I still had a bowl of sauerkraut that I had to use up. A simple case of having sauerkraut ready to use on hot dogs at a party and totally forgetting to put it on the table (sigh). The first thing that came up, was a colcannon type of dish (quite popular around here), but the boys don’t like it very much that way. And just at the right moment (there are no such things as coincidences), I saw this picture floating by on Instagram: a savoury sauerkraut pie by Uit Pauline’s Keuken. This picture was enough inspiration to get me cooking. And the result is this quiche with sauerkraut and bacon.
Pink Pizza, what is that?! Our oldest son all of a sudden got infected by the ‘I want to cook something myself’ virus. For years, I’ve had this children’s cookbook in the cupboard, waiting for that moment when the kids would be old enough, and willing, to start cooking themselves. I guess this was the moment to get it out. Alright, pick something… I said.
Totally engrossed, he searched through the recipes. And then: yes, got it, I want to make this. This… is pink pizza. That was not entirely what I had expected, to be honest. The smoked salmon might have had something to do with this particular choice (he just loooooves smoked salmon).
Colcannon is a typical Irish dish made with mashed potatoes and cabbage or kale. I knew the cabbage variety, but never knew it’s also known to be made with curly kale. We have a similar dish in the Netherlands and the question now arises… who was first? To be honest, I don’t care.
Irish or Dutch, it really doesn’t matter. Colcannon is a delicious, hearty dish mainly eaten during the cold winter months (although I’ll happily eat this all year round). In the Netherlands, it’s often eaten with smoked sausage. But it’s also good with meatballs and gravy or a beef stew.
Bulgur Wheat is made from different types of whole wheat grain, mostly durum. It’s first precooked, dried and then cracked. The wheat is naturally high in fibre and has a somewhat nutty flavor. It’s perfect in warm dishes, but also in warm or cold salads.
When I started on this dish, I actually had couscous on my mind. As I went to get the couscous from the pantry, I saw that I still had a box of bulgur. And I thought: hey, that would be great in this dish as well. And boy, did that work out well. The combination of the more substantial texture of the wheat, the softness of the roasted pumpkin, together with the oily smoked mackerel and the salty feta cheese… this was heaven on a plate.
Spaghetti squash is still fairly unknown around here. But since one of the largest grocery stores in the Netherlands has started selling it and explained in monthly magazine what it is, the word is getting out and recipes are popping up everywhere. I’m really glad about it, as I don’t have to drive through half the country anymore to get a spaghetti squash.
It’s a fun and versatile vegetable and perfect if you want to cut down on your carb intake. It is a delicious sub for spaghetti (obviously), but you can use it in other dishes as well, where you would normally use pasta, rice or potatoes. I posted this Spaghetti Squash Casserole last year, which is actually based on a pie recipe (like a Shepherd’s pie).
Fall has started way too soon for me. We didn’t have much of a summer and I was hoping for some warmth in September. Alas, it looks like that is not going to happen. Now don’t get me wrong, I do love all seasons and especially Fall. I love the changing colors, the fact that it gets dark sooner isn’t such a bad thing as you can light candles to make it all cozy and you can snuggle up under a blanket. Well, I do need more than a blanket… warm pants, stick jumper and woolen socks is more like it.
Zucchini season is almost over. Although you can get zucchini all year round nowadays, they are now at their best (and cheapest, which comes in handy if you don’t have a garden full of zucchinis yourself). I absolutely love zucchini, it’s such a versatile vegetable. You can cook it, grill it, stuff it, layer it, grate it and bake it.
When I found some cute round zucchinis at the supermarket, I knew I had to buy them and make some delicious stuffed zucchini. And while I was at it, I stuffed some peppers as well. Well, actually I had only bought 4 round zucchinis and had too much stuffing. So I added two bell peppers to the mix. Which proved to be a good thing, as the 4 zucchinis simply weren’t enough for that hungry bunch here at home.
Pizza is always a winner, with both adults and kids alike. Especially if it’s homemade. No need to let homemade pizza dough scare you. It is really easy to make and this dough doesn’t need to rise for an hour or more, no kneading skills required, it’s really fast. I do have to admit though that I always keep a pizza kit from the supermarket in my fridge for emergencies (read: need to have dinner ready in 15 minutes flat but I have no inspiration whatsoever to prep something). It’s fresh pizza dough in a can plus tomato sauce. For me, it can be a life saver (at least for my nerves on one of those frantic days).
It’s summer and that means BBQ-time! Well, at least if the weather is playing along. Our summers around here are often wet and temperatures are not always what they are supposed to be during summer time. Which means that we have to seize every opportunity we can to enjoy warm and sunny days and eat outside.
I can enjoy any meal outside, if the temps are right. Breakfast, lunch, dinner. The best meals outside of course are barbecued ones. I love the smell and the food tastes so much better when grilled on the barbie. During our last heat wave, we enjoyed many moments outside. And we fired up the BBQ.
Today, I’m sharing this fantastic recipe: spinach and cheese stuffed portobello mushrooms. But before I go into that, let me share something else first. Last week, I had the honor of being a guest blogger on LaFamiliaB. On LaFamiliaB, Rachel blogs and vlogs about everything that is going in her and her family’s life. Fashion, beauty, food, lifestyle… basically anything that happens in their daily lives. Rachel’s beautiful teenage daughters are also starting to show interest in blogging and vlogging and you may occasionally find them taking over.