Der Beitrag Vegetarian Farmer’s Pot erschien zuerst auf kitchensplace.
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Do you also remember the hearty farmer’s pots that grandma or mum had from time to time? With strong broth, lots of vegetables, potatoes and meat? I definitely do! I used to always like to eat them, today they would be too hearty for me. That’s why I tried to change the farmer’s pot a bit in a vegetarian version and in particular to work out the vegetable insert. You can see the result in this recipe: A hearty, vegetarian farmer’s pot with crunchy vegetables, fruity tomatoes and chickpeas as a protein substitute.
What is particularly nice about this recipe is that the calories remain very low, but the portion is still rich and filling. Overall, I would say this recipe is particularly suitable for a diet or a reduced-calorie diet or as a meal prep for the lunch break.
If you are interested in other vegetarian recipes, then take a look around my vegetarian recipe category.
Nutritional Information per serving of Farmer’s Pot
Calories: 377 – Protein: 12g – Fat: 8g – Carbs: 55g
Vegetarian Farmer's Pot
Ingredients
- 800g potatoes
- 2 carrots
- 1 paprika
- 1 can of chickpeas
- 1 onion
- 1 tbsp tomato paste
- 1 tbsp cane sugar
- 2 cans of chopped tomatoes
- 750ml vegetable stock
- 100g Creme Fraiche (cream light)
- 1 tbsp olive oil
- Salt, pepper, oregano, garlic powder
Directions
- Step 1 Peel and dice the potatoes, peel and slice the carrots and cut the peppers into pieces.
- Step 2 Cut the onion into fine cubes and sauté in a little olive oil. Then add the potatoes, carrots and peppers and fry briefly.
- Step 3 Deglaze with vegetable stock and simmer for about 15 minutes. Then stir in tomato paste, cane sugar and chopped tomatoes and simmer with the lid covered for about 30 minutes. Then stir in the chickpeas and season to taste with salt, pepper, oregano and garlic. Serve with parsley as an option.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Vegetarian Farmer’s Pot erschien zuerst auf kitchensplace.
]]>Der Beitrag Spaghetti Napoli erschien zuerst auf kitchensplace.
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Spaghetti Napoli is one of the classics of Italian pasta cuisine. This pasta variant is super easy to prepare in a short time and tastes good for the whole family. Some people know this dish simply by the term “pasta with tomato sauce”, but of course, fans of Italian cuisine would never call this dish that.
You only need a few ingredients for these simple spaghetti napoli. First and foremost, of course, you should have delicious spaghetti in your shopping basket, as well as strained or chopped tomatoes (depending on your preference). For the taste, I also recommend a fresh onion, fresh basil, a little sugar and parmesan.
If you like this dish, then you will definitely like my tortellini al pomodore, which are similar in principle and are served with delicious buffalo mozzarella.
Nutritional information per serving of Spaghetti Napoli
Calories: 514 – Protein: 20g – Fett: 12g – Carbs: 78g
Spaghetti Napoli
Ingredients
- 200g spaghetti
- 1 onion
- 1 tbsp olive oil
- 250g tomato strained or chopped up
- 1 tablespoon of sugar
- Salt, pepper, basil
- Parmesan cheese as desired
Directions
- Step 1 Cook the spaghetti in salted water until al dente.
- Step 2 Meanwhile, sauté a diced onion in a little olive oil and deglaze with tomatoes. Stir in a little sugar and season with salt and pepper.
- Step 3 Let the sauce simmer over medium heat for 10 minutes and then serve with fresh basil and parmesan.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Spaghetti Napoli erschien zuerst auf kitchensplace.
]]>Der Beitrag Tomato Chickpea Salad erschien zuerst auf kitchensplace.
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On vacation I fell in love with fresh and homemade salads again. Especially when it’s hot outside and heavy dishes steal your energy, I often resort to fresh and nutritious ingredients to create a delicious salad. I often have them when things have to be done quickly and you can’t manage 3 frying pans on the stove at the same time. I always try to make sure that the salads have the appropriate nutritional values so that they are filling.
In this tomato chickpea salad, the chickpeas alone provide plenty of energy, so that you really have a full meal in front of you. Therefore, you can eat this salad either as a main meal (which is then also reflected in the calories) or as a side dish. The tomato and chickpea salad also goes well with the barbecue buffet!
If you are in the mood for more inspiration for chickpea salads, then this Mediterranean chickpea salad may also be for you.
Nutritional Information per serving
Calories: 525 – Protein: 17g – Fat: 19g – Carbs: 60g
Tomato Chickpea Salad
Ingredients
- 1 can of chickpeas
- 250g cocktail tomatoes
- 15g cane sugar
- 1/2 lime
- 25g balsamic vinegar
- 15g olive oil
- 1 shallot
- 1 bunch of basil
- Salt pepper
Directions
- Step 1 Cut the tomatoes and shallot into cubes and stir together with the olive oil, balsamic vinegar and cane sugar in a bowl .
- Step 2 Drain the chickpeas and fry them briefly in a pan. Then stir into the tomatoes .
- Step 3 Season the salad with lime juice, salt and pepper. Pluck fresh basil and stir in.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tomato Chickpea Salad erschien zuerst auf kitchensplace.
]]>Der Beitrag Chickpea Salad – Mediterranen Style erschien zuerst auf kitchensplace.
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With this chickpea salad you can conjure up a great side dish in just 15 minutes! Whether for grilling, as a healthy lunch or meal prep, this chickpea salad is simply a feast for almost any occasion. This salad is a great dish, especially in summer, as it tastes very good cold and is very popular as a light summer dish.
You only need a little time and a few ingredients for the preparation. Of course you can vary the chickpea salad as you like, but I prefer to use chickpeas with tomatoes, cucumbers, onions and feta. As an add-on I have lots of fresh chopped parsley and a light dressing made from olive oil and lemon juice. What could be better?
If you are in the mood for more salad recipes, then take a look at my recipe category “Salads“.
Nutritional information per serving of chickpea salad
Calories: 289 – Protein: 13g – Fat: 14g – Carbs: 21g
Chickpea Salad
Ingredients
- 2 cans of chickpeas
- 100g feta
- 2 small red onions
- 3 tomatoes
- 1 cucumber
- 2 tbsp olive oil
- 1 lemon
- 1 bunch of parsley
- salt and pepper
Directions
- Step 1 Drain the chickpeas and collect them in a large salad bowl. Cut the cucumber and tomato and evenly cubes and cut the onion into strips. Roughly chop the parsley.
- Step 2 Put all ingredients together in a large salad bowl and mix with 2 tablespoons of olive oil and the juice of one lemon.
- Step 3 Season with salt and pepper and finally stir in the feta.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Chickpea Salad – Mediterranen Style erschien zuerst auf kitchensplace.
]]>Der Beitrag Tomato Mozzarella Gnocchi erschien zuerst auf kitchensplace.
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Today there is another super fixed lunch break or evening recipe: quick gnocchi with tomato and melted mozzarella. Prepared in under 30 minutes, this recipe is perfect for every lunch break in the home office or for a cozy evening. You can vary this recipe as you like with fresh herbs or a good glass of wine.
Recipes of this kind are among my absolute favorite ingredients, especially when it comes to quick cooking. If you feel the same way, I can recommend my
Nutritional information per serving of Tomato Mozzarella Gnocchi
Calories: 579 – Protein: 20g – Fat: 16g – Carbs: 90g
Tomate Mozzarella Gnocchi
Ingredients
- 500g gnocchi
- 1 can of chopped tomatoes
- 1 mozzarella
- 1 tbsp butter
- 1 tsp sugar
- fresh herbs (e.g. oregano or basil)
- salt
Directions
- Step 1 Heat a deep pan with butter, add the gnocchi, toss in the butter and fry on both sides at 3/4 of the heat until crispy brown. Sprinkle with salt.
- Step 2 Add the chopped tomatoes to the gnocchi, add a little sugar and stir
- Step 3 Meanwhile, finely dice the mozzarella and add half of the cubes to the gnocchi. Mix everything together and let it melt.
- Step 4 Serve the gnocchi with fresh herbs and the remaining mozzarella cubes.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tomato Mozzarella Gnocchi erschien zuerst auf kitchensplace.
]]>Der Beitrag Parmesan Risotto with Braised Tomatoes erschien zuerst auf kitchensplace.
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Risotto is really something delicious, especially because you can combine it with so many great ingredients. My recipe for Parmesan Risotto with Braised Tomatoes is the ideal basis for many different risotto variations. Quick and easy to prepare, my Parmesan Risotto is also a great accompaniment to fish and meat. You only need a few ingredients, including risotto rice, shallots, butter and parmesan.
My simple Parmesan Risotto is light and airy and tastes great like fresh Parmesan. The combination with warm stewed tomatoes ensures a fresh and fruity taste experience. If you want, you can still garnish this risotto with spinach or rocket. If you are in the mood for more risotto variations, take a look under the keyword Risotto around.
Nutritional information per serving:
Calories: 435 – Protein: 16g – Fat: 25g – Carbs: 35g
Parmesan Risotto with Braised Tomatoes
Ingredients
- 150g risotto rice
- 150g cocktail tomatoes
- 500ml water
- 1 shallot
- 1 clove garlic
- 1 tsp olive oil
- 10g butter
- 50g parmesan
- salt, pepper, nutmeg
- optional: white wine to deglaze
Directions
- Step 1 Finely chop the shallot and garlic. Heat a pot with some olive oil and sauté the shallot and garlic in it. Then add the risotto rice, stir and let it stand for a short time. Optionally, deglaze with a dash of white wine.
- Step 2 Pour the risotto rice with water until the rice is just covered. Then simmer over medium heat, stirring, until the liquid has evaporated. Repeat the process until the water has been used up. Meanwhile, place the tomatoes on the vine on a baking tray in the oven
- Step 3 Grate the Parmesan cheese and stir into the risotto together with the butter.
- Step 4 Season to taste with salt, pepper and nutmeg. Then serve together with the stewed tomatoes.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Parmesan Risotto with Braised Tomatoes erschien zuerst auf kitchensplace.
]]>Der Beitrag Tomato Risotto with Pine Nuts erschien zuerst auf kitchensplace.
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Risotto is now one of my favorite foods, although I wasn’t a huge fan of rice dishes until a few months ago. But I was taught better and, above all, learned that when it comes to rice, the right preparation is more important than ever. A good risotto therefore has to be creamy (some also say sloppy), firm to the bite and well seasoned.
For my tomato risotto with pine nuts you don’t need anything more than risotto rice, shallots and garlic, tomato paste, strong cherry tomatoes, parmesan, salt, pepper, pine nuts, fresh basil, butter and water. The recipe is simple: sauté shallots and garlic. Add the rice and mix with tomato paste. Roast everything briefly and then quench with water and bring to the boil. It is important during this process that the rice is only cooked with enough water to just cover the rice. Here it is necessary that the tomato risotto is stirred continuously, otherwise it could fry. This process is repeated for about 25 minutes until the water boils and the rice is cooked through. Then only butter, salt, pepper, basil and parmesan are stirred in and the tomato risotto is ready. All that remains is to roast the pine nuts to serve.
If you are in the mood for more risotto variations, take a look at my other posts with the keyword “ Risotto ” around.
Nutritional Information per serving
Calories: 460 – Protein: 12g – Fat: 15g – Carbs: 69g
Tomato Risotto with Pine Nuts
Ingredients
- 150g risotto rice
- 1l water
- 1 shallot
- 1 clove of garlic
- 60g tomato paste
- 200g cherry tomatoes
- 20g butter
- 20g parmesan
- 10g pine nuts
- 1 tsp sugar
- 1 sprig basil
- salt, pepper, oregano
Directions
- Step 1 Finely dice the shallot and garlic and sauté in a little olive oil in a pot. Add the risotto rice and tomato paste and sauté briefly. Roast the pine nuts in a pan until golden brown.
- Step 2 Quench the risotto with water and bring to the boil while stirring. Add just enough water to cover the mixture. Repeat the process for the next 20 minutes until the water is used up. Meanwhile, dice the tomatoes and stir them in with the last portion of water.
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Step 3
Remove the risotto from the heat. Finely chop the basil and stir it in with the butter. Season to taste with salt, pepper and oregano. Serve the risotto together with pine nuts.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tomato Risotto with Pine Nuts erschien zuerst auf kitchensplace.
]]>Der Beitrag Gnocchi with three kinds of tomatoes erschien zuerst auf kitchensplace.
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I love gnocchi. They are just so delicious when they are seared crispy on the outside while keeping their soft core on the inside. All I need is a little salt and a simple sauce and my perfect gnocchi dish is ready.
My gnocchi with three kinds of tomatoes fit wonderfully into your quick after-work kitchen. Prepared in just 30 minutes, with this recipe you can conjure up a delicious and juicy dish that is refined with fresh basil and a little parmesan that is really delicious. The gnocchi with three kinds of tomatoes taste fresh and juicy and simply fill you up and make you happy. The warm tomatoes, which melt easily in the pan and lead to a creamy, tomato-like taste experience, are particularly delicious on this dish.
Fancy more gnocchi recipes?
If you like gnocchi as much as I do, you will definitely be interested in my other gnocchi recipes. Look at you in mine Gnocchi Collection around.
Nutritional Information per serving
Calories: 355 – Protein: 12g – Fat: 12g – Carbs: 52g
Gnocchi with three kind of Tomatoes
Ingredients
- 300g gnocchi
- 60g dried tomatoes
- 30g tomato paste
- 30g parmesan
- 4 truss tomatoes
- 10 cocktail tomatoes
- salt, pepper, oregano
- fresh basil
Directions
- Step 1 Fry the gnocchi in a deep pan until golden brown and sprinkle with salt. Meanwhile, dice the vine tomatoes and the dried tomatoes and add them together with the cocktail tomatoes
- Step 2 Mix everything with tomato paste and season with pepper and oregano
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Step 3
Finely chop the fresh basil and stir it in. Serve with basil and parmesan.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Gnocchi with three kinds of tomatoes erschien zuerst auf kitchensplace.
]]>Der Beitrag Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella erschien zuerst auf kitchensplace.
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Vegetable casseroles are available in numerous variations. Tuber vegetables such as potatoes are often combined with cucurbits such as zucchini. Juicy tomatoes round off the combination of flavors. My vegetable casserole complements its flavors in an easy and simple way. For this casserole you will need:
- 200g potatoes, waxy
- 300g zucchini
- 200g tomatoes
- 250g mozzarella, light
- 1 shallot
- 1 clove of garlic
- 1 teaspoon brown sugar
- Salt, pepper, nutmeg
- 2 tbsp olive oil
First the vegetables are cut: To do this, you peel the potatoes and cut them into 0.5 cm thick slices. Then cut the zucchini and tomatoes into 0.5 cm thick slices. These are then stacked like a fan in a baking dish. For this I layered 2 slices of zucchini with a slice of potato in the middle and a tomato again and again until I had at least 2 rows in my shape. These are then seasoned with salt and pepper and drizzled with olive oil. Then the casserole goes in the oven for about 50 minutes.
While the vegetables are cooking in the oven, take 2 mozzarella balls out of the refrigerator and bring them to room temperature. Then you cut it into fine slices, which are spread over the casserole after the first baking time. Then put the casserole back in the oven until the mozzarella is melted and lightly browned in some places.
Nutritional Information per serving of Vegetable Casserole
Calories: 156 – Protein: 15g – Fat: 6g – Carbs: 12g
Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella
Ingredients
- 200g potatoes, firm
- 300g zucchini
- 200g tomatoes
- 250g mozzarella, light
- 2 shallot
- 2 clove garlic
- 1 tsp brown sugar
- salt, pepper, nutmeg
- 2 tbsp olive oil
Directions
- Step 1 Peel the potatoes and cut into even slices (0.5-1cm thick) together with the zucchini and tomatoes
- Step 2 Dice the shallot and sauté in a pan with 1 tbsp olive oil. Sprinkle with 1 tsp brown sugar and caramelize lightly. Squeeze the garlic clove and add it.
- Step 3 Pour the shallots and garlic into a baking dish and cover the bottom with it.
- Step 4 Now layer the vegetables in the baking dish. To do this, always put a slice of zucchini, a slice of potato, a slice of zucchini and a slice of tomato on top of each other in this order, like a fan. Keep layering until all the ingredients are used up. Then season the vegetables with salt, pepper and nutmeg and spread 1 tablespoon of olive oil over the vegetables
- Step 5 Cover the casserole with aluminum foil and bake for about 50 minutes in the oven at 180 degrees O/U.
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Step 6
In the meantime, take the mozzarella out of the refrigerator and bring it to room temperature. Then cut it into even slices. After 50 minutes of baking, take the casserole out of the oven, cover with mozzarella and place in the oven for another 20 minutes until the mozzarella is lightly browned. If the vegetables are not cooked by then, simply put aluminum foil over them and leave them in the oven until everything is cooked.
Der Beitrag Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella erschien zuerst auf kitchensplace.
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