Tag Archives: Cherry tomato

Healthy Maggi Noodles with Vegetables 2

Healthy Maggi Noodles with Vegetables 2

  • Servings: 1
  • Difficulty: easy
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Healthy Maggi Noodles with Vegetables 2

 

 

 

 

 

 

 

I don’t usually stock Maggi noodles but have “accidentally” landed up with a large pack so decided to have them for dinner last night.

like my previous Maggi recipe, this one is also packed with vegetables to ensure a balanced one-pot meal

The addition of onion, cherry tomato, green pepper, carrot and mushroom makes this a guilt free bowl of Maggi and comprehensively provides you with your share of 5-a-day (or is it 7-a-day now?!).

I don’t eat enough mushrooms so decided to experiment with them in this recipe. They make a good fit. Also added some nutrient rich, fresh, basil which provides a pleasant twist.

Are you a Maggi fan? If so, how do you make yours?

Ingredients

2 Cakes Maggi noodles

2 Tastemaker sachets (come with the noodles)

1 Large onion

8-10 Cherry tomato

1 Green pepper

200 Grams button mushrooms

1 Carrot

2-3 Green chilli

A handful of fresh basil leaves

1-2 Tablespoons grated cheese (I used Cheddar)

1 Teaspoon chilli sauce

1-2 Teaspoons olive oil

Salt to taste

Method

  1. Peel, wash and finely chop the onion.
  2. Wash and slice the green chilli.
  3. Wash and finely chop the green pepper (I kept the core and the seeds).
  4. Wash and split the cherry tomato in half.
  5. Wash and coarsely grate the carrot.
  6. Wipe/wash the mushrooms and, depending on their size, quarter or halve them.
  7. Wash and shred the basil leaves.
  8. Heat the oil in a non-stick pan.
  9. Once it is hot, lower the heat and add the chopped onion, chilli and green pepper.
  10. Add salt to taste, mix well, cover and cook for 5 minutes.
  11. Next, add the cherry tomato and again cover and cook for 3-4 minutes.
  12. Lastly, add the mushrooms and basil. Cover and cook for 5 minutes.
  13. Uncover and add about 2 cups of water.
  14. Increase the heat and once the water comes to a rolling boil, add the tastemaker, chilli sauce and cheese.
  15. Finally, add the noodle cakes and carrots. Make sure that the cakes are not sitting on top of each other. Gently loosen them with a fork and mix well.
  16. Cover and cook for about 5 minutes.
  17. Enjoy hot.

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Mackerel Salad

Mackerel Salad

  • Servings: 1
  • Difficulty: easy
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Mackerel Salad

 

 

 

 

 

 

 

Here’s another summer salad recipe which can be enjoyed as a main course solo and is easy to put together.

Purple cabbage is one more vegetable I don’t eat enough of – not due to lack of availability but simply because I don’t know how to use it. But this recipe has changed that.

I wanted to pair the cabbage with mackerel, didn’t want to cook it in order to preserve its nutrients and at the same time didn’t fancy it totally raw and unpalatably bland. So I thought of marinating it, along with some white onions, in vinegar and lemon juice a few hours beforehand. And – voilà – the result is the most delicious, moreish cabbage and onion mixture which is good enough to eat on its own.

paired with some spiced up mackerel, sweet potato, broccoli and cherry tomato, this is a light and colourful salad you can enjoy when the weather is warm

Ingredients

1 Large (or 2 small) mackerel

1-2 Teaspoons chilli sauce of your choice

100 Grams Purple cabbage

100 Grams white onion

150 Grams Broccoli

10-12 Cherry tomato

1 Sweet potato

1 Tablespoon cider vinegar

Juice of one lime or lemon

Generous pinch of freshly ground black pepper

1 Tablespoon olive oil

Salt to taste

Method

  1. First, work on the cabbage and onion about 5 to 6 hours before you plan to have the salad.
  2. Wash and finely shred the cabbage.
  3. Peel, wash and finely slice the onion in half moon shape. Separate each ring.
  4. Drop the cabbage and sliced onion In a container with tight fitting lid. Add the cider vinegar, lemon juice and a pinch of salt.
  5. Toss well, cover and set aside. No need to refrigerate, you can keep this at room temperature.
  6. About an hour before making the salad, wash and cut the sweet potato into medium size chunks.
  7. Dress the sweet potato with olive oil, freshly ground black pepper and a bit of salt. Cover and set aside.
  8. When you are ready to make the salad, transfer the cabbage and onion mixture to a large mixing bowl.
  9. Wipe or wash the mackerel, make slits and apply the chilli sauce inside and on the skin. Cover and set aside.
  10. Wash and cut the broccoli.
  11. Wash the cherry tomato.
  12. In a non-stick frying pan, add the sweet potato along with its olive oil dressing.
  13. Cover and cook for about 8 to 10 minutes till the potato chunks are cooked. They may develop a nice crust.
  14. Remove the sweet potato chunks to a plate and let them cool down a bit.
  15. In the same pan, cook the broccoli and cherry tomato for about 7 to 8 minutes till the broccoli is cooked but still has a bite to it. Transfer to a plate so that they cool down.
  16. Once again, in the same pan, cook the mackerel for about 8 to 10 minutes till the fish is cooked through. You may need to flip it a couple of times to ensure that it is cooked on both sides.
  17. Transfer the mackerel to a plate and once it is cool enough to handle, separate the flesh from the bone. Make sure that you leave the flesh in large chunks.
  18. Add the sweet potato, broccoli, cherry tomato and mackerel to the large mixing bowl holding the cabbage and onion mixture.
  19. Toss gently so that the chunks of mackerel retain their shape.
  20. Serve immediately or chill a bit before having.

Guilt Free Pasta Salad

Guilt Free Pasta Salad

  • Servings: 1
  • Difficulty: easy
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Guilt Free Pasta Salad

 

 

 

 

 

 

 

Now that summer is upon us, my mind and stomach are turning towards luscious mangoes, juicy watermelon and cooling, fuss-free salads.

Here’s a pasta salad I made for last night’s dinner.

impromptu, good-for-you, balanced recipe of carbs, protein, dairy and vegetables

A little bit of pasta can go a long way if you load it up with vegetables. By this, I mean that you get the satisfaction of having had pasta while bulking it with all the good stuff.

You can use penne, farfale or any other chunky pasta of your choice.

Ingredients

1/2 Cup uncooked pasta

1 Chicken or vegetable stock cube

2-3 Tablespoons low fat, mild yoghurt

2-3 Cloves garlic

1 Teaspoon smooth mustard

1 Tablespoon hot sauce

1 Tablespoon olive oil

100 Grams broccoli

1/2 Cup mixed sprout

7-8 Cherry tomato

1 Yellow pepper

1 Small cucumber

1 Small bunch spring onion

Salt to taste

1 Tablespoon cider vinegar

1/2 Cup fresh parsley

Method

  1. Boil the pasta with a pinch of salt and the stock cube according to instructions on the packet. Drain and put in a big bowl.
  2. Peel and grate the garlic.
  3. To make the salad dressing, whisk together yoghurt, mustard, hot sauce, grated garlic, olive oil and salt to taste. Refrigerate till ready to use.
  4. Wash and finely chop the spring onion. Add it to the pasta bowl.
  5. Wash and halve the cherry tomato and throw them in the pasta bowl.
  6. Char-grill the pepper on the burner and let it cool down. Cover and keep aside, the steam helps loosen the skin.
  7.  Once the pepper has cooled, remove the charred bits. Cut in half, remove the core and the stem and slice it. Add to the pasta bowl.
  8. Wash and dice the cucumber and add to the pasta bowl.
  9. Wash and chop the broccoli.
  10. Wash the sprouts.
  11. Steam the broccoli and sprouts till tender but still with a bite (approximately 7 to 8 minutes). Add to the pasta bowl.
  12. Wash and chop the parsley and add to the pasta bowl.
  13. Now toss everything together, add the salad dressing and toss once again.
  14. Drizzle with the cider vinegar, mix well and serve.

Note:

  1. You can use any hot sauce of your choice.
  2. Use a strong mustard for a bit of zing.
  3. You can peel the cucumber if you wish, I prefer it with the skin on.
  4. If you like garlicky dressing, increase the number of garlic cloves.
  5. I have a double-decker steamer so saved time by boiling the pasta and steaming the broccoli and sprouts simultaneously.

Quinoa, The Mexican Way

Quinoa, The Mexican Way

  • Servings: 1
  • Difficulty: easy
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Quinoa, The Mexican Way

 

 

 

 

 

 

 

I feel as if I am on a mission going around the world the quinoa way. Having made it Italian and Indian style, today we head to Mexico.

Idea for this recipe came to me as I had an unused jar of Discovery chipotle paste in my cupboard. I decided to make use of it in this quick and delicious quinoa recipe.

Ideally, should have used green pepper and sweetcorn kernels. However, since I had eaten sweetcorn just the other day, I decided to use yellow pepper and courgette instead (I think courgette is called calabacitas in Mexico).

Wanted to garnish with some diced avocado and a dollop of mild yoghurt (instead of sour cream) but the avocados I have at the moment are unripe (seen in photo above) so had to pass.

Nevertheless, this recipe is delicious as is.

dig into a comforting bowl of smokey, spicy, cheesy quinoa with kidney beans and vegetables

Since courgette is a delicate vegetable and I didn’t want it overly mushy, I cooked quinoa separately and added it towards the end rather than cook everything together.

If you don’t have chipotle paste, you can use Mexican seasoning instead.

Ingredients

1/2 Cup uncooked quinoa

1/2 Cup boiled kidney beans

1 Courgette

1 Yellow Pepper

10-12 Cherry tomato

2 Onions

1 Head of garlic

2-3 Fresh chillies

1 Stock cube (I used chicken)

1 Tablespoon chipotle paste or Mexican seasoning

1 Tablespoon grated sharp cheese (I used Cheddar)

1-2 Teaspoons oil

Handful of fresh coriander (including stalk if tender)

Salt to taste

Method

  1. First, cook the quinoa. Bring 1.5 cups of water to boil.
  2. Add the stock cube and quinoa, lower the heat, cover and cook for 20 to 25 minutes.
  3. Take the cook quinoa off the burner and let it rest.
  4. Rinse the kidney beans and add them to the cooked quinoa.
  5. Peel, wash and finely chop the onion.
  6. Peel and chop the garlic.
  7. Wash the cherry tomato.
  8. Wash, top, tail and dice the courgette.
  9. Wash and slice the chilli.
  10. Wash and leave the coriander to dry on some kitchen towel.
  11. Heat the oil in a pan. When it turns hot, lower the heat and add the onion, garlic, chilli and salt to taste. Mix well.
  12. Cover and cook for 4 minutes.
  13. Uncover and add the cherry tomato. Mix well.
  14. Cover and cook for 4 minutes.
  15. Uncover and throw in the chopped courgette along with the chipotle paste/seasoning. Mix well.
  16. Cover and cook for 7 to 8 minutes.
  17. Uncover and add the cooked quinoa and kidney beans.
  18. Mix thoroughly and sprinkle the grated cheese on top.
  19. Cover and cook for 5 minutes.
  20. Take off the burner and let it rest for 5 more minutes.
  21. When you take the lid off, you will see that the cheese has melted beautifully.
  22. Garnish with coriander and serve hot.

Couscous with Avocado & Chickpea

Couscous with Avocado & Chickpea

  • Servings: 2
  • Difficulty: easy
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Couscous with Avocado & Chickpea

 

 

 

 

 

 

 

I feel that the beauty of couscous lies in its sheer versatility. It can be used in lieu of rice as a base for stews, it can go in stuffing vegetables, it can be turned into a pilaf  or used in a salad.

Although I haven’t explored another option, I am sure that couscous would play a relevant role in some puddings.

here’s another couscous salad-y recipe from my repertoire which can be had either warm or cold

Couscous with Chickpea & AvocadoI had two heavyweights by way of chickpea and avocado and wanted to pair them with an ingredient which would compliment them, complete the meal while being light. This is where couscous came into the picture.

The recipe is dead easy, specially if you are using canned chickpeas.

If you plan to soak and boil chickpea to make this, don’t throw away the water in which you boil them. You can use that water to cook couscous with (this is what I did).

Ingredients

1 Cup dry couscous

1/2 Cup cooked chickpea

1 Avocado, ripe

2 Onions

1 Head of garlice

10-12 Cherry tomato

1 Red Pepper

1 Tablespoon raisins

3-4 Dry birds eye chilli

2 Tablespoons pumpkin/sunflower seeds

1 Teaspoon paprika

1 Tablespoon mixed herbs or seasoning of your choice*

10-12 Basil leaves

3-4 Spring onion, white part only

1 Tablespoon oil

Salt to taste

Method

  1. Peel, wash and chop the onion.
  2. Peel and slice the garlic.
  3. Wash the cherry tomato.
  4. Wash, de-core, de-seed and chop the pepper.
  5. Wash and chop the basil leaves.
  6. Slice the spring onion.
  7. Dry roast the seeds till they turn a couple of shades dark.
  8. Heat oil in a frying pan.
  9. Add the dry birds eye chilli and raisins.
  10. Stir for about 30 seconds on low heat till the raisins plump up.
  11. Throw in the chopped onion, garlic and red pepper along with whole cherry tomato, paprika and salt to taste.
  12. Add the mixed herbs.
  13. Stir well, cover and cook for about 8-10 minutes.
  14. Uncover, add the chickpea and basil, cover and cook for 5 more minutes.
  15. When the vegetables are cooked, take the pan off the heat.
  16. Prepare couscous according to instructions on the packet.
  17. Tip the cooked vegetables into the couscous and mix well.
  18. Transfer to a serving plate.
  19. Scatter with chopped spring onion and toasted seeds.
  20. Peel and chop the avocado.
  21. Place it on top of the spring onion and serve.

Note:

  1. In terms of seasoning, I used Laura Santini Umami Paste No. 5, the Mediterranean variant. You can use mixed herbs or any seasoning of your choice.
  2. You can use either smoked or plain paprika. I used the smoked one which gave the dish a nice aroma and a touch of sweetness.

Warm Salad of Barley, Beans & Vegetables in Garlicky Dressing

Warm Salad of Barley, Beans and Vegetables in Garlicky Dressing

 

 

 

 

 

 

 

 

today’s salad is very comforting and flexible

Barley, beans and vegetables enveloped in a garlicky tahini and yoghurt dressing provides a very comforting one pot meal.

Ingredients for Warm Salad of Barley, Beans and Vegetables in Garlicky DressingFlexibility is offered by way of additions, deductions and substitutions.

My recipe involves unhulled barley, kidney beans, broccoli, yellow pepper, cherry tomatoes and onions.

You can use chickpea, broad bean, cannellini or any other variety of beans you have handy. I used raw kidney beans which were soaked and cooked before being added. You can use canned beans if it is easier.

Similarly, you can use hulled, pot or pearl barley. Even quinoa or other grains would work well.

As for vegetables, the possibilities are endless. Use whatever is seasonal, fresh and cheap. Most vegetables would make a suitable match for the dressing.

Ingredients for the Garlicky Dressing

100 Grams plain yoghurt

1 Tablespoon tahini

1 Pod garlic

Salt to taste

Method

  1. Peel and crush the garlic.
  2. Whisk the yoghurt and tahini till they are blended.
  3. Add the crushed garlic and salt to the yoghurt and tahini mixture.
  4. Mix well and refrigerate.

Ingredients for the Salad

250 Grams brocolli

10 Cherry tomatoes

1 Yellow pepper

3 small onions

3 – 4 tablespoons cooked beans

2 – 3 tablespoons cooked barley

1 Tablespoon olive oil

Juice of 2 limes or lemons

Salt to taste

Method

  1. Wash and chop the broccoli into medium size pieces.
  2. Wash, de-seed, de-core and chop the pepper into medium size pieces.
  3. Wash the cherry tomatoes.
  4. Peel, wash and halve the onions.
  5. Put all the vegetables, beans and barley in a container which has tight fitting lid.
  6. Whisk the olive oil, lemon juice and salt and pour this marinade over the vegetable-bean mixture.
  7. Mix well, cover and let this sit for 4 to 5 hours.
  8. When you are ready to cook, heat a wide based non-stick frying pan.
  9. When it is hot, add the vegetable-bean mixture along with marinade juices.
  10. Cook on high heat for 7 to 10 minutes till the vegetables are cooked through.
  11. Take off the heat and after about 5 minutes, add the garlicky dressing.
  12. Mix well ensuring that the dressing coats all the vegetables, beans and barley.
  13. Serve while it is still warm.

I had soaked and boiled the unhulled barley in a pressure cooker. Drank the barley water!

Cooked Unhulled Barley  Barley Water

 

 

 

 

 

 

 

 

The garlicky dressing is very simple to make and would make a yummy dip.

Garlicky Dressing

 

 

 

 

 

 

 

 

Multicoloured Salad

Balanced Salad

 

 

 

 

 

 

 

 

I hadn’t prepared anything for last night’s dinner because I was supposedly going for a Thanksgiving dinner. Turns out I had got my dates mixed up – doh!!! So had to come up with something quick to cook yet healthy and this is the end result.

Think of it as a balanced meal: balance of colours (white, purple, orange, yellow, red and green) and balance of carbs, protein and vegetables.

This salad is very easy to make and you can substitute with whatever is fresh, available or you have in your refrigerator.

have it as soon as it is cooked to enjoy a warm winter salad or chill and serve during summer months

Ingredients

3-4 potatoes

8-10 Cherry tomatoes

0.5 cup Sweetcorn kernels

1.5 cups French beans

2 Carrots

A couple of handfuls of salad leaves (I used amaranth, hence purple)

1 Tablespoon mayonnaise (I used the diet kind)

1 Tablespoon prepared mustard (I used Colemans)

1 Tablespoon olive oil

Juice of half lemon or lime

1-2 Teaspoons freshly ground black peppercorns

Salt to taste

Method

  1. Wash the potatoes and steam them for 15 minutes or till soft. Once done, cut them in two. I had left the skin on, you can peel them if you like.
  2. Wash the french beans, snap them in half and steam them. Wash sweetcorn kernels. Steam the corn and beans together for 10 minutes or till just tender. I have a double decker steamer so I had put potatoes in one deck and french beans and sweetcorn in another and steamed them all together in one go.
  3. Wash and dry the salad leaves.
  4. Wash and coarsely grate the carrots.
  5. Wash the cherry tomatoes.
  6. Whisk together the mayonnaise, mustard, olive oil, salt and pepper.
  7. Put the salad leaves on a serving plate.
  8. Mix together the potatoes, french beans, sweet corn, carrots and cherry tomatoes along with the dressing.
  9. Put this salad on top of the leaves and enjoy.

serve with a glass of full-bodied red wine