Creamed Spinach

I could eat this every day, it is one of my favorites. If I don't have time to cook I just take a box of frozen spinach from the freezer and in 10 minutes I have a great lunch or dinner. I always have frozen spinach, eggs and milk at home. You can use cream or milk for this recipe, I usually make it with milk.

Ingredients:

1 lb fresh spinach cooked, well drained and chopped or 1 box frozen spinach

2 tablespoons oil

1 garlic clove, crushed

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon black pepper

3/4 cup milk

Directions:

Heat oil in a small saucepan over low heat; add the crushed garlic and sauté garlic in butter for about 1 minute. Do not let garlic burn or it will be bitter.

Add the flour to make a roux.

Add salt and pepper and heat until mixture bubbles, stirring constantly.

Gradually add the milk stirring constantly until the mixture is smooth and thick.

Add the chopped spinach into sauce and season with extra salt or pepper if needed, or add more crushed garlic.

Serve with eggs and fresh bread.

Tags: creamed spinach recipe, hungarian creamed spinach recipe, spenot recipe, spenot recipes, spanac recipe

Mushroom Stew - Hungarian

We love mushroom stew over polenta or mashed potatoes. So easy to make and super cheap, you have to try it. You can make it without sour cream, but I think that the sour cream makes the sauce super creamy and tasty. This is a hungarian recipe my mom used to make a lot.

Ingredients:

2 lb mushrooms, sliced

1 large onion

2 large tomatoes, chopped

2 teaspoon paprika

4 tablespoon oil

2-3 cloves garlic

1 cup sour cream

salt

black pepper

2 tablespoon flour

chopped parsley

Directions:

Pour oil into a large pan and sautee onions on a low heat until soft and translucent.

Add paprika and chopped tomatoes and stir well.

Add the mushrooms and cook for about 5 minutes.

Season with salt and black pepper and than cover the mushrooms with water.

Cook on low heat with cover for about 30 minutes.

In a small bowl mix the flour with a little water, until smooth, add the sour cream and mix well.

Pour the mixture into the mushroom stew, add the crushed garlic and cook for a few minutes.

Taste and adjust the seasonings.

Sprinkle with chopped parsley and serve with mashed potatoes and meat, or with polenta.

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Baked Acorn Squash with Maple Syrup

Quick and easy recipe for fall.

You might serve this as a side dish, but for me this is dessert :-)

I made it with butter and maple syrup, but you can use cinnamon, or brown sugar, thyme, salt, black pepper the sky is the limit. Super easy and super delicious.

Ingredients:

1 acorn squash

2 teaspoon good quality Maple Syrup

2 teaspoon unsalted butter, melted

Directions:

Preheat oven to 400ºF.

Melt the butter in the microwave and allow it to cool slightly. Add the maple syrup to the butter mixture and stir it together well. Set aside.

Cut the squash in half. Using a spoon, scoop out the seeds and stringy inside in the center of the squash.

Score each half several times with a knife. Place the 2 halves in a baking dish on aluminum foil.

Evenly divide the butter mixture amongst each squash half.

Using a brush rub the inside of the squash cavity and the entire cut side.

Roast in a baking dish for about 1 hour, or until squash is easily pierced with a fork. Brush the butery maple syrup on the squash 2 or 3 times while baking.

Remove from oven. Cool and serve.

Enjoy it!

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Spaghetti Squash with Tomato and Basil

I bought a spaghetti squash and I decided to make just half of it today. I made a savory squash recipe to go with a nice steak. The worst part of it was the fight with the squash. I had to cut it in half. Really, if you have a strong guy next to you just give him the knife to deal with the squash. Ohhh, I was exhausted. After that it was piece of cake. Tomorrow I will use the other half, maybe I will make it with some spaghetti sauce and meatballs.

Serves 2

Ingredients:

1/2 medium spaghetti squash

5-6 small tomatoes, quartered

2 tablespoons fresh chopped basil

1 small clove garlic, crushed  

1/8 teaspoon ground black pepper

Salt to taste

Shredded Parmesan cheese

Italian dressing (optional)

Directions:

Carefully cut the squash in half.

Scoop out the seeds and stringy stuff.

Microwave cut side up on high for about 8-10 minutes. Once the flesh can easily be poked with a fork it’s done.

Let it cool.

Scoop squash out of the peel with a fork into a strainer.

Toss in a large bowl with the tomato, basil, garlic, salt and pepper.

Taste and adjust seasoning.

Serve with grated parmesan cheese or add a little italian dressing.

Tags: Spaghetti Squash with Tomato and Basil recipe, savory Spaghetti Squash recipe

Grilled Brussel Sprouts

Even a Brussel Sprout hater would love these. Grilling is the secret. This convinced me. Now I am crazy about them.You can use any kind of spices: vegetable seasoning and olive oil is perfect. Today I mixed a few spices and I really like this combination. Buy small Brussel sprouts and grill them on medium heat.

Ingredients:
1 lb Brussel Sprouts
2 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dry mustard
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper


Directions:

Preheat grill.
In a bowl mix olive oil with garlic powder, dry mustard, cumin, salt and pepper.
Cut off stem of Brussel sprouts. Remove dry or yellow leaves. If they are larger, you can cut them in half.
Wash and drain brussel sprouts, and put them into the bowl.
Coat the brussel sprouts with olive oil mixture.

Arrange on the grill in a single layer. Grill over medium heat for about 15 minutes or until tender.

Serve hot.

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Multicolored Cauliflower and Broccoli Gratin

Gorgeous, absolutely gorgeous. This is so easy and tasty you wil prepare it again and again and again.

Ingredients:

Serves 4

2 ½ lb cauliflower (white, purple, green)

½ lb broccoli

2 tablespoon butter

2 tablespoon flour

2 cups hot milk

1 cup grated Gruyere or Swiss cheese

Salt

freshly ground black pepper

Grated nutmeg

Zucchini and Tomato Gratin

This is a great way to eat a lot of vegetables. Good and easy. Next time I will add fresh mozzarella cheese then sprinkle with bread crumbs. I bet it's gonna be amazing.

Serves 4

Ingredients:

2 medium zucchini, thinly sliced
2 shallots, thinly sliced
4 ripe tomatoes, cut into thin slices
olive oil
salt and pepper

fresh or dry thyme
1/3 cup grated Parmesan cheese

1/3 cup seasoned bread crumbs

1 clove garlic

Grilled Green Beans

Ingredients:
green beans
salt
black pepper
garlic powder
olive oil
lemon juice

Directions:
Place green beans into a large ziploc bag, add olive oil, lemon juice, salt, pepper and garlic powder, close the bag and shake well until the beans are covered with the oil and seasoning.
Preheat grill and grill pan for about 10 minutes.
Using tongs place the green beans into the grill pan in a single layer and cook for about 7-10 minutes until tender.
Remove from pan and season with salt, pepper and lemon juice, or roasted sesame seeds.

Tags: Grilled green beans recipe, Grilled green beans recipes, Grilled green beans side dish, Grilled green beans

Porcini Mushroom Stew

Ingredients:

2 lb porcini mushrooms, sliced

1 large onion (or 3 small onions)

2 large tomatoes, chopped

2 teaspoon paprika

4 tablespoon oil

2-3 cloves garlic

1 cup sour cream

salt

black pepper

2 tablespoon flour

chopped parsley

Directions:

Pour oil into a large pan and sautee onions on a low heat until soft and translucent.

Add chopped tomatoes. (if you like it hot, add some crushed red pepper flakes or hot pepper slices)

Add the mushrooms and cook for about 5 minutes.

Season with salt and black pepper, add paprika and than cover the mushrooms with water.

Cook on low heat with cover for about 1/2 hour.

In a small bowl mix the flour with a little water, until smooth, add the sour cream and mix well.

Pour the mixture into the mushroom stew, add the crushed garlic and cook for a few minutes.

Taste and adjust the seasonings.

Sprinkle with chopped parsley and serve with mashed potatoes and meat, or with polenta.

Tags: Porcini Mushroom Stew recipe, Porcini Mushroom Stew, Porcini Mushroom Stew recipes, Mushroom Stew

New Potatoes with Parsley

My mom used to make these potatoes when I was a child. I love it.
It's a very simple side dish, easy to prepare and healthy.

Ingredients:

20 small new potatoes

1/4 cup salted butter or olive oil

1/4 cup parsley, chopped

salt

black pepper

Directions:

Scrub the potatoes well. If the potatoes are larger just cut them in half.

Place them in a sauce pan and cover with water add salt and bring it to a boil. Cook about 20 minutes or until potatoes are tender.

Drain and place them back into the sauce pan. Drizzle with some olive oil or melted butter, salt, black pepper and chopped parsley. Mix well.
Serves 2.

Tags: new potatoes with parsley recipe, new potatoes recipe, parsley new potatoes recipe, ujburgonya recipe, cartofi noi recipe, recipes with pictures, recipe with photos

Fried Breaded Zucchini Slices

with bread crumbs

Ingredients:

2 medium zucchini, cut into 1/4 inch slices
1/2 cup seasoned dry bread crumbs

1/2 cup flour
1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder
2 eggs

Directions:

without bread crumbs

Put flour in a small bowl.
Beat eggs in a small bowl. Add black pepper and garlic powder (if you use plain bread crumbs add salt).
Put bread crumbs in a separate bowl.

Coat zucchini with flour, place in egg mixture and than cover with bread crumbs.

Heat oil in a large skillet. When oil is hot add the breaded zucchini slices and fry on a medium-high heat until golden brown.
You can make this using panko, or bread crumbs. If you like them duper crunchy, dubble dip them for a thicker coat.
Sometimes I skip the bread crumbs, I just put the zucchini slices in the flour and in egg mixture and fry them.
For the Baked Breaded Zucchini recipe click here.

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Quinoa with Mushrooms

I am a big fan of quinoa, and I wanted to have a nice simple warm side dish. Just like a rice with mushrooms, but with quinoa. If you want to make a vegeterian dish use just water and you will love it. This serves 4.

Ingredients:

olive oil

1 medium onion, chopped fine

1 teaspoon minced garlic

1 cup quinoa

1 1/2 cup chicken broth or water

1/4 teaspoon dry thyme

1 lb sliced mushrooms

1 teaspoon chopped fresh parsley

salt and pepper to taste

Directions:

Chickpea Salad with Mozzarella and Basil - Garbanzo Salad

Serve this healthy hearty salad on its own or as a side dish .... hmmm, delicious. Really simple, you can always throw this together in just a few minutes. It's a perfect cold salad for a hot summer day.

Ingredients:

 

15 ounce can chickpeas, drained and rinsed

1 cucumber, sliced

3 medium tomatoes, sliced or 1 cup grape tomatoes, halved

1 small onion, sliced
2 tablespoons fresh basil, finely chopped

4 oz fresh mozzarella, diced or cubed

1 tablespoon olive oil

2 tablespoons balsamic vinegar or lemon juice

1/4 teaspoon salt

Black pepper

Directions:

Mix first 6 ingredients in a medium salad bowl.

Drizzle with olive oil, vinegar or lemon juice.

Season with salt and pepper.

Toss all ingredients well to combine.

Tags: Chickpea Salad with Mozzarella and Basil recipe, Garbanzo Salad recipe, Chickpea Salad recipe, Garbanzo Salad

Breaded Baked Zucchini Chips

Ingredients

2 medium zucchini, cut into 1/4 inch slices
1/2 cup seasoned dry bread crumbs

1/2 cup flour
1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder
1/4 cup grated Parmesan cheese
2 eggs

Directions:

Preheat the oven to 450 degrees F.

Put flour in a small bowl

Beat eggs in a small bowl. Add black pepper and garlic powder.
Grate Parmesan cheese and mix with bread crumbs in a separate bowl.

Coat zucchini with flour, place in egg mixture and than cover with bread crumbs.

Place them on a greased baking sheet.
Bake for 10 minutes in the preheated oven, then turn over and bake for another 10 minutes, until browned and crispy.

You can make this using panko, or bread crumbs, add celery salt, onion powder, serve it with marinara sauce as an appetizer or as a side dish. They are delicious and are a great low fat alternative to fried zucchini.

Tags: Baked zucchini chips recipe, breaded baked zucchini slices recipe, baked zucchini recipe

Grilled Knob Onions

This is a very nice side dish. Super sweet and easy to make.

Ingredients:

knob onions

sea salt

black pepper

Directions:

Brush onions with olive oil.

Season with coarse sea salt and freshly ground black pepper.

Lay onions on the hot grill and cook about 3-4 minutes per side. Keep rotating until golden brown and nice and soft.

Tags: side dish recipe, grilled knob onion recipe, grilled vegetables, grilled onion recipe, grilled veggies, grilled side dish recipe

Cauliflower Casserole

Ingredients:

1 head cauliflower
1 cup shredded cheese, divided
3 tablespoons butter
3 tablespoons flour
1/2 cup buttered bread crumbs
1 ½ cups milk
salt
pepper

Directions:

Hungarian Pea Stew

This is how my mother makes this dish and I have to tell you it is sooo delicious. Give it a try.

Ingredients:

1 medium onion, finely chopped
1 cup water
1 tablespoon vegetable oil
1 pound green peas (frozen or fresh)
1/2 cup milk
1 clove garlic, minced (optional)
salt
black pepper

Directions:

In a saucepan add oil and sautee onions until translucent, on a medium heat.
Add water and peas and continue cooking for about 10 minutes.
In a small bowl mix together milk and flour until smooth, add this mixture to the peas and stir it to avoid lumps. Bring it to a boil. Season with salt and pepper, add garlic if you want (I love it with garlic). Cook for about 5 minutes stirring often.
Serve with schnitzel, meatballs, sausage or fried eggs.

Tags: hungarian pea stew recipe, zoldborsofozelek recipe, mancare de mazare recipe, mancare scazuta recipe, borsofozelek recipe

Parmesan Garlic Mashed Potatoes

Serves:  4

Ingredients
5 – 6 medium baking potatoes (about  – 3 lbs)
2-3 cloves garlic, mashed
1 cup low fat milk
1 tablespoon sour cream
1 tablespoon butter
1 teaspoon salt1/2 teaspoon white pepper

1 cup parmesan cheese

Directions:

Roasted Vegetables

Recipe coming soon

Roasted Baby Potatoes

Serving: 2
Ingredients:
1pound baby potatoes - washed

2 tablespoons extra-virgin olive oil, enough to just coat potatoes

salt

black pepper

crushed garlic (optional)

chopped rosemary (optional

Directions:
Preheat oven to 450 degrees F.
Lay a sheet of aluminum foil on a baking tray.
Cut the baby potatoes in half, coat with a little olive oil.
Season with salt and pepper and arange them on the tray cut side down.
Bake in the oven turning once, for about 25 minutes until golden brown and tender.
You can add cracked cloves of garlic and rosemary for extra flavor.