Vegetarian Spaghetti alla Philly (aka super creamy tomato sauce)

Vegetarian Spaghetti alla Philly (aka super creamy tomato sauce)

Right now, the only thing that really matters to me is getting this gigantic bowl of pasta in my belly. RIGHT NOW. Maybe I should just stop typing this post and go eat dinner instead. Note to self: working on your blog posts with an empty stomach is not a good idea. But it happens to me all the time. For some reason, I’m always hungry when editing my photos and writing posts. Or if I’m not, well, looking at food and talking about food will just make me hungry anywat #lifeasafoodblogger

Vegetarian Spaghetti alla Philly (aka super creamy tomato sauce)

If you like super quick-easy-delicious dinners (and who doesn’t?!)  then this super creamy tomato sauce is exactly what you need. Because really, you can’t beat a 2-ingredient sauce ready in 5 minutes. FIVE MINUTES. Cook some pasta to go with it, or make zucchini pasta and bam, you’re done.

And then, there’s the taste. It’s like an old favorite, only creamier. nom nom. Cream cheese has this fabulous faculty of making everything taste better and this pasta dish is no exception! The original recipe called for ground beef but I simply decided to leave it out because I didn’t have any on hands. I’m sure it would add extra flavor and be even more delicious. Next time!

Vegetarian Spaghetti alla Philly (aka super creamy tomato sauce)

Some of you already joined the Et Voila! Cookbook Team on Facebook and I couldn’t be happier. This really means a lot so thank you :)
If you missed my last post, here’s the deal. I’m writing a e-Cookbook called Et Voila! featuring easy, unfussy and delicious classic French recipes (you can learn more about it here). I would love to have your input on the ebook’s recipes, pictures, design and more so I’ve created an Et Voila! Cookbook Team group on Facebook that you can all join. I’ll be posting e-cookbook updates, sneak peeks and other fun behind the scene stuff. All the members will benefit from an exclusive discount when the book launches. Will you join us? I would love to see you there!

Et Voila! Facebook Team

There are three easy ways you can join the community:

1. Follow this link and click on the Join group button and I will accept you very quickly.

2. Search for the “Et Voila! Cookbook Team” directly via your Facebook search bar.

3. Send me an email at marie@notenoughcinnamon.com and I will send you an invite to join the group.

And now…the recipe!

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Grilled Haloumi, Avocado and Pomegranate Molasses Tartine

Grilled Haloumi, Avocado and Pomegranate Molasses Tartine | NotEnoughCinnamon.com

Since I made these stuffed mushrooms  a couple weeks ago, haloumi has been on my mind a lot. I kept coming back to it, as if my brain was sending me a clear message: I WANT MORE GRILLED HALOUMI! Ok brain, got it. Here’s more haloumi for you. With avocado and pomegranate molasses.

Grilled Haloumi, Avocado and Pomegranate Molasses Tartine | NotEnoughCinnamon.com

Does it sound like a weird combination to you? Because, really, I think it’s delicious. I already loved the idea when it came up in my head but when I took my first bite, well…I loved it even more. Would you give it a try? If you’re confused about the tartine thing, it’s just a fancy (and french) way to say open-faced sandwich. So if we summarize this recipe, we have: a toasted slice of crusty bread (yum), spread with mashed avocado (yum) and topped with grilled haloumi cheese (yum). The pomegranate molasses is like the cherry on the cake, but really, if that scares you, just leave it out. Just know that you’re missing out on something BIG. ;)

Have a delicious weekend, friends!

Grilled Haloumi, Avocado and Pomegranate Molasses Tartine | NotEnoughCinnamon.com

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Quick and Easy Chocolate Granola (with a secret ingredient!)

Quick and Easy Chocolate Granola (with a secret ingredient!) | notenoughcinnamon.com

Post titles like this one are fun, I like them. Secret ingredient… doesn’t it sound mysterious? It makes me want to know instantly what it is. But I also hate these titles, in a way. It’s not even close to being a true secret ingredient duh. I’m not Coca Cola and anyway, I’ll just give you the recipe in a few seconds. Now tell me, is this secret ingredient the reason you’re here? Or is it because you just want a quick and easy recipe for homemade granola? Whatever the reason, stick with me, you’re at the right place. Or you can scroll down directly to the recipe. But really, stay. I like talking with you.

Quick and Easy Chocolate Granola (with a secret ingredient!) | notenoughcinnamon.com

So this granola is made with {drum rolls}….sweetened condensed milk! You know why it’s great? Because you’ll only need 5 ingredients to make this delicious chocolate granola. Thanks to the sweetened condensed milk, no need to use sugar, honey, maple syrup or oil. You will only need the basics: oats, cacao powder (or cocoa), nuts and vanilla extract. You mix everything in a large bowl, pop it in the oven and 25 minutes later you have a crunchy chocolaty granola. That will be gone in a day.

Quick and Easy Chocolate Granola (with a secret ingredient!) | notenoughcinnamon.com

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Vanilla Raspberry Chia Pudding

Vanilla Raspberry Chia Pudding | NotEnoughCinnamon.com

Are you a morning person? I’m definitely not. Getting out of bed isn’t such a big deal for me but being really focused on my work after that is another story. No matter what techniques I use, you won’t get anything good out of me in the morning. And later on in the afternoon, the magic happens. In just a few hours, I’ll cross almost everything from my to-do list and be super productive. That’s funny how it works!

Vanilla Raspberry Chia Pudding | NotEnoughCinnamon.com

Today I have a recipe that should help you get out of bed in no time, morning person or not. These little vanilla raspberry chia puddings you see here make a very delicious breakfast you’ll be anxious to eat when you wake up.  It feels like eating dessert for breakfast… But that’s not the best part – at least for me! Since you did all the work the night before, you’ll just have to open the fridge, grab your pudding and enjoy. Healthy, delicious breakfast with zero prep? I say yes!

Vanilla Raspberry Chia Pudding | NotEnoughCinnamon.com

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Peanut Butter and Chocolate Chips Creamy Dip

Peanut Butter and Chocolate Chips Creamy Dip | NotEnoughCinnamon.com

Today is Monday. In other words, the end of the weekend, and I feel grumpy. I’m just not ready for the week to start yet. Don’t get me wrong, I absolutely love what I do, especially with the new exciting projects I’m working on (more on that very soon!). I just need a day to transition into ‘week-mode’. Or something delicious to eat could help, too. Like peanut butter and chocolate chips. Together.

Peanut Butter and Chocolate Chips Creamy Dip | NotEnoughCinnamon.com

Let’s bring some happiness back in our lives with this Peanut Butter and Chocolate Chips Creamy Dip (Me? Dramatic? Not at all). I feel like the title of this recipe says it all. There’s peanut, there’s chocolate and it’s creamy. So by essence, it’s delicious. Am i right? My little secret ingredient to make this dish extra creamy is…cream cheese! #nomnomnom And because we can’t really eat the whole pack (bikini season approaching in the Northern Hemisphere anyone?), I mixed it up with thick Greek yogurt. This recipe was designed to be a fruit dip – it’s fabulous with bananas – but obviously there’s a lot more you can do with it. Like eating it by the spoonful. Err I meant spreading it on a toast. Or on pancakes. How would you use this dip?

Peanut Butter and Chocolate Chips Creamy Dip | NotEnoughCinnamon.com

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Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Haloumi

Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Haloumi | NotEnoughCinnamon.com

Although I don’t like to admit it, I think I’m not really good at managing leftovers. This recipe right here? I initially  made it because I wanted to use up some ricotta I had left from another recipe. Maybe you’re thinking: so far so good, she uses the remaining ricotta because she doesn’t want to waste anything. Hum, well, not exactly… Because you see, I didn’t have enough for the whole recipe and I had to buy another jar. So basically, I now have a new jar sitting in my fridge, half full. Tell me it happens to you too!

Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Haloumi | NotEnoughCinnamon.com

I guess I’ll have to find another way to use this brand new ricotta. Or I could just make these stuffed portobello mushrooms again. ’cause they were really good. I was at a potluck last week and someone brought something similar. Everyone loved it and I knew I had to recreate it for the blog.
If you’re not familiar with haloumi, it’s a Cypriot cheese made of goat’s and sheep’s milk (although most brand now make it with cow’s milk). Because it has a high melting point, it’s perfect for grilling.
These stuffed mushrooms are perfect as an appetizer or for a light lunch!

Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Haloumi | NotEnoughCinnamon.com

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Blue Cheese, Apple and Pecan Salad with Pomegranate Vinaigrette

 Blue Cheese, Apple and Pecan Salad with Pomegranate Dressing - NotEnoughCinnamon.com

Pomegranate juice might be a serious threat to the Viagra industry. No, I’m not even kidding! A recent study showed that a daily glass of pomegranate juice could significantly increase your sex drive. Say what?! Alright, now that I have your attention, let’s talk about this salad. This pomegranate vinaigrette salad. I love how sweet and savory flavors are combined, making it an uncommon but memorable appetizer.  This would be the perfect start to a chic dinner party, without being too fussy.

On another note, I’m in Paris since Friday, visiting my friends and my family. I’m having a great time so far, enjoying good food and good company. Paris is absolutely stunning when you experience it as a tourist (not so much when you actually live here…but more on that in another post!). If you are interested in seeing a few pics of my trip, follow me on Instagram (@notenoughcinnamon)

Blue Cheese, Apple and Pecan Salad with Pomegranate Dressing - NotEnoughCinnamon.com

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Homemade Boursin Cheese

Homemade Boursin Cheese - NotEnoughCinnamon.com

If everything goes as planned, I’ll be in Paris when you read this. And by that I don’t mean that my plane could potentially crash or anything – I’m rather optimist when I fly. I scheduled this post to be automatically posted while I’m in the plane/with no internet connexion and most of the time, WordPress fails me on that. I guess it’ll be a surprise!

Homemade Boursin Cheese - NotEnoughCinnamon.com
I thought it would be appropriate to post a recipe for a French cheese precisely when I’m on vacation in France. In my opinion French cheeses are glorious – and I don’t think I’m being biased here, am I? There’s so many different kinds, every region has its own cheese variety, and they pretty much all taste amazing. In Sydney, you can find some good cheese, including french ones, but they often are on the expensive side. The other day, I was excited to see some Boursin on the shelves but a little bit less excited by the price. In France, Boursin is really cheap and common. It’s an everyday cheese, not the kind you eat on special occasions. It’s clearly not the case in Australia so I decided to make my own at home. The ingredients’ list is very short and it’s dead simple to make. My version doesn’t have quite the same crumbly texture as the original but the taste is very similar, that is to say delicious. I wish I could make more French cheese at home!

I’m Paris until the beginning of February to visit my friends and family before heading back to Sydney. Follow my Parisian journey on Instagram (@notenoughcinnamon)!

Homemade Boursin Cheese - NotEnoughCinnamon.com

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Simple Broccoli Soup

Simple Broccoli Soup - NotEnoughCinnamon.com

I am not a broccoli person. I even used to hate broccoli – and now I’m ok with it. But you guys, this broccoli soup is OUTSTANDING. Like gimme-some-more-right-now outstanding. I’m not sure why, but you just can’t taste this little bitter taste that I hate  don’t like in broccoli (and cauliflower and Brussel sprouts and cabbage for that matter). Broccoli-haters: you know what I’m talking about. For you – people that I don’t really get and who just love it: all you need to know is that this soup is another glorious way to eat your favorite veggie.

For some reason, I keep coming back to broccoli. Or it keeps coming back to me… Whatever. I mean, why did I try to come up with a broccoli soup in the first place, if I don’t even like broccoli? Something’s wrong with me. I’m sure glad I did though because this soup meets all my yummy-soup criteria : it’s creamy but there’s not a single dollop of cream in it, it’s tasty but super easy to make and it’s comforting for all the reasons previously mentioned. One last detail! I’ve heard it’s been freezing cold in some parts of the US, so obviously this soup is the best thing that can happen to you right now; and for you Australian folks: it’s delicious eaten cold!

Simple Broccoli Soup - NotEnoughCinnamon.com

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Creamy Avocado Dip

Creamy Avocado Dip - NotEnoughCinnamon.com

As an avocado-obsessed, one of my missions in life is to find new avocado recipes, just so I have an excuse to always increase my consumption of it. My homemade guacamole, simply made with mashed avocado, red onion and a pinch of salt remains hands down my favorite of all time but I’m not against experimenting new things. In between guacamole batches that is.  These tuna avocado boats for instance have become a regular when comes lunch time and I’m not sure what to do/in a hurry/don’t want to cook/all of that. They’re convenient, quick and easy => winner!

Moving on to this Creamy Avocado Dip. I’m happy to say that I have a new winner in the avocado appetizer department! I used some Philadelphia cream cheese for this one, to make a creamy, velvety, dreamy texture. You’re going to love it! I also added cilantro and lime. Basically the ingredients for a traditional guacamole you say? Yep, guacamole again. At the end, I always come back to it. It’s a true love story, I’m telling you!

Creamy Avocado Dip - NotEnoughCinnamon.com

I’m currently finalizing my free e-cookbook of the Top 25 recipes of 2013! It will be available as a PDF to read on your computer and your phone. And for those of you who have an iPad, it will also be available on iBooks. Can’t wait to share it with you!
One of my goals for 2014 is to start creating my own products on Not Enough Cinnamon and to publish several ebooks. If you would like to join my mailing list and be notified when a new book is released, you can sign up below (if you are reading this article via email or the app, click here instead) Subscribers will benefit from exclusive discounts. I promise I won’t be spammy and of course, I will never sell your info to anyone. Thank you!

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Creamy Avocado Dip - NotEnoughCinnamon.com

And now, the recipe!

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