Tag Archives: Brocolli

Stolen Sleep

I love daylight saving. It’s fantastic being able to enjoy some sunshine after work and have enough light left to go for a walk in the evenings but right now I am a little grumpy about the time change because daylight saving stole and hour of my sleep. Being a bit more tired than usual today I opted for a quick and easy dinner – Shrimp with Broccoli from eatingwell.com served on quinoa.

P1020532

This stir-fry fit what I had in mind for my tea: fast, healthy and light but I was a little disappointed by the flavour. The shrimp is stir-fried in a little oil, garlic, crushed red pepper and added to steamed broccoli and a sauce. The sauce has vegetable stock, lemon and basil and is thickened with a little cornflower. I wanted the sauce to have a little more flavour. I think I’d make this again but would add a little lemon zest to give it some zing.

During the weekend I whipped up a batch of Banana Blueberry Granola. I love home made granola. It smelt so delicious as I was baking it in the oven. The whole house was filled by its aroma and I couldn’t wait for it to cool enough for me to sprinkle it on top of my yoghurt. This recipe is adapted from Allie’s Quinoa Banana Bread Granola. I have cut down the sugar a little and added some dehydrated blueberries I got from Farro’s– yum! Having banana in a granola recipe may seem unusual but it adds a subtle sweetness and helps the oats and quinoa form tasty little clusters.

Banana Blueberry Granola Recipe (adapted from Allie’s Quinoa Banana Bread Granola)

P1020521(makes about 4.5 cups)

Ingredients

  • 1 ripe banana
  • 1/8C honey
  • 1TBSP canola oil
  • 1t vanilla essence
  • 3C old fashioned rolled oats (not instant)
  • 1/2C quinoa
  • 1/4C ground flaxseed (also known as linseed)
  • 1t cinnamon
  • 1/4t salt
  • 1/3C pecan pieces
  • 1/3C dehydrated blueberries (you could substitute raisins, chopped dried dates, dried cranberries or dried banana chips)

Method

1. In a large bowl, mash the banana until smooth
2. Mix in honey, oil and vanilla essence and stir with a fork until a smooth paste has formed
3. Stir in the remaining ingredients apart from the blueberries (or whatever substitute you prefer)
3. Spread mixture out in a roasting dish lined with tin foil (you want to spread the mixture out as much as possible so it crisps but need a dish with sides so you can stir it easily)
4. Bake at 175C until golden, stirring every 10 minutes or so
5. Toss through the blueberries and allow to cool

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Guess who’s back… Back again..?

Sorry for my abrupt break in blogging. A trip back home for graduation and then feeling not too flash has meant that I haven’t spent much time in the kitchen at all so I enjoyed having a bit of a play this evening. After eating more convenience foods and restaurant food than usual I wasn’t that inspired to cook but I’m always so surprised how much I enjoy eating fresh, healthy food after having a break from it.

Tonight I needed to cook up some snapper I bought the other day and had been eyeing up the laksa paste in my fridge so I decided to poach the snapper. I have never poached fish before and I have no idea if this is anything close to the “correct” method but I do know that it worked, it was delicious and it was speedy. Please feel free to let me know if there is a better way of doing this!

Asian Poached Snapper Recipe

(serves 2)

Ingredients

250g snapper
1C vegetable stock
1C milk (you could replace the milk with evaporated milk or replace the milk with coconut milk and omit the coconut essence)
2 capfuls coconut essence
3TBSP laksa paste
1 spring onion
1 tsp dried capsicum flakes

Method

1. Bring vegetable stock, milk and laksa paste & coconut essence gently to the boil
2. Add fish and simmer approximately 8 minutes or until cooked through
3. Top with spring onion and capsicum flakes.

I served my fish over brown rice, broccoli and peas and spooned some of liquid the fish cooked in. Some fresh coriander and a touch of chilli would have given this meal a real boost.

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