You will need:

1 shot triple sec
3 shots lemon vodka
1 shot club soda
1 lemon…

Click here to view the full recipe…
http://www.sevafrica.com/HealthWellness/ASunny-DelightRecipe.shtml

A very delicious meal that appeals to everyone, especially kids, spaghetti and meatballs and can be extremely healthy, especially when made with lean products and loads of vegetables. Why not mix it up a little by making chicken meatballs and adding mushrooms?

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:

• 3/4 pound extra-lean ground chicken
• 1/2 cup finely chopped onion…

To view the full recipe click here… 
http://www.sevafrica.com/HealthWellness/Chicken-Mushroom-Meatballs.shtml

Ingredients:

• 32 chocolate wafers (about 6 1/2 ounces) , plus 1 for garnish
• 1/4 cup(s) confectioners’ sugar
• 2 tablespoon(s) canola oil
• 2 tablespoon(s) skim milk…

To view the full recipe click here…
http://www.sevafrica.com/HealthWellness/Frozen-RaspberryPie.shtml

Serves: 4

Ingredients:

• 300g noodles
• 1 red onion, chopped
• 1 stalk lemon grass, sliced finely
• 400g rump steak, cut into thin strips…

Click here to view the full recipe…
http://www.sevafrica.com/HealthWellness/RedThai-BeefPasta.shtml

(Re-post from September 26)

Oh boy did I have an appetite for destruction last night. Tired off my ass, and I mean so tired that I almost didn’t leave my hotel room (then remembered that eating one small sandwich all day long and having walked 10k+ wasn’t healthy and consequently nearly fell asleep several times over dinner) — I ordered the only thing on the menu that would send every foreign tourist running for the hills — “Pieds et Paquets.”

Pieds et paquets translates as “feet and packages.” Yes. You heard that right. Even the “packages,” part. The dish consists of sheep tripe folded into elegant little objects much resembling large tortellini stuffed with herbed breading, as well as sheep feet (bent ankle bone and all the stuff further south), slow cooked in a very lovely savory sauce which I’m told is based on white wine.

I don’t know how I did it. I really don’t. That’s not to say it wasn’t delicious. It was. I eat strange things. All the time. I think it’s exciting and makes life more interesting to take risks like this. But when you think you’re coming down with a cold and feel weak and haven’t slept in two days and are not really convinced you’re hungry in the first place, this could have been a disastrous mistake.

Thankfully it wasn’t. I don’t know if any of you dear, dear phantoms of readers have ever experienced this before, but I’m going to try to describe the sensation of what I was going through. My brain and body were in a battle from the moment the covered silver platter was set down beside me, and a deep elegant ceramic bowl was placed in front of me. See, I really wasn’t sure what I was going to get. Didn’t know how it would look or smell or anything. I did have an inkling of what the texture would be like, having eaten tripe many times before. But not sheep. And not in this manner. And certainly not in my vulnerable physical condition. The word I would use for the entire experience would be “musky.” For some that’s great. For others it’s sickening. It was gamey and gooey and chewy. And the whole time I cut apart my first piece, the musky gamey smell wafting up into my nose, I was fighting nausea. Not a strong nausea. But a tiny persistent, “ah, you there, ya you…are you quite sure that’s such a good idea…” kinda nausea. Some people would have listened to that little voice. But not me. And in the end, as I didn’t get sick, slept very well through the night, and feel better than ever today, I’m very glad I didn’t.

Most of you will never want to eat tripe, especially not sheep tripe rolled into big meatball-sized bread-filled bundles and stewed with its relation, the foot (which by the way, is all fat and skin and cartilage with hardly a trace of muscle). Hopefully, though, I’ve now communicated that it cannot and will not kill you, and if you can get over the musky smell and uber-strange texture so common to offal, you may enjoy it, and it may in fact cure your weary body and send it on its healthy way.

Anyway, I just got to Avignon. Again exhausted, but not quite so much as in Marseille. And instead of a steep 2-story walk-up with super-heavy luggage, I had a 4-story walk-up with heavier luggage (thanks to a chance encounter with an H&M yesterday and an adventure in an immigrant-filled market this morning).

The town is gorgeous, and it’s so sunny, it really does look like an impressionist painting or a post card. I’ll have a gander as soon as I rest my weary head for a spot and consider showering off the accumulating sweat. Yes. I just said accumulating sweat.

Cheerio! Or rather, A bientot!

And if you ever want to try making your own paquets…

Houmous is very easy to make but all too often recipes skimp on tahini or olive oil. These ingredients give the houmous its lovely creaminess and contribute to the flavour so are used in generous proportions below. Don’t replace the light tahini with dark tahini as you will get a completely different result.

Houmous

Put all ingredients into a food processor and blend until everything is well-combined and the mixture has a creamy consistency. Start off with 75g of the tahini and 1/2 teaspoon of the salt. Taste and add extra if required.

If necessary add a little water to make the mixture creamy, but take care to add it very gradually.

Notes on chick peas

250g dried chick peas yields about 500g when cooked.

If you use chick peas fairly often, it is easier to cook a large batch of dried chick peas rather than cooking a small batch each time you need some. Once the chick peas are cooked and cooled, measure into freezer bags (say 500g per bag) and freeze.

Here is a meal that is a cinch to put together and definitely a crowd pleaser! It is satisfying, filling and combines the components of a healthy meal: lean protein, whole grains, vegetables AND a meal that tastes great!

BBQ Meatball Subs

1 bag of meatballs (turkey or lean beef- compare nutrition labels)

3/4 cup BBQ sauce

4 whole grain hot dog buns

Heat meatballs as directed. Smother with BBQ sauce and stir until combined. Place meatballs onto subs. Serve with coleslaw and veggie sticks and dip. (1 cup carrots, celery, cucumber, pepper, etc with 1 Tbsp ranch dressing or dip)

Coleslaw: Stir together 1/2 cup reduced-fat mayo and 2 Tbsp apple cider vinegar. Season with salt & pepper and mix with 1 bag of prepared shredded cabbage. Chill for at least an hour, stirring periodically.

Goji berries

These chewy, tart berries have a hunger-curbing edge over other fruit: 18 amino acids, which make them a surprising source of protein, says chef Sarah Krieger, R.D., spokeswoman in St. Petersburg, Florida, for the American Dietetic Association. (They also have more beta-carotene than carrots.) Snack on them midafternoon to stay satisfied until dinner. The calorie cost? Only 35 per tablespoon.

Eat more Mix 1/4 cup of the dried berries (from health food stores) with 1/4 cup raisins and 1/4 cup walnuts for a nourishing trail mix. Or for dessert, pour 1/4 cup boiling water into a bowl with 2 tbsp dried berries; let sit 10 minutes. Drain, then spoon over 1/2 cup lowfat vanilla frozen yogurt.

Wild salmon

Not only do fish fats keep your heart healthy, but they shrink your waist, too. “Omega-3 fatty acids improve insulin sensitivity—which helps build muscle and decrease belly fat,” Grotto explains. And the more muscle you have, the more calories your body burns. Opt for wild salmon; it may contain fewer pollutants.

Eat more You don’t need to do much to enhance salmon’s taste, says Sidra Forman, a chef and writer in Washington, D.C. “Simple is best. Season a fillet with salt and pepper, then cook it in a hot pan with 2 tsp oil for 1 to 3 minutes on each side.”

Apples

An apple a day can keep weight gain at bay, finds a study from Penn State University at University Park. People who chomped an apple before a pasta meal ate fewer calories overall than those who had a different snack. “Apples are high in fiber—4 to 5 grams each—which makes them filling,” says Susan Kraus, R.D., a clinical dietitian at Hackensack University Medical Center in New Jersey. Plus, the antioxidants in apples may help prevent metabolic syndrome, a condition marked by excess belly fat or an “apple shape.”

Eat more Apples are the ideal on-the-go low-calorie snack. For a pielike treat, chop up a medium apple and sprinkle with 1/2 tsp allspice and 1/2 tsp cinnamon. Pop in the microwave for 1 1/2 minutes.

Buckwheat pasta

Swap plain noodles for this hearty variety; you’ll slip into your skinny jeans in no time. “Buckwheat is high in fiber and, unlike most carbs, contains protein,” Zuckerbrot says. “Those two nutrients make it very satiating, so it’s harder to overeat buckwheat pasta than the regular stuff.”

Eat more Cook this pasta as you do rice: Simmer it, covered, over low heat. For a light meal, toss cooked buckwheat pasta with broccoli, carrots, mushrooms and onions. Or make buckwheat crepes using our tasty recipe.

Blueberries

All berries are good for you, but those with a blue hue are among the best of the bunch. They have the highest antioxidant level of all commonly consumed fruit, according to research from the USDA Agriculture Research Service in Little Rock, Arkansas. They also deliver 3.6 grams of fiber per cup. “Fiber may actually prevent some of the fat you eat from being absorbed because fiber pulls fat through the digestive tract,” Zuckerbrot says.

Eat more Instead of topping your cereal with fruit, fill your bowl with blueberries, then sprinkle cereal on top and add milk or yogurt, Iserloh recommends.

Almond butter

Adding this spread may lower bread’s glycemic index (a measure of a food’s effect on blood sugar). A study from the University of Toronto found that people who ate almonds with white bread didn’t experience the same blood sugar surges as those who ate only the slice. “The higher blood sugar levels rise, the lower they fall; that dip leads to hunger, causing people to overeat,” says study author Cyril Kendall, Ph.D. “Furthermore, blood sugar changes cause the body to make insulin, which can increase abdominal fat.”

Eat more Try it for a change from peanut butter in sandwiches, or make a veggie dip: Mix 1 tbsp almond butter with 2 tbsp fat-free plain yogurt, Iserloh suggests. Or add a dollop to oatmeal for flavor and protein.

Pomegranates

The juice gets all the hype for being healthy, but pomegranate seeds deserve their own spotlight. In addition to being loaded with folate and disease-fighting antioxidants, they’re low in calories and high in fiber, so they satisfy your sweet tooth without blowing your diet, Krieger says.

Eat more Pop the raw seeds on their own (many grocery stores sell them preshucked) as a snack at your desk. “Use them in salads instead of nuts,” Iserloh says. “They’re especially delicious on raw baby spinach with lemon–poppy seed dressing.” For another take on the seeds, use our easy recipe for sweet and spicy pomegranate salsa.

Chiles

One reason to spice up your meals: You’ll crank up your metabolism. “A compound in chiles called capsaicin has a thermogenic effect, meaning it causes the body to burn extra calories for 20 minutes after you eat the chiles,” Zuckerbrot explains. Plus, “you can’t gulp down spicy food,” she adds. “Eating slowly gives your brain time to register that your stomach is full, so you won’t overeat.”

Eat more Stuff chiles with cooked quinoa and marinara sauce, then roast them. To mellow a chile’s heat, grill it until it’s almost black, peel off charred skin and puree the flesh, Krieger says. Add the puree to pasta sauces for a one-alarm kick. Or stir red pepper flakes into any dish you enjoy.

Yogurt

Dietitians often refer to plain yogurt as the perfect food, and for good reason: With its trifecta of carbs, protein and fat, it can stave off hunger by keeping blood sugar levels steady. In a study from the University of Tennessee at Knoxville, people on a low-calorie diet that included yogurt lost 61 percent more fat overall and 81 percent more belly fat than those on a similar plan but without yogurt.

Eat more “Use lowfat plain yogurt instead of mayonnaise in chicken or potato salad, or top a baked potato with a bit of yogurt and a squeeze of lemon juice,” Krieger says. You’ll save 4.7 grams of fat per tablespoon. Look for Greek yogurt, which has more protein than other versions.

Quinoa

Curbing hunger is as easy as piling your plate with this whole grain. It packs both fiber (2.6 grams per 1/2 cup) and protein, a stellar nutrient combo that can keep you satisfied for hours, Krieger says.

Eat more Serve quinoa instead of rice with stir-fries, or try Krieger’s take on a scrumptious hot breakfast: Cook 1/2 cup quinoa in 2/3 cup water and 1/3 cup orange juice for 15 minutes. Top with 1 tbsp each of raisins and chopped walnuts.

Sardines

These tiny fish are the unsung stars of the sea. They are high in protein and loaded with omega-3s, which also help the body maintain muscle. And they’re low in mercury and high in calcium, making them a smart fish pick for pregnant women. If the flavor doesn’t appeal to you, “soak them in milk for an hour; it will remove any trace of fishiness,” Iserloh says.

Eat more “Use sardines in recipes you like that call for anchovies, including Caesar salad and stuffing,” Iserloh says. Or make a sardine melt: Toss whole sardines with chopped onions, fresh herbs and diced bell peppers. Put the mixture on top of a slice of pumpernickel or rye bread, cover with a slice of cheddar and broil.

Tarragon

You can use this herb, a staple in French cooking, in place of salt in marinades and salad dressings. Excess sodium causes your body to retain water, so using less salt can keep bloating at bay. Plus, tarragon lends a sweet, licoricelike flavor to bland foods. (Use the French version of the herb when possible; it’s sweeter than other varieties.)

Eat more Rub 2 tbsp dried tarragon on chicken before baking or grilling. Or make a tasty dip by mixing 1 tsp chopped fresh tarragon into 4 oz lowfat plain yogurt and 1 tsp Dijon mustard, recommends Jacquelyn Buchanan, director of culinary development at Laura Chenel’s Chèvre, a fromagerie in Sonoma, California.

Parmesan

Drop that rubbery lowfat cheese and pick up the real stuff. Women who had one serving of whole milk or cheese daily were less likely to gain weight over time, a study in The American Journal of Clinical Nutrition finds. Lowfat-dairy fans didn’t experience the same benefit. Whole dairy may have more conjugated linoleic acid, which might help your body burn fat. “Parmesan is so flavorful, it’s easy to stick to one serving,” Buchanan says.

Eat more “Grate Parmesan over roasted vegetables,” Buchanan offers. Or snack on a 1-ounce portion with an apple or a pear.

Avocado

Don’t let the fat content of an avocado (29 grams) scare you—that’s what makes it a top weight loss food, Kraus says. “The heart-healthy monounsaturated fat it contains increases satiety,” she says. And it’s terrific summer party food.

Eat more Add avocado to your sandwich instead of mayo for a creamy texture and a shot of flavor. Avocados do contain a lot of calories, so it’s best to watch your portions. One easy way to do it: Try Wholly Guacamole’s 100-calorie fresh guacamole packs ($3; grocery stores or WhollyGuac.com). They’re easy to pack in your lunch and pair with chopped vegetables.

Olive oil

Like avocados, olive oil has healthy fat that increases satiety, taming your appetite. But that’s hardly its only slimming feature. “Research shows it has anti-inflammatory properties,” Kraus says. Chronic inflammation in the body is linked to metabolic syndrome.

Eat more Drizzle your salad with olive oil and you’ll increase the antioxidant power of your veggies, a study published in the British Journal of Nutrition notes. Or toss pasta with a few teaspoons of olive oil, fresh basil and sautéed garlic, Kraus suggests. Add this oil to your summer menus for a flatter tummy by fall.

Tom Schierlitz

Salmon with Caper Sauce

4          Skinless salmon fillets

1/2       Cup olive oil

1/4       Cup capers     

3          Tablespoons chopped green onions

2          Teaspoons bottled chopped garlic

1          Teaspoon dried thyme

1          Teaspoon dried oregano        

1          Teaspoon dried rosemary

1/4       Teaspoon salt

1/2       Teaspoon pepper 

Freezing supplies needed:      1 gallon freezer bag

Additional items needed:        1 large plastic pitcher

Label instructions:                   Salmon with caper sauce, date prepared, defrost and bake at 375 for 30 minutes.

Place gallon freezer bag inside of plastic pitcher, folding the bag over the top of the pitcher to prevent spills.  Place salmon inside of the bag and place all remaining ingredients into the plastic bag.  Seal bag, place label on the outside and place in the freezer.

The rice was a boil in bag version that was ready after 10 minutes in the microwave.  The squash was zuchini and yellow squash chopped and placed in a zip and steam bag with two Tablespoons of pasta sauce. 

Something I’m definitely going to try: cauliflower rice. Today is my “off” day, where I keep my calories low, but making sure my intake of vitamins, minerals, and sodium are still up to par. These are the days that I face my fear of feeling hungry, eat when I get hungry, and practice making meals low in calories but are still very tasty.

Cauliflower rice:

http://lowcarbdiets.about.com/od/lowcarbsidedishes/r/caulirice.htm

Also planned for today:

Miso soup

Tomato soup made from 2 small cans of HOT/spicy v-8 (only 60 calories for a large cup of tasty soup!)

The 11 Healthiest Autumn Fruits and Vegetables
by www.SixWise.com

It’s easy to eat lots of fruits and vegetables in the summer when farmer’s markets and fresh produce abound, but in order to stay really healthy, it’s important to keep eating them year-round.

A seven-year study in Public Health Nutrition of those between the ages of 35 and 75 found that more people eat vegetables and fruits on a daily basis during the summer. Not surprisingly, though, it was those who ate them all year who had the most protection against diseases like heart disease and cancer.

Here’s the good news: there’s more to autumn produce than potatoes and squash. These 11 fruits and veggies are among the healthiest “autumn harvest” foods you can eat.

1. Avocado

Avocado is an excellent source of the healthy monounsaturated fat, oleic acid, which has been shown to lower cholesterol and protect against breast cancer. They’re also rich in the carotenoid lutein and vitamin E that, when combined with the avocado’s healthy fat, inhibit the growth of prostate cancer.

Try them on sandwiches, in salads, as garnishes for soups and to make everyone’s favorite–guacamole.

• Notable Nutrients: oleic acid, lutein, vitamin E, vitamin K, fiber, potassium, folate, vitamin B6, vitamin C copper

Leeks are in the same family as garlic and onions, and have many of the same healthy benefits. They’ve been found to lower bad (LDL) cholesterol while raising good (HDL) cholesterol, fight against cancer, including prostate and colon cancers, and stabilize blood sugar levels.

Leeks have a milder, sweeter taste than onions and work great in soups, sauces and sautéed with other vegetables. They can also be used as a side dish on their own or as an addition to salads (like onion).

• Notable Nutrients: manganese, vitamin C, iron, folate, vitamin B6

Brussels sprouts belong to the cancer-fighting cruciferous family of vegetables and are a rich source of anti-cancer phytochemicals. They also help you get healthy skin, protect the immune system, fight birth defects and rheumatoid arthritis and support a healthy colon.

Use Brussels sprouts as a side dish seasoned with butter, salt, pepper, cheese or lemon, or add them to soups and stews.

• Notable Nutrients: vitamin K, vitamin C, folate, vitamin A, manganese, fiber, potassium, vitamin B6, tryptophan, vitamin B1, omega-3 fatty acids, iron, phosphorus, protein, magnesium, vitamin B2, vitamin E, copper, calcium

These little fruits contain lots of antioxidants and phytonutrients that are protective of DNA. They also help control blood sugar, protect the heart and colon, fight asthma and macular degeneration, and can lower your risk of blood clots.

Kiwis are very tasty eaten alone (peeled) or can be added to salads, chilled soups or fruit tarts.

• Notable Nutrients: vitamin C, fiber, potassium, copper, magnesium, vitamin E, manganese

Green beans, one of the only beans that are eaten fresh, contain lots of vitamin K for healthy bones and anti-inflammatory nutrients that may reduce the severity of diseases where inflammation plays a major role, such as asthma, osteoarthritis and rheumatoid arthritis. They also contain nutrients that have been found to protect the heart, prevent colon cancer, and support the immune system, skin and memory.

Green beans can be used traditionally in side dishes, casseroles, stews and soups, or, be a little creative and try them cold in tuna or chicken salad, as a salad with oil and vinegar or added to a breakfast frittata.

• Notable Nutrients: vitamin C, vitamin K, manganese, vitamin A, fiber, potassium, folate, iron, magnesium, thiamin, riboflavin, copper, calcium, phosphorous, protein, omega-3 fatty acids, niacin

6. Broccoli

Another cruciferous vegetable, broccoli is a potent cancer fighter. And, it fights heart disease, prevents cataracts, helps build strong bones, protects against ulcers, rheumatoid arthritis and birth defects and boosts the immune system.

This versatile vegetable is great raw or cooked, cold or hot, in soups, salads, casseroles, stews or just by itself. Cream of broccoli soup is always a fall favorite.

• Notable Nutrients: vitamin C, vitamin A, folate, fiber, manganese, tryptophan, potassium, vitamin B6, vitamin B2, phosphorus, magnesium, protein, omega-3 fatty acids, vitamin B5, iron, calcium, vitamin B1, vitamin B3, zinc, vitamin E

Eggplants contain phytonutrients that have antioxidant activity, which makes them anti-cancer, antimicrobial, anti-viral and good for lowering bad (LDL) cholesterol. They’re also good for the heart and contain an anthocyanin phytonutrient called nasunin in their skin, which is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage.

Eggplant can be baked, roasted or steamed, and can be eaten with or without the skin. Try it sautéed with other vegetables, in curries, or make your own Middle Eastern babaganoush out of roasted eggplant, tahini, lemon juice, olive oil and garlic.

• Notable Nutrients: fiber, potassium, manganese, vitamin B1, vitamin B6, folate, magnesium, tryptophan, vitamin B3

8. Spinach

Popeye was right all along! Spinach is a nutrition powerhouse; researchers have found at least 13 different flavonoid compounds in it that function as antioxidants and anti-cancer agents. It also contains lots of vitamin K for your bones, is protective of the heart and against eye diseases such as age-related macular degeneration and cataracts, contains lots of anti-inflammatory nutrients and may help protect the brain from oxidative stress and reduce the effects of age-related declines in brain function.

Spinach can be added to just about any meal for an easy nutrient boost. Try it with eggs, pasta, fish — even pizza — and use it instead of (or mixed with) lettuce in your salad.

• Notable Nutrients: vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, vitamin B6, tryptophan, fiber, copper, vitamin B1, protein, phosphorus, zinc, vitamin E, omega-3 fatty acids, vitamin B3, selenium

Sweet potatoes have much more nutrition than regular potatoes. They’re rich in antioxidants and anti-inflammatory nutrients, and are classified as an anti-diabetic food. They received this title because animal studies have found they help stabilize blood sugar levels and lower insulin resistance. The vitamin A they contain also makes them protective against emphysema.

Use sweet potatoes in place of regular potatoes in all your recipes. They’re even good cold or as mashed potatoes and oven-baked fries. Or, try them for dessert in sweet potato pie, muffins or bread.

• Notable Nutrients: vitamin A, vitamin C, manganese, copper, fiber, vitamin B6, potassium, iron

Apples are a traditional fall favorite, and one of the healthiest, too. They’re loaded with powerful antioxidants, including quercetin, catechin, phloridzin and chlorogenic acid, protect against breast and colon cancers, prevent kidney stones, and help to lower bad cholesterol while raising the good kind. Studies have also found that eating at least two apples a week reduces the risk of asthma and type 2 diabetes, and promotes lung health.

Apples are an easy snack to take with you on-the-go, or try them cut up with peanut butter, cheese or in salads, or in homemade apple sauce.

• Notable Nutrients: fiber, vitamin C, vitamin K

11. Pears

Pears contain antioxidants that help protect the body from free radical damage, help promote heart and colon health, and protect against macular degeneration. Interestingly, they’re also thought of as a hypoallergenic fruit (one that’s not likely to cause an allergic reaction) and are often recommended as the first fruit to give to infants.

Pears can, of course, be eaten as is, but they can also be poached or added to salads and oatmeal.

• Notable Nutrients: fiber, vitamin C, copper

Here is a quick and easy recipe for Brussel Sprouts from the website World’s Healthiest Foods..

Prep and Cook Time: 15 minutes

Ingredients:

• 1 lb Brussels sprouts
• Mediterranean Dressing
• 3 TBS extra virgin olive oil
• 2 tsp lemon juice
• 2 medium cloves garlic, chopped or pressed
• Sea salt and black pepper to tasteOptional: 1 TBS dijon mustard, 1 TBS minced parsley

Directions:

1. Fill the bottom of the steamer with 2 inches of water.
2. While steam is building up in steamer, cut Brussels sprouts into quarters and let sit for at least 5 minutes to bring out their hidden health benefits.
3. Chop or press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
4. Steam Brussels sprouts for 5 minutes.
5. Transfer to a bowl. Toss Brussels sprouts, while they are still hot, with the ingredients for the Mediterranean Dressing. (Mediterranean Dressing does not need to be made separately.)Serves 2.

Healthy Cooking Tips:

To mellow the flavor of garlic, add garlic to Brussels sprouts for the last 2 minutes of steaming. If you opt to include the mustard and parsley, add them to the Brussels sprouts when you add the dressing ingredients.

Last night whilst full of eye infection and sore throat I had the sudden urge for something rustic and comforting. In fifteen minutes I had prepared a make shift version of Ratatouille using whatever was too hand. In this instance the addition of left over baguette from two days earlier substituted for meat and made a complete meal.

I fried off an onion, few cloves of garlic, four zucchini (courgette), a couple field mushrooms and eight fresh tomatoes in olive oil. I added a couple of large red chillies for extra zing and a handful of fresh herbs from the patio. Then poured over tin of chopped tomatoes and cooked it off for about ten minutes. At the last minute I placed the bread in 2 cm thick rounds over the top and popped the lid on for about 30 seconds. The stale bread wilts in the heat and its sogginess soaks up a bit of the dark jus (the mushrooms make it burgundy rather than red) and almost takes on the texture of stewing steak that has been cooked for a really long time.

Effortless, the whole thing probably cost me less than $5 and would easily fill three people.

I bought these instant pasta – 3 packets for RM11. Normal price comes around RM4-RM4.50. This is easy to cook and tastes yummy too! Here is a quick recipe of how I made them.

Ingredients:

1 packet of San Remo (recommended: Macaroni & Cheese / Mushroom & Herbs)

Chicken (minced)

Onions (minched)

Garden salad vegetables with cherry tomatoes

2 teaspoons of butter (you can opt for some low fat milk too)

Instructions:

1. First, melt the butter into a saucepan and put in the onions and chicken. Stir-fry for a while till the chicken are roughly cooked.
2. Take them off from the saucepan. Pour in about 300ml water and let it boil.
3. After boiling, pour in the packet of San Remo instant pasta into it. Put the stove heat to the lowest and let it simmer for about 10 minutes together with the minced chicken and onions earlier.
4. Add some extra herbs like parsley / italian herbs. Serve hot!

Mushroom & Herbs

Macaroni & Cheese

I’ve been wanting to try this recipe for awhile now, and what better time to do it than when I actually happen to have turkey around.  Go figure, right?

This recipe for 3-A-Day turned out pretty well, so you’ll have to let me know what you think if you decide to make it.

(**Disclaimer:  That is not a picture of the dish I made up there.  In fact, mine was even prettier.  And as such, it got eaten rather quickly.  So quickly, in fact, that it disappeared before I had a chance to ponder “Oh hey, this would be a good idea to take pictures of for the blog.  My apologies  **)

Ingredients

Sweeten whipped cream.  Even if you don’t make your own honey.  It is so good.

Whip about 1 cup of whipping cream to soft peaks.

Drizzle in a spoonful of honey.  My spoon full was maybe 1 1/2 Tbsp or so.  I didn’t measure.

Add a splash of vanilla.

Whip until desired stiffness is achieved.

Lick the beater.

Call in your husband/boyfriend/whoever can hear you to come taste the deliciousness.

Don’t eat it all before you serve desert.

Try to resist re-dipping the spoon you just licked into the whipped cream if you’re serving it to others.

Goes very nicely with this recipe which is also partially sweetened with honey.

All last week I was absolutely hell bent on making a recipe I found for Aloo Gobi – curried cauliflower and potatoes.

I’ve never had it before.

As a matter of fact, I’ve never had Indian curry before at all.

Lately, though, I’ve wanted nothing more than to prepare a great big pot of it. I blame this in part on that fact that I’ve been  looking at pictures of curries on foodgawker and they were all so pretty . I guess my brain just associates pretty with tasty. Who knows?

Regardless,the other night I finally had time to prepare dinner. Aloo Gobi? But but but… I also found a Chicken Curry recipe that sounded equally delicious and easy to prepare.

I hate making decisions.

Why doooooo I have to chooose?!?!

Oh wait! I don’t! Bwahahahahahahahahahahahahaha.

As per usual, I am incapable of following a recipe and must, somehow, find a way to make a recipe (or two) my own. So that’s what I did. The result was a beautiful, creamy, spicy curry that I served with coconut cilantro rice.

Chicken, Cauliflower, and Chickpea Curry

• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasted, cubed
• 1 head of cauliflower, cut into florets
• 1 can of chickpeas, drained and rinsed
• 1 onion, diced
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 1 serrano chili, diced fine
• 2 teaspoons paprika
• 2 bay leaves
• 1 teaspoon cumin
• 2 teaspoons garam masala
• 2 teaspoons cinnamon
• 1 teaspoon cayenne pepper
• 2 tablespoons curry powder
• 2 tablespoons tomato paste
• 1 cup coconut milk
• 1 cup plain nonfat yogurt
• 1 tablespoon lemon juice

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, ginger serrano. Cook until they begin to soften, about two minutes.
2. Add the dried spices to the pot ,stirring rapidly, to form a thick paste.
3. Add chicken and cauliflower. Stir and cook about two minutes more.
4. Add tomato paste, coconut milk, chickpeas and yogurt. Stir well.
5. Add lemon juice and bring mixture to a boil.
6. Reduce heat to low, cover and let simmer 40 minutes, or until the cauliflower is soft and the chicken is cooked through.
7. Serve with coconut cilantro rice!

*nom nom nom nom nom*

Quick!  What is the first flavor that comes to mind when you think of Thanksgiving?

Is it turkey?

Ok, now put that in a cupcake.  Not as easy as you think, huh?

Of course there are many, many other Thanksgiving-y flavors and the November’s IRON CUPCAKE challenged us bakers to put those traditional Thanksgiving flavors into a cupcake.

I went with cranberry hoping it would be a less obvious flavor choice.  I had finally perfected my version of my dad’s wine cake, so my final creation was a cranberry-orange wine cake, or Tipsy Cranberry-Orange Cupcakes.  The cupcakes were topped with a sugared cranberry, which played down the tartness of the raw cranberries.

There were some very creative creations.  There was only one savory cupcake that included all of the traditional Thanksgiving sides and was aptly named ‘All the Sides’.  It won the Most Creative category by a landslide.  And surprisingly, there were no pumpkin cupcakes.  I’m guessing most thought that was way too obvious.  So instead, there were quite a few sweet potato cupcakes.  Boy was I glad I didn’t choose sweet potato!

Twelve mini cupcakes later the votes were in.  And guess what?  I placed second!  It was completely unexpected and very humbling to know that so many others really enjoyed my cupcakes.

The best part about it is that I created a super simple holiday cupcake that I get to share with you.  Enjoy!

Tipsy Cranberry-Orange Cupcakes

Adapted from my dad’s wine cake

3 cups cake flour, sifted

1 cup granulated sugar

1 cup light-brown sugar

1 tablespoon baking powder

4 eggs, slightly beaten

3/4 cup vegetable oil

3/4 cup sherry wine

1 teaspoon vanilla

1 teaspoon nutmeg

1 tablespoon grated orange zest, from one large orange

2 cups chopped fresh cranberries

Preheat the oven to 350 degrees.

Combine the granulated sugar and orange zest in a food processor and mix until the sugar is pale orange and fragrant.

In a large bowl, whisk together the cake flour, sugars, baking powder, and nutmeg.

Add the eggs, oil, sherry, and vanilla to the dry ingredients and beat with a hand mixer until combined, about 3 minutes.

Fold in the chopped cranberries.

Fill lined mini cupcake tins 3/4 full. Bake for 12-13 minutes, until a cake tester comes out clean.

Makes 72 mini cupcakes.

Brown Sugar Cream Cheese Frosting

Adapted from Martha Stewart’s Cupcakes

1/2 cup (1 stick) unsalted butter, room temperature

8 ounces cream cheese, room temperature

1 cup packed light-brown sugar

Using an electric stand mixer fitted with a beater attachment, beat the butter, cream cheese and brown sugar on medium-high until smooth.  Use immediately.  Can be stored in the refrigerator up to 3 days.

Makes 2 1/2 cups.

We ran out of gas this week. I was going to treat my second half with scrambled eggs on toast for his birthday. I had begun to sauté the onions when the gas burner said, “Phut!” The bright blue ring of flames disappeared.

First, I threw down my spoon and looked tearfully into the pan. This is generally my first reaction in any crisis, pathetic as that is. After a few minutes I recollected myself and thought back to past breakfasts in Melbourne. What can I cook in an oven? Then, it came to me: Baked Eggs.

I don’t own any ramekins here yet (must get some), but I did have some tinfoil pie dishes left over. Improvisation was the key in this situation. So I got to buttering, cracking, adding milk, herbing and S&Ping.

Baked Eggs
for two people

what you need:

Four eggs (2 per dish)

Milk or cream (cream is yummier but milk is healthier)

Dried herbs (or fresh if you can find them – how I wish I had a garden)

Butter

Salt and pepper

how to do it:

Butter the two dishes you will use to cook the eggs. I used two tinfoil small-sized pie dishes. I got them from

Crack two eggs into each dish.

Pour about a tablespoon of milk or cream into each dish. Don’t stir it in or mix the eggs and liquid together.

Sprinkle over the herbs and salt and pepper and put in the oven. In my oven I put the dishes on the wire rack in the middle and had the temperature at 220 degrees C. My oven is tiny so if you have a “real” one then you may want to adjust the temperature to suit.

When ready, serve over some beautiful ciabatta or wholegrain rye topped with some grated parmesan. Baked tomatoes or mushrooms make a nice addition to the plate also – see the recipe below this one. I get my rye bread from Finga’s here in Taichung.

little tid bits:

You can add pretty much anything to these eggs. Saute some onions and red peppers and place them in the bottom of the dish with some feta cheese. Crack the eggs over the top and add the rest of the ingredients as above. Yum!

Baked Tomatoes

Easy as pie. You can use small, medium or large tomatoes. Chop each tomato in half and arrange on a baking tray, seed side facing up. Sprinkle over some dried or fresh herbs, salt and pepper (freshly cracked is best, of course) and drizzle with a good amount of olive oil. Put in the oven (mine was set to 220 degrees C) and wait until the tomato skin is peeling and the tomatoes are just the tiniest bit brown at the edges. You can do exactly the same thing with mushrooms as well. Just make sure the inside, frilly part of the mushroom is facing up. To fancy it up, you can add a square of feta, brie or blue cheese to each mushroom cup.

Cucumber Cups with Wasabi Spiked Guacamole and Smoked Salmon and the Martini Bar

Some of the best parties I’ve been to are the ones that allow guests to be involved in some form of preparation. My friend Jenn set up a martini bar at a party she had two summers ago and I loved the idea. So for today’s pairing, I decided to give some tips on how to set up your very own!

There are very few rules when it comes to setting up a martini bar. You need glasses, a martini shaker and/or pitcher, ice, garnishes (lemon and lime wedges, olives, etc) and some fun atmospheric additions. Other than that, as long as you have a variety of liquor to chose from, along with some fun garnishes, it is difficult to go wrong. There are countless ways to make the set up a little more fun and the mixing a little more user friendly.

Let’s start with making the martini bar look classy and appealing to your party guests: A recent discovery of mine is using glasses flipped upside down for candle holders. Using tea light candles is best because the wax won’t drip all over. Using a variety of glasses that are different heights helps to add dimension to the set up. And, in a time when few people have extra cash for fancy decorations, this trick is affordable too!

Another great (and affordable) decoration idea is using cut-out snow flakes. My sister made these while she was visiting a few weeks ago. She simply used magazine pages, giving the snowflakes a great variety of colors and patterns. By setting them on a solid colored table cloth, the snow flakes jump out and add a lovely holiday feeling for very little money.

Another great way to make the martini bar more “party-friendly” is to provide recipe cards for different types of martinis. Some people are not comfortable mixing their own drinks because they may be unfamiliar with the types of alcohol or just want some new ideas, so recipe cards can be helpful. Below are four recipes you can use for your own recipe cards, or you can browse my list of cocktail recipes for your favorites.

Additional suggestions:

*Ask guests to bring a bottle of their favorite martini mixer (vodka, gin, etc.) Be sure to make specific requests (politely, of course) if you are worried about having everyone bring the same thing!

*Ask guests to bring their favorite martini recipe to share

*Use Christmas ornaments set on the table to create more of a holiday feel

*Skip the candles and use Christmas light instead

*Set up a mirror behind the martini bar or on the table top to create more of a swanky-bar-feeling

What are some of your favorite interactive party ideas?

For Debi’s delicious food pairing for today, check out her link here and the lovely photo below:

Here are four no-fail recipes for your own martini bar:

Classic Martini
Makes 1 cocktail

3 ounces gin
1/2 ounce dry vermouth
olives for garnish

Combine the gin and vermouth in a cocktail shaker or pitcher with ice. Shake or stir. Pour into cocktail glass and garnish with the olives.

The Nutty Orange
Makes 1 cocktail

2 oz Disaronno or other Amaretto brand
1 oz gin
1 oz fresh squeezed orange juice

Combine the ingredients in a cocktail shaker. Shake it. Shake it some more. Just a little more. Ok, you can stop.

Pour into a cocktail glass and garnish with a thin slice of orange.

Whiskey Martini

Makes 2 cocktails

6 oz whiskey

1/2 a lemon, lime or orange

1 tablespoon honey

ice

Frozen citrus halves for garnish (instructions follow the cocktail recipe)

Combine the ingredients in a cocktail shaker (minus the ice) and stir to dissolve the honey. Add the ice….shake-ah shakity shake…pour….drink.

Frozen citrus halves:

Cut your choice of citrus in half or into quarters (for larger citrus you may need to go even smaller to make sure they fit in the glass you are using). Wrap the citrus in saran wrap and place in the freezer for at least 4 hours and up to 8. When ready to use, unwrap them and plop them in your drink! They also make great ice cubes to fancy up your ice water.

Pear and Cinnamon Spiced Martini

Makes 2 Martinis

For the simple syrup:

1/3 cup honey

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 Asian pear, peeled and diced

Combine all the ingredients in a heavy saucepan. Bring to a steady simmer. Simmer for 5 minutes, watching carefully and stirring frequently to avoid scorching. Strain the syrup into a small glass bowl and allow to cool.

To assemble the martini:

8 oz. chilled vodka

4 oz. pear and cinnamon simple syrup

ice

In the shaker, combine the simple syrup and vodka. Add ice and shake well. (*note: My rule of thumb that I learned working as a bartender in college is to shake until your hand can’t stand the cold anymore- I know, sounds painful, but it is a good gauge.)

Pour equally into two martini glasses. Garnish with a cinnamon stick and pear skin if desired.

Tonight for dinner I made Pasta with Pesto from the Silver Palate Cookbook:

But the real highlight of the meal was the 1-2-3-4 cake paired with Earl Grey Truffles:

These truffles are from the Bon Appetit November Issue. The recipe can be found here.

I rolled half of the truffles in cocoa powder (what the recipe calls for) and half of them in sifted confectioners sugar, just to make some of them a little sweeter. They’re a little tricky to make, because trying to roll them into perfect balls ends up getting your hands (and if you’re like me, the rest of your kitchen) covered in chocolate. However, they are worth the mess, because the result is absolutely decadent and delicious.

Any normal person looks forward to long weekends.  Ali and I fear them.  Are we the only parents who don’t know how to entertain our child? My mom tells me that Maya should learn to play on her own. I agree but I’m kind of at a loss on how to execute that.  While I try to figure that out I will continue to do everything I can to keep her occupied.

This morning I figured what better way to keep ourselves busy than to organize?   So we tackled her room.  While I sorted out her Lego situation, Amelda Maya tackled her shoe closet.  I was equally impressed with her idea to put her shoes in her Barbie piano as I was at how many shoes she actually has.

While we organized Ali set up a video camera utilizing the Legos that I’d just finished putting away:

Maya took a break from organizing then to Skype my mom and then her friends in Pakistan and Germany.  While she chatted I pretended not to feel like a loser because I had nobody to Skype.  To keep my mind off my pathetic social life I read half of this amazing book I stole from my mom’s house:

Afterwards we took a trip to Trader Joe’s to restock our very empty fridge.  We came back for a lunch of Macaroni and Cheese…well Ali and Maya did as I am still Flushing Fat.  I had a bland omelette with some equally bland eggplant.  I only ate it because I was too hungry to think of anything else.  The best part of this plan?  You don’t want to eat because nothing “allowed” is very appetizing. 

The conclusion of lunch coincided with me begging Maya to take a nap.  She resisted for an entire hour and then finally succumbed:

Abby Cadabby and Baby Doll were forced to take a nap as well.  And apparently I didn’t need to buy her a bed after all.  Maya prefers the floor.

When nap time concluded we went on a drive to Malibu to watch the sunset.  The weather was amazing – about 70 degrees and perfect.

We were all in good spirits for a change.  Except Ali who was darting in and out of the PCH traffic on our “leisurely Sunday drive.” 

As we drove we enjoyed apple slices covered in cinnamon and a super sweet orange.

Upon returning I embarked on dinner - soup and calzones.

The soup turned out well although Ali said it was “missing something.”  While he tries to think of what that “something” is, here is the recipe for a “pretty good” soup:

Carrot and Leek Soup

1/2 pound of carrots
2 leeks, trimmed and cleaned
1 chopped onion
1 T olive oil
2 cups vegetable broth
1 T ground cumin
1 t salt

Heat oil in a nonstick pot, add onions, carrots, and leeks and cook about 10 minutes stirring occasionally. Add spices and vegetable broth and bring to a boil. Cover and simmer for 45 minutes. Using a blender, blend in batches. Garnish with chopped cilantro.

Only a few more hours until its Monday.  I think we are all counting the seconds.  Maya included.

Who doesn’t like homemade bread with their morning tea?

Zucchini Carrot Bread

3 cups grated Zucchini
1 cup grated Carrots
3  cups all purpose flour
3 tbs ground cinnamon
1 tsp baking soda
1 tsp salt
1 cup vegetable oil
2  1/2 cups  sugar
3 large farm fresh eggs
1 cop chopped nuts (optional)

Directions:

1. Grease and flour two 8 x 4 pans. Preheat oven to 325
2. Sift flour, salt, baking soda, and cinnamon together
3. Beat eggs, oil, vailla, and sugar together, add sifted ingedients to the creamed mixture – mix well.
4. Fold in zucchini and carrots
5. Pour batter into prepared pans
6. Bake for 40 to 60 minutes or until tester inserted into the center comes out clean.
7. Cool in pan on rack for 20 mintues.
8. Remove from pan and completely cool.

What I really like about zucchini is that it freezes well – so you can eat a loaf this week and freeze one for later.

Enjoy