2. Cashew Chicken with Vegetables. This one is from the latest issue of Clean Eating (July/Aug 2010). A very nice recipe, quick and tasty. I sprinkled cashews on top as opposed to adding them while cooking (I like them crunchy).
Showing posts with label veggies. Show all posts
Showing posts with label veggies. Show all posts
Sunday, June 20, 2010
Spinach-Broccoli Soup and Cashew Chicken with Vegetables
1. Spinach-Broccoli Soup with a dollop of fat free Greek yogurt. This was an experiment, I discovered a pack of chopped spinach in the freezer that's been sitting there for a few months and decided to get rid of it. I wanted something low cal, thus so little lentils, normally I would go for thicker consistency with about 30 g of lentils per serving.
2. Cashew Chicken with Vegetables. This one is from the latest issue of Clean Eating (July/Aug 2010). A very nice recipe, quick and tasty. I sprinkled cashews on top as opposed to adding them while cooking (I like them crunchy).
2. Cashew Chicken with Vegetables. This one is from the latest issue of Clean Eating (July/Aug 2010). A very nice recipe, quick and tasty. I sprinkled cashews on top as opposed to adding them while cooking (I like them crunchy).
Sunday, April 11, 2010
April 04-10
1. Spicy Roasted Chickpeas. An excellent addition to a green salad, meatless or otherwise. A great snack too. 
2. Shepherd's Pie with Buttermilk-Chive Mashed Potatoes. I used green onions instead of chives this time, but it doesn't make much of a difference. The only real change I've made to the recipe is that I used kefir (homemade) instead of buttermilk. This time kefir was old and very tangy, I absolutely loved how potatoes turned out, they reminded me of sour cream & onion potato chips flavour. Funny how it's all mixed up in my head. I'm pretty sure that artificial flavours are supposed to remind us of real foods, not the other way around, LOL.
3. Salmon, Romaine lettuce salad with chickpeas and Orange Herb Dressing. Love this unusual dressing! It's a bit bitter because of the orange peel, but not unpleasantly so.
4. Lemon-Marinated Chicken breasts with Eggplant Ratatouille. Mmmm. Yum! It turned out soooo goood! I'm making this marinade for chicken breasts my new favorite. The Ratatouille is a great summer side dish, I know I'll be making it over and over again. The original recipe called for white wine and white wine vinegar, but I had no wine and didn't feel like buying a bottle for mere 1/4 cup of it. So I used chicken broth and apple cider vinegar instead.
5. Salmon Patties with Eggplant Ratatouille. I had half the eggplant left over and decided to make Ratatouille again. Salmon Patties didn't want to stick together very well, so turning them over halfway through was a bit of a challenge. They didn't completely fall apart, but still...
6. Portobello Mushroom Stroganoff. Never thought of using silken tofu to replace a creamy sauce. The result was surprisingly good. There was a bit too much sauce and too little mushrooms though. If I make it again, I'll use 1.5-2 times more mushrooms.
7. Lemon-Marinated Chicken breasts, Romaine lettuce salad with chickpeas and Orange Herb Dressing.
8. Lemon-Marinated Chicken breast with Romaine lettuce salad and Tarragon Mustard Dressing. This dressing has tofu as a base, and I wasn't too excited about the result. It wasn't bad per se, but I prefer the other 2 dressing recipes I've tried so far.
2. Shepherd's Pie with Buttermilk-Chive Mashed Potatoes. I used green onions instead of chives this time, but it doesn't make much of a difference. The only real change I've made to the recipe is that I used kefir (homemade) instead of buttermilk. This time kefir was old and very tangy, I absolutely loved how potatoes turned out, they reminded me of sour cream & onion potato chips flavour. Funny how it's all mixed up in my head. I'm pretty sure that artificial flavours are supposed to remind us of real foods, not the other way around, LOL.
3. Salmon, Romaine lettuce salad with chickpeas and Orange Herb Dressing. Love this unusual dressing! It's a bit bitter because of the orange peel, but not unpleasantly so.
4. Lemon-Marinated Chicken breasts with Eggplant Ratatouille. Mmmm. Yum! It turned out soooo goood! I'm making this marinade for chicken breasts my new favorite. The Ratatouille is a great summer side dish, I know I'll be making it over and over again. The original recipe called for white wine and white wine vinegar, but I had no wine and didn't feel like buying a bottle for mere 1/4 cup of it. So I used chicken broth and apple cider vinegar instead.
5. Salmon Patties with Eggplant Ratatouille. I had half the eggplant left over and decided to make Ratatouille again. Salmon Patties didn't want to stick together very well, so turning them over halfway through was a bit of a challenge. They didn't completely fall apart, but still...
6. Portobello Mushroom Stroganoff. Never thought of using silken tofu to replace a creamy sauce. The result was surprisingly good. There was a bit too much sauce and too little mushrooms though. If I make it again, I'll use 1.5-2 times more mushrooms.
7. Lemon-Marinated Chicken breasts, Romaine lettuce salad with chickpeas and Orange Herb Dressing.
8. Lemon-Marinated Chicken breast with Romaine lettuce salad and Tarragon Mustard Dressing. This dressing has tofu as a base, and I wasn't too excited about the result. It wasn't bad per se, but I prefer the other 2 dressing recipes I've tried so far.
Sunday, February 8, 2009
Thai
Вчера наготовила, а потом до меня дошло, какая у меня "традиционная" российская еда получилась.
Номер раз - Tom Yum Goong. Мой любимый Тайский суп с oyster mushrooms и креветками.
Номер два - stir fry с тофу. Первый раз использовала просто firm, обычно extra firm. Ничего так, разницы почти нет.
Номер раз - Tom Yum Goong. Мой любимый Тайский суп с oyster mushrooms и креветками.
Номер два - stir fry с тофу. Первый раз использовала просто firm, обычно extra firm. Ничего так, разницы почти нет.
Tuesday, November 25, 2008
Veggie Salad
Этот салатик ничего особенного из себя не представляет и делается на считанные секунды, но так как последние 2 недели от не выходит из нашего рациона, решила показать. Правда, симпатичный?
30 г свежего шпината
40 г помидор
40 г красного перца
30 г огурца
36 г маринованной свеклы
36 г рикотты
8 г измельченных пеканов
Салатик очень вкусный. Мягкая рикотта там очень в тему, маринованная свекла добавляет пикантность, а орешки приятно хрустят.
А вот и анализ. 150 ккал, из которых 55 - из орехов.
30 г свежего шпината
40 г помидор
40 г красного перца
30 г огурца
36 г маринованной свеклы
36 г рикотты
8 г измельченных пеканов
Салатик очень вкусный. Мягкая рикотта там очень в тему, маринованная свекла добавляет пикантность, а орешки приятно хрустят.
А вот и анализ. 150 ккал, из которых 55 - из орехов.
Monday, February 11, 2008
Veggie stir fry
Я не знаю, когда я от этого блюда устану. Ем его 4 дня в неделю минимум. Ингредиенты не всегда одни и те же использую, что в холодильнике и морозилке есть, то и идет в дело.
В этот раз было следующее:
1 ст. л растительного масла
1 маленькая луковица, порезанная кольцами
1 средних размеров красный перец, порезанный соломкой, а потом пополам
0.5 чашки замороженной кукурузы (можно и из банки, только главное чтоб без соли)
1 чашка замороженной резаной зеленой фасоли
2 чашки замороженной брокколи (крупные куски, если порезать мелко, то там всего 1 чашка будет)
около 1/3 небольшого кочана цветной капусты.
1 ст. л. соевого соуса
Mrs Dash (специи) по вкусу.
Ну и куда ж я без Nutrition Facts-то? 4 порции, по 100 ккал в каждой
В этот раз было следующее:
1 ст. л растительного масла
1 маленькая луковица, порезанная кольцами
1 средних размеров красный перец, порезанный соломкой, а потом пополам
0.5 чашки замороженной кукурузы (можно и из банки, только главное чтоб без соли)
1 чашка замороженной резаной зеленой фасоли
2 чашки замороженной брокколи (крупные куски, если порезать мелко, то там всего 1 чашка будет)
около 1/3 небольшого кочана цветной капусты.
1 ст. л. соевого соуса
Mrs Dash (специи) по вкусу.
Ну и куда ж я без Nutrition Facts-то? 4 порции, по 100 ккал в каждой
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