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Apple Celery Lentil Salad

Apple Celery Lentil Salad – what a combo! Okay a combo with flashbacks to my childhood. My mother was all about granny smith apples and celery sticks as the perfect snack for kids. Albeit our celery were smothered in Cheese Whiz, which back then was the equivalent to today’s Nutella. Okay, not that you would spread Nutella on a celery stick. But as kids we loved our processed cheese in a jar (eeeeh!) and spread it on everything, or just warmed it up and poured it on. And yes, I am a little ashamed to admit that. Today I shudder to think of it. But that was my mother’s secret to getting us to eat celery. Today I’d opt for a filling of herbed Chevré, or even natural peanut butter. Cheese Whiz? Never.

Apple Celery Lentil Salad

Give celery the respect it deserves

Ah, celery! As far as I’m concerned celery is underused… and under appreciated. I have to ask myself why more times than not, I choose celery root over those sweet, fresh crisp green stalks. Every time I add it to salad or a soup, I’m surprisingly delighted in how great it tastes and I tell myself I need to use it more often. Plus it’s good for you. In more ways than you can imagine. Read more here.

Solve the “what to do with celery dilemma” with an apple celery lentil salad

An apple celery salad isn’t new a concept, but by adding beluga lentils — one of the most fantastic lentils in the world (okay Lentilles du Puy are also a contender) – some fresh parsley and toasted walnuts, and you have one tasty salad. One that is substantial enough to have on its own for a light and healthy meal. As extra bonus, this apple celery lentil salad also holds up well if you want to take leftovers for lunch or even prepare it the night before. Though, I would just suggest holding off on the walnuts until you are ready to dive in. That way they’ll remain their delicious crunchy selves.

Apple Celery Lentil Salad

Just a little tip: As I often do with lentils, I make them the night before so I can throw together a quick lunch or dinner the next day. You can prepare them up to 2 days in advance. Just let the lentils cool; cover and store in the refrigerator. The rest of the preparation for this salad only takes minutes!

Apple Celery Lentil Salad
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Beluga Lentil Walnut Celery Salad

A quick, easy and healthy late summer apple celery lentil salad with beluga lentils, granny smith apples and toasted walnuts. Makes for a light and tasty dinner and great leftovers that's perfectly suitable for any following a vegan or gluten-free diet!
Course Salad
Category Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 646 kcal
Autor Elle

Ingredients

For the salad:

  • 1 2/3 cups uncooked beluga lentils, rinsed (375 g)
  • 2 granny smith apples, seeded and chopped
  • 4 celery stalks, chopped
  • 1 generous handful flat-leaf parsley leaves, chopped
  • 1/2 cup coarsely chopped walnuts, toasted (50 g)

For the dressing:

  • 4 tablespoons extra-virgin olive oil
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • sea salt and freshly ground black pepper, to taste

Method

  1. Place the lentils in a large saucepan, cover with plenty of water and bring to a boil (generally, lentils should be cooked at a 1:3 ratio, lentils to water). Simmer over medium heat for 30 minutes. Drain, then transfer to a large serving bowl and allow to cool to room temperature.
  2. TIP: I recommend tasting the lentils after about 25 minutes to see if they are the consistency you want — more firm (al dente) is best for salads.
  3. In a small bowl, add the oil, lemon juice, mustard, honey, garlic, salt and pepper; whisk together until well combined. Pour dressing over lentil mixture; toss to coat. Taste, and add more salt and pepper, if desired.
  4. This apple celery lentil salad can be prepared ahead of time. Just add the walnuts shortly before serving so that remain crunchy. Enjoy!

Notes

If you are a blue cheese fan, go ahead and sprinkle some on top. Also yummy!

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Barley Risotto with Feta and Kale

Barley risotto with feta and kale is of course is non-traditional. There’s no parmesan, no white wine, no butter. Instead this is a risotto made with pearl barley, tomatoes, winter greens and Greek feta. The spices used for this recipe are smoked paprika, fresh thyme, bay leaf and red pepper flakes, which add depth and a warm aroma to the tomatoes and earthiness of the barley. So when you’re craving carbs and comfort, this is your dish. It’s vegetarian and flavorful enough to serve for company, but simple enough for a weeknight meal. And… it makes great leftovers!

Gersten-Risotto mit Feta-Käse und Grünkohl Rezept

What kind of barley to use

Okay, first a quick barley run-down: there are two common types of barley, hulled and pearl. This is a pearled barley recipe. Hulled barley retains the outer bran layer, while pearl barley has some or all of the outer bran layer along with the hull removed. And although hulled barley contains more fiber, it takes a lot longer to cook. Thus comes in pearl barley. It doesn’t take any longer than cooking a traditional risotto. And time is of the essence when you want to get a nutritious meal on the table midweek. Nutritious? Yes! Pearl barley still offers a decent amount of fiber and nutrients and. So even though peal barley is somewhat refined, it is still healthy and very good for you.
Barley Risotto with Feta and Kale

What to serve along with this barley risotto

Although this makes a fantastic stand alone meal, feel free to add your favorite protein such grilled chicken, fish or seafood. Or keep things vegetarian and simply serve it with a mixed green salad, or your favorite crusty bread and a glass of your favorite wine.

I really hope you LOVE this barley risotto! It’s:

Hearty
flavorful
Comforting
Easy to make
& So delicious

If you’re into risotto, be sure to check out my other risotto recipes! I’ve have quite a few recipes, both traditional and non-traditional.

The inspiration for this barley risotto recipe came from Yotam Ottolenghi’s Barley Risotto with Marinated Feta.

Barley Risotto with Feta and Kale
5 from 1 vote
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Barley Risotto with Greens and Feta

This one-pot dish gives risotto a makeover with pearl barley and the refreshing flavors of tomato, kale and feta. This dish makes and easy and healthy meal, that also doubles up as tasty leftovers which can be brought to work and even be enjoyed at room temperature.
Course Main Course
Category Mediterranean
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 395 kcal
Autor Elle

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup pearled barley (200 g)
  • 3 to 4 sprigs thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1 bay leaf
  • 1/2 teaspoon finely grated lemon rind (from organic lemon)
  • 250 g tomato passata
  • 1 x 400 g can diced tomatoes
  • 3 cups water
  • sea salt and pepper, to taste
  • 4 handfuls kale, leaves removed from stems, finely chopped
  • 150 g feta, crumbled

Method

  1. Heat the 2 tablespoons of olive oil in a large non-stick sauté pan or wok over medium-high heat. Add the onions and garlic, reduce the heat to medium, season with a pinch of salt, and cook for 5 minutes or until onion is soft.
  2. Add the barley, thyme, smoked paprika, and red pepper flakes, and cook for one minute, stirring until barley is coated with the spices. Add the bay leaf, lemon rind, tomato passata and diced tomatoes, plus 3 cups of water. Season with a pinch of salt. Stir to combine.
  3. Bring the mixture to a boil, then reduce the heat so that the mixture is gently simmering. Cook for 40 minutes, stirring occasionally. The barley is ready when it is tender and most of the liquid should be absorbed. Taste and season with more salt, if desired.
  4. Remove the thyme sprigs and bay leaf, and discard. Stir in the greens and stir until they wilt. Gently fold in feta. Season with fresh ground pepper. Taste and adjust seasoning, as desired and enjoy!

Notes

Kale can easily be subbed out with Swiss chard or spinach leaves.

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New Potato Salad with Green Beans and Cherry Tomatoes

This new potato salad with green beans and cherry tomatoes has seriously got it going on. All the textures and colors – together it’s one ENORMOUS flavor party! It’s almost impossible to imagine how just a handful of ingredients can wake up your mouth and make your tongue sing with utter glee!

As you know, I love my weekly visits to the farmers market. Especially during the summer months when there is such an amazing assortment of fresh and flavorful foods. Just looking at the sea of stalls along the Isemarkt almost drives me to take a week of vacation so I cook even more! It’s almost impossible to imagine enjoying everything there is to offer in such a short season. Or maybe it’s just that I forget (took for granted) how lucky I am to have Europe’s largest open-air market just steps away.

During my last visit, I picked up some cute little red-skinned new potatoes. I love new potatoes. Since we only see them in summer, it about the only time I eat potatoes. The rest of the year is all about sweet potatoes for me. Although some supermarkets stock new potatoes, you are best to buy them at the farmers market since the freshness is incomparable, plus you’ll have a chance to pick from a number of delicious heirloom varieties. With their sweeter less starchy taste and texture, they are a summer favourite for me. Plus their thin and delicate skin makes it so easy to prepare a perfect new potato salad. No peeling!

Frühkartoffeln Isemarkt

So I said I pretty much stick to new potatoes, but, admittedly I did eat a regular “baking potato” just last week. You know… those extra-large potatoes. The ones you are supposed to fill with creamed spinach, sour cream or chili. Well I ate one of those during lunch at the Block House with my colleagues – something no one would think I would EVER do. It’s just not my type of lunch place. I like light midweek lunches and mostly eat salads, Thai, Vietnamese… you get the idea. So what to order on a steak-heavy menu? Baked potato, no sour cream, with a salad. Sounds terribly boring, I know. But a simple potato with a little butter and salt can be pretty tasty. And as my mother taught me, I made sure to eat the potato skin. Now here it comes: I was enlightened by my colleague…did you know that the potato skin is poisonous? And not as healthy as I have been preached my whole life? So it’s all been a hoax, an urban myth, a wives tale all these years? Apparently so.

Okay, it turns out it has something to do with increased toxins concentrated in the peel, just below the surface and in the sprouted “eyes” of old or sprouting potatoes and potatoes that are green or have a greenish color under the skin. Aha. Likewise, if part of it tastes bitter don’t eat it. Another interesting tidbit…turns out, most commercially sold potatoes are screened for this toxin (called solanine) but any potato will build up the toxin to dangerous levels if exposed to light or stored improperly. Good to know. So if it’s green and sprouted, toss it! And in the future, I will disobey my mother and leave the skin.

Kartoffelsalat mit grünen Bohnen, Cherry-Tomaten; Frühkartoffeln und Sardellen, gesundes, einfaches Rezept
So a big high five for this new potato salad with market fresh seasonal ingredients – it’s healthy, easy, and over-the-moon delicious. The two of us ate this as a main for lunch, but I had really wished that I doubled it so I could enjoy some leftovers. If the thought of anchovies turns you off, trust me, don’t skip them, they add a super tasty umami element. Just chop them up as small as possible; you will never notice they are there. This is a great compliment to a zucchini salad like this one or as a side dish at your next BBQ.

New Potato Salad with Green Beans and Cherry Tomatoes
5 from 1 vote
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New Potato Salad with Green Beans and Cherry Tomatoes

A new potato salad recipe made with sweet summer red-skinned new potatoes, blanched green beans and cherry tomatoes. This is an easy and quick side dish that perfectly complements any summer meal or BBQ.
Course Salad, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 293 kcal
Autor Elle

Ingredients

For the salad:

  • 400 g baby new potatoes
  • 300 g green beans, trimmed
  • 1 medium red onion, thinly sliced
  • 300 g cherry tomatoes, halved

For the dressing:

  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar (good quality)
  • 1 tablespoon fresh lemon juice
  • 4 anchovies, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 large garlic clove, minced
  • 1/2 teaspoon sea salt
  • freshly ground pepper, to taste

Method

  1. Gently boil the potatoes in salted water until tender, about 10-12 minutes, depending on size. Drain and set aside to cool slightly.
  2. Meanwhile, blanch the green beans in boiling salted water until crisp-tender, for about 2-3 minutes (or to desired degree of doneness). Drain and cool under cold running water (or plunge into an ice bath). Shake out the excess water and transfer to a large salad bowl.
  3. Once the potatoes are cool enough to handle, cut them in half lengthwise (or in wedges for bigger ones) and transfer to the salad bowl. Add the red onion and tomatoes.
  4. In a small bowl, whisk together the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss to combine.
  5. Taste and season with more salt and pepper, if desired. Serve at room temperature and enjoy!

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Za’atar Roasted Carrots and Chickpeas

Enter stage left for it’s grand debut; za’atar roasted carrots and chickpeas. There are those occasions when I get stuck on a new flavor. Sumac is one of them, but there is also something new (new to my kitchen) that I have been wanted to experiment with. Za’atar. I’ve been waiting for fall to roll around so that I can try on all those winter indulgences, like roasted potatoes, warm wintery salads and of course the endless variety of oven-roasted vegetables.

Geröstete Karotten (Möhren) und Kichererbsen mit Za’atar-Gewürz

What is za’atar?

If you are not familiar with it, za’atar is a Middle Eastern spice that is recognized for it’s distinct flavor that adds depth to any dish. It’s a combination of sumac, thyme, marjoram, oregano, roasted sesame seeds, and sea salt. Consider it the Middle Eastern version of Italian seasoning mix; something we likely all have in our spice cabinet. Well, za’atar too, is practically limitless to how it can be used. And of course of love it. How can I not? It contains sumac, one of my favorite spices.

Where to find the spice blend?

You can buy it in Turkish / Middle Eastern markets or online with trusty Amazon. But you can also try mixing your own!

4 tablespoons sumac
2 tablespoons thyme
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon coarse sea salt
1 tablespoon roasted sesame seeds

A basic za’atar roasted carrots recipe that can be easily adapted

This is a simple recipe that can easily be adapted to suit your own personal taste. Instead of roasted heirloom carrots, cauliflower would a fantastic alternative that also pairs well with chickpeas, as do sweet potatoes and butternut squash. Mint can be replaced with fresh flat-leaf parsley, or a combination of both can be used. Plus this side dish can easily please vegans by skipping the feta cheese.

Alte Sorten Karotten / Möhren alte Sorten

Geröstete Karotten (Möhren) und Kichererbsen mit Za’atar-Gewürz

Za'atar Roasted Carrots and Chickpeas
5 from 1 vote
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Za'atar Roasted Carrots and Chickpeas

A simple and easily adaptable recipe for za’atar roasted carrots and chickpeas. Easy to make, a really great addition to any meal whether served as a side dish, or with salad or couscous as a main.
Course Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 548 kcal
Autor Elle

Ingredients

To roast:

  • 1 x 400 g can organic chickpeas
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons za’atar (a spice blend available at Middle Eastern markets)
  • 1/2 teaspoon ground cumin
  • 1 bunch carrots, larger ones cut in half lengthwise (about 8 carrots)
  • sea salt and freshly ground pepper, to taste

To assemble:

  • juice of 1 lemon
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon sesame seeds
  • handful fresh mint leaves, chopped
  • 100 g feta cheese

Method

  1. Preheat the oven to 425°F / 220°C and line a baking sheet with parchment paper.
  2. In a large bowl toss the chickpeas with olive oil, za’atar and cumin. Add the carrots and toss again.
  3. Spread the chickpeas and carrots onto the baking sheet in an even layer. Season with salt and pepper.
  4. Roast in the oven until carrots are tender, about 25 minutes.
  5. Whisk the olive oil and lemon together in small bowl.
  6. Transfer the carrots and chickpeas onto a serving platter drizzle with dressing, sprinkle with sesame seeds and top with feta and mint. Enjoy!

Notes

  • I try to choose bunches of carrots on the smaller side so I can either roast them whole or slice them lengthwise. Larger carrots work fine, just slice them crosswise as well. Or feel free to quarter all the carrots, regardless of size.
  • This recipe for za’atar roasted carrots and chickpeas is the perfect addition to salads or served with couscous (or my personal favorite millet).

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Parsnip Apple Risotto

Parsnip Apple Risotto. So simple, so good. I have to admit, I recently developed a soft spot for, yes, here it is…parsnips! Subtly sweet and a touch earthy, I would have never imagined that I would ever touch a parsnip. My early recollections of them are, well, just that one time a year, when they were roasted in the oven along with our Christmas turkey. And come to think of it, I don’t think anyone ever actually even ate them. Maybe they were just there, along with the onions and carrots, to transform the gravy into something magical.

Parsnips

Parsnip Apple Risotto

Well, I finally decided it was best not to flee from parsnips. They have been popping up what seems like EVERYWHERE this last month, so seemingly they are gaining popularity (or they were simply in my blind spot all these years) — but someone is definitely eating them here in Germany. And guess what? They are actually pretty delicious.

Getting exited about warming winter foods is easy, but I was looking for a little satisfaction in something other than just another piping hot bowl of soup (or bowl of pasta, for that matter!). Hearty and bursting with warming flavors, risotto does just the trick. And in this case, with apples and parsnips. Apples and parsnips were born to be together. With hints of rosemary and thyme, the aromatic flavors combine so well — does winter food get any better?

Parsnip Apple Risotto
4.5 from 2 votes
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Parsnip Apple Risotto

Hearty and bursting with warming flavors, parsnip apple risotto does just the trick. With hints of rosemary and thyme, the aromatic flavors combine so well.
Course Main Course
Category Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Autor Elle

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, finely chopped
  • 350 g parsnips, (about 3), peeled and chopped into bite-size pieces
  • 1 tart apple (Braeburn or Granny Smith), peeled, cored and chopped
  • 1 cup risotto rice (200 g)
  • 3/4 cup dry white wine (180 ml)
  • 2 cups vegetable or chicken broth, heated (500 ml)
  • 1 teaspoon freshly chopped rosemary (about 1 Sprig)
  • 1 teaspoon freshly chopped thyme
  • 1 tablespoon butter
  • 4 tablespoons freshly grated parmesan
  • sea salt and freshly ground pepper, to taste
  • 2 tablespoons or more toasted pine nuts, garnish

Method

  1. In a large saucepan or deep skillet, heat olive oil over medium heat. Add the shallots and cook until softened, stirring often, about 5 minutes.
  2. Stir in parsnips and cook until they begin to brown, stirring occasionally, about 8-10 minutes. Add rice and stir 2 minutes. Then add the apple and white wine and simmer for until slightly reduced, about 2-3 minutes.
  3. Add enough warm broth to cover; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes. Add more broth, 1/2 cup at a time, and cook until rice and parsnips are tender, allowing each broth addition to be absorbed before adding next and stirring frequently, about 20 minutes total.
  4. Remove from heat; stir in remaining 1 tablespoon butter, rosemary, thyme and cheese.
  5. Season risotto with salt and pepper, to taste. Transfer risotto to serving plates, garnish with pine nuts and serve immediately. Enjoy!

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Smoked Trout Orzo Salad with Artichokes & Fennel

Not everyone is as infatuated with artichokes as I am. I could eat them any possible way imaginable, whether they are fresh, marinated or simply from a can. They are a great addition to, well…as I see it…anything. In this case, their pure sweet and nutty flavor can be enjoyed in this simple orzo dish that is packed with fresh and zesty flavors.

I’m on a little bit of an orzo kick at the moment, and since it indeed resembles rice, it almost fools me into thinking that this is not just another pasta dish. Truth is, it’s no better or less than pasta, but let’s say if you can get your hands on a whole-wheat version, you can consider it a slight upgrade.

If you are keen on something other than “traditional” pasta, then then try using the gluten-free and frequently referred to superfood, quinoa in place of orzo for this dish.

Smoked Trout Orzo Salad

Smoked Trout Orzo Salad — a fantastic tasting pasta salad!

I love the subtle flavors smoked trout gives to this dish. With its fine, delicate and mild flesh, it’s a popular choice in Germany where you can buy it fresh from the fishmonger or farmers market – and of course packaged at the supermarket. It’s as delicious as smoked salmon and just as versatile. Endlessly actually so. Tossed together with orzo, artichokes and fennel in a lemon caper dressing, its seriously the best thing I’ve gotten to eat this week, so much flavor and delicious textures! Plus this dish is a breeze to put together. Simple and delicious!

Looking for more orzo salad inspiration? Try one of these recipes:

Or check out my recipe archive for more pasta salad recipes.

Smoked Trout and Orzo Salad
5 from 1 vote
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Smoked Trout Orzo Salad with Artichokes & Fennel

Smoked trout and orzo tossed together with artichokes and fennel in a lemon caper dressing, is seriously the best thing I’ve gotten to eat this week, so much flavor and delicious textures!
Course Salad
Category Mediterranean
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 360 kcal
Autor Elle

Ingredients

For the salad:

  • 1 cup orzo (200 g)
  • 100 g smoked trout, coarsely chopped
  • 4 artichoke hearts (preferably fresh from a delicatessen, alternatively, marinated from a glass), drained, quartered, and coarsely chopped (150 g)
  • 1 small fennel bulb, thinly sliced with a mandoline
  • 2 handfuls baby arugula leaves

For the dressing:

  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons freshly squeezed organic lemon juice
  • 1 teaspoon lemon rind, finely grated
  • 2 shallots, finely chopped
  • 1 tablespoon capers, rinsed
  • 2 tablespoons chopped mint
  • sea salt and freshly ground pepper, to taste

Method

  1. Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add the orzo. Cook according to packet instructions, until al dente, drain and set aside.
  2. In a small bowl, whisk together the dressing ingredients until well combined.
  3. In a large bowl, mix together the orzo, smoked trout, artichoke hearts, and fennel with the dressing and toss until well combined. Add the arugula leaves and toss again to coat.
  4. Divide the salad between plates and enjoy!

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Cranberry Muffins

Cozy up with this winter with fresh cranberry muffins. That’s right, meet my new seasonal favorite for breakfast on-the-go. This recipe truly makes me wish fresh cranberries were available year-round. These muffins are made with spelt flour which has an mild, slightly sweet and appealing nutty flavor and is packed fresh, bright red cranberries. Spices like cinnamon, ginger, vanilla as well as fresh orange zest and crunchy walnuts as simply meant for cranberries. The combination is delicious.

I am so happy to see cranberries pop up in supermarkets more and more over the years. And nice to know I am buying locally grown ones from Lüneburger Heide, just south of Hamburg. I am even considering stocking up on cranberries for the whole year, by popping bags of them into the freezer so I can make these muffins on any time I like. 🙂

Cranbeeren, Cranberry, Moosbeere

Cranberry Muffins Rezept mit Dinkelmehl, Zimt, Ingwer, Vanille, Orangenschal und Walnüsse

Cranberries, the wonder fruit from North America

Cranberries not only contain large amounts of vitamin C, but are loaded with antioxidants — thumbs up to their anti-aging effect. However, they are probably better known for the ability to help prevent kidney, bladder and urinary tract infections, which is exactly what has made cranberry juice a popular choice. Because they have a bacterial inhibitory effect they can also treat infections in the mouth — something to remember next time you get a cold sore! Plus cranberries have a compound that help disable plaque from sticking to your teeth. Surprise, same goes with red wine! These are just a few reasons to add cranberries to your diet. The best forms are fresh (cooked of course due to their sour taste), then dried, and lastly juice — watch out for refined sugar!

Cranberry Muffins Rezept mit Dinkelmehl, Zimt, Ingwer, Vanille, Orangenschal und Walnüsse

Fresh cranberry muffins made with spelt flour

I love baking with spelt flour. It’s something of a wonder grain and makes incredible baked goods. For this recipe I used a mix of white and whole grain spelt, but this can easily be played with. If you are looking for a more hearty muffin that holds more moisture, then increase the ratio of whole grain spelt flour. This will give the muffins a similar texture to whole wheat flour, and of course a more classic robust flavor. When using white spelt flour, I like to use Type 1050, which is great for bread baking since it is more hearty than Type 630, which is light and a fantastic choice for baking cakes.

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Fresh Cranberry Muffins

These fresh cranberry muffins are made with spelt flour and deliciously spiced with cinnamon, ginger, vanilla and orange zest. Free from refined sugar, they make the perfect addition to any breakfast or afternoon snack.
Course Breakfast, Snack
Category Baking
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Autor Elle

Ingredients

  • 1 1/2 cups white spelt flour, + 3 teaspoons for coating the fresh cranberries (Type 1050) (200 g)
  • 1/2 whole grain spelt flour (65 g)
  • 1 1/2 teaspoons phosphate-free baking powder
  • 1/2 teaspoon sea salt
  • 200 g fresh cranberries
  • 65 g butter (room temperature)
  • 2/3 cup soft brown sugar (I recommend mascabado raw cane sugar) (85 g)
  • 2 large eggs
  • 1 x 170 g container Greek yogurt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon pure vanilla powder
  • zest of 1 organic orange
  • 1/2 cup walnuts, chopped (50 g)

Method

  1. Preheat oven to 375ºF / 190°C. Line a 12-hole muffin tin with paper cases or lightly grease the pan with butter and sprinkle with flour (making sure to discard any excess flour from the tin after coating).
  2. Sift together the flour, baking powder and salt in a medium bowl and set aside.
  3. Rinse the cranberries, shake out the excess water and transfer to a separate bowl. Toss the cranberries together with 3 teaspoons of flour until coated.
  4. In a large bowl, cream together the butter and sugar, using an electric mixer, for about 2-3 minutes. Beat in the egg, one at a time, taking care to fully incorporate before adding the second egg. Mix in the yogurt, cinnamon, ginger, vanilla and orange zest.
  5. Using a spatula, gently fold in flour mixture. Stir until just combined. Do not over mix! Dough will be very sticky.
  6. Gently fold in the cranberries and walnuts, and spoon the batter evenly into the prepared muffin tins. Bake until a toothpick inserted in the middle comes out clean, about 25-30 minutes.
  7. After removing the muffins from the oven, give them a couple of minutes cool slightly in the muffin tin, and then remove them and transfer to a cooling rack. Enjoy while still warm or at room temperature.
  8. Once fully cooled, store the cranberry muffins in an airtight container.

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Roasted Beet Risotto

I have a little obsession with beets at the moment. And this little obsession led me to the uncharted world of beet risotto. Something I wish I had explored earlier. This beet risotto is hands down the most decadent of all my risottos. With its vivid color and deep flavors, it’s somewhat of a show-off. Not to mention nourishing and incredibly beautiful!

A beet risotto with roasted beets

I adore roasted beets. Roasting them softens their earthy flavor, brings out their wonderful sweetness, and transforms their texture into something smooth and velvety – making them perfect companion in the risotto realm.
If you are planning to roast beets, then make extra. The great thing is, that once roasted, they will keep refrigerated for up to a week. This way you will already have them on hand for whatever you’re planning to make. Once the beets have cooled, the skins slip off easily when rubbed with a paper towel. It’s that easy!

Though, plan ahead, as roasting beets can take up to 1 1/2 hours. But as I mentioned this can be done in advance. I roasted the beets while we were enjoying our Sunday brunch, which made preparing risotto in the evening a lot less demanding.

Rote Bete

So now that you have stocked up…do you ever wonder what to do with an abundance of roasted beets in the fridge? Well because they are so sweet, they pair well with tart and sharp-tasting foods. Try tossing sliced beets with things like shallots, red onions, orange slices, fresh squeezed lemon juice, balsamic vinegar, or feta cheese. Herbs are also a great addition. I love adding fresh thyme or parsley. Simple and good.

Rote Bete Risotto mit Dill, Parmesan, Gemüsebrühe, Limone und Rotwein

Did you know that beets have an exceptional nutritional value? Especially the greens, so don’t toss them. They are wonderfully rich in calcium, iron and vitamins A and C. Select beets with crisp, fresh looking greens with smaller roots; they are tenderer and can be cooked just like spinach – steamed or sautéed! Making them a great side dish!

Roasted Beet Risotto
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Roasted Beet Risotto

A delicious and healthy roasted beet risotto made with red wine, vegetable broth, lime and dill. Serve with a dollop of Greek yogurt, crumbled blue cheese or a small handful of baby arugula leaves.
Course Main Course
Category Italian
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Autor Elle

Ingredients

  • 3 medium beets, preferably all the same size, greens trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 3 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio risotto rice (300 g)
  • 1 cup dry red wine (250 ml)
  • 3 cups vegetable broth (750 ml), heated
  • Juice of 1/2 lime
  • sea salt and freshly ground pepper
  • 1 tablespoon butter
  • 4 tablespoons finely grated parmesan, plus more for serving
  • 4 tablespoons or more finely chopped fresh dill

Extra toppings (optional):

  • a dollop of Greek yogurt, crumbled blue cheese or a small handful of baby arugula leaves

Method

  1. Put oven rack in middle position and preheat oven to 425°F / 220°C.
  2. Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Set aside to cool. When beets are cool enough to handle, rub the skin off with paper towels, and trim and discard the stem and root ends. Grate the beets and set aside.
  3. In a saucepan, bring the vegetable broth to a simmer.
  4. In a large, deep skillet, heat the olive oil and butter over medium heat. Add the onion and sauté until softened. Add the garlic to the pan, followed by the rice. Stir to combine. Saute for a minute and then add the wine; simmer until reduced. Once it's almost absorbed, add about a cup of hot broth.
  5. Once absorbed, add another cup of broth and keep stirring. Repeat this step until you have used all the broth and the rice is just about cooked – this takes about 20 minutes. Add the shredded beets and stir to combine. Allow to cook for an additional 5 minutes, stirring, until creamy. Add the lime juice and season with salt and pepper. Taste and adjust the seasoning, if necessary.
  6. Add the parmesan and stir in the butter. Remove from the heat, cover and let stand for 2-3 minutes.
  7. Spoon the risotto into serving bowls and garnish with the remaining parmesan and fresh dill. Enjoy!

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Bulgur Salad with Roasted Tomatoes and Chickpeas

I love simple salads that simply taste good. I when I say good, I mean good with a capital “G”. And guess where the awesomeness starts… in the oven. Imagine this… roasted sumac tomatoes AND roasted cumin-spiced chickpeas. Together… side by side! Then this delicious duo is tossed together in a simple bulgur salad with fresh herbs, crisp cucumber, a squeeze of lemon and lighted toasted pine nuts. Simple right? And tasty! It’s the perfect blend of hot and fresh. And the thing is, it tastes great warm, at room temperature or even chilled. Yes, options people!

Roasted Tomatoes and Chickpeas

Sumac – the spice your kitchen needs now

Unfamiliar with sumac? Well, you’ll want to trust me on this, when I say you’re going to want to add this to your spice collection. It’s one of my favorite things to add to simple salads; and speaking of favorites, one of my go-to ways to use this Middle Eastern spice is in a simply salad made with cucumber, pear, red onion, a splash of oil and red vinegar and a sprinkling of sumac. Simply delicious. Or try fennel instead of cucumber, also delicious! And great additional to any dinner or Sunday brunch table. Sumac really is a great way to add a deeper flavor to any everyday simple salad, dressing or this simple recipe for roasted tomatoes and chickpeas with bulgur. It’s bright citrusy flavor, similar to lemon is simply wonderful.

Sumac is also great for making homemade pita chips

Sumac is also fantastic for making tasty homemade pita chips (and you can add these to salads in place of croutons). All you need to do is heat a tablespoon of butter and olive oil in a large skillet over medium heat. Add some roughly torn pita pieces (whole wheat Turkish ones are best), stir to coat and cook for 6-8 minutes, stirring all the time, until pita is golden brown and crunchy. Remove from heat and toss together with sumac (or za’atar) and sea salt. Voila! And best is kids love these too — they are a great replacement for chips!
Bulgur Salad with Roasted Tomatoes and Chickpeas

Bulgur Salad with Roasted Tomatoes and Chickpeas

Bulgur Salad with Roasted Tomatoes and Chickpeas

A simple recipe for roasted tomatoes and chickpeas with bulgur that will also please your vegan friends

This dish couldn’t be easier, just toss a little olive oil together some cherry tomatoes with sumac, then do with same with a can of chickpeas and cumin, lay them on a baking sheet and let the oven do its magic while you take care of the rest. Bulgur is a breeze to prepare. It takes mere minutes. As with toasting the pine nuts. Then there is just a little bit of chopping to you before you can relax and enjoy! Oh yeah, and since this dish also makes great leftovers, feel free to do what I did and enjoy it cold with a little chopped avocado. 🙂

Bulgur Salad with Roasted Tomatoes and Chickpeas
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Middle Eastern Roasted Tomatoes and Chickpeas with Bulgur

A delicious Middle Eastern inspired bulgur salad that combines flavors of roasted tomatoes and chickpeas with the fresh flavors of crisp cucumber and fresh herbs. A satisfying and healthy recipe that will keep your vegetarian and vegan friends happy!
Course Salad
Category Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Autor Elle

Ingredients

For tomatoes:

  • 450 g mini Roma tomatoes or cherry tomatoes, halved (a mix of varieties is best)
  • 2 tablespoon extra-virgin olive oil
  • 2 teaspoons sumac (found at Turkish, Greek and Mediterranean markets)

For the chickpeas:

  • 1 x 400 g can organic chickpeas, drained and rinsed
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons ground cumin
  • sea salt and freshly ground pepper, to taste

To assemble the salad:

  • 3/4 cup bulgur (150 g)
  • 1 mini cucumber, diced
  • 1 small red onion, finely diced
  • small bunch fresh cilantro, chopped (alternatively use flat-leaf parsley)
  • juice from half a medium lemon
  • 25 g lightly toasted pine nuts to garnish

Method

  1. Preheat oven to 375°F / 180°C and line a baking sheet with parchment paper.
  2. In a large bowl, add the tomatoes and toss together with the olive oil and sumac. Arrange on half of the prepared baking sheet, cut side facing up, in a single layer.
  3. In a second bowl, add the chickpeas, olive oil and cumin; toss to combine. Season with salt and pepper. Arrange on the other half of the prepared baking sheet in a single layer.
  4. Roast in the preheated oven for 20 minutes or until soft and the tomatoes start to burst a little.
  5. Meanwhile, toast the pine nuts and prepare the bulgur (according to package instructions). Cook in a 2:1 ratio water to bulgur. Bring it to a boil. Cover, reduce heat, and simmer for 10 minutes or until tender. Drain, if necessary. Cover and set aside.
  6. Transfer the cooked bulgur to a serving bowl. Add the roasted tomatoes and chickpeas. Gently toss to combine. Add the cucumber, red onion, fresh herbs and lemon juice. Season with salt and pepper to taste, and again toss gently. Garnish with the pine nuts. Serve warm or at room temperature. Enjoy!
  7. PS) this also tastes great as leftovers served chilled.

Notes

  • I transfer the entire contents from the parchment paper lined baking sheet to the serving bowl with the bulgur. This means the oil and any juices from the tomatoes is also added to the salad. Therefore no extra oil is needed for the dressing. However, feel free to top this dish with a little extra drizzle of olive oil, if desired.
  • I used half a lemon for the dressing, which I found sufficent. Feel free to taste and adjust to your preference.

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Quinoa Salad with Roasted Beets, Feta + Pine Nuts

Two words to describe this quinoa salad with roasted beets — SUPER YUM! So here’s where the deliciousness starts…quinoa, who doesn’t love it? Second, we have roasted beets, two types — red beet and golden beet. Want to get fancy? Then go ahead and add a candy cane beet to the mix. Throw in some naturally sweetened organic cranberries, some toasted pine nuts, fresh parsley and toss it in an awesome dressing made with white balsamic (beets love balsamic!), maple syrup, garlic, Dijon and a splash of olive oil. Sprinkle it with some salty feta cheese and what do you have? A super SIMPLE and super DELICIOUS salad! I’m pretty sure you’re going to love.

einfaches Rezept für einen gesunden Quinoa-Salat mit Rote Bete und Fetakäse

Look for feta made in Greece — it’s the only one that is REAL feta

I’ve kinda fallen in love with a new feta (or maybe just overlooked) from my local grocery store. It’s made 85% sheep’s milk and 15% goat’s milk and comes from the Greek island of Lesbos. This is the real stuff and it holds the PDO (Protected Designation of Origin) to prove it. This means it is produced regionally, the traditional way, using free-grazing native sheep and goats. The result a delicious feta that’s matured in sea salty brine with flavorful rich and creamy texture. So tasty, I love it!

Frische Bete Gelb und Rot

Frische Bete Gelb und Rot, geschnitten aufs Blech

How I make this quinoa salad with roasted beets recipe EVEN easier to prepare

Anyone who has tried roasting beets whole know this takes time. At least an hour, if not more. And then there is all that rubbing with a paper towel to get the skin off. Work! Not for this salad recipe. Peeling the beets and cutting them into wedges before roasted speeds up the roasting time significantly. I’d say by at least half. And if you want to avoid messy red stains, then use golden beets — they can be found at your local farmers’ market or your local organic food store (I used a mix since I like the contrast). As for the rest of the preparation, well, that’s easy — it can all be done while the beets roast.

Quinoa Salad with Roasted Beets, Feta + Pine Nuts

Roast extra beets for leftovers

If you’re going to roast vegetables, you might as well roast a large batch. Doing so, means you have extra leftovers that can be enjoyed the next day — either at room temperature—or even cold, straight out of the fridge. Just be sure to cool the remaining beets completely before transferring them to an airtight container and storing in the fridge. So what to do with the leftovers? Make a salad of course! Maybe try a beet salad with lemon, thyme and feta, or simply toss the beets in red wine vinegar, olive oil, salt and pepper and add some crumbled goat cheese or, another favorite… make a tasty beet risotto.

Quinoa Salad with Roasted Beets, Feta + Pine Nuts
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Quinoa Salad with Roasted Beets, Feta + Pine Nuts

A healthy, easy quinoa salad recipe with roasted beets. Even with roasting the beets, it's ready in less than an hour. Enjoy as a tasty side dish or salad or even leftovers the next day! Naturally gluten-free, easily made vegan (just omit the feta).
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Calories 350 kcal
Autor Elle

Ingredients

For the salad:

  • 1 cup uncooked quinoa (200 g)
  • 2-3 small to medium-sized beets, peeled, halved, then quartered (500-600 g)
  • extra-virgin olive oil, to coat the beets
  • sea salt and freshly ground pepper, to taste
  • 25 g dried organic cranberries, coarsely chopped
  • 1 small bunch flat leaf parsley leaves, chopped
  • 2 tablespoons pine nuts, lightly toasted
  • crumbled feta, to garnish (50 g or more)

For the dressing:

  • 2 tablespoons white balsamic vinegar
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon pure maple syrup
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt

Method

  1. Preheat oven to 375°F / 190°C and line a baking sheet with parchment paper.
  2. Rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cook according to package instructions, for about 15 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes. Transfer to a large salad bowl to further cool.
  3. Meanhwile, toss the beets with a drizzle of olive oil, season with salt and pepper and spread evenly on the baking sheet (Note: since I used two different types of beets I tossed them with oil using seperate bowls so that the red beets wouldn’t stain the yellow ones).
  4. Transfer the beets to the preheated oven and bake for about 35 minutes, flipping the slices halfway through, until the beets are tender (cooking time may vary slightly depending on the size of the beet pieces). Remove from oven and set aside.
  5. In a small bowl, whisk together the dressing ingredients until well combined.
  6. Add the cranberries and parsley to the bowl with the quinoa, pour over the dressing and toss to combine. Add the roasted beets and gently toss again. Sprinkle with the pine nuts and crumbled feta. Serve and enjoy!

Notes

  • I like to serve this salad at room temperature or just slightly warm. Plus leftovers keep really well, so this salad can also be enjoyed the next day (and even day after).
  • To toast the pine nuts, dry fry them in small skillet until golden. Pine nuts toast quickly, so keep an eye on them!
  • If buying beets with fresh looking greens, don’t toss them — enjoy them sautéed or add them to your morning smoothie!

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Mediterranean Style Roasted Brussels Sprouts with Capers, Dill & Lemon

Brussels sprouts lovers behold, here’s a recipe to pull you out of the same old, same old doldrums. These Mediterranean style roasted Brussels sprouts are full of bold flavors thanks to fresh dill, capers and lemon, making them a refreshingly new way to enjoy these cute looking cabbage-like sprouts.

This is my new favorite way to enjoy roasted Brussels sprouts — SERIOUSLY. I’ve made this recipe three times in the last week, cause I love it that much. First time as a side dish and the next two times as a light lunch. Yes, Brussels sprouts as a main meal “salad” for two. Speaking of which, leftovers are also pretty tasty too…IN a salad. I tossed mine in a marinated kale salad. YUM.
Gerösteter Rosenkohl mit Kapern, Dill & Zitrone Rezept mediterrane Art
If you’ve only ever eaten boiled Brussels sprouts, then it’s quite possible you hate them because of the bitter flavor and overcooked limp texture. That was my experience growing up. But low and behold there are ways to take bring out their natural tasty sugars — that my friends is caramelization. The goal: browned, crispy edges.

How to cook Brussels sprouts to get the best taste:

Rule number 1. Get them fresh. Super fresh. Make sure they feel tightly compact, firm and are vivid green. And by the way, the smaller sprouts are generally sweeter, while bigger ones are more bitter.

Mediterranean Style Roasted Brussels Sprouts with Capers, Dill & Lemon

Roast them.

Roasted Brussels sprouts are a dream. This is my go-to method and probably the easiest way to prepare Brussels sprouts. Trim them, cut them in half and toss them with olive oil, season with salt and pepper, and roast them, on a uncrowded baking sheet at 200°C until crispy on the outside and soft on the inside. So easy.

Sauté them.

You can also use a skille to achieve that the tasty caramelized effect that you get by roasting them. And again, just be sure not to overcrowd the pan ― this will cause them to steam instead of brown. I like to use a heavy bottomed skillet and leave them alone so that really brown. A little tip, add some smokey bacon. Any kind of cabbage with bacon as born for each other.

Mediterranean Style Roasted Brussels Sprouts with Capers, Dill & Lemon
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Mediterranean Roasted Brussels sprouts with capers, dill and lemon

This incredibly delicious, super flavorful recipe for Mediterranean style roasted Brussels sprouts is quick, easy and healthy! Naturally gluten-free and vegan. Serves 4-6 as a side.
Course Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 122 kcal
Autor Elle

Ingredients

  • 750 g Brussels sprouts, trimmed and cut in half (keep the loose leaves)
  • 3 tablespoon extra-virgin olive oil (see tips)
  • 2 tablespoons capers (in brine), drained and chopped
  • 1 green onion, light and dark green partss, finely chopped
  • 2 tablespoons freshly chopped dill
  • Juice of ½ lemon
  • sea salt and freshly ground pepper, to taste
  • 3 tablespoons toasted almond slivers (25 g)

Method

  1. Preheat the oven to 400°F / 200°C and line a baking sheet pan with parchment paper (optional, I like using it for easy clean-up).
  2. Transfer the sprouts and any loose leaves to the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss until combined and arrange them cut-side down.
  3. Transfer to the preheated oven and roast until golden brown, and a bit crisp outside and tender on inside, about 20-25 minutes.
  4. Meanwhile, toast the almonds in a dry skillet until lightly golden and aromatic.
  5. Prepare the dressing. In a small bowl, add the remaining olive oil, capers, green onion, dill, lemon juice and a pinch of salt. Stir to combine.
  6. In a serving dish, toss the roasted Brussels sprouts with the dressing and half of the toasted almonds. Garnish with the remaining almonds, serve and enjoy!

Notes

  • ROASTING WITH OLIVE OIL: For dishes like this I use my favorite go-to extra-virgin olive oil that not only tastes fantastic, but is also heat resistant, making it the perfect choice for cooking, roasting or salads. I buy it online (3 bottles at a time) and when I am at the Isar market I pick up their organic oil, though since is a little more expensive, I only use it for salads.
    I like the crunch of slivered almonds, but you can also use flaked almonds if you want something more refined.
  • LEFTOVERS? My favorite way to use up leftover roasted vegetables is to add them to a green salad the next day. And Brussels sprouts are no exception, they taste especially good in a massaged kale salad.

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Roasted Thai Butternut Squash Carrot Soup

Simple ingredients and so delicious – that’s this roasted Thai butternut squash carrot soup. It’s the pinnacle of fall. It’s autumn in a bowl. Oven roasted butternut squash, carrots, red Thai curry, ginger… need I say more? Plus it’s healthy. There is no cream, no butter, yet it has a marvelous velvety texture.

Butternut squash is probably my favorite winter squash. It’s perfect for making a hearty soup, and so very welcome when fall weather arrives.And best yet, it has a rich, deliciously sweet, deep flavor that only comes from roasting it in the oven. Once that’s done that this soup comes together in a jiffy.

Butternut-Squash roasted in the oven

Butternut squash roasted in the oven, cut side up

Roasting butternut squash makes life easier

Not only does roasted butternut squash taste better, but it actually makes it so much easier to prepare. Because of it’s hard outer shell and flesh, peeling and cutting butternut squash raw is a challenge… and so much unnecessary work! My solution is to roast the pumpkin until its flesh is soft and caramelized around the edges, then all you need to do is scoop out the flesh. Voila, so easy.

Roasted Thai Butternut Squash Carrot Soup

Thai butternut squash carrot soup on a whim

My friend Claudia recently asked me what types of soups I am cooking this fall and whether I had any recommendations for her. I realised at that moment that I hadn’t quite reached “soup mode” yet. Okay, we did have a what seemed to be an Indian summer. I wasn’t there yet, but told her that my favorite way to make a classic fall soup is to roast pumpkin in the oven, scoop out the flesh and make a soup of it; whether it be one with apples, sweet potato or simply a little bit of ginger. And that got me thinking… what type of soup to make to welcome in cool fall weather.

And here you have it… a roasted Thai butternut squash carrot coup. It’s simple, but tasty enough to serve to guests. And it’s spicy. not spicy-spicy, just spicy. Deliciously spicy. You’re going to love it!

Roasted Thai Butternut Squash Carrot Soup
5 from 2 votes
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Roasted Thai Butternut Squash Carrot Soup

A vegan recipe for a roasted Thai butternut squash carrot soup that is rich, creamy (without cream!), and delicious. Nutrient dense, easy to make, and healthy.
Course Soup
Category Asian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 267 kcal
Autor Elle

Ingredients

  • 1 butternut squash (ca. 1 kg), halved lengthwise and seeded
  • 1 tablespoon coconut oil
  • 4 small yellow onions, chopped
  • 2 large cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons red curry paste
  • 4 cups vegetable broth
  • 3 large carrots, diced
  • 1/2 teaspoon sea salt
  • freshly ground black pepper, to taste
  • 1/4 teaspoon cayenne pepper

For serving (optional):

  • Lime wedges
  • fresh cilantro
  • roasted pumpkin seeds
  • red pepper flakes or chili threads
  • a little plain yogurt or drizzle of coconut milk

Method

  1. Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper.
  2. Brush the oil over the tops and insides of the squash halves, season with salt and pepper and place, cut side down, on a baking sheet; bake until flesh is fork-tender, about 40 minutes. Set aside to cool slightly.
  3. Meanwhile, in a large heavy-bottomed pot, melt the coconut oil over medium heat. Add the onions, garlic and ginger and cook, stirring frequently, for 5-6 minutes or until the onion is translucent. Stir in the curry paste.
  4. Add the vegetable broth to the pot. Stir in the carrots, salt, black pepper and cayenne pepper. Bring the soup to a light boil and then reduce the heat to low. Simmer, covered, for 15 minutes, or until the carrots are fork tender.
  5. Scoop out the flesh of the butternut squash and add it to the pot with the soup.
  6. Remove the pot from the heat and allow the soup to cool slightly. Using a hand-held immersion blender, purée the soup until silky smooth. Alternatively, cool the soup slightly, then purée in a blender, in small batches as necessary (careful when transferring and blending hot liquids and leave the hole in the lid open to allow the steam to escape!). If you like, feel free to thin out the soup to your desired consistency by adding more vegetable broth.
  7. If necessary, reheat the puréed soup over low to medium heat. Taste and season with more salt and pepper, if desired. Serve into bowls, garnish as desired and enjoy!

Notes

  • Store leftovers of this butternut squash carrot soup in an airtight container in the refrigerator for about 4 days, otherwise freeze to be enjoyed another time.
  • This soup is spicy, not spicy-spicy, just spicy. If you want less heat, then reduce the cayenne pepper to 1/8 or just a pinch.
  • This soup is naturally vegan, vegetarian and gluten-free.

 

 

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Classic Chicken and Rice Soup

Chicken and rice soup may not look or sound beautiful, but it sure is GOOD. Plus it has to be one of the simplest soups to make from scratch. This is a classic I grew up on. I adore this soup.

I adore it firstly, because a) I’m Canadian and as every culture, every household, every cook has their own version, so did my mother and I too grew up on this stuff b) I love brown rice, especially wild rice. My mother made it with wild rice c) and lastly, because I am a grown up now, I can make it my way. My mother made it with carrots and celery. As a kid, I despised celery in soups. I choose peas and paper-thin carrot slices.

Had it not been for the fact that I was making this for my favorite Schwabe and his three boys, I would have used wild rice. I love WILD RICE. But I already said that. Yes, wild rice isn’t something you come across often in Germany and I have a distinct impression that “rice” itself isn’t at the top of the list either. We’re in potato country here.

Classic Chicken and Rice Soup

A classic chicken and rice soup is easy to make

With this soup all you basically need to do is throw the chicken in a pot with the rice and walk away. Long grain brown rice or a wild rice mix work wonderfully. The rice turns soft but still has texture. Don’t even think about substituting white rice, it just gets mushy. And if you are pressed for time or feeling extra lazy, you can use leftover rice and rotisserie chicken to make this super easy and heartwarming soup.

Classic Chicken and Rice Soup
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Classic Chicken and Rice Soup with Peas & Carrots

This is probably the simplest soup ever made from scratch. A simple, chicken and rice soup with peas and carrots to comfort you and your family. Perfect for warming up on a chilly night.
Course Soup
Category Classic
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Autor Elle

Ingredients

  • 2 small yellow onions, finely minced
  • 1 garlic clove, minced
  • 4 organic chicken legs, thigh with the drumstick attached (about 800 g)
  • sea salt and freshly ground pepper
  • 1 cup long-grain brown rice (200 g)
  • 1 1/2 teaspoons sea salt
  • 2 bay leaves
  • 10 cups of chicken broth (2 1/2 liters)
  • 1 cup frozen peas (130 g)
  • 3 medium carrots, peeled and sliced into paper-thin disks using a mandoline
  • 3 tablespoons chopped fresh flat-leaf parsley
  • freshly ground black pepper, to taste
  • fresh squeezed lemon juice, optional

Method

  1. Wash and dry chicken pieces and season well with salt and pepper. Combine onion, garlic, chicken pieces, rice, bay leaves and salt in a large pot. Add the chicken broth and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.
  2. Transfer the chicken pieces to a colander. When cool enough to handle, remove meat (I find using a fork is the most effective way to do this); discard the skin and bones. Coarsely chop the chicken and return to the pot.
  3. Add the peas and cook for about 8-10 minutes. If you like your carrots softer, then add them after a few minutes, otherwise they can be added at the end.
  4. Taste broth and season with salt and pepper to taste and add a squeeze or two of lemon juice (if using). For crisper carrots, add them now and stir in half of the parsley. Ladle into serving bowls and garnish with the remaining parsley. Serve and enjoy!

Notes

  • Go ahead and throw in some more vegetables if you like. Chopped tomatoes, pointed cabbage (my favorite add-on), baby spinach, collard greens, or even green asparagus are great additions.
  • Any remaining soup can be stored, covered, for up to 3 days in the refrigerator once cooled or frozen in individual portions for up to 4 months.
  • I mince my onions, as this is a good way to hide them from suspicious kids. Works every time.
  • You can also use chicken breasts for this recipe. I like to use the legs and thighs for more flavor.

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Roasted Brussels Sprouts with Hazelnuts and Pomegranate

So how do you transform these cute little cabbages into something amazing? — Roast them! I love roasted Brussels sprouts! And I particularly love roasted Brussels sprouts with pomegranate and roasted hazelnuts. There are tender sprouts, a hint of lemon, that uniquely sweet-tart flavor of pomegranates and roasted hazelnuts for a great nutty crunch… all together in one glorious bowl.

Rosenkohl mit Haselnüssen und Granatapfel Rezept
Rosenkohl mit Haselnüssen und Granatapfel Rezept
It’s early in the season and I’m on a bit of a Brussels sprouts kick at the moment. Possibly making up for all those years as a child where I absolutely despised them and that terrible smell emanating from the kitchen way back when. But why do they smell? Well, first of all, they tend to only get really stinky when overcooked – especially boiled. The high levels of sulforaphane are what do it. Which is also what happens to be a fantastic cancer-fighting characteristic.

Brussels sprouts have a number of seriously good for you characteristics. Like, really good. They are an excellent source of vitamin A, vitamin C, vitamin K, as well as beta carotene, folic acid and fibre. Plus selenium, which has power antioxidant properties that are good for thyroid health and the prevention and treatment of cancer. All the reason to find new ways to enjoy them! Roasting, sautéing or grilling sprouts can transform them into something sweet, nutty — and oh so delicious.

Rosenkohl mit HaselRoasted Brussels Sprouts with Hazelnuts and  Pomegranate

I like Brussels sprouts best when roasted at a high temperature in the oven until golden brown with a tender center and crispy browned edges! You can serve them this way with a sprinkle of lemon juice or parmesan cheese for a simple side. Or go ahead and add some color and serve your’s with sweet pomegranate seeds and crunchy roasted hazelnuts — enjoy!

Roasted Brussels Sprouts with Hazelnuts and Pomegranate
5 from 1 vote
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Roasted Brussels Sprouts with Pomegranate and Hazelnuts

Tender Brussels sprouts roasted to perfection and topped with the tart-sweet crunch of pomegranate seeds and roasted hazelnuts. A super easy fall and holiday side dish. Naturally vegan and gluten-free.
Course Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 160 kcal
Autor Elle

Ingredients

  • 600 g Brussels sprouts, trimmed and halved
  • 1 large clove of garlic, minced
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3-4 sprigs thyme, leaves removed
  • sea salt and black pepper, to taste
  • 1 tablespoon freshly squeezed lemon juice
  • 1/3 cup roasted hazelnuts, coarsely chopped (45 g)
  • seeds from half a pomegranate, garnish

Method

  1. Preheat oven to 425° F / 220°C and line a baking sheet with parchment paper.
  2. Place the Brussels sprouts on the prepared baking sheet and toss with garlic, olive oil, thyme, sea salt (I season quite generously) and pepper until well coated. Place on center oven rack and roast, tossing a couple of times, until tender and golden brown, about 20 minutes (or a couple of minutes longer if you want them more browned).
  3. Meanwhile, roast the hazelnuts. In a dry large, heavy fry pan over medium heat, toast the hazelnuts, stirring them to color evenly, until the skins char in places and begin to split and flake, about 10 minutes. Transfer the nuts into a clean kitchen towel and wrap the towel around them. Rub the nuts against one another inside the towel to remove the skins. Do not worry if some bits of skin remain. Transfer the nuts to a cutting board and chop coarsely; you want an uneven mixture of some hazelnut halves and some small pieces.
  4. Transfer the Brussels sprouts to a serving bowl. Sprinkle with the lemon juice and hazelnuts, toss to combine. Adjust seasoning with more sea salt, if necessary. Garnish with pomegranate seeds and serve immediately.

Notes

  • Roasting the Brussels sprouts at a high temperature helps avoid them becoming mushy. The minimum recommended temperature for roasted vegetables is 400°F / 200°C. I either roast my 200°C for 25-30 minutes, or as in this recipe at 220°C for a slightly shorter time.
  • The hazelnuts can also be roasted in the oven or prepared ahead of time. And if you are looking to reduce the effort even more, I recently discovered that pre-roasted whole hazelnuts are also sold at my local organic food store.

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Beluga Lentil Salad with Roasted Sweet Potato and Beet

This beluga lentil salad with roasted sweet potato and beet is my picture perfect winter – it’s full of deep, rich colors, and it’s comforting and nourishing. Let’s not forget, TOTALLY delicious! Not only do beluga lentils add lots of protein and texture, but they also add fiber and folate to a salad that’s already loaded with winter’s deep and earthy flavors of roasted sweet potato and beets, along with winter’s tender and cold hearty lamb’s lettuce.

In this winter salad, sweet potatoes with their high concentration of vitamin A (in the form of beta-carotene), not only add flavor but so much other goodness that just screams out reasons for why we should include them in our diet! First of all, they are unsurpassed when it comes to beta-carotene, but they are also loaded with fibre. Consider this — they have nearly seven grams per serving — which is twice the amount of normal potatoes! All of which has a positive impact on digestion.

Beluga Lentil Salad with Roasted Sweet Potato and Beet

Beetroot is a superfood!

Then there is beet (or beetroot, as you may call it). Not only are they a vibrant color, the sweet and earthy flavor adds so much to any meal and bonus is they may as well be considered a super food, because they are packed with so many good-for-you nutrients. Along with an extra load of folate, they offer antioxidant manganese, essential potassium and magnesium, and a very special phytonutrient called betalain. Belatains offer antioxidant and anti-inflammatory protection and detoxification support. And when I say detoxification support, I mean beets literally push out toxins. Not to get scientific, but through something important called the “Phase Two” detoxification process, the liver converts waste and toxins into water soluble by-products that can be easily eliminated via the skin, kidneys and well, you can imagine the third. There are two pathways to detoxification. In “Phase One”, the liver uses oxygen and enzymes to burn toxins and in “Phase Two” the body rids itself of toxins, by the liver performing a second phase called conjugation, which is exactly what beets are there to do. So you may want to reconsider any thoughts of shying away from beets in your next smoothie or cold-pressed juice.

Beluga Lentil Salad with Roasted Sweet Potato and Beet

Beluga Lentil Salad with Roasted Sweet Potato and Beet

I like to serve this winter lentil salad with roasted sweet potato and beet slightly warm or at room temperature. If serving warm to hot, select either spinach or arugula as a salad choice. Lambs lettuce is far to delicate to take the heat. Also, sweet potatoes are something I only buy organic. They just taste better. I find they are less watery and have more depth of flavor (plus you can even eat them with the skin on if you like!). Enjoy!

Lentil Salad with Roasted Sweet Potato
5 from 1 vote
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Winter Salad with Beluga Lentils, Roasted Sweet Potato and Beet

A winter salad with beluga lentils and deep and earthy flavors of roasted sweet potato and beet, along with winter's tender and cold hearty lamb's lettuce. Serves 2 as a main, or 4 as a side
Course Salad, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 256 kcal
Autor Elle

Ingredients

For the salad:

  • 1 sweet potato, preferably organic, peeled and cut into bite-sized cubes
  • 1 medium beet, peeled and cut into bite-sized cubes
  • 3/4 cup uncooked beluga lentils (165 g)
  • 1 small to medium red onion, chopped
  • 4 handfuls lamb's lettuce (Mâche)
  • 1 tablespoon freshly chopped flat-leaf parsley
  • handful walnuts, broken into pieces and toasted

For the dressing:

  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon pure maple syrup
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt

Method

  1. Preheat oven to 375°F / 190°C. Line a baking sheet with parchment paper.
  2. In a medium bowl, toss the beets and sweet potatoes with a little olive oil (1 tbsp), season with salt and pepper and toss to coat evenly. Spread in a single layer on a baking sheet.
  3. Roast until tender, stirring halfway through, approximately 35-40 minutes depending on the size of the chopped vegetables. Remove from the oven and set aside to cool.
  4. While the vegetables are roasting, cook the lentils according to package instructions. When done, remove from heat and drain if needed. Set aside to cool slightly.

    TIP: I recommend tasting the lentils after about 25 minutes to see if they are the consistency you want — more firm (al dente) is best for salads.

  5. In a small bowl, add the dressing ingredients and whisk together until well combined.
  6. In a large bowl, add the cooked lentils, roasted vegetables, and red onion; toss to combine. Add the dressing, parsley and lambs lettuce toss one more time.
  7. Top with toasted walnuts and serve. Enjoy!

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Cappellini with Parsley Walnut Pesto

Think of this as your next weeknight meal. This parsley walnut pesto is as simple as it gets. Inspired by a pesto made from garlic (lots of garlic!) and walnuts, called agliata in Italy, this dish is loaded with the vibrant flavors of parsley, garlic, olive oil, and walnuts…and a touch of lemon. It’s a traditional winter pesto that’s just as green, garlicky, cheesy, and nutty as summer pesto with basil, parmesan and pine nuts. It makes a flavorful sauce for pasta, or a great spread for crostini appetizers or even sandwiches.

Cappellini with Parsley Walnut Pesto

Is parsley walnut pesto healthy?

Yes! Okay, everyone has their own definition of “healthy”. Of course, while a pasta dish served with a parsley walnut pesto is rather high in calories and fat, homemade pesto is loaded with nutrients and a punch of flavor that many other sauces, especially store-bought ones, lack.

Fresh ingredients for taste and good health

First of all, parsley is packed with vitamin K (important factor in bone and heart health), is high in antioxidants, and other vitamins and powerful nutrients. And olive oil, my oil of choice, has anti-inflammatory properties and is rich in healthy monounsaturated fats, among other things. Then there are walnuts, which are good for the heart, contain calcium and iron, and are a great source of omega-3 fatty acids. And of course, any good pesto has garlic, which boosts immunity, helps to lower cholesterol levels because of the antioxidant properties, and much more. So ignore the calories for a moment and reach for some parsley, walnuts, cheese, garlic, and olive oil – we’re about to prepare something super easy, super quick, good and delicious.

Cappellini with Parsley Walnut Pesto

Although filling, you’ll also be surprised by this dishes light consistency while still having an aromatic and complex garlic and walnut flavor. Go ahead, trade in walnuts for pecans – they work just as well! This dish also tastes great with a little gorgonzola stirred in.

Cappellini with Parsley Walnut Pesto
5 from 1 vote
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Cappellini in a Parsley Walnut Pesto

A quick and easy pesto made with parsley and walnuts. A delicious and hearty change from traditional basil pesto. Perfect for the winter months.
Course Main Course
Category Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 642 kcal
Autor Elle

Ingredients

  • 400 g cappellini or spaghettini (or favorite pasta variety), reserving 1/4 cup pasta-cooking water (60 ml)
  • 1 cup walnuts or pecans, lightly toasted (100 g)
  • 1/3 cup extra-virgin olive oil (80 ml)
  • 3 small bunches flat-leaf parsley
  • 1/3 cup vegetable broth (80 ml)
  • 6 garlic cloves
  • 1/2 teaspoon sea salt
  • 1 tablespoon dry bread crumbs
  • 1 teaspoon finely grated lemon zest (from an organic lemon)
  • 1 tablespoon freshly squeezed lemon juice
  • freshly grated parmesan
  • sea salt and freshly ground black pepper, to taste

Method

  1. Fill a large pot of water with water and a pinch of salt. Bring to a boil over high heat. Add pasta and cook according to packet instructions, until al dente.
  2. Meanwhile, in food processor (or using a immersion blender), blend the walnuts, olive oil, parsley, broth, garlic, salt, bread crumbs, lemon zest and lemon juice until smooth.
  3. Reserve 1/4 cup pasta-cooking water (60 ml), then drain pasta and transfer to a large serving bowl. Add the walnut mixture, toss and add pasta water one tablespoon a time until the sauce reaches the desired consistency; tossing until well combined.
  4. Garnish with freshly grated parmesan, salt and pepper and serve immediately.
  5. Enjoy!

Notes

  • Be sure to reserve some of the pasta-cooking water. This will help ensure that there is enough sauce to go along with your noodles. The starch in the water gives your sauce extra body and help the sauce cling to the noodles. Make sure your noodles are al dente as well, as it will allow the pasta to absorb some of the sauce.
  • Zesting a lemon: Avoid the white pith separating the colorful zest and the fruit. It's bitter and doesn't add the brightness like the peel.
  • I find this parsley walnut pesto quite filling so prefer to cook little less pasta and include a green salad on the side. For big eaters, feel free to use 500 g pasta or serve a salad and some bread or on the side.

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Sweet Potato Hash with Eggs

Sweet potato hash. The thing weekends are made for. With dark winter mornings and sleeping in, cable-knit sweater season is perhaps the high point for brunch. What could be better at this time of year than a lazy Sundays with good food that is really comforting? I’m not talking about a quick batch of Canadian pancakes, but rather taking the time to create a savory sweet potato hash with caramelized onons, and three of my favorite spices: cumin, coriander and cayenne (just a pinch for some subtle heat).

Sweet Potato Hash with Eggs

Sweet Potato Hash with Eggs

This is the perfect potato hash for a chilly Sunday morning when there is no rush, nothing pressing to do… other than caramelizing onions. Yes, caramelizing onions may take a long time, but it’s so worth it. If you are anything like me than as soon as you hear “caramelized onions”, you know it’s going to be tasty.

I like to serve this sweet potato hash with eggs, but it you want a vegan version than simply leave them out. Salsa goes great with this dish as does a simple spicy tomato salad. There are a number of ways to make a sweet potato hash. You can roast the sweet potatoes in the oven or grate them and fry them, but I like the one-pan, “one mess to clean-up”, method. It’s easy and healthy since the sweet potatoes are steamed in the pan instead of fried in a lot of oil.

Sweet Potato Hash with Eggs

Sweet Potato Hash with Eggs

I peeled my sweet potatoes for this recipe, but you can feel free to leave them on. Just give them a good scrub beforehand, and of course buy organic. In this case, organic does make a difference whether peeled or not. They just taste better!

Sweet Potato Hash
5 from 1 vote
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Sweet Potato Hash

A one-pan sweet potato hash recipe that is healthy and hearty. Perfect winter comfort food for a lazy Sunday brunch. Feel free to skip the eggs for a vegan version.
Course Breakfast
Category Mediterranean
Prep Time 10 minutes
Cook Time 11 hours
Total Time 11 hours 10 minutes
Servings 4
Autor Elle

Ingredients

  • 1 1/2 tablespoons coconut oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • pinch of cayenne pepper
  • sea salt, to taste
  • 3 small yellow onions, halved and thinly sliced
  • 2 organic sweet potatoes (about 650 g), peeled and cut into small cubes
  • 1 small red pepper, diced
  • 1/2 cup water (125 ml)
  • freshly chopped flat-leaf parsley, to garnish
  • chili flakes, if you like a little spice

To serve (optional):

  • 2 or more eggs

Method

  1. In a large heavy-bottomed or cast-iron skillet, melt the coconut oil over medium heat. Add the cumin, coriander and cayenne and stir until fragrant, about 30 seconds.
  2. Add the sliced onions, season with salt and stir to coat. Cook for 3 minutes, stirring, then reduce the heat to medium-low. Continue to cook, stirring every 10 minutes, until the onions are rich brown and caramelized, about 25 minutes.
  3. Add the sweet potatoes and red pepper, mix together to combine with the onions. Add the water, cover the skillet with a lid and let cook, undisturbed, for 20 minutes (during this time the sweet potatoes will steam).
  4. NOTE: If not entirely cooked through, give a stir and then put the lid back on and cook for another five minutes or so, adding more water if too dry. If water remains in the pan, remove the lid and continue cook until excess water evaporates.
  5. For an extra hearty weekend breakfast, this sweet potato hash can be served with an egg on top. You can either fry or poach the eggs separately or add them directly to the skillet. To cook the eggs, make divots in the sweet potato hash (1 divot per egg), then crack the eggs into them. Replace the lid and allow the eggs to cook until the white is set, about 5 minutes, depending on how runny you like your eggs. Alternatively, you can put the whole thing, without the lid of course, under your oven’s broiler. Just make sure you are using an oven-proof or cast-iron skillet.
  6. Just before serving, sprinkle with chopped parsley and chili flakes, if using. Enjoyed best while it’s hot!

Notes

It is also fine to leave the skin on the sweet potatoes. Just make sure they are organic.

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Garam Masala Curry with Turkey & Spinach

This quick and easy Garam Masala Curry is made with tender turkey breast, fresh ginger, garlic and curry spices (a mix of garam masala, cumin, coriander and turmeric) simmered together with vine-ripened tomatoes and coconut milk to give this dish an aromatic flavor that is equally appeals to curry newbies and seasoned lovers. It’s great over whole grain rice for a complete meal AND is a simple enough recipe to make any night of the week!

Garam Masala Curry with Turkey

A medium-spicy Garam Masala Curry suitable for the whole family

Okay, when I say whole family, I mean teenagers – with developed taste buds. Though, there are 10 years who love a little spice. Everyone has different spice and heat tolerance. This curry isn’t overly spicy as my sole intent in creating this dish was to produce something the whole family could eat which didn’t involve pasta or Bolognese sauce. And I tell you, I have gotten really great at creating a Bolognese for spaghetti or lasagna that is 60% vegetables disguised as meat. Minced sweet potato has been a really saver there, together with carrots and red pepper. This curry, however clearly has meat in it. I had no chance of convincing teenagers to try a curry dish packed with vegetables, let alone things like legumes. So I vowed that once every month or two I would actually do something Elle Republic–ish for the whole family. And admittedly as much as I love my salads and vegetarian dishes, I do like a good turkey or chicken curry from time to time.

Puten-Curry mit Garam Masala, Kokos, Spinat Rezept

Garam Masala spice mix

Garam masala has a very particular spice profile. It has a peppery base and lots of warming spices, such as cloves, cinnamon, and cardamom. It is important to realize that garam masala spice mixes can vary. For this recipe, I use a garam masala spice found at my local organic food store. It’s from Lebensbaum and it always turns out lovely. I recommend experimenting with different brands to see what you like best. If you are a fan of garam masala, check out my chicken garam masala curry. It’s a little different than this one, and also delicious!
Garam Masala Curry with Turkey, Spinach and Coconut Milk

I kept this recipe quite saucy, as I like to have the rice soak up all the flavors. And I also like to have this option in case I opt for more add-ins (like adding potatoes or other types of vegetables, even roasted ones are a nice addition!). This also helps, if you want to stretch out the recipe for another serving.

Coconut Milk Garam Masala Curry with Turkey
4.3 from 20 votes
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Coconut Milk Garam Masala Curry

Simple to make, this is a delicious Garam Masala Curry with aromatic spices, coconut milk, tomatoes, spinach and turkey. Makes a great midweek meal!
Course Main Course
Category Curry, Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 410 kcal
Autor Elle

Ingredients

For the curry spice mix:

  • 1 teaspoon turmeric powder
  • 2 teaspoons garam masala spice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt

For the curry:

  • 500-600 g turkey breast (sustainably raised/organic), cut into bite-size pieces
  • 3 tablespoons coconut oil
  • 2 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons fresh ginger, peeled and grated
  • 1 1/2 tablespoons tomato paste
  • 4 vine-ripened tomatoes, diced (500 g)
  • 1/2 cup chicken broth (125 ml)
  • 1 x 400 ml can organic coconut milk
  • Freshly ground pepper, to taste
  • 100 g baby spinach
  • Fresh cilantro leaves, to garnish

For serving:

  • Whole grain basmati or short-grain brown rice

Method

  1. In a small bowl, stir together the turmeric, garam masala, cumin, coriander, red pepper flakes and salt. Set aside.
  2. In a large deep non-stick skillet (or wok), heat the coconut oil over medium to medium high heat. Add the onions and cook, stirring, until softened and golden brown (about 5-7 minutes). Then add the garlic and ginger; cook, stirring for one minute.
  3. Add the tomato paste and spice mix and cook, stirring, for 30 seconds more. Then add the diced tomatoes and cook, stirring, for one minute.
  4. Now add the turkey and stir well to coat with the spices. Let cook, uncovered, stirring occasionally, for about 5 minutes. Add the broth to the pan, cover with a lid, reduce heat to medium low, and let cook 10-15 minutes, until turkey is cooked through and tender.

  5. Remove the lid and stir in the coconut milk. Cook, stirring occasionally, about 5 minutes more. Taste and season with a little pepper and more salt, if desired. Add the spinach and stir until wilted, about 1 minute.
  6. Serve into bowls with rice and garnish with cilantro. Enjoy!

Notes

  • Make it vegan: skip the turkey breast and add cauliflower florets, a can of organic chickpeas and peas instead of spinach. Potatoes, cauliflower and peas is also a great combo!
  • Whole grain basmati rice cooks in about the same time as this dish so you can start preparing it as you start cooking. Short grain brown rice takes a little longer, so if using start cooking it as you before you start the prep work for this Garam Masala Curry recipe.

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Roasted Rutabaga Salad with Quinoa

Underdog of the vegetable world, rutabaga really is one of those winter vegetables that nobody is really quite sure what to do with — am I right? So, mash it? Throw it in with a stew? What else? ROAST it! Trust me, it sings in your mouth! Okay, maybe I shouldn’t take it to such glamorous heights. But roasted, it’s definitely more than good and this roasted rutabaga salad proves seasonality in winter doesn’t have to be ho-hum.

Rhutabaga
Rutabaga, also called swedes are often confused with being a turnip — that’s right, it’s not a turnip, people — okay… technically, it is actually a direct cross between cabbage and turnip, but there are some differences. Rutabaga has a sweeter flavor and grow to be quite a bit larger in size. The rutabaga’s dense flesh is yellowy-orange, with a sweet, earthy flavor — a flavor that is milder in taste and far superior than turnips — I think.

In cooked dishes, this is where rutabaga totally shines, whereas turnips on the other hand…well, personally, I can’t even be in the same room as turnips cooking because of the strong smell. Or maybe it’s the mental association to the smell. My adversity definitely stems from a childhood overdose of mashed turnips. Perhaps they are not so bad as I make them out to be. Just maybe my misfortune was due to those older, larger turnips, the ones with a bitter taste.

I don’t entirely hate turnips. In Germany, it is more common to find pure white turnips at the local farmer’s markets — they are called globe turnip or snowball turnips. They are amazing and so different than the North American turnip I grew up on and was accustomed to — juicy, sweet and mild, they are a perfect addition to any salad.

Roasted Rutabaga Salad with Quinoa

So even though rutabagas may be one of these root vegetables that are easy to ignore, it’s really one your shouldn’t. You’d be missing out. They have what I find to be the perfect balance of buttery sweetness and earthiness. They are really great roasted, grilled, and of course as many of you may already know them, in your favorite stew or soup.

This salad is easily adaptable. You can use white, black or red quinoa, even a mix and any sort of other root vegetables. If you have an assortment of root vegetables, such as carrots, beets, parsnips, or turnips, hanging around the refrigerator, go ahead and toss them in with the rutabaga. They all make perfect partners.

For this roasted rutabaga salad, I had a hankering for parsnips so threw a few into the mix. Okay, I admit I love them and again these are one of those under-loved root vegetables that require a little creativity to figure out just how to make them a part of an interesting dish. One of my favorite ways to enjoy them is with apples, as in this risotto.

TIP: for meat lovers, a little sautéed Jamón serrano (dry-cured Spanish ham) would be a great addition to this quinoa and roasted rutabaga salad.

Roasted Rutabaga Salad with Quinoa

Roasted Rutabaga Salad with Quinoa
5 from 1 vote
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Roasted Rutabaga Salad with Quinoa

A simple and delicious recipe for quinoa and roasted rutabaga salad with parsnips, hazelnuts and lamb's lettuce. Serrano ham would make the perfect add-in.
Course Salad
Category Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Autor Elle

Ingredients

For the roasted vegetables:

  • 1 medium rutabaga, peeled and cut into bite-sized cubes
  • 2-3 small parsnips, peeled and cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons honey
  • 1/4 teaspoon sea salt
  • 6 sprigs fresh thyme, leaves removed

For the dressing:

  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons good-quality red wine vinegar
  • 2 tablespoons finely chopped shallot
  • 1 garlic clove, minced
  • sea salt and freshly ground pepper, to taste

For the salad:

  • 1/2 cup uncooked red quinoa, rinsed (100 g)
  • 4 to 5 handfuls lamb's lettuce (Mâche)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup toasted hazelnuts, coarsely chopped (50 g)

Method

  1. Preheat the oven to 375˚F / 190°C. Line a baking sheet with parchment paper.
  2. In a medium bowl, toss the rutabaga and parsnips with the garlic, olive oil, honey, salt and thyme leaves until evenly coated. Transfer to the prepared baking sheet, and spread out into a single layer. Bake until caramelizing and tender, about 35-40 minutes (depending on how big or small your bite-sized pieces are).
  3. Meanwhile, cook the quinoa according to package instructions. Once cooked, set aside to cool.
  4. Remove the rutabaga and parsnips from oven and set aside to cool.
  5. In a small bowl, whisk together the olive oil, vinegar, shallot, and garlic. Season with salt and pepper.
  6. To assemble salad, in a large bowl, toss the roasted vegetables with cooked quinoa and lamb's lettuce until everything is well combined. Scatter with the toasted hazelnuts, serve and enjoy!

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Autumn Chicken and Mushroom Stew

I don’t often share traditional, “homey” type meals like this chicken and mushroom stew, but sometimes, I just feel the need to make a family meal that hopefully everyone is going to love. Kids and adults alike. And something other than spaghetti Bolognese or lasagna Bolognese. These two meals have all too often frequented our dinner table!

Autumn Chicken and Mushroom Stew

Eintopf mit Huhn und Pilzen, Tomaten, Thymian Rezept
Tender chicken with wine, mushrooms, garlic, and herbs. How good does that sound? Well, personally as much as I love this dish, it is bound to be a fail for some. As I discovered, not all teenagers love mushrooms. Yep, I guess I should have seen that coming. I, on the other hand, loved them as a kid and it’s almost embarrassing to say but my favorite ones for the small button mushrooms directly out of a can.

Eintopf mit Huhn und Pilzen, Tomaten, Thymian Rezept

A chicken and mushroom stew with Italian roots

Nonetheless mushroom lover or not, this is a cozy, healthy, filling, and of all things… delicious dish. It’s simple, feel good kind of food. A classic, favorite autumn weather dinner that’s made in one big pot. It’s actually based on a traditional Italian dish called “chicken cacciatore” which is made with chicken braised in a tomato-based sauce, and quite often, wild mushrooms too. So I guess you could also call this an autumn hunter stew as the word cacciatore means “hunter” in Italian.

Autumn Chicken and Mushroom Stew
5 from 1 vote
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Autumn Chicken and Mushroom Stew

This one-pot chicken and mushroom stew makes a warming dish that is perfect to serve in autumn. It’s healthy, easy, light but hearty all at the same time!
Course Main Course
Category American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 388 kcal
Autor Elle

Ingredients

  • 4 tablespoons butter
  • 4 boneless skinless chicken breast halves (preferably free-range organic)
  • Flour for coating the chicken
  • coarse sea salt and freshly ground pepper, to taste
  • 2 small yellow onions, halved and thinly sliced
  • 2 shallots, sliced
  • 3 large garlic cloves, minced
  • 3/4 cup dry white wine (180 ml)
  • 1 tablespoon tomato paste
  • 400 g can organic diced tomato
  • 1/2 cup chicken broth (125 ml)
  • 15 grams dried porcini mushrooms
  • 2-3 thyme sprigs
  • 1 bay leaf
  • 400 g cremini mushrooms, quartered (halved if small)
  • chopped flat-leaf parsley, for serving

Method

  1. In a large enameled cast-iron casserole (Dutch oven) melt the butter.

  2. Coat the chicken breasts with flour on both sides (you don’t need a lot, just enough to lightly coat them) and season with salt and pepper.
  3. Add 
the chicken to the casserole and cook over medium-high heat, until golden brown on both sides; about 2 minutes per side. Transfer to a plate and set aside.
  4. Reduce heat to medium, add the onion, shallots, garlic and a pinch of salt and pepper to the casserole and cook, stirring occasionally, until softened, about 5 minutes.
  5. Add the wine and tomato paste and simmer for 2 minutes. Then add the diced tomato, chicken broth, porcini, thyme, and bay leaf. Bring to a boil, then add the chicken. Reduce the heat to moderately low and cook, covered until nearly cooked, about 15-20 minutes.
  6. Remove the chicken breasts, cut into large cubes and transfer back to the casserole. Stir in the cremini mushrooms, and cook for 10-12 minutes.
  7. Transfer the chicken and mushroom stew to plates (discarding the thyme sprigs and bay leaf) and garnish with parsley. Serve an enjoy!

Notes

  • This recipe is great served with a slice of your favorite crusty bread for lunch, a side of potatoes or even steamed green beans for dinner. You could even serve it up on top of spätzle for a hearty and filling meal. Enjoy leftovers gently reheated the next day.
  • This chicken and mushroom stew recipe was adapted from a Food and Wine magazine clipping which I collected years ago. The original version uses chicken thighs instead of breasts and my version uses quite a few more mushrooms.
  • If you choose to use legs and thighs for this recipe the cooking time for the chicken may need to be increased another 5-10 minutes. I’m not a fan of chicken on the bone, so I prefer to use chicken breasts, even though thighs are more flavorful.
  • A mix of wild mushrooms is also a nice adaption to this recipe.

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Autumn Chicken and Mushroom Stew recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

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