Haddock curry cakes.

Hello! Sorry I've been MIA. I know I haven't posted the honey-chicken recipe but I'm afraid I didn't have so much time on my hands.

This is something I had tonight. It was so good I had to share it with you guys!

I know I've posted another haddock recipe. But this is completely different. You are going to love it if you try it out!

Here it is.

Ingredients/Directions:

Haddock cakes
2 haddock fillets

• cook the haddock in the oven prior to doing anything else. Cook it according to your taste/preference.

1/2 yellow corn mill
2 eggs
1/2 tsp bicarbonate soda
1/2 tsp baking powder
2 tbsp butter
vegetables - chopped

• Mix all these ingredients listed above into a nice smooth paste. This does not include the haddock! As for the vegetables, it really depends on what you want to put in it. We had some peppers, leek, parsley etc that we chopped up in it. You can put in something totally different!
• Add the haddock now. Cut it up/flake it and put in on top of the paste. To that, add:
•  2 tbsp teriyaki sauce
• 1/2 tbsp yellow curry powder
• Proceed to mix everything together until you have your ingredients evenly distributed throughout.

Place in the oven at 350 degrees F for 5-10 minutes, just so the eggs are cooked through.

Salad:
frozen vegetables - thawed
2 tbsp teriyaki sauce
a drizzle of olive oil
2 tbsp honey-mustard sauce. OR 1 tbsp mustard and 1 tbsp peanut butter

 With your thawed vegetables, place all the ingredients in a pan or pot of your choice and give them a light stir-frying.

That's it!

So simple. And so delicious! I urge you to give it a try!!
Let me know what you guys think.

:)

Delicious Vegetable Pie

So... the title of the blog entry is "Vegetable Pie"...Hm...what could we be using this time??

I'll give you a look first at the final product.

This is what i had for lunch today, vegetable pie with tofu! :)

 Like what you see?? The crust was so light and flaky, it was heaven. The question is, what did we use?

Kale, Spinach, Leek and Celery

Yup, we had some kale that was near the end of its life, so we made a large pie with it as well as the other veggies we had in the fridge.

Here's what we did.

Ingredients

• a whole bunch of kale
• a few stalks of celery
• spinach - about 2 handfuls
• Leek - chopped up, quantity is up to you
• half a halloumi cheese (in this case) - you many also use feta or any cheese of your choice
• salt for taste
• margarine/butter for coating the cookware
• butter puff pastry leaves - about 15 or more of them. 
• onion - quantity is up to you

Instructions

Start by pre-heating the oven at 350 degrees Farenheit.

Wash and chop the vegetables up. Chop up the onion. Grate or slice the cheese and mix it up if you wish. We layered the cheese on top of the vegetables instead. I find it preferable for my taste buds to suddenly get a nice chunk of halloumi rather than get a small constant dose of it throughout the pie. Mix the vegetables and onion up, add some salt to taste.

Lay out the butter puff pastry leaves. The main difference between phyllo and butter puff pastries is in their name, "butter"; it makes it easier for me to work with since they are already buttered up. I bought one package of them and all of it was used to make this flaky pie.

Layer the halloumi and vegetable mix. Close up the pastry leaves into a shape you desire and place the pie in a margarine-coated cookware so it doesnt stick.

Place it in the oven for about 30 minutes or until flaky and golden-brown in color.

That's it!

Our Vegetable Pie is ready to be consumed. It's so good, I really recommend trying it out.
It doesnt matter what vegetables you have handy, it doesnt have to be anything specific, any green and leafy vegetable works (lettuce, cabbage, kale, spinach, you name it!).

Bonus!

In order to get our share of protein during our lunch, we cut up some tofu in 1cm-thick slices and put Masala curry powder on it, then lightly fried it, until it was crispy on the outside and light and fluffy on the inside. Tofu doesn't absorb much besides salt (so be careful when you marinade it in soy sauce), so the outside of our tofu is slightly spicy while the inside is pretty bland. Yummy!

 

A Pumpkin Pie with a twist

This is another recipe that we made from yesterday's leftover food.
In this case, we made our own style pumkin pie.


Take a look.

How we made it is really simple! We took the leftovers from yesterday's meal and simply added a handful of raisins, mixing it all together. You can't get much simpler than that!

Then, we took some butter puff pastry and put the stuffing on it, closing it around the edges and creating the rounded shape you see above.

Put it in the oven at 350 degrees Farenheit for about 30 minutes or until the color turns golden-brown. Since the inside is already cooked you only need to have the pastry cook.

If you need a reminder how to prepare the filling, here's a link: Pumpkin surprise

I leave you with some more photos of our delicious lunch!
Enjoy :)

I believe it could so easily be spruced up and become part of a christmas dish. Pumpkin is synonymous with winter, christmas, thanksgiving etc. that people tend to associate it right away.

If you have any suggestions or try it out yourselves, let me know! 

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.

What can I do with leftovers??

 We had some bean sprouts in the fridge that were on the verge of going bad. So what did we do?  We spiced them up and ate them. Of course, sprouts are tasty when they are raw as well, but it was cold today and we wanted an extra 'zing'.

 Sprouts are excellent for you, they are a source of minerals, aminoacids, phytochemicals, proteins and vitamins such as vitamin C, A, B-complex, E, K and choline, which are all needed for us to maintain a good health.

In this case, we added some red wine in a pan along with some curry masala powder ( which in itself is a source of vitamins A, B as well as Iron amongst others) and olive oil. Heat it up and add the sprouts, leave it on until the wine evaporates.

                                        It looks like a bowl of worms but sprouts are yummy!

Remember the crock-pot lamb? This is last of it, we made enough that we kept eatting for three days. Which, if you think about it, means that it cost us about 35 dollars in total, to eat for 3 days, for 2 people. That rounds up at 6 dollars per person, per day.  Not bad at all!

Don't let it fool you, the pitta isn't a big as it looks, it wasn't a large portion of food, but it was more than enough for us.

We just used a lebanese-style pitta, put the remaining lamb and wrapped it. Really simple. We paired it up with the curried sprouts. I had them on the side, but if you want you could put it in the pitta along with the lamb. Yesterday we put the lamb along with some mustard and salad. That was really good too.                               

Tomorrow there'll be a new recipe up so keep an eye out! :)

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.