Agriturismo (Polcenigo)

Saturday was another fun-filled day!

Went to our first Agriturismo experience.

They have some animals there like horse, cows.

 Little man loved it!

Chickens.

So happy to see healthy, normal weight chickens!

In the farm, there's a restaurant.

They only open on weekends so reservations is a must!

It was a nice restaurant.

They don't have menu.

Well, I think that's whats most of Agriturismo's are.

They make specials for the night or the season.

..And the food they make is from their farm!

It makes sense why their food was so delicious.

They bring a lot of food on your table.

They brought, Polenta (Picture above)

Whatever wine you want, bread of course.

Meat platter, sides of veggies, beans.

Pastas for the kids.

This is the meat platter they brought.

I had it of course!

I will not miss the chance to try it.

It was worth it.

 I highly recommend trying one of Agriturismo's 

you will love it!

Ciao,Ciao!

Finger Food Festival Pordenone

Hello Everyone!

How was weekend??

We had such a fun filled weekend.

We went to our First Festival.

There's always something going on around here and I love that!

But, we usually don't go.

Probably because we are not used to doing things late.

But, this time we decide to just try and go!

I'm so glad we did.

Pordenone is at least 30 minutes away from us.

Not too bad.

We went there right when the festival started and I'm so glad we did.

We scouted everything that's on the festival.

So many awesome food!

Pastries!

One of the most yummy food I saw there.

Didn't try it though!

Yes, Churros!

Kind of look weird.

But, it was good!

So happy to have Vegan option there.

I waited until they opened!

It was good!

Other awesome finger food we tried.

Cheese.

..And stuffed olives!

Yummy!

The festival lasts all weekend and until 12 midnight.

We didn't get to stay all night since the kids are with us.

But, it was fun!

I'm so glad we went.

Here's to first of many festivals.

Ciao,Ciao!

Always be a work in progress.

Always..
Always be a work in progress!

Keep working on that goal
   
not for anybody, but for you.

Sweet and Sour Tofu

I was craving for some Chinese the other day so I decided to make this awesome dish.

 I remember how good was my ( Sweet and Sour Chicken ) too especially the sauce

 So, I made it with a Tofu version. 

It turned out really good!

The only difference I did was I added Bread crumbs and it was such a good idea.

It made the tofu crunchy on the outside and tender in the inside.

I definitely recommend this recipe to all vegetarian's/vegan's out there!

Let me know what you guys think!

Sweet and Sour Tofu

Ingredients:

For the Tofu: 

• 1 package extra firm tofu
• 1/2 cup corn starch
• 2 cups panko bread crumbs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 3 eggs, beaten

Sweet and Sour Sauce:

• 1 Cup Granulated Sugar
• 4 TBSP ketchup
• 1/4 Cup White Vinegar
• 1/4 Cup Apple Cider Vinegar
• 2 TBSP Soy Sauce
• 2 Tsp Garlic Salt

Optional:

• Green bell peppers, cut in bite sizes
• Red bell pepper cut in bite sizes.
• Pineapple chunks 
• Onion

 

Directions: 

• Press your tofu. Even if you get a extra firm one It's better to still do this step. (Place your tofu in paper towels and top with something heavy for a at least 30 minutes.)
• Once the tofu is ready, Cut it in bite sizes
• Next, in a mixing bowl whisk 3 eggs and 2 bowls for bread crumbs and cornstarch.
• Season the Tofu with salt, pepper, paprika and cayenne pepper.
• Roll the Tofu in Cornstarch first, eggs and lastly Breadcrumbs.
• Deep fry on a pan flipping once it gets a brown to your liking.
• Mix all the Sweet and sour together in a bowl and get your veggies ready.
• When your done frying, Heat a pan with a little bit of Olive oil and sautee the onion, and peppers.
• Add the sweet sour sauce and Simmer.
• Add the Pineapple (Optional) and the Tofu. 
• Mix and simmer for few minutes. 
• Serve with rice! Enjoy!

Enjoy!!

Ciao,Ciao!

Chickpea Stir-Fry Bowl

This week marks 1st month on trying Vegetarian Diet!

So far, its been good.

I feel good!

We are not fully Vegan so I like to call myself Vegetarian. :)

We still eat meat like literally once a week.

It definitely doesn't taste as it used it be. 

Anyways. This week I made this delicious Stir-Fry!

So good...

I highly recommend!

Chickpea Stir-Fry Bowl 

Ingredients

• 1 large onion, diced
• 5 cloves of garlic, finely diced or minced
• 2 (8 oz) cans of water chestnuts, drained
• 1 (8 oz) can of cut baby corn, drained
• 3 tablespoons tamari
• Teriyaki sauce 
• Olive oil
• 10 oz bag of frozen broccoli
• 2 (15 oz) cans of chickpeas, drained
• 6 servings of instant brown/white rice, cooked according to package instructions.

Instructions

1. Preheat oven to 450 degrees
2. Cook rice according to package instructions.
3. Drain chickpeas and spread on a baking sheet in one layer. Add ⅛ cup teriyaki sauce and toss well
4. Roast chickpeas for 15-25 minutes, stirring every 8-10 minutes, until crispy.
5. In a skillet, combine onion, garlic, water chestnuts, baby corn, 1 tablespoon of olive oil, and 1 tablespoon of teriyaki sauce
6. Sautee mixture fore 8-10 minutes, on medium high heat, stirring often, until chestnuts are crispy and onion is translucent (add more olive oil if it starts to stick)
7. Once chestnuts are browned, add broccoli to the skillet, along with ⅛ cup of teriyaki sauce and 3 tablespoons of tamari, stir well, until broccoli starts to crisp.
8. Once chickpeas are done, add them to the skillet mixture and stir.
9. Serve over brown rice, with additional teriyaki sauce for serving
10. Enjoy!

Enjoy!

Ciao!

xo

-Jen

Fill your life..

"Fill your life with adventures,

not things,

Have stories to tell

not things to show."

Vegetarian Chili Mac

Another dish of the week is this delicious Vegetarian Chili Mac.

I didn't want to just keep eating Salads all the time.

So I made this.

Packed with protein, smells so good and it was so delicious.

The crunch of the corn adds a little twist to the dish and the flavors are just so good.

You definitely need to season this the way you want it.

I don't like chili too spicy but, this one is just perfect. 

Vegetarian Chili Mac

Ingredients 

1 Tbsp olive oil
1 tbsp chopped yellow onion
2 cloves garlic
2 Tbsp flour
2 Tbsp chili powder
15 oz. can diced tomatoes
15 oz. can tomato sauce
15 oz. can kidney beans
15 oz. can black beans
15 oz. can pinto beans
1 cup frozen corn kernels
2 cups vegetable broth
2 cups uncooked macaroni nood
1 cup shredded sharp cheddar

Instructions 
1. Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in the bottom of a large pot (5 qt) over medium heat for 2-3 minutes, or until the onions are soft and transparent.

2. Add the flour and chili powder to the sautéed onions and garlic. Continue to stir and sauté for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.

3. Drain and rinse the kidney beans, black beans, and pinto beans. Add the diced tomatoes, tomato sauce, all three beans, corn, and vegetable broth to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot.

4. Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot, turn the heat up to medium high, and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.

5. When the pot reaches a boil, turn the heat down to low, or just above low, so it continues to gently simmer. Let the pot gently simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy. Stir frequently as it simmers to make sure the pasta does not stick to the bottom of the pot.


6. Once the pasta is tender, add the shredded cheddar and stir it in until melted. Serve hot

Vegetable Chow Mein

Hello everyone!

3rd week of our Vegetarian diet.

Feeling good so far.

I'm so glad that I finally decided to do this and give it a try.

There's so many recipes I want to try.

I love cooking, not making anything with meat makes it so challenging for me. 

I have to impress the hubby!

So, the other day I was craving for some noodles.

Before I did this vegetarian diet I love love anything with veggies anyway so this

is not so hard for me.

I made this delicious Vegetable Chow mein.

So easy to make!

Let me know what you guys think!

Vegetable Chow Mein

INGREDIENTS

Vegetable Chow Mein

• 8 ounces uncooked lo mein noodles or spaghetti
• 1 tablespoon oil
• 1 red bell pepper, julienned
• 1 carrot, julienned
• ½ cup snow peas
• 1-2 cups mushrooms
• 1 cup chopped cabbage
• 3 cloves garlic, minced

For the Sauce

• 3 tablespoons low sodium soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce

INSTRUCTIONS

1. Cook noodles according to package instructions.
2. Heat oil in a large skillet.
3. Add in red bell pepper, snap peas, mushrooms, cabbage and carrots. Sauté until tender, about 5 minutes.
4. In a small bowl whisk together the soy sauce, sesame oil, sugar and mirin. Set aside.
5. Add in garlic in the skillet and cook for an additional minute.
6. Stir in the sauce and cooked noodles and toss to combine.
7. Serve and Enjoy!

 Look at all of the colors!

Enjoy!

La vita è bella

"La vita è bella." 

Spinach Ricotta Stuffed Shells

Hello everyone!!!

Today is definitely a blog catching day.

My blog hasn't been updated with recipes and all but recently I feel so inspired

to cook new recipes.

I will be cooking a lot of vegetarian/no meat dishes.

Some of you will probably think it's boring but I will make sure that some 

of the recipes I will be making is flexible.

That you can add anything you want to make it more delicious!

Best example is this dish that I made last weekend when we got back from Milan!

A pasta dish that you can definitely add some meat.

Like Chicken, Beef, anything you prefer. 

It's been 2 weeks that I'm doing this meat free diet. 

I still eat Eggs, Cheese and some fish.

I'm doing it slowly and I feel great already.

Anyways, Let me know what you guys think of this!

Spinach Ricotta Stuffed Shells 

Ingredients:

24 jumbo pasta shells

1 15-oz. container ricotta

2 cups shredded mozzarella

1 10-oz. package frozen chopped spinach, thawed and squeezed dry

10 leaves fresh basil, chopped

1 large egg, lightly beaten

Salt and pepper

Pinch of ground nutmeg

1 26-oz. jar spaghetti sauce

 Directions: 

1. Preheat oven to 375ºF. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, spinach, basil, egg, salt, pepper, nutmeg.

2. Spread 3/4 cup spaghetti sauce over bottom of a 9×13 baking dish. Stuff shells with cheese mixture and place in dish. Spoon remaining sauce over shells and sprinkle with shredded mozzarella.

3. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.

Have a great weekend friends!

Ciao, Ciao!

-Jen

Zucchini Cakes

Let's start August healthy!

I have been thinking about it for a while now.

I finally decided to just really do it.

Try to avoid meat!

It's been two weeks now and I feel so great already.

I used to love meat. 

I like making dish with chicken, Beef, all types of meat.

But how it makes me feel after I eat it is not good. 

I feel so bloated. It gets hard to sleep. I feel uncomfortable.

I can go on and on.

In short I just hate it. It makes me hate myself for eating it.

I want to see if this will work. 

I'm not going to eliminate it 100 percent, I will still have some occasionally

Like, Once a week. I just want to see if I will feel any different.

So hopefully you will guys like the vegetarian, No meat dishes I'll be making.

Let's start with Zucchini Cakes!

This turned out better than as I thought.

It was so tasty.

The Onion, Feta cheese added a lot of good flavors to it.

Couple of tips. 

First, Squeeze that Zucchinis after grating it to get rid of the water.

Second, Don't flip it so much while cooking.

It will be challenging flipping it since it will be soft but as long as you wait a couple

of minutes before flipping it, it will work out just fine.

Let me know how it goes!

Zucchini Cakes 

Ingredients:

2 cups shredded zucchini,packed
¼ cup red onion, finely diced
1 cup crumbled feta cheese
½ cup panko bread crumbs
2 eggs, beaten
1 teaspoon olive oil


 Instructions 

1. Spread zucchini shreds out on a towel.
2. Place a towel over the top of the shreds and press out excess water.
3. Add zucchini, red onion, feta cheese and panko bread crumbs to a bowl and stir to combine.
4. Stir in eggs.

5. Compress about ¼ cup of the zucchini mixture into a small patty.
6. Spread a thin layer of olive oil in the bottom of a frying pan over medium heat.

7. Add zucchini patties to pan and cook for about 2 minutes on each side. The patties are very delicate. Try to turn only one.

8. Remove to a paper plate lined with paper towels and cool for about 5-7 minutes. Cakes will firm-up more as they cool.

Enjoy!!!

xo

She was afraid of heights...

"She was afraid of heights
    but, she was more afraid
of never flying."