I love pasta, so will definitely be trying this one out soon.
Ingredients:
1 ripe medium avocado, halved, peeled, and seeded
1 cup baby spinach leaves
1 cup baby arugula leaves
1/2 packed cup fresh basil leaves, washed
1 1/2 to 2 Tbsp fresh lime juice (about one lime, you could probably use lemon juice as well)
1 large clove of garlic, minced
1/2 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper
2 Tbsp to 1/4 cup lightly toasted pinenuts (or could sub sliced almonds)
1/2 cup grated parmesan cheese
1/2 lb pasta of choice
Optional garnish:
Basil leaves
Toasted pine nuts
Additional grated parmesan
Method:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according the package’s instructions or until tender but still firm to the bite, stirring occasionally. Drain and reserve about 1/2 cup of the pasta water. Place drained pasta in a serving bowl.
2. While pasta cooks, use a spoon and scoop out the flesh from the avocado and place in a food processor. Add the spinach, arugula, basil leaves, lime juice, garlic, pine nuts, salt, and pepper. Blend until smooth.
3. Pour the pesto over the pasta and toss together. Add the cheese and toss together until coated, adding the pasta water a little at a time as needed, to loosen the sauce (I only needed a couple tablespoons). Garnish with additional cheese, pine nuts and basil, if desired, and enjoy!
Showing posts with label lunch. Show all posts
Showing posts with label lunch. Show all posts
Sunday, February 19, 2012
Thursday, February 9, 2012
Beer-Battered Tofu Sticks
These sound tasty - I doubt the rest of the family will eat them, being tofu and all, but I'll enjoy them!
Ingredients:
Tofu Sticks:
1 (14-ounce) package extra firm tofu
¾ cup all-purpose flour
¾ cup beer (preferably ale)
1½ cups panko
1½ teaspoons salt
¾ teaspoon paprika
¼ rounded teaspoon black pepper
canola oil for the pan
Ranch Dressing:
1 cup imitation mayonnaise (I use Vegenaise)
1/3 cup imitation sour cream
¼ cup unsweetened almond milk
1 tablespoon lemon juice
1 tablespoon dried chives
1 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon onion powder
½ teaspoon dry mustard
Method:
1. Drain tofu and wrap in a towel. Press excess water out of tofu by placing a couple of plates on top of it and allowing to sit for 15 minutes.
2. Meanwhile, prepare the ranch dressing by combining all ingredients in a bowl. Mix until thoroughly combined. Set aside.
3. Cut tofu into ¾” wide sticks. Pat dry. In a small mixing bowl, mix together flour and beer until smooth. In a separate bowl, mix together panko, salt, paprika and pepper.
4. Heat 2 tablespoons canola oil in a large frying pan over medium-high heat. Dip each tofu stick into the wet mixture, then the dry mixture, turning to coat all sides. Carefully place into preheated pan and fry until golden brown on all sides. Add additional oil if needed. Using a slotted spatula, remove the tofu sticks and place on a couple of paper towels to remove excess oil. Repeat until all tofu sticks have been prepared. Serve with ranch dressing.
Ingredients:
Tofu Sticks:
1 (14-ounce) package extra firm tofu
¾ cup all-purpose flour
¾ cup beer (preferably ale)
1½ cups panko
1½ teaspoons salt
¾ teaspoon paprika
¼ rounded teaspoon black pepper
canola oil for the pan
Ranch Dressing:
1 cup imitation mayonnaise (I use Vegenaise)
1/3 cup imitation sour cream
¼ cup unsweetened almond milk
1 tablespoon lemon juice
1 tablespoon dried chives
1 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon onion powder
½ teaspoon dry mustard
Method:
1. Drain tofu and wrap in a towel. Press excess water out of tofu by placing a couple of plates on top of it and allowing to sit for 15 minutes.
2. Meanwhile, prepare the ranch dressing by combining all ingredients in a bowl. Mix until thoroughly combined. Set aside.
3. Cut tofu into ¾” wide sticks. Pat dry. In a small mixing bowl, mix together flour and beer until smooth. In a separate bowl, mix together panko, salt, paprika and pepper.
4. Heat 2 tablespoons canola oil in a large frying pan over medium-high heat. Dip each tofu stick into the wet mixture, then the dry mixture, turning to coat all sides. Carefully place into preheated pan and fry until golden brown on all sides. Add additional oil if needed. Using a slotted spatula, remove the tofu sticks and place on a couple of paper towels to remove excess oil. Repeat until all tofu sticks have been prepared. Serve with ranch dressing.
Wednesday, February 8, 2012
Potato and Onion Soup
This recipe comes from my friend Becky's uncle, and she claims it's the best potato and onion soup - it sounds delicious, so I'll give it a whirl and see how it comes out! Thanks for sharing your recipe, Rowan.
Ingredients:
4-5 large onions
4-5 large potatoes
olive oil (enough to lightly fry the onion - about ¼ cup)
vegetable or chicken stock powder - 3 or 4 teaspoons
1-2 tsp garlic
1 heaped tsp black pepper
2 tbsp parsley
1 heaped tsp french onion soup powder
A sprinkling of whatever other herbs and spices you may fancy - ie. basil, oregano etc.
Method:
1. Slice onion and put in a large deep saucepan. Lightly fry with olive oil.
2. Dice potato and add to onion and olive oil. Add sufficient water to thoroughly cover onion and potato.
3. Add stock powder, pepper, garlic, parsley, onion soup powder and other herbs/spices.
4. Bring to the boil and then reduce to a high simmer. Cook until potatoes and onions are soft and mushy.
5. Remove from stove and use a barmix (stick blender) and blend thoroughly. Salt to flavour of desired. The end result should be creamy.
Ingredients:
4-5 large onions
4-5 large potatoes
olive oil (enough to lightly fry the onion - about ¼ cup)
vegetable or chicken stock powder - 3 or 4 teaspoons
1-2 tsp garlic
1 heaped tsp black pepper
2 tbsp parsley
1 heaped tsp french onion soup powder
A sprinkling of whatever other herbs and spices you may fancy - ie. basil, oregano etc.
Method:
1. Slice onion and put in a large deep saucepan. Lightly fry with olive oil.
2. Dice potato and add to onion and olive oil. Add sufficient water to thoroughly cover onion and potato.
3. Add stock powder, pepper, garlic, parsley, onion soup powder and other herbs/spices.
4. Bring to the boil and then reduce to a high simmer. Cook until potatoes and onions are soft and mushy.
5. Remove from stove and use a barmix (stick blender) and blend thoroughly. Salt to flavour of desired. The end result should be creamy.
Thursday, January 26, 2012
Falafel
This recipe is borrowed from Closet Cooking, which is quickly becoming one of my favourite recipe sites!
Ingredients:
1 cup dried chickpeas/garbanzo beans, soaked in cold water overnight
1 small onion, diced
2 cloves garlic
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
1 lemon, zest
2 tablespoons whole wheat flour
1/2 teaspoon baking soda
cayenne to taste
salt and pepper to taste
Method:
1. Pulse the drained chickpeas, onion, garlic, cilantro, parsley, coriander, cumin and lemon zest until it forms a coarse meal.
2. Sprinkle in the flour and baking soda and pulse a few times to combine, then test the mixture to make sure that it holds together adding more flour until it does.
3. Refrigerate the mixture in a covered container for a few hours.
4. Form the mixture into balls or patties.
5. Heat oil in pan to 350F, fry the balls in small batches until golden brown, about 4-6 minutes and set aside on paper towels to drain.
Ingredients:
1 cup dried chickpeas/garbanzo beans, soaked in cold water overnight
1 small onion, diced
2 cloves garlic
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
1 lemon, zest
2 tablespoons whole wheat flour
1/2 teaspoon baking soda
cayenne to taste
salt and pepper to taste
Method:
1. Pulse the drained chickpeas, onion, garlic, cilantro, parsley, coriander, cumin and lemon zest until it forms a coarse meal.
2. Sprinkle in the flour and baking soda and pulse a few times to combine, then test the mixture to make sure that it holds together adding more flour until it does.
3. Refrigerate the mixture in a covered container for a few hours.
4. Form the mixture into balls or patties.
5. Heat oil in pan to 350F, fry the balls in small batches until golden brown, about 4-6 minutes and set aside on paper towels to drain.
Monday, January 16, 2012
Spinach Burgers
I doubt the rest of the family will eat these, so they'll have to be a lunchtime meal for me, I think. They sound tasty, anyway!
Ingredients:
1 bag of thawed and well drained chopped spinach
2 egg whites
1 whole egg
¼ c diced onion
½ c shredded cheese
½ c bread crumbs
1 tsp red pepper flakes
1 tsp salt
½ tsp garlic powder
Method:
1. Mix all ingredients well in a bowl.
2. Form into burger-sized patties, or you can do spinach balls.
3. Heat a non stick skillet over med-high. Spray with a bit of cooking spray.
4. Cook for 4-6 minutes each side.
5. Serve on your choice of bread product, or eat them “naked”.
Ingredients:
1 bag of thawed and well drained chopped spinach
2 egg whites
1 whole egg
¼ c diced onion
½ c shredded cheese
½ c bread crumbs
1 tsp red pepper flakes
1 tsp salt
½ tsp garlic powder
Method:
1. Mix all ingredients well in a bowl.
2. Form into burger-sized patties, or you can do spinach balls.
3. Heat a non stick skillet over med-high. Spray with a bit of cooking spray.
4. Cook for 4-6 minutes each side.
5. Serve on your choice of bread product, or eat them “naked”.
Wednesday, January 11, 2012
Cheesy Vegetable Pikelets
Thse sound really good, and I'm sure they could be made with a variety of different vegetables - I'm thinking orange kumara and asparagus, perhaps? And some red capsicum chopped into it, too...
Ingredients:
1 small zucchini, coarsely grated
½ teaspoon olive oil
1 small carrot, grated
½ cup fresh or frozen corn kernels
1 cup wholemeal self-raising flour
½ cup self-raising flour
1¼ cups buttermilk
1 egg, lightly beaten
½ cup fat-reduced grated tasty cheese
olive oil cooking spray
Method:
1. Using your hands, squeeze moisture from zucchini. Heat oil in a large, non-stick frying pan over medium-high heat. Add zucchini, carrot and corn. Cook, stirring, for 2 to 3 minutes or until softened. Set aside.
2. Sift flours into a large bowl. Add husks to bowl. Add buttermilk and egg. Whisk to combine. Add zucchini mixture and cheese. Stir to combine.
3. Spray pan with oil. Heat over medium heat. Using 1 heaped tablespoon per pikelet, cook 4 pikelets for 3 to 4 minutes or until bubbles appear on the surface. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
Ingredients:
1 small zucchini, coarsely grated
½ teaspoon olive oil
1 small carrot, grated
½ cup fresh or frozen corn kernels
1 cup wholemeal self-raising flour
½ cup self-raising flour
1¼ cups buttermilk
1 egg, lightly beaten
½ cup fat-reduced grated tasty cheese
olive oil cooking spray
Method:
1. Using your hands, squeeze moisture from zucchini. Heat oil in a large, non-stick frying pan over medium-high heat. Add zucchini, carrot and corn. Cook, stirring, for 2 to 3 minutes or until softened. Set aside.
2. Sift flours into a large bowl. Add husks to bowl. Add buttermilk and egg. Whisk to combine. Add zucchini mixture and cheese. Stir to combine.
3. Spray pan with oil. Heat over medium heat. Using 1 heaped tablespoon per pikelet, cook 4 pikelets for 3 to 4 minutes or until bubbles appear on the surface. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
Monday, January 9, 2012
Loaded Baked Potato Soup
How good does this sound for a cold winter's day?!
Ingredients:
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
Method:
1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.
Ingredients:
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
Method:
1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.
Saturday, January 7, 2012
Creamed Eggs
I've not tried these before, but how yummy do they look?!
Ingredients:
5 hard boiled eggs
2 tablespoons butter
2 tablespoons flour
about 2 cups milk
toast
garnish with chives or parsley
Method:
1. Make hard boiled eggs by putting the eggs in a saucepan with cold water to cover. Bring to a full, rolling boil, cover and reduce heat to low, and simmer for 15 minutes.
2. Cool eggs by putting them in cold water and change the water frequently.
3. When eggs are cool, peel and cut them in half.
4. Put the yolks in a sieve and push them through the sieve with a spoon into a bowl. That makes the yolks fluffy. Scrape the underside into the bowl, too.
5. Set aside the bowl of fluffy yolks.
6. Coarsely chop the egg whites. The egg whites go into the white sauce.
7. In a saucepan, melt two tablespoons butter over medium heat.
8. Then add 2 tablespoons flour and stir until evenly combined.
9. Let the butter and flour mixture simmer for a few minutes, but you do not let it turn brown, so lower the heat accordingly.
10. Then gradually add the milk, stirring constantly.
11. Add salt and pepper to taste.
12. As the mixture is simmering, it will thicken, so keep stirring. It should have a gravy-like consistency, so add more milk if necessary, then turn the heat down to low.
13. Add the chopped egg whites and stir to combine. Taste and adjust seasoning.
Serve over toast. Sausage or bacon on the side is good. Fresh fruit on the side is good too. Garnish with chopped chives or parsley.
Ingredients:
5 hard boiled eggs
2 tablespoons butter
2 tablespoons flour
about 2 cups milk
toast
garnish with chives or parsley
Method:
1. Make hard boiled eggs by putting the eggs in a saucepan with cold water to cover. Bring to a full, rolling boil, cover and reduce heat to low, and simmer for 15 minutes.
2. Cool eggs by putting them in cold water and change the water frequently.
3. When eggs are cool, peel and cut them in half.
4. Put the yolks in a sieve and push them through the sieve with a spoon into a bowl. That makes the yolks fluffy. Scrape the underside into the bowl, too.
5. Set aside the bowl of fluffy yolks.
6. Coarsely chop the egg whites. The egg whites go into the white sauce.
7. In a saucepan, melt two tablespoons butter over medium heat.
8. Then add 2 tablespoons flour and stir until evenly combined.
9. Let the butter and flour mixture simmer for a few minutes, but you do not let it turn brown, so lower the heat accordingly.
10. Then gradually add the milk, stirring constantly.
11. Add salt and pepper to taste.
12. As the mixture is simmering, it will thicken, so keep stirring. It should have a gravy-like consistency, so add more milk if necessary, then turn the heat down to low.
13. Add the chopped egg whites and stir to combine. Taste and adjust seasoning.
Serve over toast. Sausage or bacon on the side is good. Fresh fruit on the side is good too. Garnish with chopped chives or parsley.
Monday, September 12, 2011
Easy Lunchtime Soup
I had some leftover lentils in my pantry, and no idea what to do with them, so made up a soup - it turned out OK, so here's the base recipe, and changes can be made from there!
Ingredients:
1 cup red lentils
1 packet tomato soup (I had a dried packet)
2 cups water
1 carrot, grated
1 onion, diced
oil to cook onion
Method:
1. Put water, soup mix and lentils in a saucepan, and bring to the boil. Once boiling, reduce heat and simmer.
2. Fry onions until golden brown, then add onions and carrots to soup.
3. Continue to simmer until lentils are tender and carrot is cooked.
Next time, I might try adding some more grated vegetables and experiment with different flavoured soup packets - adding some bacon pieces would be rather nice too, I think. Fry it up with the onions, then pop it in the soup.
Ingredients:
1 cup red lentils
1 packet tomato soup (I had a dried packet)
2 cups water
1 carrot, grated
1 onion, diced
oil to cook onion
Method:
1. Put water, soup mix and lentils in a saucepan, and bring to the boil. Once boiling, reduce heat and simmer.
2. Fry onions until golden brown, then add onions and carrots to soup.
3. Continue to simmer until lentils are tender and carrot is cooked.
Next time, I might try adding some more grated vegetables and experiment with different flavoured soup packets - adding some bacon pieces would be rather nice too, I think. Fry it up with the onions, then pop it in the soup.
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