Bread is my guilty pleasure. I grew up eating baguettes every morning and I can’t picture my day starting otherwise. Yet, I was introduced to real NY-style bagels when I moved to the US. When my roommate brought me to Ess-a-Bagel, in Manhattan, a whole new world opened up! These beautiful balls of dough were perfectly chewy outside and fluffy inside. I got the classic sliced lox and cream cheese and I have to admit that it was as good as my usual baguette. Now that I’m home in Philadelphia, I tried a homemade version of these babies and it turned out great! Bon appétit!
Prep time: 30 min (+60 min rising) Cook time: 20 min
- 1 3/4 cups flour
- 1 tsp dry yeast
- 3/4 cup lukewarm water
- 3/4 tbs white sugar
- 1 tsp salt
- Mix 1/2 the water, the yeast and the white sugar and let it sit for 5 minutes. Then stir it well together.
- In a large bowl, mix the flour and salt, make a well, and pour the yeast mixture and the rest of the water in it.
- Knead the dough on a floured countertop for about 5 minutes.
- Slightly coat the dough with oil and let it rise in a bowl for about 60min, covered with a damp towel.
- Separate the dough in 4 pieces and turn them in round balls. Make a hole in the middle of each one with your thumb. Again, cover the bagels with a damp towel.
- Preheat your oven to 425°F. Bring water to a boil and put each bagel in the boiling water for 1 minute per side.
- Sprinkle with your choice of topping right away and bake for 20 minutes on a greased baking sheet.
TIP: you can then make whatever sandwiches you prefer, I love sliced lox and cream cheese, or bacon egg and cheese!
It’s good to be back! Though I had a wonderful Spring Break, it’s time to get back to work, and start cooking again. It’s been a while since I last posted a (pasta) recipe, and I feel like it’s necessary for me to do so, since I eat so much of it! It’s also always good to have an extra recipe to switch things up a bit. So get ready, because this isn’t your typical Caprese salad… For starters, I should admit that I don’t really like pasta salads. Pasta is just so much better when it’s warm, that I never even think of eating it cold. Additionally, the pasta is too often mushy, or completely drowned in sauce. So this week, I decided I’d give a classic, the Caprese Pasta Salad, a little twist and make my delicious *warm* version of it. The star of this recipe is obviously the pesto rosso, or red pesto, which is basically pesto with a mix of fresh and sundried tomatoes. It adds a wonderful touch to the dish and make the flavors and textures of the fresh mozzarella and cherry tomatoes stand out in contrast. It’s also incredibly easy to make, with ingredients that you probably already have in your fridge or pantry! This recipe makes about two servings of pesto so you can keep the rest in the fridge and add it to scrambled eggs, or a bowl of quinoa the next day. Ti amo, Pesto Rosso… Bon appétit!
Prep time: 15 minutes
Ingredients for the Pesto Rosso: Serves 2
- 1/4 cup sundried tomatoes
- 1/6 cup cherry tomatoes
- 1/4 garlic clove
- 6 fresh basil leaves
- 1/8 cup chopped blanched almonds
- 1/8 cup olive oil
- 1/2-1 tbsp grated romano cheese
- balsamic vinegar
- salt, pepper
Ingredients for the Caprese Pasta:
- 80g medium shells pasta
- 1/2 pesto rosso preparation
- a handful of cherry tomatoes (chopped)
- 1/4 cup fresh mozzarella cheese (diced)
- chopped fresh basil (optional)
- Bring salted water to a boil in a large pot, and cook the pasta for the time written on the packaging (mine takes about 9 minutes).
- Meanwhile, make the pesto rosso. In a food processor, add the sundried tomatoes, garlic, basil, and almonds. Pulse until everything is roughly chopped, and chunky. Next, add the cherry tomatoes, and a light splash of balsamic vinegar. Pulse again, until well combined. Then, add the olive oil with the cheese and keep pulsing. Finally, add 2 tablespoons of the pasta water and pulse until the sauce is creamy and homogeneous. Season to taste with salt and pepper.
- Drain the pasta and put it back in the pot, add the diced fresh mozzarella and cherry tomatoes, and toss with the pesto rosso. Top with parmesan cheese and chopped fresh basil. Mamma mia how delicious it is!
This is just to let you know that I’ll be away for a (well deserved!) spring break this week. Therefore I won’t post on Stovetop, but I’ll be back with more amazing recipes on March 17th!!! So you can mark the date in you calendars, and come hungry in a week! Also thank you all for the support, it’s been such a great adventure so far and it wouldn’t be the same without you!
All the best,
Every now and then, we all need a little something sweet. Though I usually try not to indulge in these cravings… I obviously sometimes do. Yet, when that happens, I try to find healthier options that hit the spot, without making me feel bad about myself. As midterms “season” finally ended, I decided I should celebrate, and reward myself for all my hard work and long study hours. HipCityVeg’s vegan milkshake are usually my go-to celebratory treat, as they’re so amazing they’re the perfect way to indulge! But the cold and snow made me stay home, and try my hands at making a HipCityVeg inspired shake myself.
This recipe tastes almost exactly like a real milk shake, but without the ice cream. It’s basically the perfect sweet fix! You have to try it to believe it, but the frozen bananas and almond milk replace the dairy and make up for the texture. Since I needed an extra boost of energy to make up for an exhausting couple of weeks/all nighters, I also added an espresso shot and went for a Mocha taste! Leaving it out would also make a delicious chocolate shake. Bon appétit!
Prep time: 5 minutes
- 1 banana (frozen to chill the smoothie)
- 1 tsp unsweetened cocoa powder
- a handful of sunflower seeds
- 1 shot of espresso
- 1 cup of almond (or soy) milk
- 1 tsp honey
- Put the frozen banana in a blender, add some of the milk and start mixing.
- Keep mixing while you add the sunflower seeds, the cocoa powder and the shot of espresso.
- Add the honey and taste the shake. If it needs to be sweetened, add a little extra drizzle and enjoy!
When it comes to cooking, a simple recipe can come a long way. I don’t think that I can stress that enough. Most people tend to be discouraged when they think about things they’d like to cook because they picture recipes as a succession of incredibly complicated steps involving ingredients that no one can pronounce. Well here’s a myth breaker: cooking is not rocket science. Anyone can cook! I’m committed to making healthy and easy recipes that everyone can make in a relatively short amount of time. You’ll come to realize that everything just tastes so much better homemade. Though this recipe is almost as easy as opening a can of Campbell’s, it’s incredibly more delicious and tasty. I promise it’ll take you about 25 minutes, with minimal effort for great results. Bon appétit!
Prep time: 25 minutes
Ingredients: This recipe will make you soup for 3 meals. You can freeze it and keep it for later!
- 1 can diced tomatoes
- 2 cups vegetable broth (or hot water)
- 1/2 yellow onion (chopped)
- 2 tbsp olive oil
- 1 tsp curry powder
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg
- a pinch of chili powder
- salt and pepper to taste
- 1/4 cup dried rice (white, brown, mixed…)
- Put salted water to a boil in a small pot. Cook the rice for about 10-15 minutes, depending on the type.
- Meanwhile, heat the olive oil in a large pot. Add the diced onion with a good pinch of salt and sauté for about 10 minutes. Make sure to stir frequently so that the onion doesn’t burn. When it becomes translucent, add all the spices and stir for an extra minute.
- Add in the diced tomatoes (with their juice) and 3 cups of vegetable broth (or water) to the pot, and let it simmer for about 15 minutes.
- Puree with an immersion blender and adjust the seasoning to taste. Serve hot, over a portion of the cooked rice, and add the toppings of your choice. Enjoy!
TIP: some toppings possible: roasted sunflower seeds, pine nuts, croutons, heavy cream, coconut milk drizzle, roasted chickpeas… I chose roasted almonds and a hint of Sriracha. Yum!