Mid-week angst for what's for dinner hits us all from time to time. There are lots of solutions for the problem, here is one thought with several variations.
This is something I like to do, to keep the cost of grocery bill on the budget, yet have a variation to the meals through the week.
When making fish, I often bake more than needed and either serve with a different side dish the day after or use it in some kind of salad, by the side of a salad, pasta salad, noodle salad, in a wrap with the salad...
Here are some of the recipes I have shared before (click the image to get the recipe), the salmon with curry and cinnamon is still my favorite that I have been doing for years. It started as a holiday fish served cold on a buffet table with numerous tapas dishes, and by now I have used it in all ways I can imagine.
I hope this will give you some inspiration and ideas for the everyday menu planning. Till next time
A soup that I could eat every day for the rest of the days. It is easy to make, just peeling and chopping some veggies, and not that many either. And the smaller you cut them, the faster they will be done when cooking, then you can puré the veggies, do the finishing touch and let the delicious flavors entice you.
This is a great soup course for a winter time multi-course dinner or served as it is as a meal with some hearty artisan bread on the side. It will warm you up from inside out with the slow heat from the chili peppers, yet the smoothness of the coconut milk will make the soup child-friendly as well.
I hope you all are having a wonderful beginning of the season celebration. Till next time
When it gets dark, wet, and cold outside I love to make lots of soups and stews that will warm me up from inside out. This slow cooked piece of heaven also known as meat stew took three hours in the oven to simmer, brought lovely aromas into the house, was so tasty and soothing, and the flavors got even better the day after.
If you happen to have leftovers, heat them up on a medium heat on top of the stove until thoroughly brought up to the temperature. Or you can freeze the leftovers in an airtight container for up to two months.
I hope you enjoy it! Till next time
Last week I posted about this on the website Instagram account, and I got a message for a recipe. So here you go.
It is easy and rather fast to make, and as tasty as you make it. The allure of it is that you can make it to a two different meal times with a little twist, as long as you make enough of the red beans and rice to fill up the bell peppers the next day. I love the simplicity of it, and of course, the red beans and rice can be made without the minced pork meat and serve both as vegetarian meals.
Because the next day - I just added a sharp tasting cheese and the top part of the peppers that I had cut off chopped up into the red beans and rice mix and filled the peppers up with some more cheese on the top. There really can't be too much cheese, right?!
I hope you enjoy it! Till next time
Holidays are coming and all the entertainment with it. It is time to start to plan and wonder what, where, and when.
For brunch with friends and family or just weekend lazy breakfast because it is freezing cold outside and you want to cozy up at home, cuddled up with a blanket reading a good book with some tea and good cake... This recipe surely delivers!
I love this recipe because it is easy to get together, you don't need any fancy equipment to mix it, just a bowl and a spoon, and the taste is fabulous. I used Greek yogurt in it instead of natural and it gave nice depth to the flavor.
It can be made to many different things, but here is my favorite so far with bananas, hazelnuts, and dark chocolate. YUMMY! Hope you enjoy it!
Till next time
I love this Thai-flavored soup. I'm not sure if I love it more eaten hot or cold leftovers, but it is delicious and one of my favorites for sure. Last time I made it the heat of the taste was so that my eyes teared up, but you don't have to use as much chili peppers in the soup, or you can add coconut milk to it to make it more family friendly if you so desire.
The difference with this soup is that I sauté all the other ingredients in a pan except the noodles. Those I cooked in a vegetable broth that also became the liquid in the soup. You set noodles and broth at the bottom of the serving dish and add the rest of the ingredients on top of the noodles. Make sure you use enough broth while cooking the noodles since they soak up the liquid like a sponge.
I surely will keep you warm, hope you enjoy it. Till next time