Tag Archives: Onion

Beef with Asparagus and Mushrooms

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If I could post smells instead of pictures on this blog, then today it would be the smell of these vegetables cooking. The asparagus, onion, mushrooms cooking in olive oil, rosemary, garlic and lemon juice were fragrant and made the kitchen smell incredible.

Asparagus being back made me a happy grocery shopper this morning and I had to try it out in this South Beach recipe for Beef with Asparagus and Mushrooms. I’m no fan of the South Beach diet – I’m too much of a carbohydrate lover to follow it but I have found that the website has some really, really delicious, nutrient packed meal ideas.

This dish is very simple – pan-fried steak and sautéed vegetables. The addition of garlic, rosemary and especially the lemon zest takes it from being potentially boring to something to get excited about (unless I’m the only one who gets excited about a good feed?!).  I’ve re-written the recipe here in metric measurements and for 2 portions instead of 4.

Beef with Asparagus and Mushrooms (from the South Beach Diet)

(serves 2)

Ingredients

  • 2 portions of steak
  • 1T olive oil
  • 2t dried rosemary
  • 2 cloves garlic, minced
  • 1/2 onion, roughly diced
  • 1 bunch asparagus, with spears cut into thirds
  • 250g mushrooms, sliced
  • Zest of 1/2 lemon
  • Salt and pepper, freshly ground

Method

1. Score the steak with diagonal lines
2. Rub 1t rosemary, 1 clove garlic into the steak and season with salt and pepper
3. Heat 1/2T of oil over a medium-high heat and fry steak for ~4 minutes on each side (for medium-rare)
4. Cover the meat with foil while preparing the vegetables.
5. Reduce heat to medium and heat the remaining 1/2T of oil
6. Sauté onion for 2 minutes
7. Add remaining garlic and stir through
8. Add mushrooms and asparagus, cook for 5 minutes until asparagus is cooked through but still crisp and mushrooms are turning golden brown
9. Add the lemon zest and remaining 1t of rosemary
8. Season with salt and pepper before serving

If you’re like me and get grumpy with-out some carbs or you’re hungry I’d recommend serving this with some boiled baby potatoes. Mm.

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Comfort & Nourishment

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Today didn’t go to plan. I went to work thinking I would be caring for patients but instead I was the one lying down getting my obs taken after seeing stars and nearly hitting the deck halfway during a procedure. They hadn’t even got to the gory part yet! Turns out I had a fever and was coming down with something – no fun.

I have to be practically dead to loose my appetite completely so I wanted something that was going to be good for my body for dinner and that required minimal energy cook. Grocery shopping was out of the question so I adapted Stephen’s Healthy Lentil Bowl by (NeverHome)Maker to what I had in the cupboards. The result was a simple and satisfying one-dish dinner in half an hour. The list of spices is long but the taste was more subtle than overbearing, perfect for an unhappy tummy.

Lentil and Chickpea Bowl Recipe (adapted from Stephen’s Healthy Lentil Bowl)

(serves 2)

Ingredients

  • 3C water
  • 1C red lentils (raw)
  • 1 can chickpeas, drained and rinsed
  • 1t canola oil
  • 2 onions
  • 1/2t curry powder
  • 1/2t turmeric
  • 1/2t cardamom
  • 1/2t paprika
  • 1/2t coriander
  • 1/2t mustard seeds
  • 3C spinach
  • 1/4C trim milk
  • salt and pepper to taste

Method

P1020651 1. Simmer lentils in water until softened (~8minutes). They will still be in quite a bit of liquid.
P1020656 2. Sauté onions in canola oil until translucent.
P1020659 3. Add spices to onions and sauté a further minute.
P1020666 4. Add lentils and chickpeas and simmer for 10 minutes, stirring frequently so the mixture does not stick to the pan.
P1020670 5. Add spinach and milk. Cook, stirring often, until spinach is wilted and heated through. The lentils will partially dissolve, making the mixture thick and creamy.
P1020678 6. Season with salt and pepper to taste. Serve with bread to dunk.
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Better Than From A Box

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One more night shift to go and once again I really didn’t feel like cooking dinner. After last night’s dinner though, I wasn’t even tempted to get takeaways. I knew I would feel better for eating something fresh and nutritious and I was right. On tonight’s menu was Arabic Spiced Fish with Tahini Salad from An Edible Mosaic.

To prepare the fish, you mix the flour and spices and rub it over the fish then pan-fry the fish. Faith suggests finishing the fish off in the oven until it is cooked through but I omitted this step and just fried it until it was done through. The tahini and fresh flavours of the salad are a great accompaniment to the fish. The salad and dressing is simple enough to quickly assemble as the fish is cooking. I served this dish on top of Israeli cous cous which didn’t really go. Normal cous cous or brown rice would have worked better.

On another note, I have re-organised my “Mains” recipe page so it is easier to navigate instead of just a long list of recipes. It made me realise how much fish and seafood I have been eating lately! Please feel free to leave comments and feedback – I love hearing from you!

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Grocery Mission Aborted

I REALLY need to go grocery shopping and I REALLY don’t want to. I still haven’t done a proper food shop since my Frugal Frittata post and I thought I’d cleaned out my cupboards pretty well then. After having a look at the few items in my pantry and freezer I decided that I could make one more dinner from what i had left and it turned out better than a planned meal – win.

Usually I like to make my recipes from scratch. I like to know what’s going into my body is good and nutritious and if i make my own food I know that for sure. However, I’d bought some Taste of India Moong Dahl because I was impressed by the ingredient list (or lack thereof). It has no added chemicals, preservatives or sugar – just real food (see picture below).

Cheat’s Moong Dahl Recipe

(serves 2)

Ingredients

1 tub Taste of India Moong Dahl
1/2C frozen peas
1 1/2C frozen shrimp
1 courgette, sliced
1/2 onion, chopped roughly

Method

1. Sautee onion and courgette over a medium heat until softened and transparent
2. Add frozen shrimp
3. Once shrimp is heated through, add Moong Dahl
4. When mixture is hot add frozen peas

I don’t think you can get a much faster, quicker and tastier dinner recipe than that! I served mine with unsweetened yogurt and mango chutney. If you like your food with a bit of kick you might want to add some chilli to the onion and courgette mix at step one.

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