Zucchini or Courgette is a very light veggie and goes well with pasta’s, salad’s and I personally think its lightness makes it a great starter for any party!
Here’s a quick (under 15 min) and delicious Zucchini rolls stuffed with olives recipe that is bound to be popular with any crowd.
Zucchini – 1
Green Olives – 5-7
Oregano – a couple of pinches
Salt – to taste
Get thin ribbons of zucchini, I used the old school grater cum slicer that I have. Season the ribbons with a little salt. Ideally you need to grill these for a couple of seconds to get a lovely charred colour and taste but since I don’t have a griller I stuck to use a non-stick pan with almost no oil so as to get the charred effect. You can add a drop or two if your non-stick pan isn’t really non-stick anymore… Turn the ribbons and it would only take 30secs on an extremely hot pan. So you would need to be quick…
For the filling, throw some chopped olives, oregano and tiny crumbles of cheese or cheese shavings. Ensure the cheese is much smaller than the olives in size so olives dominate the flavour of the rolls and also you can make it that tiny bit healthier 😉
Next stuff your filling into the zucchini ribbons and roll away!
Being accustomed to Indian food where there are a dozen or more spices in one dish it was difficult (baffling even) for me to imagine a meal with just salt and pepper as spices. But I guess that’s where you fall back on true flavour of the ingredients. So here is my attempt at working with just salt, pepper and a pinch of cayenne…
2 Medium sized Chicken breasts
Potato – 1 Small cut into half
Mushrooms 100 gms
Vodka/White wine 1/4 Cup
1 Small sized Onion – finely diced
Salt – to taste
Black Pepper (freshly cracked) – to taste
Cayenne Pepper – a pinch
Olive oil or butter – 1Tblspn
Lets face the hardest part of this recipe first – its the choice between olive oil and butter. It translates into appeasing your taste buds vs going healthy. For me it was the former (clearly!) so I went for the butter but nothing stopping you from being good! 😉
Now that we are through that, lets get cracking. Take the chicken and add some salt, freshly cracked black pepper and a pinch of cayenne and rub these in. Let it rest for 5mins until you chop the mushrooms and onions. Next, in a non-stick pan add some olive oil or butter put the chicken breast in till you get a light golden colour on both sides but do not fully cook! Put the two pieces of potatoes in the pan, sprinkle salt and get a nice golden colour to the base of the flat face of the potatoes. As earlier make sure you do not cook them fully. In a preheated oven, add the chicken and the potatoes to cook for about 20mins at 280 degs.
For the sauce use the same pan & oil you used for frying the chicken to not lose the lovely flavours, add extra oil/butter if needed. Add the onions & cook only till they are translucent do not wait for them to get brown/crispy. Next add the mushrooms, salt, pepper and let it cook till the mushrooms are soft. Next add the booze and stir till it evaporates. Here is where you can either add some chicken stock if you like, I personally prefer to stay true to the mushroom & booze flavour so I add a little bit of water and a already mixed flour-water mix to avoid any flour balls in the sauce. Simmer until the sauce till it thickens and its done !
Healthy, easy and tasty are things that everyone wants their meal to be but lets face it getting all three of them together is rare. Don’t those curly fries or sausages look way better than what the salad bar has to offer? Believe me you’re not alone, I have been guilty of picking sausages, mash & fried chicken over all those healthy looking not-so-tasty things.
Eaten by my guilt decided to look for any dish that was healthy (not a drop of oil) and tasty and most importantly something that would be hot. Thai-style steamed fish is just the thing that meets all of the criteria and the best thing is it is easy and takes about 15 mins only. Which makes it something you could try making on a weekday!
White fish fillets
Light soy sauce
Coarsely ground red chilly to sprinkle
Some spinach or bok choy
In a foil put all of the ingredients and make a package out of it making sure there is some room for the steam to escape. Steam for 15 mins and enjoy this with rice or cous cous if you want to go healthier!
This is one of the surprise packages for me. I am not particularly fond of the taste of avocado’s and so was a bit sceptical about the avocado shake but it pleasantly surprised me! I have absolutely loved it and try having it as regularly as possible because of the goodness of avocado’s.
3 tablespoons Sugar
3-4 Cardamom seeds
- Get the flesh out of the avocado. For those of you who haven’t used avocado before, cut the fruit into two apart from the centre seed. After this you should be able to split it into two – one half having the huge seed (as in the image below). After that using a spoon you can easily scoop the flesh out.
Be careful about the avocado’s you pick – ensure they are ripe because raw avocado’s are bitter and barely edible. The best way to check if the avocado is ready is to hold the base of the fruit against your palm and gently apply pressure. If you feel the pressure going through to the tip then its perfect else might be worth waiting another day or 2.
- Powder the cardamom seeds.
- Add the avocado flesh, cardamom seed powder, sugar and little milk to the blender and blend till you get a smooth thick paste.
- Finally add all the milk and blend.
And you have heaven in a glass! 🙂 I agree it doesn’t look extraordinary it could be easily mistaken for a pista shake but it tastes incredible! A must try at least for the health benefits of avocado’s. Though after you try it once I believe you will easily fall in love with it and want more!
Trying to eat healthy and not sure what to take for lunch to work? I was in the same dilemma when I discovered this apple-fennel salad recipe.
1 fennel bulb
Salt to taste
Pepper to taste
Finely slice the apple and the fennel bulb. When chopping the fennel bulb make sure you remove the hard stuff at the base and if necessary the top layer of the bulb. Add the chopped parsley and salad greens. Add a generous dash of lime. Some salt to taste and pepper for depth to the dish. Shake well and enjoy a guilt free healthy lunch. If you’d like to add more zing to it add very little grated ginger juice just 2 drops would be enough.