Tuesday, July 20, 2010

simple tortilla wrap

fancy a simple dinner yet nutritious and delicious? try this one...

a tortilla sheet
plain yogurt
cheddar cheese
some left-over chicken or tuna
olive or baby gherkins or any other pickles

  • warm the tortilla sheet on grill pan, remove from heat
  • spread some yogurt
  • top with salsa, chicken and cheese and other ingredients that you fancy in your tortilla
  • wrap and roll the tortilla
  • warm back the tortilla
  • ready to serve

fresh tomato salsa

simple, lovely, aromatic and refreshing taste...!

3 tomatoes
1 cup sweet corn from can, drained
a bunch of coriander leaves, chopped
1 onion, chopped
salt and pepper to taste
lemon juice from 1/2 lemon

  • combine all the ingredients and season with salt and pepper to taste
  • refrigerate for 1 hour before serving
  • serve chill with nachos, tortilla or can be eaten on its own...

Monday, July 19, 2010

spaghetti with chicken, sun-dried tomato and feta cheese

i love the taste of sun-dried tomatoes...this dish can be made with some left-over chicken from the previous night...

1 packet spaghetti (prepared according to the package)
1/4 cup olive oil
4 garlic, crushed
2 tbsp sun-dried tomatoes (or more), chopped
feta cheese, crumbled
cooked chicken, sliced
1 bunch of fresh coriander leaves, chopped
1 cup parmesan cheese, grated
salt and pepper to taste

  • mix in olive oil, garlic, tomatoes, chicken, feta and parmesan cheese. stir in the coriander and season with salt and pepper
  • stir into the spaghetti, mix well, serve warm

mushroom and potato soup

Imtiaz's version - with pasta

making your own mushroom soup..? it is not impossible...very easy and nutritious too... i've browsed through a few recipes and in conclusion i've came up with this simple but marvelously tasted recipe...!

150g fresh button mushroom, chopped (you can use can mushroom as well)
1 litre chicken stock
4 potatoes, diced
2 bay leaf
5 tbsp butter
2 onion, chopped (you can use leeks as well)
ground black pepper
1 cup yogurt/sour cream/cream + 1/4 cup flour(optional)

  • melt 2 tbsp butter in a saucepan over medium heat. sauté the mushroom until lightly brown. remove from heat and set aside
  • melt the remaining butter. sauté the onion till fragrant and translucent.
  • add in the chicken stock and bay leaf. add in the potatoes. cover and let simmer till the potatoes are tender.
  • season with salt and pepper
  • once the potatoes are done, remove the bay leaf. add in the mushroom. let simmer for a few minutes
  • puree half of the mixture and return the pureed soup into the pan.
  • mix the yogurt and flour till smooth, add into the soup to thicken.
you can also add some carrots to the soup after you sauté the onions.
because it contains potato, once you've pureed the soup it automatically thicken the soup. the optional yogurt mixture is not necessary. but it added extra taste to the soup. (or you can add the yogurt without the flour)

Saturday, July 17, 2010

carrot soup

the kids love the soup so much...they ate them with rice and pasta and even on its own...packed with vitamin A and many more benefits in just 1 bowl!

1 tbsp vegetable oil
1 onion, chopped
1 garlic, minced
1 litre chicken stock
4 cups carrot, coarsely chopped
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp white pepper
1/4 cup plain yogurt

  • heat oil in a medium saucepan over medium heat
  • add in onion and garlic. saute until softened
  • add in chicken stock, carrots, thyme. simmer, uncovered until vegetables are tender (about 40 min)
  • in batches, puree soup in blender. add salt and pepper
  • serve hot and garnish each bowl with yogurt
lovely dish...!

from vegetables for vitality

chicken, peas and capsicums

this lovely dish can be eaten with crusty bread or crackers and you can simply make it with some left-over chicken or turkey..!

2 tbsp olive oil
1 large sliced onion
1 tbsp grated fresh ginger
1 chopped garlic
1 red, 1 yellow and 1 green capsicum, seeds removed and sliced
200g cooked chicken, diced
500g frozen green peas, thawed
2 tbsp chopped fresh coriander
grated zest of 1 lemon

  • heat oil in a large frying pan
  • add the onion, ginger and garlic, cook for 3 min.
  • add the capsicums and cook for 3 min more
  • stir in the chicken and green peas
  • season with salt and black pepper, cook gently 2-3 min or until heated through
  • add coriander leaves and lemon zest
  • remove from heat and ready to serve
i ate them with high fibre crackers..i spread some natural yogurt and put this filling on top..yummy!!!

from the midweek meals made easy ...

Strawberry Yogurt Brulee

i like this dessert...easy to make and lovely taste...the kids love them too...!

500g strawberries
juice of 1 orange
500g natural yogurt
100g castor sugar

  • slice strawberries and divide between 6 serving glasses
  • sprinkle over the orange juice, spoon over the yogurt
  • chill until ready to serve
  • to make the caramel: tip the sugar into a small pan with 2 tablespoons of water. heat gently, stirring to dissolve the sugar. boil the mixture until it turns light caramel colour.
  • pour the caramel a little over the dessert
  • leave for 10 min before serving
took the recipe from 101 low-fat feasts book...