Recipes and Tips for Foodies like you!

Beef, Mushroom and Spinach Stir-Fry

New Year, new recipes! It’s been a while since I posted in our blog, last year was a tough year for me. Full of changes. At the time all these changes were happening, it was all so overwhelming that it was hard to think of them as positive ones. But I think they were. Among other things, they meant a complete change in my daily routine, which made it very challenging for me to be able to continue posting on my regular schedule. But I’m back now!

The first days of January have been all about organizing for me. My weekday routine is so full, I need to organize to be able to get everything done, and still try to have a life. Which means finding lots of quick, easy and more importantly healthy recipes to prepare for my weekly menus at home.  This means planning a week ahead, so I can efficiently grocery shop on the weekend and get cooking on Monday morning.  I cook Monday-Wednesday meals on Monday morning, and then I leave the easiest and fastest menu for me to cook on Wednesday afternoon, so it’s ready for Thursday.  What about Friday, you ask?  We get what ever’s left over from the week.

This beef stir-fry is one of my weekday menu recipes.  It’s a family favorite, in fact… I’ll make it again next week. I really love this one, it’s so fast to make, and so full of flavor, I’m sure you will like it. Oh, and you can substitute spinach for kale, which is actually what the original recipe used.

Helga

 Beef, Mushroom and Spinach Stir-Fry

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Roasted Bell Peppers

A few weeks ago, my brother and his girlfriend came back from a road trip with a bag full of green bell peppers. I am not talking 4 or 5. I am talking 12 to 15. And big ones. What can you do with a bell pepper? Well, you can add it to plenty of salads (and a little goes a long way), or you can add it chopped to soups and stews. You can pickle it with a bit of onion and tons of vinegar for those who love tart foods, or serve it stuffed and fried like we do for Guatemalan Chiles Rellenos… But we didn’t want fried food after indulging during the holidays… So what could we prepare with tons of them at once?

I remember seeing this video on Everyday Food’s YouTube channel. We love Sarah and her team. Ok, back to the peppers. Since I recalled the video, this last Sunday we fired up the grill and roasted these babies. It took about 10 to 12 minutes to roast them, then immediately I placed the peppers in a big bowl and covered it with plastic wrap. This, will help you removed the charred skin easily.

What takes the most time is exactly that, removing the charred skin. I loved Sarah’s tip to have paper towels and use those to remove it, so it’s not only easy to clean up but it is gentle with the roasted bell peppers. After all that, you remove the seeds, cut it in stripes and season it. I got the two jars you see in the picture, and the only thing I did was letting them cool completely before putting the lid on.

You can enjoy these peppers in sandwiches or serve them with crackers as appetizers at your next party or gathering. Oh, and since we are using plenty of olive oil, after you finish all the peppers, you can save the oil oil, now flavored, for salads!

Kitty

Roasted Bell Peppers

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Gluten Free Flourless Chocolate Cake

Hello all! Hope this weekend was the perfect ending for the holiday vacations and that you are all getting back into the usual routines. I’ve used this past few days to get back into work, but more specifically into planning. We want 2015 to be a great year, with more posts of delicious meals, desserts and great ideas. Do you have a resolution for this New Year? Save up for a family vacation? Maybe a huge eating habit switch? We try to serve everybody here, and this is a perfect dessert for those who are gluten intolerant or want to lay off flours.

This Gluten Free Flourless Chocolate Cake was what I bought as dessert for New Year’s dinner. It was a small family gathering, and as one of my cousins can’t have any gluten on her diet, so I wanted to bring something that she could enjoy. Searched high and low for the recipe, and found this recipe from the Martha Stewart kitchens. And here are a few things I learned while making this cake:

  • Properly whip your egg whites: Since this recipe has no added flour or leavenings, it is critical that you whip the egg whites until you get glossy peaks, like meringue. The egg whites will be what makes your cake grow tall (while it bakes).
  • Parchment Paper is your friend: Line up the bottom of a spring-form pan with parchment paper. That is, place a large piece of parchment paper over the bottom of the pan, and then close the ring. This will cover completely the bottom of the pan, and trust me, you will love us for the tip. Much easier to clean up! After that, you can butter the pan (the bottom and all the way to the top).
  • Sinks while it cools: Sinks rapidly. Don’t worry, as it’s supposed to do that. It looks cracked and all… but you cover it with confectioner’s sugar and all is good again. You can serve it a-la-mode with vanilla ice cream or with a spoonful of sweetened whipping cream.

The cake keeps for a few days at room temperature just fine. I just cut up the parchment paper excess from the bottom of the tin and placed the cake (still on the base of the tin) over a nicer plate. This cake is fragile, so I wouldn’t recommend taking the cake off the base of the pan. Also, this cake has so much chocolate goodness in it, that a small slice goes a long way. The recipe says that it can serve 8, but I can confidently say that it serves between 8 to 10 servings if not more.

I hope you enjoy this cake as much as we did back on New Year’s dinner and may all your 2015 resolutions and dreams come true!

Kitty

Gluten Free Flourless Chocolate Cake

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Foodies Freebie: January 2015 Wallpaper Collection

Happy New Year! How are you all doing? Did you enjoy your holidays? We hope you did and took advantage of the kind of long weekend, family gatherings, friends coming from out-of-town… We caught up with many friends. It was tough to see 2014  go, but we are welcoming 2015 with open arms. This past year we’ve done so much, and with the new year, we will be continuing our efforts here at The Foodies’ Kitchen. As usual, we have our January 2015 Wallpaper Collection, and next week we are sending our newsletter Notes from The Foodies’ Kitchen.

On New Years, Kitty made a no-flour (hence gluten-free!) Chocolate Cake, a recipe we will share soon! It was a little scary baking without flour, but the cake was perfect!  We have some great recipes lined up for this month, but we would love to know what you want us to be cooking and baking. Comment right here, reach us through Facebook, Twitter, Instagram… or email.

For this months’ wallpaper collection, we feature strawberries. We love them! Specially in early morning smoothies to get our mornings going, like this Strawberry Mango Smoothie or this Strawberry-Grapefruit Smoothie.

So here you go, below you can download the last freebie calendars of the year, for your desktop, laptop, tablet or phone.  We hope you enjoy them!

Helga & Kitty

January 2015 Wallpaper Collection

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