Haddock Patties with lemon

Today we are making Haddock Patties. I'll start off with a photo of the final product.
Like what you see?

It's garnished with apple-cranberry sauce on top, with veggies all around it.

This is quite different from any of the recent recipes I've put up but it is really tasty. I usually am not a big fan of haddock. I don't like how it tastes and I absolutely do NOT like fish and chips. In this case, the bland taste of the haddock is overpowered by the lemony taste and the mustard we put it. It turned out really good.

Ingredients for 2 patties

• juice from one lemon
• 4 small Haddock fillets
• 1 tablespoon black sesame
• 3 tablespoons apple-cranberry sauce
• 1 tablespoon mustard
• 3 tablespoons glutinous rice-flour - will be used as a thickening agent
• 2 servings of frozen vegetables of your choice - thawed

 Instructions
Place the haddock fillets in a pot with the lemon juice. Put it over a medium heat and cook it for 30 minutes.

After it's cooked, mash it up, making sure the haddock absorbs and mixes with the lemon. Add the mustard, black sesame, apple sauce (counter-balancing the lemon) and rice flour and continue mashing it up.

When it's mixed together to your liking, give your mixture shape, by forming it into a patty

.

Here's our patty, garnished with apple-cranberry sauce on top.

Add your thawed vegetables (warm them up first! I warmed them up for 10 minutes) in your plate and you're ready!

Hope you like it and enjoy it guys.

Thanks for reading!

Pumpkin Suprise!!

 
Aren't pumpkins great?
There are so many varieties of them and all of them are delicious.
In this case we used a kambocha squash. When we bought it we left it sitting outside next to other pumpkins in order to mature a little and get sweeter.

There are so many ways to cook pumpkins and since this squash was in such a nice shape, we decided to cut the top open and stuff it with goodies.

Remember the sneak peak last night? Pumpkin surprise

Well, the result is here:

It was sooo good!

How did  I do it you say?

Read on!

Ingredients - can serve up to 5 people with 1 medium squash

• 1 Kambocha squash
• rice of your choice - 2 cups
• quinoa - half a cup
• asparagus chopped up - your choice how many
• 1 onion
• 1 orange's zest
• apple-cranberry sauce -(homemade) - can use apple sauce instead or substitute of your choice
• margarine
• cinammon
• water
• salt to taste

 Clean the flesh from the cut pumkin and set it around your main dish.

Instructions
Start with cutting the pumpkin top open and cleaning the seeds inside. You can save the seeds and dry roast them for a snack later or if you so wish. You can also save them and use them to plant some pumpkins in your yard!
Pre-heat the oven at 400 degrees Farenheit (200 degrees Celcius).
Prepare you cookware, use margarine so it doesnt stick and come apart. I also put margarine on the pumkin slices and the main dish itself so sweeten it up.
Start cooking your rice, leave it on for 10 minutes so that it will be half cooked before adding it to the pumpking.
Add asparagus, quinoa and the rice as a filling in the pumpkin. Add the cinammon in and around the pumpkin as you can see above.
Add the apple-cranberry sauce on top of it all, as well as the onion (i spread it around the pumpkin after i took the photo you can see above) and orange zest.

Pour some water in the dish so that it can be used to cook the rice and pumpkin.

Put it in the oven for 45 minutes until the color is a nice golden one. Done!

Optional:
Put it in the over and after about 20 minutes take it out, mix the stuffing together some more (making sure the apple sauce is thouroughly mixed in), then take the softened up pumkin lying around and make a 'cover' for our squash. It will create a semi-crispy outside that is nice and leave the inside soft and moist. Put it back in for another 25 minutes until cooked.

Bonus!!

 Lactose-free/ Gluten-free rice pudding!!

Ingredients

• rice of your choice (though preferably sticky rice)
• Coconut milk
• cinammon for taste
• rosewater
• some sugar
• rice flour for thickening up

Make it as you would normal rice pudding, adding coconut milk instead of milk when cooking the rice. Add cinammon and instead of egg, add the rice flour to thicken it up and at the end when it's off the heat, add the rosewater (so it doesn't evaporate).

This turned out so good, you can eat it while it's hot, or cool it in the fridge, it's really up to you!!

Hope you enjoy it!

Sneak Peak: Pumpkin Surprise!!

The recipe is up!! Take a look here: Pumpkin surprise with bonus at the end!


Here's a little peak at the recipe coming up tomorrow.

It's a Pumpkin Surprise!  
 
A preview of the ingredients are cinammon, homemade apple-cranberry sauce and rice.

It's going to be a nice one people :) Hold on until tomorrow.

Waste not!
Try to utilize everything you can, don't just throw it in the trash. That's just a huge waste.
Here we saved the pumpkin seeds and we are going to dry them out and possibly roast them.
They are great as a snack.

Pumpkin seeds are an excellent source of zinc ( which can help in acne), vitamin E, manganese and countless others which help in sustaining a healthy body.
For more information on what they contain i suggest you look on this nutrition chart.

Food for an upset stomach.

So i wasn't feeling too good the other day. I had an upset stomach and was feeling pretty weak.
You know the feeling when you're hungry but not hungry at the same time? Yea, I had that.

I found this lunch really helped my upset tummy.  It was light enough that it didn't make me feel
stuffed, but it was also filling and helped me feel better.

--- Apple contains pectin, which helps you with an upset stomach and can prevent diarrhea ---


Delicious shrimp with vermicelli noodles, apple, and vegetables. 

What you'll need for a single portion:

• kale chopped up - about a handful
• frozen vegetables of your choice thawed - half a handful ( in my case it was peppers with beans)
• shrimp - a handful
• one portion of rice vermicelli noodles (you can find them separated into portions in the store)
• one medium/small apple sliced
• soy sauce - to taste

Pretty simply, huh?

This is all about how YOU like your food. Be creative, dont be restricted to what a recipe tells you to do.

Mix things up, add spices if you want; in my case, it was kept simple because of my upset stomach. 

The shrimp was precooked so all to be done was to reheat it in a pot, while you are making the rice vermicelli noodles in another pot at the same time (rice vermicelli noodles cook really fast). When the shrimp is done, remove it from the pot and add the thawed frozen vegetables and the chopped up kale to be warmed up a little but not heated up too much or boiled!  

Serve it in a plate, add the sliced apple on top with some soy sauce, I liked the soy sauce on the apple, it added an extra zing to it.

That's it.

It's a fast meal, perfect for that day where you aren't feeling too good and it's really healthy!

Enjoy! 

Please help me out by spreading this around to anyone who might find it useful :)
Until i start getting enough traffic on this blog i'm going to be posting the same things to my other blog.