Vegan & Gluten Free Trinxat#EatTheWorld

Trinxat is staple Andorran side dish of boiled, mashed potatoes and cabbage, fried until crispy, typically served in the cold winters as a hearty meal. I have made a vegan version of this Trinxat. Tradionally Trinxat is made with fried bacon and then fried in the reserved bacon fat. If your want to make a non vegetarian version then add 3 - 4 slices of crispy fried bacon and then make pancakes. I have added chopped scallions greens and parsely to the pancake. 

Makes 3
Ingredients
100 Grams Shredded Green Cabbage
150 Grams Potatoes - peeled & cut into chunks
2 Cloves Garlic - minced
1 Tablespoon Finely Chopped Parsley
1 Tablespoon Finely Chopped Scallion Greens
½ Teaspoon Salt or to taste
¼ Teaspoon Black Pepper powder or to taste
Method

Shred the cabbage and cook in salted water along with the potatoes, skinned and cut into large chunks. Cook until the potatoes are tender.
When tender, drain all the water very well. Return the pot along with the garlic and turn on the flame on to low. Let it steam so that any excess moisture is evaporated. When still warm, mash the veggies with a potato masher, add in the scallion greens, parsely, salt and pepper to taste. Using a mould for individual servings, press this mixture into the mould.

Heat a little oil in a frying pan and fry, on medium low flame, for approximately 5 minutes each side or until golden brown. Remove the mould and flip the pancake and cook until golden brown.
If you want to make one big, just use a skillet, pressing the mixture into the skillet , then flip over once golden brown. Cut into servings. 

Enjoy with a sauce of your choice!! This was a very simple dish, but tasted really good.
Labels: Vegan, Pancake, Potato, Cabbage, Fried, Andorra, Eat the World, Gluten free, International Cuisine, Side Dish

Check out all the wonderful Andorrian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World this month we are sharing recipes of "Andorra"

• Ànec amb Pera by Culinary Cam
• Pa Amb Tomaquet by Amy's Cooking Adventures
• Truite de Carreroles by A Day in the Life on the Farm
• Vegan & Gluten Free Trinxat by Sneha's Recipe

Spicy Cabbage Masala#FoodieHoliday

This vegetable is so tasty and is prepared in a breeze. I assure you that if anyone in your house does not like cabbage even they will love it.

Ingredients

3 Teaspoons Oil
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
pinch of Asafoetida
5  Cloves of Garlic
1 Large Onion sliced
1 Teaspoon Garam masala
1 Teaspoon Red chilli powder
1/4 Teaspoon Turmeric powder
1 Teaspoon Coriander powder
1 Large Tomato chopped
2 Cups Cabbage shredded

1/4 Cup Peas (optional)
1/4 Cup Coriander  finely chopped 

Salt to taste

Method

Heat oil in a pan, add mustard seeds, cumin seeds when they splutter, add the asafoetida, garlic and cook garlic till it changes its color. Add sliced onion and cook till it becomes soft. Then add turmeric powder, garam masala, chilly powder, coriander powder, and stir fry for 2 minutes. Add tomatoes, cook till tomatoes get soft. Add sliced cabbage, peas and mix well. Then add salt, cover and cook till cabbage is tender. Garnish with chopped coriander and serve hot with chapati or rice!

Labels: Vegetarian, Healthy, Vegan, Side Dish, Spicy, Cabbage, Foodie Holiday

Hot and Spicy Food Recipes

• Carne Guisada (Mexican Beef Stew) from Palatable Pastime
• Chicken Buffalo Dip from A Day in the Life on the Farm
• Creamy Cajun Sweet Potato Soup with Crab from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Easy Mole Sauce from A Kitchen Hoor's Adventures
• Spicy Cabbage Masala from Snehas Recipe
• Spicy Stir-Fried Beef with Carrots, Celery, and Chiles from Karen's Kitchen Stories
• Xnipec Salsa from Magical Ingredients

Brown Bread Carrot Cabbage Sandwich#SundayFunday

There are times when kid's make a fuss over eating veggies. Make a delicious creamy simple veggie sandwich and kid's will enjoy these. Sandwiches are never boring if you make different fillings. In my house we can enjoy sandwich for a light dinner too.

Ingredients 
1 Cup Packed Shredded Cabbage
1 Cup Packed Shredded Carrots
1 + ½ Cup Herbed Eggless Mayonnaise
1 Teaspoon Hot Chilly Sauce
1 Teaspoon Tomato Ketchup or to taste
Salt to taste
¼ Teaspoon Black pepper powder
Brown Bread slices

Method

Shred the cabbage and carrot.

In a large bowl , mix in the sauce, tomato ketchup, a cup herbed eggless mayonnaise, black pepper powder, mix well to make a smooth sauce. Taste, add salt and if required you can adjust the seasoning accordingly.

Now add in the sauce to shredded veggies, fold them in the sauce and mix well until they are coated properly. The sandwich spread is ready. 

Take bread slices and arrange them on a board.On one slice spread the herbed eggless mayonnaise and on the other slice lavishly apply the prepared veggie spread. Cover with mayonnaise spread bread slice. Like wise prepare rest of the sandwiches. Cling warp and refrigerate for at least 2 -3 hours.

Then when ready to serve take them out from the refrigerator and with a sharp knife cut off the sides of the sandwiches. Cut into shape of your choice.

Serve & Enjoy!!

Labels: Sunday Funday, Sandwiches, Carrot, Cabbage, Kids delight, Healthy snacks, Herbed Eggless Mayonnaise, Homemade, Vegetarian  
Mayuri's Jikoni: Avocado Tomato Sandwich
Palatable Pastime: Brie and Vegetable Agrodolce Sandwich
Sneha’s Recipe: Brown Bread Carrot Cabbage Sandwich
Amy’s Cooking Adventures: Dill Pickle Grilled Cheese
A Day in the Life on the Farm: Grilled Meatball Sub
Food Lust People Love: Smoked Salmon Smørrebrød
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whiskey Bacon Butter Bacon, Egg, & Cheese

Keto Coleslaw With Keto Thousand Island Dressing#SundayFunday

Keto Thousand Island Dressing is perfect over salad or on top of burgers / wraps etc..!  So simple with just a handful of ingredients! Try this dressing, you’ll never purchase a store bought again! This dressing takes just 10 minutes to prepare and is both low carb and delicious! 

2 Tablespoons of this dressing has 3 grams Carbs. This is a delicious salad made with this dressing.

Ingredients

For The Dressing
1 Cup Mayonnaise
¼ Cup Sugar Free Ketchup
¼ Cup Sugar free Sweet Pickle - chopped
¼ Cup Sugar free Sweet Pickle Juice
1½ Tablespoon Minced Onion
1 Large Clove Garlic - minced
2 Tablespoons Red Bell Pepper , chopped - optional
1½ Large Hard Boiled Egg - pressed through a fine sieve
For The Salad

½ Medium Head Cabbage
1 Small Carrot
½ Cup Shredded Lettuce
2 Tablespoons Heaped Keto Thousand Island Dressing
Salt & Black Pepper to taste

Method  
For The Dressing

Place mayonnaise, ketchup, chopped sugar-free sweet pickle, pickle juice, minced onion, minced garlic, red bell pepper ( I did not add), hard boiled egg in a mixing bowl and mix well to combine.  

Pace all ingredients in a blender and pulse until the ingredients are smooth. If you want a chunky dressing, then pulse it once or twice only. Store salad dressing in refrigerator and use within 7 days

For The Salad 

Mix all ingredients in the bowl and refrigerate for at least 30 minutes so that the flavors infuse. Serve cold.

Labels: Cole Slaw, Keto, Low Carb, Dressing, Carrot, Cabbage, Lettuce, Salad, Sunday Funday, International Cuisine   

• A Day in the Life on the Farm: BYO Chef Salad Bar 
• Karen's Kitchen Stories: Fennel, Red Cabbage, Goat Cheese, & Citrus Salad
• Sneha's Recipe: Keto Coleslaw with Keto Thousand Island Dressing 
• Culinary Cam: Lahpet Thoke (Fermented Tea Leaf Salad) 
• Cook with Renu: Marinated Fig and Mozzarella Salad
• Mayuri's Jikoni: Pasta & Sweet Potato Salad 
• The Mad Scientist's Kitchen: Pasta Salad 
•  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Spicy Mojito Cucumber Salad 
• Food Lust People Love: Tenderstem Broccoli (Broccolini) Potato Salad 
• Amy's Cooking Adventures: Vegetarian Greek Salad with Chickpeas  

Keto Cabbage Egg Toast#SundayFunday

This Korean Keto Cabbage Egg Toast recipe is not just affordable but very tasty for breakfast or as a main course meal. This is a satisfying, healthy and deliciously filling meal. An absolute Keto /low carb meal.

Serves One
Ingredients
150 Grams Finely Shredded Cabbage
2 Large Eggs
1½ Tablespoons Oats Fiber
½ Teaspoon Mixed seasoning - See My Notes
Salt to taste
Ham slices
Cheese slices
Butter and olive oil required
For The Sauce
1 Tablespoons Mayonnaise
1 Teaspoon Sriracha Sauce

Method

Combine all sauce ingredients in a small bowl and set aside.

Wash the shredded cabbage twice in sufficient water drain well squeezing to remove as much moisture as you can, keep aside.

Heat a square or tamayoki pan/ skillet with oil or butter over low to medium-low heat.

While pan is heating, in a bowl mix the cabbage, seasoning, salt, egg and oat fiber well. Then add the mixture to the heated pan in an even layer.  

Divide it into two equal toast with a spatula. Cover and cook until lightly golden on the bottom. Use lower heat for a smaller pan since the toast will be thicker. Carefully slide the omelet (uncooked side up) onto a large plate, cover with the skillet, and flip. This ensures the toast will not break apart while flipping. Spread a tad bit of butter on top and all sides. 

Top with cheese and ham slice

Cover it with the cooked/brown side of the other toast. Return the pan on the burner.

Press the top with a spatula so that it is firm throughout and cheese is melts and lightly flip it to brown evenly on both sides. 

Transfer it to a plate and serve immediately, with sauce on the side or drizzled on top. 

My Notes

I used the seasoning that has red chili flakes, pepper powder and mixed herbs. 
Labels: Korea, Cabbage, Egg, Keto, Low Carb, Breakfast, Main course, Sunday Funday, Asian Cuisine, Gluten free, Oat Fiber, Dipping Sauce, Sugar Free, Omelette, Korean, Serves One

For Sunday Funday our theme is Savory Recipes With Oats

Air Fryer Sweet Potato and Oats Smiley from Cook with Renu

Beef and Oat Sliders from A Day in the Life on the Farm

Egg Muffins with Savory Oatmeal Crust from Amy’s Cooking Adventures

Instant Oats Rava Idli from Sizzling Tastebuds

Keto Cabbage Egg Toast from Sneha’s Recipe 

Keto Cabbage & Bacon Stir Fry#Improve

This Keto Cabbage & Bacon Stir Fry is the perfect keto/ low-carb dish! At just 1 net carbs per serving, this one-pan dish will be your new favorite, you always make this with bacon, it taste delicious!

Serves One
Ingredients
155 Grams Shredded Green Cabbage
3 Slices Bacon With Fat
1 Green Chilly - finely chopped Or Black Pepper Powder
Salt to taste

Method

In a cast iron skillet add the chopped bacon fry till it releases fat add in the cabbage, green chilly and salt to taste sauté for 2 minutes cover and cook till the cabbage is done but still has a slight crunch.

Garnish with chopped coriander leaves and Enjoy

Nutritional Facts
Per Servings 
Amount Per Serving
Calories 139
Total Fat 11  
Net Carbohydrate 1
Fiber 1 

Protein 9 

NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using https://www.myfitnesspal.com/.

Labels: Single Serving ,Bacon, Cabbage, Stir Fry, Main course, Improv Cooking Challenge

Improv Cooking Challenge: March 2022

Cabbage and Meat 

See Ji Tan - Chinese Lion’s Head Meatballs from Pandemonium Noshery

Grilled Rachel Tacos byA Day in the Life on the Farm

Cabbage and Noodles from Palatable Pastime

Keto Cabbage & Bacon Stir Fry from Sneha’s Recipe

Kielbasa Potato Stuffed Shells from Cookaholic Wife

Ghatte Manchurian Noodles from Magical Ingredients

Pulled Chicken & Celery Sandwiches#SundayFunday

Pulled Chicken & Celery Sandwiches are delicious and filling. A perfect meal to carry for your office lunch or kids school lunch box, serve these as party pleasers. What I love about sandwiches that they are shelf stable for at least 4 -5 day's in the refrigerator. Prepare them in advance and enjoy whenever you are hungry. For this you can use any leftover chicken.

Ingredients
4 - 6 Big Slices White Sandwich Bread
1 Cup Pulled Leftover Chicken
½ Cup Grated Cabbage
1 Carrot- grated
2 Tablespoons Finely Chopped Celery With Leaves
2 Tablespoons Finely Chopped Salad Leaves
1 Tablespoon Chopped Pickled Jalapenos
1 Tablespoon Chopped Pickled Gherkins
1 Tablespoon Sriracha Sauce
½ Cup Mayonnaise
3 Tablespoons Grated Cheese

Butter as required

Method

In a bowl add mayonnaise, cheese, Sriracha sauce mix well to combine, then add in the chopped cabbage, carrot, jalapenos, gherkins , finely chopped celery with leaves, salad leaves , and pulled chicken mix well, Sandwich filling is ready .

Butter both the sides of the bread.

In one slice of bread , place 2 -3 tablespoons of the prepared filling and press to level it well.

Cover it with a another slice of bread. Like wise prepare the rest of the sandwiches and cling wrap them well. Refrigerate it for at least 3 -4 hours.

then trim the sides and cut into small triangles. 

Serve, Enjoy!!
Labels: Chicken, Burger , Cheese, Cabbage, Carrot, Celery, Salad Leaves, Sriracha Sauce, Kids delight, Dinner, Sandwiches, Mayonnaise, Bread Slices

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event our host, is Wendy of A Day in the Life on the Farm.   

• Apple Celery Soup from Mayuri’s Jikoni
• Bacon, Celery, & Pecan Stuffed Celery from Amy’s Cooking Adventures
• Celery and Kale Paratha from Cook with Renu
• Celery Steak from A Day in the Life on the Farm
• Gin and Celery Tonic from Karen’s Kitchen Stories
• Homemade Celery Salt from Food Lust People Love
• Pulled Chicken & Celery Sandwiches  by Sneha's Recipe
• Slow-Roasted Celery from Culinary Adventures with Camilla
• Stir-Fried Shrimp with Chinese Celery from Palatable Pastime

Instant Noodles Egg Masala#Foodieeextravaganza

Instant maggi noodles recipe is an easy and quick with eggs. This recipe has maggi noodles tossed with chopped eggs and vegetables to make it filling and tasty. You can have this for brunch or give it to the kids as a evening snack.
Single Serving
Ingredients
1 Packet (75 Grams) Instant Maggi Noodles
2 Boiled Eggs
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Oil
1 Tablespoon Butter
1 Small Onion - finely sliced
2 Cloves Garlic- finely chopped
½ Cup Shredded Cabbage
1 Fresh Red Chilly - finely chopped
Salt to taste
1 Teaspoon Black pepper powder
1 Packet Maggi Masala

Method

Boil the noodles and drain.

Heat oil & butter in a pan, add garlic sauté till it start to change color add the onions and chillies & sauté for a minute or two.

Add the cabbage, fry till the cabbage for a minute. Add the maggi masala, mix well cover and cook for 2 minutes.

Add boiled maggi noodles, eggs to the mixture & stir well.
Add black pepper powder, to this egg masala mixture & toss well. 

It's ready.

Serve garnished with chopped coriander leaves or shredded cabbage, a slice of boiled egg and enjoy.
Labels : Stir Fry, Foodie Extravaganza Party, Brunch, Egg, Cabbage, Snack, Pasta & Noodles, Single Serving

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
I thank our host for hosting this month's event Sue of https://palatablepastime.com/. See all the other recipes for today's Foodie Extravaganza Noddles Event 

Noodles: It’s National Noodles Month

• Instant Noodles Egg Masala by Sneha's Recipe
• Linguine with Salmon and Cilantro Pesto by Karen's Kitchen Stories
• Penang Char Kway Teow (Malaysian Noodles with Crab and Sausage) by Culinary Adventures with Camilla
• Sesame Ginger Noodles by A Day in the Life on the Farm
• Taco Stuffed Pasta Shells by Making Miracles
• Thai Coconut Curry Noodles by Magical Ingredients
• Torta di Rigatoni by Food Lust People Love
• Tsuivan (Mongolian Noodles with Meat and Vegetables) by Tara's Multicultural Table