PASTA WITH CHICKEN AND VEGETABLES

These days I have been sleeping a lot. When I woke up at noon yesterday, I didn't have much time to cook. My daughter told me she loves cooking and she finds it relaxing to return from work and make something healthy and quick without having to hang around in the kitchen too long. She had made pasta with veggies and chicken, the first day we arrived in Birmingham and we had loved it.  I thought, why not make some pasta. Lucky me, I had lots of vegetables in the fridge and some left over chicken. And I had just bought fresh broccoli from the Farmer's market in Sultan Center at Sharq Mall on Wednesday. 

Here's my recipe which tastes different from my daughter's. I don't know what sauces and secret ingredients she added that made her pasta taste heavenly. When I asked her yesterday, she laughed, saying, 'I just add whatever is there and make something quick'. 

Ingredients:

Pasta 

boiled chicken (cut into small pieces)

broccoli

carrot cut into thin strips

french beans cut thin and long

mushroom (preferably fresh and not canned)

tomatoes

* Celery

* Red bell pepper (capsicum)

mixed Italian herbs

Tomato sauce, tomato puree

onions

garlic

olive oil ( I used extra virgin olive oil)

green chilli sauce or crushed green chilli mixed in bit vinegar and olive oil

red chilli flakes (dont over do it - just add the right amount to your taste)

salt

pepper

** Add your own seasoning of spice powders for zest and zing

*** While serving, add grated parmesan cheese on top if you like 

Boil the pasta with salt and bit of olive oil in plenty of water. Drain and wash with cold water, so they turn sticky. Heat a large sauce pan, add some olive oil, when it turns warm, add your veggies and stir fry - dont over cook them. Veggies should be crisp. * You can add celery and red pepper as well ( like my daughter did), but I didn't have those at the time I made pasta. I cooked the mushrooms separately, as it requires a bit more cooking time. Keep aside. Heat the same pan again, add olive oil, chopped onions and garlic, saute. Add tomatoes and saute. Add the tomato puree and some water and let cook, add the green chilli sauce (or crushed green chillies in vinegar and olive oil), salt and pepper, saute till the raw taste of tomato puree disappears and the sauce would begin to taste yummy. It shouldnt be dry. Add bit of water to make it thick and saucy. Add cooked chicken pieces and the stir fried vegetables, and mushroom. Add salt and pepper to taste. Cook for 5 minutes. Add the red chilli flakes. Add pasta and stir. Or serve the pasta sauce with chicken and vegetables on a bed of pasta.  It tastes great. ** You can add your own creative seasoning to add zing and zest to your pasta.

Here's my Pasta with chicken and vegetables - light, healthy, tasty and something you can prepare quick when you don't have much time

Now this pasta is what my daughter prepared on the first day we visited her in UK.  I clicked this picture when I was half way through !

LAMB CHOPS

We both love lamb chops. It's not always that I would make lamb chops because red meat is not recommended for health reasons, especially if you are trying to eat healthy. But once in a while, we totally devour lamb chops. I picked up fresh lamb chops from Geant and applied my very own marinade, left it overnight in the fridge and next day, roasted it in the oven. Came out heavenly!.

Marinade  for 1/4 to 1/2  kg lamp chops (adjust the spice powders according to your requirement)

red paprika or kashmiri chilli powder 1 to  1 1/2 tsp

turmeric - 1/2 tsp

all spice powder (mix of clove, cinamon, cardamon) - 1 tsp

coriander powder - 1/2 to 1 tsp

vinegar or lemon - 4 tsp

yoghurt (non sour) - 1 tablespoon

pepper powder - 1/2 tsp

salt (how you like it)

Mix the marinade well, apply on lamb chops and kept it refrigerated for 12 to 24 hours, next day, roast it at 190 degrees in the oven,  for 45 minutes or however long it might take to cook. Enjoy!  

LOW CALORIE BREAKFAST CHICKPEAS AND BELL PEPPERS

I have devised several low calorie breakfast meals which are healthy. Here is one of them - Chickpeas with bell peppers. It's easy. Boil chickpeas (or use canned chickpeas). Add required salt, red and green bellpepper chopped really fine, chopped cilantro and little lemon juice. Mix all of them up. And voila, your simple, easy to make, low calorie, healthy breakfast is ready!

LOW CALORIE LUNCH - SALMON MUSHROOM AND CARROT SALAD

SALMON MUSHROOM AND CARROT SALAD

Chop the carrots and mushroom

Marinate the salmon pieces in yoghurt (see Preparation)

Add the sauted vegetables with marinated salmon, water and cook

Almost done

Add chopped cucumber to the cooked salmon, mushroom and carrot

I am always thinking of making low calorie healthy dishes and I've been in a mood to experiment. Let me share with you an interesting recipe 'SALMON MUSHROOM AND CARROT SALAD' which I enjoyed making as well as relishing without having to worry about the calories or fat.

Ingredients:

6 pcs of one inch cubes of salmon fish

6 mushrooms

Half a big carrot

yoghurt - 3 to 4 tablespoon

vinegar 1/2 to 3/4  tablespoon

salt

pepper

mixed herbs fresh or dried (I used the dried Italian mixed herbs) - 1/2 tsp dried or 1 tsp fresh

garlic 2 pcs chopped fine

olive oil - 1 tablespoon

1 small cucumber or half a cucumber (leave skin on)

Preparation:

Take a bowl, add chopped garlic, salt, pepper, yoghurt, vinegar, add the fish and mix well and keep aside for 1/2 hour to 1 hour. In the meantime, chop the mushrooms into 3/4 inch cubes, half the carrot lengthwise and slice them. Heat a small sauce pan, add 1 tablespoon Extra virgin olive oil and when warm, add the mushrooms and carrots and mixed herbs, saute on medium fire and on lower the flame further so they don't get stuck to the pan. Keeping stirring for 3 to 4 minutes. Add the marinated salmon to this, with 1/4 cup of water, close the lid and cook on medium fire for few minutes and then lower the flame and cook till the fish is done. Keep checking and stir gently as it cooks. You may add a few tablespoons of water if the water dries up. It would take about 10 to 12 minutes to cook. Add more salt towards the end if necessary. It should be semi dry and moist, but not gravy like or watery. Leave it to cool. Cut the cucumber into 4 pcs length wise and then dice into 1/2 inch pieces.  Add the chopped cucumber to it, stir gently and enjoy your Salmon Mushroom and Carrot Salad. You can add chopped salad leaves for variation and  to increase portion size

Makes for 2 persons.

Hope you like this dish as much as I did

MINT AND COCONUT RICE

My very own Mint and coconut recipe

This is very easy to make and tastes really good. Rice flavoured with freshly chopped mint and fresh coconut scrapings make this a very enjoyable dish.

Ingredients:
* 2 cups of cooked basmati or any long grain rice (cooked with salt)
* 1 tablespoon of finely chopped mint leaves (about 10 to 12 mint leaves)
* Green cardamon 2, cloves 2, cinamon stick 1/2 inch, Dried bay leaves 2, 1/4 tsp cumin seeds(Cumin seeds   and bay leaves are optional, only if you like the flavour of cumin, you add them

* Fresh Coconut shavings or grated 2 to 3 heaped tablespoon

* 1 tablespoon or 3/4 tablespoon butter.

(Increase the mint, coconut and dry spices in proportion to the rice)

Cook rice in a large quantity of water and drain the water. Add salt to taste while cooking rice. Keep rice aside to cool. Take a large saucepan, add a tablespoon of butter and let it heat on medium fire. Don't let it smoke. Add the cumin seeds, let it splutter gently (optional). Add the the rest of the spices. Stir, add the cooked rice and finely chopped mint leaves. At this point, reduce the fire to minimum. Stir gently without mashing the rice. Put off the fire. Add the grated coconut (or coconut shavings). Stir gently again. Enjoy this rich dish with vegetables or chicken or shrimp dish. Due to time constraint after making a late lunch, I couldn't make it look more presentable, so do excuse me for the 'presentation'. You can always decorate with sliced or grated carrots. Let your imagination run and make an artistic impression if you are going to serve this for guests.

Note : It's advisable not to use desiccated or dried grated coconut. Fresh coconut will taste a lot better. Freshly grated coconut is available at Lulu Hypermarket Qurain, at a small  counter near the 'Take away Food Section'. You can buy a small quantity of freshly grated coconut shavings from there. Freeze it and thaw required quantity 20 to 30 minutes before you use it in the Mint and Coconut rice. If you don't know what to do with remaining coconut shavings, keep it frozen; you can grind a small quanity of 2 tablespoon and add them to your meat, chicken or vegetable curry dishes.

WATERMELON DELIGHT

Do you have watermelon at home?  If you don't,  then let me coax you to get a nice bright red juicy watermelon from the market...cut them...and wait...don't eat them yet...try making this water melon juice. You are in for a total delight! Okay now for the Ingredients:

For 2 persons:
Watermelon ripe chopped (about 3 cups)
Lemon juice (1 to 2 teaspoons, as you desire)
Honey (2 tablespoon, instead of refined sugar)
ginger crushed (1/4 teaspoon) 
Add water for the consistency you desire (1/4 cup water - less or more depending on if you like it thick or not so thick) 

Put all this in the blender and beat well. Pour them into two tall glasses. Add ice cubes if you like ice in your juice. You can even add bits of watermelon in it in the end and few chopped nuts if you like....And ENJOY!

CARROT BELL PEPPER AND LOW CAL FETA CHEESE CROISSANT SANDWICH

One for my hubby and one for me!

WHAT'S FOR BREAKFAST?

This is a healthy and delicious vegetarian croissant sandwich. You can create your own ideas for the filling. Let me share with you a simple yet nutritious high energy breakfast, that will make you feel like a race horse. LOL...maybe not a race horse...but it will certainly make you feel good and healthy. It has all the essential nutrients, proteins, carbs, antioxidants and vitamins that makes up a good breakfast to get you started and sustain during the day.

Ingredients for one person:
I medium croissant (the one in the picture is a freshly baked croissant from Geant Hypermarket, 360 Mall)

Filling:
* 1 tablespoon to 1 teaspoon low fat feta cheese (the one I used is low fat, low salt from Al Marai).
(Can be substituted with low fat cottage or any low fat cheese you have or you can spread low fat non-sour yoghurt)
* Grated carrot (1/4 carrot) as you desire
* Red Bell pepper thinly sliced
* 3 to 4 thin slices of tomato
* Sliced onions lightly fried or sauted in 1 teaspoon olive oil (optional)
* Boiled and mashed potatoes cooked with salt - 1 to 2 tablespoon (optional)
* A few Black spanish de-seeded olives (optional)

Slit the croissant sideways lengthwise. Spread the low fat feta OR any low fat cheese OR low fat non sour yoghurt on one side. On the other side, place the thinly sliced tomatoes and red bell pepper, sliced onions sauted in olive oil, followed by grated carrot, mashed potatoes and olives. As you prepare the sandwich, sprinkle salt to taste. Add black pepper powder if you wish. I didn't add any black pepper. I mentioned 'optional' for certain ingredients as each person's personal preference vary and you can add or omit as you desire. Enjoy your breakfast!!!!

* You can even have this for lunch instead of breakfast, along with a bowl of green salad or home made vegetable soup of your choice.

Approximately 180 to 200 calories.

LOW CALORIE CARROT AND BELL PEPPER SALAD

Carrot and Bell pepper salad

This is a very pleasant tasting salad, very simple and easy to make. Its laden with lots of  important nutrients, vitamins and proteins. It's just perfect for the summer and you can have it along with literally any dish you have for lunch or dinner. I had prepared this a few days ago, when I was on the Detox diet.

Ingredients:
Grated or very thinly sliced carrot (1/2 of a big carrot)
Bell pepper, sliced thin to 1 inch length (orange and yellow, 1/4 + 1/4)
few golden raisins (6 to 8) 
 whole almonds ( 6 to 7)
Black spanish olives (deseeded if you prefer)
Yoghurt which is not sour (1/2 cup to 1 cup, as desired)
Salt to taste
1 teaspoon honey (optional)
(Quanity mentioned is for two persons)

Remove any lumps from the yoghurt. Make sure its smooth. Mix all ingredients. Raisins, almonds and olives can be added to suit your taste. Honey creates a pleasant flavour. However, it's optional.  Hope you enjoy this simple yet nutritious salad.

BEETROOT SALAD WITH YOGHURT RECIPE

Everytime my mother would prepare a beetroot dish when I was a child,  instantaneously, I would pull a long face and throw tantrums, anything just to avoid eating it. LOL, that was so many years ago. If she were alive today, she would be surprised how my tastes have changed and beetroot has become a twice a week 'must eat' in my list of healthy eating! Bless her soul....she was a wonderful human being and a great mom.

I love beetroot and all the wonderful nourishment it provides! This is a popular recipe from Turkey to North Africa and the Mediterranean. Alright,  here is a Beetroot Salad recipe, easy to make, so good for your health! Anyone can make it. You don't have to know how to cook to make this!

Beetroot salad with yoghurt -  'Good Housekeeping' magazine

Beetroot salad with yoghurt  by Andrew Scrivani (New York Times)

INGREDIENTS:
250 grams unsalted cooked beetroot (or roasted) and cut into thin half moons (see picture)
6 tablespoon thick yoghurt (preferably not too sour)
powdered pepper to taste (less than 1/4 tsp should do)
salt (as desired)
lemon juice (2 tsp) OR vinegar (1 tsp) ,adjust to your desire
chopped mint or dil leaves or parsley (not too much)
1 tsp of sugar (don't be shocked, a tsp is alright - about 26 calories!, adds zest to salad), Optional
finely chopped or minced garlic - half clove (1/2)
Few chopped peanuts or walnuts (optional , doesnot contain in original recipe)

Mix the beetroot, salt, pepper, lemon juice (or vinegar), sugar, minced or chopped garlic and keep aside in a bowl (covered)  for an hour or two. Take yoghurt either cold or room temperature and spoon it on to the prepared beetroot. Remember if you mix the yoghurt into it, it will turn pink. I prefer to spoon it over the beetroot. Decorate with chopped dil, mint or parsley. You can add a few chopped walnuts or peanuts to it for a nutty flavour if you wish.

Health benefits of beetroot: Beetroots are a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine, which is important for cardiovascular health. 

OKRA DISH MARAQ BAMIA

I got the recipe for 'Maraq Bamia'  from Danderma's website and prepared it for lunch today. The recipe is vegetarian and it is made with okra and potatoes. Since I love carrots, I added half a carrot as well.  It's easy to prepare and doesnot take much time. You can have it with rice or Khobuz (Pita Bread). The aroma is lovely and it tastes just wonderful. For preparing this delicious dish, visit Danderma's blog here . Danderma's blog is full of interesting things that would find you visiting it everyday!

Thankyou Danderma for sharing this wonderful dish through your blog.