Author: toastcoasters

Roasted Asparagus, Mushrooms and Garlic with Lemon & Red Onions

Roasted Asparagus, Mushrooms and Garlic with Lemon & Red Onions

Let’s make our tummy happy and our immune system happier! Let’s blast our insides with superpower goodness! Nothing better than greens, fresh garlic, and lemon to make us stronger. This dish is so delicious, flavourful and light you could have it as a snack. You […]

BAKER’S POTATOES (Pomme de Terre à la Boulangère)

BAKER’S POTATOES (Pomme de Terre à la Boulangère)

No milk, cream or cheese is required for this recipe! Simply potatoes, onions, stock, and fresh thyme. You may either use chicken stock or vegetable stock. What I liked the most about this dish is the texture. Super silky smooth and creamy, almost like it […]

Red Onion, Olive and Thyme Tart

Red Onion, Olive and Thyme Tart

Beautiful puff pastry dough topped with almighty good ingredients.
This savory tart is absolutely perfect for all occasions and super fast to make.
Dinner parties, lunch or even a quick supper. Because the dough is store bought,
all you need to do is add a few simple ingredients.
I would serve this tart with a nice little green salad.

 

Serves 4

Ingredients:

1 sheet of puff pastry (I use Tenderflake brand)
1 small red onion, thinly sliced
1 cup of mixed olives
1/2 cup mozzarella cheese (cheddar, or whathever cheese you have on hand)
fresh thyme
Salt and pepper
2 Tbsp. of olive oil

Directions:

Preheat oven to 390F.
Place the sheet of puff pastry on a baking tray covered with parchment paper.
Add onion, olives, cheese, and thyme.
Season with salt and pepper and drizzle the olive oil on top.
Bake until golden, 18-20 minutes. (be sure to check often to make sure it’s not overdone or burning)

Cuban Picadillo

Cuban Picadillo

Picadillo is a fragrant and flavorful traditional dish in many Latin American countries and the Philippines. It is usually prepared with ground beef (I used turkey), tomatoes and other ingredients that vary by region. Today, I made the Cuban version which usually includes peppers, onions, […]

Dandelion, Roasted Onions and Goat Cheese Tart

Dandelion, Roasted Onions and Goat Cheese Tart

Today, we are celebrating the King of Flowers last days. Dandelion, humble tiny yellow wildflower has the capacity of healing and is delectable in a multitude of dishes. As for the Dandelion greens, they have an earthy and bitter taste. If you’re going to eat […]

Zucchini and Gruyère Bread

Zucchini and Gruyère Bread

Today is the day where my long zucchini journey comes to an end.
For the last two weeks, I’ve used them in so many dishes. And it’s been great!
This time, I decided to make a bread out of them.
Zucchini bread is not a new or very trendy, but I’ve been wanting to make one for a long time.
I chose to add cheese. I recommend Gruyère, Emmental or even a sharp cheddar.
The end result was fantastic! Super moist and fluffy with a nice cheesy flavor!

 

Servings: 8

Ingredients:

1 1/2 cups zucchini, grated
2 cups unbleached all-purpose white flour
2 tsp. baking powder
1/2 tsp.baking soda
1/2 tsp.salt
1 cup of milk
1 Tbsp. of vinegar, white or apple cider
1 egg, beaten
3 Tbsp. of unsalted butter, melted
1 1/2 cups grated Gruyère
2 green onions, chopped

 

 

Directions:

Preheat oven to 350 degrees.

Grease a 9 x 5 bread pan (I use a little bit of olive oil).

Wrap grated zucchini in a paper towel and squeeze until some of the liquid releases (do not skip this step).

In a large bowl, combine flour, baking powder, baking soda, and salt.

In a smaller bowl, combine milk and vinegar. Then, mix in melted butter and egg.

Add milk mixture to dry mixture being careful not to over mix.

Add grated zucchini, Gruyère and onions. Mixing lightly until just combined.

Pour batter into prepared pan and bake for one hour.

If toothpick inserted comes out clean, bread is done. Remove pan from the oven.

Make the bread cool off for 10 minutes in the pan. Remove the bread carefully from the pan and cool on wire rack.

Homemade Flatbread

Homemade Flatbread

Flatbread is simple to make, quick to cook and tastes delicious served straight from the pan! Enjoy it with a fresh salad or dunked in some homemade dip. You may even to use it for sandwiches, gyros or mini pizzas.   Ingredients: 1 cup very […]

Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus

Perfect for an appetizer, snack, or side dish for your next gathering. Veggies never tasted so good!   Ingredients: 16 spears fresh asparagus trimmed16 slices prosciutto 1 tablespoon olive oil   Directions: Preheat the oven to 450 degrees F. Line a baking sheet with aluminum […]

Green Bean Almondine

Green Bean Almondine

Fresh organic green beans sauteed with butter and sliced almonds.
Beyond elegant and so easy to make!
I’d like to call this dish: Simple Perfection.

 

Ingredients:

1 pound fresh green beans washed and trimmed
1/4 cup unsalted butter
1/2 cup sliced almonds
2-3 cloves garlic minced
Salt and black pepper

 

Directions:

In a pot, bring water to a boil and cook beans for 2 minutes.

Drain beans in a colander. Remove all excess water from beans.

In a large saute pan, melt butter. Once melted add almonds.

Cook over low heat until slightly browned, about 3-4 minutes. (make sure not to burn them!)

Remove almonds from pan and set aside.

In the same pan add garlic and beans.

Let cook until beans are heated through.

Add almonds. Stir and turn off heat.

Add salt and pepper to taste.

Zucchini and Raw Almond Pesto

Zucchini and Raw Almond Pesto

Going bananas for zucchinis! It’s their season, so let them shine! And basil, oh so beautiful basil! Let’s make pesto out of everything! Didn’t have pine nuts, so I used raw unsalted almonds. A little olive oil, a little Parmesan, Himalayan sea salt, and fresh […]

Fresh Peach, Basil and Cheddar Muffins

Fresh Peach, Basil and Cheddar Muffins

Pairing fruits with cheese is always a winning combination. Add fresh fragrant basil and you’re in heaven. These savory muffins are so delicate in flavor, you could have them at any time of the day!    Tool needed: Muffin tin Serving: Makes 6 individual muffins […]

Prosciutto with Apricot, Plum and Mint

Prosciutto with Apricot, Plum and Mint

Love prosciutto, but a little tired of the old melon-prosciutto combo.
I wanted something different! Well lucky me because apricots & plums are in season!
I truly enjoy this platter, all the beautiful colors from the fruits,
that touch of green from the mint, the dancing ribbons of sumptuous prosciutto,
Simply divine!

Serves 4

Ingredients:

4 apricots
4 plums
8-12 slices of prosciutto
a few mint leaves (choose smallest leaves)
extra-virgin olive oil
Freshly crushed peppercorns

Directions:

Cut the apricots and the plums into slices, then arrange on a plate.
Carefully drape the prosciutto over the top, letting it fall into folds.
Scatter over mint leaves, and then a few drops of extra-virgin olive oil.
Season with freshly crushed peppercorns.

Charred Green Beans with Plums, Mint and Hot Baby Peppers

Charred Green Beans with Plums, Mint and Hot Baby Peppers

Today, we chase grey clouds away with this colorful crispy pan-charred green beans side dish! Sautéed in beautiful subtle Vietnamese like sauce, sweet juicy plums, spicy baby peppers and a few mint leaves!   Serves: 4 Ingredients: 1 1/2 Tbsp. of olive oil 1/2 pound […]

Cheese Pizza on Broccoli Crust

Cheese Pizza on Broccoli Crust

Ingredients: For the crust: 1 head of broccoli 2 eggs 1/4 cup parmesan cheese 1/4 cup mozzarella (or cheddar) cheese 1/4 tsp. of salt 1/4 tsp. of black pepper 1/2 tsp. of Italian seasoning (optional) The toppings: 1/4 cup tomato sauce (store-bought pizza sauce or […]

Lentil Veggie Burger

Lentil Veggie Burger

Ingredients:

1 cup cooked lentils, drained
1/2 cup breadcrumbs
1/2 cup onion, finely chopped
1/2 cup fresh, finely chopped
1/4 tsp. of garlic powder
Salt and black pepper, to taste
1 egg, lightly beaten
3 Tbsp. of olive oil

 

Directions:

Mix all ingredients (except olive oil) in a medium bowl.
Place half of the mixture in a small food processor and process until it has a paste consistency. Combine with the other half of the mixture.
Using your hands form disks of approximately 3 inches in diameter.
Heat the olive oil in a skillet over medium heat.
Cook the patties for 2-3 minutes each side or until golden brown.
Add a dollop of Greek sauce on top and serve with green (optional)

Mushroom Carpaccio with Chive Oil and Parmesan

Mushroom Carpaccio with Chive Oil and Parmesan

Paper thin mushrooms slices, a drizzle of homemade chive oil, fresh parmesan & roasted walnuts. So beautiful and tasty, don’t have much more to say…this dish speaks for itself. Serves: 4 Ingredients: 1 cup of fresh chives 1/2 cup of olive oil 8 oz. of […]

Honey Garlic Butter Roasted Carrots

Honey Garlic Butter Roasted Carrots

For those of you out there that are still eating boiled carrots, shame on you! Why?! Why are you torturing yourself that way?! It’s nonsense! Look at these sexy beasts with their never-ending legs beautifully glazed in a buttery garlic honey sauce. Just look at […]

Mini Curried Vegetable Rösti

Mini Curried Vegetable Rösti

 

I’m all about spices! For the colors yes, but mostly for the kick!
These mini Rösti are super delicious and pretty healthy too!
They’re packed with all kinds of veggies and spices which have tons of antioxidants!
The dipping sauce is optional, but I find it soothes the warmth of the Rösti. 
Enjoy! 

 

Ingredients:

1 potato, peeled
1 carrot, peeled
1 onion
1 zucchini
1/2 tsp. of curry
Salt and black pepper
2 Tbsp. of unsalted butter
2 Tbsp. of all-purpose flour
1 egg, beaten
1/2 cup of oil (for frying)

 

Directions:

Roughly grate the vegetables.
Mix the potato, the carotte, the onion and the curry. Season with salt and pepper.
Reserve the zucchini.
In a large pan, melt the butter.
Cook the curry mixture for about 5 minutes, stirring.
Transfer to a bowl.
Add the grated zucchini and the flour.
Mix well.
Stir in beaten egg until well blended.

Clean the pan and heat the oil.

Place a tablespoon of the mixture for each vegetable slice. Bake both sides until crisp.
Drain on paper towels.
Serve with yogurt-paprika sauce or other sauce of your choice.

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Yogurt-Paprika Sauce

1 cup plain yogurt.
2 tsp smoked paprika.
juice of 1/2 Lemon.
Pinch of sea salt
Freshly cracked black pepper.

Honey, Ricotta, Ham and Asparagus Bundles

Honey, Ricotta, Ham and Asparagus Bundles

Fancy, fluffy & fuss-free, just perfect for springtime! Serve these beautiful bundles of deliciousness for brunch, as an appetizer or as a main dish with a crunchy green salad! Gorgeous asparagus wrapped in a buttery puff pastry filled with creamy Ricotta, brie, lemon zest, creamed […]

Roasted Potatoes and Shitake Mushrooms (with lemon and thyme)

Roasted Potatoes and Shitake Mushrooms (with lemon and thyme)

Ingredients: 6-7 potatoes, peeled and quartered 250g of Shiitake mushrooms, quartered 1 Tbsp. lemon zest 1/4 cup olive oil 1/4 cup of fresh Thyme (with fresh sprigs set aside for garnish) 2 tsp. sea salt 1 tsp. black pepper   Directions: Preheat oven to 400 […]

Haitian Marinade

Haitian Marinade

 I noticed that a lot of recipes calls for this Haitian marinade also called “Tout trempé”. Which in French means: “everything soaked”.

 

Ingredients:

1 package of green onions (approximately 7-8)
1 medium size onion
5 clove of garlic (you may add more if you like it garlicky)
1 bunch of fresh parsley
1 green pepper
1 red pepper
⅓ cup of olive oil
¼ cup of white vinegar
1 hot pepper (scotch bonnet, also known as Bonney peppers, or Caribbean red peppers)
2 cubes of Maggi seasoning or (1 tablespoon of chicken broth)

 

Directions:

Cut all the ingredients roughly, to facilitate the insertion in the food processor.
Add oil and vinegar.
Mix until you obtain a smooth texture.

Zesty Chickpea, Avocado and Feta Salad

Zesty Chickpea, Avocado and Feta Salad

Ingredients: – For the Salad: 3 cups shredded romaine (or Boston) lettuce 1 x 400 g can chickpeas, rinsed and drained 1 small red pepper (orange or yellow), cubed very finely 100 g reduced fat feta cheese 2 avocados, pitted and chopped Salt and black […]

Honey-Lime Sriracha Cauliflower Bites

Honey-Lime Sriracha Cauliflower Bites

Ingredients: – For the sauce: 4 Tbsp of Sriracha sauce 1 Tbsp. of soy sauce or tamari ¼ cup of honey 2 Tbsp. of fresh lime juice – For the cauliflower: One large cauliflower head ½ cup of all-purpose unbleached flour ½ cup of milk […]

Rose, Pistachio and Honey Goat Cheese

Rose, Pistachio and Honey Goat Cheese

Ingredients:

1 goat cheese log (4oz or longer if you have more guests)
½ cup honey
1 tsp rose water
½ cup pistachios, crushed
Edible rose petals (optional)

 

Directions:

In a small bowl, mix together the honey and rose water.
In a plate, add the pistachios.
Dip the goat cheese into the honey rose water. Roll it all around.
Then, roll the goat cheese in the pistachios.
Place on a tray.
Drizzle a little more honey over the log (optional)
Sprinkle with edible rose petals (optional)
Serve with toasted baguette slices or crackers.

Hawaiian Coleslaw

Hawaiian Coleslaw

Ingredients: 1 cup, shredded red cabbage 1 cup, shredded green cabbage 1/2 cup grated carrots 1 cup fresh pineapple, diced 2 green onions sliced 3 Tbsp. rice vinegar 1 Tbsp. soy sauce 1 1/2 Tsp. honey 1 Tsp. Olive Oil 1/2 lime juice 1 Tsp. […]

Blackberry, Goat Cheese and Honey-Roasted Pecans Salad

Blackberry, Goat Cheese and Honey-Roasted Pecans Salad

Ingredients: For the salad: 8-12 cups salad greens of your choice (ex.: spinach or mixed spring greens) 3 oz. goat cheese 6 oz. fresh blackberries ¼ of a red onion, thinly sliced For the pecans: ¾ cup pecan halves, unroasted 2 Tbsp. of honey (I […]

Cod with baby tomatoes, olives and onions

Cod with baby tomatoes, olives and onions

Ingredients:

1⁄4 cup extra-virgin olive oil
1 medium yellow onion, peeled and slivered
4 8-oz. center-cut skinless Cod filets
1⁄4 cup dry white wine
1 cup of baby tomatoes, sliced in half
1⁄4 cup green or black olives pitted
2 Tbsp. of paprika
Pinch red pepper flakes
Salt and pepper

 

Directions:

Heat oil in a large skillet over medium heat, add onions and cook, stirring occasionally, until onions are slightly tender, about 2 minutes.

Add cod filets, and cook until lightly golden, about 2 minutes.
Turn fish and cook the other side another 2 minutes.

Add wine, tomatoes, olives, paprika, red pepper flakes to the pan with the fish.
Season to taste with salt and pepper.

Bring to a simmer over medium heat.
Then, reduce heat to medium-low and simmer, partially covered, until fish is just cooked through, about 10–15 minutes.
Spoon sauce over the fish as it cooks.
Simmer until sauce has thickened slightly.

Serve immediately.

Shrimp and Endive Salad

Shrimp and Endive Salad

Serves: 6 Ingredients: 1/2 pound cooked shrimp 24 endive leaves (from about 2-3 large heads) A handful of fresh parsley, chopped 3 Tbsp. olive oil, 2 tsp. of Dijon mustard 2 Tbsp. of Red wine vinegar Salt and pepper   Directions: In a large bowl, […]

Honey and Lime Fish Tacos

Honey and Lime Fish Tacos

Makes 8 tacos Time: 25 minutes   Ingredients: 1 pound of any white fish filet you prefer ( I used Turbot, but could be sole, cod…) Salt and black pepper, to taste 1 Tbsp. olive oil and a little more for cooking the fish 1 […]

Olive and Cheese Bread

Olive and Cheese Bread

Ingredients:

1 French baguette, sliced lengthwise
About 20 pimento stuffed olives
6 ounce can of Black Olives in water, drained
2 stalks green onions (scallions)
1/2 stick of unsalted butter, Room Temperature
1/2 cup Mayonnaise
3 cups of cheddar or Monterey Jack cheese, grated

 

Directions:

Preheat oven to 325ºF

Chop both black olives and pimento-stuffed olives.
Slice green onions into thin pieces.

In a medium bowl, combine butter, mayonnaise, cheese, olives and green onions.
Stir together until thoroughly combined.

Spread mixture thickly onto French bread that has been sliced lengthwise.

Bake for 25 to 30 minutes or until cheese is melted and browning.

Brussel Sprouts Caesar Salad with Buttery Croutons & Prosciutto

Brussel Sprouts Caesar Salad with Buttery Croutons & Prosciutto

Servings: 4 Time: 15-20 minutes   Ingredients: 3/4 cups prepared Caesar dressing (I use) (you may make your own if you have more time) 1 tsp. of grated lemon zest 2 Tbsp. of lemon juice 6 cups shredded Brussels sprouts (chopped by knife or use […]

Prosciutto, Brie, Basil and Honey Crostini

Prosciutto, Brie, Basil and Honey Crostini

Serves: 12 Time: 20-25 minutes   Ingredients: 1/2 French baguette, sliced (12 slices in total) 2 Tbsp. of olive oil Black pepper 4 ounces prosciutto (very thinly sliced) 4 ounces brie cheese (cut into 12 slices) 12 fresh basil leaves 2 Tbsp. of honey (I […]

Roasted Asparagus with Pomegranate and Sesame-Lemon Sauce

Roasted Asparagus with Pomegranate and Sesame-Lemon Sauce

Serves: 4
Time: 25-30 minutes

 

Ingredients:

1 pound of fresh asparagus, trimmed at the base
2 tsp. olive oil
Sea salt
2 tsp. of black sesame seeds (I like to use black for the contrast, but you may use white sesame seeds)
3 Tbsp. of pomegranate seeds

For the Lemon-Sesame Sauce:

1 clove garlic
2 Tbsp. of tahini (a paste made from crushed sesame seeds)
2 Tbsp. of fresh lemon juice
2 Tbsp. of red wine vinegar
2 Tbsp. of olive oil
1 Tbsp of hot water
Sea salt

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Directions:

Preheat the oven to 425 degrees.

Place the asparagus on a baking pan lined with parchment paper and toss with the olive oil. Sprinkle with sea salt.
Roast for 15 minutes until just tender.

For the Lemon-Sesame Sauce:

In a blender, puree the garlic, tahini, lemon, red wine vinegar, olive oil and hot water. Season to taste with sea salt.
Drizzle the lemon-sesame sauce over the asparagus and then sprinkle with the sesame seeds and pomegranate seeds.
Serve immediately hot or at room temperature.