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Showing posts from July, 2013

The next time you wonder what to have for sunday dinner.........

Last week i stocked up on vegetables but somehow didnt get the time to make something nice with them. On sunday evening,I wondered what to cook. I had some steamed white rice, stews and sauces in the fridge, some grilled chicken also.what was missing is the veggies-a must have. Here's my easy peasy recipe for mixed veggies

      Ingredients                                              -carrots,diced or sliced in circles or sticks
-green beans
-green pepper
-seasoning-stock cubes and some curry
-red bell pepper
-cabbage,chopped or into semi thin shreds depending on the texture you want
-spring onions/shallots
Some people dont think brocolli tastes good,however,having it tasty depends on what you do to it. before using it in the mixed veggie,I steamed/boiled it on low heat with half a teapoon of garlic salt (garlic salt is salt infused with garlic,its a classic and can be found on most spice shelves in the stores) and some butter.It makes it more flavourful!  
For t…

Ditch the frying (potatoes and chicken)

So we know that quite a number of people nowadays are trying hard to lose weight, cut down on cholesterol,build healthy hearts and stay healthy generally. Fried foods which most people love,contributes largely to the fat/cholesterol build. Lets face it, fried food is tasty but there are other ways of enjoying tasty food. last saturday, we had grilled chicken and baked potatoes for brunch, with some all natural smoothie.(refer to post on saturday morning rendevouz for smoothie recipe).

what you need

for the chicken
6 chicken drumsticks or chicken breasts1 teaspoon of salt1 teaspoon of crushed garlic and ginger2 tablespoons of freshly ground pepper or dry pepper1/2 a teaspoon of curry1 teaspoon of mixed herbs or just oregano,sage,basil or a mixture of all1 teaspoon of adobo seasoning/ 1 large chicken stock cube1 tablespoon of water lets cook

Mix the dry rub(the dry ingredients),add a table spoon of water or olive oil to moiston…

Healthy Oven baked wholewheat nectarine and apple pancake-batter

Hello people, So i made a healthy wholewheat pancake batter but instead of making it in a pan, I baked it.One reason I like this,it saves you from standing by the cooker flipping pancakes. the apples and nectarines also give it some all natural sweetness.

2 cups of wheat flour                                           
2 teaspoons of baking powder
3 tablespoons of honey
3 cups of milk
1 teaspoon of vanilla extract
1 cup of chopped nectarines
1 cup of  sweet diced apples

mix the dry ingredients together,
make a well in the middle and pour the wet ingredients,
mix together and instead of laddling into a hot gridle/pan on the stovetop,

pour into a baking dish and bake for 30minutes at 200 degrees Centigrade.

allow to cool and dig in, serve with fresh apple/nectarine slices and drizzle with honey or maple syrup.

Sausage and Beef Lasagna

Lasagna is great for weeknight and weekend dinners.lasagnas can be made in different ways.mushrooms,chicken or sausages may be added,depending on the flavour you're looking for. Some people feel its complicated but for me ,it doesnt take so long to prepare.

here's an easy and practical recipe

  tablespoon olive oil                                                  

1 pound sweet Italian sausage1 pound lean ground beef (lean)1 medium sized finely diced onion1  large finely diced carrot2 garlic cloves, minced1 small can tomato paste1 1/2 cups water2 teaspoons dried basil1 teaspoon dried oregano1 to 2 teaspoons salt1/2 teaspoon ground black pepper
For assembling the lasagna

tablespoon olive oil 12 unbroken lasagna noodles 2 cups ricotta cheese1 egg, beaten1 pound mozzarella cheese, grated

Let's cook

Heat a pan/wok, add the olive oil, add the ground beef, season and sir the beef till browned, add the carrots,sausage and the seasoning(basil,salt,oregano or just mixed herbs,some…

Preserving Green leafy Vegetables by freezing

Today, I am writing about preserving green leafy vegetables. Sometimes, people are unsure if  freezing of leaves reduce the freshness when prepared. After experimenting, I suggest that leaves can be frozen till you're ready to cook. I used Ewedu and Spinach for the latest experiment.
I cant resist giving you a quick background on Ewedu Leaf before I discuss its preservation.

Ewedu leaf ,for those who dont kow it ,is the local name for the Genus Corchorus .
Different common names are used in different contexts, with the name "jute" applying to the fibre produced from the plant, 'Mallow-Leaves" for the leaves used as a vegetable. On a lighter note, a friend's 3year old daughter asked for the English name of Ewedu  and her mum put it up on facebook,asking for answers.

 she did get  many hilarious answers (you'd understand this better if you are from an ewedu eating background) well, I suggested the english name "we-do"!
 Corchorus has a mucilagin…