It’s a windy, rainy day today and I have the weekend off, so I was feeling the cooking fire under my butt this morning and I made brunch (bacon, eggs, and cheese bites) and lunch/dinner – a gnocchi soup that’s so good, my friend Betsy has even made it. And the only reason I mention that is because we’re both stubborn people at times and it’s difficult to convince each other to do simple things like HEY WATCH THIS MOVIE. But HEY, she tried this soup and has added it to her cooking lineup, so that’s awesome, right?
Anyway, the original recipe is a vegan version – that I’ve made until Christmas and Easter lent. However, today I made it with reduced fat milk and it turned out just as well.
Here’s the link to the original recipe. And here’s the recipe breakdown if you don’t wanna move your eyes from the gorgeous photos I took of my soup.
2 tbsp. olive oil
3 cloves garlic diced
1/2 yellow onion diced
4-5 stalks celery diced
5 whole carrots diced
3 tbsp. cornstarch
4 tsp. Better Than Bouillon No Chicken Base
4 cups + 3 tbsp. water separated
2 cups unsweetened almond milk
2 tsp. Italian seasoning
1 tsp. poultry seasoning
1 package gnocchi
pepper to taste
- Heat olive oil in a large pot over medium heat. Add garlic, onion, celery and carrots and sauté until veggies are softened (approx. 10 minutes).
- Dissolve cornstarch in 3 tbsp. water in a small bowl.
- Dissolve bouillon in 4 cups water to create “chicken” broth.
- Add cornstarch mixture, “chicken” broth and almond milk to veggies. Bring to a boil.
- Add gnocchi and spices and simmer on low for 10 minutes, stirring occasionally.
- Taste to adjust seasonings and serve with fresh parsley.
I am so excited to share this recipe with you all.
I was visiting my aunt a couple weeks ago and happened to stop by while she was preparing to make Romanian crepes – or as we call them, Clatite. So I asked her to explain her process as to how she makes them, and surprisingly, it’s pretty easy. The thing is, it’s not a set recipe, so I’m going to try to translate it into one as best as I can.
Her style of making crepes is delicious and I personally view it as one of her specialties, so I was geeked to try it out on my own. Below, I have a recipe that should yield roughly 16 crepes. Enjoy!
2 cups flour
a good pinch of salt
1 tbsp sugar
rum extract/essence of rum
a small bowl with oil and a silicon brush
filling of choice (we like prune or rosehip jam)
- In a bowl, combine flour, eggs, salt, sugar, rum extract, and milk until blended together well. Add the milk slowly so you can build a batter.
- Once you’ve got a mixture that’s a little on the thicker side, slowly add mineral water to the mixture until the consistency becomes almost soupy. You don’t want it too thin, but you don’t want it so thick that you can’t swivel the mixture around in the pan to coat it.
- Add rum extract to taste. My aunt dumped like a good 2 or 3 TABLESPOONS in there, but probably a solid 1 to 1.5 teaspoons should be good.
- Heat up a large skillet on high heat. Before putting in your batter, brush the skillet using a silicon brush with some oil to ensure your crepe doesn’t stick.
- Pour a large ladle-full of batter in the center of your skillet and take the skillet off the stove while you swivel it to ensure the batter coats the whole bottom of the skillet.
- Using a long knife, (you can use a spatula, but a knife works better – and if you have a particularly flexible knife, use that) flip your crepe after roughly 30 seconds or until the batter is no longer wet and cook for another ~30 seconds or so.
- If you’re having trouble swiveling the batter, your batter may be too thick. Add more mineral water or milk.
- If you’re having trouble with your crepes breaking after the first couple (flipping them with a knife does take some practice) your batter may be too runny and you should add a little more flour to thicken it up.
- In our family, and even traditionally in Romania, we like to roll up our crepes with prune jam or rosehip jam, but you can eat them however you please.
I was avoiding posting this for a while because I couldn’t remember what I found the recipe, but I finally recalled that I watched a video for it – so thank God for Youtube history searcher!
I used a lot of mushrooms in my dishes during lent, and I had a lot of button mushrooms the day I made this side dish. It’s a relatively simple recipe and, even better, is you can visually follow along with the video. Enjoy!
P.S. Don’t forget you can follow me on Instagram for more photography! @vivianapodinaphotography
It’s still Lent season, but this was not a Lent-friendly dish. However, it was a dish I made twice and one that had absolutely no leftovers, twice.
Who knew fettucine alfredo was so easy to make? I mostly followed a video from Tasty on 4 ways to make fettucine and went with the second version in. But of course, I altered it.
Here’s my version, a Vegetarian Fettucine Alfredo
- 1 package fettucine pasta
- 2 packages of baby bella mushrooms; or 1 pack of 4 portobellos, sliced
- 2 medium onions, chopped
- garlic cloves, minced (no number because I like a lot but some ppl only like a little)
- half a bunch of spinach
- 1 cup grape tomatoes
- 1/4 cup chopped parsley
- 2 cups heavy whipping cream
- freshly grated parmesan cheese to taste
- salt and pepper to taste
- Olive or grapeseed oil
- Fill a large pot about 3/4 of the way up, add about 1 tbsp salt and bring to a boil. Add pasta and cook until you’re satisfied with how cooked it is. A lot of people like their pasta “al dente” aka firm to the bite. I don’t because I think that’s stupid and undercooked, so I like mine to cook a little longer but not so long that it starts disintegrating.
- Drain your pasta and set aside.
- With medium-high heat on, in the pot you used to boil your pasta, add about 2-3 tbsp of oil, chopped onions and garlic. Cook until they JUST start to get translucent, then add your tomatoes and sliced mushrooms. Add salt and pepper.
- Once the mushrooms start to shrink, about 3-4 minutes, add in your spinach. After your spinach is no longer crisp, add in your heavy whipping cream, simmer for about 2-3 minutes then add in parsley and stir.
- Turn off the heat and add in your pasta, mix together well. Season with salt and pepper as needed. Serve!
Tasty video for those who like cooking visuals like me:
I’m back with a delicious recipe I tried out this morning/afternoon. Afternoon, cause I got out of bed at 11:15 and didn’t finish this until after 12, BUT ANYWAY.
I wanted to eat something different from just cereal or eggs or toast, so I got my ass on Foodgawker as usual and found this easy Lemon Dutch Baby with Berry Compote and put myself to work. It’s not too sugary-sweet or too weird and foreign. I thought it was going to turn out like the Finnish “pancakes” I made like 6 years ago, but I realized when I started eating that it’s a whole lot like the Clafoutis recipe I make, except loads simpler to prepare.
Here’s the breakdown of ingredients and directions. I did not make the whipped cream, but I did make the berry (CHERRY!) compote.
for the Dutch Baby:
zest of 1 lemon
1 cup all purpose flour
1 cup milk
3 tablespoons sugar
3 tablespoons + 2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/2 teaspoon salt
for the Berry Compote:
2 cups frozen berries (‘triple berry’)
juice of 1 lemon
1 tablespoon sugar
for the whipped cream:
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream
your whipped topping of choice
- Remove frozen berries from freezer, in a bowl combine berries, lemon juice, and tablespoon of sugar. Toss to mix. Set aside to thaw, toss occasionally while dutch baby is cooking.
- Place 12 inch cast iron (or oven safe skillet) in oven, preheat to 425º F.
- In a blender add lemon zest, flour, eggs, milk, sugar, 3 tablespoons butter, vanilla extract, and salt. Blend until combined.
- Once oven is preheated and skillet is hot, use oven mitts to remove the skillet. Add the remaining 2 tablespoons of butter to the skillet, swirl the skillet until the butter melts and the sides and bottom of the skillet is covered in butter.
- Pour the batter from the blender into the skillet. Return skillet to oven.
- Bake 22-24 minutes until edges are golden brown.
- If you are making your own whipped cream add vanilla and heavy whipping cream to the stand of an electric mixer. Beat on high 1-2 minutes until whipped cream is to preferred consistency.
- Give Berry Compote a final stir and pour over the Dutch Baby, top with Whipped Cream. Serve immediately.