pasta | Bake to the roots

baketotheroots April 12, 2023

Meatballs with Parmesan & Arugula Risoni

Cooking, Pasta No Reply

I am a big fan of vegetarian and vegan cuisine. We eat veggies and salad basically every day of the week. However, there is one »meaty« thing/dish I love a lot and can’t resist when in front of me: meatballs! I don’t know why, but if they are served somewhere, I’m the first to grab one. Even if I have to push other people to the side ;P That’s why we have Meatballs with Parmesan & Arugula Risoni on a regular basis. They are sooo delicious! And quite easy and uncomplicated to prepare I may add. In a little more than 30 minutes you will get this dish on your table. Quicker than most delivery services ;P

Meatballs with Parmesan & Arugula Risoni | Bake to the roots

baketotheroots March 14, 2023

Easy One Pot Pastalaya

Pasta No Reply

If you like to eat carbs in the evening and want them to be quickly on your plate – search no more – I got the perfect dish for you: One Pot Pastalaya. A large enough pot to feed many hungry family members. A super easy recipe that’s perfect for weeknight dinners. Perfectly seasoned with a homemade creole spice mix. So good!

baketotheroots February 13, 2023

Quick & Easy Gnocchi Chicken Alfredo

Cooking, Pasta No Reply

Do you ever think about how famous dishes got their names? Many dishes have names that are connected to places or cities – but some of them have people’s names in the title/description. When I hear the name of a dish like Gnocchi Chicken Alfredo, I always think it’s probably something from the US. People tend to put their names on everything there – not saying that to be mean ;P Well… in the case of this dish here the name is actually based on a guy from Rome called »Alfredo«. At least that’s what Wikipedia claims ;P

Quick & Easy Gnocchi Chicken Alfredo | Bake to the roots

baketotheroots January 24, 2023

Cheesy Spaetzle & Pointed Cabbage Skillet

Cooking, Pasta No Reply

Winter is the time for cabbage, right? Well… at least in countries like Germany where nothing else grows in winter underneath ice and snow ;P OK – thanks to global climate change the snow and ice appear less often in winter but the “more interesting” veggies still did not adapt to those milder temperatures here. They still prefer the south with its warmth all year round. We have to stick to potatoes, apples, and cabbage in winter. I am OK with that as long as you can do something delicious like this Cheesy Spaetzle & Pointed Cabbage Skillet. So good and so easy to prepare!

Spätzle Spitzkohl Pfanne | Bake to the roots

baketotheroots November 15, 2022

Easy Veggie Bolognese (with Soy Mince)

Cooking, Pasta, Vegan No Reply

Less is more. Famous architect Ludwig Mies van der Rohe said this about simple design and architecture back in the days. And he was/is right. Same can be applied to the food we eat. It does not mean you have to eat less food in general, but more selective. Reduced meat consumption, for example, is good for your health and also better for the environment… and often cheaper. How do I get to the Veggie Bolognese with this introduction? I don’t know ;P

Veggie Bolognese mit Soja | Bake to the roots

baketotheroots November 2, 2022

Tagliatelle with Savoy Cabbage

30 Minutes or less, Cooking, Pasta No Reply

When it comes to fruits, berries, and veggies in winter, Germany is not the place with the biggest variety. Not much to choose from at local farmer’s markets ;) The selection is much smaller compared to summer and you have to fall back on what is available: potatoes and cabbage! Something you can get without any problems everywhere. To honor this fact (or just to make the best out of what we have) I got the perfect fall recipe for you: Tagliatelle with Minced Meat and Savoy Cabbage. Nom nom ;)