Homemade Basil Pesto with a twist

Happy Spring to those of you who only follow my foodie posts 🙂 

You should know by now I’m all about healthy, clean eating all year round! But I’m sure you’ve also noticed I don’t pass up on goodies like holiday cookies, hot cocoa on a snowy day or a heavy French dish done right ;] 

 With Spring approaching and summer right around the corner, it’s time for a little detox. I’m a firm believer that once or twice a year, you should give your body some rest. Whether it’s low-carb, juicing or even the zone, take some time to “clean up” and focus on eating right, supplying your body with everything it needs 🙂 

Today, I’ll share my favorite basil pesto recipe. It’s healthy and flavorful, goes well with whole grain pastas, salads or even used as a spread with some cherry tomatoes (the last one being a personal favorite)! It takes less than 5 minutes to prepare, so I don’t want any excuses!!! 
You will need: 
2 cups of fresh cleaned basil leaves 

1 cup baby spinach (my twist, making it optional)

1/4 cup freshly shredded Parmesan cheese

1/4 cup virgin oil

3-4 minced garlic cloves

1/3 cups pine nuts or walnuts (optional)
Directions: 

Blend all the greens, nuts and minced garlic cloves on medium, switching to high for 30 seconds to a minute (depending on your blender). Switch back to medium, adding the Parmesan. Finally, on low, slowly add the virgin oil. 

A few tips: 

Don’t cut any of the leaves, if you absolutely have to, just rip them up with your hands. 

If your goal is to lose weight, skip the nuts and add only 1-2 tea spoons of virgin oil, just enough to blend the rest of the ingridients. 
Have a healthy Spring, everyone! 

-Love, Silvia Mèlange 

  

Guacamole fresco

Hey folks! It’s time for our weekly recipe sharing! I’ve been craving authentic Mexican food lately and some of the ingredients are really hard to find in my country! Today I’ll reveal one of the my dearest recipes- Guacamole fresco (fresh guacamole). I hold this one so close to my heart as guacamole was the first Mexican dish I ever tasted but also, because I was taught how to make it by una mujer Mexicana! Guacamole can be creamy or chunky, depending on your preference; served as a side, add on, dip or an appetizer! It’s quite healthy when consumed in moderation as avocados are known for being rich in good fats 🙂

Jacqueline Martinez, this one is in  your honor!

 

You will need:

 

2 avocados (ripped)

2 roma tomatoes (peeled, cut in cubes)

1/2 cup diced onion

1 lime  (juiced)

3 teaspoons fresh cilantro (finely chopped)

1-2 teaspoons garlic (minced)

1-2 teaspoon(s) jalapeño peppers (optional but the authentic one requires it)

2 teaspoons crushed, dried crickets (yes, you read that right, yes, that’s how they eat it in Mexico and no, that’s not how I made it)

 

How to make it:

 

Just mix and mash everything together util blended. If you like it creamy, throw it all in the blender on the lowest setting for about 30 seconds. It’s best served right after you make it but if covered and stored in the fridge, it’s still awesome the next day! Do not consume if the avocado gets a dark hue or you will be riding the white horse!!!!

I did some research online and a lot of the recipes mention cucumbers, cayenne pepper or even cherry tomatoes- nope, don’t even consider it if you want to get the real taste of Mexico!

Let me know in the comment how you like it, how you make it or what’s your favorite kind.

 

¡ Salud!

-Silvia Mélange

 

Mushroom-cheese Risoni

TGIF, Lovies!!!

I was so busy this week; I had no time or energy to post anything! To make it up to you, I’ll share another favorite recipe. Risoni is rice shaped pasta, pairing amazing with all kinds of veggies and cheese! It’s quick and super easy. The risoni recipe I’m talking about tastes rich and could be used as a Valentine’s Day meal if you chose to spend it at home. I have noticed my nieces always ask for seconds, so it’s one of these Perfect-for-every-occasion-recipes 🙂

 

You will need:

A pack of risoni noodles

For the sauce:

400 g mushrooms

2 white onions (cut in cubes)

200 ml cooking cream

100 ml beer (light)

200 g smoked cheese

200 g shredded cheese (gouda, ny style cheddar)

2 garlic cloves (minced)

1 t.s. fresh rosemary, thyme, salt, pepper, v. oil

Freshly grinded parmesan to taste

 

 

How to make it:

 

Boil the risoni in salted water and a drop of virgin oil like you prepare all noodles.

The sauce:

In a sauce pan, heat up the oil, flavoring it with one of the garlic cloves and the fresh rosemary. Once your kitchen starts smelling amazing, remove the rosemary and add the mushrooms, onions and beer, sauté lightly, reducing to medium heat. Once the beer is mostly evaporated, add the cooking cream, smoked cheese and the rest of the spices, reducing the heat to low, stirring every 5 minutes or as needed. Once your mixture begins to blend and look creamy**, add the shredded cheese and continue stirring until it melts, fully blending it in.

By that time, your risoni should be ready as well. Drain them and rinse with cold water. Add the risoni to the cheesy mixture and stir until it’s blended. Serve with parmesan up to taste.

It pairs up great with green salads and dry white wines.

** If your cheese sauce is too thick, add 50 ml of milk or more as needed.

 

Cheers, Silvia Mèlange

 

Whole grain veggie spaghetti *Quick and Simple*

Hey guys! I haven’t shared a recipe in quite sometime and it’s a shame because I have so many! I realized  lately I don’t even have  20 free minutes to read my favorite bloggers, yet alone publish a quality post for all of you! Speaking of time lacking, I decided to share a simple homemade meal, perfect for weekdays and next day office lunches ;]

You will need:

A pack of whole grain Italian spaghetti (half feeds 2 people)

4 peeled tomatoes cut in cubes

2-3 garlic cloves (minced)

200 g. mushrooms

2-3 white onions (cut in cubes)

1/2 freshly squeezed lemon juice and 1/2 oj

Fresh Parmesan cheese (to taste)

2 tea s. virgin olive oil

1 tea s. Himalyan salt, dry oregano, basil and a pinch of black pepper

Directions:

Boil the noodles in regular matter. Add all the other ingredients (cut up) in a fry pan and sauté on medium heat. Warning: your kitchen will start smelling amazing!

Drain your spaghetti, mix well with the veggies and top with the fresh Parmesan cheese to taste!

Xo, Silvia Mèlange

Привет, приятели! Срамота е, че не съм поствала рецепти от доста време при положение, че имам толкова много! Осъзнавам, че напоследък нямам време дори да следя любимите си блогъри, камо ли да публикувам качествен пост за всички вас!

Споменавайки постоянното гонене на часовника, споделям лесна и здравословна рецепта, перфектна за приготвяне през седмицата и за обяд в офиса на следващия ден.

Продукти:

Пакет пълнозърнести италиански спагети (половин е достатъчен за 2 души)

3-4 обелени домата (на кубчета)

2-3 глави бял или стар лук

200 грама гъби

Прясно сирене пармезан

2-3 скилидки чесън (ситно накълцан)

Пресен сок от половин лимон и половин портокал (смесени)

1 ч.л. зехтин

1ч.л. сол, черен пипер, сух босилек и риган

Как го приготвям:

Спагетите се кипват по традиционен метод.

Всички останали продукти (освен пармезана) се смесват в тефлонов тиган на средна степен, с периодично разбъркване. Кухнята започва да ухае страхотно!

Когато всичко е готово, изцеждате спагетите, смесвате със зеленчуците и поръсвате с пармезана според лични предпочитания.

С обич, Силвия Меланж

Red Pepper Salad / Side Dish

I  decided to start my little online cooking adventure with something simple and traditional for my country. Almost everything I cook has a little healthy twist to it! This is not the authentic Bulgarian salad but it’s heavily influenced by it.

You will need:

5-6 large red peppers

2 garlic cloves (finely chopped)

½ freshly squeezed lemon juice

1-2 table spoons virgin oil

1 tea spoon Himalayan salt

Bunch of finely chopped fresh parsley

How I   make it:

Wash the peppers and grill them only brushing the grill with some virgin oil and yes, a Forman grill would work too.

While you wait on the peppers to cool off, mix all the other ingredients (except parsley) together and let the mixture settle down. Clean and peal and the peppers, cut them up in slices and add them to the mixture and keep stirring until it all blends together. Sprinkle the parsley on top right before serving.

It’s a very simple and delicious dish that’s pretty much available all year round! Low calories and loaded with vitamins, it’s totally worth trying it out! In the summer I like to serve it as a salad and I keep it covered in the fridge for 2-3 hours before consuming. In the winter I usually serve it while it’s warm or room temperature.

I  always recommend buying organic and locally grown products when available!

Love your body! Xo, Silvia Melange

Салата от червени чушки

Реших да започна моято онлайн готварско приключение с нещо лесно и традиционно в българската кухня.Почти всичко което сервирам има здравословна  чупка. Ястието и не е автентичната българска рецепта, но е силно вдъхновенo от нея!

Продукти:

5-6 големи червени чушки

2-3 скилидки чесън (ситно настърган)

Сока на половин лимон

1 с.л. зехтин

1 ч.л. хималайска сол

Шепа ситно нарязан пресен магданоз

Как го приготвям:

Измивам и пека чушките като намазвам само грила със зехтин. Докато чушките изстиват, смесвам всички други съставки (освен магданоза) и ги оставям на страна. Изчиствам, режа и беля чушките. Накълцвам ги на “лентички” и ги смесвам с всичко друго. Поръсвам салатата обилно с магданоз непосредствено преди сервиране.

Това е много лесна и вкусна рецепта, която може да бъде приготвена целогодишно. С минимални калории и пълна с витамини, заслужава си да се опита! През лятото, я сервирам като салата и я покривам в хладилника покрита за 2-3 часа преди консумация. През зимата обикновено е като гарнитура топла или със стайна температура. Винаги препоръчвам органични продукти, когато са на разположение!

Обичай тялото си!