Right off the bat, you may have noticed one change I made to the recipe – fettuccine pasta instead of spaghetti. I picked up the wrong box at the store by mistake but figured it would work the same way.

I will say that this recipe had a lot of steps and different components to keep an eye on, so I had to really pay attention and stay organized. The recipe is well-written though and everything comes together at the end to make a yummy pasta dish.

I love roasted vegetables so this kale and cauliflower were perfect for me. The cauliflower came out of the oven super tender but slightly caramelized and the kale was nice and crispy. It was hard to stop myself from picking at them because they were so good on their own, they would be a great side dish.

The flavours on the pasta were…

I think I should add “Vegetable Stuffer” to my CV.

Not only do I love stuffing butternuts, mushrooms, squashes, aubergines, peppers and whatever else I can hollow out and fill with something yummy — I’m pretty damn good at it, too!

Over this past weekend I indulged in a great sales offer that gave me a big bag of green peppers for next to nothing, so I decided to stuff them all last night.

Who’s hungry? Vincent, Roan and I. This recipe serves three — with the possibility of some leftover mince filling that can be used in a pasta or jaffle the next day.

Ingredients

• 5 green peppers
• 1 kg lean beef mince
• 200 g carrot, cut into thin ribbons
• 2 onions, diced
• 1 tsp crushed garlic
• 50 g mushrooms, finely chopped
• handful of coriander, finely chopped
• 5 green onion sprigs, finely chopped
• 1 can tomato & onion mix…

Frittatas can be delicate or hearty, and they’re always beautiful. To make it light, keep it concentrated on the eggs. To make it heavier, add potatoes and meat. However you choose to make it, you’ll end up with a lovely brunch dish.

Ingredients:

4-6 eggs, beaten
milk or cream (desired amount)
1 Roma tomato, chopped
1 small onion, sliced
1 small green pepper, sliced
2 chorizo sausages, squeeze the meat out of the casing into chunks
1 large potato, cut into small cubes
sharp cheddar cheese (desired amount), cut in chunks
goat cheese (optional garnish)
salt and pepper to taste

Heat up olive oil in a cast iron skillet and cook the potato cubes, then add the onion, tomato, green pepper, chorizo, salt and pepper to saute.

Fold the milk/cream into the beaten eggs, pour into the skillet, distribute the cheddar chunks around the skillet, and partially cook the eggs.  Place the skillet in the…

Frittatas are good to make for weekend brunch, when you have more time to do prep. Feel free to get creative. The basics are a lot of eggs and some dairy. Other than that, let your palate guide you.

Ingredients:

2 medium potatoes, chopped into cubes
4-6 bacon slices, chopped
1-3 stalks lettuce, chopped
10 small eggs, beaten
cheddar to taste (I recommend 1 cup), grated or cut into cubes
salt and pepper to taste
chili flakes to taste (optional)
oregano or basil to taste (optional)

Bring water to a boil in a pot and cook the chopped potatoes until they soften. Drain and set aside.

Preheat the oven to 350 deg F.

In a large cast iron skillet, saute the bacon. Add the potato and mash crudely with a spatula in the skillet. Mix the lettuce with the potatoes and bacon.

Pour the beaten eggs into the skillet and…

This is a sweet-peppery chicken gravy, the main ingredient which imparts this flavour to the chicken gravy also gives this delicious gravy the yellow colour, this gravy can also be referred as chicken kesari-gravy.

The Recipe of Delicious Chicken Yellow-Gravy:

• 

Quantity of Chicken Meat: 1/2 kg

For Gravy Paste/Sauce – Grind 2 medium tomato pieces along with pieces of 2 tiny green chillies for mild-pungent flavour (these chillies are small and extremely slender, having fresh pungent flavour), and a thick a slice of cheese, into thick sauce using a tad quantity of water.

Saute the gravy paste, in low heat, in adequate quantity of warm, any mild-flavour vegetable oil; add chicken meat pieces in the warm gravy, add the warm…

While beet soup (Eastern European Borscht) is sometimes made with beef broth/stock, this one is made with a veggie broth.  And, since I didn’t have the regular purple beets in my fridge, the color on this one will not be the intense purple you might be used to, but it will be the red of the tomato sauce.  Never the matter — use the beets you desire!

Borscht, served with sour cream. Add fresh shredded parsley for even more interest.

This week, I’m co-hosting Angie’s Fiesta Friday 119 with  Ahila @ A Taste of Sri Lankan Cuisine.  If you are not sure what a link party is, it’s a way to network with people of common interest — in this case, tasty home-made food and recipes — and if you blog yourself, it’s a way to increase interested visitors dropping by,  who are curious about new foods…

Contains:  Nightshades.  Is: Grain-free, gluten-free, Paleo, Whole30.

Soup’s On!

Well, as any gardener or homesteader knows (those who live at higher latitudes, that is) into every year a killing frost must fall.

I had a very prolific cherry tomato plant – just one, actually.  For future reference (at least on my part) it was an indeterminate Husky Cherry Red, and I’d grow this again.  I received a lot of ripe red fruits over the past month or so, and there were many more green ones when the killing frost swept down and told me, sort of like Bugs Bunny, “That’s All, Folks!”

(Mostly) green cherry tomatoes!

Scratched my noodle, and decided to turn some of the crop into soup.

Note, this recipe is extremely flexible.  Whatever you have to hand may become a major ingredient here.  All quantities listed in this recipe is approximate.  This is about using what…