tag:blogger.com,1999:blog-39117602322640528722026-02-04T03:26:55.540-05:00Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.comBlogger356125tag:blogger.com,1999:blog-3911760232264052872.post-6816938820613278382016-11-13T17:50:00.003-05:002016-11-13T17:53:37.716-05:00

Mom, who grew up eating smoked eel in the Netherlands, brought us a smoked mackerel recently. I had a reason to try out a recipe from Australian chef Bill Granger's cookbook Bills Breakfast, Lunch + Dinner that I had always coveted. This is the first cookbook that S ever bought for himself, back in 2004, and since then we've cooked from it often. Bill's recipe calls for smoked

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-52131490487107213592015-03-27T08:00:00.000-04:002015-03-27T08:00:00.445-04:00

This is my new favourite way to do veggies at dinnertime. These roasted vegetables go well with roasted chicken thighs or meatloaf. Roasted potatoes, tomatoes and zucchini two handfuls fingerling potatoes, halved one pint of cherry or grape tomatoes, whole 4 sprigs thyme one zucchini, cut into coins 1/4 tsp salt 1/4 tsp black pepper 2 Tbsp olive oil Combine all ingredients on a baking tray,

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-50259583087340212502015-03-24T08:00:00.000-04:002015-03-24T08:00:04.734-04:00

Meatloaf. Not exactly a sexy thing to plop on the table, but it's so delicious and satisfying. And feeds a lot of people. #FamilyFood. I used Simply Recipes' Classic Meatloaf recipe and just substituted oats for the breadcrumbs. In a classic meatloafy way, it refused to look good for the picture, even going so far as to fall apart. I think that's because my carrot dice might have been too

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-16489841703095473842015-03-20T20:44:00.000-04:002015-03-20T20:44:32.387-04:00

Ahh, two kinds of meat. Mediterranean veggies. One pot meal. I got to use my Le Creuset. There are so many things I love about this dish. I adapted it from Jamie Oliver's version here.  Roasted chicken drumsticks with sausage, tomatoes and olives 10 chicken drumsticks 1 cooked sweet Italian sausage, sliced into thick 1/2-inch coins 2 handfuls of red and yellow cherry and cocktail tomatoes

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-86362138410173091052014-07-04T20:43:00.000-04:002014-07-04T20:43:17.694-04:00

We visited my parents over the long weekend and my dad made this summer salmon menu for the kids. Salmon baked from frozen on a bed of yellow zucchini, parboiled carrots and butterfly pasta cooked with cheese and tomato. A lovely summery meal for kids! They ate it outside on the patio. Of course they did not appreciate it as much as they should have, but I know for a fact it was a great meal

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-22755570962625369312014-06-28T09:00:00.000-04:002014-06-28T09:00:03.992-04:00

Here's another tasty recipe by Simply Italian. Pasta del Papa. Who knew that just a few ingredients — tagliatelle, pancetta, leeks, gorgonzola cheese — could taste so delicious together. And this recipe's really quick! The recipe's published on the Chiappa sisters' website. But what really inspired me to try it was watching them make it on YouTube (Jamie Oliver's Food Tube channel). 

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-67240686222845514172014-06-25T20:50:00.000-04:002014-06-27T21:25:03.693-04:00

I recently discovered a cooking show called Simply Italian starring the Chiappa sisters, who are based in Wales. I have to say that I love their recipes. I've only tried two so far, but they've tasted fantastic and it's so convenient that they're only a few ingredients each. That makes shopping for them very easy. Here's the first I want to share with you: Farfalle with tomatoes, olives and

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-71994803938049384152014-06-21T09:00:00.000-04:002014-06-21T09:00:00.851-04:00

This refreshing salad was perfect for lunch this week. Start with a couple of fistfuls of baby arugula in a salad bowl. Top with roasted red and yellow peppers, knobs of soft unripened goat's cheese and shredded rotisserie-roasted chicken meat. Dress with your favourite olive oil and balsamic vinaigrette.

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-64368309100931539932014-06-17T09:00:00.000-04:002014-06-17T09:00:01.285-04:00

This is my take on the great Indian classic that is chicken korma. The coriander, peas, cashews and raisins make it a sweet and fresh dinner for summer. Cashew chicken korma 1 package boneless skinless chicken thighs, chopped into 2-inch pieces 1 onion, chopped 1 tomato, chopped 1-inch piece ginger, grated or finely minced 3 cloves garlic, minced 1 1/4 cup plain yoghurt 2 tsp coriander seeds

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-73571804518261536162014-06-14T09:00:00.001-04:002014-06-14T09:00:04.620-04:00

I'm not usually a muffin fan, but these are the best! They are light, fluffy and full of sweet melted fruit. The crunchy sugary topping complements the rhubarb really well. A great recipe from Fine Cooking.

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-12613953932819385222014-06-10T09:00:00.000-04:002014-06-10T09:00:03.209-04:00

This is a lovely, creamy soup and a great way to get a variety of vegetables into your diet. I often take this soup to work for lunch, and then feel good about having eaten broccoli that day :) Even my vegetable-averse daughter has been inclined to take a few bites of this soup. The recipe is adapted from The Complete Book of 400 Soups. Broccoli and cauliflower soup with cheesy croutes Serves

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-56561759728032481712014-06-07T09:00:00.000-04:002014-06-07T09:00:06.431-04:00

This was a nice weekday supper and it used up my leftover mashed potatoes. We had enough patties to give some to the babies for dinner the next day. I roughly followed this recipe for salmon patties, adding about a cup of mashed potato. The salad was just torn red lettuce, and roasted red and yellow peppers made in the oven on the weekend. I dotted creamy goat cheese over the top and

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-88181452573463613232014-06-03T13:40:00.001-04:002014-06-03T13:40:34.219-04:00

Melt cheese on anything, and it is elevated to the delicious status of "au gratin." I usually eat broccoli blanched until just bright green because it's so quick and easy. But with a little more effort, this is an even better way to serve it. Broccoli au gratin 1 head broccoli handful dry bread crumbs (I use Panko) 1/2 teaspoon paprika dots of butter (1-2 Tbsp) 1 cup grated cheddar and

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-27223713256600315712014-04-13T22:01:00.002-04:002014-06-03T13:40:59.158-04:00

I swirled in some sour cream for the photo, but it's delicious unadorned as well.  Saturday morning I spent a good hour peeling a big squash (a job in itself), a potato and an apple, then mixed them in spices and oil in a large casserole dish, and roasted them in the oven. Then, 20 minutes away from doneness, after feeding the babies, putting them down for a nap, cleaning up, and making

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-13223767819067063642014-03-08T14:12:00.002-05:002014-03-08T19:02:10.322-05:00

Our favourite instant ramen is Sapporo Ichiban. For lunch, I sometimes "dress it up" with toppings similar to those you'd find in the authentic ramen shops in Japan. I cook the ramen noodles, which takes three minutes, and ladle the cooked noodles and broth evenly among two bowls. Then I add toppings, such as chopped fresh spring onion, nori strips, hard boiled egg, peas, corn or shredded

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-62216973863390661182014-02-24T09:36:00.002-05:002014-02-26T21:18:58.454-05:00

I made spaghetti carbonara for the first time ever and everybody loved it, even my toddler twins, despite me using whole wheat pasta and adding some peas to make it healthy. I make pasta once a week, and this will be making a regular appearance at our dinner table from now on! Spaghetti carbonara (recipe adapted from Tyler's Ultimate) 1 pound whole wheat spaghetti 8 bacon slices, cut

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-80194538824459514072014-02-19T20:08:00.001-05:002014-02-24T09:37:24.180-05:00

This is a great take on chicken noodle soup from Bon Appétit. The leek, lemon and dill are really refreshing and I love the use of orzo because it makes the recipe very baby-friendly. It inspired me to add some of these flavours to my own chicken noodle soup recipe. I'll blog about that later, but in brief I saute a mirepoix (a mixture of chopped onion, celery and carrot)

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-27524887220644052242014-01-22T13:38:00.000-05:002014-01-22T15:22:35.373-05:00

The crispy topping of roasted cauliflower and croutons really makes this velvety soup unique. This is Tyler Florence's recipe for roasted cauliflower soup from his cookbook Tyler's Ultimate, which has a lot of great classics. Tyler calls for copious amounts of butter (3/4 cup!) and I'm sure that tastes lovely and very restaurant-like. To lighten things up, I reduced the butter content to

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-72187459269377645632014-01-16T20:36:00.000-05:002014-01-17T13:09:56.936-05:00

This is a great breakfast but I've enjoyed it for lunch and dinner too. It satisfies my urge for the holy trinity of potatoes, melted cheese and runny eggs that can strike at any time of the day! Cheesy hash with fried egg (serves two) 4 eggs 2 cups frozen traditional breakfast-style hash browns (McCain or Cavendish) half an onion, diced half a red pepper, diced 1 tsp paprika 1 tsp herbes de

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-79828526201836372572013-12-30T13:48:00.001-05:002013-12-30T13:48:37.965-05:00

This is my dad's turkey soup, made with homemade turkey stock and lots of veggies. I didn't take down the recipe, but it's a delicious mixture of celery (stalks and tops), carrot, red pepper, kale, onion, garlic and herbs, and of course turkey :)

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-5500261804107939392013-12-24T13:09:00.000-05:002013-12-24T13:10:19.780-05:00

This is Giada de Laurentiis' chicken cacciatore recipe. It's from my favourite cookbook of hers, Everyday Italian. It has red peppers, onions and capers, a really nice combination that cooked down into a luscious sauce. The way the peppers tasted reminded me of ratatouille. I modified the recipe in several ways: I added some sliced mushrooms towards the end of the cooking time that I

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-41409106023939845282013-12-22T20:46:00.001-05:002013-12-22T20:46:36.009-05:00

Seven mushrooms may seem like a strange amount to base a recipe on, but that's all the fungi I had in my fridge. You can modify this recipe for however many mushrooms are in your fridge. Stuffed mushrooms 7 large cremini mushrooms olive oil for drizzling 1 shallot, finely diced 2 garlic cloves, minced 1 sprig fresh thyme leaves, roughly chopped 2 Tbsp white wine 2/3 cup breadcrumbs (I use

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-40765678036832825482013-12-21T09:00:00.000-05:002013-12-21T09:00:06.032-05:00

I love any supper that involves fried eggs so this lovely recipe from Laura Keogh over at Sweet Potato Chronicles caught my eye at once. The maple syrup made the kale and sweet potato so sweet and delicious that I forgot I was also eating something very healthy and fortifying. Yum yum. Another recipe for my "workweek dinner ideas" file. I gave some of the potatoes and kale to the babies

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-9049838914890640212013-12-19T09:00:00.001-05:002013-12-19T09:00:09.306-05:00

Worried that the babies were getting sick of scrambled eggs every day for lunch, I decided to try something new. Quick salmon patties to the rescue, recipe courtesy of Kidspot Kitchen. They liked them and so did I! It made a nice change from eggs. Now off to find even more lunch ideas ...

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0tag:blogger.com,1999:blog-3911760232264052872.post-68461767940098298622013-12-16T18:03:00.001-05:002013-12-16T18:03:17.410-05:00

I've been watching videos of French Food at Home and reminiscing about my trip to France several years ago. We ate many memorable meals in Provence. So, while the babies were napping, I made this classic — tomatoes Provençal. The tomatoes are cooked for so long they are almost candied and full of herbs, garlic and breadcrumbs. Tomatoes Provençal 3 ripe medium tomatoes sea salt cracked black

Asha at beFOODledhttp://www.blogger.com/profile/10332141610505757196noreply@blogger.com0