Pan-roasted Mini Potatoes

These potatoes are so delicious and they are easy to make. The secret is to boil the potatoes before they are roasted so that the inside is nice and soft and the outside is crispy. You can bake them in the oven, but in this recipe I used a non-stick, ungreased frying pan and the results are just as good.


You will need:


Mini potatoes, unpeeled (enough to feed 2)


1 Tsp dried oregano


1 Tsp of Thyme


1 Tsp of rosemary


1 Tsp of paprika


1 Tsp of basil


1 Tsp of onion powder


1 Tsp of garlic powder


Salt and pepper to taste


Approx. 2 Tbsp of Olive oil


Place whole, unpeeled potatoes in a pot with water and cook until it boils. Once it starts boiling, let it do so for approximately 5-7 minutes or until you can stick a fork through the potatoes. Then, remove it from the heat and drain the water.


Let it cool down for a few minutes. Then, cut the potatoes in half and put them in a bowl. Add all the spices and dress with olive oil. Mix it well until the oil covers the potatoes.  When it is all mixed, put the potatoes in an ungreased, non-stick frying pan. Place the potatoes with the flat side down. Once it has crisped and browned on one side, flip them over and do the same to the other side. It usually takes about 5 minutes to nicely brown.


Cook until you get the desired crispiness.


Serve with your favourite cut of meat or enjoy it just on its own!


Buon Appetito!

Asian Inspired Ragout with Rice Noodles

Refreshing Eggplant Salad

Eggplant is a great vegetable. There are so many ways to prepare it. It is used a lot in middle eastern and southern Italian cuisine. This recipe is my version of the Lebanese-style eggplant salad called Bethanjane. It is a great appetizer and really easy to put together. Usually, the eggplant is roasted and peeled, but in this recipe, I use a non-stick pan and I fry the eggplants with water. I know it sounds crazy, but it actually works. It is a very healthy way to substitute frying with oil.

You will need:

1/2 An eggplant chopped into square pieces (Unpeeled)
1 Small onion finely chopped
2 Medium-sized tomatoes
3 Tbsp extra virgin olive oil
1 Tbsp fresh chopped basil
1 Tbsp fresh chopped parsley
Salt and Pepper to taste
Water (for frying)

In a frying pan, add the chopped eggplant and turn on the heat. Once the pan starts to heat, add a little bit of water, just enough for it to cover the bottom of the pan and sizzle. You will need to watch as the water evaporates every minute or so. When the water evaporates, add a bit more. You should see the eggplant caramelize a bit. Once the eggplant is cooked, set aside and let it cool down.
(Usually takes about 10 minutes)

Then, add the tomatoes, onions, parsley and basil in a bowl. Once the eggplant is cooled (you may want to refrigerate them for a bit), add it in the bowl. Then put the olive oil, salt and pepper in the bowl and mix well.
That's it!

Simple, healthy and delicious!!
Enjoy :-) 

Middle Eastern Lentil Stew

Lentils can be cooked in many different ways. Not only are they delicious, but they are extremly healthy for you. They are an excellent source of protein, fiber and folic acid. In this recipe, I combine middle eastern inspired spices which infuses this dish with so much flavour.

You will need:

1 Cup of dried green lentils

3 Onions, thinly sliced

4 Cloves of chopped garlic

2 Medium-sized tomatoes, cubed

2 Tablespoons of fresh shredded ginger

1/2 Teaspoon of ground clove

1 Teaspoon of ground cardamom

1 Teaspoon of ground tumeric

1 Teaspoon of ground coriander

1 Teaspoon of extra virgin olive oil or butter.

Salt to taste
　
In a medium-sized pot, heat the olive oil or butter and add the onions and garlic. Cook on low heat until the onions are nicely browned, or carmelized. (This is an important step because it gives the dish an amazing flavour)
Then, add the tomatoes and shredded ginger. Cook for about 5 minutes.
Once the tomatoes are simmering, add the dried lentils and stir until it is saturated in the juices. Then, add 5 cups of water and all the spices. Bring it to a boil. Then, cover and cook on low for about 40 minutes or until the lentils are tender. Depending on the consistency you prefer, you may want to add an extra cup of water if you feel you want a softer texture. (I personally feel 5 cups of water is plenty.)
When this is done, I like to serve the lentils in a bowl and add just a splash of raw extra virgin olive oil. It tastes great!!

Enjoy!!

Mediterranean Style Meatballs with Roasted Garlic Tzatziki

This is a very simple and quick low-fat recipe that tastes delicious! I like to use low fat yogurt for the tzatziki. Usually, tzatziki calls for fresh dill, but I did not have any on hand so I used fresh cilantro. It gives it a great flavour!

Here is what you need:

For the meatballs:

1/2 kg of extra lean ground beef

1 teaspoon of ground cardamom

1 teaspoon of ground coriander

1 teaspoon of paprika

2 tablespoons of finely chopped fresh parsley

3 cloves of crushed garlic

1 Teaspoon of olive oil

Salt to taste 

Preheat the oven to 350 degrees. In a bowl mix together the ground beef with all the spices, olive oil, garlic and parsley. Then, form 2 inch round balls and place on a lightly greased cookie sheet.

Bake in oven for approximately 25 minutes.

Tip: *Halfway through the baking, you may want to turn your oven to the broil mode so that the top will brown nicely. If you have a gas stove, you can flip the meatballs over halfway through.

For the Tzatziki:

1 Cup of low-fat natural yogurt

1/4 Cup of shredded cucumber.
(To keep the tzatziki from becoming to watery, drain the excess water from the cucumber.)

3 cloves of roasted garlic
(I usually pop the unpeeled garlic in the toaster oven for 5 minutes)

2 Tablespoons of fresh cilantro
(or dill, if you want a more traditional tzatziki)

Pinch of salt

Add all these ingredients together in a bowl and mix well with a spoon. Then, put in the fridge until you are ready to use.

Buon Appetito!

Savoury Tropical Fruit Stirfry

I came up with this recipe by fluke. It was a long day and when I got home, I was too tired to come up with anything fancy. I had some leftover pineapple from breakfast that morning, and I came up with this tropical fruit stirfry. It is very easy and something you can whip up in under 20 minutes. You can serve this as a meal or as a side with your favourite grilled meat.

You will need:

2 onions chopped
2 cloves of garlic
1 cup of chopped fresh pineapple
1/2 cup of shredded coconut
1 Bell Pepper chopped
1 teaspoon of cumin
1 teaspoon of dried chili pepper
1 teaspoon of butter
Salt to taste
2 Cups of cooked rice
Fresh chopped cilantro (optional)

In a pan, melt the better then add the onions and garlic and cook until nicely browned.
Then, add the pineapple, pepper and shredded coconut and cook until the pepper is tender.
Add the cooked rice, cumin,dried chili pepper and salt. Mix well together and cook for about 2-3 minutes or until the rice is nice and hot. Then remove from the heat and mix in fresh chopped cilantro. Yields 4 servings.

Enjoy!! :-)

Delicious Gluten Free Vegetable Bhaji

Bhaji is an Indian appetizer or snack of fried vegetables. They are usually deep fried, but I prefer not to use too much oil so I just pan fry these. The best part is, they are gluten-free!! Bhaji usually does not call for eggs, but since I don't use regular flour, the eggs are an easy way to help everything to stick together.

Ingredients:

2 chopped onions
2 cloves of finely chopped or crushed garlic
1 Cup of chopped green beans
Fresh chopped cilantro (use as much as you like)
1 Inch of shredded ginger
1 Cup of Chick Pea Flour
2 Eggs Beaten
1 Teaspoon of ground cumin
1 Teaspoon of tumeric
Salt to taste


In one bowl, add your onions, green beans, garlic, cilantro and ginger together.

In a separate bowl add the spices, chick pea flour, salt and eggs. Mix all together and add enough water to make a thick batter. (It will have the consistency of pancake batter)

Then, pour the batter over the vegetables. Mix the ingredients well, until all the vegetables are saturated in the batter.

Heat a frying pan with vegetable oil and pour the batter into the pan.*

*Tip: I usually fry a little batter at a time, rather than putting it in all at once. It cooks faster, and it becomes crispier.

Yields 4-6 servings of Bhaji.

I serve this dish with Sweet and Spicy Starfruit Chutney. (See previous recipe post)
It is a perfect compliment to this!

ENJOY!

Sweet & Spicy Starfruit Chutney

I saw starfruit on sale at the market the other day. I have seen it in Canada at the grocery store but never tried it so I figured this was my perfect opportunity. I assumed starfruit was very sweet but I was mistaken. While it does sweeten a little when it fully ripens, it is a considerably tangy fruit. So, I decided to try to make a chutney.

Chutney is an Indian condiment, like a relish, used to add flavour to a dish. In India, chutney is often served with meats and vegetables. It is also a great way to dress bread and crackers. 

I am a huge fan of Indian food and as you will learn, a lot of my cooking is inspired by Indian flavours.  This recipe tends to turn out quite spicy, so depending on the amount of heat you like, you can add or subtract the chilies. I personally think the chilies give this recipe an awesome kick.

Sweet & Spicey Chutney

2 Starfruits chopped, cored, and edges peeled (Believe me it's easier than it sounds)
2 Cloves of garlic chopped
1 inch ginger (shredded)
1 Teaspoon of tumeric
1 Teaspoon of crushed dried chilies (less for a milder taste)
1/4 Cup Brown Sugar
3/4 Cup red wine vinager
1 Teaspoon of salt
2 Tablespoons of raisons

Mix all ingredients in a pot, bring to a boil and stir. Then cover and cook on low heat for 40 minutes. Occasionally stir to prevent it from sticking to the bottom of the pot.
The mixture will then reduce, leaving you with approximately 1/2 cup of chutney. This usually serves 2 people.

Serve with your favourite meat or vegetable dish to add that extra delicious flare. Enjoy! 

Accidental Creations

Hello Everyone!!

Cooking shouldn't be a chore, it should be an experience. You don't have to go to culinary school to be a great cook. All you need are fresh ingredients, some spices and a desire to create. I have decided to post recipes, that really, happened by fluke. Whether it was one of those nights I was too tired to think or whether all I had in the fridge was a few ingredients that made no sense to add together, these recipes have become a hit. They are simple, easy to prepare and easy on your wallet. I will post appetizers, entrees, desserts as well as many other tasty treats that I have discovered along the way.

I am an Italian-Canadian, currently living in Costa Rica. Some of the recipes are ones that I have learned here, with amazing ingredients I have discovered, along with an added touch of my background...and for all those on a gluten-free diet, ALL OF MY RECIPES ARE GLUTEN-FREE. So stay tuned!

I hope you take the time to try them, I look forward to hearing what your outcome is!

Buon Appetito!!