INGREDIENTS
* 2 carrots, peeled and finely sliced
* A small bunch of radishes (about 10), trimmed and finely sliced
* A large bunch of fresh coriander, leaves and stalks finely chopped
* 2 large jalapeño chillies (or other green chilli), to taste, finely sliced
* ½ a small red cabbage
* ½ a small white cabbage
* 1 red onion, peeled and finely sliced
* Extra virgin olive oil
* Juice of 2-3 limes
* Sea salt
DIRECTIONS
1. The best way to make this is to use a food processor with a slicer attachment or a mandolin. If you don't have either of those, use a speed peeler, or simply grate everything finely.
2. Shred your white and red cabbage into 2 separate piles. Put just the white cabbage into a large bowl with the radishes, carrots & most of the coriander. Mix everything together really well, then kick up the flavours by adding almost all the chopped chilli, the sliced red onion and a good few lugs of extra virgin olive oil. Add most of the lime juice and a good pinch of salt, then toss together and have a taste. Just keep adjusting everything, adding more fragrance with the coriander, heat with the last of the chilli and acid with another squeeze of lime juice, until it's just right for you.
3. When you're happy, fold in the red cabbage right before serving and eat.
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Friday, September 4, 2009
Thursday, August 27, 2009
Chicken and Ham Casserole Recipe
INGREDIENTS
* 15 g all-purpose flour
* 30 g butter
* 235 ml milk
* 70 g cooked, cubed chicken breast meat
* 70 g cooked and cubed ham
* 30 g chopped celery
* 80 g cooked wide egg noodles
* 2 g paprika
* 2 g salt
* 0.5 g ground black pepper
* 85 g shredded Cheddar cheese
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Melt butter in a large saucepan over low heat. Stir in the flour and heat until bubbly. Slowly add the milk, stirring constantly, until mixture is thickened and smooth.
3. Remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. Transfer this mixture to a 1 1/2 quart casserole dish.
4. Bake at 400 degrees F (200 degrees C) for 15 minutes. Remove from oven, sprinkle with the cheese and top with paprika, as desired. Return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.
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* 15 g all-purpose flour
* 30 g butter
* 235 ml milk
* 70 g cooked, cubed chicken breast meat
* 70 g cooked and cubed ham
* 30 g chopped celery
* 80 g cooked wide egg noodles
* 2 g paprika
* 2 g salt
* 0.5 g ground black pepper
* 85 g shredded Cheddar cheese
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Melt butter in a large saucepan over low heat. Stir in the flour and heat until bubbly. Slowly add the milk, stirring constantly, until mixture is thickened and smooth.
3. Remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. Transfer this mixture to a 1 1/2 quart casserole dish.
4. Bake at 400 degrees F (200 degrees C) for 15 minutes. Remove from oven, sprinkle with the cheese and top with paprika, as desired. Return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.
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Thursday, July 23, 2009
Indonesian Pork Tenderloin Recipe
INGREDIENTS
* 45 ml lime juice
* 45 ml reduced-sodium soy sauce
* 45 ml stir-fry sauce
* 1 g ground ginger
* 3 g crushed red pepper flakes
* 9 g garlic cloves, minced
* 454 g pork tenderloin
DIRECTIONS
1. In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a meat thermometer reads 160 degrees F and juices run clear, basting occasionally with reserved marinade.
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* 45 ml lime juice
* 45 ml reduced-sodium soy sauce
* 45 ml stir-fry sauce
* 1 g ground ginger
* 3 g crushed red pepper flakes
* 9 g garlic cloves, minced
* 454 g pork tenderloin
DIRECTIONS
1. In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a meat thermometer reads 160 degrees F and juices run clear, basting occasionally with reserved marinade.
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Chinese Pepper Round Steak Recipe
INGREDIENTS
* 905 g beef round steak, cut into thin strips
* 30 ml vegetable oil
* 1 (10.75 ounce) can condensed tomato soup
* 294 g beef consomme
* 476 g green bell peppers, cut into 1 inch pieces
* 60 ml soy sauce
* 15 g cornstarch
* 4 g white sugar
* 0.4 g ground ginger, or to taste
* 1 g garlic salt
* 0.5 g ground black pepper
* 235 g hot cooked rice
DIRECTIONS
1. Heat the oil in a skillet over medium-high heat, and quickly cook and stir the sliced beef for about 10 minutes, until the meat has begun to brown and is no longer pink inside. Remove beef from skillet and set aside.
2. Whisk together the tomato soup, beef consomme, green peppers, soy sauce, cornstarch, sugar, ginger, garlic salt, and pepper in a saucepan over medium heat. Bring the sauce to a simmer, stir until thickened, and simmer for about 10 minutes, stirring occasionally, until the green peppers have begun to cook. Stir in the beef, and simmer for 20 more minutes until the peppers are cooked and the flavors have blended . Serve over hot cooked rice.
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* 905 g beef round steak, cut into thin strips
* 30 ml vegetable oil
* 1 (10.75 ounce) can condensed tomato soup
* 294 g beef consomme
* 476 g green bell peppers, cut into 1 inch pieces
* 60 ml soy sauce
* 15 g cornstarch
* 4 g white sugar
* 0.4 g ground ginger, or to taste
* 1 g garlic salt
* 0.5 g ground black pepper
* 235 g hot cooked rice
DIRECTIONS
1. Heat the oil in a skillet over medium-high heat, and quickly cook and stir the sliced beef for about 10 minutes, until the meat has begun to brown and is no longer pink inside. Remove beef from skillet and set aside.
2. Whisk together the tomato soup, beef consomme, green peppers, soy sauce, cornstarch, sugar, ginger, garlic salt, and pepper in a saucepan over medium heat. Bring the sauce to a simmer, stir until thickened, and simmer for about 10 minutes, stirring occasionally, until the green peppers have begun to cook. Stir in the beef, and simmer for 20 more minutes until the peppers are cooked and the flavors have blended . Serve over hot cooked rice.
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Monday, July 20, 2009
Breakfast Casserole Recipe
INGREDIENTS (Nutrition)
* 225 g bulk pork sausage
* 210 g Pepperidge Farm® White Sandwich Bread cut in cubes
* 170 g shredded Cheddar cheese
* 255 g Pace® Picante Sauce OR Pace® Thick & Chunky Salsa
* 4 eggs
* 180 ml milk
DIRECTIONS
1. Cook the sausage in a 10-inch skillet over medium heat, stirring frequently to break up meat. Pour off any fat.
2. Arrange sausage in a 2-quart shallow baking dish. Top with bread cubes and cheese. Mix picante sauce, eggs and milk and pour over all. Cover and refrigerate for 2 hours or overnight.
3. Bake uncovered at 350 degrees F for 45 minutes or until a knife inserted near the center comes out clean.
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* 225 g bulk pork sausage
* 210 g Pepperidge Farm® White Sandwich Bread cut in cubes
* 170 g shredded Cheddar cheese
* 255 g Pace® Picante Sauce OR Pace® Thick & Chunky Salsa
* 4 eggs
* 180 ml milk
DIRECTIONS
1. Cook the sausage in a 10-inch skillet over medium heat, stirring frequently to break up meat. Pour off any fat.
2. Arrange sausage in a 2-quart shallow baking dish. Top with bread cubes and cheese. Mix picante sauce, eggs and milk and pour over all. Cover and refrigerate for 2 hours or overnight.
3. Bake uncovered at 350 degrees F for 45 minutes or until a knife inserted near the center comes out clean.
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Breakfast Tortilla Recipe
INGREDIENTS (Nutrition)
* 30 g refried beans
* 30 ml salsa
* 3 eggs, beaten
* 15 ml mayonnaise
* 4 (6 inch) flour tortillas
* 80 g shredded lettuce
DIRECTIONS
1. Stir the beans and salsa together in a small bowl until smooth. Heat a nonstick skillet over medium heat. Pour beaten eggs into pan and allow bottom to set, approximately 1 minute. Spread bean mixture onto one half of eggs and flip other half over to make a half-circle. Continue to cook until eggs are set.
2. Spread an equal amount of mayonnaise onto each tortilla. Cut eggs into 4 equal pieces and place one piece on each tortilla. Cover each with shredded lettuce. Roll up tortillas and serve.
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* 30 g refried beans
* 30 ml salsa
* 3 eggs, beaten
* 15 ml mayonnaise
* 4 (6 inch) flour tortillas
* 80 g shredded lettuce
DIRECTIONS
1. Stir the beans and salsa together in a small bowl until smooth. Heat a nonstick skillet over medium heat. Pour beaten eggs into pan and allow bottom to set, approximately 1 minute. Spread bean mixture onto one half of eggs and flip other half over to make a half-circle. Continue to cook until eggs are set.
2. Spread an equal amount of mayonnaise onto each tortilla. Cut eggs into 4 equal pieces and place one piece on each tortilla. Cover each with shredded lettuce. Roll up tortillas and serve.
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Spicy Strawberry Salad Recipe
INGREDIENTS
* 180 ml vegetable oil
* 100 g white sugar
* 8 g poppy seeds
* 4 g garlic powder
* 3 g mustard powder
* 80 ml balsamic vinegar
* 105 g fresh sliced mushrooms
* 440 g mixed salad greens
* 180 g chopped pecans
* 665 g sliced fresh strawberries
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DIRECTIONS
1. Whisk together the oil, sugar, poppy seeds, garlic powder, dry mustard and vinegar. Refrigerate until chilled.
2. In a salad bowl, combine the mushrooms and mixed greens; add dressing and toss. Sprinkle with strawberries and pecans.
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* 180 ml vegetable oil
* 100 g white sugar
* 8 g poppy seeds
* 4 g garlic powder
* 3 g mustard powder
* 80 ml balsamic vinegar
* 105 g fresh sliced mushrooms
* 440 g mixed salad greens
* 180 g chopped pecans
* 665 g sliced fresh strawberries
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DIRECTIONS
1. Whisk together the oil, sugar, poppy seeds, garlic powder, dry mustard and vinegar. Refrigerate until chilled.
2. In a salad bowl, combine the mushrooms and mixed greens; add dressing and toss. Sprinkle with strawberries and pecans.
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