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thefoodolic

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This recipe is a bite into the tropics, brings you right to those caribbean islands, also is a great recipe for those people on eternal diet, like myself. You can spice it up to your liking and with whichever is your favorite hot pepper… mine are the habanero peppers. My husband happen to grow them and I obviously have too many, so I dehydrate them and make powder out of them. I’m not usually a big hot pepper lover but this one is special… the habanero has that fruity taste to it. I encountered with this hot pepper in Martinique, a caribbean island. Since then… I add it to many of my spicier recipes, like the spicy “ratatouille” spaghetti sauce with a bit of habanero pepper, it’s fantastic or I do “spicy cod fritters” which is a “typical” meal from the Antilles. They eat those balls like candies over there,…

A traditional, lighter and colorful Spanish Tortilla de patata or tortilla española made with onions and olive oil. Because we also eat we the eyes! Spanish Tortilla de patata is so popular over there, they eat it at all times of the day; breakfast, lunch or dinner even tapas or served as a snack called pincho. Similar in many way to her cousin the frittata. This omelette version is with thicker pieces of potatoes and sometimes onions. For this version, I’ve used those lovely Peruvian purple potatoes to give this traditional dish a little color. They taste and are cooked the same as any other potatoes. I’m a firm believer in ‘we eat with the eyes’ too and frankly this dish needed a little kick. The purple potatoes Yes, purple, it’s not a common on we see in the supermarket, well except in Peru. They are smaller than usually potatoes…

Beets-pistachio Pesto Kamut Fusilli can be surprising for some, but you should try it, I guarantee you won’t be disappointed. I’ve made this recipe with kamut fusilli, the ancestor of modern wheat, but also a filled with health benefits grain. Kamut is a whole grain, a great alternative for low-carb diet and diabetics. Although since brown pasta is not so appealing to the eye… we need to find a tasty way to make us forget about that color. That’s when the red beets pesto comes in the game! A healthy,tasty and colorful pesto that hides this less attractive brown pasta. I’m a big beets lover, but sadly there are often put aside because of their earthy flavor, but when used in combination with salty goat cheese and pistachios it balance out great the heavy earthy taste from the beetroot. Plus, Beets have that great ruby red color which make a great base for a romantic dinner, for you lovers…

Make your own healthy and crispy Kale Chips with a touch of spicy Espelette pepper for a light snack. These are a great alternatives to chips or popcorn while watching TV! They taste fantastic, got the same crunch as chips and are 100 times healthier. Also easy to adapt to your taste and make them with a nice sea salt and lime, BBQ seasonning, curry powder or even truffle kale chips (check recipe here) but for now we’ll do them with a favorite of mine Espelette pepper. Espelette, France Last summer I’ve been to the Basque Country, on the Spanish side and the French one which strangely differ quite a bit. We went in September to visit the Espelette small village and got pleasantly surprise upon our arrival to see all those old houses drying out lines and lines of Espelette peppers. It’s really a fantastic feeling to walk…

This is an healthy oven baked falafel recipe. Lately, I’ve been trying to eat more vegetarian due to all those recent studies that have come out about how bad meat is for you and the environment. But sadly… the truth is… I could not live without meat, so instead I simply compromise. I try to eat meat no more than twice a week. Maybe some day I’ll have enough good vegetarian recipes to get to only 1 meat day per week. So here is one of those Veggie recipes. Since those little chickpeas balls are simply a great veggie protein source, they keep me strong for long. This Arab meal is usually fried, but since I’m on an eternal diet… Let’s make it in the oven. I usually use chickpeas from the jar, which happens to be of great quality in Spain (where I currently live). However, the recipe is even better with…

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