Recipes 0 comments on Comfort Food: 5 Pasta Recipes To Make You Feel Good

Comfort Food: 5 Pasta Recipes To Make You Feel Good

On this gloomy Monday, when the world is at its lowest and everyone feels sad and unsafe, there is only one thing that has the power to make things slightly better: food. Pasta is the food I run to when I’m looking for comfort. I specifically like to have it in front of a nice F.R.I.E.N.D.S. episode, to forget the world and relax.

For those of you who feel the same, here are 5 pasta recipes to make you feel good 🙂

1) Mozzarella and Pesto Pasta – Add a twist to your traditional pesto pasta by making this Mozzarella and Pesto recipe: http://www.breadonbutter.com/the-pasta-series-mozzarella-and-pesto-presto/

2) Seafood Spaghetti – Chef Jean’s fresh and delicious seafood spaghetti is an excellent dish to make at home for guests – view the recipe here: http://www.breadonbutter.com/the-pasta-series-jeans-fresh-and-exquisite-seafood-spaghetti/

3) Porcini Mushrooms Pasta – No need for cream to make your mushroom pasta exquisite. Try this great recipe and make it in no time: http://www.breadonbutter.com/the-pasta-series-porcini-mushrooms-spaghetti/

4) Easy and Quick Cherry Tomato Pasta – For a quick but satisfying dinner, try this cherry tomato pasta, you won’t regret it for a minute: http://www.breadonbutter.com/the-pasta-series-easy-quick-cherry-tomato-pasta/

5) Vongole Pasta – If you’re a spicy lover and love yourself a pasta dish filled with flavors, this is for you: http://www.breadonbutter.com/pasta-la-vista-baby/

So what are you making? 

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and HERE to get your daily Breadonbutter news on FACEBOOK

Don’t forget to tag us if you try our recipes and tips: #breadonbutter

Recipes 0 comments on Basic Thursday: Healthy French Fries

Basic Thursday: Healthy French Fries

Not all recipes have to be complicated. Sometimes, an easy dish you make can win the heart of your loved ones and they’ll keep asking for more. I love to give a twist to traditional recipes and make them in my own way. Because I’m a big french fry lover, I’ve found a way to have them without their disadvantages.

To make healthy french fries, you’ll need:

  • Unpeeled potatoes (count one per person), cut in the shape of fries
  • Dried rosemary leaves
  • Pepperoncino (i.e. Italian chili)
  • Coarse salt
  • Lurpak cooking mist (or olive oil)

How to make them:

  1. Grease an oven dish with a bit of cooking mist or olive oil.
  2. Place the potatoes on top.
  3. Spray the potatoes with cooking mist and olive oil.
  4. Sprinkle salt, followed by rosemary and chili.
  5. Place in a preheated oven (180 degrees) for about an hour or until crisp and slightly golden.

Enjoy guilt-free!

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and HERE to get your daily Breadonbutter news on FACEBOOK

Don’t forget to tag us if you try our recipes and tips: #breadonbutter

Recipes 2 comments on Tabbouleh Made Easy

Tabbouleh Made Easy

Since my early childhood, I’ve been the one asked to take the first spoonful of tabbouleh when it was freshly done. Once the combination of tastes was perfect for my tastebuds, it was served on the lunch table. The perfect taste is one that combines the sour feeling brought by lemon juice, the mediterranean olive oil’s familiarity, and the crispiness of the fresh ingredients: parsley, not-too-juicy tomatoes, and really fresh onions. The bulgur was always a little extra for me, I never really cared for it and the Lebanese recipe of a tabbouleh doesn’t call for a lot of it anyway.

As I’ve grown up and been doing my own cooking, making tabbouleh is a tad complicated and it’s all because of the parsley. When I get back home from work, the last thing I want to do is pick and wash parsley, so tabbouleh is mostly had at family lunches or in restaurants. Rare are the times when I get the same one I used to when I was a child.

Not long ago however, I found a way! It’s all thanks to one thing: ingredient replacement. By simply substituting parsley with rocket leaves, chopped the same way as parsley, you’re one step away from a delicious tabbouleh on a weeknight! Here’s the recipe.

What you’ll need (for 2 persons)

 

  • 5 cups of chopped rocket leaves
  • 3 medium to large tomatoes (choose them sour, not very juicy)
  • 2 medium white onions (we sometimes use red onions instead)
  • 1 Tbsp of bulgur, soaked in water (optional)

For the dressing:

  • The juice of 2 lemons
  • 4 Tbsp olive oil
  • 1 Tbsp pomegranate molasses (known as debs el remmen)
  • Salt and pepper, to taste

How to make it:

  1. Chop the rocket leaves, dice the tomatoes and the onions
  2. Soak the bulgur in a bit of water
  3. Place all ingredients in a bowl and start adding some of the lemon, then oil and mix. Sprinkle with salt and pepper and have a spoonful to determine what’s missing. Continue adjusting the dressing until you’re satisfied 😉

And there you go! Tabbouleh made easy!

 What do you think? 

Recipes 0 comments on Pesto Bruschetta

Pesto Bruschetta

Most of you must be aware by now that Jean is one of Bibayti’s co-founders. This amazing platform, similar to La Belle Assiette in France and the UK, aims at gathering profiles and menus of Chefs (amateurs or professionals) for people to choose from when they organize a brunch, lunch, or dinner at home.

Jean is also a Chef on the platform and I’m his helper and dessert person.

A few weeks ago, we got to cook dinner for 24 people in Saida. It was the craziest food experience I ever had (after the Beirut Street Food Festival saga), and I thought I’d share the recipe of the Pesto Bruschetta we made that night.

Pesto Bruschetta Recipe

What you’ll need (for 6 persons)

  • 6 small to medium tomatoes (make sure to choose them red and juicy), diced
  • 3 cups of fresh basil leaves, chopped
  • 3 cloves of garlic, crushed
  • 5 Tbsp olive oil
  • Salt and pepper, to taste
  • 6 medium slices of bread (the kind you prefer) – I chose a whole-wheat country bread

How to make it

  1. In a bowl, mix the tomatoes and garlic
  2. In a small blender, place the basil leaves, 4 Tbsp of olive oil and 1 tsp of salt and blend until you get the texture of a pesto sauce
  3. Add the sauce to the tomatoes and garlic and mix
  4. Sprinkle salt and pepper to taste
  5. In an oven dish, place the bread slices with a sprinkle of olive oil on top and heat them in the oven until golden
  6. Take the bread out of the oven and distribute the tomato mix evenly on top of the slices
  7. Serve and enjoy!

 So, what’s for dinner? 🙂

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and HERE to get your daily Breadonbutter news on FACEBOOK

Don’t forget to tag us if you try our recipes and tips: #breadonbutter

Recipes, Salad Series 0 comments on A Fresh and Healthy Roasted Pumpkin Salad

A Fresh and Healthy Roasted Pumpkin Salad

Pumpkins are not just for Halloween. They’re in fact one of the lowest calories vegetables to make a meal with, and the most recommended by health professionals for lowering cholesterol and losing weight. Full of antioxidants, they’re the perfect addition to your salads. Pair them with spinach and you’ll be on your way to the Popeye effect.

Here’s a fast and delicious pumpkin salad to make with the two ingredients.

What you’ll need (for 2 persons)

pumpkin salad | breadonbutter

For the salad:

  • 4 cups pumpkin cubes (i.e. fresh pumpkin, diced)
  • 1.5 Tbsp olive oil
  • 5 cups fresh spinach leaves
  • 3 Tbsp Pumpkin seeds

For the dressing:

  • 2 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • Salt and Pepper, to taste

How to make it:

1) In an oven dish, place the pumpkin cubes on aluminum foil, sprinkle with the olive oil and place in the oven for 10 minutes or until golden.

pumpkin salad | breadonbutter

2) In a bowl, place the spinach leaves, then top them with the roasted pumpkin cubes and pumpkin seeds.

3) Make the dressing by mixing the oil, vinegar, salt and pepper. Pour it over the spinach and pumpkin cubes.

pumpkin salad | breadonbutter

pumpkin salad | breadonbutter

Enjoy this fresh meal!

Anyone here a pumpkin addict?

 

Recipes 0 comments on Quick Cheese On Toast For the Tired and Dangerously Hungry

Quick Cheese On Toast For the Tired and Dangerously Hungry

I’ve been in London for the past few days visiting my sister but also attending the best conference I’ve attended in a while: Food Blogger Connect 2015. I’ll write a post on that experience later but right now, I’d like to share a simple recipe inspired by my first workshop (which was recipe writing) at Food Blogger Connect. We had so much fun during those two hours trying out our recipe-writing skills by focusing on a simple recipe: cheese on toast. When we were asked to write a first draft and read it out loud, I was amazed at how different each recipe was. We truly interpret things differently, which makes food all the more interesting. Some presented the Indian way to make cheese on toast, others added a splash of a sauce, and one of them even took it to the next level by adding Tuscan touches to it.

Mine was pretty simple as cheese on toast represents a fast but scrumptious dinner to me. It’s for a typical rainy evening when you’re so tired and so hungry that you can’t be bothered cooking a full-fledged meal. I’ll guarantee you’ll like it though.

If you’re reading this on that specific night you get back home tired and dangerously hungry, here’s the recipe written in a way to fit your mood 😉

Quick Cheese on Toast For the Tired and Dangerously Hungry

Ingredients (serves 1 easily satisfied individual):

  • 2 Fat slices of toast (Not gluten-free unless you have a severe allergy to it)
  • 2 Thick slices of cheddar cheese
  • 2 Tbsp of coarsely grated emmental cheese (or any other soft cheese of your preference)
  • 1 tsp of butter

How to make it:

  1. Take out any pan you can find lying around and heat it up on medium heat.
  2. Melt the butter in the pan and throw one slice of toast on top.
  3. Add all of the cheese on the toast until it forms a mountain of cheesy goodness, then top it all with another slice of toast.
  4. Press both slices together and wait for the cheese to melt all over the place.
  5. Turn the sandwich on the other side and cook until it gets the way you like it.

Eat and Repeat!

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and HERE to get your daily Breadonbutter news on FACEBOOK

Don’t forget to tag us if you try our recipes and tips: #breadonbutter

Recipes 0 comments on Basic Thursday: Easy Quiche Lorraine

Basic Thursday: Easy Quiche Lorraine

I just love to host dinners at home, especially during winter time, which I really miss by the way. When we cook for our friends and family, Jean and I have quite different approaches. Jean’s more into innovating, discovering new recipes on the day of the dinner and experimenting with new techniques. I, on the other hand, am more of a classical cook, who sticks to her famous recipes she makes so well. I’m not saying I’m not into innovating, but I love to serve my guests a few dishes I’ve learnt to master. To complement my main dishes, I always like to have a quiche on the table. My mom is the queen of quiches and she’s taught me a few recipes,but let me start with the basic one. I promise to come back with more ingredient mixes and innovation, but for now, for you hosts or hostesses who prefer going easy but tasty, here’s the recipe.

Easy Quiche Lorraine Recipe

easy quiche lorraine | breadonbutter

What you’ll need:

For the dough

  • 3 cups all-purpose flour, sifted
  • 1 egg yolk
  • 1 cup butter, cut in small pieces
  • 8 Tbsp water

For the filling

  • 3 cups light cooking cream
  • 2 whole eggs
  • 1/2 tsp nutmeg
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 300 g turkey, cut into small pieces
  • 200 g Emmental cheese, grated

How to make it:

Make the dough 

  1. In a blender, mix the flour and the egg.
  2. Gradually add the butter.
  3. Add the water, also gradually until everything is combined.
  4. Form a ball with the dough and wrap it with cling film, then refrigerate for half an hour.

Make the filling

  1. In a bowl, mix the cream, eggs, nutmeg, pepper and salt, then set aside.
  2. In a small pan, cook the turkey pieces with a bit of Lurpak Cooking Mist, until gold.

Make the quiche

  1. Remove the dough from the fridge, flatten it with a rolling pin and place it on a greased pie mold. Pick the dough with a fork so that it doesn’t rise in the oven.
  2. Place the dough in the oven (at 180 degrees celsius) for around 10 to 15 minutes or until dry.
  3. Remove the dough from the oven, add the turkey, Emmental cheese, then filling on top, and place in the oven for 45 minutes or until the filling turns light brown.

And voila! Your quiche is ready to be served 🙂

easy quiche lorraine | breadonbutter

Any quiche lovers in the house?

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and HERE to get your daily Breadonbutter news on FACEBOOK

Don’t forget to tag us if you try our recipes and tips: #breadonbutter

Recipes 0 comments on 7 Fresh Salads For Hot Summer Days

7 Fresh Salads For Hot Summer Days

For no apparent reason, I became the go-to person for friends and colleagues when they need advice on healthy but enjoyable eating. For the past month and mainly because of the excessive heat, I’ve been basically recommending salads. All types of salads, containing all types of proteins and creative ingredient combinations.

I admit this requires a lot of careful and time-consuming shopping and a lot of washing and prep-ing, but it’s worth it. You’ll feel full, not so bloated, fresh and healthy.

In my opinion, a nice fulfilling salad for lunch should contain the following components:

  • Any type of lean protein: my favorites are turkey breast, grilled chicken breast, grilled calamari, eggs and tuna (raw or canned)
  • Greens: my favorites are rocket leaves, french lettuce, lollo rosso and chives – my advice would be to mix all kinds of greens together
  • Healthy fats: my favorites being avocado, almonds, and black olives
  • A type of fruit: generally tomatoes, but it can also be kiwi (surprisingly good), cherries, strawberries or oranges
  • A simple but delicious dressing: my favorite being dijon mustard, melted in lemon with olive oil
  • Pepper: I might be leaving salt aside because it’s already present in most of the ingredients above, but pepper is a must for me
  • Chili flakes or Chia seeds: these are defintiely optional but I’ve been sprinkling them everywhere lately as they’re healthy and full of fibers

Without further ado, here are 7 salad recipes to inspire you. I suggest you make one for every day of next week.

1) This refreshing Strawberry Spring Salad Mix with Sweet and Sour Dressing

spring salad mix | breadonbutter

2) This full of flavor Lentil Salad with Zucchini and Sumac

lentil salad

3) This Marinated Cherries and Goat Cheese Salad

marinated cherries and goat cheese salad | breadonbutter

4) This Corn Salad as a side dish

corn salad

5) This Watermelon and Greens Summer Salad

watermelon salad

6) That Halloumi and Nigella Seeds Salad tossed with a vinaigrette

halloumi and niglla seeds salad

7) And that Summer Peach and Feta Cheese Salad Topped with a Basil Vinaigrette

peach and feta salad

You can always discard the fruity part if you’re not a sweet and sour type of person!

So there you go! 🙂

Which salad is your favorite?

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and HERE to get your daily Breadonbutter news on FACEBOOK

Don’t forget to tag us if you try our recipes and tips: #breadonbutter

Recipes 0 comments on Vegetable and Crab Maki-Like Rolls

Vegetable and Crab Maki-Like Rolls

I’ve recently become a big fan of amuse-bouches. Honestly, I never considered them satisfying and it put me in a bad mood to know dinner was served in small quantities of everything. But because I’ve been paying attention to the quantities on my plate, I have found that small appetizers can help in measuring how many proteins, carbs and vegetables I have in one sitting. Surprisingly, I now sometimes make myself a plate of vegetable appetizers for dinner and I go to bed having eaten only that!

I have also found that the shape of the food we eat plays a big role when it comes to how much we enjoy it. For example, I’m a big fan of sushi and spaghetti. When we made zucchini noodles (recipe here), it felt like I was eating a giant bowl of spaghetti, which not only did I enjoy, but helped ban the guilt I feel when I eat carbs. The other night, I felt like sushi rolls but rice was out of the question at that hour. So we set out to make these amazingly fresh and delicious maki-like vegetable rolls.

Vegetable and Crab Maki Roll Recipe

vegetable and crab maki rolls | breadonbutter

What you’ll need (for 6 rolls):

  • 2 cucumbers
  • 50 g packages shredded crab
  • 1/4 avocado, sliced
  • A bunch of fresh coriander leaves

How to make it:

vegetable and crab maki rolls | breadonbutter

  • Peel the cucumber and slice them thinly (not too thin though) in length.
  • Place the cucumber slice on a plate, then place a slice of avocado perpendicular to the slice, a sprinkle of crab and a coriander leave.
  • Roll the cucumber around the other ingredients and stick them with a toothpick.

vegetable and crab maki rolls | breadonbutter

Serve on a plate and enjoy!

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and HERE to get your daily Breadonbutter news on FACEBOOK

Don’t forget to tag us if you try our recipes and tips: #breadonbutter

Recipes 0 comments on Canarino: The Feel-Good Italian Drink

Canarino: The Feel-Good Italian Drink

You must have opened this link expecting another cocktail or punch recipe. Well today, it’s more about digestion. I present you with THE ultimate drink that can help in your digestion process. It was invented by the Italians, which is not really surprising given the nature of their dishes!

Canarino actually means the canary bird. It was named after it simply because of its color which is canary-yellow. Italians have been enjoying the drink for years to help with digestion but also to soothe a cold during winter.

Since I’m a fan of Italy (who isn’t?), I’ve become familiar with the drink and I can say it holds lots of benefits.

How to make it is really simple.

What you’ll need (for 1 cup):

  • The peel of 1 lemon (cleaned and dried)
  • Boiling water
  • Honey, to taste (optional)

Place the lemon peel in your cup and pour the water above it. Let it infuse and enjoy!

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and HERE to get your daily Breadonbutter news on FACEBOOK

Don’t forget to tag us if you try our recipes and tips: #breadonbutter

 

Recipes 0 comments on Healthy And Refreshing Popsicles In 3 Simple Steps

Healthy And Refreshing Popsicles In 3 Simple Steps

I think it’s safe to say we can all feel global warming taking its toll on our planet. The past few days have been hotter than ever. I don’t remember ever having a similar heat wave in Lebanon except for one time only, a few years ago. The best thing we can all do is stay in air-conditioned spaces until we can soak our bodies in water all day long on Saturday. I suggest you also make these refreshingly delicious popsicles to go with your floating air mattress.

The recipe is composed solely of fruits and requires 3 small and simple steps. The only thing you need to “invest” in is a Popsicle mold, which can be found in big supermarkets.

Healthy and Refreshing Popsicle Recipe

What you’ll need (for 8 medium popsicles):

popsicles | breadonbutter

  • 1/2 watermelon
  • 1 Plum, sliced
  • 1 Peach, sliced
  • 1 Kiwi, sliced

How to make it:

popsicles | breadonbutter

popsicles | breadonbutter

  1. Crush the watermelon with a blender handle (or with a manual crusher if you don’t have one).
  2. Place the sliced fruits in the molds and pour the watermelon juice over a sifter on top.
  3. Cover with sticks and freeze for 2 hours (or overnight if you’re making them in advance).

popsicles | breadonbutter

And that’s it! Three easy and simple steps to freshness! 🙂

Hoping temperatures will drop soon. Until then, stay cool.

lolli1

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and HERE to get your daily Breadonbutter news on FACEBOOK

Don’t forget to tag us if you try our recipes and tips: #breadonbutter

Whole 30 Challenge 5 comments on Whole 30 – The End : The End of A Great Challenge

Whole 30 – The End : The End of A Great Challenge

My Whole 30 has come to an end. I honestly still can’t believe I lasted 30 Whole days without caving. I knew I was a determined person and that when I take a decision, I make it a goal to follow it till the end, but my cravings were certainly mean sometimes. I had to deal with dreaming I was biting into a fluffy chocolate cake, or endure watching everyone eating French fries covered in cheese and dipped in ketchup (true torture).

The fact that I did it has taught me a lot about myself, and my will to try something for the better. I now trust myself more as this was more of a psychological than physical challenge really. I had to control my reflexes when I unconsciously reached for peanuts, fries or bread and butter at a restaurant. I had to be really responsible for my choices, which meant not ruining a pizza night out for everyone by saying I can’t go because I can’t eat – I just adjusted accordingly, pizza places do have salads. I had to be patient with people as they asked why I wasn’t eating corn or drinking wine. Finally, I had to control my hunger and cravings by planning in advance, which added another thing to plan in our busy lives.

All in all, I can say I am beyond satisfied of the result. I feel calmer, healthier, more energized, less hungry AND ‘hangry’, and at peace with this new lifestyle.

I have made the wise decision not to give up the food we love but certainly not abuse it, and indulge moderately. I love knowing that I have a go-to, feel-good “diet” I can run to whenever I cross the line, I love knowing that I’m capable of controlling my cravings, and I hope I’ll be able to sustain that healthy lifestyle 80% of the time I spend eating.

If you wish to try the Whole 30, you can read everything about it here. For healthy meals inspiration, as well as to remind everyone that healthy can still be delicious, here’s a summary of some of the food habits I had during the last 30 days.

Eggs in all forms

whole 30 |breadonbutter whole 30 |breadonbutter

Creative salads

whole 30 |breadonbutter whole 30 |breadonbutter

whole 30 |breadonbutter

Grilled proteins

whole 30 |breadonbutter whole 30 |breadonbutter whole 30 |breadonbutter whole 30 |breadonbutter

When in doubt: grilled vegetables

whole 30 |breadonbutter

Easy and delicious dishes

whole 30 |breadonbutter whole 30 |breadonbutter

Fruits

whole 30 |breadonbutter whole 30 |breadonbutter whole 30 |breadonbutter

Inspired? 😉

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and HERE to get your daily Breadonbutter news on FACEBOOK

Don’t forget to tag us if you try our recipes and tips: #breadonbutter