Tag: recipe

Burrata, Bresaola & pesto focaccia sandwich
June 6, 2025

Burrata, Bresaola & pesto focaccia sandwich

Indulge in the perfect blend of creamy burrata, savory bresaola, and fragrant pesto, all nestled between slices of warm, airy focaccia a gourmet sandwich that brings Italian flavors to life in every bite. Prep:35 minsCook:25 minsPlus restingServes: 4 Ingredients Method Optional Add-ons Nutrition per serving

Dinner & Lunch
-
by CookDiaries
Scrambled Eggs in Avocado
June 5, 2025

Scrambled Eggs in Avocado

Prep Time:10minutes mins Cook Time:5minutes mins Total Time:15minutes mins Servings:2 serves Scrambled eggs stuffed in avocado with melted cheese is a perfect breakfast recipe to add to your collection! Not your typical eggs for breakfast, this scrambled eggs recipe gives you soft, creamy and cheesy scrambled eggs stuffed in avocado …

Breakfast
-
by CookDiaries
Delicious Falafel Balls
June 4, 2025

Delicious Falafel Balls

Falafel is often called “balls of yum,” and that pretty much sums it up! If you’re looking to try something new or want a fun meatless meal, look no further than this homemade falafel recipe!

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

Falafel Ingredients

  • Chickpeas – falafel with canned chickpeas helps save you time over dried chickpeas as you do not need to soak them (and yes, they work!). If you need to substitute out chickpeas, you can use fava beans in their place.
  • Fresh cilantro and parsley – nothing beats fresh herbs to brighten up any recipe.
  • Red onion – gives it some color and that signature onion flavor.
  • Garlic cloves – makes every recipe better.
  • Whole wheat flour – this one works best for me, but you can use any type you wish (even gluten-free!).
  • Baking powder – it gives falafel a lighter texture that you’ll love.
  • Seasonings – ground cumin plus a dash of salt and pepper,  are the falafel ingredients that provide the perfect well-rounded flavor.
  • Lemon juice – use fresh-squeezed to give it that Middle Eastern flair.

Instructions

  1. Chickpeas: falafel with canned chickpeas helps save you time over dried chickpeas as you do not need to soak them (and yes, they work!). If you need to substitute out chickpeas, you can use fava beans in their place.
  2. Make falafel mixture: In a food processor, combine chickpeas (or fava beans), onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and baking powder. Pulse until coarse but well combined — mixture should hold together when pressed. If too wet, add flour one tablespoon at a time.
  3. Chill: Refrigerate mixture for 30 minutes to firm up.
  4. Form balls: Using your hands or a spoon, shape mixture into small balls or patties (about 1.5 inches).
  5. Heat oil: Heat vegetable oil in a deep pan or skillet over medium heat until hot (about 350°F/175°C).
  6. Fry falafel: Fry falafel balls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
  7. Serve: Serve warm in pita bread with tahini sauce, chopped veggies, or your favorite toppings.
Appetizers
-
by CookDiaries
Cinnamon Roll
June 3, 2025

Cinnamon Roll

Few things fill a home with warmth and comfort quite like the scent of homemade cinnamon rolls baking in the oven. This sweet treat is a cherished favorite, often made as a weekend surprise for the family. The excitement it brings is unmistakable sometimes even …

Breakfast, Desserts
-
by CookDiaries
Moroccan Potato Omelette (Spanish Tortilla)
June 2, 2025

Moroccan Potato Omelette (Spanish Tortilla)

This pan fried Potato Omelette is a Moroccan spin on the classic Spanish Tortilla, made with eggs, Yukon gold potatoes, & a blend of colorful veggies and spices. It’s loaded with unique flavor & texture & makes an easy one pan breakfast, brunch, dinner, appetizer, …

Breakfast, Dinner & Lunch
-
by CookDiaries
Calamari Salad
May 28, 2025

Calamari Salad

A short stint in a hot pan on the stovetop keeps the texture of this calamari salad delightfully tender with just enough bite. Searing the squid rings and tentacles (look for them in the freezer section of your grocer or online) without stirring builds flavor and color, while tossing them around for the second half of the cooking session finishes them quickly.

Recipe information

  • Total Time 45 minutes
  • Yield 4 servings (as a main)

Ingredients

2 Tbsp. fresh lemon juice

1 Tbsp. red wine vinegar

⅓ cup plus 2 Tbsp. extra-virgin olive oil, divided

1 large garlic clove, grated

½ tsp. Diamond Crystal or ¼ Monton kosher salt, plus more

¼ tsp. freshly ground black pepper

1 small red onion, sliced (about 1 cup)

1½ lb. cleaned squid

⅓ cup Kalamata olives, pitted and halved lengthwise

2 cups cherry tomatoes, halved or quartered if large

2 celery ribs, sliced ¼” on the diagonal

1 cup fresh parsley leaves, loosely packed

Preparation

  1. Step 1
    Whisk 2 Tbsp. fresh lemon juice, 1 Tbsp. red wine vinegar, ⅓ cup extra-virgin olive oil, divided, 1 large garlic clove, grated, ½ tsp. Diamond Crystal or ¼ Monton kosher salt, and ¼ tsp. freshly ground black pepper in a large bowl to combine. Stir in 1 small red onion, sliced (about 1 cup), and let stand 5 minutes.
  2. Step 2
    Meanwhile, rinse 1½ lb. cleaned squid under cold running water, then pat dry with paper towels. Leave tentacles whole; cut bodies crosswise into ⅓”-wide rings.
  3. Step 3
    Warm 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high heat. Add squid in an even layer and cook, without stirring, until tentacles begin to curl and rings turn opaque, about 2 minutes. Season with kosher salt and continue to cook, stirring occasionally, until squid is cooked through, 1–2 minutes.
  4. Step 4
    Toss cooked squid, ⅓ cup Kalamata olives, pitted and halved lengthwise, 2 cups cherry tomatoes, halved or quartered if large, and 2 celery ribs, sliced into ¼” pieces, with dressing; season with salt and pepper and let stand at least 15 minutes to allow flavors to develop. Add 1 cup flat-leaf parsley leaves, loosely packed, and toss to combine.
Soups & Salads
-
by CookDiaries
English Muffins
May 24, 2025

English Muffins

These classic English muffins are crispy on the outside with the classic nooks and crannies you expect from the packaged muffin, but these taste so much better. You don’t even have to toast them when they’re fresh because they are so soft. The dough can …

Breakfast, Simple
-
by CookDiaries
Easy Honey Chipotle Salmon
May 7, 2025

Easy Honey Chipotle Salmon

This easy honey chipotle salmon is made with only 5 ingredients and comes together in less than 30 minutes. Prep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutesYield: serves Ingredients Instructions Notes

Dinner & Lunch, Seafood
-
by CookDiaries
Moroccan Potato And Artichoke Tagine
May 6, 2025

Moroccan Potato And Artichoke Tagine

Imagine a dish that embodies the heart of Moroccan cuisine warm, fragrant, and deeply comforting. Moroccan Potato and Artichoke Tagine is a celebration of earthy flavors, where tender baby potatoes and delicate artichoke bottoms soak up a rich, spiced broth infused with turmeric, ginger, and preserved lemon. The addition of green peas and Kalamata olives brings a delightful contrast, balancing the dish with a touch of sweetness and briny depth

INGREDIENTS

Serves 4

  • 2 tablespoons olive oil
  • 2 large onions chopped or sliced (400g)
  • 2 teaspoons finely chopped garlic (about 2 to 3 cloves)
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground dried ginger
  • ¾ teaspoon salt or more to taste
  • ¼ teaspoon ground black pepper
  • 1 ½ to 2 cups vegetable stock (300ml to 450ml)
  • 400g baby potatoes
  • 1 medium size preserved lemon
  • 10 medium size artichoke bottoms (600g)
  • 200g green peas
  • 150g red-brown olives, like kalamatas
  • Chopped coriander for garnish

METHOD

• In a large casserole, heat the olive oil and add the onions over medium heat. Cover with a lid and leave the onions until they are soft and translucent, about 10 min. This will allow to sweat the onions.

• Add the garlic, the spices, salt and pepper and 1 ½ cup (300ml) vegetable stock. Cover with a lid and leave to simmer gently for 30 minutes to obtain a nice broth.

• Meanwhile, remove the flesh from the preserved lemon and finely chop the skin (discard the flesh).

• Add the potatoes, the artichoke bottoms and the preserved lemon in the casserole and cover with a lid for 20 to 25 minutes until both the artichoke and the baby potatoes are nicely cooked and soft. At this stage, there should be enough liquid in the casserole to partially cover the potatoes and the artichokes, if it looks like the tagine is too dry, add more vegetable stock.

• Add the green peas and cover for 3 to 4 minutes or until the green peas are cooked.

• Serve warm with a side of couscous or crusty bread. Top with olives and fresh chopped coriander.

Estimated Nutrition Per Serving

  • Calories: ~280–320 kcal
  • Total Fat: ~11g
  • Saturated Fat: ~1.5g
  • Cholesterol: 0g (entirely plant-based)
  • Sodium: ~800–1000mg (mostly from preserved lemon, olives, and stock)
  • Carbohydrates: ~35g
  • Sugars: ~6g
  • Fiber: ~8–10g
  • Protein: ~6g
Dinner & Lunch
-
by CookDiaries
How to Make Italian Sauces
April 14, 2025

How to Make Italian Sauces

Italian sauces are amazingly delicious and are crucial to a number of Italian dishes. Anything from spaghetti and meatballs to fettuccini alfredo to pesto lasagna is nothing without a delicious sauce. Several people are intimidated when it comes to making a sauce for their Italian …

Liquid Gold
-
by CookDiaries