ellaquiencome.com

Author: joannet

  • Send (soba) noods

    Soba noodles are my favorite. Especially if they’re in a soup. They give me a huge cozy feeling. They’re also easy to make. I love soups and stews in general, whenever it’s cold, I gear up to make chili, ramen, and anything else that cozy AF. 

    The other day it was a bit cloudy so I made this soba noodle soup. With whatever was in my fridge. So, most of the ingredients here are guides and I suggest you go with what you like the most! Meaning, if you have kale—add kale! If you have other veggies, add them… I like to think cooking started with whatever we had available to us, not what someone decided as food.

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  • Whatever I had in the fridge pasta

    When I moved to Houston last year my husband had to go to a remote location for work. I was all alone in a new where I had no friends or family. Cooking for one is tough, so this recipe is basically pasta for one.
     

    What you’ll need: 🔪

    • 90gr of whole-grain spaghetti
    • sun-dried tomatoes
    • yellow zucchini (courgette for the Brits)
    • portobello mushrooms
    • garlic
    • salt, pepper, cayenne pepper, extra virgin olive oil
    • parmesan cheese
    • parsley

    Method: 🍅
    Pretty straightforward: boil the pasta with a pinch of salt. In a pan at medium heat add extra virgin olive oil and sautee the garlic with the cayenne pepper. Slice the mushrooms and tomatoes and add them in. Add a pinch of salt. Then add the zucchini. 

    When the pasta is done, save a cup of the boiling water and put it aside. Add the spaghetti to the pan with the vegetables and mix a bit. When it’s all well combined, add the water and mix again. Add to a plate and top with parsley and parmesan. Best enjoyed with a glass of your favorite wine.  🍝🍷 

  • Nectarine and Avocado Salad

    I swear by this salad, it’s so delicious! I’ve been making it all summer. I am so obsessed with nectarines, they’re so juicy I truly understand why *spoiler alert* Elio fucked a peach on Call Me By Your Name. Too crude? I’m not sorry.

    What you’ll need: 🔪

    • 2 Plump and ripe nectarines
    • 1 Avocado
    • Iceberg lettuce (or any other crunchy lettuce)
    • Half a medium cucumber
    • Seed medley: I used sunflower, pumpkin, and pine nuts
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  • Peachy Panzanella Salad

    I love bread, so when I first saw this bread salad I jumped at it. For this recipe, I used old bread and almost rotting tomatoes because they’re the bessst. The idea here is that you use old stale bread and old, almost rotting tomatoes to make the best out of these dying ingredients. The result? Peachy Panzanella.

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  • Herby Lentil Salad

    This one is great for the summer.

    I love vegan salads because you can take them anywhere and they require minimal refrigeration. When you don’t have dairy or meat it keeps better under hot weather. You can use cooked lentils or make your own. Don’t know how to? I have a quick guide on how to make them here. I used brown lentils, however, you can use black beluga lentils or green lentils.

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  • Eats All Around: A newsletter by me (Ella Quien Come!)

    Hello everyone! I’m going to try and keep this quick. This post is about the newsletter I’ve just launched.

    My life has changed SO much in the past month. I now live in Houston, Texas, most of my routine has drastically changed, and my cooking flavors are wildly different (I’m exploring more Tex-Mex vibes now!). To be honest, I’ve been feeling lazy AF so the blog and my overall creative process has been suffering. I’ve needed somewhere to channel all of that energy, so I created a food newsletter.

     

    Epilepsy-inducing GIF of what my newsletter looks like.

    I know you don’t come here to read about my personal life and you’re here for the food, so rest assured I got you.

    Instead of updating the blog once a month (riiight), I’ve opted to start a bi-weekly newsletter where I share short recipes and other food stories. Would this be something that is of interest to you?

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  • Fideuá

    Summer is almost here and so are the seafood-heavy dishes. Enter fideuá. Similar to paella but with pasta instead of rice.

    Here’s what you’ll need to make fideuá:

     

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  • Thai Red Curry Veggie Soup

    This can also be called “empty your fridge” soup. There are a few things I always have in my kitchen/fridge: curry paste (red or green), sesame oil, fish sauce, limes, and ginger. You can’t really do much with these ingredients on their own but they sure make a great base. For any curry. So on Sunday afternoon when I was feeling lazy AF and trapped in my house because of cloudy weather, I decided to make a cozy soup with everything I had in my fridge. Lucky me, I had a good base.

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  • Pulled pork steamed buns

    Long time no blog. As of recently a few of my friends and colleagues have pointed out that I haven’t updated this place in a while. Sorry, been to busy eating and not documenting it. Also, “I just don’t have time anymore”. Queue the eye roll.

    I decided to make time; I’m currently on a train to Madrid writing this. Hooray, prioritization! Efficiency! It seems like my sporadic blogging days are over. But whatever, let’s talk food. 

    The other night Marc and I went to our favorite East Asian supermarket. We originally went to buy edamame and sauces to make an uninspired stir-fry. That was when we saw the frozen food aisle. It had frozen bao buns. Immediately a Gua bao craving came over us and we decided to take a crack at making them. It’s quite easy really–you just have to steam them! And honestly, making bao buns from scratch is not on my calendar at the moment. If I ruined the fantasy, just imagine I made them. To go with the buns we made pulled pork in the slow-cooker.

    So for this one in terms of cookware you’re going to need a steamer (doesn’t have to be bamboo),  a slow cooker, and access to a decent East Asian supermarket (if you’re in Barcelona I recommend Supermercado Honesto).

    Ingredients for the pulled pork:

    • Lime
    • Garlic
    • Red onion
    • Ginger
    • Whole, crushed or powdered Cayenne
    • Soy sauce
    • Fish sauce
    • Sesame oil
    • Pork: I used loin but another cut that works very well is pork shoulder
    • Chicken: I like to have options so I also added chicken breast
    • A slow cooker

    For fillings

    • Cilantro
    • Radishes
    • Lettuce
    • Carrots
    • Cucumber

    Topping sauces:

    • Hoisin sauce
    • Sriracha

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  • Lazy pizzas on a Friday night

    I love cooking. It’s always something I look forward to every day. Breakfast, brunch, lunch, meriendas, dinner, snacks, drunk concoctions—you name it. So when I found myself craving pizza on a Wednesday night I decided to delay my pleasure until the weekend and make the pizzas then. Also, my fridge was empty and only had time to go shopping on Friday night. Wild.

    Ingredients:

    Toppings:

    • Shiitake mushrooms
    • Zucchini
    • Onions
    • Mozzarella cheese (grated)
    • Crispy bacon
    • Diced bacon
    • Pre-made pizza dough (I’m lazy)

    For the sauce:

    • Crushed tomatoes
    • Garlic
    • Dried cayenne peppers (2-3 depending your heat tolerance)
    • Oregano (dried or fresh)
    • Basil (dry or fresh)
    • Salt & pepper
    • Olive oil

    Method:

    Chop the vegetables very thin so they can bake quick, set aside. Fry the bacon until very crispy, set aside. For the sauce: Sautée crushed garlic and the dried cayenne peppers in olive oil until golden on a medium heat. Add oregano and basil. When the oil is very fragrant add the tomatoes. Mix. Leave the sauce on a low simmer, add salt and pepper to taste. If the sauce is too acidic add a teaspoon of sugar. Then ensemble the pizza. Easy.

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