Posts Tagged ‘ diet ’

Winter Durchfall (my own recipe of vegetable stir fry)

Friday, June 24th, 2011

Ingredients

  • 1/2 pumpkin (I used Crown/Grey Pumpkin)
  • 3 Onions Sliced
  • 3 Capsicum
  • 2T Garam Masala
  • 1t Cumin
  • 1t Salt
  • 1/2t Pepper
  • 1 1/2t Garlic (crushed, fresh, however you like it)
  • 700gms Beef Schnitzel

Preperation

  1. Roast pumpkin in oven, or cook in microwave, either whole or in large chunks
  2. Whilst pumpkin is cooking, slice Onions and Capsicum
  3. Lightly fry the Onions and Capsicum together , feel free to sprinkle salt to flavour
  4. Once pumpkin is cooked, remove skin and dice into bite sized cubes
  5. Put pumpkin cubes into large bowl or bag, add Garam masala, Cumin, Salt, Pepper and carefully mix together
  6. Dice the meat into bite sized squares, fry quickly in the frypan with the Garlic and a little salt.
  7. Put the pumpkin into an serving tray and mix Capsicum & Onion mixture gently into it, then sprinkle meat over it.

Notes: Feel free to drop the meat out of this one for a vegetarian option.

PS. Sorry for anyone speaking German, my daughter named it after asking what was in it, and i replied ‘lots of shit from the fridge’

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Kettle Corn – Salty Sweet Popcorn

Sunday, June 6th, 2010

Ingredients

  • 1/4 Cup oil (vegetable works)
  • 1/4 cup White sugar
  • 1/2 cup corn kernels
  • 1/4t Salt (to taste)

Instructions

  1. Heat oil in a good sized pot with a lid until hot.
  2. Stir in sugar and popcorn kernels
  3. Keep the pot moving back and forth as the kernels pop. It may even help to take it off the stove and give it a few good shakes to make sure the sugar is not burning.
  4. When the kernel popping slows to every 2-3 seconds take it off the heat
  5. Pour the popcorn into a bowl.
  6. Wait for popcorn to cool stirring occasionally.
  7. Once cold break up any lumps, and salt to taste

Variations

Brown sugar makes a more caramel type corn

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Spicy Lemon Pepper Pasta with Broccoli

Friday, January 8th, 2010

Found at this lovely website with wonderful creations http://veganyumyum.com/2008/01/spicy-lemon-pepper-pasta-with-broccoli/ . Worth checking out if you ever get the time.

Ingredients

  • Dried Fettucini, enough for one
  • 2 tsp Olive Oil
  • 1 1/2 Cups Fresh Broccoli Florets
  • 1/4 Cup Sliced Sundried Tomatoes (oil packed)
  • 1/2 tsp Hot Red Pepper Flakes
  • 1 tsp Fresh Lemon Juice, or more to taste
  • 1-2 Pinches Kosher Salt
  • Black Pepper, Lemon Zest to taste

Instructions

  1. Cook the Pasta in well-salted water
  2. Chop the broccoli florets in to small pieces (about the size of a nickel).
  3. Slice the sundried tomatoes.
  4. When pasta is nearly finished cooking, heat a wok over medium-high heat until it’s quite hot.
  5. Add oil and broccoli and toss to coat, adding more oil a little at a time if needed.
  6. After 1-2 minutes, add tomatoes and pepper flakes.
  7. Let cook undisturbed for another two minutes, then toss.
  8. Repeat this process until broccoli and tomatoes have some color on them, and the broccoli is bright green and becoming tender.
  9. Drain pasta very well and add to the wok, adding just enough oil to coat the pasta (if needed).
  10. Add lemon juice and salt and taste, adjusting if necessary.
  11. Plate and grind fresh black pepper over the top, adding lemon zest if desired.
  12. Serve immediately

This also makes a nice room-temperature pasta salad, so it’d be great for picnics, work lunches, or potlucks.

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