The post Put Your Leftovers to Good Use in This Egg Fried Rice Dish appeared first on falafelandcaviar.com.
]]>Ingredients (to serve 4):
- 1 1/2 cups of leftover rice
- 1/2 cup of peas, cooked, frozen or raw
- 1 white onion
- 1 cup of assorted vegetables, cooked or raw—such as carrots, broccoli, cauliflower or spinach
- 2 tablespoons of corn oil
- 2 teaspoons of soy sauce
- 4 medium eggs
- Black pepper, for seasoning
Instructions:
- Finely dice the onion.
- Heat the oil in a large non-stick frying pan.
- Add the onion once the oil is hot, keep stirring to avoid the onion sticking or burning.
- After 5 minutes, add the peas and vegetables if they are raw. If the peas and vegetables have already been cooked, add them to the onion after 7 minutes of frying.
- Once the vegetables have been cooking for 3 minutes, stir the rice in through the pan.
- Season with the soy sauce and black pepper.
- Whisk the eggs together, then pour over the rice. Stir through well.
- After 1 minute, remove the pan from the heat. Continue stirring until the eggs have cooked.
- Serve immediately.
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]]>The post Try This Refreshing Roasted Vegetables, Feta, and Couscous Dish appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 cup of couscous
- 1 1/4 cups of vegetable broth or water
- 2 tablespoons olive oil
- 2 bell peppers, diced
- 1 large zucchini, diced
- 1 large eggplant, diced
- 1 red onion, sliced
- 2 cloves of garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup of crumbled feta cheese
- Fresh parsley, chopped, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or aluminum foil.
- In a medium saucepan, bring the vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Meanwhile, in a large bowl, toss the diced bell peppers, zucchini, eggplant, and sliced red onion with olive oil, minced garlic, dried oregano, salt, and pepper until evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized, stirring halfway through cooking.
- Once the vegetables are roasted, transfer them to a large serving bowl. Add the cooked couscous and crumbled feta cheese, tossing gently to combine.
- Taste and adjust seasoning if needed, then garnish with chopped fresh parsley, if desired. Serve the roasted vegetables, feta, and couscous meal warm, with lemon wedges on the side for a refreshing citrusy touch.
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]]>The post This Roasted Sea Bass Recipe Is Delicious appeared first on falafelandcaviar.com.
]]>Ingredients:
- 2 sea bass fillets, skin-on
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 1 lemon, thinly sliced
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease with olive oil.
- Pat the sea bass fillets dry with paper towels and place them skin-side down in the prepared baking dish.
- Drizzle olive oil over the sea bass fillets, then rub minced garlic onto each fillet, ensuring they are evenly coated.
- Season the sea bass generously with salt and pepper, to taste. Arrange lemon slices on top of the sea bass fillets, along with fresh rosemary sprigs for added flavor.
- Roast the sea bass in the preheated oven for 12-15 minutes, or until the flesh is opaque and easily flakes with a fork. Once cooked, remove the sea bass from the oven and let it rest for a few minutes.
- To serve, transfer the sea bass fillets to serving plates, garnish with freshly chopped parsley, and accompany them with your favorite side dishes. Enjoy the delightful flavors and tender texture of this delicious roasted sea bass dish, perfect for any seafood lover’s palate!
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]]>The post This Healthy Orzo Recipe Is Absolutely Delicious appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 cup of orzo pasta
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 1 onion, finely chopped
- 1 cup of cherry tomatoes, halved
- 1/2 cup of fresh spinach leaves, chopped
- 1/4 cup of fresh basil leaves, chopped
- 1/4 cup of grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Optional garnishes: additional grated Parmesan cheese, chopped parsley
Instructions:
- Cook the orzo pasta according to the package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, and sauté until softened and fragrant, about 2-3 minutes.
- Add the halved cherry tomatoes to the skillet, and cook until they start to soften and release their juices, about 3-4 minutes. Stir in the chopped spinach leaves and chopped basil leaves, and cook until the spinach wilts, about 1-2 minutes.
- Add the cooked orzo pasta to the skillet, and toss everything together until well combined. Sprinkle grated Parmesan cheese over the orzo mixture, and stir until the cheese is melted and coats the orzo evenly.
- Season the orzo with salt and pepper to taste, adjusting the seasoning as needed. Once heated through and well combined, remove the skillet from the heat.
- Serve the absolutely delicious orzo hot, garnished with additional grated Parmesan cheese and chopped parsley if desired.
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]]>The post Try This Amazing Orzo Recipe! appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 cup of orzo pasta
- 2 tablespoons olive oil
- 4 cloves of garlic, minced
- 1 small onion, finely chopped
- 1 bell pepper, diced (choose your favorite color)
- 1 zucchini, diced
- 1 cup of cherry tomatoes, halved
- 1/2 cup of crumbled feta cheese
- 2 tablespoons chopped fresh basil
- Salt
- Black pepper
Instructions:
- Cook the orzo pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet or frying pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent, about 2-3 minutes.
- Add the diced bell pepper and zucchini to the skillet. Cook until the vegetables are tender-crisp, about 5 minutes.
- Stir in the halved cherry tomatoes and cooked orzo pasta. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Remove the skillet from heat and gently fold in the crumbled feta cheese and chopped fresh basil. Season with salt and pepper to taste.
- Transfer the orzo to a serving dish and garnish with chopped fresh parsley and lemon zest, if desired. Serve this amazing orzo recipe as a flavorful side dish or a light main course. Enjoy the burst of colors and flavors in every bite!
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]]>The post This Take on Nachos is Healthy and Delicious appeared first on falafelandcaviar.com.
]]>Ingredients (to serve 4):
- 1 cup of lightly salted corn chips
- 1 head of broccoli
- 1 green pepper
- 1 white onion
- 1 can of black beans
- 1 can of chopped tomatoes
- 1 teaspoon of sugar
- 1/2 cup of cheese
- 2 tablespoons of sour cream
- Jalapeños and cilantro, for topping
- 2 tablespoons of oil
Instructions:
- Finely slice the broccoli and pepper. Using one tablespoon of the oil, coat the vegetables, season with salt and pepper, and then roast in an oven heated to 390 degrees F for 35-40 minutes.
- Meanwhile, finely slice the onion and fry it in the remaining oil. Once softened, add the tinned tomatoes and sugar and stir well.
- After 10 minutes, add the drained beans to the tomatoes. Simmer for a further 10 minutes, then remove from the heat.
- Layer up your dish with the corn chips, roasted vegetables, and beans as you wish, topping with cheese, sour cream, jalapeños and cilantro if liked.
(@jacksgls)The post This Take on Nachos is Healthy and Delicious appeared first on falafelandcaviar.com.
]]>The post 3 Easy Ways to Sneak Leafy Greens into Your Daily Diet appeared first on falafelandcaviar.com.
]]>Put Them in Smoothies
Start your day with a nutrient-packed smoothie by blending a handful of spinach or kale with your favorite fruits and yogurt. Their vibrant colors and refreshing taste will kickstart your morning with a healthy dose of vitamins and energy.
Include Them in Salads
Give an easy upgrade to your salads by mixing various leafy greens like arugula, spinach, or lettuce. You can add some color using cherry tomatoes, bell peppers, or any other vegetable of choice. The result: a crunchy, flavorful salad that is also super nutritious.
Use Them as Tortilla Replacements
Traditional tortilla wraps are great, but have you ever considered using large, crisp lettuce leaves instead? Fill them with your choice of protein, veggies, and a bit of your favorite dressing for a low-carb, high-flavor alternative you can take on the go.
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]]>The post This Vegetable Omelet is a Breakfast Win Every Time appeared first on falafelandcaviar.com.
]]>Ingredients
- 3 medium eggs
- 1 cup of grated cheddar
- 1 medium zucchini
- 5 ounces of mushrooms
- 2 scallions
- A large handful of spinach
- 4 cloves of garlic
- A large knob of butter
- 1 tablespoon of olive oil
- Salt
- Black pepper
Instructions
- Chop up your zucchini into small cylinders and fry in a wide frying pan in your olive oil. Cook until brown on each side and remove from the pan. Next, chop up your mushrooms into quarters and cook in the remaining oil for 5-10 minutes. Add your garlic, spring onions, and spinach into the pan and add a generous pinch of salt.
- Beat your eggs in a bowl and add your courgettes back into the pan. Add your butter into the pan if there’s not enough oil and you want some extra flavor. Once the pan is very hot, add your beaten egg mixture into the pan, and shake the pan immediately to mix the egg around.
- Grate your cheddar into the egg mix, and continue to shake as it cooks. After a few minutes, your omelet will have formed enough that you can lift it with a spatula. Once it is cooked on one side, you can flip it, or fold it over if you prefer your eggs to be runnier. Finally, add some black pepper and salt to taste.
The post This Vegetable Omelet is a Breakfast Win Every Time appeared first on falafelandcaviar.com.
]]>The post These Recipes Will Boost Your Vegetable Intake appeared first on falafelandcaviar.com.
]]>
(@chefaleschrader)Squash, Bean and Pepper Roast
Ingredients (to serve 4):
- 2 red bell peppers
- 1 butternut (or similar) squash
- 2 tins of white beans
- 3 tablespoons of olive oil
- 1 teaspoon of fresh thyme, removed from stalk
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of smoked paprika
- 2 cups of fresh spinach
Instructions:
- Peel and slice the squash into rounds. Slice the peppers into strips.
- Mix the salt, pepper, smoked paprika and fresh thyme with the oil.
- Place the drained beans, squash and pepper in a large roasting tin and then drizzle with the herb oil.
- Bake in an oven heated to 350 degrees for 30 minutes. Scatter the spinach leaves through the roasting vegetables, and then return to the oven for another 6 minutes.
- Serve with crusty bread or rice.
Broccoli and Celeriac Bake
Ingredients (to serve 4):
- 1 celeriac, well scrubbed and peeled
- 1 head of broccoli
- 2 red onions
- 1 tablespoon of red miso paste
- 1 teaspoon of red wine vinegar
- 2 tablespoons of oil
- 2 tablespoons of pumpkin seeds
- 1 teaspoon of ground black pepper
Instructions:
- Slice the celeriac in half horizontally. Rub with a little oil, then place in a baking tray and roast at 350 degrees for 15 minutes.
- Meanwhile, slice the broccoli into small florets.
- Combine the miso paste, vinegar and oil. Stir in the black pepper until the dressing is a smooth consistency.
- After 15 minutes, remove the celeriac from the oven. Scatter over the broccoli and pumpkin seeds, then drizzle over the miso paste.
- Roast in the oven for half an hour.
By combining vegetables within one meal, you will be boosting the health benefits of each meal, as well as its tastes and flavors!
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]]>The post 3 Things You Should Probably Consider Before Peeling Your Cucumbers appeared first on falafelandcaviar.com.
]]>Edible Skin
Some people peel their cucumbers because they simply don’t like the taste, while others do it because they’re not sure if they’re edible this way. The good news is that you can safely eat cucumber skin because it’s 100% edible—and that’s not even the best thing about it!
Nutritious Qualities
The main reason why you should eat cucumbers without peeling them is the many healthy properties hiding inside their skin. As a matter of fact, the skin is actually the most nutritious part of the entire cucumber because it contains vitamins A, B, C, and K, and minerals such as potassium, magnesium, calcium, iron, and zinc.
Proper Wash
If we convinced you that cucumbers with skin on them are worth a shot, there’s just one thing you should do first—give them a good wash. It’s important to wash off the dirt and pesticides they might be covered with, in addition to getting rid of a thin waxy layer.
Yarrow Avenue Collection (@yarrowavenuecollection)The post 3 Things You Should Probably Consider Before Peeling Your Cucumbers appeared first on falafelandcaviar.com.
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