Posts filed under ‘Healthy’

Quickest veg stir-fry with Za’atar

I tried Za’atar in Kuwait and I fell in love with that stuff. It’s a mix spice with a lot of stuff in it; mint, sesame seeds, oregano, sumaah, thyme, marjoram and a lot of other stuff I can’t figure out. Lucky for me I don’t need to.

I’ve bought enough Za’atar to last for a really long time (smart thinking)  But if you can’t get your hands on some of this stuff, then you can try making your own. That link seems to have covered it.

There’s really not much to talk about this recipe. Make it and you shall know.

What you need:

1 red onion

1 ts of ginger + garlic paste and more garlic if you will

about 250  Mix vegetables, or whatever you want to stir fry

2tbs  Za’atar

40gm cottage cheese/paneer/tofu

salt as per your taste-buds (or dietary requirements)

1 tbs (good quality) oyster sauce

20gm of grated processed cheese (optnl)

1 tsp oil

What to do:

1. Saute veggies in oil, starting with onions, ginger garlic paste and the harder veggies progressing to the softer ones. Throw in the paneer/tofu/cottage cheese

2. Add salt, oyster sauce and Za’atar. Cover and cook on a low flame for about 7 minutes or so.

3. Cover with processed cheese. Dig in.

I used mix veggies from a pack. So easy.

Frozen cubed paneer? Awesome, no chopping required.

My new comfort food? Definitely.

A bowl of this stuff would make me really comfortable right now.

September 4, 2009 at 6:37 am 2 comments

Fruit, Nut and Grain bars/whatchamacallit

I absolutely love experimenting with oats. The other day I wanted a quick fix. something oat-ey and nutty and fruity but please not a boring bowl of oatmeal.

Whenever I experiment, I simply just keep going and letting things happen rather than actually thinking about what I want to eat.

Thus was born the oat, fruit, nut and grain bars/whatchamacallit. These are very crunchy and  chunky and really good.

What you need:

2 cups of quick cook oats

2 tsp of powdered flax seed (optn)

1 large ripe banana

1 tbs butter

1/4 cup of mixed sliced nuts

1/4 cup of raisins and other dry fruit

Sugar/honey as per your taste

1 pinch of salt

 

What you need to do:

  • Preheat oven to 150 C /300 F
  • Finely powder one cup of the oats
  • puree the banana
  • mix all the ingredients together
  • add just a bit of water if too clumpy (not too much)
  • press mix onto oiled baking sheet
  • bake for 30  minutes till dry and flaky.

 

Gr8 with sliced banana or just crushed into yoghurt or milk.

April 24, 2009 at 5:00 am 1 comment

Mulberries and smoothies

I remember that silly rhyme we would sing as kids, round and round the mulberry tree. The fruit is not silly though.

It resembles a blackberry but has these tentacle like thingies all over (forgive me for not knowing the scientific word, this is a food blog)

I bought some of these but really didn’t know what to do with it. I remember Patrick Star (of Spongebob Squarepants) once say: “when in doubt, pinkie out!” (that REALLY did not help)

SO I created a new one “when in doubt, blender out!”

I made a dee-licious smoothie with the mulberries and strangely a larger quantity of other stuff.

What you need:

¼ cup mulberries
½ cup diced papaya
1 cup cold milk
honey to flavor (honey is perfect as a sweetener for this recipe)

What to do:

1.Blend all, preferably with some ice
2.Slowly sip and enjoy the flavor. And keep your pinkie out. Its Friday the 13th!

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My beautiful mulberries.

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My even more beautiful mulberry smoothie.

February 13, 2009 at 6:33 am 1 comment

Homemade Pasta

I love pasta.

First of all carbs, cheese and meat make me a very happy person 🙂

Second of all I lurve Italian food. For some reason it really goes well with my palette.

If that wasn’t enough if it is… ahem made fresh and with wholewheat flour?? what more do I want in life? 😀

I made this from scratch, by hand, without any machine or anything.

What you need:

3 cups of wholewheat flour
2 tbs EVOO (for those who don’t know/love Rachel Ray, evoo stands for extra virgin olive oil)
2 eggs
Salt as per taste
just a drop of water for kneading (only if needed)
lots of water for cooking

What to do:

1. Mix all the ingredients except for the water and knead for a good 15 minutes to form a reasonably firm dough. If the dough is too firm add a little water (do not over do it)

2. Roll out thinly. Cut into any shape you want.

3. Spread out the pasta onto trays and leave to dry for 2 hours.

3. In a large saucepan heat a lot of water till boiling add salt if wanted. Drop the pasta into the bubbling water and cook for no more than 3-5 minutes. Overcooking will ruin the pasta.

4. Drain pasta and use as desired.

Be sure to consume the pasta within two days. Since it’s fresh and preservative free, it doesn’t keep well for long.

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my pasta, drying

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The cooked, drained pasta; still steamy.

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What I did with my pasta 🙂

February 6, 2009 at 6:05 am Leave a comment

Organic, vegan, low fat, paper thin PIZZA!

I hope you die hard sloppy-joe lovers don’t hate me for desecrating the full fat, soft, cheesy, deep pan pizza.

All my experiments generally start with a craving and this time it was pizza. I created something that is remotely close to a pizza as we know it but is still technically a pizza.

It was delicious in an organic, vegan, low fat way and it was a fun eat.

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What you need: (for two large pizzas)

(For the base)
2 cups wholewheat/ grain flour
5 gm fresh yeast
1 tsp EVOO
salt
water

(For the topping)
1 cup grated firm tofu (buy it or make you own)
¼ cup shredded cabbage
¼ cup sliced mushroom
2 tbs peas
¼ cup chopped bell pepper
1 red onion finely chopped
2 flakes finely garlic chopped
1 green chilli chopped
EVOO to saute
Oregano and salt to taste

(For the sauce)
2 tbs barbeque sauce
¼ cup tomato ketchup
¼ cup tomato puree/paste
fresh basil leaves, torn
2 tbs water

What to do:

(Base)
1. Mix all ingredients for the base and work into smooth dough. Leave to rise in a drought free place.

(Topping)
2. Heat evoo in a wok. Stir fry vegetables starting with garlic, chillies and onions then adding the rest (except for the tofu). Add salt and oregano as per taste. Stir fry for only about a minute.

(Sauce)
3. In the same wok add the ingredients for the sauce and simmer for a minute.

(Assemble)
4. Punch out the risen dough and roll out till paper thin. Top with sauce, then vegetables and sprinkle the grated tofu all over. Bake in a 180°C preheated oven for 20 minutes then reduce heat to 100°C and bake for 20 minutes more till the base is crisp.

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January 16, 2009 at 5:15 am 3 comments

Reduced fat apple filled bread

I concocted this one. The thing was that I wanted to make something like an apple pie or a tart but I had just bought some fresh yeast that I didn’t want to waste and I also wanted to avoid all the calories that go into a tart!

So I settled for apple filled bread.

What you need:

2 med sized dessert apples
2 cups of wholewheat flour
2 sticks of cinnamon
¾ cup sugar/ sugar substitute as per taste(if using sugar substitute, add 1/4 cup water along with it)
a squeeze of fresh lemon juice
10 gm of fresh yeast
1 tbs butter
1/4 tsp salt
Water for kneading.

What to do:

(For the filling)
1. Peel, core and finely chop the apples. Place on low in a heavy saucepan add 3/4 of the sugar/ substitute, cinnamon and simmer for 15-20 minutes till mixture is thick and sauce like. Add half the butter into the slightly cooled sauce.

(For the bread)
2. Mash the yeast in water and combine it with the flour, salt; remaining sugar and butter. While adding plenty of water, work with dough for 15 minutes till elastic. Keep aside in a drought free place to rise for 40 minutes.

3. After the dough is double its size, punch it and work for another 10 minutes.

4. On a floured surface roll out the dough to a 1/4 inch thickness and cut edges of dough to make a rectangle. Cut smaller rectangles from the same.

5. Preheat the oven to 100C. Place a spoonful of the apple filling at the base of each rectangle. Roll and seal edges. Let it rise for another 15 minutes.

6. Bake for an hour till browned outside and soft inside.

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January 9, 2009 at 3:50 am 3 comments

Super Easy Diced Salad

Its time for another Salad! I invented this last night. It was fabulous and one the easiest dressings I ever made!

I may sound idiotic posting this because you don’t need to be a genius to invent this recipe but I have to tell you that it’s the right combination of vegetables and fruits that make this salad a hit.

What you need: (Serves 2)

1 Cucumber, diced
1/2 an Apple, diced
1 small Carrot, diced
1 Pineapple Ring, diced
Sprigs of mint to garnish
2 tbs yogurt
1-2 tsp honey
a pinch of salt

What to do:

1. Mix yogurt with honey and salt and stir in the diced veg and fruit.
2. Enjoy!

Honey fruit salad

December 20, 2008 at 10:26 pm 2 comments

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