Happy 2012 everyone! I for one am hoping this year is bigger and better than the last and am looking forward to all types of successes this year. For myself, my friends and family. And yes I do realise it's the 1st of Feb, but I've always felt like the new year really only starts in February. Traditionally, I seem to take holidays in January, or at least everyone else does so it doesn't feel like we're getting into the real world till now!
And to start that off I have realised that I need to be updating this blog of ours MUCH more regularly! We started it to be able to document and share our own culinary experiences. And we started that by delving into the world of Jamie Does... and how that progressed! As fun as it's been to do this ourselves, it would be so much more fun to do it with others. There are lots of you that have been party to the delicious dishes, well at least at the party and some have featured in pictures, or with notable mentions, but we want to keep discovering! There's only so much 2 people can do, and I know each and everyone one of my friends have dishes that they 'own', that they can bring out when they want to impress. You also all have interesting things that we can share! And so came the idea of 'Something New in 2012'. Each week we'd like to challenge ourselves with a new discovery! Be it a new cuisine, meal, cake or something old that's new for us (or me!). It's time to expand the horizons and get the taste buds rocking in all manner of ways, and here's where we need some crowd participation...
We'd love to have everyone join us and be part of that 'Something New'. Each week we'll set out what it is we're delving into, or someone can suggest it, and then we can all try it. Find a recipe on the Internet, in your Nana's old cookbook, or at your favourite bookshop, cook up the storm and share those pictures, comments and experiences on Facebook and with us so we can upload them to this blog. How does that sound? Are you with me? Are you? Let's think of it as a 40 week challenge. We've already missed 5 weeks of the year, and there are always weeks that it is too much - or we're on holiday, and to top it off, if you don't want to make the week's thingy, well you don't have to! It's not school and it certainly shouldn't be a chore.
And the most exciting part, it doesn't matter where any of us are in the world! Actually that's what makes it more fun, all those different culinary delights that could be shared. I'm getting hungry just thinking about it!
I'm excited to get this rock'n'rolling and I hope someone you will be too! It's time to take this blog to the next level!!
Have a fabulous week everyone!
Ciao
xoxo
Wednesday, February 01, 2012
Wednesday, November 30, 2011
Sensational Summer Salads... Part 1
I've procrastinated enough! I have been the chief procrastinator at home for the past 2 months when it's come to this blog, and I have no reason or excuses as to why. There has been food cooked, there have been times when the computer and myself are free for this meaningful dialogue, but it just hasn't happened. Armed with a cup of tea (Rooibos to be exact), I am now making inroads to the various list of blog posts running through my head.
And what better way to start my first blog from absence with the superfood du jour, quinoa (pronounced keen-wa). Those of you that read this blog regularly will remember a post from the beginning of the year about this wonder grain. And it's popularity has just been growing! Move over couscous, brown rice and any other grain pretending, this bad boy is the shizz! At a recent dinner party, not hosted by us which was even better, we got onto the subject of this exceptional ingredient. And after ticking off a long list of goodies - it's incredibly low GI, gluten free, high in protein, has antioxidants, etc, etc - the only real problem we found is that it is tasteless. Although Marty pointed out that this is not really a problem because it makes it versatile and can be used in so many dishes because it adopts the flavours of that dish. Another pro!! Quite frankly, if quinoa was a superhero it'd be Superman, without the Kryptonite.
So we know this is superfood, and now we know there's not much flavour, so what do you do with it? Marty's restaurant has it in their lamb salad, someone else was telling me about a Mexican restaurant that does a spicy salad with it, and I'm going to introduce you to my newest Summer Salad that has been added to the BBQ repertoire. A quick and easy Quinoa salad. And to make it even easier here's a link so you can enjoy it, and find some more tasty quinoa salads. http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-salad.php You'll notice it's not only a vegetarian salad but vegan too, so is extremely helpful when guests arrive of that persuasion. For my followers in warmer climates, make the salad and chill it. Add the seeds and nuts and you don't even have to worry about a protein with it, so on those stinking hot summer nights or days when you want something fresh, healthy and filling this is the perfect choice.
The other thing I love about it, is that there's almost always enough left over for lunch the next day so you can feel very virtuous if you've over-indulged with BBQ food the day before, because let's face it, who hasn't!
Now, it's also really important to give the grain a good soak to get rid of the saponin which coats it because that will leave a bitter taste. I think cooking for as long as the recipe suggests overcooks it a little and it gets a bit mushy. Once the little white tail shows it's pretty much cooked and if you like your grains and pulses cooked al dente then taste after 5-7, then 10minutes to see how you feel about the texture. I would also add the toasted seeds and nuts as I serve to keep them crunchy, and not mixed through and then chilled.
I hope you enjoy it and if you have a BBQ failsafe salad that comes out each time I'd love to hear about it and get some recipes from you.
Ciao,
xoxo
P.S I'm pretty sure my camera has a picture of this and MANY other delights so I'll do an upload soon! I may even have a post devoted to pictures! Who knows!!
And what better way to start my first blog from absence with the superfood du jour, quinoa (pronounced keen-wa). Those of you that read this blog regularly will remember a post from the beginning of the year about this wonder grain. And it's popularity has just been growing! Move over couscous, brown rice and any other grain pretending, this bad boy is the shizz! At a recent dinner party, not hosted by us which was even better, we got onto the subject of this exceptional ingredient. And after ticking off a long list of goodies - it's incredibly low GI, gluten free, high in protein, has antioxidants, etc, etc - the only real problem we found is that it is tasteless. Although Marty pointed out that this is not really a problem because it makes it versatile and can be used in so many dishes because it adopts the flavours of that dish. Another pro!! Quite frankly, if quinoa was a superhero it'd be Superman, without the Kryptonite.
So we know this is superfood, and now we know there's not much flavour, so what do you do with it? Marty's restaurant has it in their lamb salad, someone else was telling me about a Mexican restaurant that does a spicy salad with it, and I'm going to introduce you to my newest Summer Salad that has been added to the BBQ repertoire. A quick and easy Quinoa salad. And to make it even easier here's a link so you can enjoy it, and find some more tasty quinoa salads. http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-salad.php You'll notice it's not only a vegetarian salad but vegan too, so is extremely helpful when guests arrive of that persuasion. For my followers in warmer climates, make the salad and chill it. Add the seeds and nuts and you don't even have to worry about a protein with it, so on those stinking hot summer nights or days when you want something fresh, healthy and filling this is the perfect choice.
The other thing I love about it, is that there's almost always enough left over for lunch the next day so you can feel very virtuous if you've over-indulged with BBQ food the day before, because let's face it, who hasn't!
Now, it's also really important to give the grain a good soak to get rid of the saponin which coats it because that will leave a bitter taste. I think cooking for as long as the recipe suggests overcooks it a little and it gets a bit mushy. Once the little white tail shows it's pretty much cooked and if you like your grains and pulses cooked al dente then taste after 5-7, then 10minutes to see how you feel about the texture. I would also add the toasted seeds and nuts as I serve to keep them crunchy, and not mixed through and then chilled.
I hope you enjoy it and if you have a BBQ failsafe salad that comes out each time I'd love to hear about it and get some recipes from you.
Ciao,
xoxo
P.S I'm pretty sure my camera has a picture of this and MANY other delights so I'll do an upload soon! I may even have a post devoted to pictures! Who knows!!
Tuesday, September 13, 2011
Move over Martha...
A very industrious bug bit me yesterday, and quite frankly I'd be very happy to be at home today still being bit that by that bug and churning out jams and chutneys and whatever 'homely' things I can get my hands onto.
It all started on Sunday when I did a quick once-over the fridge to see what was needed in the grocery shopping. There, stuck at the back of the fridge was the bag of kiwifruit that Marty had sworn black and blue he was going to eat and enjoy! They were on special, 8 for $2 - bargain, and although I'll eat the odd one here and there, I'm not the world's greatest fan. But a week on, there they sat taunting me with their 'uneatenness'. So, I reached up onto the shelf for the Edmond's Cookbook for a kiwifruit chutney or jam recipe. It seemed an obvious starting point, and they certainly didn't disappoint. AND, it was easy!
My 8 kiwifruit were peeled and chopped, I even had a couple of old apples in the fridge that got used up in the recipe. However, presumption is the mother of all f%#k ups, and I presumed there was malt vinegar in the pantry. There wasn't and chutney-making was halted until Marty got home. I did have red wine vinegar, but learning my previous lesson with presumptions, I didn't presume that it would be a perfectly apt substitute. I couldn't get hold of the expert at the time, so back to waiting. As a good housewife I used this time productively to hang out washing, wash dishes and prepare the meat for dinner. And then rewarded my good behaviour with a glass of red! On his arrival, he informed me that yes red or white wine vinegar would have been fine and that malt vinegar was just what was 'in' at the time of the recipe. Good to know.
Chutney making resumed. The base of ingredients - spices, onions, apples, vinegar - were set to a gentle boil until they thickened and soften and then the kiwifruit was added. After an hour of cooking, it was set aside to cool, and I must admit that it tasted pretty good when I sampled a little before it went into the jar. I will definitely give a teaspoon a go tonight with my dinner, and we have a jar of it that will be a nice accompaniment to cheeses, or even a curry.
All this industry has got my fingers itching and I'm looking forward to the next fruit or vegetable that comes in excess. I'm hoping for some peppers and chillies so I can give Jamie's Cheeky Chili Chutney a go, and I can't wait to get the tomato plants into the garden so that next year we can make some more sun dried tomatoes, but also some tomato chutneys and sauces.
Now I'm going to spend the afternoon looking up other interesting things to preserve and make, and maybe another visit to the supermarket to get some more kiwifruit if it tastes good. Would love to try it with the white wine vinegar so that the actual chutney can retain some of the green of the kiwifruit, as opposed to it all turning a darker shade of brown. I'll explore the options before I succumb to green food colouring!
Ciao
xoxo
It all started on Sunday when I did a quick once-over the fridge to see what was needed in the grocery shopping. There, stuck at the back of the fridge was the bag of kiwifruit that Marty had sworn black and blue he was going to eat and enjoy! They were on special, 8 for $2 - bargain, and although I'll eat the odd one here and there, I'm not the world's greatest fan. But a week on, there they sat taunting me with their 'uneatenness'. So, I reached up onto the shelf for the Edmond's Cookbook for a kiwifruit chutney or jam recipe. It seemed an obvious starting point, and they certainly didn't disappoint. AND, it was easy!
My 8 kiwifruit were peeled and chopped, I even had a couple of old apples in the fridge that got used up in the recipe. However, presumption is the mother of all f%#k ups, and I presumed there was malt vinegar in the pantry. There wasn't and chutney-making was halted until Marty got home. I did have red wine vinegar, but learning my previous lesson with presumptions, I didn't presume that it would be a perfectly apt substitute. I couldn't get hold of the expert at the time, so back to waiting. As a good housewife I used this time productively to hang out washing, wash dishes and prepare the meat for dinner. And then rewarded my good behaviour with a glass of red! On his arrival, he informed me that yes red or white wine vinegar would have been fine and that malt vinegar was just what was 'in' at the time of the recipe. Good to know.
Chutney making resumed. The base of ingredients - spices, onions, apples, vinegar - were set to a gentle boil until they thickened and soften and then the kiwifruit was added. After an hour of cooking, it was set aside to cool, and I must admit that it tasted pretty good when I sampled a little before it went into the jar. I will definitely give a teaspoon a go tonight with my dinner, and we have a jar of it that will be a nice accompaniment to cheeses, or even a curry.
All this industry has got my fingers itching and I'm looking forward to the next fruit or vegetable that comes in excess. I'm hoping for some peppers and chillies so I can give Jamie's Cheeky Chili Chutney a go, and I can't wait to get the tomato plants into the garden so that next year we can make some more sun dried tomatoes, but also some tomato chutneys and sauces.
Now I'm going to spend the afternoon looking up other interesting things to preserve and make, and maybe another visit to the supermarket to get some more kiwifruit if it tastes good. Would love to try it with the white wine vinegar so that the actual chutney can retain some of the green of the kiwifruit, as opposed to it all turning a darker shade of brown. I'll explore the options before I succumb to green food colouring!
Ciao
xoxo
Friday, September 02, 2011
Some dining out delights...
I don't often, if ever review a restaurant except in conversation but there were 2 a couple of weeks ago that warrant a mention. It was my birthday a couple of weeks ago, yippee! I was blessed to not only have my wonderful husband for the weekend as he took a day off, but a whole week's holiday and most importantly a visit from the parental unit!
We walked ourselves around Melbourne's Art Precinct and shopped a little but most importantly dined in a couple of fabulous spots. The first on the Saturday night was Bistro Thierry on Malvern road. A true French bistro and a fantastic meal! I was too consumed by my food to take photos of every one's dishes so you'll just have to let your imagination wander free! I had perused the menu beforehand, as you do, and had decided on dessert, but i was waiting to see what my dinner companions ordered and how I felt that evening. We all had something different as an entree which was great. We all went pretty traditional except the chef. Dad had lambs brains, which he enjoyed. Mom had the French onion soup, which was delicious but a little rich for her, Marty had the calamari and I had l'escargot. The little snails were drowning in a lake of garlic and parsley butter and they were fabulous. I did use some of the freshly cut baguette to soak up the garlic butter and I could have had double the portion, but I'm really glad it was the size it was, light and delicious, because my main was fantastic!
Again, I went a little more traditional and had the duck which was roasted with oranges and served with a plum sauce. Marty had Steak Frites - steak and chips essentially, Mom and Dad had the flounder special - a whole flounder cooked to perfection. All delicious, and mine was the perfect size!
However, the dessert was by far the stand out of the meal and my mouth is watering just thinking about it! Mom and Dad shared the Crepe Suzette which I'm told was lovely! And Marty had the Profiterole, but I had the Souffle Chocolat. Unbelievable! When it arrived at the table the waiter - a surly Frenchman who eventually cracked a grin - broke open the top of it and poured thick dark chocolate sauce into the chocolaty goodness that as the heart of this dessert. It was served with vanilla bean ice cream which offset the rich goodness that this dish was. The ganache centre was melt-in-your-mouth, and the chocolate sauce dreamy. I kept filling up my cup of goodness until there was nothing left! Had it not been a classy establishment I would have been tempted to lick the bowl out.
On the Sunday, after taking in the sunshine at the Art Centre Market, we took a tram down to Lygon Street to show the folks 'Little Italy" and the various landmarks there - Brunetti's mainly. We purchased some cakes for dessert that night, but went across the road to D.O.C for a bite to eat. The food gods must have been smiling down on us because as we walked up a table in the sun opened up and there wasn't even a queue! We shared a baby spinach salad, a prosciutto pizza and a anchovy, olive, tomato pizza. I don't know if it was just the pizza or if the weather, the cold beer and the most wonderful company, contributed to that being one of the best Italian meals I've had here so far! The prosciutto and buffalo mozzarella pizza was by far my favourite and had a healthy amount of topping.
And then that night, Marty revisited the Beef Tagine and we had little bites of Brunetti's pastries to round it all off! All in all, a gastronomically pleasing weekend and one I had to work off the next week in the gym! I can't wait to do it all again!
Ciao
xoxo
We walked ourselves around Melbourne's Art Precinct and shopped a little but most importantly dined in a couple of fabulous spots. The first on the Saturday night was Bistro Thierry on Malvern road. A true French bistro and a fantastic meal! I was too consumed by my food to take photos of every one's dishes so you'll just have to let your imagination wander free! I had perused the menu beforehand, as you do, and had decided on dessert, but i was waiting to see what my dinner companions ordered and how I felt that evening. We all had something different as an entree which was great. We all went pretty traditional except the chef. Dad had lambs brains, which he enjoyed. Mom had the French onion soup, which was delicious but a little rich for her, Marty had the calamari and I had l'escargot. The little snails were drowning in a lake of garlic and parsley butter and they were fabulous. I did use some of the freshly cut baguette to soak up the garlic butter and I could have had double the portion, but I'm really glad it was the size it was, light and delicious, because my main was fantastic!
Again, I went a little more traditional and had the duck which was roasted with oranges and served with a plum sauce. Marty had Steak Frites - steak and chips essentially, Mom and Dad had the flounder special - a whole flounder cooked to perfection. All delicious, and mine was the perfect size!
However, the dessert was by far the stand out of the meal and my mouth is watering just thinking about it! Mom and Dad shared the Crepe Suzette which I'm told was lovely! And Marty had the Profiterole, but I had the Souffle Chocolat. Unbelievable! When it arrived at the table the waiter - a surly Frenchman who eventually cracked a grin - broke open the top of it and poured thick dark chocolate sauce into the chocolaty goodness that as the heart of this dessert. It was served with vanilla bean ice cream which offset the rich goodness that this dish was. The ganache centre was melt-in-your-mouth, and the chocolate sauce dreamy. I kept filling up my cup of goodness until there was nothing left! Had it not been a classy establishment I would have been tempted to lick the bowl out.
On the Sunday, after taking in the sunshine at the Art Centre Market, we took a tram down to Lygon Street to show the folks 'Little Italy" and the various landmarks there - Brunetti's mainly. We purchased some cakes for dessert that night, but went across the road to D.O.C for a bite to eat. The food gods must have been smiling down on us because as we walked up a table in the sun opened up and there wasn't even a queue! We shared a baby spinach salad, a prosciutto pizza and a anchovy, olive, tomato pizza. I don't know if it was just the pizza or if the weather, the cold beer and the most wonderful company, contributed to that being one of the best Italian meals I've had here so far! The prosciutto and buffalo mozzarella pizza was by far my favourite and had a healthy amount of topping.
And then that night, Marty revisited the Beef Tagine and we had little bites of Brunetti's pastries to round it all off! All in all, a gastronomically pleasing weekend and one I had to work off the next week in the gym! I can't wait to do it all again!
Ciao
xoxo
Wednesday, August 03, 2011
Healthy doesn't have to be boring!
Marty and I took a walk on Monday morning and in our meandering discussions we got onto cooking in schools. Not just tuck shops and what's offered but actually what's taught, subjects like Home Economics and Food Technology. Now, neither of us have been in school for quite a while now - 10yrs plus - and I was not educated on this side of the world, but scary statistics do show that kids just don't know how to cook, or in fact what different things are. Anyone who's ever watched Jamie's Food Revolution in the States will agree with me that when your children only know what a potato is because of the fries they have at lunch, there's a serious reason for concern.
Thanks to the Masterchef revolution and the nice little spin off of Junior Masterchef families and children are eating together and cooking more, but honestly the most beneficial episode each week is actually the Masterclass when you can learn something. So, what do you ask was Marty's solution or at least, what did this conversation really have to do with anything? Well, he felt that if everyone was taught about nutrition and food and cooking in school as a mandatory part of the syllabus like physical education, Maths, English, etc it could actually help with the growing problems of obesity and all it's related diseases.
At the moment 20 - 25% of Australian children are overweight or obese and 50% of obese adolescents continue to be obese as adults. And according to international statistics this trend is worldwide. What shows is that our kids are educated to eat well, the chances of growing into healthy adults is increased. The scariest statistic? "If weight gain continues the path it is following, by the year 2020, 80% of all Australian adults and a third of all children will be overweight or obese." - http://www.child-obesity.info/child-health/alarming-statistics-about-child-obesity-in-australia.html
So, I asked the man who daily crusades against Maccas, what can be taught? Surely the information is out there, but it's not really that it's that when you're fed a high fat, high sugar, salt added diet, everything else tastes bland and boring. He answered, teach them how to cook healthy and tasty! Easier said than done my friend!! When I met my chef he loved nothing more than to cook with butter, salt and those contributed in a BIG way to years of weight gain and loss for me! I could have refused...BUT it tasted so good!! I think the key with those decadent ingredients, as I've found out the hard, long way around is moderation, moderation and if you're not sure moderation! They should be the exception not the rule! We've all been affected by the reverse of this though, the underseasoned, overcooked veggies or meat! So it's about finding a happy medium and we're so lucky to be living in a time where sourcing our food locally, and growing some of it ourselves is very 'in'. And that's the trick. Fresh produce, fresh herbs, free range meat and chicken, these all taste better. Even if you're living in an apartment you can find a nice rectangular pot and grow some herbs in a sunny window. At the moment our herb garden is looking meager with just parsley and mint, but as the weather gets better the basil, coriander and thyme will go in. These particularly flavoursome herbs add punch and depth to your cooking. You'll also be surprised if you try the free range chicken at the supermarket over the mass produced how much darker the meat is and tastier. The meat's darker because the animal is more active and there is more blood flow = more flavour. Another excellent addition to your grocery list is fresh chili! I have never been a lover of hot, spicy foods like other people in my life but even I add a little chili here and there to accent a dish.
The last obvious place to find flavour is in the cooking process. Bear in mind there is a difference between slow-cooked and over-cooked. When you're slow-cooking a stew you're browned off meat to create flavour, chopped up your veg to make a mirepoix and even added bay leaves and thyme as your fresh or dried herbs. What you wouldn't have put in is a lot of salt because the process will just make everything more salty. When you drown the veggies in a huge pot of water and cook it to a tasteless sludge, that is overcooking, and no amount of added salt will make that taste any better! Stir frying and steaming also helps to accentuate the natural flavours of veggies and meat alike.
On Monday night, after our discussion, Marty cooked up some Thai cakes with salmon and prawn in them instead of crab. He used fresh coriander, seasoned lightly with flaky sea salt and added in a fresh chili. He used one spray of olive oil to the non-stick frying pan out of habit, and that was all the oil used. He baked them in the oven after they had been browned and each side and they were delicious. It proved the point that healthy doesn't have to be boring, and if we could all use a little imagination we'd be eating very differently!
Some food for thought I hope! Would be interested to hear your views!
Ciao
xoxo
Thanks to the Masterchef revolution and the nice little spin off of Junior Masterchef families and children are eating together and cooking more, but honestly the most beneficial episode each week is actually the Masterclass when you can learn something. So, what do you ask was Marty's solution or at least, what did this conversation really have to do with anything? Well, he felt that if everyone was taught about nutrition and food and cooking in school as a mandatory part of the syllabus like physical education, Maths, English, etc it could actually help with the growing problems of obesity and all it's related diseases.
At the moment 20 - 25% of Australian children are overweight or obese and 50% of obese adolescents continue to be obese as adults. And according to international statistics this trend is worldwide. What shows is that our kids are educated to eat well, the chances of growing into healthy adults is increased. The scariest statistic? "If weight gain continues the path it is following, by the year 2020, 80% of all Australian adults and a third of all children will be overweight or obese." - http://www.child-obesity.info/child-health/alarming-statistics-about-child-obesity-in-australia.html
So, I asked the man who daily crusades against Maccas, what can be taught? Surely the information is out there, but it's not really that it's that when you're fed a high fat, high sugar, salt added diet, everything else tastes bland and boring. He answered, teach them how to cook healthy and tasty! Easier said than done my friend!! When I met my chef he loved nothing more than to cook with butter, salt and those contributed in a BIG way to years of weight gain and loss for me! I could have refused...BUT it tasted so good!! I think the key with those decadent ingredients, as I've found out the hard, long way around is moderation, moderation and if you're not sure moderation! They should be the exception not the rule! We've all been affected by the reverse of this though, the underseasoned, overcooked veggies or meat! So it's about finding a happy medium and we're so lucky to be living in a time where sourcing our food locally, and growing some of it ourselves is very 'in'. And that's the trick. Fresh produce, fresh herbs, free range meat and chicken, these all taste better. Even if you're living in an apartment you can find a nice rectangular pot and grow some herbs in a sunny window. At the moment our herb garden is looking meager with just parsley and mint, but as the weather gets better the basil, coriander and thyme will go in. These particularly flavoursome herbs add punch and depth to your cooking. You'll also be surprised if you try the free range chicken at the supermarket over the mass produced how much darker the meat is and tastier. The meat's darker because the animal is more active and there is more blood flow = more flavour. Another excellent addition to your grocery list is fresh chili! I have never been a lover of hot, spicy foods like other people in my life but even I add a little chili here and there to accent a dish.
The last obvious place to find flavour is in the cooking process. Bear in mind there is a difference between slow-cooked and over-cooked. When you're slow-cooking a stew you're browned off meat to create flavour, chopped up your veg to make a mirepoix and even added bay leaves and thyme as your fresh or dried herbs. What you wouldn't have put in is a lot of salt because the process will just make everything more salty. When you drown the veggies in a huge pot of water and cook it to a tasteless sludge, that is overcooking, and no amount of added salt will make that taste any better! Stir frying and steaming also helps to accentuate the natural flavours of veggies and meat alike.
On Monday night, after our discussion, Marty cooked up some Thai cakes with salmon and prawn in them instead of crab. He used fresh coriander, seasoned lightly with flaky sea salt and added in a fresh chili. He used one spray of olive oil to the non-stick frying pan out of habit, and that was all the oil used. He baked them in the oven after they had been browned and each side and they were delicious. It proved the point that healthy doesn't have to be boring, and if we could all use a little imagination we'd be eating very differently!
Some food for thought I hope! Would be interested to hear your views!
Ciao
xoxo
Monday, July 25, 2011
Chapter 2 in the stuffed vegetable book - Stuffed Zucchini this time
I hope that this post doesn't come out as disjointed or non-sensical, because instead of devoting my full attention to it I am attempting to multi-task while watching a guilty pleasure of mine but I really wanted to get this out and down 'on paper' so to speak.
It's been a little while since I've been on this blog due to procrastination, and the only way to get going, is to get going! I hope you've tried out and enjoyed the Stuffed Capsicums and now another one I love to make is the Stuffed Zucchini. Marty actually showed me how to add maximum flavour to this dish and not only whip up something healthy, but filling and delicious. I often find that the healthy food we're expected to eat can be so devoid of flavour, due to the fact that we're over-exposed to added sugar and salt. I do believe that a limited amount of salt can be added into the diet as long as it is a flaky sea salt and iodised because then you have most beneficial type, but instead of over-seasoning, adding fresh or even sometimes dried herbs can boost the flavours in a dish remarkably. I'm looking forward to the the warmer weather to replant and develop the herb garden for this very reason.
Now this recipe is so simply you'll be whipping it up weekly. I find that the filling is enough for 2, but if I make the extra I just pop it in the fridge for lunch the next day. This is another great recipe to adapt for vegetarians!
What you'll need:
A zucchini (courgette) per person
Filling:
A carrot, chopped or grated
Small can of corn
Garlic
Onion
Tomato paste
Choice of tuna. chicken or kidney beans
Hollow out the zucchini. Cook the protein with the onion and garlic. Add the carrot and corn and the insides of the zucchini, and then mash or mix in some tomato paste to taste and then stuff the mixture into the hollowed out zucchini. If you'd like to grate some cheese over the top, otherwise pop into the oven for 10 minutes then eat!
It really is as simple as that. Sometimes I add some fresh time, and parsley is delicious too. You can add in some chili, or Mexican spices and that would work beautifully.
After 10 minutes at 190 deg, it should all be soft and ready to eat. I like my carrots diced and still a little crunchy, so I tend to cook the chicken for as long as I can in the pan to make sure it is completely done, and I dice it up really small.
Enjoy this easy meal and I look forward to hearing what you think! Also decided halfway through this, not to watch TV anymore so I should have made sense!
See ya
xoxo
It's been a little while since I've been on this blog due to procrastination, and the only way to get going, is to get going! I hope you've tried out and enjoyed the Stuffed Capsicums and now another one I love to make is the Stuffed Zucchini. Marty actually showed me how to add maximum flavour to this dish and not only whip up something healthy, but filling and delicious. I often find that the healthy food we're expected to eat can be so devoid of flavour, due to the fact that we're over-exposed to added sugar and salt. I do believe that a limited amount of salt can be added into the diet as long as it is a flaky sea salt and iodised because then you have most beneficial type, but instead of over-seasoning, adding fresh or even sometimes dried herbs can boost the flavours in a dish remarkably. I'm looking forward to the the warmer weather to replant and develop the herb garden for this very reason.
Now this recipe is so simply you'll be whipping it up weekly. I find that the filling is enough for 2, but if I make the extra I just pop it in the fridge for lunch the next day. This is another great recipe to adapt for vegetarians!
What you'll need:
A zucchini (courgette) per person
Filling:
A carrot, chopped or grated
Small can of corn
Garlic
Onion
Tomato paste
Choice of tuna. chicken or kidney beans
Hollow out the zucchini. Cook the protein with the onion and garlic. Add the carrot and corn and the insides of the zucchini, and then mash or mix in some tomato paste to taste and then stuff the mixture into the hollowed out zucchini. If you'd like to grate some cheese over the top, otherwise pop into the oven for 10 minutes then eat!
It really is as simple as that. Sometimes I add some fresh time, and parsley is delicious too. You can add in some chili, or Mexican spices and that would work beautifully.
After 10 minutes at 190 deg, it should all be soft and ready to eat. I like my carrots diced and still a little crunchy, so I tend to cook the chicken for as long as I can in the pan to make sure it is completely done, and I dice it up really small.
Enjoy this easy meal and I look forward to hearing what you think! Also decided halfway through this, not to watch TV anymore so I should have made sense!
See ya
xoxo
Wednesday, July 06, 2011
Stuffed Capsicums...another healthy alternative!
Today, I have been practising the fine art of procrastination. you know those days, you start off with a great big list, you hurtle through all the easy stuff and finally you're left with the bits and pieces you either didn't really want to do, think may take a long time, or are just not quite as much fun as playing endless games of Solitaire, or Spider Solitaire, or Hearts, or Mahjong. And this is the point I've got to today, and after realising how long it's been since I've blogged at all, and that I have piles of photos to upload from my camera too, I have decided to do something about it! Easier said than done let me tell you.
What I wanted to share with you today is a little recipe that's fast becoming a favourite, and to top off is deliciously healthy, and even suitable for the veggies out there. It's a recipe my trainer has given me for Stuffed Capsicums and is as easy as it is tasty. The recipe is 1 portion, but obviously that can be made for as many people as possible. What I will say is you don't need to double the recipe for 2, triple it for 3, etc as it a large recipe to begin with. I double it for 3 serves, or just make sure the capsicums are large enough to accommodate all the veg.
This version is gluten free as well, double whammy people!!
So, what you'll need:
1 Capsicum
1 Zucchini (courgette), grated
1 Carrot, grated
1 Yellow squash (patty pan/scallopino depending on where you come from!), grated
1 onion chopped up
garlic clove
Protein of your choice
And what you do:
Mix the grated up ingredients in bowl, season if you feel like it. I don't normally. In a pan, heat a little oil, or use a non-stick frying pan and brown the onions with the garlic. Now, you can chop up the clove, or leave whole and remove later, depending on how much garlic flavour you want. If you're adding a protein the next step is applicable to you - when I'm adding chicken to this dish, I chop it up and cook it with the onions in the pan, if I'm having fish or beef or even a lamb chop with it, I keep that separate. Once those onions are a little brown and soft, add your grated ingredients, mix it up then take off heat.
With your capsicums, cut them in half, take out the pips and bits, and then stuff your mixture into them. You're going to put these into an ovenproof dish and into the oven for about 25-30mins on 180-200 deg.
Once cooked, serve. As I said this does roughly one large size capsicum, and you really don't need anything else with it, but you could serve it with a salad or some brown rice maybe! You could even halve the recipe to be used as a side dish, keep as is for a side dish for 2, or double for a side dish for 4. You get the picture.
Anyone else got a healthy recipe they'd like to share? Email it to me so we can give it a go, and I'll let you know how it went.
Ciao
xoxo
What I wanted to share with you today is a little recipe that's fast becoming a favourite, and to top off is deliciously healthy, and even suitable for the veggies out there. It's a recipe my trainer has given me for Stuffed Capsicums and is as easy as it is tasty. The recipe is 1 portion, but obviously that can be made for as many people as possible. What I will say is you don't need to double the recipe for 2, triple it for 3, etc as it a large recipe to begin with. I double it for 3 serves, or just make sure the capsicums are large enough to accommodate all the veg.
This version is gluten free as well, double whammy people!!
So, what you'll need:
1 Capsicum
1 Zucchini (courgette), grated
1 Carrot, grated
1 Yellow squash (patty pan/scallopino depending on where you come from!), grated
1 onion chopped up
garlic clove
Protein of your choice
And what you do:
Mix the grated up ingredients in bowl, season if you feel like it. I don't normally. In a pan, heat a little oil, or use a non-stick frying pan and brown the onions with the garlic. Now, you can chop up the clove, or leave whole and remove later, depending on how much garlic flavour you want. If you're adding a protein the next step is applicable to you - when I'm adding chicken to this dish, I chop it up and cook it with the onions in the pan, if I'm having fish or beef or even a lamb chop with it, I keep that separate. Once those onions are a little brown and soft, add your grated ingredients, mix it up then take off heat.
With your capsicums, cut them in half, take out the pips and bits, and then stuff your mixture into them. You're going to put these into an ovenproof dish and into the oven for about 25-30mins on 180-200 deg.
Once cooked, serve. As I said this does roughly one large size capsicum, and you really don't need anything else with it, but you could serve it with a salad or some brown rice maybe! You could even halve the recipe to be used as a side dish, keep as is for a side dish for 2, or double for a side dish for 4. You get the picture.
Anyone else got a healthy recipe they'd like to share? Email it to me so we can give it a go, and I'll let you know how it went.
Ciao
xoxo
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