Pizza bento

Can you guys believe is April already? Wow, time goes fast…

I had a busy week and I hope this one is going to be calmer….

Anyways… remember that every month a group of friends on twitter pick a food item/theme and agree to show a picture of the meal we are having? The #twitterfoodparty happens every last monday of each month… (hah? It went already!). Yes… but it was postponed for today! YAY!

The theme this time is… Apples!

I must admit I wasn’t that prepared to make anything… so I came up with these while preparing my daughter´s bentos.

Husband and I had Brie toasts with apple for dinner together with soup. Hors d’œuvre?? well… I don’t know, should I call this an appetizer or dessert? :P

Brie, apple & honey toast

Apple, brie & honey toast

Not a recipe actually but I will write how I did: toast gently two slices of bread, rub butter on tops. Slice thinly half green apple and cut 4 slices of brie cheese. Arrange the cheese and apple slices on the toasted bread, drizzle a bit of honey and sprinkle cracked nuts on top (pecan the best but I used almond praline). Grill until bubbling and serve.

Alternatively, make it “savory” seasoning with salt and freshly ground black pepper.

See? Simple… but it was very good!!

Pizza bento

The bentos for the girls today consists of last night´s leftovers. Pikkusiili wanted pizza for dinner and I usually make a bigger batch enough for snacks later. ^__^

The contents of the boxes: homemade pizza “bolognese”, baby carrots, cherry tomatoes, clementines, apple slices and lettuce. Little bees made with cheddar and white cheese slices and nori details.

I so love leftovers :P

Have a great week friends!

 

 

This post was written by karaimame exclusively for Acquiring Taste. All writing, images and other materials in this blog remain the property of Acquiring Taste and cannot be used without permission.


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Feta cheese chickpeas couscous with roasted sweet potato

I was supposed to visit the grocery store today (well, actually yesterday)… but the slushy weather, the fact I need to take the girls with me, carry stuff back home alone and all the blablas made me so lazy… I didn’t go.  uh (anyone there like me? please?)

No grocery shopping, not much ingredients to make dinner with. I had to think fast… feta cheese and one big sweet potato in the fridge… adding this and that we had something to eat! :)

Feta cheese garbanzo beans couscous with roasted sweet potato

serves 4

  • 2 dl dry couscous
  • 200 ml boiling water
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • 1 (400g) can of chickpeas, drained. I used organic chickpeas in water with no added salt
  • 1 big onion, chopped
  • cumin, salt, pepper, paprika to taste
  • cherry tomatoes, halved
  • 1 big sweet potato (orange fleshed variety), peeled and cut into chunks
  • garlic powder
  • white pepper
  • salt
  • olive oil
  • 150g feta cheese, cut in cubes
  • 1 tbsp parsley (I used dry. Use fresh herbs preferably)

Heat oven to 200°C. Combine the sweet potatoes chunks, olive oil, salt, garlic powder and pepper in a large bowl, toss to coat. Spread evenly on a baking sheet and bake until golden and crisp, about 20 minutes (check if soft with a fork). Reserve.

Bring water to boil in a small saucepan, add the salt and olive oil. Stir in the dry couscous removing from heat. Place the lid and let stand until all liquid has been absorbed. Fluff with a fork and add a dash of olive oil (or a knob of butter)

In a large skillet fry the onions and add the cumin. When it gets fragrant, add the drained chickpeas, paprika powder, salt and pepper to taste. My chickpeas were without salt but if you are using salted ones, be careful when adding the spices. Keep in mind you are going to mix everything together in the end (couscous and feta cheese).

When the chickpeas get warm enough, remove the skillet from heat. Add the ready couscous, using a wooden fork to combine everything. Toss in the chunks of sweet potatoes and feta cheese. At last, add the tomatoes and sprinkle with parsley.

I like to add drops of lemon juice before eating but it is totally optional.

You can eat this as salad for the next day. It tastes good cold too ^_^.

Feta cheese chickpeas couscous with roasted sweet potato

Cheddar and herbs muffins

November 4, 2010

Herbs and cheddar muffins

I like muffins. They taste good, can be sweet or savory and they are easy to make. Most of the recipes don’t even require a mixer, an advantage for a small kitchen like mine (yes, I do have one but if I want to use it, I need to clean up the table and move the mixer from the counter).

I had some leftovers of cheese, herbs and deli chicken… oh, and buttermilk in the fridge. Scones? But I wanted something softer… Savory muffins… how about them?

=). I baked muffins for tea time and the extras we ate for breakfast the next day. Just gently reheated. Pikkusiili liked them a lot (well, she is a cheese lover anyways ^_^).

The recipe I use is quite versatile. You can change the ingredients, according to what you have at home. Here follows the way I did this time.

Cheddar and herbs muffins

Yield 20 paper cup muffins

  • 2 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 1/2 cup buttermilk
  • 3 tbsp unsalted butter, melted
  • 2 tbsp canola oil
  • 1 cup grated extra-mature cheddar cheese (I used some Old Gouda leftover too, completing the amount with cheddar)
  • 1/4 cup of grated mozzarella (optional)
  • 1/2 cup diced roasted chicken (you can use ham instead)
  • 1 cup scallions, sliced
  • 1/2 cup basil, chopped
  • 1/4 tsp salt (use less if your cheese is too salty)
  • 1/2 tsp ground black pepper
  • 1/4 tsp paprika
  • 1/4 tsp english mustard powder

Heat the oven to 200°C. I didn’t need to prepare my muffin cups because they had a coated surface. If you are using a normal muffin pan, line them or gently grease with oil.

In a large bowl, combine the flour, baking powder, baking soda, salt, pepper, paprika and mustard.

In a separate bowl, whisk the eggs, buttermilk, oil and butter. Stir in the scallion, basil, cheeses and chicken.

Pour the wet ingredients to the dry and carefully mix until just moistened (it will be lumpy). Pour about 2 tbsp of dough into the prepared muffin cups. If using a 12 muffin pan, you will probably need to make two batches.

Bake the muffins for about 20 minutes (or until they get browned on top, test with a skewer) and transfer the muffins to a cooling rack.

Serve warm.

My notes about the recipe:

These muffins keep well in freezer for about one month but they don’t usually last that longer here :P.

I am a super fan of cheese and these muffins are one of my favorite way to get a rid of cheese leftovers when we have them. You can go vegetarian and omit the meat from the recipe. Adding some other herbs would be interesting too.