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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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.

Red Quinoa Salad!

saladPic by Franzi.

For my beloved buddha bowls I always need rice or potatoes or… quinoa. I now discovered the colorful red version. Mostly I cook too much quinoa (or rice) for only one dinner. The next day, I use it for this delicious salad creation.

Recipe: Serves 1-2.

Ingredients:

1 handful of rocket salad (washed), 1 cup of cooked red quinoa (cooled down), 1 cup of yoghurt, 1 yellow bell pepper (cut into chunks), 1 small onion (diced), 4-6 mushrooms (cut into pieces), 1 tomato (cut into chunks), salt, pepper.

Preparation:

In a big bowl, combine cooked quinoa, bell pepper, mushrooms, onion and tomato pieces. Prepare a dressing with the yoghurt, salt and pepper (If you like add also 1 TblSp of olive oil, but I like it more without. It tastes more fresh). Add dressing to the salad and serve immediately.

Enjoy!

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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.

A New (Delicious) Food Trend: Buddha Bowls!

Bowl1Pics by Franzi.

Did you hear about the latest big food trend, Buddha Bowls? The name comes from Buddhas ‘big belly’. It’s one bowl filled with healthy ingredients from every food group: Carbohydrates, proteins, and yes, a bit fat. I am already addicted!

How to create a Buddha Bowl (as an example):

Choose vegetables you like – bell peppers, zucchini, squash, fennel or onions. Possible are also kale or some kind of salad. Decide whether you would like to eat the vegetables raw or warm (I like my vegetables oven-roasted sprinkled with olive oil and salt).

Next, add some proteins: Beans or chick peas, for example. I like my beans a little bit heated in a pot.

You also need carbohydrates – like rice or potatoes.

Finally a sauce – I prefer it made with yoghurt (either yoghurt mixed with a dash of lime and an avocado or mixed with a big tomato).

Enjoy!

Bowl2Like 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.

Panzanella!

PanzanellaPic by Franzi.

Here comes one of the many dishes we prepared during the last two weeks on our summer vacations. This one is an Italian classic: Panzanella! It’s easy to prepare (but needs some time to marinate) and tastes like a day in Tuscany!

Recipe: Serves 4.

Ingredients:

2 loaves of one day old crusty baguette (cubed), 2 garlic cloves (minced), 6 thyme twigs (mince the leaves), 800 g cherry tomatoes (halved), 1 cucumber (peeled, halved and cubed), 2 red onions (cut into rings), 500 g buffalo mozzarella (cubed), 1 bunch of basil (cut the leaves into small pieces), olive oil, aceto balsamico, salt, pepper.

Preparation:

Spread the bread cubes onto a baking tray, sprinkle with app. 2 TblSps olive oil and bake at 200°C for app. 10-12 minutes. Allow to cool.

Mix garlic, app. 6 TblSps aceto balsamico, salt, thyme and pepper. Put tomatoes, cucumber cubes and onions into a big bowl. Mix app. 10 TblSps olive oil with the marinade and add to the vegetables. Store in the fridge for app. 30 minutes. Add 2/3 of the bread cubes and let marinade at least another hour in the fridge. Serve with mozzarella and the remaining bread cubes. Garnish with the basil leaves.

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.

Baked Zucchini with Cream Cheese!

ZucchiniPic by Franzi.

It’s zucchini time again! Since I already prepared my classic (gluten-free) baked zucchini recipe already a few times this year, I tried out this simple new variation: Filled with cream cheese!

Recipe: Serves 1.

Ingredients:

1 zucchini, 1 diced onion, 250 g cream cheese, salt, pepper, olive oil.

Preparation:

Wash and half the zucchini. With a big spoon, core out each zucchini half (save and chop the inner parts). Cook the outer shells for 2 minutes in water. Heat the olive oil in a small pot, add zucchini flesh and onion pieces, roast for 5 minutes. Add the cream cheese and mix with a wooden spoon. Season with salt and pepper. Put the zucchini shells into an ovenproof dish, fill the inner parts with the zucchini-cheese mixture and bake at 200°C for 30 min.

Enjoy!

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Courgette-Parsnip Patties!

pattyPic by Franzi.

Last week I received my very first delivered food box. It was filled with lots of vegetables, milk, butter, cheese, bread rolls and jam. The meal we cooked consisted of courgette-parsnip patties, a tasty salad and roasted leek (recipe will come next week). Food boxes are not a bargain but I have to admit that it’s nice to have a lot of good-quality fresh food delivered to your doorstep :).

Recipe: Serves 2-3.

Ingredients:

300 g parsnips (peeled), 300 g courgette, 1 egg, app. 3-5 TblSps breadcrumbs, salt, pepper, nutmeg, oil for roasting.

Preparation:

Grind the parsnips and the courgettes and combine them in a big bowl. Add egg and as much breadcrumbs as you need to reach a not-too-wet texture. Season with salt, pepper & nutmeg. Heat the oil in a pan. Form little patties and roast them for app. 4 minutes on each side.

Enjoy!

Happy B-Day S. :)!

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Cucumber-Cucumber Salad!

CucumberPic by Franzi.

In the latest Essen und Trinken für jeden Tag issue I found a cucumber salad recipe that is actually made with both – fresh and pickled cucumbers. The result is surprisingly refreshing. I already prepared the salad two times!

Recipe: Serves 2.

Ingredients: 1/2 cucumber (peeled in stripes and cut into thin slices), 2 big pickled cucumbers (cut into thin slices), 2 TblSps juice from the pickled cucumbers, 2 scallions (cut into rings), 3 TblSps oil, 3 TblSps acid, salt, pepper, dill (minced).

Preparation:

For the dressing, mix the acid, the oil and the pickled cucumber juice. Season with salt and pepper. Mix the pickled and fresh cucumber slices together with the onion rings and the dressing. Season with dill. Let rest at least 20 minutes.

Enjoy!

Recipe originally published in the German cooking zine Essen und Trinken für jeden Tag. 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.

Hello Vitamins: Fresh Salads!

Upper Row: Lobster Salad via Bon Appétit – Grilled Corn Salad via A Cup Of Jo – Panzanella via My New Roots.
Lower Row: Avocado & Cucumber Salad via smitten kitchen – Roasted Cauliflower Salad via The Clever Carrot – Kale Salad with Blood Orange via The Roasted Root.

At the moment I am craving fresh food. Maybe my body looks out for more vitamins. The easiest (and most delicious) solution for this are salads. I am always surprised about all those different salad variations out there!

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.