Eier Frikasse (Eggs w/ Vegetables & Creamy White Sauce)

A simple, classic and traditional German recipe, Eier Frikasse is a great go-to meal with minimal ingredients and prep time.

Some of the best recipes are the simplest recipes. The ones that don’t even require you to leave your house and go to the market for additional ingredients. These recipes are some of my favorite. With non-complex ingredients, easy preparation and great taste, they are by far some of the best everyday recipes that every good cook should have in their recipe file.

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Here’s the recipe:

Eier Frikasse (Eggs w/ Vegetables & Creamy White Sauce)

  • 4 hard boiled eggs (sliced)
  • 1 c chopped carrots (cooked)
  • 1 c frozen green peas
  • 2 T butter
  • 2 T flour
  • 2 c chicken stock (or veggie stock)
  • 1 tsp lemon juice
  • salt & pepper (to taste)
  • fresh parsley (optional garnish)

Preparation:

In a large sauce pot, melt the butter and then sprinkle over the flour and whisk until smooth.

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Keep whisking frequently until it turns light brown in color.

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Add the chicken stock and keep whisking until smooth.

Bring to a boil and then season with salt and pepper.

Add the vegetables and lemon juice and stir well.

Then add the eggs and stir gently

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Remove from the heat and serve immediately.

Garnish with parsley & enjoy!

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Guten Appetit!

 

Shepherd’s Salad (Coban Salatasi)

A simple and refreshing salad with lemon juice and olive oil.

Coban” literally means “shepherd” in Turkish. This flavorful salad packed with crisp veggies and a light dressing of olive oil and lemon juice. It is absolutely so simple to make and it is the perfect appetizer or even main course. I think you’re going to love this recipe.

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Here’s the recipe:

Shepherd’s Salad (Coban Salad)

  • 2 tomatoes (chopped)
  • 2 cucumbers (chopped)
  • 1/2 white onion (chopped)
  • 1 c fresh parsley (finely chopped)
  • 1 green pepper (sweet or bell) (chopped)
  • 1 lemon (juiced)
  • 2 T olive oil
  • salt & pepper (to taste)

Preparation:

Place all of the chopped vegetables in a large bowl.

Drizzle over the olive oil and lemon juice.

Season with salt and pepper.

Stir thoroughly.

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Serve & Enjoy!

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Afiyet Olsun!

Strawberry Sorbet (Made from Scratch)

A refreshing, healthy & cool treat — this strawberry sorbet recipe is so simple and so good. Just a few simple ingredients!

As a kid, we not only went for ice cream but also we went out for frozen yogurt and sorbet. It was always an experience that I loved especially for the fact that I love soft serve frozen desserts.

This strawberry sorbet recipe is a throwback to my childhood because it is smooth and delicious just like I remembered eating the soft serve sorbet as a kid. Plus, it is so simple to make and it can be made using a plethora of different fruits.

 

 

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It is all natural and healthy because it is pretty much entirely just fruit. Plus, you can customize it to your desired sweetness using sugar, agave or another sweetener.

Here’s the recipe:

Strawberry Sorbet (Made from Scratch)

  • 2 c frozen strawberries
  • 1-2 T hot water
  • 1 T sugar (or honey, agave or sugar substitute)
  • 1 T lime juice

Preparation:

Place the strawberries in a food processor.

Add the hot water, sugar and lime juice.

Blend until smooth.

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Serve immediately or cover with plastic wrap or an air tight lid and place in the freezer.

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Guten Appetit!

 

 

Oma Erika’s Pilz (Mushroom) Pasta: How to Cook Like a German

There’s nothing like a recipe from a grandma and this recipe from Oma Erika is so good and yet so simple to prepare.

As a kid and even to this day, I have always heard the marvelous stories about my grandmothers and great-grandmothers. They were marvelous cooks and just marvelous women in my opinion. But unfortunately, I never really got to know them because they passed away when I was relatively young.

I love grandparents and elderly people in general. I believe they have such a wealth of knowledge to share with the younger generations.

I am so blessed to have another grandma and this time it is through marriage. My husband’s grandma, Oma Erika, is wonderful. Plus, we just so happen to share the same name, lol! I admire many things about her including her amazing cooking skills. This recipe is one that she prepared for us while we were in Germany and we ate so much because it was so good. There’s nothing like a recipe by Oma.

Here’s the recipe:

Oma Erika’s Pilz (Mushroom) Pasta

  • 3 c sliced mushrooms
  • 1 small onion (finely diced)
  • 1 c dry spiral pasta
  • 1 c chicken broth
  • 1 T flour
  • 2 T butter
  • 2 T olive oil
  • 1/2 T oregano
  • salt & pepper (to taste)

Preparation:

Slice the mushrooms and finely chop the onion.

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Boil the pasta in salted water until it is tender. Drain, rinse and set aside.

In a large frying pan, melt the butter and olive oil. Add the onions and saute until transluscent.

Then add the mushrooms and saute until browned.

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Sprinkle over the flour and stir well. Then add the chicken broth and keep stirring until it is well incorporated.

Bring up to a light simmer and then cook on low heat for 2-3 minutes, stirring frequently.

Season with salt, pepper and oregano and cook for another minute.

Remove from the heat.

To serve: plate the pasta and then top with the mushrooms. Garnish with fresh herbs and enjoy!

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Guten Appetit!

The Simplest Lentil Soup (Just 3 Ingredients)

Making lentil soup is as easy as 1, 2, 3 with this great recipe. Everything goes in one pot and it is minimal prep, minimal clean up but with maximum flavor and taste.

I have more than one lentil soup recipe but I love this one because it is much simpler than my other one (made with brown lentils, tomato, onion, garlic, etc.) All you need are the lentils, chicken broth and an onion.

It’s quite a healthy soup, low in fat and packed with nutritious vitamins and fiber. Plus it’s really affordable to make especially if you’re feeding a crowd. Also, it’s so simple. Even if you despise cooking, I think you might like this recipe.

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Here’s the recipe:

Simple Lentil Soup (Just 3 Ingredients)

  • 1 c dry red lentils
  • 4 c chicken broth*
  • 1 onion (diced)

*Vegetarian? No problem, just substitute the chicken broth for veggie broth.

Preparation:

Sort through the lentils to ensure that there are no small stones or anything else (yes, it can happen).

Finely dice the onion and set aside.

Pour the chicken broth in a large pot.

Add the lentils and the onion. Season with salt and pepper and stir well.

Cover partially and allow it to simmer for 15-25 minutes or until the lentils and the onions are tender.

Then using an immersion blender, blend until smooth.

Garnish with some red pepper flakes and a lemon wedge.

Serve & Enjoy!

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Soy Tahini Rice Noodle Salad

Light and tender rice noodles coated with a soy-tahini dressing and packed with fresh veggies.

I love noodles. But I love noodles with soy sauce and tahini (combined or separately). There’s just something about the flavor of this type of food that I absolutely crave and love. This rice noodle salad was inspired by wanted to make something quick and delicious with my leftover rice noodles. Thus, this recipe was created and it’s really so, so good. Perfect for picnics? Of course! Perfect for potluck dinners? Absolutely! Perfect for a packed lunch? Certainly! Perfect for anytime? Yep, without a doubt.

Here’s the recipe:

Soy Tahini Rice Noodle Salad

  • 1.5 c rice noodles (pre-cooked)
  • 2 scallions (chopped)
  • 1 small carrot (peeled & shredded)
  • 1/4 c fresh parsley (chopped)
  • 1/2 small red bell pepper (chopped)

For the dressing:

  • 1 T tahini
  • 1 T sesame oil
  • 1.5 T soy sauce
  • 1/2 T rice wine vinegar

Preparation: 

To make the dressing: pour all of the ingredients in a bowl and whisk until smooth and well incorporated.

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Add all of the veggies to the dressing and stir well.DSC03134

Place the rice noodles in a large bowl.

Pour over the veggies and the dressing and toss well to insure that the noodles are well coated.

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Serve & Enjoy immediately or pop in the fridge for later. Sooo good.

*Note: This recipe makes one (1) big salad or two (2) small salads.

Guten Appetit!

Red Lentil Soup (Eksili Malhita Çorbasi)

A creamy lentil soup, blended to perfection and topped with mint, it’s so delicious and satisfying without feeling overly full.
The best part of this recipe is that it’s a one pot recipe and the lentils are the star of the show. You literally place the lentils and rice in a large stock pot and simmer them until they are tender and then let an immersion blender do the rest of the hard work.
It’s a classic Turkish soup that’s delightful to compliment any meal or even serve as a meal itself with a fresh garden salad.
Here’s the recipe:
Red Lentil Soup (Eksili Malhita Çorbasi)
  • 2.5 c red lentils
  • 1 c rice
  • 2 T tomato paste
  • 2 T butter
  • 1 T olive oil
  • 1 lemon
  • 2 garlic cloves
  • 1 T mint
  • 2 T red pepper flakes
  • Salt & pepper (to taste)
Preparation:
In a large stock pot, simmer the lentils, rice and garlic in 2 liters of salted water or broth.
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Once the lentils are tender, use an immersion blender to blend them until they are smooth.
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Then add the tomato paste and lemon juice. Stir well and simmer for another 5-10 minutes.
In a separate frying pan melt the butter and olive oil. Once it is simmering, add the mint and red pepper flakes. Then pour it into the soup and stir.
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Serve & Enjoy!
Afiyet Olsun!