My collection of favourite recipes..tried and tested!
INGREDIENTS 150 gms green lentils1 tomato1 leek1 carrot1/2 medium onion2 cloves garlic1 tsp sweet paprika powder2 maggi vegetable cubes1 bay leaf3 cloves (the spice) DIRECTIONS Insert the 3 cloves into the 1/2 onion. Put all ingredients in a pan with 1 litre of water. Boil …
Hubby first started cooking this dish when we went on a low calorie diet. It’s a hearty beef stew which is filling yet not heavy at all. It’s a very simple dish to prepare too and actually keeps very well for a few days. When …
We all love Caesar Salad especially if its made the right way. As a side dish or to start a meal. But as a main meal, its nice with Cajun-style grilled chicken breasts. I never knew how to make Cajun chicken so the first time I wanted to make it I looked up the recipe on the internet. It was a discovery to learn they used oregano and lemon juice..I always thought you rub the chicken with Cajun spices and that was it.
Anyhow, the chicken cooked this way not only smells good, it tastes really good. Now I need to figure out how to keep the chicken from getting dry. There must be a way…
By the way, the best Caesar Salad of all time is at the Terrace Grill in the Marriott Hotel in Kuwait. They make it right in front of you and it is simply sumptuous!
INGREDIENTS
Serves 4
400 gms Romaine lettuce, cleaned and cut
4 skinless boneless chicken breast halves
Fresh Parmesan cheese, sliced
Cajun Chicken Marinade:
1 teaspoon Cajun seasoning
1 teaspoon paprika
1/2 teaspoon oregano
Juice of 1/2 lemon
Drizzle olive oil
Salt to taste
Combine everything in a bowl and taste for salt. Make some cuts across the chicken breasts so the marinade penetrates. Mix chicken breasts with the marinade and place in an airtight bag overnight for extra spicy flavour. Otherwise at least an hour will be fine.
Grill 15 minutes each side then remove to cool. Slice and put aside.
Caesar Dressing:
4 tbsp light mayonnaise
1 tbsp white vinegar
1 clove garlic, minced
2 tbsp grated Parmesan cheese
1 tsp anchovy paste (comes in a tube) or 4 – 5 anchovies without the oil
Salt to taste
To prepare the dressing, mix everything using a fork. Taste for salt. Add 2 – 3 tbsp water and mix well.
To serve the salad:
Mix the salad with dressing and put in individual plates. Arrange Parmesan and chicken slices. And serve!
Since we started the South Beach Diet, we’ve discovered that we could eat really interesting stuff AND lose weight. Well, I still can’t eat pasta but I’m getting there. We discovered Kalyn’s Kitchen when we Googled for South Beach meal plans and recipes…she has an …
This is a more liquid version of our chilli beans and much less calories. We don’t use flour in this recipe and the portion also uses less beans than the chilli bean recipe. Still as filling though especially with bread! INGREDIENTS 150 gms dry red …
We usually cook Spanish bean dishes the night before…well, usually hubby cooks it. But we forgot to make it yesterday so I said I would do it this morning. I quickly made hubby an administrator on the blog so he could type the recipe and he did. He was a bit unhappy about calibrating EVERYTHING for me but he did it and when I made it this morning, it did taste and look the same like when he made.
We’ll know the truth when he eats it tonight!
Cooking time: 30 mins
INGREDIENTS
150g white beans
1 litre water
1 bay leaf
2 vegetable or chicken cubes
3 cloves garlic (unpeeled)
1/2 medium-sized onion
2 tbsp olive oil
1 tsp paprika
1 tbsp tomato puree
1/2 tsp smoked hot paprika (pimenton ahumado picante)
1 tbsp flour
DIRECTIONS
Soak the beans in water overnight.
Drain, rinse and boil the beans with the bay leaf, garlic and vegetable or chicken cubes for 20 minutes in the pressure cooker. When cooked, remove the bay leaf and garlic.
Chop the onion. Heat oil and fry the onion until soft. Add the tomato puree and fry for another minute. Reduce the heat and add paprika. Fry gently for 1/2 minute or so being careful not to burn the paprika. Add the flour and fry another minute.
Add a little water to dilute the paste so that it will not become lumpy with the beans. Pour into the beans and allow to simmer for 10 minutes.
Serve hot with bread if desired.
INGREDIENTS 150 gms green lentils 1/2 medium-sized onion, minced 2 – 3 cloves garlic, minced 250 gms carrots 1 medium sized tomato, chopped 1 tbsp olive oil 2 vegetable cubes 1 litre water 1 bay leaf DIRECTIONS Place the lentils, carrots, vegetable cubes, bay …
From time to time, you “discover” a favourite dish and this is one of them. Hubby had told me about this dish which he cooked one day after chatting with a fellow Spanish friend at work, Carolina. It was her grandmother’s recipe. I instantly took …
INGREDIENTS
Serves 2
2 eggplants (240 gms)
If you like zucchini, you can substitute 1 eggplant for 120 gms zucchini
1 1/2 medium-sized green peppers or a mixture of different coloured peppers (200 gms)
1 large tomato (180 gms)
1/4 large onion (85 gms)
2-3 cloves garlic
2 tsp tomato puree or tomato paste
Olive oil (minimum of 1 tbsp, use up to 3 tbsp if you like)
1 tsp herbes de Provence (If not available, substitute with 3/4 tsp McCormick’s “Mixed Herbs” + 1 large dried bay leaf crushed)
Salt and pepper to taste
DIRECTIONS
Cut the eggplant into cubes, throw them in a bowl with some salt to get rid of the bitter taste.
Heat a heavy wok or frying pan – add the olive oil. Peel and cube the onion, put it into the pot and let it cook slowly on medium heat. Mince the garlic and add it to the onions.
Wash the bell peppers, rib and de-seed. Cut into cubes and stir it in.
Wash the salt off the eggplant, rinse well and drain all the water. Throw them in the pot. If using zucchini, wash and cut into big chunks and throw them in.
Wash the tomato, cut it up into big chunks, and throw them in. Add the tomato paste, herbes de Provence or its substitute as above, and salt and pepper to taste.
Mix well and cover.
Let it cook slowly for about 30 minutes, stirring occasionally. Its done when you see that the oil has separated.
Serve hot. Goes well with couscous and Moroccan baked fish and keeps well in the fridge for up to a week. Also nice eaten on its own or with bread.
Serves 2 to 3 INGREDIENTS 500gms fillet of any white fish (frozen is good) Marinade: Juice of half a lemon 1 tsp paprika powder 2 tsp ground cumin 1/4 onion, chopped finely 2 cloves garlic, minced 20 gms cilantro, chopped (optional) 20 gms flat parsely, …
