Crispy Fish Fajitas with Pomegranate, Avocado Chunks, pickled Onion and Cilantro Tzaziki.

Fish fajitas 2 PicMonkey Image

 

Since I am short of time at the moment and to be honest with you, I’m not feeling very inspired at the moment, I’m reposting an oldie but a goodie.

I think it’s the weather, one day 30° C / 86° F and the next 16° C / 60° F, for real!!! So I’m feeling lost as what to cook, my natural food rythm is confused. It has been raining a lot, which I love, I get my hopes up because I think fall is coming and then it’s blasting hot again. Sigh…..

So here’s our favourite seafood fajita, hope you love it like we do.

 

Crispy Fish Fajitas with Pomegranate

 

As a child I hated it when my mother would put fruit in a savoury dish, and she did it a lot! My dad loved it, so that was that, basically.

We never got kid friendly replacements either, nope no frankfurters or apple sauce for us.

I grew up eating Boeuf Stroganoff, Geschnetzeltes, Goulash and Crêpe Suzette for dessert. I remember thinking as a child, I can’t wait to be a grown up and to be able to cook and eat whatever I want. The thought of it alone ….was just great. I still don’t care for Boeuff S, Geschetzeltes or Goulash, and I really dislike crepe Suzette 🙂  coincidence?

However I do love anything with fruit in it, sweet or savoury.

So friends, I think you’re gonna like this one. I can’t say that its super fast to make because there’s a bit of prep work involved. But you could easily just make the fish and use store bought tzaziki if you want to cut in time. But then again it really is worth the extra bit of effort to end up with juicy crispy fish with such a refreshing cucumber and cilantro sauce. Any leftover tzaziki can be used on sandwiches.


 

⏰  Prep time: 20 minutes

🍤 Cooking time: 10 minutes

🍛 Serves: 4

 

INGREDIENTS:

  • 1 lb. firm white fish cut in large-ish chunks
  • 1/2 C. fine polenta +  1/2 C. white flour, mixed
  • 2 eggs beaten
  • 1/4 C. milk
  • 1/4 C. vegetable oil for frying
  • Taco seasoning
  • 2 large onions, sliced thin
  • 1/4 C. lemon juice and some beet juice (optional)
  • 2 Avocados, peeled and sliced in to wedges, sprinkle with lemon juice
  • 1 cucumber, washed and grated coarse
  • 1 C. Plain ( soy) Yoghurt
  • 1/4 C. mayonnaise
  • 1 clove of garlic, peeled and grated
  • salt and pepper
  • a handful of Cilantro, chopped
  • 8 Tortillas to serve, whole wheat or regular
  • 2 C. shredded Iceberg lettuce to serve
  • Lime wedges to serve
  • 1/2 C. pomegranate seeds to serve

 

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INSTRUCTIONS:

  1. Start by grating the cucumber, put everything in a tea towel and squeeze out as much juice as you can. Next put it in a bowl. Add the yoghurt, mayonnaise, cilantro, garlic, salt and pepper. Mix and set aside.
  2. Next put the fish chunks in one bowl, season generously with taco seasoning.
  3. In an other bowl, beat the two eggs and add the milk.
  4. In a third bowl, mix the polenta with the flour.
  5. Dip the fish in the egg mixture, then the polenta-flour and put on a separate plate.
  6. Get out a frying pan and heat the oil. Fry the fish for about five minutes on medium high heat. Take out of the pan with a slotted spoon and drain on kitchen paper.
  7. Meanwhile heat the tortillas.
  8. To serve spoon a generous amount of the  cilantro tzaziki on the tortilla and some shredded iceberg lettuce, then the crispy fish on top.
  9. Add some avocado wedges and sprinkle with onion slivers and pomegranate seeds.
  10. Serve with lime wedges.

 

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Looking for more great recipes to try?  Be sure to check out this Cajun Jumbo Shrimp Tacos with Corn, a Peach & Koriander Salsa and Roasted Pepper Aïoli 

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Greek Tempeh Bbq Gyros with shoestring sweet potato oven fries

Tempeh Bbq Gyros PicMonkey Image

Μπουκιά και συγχώριο

(Boukia kai syghorio) “One bite and all is forgiven.”

My never ending love for Greece and Greek food goes on and on…..

I’m not sure if this is actually totally Greek but the basics are there and I’ve added my own Bbq twist to it.

Since I’m looking for new ways to enjoy delicious, nutritionally balanced plant-based meals, and when you love Greek food as much as I do, you have to turn up your creativity dial a notch or two. So I was Wondering if I could pull of a tempeh Gyros and if it would actually be as a good as the real deal. Can I really make a meat-free gyro that tastes as good as the original? Well I’m glad to report, yes I can and so can you!

The Gyros texture and flavor were spot on!

Here’s how it’s done… Tempeh is my go-to staple whenever I’m craving a meat dish. Not only is it high in protein, but its texture is beefy and easily adaptable to many flavors and seasonings. Especially when marinated. In my opinion it is what resembles meat the most when it comes to texture.
If you have the time,  make the marinade a day in advance so it really penetrates the tempeh.

 

🔪  prep time : 10 minutes

⏰  cooking time : 10 minutes

😋   serves : 4


INGREDIENTS:

  • 8 oz tempeh (package in block form)
  • 1 ½ tsp. fresh crushed garlic
  • 2 tsp. greek oregano
  • 2 tsp. dried thyme
  • juice of one small lemon
  • 1 tbsp. soy sauce
  • ground black pepper
  • 1/2 tsp. himalayan salt
  • 1/4 C. plain tomato sauce
  • 1 tsp. liquid smoke
  • a pinch of cinnamon
  • a pinch of ground clove (optional)
  • 1/2 tsp dried crushed chili flakes
  • 1 tsp. maple syrup

To serve:
whole grain or gluten free pita bread
lettuce
chopped cucumber
2 fresh tomatoes sliced
½ red onion thinly sliced
tzatziki or soy yoghurt to serve
sweet potato oven fries with Greek oregano (see recipe)

Tempeh Bbq Gyros15

Tempeh Bbq Gyros4

Tempeh Bbq Gyros5

INSTRUCTIONS:

  1. Make marinade by mixing the ingredients in a deep dish.
  2. Cut tempeh block in half. Bring a pot of water to a boil, place tempeh halves inside and boil gently for 5 minutes. This removes any bitter taste from the tempeh.
  3. Take tempeh out of the water, and after it has cooled slice it into ¼ inch slices or strips.
  4. Place slices in the marinade.
  5. Marinate overnight; mix up the tempeh slices every once in a while to make sure you have all of them covered with marinade.
  6. Preheat a large frying pan over high heat. add a tablespoon of olive oil. Remove tempeh slices from the marinade and place in the pan.
  7. Stir fry for 7 – 10 minutes or until golden brown and beginning to crisp at the edges.
  8. Once tempeh is done, warm the pita bread in the oven for 3-5 minutes. Assemble gyros by placing tempeh slices, fresh tomatoes, and red onions on pita bread. Cover with Tzatziki or yoghurt and top with a handful of the crispy shoe-string sweet potato fries.

For the shoe-string sweet potato fries:

Pre heat oven to 200 C / 400 F
Take two large sweet potatoes and peel them.
Cut into thin shoestrings. Dry well on kitchen paper.
Place in a bowl, toss in a two teaspoons of olive oil and add salt, pepper, sweet paprika and oregano tot taste.
Toss to coat.
Line an oven tray with parchment paper.
Spread out the fries and place in the middle of the oven.
Bake for about 20 to 30 minutes until golden and crispy, depending on the thickness of the fries.

 

καλή όρεξη!

(kali orexi)

MYRA XO

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….and remember to share, your friends will love it too ❤

Chinese Spring Rolls with three dipping sauces

Chinese Spring Rolls PicMonkey Image

春捲

chūn juǎn

 

Spring rolls bring back memories of Dim Sum houses in Hong Kong with delicious dipping sauces. Filled with tons of fresh vegetables and a little pork, chicken, shrimp or tofu.

I’ve been to Hong Kong several times and loved it very much, such a buzzing city. And the food!!! Everything seems to evolve around food, so a great opportunity to taste as many different things as I could, and although I did skip the fried Grasshoppers, I indulged in tons of Dim Sum and lots of Spring Rolls.

You can get Spring Rolls everywhere here in Holland but they tend to be the big collosal brick sized ones, just not right or authentic in my opinion. I prefer the little chinese spring rolls so I started making my own years ago and at least I know what’s inside them.

These are great as a party food or also as a finger food for movie night. We have them for dinner accompanied with some cucumber sticks or salad. Either way they’re delicious and a real crowd pleaser. And really not as difficult as they may seem.

The vegetables are adjustable to whatever you may have lying around in your fridge or whatever is in season,  add any of the following,  the total should come up to one pound of vegetables approximately for this recipe. At least 4 or 5 different kinds is best. The ones marked with an asterix are the vegetables I have used in my Spring Rolls.

carrots*, shredded or cut into sticks

bamboo shoots

shiitake (soaked and stem removed)

chestnut mushrooms*

cabbage, shredded*

paksoy*

sugar snap peas*,

green beans

finely sliced red bell pepper

onions*,

beans sprouts*,

peanuts,

basil,

cilantro*,

 


 

🍜 Prep time : 30 minutes

⏰ Cooking time: 15 minutes

😋 Makes : 10 medium or 20 small


INGREDIENTS SPRING ROLLS:

4 oz. rice noodles soaked

1 tbsp. vegetable oil for frying, divided

1 lb. mixed vegetables

1 tsp. grated ginger

2 cloves garlic, sliced

1 tablespoon Shaoxing wine or dry white wine

2 tbsp. soy sauce

1 tbsp. Ketjap Manis

1 tsp. Sambal Oelek or more

1 teaspoon sesame oil

black pepper, to taste

2 tsp. Boemboe Sate (seasoning) see Chicken Saté 

 

For the meat or tofu:

  • 8 ounces ground pork/chicken or scrambled tofu
  • ¼ teaspoon salt
  • ½ teaspoon sesame oil
  • 1 teaspoon Shaoxing wine or white wine
  • 1 tbsp. black bean sauce
  • ¼ teaspoon white pepper

For wrapping:

1 package 8″ square spring roll wrappers 

  • 1 tablespoon cornstarch, dissolved in 1 tablespoon water for sealing the spring rolls
  • Canola, peanut or vegetable oil, for frying

DIPPING SAUCES; 

Sate Sauce:

Sticky Red Chili Sauce:

  • 1 tbsp. Lemon juice
  • 1 tbsp. honey or agave if vegan
  • 1 tbsp. sambal oelek
  • 4 tbsp. Ketchup
  • 1 tsp. sesame oil

Mix all the ingredients in a bowl.

Garlic Lime Cashew Sauce:

  • 1/2 cup raw cashews, soaked in boiling water for one hour, drained
  • 1/4 cup water or more
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lime juice, or to taste
  • 1 tbsp. aple cider vinegar
  • 1 tsp. maple syrup
  • 1 heaping teaspoon tahini
  • 1 small garlic clove
  • 1 teaspoon garlic powder
  • 1/2 tsp. onion powder
  • salt and pepper, or to taste

Mix in a high speed blender until smooth.

INSTRUCTIONS SPRING ROLLS:

  1. Place the noodles in a large bowl, cover with boiling water and leave for 2 minutes. Drain, rinse under cold water, then set aside.
  2. Heat a large frying pan or wok, add half the oil.
  3. When hot, add the meat or tofu to the pan and fry for a few minutes, adding the seasoning after the first minute, cook until cooked thru. Transfer to a large bowl.
  4. Put the pan back on the heat and add the remaining oil.
  5. Add the vegetables when hot and stir fry for 5 minutes approximately. After the first minute of cooking you add the spice mix and the remaining ingredients. Tossing to coat everything.
  6. Place into the bowl with the rice noodles.
  7. Toss everything together.
  8. In a small bowl, blend the cornflour and 2 tablespoons of cold water.
  9. Next, lay two spring-roll wrapper, smooth-side down, on a clean surface as a diamond shape, with one corner pointing down towards you.
  10. Spoon 3 tablespoons of the filling on the bottom corner of the double wrapper. Brush each corner with the cornflour mixture, then start rolling up from the bottom. When the filling is covered, pull the corners in from each side (to seal the ends as you go). Continue rolling until the filling is tightly covered, then press to seal the top corner.
  11. Lay the finished rolls on a large plate that has been oiled lightly and cover with a damp tea towel. Continue until you’ve filled all the wrappers.
  12. Heat the  oil in a large wok or saucepan over a medium heat.
  13. Carefully lower the spring rolls into the oil and deep-fry for 2–3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper.
  14. Serve with the dipping sauces.

Enjoy!

Myra XO

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……..and remember, sharing is fun!

Citrus Honey Soy Salmon

Sticky Citrus Honey Soy Baked Salmon

Citrus Honey Soy Salmon

Citrus Honey Soy Salmon

 

 

Baked salmon in foil that’s been brushed with a sticky, citrus, honey and soy sauce that will make you cry with joy!. This recipe is so easy to make and pulls together in less than 30 minutes! The salmon is  flakey and tender when baked this way and stays really juicy. You’re going to love it!

But wait, I still haven’t told you the best part — In addition to being just a quick 30 minutes cooking for this Gourmet dinner, there’s barely any cleaning up afterwards, just toss the foil in the garbage, TADAAAA! …… WIN WIN!

Let’s talk about the  sauce that’s going to make this baked salmon in foil recipe your favorite way to eat fish. It’s simplicity itself. Add all the ingredients to a sauce pan and simmer until it becomes sticky and reduced, about 5 minuutes.  I think it would be great on anything acctually, it”s just so delicious.

This is a recipe that you need to keep in your back pocket not only for weeknight dinners but also to impress your dinner guests with.  ( Pssssst.….no one needs to know how easy it was).

I like to use a double layer for the baking, first tin foil and then parchment paper , no need to butter that first. Place the salmon on top and Into the oven it goes, and the most magnificent smells will torture you for the next 14 minutes of your life.

 

Citrus Honey Soy Salmon

Serves: 4 – 6

Prep Time: 10 minutes

Cooking Time: ca. 15 minutes


INGREDIENTS:

  • 1 ¼ pound  salmon (preferably wild )
  • juice of half a lime (1 lime cut in half)
  • 1 tablespoon lemon juice (1 lemon cut in half)
  • 3 tablespoon orange juice (1 orange cut in half)
  • 2 tablespoons Soy sauce
  • 2 tablespoons dark Agave syrup (or coconut sugar )
  • 1 tablespoon honey
  • 1/4 – 1/2 teaspoon red pepper flakes
  • 2 cloves garlic, peeled and grated
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons butter
  • Freshly ground black Pepper

 Citrus Honey Soy Salmon

Citrus Honey Soy Salmon

DIRECTIONS:

Position a rack in the center of the oven and preheat the oven to 200ºC / 400ºF

Cut the citrus fruits in half, take the juice needed from one half and use the other halfs to cut into slices to place on top of the salmon.

In a saucepan over medium heat combine the  juice, Soy sauce, dark Agave syrup, the honey, red pepper flakes, garlic and ginger.

Allow  to reduce to 4 tablespoon, about 5 minutes. Add the butter, remove pan from heat and swirl so the butter starts to melt. 

Let cool.

Citrus Honey Soy Salmon

Citrus Honey Soy Salmon

 

Place the salmon filet in a piece of parchment paper and on top of foil. Using a brush or spoon, brush the salmon with the  sauce. Season with freshly ground black pepper. Top with slices of citrus fruits. Bake the salmon for 10 muntes.

Switch on the broiler or oven grill and grill for 4 – 5 more minutes until really golden and sticky on top. Serve straight away.

Enjoy!

Myra XO

Citrus Honey Soy Salmon

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

…and remember, Sharing is Cool!

Grilled Cheese Meatballs in Onion Sauce

 

You know how sometimes you just can’t decide between two recipes….

Just make them both… in one!

 

Meatballs Grilled Cheese b

 

Ok, so I was in the mood for Onion Soup, that’s how it all started.

But then I had a pound of Beef in the fridge that I had to use up,  I was going to make meatballs which I love at any given moment or even just to have in the freezer, but this Onion Soup kept gnawing at my brain. Then it hit me, why not just put the two together?

Seriously, the best thing that happened to meatballs, drowning in caramelized golden onion sauce, topped with aged cheese and grilled to perfection.

ooooooh my oh my…

I just remembered that when we first went to Spain on a holiday , I must have been around seven or eight, we used to eat out all the time and my parent became friends with the owners of our favourite restaurant. I somehow made it into the kitchen because I wanted to help (no surprise there).

When I think about it now, I’m surprised I was allowed. My parents must have been really good costumers.

The lady in the kitchen, Anne,  was french and taught me how to slice onions and told me that if I didn’t want to cry I had to put the onion peel on my head the whole time. So I did.

I believed her of course, and kept doing this until I was at least sixteen, seriously, what was I thinking???

Grilled Cheese Meatballs34

 

Grilled Cheese Meatballs in Onion Sauce

 

Gluten free option

Dairy free

Ref. sugar free

 

Serves: 4


INGREDIENTS:

 

Cheddar , gouda,  Asiago,   fontina, Gruyère, Havarti, Monterey Jack are all great cheeses for melting and grilling. Make sure they are at room temerature before hand to get the best result.

Grilled Cheese Meatballs14

Grilled Cheese Meatballs17

METHOD:

Pre heat the oven to 220° C / 425° F

For the meatballs, place all the ingredients in a large bowl and mix with your hands. Don’t overmix. Form 8 meatballs.

Put them in a oiled oven dish and place in the middle of the oven. Bake for about 17 minutes. I use a cast iron skillet but a baking dish is fine too.

Meanwhile heat a large frying pan and glaze the onions on medium low heat in the two tablespoons of olive oil, add a pinch of salt. Partially cover and let cook for about 20 minutes. Stirring now and again. After the 20 minutes add one tablespoon of coconut sugar and stir around until in begins to caramelize and gets a deep golden color.

Add the two tablespoons of flour and again stir until this too gets a golden color.

Gently add the beef stock and stir to completely combine. Let simmer for 10 minutes.

When the meatballs are cooked take them out of the oven and carefully pour over all the onion sauce.

Set the oven to grilling.

Cover the meatballs and onions with the grated cheese and place back in to oven. Grill for about 5 – 7 minutes until golden brown and bubbling.

Meatballs Grilled Cheese e

 

Meatballs Grilled Cheese A

Enjoy!

Myra. XO 

 

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Rustic Chicken meatball, Beans and Tomato Stew with Courgette   or maybe a  Moroccan Meatballs with Quinoa

Potato Leek soup with Cheddar and smoked Peppered Trout

A lucky person is someone who plants pebbles and harvests potatoes.  Greek proverb.

A man who prides himself on his ancestry is like the potato plant, the best part of which is underground. Spanish proverb

Leek Potato Soup 1

 

Who doesn’t love a potato? The humble tuber that can be both a super comfort food or be served alongside some posh meats or fish. Versatile like nothing else.

And although potato dishes are countless I am offering you this recipe for potato-leek soup, that I’ve up-graded with a bit of smoked peppered trout and a sprinkle of cheddar. Potato soup may not be revolutionary, but this version is remarkably delicious, satisfying, and thank goodness, still light.

When you buy fresh potatoes remove them from the plastic bag since this will make them mold quicker, as does storing them with onions or garlic. Don’t store them in the fridge either, this will give them a funny flavour since the starch will start to convert to sugar.

The best choice is a cool, dark, dry place, such as the back of a pantry.

Also Leeks  like  onions, are nutritional stars, offering plenty of potassium, some folic acid, beta-carotene (in the green part) and plenty of vitamin C.

 

Vegan option  ✔

Vegetarian  ✔

Gluten free  ✔

Ref. sugar free  ✔

Egg free  ✔

 

Serves: 6


 Leek Potato Soup12

INGREDIENTS:

 

  • 1 tbsp. olive oil for cooking
  • 4 large leeks, white and tender green parts only, thinly sliced
  • 1 lb.  potatoes (the kind for mashed potato), peeled and cut into 2-inch chunks
  • 1 garlic clove, peeled and grated
  • 5  cups low-sodium vegetable  stock
  • 11.25  oz. pack  soy cream
  • 1/3 cup grated cheddar or vegetarian/vegan cheddar
  • 1/8 teaspoon ground nutmeg
  • Salt and freshly ground pepper
  • 1/2 cup minced chives or green onions
  • 8 oz. peppered smoked trout, flaked (leave out for vegans/vegetarians)

 Leek Potato Soup10

METHOD:

  • Put the olive oil in to a large pot and add the leeks and garlic.
  • Turn heat to low, and cook, stirring occasionally, until softened, about 8 minutes.
  • Add the potato and broth; bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.
  • Working in batches, puree the soup in a blender, then return it to the pan.
  • Add the soy cream, cheddar and nutmeg and simmer for 10 minutes longer.
  • Season the soup with salt and pepper, garnish with chives and smoked trout and serve.

 

Enjoy!

Myra. XO 

 

Leek Potato Soup4

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about  Spiced Pumpkin Soup with a twist or  Carrot Soup .

 

 

 

Low Carb Broccoli Pizza Crust

Low Carb Broccoli CrustG

Homemade broccoli crust pizza,  gluten-free and low-carb and comes together in under 30 minutes. 

I mean I think it’s safe to say that we all need a healthy pizza crust in our lives. Everyone loves pizza, but we all sort of try to avoid it because of the calories and carb overload.

SURPRISE………..Problem solved!!!

This one is even better than the popular Cauliflower crust. To be honest with you, when I was experimenting with this crust I happily finished it off without any toppings at all, that’s how good it is.

And another plus is, that you are eating tons of vegetables while you’re at it and you will not overeat with this broccoli pizza crust because you will be fulfilled very quickly and simply enjoy pizza with health benefits!

It is also made in minutes, especially if you use left over broccoli.

 

Vegetarian  ✔

Gluten free  ✔

Ref. sugar free  ✔

 

Serves: 1


INGREDIENTS:

Base:

  • 2 Cups steamed and cooled Broccoli florets
  • 1/4 Cup cheese
  • 1 egg
  • a pinch of salt and some pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder

Low Carb Broccoli CrustP

Low Carb Broccoli CrustO

 

 

Toppings:

  • 1/2 Cup Marinara sauce
  • 3/4 Cup grated cheese or sliced Mozzarella
  • Fresh Basil to serve

 

NOTE: Add any kind of sliced meat or vegetables

 


 

Low Carb Broccoli CrustK

Low Carb Broccoli CrustA

 

 

METHOD:

Pre heat the oven to 220° C / 425° F  with a baking tray in the oven

To make the base have your Broccoli steamed and chilled. You can do this the day before or use leftover from dinner the night before. (that’s what I usually do).

Place the broccoli in de food processor an pulse a few times until it ressembles rice.

Transfer to a bowl and add the remaining ingredients.

Lay out a piece of parchment paper and form a circle with the broccoli mash.

Transfer to oven and bake for about 12-14 minutes or until crust is lightly browned.

Remove the tray from the from oven and put  the marinara sauce and the mozzarella and/or cheese on the Broccoli base. At this point feel free to add desired toppings (veggies or meat).

Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted

Myra. XO 

Low Carb Broccoli CrustC

Low Carb Broccoli CrustE

 

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Stuffed Peppers and Aubergines

Coconut Curried Lentil Soup

Coconut Curried Lentil Soup D

Coconut Curried Lentil Soup H

You know those days when you just can’t get warm?

Well the other day I had one of those days. I had been outside for a long hike and it was freezing, I mean literally plenty below zero.  By the time I got home I couldn’t move my face it was completely numb, I couldn’t smile or talk, just grunt like  hungry cave woman. That’s when I decided to make this soup. I figured it would be the only possible solution.

It’s the easiest and quickest soup ever because I needed it asap.

I loved the heartiness of this soup and how filling it is without being heavy and greasy.

It takes about 20 minutes from start to belly, so great for midweek when your in a hurry. Throw in a lovely crunchy baguette and you’ve got dinner on the table.

Vegetarian ✔

Vegan ✔

Dairy Free ✔

Gluten free ✔

Ref. sugar free ✔

 

Serves: 4

                                                                                                        

INGREDIENTS:

  • ¼ cup Olive Oil
  • 2 onions, peeled and chopped fine
  • 4 cloves garlic, peeled and grated
  • 4 stalks celery, chopped
  • 4 medium carrots, peeled or scraped clean and coarsly chopped
  • 2 leeks, washed very well and sliced
  • 1/4 cup Madras curry paste
  • 1 tbsp. Tamarind Paste
  • 2 cans (Organic) Coconut Milk, 13.66 oz. each
  • 3 cups stock
  • 2  15 oz.  cans (organic) Lentils
  • 2 cup kale, rinsed and thinly sliced
  • salt to taste (you will need salt, I added about ½ teaspoon)
  • ground black pepper to taste
  • a large handful chopped coriander

                                                                                                      

Coconut Curried Lentil Soup 2
Coconut Curried Lentil Soup C

METHOD:

In a large stock pot, heat oil over medium heat. Add onions, carrots, leeks and celery. Saute until onion is tender (about 3-4 minutes). Stir in garlic and  cook for 1 more minute.

Add the curry paste a fry for a minute or two.

Add the coconut milk and stock.

Add the lentils.

Add the Kale.

Bring to a boil. Reduce heat, and simmer for 15 minutes.

When ready to serve stir in the tamarind  paste and coriander, and season to taste with salt and pepper.

NOTE: You can use a cup of dry lentils instead but then you will have to simmer the soup for about an hour. If you have the time, it is better.

Myra. XO 😊

 

Coconut Curried Lentil Soup 17

Coconut Curried Lentil Soup B

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Carrot Soup or Spiced Pumpkin Soup with a twist

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My Grandma’s Slow Cooker Red Cabbage

 

My Grandma's Red Cabbage1

 

My Grandma's Red Cabbage11

My Grandmother was quite something, a very lively, determined and courageous woman with great style. She kept a beautiful house, and was also a great cook. Not necessarily exquisite cuisine, but more of an everyday cook. Also super fast and very inventive.

But she was also very “hip” for those days and cooked complete dinner parties, copied exactly from american magazines. We’re talking around 1950’s  here, so I think that is pretty impressive.
Her friends must have loved coming over.
My grandmother didn’t have a  crock pot yet, but I do remember her slow cooking on her Paraffin Stove.

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My Grandmother

 

 

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My Grandmother and my mom 1938

 

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Slow cooked Red Cabbage with apples and spices, just the smell reminds me her and my mother who has cooked the same recipe for over half a century. To me this is home cooking.

I don’t make it very often but when the temperature drops it’s just what my body asks for. Hot, cozy comfort food.

 

(Ref sugar free, Dairy free, Egg free, GF,  Vegan, Vegetarian)

 

Serves : 6-8

INGREDIENTS:

2 tbsp. coconut oil (or butter)

1 medium red cabbage, shredded

1 medium onion, peeled and chopped fine

2 medium apples, peeled and diced small

1/4 tsp. ground dry ginger

1/4 tsp. ground cloves

1/4 tsp. ground cinnamon

1/4 tsp. ground all spice

2 bay leaves

1/4 Cup Coconut sugar (or regular white)

1/3 Cup apple cider vinegar

1 1/4 Cups water

1/4 Cup red wine (I use alcohol free wine so that works fine too) or more water

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My Grandma's Red Cabbage5

METHOD:

This couldn’t be easier.

Place all the ingredients in the slow cooker, toss very well.

Set the cooker to high and put on the lid. Leave to cook for 5 to 6 hours, depending how hot your slow cooker is. The water amount is just right for my slow cooker, but half way through cooking check to see how you are doing on the liquid, it shouldn’t get dry. Add a little water if necessary.

This is one of the few vegetable dishes that you want well cooked.

 

My Grandma's Red Cabbage13

My Grandma's Red Cabbage12

 

This is great with mashed potatoes, and a meat dish with gravy. Such as Dutch Pot Roast or Duck Breast with Cherry Sauce for two.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it  thecookingspoonblog on instagram! You’ll make my day ♥

 

Not quite what you’re looking for? How about Endive Gratin with Baked Apples, Blue cheese and Thyme

 

Oven baked Falafel with Dates and Pine nuts

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Weekends call for easy food, well at least Fridays’s ok? Since in our home Friday evening has always been movie night, I like to make grabbable (is that a word?) food, like Soft Baja Fish Tacos with charred Corn, Serrano ham crisps and Avocado Crema.  or maybe just a Black Bean Burger. Either way this recipe ticks all the boxes. You can make the Falafel in the morning and assemble the Pita’s in the evening when you’re ready to scoff these babies away.

These are truly “the business”, I had another one the next day for lunch when I made these last Friday and I still dream about it. Maybe I’ll even have a Falafel Pita again tonight since I put the remaining Falafels in the freezer, because yes my friends, they freeze well too.

These Falafels are extra healthy because I have baked them in the oven, so virtually fat free, and I have added some chopped dates for a little sweetness and pine nuts. Pine nuts are very healthy gluten free nuts that come from a pine cone. I use to eat them at school in Spain all the time during recess. The cones would fall to the ground and my friends and I would try to pick out the little nuts, just for fun. Really yummy.

Anyway, these pine nuts were bought in a store, because peeling your own will take for ever, believe me. I have briefly toasted them in a dry pan to bring out the flavour.

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Vegan ✔

Vegetarian  ✔

Gluten free  ✔

Ref. sugar free  ✔

 

Ingredients falafel;

3 cups cooked chickpeas

1 small red onion, peeled and chopped

2 cloves of garlic, peeled

6 dates, stone removed

3 tbsp. Buckwheat flour or oat flour

3 tbsp. Almond flour

2 tbsp. nutritional Yeast (optional)

1 1/2 tsp. Garam Masala

small handful fresh Coriander

1 tsp. Himalayan sea Salt

3 tbsp. Coconut oil

2 tsp. Orgran egg substitute

4 tbsp. Water

Dipping Sauce;

1/4 cup Aïoli

3/4 cup Plain yoghurt (soy or plain)

1/2 garlic, peeled and grated, or more if you dare

1 tbsp. pomegranate Arils

1 tsp. olive oil

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Method;

Toast pine nuts briefly for 3 minutes in a dry pan, set aside.

In a food processor add all the ingredients for the Falafel, except the chickpeas and pine nuts.

Pulse a few times and now add the chickpeas. Again pulse a few time, scrap down with a spatula, and pulse a gain. It should be mushy but with bite and a few chunks left for texture. Now mix in the pine nuts with your spatula. Transfer to a bowl.

Meanwhile heat the oven to 220° C / 428° F

Make little ping-pong ball sized balls with slightly wet hands.

Layer them out over a baking tray that has been lined with parchment paper.

Spray generously with olive oil and bake for 20 to 25 minutes, turning them over very carefully half way.

Make the sauce by stirring the ingredients together and sprinkle over the pomegranate arils, pour over  a teaspoon of good olive oil.

Toast pita bread, split open and spread some dipping sauce over it. Stuff with lettuce and some  pickled red cabbage and serve with a  Beet Salad on the side.

Enjoy!

Myra XO

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.