Joanna Anastasia

comfort food

Peach Cinnamon Bagel French Toast

“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh. “What do you say, Piglet?”

“I say, I wonder what’s going to happen exciting today?” said Piglet.

Pooh nodded thoughtfully. “It’s the same thing,” he said.”
― A.A. MilnePeach cinnamon bagel french toast

My love language is breakfast at all times, and just like Pooh I like it on the sweet side. Preferably with a serving of warm, sweet and comforting french toast bake, like this Peach Cinnamon Bagel French Toast! Best thing about this dish is that thanks to the use of cinnamon raisin bagels it’s super easy to make, leaving you time to scroll through your favourite feed – or chase toddlers- whatever your morning routine is!

Also, you could do all the preparation the night before, and just pop it in the oven after waking up! Which makes for a perfect solution when hosting family or friends!

 

Peach cinnamon bagel french toast

Peach cinnamon bagel french toast

All you’ll need is:

  • 4 eggs
  • 4 cinnamon raisin bagels
  • 1 cup milk ( or 35% cream )
  • 1 teaspoon vanilla essence
  • 1 spoon brown sugar
  • 3 ripe peaches ( or frozen )
  • 1 cup blueberries ( optional)

Cut the bagels in fours and place them in the baking dish. Mix eggs with milk ( or if you want a truly decadent french bake go for cream!) , vanilla essence and sugar, and pour the mixture over the bagels. Press the bagels in to the mixture so they can soak in all of it. Meanwhile cut peaches in slices, and place them in between bagels. Add blueberries and bake on 350 F for around 35- 45 minutes.

Remember to serve your Peach Cinnamon Bagel French Toast still warm, and preferably on a lazy weekend morning while surrounded with friends and family! Enjoy

Peach cinnamon bagel french toast

Peach cinnamon bagel french toast

The best vegetarian chili

One of the best dishes for cold and windy November evenings is chilli : it warms up and comforts like nothing else really! And one of my favourite recipes is this vegetarian chili! It has lots of texture and plenty of taste, leaves you full and satisfied and is perfect for meatless Mondays! Not to mention how easy it is to prepare!

Also, this is one of those recipes that my kids devour in no time and my husband asks for a second serving every time I make it. And I love it on the spicy side but you can make it milder for your kids and then just add more fresh jalapeno and sriracha like I do.

  • What you’ll need:
  • 1 can tomato sauce
  • 2 large sweet potatoes
  • 1 can soaked red beans
  • 3 large carrots
  • lime juice
  • 1 teaspoon of cumin seeds
  • 1/4 teaspoon of cacao powder
  • 1/4 teaspoon of cinnamon
  • couple of drops of sriracha
  • fresh cilantro
  • salt 7 pepper

Cut your veggies to pieces and cook them on olive oil for around 10 minutes, then add tomato sauce, couple drops of lime juice, cumin, cacao, cinnamon, salt , pepper and a drop or two ( or more if you like your chili spicey) of sriracha. Let it simmer for around 15 minutes and then add black beans. Cook on a low heat a little more, and serve with lots of fresh cilantro and a slice of fresh bread. You can add a bit of nachos and sour cream and some shredded cheese too, for an all dressed and really amazing vegetarian chili experience! Or you can keep or simple and vegan: its delicius either way!

 

 

So next time a case of cold monday hits you hard, try making this super easy and yummy vegetarian chili, I’m sure you’ll love it!

And if you do eat meat and have some grounded beef or chicken at home, then this recipe transforms pretty well in to a veggie lauded regular meet chilli. Just add you choice of that extra protein with veggies at the very beginning and add one more cup of tomato souse!

Enjoy!

Hearty healthy shakshuka

This hearty shakshuka is a perfect vegetarian meal for these cold winter days!

New Year calls for fresh starts. And while I don’t believe in drastic change, I think that a slight amelioration is just what we might all need. So for me, it’s getting back on track with my three healthy, feeling and all vegetarian dinners per week. Though between you and me, I hope to add one vegan dinner soon too, just don’t tell my kids and hubby!

So in the meantime, I came back to this all time favorite of my family, hearty shakshuka, aka eggs baked in a rich and fragrant tomato souse. And while this dish has many variations, mine is somehow inspired by a ratatouille texture, but spiced differently, and of course served with baked eggs.

What I love about this dish is that you can hide pretty much any veggie you want, and your kids might not notice! Also, its filling and warming while being healthy, perfect for that January weather!

This hearty shakshuka is a perfect vegetarian meal for these cold winter days!

What you’ll need:

– 1 can tomato souse
– 1 medium eggplant
– 1 small onion
– 4 garlic cloves
– 2 medium bell peppers
– 4-6 eggs
– 1 teaspoon freshly grounded cumin
– Sriracha souse (optional)
– salt&pepper
– fresh herbs to serve (basil, cilantro or parsley)

On a medium heat cook onions with eggplant(cut in to very small cubes) and bell peppers. After around 7 minutes add garlic, and then tomato souse. Add cumin,a pinch of salt and let it cook together until the eggplant and peppers are soft (add a drop or two of sriracha if you feel like making this dish a bit spicy). Now pour in eggs, one by one, and let them get cooked in the souse ( around 5 to 7 minutes) serve in bowls, with some fresh herbs like basil or cilantro and fresh Italian style bread.

hearty shakshuka, perfect filling vegetarian meal for cold weather!

You can also try making this hearty healthy shakshuka without the eggplant but with carrots instead! Or you can make a simpler breakfast version without any veggies, just the spiced tomato souse with baked eggs! I assure you, it’s all delicious!

Roasted pepper and peanut squash soup

This roasted pepper and peanut squash soup is so easy to make, so healthy and so full of flavor! It's my new family favorite! #soup #healthy

I think that making soups is one of the best things about cooking in the fall. And squash soups are my absolute favorite! Honestly, this roasted pepper and peanut squash soup is my new busy week time saver!

Today I tried a new squash, the Delicata squash, called also the peanut squash. It’s sweeter then other squashes, and paired with roasted red peppers tastes amazing! And this is such a great recipe for one of those busy evenings! Because while the peppers are roasting, I cut the squash, and while the soup is simmering, I have time to take care of other things, like read to my daughters!

And while I like my soups hot and spicy, my kids prefer them just warm enough and mild. So with this soup I leave all the fixings on the table, so everyone can spice it as they wish! My kids pick a bit of cumin seeds and a bit of crumbled feta, while I add lots and lots of cumin, some grounded ginger and lot’s of Sriracha souse! And my hubby loves adding some fresh cilantro and bit of cream.

What you’ll need:

– 3 red bell peppers

– 1 carrot

– 1 medium peanut squash

– 1 litter of organic chicken broth

– olive oil

Fixings:

– cumin seeds

– Sriracha souse

– fresh cilantro

– cream

– crumbled feta

Cut the bell peppers in big slices, the carrot in a couple of pieces,add a drop of olive oil and let it roast on 400F for around 20-25 minutes. Meanwhile cut your squash in cubes. Put it in the pot with chicken broth, and cook until soft. Add roasted peppers and carrot, and mix it all together with a hand mixer. Let it simmer all together for a couple of minutes before serving.

roasted pepper and peanut squash soup

You can either add spices in a pot, or let everyone choose how they want it, sweet or spicy. here are my best tried and tested ways of adding more taste:

1. Add some cream and garlic croutons.

2. Add cumin seeds, cilantro and Sriracha.

3. Add some crumbled feta.

Or simply enjoy it as it is, sweet and comforting!

roasted pepper and peanut squash soup

Make sure to make a double batch and freeze half, as I’m sure you’ll love finding this roasted pepper and peanut squash soup, ready to serve on one of these busy weeknight evenings!

Apple crumble coffee cake

this is hands down the best fall desert ever! Such an amazing cake, full of flavor, and smelling amazing too! #fall, #apple #coffeecake

If there where only one apple cake recipe I’d have to choose it would be this apple crumble coffee cake! It’s super moist, chock-full of walnuts and apple chunks, and generously finished with lovely crunchy oat crumble. And it’s a baking hack!

You see, when I was growing up in Poland, my grandmother used to bake this apple cake called “Sharlotka” or Charlotte, that would look and taste exactly like this cake here. Except that it would take her much more time to prepare!

And if you now me a bit, then you know that I really enjoy baking from scratch. It’s just that sometimes life, aka kids and work get between me and my hobby, and turn me towards a box cake!

Yes, I used a box cake to whip up this amazing cake, and I’m not afraid to admit it! And you too can prepare this cake in less than 10 minutes!

apple crumble coffee cake

What you’ll need:

For the cake layer:

– 1 yellow box cake ( replace oil for melted butter and water for milk, quantities like on the box)

For the apple layer:

– 3 big apples cut in chunks
– 1/2 cup chopped walnuts
– 1 tablespoon brown sugar
– 1 tablespoon cinnamon

For the crumble:

– 1 cup quick oats
– 1/2 cup flour
– 1/2 cup brown sugar
– 1 table-spoon melted butter or margarine
– 1 teaspoon vanilla extract

Prepare the cake layer as on the package, just remember to replace the water by milk and the oil by butter.

Pour the batter in to the pan. ( But don’t pour all of your cake batter, since there needs to be place left for apples and crumble. I used one round cake pan and two mini ones for this recipe.)

Mix apple pieces (no need for perfect cubes) with walnuts, cinnamon and brown sugar. Pour the apple filing over the cake batter.

Mix the quick oats with flour, brown sugar, butter and vanilla extract, and sprinkle the apples with the crumble.

Bake as indicated on the box! ( Unless you’re using mini pans, then cut the time in half.)

apple crumble coffee cake

Serve warm or cooled down. You can even add some vanilla ice cream on top, I promise it’s simply amazing together!

Apple crumble coffee cake, amazing dessert that you need to try this year! #applecake #fall #dessert

apple crumble coffee cake, amazing dessert to try this fall! #easycake

Enjoy!

Easy creamy Parmesan chicken pasta

this amazing pasta dish is perfect for a busy weeknight dinner, as it's so fast to put together!  Creamy, garlicky and cheesy, will satisfy everyone around the table! #pasta #easydinner

I’m so happy that the weather is finally cooling down, as it lets me cook more, and enjoy the comfort food once again! And this easy creamy Parmesan chicken pasta, is so good, that you’ll want to make it over and over again!

And, since it’s full of fresh tomatoes and peppers, it’s actually on the healthy side! Also, you can make this dish even easier, by using some ready grilled, or baked chicken. If you do so, it’ll be on the table within 30 minutes, promise!

this pasta is soo good, it's crazy! Easy creamy Parmesan chicken pasta, perfect weeknight dinner!

So no surprise, that this creamy pasta is one of my kids favorite dish, they like it so much that they somehow forget all the bell peepers that usually they are not that crazy about, and eat them too !

What you’ll need:

1 cup of cooked or grilled chicken in cubes
3 large fresh tomatoes / or 1 cup of canned diced tomatoes
2 large red and green bell peppers
2 garlic cloves
1/4 cup green olives

1 cup cooking cream

1/4 cup grated Parmesan cheese

1 package of spaghetti or linguine pasta

fresh parsley

Cook pasta. Cut peppers in stripes, and tomatoes in cubes. Start by cooking the peppers on olive oil for around 5 minutes, then add the tomatoes and pressed garlic. After another 5 minutes add olives cut in pieces and cooking cream. Let it simmer for 3 to 4 minutes, and add cooked chicken cubes, and Parmesan cheese. Let it simmer a bit, and serve!

easy creamy Parmesan chicken pasta, great family friendly recipe!

Serve with fresh parsley and enjoy!

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