8 oz (200g) mushrooms
Half a red pepper
5 oz (125g) brown rice
1 oz (25g) sunflower seeds
Chop and fry onion. Add rice and fry for a few minutes. Pour in about 3/4 pint of vegetable stock and simmer for 20 minutes. Add chopped mushrooms, salt and pepper. Simmer for 5 minutes until rice is cooked. Mix in sunflower seeds and chopped pepper. Cook a few more minutes.
need: olive oil, broccoli (regular or baby), julienned sun-dried tomatoes, garlic, pasta (preferably the curly kind), grated parmesean cheese.
Turn stove on medium. In a sauce pan, put enough olive oil to grease the pan. Add the broccoli crowns first (since they take the longest to cook), then minced garlic--fresh is best, if you can. Stir fry. Once the broccoli is mostly cooked, add some sun-dried tomatoes. All this is to taste (I add a lot of broccoli and SDT). While doing this, cook the pasta according to directions. Once the vegies are cooked, turn the stove down to low to keep them heated. Strain the pasta, put in a bowl/plate. Put vegies on top. Sprinkle with cheese. Eat.
I like beans on toast.
any type of beans you like(I use cannellini)
basil or rocket
optional: capsicum, mild chill(only a little bit), cheese.
(the amount depends on how much you want, I usually have a big-ish hand full of beans and the same amount of "red stuff" and that goes on two bits of toast)
so cut up all your red stuff into small pieces and heat in a pot, after they are warm add the rocket or basil.
cook until greens are really wilted and the reds may be a little coloured, take out of the pot and put aside.
cook your toast(put it in the toaster.)
put your beans into the pot and makes sure to stir it sometimes so they don't burn.
once your beans are warm add the red+green mix and stir through.
place on top of your toast and a sprinkle of cheese if you want it(I like freshly grated parmesan)
when I'm having it for dinner I normally have a side salad as well.
2 roma tomatoes
1 avocado, halved, seeded, peeled, and chopped
1/4 cup finely chopped red onion
1 tablespoon snipped fresh parsley
1 tablespoon snipped fresh oregano
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 clove garlic, minced
1 cup (in other words 4 ounces) coarsely crumbled feta cheese
Tortilla chips or Toasted Pita bread Wedges
In a medium bowl stir together tomato, avocado, onion, parsley, oregano, oil, vinegar, and garlic.
Stir gently to mix. Gently stir in feta cheese. Cover and chill for 2 hours or up to 6 hours. Serve with either Chips or Pita wedges.
Nutritional facts for anyone that cares (dip only) : 63 cal., 5g total fat (2g sat. fat), 8mg chol., 106 sodium, 3g carbo., 1g fiber, 2p pro.
K, so I really wanted to make leek and potato soup recently, but every single recipe on teh interwebz is quite different, so I gave up looking and made my own guesses on ingredients and quantities. The result was nommy and very, very easy to make. Someone please tell me if I screwed up on the measurement conversion, I didn't check them :-)
* about 750 grams (1 1/2lbs) of leeks, the smaller the better, sliced according to instructions below
* about 500 grams (1 lb) of potatoes, cubed (I didn't peel them as I like the skins and most of the nutrients are right under the skin I think)
* about 50 grams (2 ounces) of butter (or more olive oil if you're going for vegan)
* olive oil
* a stock cube - I used vegetable, if you're not veggie I reckon chicken would be nice
* salt & pepper to taste
1) I used the whole leeks, except the very tops of the leaves. If you don't like the dark green parts, use some more leeks so you still come to about 750 grams. Slice the leeks in half lengthwise, then slice the halves as thinly as possible crosswise, and wash thoroughly in a colander.
2) heat the oil (I used quite a lot, I guess 5-6 tbs) and butter in a big soup pan, and gently saute the leeks over a medium heat.
3) While the leeks are cooking, scrub and chop the potatoes, and when the leeks have reduced in size (about 7-8 minutes I think), add the potatoes to the pan
4) boil about a litre of water, and pour it over the vegetables until they are just covered. Bring to the boil again and crumble in the stock cube.
5) Simmer until the potatoes are nice and soft, 20-30 minutes. At this point you could use a food processor to blend it, I like this soup kinda chunky though, so I used a one of these:
...to mash the potatoes
6) Taste, and add salt and pepper as needed. Serve with bread, and stuff to go on bread, and mebbe a salad if you're having it as a main course.
A lot of recipes for this soup call for cream or similar, I find the potatoes + the butter give it enough oomph without that though. Looks.... dodgy, tastes delicious!