One of the simplest meals you can make is chili. It is hard to mess it up, you can improvise and add more veggies, but the recipe below is the basic simple vegetarian chili I […]
]]>One of the simplest meals you can make is chili. It is hard to mess it up, you can improvise and add more veggies, but the recipe below is the basic simple vegetarian chili I always make.
I was sitting on the couch one day trying to decide what to cook for dinner. I had beans on my mind and the first thing I thought about was chili. I had never tried to make a vegetarian chili before but for some reason that is what I craved.
You can play with the veggies, add more, add some bone broth to make it more liquid. But it will always be a perfection. The secret to making it better is the cooking time. It can be done in 40min, you can also make it in the pressure cooker. But the longer you let it simmer, the better it tastes.
I usually make it on the stove using a big pot, but lately I have been cooking it in my favorite appliance – the Ninja Foodi.
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Ingredients
2 Tbspextra-virgin olive oil
1 medium yellow onion
1 bell pepper
4 stalks celery
3 medium carrots (optional, add some shredded carrots for texture)
4-5 cloves garlic
3 cans fire roasted tomatoes (15 ounces each)
1 can black beans (15 ounces each)
1 can kidney beans (15 ounces each)
1 can white beans (or pinto beans) (15 ounces each)
1-2 Tbsp chili powder
salt
black pepper
1 tsp ground cumin
1/4 cup chopped parsley
- Toppings
shredded cheese
chopped green onions
greek yogurt
Directions
- Chop the onion, celery, bell pepper and carrots. I also like adding shredded carrots, it makes the texture better.
- In a large pot over medium heat, heat olive oil. Add the onion, celery and carrots. Sauté until soft about 5min. Add the minced garlic and bell peppers. Cook for additional 3-4min.
- Add the cumin, salt, black pepper and chili powder. Stir well.
- Drain the beans and add them to the pot, together with the diced fire roasted tomatoes.
- Bring to a boil then reduce heat and let it simmer for at least 40 minutes. I usually cook it for about 60-90min.
- When done, turn the heat off and add the chopped parsley. Stir to blend.
- Serve in a bowl with some shredded Mexican blend cheese, a spoon of greek yogurt and some chopped green onions.
- Enjoy
Did you know pumpkins are really healthy? They are a great source of Vit. A and C, as well as fiber and antioxidants. They are good for cholesterol and hearth health. And also boost your […]
]]>Did you know pumpkins are really healthy? They are a great source of Vit. A and C, as well as fiber and antioxidants. They are good for cholesterol and hearth health. And also boost your mood and help you sleep better.
And when I hear pumpkins, I right away think about those healthy Pumpkin Muffins. They may still have sugar, but trust me, I rather eat my calories than drink them (think Pumpkin Spice lattes). And you can add some nuts to make them even better and more nutritious.
Ingredients
1 1/2 cups flour
2 eggs
1 1/4 cups granulated sugar
1/2 tsp baking soda
1/2 cup melted coconut oil
3/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 15oz can pumpkin puree
1/4 cup apple juice
Directions
- Preheat the oven to 350F
- In a bowl combine the pumpkin puree, apple juice, coconut oil, eggs and sugar. Set aside.
- In another bowl whisk together the rest of the ingredients – flour, baking soda, salt, cinnamon and nutmeg.
- Pour the wet ingredients into the dry ingredients and stir together. Stir until everything is incorporated into the batter, do not over mix.
- Place 12 paper liners into each well of a standard size muffin baking pan.
- Pour into the muffin trays. Try to distribute the bather evenly between the 12 muffins. You can use an ice cream scoop if you have one
- Bake your muffins for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. In my oven I usually need 23min.
- Enjoy
Do you like peaches? Because I do. I like them raw, grilled, baked in desserts, in smoothies, in salads... You get it. And since they are in season now, I decided to start my day with a creamy, delicious peach mango smoothie:
]]>Do you like peaches? Because I do. I like them raw, grilled, baked in desserts, in smoothies, in salads… You get it. And since they are in season now, I decided to start my day with a creamy, delicious peach mango smoothie:
Ingredients
2 ripe peaches
3/4 cup frozen mango
1/2 cup coconut vanilla yogurt
1 cup oat milk (or a milk of your choice)
1 tsp cinnamon
1/4 cold water (optional)
Directions
- Peel the peaches and remove the pits
- Place the all of the ingredients in a blender (I am using this one) and blend until smooth and creamy.
- Note: If you’re not using frozen mango, add about 1 cup of ice and omit the water.
- Enjoy as a breakfast or when you crave something sweet
Every time I visit my grandma, the first thing I want her to make is her famous Sweet Mini Peppers Stuffed with Eggs and Feta Cheese. If you like peppers and feta cheese, this will […]
]]>Every time I visit my grandma, the first thing I want her to make is her famous Sweet Mini Peppers Stuffed with Eggs and Feta Cheese. If you like peppers and feta cheese, this will be your new favorite recipe. I know it is mine and my husbands’s for sure. Even my 3-year-old loves these stuffed mini peppers.
I am using sweet mini bell peppers, but you can use Anaheim chili peppers as well. Just remember you will need 1 egg per pepper.
End you don’t need salt. The feta cheese will be enough.
Ingredients
2lb Sweet mini peppers- 9oz Feta cheese
- 7 Eggs
- Oil
- Black pepper (optional)
Directions
- In a mixing bowl beat eggs and pepper until blended. Crumble the feta cheese and add to the eggs.
- Heat a skillet over medium-high heat, then add 1-2 tbsp. oil.
- Cook the same way you would do scrambled eggs – 5 to 10 minutes over medium-low heat, stirring occasionally. Remove from the heat when the eggs are almost done. Let them cool down.
- To prepare the peppers cut the top off with a paring knife and scoop out the seeds and veins.
- Using a small spoon (or your fingers) and fill each pepper with the egg and feta cheese cheese mixture.
- Heat another large skillet over medium-high and add 1/4 cup of oil. When the oil is hot enough, place the filled peppers in the skillet.
- Turn on each side until they become golden.
- Place on a paper towel to drain the excess oil.
- Serve hot or cold, as an appetizer or a main dish.
- Enjoy
Do you like grilled chicken breasts, but they always come out dry? Well, today I am going to show you a different way to cook a tasty, healthy, tender bbq chicken breasts. I got my […]
]]>Do you like grilled chicken breasts, but they always come out dry? Well, today I am going to show you a different way to cook a tasty, healthy, tender bbq chicken breasts. I got my hands on the new Tatung Fusion Cooker and this recipe was a huge hit. Even my 3-year-old liked it.
Ingredients
- 2 Chicken Breasts
- 1 cup BBQ Sause
- salt and black pepper
Directions
1. Cut each chicken breast into 3 strips.
2. Put the 6 chicken breast strips into a dish and add the BBQ sauce. I am using the Trader Joe’s Kentucky Bourbon BBQ Sauce, but you can use other. I like this one, because it gives the chicken this sweet, but spicy smoked bbq flavor. If one cup is not enough, add more.
3. Let the chicken marinate in the BBQ sauce for at least an hour in the fridge. If you have time, leave it for up to 3hrs.
To cook the chicken breasts, I am using the new Tatung Fusion Cooker. It stem-grill the chicken and ensures all the flavor and moisture stays inside the meat. No more dry chicken breasts here
4. Put water on the heating water column, then select Grilling mode at 340F.
5. Once the water starts to boil, pit 3 of the chicken strips on the grilling pan. Put the metal lid on so the steam stays inside.
6. Grill for 6min, then turn and grill for another 5min.
7. Serve while still hot.
8. Enjoy
Cooking with the new Tatung Fusion Cooker is really easy. You can Grill, make Soups, Steam and even Bake deserts.
I am still exploring all the different dishes that can be cooked in it, but so far I am happy with it.
Pros: all-in-one cooking gadget, easy to cook, easy to clean, the food comes out really tasty, healthy
Cons: a little hard to use the first time. I wasn’t sure if I assembled it correctly (there was no clicking sound), I was not sure if it reached the desired temperature for Grilling (didn’t have a beeping sound), but this is my first time using it, so I am sure I will get the hang of it.
Hello meatlovers, this recipe is for all of you who enjoy a tasty, juicy sausage. It is great for a BBQ or even if you need something fast. I am using knockwursts, they are big […]
]]>Hello meatlovers, this recipe is for all of you who enjoy a tasty, juicy sausage. It is great for a BBQ or even if you need something fast.
I am using knockwursts, they are big and really yummy, and after you bake them, the juice stays in them. They are the best choice if you want to stuff them with something. In this case, I used blend of different cheeses, but you can experiment. You don’t have to use the same cheese =, I have tried with blend of Monterey Jack and Cheddar and now with this Mexican Blend – every time the recipe is a success
Ingredients
- 5 knockwursts
- 1-2 thin slices of mozzarella cheese
- 5 tbsp blend cheese (Monterey Jack, Cheddar, Asadero & Queso Quesadilla cheese)
- cooking spray.
Directions
1. Cut a slit down the middle of each sausage for around 3/4 of the length that goes half-way through.
2. Divide the mozzarella in 5 equal slices and stuff each sausage.
3. Press equal amounts of the cheese blend well down into the sausage. Around 1 full tbsp or more (if you really like cheese :))
4. Spray a baking pan with the cooking oil and place the stuffed sausages. Broil on low around 10-15 minutes until the cheese melts and becomes this delicious golden color. You can cook them in a regular oven or a toaster oven.
5. Serve them while hot with a side of baked asparagus and low calorie potato salad
This is one of the fastest and simplest potato salad recipes. It doesn’t need complicated ingredients and it serves as an easy side dish.
]]>This is one of the fastest and simplest potato salad recipes. It doesn’t need complicated ingredients and it serves as an easy side dish.
Ingredients
- Potatoes
- Spring Onions
- Parsley
- Olive Oil
- Vinegar
- Salt
- Plack Pepper
Directions
- Boil the potatoes with the skin on. It is good to add some salt in the boiling water. That way the skin will peel easily.
- After the potatoes are ready, peel the skin and cut them in pieces.
- Add them in a salad bowl. Sprinkle with the chopped spring onion and parsley.
- Add salt, black pepper, oil and vinegar to taste.
- This easy and low calorie potato salad is a great side dish for steak or fish.
- Enjoy!
Ingredients
- 1 can white kidney beans
- 3 spring onions
- salt
- black pepper
- vinegar
- oil
Directions
- Drain the beans. I used white kidney beans from Trader Joe’s and they were great. You can also buy raw beans and boil them. But if you are in a hurry, canned beans are as good as the home made.
- Place them in a bowl and add the chopped green onions. Add salt, black pepper, oil and vinegar.
- Mix and serve – and easy and tasty bean salad.
- Enjoy!
Ingredients
- 6 small zucchini
- 1 pound ground beef
- 3 cloves garlic
- 1/2 onion
- 2 tbsp salsa
- 1/2 can diced tomatoes
- 1/2 cup shredded mozarella and chedar
- salt
- black pepper
Directions
- Preheat oven to 380 degrees F.
- Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl.
- In a skillet preheat 2tbsp oil. Add the diced onion and saute them for 3min. Add the ground beef and mix it with the onions. After 3-4min add the diced zucchini seeds and garlic and let it cook for 2-3min.
- Stuff squash with the mixture and place in 9×13 inch baking pan. Pour sauce over squash and cover pan with foil.
- Bake in preheated oven for 35-45 minutes, or until cooked. Remove foil and cover with the shredded cheese. Cook until cheese is melted.
- Enjoy!
Ingredients
- 2 cups Baby Carrots
- 4 medium Potatoes
- 1 Zucchini
- 1/2 Onion
- 1 Bell Pepper
- 1 can diced Tomatoes
- 3 tbsp Salsa
- 4-6 Chicken Thighs
- salt
- plack pepper
Directions
- Cut all vegetables in medium pieces. Dice the onion. Saute the onions and carrots until the onion is lightly golden.
- In a big baking pan add all vegetables, salt and black pepper. Add 1-2 cups of hot water.
- Salt the chicken and place it on the top of the vegetables. Cover with aluminium foil and put in preheat to 385F oven.
- Bake until vegetables and chicken are almost done. In a small bowl mix 2-3 tbsp of the liquid part of the meal and add 1 tbsp red pepper. Add it on top of the chicken and bake another 10-15min.
- Serve this Baked Vegetables with Chicken Thighs warm with glass of wine