Posts tagged ‘Leftover vegetables’

April 5, 2012

Basic Healthy Muffin Recipe

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

I love to bake, but only easy things, and when I know the recipe, I will repeat it often enough to memorize the recipe by heart. Basic Healthy Muffin Recipe is one of those recipes I use every week, and because it has a million varieties to it, I never get tired of it!

Here is the basic ingredients (to make about 18-24 mini muffins or 9-12 regular muffins; depending on things you add)

-220g Organic flour (wholemeal, if possible)

-1 Tablespoon Aluminum-free baking powder

-1 Egg (70g)

-150ml Water (or Milk or Orange juice, depending on what you are going to make)

-1-3 Tablespoon Organic raw sugar or Maple syrup or Honey

-2 Tablespoon Olive oil

As you  can see, there are hardly any sugar in this recipe. We don’t have any white sugar in our house, and I use maple syrup in my cooking. You can use substitute sugar with dry fruits, like dried apricots and sultanas. They are quite sugary, so don’t add them too much, if you are on a diet 🙂

Method:

Step 1: Mix all the dry ingredient in one big bowl, all the wet ingredients in one medium size bowl, beat the wet ingredients so they mix well, and fold it into the dry ingredients.

Step 2: Pour the batter  into mini-muffin pan that has been greased lightly (you can use paper liners which make the cleaning a lot easier, however, I like it when the muffin bottom gets crispy and Yumi can eat on her own without the paper so our house is paperless!) and bake at 180 C for 12-15min.

When you are using regular size muffin pans, bake for 20-25 min.

The temperature and baking time varies depending on your oven, so always try shorter and check if it is cooked by putting in a toothpick. If it comes out smooth, its done! Let it stand for 5min and take the muffins out on cake cooler (or a large plate) to cool completely.

Too easy? Here are some ideas to the basic recipe to make it tasty!

Add 1 mashed banana, the real black soft ones are the best for baking!

Add 1/2 cup of chopped dried fruits, I always keep sultanas, apricots and dates in my cupboard.

Add 1/2 cup of nuts, walnuts go with most fruits, also almonds and pecans are nice to have.

Add left over steamed/ boiled vegetables like pumpkin and sweet potatoes.

Add grated carrots and beetroot for colors, vitamins and fiber.

You can always mix nuts with dried fruits or veggies. I like to add nuts for its texture, but if you are allergic to it, try adding rolled oats. It adds that extra texture to make it filling too!

April 4, 2012

Greens! With sweet&sour sauce

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting  my blog.

As I mentioned before, we are supposed to eat 350g of vegetables a day. When you weigh this, it’s quite a lot, and eating this as a salad can be quite difficult, unless you really love fresh veggies. Also, if you are on a diet, salad is not the best option for 2 reasons. One, the dressing can be high in calories, so you have to eat it with salt & pepper & lemon juice, which can be boring after some time. The second reason is fresh vegetables tend to “cool” your body, and if you want to lose weight, you should be “warm”ing your body, so rather than eat raw vegetables, it is recommended to eat cooked (steamed or grilled without oil) vegetables.

So, my saga continues to eat yummy cooked vegetables, and here is a new flavor that you can try.

You can use any vegetables with this sauce, I made the sauce in double batch, and used it the day after with red capsicum, mushroom, onion and tofu! It was also yum,yum, my daughter ate all the tofu,,, Hope you can find your best combination!

Ingredients for 2

-1 Onion

-1 Green Capsicum

-1 Bak choy

-1 bunch Garlic chive

-2 Free range Eggs

-Sesame oil for cooking

Sauce

-200ml Water

-2 Tablespoon Soy sauce

-3 Tablespoon Mirin

-1 Tablespoon Oyster sauce

– Ginger(about 1/2 your thumb size)

-1/2 Tablespoon vinegar

-1 Tablespoon potato starch mixed with 1 Tablespoon water

Method

Step 1: Chop all your vegetable into strips, garlic chives can be cut into 5cm lengths; beat eggs in a bowl

Step 2: Heat sesame oil in a frying pan, cook eggs until they are half cooked, take them out on a plate and cook vegetables in the same pan; in a different saucepan cook the ingredients of sauce EXCEPT ginger, vinegar and potato starch (this is to be added at the end)

Step 3: When the sauce comes to boil and the veggies are cooked, add ginger, vinegar and potato starch to the sauce, make it thick; add eggs to veggies, finally mix the sauce with veggies and serve

All this process is done in less than 10min, so be quick :-)! You can make the sauce separately beforehand and mix it with any veggies that you like. There are so many combinations to choose from, just take what’s left in your fridge!

February 13, 2012

Beef stew

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂
Thank you for visiting my blog.

Today’s recipe is a bit European, but I made it “Japanese style” by adding lots of vegetable and using soy sauce as a hidden flavor.
Also we serve them with rice and green salad to balance out carbohydrates and vitamin balance.

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This takes a bit long to cook, but you can leave it on the stove and leave the kitchen, as long as you can check it time to time. I made it on a day that I had to go out, so started around 2:00 and cooked again around 5:00 to be served at 7:00 for my husband. Another dish to use up all your left over veggies!

 

Ingredients (for 2; 1 meat-lover and 1 semi-vegetarian 🙂 )

1 Steak meat (I used one with bone but it can be something like blade or rump, doesn’t have to be fillets!)

2 small Onion

1/2 Eggplant

3 Tomatoes

5-8 Mushrooms

1 Tablespoon Sake

1 Tablespoon Soy sauce

1 Tablespoon Olive Oil

1 Ba yleaf

1 cup Red wine

1/2 cup water

Options:  Ketchup, Chicken stock cube, Worcestershire sauce

 

Here’s how to make it:

Step 1: Cut meat into bite size, sprinkle with sake and soy sauce, give it a good massage and  let it rest for 10min. While waiting, cut the vegetable into bite size.

 

Step 2:Heat olive oil in pan, cook meat on both sides, add vegetables and put on lid. Cook until the onion looks semi transparent, about 10min, pour wine, water until all the ingredients are covered in liquid.   Put in bay leaf and cook on low heat.

 

Step 3: Keep on cooking until the liquid becomes about half amount, taste, and add optional seasonings if necessary. What you want to add may change depending on which vegetable combination you used. Serve it hot with bread or rice!

 

 

Hint: Other veggies you might want to add are cabbage, celery, capsicum, carrots etcetra. If you have leftover potatoes that you want to use up, instead of putting it in this stew, just boil it and serve it as mashed potato to go with it. Hope you like it 🙂

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