Recipe Potato pie with pizzaiola – Yellow Zafferano recipe

Couldn’t get the picture on this from my phone. Sorry. Excellent vegan dish, I think. I’m sure I have to negating about that. For which case, I rescind forevermore from making those kinds of distinctions or not, whether it is vegan or not. (As in, I used to think I was vegan, but became educated to believe & know & understand that I am not. Which has been a real pain to me, generally speaking, because everyone NOT vegetarian thinks I am & I also actually used to believe that, but I learn, no, that’s a sad claim wrong. So I will not entertain this discourse on this blog either. I will not refrain from unbridled lusts with unnumbered meats – nope! Not even if the carnivores in my audience cry out in hunger!)

That being said, this is a nice meatless piece of delish. I wonder if I could call myself Semi-Meatless?

https://ricette.giallozafferano.it/Tortino-di-patate-alla-pizzaiola.html

Vegetarian chili

I wonder what a general vegan committee would say to a side bar of spaghetti in zucchini & broccoli & garlic oil sauce? They probably say no. You see? Vegetarianism is soooooo complicated, so you have to look at all my vegetarian reposts & not think about it. (I’m adding soft tacos later tomorrow.)

Cooking Without Limits

vegetarian chili

The wave heat is still hear so eating meat in this heat is to much for me. This is a lovely alternative to traditional chili con carne. It’s packed with good stuff so is a great choice for veggies and meat eaters alike.  vegetarian chili

Ingredients:

  • 500 g potatoes
  • 600 g tinned red kidney beans
  • 500 g tinned chopped tomatoes
  • 1 teaspoon cayenne pepper
  • 1  teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • 4 cloves garlic
  • a bunch of fresh coriander
  • 1 fresh red chili
  • 1 fresh green chili

Directions:

Preheat the oven to 200˚C/400˚F/gas 6. Peel the potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, turmeric, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set…

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Baked pumpkin with porcini mushrooms and bacon

These next fall like dishes are just great and besides the year is filled with enough interesting days to run with! So I am guilty of promoting out of season marked recipes. Yes I am!

Cooking Without Limits

pumpkin

Pumpkins are so versatile. The things you can do with pumpkins are endless. If you’ve never cooked one before, you’re in for a real treat.

Ingredients:

– 1 pumpkin

– 5 cloves garlic, peeled and cut in small pieces

– olive oil

– 1 red onion peeled and chopped

– salt

– pepper

– 1 tablespoon turmeric

– 1/2 teaspoon ground nutmeg

– 1/2 teaspoon ground cinnamon

– 200 g bacon cut in small pieces

– 200 g porcini mushrooms

Directions:

Preheat the oven to 450ºF. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side.

Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped onion, chopped garlic, bacon and turmeric . Cook gently for 10 minutes until bacon is made. Add the mushrooms, the nutmeg and cinnamon…

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Baked sweet brown pumpkin with mushrooms

Cooking Without Limits

GAB_7821_res_mix

This recipe is an adaptation of this Baked pumpkin with porcini mushrooms recipe. I saw brown sugar pumpkins in the shop and I thought about this recipe I made a while back.

Simple and tasteful this recipe goes great as a side dish or a main dish. We ate it with meat cooked on the grill and it was great. The combination is so versatile.

Ingredients:

  • 1 brown sugar pumpkin
  • 5 cloves garlic, peeled and cut in small pieces
  • Olive oil
  • 1 red onion peeled and chopped
  • Salt
  • Pepper
  • Red chili pepper
  • 100 ml sour cream
  • 1 tablespoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 100 g coral mushrooms
  • 200 g porcini mushrooms

GAB_7829_res_mix

Directions:

Preheat the oven at 450º F. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side.

Heat a frying pan over a medium heat. Pour in…

View original post 112 more words

Baked pumpkin with spinach and mushrooms

Cooking Without Limits

pumpkin with spinach and mushrooms

Those are the last days of fall. To celebrate the end of a beautiful season I prepared pumpkin. I found it at sales at the store and a recipe came in my mind. This pumpkin is named Queensland Blue and is the first time I am using it in a recipe and first time to eat it.  Queensland Blue Pumpkin is native to Australia and can be cooked in a variety of ways and will complement sweet and savory recipes.

queensland blue pumpkin

Two years ago I made this amazing dish Baked pumpkin with porcini mushrooms and I started loving pumpkins. For decorations or for food. It always feels like fall when I see or taste a pumpkin.

pumpkin

The recipe I used for this Queensland Blue pumpkin is my own creation. I just checked the time to bake a pumpkin and the temperature.In the end it went so great with the mushrooms and…

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Ratatouille in a pumpkin

Cooking Without Limits

GAB_9811_res_mix Ratatouille in a pumpkin

I did my Ratatouille recipe a few years back. It was Julia Child’s recipe from her book. Yesterday I tried my recipe because my little boy don’t like red sauce this time. It is just a phase. So, for him, I made it with white sauce and for adults I made Ratatouille in a pumpkin.

Why? Because I had one hanging around and I didn’t know what to do with it. We say Sunday the movie Ratatouille and my son wanted what “The small cook” served. So here is our recipe.

Ingredients:

  • 1 eggplant
  • 1 zucchini
  • Olive oil
  • 2 red onions
  • 1 yellow pepper
  • 1 red pepper
  • 5 cloves mashed garlic
  • 10 small tomatoes cut in two
  • Salt
  • Pepper
  • Chili pepper
  • Thyme
  • Basil
  • 500 ml tomato juice homemade
  • 3 tablespoons heavy cream
  • 1 pumpkin

Directions:

Preheat the oven at 450º F or 200ºC. Cut the pumpkin in…

View original post 236 more words

Baked leek and onions

Cooking Without Limits

GAB_0445_mix_res Baked leek and onions

Last night I was in the mood for baked onion. I love grilled or baked onion, so, with this in mind I went to the store near our home and bought a leek and red onions. The recipe is simple and you can make it without the egg and milk if you are vegetarians.

Ingredients:

  • 1 leek
  • 2 red onions
  • 1 egg – optional
  • 100 ml milk – optional
  • Olive oil
  • Salt
  • Turmeric
  • Red chili powder
  • Pepper

Directions:

Preheat oven to 220°C/ (200°C for fan assisted ovens). Cut the onions and the leek in 1-2 cm slices. At the bottom I put the green parts of the leek and on top I arranged the slices so it looks good in the tray.

Add olive oil and spices on top of it and bake them with the tray covered till the vegetables are done. I like them…

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Titanic’s Asparagus Salad with Golden Champagne-Saffron Vinaigrette

Rosemarie's Kitchen

I know you were expecting some sort of Lenten offering on this, the 31st day of the season. I got side tracks. All I can say is welcome to my mind. To the rest of the world, it might seem a dysfunctional, easily derailed environment. Yet for me the thought process works and it does make perfectly logical sense. Hubby would care to differ. I invite you to follow the thoughts that led to today’s posting to a wonderful, First-Class Asparagus “Salad” served on the final night aboard the Titanic. Although not a straight line, the string of thoughts aren’t totally random. Ready, set  . . . here we go. Lent leads to Easter.

Easter – Spring – Asparagus. A few years back, I made a wonderful salad for our Easter Table that featured Asparagus and Tomatoes. My family loved the Easter Salad. Salads are cold. Now thoughts of cold asparagus…

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Beef Udon

That is too much, I mean I love this dish!

MyAromaKitchen

I love Japanese food, even I have never been to Japan. So I did some research on how to make beef udon and twisted this recipe a little to be my own style… This soup is perfect for rainy weather or when you are sick. It’s so light, less oil, and I can say It’s healthier…

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Total Time: 30 minutes

Serving: 4


INGREDIENTS

150 g               steak beef

150 g               tenderloin beef (after trying out both, I prefer to have tenderloin)

1 j                    Onions, sliced in chunk

4 tbsp              soy sauce

4 tbsp              mirin

4 tbsp              sake

4 tbsp              sugar

4 tbsp              water

2 tbsp              vegetable oil

Soup

4 cups              Dashi broth

2 tbsp              soy sauce

1 tbsp              mirin

1 tbsp              sugar

½ tbsp.             salt

Udon noodle


DIRECTION

  • Preheat a pan on medium-high with vegetable oil.
  • Add in chopped onion, stir about 1 minute until it’s fragrant._DSC1761.JPG
  • Throw in the…

View original post 102 more words

Vietnamese glass noodle salad

MyAromaKitchen

As you know, I have been taking intensive german course for the last 3 weeks and I try to bring my own lunch box that is easy and no need to warm up, because there is no microwave at the place where I study. This is the perfect healthy lunch, can be served cold, and easy to make. The key to this salad is the sauce, so I actually prepared for about 4 servings the salad and 2 servings for the sauce, so that I can make fresh sauce the next day when I am ready to eat. So feel free to adjust.. 🙂 Enjoy and happy spring!

DSC02094.JPGTotal Time: 30 minutes

Serving: 2-4


What I put in the salad    (Serving: 4)

250 g          Vermicelli – soak in hot boiling water for about 3-4 minutes (please check the instruction on the package), then wash…

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Researchers at This Base in Antarctica Eat Better Than You Do – Gastro Obscura

Someday, when they — whoever they are — will be able to build climate and condition resistant greenhouses with very little other power sources but solar energy, for instance and digital generators (which don’t exist now), they will be able to grow their own fruits and vegetables and maybe start a produce business!  But artificial environmental plot development is probably still more than a fiction, isn’t it? So, no ranchers can ever hope to build a business in Antarctica. This must make easy dinner planning a sadder prospect some how. Because if there were greenhouse artificial environs, like they hope to build on Mars someday, you could have a small farm of beasts in Antarctica too! Right? (Okay, there is no point to some of my stories. Well, it’s a science fiction story no one’s seen on TV yet anyway.)

 

Researchers at This Base in Antarctica Eat Better Than You Do – Gastro Obscura