Crispy potato wedges are sooooo necessary for any meal!! I took a long break from eating actual potatoes but after this recipe I don’t think I can ever quit them anymore. It was super simple: Preheat oven at 450. Toss with tbsp of oregano, granulate garlic, garlic powder, paprika, chili powder, bread crumbs, and salt + pepper. So simple but soooo good
This recipe is a rendition of something my mom used to make (still does) for those cold winter nights where you’re craving nothing but a warm hearty meal for dinner. With some variation of course – my mom would add potatoes and green beans – I found the recipe to give my mind and body that cozy feeling the moment I took the first bite. There is something truly remarkable about making a meal that reminds you of home.
- 1 pound beef stew meat
- 1 medium onion
- 2 medium carrots
- 2 celery stalks
- 3 cups of vegetable stock
- 2 cups of water
- 1 can (250ml) of chopped tomatoes
- 1 pack of zucchini noodles
- 3 dried bay leaves
- salt and peper
- Heat olive oil in large pot on medium heat. Add chopped onion and cook until translucent
- Add beef stew meat and cook until browned on all sides (5-8mins)
- Add remaining ingredients leaving aside zucchini noodles. Cover pot and cook on medium-high for 10 mins.
- Add zucchini noodles. Turn heat to medium-low and cook for additional 20 minutes. Enjoy!
p.s: this recipe works really well as a vegan or vegetarian option – just omit the beef and add things like beans or tofu for that added protein!
Making Shakshuka for the first time! The tomatoes in this dish make this a perfect comfort food, and on top of that it took really 20 minutes to make which is always a plus. Here is how I made it:
- 3-4 Eggs
- 1 large onion
- 2 small red bell peppers
- 4 garlic cloves
- 2 tsp paprika
- 1/2 tsp of cajun seasoning
- 1 can (500ml) of peeled tomatos
- salt, pepper
- Heat olive oil on medium heat
- Dice onions and bell peppers. Cook for 5 minutes
- Add chopped garlic and seasonings. Cook for 5 minutes.
- Add can of peeled tomatoes, breaking up larger chunks. Cook for 10 minutes and turn heat to simmer
- Create little openings in the mixture, and crack eggs. Cover and cook until eggs are finished.
This was a perfect dish to switch up my regular dinner routine. Heres the good news: the most challenging thing about this recipe was cutting the butternut squash in equal halves!
1 medium sized butternut squash
1 tbsp olive oil
1/2 tsp of salt, pepper, garlic power, and paprika
4 cups of kale (roughly – really used about 4 large stems of green kale)
1/2 cup of chopped chorizo (omit if VG)
1 tbsp olive oil
1/4 cup of veg broth
1 chopped garlic glove
salt + pepper
fruit and nuts (I used apples, walnuts)
1. Preheat oven to 400.
2. Oil both butternut squash, sprinkle with seasonings. Place cut side faced down and bake for 15 mins. Flip and cook for 45-60min until tender
3. Heat oil in medium heat pan. Cook chorizo until crispy. Add shallot and garlic. Cook for 3-5 min until tender. Place kale, cook for 10 min. Add water and extra oil if needed. Sim for 10-15 min.
4. Remove squash and place stuffing on top. Add desired toppings. Serve warm and enjoy!