Three-Tomatoes “One-Pot” Grain Bowl

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recettebilingue

Hi all!

Long time, no post. I just got back from an amazing trip to Turkey and brought back a ton of recipes and inspiration for delicious dishes with me. I didn’t want to spend too much time cooking today, since I had plenty to catch up on at home, so I decided to dive into that “one-pot” frenzy that’s been going around the web.

Continue reading “Three-Tomatoes “One-Pot” Grain Bowl”

“Pulled” Portobello Mushrooms between Egg “Buns”

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recettebilingue

You might be intrigued by the title. In fact, can you really “pull” mushrooms apart? Well… not really. Or at least I still haven’t found out how. The reason behind this title is that I cooked the mushrooms with a delicious sauce, traditionally used for pulled pork.

Continue reading ““Pulled” Portobello Mushrooms between Egg “Buns””

Chilled Tomato-Yogurt Soup in a Baked Eggplant Bowl

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recettebilingue

Today, I decided to play around with textures! I wanted that to drive my dish and to come up with something that would be fun and original to eat. So I sat down at my desk with pen and paper and something pretty amazing came out of it. Though I usually focus on the mix of flavors in a plate, blending textures can also add great depth to a dish.

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Saadia’s Moroccan Chicken with Lemon, Green Olives and Squash

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recettebilingue

Though this isn’t the prettiest dish there is, it may be one of my all time favorites. Actually, there is nothing I ever want to change about this recipe. It blends so many wonderful flavors in one plate, that it really blows my mind (and taste buds)! In case you were wondering, it is titled after its owner, who happily gave it to me after noticing how fast I cleaned my plate the first time I ate it. Indeed, Saadia knows that her chicken is my favorite, which is why she immediately shared it with me.

Continue reading “Saadia’s Moroccan Chicken with Lemon, Green Olives and Squash”

“Red Quinoa” with Brussel Sprouts and Prosciutto

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As you already know, I recently discovered the joys of homemade Pesto Rosso. Since I made a little extra for the Caprese recipe I posted last week, I thought I’d use the rest in a batch of quinoa. Hence the “red quinoa” title. This recipe came together unexpectedly, as I used random ingredients that were sitting in my fridge. I’ve been so busy since last Friday that I haven’t had the time to go grocery shopping once (which further explains this “melting-pot” type of dish). It turned out to be delicious though! The onions, brussel sprouts and prosciutto were so good together that they could easily be eaten as a separate side dish! You can also omit the Pesto Rosso altogether and it’ll still be a great bowl of quinoa with veggies and crispy smoked ham. All in all, this dish made for a perfect quick and easy lunch. Bon appétit!

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Prep Time: 15 min

Ingredients:

  • 1/4 cup quinoa
  • 1/2 cup water
  • 1/2 cup brussel sprouts (sliced)
  • 1/4 yellow onion
  • 1 slice of prosciutto (or bacon)
  • 1 serving of pesto rosso
  • crumbled feta cheese (optional)
  • fresh basil (optional)
  • salt, pepper to taste

Directions:

  1. Cover the dried quinoa with ½ cup water, and cook until the water is absorbed and the grains are tender (about 15 minutes).
  2. Meanwhile, heat up olive oil in a pan. Roughly chop the onion, slice the brussel sprouts and let everything cook on medium-high heat until lightly brown. Add a splash of water and let it evaporate to further soften it all. Add the strips of prosciutto and let it cook for another minute.
  3. When the quinoa is cooked, toss with the pesto rosso, prosciutto and caramelized brussel sprouts and onions. Top with chopped fresh basil, and some crumbled feta cheese.