I’m excited to share with you this delightful recipe, as it’s not only simple to prepare but also incredibly rich and bursting with flavor. This recipe ensures a perfect blend of tanginess and creaminess, making it an ideal appetizer idea. Serve it with warm pita bread, toasted bread or crusty bread. You can also serve it with vegetable sticks if desired.

How to make spicy Greek feta dip – Tirokafteri

Start by roasting the red pepper in a pan on the stove until the skin blisters. Once done, remove it from heat, sprinkle with salt, cover, and let it cool. Next, peel the roasted pepper and remove the seeds. Cut into large pieces. 

Place the feta cheese in the bowl of a food processor. Add the roasted red pepper, minced garlic, red chili flakes, and lemon juice. Process until crumbles.

Now, add Greek yogurt and olive oil and continue processing until it turns into a thick, creamy paste.

Transfer the feta dip into a bowl. To add a finishing touch, decorate with feta crumbles, fresh parsley, chili flakes, and a drizzle of olive oil.

This delightful Spicy Greek Feta Dip pairs perfectly with toasted bread, crusty bread, warm pita bread or crispy vegetables like carrots and cucumbers.

Remember to refrigerate any leftovers for later.

Hope you will give this amazing Tirokafteri a try, and bring the Mediterranean flavor to your meals. If you do, share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

Other Greek appetizers you may like to try

This Greek Baked Feta with Tomatoes is a spicy Greek dish, a delightful combination of spicy peppers, rich ripe tomatoes, and creamy feta cheese. It is often enjoyed as a main course accompanied by crusty bread, or it can be served as an appetizer or side dish. 

Greek Tzatziki Sauce is a classic and refreshing dip made with yogurt, cucumbers, garlic, and extra virgin olive oil. It is a staple in Greek cuisine and is typically served as a starter or side dish.

This Greek Fried Feta with Honey and Sesame Seeds is a wonderful appetizer idea that brings together the rich flavors of Greece in a simple yet mouthwatering preparation. It is crispy, savory, and drizzled with golden honey.

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Spicy Greek Feta Dip – Tirokafteri

This Spicy Greek Feta Dip, known as Tirokafteri or Htipiti is a creamy, spicy, feta cheese spread that perfectly complements nearly any dish. This simple yet flavorful recipe combines feta cheese, roasted red peppers, and a touch of garlic to create a mouthwatering dip that's perfect for any occasion. 

Course Appetizer

Cuisine European, Greek

Keyword Feta Cheese, red bell pepper

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Calories 1481kcal

Ingredients

• 9 oz (250g) Feta cheese
• 1  red pepper (about 4 oz – 120g) , roasted
• 1 clove garlic , minced
• 1 tsp  (1g) red chili flakes
• 3 tbsp (45g) Greek yogurt
• 2 tbsp (30g) olive oil
• 1 tbsp  (15ml) lemon juice

Instructions

• Roast the red pepper in a pan, over stove top or oven until the skin blisters. Remove from heat, sprinkle with salt, cover and let it cool.
• Peel the roasted pepper and remove the seeds.
• Place the feta cheese into the bowl of a food processor. Add the roasted pepper, minced garlic, red chili flakes and lemon juice. Process until crumbles.
• Add yogurt and olive oil and continue processing until gets into a thick creamy paste.
• Transfer the feta dip into a bowl.
• Decorate with feta crumbles, fresh parsley, chili flakes and a drizzle of olive oil.
• Serve with toasted bread, crusty bread or crispy vegetable sticks, like carrots and cucumbers.
• Refrigerate the leftovers. It should be consumed within a few days.

Nutrition

Calories: 1481kcal | Carbohydrates: 85.6g | Protein: 59.6g | Fat: 94.9g | Saturated Fat: 54.1g | Cholesterol: 225mg | Sodium: 3125mg | Potassium: 2703mg | Fiber: 9.7g | Sugar: 50.5g | Calcium: 1574mg | Iron: 4mg

The post Spicy Greek Feta Dip – Tirokafteri appeared first on Home Cooking Adventure.

During our time in Greece, we had the delightful opportunity to enjoy this dish at numerous tavernas, where it is called Bouyiourdi. It offers a burst of flavors and makes a comforting experience.

At the heart of this dish is the Feta cheese, a traditional Greek cheese made from sheep’s milk. Known for its rich and tangy flavor, Feta is the perfect complement to the sweet notes of the juicy ripe tomatoes and peppers. It is essential to use a good quality Feta cheese in brine that will make this dish a favorite among cheese lovers.

To prepare this amazing Greek baked dish, first slice the tomatoes into thick rounds and layer on the bottom of a baking dish. Cut the red pepper, green chili pepper and the onion into slices and arrange on top of the tomatoes. Cut the Feta cheese into thick slices and arrange over the layers of tomatoes and peppers. Top the Feta with the remaining tomato, pepper and onion slices. 

We like to add tasty herbs like oregano and thyme, giving the dish a lovely smell and earthy taste. A good drizzle of olive oil finishes the dish, giving it a delicious richness and making the taste even better.

Place the dish in the oven and bake to perfection. The heat of the oven melds the flavors together, resulting in a harmonious blend of tangy, sweet notes. The cheese becomes slightly golden creating a delightful contrast in textures.

How to make Greek baked Feta with tomatoes

Star by preheating the oven to 425°F (220°C). Take the ripe tomatoes and cut them into thick slices, then set them aside. Proceed to slice the red pepper, onion and green chili pepper, and set them aside as well. Take the feta cheese and cut it in half, then slice each half lengthwise.

Now, it’s time to layer the ingredients. Start by arranging the tomatoes, peppers, onions, and green chili slices. Enhance the flavors by seasoning with oregano, chili flakes, a moderate amount of salt, and freshly ground black pepper. Remember not to overdo the salt since Feta in brine is already quite salty. Drizzle a generous amount of olive oil over the layered ingredients.

Next, place the feta cheese slices on top of the arrangement. Add the remaining tomatoes, peppers, onions, and green chili to complete the layers. Once again, season with oregano, chili flakes, a touch of salt, and freshly ground black pepper. Give another good drizzle of olive oil for added moisture and flavor.

Transfer the dish to the preheated oven and bake for about 35-40 minutes, until the feta cheese becomes soft and the vegetables turn tender. Before serving, garnish with fresh thyme to enhance both the taste and visual appeal. Serve the Greek Baked Feta with Tomatoes as a main course with crusty bread or enjoy it as a delectable side dish. 

Whether you’re a fan of Greek cuisine or simply looking to explore new flavors, this Greek Baked Feta with Tomatoes is a must-try recipe that shouldn’t be missed. If you give this recipe a try, feel free to share your photos with me on Instagram. Would love to see how it turns out for you. 

What to serve Baked Feta with

This Baked Feta with Tomatoes can be served as a main dish alongside some crusty bread or it can be served as an appetizer or side dish.  Here are few ideas you can choose from.

In terms of bread you can serve with this easy to prepare Crusty Homemade Bread, Classic Foccacia, Homemade Baguette or easy Homemade Breadsticks. This Sourdough Bread with its crispy crust and soft elastic crumb is one of the best choices for this dish.

If you plan to serve this baked feta as a side dish here are some great options. We love to serve this with these Crispy Roasted Potatoes, Crispy Sliced Roasted Potatoes or with these Roasted Sweet Potatoes. This dish goes perfectly alongside this Stuffed Chicken Breasts or Whole Roasted Chicken and a fresh salad.

Other similar recipes you may like to try

These Baked Stuffed Tomatoes with Bulgur and Feta are a great summer side dish perfect for tomato season.  They have a bulgur, feta, fresh herbs and olives filling and are baked until slightly golden. It is best to serve them hot, right after taking them out of the oven.

This Roasted Tomato Grilled Cheese Sandwich with gooey melted cheese, summer roasted tomatoes, fresh basil and crispy buttery bread slices is a great choice for breakfast or lunch for whenever you want something quick, satisfying and delicious. 

This Roasted Tomato and Red Pepper Soup is a creamy comforting summer soup, full of flavor, served with cheese toasts that make it really irresistible.

A Tomato Puff Pastry Basil Tart is one of the best ways to enjoy the summer flavorful ripe tomatoes and fresh herbs.

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Greek Baked Feta with Tomatoes

This Greek Baked Feta with Tomatoes is a spicy mouthwatering Mediterranean dish that captures the essence of Greek cuisine. This easy recipe is a delightful combination of spicy peppers, rich tomatoes, and creamy feta cheese. It is often enjoyed as a main course accompanied by crusty bread, or it can be served as an appetizer or side dish.

Course Appetizer, Main Course, Side Dish

Cuisine Greek

Keyword Feta Cheese, red pepper, summer, tomatoes

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 260kcal

Ingredients

• 7 oz (200g) Feta cheese , 1 block
• 1 pound (450g) ripe tomatoes
• 1 small red onion , about 2.5 oz – 75g
• 1 red pointed pepper , about 3 oz- 90g
• 1 long green chili pepper
• 1 tsp tsp dried oregano
• chili flakes
• extra virgin olive oil
• salt and freshly ground black pepper

Instructions

• Preheat the oven to 425°F (220°C).
• Cut the ripe tomatoes into thick slices and set aside.
  
• Cut the red pepper and green chili pepper into slices and set aside.
• Cut the red onion into thin slices and set aside.
  
• Cut the feta cheese in half. Cut each into half lengthwise.
  
• Start to layer the tomatoes, peppers, onions and green chili.
  
• Season with oregano, chili flakes, salt and freshly ground black pepper. Don’t use too much salt, as Feta in brine is already very salted.
• Add a good drizzle of olive oil.
• Arrange the feta cheese slices on top.
  
• Top the feta with the remaining tomatoes, peppers, onions and green chili.
• Season again with oregano, chili flakes, some salt and freshly ground black pepper.
• Add a good drizzle of olive oil again.
• Bake for 35-40 minutes until Feta is soft and vegetables are tender.
  
• Add some fresh thyme for flavor and color and serve with crusty bread or as a side dish. Enjoy!

Video

Nutrition

Serving: 1 serving out of 4 | Calories: 260kcal | Carbohydrates: 10.5g | Protein: 8.6g | Fat: 21.5g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 565mg | Potassium: 384mg | Fiber: 2.3g | Sugar: 7.2g | Calcium: 270mg | Iron: 1mg

The post Greek Baked Feta with Tomatoes appeared first on Home Cooking Adventure.

This vegetarian version requires only a few basic ingredients, but by the time all is said and done, the results are quite gratifying, and soon enough you will find yourself regretting you did not make more of them to begin with. The sesame ginger dipping sauce recipe featured here really complements them and enhances their flavor.

When it comes to what could constitute a great filling or dipping sauce as far as egg rolls, the possibilities are quite ample. Pork, chicken, or tofu are wonderful protein additions for the rolls while sweet and sour, spicy peanut, or sweet chili would make great dipping sauce choices.

How to make vegetable egg rolls

To start, whip up a quick dipping sauce by combining all the ingredients in a jar and giving it a good shake.

Now, prepare the filling for your egg rolls. In a large pan or wok, heat up some oil and sauté garlic, green onion, and ginger until fragrant. Add in cabbage, carrots, and peppers, season with salt and pepper, and cook until they’re nice and tender. Transfer these veggies to a bowl and let them cool down.

Once your filling is ready, it’s time to assemble the egg rolls. Spoon about 2 tablespoons of filling onto each wrapper, roll them up, fold in the sides, and seal the edges with a bit of beaten egg. Repeat until all your wrappers are filled, then cover the rolls with plastic wrap until you’re ready to cook.

How to cook the rolls

Now, you’ve got two options for cooking: frying or baking. For frying, heat up your oil to 350°F (180°C) and fry the egg rolls a few at a time until they’re crispy and golden brown. Drain them on paper towels to get rid of any excess oil.

If you prefer baking, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the rolls on the sheet, brush them with olive oil, and bake for about 15 minutes until they’re nice and crispy.

Once your egg rolls are cooked, serve them warm with that tasty dipping sauce you made earlier.

I hope you have fun making these vegetable egg rolls! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

Check our collection for Asian Recipes for more similar ideas.

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Vegetable Egg Rolls - Fried or Baked

Egg rolls are a widely enjoyed take out appetizer that can be easily executed in your own kitchen. This vegetarian version requires only a few basic ingredients, but by the time all is said and done, the results are quite gratifying and soon enough you will find yourself regretting you did not make more of them to begin with. The sesame ginger dipping sauce recipe featured here really complements them and enhances their flavor.

Course Appetizer

Cuisine Chinese

Keyword baked egg rolls, egg rolls, fried egg rolls, vegetable egg rolls

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 14 servings

Calories 162kcal

Ingredients

• 2 tbsp (28ml) vegetable oil
• 3 cups (270g) shredded cabbage
• 1 cup (95g) carrots , finely julienned
• 1 cup (95g) red peppers , finely julienned
• 1/2 cup (50g) green onion , chopped
• 2 cloves garlic , minced
• 1 tbsp (15g) ginger , grated
• 12 square (8 inch- 20 cm) egg roll wrappers
• 1/2 tsp (3g) salt
• Freshly ground black pepper
• 1 egg , beaten
• Oil for deep frying

Sesame ginger dipping sauce (make ahead)

• 3 tbsp (45ml) soy sauce
• 1 tbsp (15ml) rice vinegar
• 1 tbsp (20g) honey
• 1/2 tbsp (7g) sesame oil
• 2 cloves garlic , minced
• 1 tbsp (15g) ginger , grated
• 1 tbsp (15ml) fresh squeezed orange juice
• 1 tbsp (7g) sesame seeds
• 1 tbsp (6g) green onion , chopped

Instructions

First make the dipping sauce.

• Add all the ingredients in a jar cover with a lid and shake to combine.

Prepare egg roll's filling.

• In a large pan or wok, heat 1 or 2 tablespoons of oil and sauté garlic, green onion and ginger for 1 minute.
• Add cabbage, carrots, and peppers, season with salt and pepper and continue to cook until softened. Transfer vegetables to a bowl and set aside to cool.

Assemble the egg rolls.

• Place about 2 tablespoons of filling on the wrapper, roll the wrapper up, fold the sides inward, and continue rolling. Seal the edges with a little beaten egg.
• Repeat with remaining wrappers and cover the rolls with plastic wrap until ready to fry or bake.

For frying method.

• Heat the oil to 350°F (180°C) and fry about 3 egg rolls at a time, turning several times until golden and crisp.
• Remove and place on paper towels to drain the excess oil. Serve egg rolls warm, with dipping sauce.

For baking method.

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and grease slightly with vegetable oil. Place the rolls on the baking sheet and brush with olive oil.
• Bake for about 15 minutes until golden and crisp.
• Serve egg rolls warm, with dipping sauce.

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Nutrition

Serving: 1 roll out of 14 | Calories: 162kcal | Carbohydrates: 32.2g | Protein: 5.7g | Fat: 2.2g | Saturated Fat: 0.3g | Sugar: 2.7g

The post Vegetable Egg Rolls – Fried or Baked appeared first on Home Cooking Adventure.

How to make Roasted Tomato and Red Pepper Soup

Cut the tomatoes into quarters, the red pepper into chunky pieces, and the onion into wedges and transfer to a parchment paper-lined baking sheet. Add the garlic cloves with the skin on. Season with salt and pepper and drizzle with olive oil. Bake in a preheated 400F (200C) oven for about 40-45 minutes. Transfer the cooked vegetables with all the juice into the bowl of a blender. Squeeze in the garlic flesh and add fresh or dried basil and oregano. Blend until smooth. Pour the soup into a pot and add chicken or vegetable stock. Bring to a boil. Serve the soup warm, decorate with cream and basil leaves and serve with cheese toasts.

Roasting the vegetables enhances their flavor, bringing the best out of them. It is one of the best recipes you can try for tomato season to enjoy its sweet summery flavor. The recipe for this Roasted Tomato and Red Pepper Soup is very easy and makes a great idea for an appetizer or simply as a light lunch or dinner.

Hope you will try this amazing soup. Tag me on Instagram if you do and enjoy!

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Roasted Tomato Grilled Cheese Sandwich
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Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup - a creamy comforting summer soup, full of flavor, served with cheese toasts that make it really irresistible.

Course Soup

Cuisine American

Keyword roasted tomato and pepper soup, roasted tomato soup, soup appetizer, summer soup, tomato soup

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Calories 233kcal

Ingredients

• 2 ¼ pounds (1kg) tomatoes
• 2 red bell peppers
• 1 red onion
• 1 garlic head (7-8 garlic cloves) , skin on
• olive oil
• Salt and freshly ground black pepper
• 2 cups (480ml) chicken stock
• Fresh basil
• 1 tsp (1g) dried oregano

Cheese Toasts

• 1 baguette
• 1 cup (100g) cheddar cheese , grated
• Dried oregano
• Garlic powder

Instructions

• Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
• Cut the tomatoes into quarters, red pepper into chunky pieces, onion into wedges and transfer to the prepared baking sheet.
• Add the garlic cloves leaving the skin on.
• Season with salt and pepper and drizzle with olive oil.
• Bake for about 40-45 minutes, remove from the oven and let cool slightly. Leave the oven on to prepare the cheese toasts.
• Transfer the cooked vegetables with the juice into the bowl of a blender. Squeeze in the garlic flesh and add fresh or dried basil and oregano.
• Blend until smooth. Pour the soup into a pot and add chicken stock. Bring to a boil.
• Meanwhile prepare the cheese toasts. Cut the baguette into slices and place the slices on a parchment paper lined baking sheet. Drizzle or spray each slice with olive oil. Spread grated cheese on top. Season with garlic powder and dried oregano. Bake at 400F (200C) oven for 5-7 minutes or until the cheese is melted.
• Serve the soup warm, decorate with cream and basil leaves and serve with cheese toasts. Enjoy!

Video

Nutrition

Serving: 1g | Calories: 233kcal | Carbohydrates: 19.6g | Protein: 10.9g | Fat: 13.9g | Saturated Fat: 6.6g | Cholesterol: 30mg | Sugar: 11.4g

The post Roasted Tomato and Red Pepper Soup appeared first on Home Cooking Adventure.

The chicken and chorizo paella is a great and flavorful dish you can prepare for lunch or dinner. For this dish is best to have a paella pan called paellera but in case you don’t have you can use a frying pan instead.

The recipe starts with making the sofrito, usually a tomato, onion, and garlic mixture. The vegetables are cooked until soften, the rice is added and cooked in a flavorful stock. Every recipe o paella uses saffron, which bring color and a specific flavor to the rice. The rice does not need to be stirred and it creates the caramelized crunchy crust at the bottom of the pan, called socarrat, which is one  of the best parts I enjoy to paella. It is best to use paella rice, a medium grain rice but Arborio rice is a good substitute in case you don’t find the Spanish one.

This dish is usually served directly from the pan, to enjoy it at its best. Will definitely be a gathering favorite dish, so hope you will try it out.

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Chicken and Chorizo Paella

Chicken and chorizo paella - a great twist to the classic paella, really flavorful and makes a great dish for lunch or dinner.

Course Main Course

Cuisine Spanish

Keyword chicken and chorizo paella, chicken paella, paella, paella recipe, Spanish paella

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 3 servings

Calories 579kcal

Ingredients

• 9 0z (250g) boneless , skinless chicken thighs
• 3.5 oz (100g) chorizo sausage , thinly sliced
• 2 cups (500ml) chicken stock
• 1/4 cup (50ml) white wine
• 1 pinch saffron threads
• 1 small yellow onion , diced
• 1 clove garlic
• 1/2 tomato , diced
• 1/4 red bell pepper
• 1/2 tsp (1g) smoked paprika
• 7 0z (200g) paella rice or arborio rice
• 1/2 cup (60g) frozen peas
• olive oil
• salt and pepper to taste
• Lemon slices (optional)

Instructions

• Cut the chorizo in thin slices and cut the chicken into 1 inch (3cm) pieces.
• In a small saucepan add the chicken stock, wine and saffron and bring to a boil over medium heat. Remove from heat and set aside.
• Heat a 9 inch (23cm) paella pan over medium-high heat. Add the chorizo and cook for about 2 minutes until it releases its oils. Transfer to a plate. Add the chicken pieces to the pan, season with salt and pepper and cook for 2-3 minutes until slightly golden. Transfer to a plate.
• Add the onion and garlic to the pan and cook for 5 minutes or until onion softens. Add the tomato, red pepper and paprika and cook for 2 -3 minutes more, until the water from the tomato has evaporated.
• Return the chorizo and chicken to the pan and stir to combine.
• Sprinkle the rice, stir and pour the chicken stock mixture. From this moment stir no more. Bring to a boil.
• Reduce heat to low and cook, uncovered, for 15-20 minutes or until rice is tender and liquid is almost absorbed. If necessary add more stock.
• Add the peas, cover, and cook for 5 minutes more.
• Remove from heat and let paella covered to rest for 5 more minutes before serving.

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Nutrition

Serving: 1g | Calories: 579kcal | Carbohydrates: 62.6g | Protein: 37.9g | Fat: 16.6g | Saturated Fat: 4.9g | Cholesterol: 103mg | Sugar: 3.6g

The post Chicken and Chorizo Paella appeared first on Home Cooking Adventure.

One of the great things about this recipe is that you can customize it to your liking. Whether you prefer broccoli, snow peas, or bell peppers, you can add or leave out different vegetables based on your tastes. However, I highly recommend not leaving out the ginger and garlic, as they bring a lot of flavor and a unique taste to this dish.

Preparing the chicken stir-fry noodles is incredibly easy, as long as you have all the ingredients ready to go before you start cooking. The actual stir frying process takes no more than 5 minutes, so it’s important to have the noodles cooked and all your veggies cut thinly so they can cook quickly.

Once everything is cooked and combined, you’ll be amazed at how flavorful and delicious this dish is. It’s a perfect balance of protein, carbs, and veggies, making it a great meal for any time of day. Plus, it’s so easy to make that it’s a great option for busy weeknights when you don’t have a lot of time to cook.

How to make ​​Chicken Stir-Fry Noodles

To start, cook the noodles according to package instructions, drain and rinse under cold water, and toss with a little vegetable oil. Set aside until ready to use.

Next, heat oil in a large wok over medium-high heat, then add chicken and toss until golden. Add garlic and ginger and fry for 30 seconds. Add vegetables and stir-fry for two to three minutes more over medium-high heat, stirring continuously for even cooking.

Once the chicken and vegetables are cooked, add sugar, cooked noodles, soy sauce, and oyster sauce. Stir everything together to combine, and serve immediately.

I highly recommend giving this chicken stir-fry noodles recipe a try. It’s a simple and healthy meal that’s sure to become a favorite in your household too! If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you. 

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This Teriyaki Chicken is one of the  most delicious ways of preparing chicken for lunch or dinner with a very quick and easy method. The chicken is first seared on medium high heat and then cooked with a spicy, sweet and salty sauce. The sauce thickens and chicken gets beautifully glazed and totally irresistible.

Skillet Chicken Fajitas are a great colorful dish perfect for lunch or dinner. Thin slices of marinated chicken with colorful peppers and thin onion strips, cooked quickly in a hot skillet and served immediately with  warm tortillas and various toppings. They are simply a crowd pleaser and a perfect dish whenever your friends come round.

If you’re looking for a quick and delicious meal that’s perfect for lunch or dinner, this easy recipe for Easy Fried Rice is an excellent choice that’s sure to please your taste buds! Not only is it quick and easy to make, but it’s also incredibly flavorful. It features a combination of colorful vegetables and scrambled eggs, all seasoned with a delicious blend of soy sauce, sesame oil, and oyster sauce.

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Chicken Stir-Fry Noodles

This chicken stir-fry noodles recipe is perfect for a quick and easy meal that's also healthy and full of flavor. With a variety of veggies, tender chicken, and delicious noodles, it's sure to become a family favorite. Plus, it takes no more than 30 minutes to prepare, making it a great option for busy weeknights when you don't have a lot of time to cook.

Course Main Course

Cuisine Chinese

Keyword 30 minute meal, 30 minutes dish, chicken noodle stir-fry, chicken stir-fry, chinese stir-fry, dinner recipes, lunch recipes, stir-fry, stir-fry noodles

Prep Time 20 minutes minutes

Cook Time 5 hours hours

Total Time 25 minutes minutes

Servings 4 servings

Calories 291kcal

Ingredients

• 1 medium carrot (90g) , cut into thin strips
• 1 red pepper (120g) , cut into thin strips
• 1 ½ inch (4cm) fresh ginger (25g) , finely chopped
• 2 garlic cloves , finely chopped
• 2 medium green onions , chopped
• 1 head Broccoli (250g) , cut into small florets
• 7 oz (200g) chicken breast , cut into thin strips
• 8 oz (230g) dried egg noodles
• 2 tbsp (24g) sesame oil
• 1 tsp (5g) brown sugar
• 3 tbsp (45g) light soy sauce
• 2 tbsp (30g) Fish/Oyster sauce

Instructions

• Cook noodles in boiling salted water according to packet instructions. Drain and rinse under cold water. Toss with a little vegetable oil. Set aside until ready to use.
• Heat oil in a large wok over medium high heat.
• Add chicken and toss over high heat until golden. Add garlic and ginger and fry for 30 seconds.
• Add the vegetables and stir-fry for two-three minutes more over medium-high heat, stirring continuously for even cooking.
• Add sugar, cooked noodles, soy sauce, oyster sauce and stir to combine.
• Serve immediately.

Video

Nutrition

Serving: 1 serving out of 4 | Calories: 291kcal | Carbohydrates: 30.4g | Protein: 22g | Fat: 10.4g | Saturated Fat: 1.3g | Cholesterol: 59mg | Sugar: 5.4g

The post Chicken Stir-Fry Noodles appeared first on Home Cooking Adventure.

If you are not a big fan of classic beef burgers you may find this vegetarian halloumi burger a great alternative. Grilling the tomatoes and peppers enhances their flavor, as high heat quickly caramelizes their natural sugars and results in slightly charred and juicy tomatoes and peppers.

To add a spicy kick to my burgers, I love sprinkling generous amounts of freshly ground black pepper over the vegetables. Additionally, I incorporate horseradish mustard for an extra punch of flavor.

I highly recommend this halloumi burger for a quick and flavorful summer dish. Serve as it is or alongside baked potato chips, baked potato wedges, or crispy oven fries.

How to make a halloumi burger

Start by slicing the halloumi cheese and tomato into pieces about ½ inch (1 cm) thick. Cut the red bell pepper into long strips.

Heat a large griddle pan over high heat until it’s hot. Place the halloumi pieces on the pan and cook them for 1 to 2 minutes on each side, or until they develop charred lines. Once done, set the halloumi aside.

In the same pan, add olive oil and then place the tomato slices and red pepper strips. Season with salt and freshly ground black pepper, and toss to combine. Cook the tomato slices for about 30 seconds to 1 minute on each side, until slightly softened and charred. Remove the tomato slices and pepper strips from the pan.

Cut the burger buns in half and grill them until they’re toasted.

Next, mix the cream cheese with mustard and spread it on the bottom half of each bun.

Layer the grilled halloumi pieces, lettuce leaves, tomato slices, and pepper strips on top of the cream cheese mixture. If desired, add some red onion rings for extra flavor. Finish by placing the top half of each bun on top of the filling.

Serve the sandwiches immediately and enjoy this delicious combination of flavors! Hope you will try it out, it’s simply wonderful.  If you do, make sure to share the photos with me on Instagram. Enjoy!

For similar recipes you may also like to try this amazing Veggie Burgers with Sweet Potato Burger Patties. For homemade burger buns check our Easy Burger Buns recipe.

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Halloumi Burger

Delicious vegetarian halloumi burger. Grilling the tomatoes and peppers really enhance their flavor, as high heat quickly caramelizes their natural sugars and result in slightly charred and juicy tomatoes and peppers.

Course Main Course

Cuisine American

Keyword burger, halloumi burger, summer halloumi burger, vegetarian burger, vegetarian halloumi burger

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 384kcal

Ingredients

• 4 oz (120g) Light Halloumi Cheese
• 1 large tomoto
• 1/2 red bell pepper
• 1 tbsp olive oil
• salt
• freshly ground black pepper
• 2 tbsp (30g) cream cheese
• 1 tsp (15g) horseradish Dijon mustard
• lettuce leaves
• 1 small red onion , sliced into rings
• 2 seeded buns

Instructions

• Slice halloumi cheese and tomato into ½ inch(1 cm) pieces.
• Cut the red bell pepper into long strips.
• Heat a large griddle pan until hot. Place halloumi pieces and cook for about  1 or 2 minutes on each side until charred lines appear. Set aside.
• Add olive oil into the pan and add tomato slices and red pepper strings. Sprinkle salt and a generous amount of freshly ground black pepper and toss to combine. Cook tomatoes slices for 30 seconds up to 1 minute on each side and remove. Remove the pepper strings as well.
• Cut the seeded buns and grill until toasted.
• Combine the cream cheese with mustard and spread on the bottom part of the bun.
• Add halloumi pieces, lettuce leaves, tomato slices and pepper strings. Add red onion rings if desired and finish with the buns top. Serve immediately. Enjoy.

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Nutrition

Serving: 1halloumi burger | Calories: 384kcal | Carbohydrates: 30.2g | Protein: 18.4g | Fat: 21.4g | Saturated Fat: 8.1g | Cholesterol: 11mg | Sugar: 3.3g

The post Halloumi Burger appeared first on Home Cooking Adventure.

As the cold days are here it is the perfect time to enjoy a large bowl of warming, healthy, nutritious soup.

There are many variations for this soup, as there is no definite recipe for it. I based my recipe on a country-style version that uses cabbage, one of the classic ingredients for Minestrone. You may also include meat in this soup like pancetta or bacon, but this depends on your preference.

How to make Minestrone Soup

First, place the cannellini beans in a large bowl and cover with water and leave them to soak overnight. Drain the beans and then rinse under cold water. I like to use dry beans as they bring more flavor but if you are in a hurry you can use canned beans and add them at the end of cooking. In this way, you reduce the soup cooking time to half. 

In a stock, pot cook onion, bacon, and garlic and saute for about 5 minutes until soft. Add the carrots, celery, and salt and cook for another 5 minutes stirring from time to time. Add diced tomatoes, water and vegetable stock, white beans, and herbs, and bring to a boil. Reduce heat, cover the pot and simmer gently for about an hour or until beans are tender. 

Add cabbage, potatoes, and turnip, and cook for 15 minutes or until all vegetables are tender. Add the red kidney bean and season to taste. 

Serve the soup with Parmesan cheese, pasta, and crusty bread.

We enjoyed it so much, the children loved this too and that is enough reason for me to keep doing it. You have to give this Minestrone a try. Let me know if you try this recipe, tag me on Instagram if you do and hope you enjoy it as much as we did.

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Minestrone Soup

Minestrone Soup is one of the best-known Italian soups. It is a thick soup made with beans, a lot of fresh vegetables, and pasta. It is probably one of the most flavorful soups. It is served with pasta and Parmesan which makes it just wonderful.

Course Soup

Cuisine Italian

Keyword bean soup, classic Minestrone soup, Italian soup, Italian vegetable soup, Minestrone soup, traditional Italian Soup, vegetable soup with pasta

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 servings

Calories 228kcal

Ingredients

Slightly adapted after Complete Italian Cooking cookbook by Sonja Grey

• 1/2 cup cannellini beans
• 3 tbsp oil
• 2 onions , chopped
• 2 bacon slices , chopped
• 3 garlic cloves , minced
• 2 carrots , diced
• 2 celery sticks or 1/2 cup diced celery root
• 3 tomatoes (about 15 oz) skinned skinned, seeded, choppped
• 1 can (15 oz) diced tomatoes
• 1/2 tsp fresh thyme
• 1/2 tsp oregano
• 1/2 tsp basil
• 2 potatoes , diced
• 1 small turnip , diced
• 2 cups shredded cabbage
• 1 cup small pasta shapes (macaroni, ditalini, shells)
• 2 quarts vegetable stock or water
• 1 can (15 oz) red kidney beans, rinsed and drained , rinsed and drained, optional
• salt and freshly ground black pepper

To garnish

• Parmesan cheese
• Fresh parsley

Instructions

• Place the cannellini beans in a large bowl and cover with water. Leave them to soak overnight.Drain the beans and then rinse under cold water.
• In a stock pot heat oil over medium-low heat. Add onion, bacon (if used) and garlic and saute for about 5 minutes until soft.
  
• Add carrots, celery and salt and cook for another 5 minutes stirring from time to time.
• Add diced tomatoes, water and vegetable stock, white beans and herbs and bring to boil. Reduce heat, cover the pot and simmer gently for about 1 hr or until beans are tender.
  
• Add cabbage, potatoes and turnip and cook for 15 minutes or until all vegetables are tender. Add the red kidney beans, season to taste and is ready to be served.
  
• Meanwhile cook pasta in a different pot of boiling water until al dente. Drain and set aside until soup is ready to serve. (You can also choose to cook the pasta directly on the pot of soup if you serve it immediatly, but if you plan to refrigerate the soup is better to keep the pasta outside so they want soak too much liquid.) Refrigerating soup improves the flavors.
• Serve the soup sprinkled with Parmesan Cheese and garnish with fresh parsley along crusty or toasted bread.

Nutrition

Serving: 1g | Calories: 228kcal | Carbohydrates: 34.7g | Protein: 8.6g | Fat: 7g | Saturated Fat: 1.4g | Cholesterol: 14mg | Sugar: 6.7g

The post Minestrone Soup appeared first on Home Cooking Adventure.

This chickpea salad makes a  perfect lunch during the summer days as you don’t need to cook anything just serve it as it is on crackers, pita bread chips, toast bread, wraps and the list can continue according to your preference.

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Chickpea Salad

Chickpea salad is a delicious, flavorful, healthy and easy vegetarian salad using chickpeas, fresh vegetables and seeds. Such a tasteful combination.

Course Appetizer, Salad

Cuisine American

Keyword chick pea salad, chickpea salad, chickpeas salad, healthy, healthy lunch ideas, vegan, vegetarian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 435kcal

Ingredients

• 2 cups chickpeas , rinsed and drained
• 2 green onions , chopped
• 2 cloves garlic , minced
• 1/2 red bell pepper , chopped
• 1/4 cup raw sunflower seeds (no shell)
• 1 tbsp sesame seeds
• 1 tbsp flax seeds
• 1/2 tsp salt , or more if needed
• Freshly ground black pepper

Homemade mayonnaise

• 1 organic egg yolk
• 1/2 tsp mustard
• 1/4 cup cold pressed sunflower oil

Instructions

• Place the rinsed chickpeas into the bowl of a food processor and mix just a few to achieve a chunky consistency. No need for full mash. In case you don't have a food processor you can use a potato masher or even a fork.
• In a medium bowl combine chickpeas with onions, garlic, red pepper, seeds, salt and pepper. 
• Make the homemade mayonnaise. Put the egg yolk and the mustard in a small bowl. Mix and gradually add oil while mixing until all oil is well incorporated.
• Add mayonnaise over the chickpea salad and stir to combine.
• Serve with pita chips, crackers, toast bread, wraps or whatever else you prefer.  I've made Pita Bread Chips, recipe here, but this time I've made them with no oil, just sprinkled some paprika on top of chips. 

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Nutrition

Serving: 1g | Calories: 435kcal | Carbohydrates: 52g | Protein: 17.7g | Fat: 18.4g | Saturated Fat: 2.3g | Cholesterol: 42mg | Sugar: 9.3g

The post Healthy Chickpea Salad appeared first on Home Cooking Adventure.

How to make tortilla pinwheels

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Tortilla Pinwheels

Tortilla Pinwheels - flavorful appetizer, easy to prepare, perfect for parties or holiday tables. You can even make it the evening before the day of the event.

Course Appetizer, Bread, Snack

Cuisine American

Keyword appetizer, holiday, homemade tortilla tortilla, pinwheels, roll, snack, tortilla appetizer, tortilla pinwheels

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 16 servings

Calories 110kcal

Ingredients

• 5-6 homemade flour tortillas (10 inches) , room temperature

Filling

• 3/4 cup (200g) sour cream
• 8 oz (220g) cream cheese , softened
• 3.5 oz (100g) black olives , chopped
• 1/4 cup chopped red pepper (about 50g)
• 1 cup (100g) shredded cheddar cheese
• 1/2 cup green onion , about 2 springs chopped
• 1/2 tsp garlic powder
• Salt to taste

For Serving

• Fresh parsley for garnish
• Salsa

Instructions

• If you want to use homemade tortillas for this appetizer this would be the first step. For homemade tortillas you can find the recipe here. After you make them let them cool down, to reach the room temperature.(I usually make the tortillas in the afternoon and then in the evening I prepare the filling – in order to have the appetizer ready for the next day).
• In a large bowl, mix the filling ingredients until well combined.
• Spread over the tortillas and roll up tightly.
• Wrap the rolls with plastic wrap and refrigerate for several hours or overnight to blend the flavors.
• Before the time of serving, around 1 hr or 30 minutes before unwrap the rolls, and using a very good sharp knife cut into 1/2- 3/4-in (1-2 cm) slices. Discard ends. Garnish with parsley and serve with spicy salsa for dipping.  

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Nutrition

Serving: 1 serving out of 16 | Calories: 110kcal | Carbohydrates: 6.4g | Protein: 3.4g | Fat: 8.2g | Saturated Fat: 4.7g | Cholesterol: 20mg | Sugar: 0.7g

The post Tortilla Pinwheels appeared first on Home Cooking Adventure.