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fallfood

Creamy Pesto Rice with Roasted Fall Veggies and Crispy Chickpeas

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I am a huge fan of pesto, when made freshly and in season. We make it a lot in summer. Pick the basil from out herb garden, use olive oil our neighbors made themselves from their trees in Croatia, add some good Italian Parmesan cheese, some delicious pine nuts and a pinch of salt. That’s at simpel as it is and that’s why I love it! So few ingredients, so much flavor! But now it’s October! And unfortunately it’s getting colder and there is no way for the basil to grow in our garden. Still, we all love pesto and want to enjoy it and that’s why I decided to add a little twist to it! 

This pesto recipe is not like the traditional Italian one but it is as delicious! It is made with fall ingredients. Instead of the basil I decided to use Swiss chard, and the pine nuts are substituted for almonds. I kept the Parmesan cheese and the olive oil because I believe that these really make the pesto taste like pesto and make it insanely addicting. To make it you simply have to roast the nits a but because that enhances the flavor, and then blend it up with the Swiss chard and a pinch of salt. Yes, that’s right, only those three ingredients! NEVER blend pesto with the Olive Oil and the cheese. That’s just not how it’s done. At least not in Italy. After blending, the Olive oil and Parmesan are stored in by hand, one by one, slowly. This makes it really creamy instead of mushy! 

Pesto is also great in nutritional value! Although it is quite high in calories it is super healthy! The greens provide you with a lot of minerals, vitamins, and fiber! The nuts add some healthy fats and a protein kick as well as other nutrients! The olive oil also provides you with some more healthy fats, which help you absorb the proteins better and the cheese gives some essential protein. So if you love pesto, here’s another reason to add in on everything. But honestly, I believe that this recipe doesn’t only work great in this dish but also you can totally add that pesto on top of scrambled eggs, into pasta, on top of toast, or whatever is on your mind! 

For the grain as carbohydrates I decided to use white rice. If you want to make it even healthier use whole grain/ brown rice but it is quicker when using white rice since it doesn’t have as long cooking times! If you do not like rice at all but still want to tray making this recipe you can substitute it for another grain! Pasta or Quinoa would work great too! Together with the pesto, the rice gets really creamy, kind of risotto-ish but not completely. Adding pesto if any sauce to rice is such a great way to spice up things a little and get your traditional plain rice to a mouthwatering dish! 

So, now we have the rice and the pesto… but what even is a bowl without some toppings and crunch. With the vegetables you can really feel free to add whichever are your favorites. I used cauliflower and brussel sprouts because they are in season now. Also, the brussel sprouts add some more greens into the dish and I love using the cauliflower because it is a great vegetable which can easily take on the favor of the spices! That way you can really taste your seasoning! Drizzle a little olive oil on top and roast them until crispy! This also works really great for meal prep if you just want to roast a big bunch of vegetables in the beginning of the week!

The chickpeas are coated with a great amount of spices and a good amount of olive oil! The oil is necessary in order to get a crunch and to intensify the flavor. If you want to make them extra crispy, pan fry them, but they are also super delicious when made in the oven plus you don’t have to wash an extra dish! So it’s a win win! 

When it’s all put together it just makes such a bomb combination! The creamy rice (if you want to make it extra ? add some more fresh Parmesan cheese on top!), the hearty roasted vegetables and the crispy chickpeas just make such a great combo! It is such a great comfort meal with such delicious fall meal packed with local and seasonal ingredients! A perfect mid-week dinner and great for meal prep! I hope that you will enjoy it as much as I do! 

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Creamy Pesto Rice with Crispy Chickpeas and Vegetables

An ideal weeknight dinner with a delicious twist on traditional pesto with crispy chickpeas and roasted veggies!

Course dinner, lunch, Main Course
Prep Time 15 Minuten
Cook Time 25 Minuten
Total Time 40 Minuten
Servings 2 People
Calories 635 kcal

What you will need

  • 100 G Rice
  • 100 g Chickpeas caned, washed & rinsed
  • 1 tbsp Olive Oil
  • 1 handful sage
  • 180 G Brussel Sprouts
  • 180 G Cauliflower
  • 1 Tbsp Olive Oil
  • 1 Tbsp balsamic vinegar
  • 1/2 Tsp Paprika Powder
  • 1/2 Tsp Chilli Powder
  • 1/2 Tsp Turmeric Powder

For the Pesto:

  • 2 stalks Swiss Chard
  • 20 g Almonds
  • 20 g Parmesan Cheese freshly grated
  • 1 tbsp Olive Oil
  • 1,5-3 tbsp Water can sub for olive oil for even more flavor
  • 1 tsp salt

How to

That‘s how it works:

  1. Roast the almonds in a non stick pan over medium high heat for about 3-5 minutes, stirring occasionally.

  2. Into a food processor add the almonds, the Swiss chard and the salt and pulse until combined! Pour the mixture into a bowl and alternately add the grated Parmesan cheese, olive oil, and water into the mixture until it gets all creamy and rich! If you want to make it all Italian, you can only add olive oil, but I decided to make it a little lighter so I mixed it with water.

  3. In the meantime preheat the oven to 180C. Wash and rinse the brussel sprouts and cut them in half. In a bowl combine them with about 1/2 tbsp of Olive Oil and the balsamic vinegar. Spread them onto a third of a baking tray lined with parchment paper.

  4. Cut of the cauliflower into smaller pieces. Add them into a bowl, along with chili, paprika, and turmeric, 1/2 tbsp of olive Oil and salt. Combine them all and place on another third of the baking tray.

  5. Wash, drain and tap the chickpeas dry for extra crispyness. Add the Olive oil, sea salt, and finely chopped up sage into a bowl along with the chickpeas and toss it. Add them to the remaining third of the baking tray and bake everything for 20-25 minutes!

  6. In the meantime cook the rice according to package instructions. About 3 minutes before it being done, add the pesto into the pot, keeping 1 tabslespoon aside. When done, stir it all together and you will see that the parmesan cheese has melted and it is all creamy.

  7. By now the vegetables and chickpeas should be done and crispy too!. Seperate the rice and onto two bowls. Top them with the vegetables and chickpeas and drizzle the remaining pesto on top. Grate some fresh parmesan for the finishing touch and enjozy!

Caramelized Pecan and Fig Salad

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We’re are in the middle of October which means that we are in the middle of fig season. One of the best seasons ever, I believe. They are juicy, soft, sweet, and they have such a pretty color! Plus they are so versatile I believe! They go well on so many things! Add them to your French toast, on top of a yoghurt bowl, dried in granola, serve them with cheese, add them into salads or Buddha bowls, or even grill them to serve as a side. The options are endless! 

But a fig is not necessarily a fig. There are small ones and there are bigger ones. I really like the small ones on top of yoghurt for example because they are just perfect in size and you can always eat the skin! With the bigger ones, I prefer using them in salads or as a snack. But if you want to consume them with the peel, make sure to buy organic ones. If you don’t then I would not recommend eating the skin! 

Figs have a great nutritional value too! When fresh they are really low in calories, but have a quite high fiber content! They help reducing the blood pressure as they increase the potassium in your body. Also, they are high in calcium, which is an essential Mineral. When dried, they are higher in calories but also in fiber, with incredible 9g per 100g serving. So if you want to add some sweet or chewiness to your next granola, or just snack in something sweet with nut butter than grab some figs next time, either dried or fresh with some nut butter and you have a delicious and filling snack! 

Onto the next highlight of the salad; the caramelized pecans! I am a huge fan of pecans, I lottery eat them on anything! I love the flavor and the crunch! Nuts in general are packed with protein, vitamins and healthy fats! They are a great addition in nutritional value and crunch to almost any dish! Yoghurt, salads, stir fry’s, curries, you name it! Caramelized First nuts is incredibly simple and only requires 3 ingredients! The nuts themselves, some honey or agave, and a pinch of sea salt. I like to prepare them in a non – stick pan as I believe that it is easiest and quickest. 

It is as simple as adding all the ingredients to the pan and heating it up. At first it will seem as there was too little honey as it will only stick on a few nuts, but as soon as it heats up it will get more liquid and it will cover all the nuts. They work great on a salad as they add sweetness but I also think that they go along very well with cheese or yoghurt. I like the pre make them in a batch in the beginning of the week and them add on on several different dishes throughout the week. If you are not a fan of pecans they can be substituted them for any other nut. Walnuts and almonds would work great, hazelnuts do work too but I would not recommend using cashews since they already have a sweet touch and are rather soft so I would not recommend using them. 

The dressing for the salad is really creamy and delicious. It is not loaded with tons of calories like conventional store bought ones. It is made out of Avocado, Greek Yoghurt, Dijon Mustard, honey, Tahin, anchovies Lemon Juice and Vinegar. I know that it sounds like a lot of ingredients but it is totally worth it! It is an oil free dressing. Just blend all of the ingredients up and you will end up with a delicious creamy dressing! 

To add the finishing touches coat the spinach in the dressing, cut up some dogs, crumble feta cheese and add the walnuts on top! It is an amazing side dish in Fall with some roasted meat or to enjoy along a bowl of pasta! It contains a lot of fall ingredients, which I love since it is a great way to enjoy all the seasonal and regional food! 

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Caramelized Pecan and Fig Salad

A delicious side dish to incooperate all of the delicious fall foods!

Course appe, Salad, Side Dish
Prep Time 15 Minuten
Cook Time 3 Minuten
Total Time 18 Minuten
Servings 4 servings
Calories 153 kcal

What you will need

For the Salad:

  • 3 handful Baby spinach (baby spinach preferably)
  • 2 Figs
  • 25 g Pecans
  • 2 tsp Honey
  • 40 g Feta Cheese

For the Dressing:

  • 30 g Avocado
  • 2 tbsp Greek Yoghurt
  • 1 tbsp Tahin
  • 2 tsp White Vinegar
  • 1/2 juice Lemon
  • 1 Anchovie
  • 2 tsp Mustard
  • 1 tsp honey

How to

That’s how it works:

  1. Add all of the ingredients for the salad into a small blender. Add maybe about 1,5 tablespoons of water to start out. Blend it up. It should be creamy but runny. If it is too thick, feel free to add a little more Tahin or water in order to thin it out. Add a generous pinch of salt and set aside, best in the fridge.

  2. Add the nuts into a small nonstick pan. If you do not have one it is not a huge problem but if you have the option, use a non-stick one. Add the honey and a pinch of salt into it. Don’t worry if the honey will only stick onto a few nuts. Heat it up on medium high, constantly stirring. As soon as it gets hot the honey will get more liquid and coat all of the nuts. Once that happened, take the bits out of the pan and set aside. 

  3. Toss the spinach with the dressing and separate it onto 4 bowls. Cut up the figs and add them on top. Crumble the feta. Finally, add the caramelized pecans on top and serve! 

    Enjoy! 

Healthy Carrot Cake Muffins

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Healthy Carrot Cake Muffins with Whipped Ricotta Frosting. Doesn’t that sound amazing? A sweet treat between classes, as a dessert or a snack to balance out your afternoon low. Yes! Yes! And yes! I think we all need this, like every week at least a few times! 

Taking a vegetable and putting it into a desert?! Sounds weird although it has already worked out so many times. Think pumpkin pie or zucchini bread. Also carrot cake is many people’s favorite dessert but I mostly is packed with tons of sugar and saturated fat and topped with a rich cream cheese or butter frosting. It is delicious but really heavy and not the healthiest thing to eat in the world. 

But not this version of it. The muffin itself is light and fluffy, no butter or refined white sugar. Light and delicious. The ricotta on top has its natural sweetness which doesn’t ask for any other sugars and works great with the muffins. Pair them with a cup of coffee as a snack, or top with almond butter and fresh banana for a delicious and healthy breakfast or just grab one on the go. You will get your veggies in without even noticing.

The batter is made out of simple ingredients of which most are everyone’s household staples. Grated carrots of course, greek yoghurt for protein and good fats, eggs for texture, protein, vitamins, and healthy fats, Apple sauce for sweetness. A mix of wholegrain and white flour for fiber and carbs, some enrythrit or coconut sugar for sweetness, cinnamon for the heartiness and pecan nuts for the crunch and healthy fats. 

A great balance of ingredients and nutrients that turn out to be a really delicious dessert. I believe it is a really great way to switch up your average use of carrots and try something new with them. I love making them when it is rainy and cold outside as the feeling of baking gives that comfortable feeling and coziness. They are perfect for the days now when it is getting colder and when carrots are in season.

I love enjoying them warm, when the frosting is melting on top of them, but they are also really delicious when chilled. The frosting is optional so if you do not like ricotta or want to go for an even lighter version you can of course leave it out but in my opinion it tastes amazing with it! If you decide to recreate that recipe be sure to tag me with @uneptcuisiniere or with #unepetitecuisiniere and if you could leave a comment that would mean and lot to me. I hope you will enjoy it!

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Healthy Carrot Cake Muffins

A healthy twist on the all beloved cake. LIght and delicious.

Course Breakfast, brunch, Dessert, Snack
Prep Time 12 Minuten
Cook Time 20 Minuten
Cool time 15 Minuten
Total Time 47 Minuten
Servings 10 muffins
Calories 127 kcal

What you will need

  • 2 carrots about 150g
  • 100 g Greek Yoghurt
  • 100 g Appl Sauce
  • 2 Eggs
  • 100 g Erythrit you can also use coconut sugar, or raw cane sugar if prefered
  • 80 g Whole Wheat Flour
  • 80 g Wheat Flour
  • 1.5 tsp Baking Powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 200 g Ricotta
  • 2 tsp Honey

How to

That´s how it works:

  1. Preheat the oven to 180C. Peel the carrots and grate them into a bowl. They shouldn’t be grated too thin, a little thicker worst best. Into the same bowl add the 2 eggs, the Greek yoghurt, the apple sauce and the sugar of your preference. Mix it well until all combined. 

  2. In a separate bowl combine the 2 flours along with the cinnamon, the baking powder, and the salt. One by one, slowly fold the flour under the wet mixture. Don´t whisk fast, gently fold it under with a spatula.

  3. Portion the mass out into 10 muffin forms. This works best with an ice cream scoop. Fill the muffin tin ¾ of the way. Place the muffins in the oven and bake them for about 18-25 minutes. Take a tooth pick and poke into the muffins, if no dough keeps sticking on the toothpick they are done. 

  4. Don´t take them out immediately, because they will fall back together and the fluffiness will be gone. Turn off the oven and let them sit in there for about 15-20 minutes. 

  5. Meanwhile in a bowl whip up the Ricotta and the honey. Once the muffins are completely cooled, add the frosting and enjoy! 

    They last in the fridge for up to 1 week!

Apple & Cranberry Granola

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It is finally fall, and finally October and everyone is going crazy about pumpkins. For a good reason. They are insanely delicious and can be eaten basically with anything. But because of this hype so many people are forgetting about apples. The super delicious, sweet or sour apples that are in season right not, that are available in so many different colors, shapes, and flavors. They are seasonal at the moment and grow local here in Austria. I feel apples are underrated and we should actually keep the quote „an apple a day keeps the doctor away“ in mind every day.

Apples actually are pretty healthy. They are really rich in fiber, antioxidants, reasonable amounts of Vitamin C and K. That being said we should consider eating one a day. But the famous little sentence we tell all the kids does not mention the form we should eat them in. So why not eating them in a different way than usually?! Why not eating them in form of Granola. In form of Fall Apple Granola. To be honest, it doesn’t still contain a lot of vitamins in that form, but it gives us an excuse to eat apples. 

This granola tastes like fall in a bowl. It instantly gives you the feeling of hiking through the vineyards and grabbing fresh apples from the tree while all the leaves are turning red and yellow. It gives you the feeling of collecting chestnuts and smelling that good fall flavor. I love eating this on top of a cozy oatmeal or in a yoghurt bowl for breakfast. The crunch makes it a perfect topping for any creamy base or also with milk when enjoyed as cereal. 

I decided to make this granola with popcorn to lighten it up a little, and give it more volume. The popcorn also soaks up the liquid ingredients really well and just soaks up all of the flavor. The oats, pumpkin seeds and nuts add some texture, fall feeling, as well as good carbs and healthy fats. The flax seeds, some fiber, and the hemp seeds some protein. The dried apples and cranberries add some sweetness and chewiness which makes it really addicting. A necessary ingredient which definitely can’t be left out is the cinnamon. It adds sweetness, is super healthy, and makes it all cozy and comforting. Last but not least I added some sea salt to bring out the flavor and maca powder (which is optional) because it has a lot of health benefits.

The liquid ingredients are pretty clean and simple too. I am using Apple sauce (of course) as a base to get that Apple flavor and sweetness without any refined sugars. The coconut oil adds some fats and helps to crisp up the granola when in the oven. The maple adds sweetness and color as it will caramelize in the oven while baking and turn everything delicious golden-brown. When mixing together it already combines the different flavors and  smells. 

You will be able to smell it in the entire house once you take it out of the oven and you won’t have to wait until everything is gone. Won’t take long, I promise. It last up to one month when stored in an air tight container but mine was gone way quicker. I hope that you will enjoy this recipe and if you decide to recreate it be sure to tag me in your post with @uneptcuisiniere or #unepetitecuisiniere

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Apple Granola (V,SF)

A delicious fall twist on your regular Granola perfect for October!

Course Breakfast, Snack
Prep Time 10 Minuten
Cook Time 25 Minuten
Total Time 35 Minuten
Servings 12 servings
Calories 93 kcal

What you will need

  • 50 G Popcorn
  • 30 G Almonds Chopped
  • 30 G Oats
  • 30 G Pumpkin seeds
  • 1 Tbsp Hemp Seeds
  • 1 Tbsp Chia Seeds
  • 1 tbsp Cinnamon
  • 2 Tsp Maca Powder
  • 20 g Cranberries
  • 20 g Dried Apples

Wet ingredients:

  • 100 G Apple Sauce or Apple Butter
  • 1 tbsp coconut Oil
  • 1-2 Tbsp maple syrup

How to

That’s how it works:

  1. Preheat the oven to 180C.

  2. Chop the Almonds. Add them into a big bowl along with all the other dry ingredients except for the dried Apple. Mix them well until all combined.

  3. In a smaller bowl mix together the Apple sauce, molten coconut oil an maple until it has a smooth consistency.

  4. Pour the liquid mixture over the dry one and gently stir through until all of it is covered. Then spread it on a baking tray covered with parchment paper and bake it in the oven for about 20-25 minutes.

  5. When done take it out of the oven and let cool completely. Meanwhile chop up the dried apples. Mix the through the granola. Now you can also add cranberries or any other add ins that you would like.

  6. Store it in an air tight container for up to one month. It is best enjoyed over Jogurt, Porridge, or simply with milk.