#lunch

September 5, 2018
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Ingredients:

1 kg skinless chicken thighs (you can use any part of the chicken)
2 TBS sumac
1 tsp black pepper
1 tsp salt
1 tsp lime/lemon zest
Juice of 1/2 a lemon
Small onions or onion wings
Lime/lemon slices
1 TBS olive oil

Preparation:

Mix everything together
Bake at 140 degrees for 1.5 hours in the middle of the oven

(you can bake the chicken at 170 degrees for around 45 mn but slow cooking yields more tender chicken)


September 5, 2018
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Preparation:

Preheat oven to 200 degrees

Place salmon in a non stick pan 

Drizzle with a tiny bit of olive oil 

Season with salt, black pepper and lemon zest

Bake for 12-15 mn 

Serve over a mixed green salad, avocados, and toasted sesame seeds or pine nuts. 

Salad Dressing:

Mix together: 2 tsp olive oil, 1 tsp mustard, 1/2 tsp honey, black pepper, 1 TBS lemon juice

Refrigerate until serving


September 5, 2018
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Beef Marinade: 

1 kg beef strips (tender cut) 

3-4 TBS red vinegar 

1 TBS shawarma spices 

Salt and black pepper

2 garlic clove, minced 

3 whole cardamoms 

2 bay leaves 

1 TBS vegetable oil 

1 TBS yogurt 

1 tsp tahini 

Mix all and marinade the beef (preferably for 2 hours at least) and refrigerate 

Preparation:  (you will need 3-4 tomatoes cut into big chunks)

Heat a wide pot 

Start browning/cooking the meat in batches moving the browned batch aside before adding the next one 

Stir occasionally until beef is well cooked 

Stir in the tomato slices and leave for around 5 mn until they are tender

You’re done! 

Note that some people add onions to the beef while cooking, you can do that too! Also make sure you remove the cardamoms and bay leaves before serving- nobody likes a bite of cardamoms in the middle of their shawarma sandwich. 

Tahini sauce

6 TBS tahini 

2 garlic cloves, minced 

4-5 TBS lemon juice 

A bit of water and salt 

Mix all the above together EXCEPT water

Add cold water while mixing until you get the desired consistency

Serve the shawarma with tahini sauce, pickles, and chopped parsley mixed with onion wings and sumac!


September 5, 2018
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Ingredients:

1 kilogram small eggplants, half peeled (peel lengthwise leaving some of its skin) 

300 grams minced beef

1 large onion, finely chopped 

Salt and black pepper to taste 

1/2 tsp cinnamon 

1/2 tsp allspice 

2 TBS tomato paste 

Water (to cover the eggplants in the pan)

4 TBS Olive oil 

Preparation:

Preheat the oven to maximum temperature 

Make a slit lengthwise in the eggplants (so you put the meat in later) 

Place the eggplants in a baking pan 

Drizzle the olive oil on them 

Grill in the oven until soft and well cooked

Transfer to a plate and allow the oil to drain on a kitchen towel 

Aside, cook onions in 1 TBS oil, add meat, salt and spices and cook well 

Fill eggplants with the beef mixture 

Line the eggplants in a baking pan 

Aside, dissolve the tomato paste in around 3 cups water (water must cover the eggplants completely) 

Bake at 180 degrees for around 30 mn 

Serve with vermicelli rice! 


September 5, 2018
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Ingredients: 

600 grams salmon fillets 

1 TBS finely chopped parsley 

1 tsp coarse salt 

Some black pepper

2 garlic cloves, minced

1 tsp lemon zest 

2-3 TBS lemon juice 

Preparation: 

Combine salmon with all the marinade ingredients EXCEPT lemon juice 

Bake in a preheated oven at 200 degrees C for 12-15 mn 

Drizzle lemon juice over the fillets 

Serve with steamed asparagus 


July 13, 2018
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Ingredients:

1/2 kilogram chicken breasts cut into strips
1/2 of : red, green, and yellow pepper (u can use whatever colors u want)
1 big onion: julienned
1/2 can baby corn, julienned
1 big carrot, julienned
1/2 kilogram broccoli, blanched
1 tsp of: white and black pepper
3 TBS light soy sauce
3 TBS dark soy sauce
1-2 TBS teriyaki sauce
1-2 TBS oyster sauce
1 pack egg noodles (500 grams- i usually use fine or medium ones)
1-2 TBS sesame oil
1 TBS cornstarch dissolved in 1 cup cold water
1 TBS minced garlic
1.5 TBS finely chopped ginger
1 TBS veg oil

Preparation:

1. Marinate the chicken in 1/2 tsp ginger, 1 TBS light soy sauce and 1 TBS dark soy, black and white pepper sauce for 1 hour at least

2. Boil the noodles until they’re well coked, transFer into a sieve, wash and drain then add the sesame oil and 1 TBS light soy sauce and 1 TBS dark soy sauce and mix well, set aside

3. Heat a wok or a wide pan, add a little vegetable oil, 1 TBS garlic and 1 TBS ginger and stir for 30 sec. Add the onions, peppers and carrots and stir fry until they’re crispy tender (don’t over cook). Add the baby corn and the broccoli and stir. Add 1 TBS light soy sauce, 1 TBS dark soy sauce, the teriyaki and the oyster sauce and boil a little. Remove veggies from the pan and set aside

4. Heat the pan, add the chicken and stir fry until they’re cooked. Add the cornstarch/water mix and boil till the sauce thickens. Add the veggies and stir

5. Add the noodles just before serving
Garnish with roasted cashews or sesame seeds.

*Note:

u can omit chicken for a vegetarian version or replace it with beef strips


July 11, 2018
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Tomato Meat Sauce

Ingredients:

400 grams finely minced meat
1 finely chopped big onion
1 crushed garlic clove
1 big tomato,chopped
1 TBS tomato paste
1.5 cups hot water
A pinch of salt, Oregano, dired basil and black pepper

Preparation:

In a pan add some oil, add the onions and spices and stir sprinkle some salt and allow to cook.
Add meat, garlic, tomato and tomato paste.
Stir and cook on low hear for 10 mn
Add hot water
let simmer for 10-15 mn
until the mix thickens

White Sauce

Ingredients:

4 cups or 1 L skimmed liquid milk 

4 tablespoons cornstarch 

A pinch of black pepper, white pepper, nutmeg and salt  

Preparation:

Mix all ingredients well while cold

put in a pan and transfer to heat

keep stirring until the mixture thickens 

Preparations of lasagna

Put a layer of white sauce

top with non cooked lasagna sheets

add white sauce, meat mix, lasagna sheets and repeat until you end with white sauce

top with a cheese mix or some light mozzarella cheese
cook in a preheated oven at 220 degrees for around 20 mn
brown the top a bit

Let it rest a little before cutting


July 11, 2018
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Pasta

Ingredients:

250 grams whole wheat pasta, boiled (leave some of their water)
300 gram peeled shrimp – deveined
1 cup home made pesto sauce
1 TBS lemon juice
2 garlic cloves, crushed
1 tsp lemon zest
Salt and black pepper to taste
Parmesan cheese for garnish
Roasted cherry tomato (a handful of cherry tomato roasted in the oven with salt, black pepper and some olive oil)

Preparation:

Heat a pot
Add some olive oil, shrimp, garlic, salt, pepper, lemon zest and lemon juice
Cook for 2-3 mn on each side
Add pasta, 1/4 cup pasta water and pesto
Mix all together
Serve with roasted tomato and a sprinkle of good parmesan cheese!

Pesto Sauce

Ingredients:

2 cups basil leaves 

2 garlic cloves 

2 TBS lightly roasted pine nuts 

1/2 cup good olive oil 

1/2 cup parmesan cheese 

A squeeze of lime 

A pinch of lime zest 

A tiny bit of black pepperO

Preparation:

In a food processor, place the basil, pine nuts, garlic, black pepper, lime zest and squeezed lime (squeeze directly in the processor u only need a tiny bit), process all until u obtain a fine mixture
With the processor on low speed, add the olive oil as a thin thread in a steady motion until they are all well incorporated
Add the parmesan and process just until blended
Use immediately, or refrigerate/freeze for later use!


July 11, 2018
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Ingredients:

250 grams orzo pasta, boiled to al dente (save 1 cup of the water used after boiling)
1/2 cup home made pesto
2 TBS sun dried tomato (preserved in oil, oil drained well)
1 garlic clove, minced
Black pepper
Salt
2 TBS good grated parmesan cheese
Toasted pine nuts to serve

Preparation:

Heat a pan
Add pesto, salt, pepper, tomatoes and garlic
Heat a little
Add orzo and combine well
Add 1/2 cup of pasta water (or more if u want it risotto like)
Add parmesan and stir well
Serve with some extra black pepper and toasted pine nuts!


July 11, 2018
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Ingredients:

1 kilogram chicken breasts, cut into cubes
1 tsp black pepper
3 TBS  Cornstach
1 TBS oil
½ cup low sodium soy sauce
4 TBS rice vinegar
4 TBS ketchup
2 TBS sweet chili sauce
2 TBS brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
3/4 cup water
1 cup cashews

Preparation:

In a plastic bag, place cornstarch, black pepper and chicken
Coat chicken well
Remove excess cornstarch and set aside
Aside, mix all other ingredients except cashews and oil
Heat a wide pot, add oil.
Brown chicken cubes for 2 mn on each side
Add the sauce and 1/2 cup of the raw cashews (roast the other half for garnishing or add here raw if you wish)
Transfer to a preheated oven in an oven proof pot (or use a slow cooker if you have one)
Cook on very low heat for 3-4 hours
Serve with white rice and garnish with spring onions and roasted cashews


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