I love this recipe.
INGREDIENTS
7 ounces medium chinese egg noodles
2 tbspn olive oil
2 garlic cloves crushed
1 large onion roughly chopped
1 red bell pepper seeded and roughly chopped
1 yellow bell pepper seeded and roughly chopped
12 ounces zucchini roughly chopped
generous 3/4 cup roasted unsalted peanuts roughly chopped
For the dressing
1/4 cup olive oil
grated zest and juice of 1 lemon
1 fresh red chile seeded and finely chopped
3 tblspn fresh chives snipped plus extra to garnish
1-2 tbspn balsmic vinegar
salt
freshly black pepper
Step1:
Cook the noodles according to the package instructions and drain well.
Step2:
Meanwhile heat the oil in a very large frying pan or wok and cook the garlic and onion for 3 mins or until beginning to soften. Add the peppers and zucchini and cook for another 15 mins over medium heat, until beginning to soften and brown. Add the peanuts and cook for 1 minute more.
Step3:
Whisk together the olive oil, grated lemon zest and 3 tbspn of the lemon juice, the chile, chives and balsamic vinegar to taste. Season with salt and pepper.
Step4:
Toss the noodles into the vegetables and stir fry to heat through. Add the dressing, stir-fry to heat through. Add the dressing stir to coat and serve immediately, garnished with fresh chives.
Sunday, March 7, 2010
Split Pea and Zucchini Soup
I love soups as starters. They are healthy and satisfying.
INGREDIENTS
6 ounces (2 cups ) of yellow split peas
1 medium onion finely chopped
1 tspn suflower oil
2 medium zucchini finely diced
33/4 cups vegetable stock
1/2 tspn ground turmeric
salt
freshly ground black pepper
crusty bread to serve
Step1:
Place the split peas in a bowl, cover with cold water and let soak for several hours or overnight. Drain rinse in cold water and drain again
Step2:
Cook the onion in the oil in a covered pan, shaking occasionally, until soft. Reserve a handful of diced zucchini to use later
Step3:
Add the remaining zucchini to the pan. Cook for 2-3 minutes. Add the stock, turmeric and drained split peas and bring to a boil. Reduce the heat, cover and simmer for 30-40 minutes. Season with salt and pepper.
Step4:
When the soup is almost ready, bring a large saucepan of water to a boil add the reserved diced zucchini and cook for 1 minute. Drain and add to the soup. Serve hot with warm crusty bread.
INGREDIENTS
6 ounces (2 cups ) of yellow split peas
1 medium onion finely chopped
1 tspn suflower oil
2 medium zucchini finely diced
33/4 cups vegetable stock
1/2 tspn ground turmeric
salt
freshly ground black pepper
crusty bread to serve
Step1:
Place the split peas in a bowl, cover with cold water and let soak for several hours or overnight. Drain rinse in cold water and drain again
Step2:
Cook the onion in the oil in a covered pan, shaking occasionally, until soft. Reserve a handful of diced zucchini to use later
Step3:
Add the remaining zucchini to the pan. Cook for 2-3 minutes. Add the stock, turmeric and drained split peas and bring to a boil. Reduce the heat, cover and simmer for 30-40 minutes. Season with salt and pepper.
Step4:
When the soup is almost ready, bring a large saucepan of water to a boil add the reserved diced zucchini and cook for 1 minute. Drain and add to the soup. Serve hot with warm crusty bread.
Curried Celery Soup
If you like variety of soups then you have to try this.
INGREDIENTS
2 tspn olive oil
1 onion chopped
1 leek washed and sliced
1 and half pounds celery chopped
1 tbspn medium or hot curry powder
8 ounces potatoes, washed and diced
31/2 cups vegetable stock
1 bouquet garni
2 tbspn fresh mixed herbs chopped
salt
celery seeds andn leaves to garnish
Step1:
Heat the oil in a large saucepan. Add the onion, leek and celery cover and cook gently for about 10 mins stirring occasionaly.
Step2:
Add the curry powder and cook for 2 minutes more stirring the vegetables occasionally.
Step3:
Add the potatoes, stock and bouquet garni. cover and bring to a boil. Simmer for 20 mins until the vegetables are tender.
Step4:
Remove and discard the bouquet garni and set the soup aside to cool slightly.
Step5:
Puree in a blender or food processor until smooth.
Step6:
Add the mixed herbs season to taste and process briefly. Return to the saucepan and reheat gently until piping hot. Ladle into soup bowls and garnish each with a sprinkling of celery seeds and some celery leaves.
INGREDIENTS
2 tspn olive oil
1 onion chopped
1 leek washed and sliced
1 and half pounds celery chopped
1 tbspn medium or hot curry powder
8 ounces potatoes, washed and diced
31/2 cups vegetable stock
1 bouquet garni
2 tbspn fresh mixed herbs chopped
salt
celery seeds andn leaves to garnish
Step1:
Heat the oil in a large saucepan. Add the onion, leek and celery cover and cook gently for about 10 mins stirring occasionaly.
Step2:
Add the curry powder and cook for 2 minutes more stirring the vegetables occasionally.
Step3:
Add the potatoes, stock and bouquet garni. cover and bring to a boil. Simmer for 20 mins until the vegetables are tender.
Step4:
Remove and discard the bouquet garni and set the soup aside to cool slightly.
Step5:
Puree in a blender or food processor until smooth.
Step6:
Add the mixed herbs season to taste and process briefly. Return to the saucepan and reheat gently until piping hot. Ladle into soup bowls and garnish each with a sprinkling of celery seeds and some celery leaves.
Mixed Pepper Piperade
If you love eggs try this out for a great brunch.
INGREDIENTS
2 tablespoon olive oil
1 onion chopped
1 red bell pepper
1 green bell pepper
4 tomatoes, peeled and chopped
1 garlic clove, crushed
4 large eggs, beaten with 1 tbspn water
ground black pepper
4 large slice of wheat toast to serve
Step1:
Heat the oil in a large frying pan and saute the onion gently until it becomes softened.
Step2:
Remove the seeds from the red and green bell pepper and slice them thinly. Stir the pepper slices into the onion and cook together gently for 5 mins. Add the tomatoes and garlic, season with black pepper and cook for another 5 mins.
Step3:
Pour the egg mixture over the vegetables in the frying pan and cook over a moderate heat for 2-3 mins, stirring now and then, until the piperade has thickened to teh consistency of lightly scrambled eggs.
Step4:
Serve the piperade immediately with warm whole wheat toast. A glass of orange juice or other fav fruit juice makes a perfect brunch.
INGREDIENTS
2 tablespoon olive oil
1 onion chopped
1 red bell pepper
1 green bell pepper
4 tomatoes, peeled and chopped
1 garlic clove, crushed
4 large eggs, beaten with 1 tbspn water
ground black pepper
4 large slice of wheat toast to serve
Step1:
Heat the oil in a large frying pan and saute the onion gently until it becomes softened.
Step2:
Remove the seeds from the red and green bell pepper and slice them thinly. Stir the pepper slices into the onion and cook together gently for 5 mins. Add the tomatoes and garlic, season with black pepper and cook for another 5 mins.
Step3:
Pour the egg mixture over the vegetables in the frying pan and cook over a moderate heat for 2-3 mins, stirring now and then, until the piperade has thickened to teh consistency of lightly scrambled eggs.
Step4:
Serve the piperade immediately with warm whole wheat toast. A glass of orange juice or other fav fruit juice makes a perfect brunch.
Tuesday, February 16, 2010
Fresh Pea Soup
I loved this soup. It is as good as the soups I have tried in great restaurants. Try it out.
INGREDIENTS
-------------------
2 tbsp (1/4 stick butter)
2 or 3 shallots finely chopped
3 cups shelled fresh peas or thawed frozen peas(TIP: If you want to save some time, you can add 2 cups of water and pressure cooker fresh peas)
3-4 tbsps whipping cream(optional)
salt
freshly ground black pepper
croutons to garnish
Serves 3
STEP1:
Melt the butter in a heavy saucepan. Add the shallots and cook for about 3 mins over a moderate heat, stirring occasionally
STEP2:
Add 2 cups water and the peas and season with salt and pepper.
STEP3:
Cover and simmer for 12 mins for young or frozen peas and up to 18 minutes for large or older peas, stirring occasionally.
STEP4:
When the peas are tender, ladle them into a food processor or blender with a little of the cooking liquid and process until smooth.
STEP5:
Strain the soup into the saucepan, stir in the cream. Heat through without boiling. Season with salt and pepper and serve hot garnished with croutons.
INGREDIENTS
-------------------
2 tbsp (1/4 stick butter)
2 or 3 shallots finely chopped
3 cups shelled fresh peas or thawed frozen peas(TIP: If you want to save some time, you can add 2 cups of water and pressure cooker fresh peas)
3-4 tbsps whipping cream(optional)
salt
freshly ground black pepper
croutons to garnish
Serves 3
STEP1:
Melt the butter in a heavy saucepan. Add the shallots and cook for about 3 mins over a moderate heat, stirring occasionally
STEP2:
Add 2 cups water and the peas and season with salt and pepper.
STEP3:
Cover and simmer for 12 mins for young or frozen peas and up to 18 minutes for large or older peas, stirring occasionally.
STEP4:
When the peas are tender, ladle them into a food processor or blender with a little of the cooking liquid and process until smooth.
STEP5:
Strain the soup into the saucepan, stir in the cream. Heat through without boiling. Season with salt and pepper and serve hot garnished with croutons.
Monday, February 1, 2010
Mushroom Bolognese
I missed my resolution target of 9 new recipes last month. I could only manage to cook 5 of them i guess. I have a better plan this month and hopefully meet the target.
When shopping Italian I always look for wheat version of everything. I saw wheat vermicelli in the isle and thought of making Bolognese with it.
INGREDIENTS
-------------------
1 pound mushroom
1 table spoon olive oil
1 onions chopped
1 garlic clove chopped
1 tablespoon tomato paste/sauce
14 ounce can chopped tomatoes(You can also use fresh tomatoes chopped. If you want more liquid/smashed/saucy version make sure you peel the tomatoes)
3 tablespoon fresh oregano, chopped
1 pound fresh pasta(I used vermicelli)
salt
freshly grounded black pepper
parmesan cheese to server(You can exclude this if you are watching your weight)
STEP1:
Trim the mushroom stems neatly at the top, then cut each mushroom into quarters.
STEP2:
Heat the oil in a large pan. Add the chopped onion and garlic and cook for 2-3 mins
STEP3:
Add the mushrooms to the pan and cook over high heat for 3-4 minutes, stirring occasionally. There will be quite a lot of liquid produced.
STEP4:
Stir in the tomato paste, chopped tomatoes and 1 tablespoon of the oregano. Lower the heat, cover and cook for about 5 minutes.
STEP5:
Meanwhile, bring a large pan of salted water to a boil. Cook the pasta for 2-3 minutes or according to package instructions until just tender.
STEP6:
Season the bolognese sauce with salt and pepper. Drain the pasta. Pour it into a bowl and add the mushroom mixture. Toss to mix well. Serve in individual bowls topped with shavings of fresh Parmesan and the remaining chopped fresh oregano.
When shopping Italian I always look for wheat version of everything. I saw wheat vermicelli in the isle and thought of making Bolognese with it.
INGREDIENTS
-------------------
1 pound mushroom
1 table spoon olive oil
1 onions chopped
1 garlic clove chopped
1 tablespoon tomato paste/sauce
14 ounce can chopped tomatoes(You can also use fresh tomatoes chopped. If you want more liquid/smashed/saucy version make sure you peel the tomatoes)
3 tablespoon fresh oregano, chopped
1 pound fresh pasta(I used vermicelli)
salt
freshly grounded black pepper
parmesan cheese to server(You can exclude this if you are watching your weight)
STEP1:
Trim the mushroom stems neatly at the top, then cut each mushroom into quarters.
STEP2:
Heat the oil in a large pan. Add the chopped onion and garlic and cook for 2-3 mins
STEP3:
Add the mushrooms to the pan and cook over high heat for 3-4 minutes, stirring occasionally. There will be quite a lot of liquid produced.
STEP4:
Stir in the tomato paste, chopped tomatoes and 1 tablespoon of the oregano. Lower the heat, cover and cook for about 5 minutes.
STEP5:
Meanwhile, bring a large pan of salted water to a boil. Cook the pasta for 2-3 minutes or according to package instructions until just tender.
STEP6:
Season the bolognese sauce with salt and pepper. Drain the pasta. Pour it into a bowl and add the mushroom mixture. Toss to mix well. Serve in individual bowls topped with shavings of fresh Parmesan and the remaining chopped fresh oregano.
Wednesday, January 27, 2010
Creamy Lemon Puy Lentils
Anytime I think of protiens this is what i make. I have tried this recipe several time and hasnt been dissapointed.
INGREDIENTS
generous 1 cup puy lentils( You can substitute it with masoor dal )
1 bay leaf
4 eggs(If you dont eat eggs substitue with boiled slices of potatoes)
2 tablespoon olive oil
4 scallions sliced
2 large garlic cloves chopped
1 tblspn Dijon mustard rind finely grated and juice of large lemon
4 plum tomatoes seeded and diced
4 tablespoon creme frache(If you are watching your weight you can exclude this)
salt
freshly grounded black pepper
2 tblspn fresh italian parsely chopped to garnish(you can also substiture this with cilantro)
Cooking time: 30 mins
Servings 4
Step1: Put the lentils and bay leaf in a saucepan. Cover with cold water and bring to a boil. Reduce the heat and simmer partially covered for 25 mins or untils the lentils are tender. Stir the lentils occasionally and add more water if needed. Drain.
STEP2: When the lentils are almost ready poach the egg/boil the potatoes seperately in salted water
STEP3: Heat the oil and fry the scallions and garlic for 1 min or until softened. Add the Dijon mustard, lemon rind and juice and mix well. Stir in the tomatoes and seasoning. Then cook gently for 1-2 mins until the tomatoes are heated through but still retain their shape. Add a little water if the mixture becomes too dry.
STEP4: Stir in the lentils and creme fraiche, remove the bay leaf and heat through for 1 minute. Top each portion with a poached egg and sprinkle with parsley.
This can be great as a side dish or evening snack.
INGREDIENTS
generous 1 cup puy lentils( You can substitute it with masoor dal )
1 bay leaf
4 eggs(If you dont eat eggs substitue with boiled slices of potatoes)
2 tablespoon olive oil
4 scallions sliced
2 large garlic cloves chopped
1 tblspn Dijon mustard rind finely grated and juice of large lemon
4 plum tomatoes seeded and diced
4 tablespoon creme frache(If you are watching your weight you can exclude this)
salt
freshly grounded black pepper
2 tblspn fresh italian parsely chopped to garnish(you can also substiture this with cilantro)
Cooking time: 30 mins
Servings 4
Step1: Put the lentils and bay leaf in a saucepan. Cover with cold water and bring to a boil. Reduce the heat and simmer partially covered for 25 mins or untils the lentils are tender. Stir the lentils occasionally and add more water if needed. Drain.
STEP2: When the lentils are almost ready poach the egg/boil the potatoes seperately in salted water
STEP3: Heat the oil and fry the scallions and garlic for 1 min or until softened. Add the Dijon mustard, lemon rind and juice and mix well. Stir in the tomatoes and seasoning. Then cook gently for 1-2 mins until the tomatoes are heated through but still retain their shape. Add a little water if the mixture becomes too dry.
STEP4: Stir in the lentils and creme fraiche, remove the bay leaf and heat through for 1 minute. Top each portion with a poached egg and sprinkle with parsley.
This can be great as a side dish or evening snack.
Stir-Fried Vegetables with Cashew Nuts
I love this recipe. Its the fastest way to make a meal and a very healthy one. If you love vegetables this is the one for you. Its a colorful dish too.
INGREDIENTS
2 pounds mixed vegetables(you can use any of your fav vegetables like baby corn, carrots, bell peper, mushrooms, cucumber, snow peas, scallions and bean sprouts)
2-4 tblspn sunflower or olive oil
2 garlic cloves, crushed
1 tblspn fresh ginger root, grated
1/2 cup cashew nuts or 4 table spoon sunflower seeds
soy sauce
salt and freshly grounded black pepper
STEP1: Cut all your vegetables in think long slices and keep them ready
STEP2: Heat a frying pan with 2 tspn of oil. When the oil is hot, add the garlic and ginger and cook for 2-3 minutes, stirring. Add the harder vegetables and toss over the heat for another 5 minutes, until they start to soften.
STEP3: Add the softer vegetables and stir fry everything over high heat for 3-4 minutes
STEP4: Stir in the cashew nuts or seeds. Season with soy sauce, salt and pepper. Serve at one.
Enjoy!!! Live life healthy.
TIP for the day: Always consume not more than 1/2 tsp of salt per day. That will keep your blood pressure right.
INGREDIENTS
2 pounds mixed vegetables(you can use any of your fav vegetables like baby corn, carrots, bell peper, mushrooms, cucumber, snow peas, scallions and bean sprouts)
2-4 tblspn sunflower or olive oil
2 garlic cloves, crushed
1 tblspn fresh ginger root, grated
1/2 cup cashew nuts or 4 table spoon sunflower seeds
soy sauce
salt and freshly grounded black pepper
STEP1: Cut all your vegetables in think long slices and keep them ready
STEP2: Heat a frying pan with 2 tspn of oil. When the oil is hot, add the garlic and ginger and cook for 2-3 minutes, stirring. Add the harder vegetables and toss over the heat for another 5 minutes, until they start to soften.
STEP3: Add the softer vegetables and stir fry everything over high heat for 3-4 minutes
STEP4: Stir in the cashew nuts or seeds. Season with soy sauce, salt and pepper. Serve at one.
Enjoy!!! Live life healthy.
TIP for the day: Always consume not more than 1/2 tsp of salt per day. That will keep your blood pressure right.
Garlic, Chickpea and Spinach Soup
I recently tried this wonderful recipie. I love soups. It feels light and full. Try this recipe and let me know what you think.
INGREDIENTS
2 table spoon olive oil
4 garlic cloves crushed
1 onion roughly chopped
2 tsp ground cumin
2 tsp ground coriander
5 cups vegetable stock
12 ounces potatoes, peeled and finely chopped(like small panner cubes)
15 ounce can chickpeas, drained
1 tblspn cornstarch(for thickness)
2/3 heavy cream(if you dont like you can add 2-3 tblspn heavy cream. It gives a wonderful color)
2 tblspn light tahini
7 ounces spinach shredded
cayenne pepper
salt and finely grounded black pepper
Cooking time: 30 mins
Serving: 4
STEP1: Heat the oil in a large saucepan and cook the garlic and onion for 5 mins or until they are softened and gold brown.
STEP2: Stir in the cumin and coriander and cook for another minute
STEP3: Pour in the stock and add the chopped potatoes to the pan. Bring to a boil and simmer for 10 minutes. Add the chickpeas and simmer for 5 minutes more or until the potatoes and chickpeas are just tender when pierced
STEP4: Blend together the cornstarch, cream, tahini and plenty of seasoning. Stir into the soup with the spinach. Bring to a boil, stirring and simmer for another 2 minutes. Season with cayenne pepper, salt and black pepper. Serve immediately sprinked with little cayenne pepper.
I'll keep you posted soon with another delicious recipe. I am falling short on my resolution of trying 9 new recipies per month. I hope I'll make it up soon.
INGREDIENTS
2 table spoon olive oil
4 garlic cloves crushed
1 onion roughly chopped
2 tsp ground cumin
2 tsp ground coriander
5 cups vegetable stock
12 ounces potatoes, peeled and finely chopped(like small panner cubes)
15 ounce can chickpeas, drained
1 tblspn cornstarch(for thickness)
2/3 heavy cream(if you dont like you can add 2-3 tblspn heavy cream. It gives a wonderful color)
2 tblspn light tahini
7 ounces spinach shredded
cayenne pepper
salt and finely grounded black pepper
Cooking time: 30 mins
Serving: 4
STEP1: Heat the oil in a large saucepan and cook the garlic and onion for 5 mins or until they are softened and gold brown.
STEP2: Stir in the cumin and coriander and cook for another minute
STEP3: Pour in the stock and add the chopped potatoes to the pan. Bring to a boil and simmer for 10 minutes. Add the chickpeas and simmer for 5 minutes more or until the potatoes and chickpeas are just tender when pierced
STEP4: Blend together the cornstarch, cream, tahini and plenty of seasoning. Stir into the soup with the spinach. Bring to a boil, stirring and simmer for another 2 minutes. Season with cayenne pepper, salt and black pepper. Serve immediately sprinked with little cayenne pepper.
I'll keep you posted soon with another delicious recipe. I am falling short on my resolution of trying 9 new recipies per month. I hope I'll make it up soon.
Saturday, January 2, 2010
Spiced Puy Lentils Rice
This can be had as breakfast or lunch. Its a lightly spiced rice dish. If you eat egg, you can top it with slices of egg.
INGREDIENTS
1/4 cup dried puy lentils, rinsed.
1 bay leaf
1 cup basmati rice, rinsed
4 cloves
2 tablespoon butter(MY TIP: you can use ghee instead)
1 teasoon curry powder
1/2 teaspoon chilli powder(MY TIP: If you like more spicy food you can add 2-3 green chillies)
2 tablespoon chopped italian parsley(MY TIP: you can use cilantro instead)
Salt
Freshly grounded black pepper
2 boiled eggs sliced(MY TIP: You can use 2 cooked potatoe slices instead) - Optional
Step 1: Put the puy lentils in a suacepan, add the bay leaf and cover with cold water. Bring to boil, skim off foam and reduce heat to simmer. Cover and simmer for 20-30 minutes until tender. Drain the water and discard the bay leaf.
(MY TIP: If you dont have much time then you soak the lentils an hour before and cook 8-10 minutes in microwave)
Step 2: In another saucepan put the rice adn cover with 2 cups of hot water. Add the cloves and salt to taste. Cook covered for 10-15 minutes until all the water is absorbed or the rice is cooked. Discard the cloves.
Step 3: Melt the butter over gentle heat in a large frying pan, then add teh curry powder and chilli powder and cook for 1 minute.
Step 4: Stir in the lentils and rice and mix well until they are all coated in the spiced butter. Season it with cilantro. Add salt and pepper.
Optional - You can serve with boiled egg slices or potato slices.
Spicy Guacamole
INGREDIENTS
2 ripe avacados, peeled and pitted(cut in 2 halves with seed taken out)
2 tomatoes, peeled, seeded and finely chopped
6 scallions, finely chopped(MY TIP: If you dont have scallions at home use raw onions finely chopped)
6-7 fresh chilies, seeded and finely chopped(MY TIP: If you dont like too much spicy food use only 2-3 chillies)
2 table spoon fresh lime(MY TIP: you can use lemon squeeze)
1 table spoon cilantro finely chopped
salt
Freshly grounded black pepper
Step 1: Put the avacado halves in a large bown and mash them roughly with a large fork(MY TIP: you can also use a potato masher. It saved me lot of time)
Step 2: Add the remaining ingredients as listed above. Mix them well and add salt to taste. Add pepper and garnish with cilantro.
Preparation Time: 10 mins
Difficulty Level: Easy
It is very delicious to eat this with Nachos when you throw a party or having drinks at home.
Or you can make spring rolls stuffed with the spicy guacomole.
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