Creamy Vegetable and Mushroom Bake

 

Ingredients:

Base Mixture:

Eggs: 4

Salt: to taste

Black pepper: to taste

Cream: 150 ml

Flour: 50 grams

Baking powder: 1 teaspoon

Dill: chopped, to taste

For Cooking:

Vegetable fat: for frying

Onion: 1, finely chopped

Garlic: 1 clove, minced

Carrot: 1, grated

Pepper: 1, diced

Mushrooms: 200 grams, sliced

Cabbage: 1 small head, finely shredded

Mozzarella cheese: 200 grams, grated

For the Sauce:

2 tablespoons

Mayonnaise: 1 tablespoon

Lemon juice: 1 tablespoon

Black pepper: to taste

Dill: chopped, to taste

Instructions:

Prepare the Base Mixture:

Preheat Oven:

Preheat your oven to 180°C (356°F).

Mix Ingredients:

In a large bowl, whisk together the eggs, salt, black pepper, cream, flour, and baking powder until smooth.

Add chopped dill to the mixture and set aside.

Prepare the Vegetables:

Cook Vegetables:

Heat vegetable fat in a large pan over medium heat.

Add the chopped onion and minced garlic. Cook until the onion is translucent.

Add the grated carrot and diced pepper. Cook for about 2-3 minutes.

Add the sliced mushrooms and cook until they release their moisture and start to brown.

Finally, add the shredded cabbage, cooking until it softens. Season with salt and black pepper to taste.

Assemble and Bake:

Combine and Bake:

In a large baking dish, spread the cooked vegetables evenly.

Pour the egg and cream mixture over the vegetables.

Sprinkle the grated mozzarella cheese evenly on top.

Bake:

Bake in the for 20 minutes, or until the cheese is melted and the top is golden brown.

Prepare the Sauce:

Mix Sauce Ingredients:

In a small bowl, combine , mayonnaise, lemon juice, black pepper, and chopped dill.

Mix well and set aside.

Serving:

Serve and Enjoy:

Once baked, remove the dish from the oven and let it cool slightly.

Serve slices of the bake with a drizzle of the prepared sauce.

Garnish with additional fresh dill if desired.

Cooking Tips:

Uniform Slicing: Ensure all vegetables are sliced uniformly for even cooking.

Seasoning: Taste and adjust the seasoning as needed, especially the salt and pepper.

Nutritional Benefits:

Rich in Protein: The eggs and cheese provide a good amount of protein.

Vegetable Goodness: Packed with a variety of vegetables, this dish is rich in vitamins and fiber.

Calcium: Mozzarella and cream contribute to your daily calcium intake.

Dietary Information:

Vegetarian: This dish is suitable for vegetarians.

Gluten-Free Option: Substitute flour with a gluten-free alternative if needed.

Storage:

Refrigerate: Store leftovers in an in the for up to 3 days.

Reheat: Reheat in the oven at 180°C (356°F) until warmed through.

Why You’ll Love This Recipe:

Flavorful: A creamy, cheesy vegetable bake that’s both comforting and delicious.

Versatile: Great for any meal of the day and can be paired with a variety of sides.

Healthy: Packed with nutrients from fresh vegetables.

Conclusion:

This Creamy Vegetable and Mushroom Bake is a versatile and delicious dish that you can enjoy any time of the day. With its rich flavors and creamy texture, it’s sure to become a favorite in your household. Try it out and share your experience in the comments. Bon appétit, friends!

Enjoy!

Crispy cabbage salad topped with a dressing

 

Cabbage Salad with a Crunchy Texture and Tangy Dressing

How is life treating you right now? Something crisp, bright, and crunchy sounds like something you might want to make. Gather your favorite veggies—cucumbers, carrots, and cabbage—and toss them with a sweet and tangy dressing for a simple yet delicious salad.

The honey and mustard bring out the best in the flavor, and the garlic adds just the right amount of heat. For extra kick, we've tossed in some crispy walnuts. When you're craving something tasty, refreshing, and healthy, this salad is a fantastic pick. Get a bowl ready, because we're about to make something delicious.

Recipe for Crunchy Cabbage Salad with a Tangy Dressing

Ingredients:

• 1 large cucumber, finely chopped
• 1/3 of a full head of green cabbage, shredded
• 1/3 of a whole red cabbage, finely chopped
• 1/3 of a medium onion, finely chopped or julienned
• 1 medium-sized carrot, finely chopped or julienned
• 2 cloves of minced garlic (about 20 grams)
• 1/4 tsp salt (divided and added according to taste)
• 2 tbsp extra virgin olive oil
• 2 tbsp of your favorite mustard
• 1 tbsp natural honey
• 1 tsp rice vinegar
• 1 tsp soy sauce
• Handful of walnuts, chopped

Instructions:

Step 1: Prepare the Vegetables

Finely shred the red and green cabbage and place them in a large salad bowl. Massage the green cabbage with 1/4 tsp of salt to bring out its tenderness.

Chop the cucumber and add it to the bowl with the cabbage. If desired, sprinkle a bit of the remaining salt over the cucumber.

Add the finely sliced onion to the bowl. Then, either julienne or grate the carrot into thin matchsticks and add to the other vegetables.

Chop the walnuts finely to retain their crunch, and toss them into the salad.

Step 2: Make the Dressing

In a small bowl, combine the rice vinegar, olive oil, honey, mustard, minced garlic, and soy sauce. Whisk until the dressing is smooth and emulsified.

Taste the dressing and adjust the seasoning. Add more honey for sweetness or more vinegar for tanginess, depending on your preference.

Step 3: Toss the Salad

Pour the dressing over the salad and toss well to coat the vegetables evenly. Let the salad sit for at least 10 minutes to allow the flavors to meld.

Step 4: Serve and Enjoy

Toss the salad once more before serving. Add additional salt if needed. This salad is perfect as an appetizer or a main meal if you add some protein. It's also a healthy side dish for dinner, or a great choice for picnics and potlucks.

Appreciate the crunch of the cucumber and cabbage in your handcrafted salad, topped with a spicy mustard dressing.

 

Janet’s Rich Banana Bread

Ingredients:

1/2 cup butter, melted

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup chopped walnuts

2 medium bananas, sliced

Preparation:

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.

In a large bowl, mix the melted butter and sugar. Add the eggs and vanilla extract, combining well.

In a separate bowl, blend together the flour, baking soda, and salt.

Gradually stir the dry ingredients into the butter mixture until smooth.

Gently fold in the sour cream, walnuts, and sliced bananas.

Pour the batter evenly into the prepared loaf pan.

Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Enjoy!

Enjoy your homemade Janet’s Rich Banana Bread as a delicious breakfast option, a snack, or a dessert. The combination of sour cream and bananas ensures a moist texture, while the walnuts add a delightful crunch, making every bite a delightful experience.

Homemade Mexican Pizza

 

Ingredients:

– 1 pound lean ground beef

– 1 packet (1 ounce) taco seasoning

– 1/2 cup water

– 6 medium flour tortillas

– 1 can (16 ounces) refried beans

– 1 can (10 ounces) red enchilada sauce

– 1 cup shredded cheddar cheese

– 1 cup shredded pepper-jack cheese

– 1 Roma tomato, diced

– 1 green onion, diced

– 1 small can sliced black olives

Instructions:

1. Preheat oven to 375°F. Spray two baking sheets with non-stick spray. Place 3 tortillas on each sheet.

2. Bake the tortillas for 3-5 minutes, flip them, and bake for another 2-5 minutes until golden and crispy. Set aside.

3. In a skillet, cook and crumble the ground beef over medium-high heat. Drain the grease.

4. Add taco seasoning and water to the beef, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes and set aside.

5. In a microwave-safe bowl, warm the refried beans. Spread a thin layer of beans on one tortilla.

6. Top with 1/3 of the meat mixture, then place another tortilla on top.

7. Spread 3 tablespoons of enchilada sauce on the top tortilla. Sprinkle with cheddar and pepper-jack cheese. Add diced tomato, green onion, and sliced black olives.

8. Repeat this process with the remaining tortillas to create three pizzas in total.

9. Bake the pizzas for 5 minutes, or until the cheese is melted and bubbly. Allow them to cool slightly before slicing and serving.

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Kcal: Approx. 400 kcal per serving

Servings: 6

Creamy Mushroom Soup Recipe

 

Ingredients:

- 1 pound of fresh mushrooms, sliced

- 1 onion, chopped

- 2 cloves of garlic, minced

- 4 cups of chicken or vegetable broth

- 1 cup of heavy cream

- 2 tablespoons of butter

- Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat.

2. Add the onions and garlic, sauté until fragrant.

3. Stir in the mushrooms and cook until they release their juices.

4. Pour in the broth and bring to a simmer.

5. Let the soup cook for about 20 minutes.

6. Blend the soup until smooth using an immersion blender.

7. Stir in the heavy cream and season with salt and pepper.

 Serve hot and enjoy!

Recipe for Pasta Fagioli Soup

 

Pasta Fagioli Soup

This pasta and bean soup is satisfying, filling, and nutritious. What more could someone ask for from a soup? Oh, taste! Believe me, the possible ingredient combinations offer endless flavor possibilities. You’ll be surprised at how simple this is to make, all in one pot. This allows you to spend more time with your family and less time cleaning.

What is Pasta Fagioli?

"Pasta e fagioli" means "pasta and beans" in English. It may not sound exciting, but this stew is really delicious! Delicious Italian spices and a flavorful broth made with tomatoes and chicken turn pasta and beans into a meal that is so tasty you'll want to have more than one serving.

Ingredients:

2 pieces of celery, cut into small pieces

1 onion, cut into small pieces

2 average-sized tomatoes, skin removed and cut into pieces

1 can of white beans, including the liquid

1 tablespoon of olive oil

3 cloves of garlic, finely chopped

2 teaspoons of dried parsley

1 teaspoon of Italian herbs

1/4 teaspoon of crushed red pepper flakes

8 ounces of tomato sauce

14 and a half ounces of chicken broth

Salt and pepper to taste

1 cup of uncooked pasta made with spinach

Instructions:

In a large pot or deep pan, warm the olive oil and add the celery and onions.

Cook until the onions are translucent.

Add the spices and cook for 5 minutes.

Add the tomato sauce, chicken broth, and tomatoes to the pot and simmer over low heat for 15 minutes.

Add the pasta and cook for an additional 15 minutes, or until the pasta is firm to the bite.

Add the can of beans with its liquid, mix well, and heat through.

Top with grated parmesan cheese before serving.

Serving Suggestions:

Can be enjoyed with breadsticks or a crunchy piece of bread.

You can also cook the pasta separately and add it to the bowl before pouring the soup to keep the pasta from getting too soft when saving some for later.

Enjoy with a sandwich, cooked vegetables, or any salad.

Have fun!

Ground Beef and Gravy Over Mashed Potatoes

  

Ingredients:

For the Mashed Potatoes:

2 pounds potatoes, peeled and quartered

1/2 cup milk

4 tablespoons butter

Salt and pepper to taste

For the Ground Beef and Gravy:

1 pound ground beef

1 medium onion, diced

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups beef broth

1 tablespoon Worcestershire sauce

Salt and pepper to taste

Optional: 1 cup frozen peas and carrots

Directions:

Prepare the Mashed Potatoes:

Place the peeled and quartered potatoes in a large pot and cover with water. Add salt and bring to a boil.

Reduce heat and simmer until potatoes are tender, about 20 minutes.

Drain the potatoes and return them to the pot. Add the milk and butter, and mash until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm.

Cook the Ground Beef and Prepare the Gravy:

In a large skillet, brown the ground beef over medium-high heat until no longer pink. Drain any excess fat.

Add the diced onion and minced garlic to the skillet with the beef, and cook until the onions are translucent, about 5 minutes.

Sprinkle the flour over the beef and cook, stirring, for another 2 minutes to cook off the flour taste.

Gradually stir in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, and let the gravy thicken, about 5 minutes. If using, add the frozen peas and carrots during the last few minutes of cooking.

Season with salt and pepper to taste.

Serve:

Spoon the creamy mashed potatoes onto plates or into bowls.

Top with the ground beef and gravy mixture.

Serve hot.

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Servings: 4 servings