Tabbouleh

In the hot summer days – like we had all last week-  I like to keep meals as simple as possible. I kept finding myself reaching for recipes in needs of fresh herbs just like this classic homemade tabbouleh recipe.  It is quick and easy to make, chocked full of fresh herbs from my garden, and tossed with fresh organic lemon juice. You are going to love it !

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Ingredients for 3 persons:

  • 1 cup whole wheat couscous*
  • 1 cup boiling water
  • 1/2 lemon, juiced
  • 1 teaspoon of olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, peeled and diced small
  • 3 tomatoes
  • 1 cup fresh mint leaves
  • 1 cup parsley

*Note: For a gluten free version, use quinoa.

Method: 

1 . Prepare the couscous: In a large bowl, pour the boiling water over the couscous and cover with plastic wrap or a plate of the size of the bowl. Let it sit for 15-20 minutes until softened. If the couscous hasn’t absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes. Gently break apart and fluff the cooked couscous with a fork. Let it cool for 45 minutes.

2 . Tabbouleh: In your blender, combine the 3 tomatoes, cucumber, lemon juice, olive oil, mint, parsley, salt and pepper. Blend until it is smooth but don’t worry if there is still some chunk.

3 . Then combine the prepared couscous and this mixture and stir until well mixed. Add the cherry tomatoes. Leave in the fridge until serving.

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Homemade Bagels

Hey Guys,

I just came back to the States more precisely in Cleveland, Ohio for 2 weeks to visit some friends. I spend 4 years of my life there and so I got the chance to discover a bit of the american culture as well as their food. As soon as I got there I fell in love with bagels which could sounds weird since bagels are so common in the States. But in France bagels weren’t so popular at the time and I just love how we could eat them savory or sweet. So here is my bagel recipe, you can add any topping to this base. I personally love sesame seeds, cinnamon.crunch, asiago cheese or everything bagels.

I opted for oats and plain bagel this time and they were delicious !

Ingredients for 12 medium size bagels:

  • 4 cups all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 3 tablespoons of sugar
  • 1 1/4 cups lukewarm water
  • 2 tablespoons butter
  • 1 egg
  • 1 tablespoon milk

Toppings: You can add pretty much whatever you like but here are some suggestions:

  • sesame seeds
  • poppy seeds
  • onion flakes
  • asiago cheese
  • cinnamon sugar (2 tablespoons of sugar for 1 tablespoon of cinnamon)

Method:

1 . Combine flour, sugar, salt, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook and slowly add the butter, and lukewarm water. Keep mixing until well-developed for about 10 minutes. The dough should be elastic and stretchable.

2 . Preheat your oven on the lowest temperature and turn it off. Transfer the dough to a lightly oiled bowl, cover it with a kitchen towel, and place it in your oven.* Let rise for 2 hours, the dough should double size.

*this step is important as it will help the dough to rise. Although, make sure it isn’t too hot.

3 . Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 12 pieces.

4 . Now, take a dough ball, and press it gently against the counter-top moving your hand and the ball in a circular motion until a perfect dough ball forms and repeat with the other dough pieces. Let the bagels rest for 15 minutes.

5 . Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on parchment paper. Repeat the same step with the remaining dough and allow to rest for 10 minutes. Meanwhile, preheat your oven to 400ºF.

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6 . Bring a large pot of water to a boil. Boil the bagels, until they rise to the surface of the pot, about 1 minute per side. Place them on the same parchment paper.

7 . Whisk the egg and add the tablespoon milk. Brush the bagels with this mixture and add the topping of your choice.

8 . Bake for 20 minutes, until golden brown and cool on a wire rack. It’s ready !!!!

 

Cauliflower Arancini ~ Gluten Free

Arancini are traditional rice balls made with risotto. The texture of the cauliflower is similar, as is the crisped, baked crust. So it makes those Arancini a bit healthier.The preparation here is pretty classic and easy, so this is a manageable recipe for just about anyone.

Ingredients for 8 Arancini:

  • 1 tablespoon olive oil
  • 1 garlic clove
  • 1/2 head cauliflower, mixed in a food processor
  • a few pinches salt & pepper
  • 1 egg yolk
  • 1/2 cup ricotta cheese
  • 3/4 cup shredded mozzarella cheese, or shredded gruyere
  • 1/4 cup grated parmesan
  • 1/2 cup all-purpose flour*
  • 1 large egg, whisked
  • 1 cup breadcrumbs*

*for a gluten free option you can use rice flour/cornstarch and gluten free breadcrumbs/cornflakes

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Method:

1 . Combine the mixed cauliflower, garlic, salt and pepper. In a medium sized skillet warm the olive oil. Next stir in the cauliflower then saute until cauliflower is just becoming tender, about 5 – 7 minutes. Transfer to a large mixing bowl and let it cool for 5 minutes.

2 . Once cool, combine the cauliflower with the egg yolk, ricotta cheese, shredded mozzarella cheese, and sharp grated Parmesan, stirring well.

3 . Pre-heat oven to 375F. Using wet hands, form the cauliflower mixture into a ball. Roll each ball in flour, dredge in the egg, and coat in breadcrumbs, then transfer to a baking sheet. Repeat until all ingredients have been used.

4 . Bake for 40 – 45 minutes until browned and crisp. Serve immediately, pairing with marinara sauce for dipping !

 

 

 

 

 

Creamy Zucchini Soup

Only THREE ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious soup my family and friends have been enjoying for years!
It takes less than 30 minutes start to finish, isn’t that awesome?!

Ingredients for 4 persons:

  • 3 medium zucchini, skin on cut in large chunks
  • 1 chicken or vegetable bouillon cube
  • 2 tablespoons cream cheese
  • salt and pepper

Methods:

1 . In a large pot, cover the zucchini of water and add the bouillon cube. Let it cook over medium heat for 20 minutes until tender.

2 . Remove from heat and mix the soup with a blender. Add the cream cheese and mix again until smooth.

3 . Taste for salt and pepper and adjust to taste. Serve hot.

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Creamy Coconut Lentil Curry

Hey Guys !

If you like spices this meal is full of delicious Indian flavors. This easy to make Creamy Coconut Lentil Curry takes less than an hour to make & is super easy to make as well.  It’s a healthy vegan recipe, perfect for a meatless lunch or dinner !

Ingredients for 4 persons: 

  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 tablespoon curry
  • 3 carrots
  • 1 onion
  • 1 cup green lentils (dried, not canned, make sure to rinse them before cooking)
  • 2 teaspoons salt
  • 15 ounce can coconut milk

Methods :

1 . Peel and dice onion and carrots. Heat the olive oil in a large pot over medium-high heat. Add onion and carrots and cook for about 5 minutes.

2 . Add the cumin and curry and cook until they start to get brown for about 45 seconds.

3 . Add the lentils and 4 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes. Stir the pot a few times to prevent the lentils from sticking to the bottom.

4 . Once the lentils are soft, add the coconut milk and salt to taste. Bring the pot back to a simmer. Remove the pot from the heat, it’s ready. You can serve it with some basmati rice. Enjoy !

Pour la version française c’est par ici: Lentilles au Lait de Coco et Curry

Colorful Winter Salad

Hello everyone,

So today I decided to make this colorful & delicious salad which only use 4 ingredients: beets, walnuts, feta and spinach. You can either make it as a meal or as a side dish. Enjoy ! xx

Time prep: 10 minutes
Cooking time: 20 minutes

Ingredients for 4 salads:

  • 1 beet (if you buy it already cooked then skip step 1)
  • 1/3 cup chopped walnuts
  • 10 ounces of spinach
  • 1/4 cup balsamic vinegar
  • 1/2 cup of olive oil
  • 1 cup of feta cheese

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  1. Scrub and trim the beet. Then, place the beet into a pot, and fill it with water. Bring to a boil, then cook for 20 minutes, until the beet is tender. Drain and let it cool. Cut the beet into small cubes.
  2. In a bowl, mix together the balsamic vinegar and olive oil to make the dressing for the salad. You can use any other dressing if you like.
  3. Place a good amount of spinach onto each salad plate. Then add an equal amounts of beet cube over the spinach, and sprinkle the walnuts and the crumbled feta cheese. Drizzle each plate with the dressing. It’s done !

Pour la version française c’est par ici: Salade hivernale colorée

Crispy Sautéed Potatoes with Olives

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Hello everyone!

I love baby potatoes. They are easy to cook and you don’t even need to bother with peeling the skin. The skin is going to add some crisp to your potatoes. Yes pretty awesome ! Hope you like it ! xx

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Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients for 4 persons:
  • 1 lb (500g) of baby potatoes
  • 5 tablespoons of olive oil
  • 2 garlic cloves
  • 2 big leaves of fresh sage
  • 10 pitted greek olives
  • salt & pepper

Place the new potatoes in a large pot and cover with water. Bring to a boil and let it boil for 5-8 minutes. Once pre-cooked (they should still be a little firm), drain them.

While the potatoes are cooking, heat the olive oil and the garlic cloves over very low heat for 10-15 minutes. Then increase heat to medium temperature and add sage. Leave to cook for 1 minute. Remove the sage and garlic and set it aside.

Cut the pre-cooked potatoes lengthwise. Add the cut side down into the hot oil and cook for 3 minutes then 1 minute on the other side. Add the garlic and the sage that you set aside, the olives previously cut in half, salt and pepper. It’s ready!

Pour la version française c’est par ici : Pommes de terre sautées aux olives

Mini Potatoes au gratin – Gluten Free

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Happy New Year! I hope you had a great time with family and friends as well as plenty of good food !

Today’s recipe is really easy and simple but so delicious! This mini potatoes au gratin is a perfect side dish for read meat or even fish.

Hope you will enjoy xx

Prep time: 15 minutes
Cooking time: 1 hour
Supplies:
  • mandoline slicer (if you don’t have one you can just chop the potatoes with a knife finely, it will just take a bit more time)
  • 4 mini casseroles or ramekins (or even a muffins/cupcakes tray)
Ingredients for 4 mini casseroles
  • 500g of potatoes – (6 medium potatoes)
  • 1 egg
  • 300 ml (1 1/4 cup) of milk
  • 50 ml ( 1/4 cup) of heavy cream
  • 1/2 cup of shredded gruyere or swiss
  • 1 tablespoon of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of ground nutmeg

Preheat oven to 320 °F. Peel the potatoes and finely chop them with a mandolin (or a knife). Once all the potatoes are chopped, divide the potatoes in thin layers in the mini casseroles, while making sure to separate them from each other.

In a bowl, beat the egg, the milk and the heavy cream. Add the ground nutmeg,the salt and the pepper. Pour this mixture over the potatoes and sprinkle with shredded cheese. Cook for 1 hour.

Pour la version française c’est par ici : Gratin de pommes de terre facile