Easy and tasty recipes for the whole family to enjoy
Those who have young kids know how difficult it sometimes can be to get them to eat vegetables — although I think we’ve been pretty lucky so far with ours. G (who is currently 2.5 years old) went through a phase of despising 90% of …
If I had to live with just one spice in my kitchen cabinet, it has got to be za’atar. Don’t get me wrong, I love all spices and it would be a tough choice to make, but za’atar has always been my favorite. Za’atar is …
Soups are such a huge part of my winter diet. There’s something about them that I find so comforting, especially on a cold winter night. One of my favorite vegetables to cook in a soup is winter squash, its sugary taste intensified when simmered with onion and garlic in a vegetable broth. I’ve published many pumpkin soup recipes already, either featuring the squash roasted or blending it with coconut milk or walnuts. If you’ve tried them all and loved them as much as we do, then you’re bound to love this new recipe too. It’s a nice twist on a classic pumpkin soup, pairing the irresistible sweet flavor of pumpkin with the deep, warm taste of root vegetables, like parsnip, turnip and fresh ginger. The parsnip and turnip bring such an earthy touch to the soup while the ginger gives it some spice and an exotic aroma. We’ve been enjoying this soup all winter long and love it, my 14-month old toddler included! Hurry up and make it while winter produce is still at its best.
I’ve been very into carrots this winter, cooking them in stir-fries and soups and grating them raw to serve as a salad with a citrus vinaigrette. One of my favorite Moroccan salads is a simple cooked carrot salad, one that seems to be so complex …
Why buy pesto at a supermarket when you can make so many delicious varieties at home? I love to experiment with different pairings — I always use a fresh herb, a vegetable and a nut. Add some lemon juice, garlic, olive oil and seasonings and …
Vegetarian bolognese…you mean meatless bolognese? Yes, that is very possible — and it happens to be so incredibly delicious! This pasta sauce is loaded with vegetables and protein from chickpeas. It gets its meaty flavor from all the mushrooms and its chunky texture from the processed vegetables. The vegetables are first processed in the food processor and then simmered until browned and tender in a tomato sauce. Use this sauce to top your favourite pasta or to serve over zucchini noodles or spaghetti squash. Meat lovers will love it just as much as traditional bolognese, and if your kids refuse to eat vegetables, trust me they’ll gobble it down and won’t even notice how many vegetables are in this!
Besides ground beef, I have to admit that meat is not really my thing. I’m not a steak person at all and at barbecues I stick to grilled chicken, kebabs and vegetables. But given that I’m married to a real carnivore, I had to start …
Fish balls are such a great alternative to meatballs — they’re just as easy to make, but are much lighter. Although I’ve already shared two recipes on the blog for fish balls (these lemon cod cakes and these za’atar spiced cod patties), here’s one more to add …