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ShannonOfDoom
Distinguished Member
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Posted: 30 Sep 2008 03:24 am |
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I made some of these up, some i have adapted to my own taste from recipies over the years. I'm a real foodie so i just can't give up proper yummy tasting food.
& before anyone asks what the heck quinoa is (pro- keen-wa) , well its techically a seed from a grass but think of it like a grain like cous cous or burghal, it cooks simarly to rice (i reccomend you rince it also to remove the bitter residue) I discovered it back in my vegetarian days as it is a great source of protien, not to mention high in fibre & very easily digestible. It remains a kitchen staple in my household.
Lentil & Chickpea Quinoa soup
- A splash of sunflower oil
- 1 clove of garlic as fresh as possible
- a small knob of grated ginger
- 1 tsp of ground cumin, chilies, and tumeric
- 1/2 tsp ground cloves
- 1 cup of red lentils
- 2.5 cups of chicken or veggie stock
- 1 can of chickpeas
- 1 cup of cooked quinoa
- salt & pepper to taste
- thick natural yogurt & corriander to garnish & a squeeze of lime juice
Heat the oil in a saut?â?® pan and fry off the onions on a medium heat until translucent.
Add the ground spices and stir until it becomes aromatic
Add the garlic and ginger and stir again for a few minutes
Add the red lentils and toss in the spice mixture for one minute
Add the chicken or veggie stock and cook on high heat till it comes to a rapid boil
Lower the heat and let the ingredients simmer for about 10-15 mins. Season to taste
Remove from the heat and blend using a stab blender or do it manually using a regular blender
Add the drained and rinsed chickpeas and let it simmer for another 5 mins
Take off the heat and stir through the cooked quinoa
Squeeze a little lime juice
Garnish with a dollop of thick yogurt and chopped coriander if you're that way inclined
Turkey & Quinoa Meatloaf
1kg of turkey mince.
1 Cup of cooked & cooled quinoa.
2 Tablespoons of tomato ketchup.
1 large free range or organic egg
1 Tablespoon of Worcestershire sauce.
Seasoned salt to taste (I use vegetta, about 2 teaspoons)
1 Large brown onion, diced.
Preheat oven to 200 degrees c
Prepare quinoa according to packet directions & allow to cool slightly.
Place turkey mince in a large bowl & combine all ingredients well with clean hands.
Spray a loaf tin with cooking oil. (you know like you bake bread in)
Place the turkey mince in the prepared tin & smooth over top to resemble a loaf shape (like bread, rounded at the edges)
Cover lightly with tin foil & place in the oven for approximately 1 hour ?óÔé¼ÔÇ£ 1.5 hours
Serve with- mashed potato & steamed vegetables, gravy or cranberry sauce.
**Serves 1 hungry boyfriend with a little left over for me, or about 4 normal people.
Note if you want it to look a bit more presentable, try cooking it in muffin tins for about 40 minutes instead of the loaf tin. The individual serves can be handy for lunches.
Also some ?óÔé¼?£scum?óÔé¼?Ø will rise to the sides of the meatloaf during cooking, i just skimmed it off with a teaspoon.
Blueberry Beef (or kangaroo when availible) Burgers
- 1.5kg lean ground beef or ground kangaroo
- 1 cup of oats
- 1/2 cup of flaxseed/linseed
- 1 punnet of fresh blueberries
- 2 tablepoons of wustishire sauce
- 1 tablespoon of balsamic vinigar
- 1 tablespoon of dijon mustard
- 1 organic egg
- salt & pepper to taste
- big juicy tomatoes sliced
- english spinach leaves or dark salad greens
- low fat cheese slices
- 8 wholegrain rolls
- A little low fat mayo or ketchup/bbq sauce or mashed avocado
Mash the blueberries with a fork in a bowl then mix in the wustichire sauce, balsamic & mustard.
In a large bowl combine ground beef or kangaroo, oats, flaxseed, egg & the mashed blueberries, season with salt & pepper & mix well.
Preheat a griddle pan, frying pan or bbq to medium/ high heat & lightly coat with cooking spray.
Arrange mix into 8 evenly sized balls with wet hands, place on your desired cooking impliment & squish into a flat burger with an egg flip/spatula. Be gentle as they can be a bit crumbly. cook as you would a regular burger, flip after about 4 minutes to cook the other size then place on a plate with some paper towel underneath to soak up excess fat & juices & cover with tin foil.
Meanwhile split the bread rolls in half & toast the middle part in the bbq, griddle whatever you were using.
Spread the rolls with mayo or ketchup/bbq sauce or avocado, arrange spinach, tomato & cheese & finally your sexy, delicious healthy burger, top with the other half of the roll & devour!
Makes 8 burgers. (i was going to say serves 8 but i cant remember when ive ever been able to stop at 1)
Swordfish with Corn Salsa (really easy!)
- 2 good quality swordfish steaks, patted dry with some paper towel
- 1 400g can of sweet corn kernals
- about 8 baby roma tomatoes or cherry tomatoes, thickly diced
- 1 large ripe avocado, thickly diced
- a big squeeze of lime juice
- 2 tablespoons of chopped corriander
- salt & pepper
- cooking spray
Heat a non stick fry pan (i use circulon) to medium high heat & spray with cooking spray / olive oil spray
Season the swordfish steaks with salt & pepper & place in the frypan, checking regularly, flip after about 3 minutes & allow the other side to cook untill flaky & cooked through.
Meanwhile in a large bowl, combine corn, avocado, tomatoes, lime juice, corriander & season with salt & pepper.
Serve the swordfish on a bed of corn salsa & enjoy (if your diet will allow it this is very good with a small dollop of chilli & lime aoli)
Ok im out for now but do try & let me know what you think! ;)
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ShannonOfDoom
Distinguished Member
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Posted: 30 Sep 2008 03:39 am |
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| i totally forgot...corriander is what the americans call cilantro, thought id let you know to avoid some confusion
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cportwine
Distinguished Member
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Posted: 1 Oct 2008 05:43 pm |
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Some of those sound really good. I really like the sounds of the blueberry burger.
I was curious when reading your recipes, do you make up your own. Or do you get these kinds of recipes from somewhere special.
Myself, I usually start with someone elses recipe and change it to suit myself.
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ShannonOfDoom
Distinguished Member
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Posted: 1 Oct 2008 07:57 pm |
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some are borrowed & changed a bit, but i make up a lot as well not that my ideas are totally original or anything. Sometimes i will even hear a recipie name & go hmm that sounds good...not bother writing it down & just cook it how i think it sounds.
My favorite thing is making familly classics skinnier like meatloaf, burgers, mashed potatoes..things like that. I make amazing skinny garlic cream sauce for steak or chicken.
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ShannonOfDoom
Distinguished Member
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Posted: 1 Oct 2008 08:07 pm |
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Oh i forgot one of my favorties- the amounts don't matter too much with this one...its really good in summer too.
Warm Beef & Ruby Grapefruit Salad
1 porterhouse steak (i think the americans call it a ny strip or a sirloin?) fat removed
3 cups of rocket (i think you guys call it arugala?)
about 6-8 cherry tomatoes cut into quarters
about 1/3rd of a continental cucumber sliced thickly then quartered
1 ruby grapefruit, skin & pith removed & cut into wedges
your favorite low fat vinigarette dressing (i use one with wholegrain mustard)
Salt & pepper to season
1 tablespoon of good quality extra virgin olive oil
place the steak in a bowl & coat with the oil & season with salt & pepper. Preheat a griddle pan or a bbq to high heat. cook the steak on high , turning only once untill medium rare - medium.
Take the steak off the heat & cover with tin foil & allow to rest for 5-10 minutes somewhere warm.
Meanwhile prepare the salad with the remaining ingredients exlcuding the dressing.
Uncover the steak & slice thinly diagonally to the grain & toss into your salad.
Finish with a light drizzle of your desired dressing & enjoy.
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christyandmuddy
New Member
| Joined: | 5 May 2008 |
| Location: | Florida USA |
| Posts: | 248 |
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Posted: 3 Oct 2008 03:04 pm |
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ShannonOfDoom wrote: i totally forgot...corriander is what the americans call cilantro, thought id let you know to avoid some confusion
Wow! I had no idea! I've always wondered what corriander was...and all along it was cilantro! I looove cilantro. Will have to try your recipes.
Learning something everyday...
Last edited on 3 Oct 2008 03:06 pm by christyandmuddy
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ShannonOfDoom
Distinguished Member
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Posted: 3 Oct 2008 11:19 pm |
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christyandmuddy wrote: ShannonOfDoom wrote: i totally forgot...corriander is what the americans call cilantro, thought id let you know to avoid some confusion
Wow! I had no idea! I've always wondered what corriander was...and all along it was cilantro! I looove cilantro. Will have to try your recipes.
Learning something everyday...
its good no matter what you call it! 
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CrimsonAnimus
Distinguished Member
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Posted: 4 Oct 2008 08:09 am |
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I didn't know they were the same, either.
I like cilantro, too. Nice little kick, nice scent, but not too overpowering.
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ShannonOfDoom
Distinguished Member
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Posted: 14 Oct 2008 06:11 am |
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this is the fish with corn salsa, i think i used snapper that night & seasoned it with chili flakes also.
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