Posts Tagged ‘vegetable’

This isn’t a recipe as such. But this is still totally amazing. I present to you (queue drum roll):

The carrot sharpener!



This handy tool, which has a peeler on the back and looks like a huge pencil sharpener,

Peeler built in!

Peeler built in!

actually caused my kids to search out carrots in the fridge, peel them, sharpen them, and eat the carrot shavings. And once one kid starts, the others are on him with puppy eyes asking “Can you please give me some?”

big, smile icon


* big smile icon from here.

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I’m not much of a soup person. I usually feel as though it’s a first course, and I wait for the main afterwards 😉
However, daylight saving time and colder weather, coupled with trying a healthier lifestyle, changed my mind.
During the summer, my husband and I decided to make a large salad every evening. This worked about 50% of the time 😕 But it was better than nothing. With cold weather, I had zero liking for a salad, so I called my MIL and asked what she puts in her vegetable soup (as that’s one of the few soups my husband eats) and tried it out. I used the food processor to chop the vegetables, using this awesome knife that I discovered for salads:


To my surprise, I also discovered that it’s great for homemade French fries, but that’s a different blog post 😉
Basically chop everything, put in a pot, add water and salt, and wait. Of course, doing this around the kids means that part of the vegetables end up in their mouths,  but that’s just a bonus – and they love working the food processor 🙂 Turned out great and perfect for a quick dinner on those busy weekdays (I made a pot for the weekend and we ate it during the week).

1 onion
2 kohlrabi, peeled
1/2 a cauliflower
5 large carrots, peeled
4 potatoes, peeled

Optional :
1 leek,  cut into 4 (no need to chop)
Canned chickpeas, whole, drained
Small bunch of parsley
Small bunch of dill
(I tie them together without chopping and take them out after cooking)

Chop all vegetables. Put in pot.


Tied up herbs on the right

Cover with water. Add 1 tsp salt or to taste. Bring to a boil. Simmer for 30 minutes or until all the vegetables can be easily picked with a fork. Serve and eat!


If you’re in the mood, sprinkle some parmesan cheese on top… Yummy!


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I defrosted some leftover BBQ steaks for lunch, so all i had to do was the side dish. We love BBQ tomatoes, but obviously I wasn’t going to light up the grill only for that. So I tried out the grill setting on my new oven (when I opened the previous one last week I was suddenly left with the door in my hand 😕 ). Cherry tomatoes in a pyrex some salt, 5 minutes grill on each side at 300 degrees. I paired it with plain orzo, always a hit with the kids. 3 cups orzo in some oil, stir fry for two minutes, add 3 cups boiling water, 1 heaped tsp salt, mix, cover. Done when all the water is absorbed, 5-10 minutes. All done within 15 minutes 🙂



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This is a great recipe for tomatoes that are beginning to get a little squishy. I use it for last week’s cherry tomatoes (whole – no need to chop!), or regular tomatoes. And the great thing about this recipe is that it takes zero preparation (well,  almost) and not more than 10 minutes. How, you ask?

The Microwave.

I use the microwave a lot because I don’t have the patience to stand over a hot stove in this heat. It is great for vegetables (as you can see in variation B), fish and I even have some ground beef recipes in the microwave. It’s a great time saver as it saves dishes too!

The basic recipe follows, and then a few suggestions for variations.


– Cherry tomatoes (whole)/tomatoes (chopped roughly), however much you have
– squirt olive oil
– 2-3 tbsp soy sauce (depending on personal taste and the amount of tomatoes)
– dried oregano/basil/thyme or a mixture (I use 1 tsp dried basil, and a few pinches thyme)
– 1 tbsp ketchup/pinch sugar/1 tbsp tomato paste (optional)

Put tomatoes in a microwave safe cooking bowl (Either a designated microwave cooking – not warming – plastic dish or a pyrex type glass bowl. Regular glass dishes tend to break at high heat in the microwave, because of the uneven heating of the microwave. Plastic dishes that aren’t specifically designated for cooking leach harmful chemicals into the food.) Add olive oil & soy sauce. Cover and cook on “High” in the microwave for 2-3 minutes, mix and cook for another 2 minutes.

If necessary, crush cherry tomatoes that haven’t popped yet with a potato masher or spatula. Add spices. Taste.

If sauce is too sour, add some ketchup, tomato paste, or a pinch of sugar.

Mix and microwave another 30 seconds.



A. At the beginning, put the olive oil with some roughly chopped onion and microwave 3-5 minutes on high, depending on your microwave strength. Then add the other ingredients and proceed as written.

B. Add different vegetables: Zucchini, squash, bell peppers, pumpkin cubes, etc. Even frozen carrots or peas can be added without changing the cooking time. Fresh carrots need to be cooked in advance a bit, in the same bowl, with some water; potatoes need to be cooked  in advance  in some oil; champignon mushrooms can be added without advance cooking.

C. Add to your finished sauce some canned chickpeas and serve over couscous or pasta for a vegetarian main dish.

Bon Apetit!

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