Fried bulgur with egg, asparangus, peas and scallions

Fried bulgur with egg, asparangus, peas and scallions

If you checked my latest lesson on Skillshare, you will know by now that it is ideal to combine proteins with carbohydrates in your meals, as proteins slow down the absorption of the carbohydrate, giving you the feeling of satietion for longer. Which means that you make better use of the energy of each meal and you don't crave food every 2 hours like a maniac. Ah, magical basic principles of metabolism. :D

On the recipe level, one of the easiest protein/carbs combos and one of the most favorite ones is the fried rice (carbohydrate source) with egg (protein source). However, on my case and dietery preferences bulgur comes before rice on taste and. So I though, hey girl why not exchanging rice with bulgur? And fry it with egg and seasonal green veggies? And since I have no second voices in my head apart from 'me', nobody denied this plan. ;)

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Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto

Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto (via inwhirlofinspiration.com)

This dish belongs proudly in the meal category of “an almost spaghetti dish that was saved by a sudden rush of inspiration”. So instead of pasta (like once more) the gastronomic center of your brain protests and you decide that it’s time for trying something new.  And his is how this salad was born; after a “that’s enough” moment.  So instead of pasta I made something as easy and quick, but more tasty and healthy (for my standards). And now that I think about this flavor combination, I bet it would fit perfectly for a pizza too, I will that soon.

Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto (via inwhirlofinspiration.com) 2


Ingredients (for 2 servings):

For the salad:

  • 1/2 cup quinoa
  • 1/2 cup bulgur
  • 3 large handfuls of spinach
  • 6-8 chards
  • Two quail eggs (or 2 regular eggs)
  • 6 red radishes
  • oregano and parsley
  • salt and freshly ground pepper


For the pesto:

  • 2 large handfuls of basil leaves
  • 2 cloves of garlic
  • 2 teaspoons of capers
  • 2 tablespoons olive oil
  • some raisins (optional)
  • salt and freshly ground pepper


Procedure:

In boiling salted water add the quinoa and the bulgur, sweet paprika, salt and pepper and let them boil. Meanwhile sauté the garlic and add the chopped chards, spinach, parsley and oregano and stir until they become tender, but without losing their bright  green color. Once ready, remove the pan from the fire and let it aside.

Then boil the eggs for 1 minute (for the quail eggs) or for 2.5 minutes (for the normal eggs). Remember that the times are relative and depend on the power of your cook.

For the pesto, chop all ingredients together until they create a nice omiogenic mixture. Many people create pesto by putting everything in the blender, but I like to keep some textures intact.

To serve, in a dish put peripherally the quinoa and the bulgur with the saute vegetables (all together or separete, like in the pictures to define what goes in each bite) Add a big scoop of pesto in the middle and fresh olive oil, some chopped radishes and soft-boiled eggs.

Bon appetit.

Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto (via inwhirlofinspiration.com) 3
Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto (via inwhirlofinspiration.com) 4

If your appetite carves for more chards or spinach, how about a simple but delicious risotto with Cretan greens, or these vegetable rolls with mushrooms, feta and pesto or even cuttlefish with spinach?

Credits | Text & Photos: Debbie Kortes

Comment

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

How to use stale bread: Casserole omelette in the oven with mushrooms and peppers

How to use stale bread: Casserole omelette in the oven with mushrooms and peppers | In Whirl of Inspiration

Do you know what bothers me? The forgotten bread that gets stale and  you have to discard it. Jeez, I hate trowing away food. It's such a pity right? So besides french toast (which is peeerfect!), I found another nice way to take advantage of 4th or 5th day's stale bread. And I don't mean to let it be fungus food, no. I meat using it for casserole omelet in the oven.

Before cooking

Before cooking

Ingredients (for 2 people):

:: 1/2 stale baguette (or any other kind of bread)

:: 3 eggs

:: 1 red pepper

:: 8-10 medium mushrooms

:: olive oil

:: 100 gr. feta cheese

:: rosemary

:: dill

:: salt & ground pepper

Procedure:

Break the bread into pieces and wet it a little bit if it is very hard to break it. Put the crumbs in a small

Chop the peppers and the mushrooms. Whisk 3 eggs and pour the mixture over the chopped vegetables and the bread crumbs, add the olive oil and the spices and mix. Bake at 180C for 20-30 minutes. When the omelette gets golden brown and fluffy, pull it out and pierce it with a toothpick. If it stays dry your dish is ready. Sprinkle some feta cheese on the top and let it in the oven for 10 more minutes and voila!

Bon appetite!

After cooking :)

After cooking :)

Credits | Text & Photos: Debbie Kortes

9 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Crispy chicken legs with a mustard crust

Crispy chicken legs with a mustard crust | In Whirl of Inspiration

Well I suppose I am gone for a month now and the truth is I missed you guys. However this getaway was such a must if I wanted to concentrate in the one and unique event of my graduation. So now I'm a biologist with a degree and I'm bananas about this, plus I have some brilliant plans for the near future. But, first I will share with you the most simple recipe (like all delicious recipes of this world) for crispy chicken legs.

Crispy chicken legs with a mustard crust by In Whirl of Inspiration

Ingredients:

:: 12-15 legs (or wings) of chicken

:: mustard

:: flour breaded

:: salt, pepper

 

For the sauce:

:: vinegar

:: honey

:: black pepper

Procedure:

Boil the chicken legs (or wings) for 10'-15' depending on their size. Then drain the water, remove the skin and rinse the foams.

Let them cool and cover them with mustard and allow them to marinate. Then flip them in the breadcrumbs and fry them in hot oil. I recommend you to fry them in a small diameter pot, to avoid the hot oil splashing. For the dipping mix honey and vinegar (play with the proportions to find the analogy that you like) and serve while they are hot and crispy.

Bon appetite!

Comment

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Omelet with Wild Asparagus

Recipe for omelete with wild asparagus

I do not know if you've ever seen wild asparagus, but when I did for the first time I was really amazed. They have nothing to do with the well-fed asparagus that you are used to buy from the market, thick as markers. No, these are very thin like weeds and on their top of they have a small finish with the flower buds. They taste really special, slightly bitter, perfectly if you ask me to be combined with some fresh eggs in a delicious omelet.

Recipe for omelete with wild asparagus
Fresh lemon tree's leaves

Fresh lemon tree's leaves

Omelet with wild asparagus (serves 1 person)

Ingredients:

:: 1 bunch of wild asparagus

:: 2 eggs

:: onion

:: 1 medium lemon

:: salt, pepper, oregano

:: (optional) fresh lemon tree's leaves  (when saute they release a slightly sour,refreshing taste)

Procedure:

Firstly, cut and get rid of the very hard stems' bottoms of asparagus. Cut them in pieces, wash and toss them in boiling water for 2-3 minutes.

Then saute the onion in a pan and when it gets golden and nice, add the asparagus and mix. If you have access to a lemon tree, add some fresh, new leaves. Now break the eggs and either stir them to break the yolks and cook them faster or close the pan with a lid to cook the yolks only with vapors without having to flip the omelet and break them.

Your omelet is ready, serve with lemon and plenty of freshly ground pepper.

Recipe for omelete with wild asparagus

Bon appetit my friends! :)

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Colorful Stew with Cabbage Feta Rolls & Soft Boiled Eggs

Colorful Stew with Cabbage Feta Rolls & Soft Boiled Eggs

Now that you  have perfected your technique in saute cabbage rolls with juicy pleurotus in the their core, it's high time to show you how to embed them in soups too. Not in any soups, but in THE soup. Now that it's cold outside, a soup that combines such rich flavors and gives you the an enjoyable completeness feeling is the new must. So...

Colorful Stew with Cabbage Feta Rolls & Soft Boiled Eggs

Colorful Stew with Cabbage rolls and soft Boiled Eggs

(serves 2)

Ingredients:

:: cabbage leafs (for the rolls)

:: feta cheese (for the rolls)

:: 1 medium potato and 1 sweet potato

:: 300gr of beef (or pork)

:: red peas

:: peas, carrots and corn vegetable mix

:: dried mushrooms

:: 2 eggs

:: sweet paprika, salt, pepper and rosemary

Preparation:

1) "Cook" the cabbage leafs in boiling water for 10''. Remove them and with a dry  paper remove the excess moisture.  Remove the cabbage's stiff part if necessary. In each cabbage leaf place a feta piece and roll tightly. Stick skewers into the cabbage roll, every 1 1/2 inches. Make cuts between the bamboo skewers.

2) Boil the eggs for 6mins and then soak them in icy water.  Remove the shells and cut them lengthwise in half.

3) In the same water that you scalded the cabbage leafs, add the sweet potatoes and plain potatoes pieces, dried mushrooms, the beef and finish with salt pepper, sweet paprika and a little rosemary. Cook for 15' in medium heat. Then add the vegetable mix and the red beans and cook another 5' in low heat. At the end add the cabbage rolls and cook 2' more minutes - enough time for the feta to start melting.  Serve hot and garnish with the soft boiled eggs and some salt and ground pepper. 

Colorful Stew with Cabbage Feta Rolls & Soft Boiled Eggs

Credits: Author & Photos by Deborah Cortes

6 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!