Tag Archives: Cooking

Stuffed Bell Peppers

5 Nov

Hello, today’s recipe is an easy delicious dinner idea. Green (or whatever colour you chose) bell peppers stuffed with a mixture of sauteed vegetables and red quinoa.

1) 1 large bell pepper

2) Onion 

3) Tomato

4) Spinach

5) 1/2  cup red quinoa 

Feel free to substitute any vegetables or add some more.


1) Chop/dice vegetables.

2) Cut the bell pepper(s) in half and remove the seeds.

3) Bring 1 cup of water to a boil and add quinoa, cook until fluffy – alternately you can microwave the quinoa to cook it.

4) In a skillet over a medium heat sautee onions then add tomato and spinach. 

5) Once the vegetables have cooked down add quinoa and spices of your choice and continue to sautee– I added cayenne pepper, black pepper and tumeric.

6) Once cooked, fill peppers with stuffing 

7) Place stuffed peppers on an oven safe sheet and bake on low heat until edges of the pepper are slightly browned.

And you’re done! You can level this up by topping the stuffed peppers with anything of your choosing.  I stopped one with sauteed haloumi and the other with sliced sauteed chicken breast.

You can choose to eat this by slicing through the entire thing getting a bit of topping,  stuffing and shell in each bite or deconstruct it eating each component separately. Any way you eat it, it’s delicious! The bell pepper is fresh and crunchy while the stuffing is succulent and wholesome. 

Try this one out and have an awesome day!


Garbanzo bean Stew

8 Jan

Today I bring you a dinner recipe of Garbanzo bean Stew served with roasted sweet potato.

Garbanzo bean Stew and sweet potato 

Garbanzo beans also called Chickpeas or channa are a great source of protein and starch. They are pretty versitile and can be used in cold salads, ground to make hummus or cooked into a delicious vegetable stew like this. 

Makes 2 servings 


1) 1 can of Garbanzo beans

2) 1 large tomato (diced)

3) 1/2 a medium onion(diced)

4) 2 cloves of garlic(sliced)

5) Approximately 2 cups of fresh spinach 

6) 1tbsp of paprika 

7) 1tbsp of yellow curry powder 

8) 1/2 tsp of all purpose seasoning 

9) 1 tbsp of Sriracha pepper sauce (or other spicy sauce)

10) 2tbsp of tomato sauce

11) 1 medium-large sweet potato

Unlike baking, where precision is key, cooking is very subjective.  Feel free to add more or less of something as you see fit. 


Spices and sauces


Sweet Potato 

1) In a saucepan bring water to a rolling boil then add both halves of sweet potato.

2) Once cooked through,  drain water and allow to cool.

Boiled sweet potato 

3) Take a fork and plough the centre of the potatoes and sprinkle with seasoning. 

Add seasoning

4) Bake around 350 F for 10-15 minutes.

Baked potatoes


1) Add 1tbsp of butter to a medium heat frying pan and allow to melt.

2) Add garlic and onion and Sautee

Butter, garlic and onions

3) Add spices and continue to Sautee


4) Add garbanzo beans and allow them to Sautee for a few minutes. Be sure to continually stir and coat the beans with spices,  not allowing them to burn.

Beans added

5) Add tomatoes and mix

Tomatoes added

6) Add spinach and let it sweat down then mix

Spinach added

Spinach cooked down

7) Add tomato sauce and Sriracha and mix.


8) Turn heat down to low and let it simmer until preferred consistency. 


Plate stew and sweet potato and serve.

Finished meal

This meal came together by happenstance one evening and I’m so glad it did. The stew is hearty without being heavy and the potato is starchy and filling (in a healthy way) What I love about it is that this dinner is so effortless yet is so complex in flavour. This is a great dinner to have at the end of a long day either alone or with family and friends.

Have an awesome day 

Potato Soup

5 Oct

English potatoes and french bread


As the end of the year draws closer I am always more inclined to eat/make heartier foods; roasted meals, denser salads and thick flavourful soups.I suppose it’s because that’s what  all those home and lifestyle magazines splash on their covers-it’s all subliminal. ..

Anyway,  today I am sharing a recipe that was born out of desperation for something to eat back when I was a student. I remember mixing it up pretty much out of the blue and my flatmates and I completely demolished it. This is only the second time I have done it since then and I can barely remember what I put in it, so we’ll see where this goes. I have also paired it with some garlic bread.



1) Potatoes (I used Irish/English)- 450grams/1.1lb

2) Milk (I use Almond milk )- 3 cups

3) Cream cheese-  150g/4.5oz

4) Seasonings -black pepper, rosemary, basil, red pepper  and oregano flakes. 

5) Blender/nutribullet 

6) 2.8L/3 quart saucepan 


Prep -step: Remove cream cheese from fridge and allow to soften.

1) Bring water in saucepan to a boil then add potatoes (skin on)
2) Remove from pan allow to cool off (I pour off the hot water and add fresh cool water to expedite this) then peel.

Boiled and peeled potatoes

3) Mash potato along with cream cheese and seasonings- I added my seasoning to taste.

Softened cream cheese

4) Add the almond milk (or whatever milk you prefer) and blend until preferred consistency – I like mine smooth.
Plate and serve!

This can make about  4-6 servings (250mls or 8.5 oz each) but would also be excellent as appetizer shots.

To go along with this delectable soup I made an old faithful : garlic bread. Growing up we always had garlic bread with any kind of Italian style dinner (mostly lasagne and spaghetti ) and it is one of the first things I learned how to make. It is the combination of some firm (1-2 day old) French bread and garlic butter. My mother once told me people made it because their bread was going stale but they didn’t want to waste it. I don’t know if that’s true or not as she can sometimes tell tall tales…Hello mummy;) but it can be a good way to salvage bread that’s about to go.



1) French bread(a.k.a baguette)- I used about 1/3 of a loaf  which was about 12 inches of bread.

2) Butter- approximately 3 tbsp

3) Garlic clove

4) Seasonings/spices- black pepper,  garlic powder,  oregano.


1) Slice bread at a diagonal going about 7/8 way through so that the bread is held together just along the bottom.

Sliced bread

2)Dice garlic clove then  mix together with butter and seasonings.

Butter and seasonings 

Butter mixture 

3) Using a bread knife, place butter mixture between each slice and then over the top of the bread- you likely won’t need all the butter mixture so save it for later. 

Bread with garlic butter mixture

4) Place in foil with top exposed and bake until golden.

In foil 


Once done separate and enjoy! 

Finished garlic bread
This potato soup is creamy and tasty. The cream cheese makes it smooth and more full bodied while the natural potato flavour keeps it earthy. The golden garlic bread has a crispy outer ring with a moist garlicky centre. They go well together but stand alone as well.

I hope you’ve enjoyed this recipe and try it out for yourself. Have an awesome day!

Potato Soup and Garlic bread

%d bloggers like this: