Tag Archives: Coriander

Meet My Oven

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Meet my oven. He likes to incinerate things. Everything. Even when you set the thermostat to 25 degrees celsius.  Needless to say these pita chips did not end up on my dinner plate.

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Even though the chips were a big fail, the dip turned out to be a winner. After the success of my tostadas the other night, I felt like sticking with the Mexican theme. I tried a Black Bean Dip Recipe from Food.com. This would be great for entertaining because all the method involves is throwing the ingredients in the blender until mixture forms a light, creamy and very tasty dip. The jalapeno gives the dip a bit of spice and it tastes really nice with sour cream. I served my dip in a whole wheat pita pocket with tomato, cucumber, baby spinach leaves, sour cream and cheese. No doubt it would taste awesome with corn chips.

Mexican Black Bean Dip Recipe (adapted from Black Bean Dip Recipe from Food.com)

(yields 1.5 cups)

Ingredients

  • 1 can of black beans, drained and rinsed
  • 3t tomato paste
  • 2TBSP water
  • 1 clove garlic
  • 2t lime juice
  • 1/2t cumin
  • 1/8t cayenne pepper
  • 1 1/2TBSP jalapeno
  • salt to taste
  • Fresh coriander, to garnish (optional but very good)

Method

1. Place all ingredients apart from coriander in a food processor or blender and blend until smooth.
2. Scrape dip into a bowl and garnish with fresh coriander

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Dinner Winner

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Crispy tortilla + spicy beans & jalapeno + creamy sour cream and avocado + cheese = DINNER WINNER

The idea of this meal did not inspire me at all. The idea of baked beans as part of dinner just seemed so unexciting and lazy. Oh how I was wrong. This Baked Bean and Avocado Tostada recipe was super delicious. The recipe takes only 15 minutes from start to finish and is adapted from the Healthy Food Guide’s Tasty Bean and Avocado Tostada recipe.

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To balance out my meal and add some veges, I served my tostada along a salad drizzled in balsamic vinegar. In the salad was: mesclun, tomato, cucumber, spring onion, red onion, sunflower seeds and dried red capsicum.

Baked Bean and Avocado Recipe (adapted from the Healthy Food Guide’s Tasty Bean and Avocado Tostada Recipe)

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(serves 1)

Ingredients

  • 1 tortilla
  • 1 single serve can Weight Watcher’s baked beans (or 1/3 cup baked beans)
  • 1tsp Mexican seasoning (or taco seasoning)
  • 1/4C grated cheese
  • 1/3 avocado
  • 1TBSP lite sour cream
  • 1tsp jalapeno, chopped finely
  • fresh coriander and ground black pepper to garnish

Method

1. Grill tortilla until lightly browned (approximately 2 minutes at 180 degreesC)
2. Heat baked beans in a saucepan or in the microwave until hot and stir in seasoning
3. Spread baked beans over tortilla
4. Sprinkle grated cheese on top of baked beans
5. Grill until cheese is golden brown and bubbling
6. Remove from oven and top with avocado, sour cream and jalapeno
7. Garnish with fresh coriander and ground black pepper

I tried this without the jalapeno at first. It was still really good but, the jalapeno totally makes it.

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Tuna with pineapple salsa & snow peas

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Fresh tuna is such a delicious treat. It couldn’t be more different to canned tuna. I have nothing against canned tuna – it’s a great pantry standby but it just doesn’t compare to the melt-in-your-mouth deliciousness of a good tuna steak.

This meal was so fast to prepare – I made the salsa a few hours before hand so that the flavours could mingle so it was just a matter of heating the fry pan and then all the cooking was over with in about 5 minutes. You couldn’t lodge your order at the fish ‘n’ chip shop that fast – fresh food wins!

The salsa recipe is by Jess at Cheese Please and is sweet with just a little bit of heat. It makes a light and refreshing accompaniment to the tuna and is also very fast to through together. To flavour the tuna, I massaged it with sesame oil before cooking then added a splash of soy sauce and lime juice to each side before flipping, making a glaze.

Pineapple Salsa Recipe (from Cheese Please)

(serves 1)

Order Envy14

Pan-fried Tuna Recipe

(serves 1)

Ingredients

  • 1 yellow-fin tuna steak
  • 1t sesame oil
  • 2t soy sauce
  • 1t lime juice

Method

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1. Massage tuna steak with sesame oil so that it is completely covered

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2. Fry tuna over a high heat for 1.5-3 minutes on each side until desired doneness is reached (I like mine rare to medium-rare which takes about 2 minutes on each side). Be careful not to overcook the tuna or it will be dry, it should be still pink in the middle.

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3. Add half of soy sauce and lime juice 30 seconds before flipping tuna, then the remaining half of the soy sauce and lime juice 30 seconds before removing the tuna from the pan. This will form a glaze on both sides of the fish.

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4. Let rest for a few minutes before serving with pineapple salsa and a green vegetable.

 

 

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Recipe Underdog Win

At the start of every week I make a list of recipes I want to cook and go and buy the ingredients so I’m not having to visit the supermarket every other day. I start off making the recipes I’m excited about and then get left with the ones that I wonder why I even chose. More often than not it’s the end of week reject recipes that are often the most delicious. Maybe it’s because they make me venture from my usual ‘safe’ eating choices.

Yesterday I tried my favourite recipe I’ve cooked so far since writing this blog. I hadn’t been looking forward to cooking it but my-oh-my it was delicious! I just wish I’d made more because I could happily live off the leftovers for days. The recipe was Thai Fried Quinoa by Mama Pea of PeasandThankyou. Check out her website, it’s hilarious and everything I have tried off it has been super tasty.

To cook this dish you toast quinoa in a saucepan, then simmer it in broth and coconut milk. Meanwhile, you fry up garlic, ginger, spring onion then peas, pineapple and coriander. You add the cooked quinoa to the fry pan, add some soy sauce and lime juice then top it with roasted peanuts, coriander and coconut. So simple but so good. I wanted to bulk mine out a bit so added some shrimp in at the start with the garlic and ginger. I am SO glad I did – it was the perfect protein accompaniment.

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A Tasty Food Explosion

I enjoyed the Cannellini Feta Hummus I made at lunch so much, I had to incorporate it into my dinner last night too. It was another sunny Spring day and my legs were sore from hill intervals on the stationary bike this afternoon so I felt like something pretty light and fast to throw together. The picture looks like it was literally thrown together but it really did taste far more appetising than it looks, I swear!

15-Minute Greek Beef Salad Recipe

(serves 2)

Ingredients

Meat

  • 250g beef schnitzel
  • 1t ground coriander
  • 1/4t chilli powder
  • 1t ground cumin
  • 2t garlic, finely chopped

Salad

  • 4 large handfuls mixed greens
  • 1 punnet cherry tomatoes, halved
  • 2TBSP coriander, chopped finely
  • 1 spring onion, chopped finely
  • (I also used alfalfa sprouts I needed to use up)
  • 1/2 medium cucumber (I didn’t have any but it would’ve worked really well)

Dressing

  • 3TBSP Cannellini Feta Hummus
  • 1TBSP plain unsweetened yoghurt
  • 1tsp lemon juice
  • water to dilute to a pourable consistency if needed
  • 2TBSP sweet chilli sauce
  • freshly ground black pepper

Method

1. Slice beef into strips
2. Massage ground coriander, cumin, chilli & garlic into beef and set aside (I just put the meat back into the meat tray)
3. Place mixed greens on two plates and prepare tomatoes, coriander and chilli
4. Mix hummus dressing ingredients together in a small bowl until smooth, set aside
5. Heat a lug of olive oil over a medium-high heat in a fry pan
6. Fry meat until cooked then add remaining salad ingredients (tomato, coriander and spring onion), toss to combine
7. Place meat mixture on top of mixed greens and top with hummus dressing and sweet chilli sauce
8. Grind over black pepper

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Lentil Dahl

Don’t be put off by the long list of spices for this recipe.  Although there are lots are ingredients, it is still a quick and easy dinner to throw together on a weeknight. I use the half  hour the recipe takes to simmer to tidy the kitchen, make my lunch or prepare some dessert. I used canned lentils because that is what I had in my cupboard but you could most definitely use dried lentils and it wouldn’t take much, if any, longer to prepare. You would just need to increase the amount of stock so the lentils have enough moisture to absorb.

Lentil Dahl Recipe

adapted from Joe Rich’s Red Lentil Dahl recipe

(serves 2 as a main or 4 with rice and vegetables)

Ingredients

  • 1tsp cumin seeds
  • 2tsp mustard seeds
  • 1/2tsp fennel seeds
  • 1tsp ground coriander
  • 1tsp cardamom
  • 1/2tsp ground chili
  • 1/4tsp cinnamon
  • 1 lug olive oil
  • 1 onion
  • 1TBSP minced garlic (3-4 garlic cloves)
  • 1TBSP minced ginger
  • 1/2tsp salt
  • 3TBSP tomato paste
  • 1/2C vegetable or chicken stock
  • 1 can lentils
  • 1 can chopped tomatoes
  • 1TBSP lime juice
  • few handfuls of baby spinach leaves

Method

1. Gently heat spices in a saucepan with oil until fragrant
2. Add onion and saute until softened and translucent
3. Add garlic and ginger and cook for a further few minutes
4. Add salt, tomato paste, stock, lentils & tomatoes
5. Cook for 20-30 minutes until mixture is thickened
6. Add lime juice and spinach, stir until wilted

I just had this plain but plain yogurt and some coriander leaves on top would have just made it. The flavour is quite ‘tomato-ey’ and has a just a little heat. It’s definitely not authentic Indian by any stretch of the imagination but still yummy.

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