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Post by anne on Jun 22, 2010 14:17:09 GMT
I've invented a salad dressing, which was very nice with iceberg lettuce at lunchtime ..
1 dst spoon peanut butter a couple of dst spoons orange juice a dash of olive oil a dash of West Indian hot pepper sauce (use Tabasco if you can't get Encona)
Have made some more for family tea time, am slow cooking some belly pork marinated in jerk dressing (Encona).
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Post by suze on Jun 22, 2010 14:31:49 GMT
that sounds a good dressing .. tho when I'm reducing my weight I abvoid buying nut butters .. too prone to excess nibbling on them!
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Post by anne on Jun 25, 2010 18:59:39 GMT
I made this to go with our curry tonight - but I used honey and soysauce in a 2:1 ratio with the balsamic vinegar and (olive)oil. No sesame seeds available either. However, it was gorgeous, very yummy - I didn't grill the slices though, baked them in the oven for 20 mins instead.
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Post by suze on Jun 25, 2010 20:14:40 GMT
yeah I think I actually bake them, rather than grill ... and it is worth getting the sesame seeds!
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Post by suze on Oct 13, 2010 8:05:27 GMT
reminder -- there are a few more recipes in the TURMERIC thread
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Post by suze on Oct 13, 2010 8:38:02 GMT
Tricolour Slaw
It's easy to make too much coleslaw so I've kept the cabbage measure vague/small in this recipe which I adapted from our old-fave superfoods book
Ingredients: Juice one lemon peeled apple tbsp flax oil / olive oil 2 tbsp organic plain yog
few raisins tsp caraway seeds
thick slice red cabbage, shredded thick slice white cabbage, shredded large organic carrot, grated red onion, finely sliced
Method Squeeze the lemon juice into a large salad bowl Grate the apple into the juice and mix well Stir in the flax oil and yogurt to create dressing
Add the raisins and seeds, stir throughly
Add two sorts of cabbage, carrot and onion Mix well and ideally allow to stand an hour or two before serving.
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Post by suze on Oct 13, 2010 8:44:34 GMT
Radish salad - it's a sort of waldorf without the mayo, really .. we like it
Ingredients
Juice of one lemon tsp of two of oil, walnut, ideally, or flax/olive salt and pepper
Bunch radish - halved lengthways apple, cubed two or three celery sticks, cubed handful of walnut bits
Method Whisk the lemon juice, walnut oil and salt and pepper Add the radish, celery, apple and walnuts EAT!
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Post by xgirlpilot on Oct 18, 2010 15:06:43 GMT
Spinach Gomae (Japanese dish) 3 Tablespoons Tahini (ground roasted sesame seeds) 1 Tablespoon Japanese soya sauce (Kikkoman) 1 Tablespoon water (or saki) 1/2 teaspoon of agave nectar to taste (or a teeny pinch of stevia) Mix well together - add a bit more water if necessary to make a pourable sauce Bring water to boil in a large pot. Fill a sink with very cold water. When the water is boiling, dump in a large package of organic spinach. If it's baby spinach, as soon as it's wilted, plunge it in cold water to stop it cooking. If it's older spinach leaves, let it come back to the boil before removing it to the cold water. Wring out the spinach and place in serving dish. Pour the Gomae sauce over the spinach and sprinkle a few sesame seeds on top. A great way to consume large quantities of spinach... Yum!
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Post by anne on Oct 19, 2010 21:13:35 GMT
I've just looked up agave nectar, it looks like a really useful alternative to sugar. Is it easy to get hold of? Do you use it as a general sugar substitute. Is it better for you than honey? suze?
sorry about all the questions ;D
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Post by suze on Oct 21, 2010 20:47:19 GMT
Dr S - S recommends it, but I then read somewhere else it wasn't much better than sugar really, so I didn't bother to buy it ...
I've seen it around in shops since I read about it, but not sure which ones!
I like the sound of this new recipe, though, with or without the sweetner!
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Post by suze on Nov 12, 2010 20:47:13 GMT
Spinach and SalmonEnjoyed this one tonight ghee - desert sppon 1/2 bulb of garlic or at least 5 cloves -- finely chopped 2 tsp turmeric plenty of black pepper chilli paste (I used at least a tsp) tablespoon tomatoe puree
massive bag of small spinach leaves - washed
two small salmon steaks - say 125 g each
fry the garlic in ghee, do not allow to brown, keep heat very low add turmeric, tomatoe paste, pepper and chilli paste stir a bit - it goes very thick but juice from spinach will thin it out eventually add washed spinach and stir until all wilted ... you need to stir a lot to get the pastes and the spinach juice blended, and the spinach really soft ... squash any tough looking stalks with back of your spoon ... leave simmering v. low or even turn off while you MICROWAVE your fish .. I used med heat for two minutes .. flaked off any bits that look cooked as it was operating, and sprinkled them on top of the spinach .. kept microwaving gently until all cooked and flaked over the top of the spinach layer ... the fish will be very soft done with way, and quite amazing with the soft spinach .. nice with any other green veg, asparagus and a bit of walnut loaf for ppl not on a strict diet or who haven't already eaten 1/2 the loaf during the day!
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Post by suze on Nov 15, 2010 21:50:07 GMT
Curried Carrots
cut a few large carrots into batons
as they steam mix this sauce in a very small pan:
tsp or so of ghee 2 tsp turmeric tsp black pepper (fry briefly) take off heat and add juice of 1/2 lemon and generous handful chopped parsley tablespoon of flaked almonds
When batons are just tender warm the sauce a little to wilt the parsley then mix the sauce with the carrots ..
serve!
nicer than it sounds this is, or we're just getting used to turmeric with everything! Going to try with 1/2 orange juice next time
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Post by suze on Nov 15, 2010 21:56:55 GMT
Savoury Sprouts
Bag of brussel sprouts - Prepare and boil/steam
3 sticks celery - finely sliced 1 medium red onion - finely sliced 2 sprigs rosemary, finely chopped olive oil or sesame oil little walnut oil
Vaccumm pack of chestnuts or tin of chickpeas
METHOD While the sprouts cook, fry the celery, onion and rosemary in a very little olive oil or sesme oil until the veg are quite soft. Add the chestnuts or chickpeas and warm them through Drain sprouts when just tender and add to the veg/nut/bean mix
Stir though with a little salt and a drizzle of nut oil
very festive!
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Post by suze on May 26, 2011 17:23:28 GMT
A quinoa dish
Fry up onions, celery, garlic, mushrooms,
Add a cup of quinoa, stir for a couple of minutes, then add one can crushed tomatoes and a cup of vege stock,
Cook till quinoa is tender. Serve with corn chips and guacamole, a bit like nachos.
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Post by suze on Aug 23, 2011 12:55:38 GMT
Tomato Soup
Ingredients 8 ripe tomatoes dregs of white wine, if available ! small stick celery chopped small carrot cubed 500 ml stock of choice - I use organic chicken 1 or 2 tbsp tomatoe puree 1/4 tsp harissa paste (optional) salt and black pepper few leaves of basil
15 large basil leaves - roughly chopped
Method Boil all except the 15 basil leaves together until carrots are tender. Whizz with hand-held blender. Stir in chopped basil leaves and serve .
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