This deserves to be in the #NoRecipe section even if there’s still a minor mix of flavours that needed to be written. Too often I skip breakfast and end up making a fully loaded brunch sandwich so this was today’s.
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Spinach & Tomato Galette with Hard Boiled Eggs
It was my first time making a galette of any kinds and like the girls from Food52 said in their video for the NY Times, making a galette is super easy and it’s one of those meal where you don’t really need a recipe and, once you understand the principles, and/or you already have your dough recipe ready, it’s only a question of filling.
A few days ago, without any recipe but with a head full of ideas, I gave it a shot. The dough came out hard and cracky like I wanted and although it was a “win”, I promised myself to make a different crust for each future galettes because… well… they are worth it!
I sincerely hope you get around to try this one. We ate it as a breakfast with a hard boiled egg but by all mean be creative and eat it for lunch and dinner as well.
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The Green Soup
This is a nice example of simple who met amazing.
For you, an humble green soup made with fresh, seasonal ingredients and a dash of love. I hope the creamy taste and texture of the end result will comfort you while you’re cuddled up in a warm blanket looking outside at the colour of the leaves dancing in front of your eyes.
Fall, a time for cuddles and great soups.
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Roasted Tomatoes, Basil & Spinach Risotto
The Very Green Smoothie
Because you haven’t be able to come up with a good enough reasons against eating spinach and kale for breakfast…
Today we are boosting your immune system, one green smoothie at the time *^_^*
Enjoy!
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Easy & Humble Kale Soup
“Eat your greens or you wont have any desert!”
…probably a sentence everybody heard a few times during their childhood. I don’t remember being over difficult to feed as a child, beside the terrifying grilled white cod filet with tomatoes my mom used to make (I still have nightmares about it, true story), so I was happy (most of the time) to eat my greens.
Kale was introduce to my diet much later in life. I do not recall my mom or dad buying any but, back then, the trend was more to eat spinach and I clearly remember the creamed spinach side dish my mom used to make. Let me tell you… THAT was insanely delicious and now that I think about it, I’ll have to ask her for the recipe next time I see her.
You could probably make this soup with baby spinach as well. Why do I say baby and no regular spinach? Only because I’m thinking the bitterness of the fully grown spinach might be a little bit too overpowering for the humble and light taste of this soup. While you can still try, I’m thinking that by trying to cover the bitterness, you might feel the push to add more salt and we all know by now that salt is a big no no for our dear arteries.
You can rock this soup in about 1:30 maximum and that’s with the prep included. For those busy and lazy week nights, a comforting soup made with real and a small amount of ingredients is always welcome.
Bon Appetit!
Easy & Humble Kale Soup
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Author: ZestyandSpicy.com
Ingredients
- 3 garlic cloves minced
- 1 tablespoon of olive oil
- ¾ to 1 cup of finely chopped (about 1 medium/big one)
- 1½ cup of finely chopped carrot
- 6 cup of chicken broth (no salt)
- 4 cup of finely chopped kale leaves
- ½ teaspoon of solar salt **
- ¼ teaspoon of basil pepper ***
- 1 tablespoon of low sodium soy sauce
- ** Solar salt is something I discovered when I made my first batch of kimchi. It's basically aged sea salt and really has a nice and distinctive taste. You can obviously replace this salt by regular sea salt or table salt but I would much prefer sea salt just because of the yummy flavors.
- *** Basil pepper is a spice blend of 3 types of peppercorns and basil leaves that I made last year and that will be on the blog this week but feel free to replace this with regular pepper. Like the salt measuring, feel free to tweak the quantity to your liking 🙂
Instructions
- - In a medium sauce pan, on the stove top at MEDIUM/HIGH heat. Start by gently grilling the freshly cut garlic and onion with the olive oil for 2-3 minutes.
- - Stir in the carrot, mix well and add the broth. Bring everything back to a gently broil, lower the heat and add the rest of the ingredients
- - Let simmer at low heat for 1 hour and serve!
Sweet Potato, Spinach, Broccoli Risotto
I hope you’ll enjoy this fun vegan and gluten free risotto, perfect for a busy week night and a next day lunch! 🙂
Sweet Potato, Spinach, Broccoli Risotto
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Author: ZestyandSpicy.com
Ingredients
- 4 cups of hot water
- ½ cup of Glutenberg/Chartier maple beer **
- 1½ cup of shredded sweet potatoes
- 1 cup of finely chopped spinach
- ¾ cup of finely chopped broccoli
- 1 tablespoon of olive oil
- 1 cup of Arborio rice
- 2 big fresh garlic cloves
- 2 tablespoons of nutritional yeast
- ¼ teaspoon of salt
- ¼ teaspoon of ground black pepper
- Garnish idea:
- Finely chopped basic leaves
- ** The recipe calls for ½ cup because that's all I have left in my fridge but you could easily add one full cup of beer (and or white dry wine if you can find this beer anywhere) and remove ½ cup out of the water quantity.
Instructions
- - In a flat bottom pan, on the stove top, at MEDIUM/HIGH heat - Start by adding the tablespoon of olive oil with the garlic. Wait till it start sizzling, then add your raw, uncooked Arborio rice and stir well to make sure the all little grains of rice are well covered with the oil and garlic. Keep stirring non stop for an extra 1 to 2 minutes while making sure that nothing is sticking at the bottom of the pan. If it does, lower the heat a bit.
- - Pour the beer and keep stirring while all the rice absorb the precious liquid.
- - Start adding your water, add the first cup, keep stirring constantly, add the veggies all in one shot and keep adding the rest of the water ½ cup at the time. The whole process should be about 15-20 minutes maybe less.
- - Never stop stirring while everything get's absorb and when you're getting close to the end of your water and the texture is getting nice and creamy, start lowering your heat to MEDIUM/LOW.
- - Stir in the nutritional yeast, add the salt and pepper and you're done!
Green Spinach Pesto
Here’s a fun and “jazzed up” pesto recipe made with fresh baby spinach, hemp seeds, arugula, coriander, Parmesan and more! The first time I made this, it was to go with some homemade raviolis stuffed with light ricotta and feta cheese and ohhhhhh! …I made a lot of happy tummy that night.
To make the pasta sauce, I stretched a few tablespoons of this pesto with coconut milk and a tab more garlic (I’m obsessed with garlic so taste before adding more) and just like that, I had made an flavorful and creamy sauce. Later that week, I used it for grilling some juicy steaks and even made a dip for the meat! Both experiences were very welcomed by everybody who had the chance to taste it and now it’s your turn to try 🙂
Hope you like it!
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