Sausage Mushroom Zucchini Tian (kinda like a risotto but easier)

Date Published: Feb 28th, 2024 | Last Updated: Feb 28th, 2024
Author: Abby |Category: easy, healthy, low-cal, mains, vegetarian
Serves: 4-6 | Prep time: 1 hour | Cook time: 40 mins

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‘Tian de Courgettes au Riz’ is a recipe from the great Julia Child. I came across this recipe randomly through my search for healthier meals in this new year and found many adaptations of it. From those adaptations, I played around with the recipe, added in mushrooms and sausage (because why not) to make it a more rounded and hearty meal, and out came yet another adaptation of her recipe 😛. According to the internet, a “tian” is a French word used to describe a shallow baking dish but also the name of a baked vegetable dish (Martha Stewart compares the wordplay to a casserole and a casserole dish).

In its essence, this dish is pretty much rice cooked in zucchini liquid mixed with mushroom, meat, and cheese. It’s kind of like a risotto, except much easier to achieve. This recipe seems long, but I promise it’s just wordy and not difficult at all. Once you get into it, you’ll realize that it’s quite easy and not at all intimidating unlike other Julia Child recipes.

This recipe is a fantastic way to use up an overflow of zucchinis in the summer season. For 6 portions, it uses up about 6 large zucchinis. I wish I discovered this recipe sooner when Toby and I were staying on the farm. His dad grew sooooo many zucchinis that we were gifting them to everyone we see (he was seriously harvesting at least 6-8 a day at peak season!).

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

*You will need an oven-proof pot or dutch oven with a lid – I used a 5 1/4 quart dutch oven.

1.5kg zucchinis (roughly 6 large ones)
500g portobello mushrooms, cleaned and sliced
Roughly 1/2 a cup of milk (amount will vary depending on how much liquid is released from your zucchini and mushrooms)
3 cloves garlic, minced
2 medium brown onions, diced
3 Tbsps all purpose flour
1 cup Parmesan cheese, grated + extra for sprinkling
Salt & pepper to taste
3/4 cup medium grain rice (I use arborio/risotto rice, but any medium grain will do)
300-400g kielbasa (Polish sausage), diced
- You can use any protein you like (ie. sausage, ground beef, shredded rotisserie chicken…etc.), but make sure your protein is cooked, dry, and doesn’t add any extra liquid or else it’ll throw off the liquid ratio to cook the rice.

Directions:

Cut the fibrous ends off the zucchinis and grate each one using a large hole grater (this is a whole lot quicker if you have a food processor with a grating function). Place a colander over a bowl and put the grated zucchini into the colander with 3 tsps of salt. Use your hands and massage the salt through the zucchini, making sure its mixed well. Set aside for 1 hour, allowing the liquid from the zucchini to release and collect in the bowl below.

After 1 hour, squeeze out as much zucchini liquid as you can and save this liquid. Rinse the grated zucchini under cold water to remove any excess salt and squeeze until dry and set aside (do not save this liquid).

While you’re waiting for the zucchini to release its liquid, cook the mushrooms: in a large pan on MED-HIGH heat, add a drizzle of oil and sauté the mushrooms until cooked (4-5 minutes). Place the cooked mushrooms in a strainer and reserve any liquid.

Measure out the amount of collected zucchini liquid from step 2 and add in the released liquid from the mushrooms in step 3 until it makes 3.75 cups. If the combined liquid is not enough to make up 3.75 cups, then add enough milk to make up the rest of the amount. Pour the liquid into a saucepan and heat it up on the stove until warmed. Do NOT let it come to a boil, otherwise it may split. Only heat it up until warmed. Keep on LOW heat until ready to use.

Preheat the oven to 220C/425F.

In an oven-safe pot or dutch oven (make sure there’s a lid, I used a 5 1/4 quart size dutch oven) on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion together for 3-4 minutes until the onion turns translucent. Then add in the grated zucchini and continue to sauté for another 5-6 minutes.

Add in the cooked mushrooms and 3 Tbsps of flour to the pan and continue mixing for 2 more minutes until everything is well combined then turn off the heat.

Mix in the Parmesan cheese, rice, and kielbasa (or your choice of cooked protein).

Pour in the warmed zucchini/mushroom/milk liquid over top. Mix it all together then cover with the lid and bake in the preheated oven for 20 minutes.

Add Parmesan and bake uncovered for another 20-25 mins

After 20 minutes, remove the lid and add a sprinkling of Parmesan cheese over top and continue baking without the lid for another 20-25 minutes, or until the liquid has been absorbed and the top is slightly golden brown. Once it’s done, take it out of the oven and let it rest for 10 minutes for any remaining liquid to absorb before serving. When dishing it out, add another sprinkle of Parmesan cheese before serving. Enjoy!

Summarized Recipe:

Sausage Mushroom Zucchini Tian (kinda like a risotto but easier)

Ingredients:

*You will need an oven-proof pot or dutch oven with a lid – I used a 5 1/4 quart dutch oven.

1.5kg zucchinis (roughly 6 large ones)
500g portobello mushrooms, cleaned and sliced
Roughly 1/2 a cup of milk (amount will vary depending on how much liquid is released from your zucchini and mushrooms)
3 cloves garlic, minced
2 medium brown onions, diced
3 Tbsps all purpose flour
1 cup Parmesan cheese, grated + extra for sprinkling
Salt & pepper to taste
3/4 cup medium grain rice (I use arborio/risotto rice, but any medium grain will do)
300-400g kielbasa (Polish sausage), diced
- You can use any protein you like (ie. sausage, ground beef, shredded rotisserie chicken…etc.), but make sure your protein is cooked, dry, and doesn’t add any extra liquid or else it’ll throw off the liquid ratio to cook the rice.

Directions:

Prepare the zucchini: Cut the fibrous ends off the zucchinis and grate each one using a large hole grater (this is a whole lot quicker if you have a food processor with a grating function). Place a colander over a bowl and put the grated zucchini into the colander with 3 tsps of salt. Use your hands and massage the salt through the zucchini, making sure its mixed well. Set aside for 1 hour, allowing the liquid from the zucchini to release and collect in the bowl below. After 1 hour, squeeze out as much zucchini liquid as you can and save this liquid. Rinse the grated zucchini under cold water to remove any excess salt and squeeze until dry and set aside (do not save this liquid).
Cook the mushrooms: While you’re waiting for the zucchini to release its liquid, cook the mushrooms: in a large pan on MED-HIGH heat, add a drizzle of oil and sauté the mushrooms until cooked (4-5 minutes). Place the cooked mushrooms in a strainer and reserve any liquid.
Prepare the liquid: Measure out the amount of collected zucchini liquid from step 2 and add in the released liquid from the mushrooms in step 3 until it makes 3.75 cups. If the combined liquid is not enough to make up 3.75 cups, then add enough milk to make up the rest of the amount. Pour the liquid into a saucepan and heat it up on the stove until warmed. Do NOT let it come to a boil, otherwise it may split. Only heat it up until warmed. Keep on LOW heat until ready to use.
Preheat the oven to 220C/425F.
In an oven-safe pot or dutch oven (make sure there’s a lid) on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion together for 3-4 minutes until the onion turns translucent. Then add in the grated zucchini and continue to sauté for another 5-6 minutes.
Add in the cooked mushrooms and 3 Tbsps of flour to the pan and continue mixing for 2 more minutes until everything is well combined then turn off the heat.
Mix in the Parmesan cheese, rice, and kielbasa (or your choice of cooked protein).
Pour in the warmed zucchini/mushroom/milk liquid over top. Mix it all together then cover with the lid and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the lid and add a sprinkling of Parmesan cheese over top and continue baking without the lid for another 20-25 minutes, or until the liquid has been absorbed and the top is slightly golden brown. Once it’s done, take it out of the oven and let it rest for 10 minutes for any remaining liquid to absorb before serving. When dishing it out, add another sprinkle of Parmesan cheese before serving. Enjoy!

February 28, 2024February 28, 2024

AbbyLeave a comment

Tomato Spanakorizo – Greek Spinach Rice

Date Published: Feb 23rd, 2024 | Last Updated: Feb 23rd, 2024
Author: Abby |Category: easy, <30 mins, vegetarian, healthy, snacks, low cal
Serves: 6 as a side | Prep time: 10 mins | Cook time: 30 mins

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Spanakorizo is a traditional Greek spinach rice dish. I had never heard of it until I came upon it through my weekly foodie email subscriptions that I use for inspiration in things to cook for the week. The version that I saw was a lemony version with dill, mint, and crumbled feta (check out the recipe here), but upon further research I found a tomato version of it as well that looked just as good. Both dishes are called ‘Spanakorizo’ = spinach rice and when you google recipes for spanakorizo, you’ll get a mix of some with tomato and some without. After lots of recipe comparisons, I went with the saucy tomato version by Mia Kouppa and it was DELICIOUS and so easy! This recipe is a direct adaptation from hers (it’s perfect, I didn’t change much other than added some extra measurements of ingredients and rewrote some directions to suit my brain) – I’d recommend checking out her website with more photos and explanations to the history of the dish.

Tomato Spanakorizo – Greek Spinach Rice

Lemon Spanakorizo – Greek Spinach Rice

Both versions of spanakorizo are great, so if you’ve got the time you should definitely try making both. The lemon version is more dry like a regular rice pilaf and pairs nicely as a side dish, but this version is saucy and more flavourful which is great when eaten with toasted bread.

This recipe uses a LOT of spinach, which is perfect if you find yourself in abundance over the growing season. You can use regular mature spinach or baby spinach. It’s currently winter time in NYC and fresh mature spinach is hard to come by, so I bought the big box of baby spinach from Costco for this recipe – it’s actually the perfect amount!

This recipe does make quite a bit, so if you’re only cooking for 2-3 people, I’d recommend halving the recipe.

Happy cooking!

Ingredients you’ll need:

1/2 cup olive oil
4 spring onions, chopped
450g (1 lb) of fresh spinach, chopped coarsely – I used the big box of baby spinach leaves from Costco, but if you’re using mature spinach, make sure to chop it into smaller pieces so you don’t get stringy cooked spinach in the end)
1/4 cup fresh parsley, chopped
3/4 cup (180g) medium grain rice, uncooked and rinsed
2 cups (500ml) tomato passata
2 cups (500ml) chicken stock
1/2 tsp kosher/cooking salt + more to taste
Optional to serve: crumbled feta cheese, toasted bread

Directions:

In a medium sized pot on MED heat, heat a 1/2 cup olive oil then add in the spring onions. Cook for 1-2 minutes until fragrant.

Next, add in the spinach, parsley, and rice. If the pot is overflowing with the spinach, stir the spinach into the olive oil in small batches and let it wilt before adding more.

Pour in the tomato passata, chicken stock, and salt. Let it come to a boil then turn the heat down to LOW and let it simmer for 20-25 minutes with the lid on until the rice is cooked.

Done! Serve as a side dish or on its own family-style with toasted bread. Optional to sprinkle some crumbled feta cheese over.

Summarized Recipe:

Tomato Spanakorizo – Greek Spinach Rice

Ingredients:

1/2 cup olive oil
4 spring onions, chopped
450g (1 lb) of fresh spinach, chopped coarsely – I used the big box of baby spinach leaves from Costco, but if you’re using mature spinach, make sure to chop it into smaller pieces so you don’t get stringy cooked spinach in the end)
1/4 cup fresh parsley, chopped
3/4 cup (180g) medium grain rice, uncooked and rinsed
2 cups tomato passata
2 cups (500ml) chicken stock
1/2 tsp kosher/cooking salt + more to taste
Optional to serve: crumbled feta cheese, toasted bread

Directions:

In a medium sized pot on MED heat, heat a 1/2 cup olive oil then add in the spring onions. Cook for 1-2 minutes until fragrant.
Next, add in the spinach, parsley, and rice. If the pot is overflowing with the spinach, stir the spinach into the olive oil in small batches and let it wilt before adding more.
Pour in the tomato passata, chicken stock, and salt. Let it come to a boil then turn the heat down to LOW and let it simmer for 20-25 minutes with the lid on until the rice is cooked. Done! Serve as a side dish or on its own family-style with toasted bread. Optional to sprinkle some crumbled feta cheese over.

February 23, 2024February 23, 2024

Abby1 Comment

Lemon Spanakorizo – Greek Spinach Rice

Date Published: Feb 23rd, 2024 | Last Updated: Feb 23rd, 2024
Author: Abby |Category: sides, easy, healthy, low cal, vegetarian
Serves: 6 as a side | Prep time: 10 mins | Cook time: 30 mins

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Spanakorizo is a traditional Greek spinach rice dish that is lemony and savoury with hints of salt from the feta crumbled on top. It’s flavourful enough on its own, but would pair well with a fish or pork roast. Alternatively, you can mix in some shredded rotisserie chicken and make it a complete meal!

I discovered this dish through my weekly email subscriptions of a foodie website and as soon I saw it, I knew I had to make it. I researched a few different recipes and most of them were very similar with a few differing factors, so I combined a couple of different recipes based on their reader reviews and came up with this one! (Through my research I also learned of a tomato version of a spanakorizo that looked just as good – you can check out the recipe here).

Tomato Spanakorizo – Greek Spinach Rice

Lemon Spanakorizo – Greek Spinach Rice

This recipe does make quite a bit, so if you’re only cooking for 2-3 people, I’d recommend halving the recipe.

Happy cooking!

Ingredients you’ll need:

1 lemon
2 cloves garlic, minced
1 medium onion, diced small
1.5 cups (290g) medium-grain white rice, rinsed and drained
1/2 cup packed (23g) fresh dill leaves, finely chopped
1/2 cup packed (20g) fresh mint leaves, finely chopped
1 tsp kosher salt
1/4 tsp freshly ground black pepper
450g (1 lb) of fresh spinach, chopped coarsely – I used the big box of baby spinach leaves from Costco, but if you’re using mature spinach, make sure to chop it into smaller pieces so you don’t get stringy cooked spinach in the end
2.25 cups (560ml) chicken or vegetable stock, or more as needed
1/3 cup feta cheese, or more for sprinkling

Directions:

Remove lemon zest in large wide strips using a peeler or paring knife. Set aside.

In a large pot on MED heat, add a drizzle of olive oil and sauté the garlic and onion together until the onions are soft.

Next, add in the rice, lemon zest (from step 1), dill, mint, salt and pepper. Sauté for 30 seconds, then add in the spinach and chicken broth. It will seem like a LOT of spinach at this stage, but continue to stir it through and the spinach will wilt down. Once the spinach has all wilted, let the liquid come to a boil them simmer on LOW heat for 25 minutes with the lid on.

After 25 minutes, take off the lid and stir it around. Taste and if the rice is a bit under, add a splash of chicken broth and cook a little longer with the lid on until cooked. When the rice is cooked, turn off the heat and use a fork to fluff up the rice. Remove the pieces of lemon zest and let the rice sit without the lid for 5 mins to absorb any remaining liquids. Drizzle a bit of fresh lemon juice and a sprinkling of feta cheese over before serving. Taste and adjust salt as needed. Enjoy!

Summarized Recipe:

Lemon Spanakorizo – Greek Spinach Rice

Ingredients:

1 lemon
2 cloves garlic, minced
1 medium onion, diced small
1.5 cups (290g) medium-grain white rice, rinsed and drained
1/2 cup packed (23g) fresh dill leaves, finely chopped
1/2 cup packed (20g) fresh mint leaves, finely chopped
1 tsp kosher salt
1/4 tsp freshly ground black pepper
450g (1 lb) of fresh spinach, chopped coarsely – I used the big box of baby spinach leaves from Costco, but if you’re using mature spinach, make sure to chop it into smaller pieces so you don’t get stringy cooked spinach in the end
2.25 cups (560ml) chicken or vegetable stock, or more as needed
1/3 cup feta cheese, or more for sprinkling

Directions:

Remove lemon zest in large wide strips using a peeler or paring knife. Set aside.
In a large pot on MED heat, add a drizzle of olive oil and sauté the garlic and onion together until the onions are soft.
Next, add in the rice, lemon zest (from step 1), dill, mint, salt and pepper. Sauté for 30 seconds, then add in the spinach and chicken broth. It will seem like a LOT of spinach at this stage, but continue to stir it through and the spinach will wilt down. Once the spinach has all wilted, let the liquid come to a boil them simmer on LOW heat for 25 minutes with the lid on. After 25 minutes, take off the lid and stir it around. Taste and if the rice is a bit under, add a splash of chicken broth and cook a little longer with the lid on until cooked.
When the rice is cooked, turn off the heat and use a fork to fluff up the rice. Remove the pieces of lemon zest and let the rice sit without the lid for 5 mins to absorb any remaining liquids. Drizzle a bit of fresh lemon juice and a sprinkling of feta cheese over before serving. Taste and adjust salt as needed. Enjoy!

February 23, 2024February 23, 2024

Abby1 Comment

Healthy “Creamy” Mushroom Broccoli Soup

Date Published: Jan 15th, 2024 | Last Updated: Jan 15th, 2024
Author: Abby |Category: < 30mins, easy, quick, main, vegetarian, soups, appetizers, healthy, low-cal
Serves: 4-6 (as a main) | Prep time: 10 mins | Cook time: 20 mins

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Keeping on the new years resolution, here’s another recipe to add to the healthy vault! This creamy soup hits the spot for something hearty on a chilly day yet won’t break the calorie bank. Coming in at only 252 calories per serving, there’s no actual cream in this soup at all – the creaminess of the soup comes from the puréed potatoes and oat milk. This soup is so easy and quick to make and is packed full of broccoli and mushrooms. You can whip it up in under 30 minutes and have lunch for the rest of the week.

Without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

2 + 1 cloves garlic, minced
300g white or portobello mushrooms, sliced
Pinch of dried thyme leaves
1 yellow onion, diced
2 medium sized Yukon gold potatoes, washed and diced into 2cm cubes
2 large heads of broccoli, washed and cut into florets
4 cups (1L) chicken stock
2 cups of oat milk or soy milk
Salt to taste
Ground black pepper to taste
Croutons (optional)

Directions:

In a medium sized soup pot on MED heat, add a drizzle of olive oil. Add in 1 clove of minced garlic, sliced mushrooms, dried thyme, and a pinch of salt and pepper. Sauté for 3-5 minutes until cooked. Turn off the heat and remove the mushrooms and any liquid. Set aside.

In the same pot on MED heat, add another drizzle of olive oil and sauté the remaining 2 cloves of minced garlic and diced onion. When the onion has softened and turned translucent, add in the potatoes, broccoli, and chicken stock. Stir, then turn the heat up to HIGH to bring the soup to a boil, then turn it down to MED heat. Put on a lid and let it boil for 15 minutes.

After 15 minutes, remove 2 ladles of the ingredients in the pot (without any liquid) into a separate bowl and use a spatula to quickly break up the ingredients into small bite-sized pieces. Set aside.

Add oat milk into the pot and bring the heat back up to HIGH to reach a boil, then turn the heat off.

Use a stick blender (or regular blender) to purée everything in the pot. If you want a creamier soup, turn the heat back on and simmer the soup until desired consistency. Add salt and pepper to taste.

Add back in the removed ingredients from step 3 and also the cooked mushrooms along with any of its liquid. Taste and readjust salt and pepper as needed. Serve hot with croutons. Enjoy!

Summarized Recipe:

Healthy “Creamy” Mushroom Broccoli Soup

Ingredients:

2 + 1 cloves garlic, minced
300g white or portobello mushrooms, sliced
Pinch of dried thyme leaves
1 yellow onion, diced
2 medium sized Yukon gold potatoes, washed and diced into 2cm cubes
2 large heads of broccoli, washed and cut into florets
4 cups (1L) chicken stock
2 cups of oat milk or soy milk
Salt to taste
Ground black pepper to taste
Croutons (optional)

Directions:

In a medium sized soup pot on MED heat, add a drizzle of olive oil. Add in 1 clove of minced garlic, sliced mushrooms, dried thyme, and a pinch of salt and pepper. Sauté for 3-5 minutes until cooked. Turn off the heat and remove the mushrooms and any liquid. Set aside.
In the same pot on MED heat, add another drizzle of olive oil and sauté the remaining 2 cloves of minced garlic and diced onion. When the onion has softened and turned translucent, add in the potatoes, broccoli, and chicken stock. Stir, then turn the heat up to HIGH to bring the soup to a boil, then turn it down to MED heat. Put on a lid and let it boil for 15 minutes.
After 15 minutes, remove 2 ladles of the ingredients in the pot (without any liquid) into a separate bowl and use a spatula to quickly break up the ingredients into small bite-sized pieces. Set aside.
Add oat milk into the pot and bring the heat back up to HIGH to reach a boil, then turn the heat off.
Use a stick blender (or regular blender) to purée everything in the pot. If you want a creamier soup, turn the heat back on and simmer the soup until desired consistency. Add salt and pepper to taste.
Add back in the removed ingredients from step 3 and also the cooked mushrooms along with any of its liquid. Taste, and readjust any salt and pepper if needed. Serve hot with croutons. Enjoy!

January 16, 2024

Abby2 Comments

Steak & Blue Cheese Salad

Date Published: Jan 1st, 2024 | Last Updated: Jan 1st, 2025
Author: Abby |Category: salads, mains, healthy, easy, <30mins, low-cal, on the go
Serves: 2 large salads as a main | Prep time: 15 mins | Cook time: 6 mins

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HAPPY NEW YEAR! I can’t believe it’s 2024 already. 2023 flew right by! It seems like just yesterday we moved to Brooklyn from Australia and I still feel like we haven’t completely settled in. There’s so much good food around us that I haven’t had as much inspiration to cook in the kitchen this past year, despite FINALLY living in our own space and having all of my kitchen things all in one place. Welp, all this eating out has been catching up to our bellies, so we’re starting 2024 eating healthy and getting our weights down (original, I know).

This steak and blue cheese salad is a copy cat from the one at Panera’s which has since been discontinued. It was my all time favourite salad and I was heartbroken the day they took it off the menu. This salad has been on the back of my mind for a LONG time, but I never quite got it right to make it just like Panera’s. Their cabernet reduction sauce still remains a mystery to this day. After many years, I’ve given up on making it exactly the same, but I managed to make a quick and easy version that satisfies the craving. This recipe is so easy and cooks up quickly, great for a busy evening.

Happy cooking!

Ingredients you’ll need:

400g Sirloin steak(s), room temp
Salt and pepper
1 large romaine/cos lettuce heart, washed and chopped
Half a red onion, sliced thin
1.5 cups of cherry or grape tomatoes, washed and halved
1.5 cups of fried onions/shallots
1.5 cups blue cheese/gorgonzola crumbles
Fresh ground black pepper
Balsamic vinaigrette glaze (also works with balsamic vinaigrette if you don’t have the glaze on hand)

Directions:

Salt and pepper the steak(s) on both sides. Set up your grill or grill pan to HIGH heat and add a drizzle of oil. Cook the steaks on HIGH heat until you get a nice sear on both sides and cooked to medium rare (roughly 2.5 – 3 minutes on each side, cook times will vary depending on the thickness of your cut). Once the steaks are done, remove from the pan and let it rest for 5 minutes before slicing.

While the steak is resting, assemble your salad: evenly divide the lettuce, tomatoes, fried onions/shallots, and blue cheese crumbles between two salad bowls. Add a sprinkling of fresh ground black pepper to each bowl then place the sliced steak over the salads. Drizzle the balsamic vinaigrette glaze over both salads. Serve immediately. Enjoy!

Summarized Recipe:

Steak & Blue Cheese Salad

Ingredients:

400g Sirloin steak(s), room temp
Salt and pepper
1 large romaine/cos lettuce heart, washed and chopped
Half a red onion, sliced thin
1.5 cups of cherry or grape tomatoes, washed and halved
1.5 cups of fried onions/shallots
1.5 cups blue cheese crumbles
Fresh ground black pepper
Balsamic vinaigrette glaze (also works with balsamic vinaigrette if you don’t have the glaze on hand)

Directions:

Salt and pepper the steak(s) on both sides. Set up your grill or grill pan to HIGH heat and add a drizzle of oil. Cook the steaks on HIGH heat until you get a nice sear on both sides and cooked to medium rare (roughly 2.5 – 3 minutes on each side, cook times will vary depending on the thickness of your cut). Once the steaks are done, remove from the pan and let it rest for 5 minutes before slicing.
While the steak is resting, assemble your salad: evenly divide the lettuce, tomatoes, fried onions/shallots, and blue cheese crumbles between two salad bowls. Add a sprinkling of fresh ground black pepper to each bowl then place the sliced steak over the salads. Drizzle the balsamic vinaigrette glaze over both salads. Serve immediately. Enjoy!

January 2, 2024January 2, 2024

AbbyLeave a comment

So Easy Tan Tan Ramen

Date Published: Oct 24th, 2023 | Last Updated: Mar 2nd, 2024
Author: Abby |Category: easy, quick, Asian, mains, soups, healthy
Serves: 2 | Prep time: 20 mins | Cook time: 20 mins

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Ramen is my all time favourite food. No matter where we travel, I always scout out notable ramen shops (we’ve been to a LOT of them). Nothing beats a classic Tonkotsu Ramen, but a Tan Tan Ramen is a close second. For the longest time, I’ve assumed all ramen recipes would be long and arduous like the Tonkotsu ramen, until I came across a random Tan Tan Ramen recipe and realized how simple it was – no boiling down bones for hours required! In fact, the recipe is so simple that you can put it all together within 30 minutes and with minimal prep work! Toby tells me that this is the best Tan Tan Ramen he’s ever had – and I’m inclined to agree! This recipe comes out so flavourful with minimal effort, perfect for a quick lunch or dinner. The serving size is for 2 people because I find that it’s best eaten fresh and not as leftovers in a bulk cook as I often do for work. Multiply the recipe ingredients if you’re cooking for more people.

This recipe was adapted from Woks of Life.

A Healthier Alternative?

We all know a classic tonkotsu ramen isn’t the most calorie-friendly dish out there. The classic broth is made through boiling down bones with fatty pork belly to achieve that beautiful creamy flavour and texture. It’s delicious in every way, but sadly too rich to have daily. HOWEVER, a Tan Tan Ramen has the same creamy broth but without any cream, milk, or fat. The creamy broth is actually made with….drum roll…oat milk! 🤯🤯🤯 Any unsweetened oat milk will do, BUT I’ve discovered that homemade oat milk will create an even creamier texture. Toby and I recently bought a Vitamix Blender, a kitchen appliance I’ve wanted ever since I was a little girl waiting for the ice cream and hot soup samples during a demo at the CNE. After 18 years, I finally took the plunge and got one last month. Ever since then, I’ve been making my own oat milk. If you’ve ever made oat milk at home, you’ll know that if you over strain it, it can get kind of slimy – this is due to the beta glucan, a soluble fibre found in oats. Therefore when you make oat milk, you don’t want to squeeze the strainer bag too much or else the sliminess comes out. However, in a Tan Tan Ramen recipe, I encourage you to squeeze the bag! The slimier the better! This sliminess results in a thicker soup and creamier texture in the recipe. Beta glucan is actually good for you and has cholesterol-lowering properties, so go ahead, squeeze the bag (don’t worry, your soup won’t be slimy)! You don’t have to feel guilty about eating ramen anymore and the soup is actually good for you!

If you’re already making a big batch of oat milk, use the last 1.5 cups when straining the milk for this recipe. Otherwise, blend 1/2 cup of oats in 2 cups of cold water on HIGH speed for 30 seconds and strain and squeeze through a nut milk/fine mesh sieve/bag. You only need 1.5 cups for this recipe.

What are Ramen Noodles?

Ramen noodles are different than regular noodles. They are alkaline and has a distinct taste with a slight chewy/bounce texture. To stay true to the authenticity of a tonkotsu ramen, I’d recommend taking the extra effort to find ramen noodles – you’re putting in all this effort to make it all from scratch anyway!

When looking for ramen noodles, try to buy them either freshly made or in the frozen section. Avoid the dehydrated dried noodles that are labeled as ‘ramen noodles’ – I’ve tried a few different kinds in the past and they’re just not the same.

My favourite ramen noodles are made from Sun Noodle and they come in medium or thick noodles (see picture). This one package has 2 servings – it doesn’t seem like much, but it definitely expands when cooking!

Myojo is another brand of ramen noodles I’ve heard g

Happy cooking!

Ingredients you’ll need:

300g ground pork
1 Tbsp mirin
1 Tbsp ginger, finely minced
Soup Flavour Base:
- 2 Tbsps soy sauce
- 2 Tbsps unsweetened peanut butter
- 1 tsp rice vinegar
- 1/2 tsp granulated sugar
- 1 Tbsp chili oil (any kind is fine, I prefer the Szechuan mala chili oils)
1.5 cups unsweetened oat milk or soy milk
- Pro-tip: for a creamier soup, use homemade oat milk (blend 1/2 cup oats to 2 cups water on high speed for 30 seconds then strain it through a nut milk bag)
1.5 cups chicken stock
1 Tbsp spicy bean sauce (la dou ban jiang 辣豆瓣酱)
2 cloves garlic, minced
2 bunches of bok choy (or other leafy greens), washed and trimmed
2 servings of ramen noodles (any brand will do, my favourite are from Sun noodle – see photo)
2 green onions/scallions, chopped

Directions:

Mix the ground pork, mirin, and ginger together. Set aside to marinate for 15 mins.

Prepare the soup flavour base by combining soy sauce, peanut butter, rice vinegar, sugar, and chili oil. Evenly divide this mixture into 2 soup bowls for serving. Set aside.

In a saucepan on HIGH heat, add in the oat milk and chicken stock. Heat it up until it just comes to a simmer then turn the heat to LOW to keep warm until ready to be used. Do not let it get any higher than a small simmer otherwise it may curdle!

In a wok on HIGH heat, drizzle a small amount of oil and sauté the marinated pork from step 1 until browned. Then add in the spicy bean sauce and garlic. Continue to sauté for another minute then turn off the heat.

Bring a pot of water to a boil and blanch the bok choy for 60 seconds then remove from the pot and set aside.

Bring the same pot of water to a boil again and cook the ramen noodles according to package instructions. Strain the noodles.

To assemble: Add one ladle of the oat milk/chicken stock mixture into each of the soup bowls over the soup flavour base and mix well until combined. Then evenly divide the rest of the oat milk/chicken stock mixture into each bowl.

Then top with the cooked ramen noodles, ground pork, and bok choy. Garnish with a sprinkling of chopped scallions over top. Enjoy!

Summarized Recipe:

So Easy Tan Tan Ramen

Ingredients:

300g ground pork
1 Tbsp mirin
1 Tbsp ginger, finely minced
Soup Flavour Base:
- 2 Tbsps soy sauce
- 2 Tbsps unsweetened peanut butter
- 1 tsp rice vinegar
- 1/2 tsp granulated sugar
- 1 Tbsp chili oil (any kind is fine, I prefer the Szechuan mala chili oils)
1.5 cups unsweetened oat milk or soy milk
- Pro-tip: for a creamier soup, use homemade oat milk (blend 1/2 cup oats to 2 cups water on high speed for 30 seconds then strain it through a nut milk bag)
1.5 cups chicken stock
1 Tbsp spicy bean sauce (la dou ban jiang 辣豆瓣酱)
2 cloves garlic, minced
2 bunches of bok choy (or other leafy greens), washed and trimmed
2 servings of ramen noodles (any brand will do, my favourite are from Sun noodle – see photo)
2 green onions/scallions, chopped

Directions:

Mix the ground pork, mirin, and ginger together. Set aside to marinate for 15 mins.
Prepare the soup flavour base by combining soy sauce, peanut butter, rice vinegar, sugar, and chili oil. Evenly divide this mixture into 2 soup bowls for serving. Set aside.
In a saucepan on HIGH heat, add in the oat milk and chicken stock. Heat it up until it just comes to a simmer then turn the heat to LOW to keep warm until ready to be used. Do not let it get any higher than a small simmer otherwise it may curdle!
In a wok on HIGH heat, drizzle a small amount of oil and sauté the marinated pork from step 1 until browned. Then add in the spicy bean sauce and garlic. Continue to sauté for another minute then turn off the heat.
Bring a pot of water to a boil and blanch the bok choy for 60 seconds then remove from the pot and set aside. Bring the same pot of water to a boil again and cook the ramen noodles according to package instructions. Strain the noodles.
To assemble: Add one ladle of the oat milk/chicken stock mixture into each of the soup bowls over the soup flavour base and mix well until combined. Then evenly divide the rest of the oat milk/chicken stock mixture into each bowl. Then top with the cooked ramen noodles, ground pork, and bok choy. Garnish with a sprinkling of chopped scallions over top. Enjoy!

October 25, 2023March 2, 2024

AbbyLeave a comment

Spicy Cucumber Curry Soup

Date Published: Jan 1st, 2023 | Last Updated: Jan 1st, 2023
Author: Abby |Category: starter, appetizer, main, healthy, vegetarian, < 30mins, easy, low-cal
Serves: 6-8 as a starter, 4 as mains | Prep time: 10 mins | Cook time: 15 mins

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With an abundance of cucumbers on the Homolka farm lately, I’ve been experimenting with different ways of using it up. This recipe uses up 4 cucumbers at a time, however full disclaimer, the actual flavour of the cucumber is masked by the spices, but it’s still a delicious and hearty soup nonetheless, and also healthy and low in calories! (If you’re looking for a cucumber soup full of cucumber flavour, check out the Hot or Cold Creamy Cucumber Soup recipe.)

Happy cooking!

Ingredients you’ll need:

1 large onion, diced
4 garlic cloves, minced
4 large cucumbers, peeled, deseeded, and chopped
1.5 Tbsps curry powder
2 tsps red pepper flakes
1/4 tsp cayenne pepper (or more if you prefer it spicier)
1/4 cup soy sauce
2 tsps sesame oil
2 cups chicken stock (or vegetable stock)
1 cup milk
4 cups of cooked shredded chicken (optional)
1 cup Greek yogurt
Salt and pepper to taste

Directions:

In a medium sized pot on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion until the onion is very soft, translucent, and slightly browned (~5 mins).

Set aside a large handful of sliced cucumbers for garnish at the end and add the rest into the pot. Mix around for 30 seconds then add in the curry powder, red pepper flakes, and cayenne pepper. Sauté for another minute until the spices are fragrant, then add in the soy sauce, sesame oil, chicken stock, and milk. Bring the soup to a boil then simmer gently for 10 mins with the lid on, until the cucumbers are soft.

After 10 minutes, turn off the heat and use a stick blender and blend until smooth. Alternatively, you can pour the soup into a blender instead of using a stick blender.

Put the soup back on the stove on MED heat and add in the shredded chicken. Once heated through, stir in the greek yogurt and taste to adjust salt and pepper as needed. Garnish with the reserved cucumbers when serving. Enjoy!

Summarized Recipe:

Spicy Cucumber Curry Soup

Ingredients:

1 large onion, diced
4 garlic cloves, minced
4 large cucumbers, peeled, deseeded, and chopped
1.5 Tbsps curry powder
2 tsps red pepper flakes
1/4 tsp cayenne pepper (or more if you prefer it spicier)
1/4 cup soy sauce
2 tsps sesame oil
2 cups chicken stock (or vegetable stock)
1 cup milk
4 cups of cooked shredded chicken (optional)
1 cup Greek yogurt
Salt and pepper to taste

Directions:

In a medium sized pot on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion until the onion is very soft, translucent, and slightly browned (~5 mins).
Set aside a large handful of sliced cucumbers for garnish at the end and add the rest into the pot. Mix around for 30 seconds then add in the curry powder, red pepper flakes, and cayenne pepper. Sauté for another minute until the spices are fragrant, then add in the soy sauce, sesame oil, chicken stock, and milk. Bring the soup to a boil then simmer gently for 10 mins with the lid on, until the cucumbers are soft.
After 10 minutes, turn off the heat and use a stick blender and blend until smooth. Alternatively, you can pour the soup into a blender instead of using a stick blender.
Put the soup back on the stove on MED heat and add in the shredded chicken. Once heated through, stir in the greek yogurt and taste to adjust salt and pepper as needed. Garnish with the reserved cucumbers when serving. Enjoy!

January 1, 2023January 1, 2023

Abby1 Comment

Hot or Cold Creamy Cucumber Soup

Date Published: Jan 1st, 2023 | Last Updated: Mar 7th, 2024
Author: Abby |Category: starter, appetizer, main, healthy, vegetarian, < 30mins, easy, low-cal
Serves: 6-8 as a starter, 4 as mains | Prep time: 15 mins | Cook time: 20 mins

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Happy New Year everyone!

Summer is upon us which means the Homolka farm is once again in full swing with an array of fresh home-grown veggies! Of these veggies, zucchini and cucumber seem to always be in abundance with Toby’s dad at least harvesting 4-6 per day! There’s only so much cold cucumber salad you can make, so I was on the hunt for cooked cucumber recipes. I’ve always been a sucker for soups so when I came upon a hot cucumber soup recipe from EatingWell.com, I just had to try it! It was delicious right from the start but I made a few little adjustments and doubled the recipe amount so I can have this as a main dish instead of a small appetizer portion. This recipe can be served hot, warm, or chilled – cold soups never seem satisfying and hearty for me, so I always like to have it hot.

This is only part of the cucumber mania on the farm! ❤️

This soup is so quick and easy to make. It’s also fantastic for using up an abundance of cucumbers and best of all it’s creamy and low in calories at the same time! Sounds too good to be true, eh?

Happy cooking!

Ingredients you’ll need:

4 cloves garlic, minced
1 large onion, diced
2 Tbsps lemon juice
4 large (~8 cups) cucumbers, peeled, deseeded, and sliced
3 cups chicken stock (or vegetable stock)
1 tsp cooking salt
1/2 tsp black pepper
2 avocados, diced
1 cup Greek yogurt

Directions:

In a medium sized pot on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion until the onion is very soft, translucent, and slightly browned (~5 mins).

Add the lemon juice and sauté for another minute, scraping up any bits on the bottom of the pot.

Set aside a large handful of sliced cucumbers for garnish at the end and add the rest into the pot. Mix around for 30 seconds then add in the chicken stock, salt, and black pepper. Bring the soup to a boil then simmer gently for 10 mins, until the cucumbers are soft.

After 10 minutes, turn off the heat and add the diced avocados to the pot. Use a stick blender and blend until smooth. Alternatively, you can pour the soup into a blender instead of using a stick blender.

Stir in the greek yogurt and taste to adjust salt and pepper as needed. Garnish with the reserved cucumbers when serving. Enjoy hot, or chilled!

Summarized Recipe:

Hot or Cold Creamy Cucumber Soup

Ingredients:

4 cloves garlic, minced
1 large onion, diced
2 Tbsps lemon juice
4 large (~8 cups) cucumbers, peeled, deseeded, and sliced
3 cups chicken stock (or vegetable stock)
1 tsp cooking salt
1/2 tsp black pepper
2 avocados, diced
1 cup Greek yogurt

Directions:

In a medium sized pot on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion until the onion is very soft, translucent, and slightly browned (~5 mins).
Add the lemon juice and sauté for another minute, scraping up any bits on the bottom of the pot.
Set aside a large handful of sliced cucumbers for garnish at the end and add the rest into the pot. Mix around for 30 seconds then add in the chicken stock, salt, and black pepper. Bring the soup to a boil then simmer gently for 10 mins, until the cucumbers are soft.
After 10 minutes, turn off the heat and add the diced avocados to the pot. Use a stick blender and blend until smooth. Alternatively, you can pour the soup into a blender instead of using a stick blender.
Stir in the greek yogurt and taste to adjust salt and pepper as needed. Garnish with the reserved cucumbers when serving. Enjoy hot, or chilled!

January 1, 2023May 7, 2024

Abby4 Comments

Chicken and Sweet Corn Dumplings

Date Published: Sept 14th, 2021 | Last Updated: Sept 14th, 2021
Author: Abby |Category: < 30mins, easy, low-cal, healthy, asian, quick, mains, snacks
Serves: ~100 dumplings | Prep time: 15 mins + time to wrap | Cook time: 10 mins

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When Toby and I took a trip to Alice Springs early last year, a local dumpling house called Confucius Palace Dumpling Restaurant came up on our radar when looking for places to eat. I’m always skeptical of asian restaurants located in a predominantly non-asian town but we were both pleasantly surprised by how good the dumplings were! Our favourites were the lamb and onion dumplings and the chicken and sweet corn dumplings which is the recipe I’m publishing today! Both dumplings are actually quite simplistic in their ingredients and super quick to make which is fantastic for a quick and easy meal. Dumplings also store very well in the freezer so you can whip up a big batch and save them for a rainy day when you don’t feel like cooking.

Happy cooking!

Ingredients you’ll need:

Dumpling Filling:
- 1kg chicken mince
- 2 cans of super sweet corn
- 2 Tbsps soy sauce
- 3 Tbsps chicken stock powder
- 3 tsp white pepper
- 1 Tbsp sugar
Two packets of dumpling wrappers

Directions:

Mix all the ingredients of the dumpling filling in a bowl: chicken mince, sweet corn, soy sauce, chicken stock powder, white pepper, and sugar.

Wrap the dumplings.

You can either cook the dumplings right away or store them in the freezer. Make sure the dumplings aren’t touching when you freeze them or else they’ll all stick together in a block. Once they’re frozen you can transfer them into a container or plastic freezer bag. Check out this post on how to cook dumplings – 2 ways.

Summarized Recipe:

Chicken and Sweet Corn Dumplings

Ingredients:

Dumpling Filling:
- 1kg chicken mince
- 2 cans of super sweet corn
- 2 Tbsps soy sauce
- 3 Tbsps chicken stock powder
- 3 tsp white pepper
- 1 Tbsp sugar
Two packets of dumpling wrappers

Directions:

Mix all the ingredients of the dumpling filling in a bowl: chicken mince, sweet corn, soy sauce, chicken stock powder, white pepper, and sugar.
Wrap the dumplings.
You can either cook the dumplings right away or store them in the freezer.
- Check out this post on how to cook dumplings – 2 ways.
- Make sure the dumplings aren’t touching when you freeze them or else they’ll all stick together in a block. Once they’re frozen you can transfer them into a container or plastic freezer bag.

September 14, 2022September 14, 2022

AbbyLeave a comment

Czech Steak Tartare (Tatarský Biftek/Tatarák)

Date Published: Sept 13, 2022 | Last Updated: Sept 13, 2022
Author: Abby |Category: <15 mins, appetizers, mains, easy, quick, low cal, snacks
Serves: 2 (as an appetizer/snack) | Prep time: 10 mins | Cook time: 0! No cooking required.

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Steak tartare is a dish served in many different countries and in many different ways. I’ll admit I was never a fan of raw meat, but Toby grew up with it when he would visit Czech Republic to see his grandparents. It became a nostalgic dish and watching him enjoy this dish with such excitement of course tempted me to give it another try. We spent 3 weeks in Czech a couple months ago and during that time the dish really grew on me. A Czech steak tartare is traditionally served with slices of crispy rye bread that is panfried in lard and a garlic clove. You’re meant to rub the garlic on the crispy rye bread for that extra garlicky flavour and spoon the steak tartare over the bread and eat it together. Yum! The basic ingredients are usually steak, mustard, salt, pepper, and onion, but you’ll find many different variations. This dish can be found everywhere in Czech Republic, from basic rural pubs to fancy high-end Michelin-guided restaurants. You can request to have it served with the ingredients all mixed together, or unmixed and you can mix it yourself to adjust the flavours to your liking (see photo). However you have it, it’s always best served with a cold Pilsen beer!

What’s the best cut of beef to use?

Since you’ll be eating the beef raw, it’s very important to choose the best and freshest cut, and of course you also want to get it from a reputable clean butcher that knows their stuff. Usually when I buy my meats I get it either from the regular supermarket or a nearby butcher, however we went specifically to a higher end fancy butcher shop specifically for a steak tartare. It might be a bit more expensive, but it’ll be worth it.

You want a lean piece with little to no fat and connective tissue. The most popular choice is usually a tenderloin (or eye fillet/fillet steak) which is the most tender cut of meat available, but you can also use sirloin/porterhouse as well. If you’re not sure which cut to use, ask the butcher and let them know you’re intending on eating the steak raw for a tartare and they should be able to point you in the right direction.

How to prepare the beef?

Once you’ve selected your perfect cut of beef for the tartare, it’s time to prepare it to your desired consistency. If you like the texture chunkier with more bite, you can finely dice it into cubes. Put your steak in the freezer for 15 minutes to firm it up prior to dicing – this will make it much easier to cut. For a softer texture, you can put your steak through a meat grinder or ask your butcher to grind it for you. I get a little weary of getting someone else to grind it for me since I’m not sure how well the grinders are cleaned between each order. I like my texture somewhere inbetween so I prefer to chop it up finely with a knife. The texture isn’t quite as mushy as a ground beef and has a little more bite to it.

This recipe is easy and cooks up quickly!

Happy cooking!

Ingredients you’ll need:

200g high quality lean steak (ie.tenderloin/eye fillet), trim off any fat and connective tissue
- If you’re unsure which cut to get, ask your butcher for the freshest cut and let them know you’re intending on eating it raw for a tartare. Buy one a little heavier to equate 200g after trimming
1 large egg yolk
1/4 cup (1/4 of a large) yellow onion, finely minced
1 large clove of garlic, minced
1 tsp ground paprika
2 Tbsps Dijon mustard (or more to taste)
1/2 tsp salt (or more to taste)
1/2 tsp fresh ground black pepper (or more to taste)
2 dashes of Worcestershire sauce
To serve:
- 2 slices of rye bread, either panfried in lard or toasted and buttered
- 1 garlic clove, cut in half

Directions:

Finely chop the beef until desired consistency. You can also put it through a grinder if you’ve got one.

Add in the rest of the ingredients (egg yolk, onion, garlic, paprika, Dijon mustard, salt, black pepper, and Worcestershire sauce) to the chopped steak and mix. Taste and adjust flavours to personal taste. You can also serve it pre-mixed and lay out the ingredients separately on a plate (see photo).

Toast the slices of rye bread and spread on butter, or alternatively you can pan-fry it with some oil or lard.

Serve the steak tartare with toasted bread and a garlic clove sliced in half. When eating, rub the garlic over the toasted bread and spoon the steak tartare over the bread. Enjoy!

Summarized Recipe:

Czech Steak Tartare (Tatarský Biftek/Tatarák)

Ingredients:

200g high quality lean steak (ie.tenderloin/eye fillet), trim off any fat and connective tissue
- If you’re unsure which cut to get, ask your butcher for the freshest cut and let them know you’re intending on eating it raw for a tartare. Buy one a little heavier to equate 200g after trimming
1 large egg yolk
1/4 cup (1/4 of a large) yellow onion, finely minced
1 large clove of garlic, minced
1 tsp ground paprika
2 Tbsps Dijon mustard (or more to taste)
1/2 tsp salt (or more to taste)
1/2 tsp fresh ground black pepper (or more to taste)
2 dashes of Worcestershire sauce
To serve:
- 2 slices of rye bread, either panfried in lard or toasted and buttered
- 1 garlic clove, cut in half

Directions:

Finely chop the beef until desired consistency. You can also put it through a grinder if you’ve got one.
Add in the rest of the ingredients (egg yolk, onion, garlic, paprika, Dijon mustard, salt, black pepper, and Worcestershire sauce) to the chopped steak and mix. Taste and adjust flavours to personal taste. You can also serve it pre-mixed and lay out the ingredients separately on a plate (see photo).
Toast the slices of rye bread and spread on butter, or alternatively you can pan-fry it with some oil or lard.
Serve the steak tartare with toasted bread and a garlic clove sliced in half. When eating, rub the garlic over the toasted bread and spoon the steak tartare over the bread. Enjoy!

September 13, 2022February 10, 2024

Abby1 Comment