Asian inspired Pumpkin Dish

"Hello. It's me.." AdeleVoice ... I'm back! It's been a while... I really wanted to keep up the COVID diary, but life stayed so busy (even working from home). Go figure - I didn't. Sorry guys! How is everyone doing? Kids back at school - or home schooling? 

I'm coming out of hiatus to hopefully put a new dish on your tables! It's easy, great for fall, and very yummy. Here we go!

(If you use links in this post, I may earn a commission at no extra cost to you. Full Disclosure) 

Easy and Healthy Chicken Parmesan Recipe with Parmigiano Reggiano®

I like a good Chicken Parmesan. And since I worked at an Italian restaurant here in the USA (side note: I never heard of that dish in Europe) for a few years, I know it's one of America's favorites, too. We've always had the biggest crowd on "Chicken Parm Wednesdays".

(I was provided with a free product for my review. All opinions are my own. I would never endorse a product I don't like or believe in. 
If you use links in this post, I may earn a commission. Full Disclosure) 

Now I work at a gym - total opposite to the restaurant. Flipping dishes and making them healthier is one of my passions. I don't like fried chicken nor using the pre-grated parmesan. What about using a grill - and a wedge of Parmigiano Reggiano! Well, not a whole wedge all at once, but we do like a LOT of Parmigiano. I freshly grate the cheese from the wedge for the most intense flavor.

Hurricane Irma Recovery // Bloggers For Florida

This post is dedicated to those affected by Hurricane Irma. Please find a list of reputable charities on the bottom of this post. Thanks!

After hurricane Harvey hit Texas, me and some fellow bloggers teamed up to share Texas themed recipes, and most of all giving information about how YOU can help by donating to reputable charities.

   

Little did we know that another devastating hurricane would hit Florida, Southeast US, and the Caribbean. We want to spread awareness again, so today's post is dedicated to those affected by Hurricane Irma.

(If you use links in this post, I may earn a commission. Full Disclosure) 


Find all linked up recipes and charities below. 

Hurricane Harvey Recovery // Bloggers For Texas

This post is dedicated to those affected by Hurricane Harvey. Please find a list of reputable charities on the bottom of this post. Thanks!

Harvey struck our neighbors and friends in Texas bad. So myself and a couple of wonderful bloggers wanted to team and to do SOMETHING. Susanne's wonderful idea was, that we would each post a Texas style recipe onto our blogs, along with information on some reputable charities to which our readers can donate. Then we would link all of our recipes together and try to reach as many people as we possibly could. So this is what this post is about!

And I'm sharing my favorite Burger recipe:

Find all linked up recipes and charities below. 

Recipe: Grains Zucchini Bowl

Today I want to share one of my go-to summer recipes (besides the "Cool Cucumber Soup"): A "Grains Zucchini Bowl"!
I love the Minute® Brown Red Wild Quinoa Multi-Grain Medley! It only takes about 30 mins to prep it, and it tastes delicious warm or cold. It's quick, fresh, healthy & vegan/vegetarian.

If I feel like having some more protein with it, I grill some fish, or half an avocado with an egg inside. Sure, chicken breast works, too. The bowl can easily be your main dish, but it works great as a side dish.

Find the printable recipe below, and don't forget to Pin & share.

Guten Appetit! :)

print recipe

Grains Zucchini Bowl

by www.grapefruitprincess.com August-15-2017

For the grains I usually use "Minute® Brown Red Wild Quinoa Multi-Grain Medley", but you can use plain rice or quinoa, too. Just get creative!

Ingredients

• 2 bags Grains
• 1 medium sized, shredded Zucchini
• 1 15oz can, drained and rinsed Beans (Black or Pinto)
• 1 15oz can, drained Whole Kernel Corn
• Juice of 2 Limes
• 1/2 cup, chopped Fresh Cilantro
• 2 tbsp Butter (unsalted)
• to taste Salt & Pepper

Instructions

In a large saucepan of 1 3/4 cups water, cook the grains according to package instructions.Remove from heat and stir in black beans, corn, zucchini, butter, lime juice and cilantro.
Serve immediately.Cover and let stand 5 minutes.Fluff everything with a fork and season with salt and pepper, to taste.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 4 Servings

Recipe: Stuffed Mushrooms with Sweet Potato, Spinach & Goat Cheese

Mushrooms are my best buddies because they are full of Vitamin D, which I need TONS of in my diet. After a while just frying or chopping them into a salad gets old, so I am always happy to find new ways to prepare them. Today I want to share one of my favorite mushroom recipes with you!

Don't forget to PIN for later :) thanks!

They are great as appetizers, they go well with salad, and you can bring them to the next BBQ, too! I hope you'll like them as much as I do! And feel free to share your mushroom recipes in the comments.

Weekend Recap LinkUp // Peanut Butter Iced Brownies & A Little of This and That

Happy almost Monday!

I hope you've had a wonderful weekend? I worked every day, so no real relaxation here. Thank you for linking up at my last "Weekend Recap LinkUp"! Don't forget to leave you links this week for your chance to get featured on here next Monday!

Since there were only two entires last week, I decided to feature both. Here we go:

Sarah Lynn shared her delicious "Peanut Butter Iced Brownies"! Check them out below - a click on the picture takes you straight to her blog and the recipe. Enjoy!

One of my favorite followers, "Adventures in Weseland", shared some pretty awesome pictures of various findings! Check out the whole collection by clicking on the picture below (you know I'm a sucker for street art):

You are next! Link up below :)

An InLinkz Link-up

 

Recipe: "On the Edge Burger" ...and a Burger Press Review!

Summertime, BBQ time! I love burgers. But plain old burgers are boring. I love spicing things up, and that's why I came up with this recipe. The "One the Edge Burger" is not your average burger since it's made with mango chutney, and curry! So yummy....and filling.

You might see my awesome square shaped burger patties. How I made those? I was using my brand new burger press from Cave Tools - which works wonderful! Just get your burger meat ready, put it in the burger press, close it, PRESS, open, done. Easy as that! If I can do it, you can do it!

LARGER - THICKER - JUICIER - Inspired by the size of world famous Bubba Burgers, your burger press makes 6 1/3 pound square burgers

BUILT IN BURGER DIMPLER is scientifically proven to make sure your hamburgers stay flat and cook evenly

SAVE EXTRA BURGERS FOR LATER - Your burger press seals tight and stacks easily in the freezer to keep your food fresh. When your finished throw it in the Dishwasher For Quick Cleanup

Want to order your own Cave Tools Burger Press? I can offer you a 15% off coupon - 

go ahead and order HERE using the following coupon code: LZEN8T4G

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And here's my recipe! As usual: it's super easy, and I hope you'll love the burgers as much as I do!
Mahlzeit! (Please share & Pin for later!)

What you need (makes 5 square patties - or 4 regular ones)

• 1 lb Ground Beef
• 1/3 cup finely chopped Onions
• 1/4 cup Mango Chutney
• 2 Garlic Cloves, minced
• 2 tbsp Cilantro
• 2 tbsp Parsley 
• 1 tsp Curry Powder

Of course Hamburger buns or "Broetchen" (german word for "rolls" or "buns"), and whatever you like for garnish.
We used:

• Tomatoes
• Cucumbers
• Iceberg Lettuce
• more Mango Chutney
• more Cilantro
• Swiss Cheese

Directions

• Lightly oil grill & heat BBQ to medium.
• Add all the ingredients, but the beef, into a big bowl
• Crumble in the beef, using your hands or a fork, gently mix together.
• Handle the meat as little as possible – the more you work it, the tougher it gets.
• Put the mixture in you Cave Tool Burger press, or shape (don’t press) the mixture into burgers about ¾ inch thick.
• Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking. The Cave Tool Burger Press does this job for you, by the way!
• Place your burgers on the grill, close the lid and BBQ until they are no longer pink inside, turn them only once, about 6 – 8 minutes per side.
• If you have an instant read thermometer, it should read 160F.
• Don't abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost!
• Tuck into the bun& add your favorite toppings! 

Enjoy, and Guten Appetit!

And now for the obvious disclaimer: "I received the Burger Press complimentary from Cave Tools for testing purposes."

Yep. Free stuff for me to try and then review... because I'm Batman. 

Meal Planning Monday // Stuffed Zucchini Boats Recipe

This is a super quick & easy vegetarian recipe! You can add tuna to change it up a little, and for a bit extra protein. Enjoy, and don't forget to share, and Pin for later!

INGREDIENTS

• 4 Zucchini (medium sized)
• 1 Onion
• 2 (Roma) Tomatoes
• 8 Mushrooms
• 2 Garlic Gloves
• 1/3 Cup Cream Cheese
• 1/4 Cup Feta Cheese
• Italian Seasoning
• Salt
• Pepper
• Paprika

INSTRUCTIONS

• Preheat oven to 375°F. 

• Cut zucchini lengthwise in half and scoop out the centers onto a cutting board. Place the shells in a baking dish, and set aside.

• Dice the onions, mushrooms, garlic, and tomatoes. Chop zucchini pulp and place everything in medium bowl. Add the cream cheese, feta cheese, and mix lightly. Add seasoning, salt, pepper, and paprika to taste.

• Spoon evenly into the zucchini shells, and bake for about 35 mins, or until heated through.

 

Recipe Week, Day 5: Pizza!

TGIF! Pizza, anyone? This is my top re-pinned recipe on the blog. You will NEVER use store bought pizza dough anymore.
I promise!

Enjoy & don't forget to pin :)

 

Recipe Week, Day 4: Chocolate Protein Bars

It's Thursday - Recipe Week is still going strong!

Who's ready for a looooong weekend? I know I am! Today's recipe might be part of your dessert on Memorial Day - it's a "healthier" option: Chocolate Protein Bars!

Pin! Pin! Pin!

 

Recipe Week, Day 3: Pasta. Basta.

Happy Wednesday! Happy Hump Day!

Recipe Week continues! Today's recipe can be your main dish, or a side dish for your steak Monday! It's - again - super easy, vegan, and mucho yummy.

For all my "Wordless Wednesday" friends, you will find the link up at the bottom of this post!

Don't forget to pin & share!

An InLinkz Link-up

 

Recipe Week, Day 2: Cool Cucumber Soup

Happy Tuesday!

Recipe Week continues! Today's recipe is still one of my all time favorites, and extra good for the upcoming super hot days! It's a "Cool Cucumber Soup". Don't hate just yet!!! Give it a try. SUPER refreshing, healthy, and delicious.

Make sure to pin for later!

Recipe Week, Day 1: Red Pesto Pasta Salad

Happy Monday!

I decided it will be Recipe Week on here. Everything I'll post is going to be great for your upcoming Memorial Day BBQ - so make sure to save & pin your life away.

So let's start it off with my favorite Pasta Salad :) it's easy to make!

You'll need:

• 1/2 box Pasta (I usually use Rigatoni or Penne)
• 1 glass Sun Dried Tomatoes in Oil (Julienne cut is a time saver)
• 1 glass Red Pesto
• 1-2 cups Cocktail Tomatoes (or more... to taste!)
• 1 package (1/2 lb) Arugula or Spinach & Arugula Mix
• 1/2 lb Mozzarella cheese

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain.
• In the large pot, mix the still hot pasta with the whole glass of Pesto, and the sun dried tomatoes WITH the oil.
• Let everything sit until cooled off.
• Put the Arugula in a large bowl.
• Chop or grate Mozzarella cheese, and cut Tomatoes in half. Add to pasta.
• Mix everything well.
• Pour the pasta salad on top of the Arugula.

 

Done! Enjoy!

 

Recipe: "Balkan my Zucchini, Dude!" // Low Carb and Easy

I work out, and work out, and work out... but what do they say? Abs are made in the kitchen. Well - not in my kitchen, most of the time. But it's true. Since I have a feeling my belly is growing (and I'm not preggers), I am trying to cut out carbs a little. Not a lottle, because pasta. Pizza. Real German Pumpernickel. You are getting where I'm going, right?

My friend Carina over at Bad Taste Toast posted a picture of her dinner on Instagram a couple of weeks ago, I had to ask her for the recipe right away. She found it on another blog via Pinterest (as far as I remember), but I changed it up a little, so here is my version. (Head HERE for the original version - in German though.)

Pin for later!

Zucchini as a pasta substitute is nothing new in the low carb world. The part I love about this dish is the Ajvar though.

If you never had Ajvar, you might want to hit up your local WorldMarket or Big Lots. Here's what Wikipedia has to say about Ajvar:

(...) is a type of relish, made principally from red bell peppers, with garlic. It may also contain eggplant and chili peppers. Ajvar originates in the Serbian cuisine, and was therefore long known as "Serbian salad" or "Serbian vegetable caviar". It became a popular salad (side dish) throughout Yugoslavia after World War II and is nowadays popular in the Balkans.

In my neck of the woods (in the middle of southern Arkansas, close to the border to Louisiana) it was kinda hard to find. Some Walmarts carry it. But the safest bet is Big Lots and WorldMarket, so if you have one close by, check it out.

I'm writing and writing - and I bet you guys are starving already. So here it is, the recipe! Best part? It's done in 10 minutes. I swear.

"BALKAN MY ZUCCHINI, DUDE" Recipe

Ingredients (feeds 2 regular humans)

• 2-3 small to medium sized Zucchini
• 1 Onion
• 6 Cherry Tomatoes or 2 regular sized ones
• 2 tbsp Greek Yogurt
• 4 tbsp Ajvar (or tomato paste - if you don't like your food too spicy)
• Salt & Papper to Taste
• Fresh cilantro
• Olive oil

Directions

1. Chop the onion, dice the tomatoes, and slice the zucchini (or use a spiralizer as I did!)
2. Sprinkle a little olive oil in a pan.
3. Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. 
4. Spread the onions out evenly over the pan and let cook, stirring occasionally.
5. Add the tomatoes, let them heat up for about 3-5 minutes. Add the Ajvar.
6. Let cook for another 2-3 minutes, and add the zucchini.

After another 3-5 minutes everything should be heated through. Try, add salt & pepper to taste. Add the greek yoghurt, stir, and it's ready to serve! I usually put some more greek yoghurt on my plate, and add some cilantro to taste.

Enjoy! And let me know if you like it!

 

Recipe: Easy Greek-ish Spaghetti Squash

I've had a spaghetti squash sitting in my fridge for a while now, and could never decide what to do with it. After googleing some recipes, I decided to go with one I found on allrecipes.com, but changed it up a little, especially spice-wise. So this is what I did:

"The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors."

Ingredients

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 teaspoon Knorr® Bouillon Instant Stock Mix - Vegetable (or Chicken)

3-4 medium sized tomatoes, chopped
1/4 cup sliced black olives
1 handfull chopped fresh basil
3/4 cup crumbled feta cheese

Directions

Halve the spagheti squash lengthwise, and remove the seeds. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place the spaghetti squash with cut sides down on the prepared baking sheet. Bake for 40 minutes in the preheated oven (or until a sharp knife can be inserted with only a little resistance). Remove your squash from oven and set it aside to let it cool off enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, about 2 to 3 minutes. Stir in the tomatoes and cook until they are warmed through.
Use a large spoon to scoop the stringy pulp from the squash, and add it to your veggies in the skillet. Toss with the vegetables, feta cheese, olives, and basil. Serve warm!

To keep it strictly vegan, just leave out the feta cheese! Add more veggies, like peppers, eggplant, zucchini... you name it for an even more colorful and healthy dish!

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Quick & Easy Recipe: Red Pesto Pasta Salad

This is one of my all time favorites. It's a super easy recipe, and you'll have a delicious pasta salad in no time! It's perfect for potlucks and BBQs.

Don't forget to Pin & save for later!

You'll need:

• 1/2 box Pasta (I usually use Rigatoni or Penne)
• 1 glass Sun Dried Tomatoes in Oil (Julienne cut is a time saver)
• 1 glass Red Pesto
• 1-2 cups Cocktail Tomatoes (or more... to taste!)
• 1 package (1/2 lb) Arugula or Spinach & Arugula Mix
• 1/2 lb Mozzarella cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain.
2. In the large pot, mix the still hot pasta with the whole glass of Pesto, and the sun dried tomatoes WITH the oil.
   Let everything sit until cooled off.
3. Put the Arugula in a large bowl.
4. Chop or grate Mozzarella cheese, and cut Tomatoes in half. Add to pasta.
5. Mix everything well.
6. Pour the pasta salad on top of the Arugula.

Done! Enjoy :o)!

  Check out my amazing sponsor:

Recipe: Chocolate Protein Bars

 

Easy Healthy Recipe: Red Lentil Dal

Today I want to share one of my favorite recipes with you: Red Lentil Dal! Especially during the colder seasons, I am a soup-a-holic. The Indian cuisine is one of my favorite. It has the most amazing taste cause of using wonderful spices and herbs.

Dal or Dal Bhat is a lentil dish, usually eaten with rice in southern India, Pakistan as well as Bangladesh, East India, and Nepal where Dal Bhat (literally: dal and rice) is the staple food for much of the population. Most of all, Dal is an awesome and yummy source of protein for a balanced diet.

Ingredients:

2   Cups Red Lentils
1   small Onion
2   Tbsp Cumin
3   dried Chilis
1   Tbsp Garam Masala
1   Tbsp Curcuma
2   TbspVegetable Oil or Ghee
1   can Coconut Milk
3   Garlic Cloves
Water
Soy Sauce
Salt
Ginger
Fresh coriander


- soak lentils in water for about 2 hours.
- chop the onion
- in a pot heat oil/ghee
- grind cumin, chilies, curcuma, and garam masala, and brown them in the hot oil/ghee.
- add the finely chopped onion
- add the drained lentils
- add about half of the coconut milk and about 1 cup of water


Let everything simmer and add the rest of the coconut milk and water if the Dal gets to thick.
As soon as the lentils crumble, add salt and soy sauce to taste.

You can eat your Dal as a stew, and only add some fresh coriander. Naan bread goes well with it!
Or eat it with some (brown) rice!

Enjoy!

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Galletitas de Azúcar // No Fail Sugar Cookie Recipe

I just finished baking my Sugar Skull cookies. I have the best "Galletitas de Azúcar" (Sugar Cookie) recipe ever. It's basic, easy, and never fails. Here we go:

Galletitas de Azúcar

1 cup butter (unsalted) 1 cup sugar 1 egg (medium or large) 1 tbsp vanilla extract
3cups flour 1 1/2 tsp. baking powder 1/2 tsp. salt
(Add a little bit of cinnamon and you have the perfect dough for christmas cookies as well!)
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Preheat oven to 350 degrees. Mix butter and sugar until light and fluffy. Add the egg and vanilla extract. Mix well!
In a separate bowl whisk all dry ingredients together. Add dry mixture a little at a time to the butter mixture. Mix until the flour is completely incorporated.
Roll dough between two sheets of parchment paper to desired thickness (0.25 inches), and start cutting, stamping... be creative!
       
Bake on an ungreased cookie sheet for 8-10 minutes or until the cookies begin to brown around the edges.  Leave plain (I prefer plain) or decorate each cookie with Royal Icing.


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