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Stuffed pepper soup

Stuffed pepper soup is a delicious and inexpensive soup. It has a mixture of ground beef, onions, rice, and bell peppers. It’s simmered to perfection in a tomato based broth. It’s like eating a stuffed pepper without all the extra work – easy and delicious.

prep time  15 min     cook time 35 min
ingredients for 6-7
  • 500g lean ground beef
  • 2-3 tbsp extra virgin olive oil
  • 1 large or 2 small yellow peppers
  • 1 large or 2 small red peppers
  • 1 large or 2 small green peppers
  • 2 carrots
  • 1 onion, chopped
  • 2-3 garlic cloves
  • 2 cans (400g each) crushed or diced tomatoes
  • 1 can (400g) or bottle tomato sauce
  • 300ml beef or vegetable stock
  • fresh basil, oregano, parsley
  • brown rice or couscous
  • salt and pepper

1. Chop peppers, onion, carrots and garlic.

2. In a large pan or Dutch oven heat 1 tbsp of olive oil and brown the beef on high heat adding a pinch of salt. Transfer to a plate.

3. Add the remaining oil and sauté veggies for 5-6 minutes. Transfer the beef back to the pan.

4. Add in tomatoes + water from rinsing the cans, tomato sauce, stock and season with salt and pepper.

I never ever use cans of tomatoes with added sugar or salt! Read the labels.

5. Bring to a boil, then reduce heat. Cover and simmer on low heat for 30 minutes. Add the chopped herbs in the end.

6. Ladle in soup plates, add cooked brown rice or couscous and serve. Or omit the rice/couscous and serve the soup with crusty bread.

Tip: You can cook the rice in the pot but if you plan on having it for leftovers the next day or freeze it, don’t add the rice to the pot of soup because it will turn mushy.

BUON APPETITO!

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Sausage and lentil stew

Sausages and lentils are a combination made in heaven. This is a one-pot hearty stew to share with friends and family. You can make ahead and freeze it if you prefer.

prep time 15 min     cook time  35-45 min
ingredients for 6
  • 2-3 tbsp extra virgin olive oil
  • 500g good quality pork sausages
  • 125g cubed pancetta or bacon
  • 1 yellow pepper, diced
  • 2 carrots, cut into rounds
  • 1 large onion, chopped
  • 2-3 garlic cloves, chopped
  • 2 sprigs fresh rosemary, picked
  • 400g lentils
  • 750ml hot chicken or vegetable stock (or water)
  • 1 (200g) can crushed tomatoes
  • small bunch of flatleaf parsley, chopped
  • salt and pepper to taste
  • peperoncino flakes/seeds (optional)

1. Heat 1 tbsp olive oil in a large casserole or pan. Add pancetta and sausages and sizzle for 10 minutes, turning the sausages a few times until nicely browned. Scoop the sausages onto a plate.

2. Add the remaining oil and stir in the onions, carrots, pepper and garlic and sauté for a few minutes until the onions start to soften. Add also the peperoncino at this time if using.

3. Return sausages to the pan and add lentils, stock, tomatoes and picked rosemary. Bring to a boil, then cover the pan and let simmer for 30 min or until the lentils are tender and most of the liquid has been absorbed. Check the cooking time for your lentils as it varies a lot depending on the type of lentils you use.

4. Leave covered for 5 minutes before seasoning with salt and freshly ground black pepper.

5. Scatter over the parsley and serve from the pan.

BUON APPETITO!

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Turkey chili

This turkey chili is loaded with lean ground turkey making it healthier and lighter than traditional chili with beef, but just as hearty and satisfying.

prep time 10 min     cook time     1hr
ingredients for 6-8
  • 400-500g ground turkey
  • 3 tbsp extra virgin olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 1/2 celery stalk, diced
  • 2-3 garlic cloves, minced
  • crushed chili flakes or peperoncino (the amount depends on how strong you want your chili)
  • sweet or smoked paprika
  • ground cumin (optional)
  • 1 (400g) can cannellini beans
  • 1 (400g) can kidney beans
  • 1 (400g) can red beans
  • 1 (400g) can lentils
  • 2 (400g) cans crushed tomatoes
  • 2-3 zucchini, cut into cubes
  • salt and pepper
  • flat leaf parsley

1. Heat 1 tbsp olive oil in a large pot or a Dutch oven over medium high heat. Sauté onion, carrots, celery, garlic and peperoncino for a few minutes.

2. Add the remaining oil and brown the turkey for good 5 min breaking it up with a spatula. Season with salt and pepper, paprika and cumin if using.

3. Drain partially the beans and add to the pot together with the zucchini and chopped parsley.

4. Add tomato, bring to a boil, reduce heat to low and let simmer for 45 minutes or until the sauce thickens.

5. Serve hot with brown rice or tortilla chips.

OPTIONAL TOPPINGS:

  • sour cream or whole Greek yogurt
  • avocado
  • cilantro sprigs or chopped cilantro
  • chopped red or green onions
  • shredded cheese
  • sliced jalapeños

Tip: you can use any combination of beans, red, kidney, butter beans, black beans, azuki beans, cannellini, lima beans.

BUON APPETITO!

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Gigantes plaki – Greek baked beans

These large white or cream coloured beans (gigantes means “giant” in Greek) are a classic ingredient in Greek cooking. This recipe combines beans which are of course a great source of protein, antioxidants and fibre, while the addition of tomato not only makes them tastier but the vitamin C in the tomato helps increase the absorption of iron from the beans. Plaki refers to the method of cooking which means basically baking in the oven with a sauce made with tomato, onion, garlic and parsley. Satisfying and super healthy, enjoy this dish as a stew-like main course, as a side dish or even as a part of a meze with good chunky bread.

The recipe is easy and even though the cooking time is somewhat long, active prep time is very short. You basically soak the beans overnight, boil them, prepare the sauce, mix everything and bake.

prep time 10 min + soaking time    cook time 2hrs or more
ingredients
  • 500g dried gigantes beans
  • 1/2 cup extra virgin olive oil
  • 2 onions, diced
  • 1 carrot, diced
  • 2-3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 800 g ripe tomatoes, skinned, roughly chopped or 2 cans (400g each) of crushed tomatoes
  • salt and pepper
  • dried oregano
  • pinch of ground cinnamon
  • chopped flat leaf parsley

1. Soak the beans overnight, drain and rinse and boil in water about 1 hr until tender but not mushy. Make sure you boil them enough, otherwise they will be too hard to eat even after baking.

2. In the meantime prepare the sauce. Sauté the onion and carrot in a bit of olive oil on low heat for a few minutes, then add the minced garlic.

3. Add tomato, tomato paste, parsley, oregano, salt, pepper and cinnamon and about 1/4 cup of olive oil. Let simmer until sauce thickens, about 10-15 minutes.

4. Preheat oven at 180 C (350 F).

5. Once the beans have boiled, drain them and stir into the tomato sauce.

6. Tip into a large ovenproof dish, drizzle the remaining 1/4 olive oil on top and bake approximately 1 hr uncovered and without stirring until the beans are tender.

7. Serve with feta cheese if you so choose and good crusty bread.

Tip: you can substitute the gigantes beans with lima beans, Great Northern or even butter beans. Not the same but good enough 😉

BUON APPETITO!

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Curry flavoured lentil soup

It is soup season. This curry flavoured lentil soup is thick, hearty and perfect for a chilly day. Not only it is full of nourishing vegetables and spices, but it is also packed with plant-based protein thanks to lentils. It will fill you up without weighing you down.

prep time 10 min     cook time 30 min
ingredients for 4
  • 1 onion, chopped
  • 2-3 carrots, diced
  • 4 garlic cloves, minced
  • 2 tsp minced fresh ginger
  • 3-4 potatoes, diced
  • 1-1,5 tbsp curry powder (preferably with no added salt)
  • 1-1,2 l vegetable broth
  • 200 g green lentils, thoroughly rinsed and drained
  • extra virgin olive oil
  • salt and pepper
  • fennel fronds to garnish

1. Heat a large pot over medium heat. Once hot, add oil, onion and carrots. Cook for 3-5 minutes stirring frequently until onion is softened.

2. Add garlic, ginger  and curry powder, stir to coat and cook for another 2 minutes.

3. Next add potatoes, lentils and broth to the pot. Season with salt and pepper. Raise the heat to high and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 20-25 minutes, stirring occasionally. Check the cooking time for your lentils.

4. Serve warm with crusty bread. Leftovers will keep in the fridge for5 days, frozen up to 2 month.

tip: you can replace the potatoes with small pasta adding that at the end.

BUON APPETITO!

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Ajapsandali

Ajapsandali is a traditional Azerbaijani, Georgian and Armenian dish consisting of onions, eggplant, tomato, bell peppers and herbs. Ajapsandali will have a better look if you use peppers of various colours. To preserve vitamins and colour, do not stew vegetables for a long time. Some variations include also potatoes and chili peppers. This is a fabulous hearty one-pot meal. You can pair this with good salty feta unless you want to keep it strictly vegetarian.

prep time 25 min     cook time 45 min
ingredients for 6-7
  • 3 large eggplants
  • 2-3 sweet peppers
  • 1 green pepper
  • 3 onions
  • 4 big potatoes
  • 2 carrots
  • 4-5 big tomatoes (or a can of peeled or crushed tomatoes)
  • 2-3 garlic cloves
  • chili pepper or peperoncino
  • fresh dill
  • fresh coriander
  • salt and pepper
  • extra virgin olive oil
  • optional: feta cheese

1. Cut the eggplant into cubes, sprinkle salt on them and let sweat while you prepare the other vegetables.

2. Cut the peppers into long strips, the carrots into large rounds and the potatoes into chunks. Slice the onions, chop the garlic and the herbs.

3. Pat dry the eggplant cubes and fry them in olive oil for a few minutes. Turn the heat on low.

4. Add the potatoes, sprinkle some salt and pepper on top. Keep adding in layers the onions and tomatoes, then the peppers and garlic. Add some salt and at the end 1-2dl of water.

5. Turn up the heat to a boil and  then simmer on medium for 35-40 minutes without the lid until the vegetables are cooked and some liquid has evaporated. At the end add the chopped herbs.

6. Serve with crusty bread and some feta cheese.

BUON APPETITO!

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Fried friggitelli peppers in tomato sauce

Friggitelli peppers are small, slender, mild flavoured southern Italian peppers which are great for frying.

They can be just fried adding a fair amount of salt on top which is the way I usually serve them. But this time I wanted something a little different so I made them southern Italian style with tomato sauce.

prep time 10 min     cook time 15-20 min
ingredients for 4-5
  • 500g friggitelli peppers
  • 200g cherry tomatoes
  • 200g (small can) crushed tomatoes
  • 3 garlic cloves
  • peperoncino optional
  • salt
  • extra virgin olive oil
  • peanut oil for frying

1.  Wash and dry well the peppers one by one. The authentic way to cook these is to leave the stem and seeds on.

2. Pour peanut oil until it covers the bottom of a large skillet and heat it over high heat. Fry the peppers in two batches until they are turning brown (about 3-4 min) on all sides.

3. Remove them and add a fair amount of salt.

4. Clean the skillet and heat a few tablespoons of olive oil. Add garlic and after a few minutes add cherry tomatoes cut in half. After a few more minutes add crushed tomatoes and some salt and let cook on low for 15 minutes.

5. Add peppers to the pan and let simmer for a few minutes more.

6. Serve with crusty bread and be sure to wipe up all the sauce. I make this always as a main but if served as a side dish, this amount yields more.

FOR GLUTEN-FREE option, leave out the bread or use appropriate bread.

BUON APPETITO!

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Roasted orange chicken with fennel

This is my new favourite chicken recipe. It is a more winter-y recipe since it has oranges and fennel, both more in season in winter, but I just had to try it. The original recipe calls for blood oranges but I couldn’t find them in June. In my opinion any kind of oranges would work.

prep time 15min     cook time 45 min
ingredients for 6
  • 1,2 kg chicken thighs or pieces
  • 4 tablespoons extra virgin olive oil
  • 2-3 tablespoons flour
  • 1-2 fennel bulbs
  • 1 big onion
  • 2 carrots
  • 1-2 garlic cloves
  • 3 oranges
  • big handful of olives of your choice
  • rosemary sprig
  • a cup of chicken stock (or water)
  • half a cup of white wine
  • salt and pepper

1. Turn on the oven to 175 degrees.

1.  Brown the skin-on pieces of chicken in a hot pan in olive oil and season with salt and pepper. Add the wine and let  simmer for a few minutes for the alcohol to evaporate. Sprinkle with flour. Remove the chicken and the juices to a large glass ovenproof pan.

2. Slice the fennels, save the fronds for garnish, slice the carrots, peel and chop the onions and garlic and add to the pan.

3. Peel two of the oranges with a sharp knife and segment them taking care of removing all the white pith and also the membranes. Add the segments and also the juice of the third orange to the pan.

4. Add the olives, rosemary and pour the chicken stock over the chicken.

5. Place in the oven and roast for 40-45 minutes or until the chicken pieces are cooked through.

6. Serve with rice, quinoa or couscous.

FOR GLUTEN-FREE option use appropriate flour

BUON APPETITO!

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Tuna potato salad

I love potatoes, well I should since I am a Finn! This tuna potato salad is perfect for these sunny summer days. It is easy to make in advance, great for a main course or as a side dish if you have planned a big lunch. Easy to make and bring to a party too.

prep time 15 min
ingredients for 6
  • 1 kg potatoes, boiled in advanced with skin on
  • 160-180g of tuna
  • 3 hard boiled eggs
  • 3-4 tablespoons capers
  • 4-5 tablespoons extra virgin olive oil
  • 4-5 tablespoons white wine vinegar
  • fresh loose leaf parsley and thyme to garnish
  • salt and pepper

optional add-ons:

  • artichoke hearts in oil/vinegar
  • pickled cucumbers
  • sweet corn
  • boiled green beans
  • cannellini beans
  • cucumbers
  • olives

1. Peel and cut cold potatoes into cubes and start adding them to a large mixing/salad bowl. I make this salad in layers.

2. Season with salt and pepper to taste and a few tablespoons of olive oil and a few tablespoons of white wine vinegar. Red wine vinegar tends to colour the potatoes.

3. Add the tuna, broken into smallish bits, the capers and one or more of the optional ingredients if using. This time I used artichoke hearts, cannellini beans and a few leftover mini pickled cucumbers.

4. Add another layer of the ingredients and season each layer with salt, pepper, olive oil and vinegar to your taste and keep layering until you are finished with the ingredients.

5. Garnish with hard boiled eggs, cut into wedges and sprinkle with chopped parsley and thyme. Let rest in the fridge for 30 minutes and then serve at room temperature.

tip: I don’t toss the salad in order not to break up the potato pieces.

tip: As for any potato salad, make sure to use yellow-fleshed waxy potatoes, not the ‘mealy’ kind you would use for gnocchi or baked potatoes. So new potatoes, Red Bliss and Yukon Golds are all good choices, while Russets are not.

BUON APPETITO!

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Sheet pan chicken, broccoli and carrots

The secret of this one sheet pan chicken and broccoli recipe is the balsamic vinegar seasoning.

prep time 15 min     cook time 25-30 min
ingredients for 4
  • 1,2kg chicken breast and/or drumsticks
  • 400 g broccoli florets
  • 3 carrots in sticks
  • 1-2 red onions, quartered
  • 250g baby bella mushrooms, quartered
  • 10-12 cherry tomatoes, halved
  • extra virgin olive oil
  • balsamic vinegar
  • salt and pepper
  • thyme and origano

1.Pre-heat the oven to 200C.

2. Prep all of your chicken and veggies and dump them on a sheet pan or an oven proof glass dish.

3. In a small bowl add 2/3 of oil, 1/3 of balsamic vinegar, spices, salt and pepper.  Whisk together.

4. Pour the oil mixture over the chicken and veggies and mix well.  Lay out in a single layer.

5. Bake in a pre-heated oven for 25-30 minutes or until the chicken is cooked.

BUON APPETITO!