Discussion in 'Self Care and Healthy Lifestyles' started by Petal, Jun 12, 2009.
Post your favourite recipes here
ooo. ok. :smile:
wholemeal naan, dahl, salad.
wash and boil lentils (red lentils, don't need to soak)
cut up 1 garlic, 1 small onion, slice one chili (optional)
1 large-ish tomato
fry in oil: 1/2 tsp tumeric, 1/2 tsp salt, pepper and 1 tsp panch pooran, (a mixture of whole spices but it gives the curry a lot more fresher taste than dry spices but you can use jeera, coriander and mix your own if you want), 1/4 tsp asfotedia.
add, garlic, onion, chili. fry until the onions are soft. add tomato. fry on medium heat until tomatoes are soft. add boiled lentils. add hot water to whatever wateryness you want it. cook for 10-15 minutes on a low heat. you can add fresh coriander right at the end when you're gonna eat it. and also a bit of lemon juice if you like.
heat naan up, margarine it. serve with a small salad (i use peppers, tomatoes, celery, anything...you can dress the salad if you want too) and if you want you can add a veggie burger on the side.
naan+ quorn wrap
3 slices of quorn meat on the whole piece of warm/margarined bread
salad stuff (i use peppers, carrots, tomatoes, celery) on one half.
bit coriander on top
fold it in two. and put a bit of chili sauce on one side.
orange juice + water.
veggie bol + pasta
cut up: 1 garlic, a thumb size of ginger, 1 small chili finely chopped (optional), 1 onion.
cut up: 4-5 mushrooms, 1/2 large carrot, 1 pepper, 1/4 courgette
soak- 3 tbsp dried soya or, you could mix in boiled lentils.
1 can of chopped tomatoes.
herbs: parsley, dried herbs.
fry in oil: salt, pepper, bit of cayenne pepper if you like it hot.
add onion, garlic, ginger, chili. fry until soft, medium heat.
add vegetables, fry in low-medium heat for 5-10 minutes.
add tinned tomatoes. add more ground pepper and 1 tsp of dried herbs.
cook on low heat for 5-10 minutes.
stir in soya. cook for 4 minutes.
you can add worscestor sauce at the end if there's not much taste but i found it's ok how it is.
boil pasta, put a bit of olive oil +pepper while it's warm. stir in with sauce, and right at the end put some parsley on the top. if you like olives and cheese you can add this right at the end too (when you're going to eat it, don't cook with it)
pitta bread pizza
heat pitta if frozen. preheat oven to 200c
slice cheese, onions, vegetables: i use peppers, tomatoes, courgettes, mushrooms.
coat pitta with tomato puree
put on cheese, onions, chili, then finely sliced tomatoes, peppers, courgettes and mushrooms.
add a tiny bit of olive oil on top so the vegetables don't burn.
chuck it in the oven for 15 minutes.
at the end you can add dried herbs, pepper or any seasoning you like.
soft boiled eggs and toast (my new favourite)
boil an egg or two for 3 minutes from the minute the water boils.
toast some bread. put some margarine, cut it into slices. and dip it into the soft yolk. a few days ago i ate that with long beans/carrots i'd steamed for dinner.
veggie burger, toast, veg
any veggie burger/sausages.
cut up vegetables and steam/boil 'em.
these are really simple (apart from the veggie bol thing) when cooking can be tiring.
sandwiches are good too.
an easy one: Steak, medium rare on the bbq, touch of seasoning
those sound really good ggg
this is one of my favorites: a simple salad, but really good
1 pound asparagus, grilled
1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Salt and pepper
1/4 cup toasted pecans
8 ounces blue cheese
Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
Red Chile Mustard Vinaigrette:
2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
1/4 cup red wine vinegar
1/2 cup olive oil
Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.
i use a similar dressing cosette09 and i wanted to edit don't use one whole garlic, i meant one clove of garlic.
that sounds really nice although, i don't like blue cheese and i don't like asparagus. my mother would like that though she likes both of those things. :biggrin:
Filipino Chicken Soup-
perfect for when you're feeling sick, or just really bad. Guaranteed to make you feel nice and warm.
2 lbs of chicken
3 cloves garlic
3 celery stalks
1 small yellow squash
bok choy leaves
1. Cut chicken into small bite sized pieces. Chop tomato, onion, garlic and cook on medium high heat in a lightly greased 4 quart pan until lightly browned/chicken no longer pink.
2. Chop remaining veggies.
3. Fill pan with water slowly until half an inch from the top. Stir in the celery, potato, squash, and carrots. Don't put the bok choy in yet!
4. Add salt/ or seasoning to taste. Cook for about half an hour.
5. After half an hour, or when the soup is boiling, throw in the bok choy. Cook for another five to ten minutes.
6. Ready to eat! Best served with a bowl of rice.
I really would advise against eating this stuff. I used to pack it in a meat factory. Some of the horror stories I could tell you would make you ill.
My favourite is the following:
You will need:
A toastie maker
Put bread on toastie maker
put cheese on bread
put beans on cheese
put paprika on beans
put salt on paprika
put cheese on salt
put bread on top
close toastie maker
wait 5 minutes
leave to cool for 2 minutes
Warning: this is stupidly addictive, you will end up gaining a stone in weight if you eat these for a month like I did.