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.
White Asparagus, a.k.a. the White Gold, is only available for a short period of time. The official season usually starts at the beginning of April and ends traditionally on the 24th of June (Saint John). Depending on the weather conditions, the first white asparagus might already be available in March. So most of the times, this vegetable is only (freshly) available for about 6 – 8 weeks.
Each year, our boys look forward to asparagus season. Once they see the first stalls being put up next to the asparagus fields, they will bugger me until I finally buy some. When we pass a stall, they will yell in unison ‘LOOK, THEY ARE SELLING ASPARAGUS!!’.
Nasi Goreng, Indonesian fried rice… a versatile dish that can be adapted to your own liking.
‘Nasi Goreng’ is a famous Indonesian dish and is very much loved by many Dutch people. ‘Nasi’ means ‘cooked’ and ‘Goreng’ means fried, so literally it means ‘fried rice’. Fried rice is of course known in many cuisines, but ‘Nasi Goreng’ mainly refers to the Indonesian variety. What sets it off from other types of fried rice, are the spices and the combination typically used in Indonesian cooking, like Djahé (ground ginger root), Ketumbar (koriander), Sereh (lemon rass), Laos (Galangal root) and Terasi (or Trassi, fermented shrimp paste).
I love pancakes. Especially pancakes American style, i.e. small, pillowy pancakes. The pancakes we are normally used to around here, are rather flat pancakes and as large as a regular dinner plate. Nothing wrong with that, but I often can’t even finish one. And I love to use different toppings. So the smaller pancakes come in very handy. I can eat a few and top one with syrup (especially if there is bacon involved), another one with strawberry preserves and maybe a third with Nutella. Whenever the kids request pancakes, I mostly make my buttermilk spelt pancakes. Always a winner. But I had recently seen these lovely choc and cherry pancakes over at Food, Family and Fun with Alexis Knibbs and I could not think of anything else than chocolate pancakes.
There is so much you can do with soft tortilla’s. They are so extremely versatile. One of the easiest and quickest ways to use tortilla’s is making wraps. You can fill them with basically anything! Just put all the fillings you like on them, roll ‘m up and serve. Also very portable, which makes them ideal to take to school, work, on a trip etc.
Now that’s cold wraps. How about warm wraps? Fill them with minced beef, pork, chicken or turkey, pulled pork or chicken, sliced steak. Add fillings and toppings and you have a mighty dinner ready in no time. Then there’s fajita’s, enchilada’s, taquito’s, top and grill them like a pizza…
I absolutely love Asian cuisine. Chinese, Thai, Indian, Indonesian, Japanese, Korean… I love them all. All have their own typical tastes, a great variety but also similarities. I love the simplicity of stir-fry’s, but also the complexity of stews.
In a busy household, with school, work, sports, hobbies and social activities, having dinner ready in a minimum of time is often crucial. And home-cooked meals can be a challenge. We do eat take-out once in a while or go to a fast food-restaurant, but we try to keep that to an absolute minimum.