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Chicken zaatar pizza

Chicken zaatar pizza

Recently I have been obsessed with zaatar! I’ve been adding it almost everywhere, and ended up discovering the most delicious Chicken zaatar pizza ever! And believe me, it’s not an exaggeration!

And if you still don’t know zaatar, then all you need to know is that it’s a middle eastern herb blend made of dried thyme mixed with sesame seeds, dried sumac, salt and sometimes other herbs. You can sprinkle it on cream cheese, or mix with olive oil and dip fresh bread in it. Or you can use to make one of the most amazing pizzas out there!

Also, if you’ll use pita bread instead of a pizza dough, then not only you’ll save yourself time, but also you’ll end up with a super thin and delicious home-made pizza!

And I really encourage you to try all sorts of toppings with zaatar, and to spurge on real Parmesan cheese, as surprisingly it works amazingly well together!

Though this chicken zaatar pizza, is by far my favorite !

Chicken zaatar pizza

Chicken zaatar pizza

Chicken zaatar pizza

What you’ll need:

– Large pita bread
– 1/2 cup extra virgin olive oil
– 1/3 cup zaatar

– 1/2 cup grilled chicken cut in stripes
– 1/4 cup mozzarella cheese
– 1/4 cup Parmesan ( or cheddar)
– 1/2 cup cherry tomatoes cut in half’s
– 1/2 cup mushrooms cut in half’s

– Labneh cheese (optional)

In a small bowl mix extra virgin olive oil with as much zaatar as you need to make a paste ( around 1/3 cup) . Spread it evenly over your pita bread. Add chicken, cherry tomatoes and cover with cheese. Broil in the oven for around 5 minutes ( or until the cheese has melt and the chicken is warm). Add a bit of labneh to serve ( optional) . Enjoy!

Chicken zaatar pizza

Chicken zaatar pizza

Chicken zaatar pizza

You can also try a ham and three cheese option( Mozzarella Parmesan and Cheddar) , a vegetarian option where instead of chicken you’ll add lots mushrooms, or a grilled veggie one! Believe me, they are all amazing with zaatar!

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!

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!

Easy vegetarian curry, that even a meat lover will love!

Sometimes, even in the middle of a summer, all I really crave are some creamy, wonderfully flavorful veggies served over a Nan bread or a bowl of quinoa, and this easy vegetarian curry is my favorite! Especially now, when my vegetable backyard garden is full of zucchini, and the cauliflowers are fresh and crunchy, this recipe is my go-to, rainy day special! And since I convinced my daughter Lili that purple carrots are actually magical fairy carrots, she can’t get enough of this “magical dinner” as she calls it!

What I like about this easy vegetarian curry, is that it can be a great base to mix with any grilled meat! But, served over some quinoa, it makes for a comforting, and filling meal, that even a meat lover will love!

This vegetarian curry is so full of flavor and texture, while being healthy, comforting and so easy to make! Definitely a family favorite!

What you’ll need:

1 can light coconut milk
1 tablespoon fresh ginger
3 garlic cloves
1 tablespoon cumin
1 tablespoon madras curry
1 teaspoon Sriracha sauce

1 sweet potato big
2 potatoes
2 big yellow zucchini a
Half a cauliflower
3 colorful carrots

Cut all the veggies in to small pieces, and start by cooking potatoes and sweet potatoes with carrots and cauliflower over some olive oil, on medium heat for around ten minutes. Add zucchini, and all of the spices, and let it cook until all the vegetables start getting soft. Add coconut milk, stir well and let it simmer on low heat for around five more minutes. Serve when all the vegetables are soft but don’t overlook them! (you don’t want them to be mushy, but slightly crunchy and soft!).

This vegetarian curry is so full of flavor and texture, while being healthy, comforting and so easy to make! Definitely a family favorite!

This curry is delicious with some Nan bread, over rice or with Quinoa. And I like to garnish it with some fresh cilantro from the garden! Also, if you’d like to freeze it for one of those busy weekdays, then just skip the coconut milk, and add it once you’re reheat your curry! Enjoy!

Baked salmon and kale creamy pasta

This is the most delicious creamy salmon pasta ever! Also, it's really easy to make ! #pasta #salmon

While my kids love pasta and could eat all day, every day, I really love my greens! And so this baked salmon and kale creamy pasta is probably one of the most loved meals around here, perfectly marring together the oh-so-creamy pasta with the lovely green crunch!

Also, it’s a perfect busy weekday meal. I usually bake my salmon the night before, and then I put it all together in less then 30 minutes!

And while my kids are still not very keen on kale and leek alone, they’ll eat it if it’s a part of a delicious pasta.

Baked salmon and kale creamy pasta

What you,ll need:

1 package of spaghetti or linguine

1 big leek
kale (1 package of pre-washed kale, or a big bunch)
3 garlic cloves
1 cup cream
salt&pepper

salmon (a portion for two)
1/2 teaspoon olive oil
salt&pepper

Bake the salmon ( you could do it the night before, or you could even grill it), drizzled with olive oil, on 400F for around 20 minutes.

Cook pasta.

Over a big pan, heat olive oil, add leek cut in pieces, and cook it through. Add kale, and after around 3 minutes garlic. Add cream, and let it simmer on a low heat. Add salmon chunks, and pasta. Stir it all together and serve.

Baked salmon and kale creamy pasta

So simple, yet so delicious! Perfect weekday dinner. Enjoy!

Easy home made borsch

This is the best home-made borsch I ever had, and so easy to make!

I’m a huge soup lover, and this easy home made borsch is definitely one of my favourites. This borsch is so full of flavour and texture, it’s so hearty, filling and healthy, that no wonder it’s my new family’s favourite soup !

I used to think that making borsch is a very complex and long proses, so I would have it only when my mom would make one. But recently I decided that as a mom with two kids, it’s time for me to pass on my family’s food traditions and to start making borsch for my daughters.

So after two trials, I finally came up with this fool-proof version of a traditional borsch! I use balsamic vinegar which is a very non traditional ingredient, but it adds a perfect note of sour and sweet, so I think it’s even better then the traditional use of vinegar or lemon!

Easy home made borsch

What you’ll need:

1 liter chicken broth ( or vegetation broth)
5 cooked medium beets
2 medium carrots
3 medium potatoes
1 medium turnip

2 garlic cloves
Salt & pepper
2 tablespoon balsamic vinegar

Cut all the veggies in small cubes. Cook chicken broth with carrots, potatoes and a turnip. When the veggies are soft, add cooked beets cut in cubes. Add crushed garlic, salt, pepper and balsamic vinegar: but start by adding one garlic clove and one table-spoon of balsamic vinegar, taste it, and see if you need more. Dinner it together on a small heat for a while. Borsch is always best on a next day when all the tastes mix up together really well.

Easy home made borsch

You can serve it with a spoon of sour cream or a bit of dill, or both. Enjoy!

Strawberry chicken protein salad

Strawberry chicken protein salad

So let me tell you one thing about this strawberry chicken protein salad: its delicious. Oh, and filling too. Also, its my family’s new favourite. Even my kids get exited when I say it’s a salad for dinner type of evening now! Because when you mix fresh spinach with garden veggies, strawberries, nuts and grilled chicken breast, then I assure you its pure perfection!

You can either use a freshly grilled chicken, or you can use leftover one, hot or warm, it’s delicious either way. And as for the dressing this salad would be delicious with a lemon poppy-seed dressing or simple olive oil and balsamic vinegar mix. However I went for my favourite maple syrup dressing!

What you’ll need:

For the salad:

2 1/2 cup fresh spinach leaves
1 cup cut tomatoes
1 cup cut cucumbers
1 avocado
1 cup cut strawberries
1/2 cup almonds and pistachios mix
1 grilled chicken breast cut in stripes

For the dressing:

1/2 cup olive oil
1/4 cup lemon juice
1 teaspoon maple syrup
1/2 teaspoon Dijon mustard

In a bowl layer spinach, with tomatoes, cucumbers, avocado and strawberries. Add chicken and sprinkle with nuts. Pour the dressing once it’s ready to serve.

Strawberry chicken protein salad

Tip: if you’re having problems convincing your kids to eat salads, invite them to help you with preparation. Toddlers can wash the greens, while preschoolers and older kids can help you cut and mix. It always works with my girls!

Enjoy!

Thin crust pizza hack

Delicious home-made thin crust pizza, that's cheap, easy and delicious! #pizza

I’m a huge pizza lover, and what I’m really in to is a real Italian style thin crust pizza! But as such, I’m usually disappointed with take out. And the frozen pizza? Well, I would lie if I’d say I never buy it, but we all know it’s not the real deal, not to mention that they’re full of sugar salt and other unhealthy ingredients. There are also nice restaurants making real Italian style pizza.. But with two young kids and living on a budget, I don’t go that much to restaurants anymore. And no, I haven’t yet mastered the art of making my own dough.

And yet, I enjoy the Italian style thin crust pizza at home every week now, and it’s cheaper than takeout!

And it’s really a such a simple idea, that I feel almost embarrassed to dedicate a whole blog post to it, but in case you never tried it, here it is: pita bread. Let it soak in. And now imagine: thin crust, perfect home-made pizza.

It’s really just as good. And you can probably even buy a whole grain one.
Mad it makes the fastest homemade pizzas ever!

Thin crust pizza hack

Here are my two family favourites:

Mushroom & pepperoni :

Good quality pepperoni ( or salami!)
Cheddar cheese
Mushrooms
Tomato sauce
Pita bread

Goat cheese & sun-dried tomatoes :

Goat cheese
sun-dried tomatoes
Tomato sauce
Pita bread
Fresh arugula

Simply spread the tomato sauce on pita bread, add cheese and all the toppings (except for arugula). Broil for around 10 minutes. Serve with a side salad or a simple soup. So simple!

Thin crust pizza hack

It may be my favourite mom hack ever, and I hope that you’ll try it and let me know if you liked it too!

Roasted vegetables cuscus salad

This healthy and easy salad is so filling and delicious, full of flavour and frugal!

Here’s a perfect lunch: feeling, easy to prepare, delicious both heated and cold, and really healthy. And you can put it together in the evening, and then have it for lunch even after a couple of days. And its sweet, salty and sour mix of flavors are just amazing! So much going on in one simple cuscus salad, right?

What you’ll need:

1 cup cucsus

1/2 cup feta cheese cut in cubes

1/2 cup red beens
2 big sweet potatoes
1 zucchini
a handful of asparagus

for the dressing:
1 1/2 tablespoon olive oil
1 table spoon lime juice
1 teaspoon maple syrup

Boil water, and pour 2 cups of it on to cuscus, set it aside. Cut sweet potatoes and zucchini in to cubes, and bake in the oven until soft. In a separate dish bake the asparagus until soft.

Mix together cuscus, roasted vegetables, feta cheese, red beans and the dressing. Serve right away or keep in the fridge for up to four days.

Sweet potatoes feta and roasted veggies cuscus sakad

Enjoy your cuscus salad as a delicious lunch or add a bowl of your favorite soup and serve it as dinner! Enjoy!

Sweet potatoes feta and roasted veggies cuscus salad

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