feel food club

Diet-Specific

Super Simple Roasted Sage Pumpkin Tagliatelle Aglio e Oglio

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To be fair, this name sounds way more complicated than this dish actually is!! It seems fancy, however, it is super easy to make! You have got that soft and warm roasted pumpkin, spiced with sage, the al dente cooked pasta tossed in some olive oil flavored with garlic and then that parmesan cheese on top for some cheesy contrast! All in all: pure comfort heaven! My friend’s mom would make that day in day out during fall and we‘d go to her house and have it in every lunch break. Seriously, it was SO good and we literally could never wait to get there. So, there was no way around making a recipe of this!

What is Aglio e Oglio?

Very good question. Aglio e Oglio is Italian and literally translated means garlic and oil. In Italy Spaghetti Aglio e Oglio is a very typical dish since it is easy to make (you only need pasta, oil, garlic and chili) and is super affordable. If you have never tried it, it may seem a bit boring but when prepared with some good olive and al dente pasta it tastes amazing!! Sometimes the simplest things are the best.

What is special about this dish?

However, we are leveling it up a bit and are creating a fall version of this Italian classic. We are skipping the chili and instead are adding roasted pumpkin to the pasta. The pumpkin is spiced with a little sage and then baked in the oven before it is being added to the pasta since it takes longer to cook than the rest. Also, instead of spaghetti, tagliatelle are used in here. The flat and wider shape of them just works better with the roasted pumpkin! These little changes transform the classic into a seasonal, cozy, delicious meal!

Which pumpkin should be used?

In this dish I prefer to use butternut squash. This is the pear-shaped light orange pumpkin. Contrary to hokkaido squash it has a lighter and buttery taste to it and a little sweet note that is enhanced when baked. In my opinion these flavors work in great harmony with the pasta and give a nice contrast to the sage! However, if you have another pumpkin favorite, feel free to use that!

Is this dish healthy?

First of all, this meal is very healthy for the soul. This cozy, warm, carby goodness is pure comfort food!! Besides, it definitely can be said that it contains a lot of nutritional value. The pumpkin, for example, is a great source of Vitamin A, C and E as well as fibre and iron, which benefits your immune system (great for the cold months ahead) and your digestive system!

What is more, the oil for example is an amazing source of unsaturated, healthy fat. These fats are essential for your brain and many other aspects in your body. The pasta makes a great source of carbohydrates, making sure you stay energized and also comes with a decent amount of protein. If you want to make it even healthier, you could substitute it for wholegrain pasta, although I need to say that the flavor definitely is better with “regular” pasta.

Ready in 25 minutes (max)!

Not only does this dish take very little time to make, but it also is super easy!

To make it, start by removing the peel and seeds from the pumpkin. After, it needs to be chopped into about 1cm sized cubes (makes it easier to toss with the pasta and allows for a reduced cooking time) before being tossed with a little olive oil, salt and finely minced sage. The mix then is baked at 220°C for 15-20 minutes until the pumpkin is nice and golden brown and soft.

In the meantime the pasta can be cooked according to package instructions, the garlic can already be finely sliced and the parmesan can be grated. Just before pumpkin and pasta are done, a little olive oil can be heated up in a pan and the garlic and sage can be fried in there for a minute before taking it off the heat. Now the cooked pasta, pumpkin cubes and parmesan can be added and everything can be tossed. And that already is it! Pretty simple right?

Meal-prep-options:

Pre-making and storing the entire dish, I would not recommend. Reheated pasta just does not taste as good! Instead, you can premake (essentially preroast) the pumpkin and store this, since the pumpkin is what is time consuming. Whenever you then want to make this dish, you solely need to cook the pasta and start from there. This already saved you a bunch of time!

All in all I hope that you will love this dish as much as we do and that you will have lots and lots of cozy fall evenings!!

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Super Simple Roasted Sage Pumpkin Tagliatelle Aglio e Oglio

This seasonal twist on the Italian all-time classic takes fall comfort food next level! Roasted sage-pumpkin along with some cheesy, garlicy pasta equals heaven! Plus, it is super easy to make and ready in 25 minutes!

Course dinner, lunch, Main Course, pasta
Cuisine Italian
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 4 servings

What you will need

  • 500 g tagliatelle
  • 600 g butternut squash
  • 1 tbsp chopped parsley + 6-8 extra leaves
  • 1/4 tsp nutmeg
  • 1/2 tsp sea salt
  • 6-8 tbsp olive oil
  • 50 g finely grated parmesan cheese
  • 2 cloves of garlic

How to

  1. Start by preheating the oven to 220°C. Remove the peel and seeds of the pumpkin and then chop it into about 1cm sized cubes. Toss with nutmeg, salt, sage and about 2 tbsp of the olive oil before placing it on a baking tray and baking it for 15-20 minutes until golden brown and soft.

  2. In the meantime finely slice the garlic and prepare the pasta according to package instructions. Once the pasta is done cooking, drain it and take the pumpkin put of the oven. Only then heat up the oil and fry the garlic and sage leaves in it for about a minute before taking it off the heat and mixing it with the pumpkin cubes, grated parmesan and pasta.

  3. Serve with fresh sage, more parmesan and a drizzle of olive oil and enjoy!

Enjoy,
Katie

Super Comforting Turkish Roasted Bell Pepper & Lentil Soup

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Finally – it is soup season!! Isn‘t it the best feeling when the leaves are turning red and brown and the temperatures start to drop, while you are sitting inside, underneath a cozy blanket and enjoying a heavenly, warm bowl of soup? There are few things that are as cozy as this! And especially if you are enjoying this Ultra Creamy, Comforting Turkish-Inspired Roasted Red Bell Pepper Lentil Soup!

What is special about this dish?

We all know that soup basically is equal to comfort heaven. Yet, if you always have the same, good, old, pumpkin soup and chicken soup, it gets boring easily. So, in order to keep the soup game fun we need to switch things up. Just as we are doing with this soup – because it definitely is not your average soup!

Also, as the name says it is Turkish Inspired. Originally the lentil soup is made without bell pepper – but you know what? I thought a little veggie never hurt nobody, so why not adding it into the soup? What else is so great about this recipe is the creaminess of the soup. Soso heavenly thick and fillings – it is pure heaven. And the soup will actually keep you full and satisfied for long, because the lentils are packed with fibre.

Is this healthy?

Speaking of fibre, is this dish healthy? Soups tend to be pretty healthy in general because they mostly are packed with veggies. So is this soup. The main ingredient, the star of the show are the lentils. Those tiny, little things are packed with nutrients! They not only contain a decent amount of fibre, but also an incredible amount of plant based protein. This makes them a super nutritious base for the soup.

Regarding the rest of the ingredients, it can be said that they also are pretty nutritious. The bell peppers are loaded with vitamins and fibre and so are the onion and garlic. The vegetable broth mainly is added for the texture of the soup, but also may contain essential vitamins. The greek yoghurt on top is the dot on the eye, contributing a little more protein and deliciousness. The olive oil as a finishing touch makes sure you get your unsaturated fats and voilà, the perfectly balanced meal it is!

How to make this dish?

Soups (almost) never are difficult to make, so is this one. It really takes very little time and few ingredients to create such a delicious dish! All that needs to be done is sautéeing lentils and veggies, then covering it with broth and letting it simmer until the lentils are soft. We of course, do need to add some spices too, for that incredible flavor, but nothing too fancy or special. In the meantime the roasted red bell pepper can roast in the oven until golden brown. The process of roasting it will let the bell pepper intensify in flavor and sweetness!

Once both is done, it can all be blended up until having reached a creamy soup. It is beat not to add all liquid (from the broth) into the blender at once, this way you can adjust the consistency after blending. And that already is it! Isn’t it easy? If you want, you can also prepare a little salsa to go on top, by just finely chopping some jalapeños, cilantro and mint and mixing it with olive oil. This can go on top of the soup along with a dollop of greek yoghurt and some olive oil. Voilà! Enjoy!

Perfect for meal prep!

Just make a larger portion of it, let it cool to room temperature and fill it into tupperware. You can then freeze this and grab and thaw one whenever you are craving it. Or you know, on those days, when you are coming home exhaustedly and don’t really feel like cooking a lot! Just add a splash of water while reheating it and enjoy your meal!!

I genuinely hope, you‘ll enjoy this dish as much as we do and have an amazing time cooking it! Wishing you lots and lots of cozy fall days!

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Super Cozy Turkish Roasted Red Bell Pepper and Lentil Soup

This is not your average soup but a fun twist on the turkish, classic lentil soup. This Roasted Red Bell Pepper and Lentil Soup is a creamy heaven for cozy fall days and also so quick and easy to make! Plus, it is vegan and healthy – there are no excuses left not to make this!

Course Appetizer, Main Course, Soup
Cuisine turkish
Prep Time 10 Minuten
Cook Time 20 Minuten
Total Time 30 Minuten
Servings 4 servings

What you will need

  • 300 g red lentils
  • 4 red bell peppers
  • 2 tbsp olive oil
  • 1 yellow onion
  • 2 carrots
  • 2 cloves garlic
  • 1/2 tsp ground cumin
  • 2 tbsp tomato paste (Tomatenmark)
  • 1,5 l vegetable broth

Optional to serve:

  • 2 jalapeno peppers
  • 1 tbsp mint & parsley
  • olive oil
  • greek yoghurt

How to

  1. Start by preheating the oven to 200°C. Remove the core of the bell pepper and cut in half. Lay out on a baking tray, sprinkle with salt, drizzle with half of the olive oil and bake for 20 minutes until soft and slightly brown on top.

  2. In the meantime peel and finely dice the onion, garlic and carrot. Heat up the remaining olive oil in a pot and fry them in there for about 2 minutes until fragrant before adding in the lentils, cumin, a little salt and tomato paste and letting fry for another minute. Add the vegetable broth and let simmer for about 15 minutes until the lentils are soft.

  3. In the meantime remove the seeds and finely chop the jalapeños, mint and parsley and mix with the olive oil for a salsa!

  4. Once the bell pepper is done, roughly chop it and mix it with the lentils, as soon as they have finished cooking. Do this with a blender or a hand blender until creamy. If too thick, add a little more water.

  5. Divide onto bowls, garnish with the salsa and a dollop of greek yoghurt and enjoy!

Enjoy,

Katie // Une Petite Cuisinière

Better than takeout Crispy Sweet Chilli Tofu

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After having tried this recipe, you will never again think that tofu is boring. Crispy tofu tossed in that addicting, spicy, tangy, sweet chilli sauce served on a bed of fluffy rice. You will not want to go back to takeout and will want to start stocking up your fridge with tofu. A must try for all vegans and all non-vegans! 

What is special about this dish?

It is normal to think that tofu is boring and tastes like nothing. Because it really can. But if you know how to prepare it the right way, you‘ll be convinced differently! Just as in this recipe. Here the tofu is first tossed in flour and then baked. This makes it really crispy on the outside and provides a great texture. Personally, I think that the texture maters a lot when preparing tofu. It just is a completely different experience whether you have a crispy bite or a soggy pulp in your mouth. 

And then comes the sauce. The sauce is suuuper important! Since tofu itself is quite flavor neutral, the sauce it is toss in really matters! And this sauce is a slightly healthier twist on the conventional sweet chili sauce. Plus it is homemade, so it automatically tastes better and is fresher. 

Moreover, all of this is really easy to prepare and does not take very long either. Ot is perfect if you just want a quick dinner after an exhausting day or just a tasty lunch! 

Is this dish healthy? 

Tofu itself actually is really nourishing. It is high in protein and therefore a favorable ingredient in plant based diets. Plus, tofu contains a wide range of amino acids, vitamins and minerals, all essential for your body. A serving of tofu also comes with a small amount of carbs and fibre, making it a really nutritious addition to meals. 

Sweet chili sauces in general are not very nutritious. In order to achieve the addictive sweet flavor, a lot of sugar is needed. Usually, refined, white sugar is needed, which really has no benefit for your body. In this version we are substituting the white refined sugar for honey. Honey still contains sugar (without it would not have the sweet flavor) but also comes with other minerals, vitamins and health promoting features. Switching the refined sugar for honey does not drastically reduce the amount if sugar but it adds some nutritional value.

Plus, we are adding some greens on top, so we also get a decent amount of fibre and even more vitamins. And since we are serving it with some rice we also have a bunch of carbohydrates that will keep us energized! 

How to make this dish? 

The first thing that needs to be taken care off is the tofu because it takes the longest. Here it is essential that firm tofu is used and that we press it (placing it inbetween kitchen towels and letting something (rather) heavy sit on top). This way all the excess liquid is running out and it will turn out crispy. After is has being pressed for about 10 minutes, we can already chop it into about 1 cm sized cubes, which are then tossed in flour. The flour on the one hand binds the remaining liquid, and on the other hand forms a crust. Once they are placed on a baking tray, they can be drizzled with a little oil and baked in the oven until crispy.

That is it for the tofu. Now we can focus on the rest. First on the list is the rice. This can actually already be prepared while the tofu is pressing, since we only need to add rice, water and salt to a pot, bring it to a boil and reduce the heat. So what really still needs to be done is the sauce, for which we combine water, honey, vinegar, chili flakes and sambal olek in a pot and also bring that to a boil. In the meantime we also mix a little cornstarch with water and also mix it in. Also this can be turned down and simmer. The simmering will cause the honey to melt into the rest and everything to combine well, while at the same time the cornstarch helps to bind and thicken everything! After its time in the oven, the tofu can be taken out and tossed in the sauce and that already is it! 

Varieties of the dish

You can either enjoy it with some rice and broccoli, as described here but you can also enjoy the sweet chili sauce in several other ways. 

For example could you make a tofu stir fry out of it, by frying some veggies in hot oil and then adding the baked tofu and sweet chili sauce to it and mixing it. Also, you could add this tofu onto bowls or into wraps or even onto salads! 

If you are not that hyped for that much tofu, why not just make the chili sauce and keep it in the fridge? You can then use it for several different dishes and with several different ingredients. Make sweet chili noodles or sweet chili prawns! Add it to soups, to salad dressings or as a dip! There really are plenty ways of using it! 

This recipe is a great and easy way of making the kitchen staple a little lot healthier! And in combination with the tofu it is unbeatable!! Definitely something worth trying! 

I genuinely hope that you will enjoy this recipe and make it on repeat! If you do so, I would highly appreciate it if you leave a comment or send me a pic of your remake!! 

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Better than takeout Crispy Sweet Chilli Tofu

Whoever says tofu is boring, has not trued this dish. Spicy, sweet, addictive goodness that is super easy to make and will convince everyone of how delicious tofu can be! 

Course dinner, lunch, Main Course
Prep Time 10 Minuten
Cook Time 20 Minuten
Total Time 30 Minuten
Servings 4 servings

What you will need

For the sauce:

  • 100 ml water
  • 100 g honey
  • 40 g vinegar
  • 1 tbsp sambal olek
  • 1 tsp chili flakes
  • 1 tbsp cornstarch
  • oil

For the rest:

  • 400 g tofu
  • wholegrain flour (about 5 tbsp)
  • 400 g (brown) rice
  • 500 g broccoli

How to

  1. Preheat the oven to 200°C. 

  2. Place the tofu inbetween a kitchen towel or kitchen paper and add a (relatively) heavy object on top. Let it sit for 5-10 minutes. This will press the tofu and remove any liquid that is inside of it. Then cut it into about 1cm sized cubes, toss them in the flour, so they are evenly coated and lay on a baking tray. Drizzle with oil and bake for about 25 minutes until crispy and golden brown.

  3. To a pot add the rice along with twice the amount of water and a pinch of salt. Bring to a boil, reduce to a simmer at medium heat and let simmer until all water has been absorbed. Turn down to low heat and let sit for another 5-10 minutes until soft and fluffy.

  4. In the meantime add the honey, vinegar, sambal olek, chili flakes and water, except for 2 tbsp to a pot and bring to a boil, stirring constantly. In the meantime combine the cornstarch with the remaining water until there are no lumps left, then stir into the remaining sauce. Turn down to medium heat and let simmer for 10-15 minutes, storing occasionally until it thickens. Then reduce the heat to very low.

  5. In the meantime break the broccoli into florets and steam it in a pot with boiling, salted water for about 4 minutes, then drain. Once the tofu is done baking, add it into the sauce and make sure it is all covered. 

  6. Divide the rice, broccoli and tofu onto bowls and garnish with some fresh cilantro. Enjoy!

Have fun cooking! 
Enjoy,
Katie // Une Petite Cuisinière 

Spicy Tomato Rice with Crispy Pan Fried Feta

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Regular rice was yesterday, we take the game next level and start to make tomato rice. Sounds odd? Just think of Paella – no big difference! But instead of combining it with fish, we are making a vegetarian version. Instead of cooked prawns we are taking pan-fried feta cheese and let me tell you, it is better. Crispy, salty goodness combined with spicy tomatoey carb heaven can only result in a happy tummy and a happy soul.

What‘s special about this dish?

Well, first that we are cooking the rice in canned tomatoes instead of water only. This adds a bunch of flavor and makes it more exciting. The process of cooking it is the same as with regular rice though. Then it also is spiced up with herbs and spices and voilà! 

Then also the feta cheese. Feta always is a great addition but pan fried feta, holy moly, is a next-level addition (&addiction)! The feta is covered in eggs and then breadcrumbs. The frying then makes it crispy on the outside and runny and molten on the inside, which then is a perfect combination! 

Healthy(ish)

Is this healthy? We can definitely say that it is packed with nutrients but it definitely is not, we have to be honest, the super-duper healthy bowl. Still, it is a greatly balanced bowl and definitely healthy for the soul.

We have a good mix of carbs, proteins, fats and vitamins. The rice provides a healthy amount of carbs that will keep you energized for a while. If you are looking for an option that also is high in fiber, you can also switch the regular rice for whole grin rice. 

The feta not only comes with a bunch of flavor, but also with a decent amount of protein. It also contains some saturated fats, but rather little compared to most cheeses. The oil we are frying it in makes sure our bodies get a healthy amount of unsaturated fats and vitamins. Plus, the tomato sauce also is a source of vitamins and fibre. So all in all a very balanced dish! 

How to make it?

As mentioned before, preparing the rice is fairly simple. We just sauté some onion and garlic in a little oil, add the rice, canned tomatoes, water and a little salt. Once it all comes to a boil, we need to reduce the heat to medium low and cover it for about 10-15 minutes. Once all water is absorbed, the heat needs to be turned down to low heat anf the rice will sit for another 3-5 minutes, this helps it to fluff and get really soft. All that now is left to do is to stir in some tomato sauce for even more flavor and creaminess and that‘s it! Pretty simple right?

The feta cheese is a bit more complicated, but not too much! To crumb it, we first need to cut it into smaller pieces. These do not all have to have the same size, but should be about 2-4cm. This is important because if they are too big, it will be very difficult to fry them. So now they are tossed in an egg and then in breadcrumbs. Afterwards the pieces of coated feta can be fried in some hot oil for 2-4 minutes per side until crispy, golden brown. Flip them carefully with a thin, flat spatula, so it does not fall apart. Well, and that already is it! Now it already is time to assemble everything and top it with some slices olives and herbs! Voilà!

This meal is great for a nice and cozy dinner or if you want to impress someone with a fancy meal. It actually is ready in fairly low time, just about 25-30 minutes and is an explosion of flavours. We love making this on repeat and I hope that you will enjoy doing so too!

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Spicy Tomato Rice with Crispy Pan Fried Feta

Definitely not your average rice. Creamy, spicy tomato rice with crispy on the outside and molten on the inside fried feta. Heaven in a bowl. Perfect for a cozy dinner or whenever you want to impress with a fancy dish! Plus, ready in 25 minutes!

Course dinner, Main Course
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 2 servings

What you will need

For the rice:

  • 2 cloves garlic
  • 1 chili
  • 2 tbsp olive oil
  • 150 g rice
  • 200 ml canned tomatoes (puréed)
  • 100 ml water
  • 3 tbsp tomato sauce

For the feta:

  • 200 g feta cheese
  • 5 tbsp breadcrumbs
  • oil for frying (NO olive oil – use flavour neutral oil)
  • black olives and dried herbs for serving

How to

The rice:

  1. Start by finely mincing the garlic and chili. Heat up the olive oil in a pan, fry the garlic and chili in there for about 1-2 minutes until fragrant, add the rice and fry for another minute, stirring constantly. Cover with water and canned tomatoes, generously salt. Peal the onion and cut it into 4 pieces, add it on top. Let it come to a boil, then reduce heat to medium heat and let it simmer. Once all water is absorbed, turn the heat down to low and let it sit for another 5-7 minutes. Before serving, remove the onion and stir in the tomato sauce.

The feta:

  1. Cut the feta into about 2x4cm and about 1cm thick sized pieces. Crack the egg and whisk it. Coat the feta pieces in the egg, then in the breadcrumbs. Heat up a generous amount of oil in a pan. Once hot, add in the coated feta. Fry for about 2-4 minutes until golden brown and crispy. When flipping them, do so very carefully with a thin spatula, in order for the feta not to fall apart. Fry for another 2-4 minutes on the other side.

  2. Divide the tomato rice onto the bowls and top with the feta. To finish, sprinkle with some chopped, black olives and dried herbs!

    Enjoy!

Have fun cooking,
Enjoy,
Katie // Une Petite Cuisinière