Pork Green Beans and Oyster Stir Fry
Tuesday, 04 October 2016
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings |
Ingredients
- 1 tbsp lime juice
- 1 tbsp chilli bean paste or chilli sauce
- 75 ml oyster sauce
- 1 tsp soy sauce
- 2 tbsp vegetable oil
- 400 g pork
- fillet cut into thin slices
- 2 garlic clove chopped
- 1 red onion cut into chunky pieces
- 140 g green bean halved
Ingredients
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Instructions
- In a small bowl, mix together the lime juice, chilli bean paste, oyster sauce and half the soy sauce. Set aside. Heat a large wok with 1 tbsp of the oil. Season the pork and toss with the remaining soy sauce. Sear the meat quickly, then remove from the pan.
- Add the remaining oil and stir-fry the garlic, onion and beans for 2 mins. Return the meat to the pan with the sauce and stir-fry for another 3 mins, until the sauce has thickened.
Recipe Notes
233 Calories
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The Beets Go On Salad
Tuesday, 27 September 2016
| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Servings |
servings |
Ingredients
- 6 large beets trimmed
- 1/4 cup extra virgin olive oil
- salt and ground black pepper to taste
- 1 package baby spinach leaves 8 ounce
- 2 tomatoes cut into bite-sized pieces
- 2 avocados - peeled pitted, and cut into bite-sized pieces
- 1/2 red onion chopped, or to taste
- 1 container crumbled feta cheese 4 ounce
- 1/2 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tbsp Dijon mustard or more to taste
Ingredients
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Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.
- Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork. Open the foil, and allow the beets to cool until they can be handled; peel, and slice.
- Lay out the spinach leaves on an attractive oblong-shaped serving platter. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion. Lay the sliced warm beets over the salad, and top with crumbled feta cheese.
- Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.
Recipe Notes
414 Calories
Cool Cucumber Salad
Tuesday, 13 September 2016
| Prep Time | 15 minutes |
| Servings |
servings |
Ingredients
Salad
- 3 cups cucumbers thinly sliced
- 1/2 teaspoon salt
- 1 teaspoon fresh ginger -- finely chopped
- 1/4 red onion thinly sliced
Rice Vinegar Dressing
- 3/4 cup sweet cooking rice wine
- 1 cup japanese rice vinegar
- 1 teaspoon salt
Ingredients
Salad
Rice Vinegar Dressing
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Instructions
- Combine dressing ingredients and bring to a boil. Set aside and cool thoroughly.
- Partly peel cucumber, leaving strips of green. Slice very thin.
- Add onions and stir. Add salt to cucumbers and let stand for about 15 minutes.
- Press excess ' liquid from cucumbers, add the ginger and the dressing, and chill thoroughly before serving.
Recipe Notes
130 Calories
Spanish Meatball & Butter Bean Stew
Tuesday, 13 September 2016
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
servings |
Ingredients
- 350 gr ground pork lean
- 2 tsp olive oil
- 1 large red onion chopped
- 2 peppers any color, sliced
- 3 garlic cloves crushed
- 1 tbsp paprika smoked or hungarian
- 2 cans butter beans approx 400gr per can
- 2 tsp caster sugar
- 1 bunch parsley chopped
Ingredients
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Instructions
- Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.
- Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.
Recipe Notes
435 Calories
Greek Zoodle Salad
Tuesday, 30 August 2016
Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them. I decided to combine my love of Greek salad with the zoodles and came up with this recipe. A great alternative to high-carb pasta salads!
| Prep Time | 15 minutes |
| Passive Time | 10 minutes |
| Servings |
people |
Ingredients
- 2 zucchini
- 1/4 English cucumber chopped
- 10 cherry tomatoes halved
- 10 kalamata olives pitted and halved
- 1/4 cup red onion sliced
- 2 ounces crumbled reduced-fat feta cheese
- 2 tbsp olive oil extra virgin
- 2 tbsp lemon juice
- 1 tsp dried oregano
- salt and pepper to taste
Ingredients
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Instructions
- Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
- Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat.
- Marinate salad in refrigerator for 10 to 15 minutes.
Recipe Notes
147 Calories
