Pasta Casserole!

Pic by Franzi.

Today’s recipe is pure comfort food: (Gluten-free) pasta in a thick, creamy tomato sauce topped with melted cheese. A simple prepared dream of a pasta casserole!

Recipe:

Ingredients: Serves 3-4.

400 g (gluten-free) pasta, 1 tube tomato paste, 400 ml heavy cream, 250 g grated cheese, 1 garlic clove, 100 ml olive oil, herbes de provence, dried oregano, 1 diced onion, vegetables (like cubed bell peppers or zucchini), 100 g tinned corn (drained), a handful of halved cherry tomatoes, salt, pepper.

Preparation:

Cook the pasta according to what’s instructed.

For the sauce mix the whole tube of tomato paste with the heavy cream, the olive oil and one smashed garlic clove. Season with pepper, salt, herbes de provence and dried oregano.

Roast the vegetables in some olive oil until tender.

In a big casserole combine cooked pasta, 125 g grated cheese, the corn, the roasted vegetables, the tomato halves and the sauce. Top with the rest of the grated cheese. Bake at 180°C for app. 30 minutes.

Enjoy!

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Home-Made Stock!

Pic by Franzi.

Did you ever prepare your own vegetable stock? I have to admit that up until now I always used vegetable stock powder. It’s simply convenient. But then I was inspired by Rebecca Katz’ book Clean Soups and prepared a laaarge pot of vegetable stock – with a ton of fresh vegetables I actually had to carry home ;). Apart from this and the time it takes to prepare homemade stock it’s also quite convenient to use. Once you have a bottle of fresh stock in the fridge, you can use it right away. And the best: You really know what it contains! I will definitely prepare more homemade stock  in the future!

Recipe: Makes app. 2,5 – 3 l.

Ingredients:

4 unpeeled carrots (cut into thirds), 1 unpeeled yellow onion (quartered), app. 50 g leek (cut into chunks), 1/2 bunch of celery (cut into chunks), 2 unpeeled red potatoes (quartered), 2 unpeeled sweet potatoes (quartered), 2 unpeeled cloves garlic (halved), 1/4 bunch parsley, 1 TblSp dried seaweed salad, 6 black peppercorns, 2 whole allspice berries, 1 TSp salt, 1 bay leaf, 4 l water.

Preparation:

Rinse all of the vegetables well, soak the seaweed. In a large pot, combine the carrots, onions, leek, celery, red potatoes, sweet potatoes, garlic, parsley, seaweed, peppercorns, allspice berries and the bay leaf. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered for at least two hours.

Then turn off the heat and let rest the vegetables in the stock over night at room temperature.

Strain the broth through a large, coarse-mesh sieve or a colander. Discard the solids. Stir in the salt. Refrigerate or freeze. Store in the fridge for up to five days or in the freezer for up to six months.

Enjoy!

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New Year’s Resolution IV: Cook Foreign Dishes!

Pic by Franzi. Instagram @luckmysocalled.

My fourth resolution for 2017 is an easy one: Cook more foreign (gluten-free) dishes.

I already promised my special someone, that we will cook every month another dish from his new The Nordic Cookbook (my X-Mas gift for him).

Moreover, I read some exotic books lately, describing mouth-watering dishes from Mexico and Japan, that are still on my to-do list. So, more foreign cooking next year!

Have a delicious Tuesday :)!

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Nut Roast!

Pic by Franzi.

A vegetarian classic that works perfectly as Christmas dish!

Recipe: Serves 5-6.

Ingredients:

250 g mixed nuts, 100 g shallots (diced), 400 g minced tomatoes, 3 eggs, 150 g Gruyère cheese (grated), 1 TSp fresh thyme, 2 TSps fresh sage (minced), 1/2 TSp dried mint, 1 TSp yeast extract (dissolved in 1 TSp hot water), 1 TSp lemon juice, salt, pepper.

Preparation:

Roast the nuts without fat in a pan until they are golden brown. Mince the nuts in a kitchen machine (or like us in a smoothie maker). Prepare your baking tray with baking parchment and grease it with some butter.  In a big bowl, mix nuts, shallots, tomatoes, eggs, cheese, herbs, yeast extract and lemon juice. Season with salt and pepper. Pour the mixture into the baking tray. Bake for app. 50 minutes at 180°C.

Serve with tomato sauce – or, like we, with mashed cauliflower and onion jam.

Enjoy!

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Red Lentil Soup with Lemon & Kale!

Pic by Franzi.

A warm creamy red lentil soup, seasoned with lemon juice and topped with kale: The perfect winter dish with a certain taste of summer (lemon flavour!).

Recipe: Serves 3-4.

Ingredients:

4 handful of kale (washed and cut into slices), olive oil, 1 leek (washed and cut into thin rings), 1 TSps turmeric (grounded), 2 TSps cumin (grounded), juice from 2 – 3 lemons, 250 g red lentils, 1,5 l vegetable stock, yoghurt.

Preparation:

Melt the oil in a big pot. Add the leek rings and roast until tender. Roast for 3 more minutes, then add vegetable stock. Add turmeric and cumin, roast shortly, then add juice from 1 lemon and stir.

Afterwards, add lentils and vegetable stock. Cook for app. 25 minutes.

Blend the soup until you reach a creamy texture. Add the rest of the lemon juice.

Shortly sauté the kale in some olive oil. Serve soup, topped with kale and some yoghurt.

Enjoy!

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Kale Lasagna!

Pic by Franzi.

A winter recipe with an Italian vibe: Kale lasagna with tomato sauce!

Recipe: Serves 3-4.

Ingredients:

1 kg kale (washed and cut into slices), 2 onions (minced), 1 smashed garlic clove, 4 TSps olive oil, 2 TblSps butter, lasagna plates (I used gluten-free), 100 g grated cheese, 2 tins minced tomatoes, 1 TblSp soy sauce (I used gluten-free), salt, nutmeg, pepper, 2 TSps oregano, 1 TblSp corn starch, 125 ml vegetable stock.

Preparation:

Melt the butter in a (very) big pot. Add 1 minced onion and the garlic for app. 3 minutes and then add (step by step) the kale slices (this will take some time). Roast for 3 more minutes, then add vegetable stock. Close the pot with a lid and let it cook for 30 minutes, then season with pepper, soy sauce and nutmeg.

Meanwhile prepare the tomato sauce: Heat the olive oil and add the other minced onion for app. 3 minutes. Sprinkle with corn starch and roast for another minute. Add minced tomatoes. Season with oregano, salt and pepper. Cook for 5 minutes.

Grease a casserole. Start with a layer of kale, top with lasagna plates, followed by tomato sauce. Add some grated cheese and start again with another layer of kale – then lasagna plates, tomato sauce, grated cheese…

Finnish with tomato sauce and top with some more grated cheese. Bake in the preheated oven for app. 45 minutes at 175 °C.

Enjoy!

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Rutabaga Fries!

ruebe1Pics by Franzi.

Who said that fries have always be from potatoes?! Here comes a delicious variation: with rutabaga!

Recipe: Serves 2-3.

Ingredients:

1medium-sized rutabaga, olive oil, smoked paprika powder, salt, pepper.

Preparation:

Peel the rutabaga and cut it into fries. Wash under cold water and dry with a kitchen towel. Put on a baking tray, sprinkle with olive oil and season with paprika, salt and pepper. Bake for app. 30 minutes at 200°C (until they are golden-brown).

Enjoy!

pommesLike always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details.

Roasted Vegetables with Corn Flakes Granola!

granolaPic by Franzi.

Did you ever try baked corn flakes as topping for roasted vegetables? You should, definitely!

Recipe: Serves 1-2.

Ingredients:

Vegetables (I used parsnips, pumpkin, onion, bell pepper and zucchini), olive oil, salt, app. 75 g corn flakes, 6 TblSps honey, thyme.

Preparation:

Clean the vegetables and cut into chunks. Put on a baking tray, sprinkle with olive oil, salt and 3 TblSps honey. In a big bowl, combine corn flakes, 1 TblSp oil, salt, thyme and 3 TblSps honey and spread over vegetables. Bake for app. 30 minutes at 200°C.

Enjoy!

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Those Wonderful Cookbooks! #fbm16

cooking6Love at first sight: Raw by Icelandic chef Solla Eiriksdottir. All pics by Franzi, made on the #fbm16.

Cookbooks are a big passion of mine. Maybe I shouldn’t wonder why my notebook is now full of new cookbook titles after the Frankfurt book fair #fbm16. Here are (only) twelve of my favorites I found this year – most of them were published in 2016, some re-published and some a bit older :).

Enjoy cooking (& reading)!

cooking7Vegetarian, the Middle Eastern Way: The Middle Eastern Vegetarian Cookbook by Salma Hage.

cooking12Tinned fish recipes. Really! (German): Frisch aus der Dose by Bart van Olphen.

cooking11My last coffeehouse discovery Vollpension in Vienna has now its own recipe book (German): Vollpension – Kuchen von der Oma.

cooking10A recipe biography and a dialog between the grandma and her granddaughter (German): Oma Heidi by Christina Schmid.

cooking13Vegetarian cooking – the US way (German): USA vegetarisch.

cooking9More than only cheesecake: New York Cult Recipes by Marc Grossman.

cooking5I already have the Italian version, now I need this one as well: Quick and Easy Spanish Recipes by Simone and Inés Ortega.

cooking4One of my absolute favorites this year: The Silver Spoon for Children – Favorite Italian Recipes!!!

cooking8I am still a bread baking addict: The Larousse Book of Bread by Éric Kayser.

cooking3Not only on cold days: Clean Soups by Rebecca Katz.

cooking2 Another big favorite of mine – because it answers the question what to cook on special occasions like X-Mas or a dinner with friends while living gluten-free: Danielle Walker’s Against All Grain Celebrations.

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Caramelized Brussels Sprouts!

brussels-sproutsPic by Franzi.

As a child I hated Brussels sprouts, as an adult I love them. Nevertheless, this love seems to be nothing compared to the relationship between Brussels sprouts and US citizens. Actually, I think they are crazy: Since a few years, Brussels sprouts are the über-vegetables there. And the supermarkets and farmers are selling them for horrendous prices. Visitors from the US are often posting pictures of European Brussels sprouts and their cheap prices on their social media channels. Despite this unreasonable hype, there’s one good thing: All the innovative Brussels sprouts recipes! Caramelized Brussels sprouts are currently my favorites:

Recipe: Serves 1-2.

Ingredients:

500 g Brussels sprouts (cleaned and halved), aceto balsamico cream, brown cane sugar, olive oil.

Preparation:

Put the Brussels sprouts onto a baking tray, with the cutting side looking down. Sprinkle with olive oil. Roast in the oven for 16 minutes at 220°C. Sprinkle with aceto balsamico cream and some brown cane sugar. Put again in the oven and bake for another 18 minutes at 220°C.

Enjoy!

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details.