40 minutes, until toothpick comes out clean. If top becomes too brown, cover in aluminium foil.
  7. Let cool in pan and eat!

Bon Apetit!

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I started following Foodie Fiasco, a) because of the gluten free recipes and b) because she makes me laugh. So after 5 (6? 10?) failed tries to make tasty gluten free pancakes, I had a Duh! moment and searched there. I wasn’t disappointed, there is a recipe for coconut flour pancakes that is the favorite recipe on her blog! With snow expected and school canceled, it was the perfect time to try it.

I blitzed some coconut flakes in the coffee grinder (I use it for nuts and spices only, I hate coffee) to make coconut flour and tried. I took to heart the warnings that coconut flour made from coconut flakes absorbs less moisture than coconut flour, and put only part of the liquids. Obviously, making for my family, I quadrupled the recipe (3 pancakes? What would I do with three pancakes?). I put the original amount of liquids, not really wanting to put 8 eggs in the recipe, and mixed and mixed and mixed and… you get the idea. After also letting it rest during three games of TAKI with my eldest and mixing again, I got something close to the consistency recommended (still rather liquid) and started frying.

Frying...

Frying…

It was too liquid, couldn’t be flipped over easily, but I managed.

Doesn't look so good, but I had hopes...

Doesn’t look so good, but I had hopes…

And then my eldest and I taste tested it, and the result was an ultimate hands down.It had a very bitter taste. We diagnosed the baking soda as the culprit – maybe it was spoiled? Too old? I was ready to give up but my son convinced me to try again. With the 1/4 cup ground coconut flakes I had left I tried another batch, and because of the flipping problem I put tablespoonfuls in small ceramic dishes and microwaved for a minute.

Quickly, before it's gone!

Quickly, before it’s gone!

Now THAT was awesome. My kids, even my picky second, wolfed it down and were disappointed when I didn’t have any more. So I present to you Microwave Gluten Free Coconut Cakes in a bowl 🙂

Ingredients (for 5 small cakes)

1/4 cup ground coconut flakes (from about 1/2 cup coconut flakes)
1 egg
2 tbsp brown sugar
1/2 tsp baking powder
pinch cinnamon

Mix everything together for at least 2 minutes. Consistency should be thick enough that if you run a spoon through it it leaves a line and you can see the dough moving back. Put one tbsp in a small bowl (I used creme brulee dishes), spread so it covers the bottom, and microwave for 1 minute. you can put a few at once for more minutes, i.e. 3 bowls for 3 minutes. Let cool and eat with a spoon!

Too late...

Too late…

Bon Apetit!

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I’ve been going at full speed the last few days, so today I took things easy and worked from home. One of the perks of working from home, for me, is to take the time to make and eat a proper breakfast, with a cup of earl grey and milk, and a good book.

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The epitome of peace

So we have a mushroom, herb and cheese omelet, toasted whole wheat bread and butter. For some reason, I  never pack a butter sandwich, or a cheese omelet to take to work.  For me, this is the essence of taking it easy.

Mushroom, herbs and cheese omelet 
Heat oil (can also be olive) in a frying pan. Place sliced mushrooms in one layer in the pan. When browned, turn over and pour eggs mixed with milk, a dash of salt and some snipped herbs (I used parsley and dill, use what you have). Wait until firm and brown on the bottom, then flip over. Place two slices of cheese on half the omelet, wait a minute the fold in half over the cheese. When cheese is melted, move to a plate and eat immediately.

If I’m still hungry, another small pleasure I usually don’t take time for is a tomato and cucumber salad, cut small, with a large splash of good olive oil, a small splash of balsamic vinegar and a pinch of salt. Simple, but I’m the only one in my family who eats this so I make it only when I’m eating at home alone. You can imagine how often that happens. 😉

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So simple, so good

Sometimes the simple things are all we need…

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I love cherry tomato salad. It’s tasty and refreshing and best of all ridiculously easy:

Cherry tomato salad

Cherry tomatoes, halved or quartered depending on size
Good quality olive oil
Salt
Dried or fresh oregano and/or basil

Mix,  add more spices if you want and eat! It’s even better if you let it sit for half an hour first, but I rarely have the patience.
Unfortunately, it doesn’t continue getting better, and to my taste is quite soggy the next day. So leftover tomato salad is an issue.
However, paired with the inevitable question “what’s for dinner?” An answer appears:

Pizza on Matzah (or pita)
This is a staple dinner that a kid can make on his own, and is standard when the kids have their friends, as it’s easy and appealing to most children. I’ll start with the Passover version and add notes for the regular one.

Matzah, broken in two or four
Pizza sauce of choice:
   1. Ketchup
   2. Leftover tomato salad, minced in the food processor. Add some tomato paste if too thin.
   3. Mix tomato paste, a dash of water, oregano, basil, and optionally ketchup.
Yellow cheese or mozzarella cheese, sliced
Topping of choice

Spread sauce over matzah.

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On the right tomato salad, the rest is the tomato paste mix

Top with cheese.

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Add topping of choice. Kids love to experiment with this,  but this time we went with the classics:

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If only one or two, microwave for 30 seconds on high. For a family, grill in the oven for 3-5 minutes at 200 °C.

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Serve with vegetables cut into sticks: cucumbers, carrots and red peppers are favorites at my house.

Bon apetit!

Notes for pita version: using a knife, separate the pita sides. Spread sauce and cheese as toppings on each round pita half and cook as above.

Obviously this would work with regular sliced bread as well, but for some reason kids like that less.

This is a great use for leftover tomato pasta sauce as well.

Happy Passover!

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