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Roasted in the oven, with some olive oil, rosemary, thyme, sage, salt & pepper. Or if it goes with your meal: mix some soy sauce, olive oil and honey / agave syrup, marinate the mushrooms for a bit then either cook on the stove with the marinade or roast in the oven.
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Dressing 1 1 tbsp olive oil 1 - 1.5 tbsp balsamic vinegar 1 tsp soy sauce black pepper to taste Dressing 2 1 tbsp olive oil 1 tbsp lemon juice few cilantro leaves, chopped salt & pepper Dressing 3 1 tbsp olive oil 1 tbsp red wine vinegar 1 tsp mustard 1 tsp soy sauce pepper to taste It seems like little, but I use these…
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If you can get your hands on mattentaart, vlaai, broodpudding & pannenkoeken, try them too. Sometimes when I want something badly, I just share it with BF. (Living in Belgium sometimes you just give in and eat all the chocolate)
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Firm tofu: drain, rinse, wrap in towel papers & then in a kitchen towel (the paper one is to avoid lint), and put it between two cutting boards with some weight on top for at least and hour, cut in pieces and marinate or cut in two "steaks" and either marinate or cover with seasoning pressing it so it sticks well(I like…
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As a rule, I take a sandwich (or rather, three half sandwiches), usually with spread cheese / other spreads (veggie here, so hummus, lentil spread...) and a side of vegetables: steamed veggies the night before with some seasoning, cherry tomatoes, carrot & cucumber sticks, whatever I feel like. I make the sandwiches the…
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One easy: Low sodium/fat veggie broth (I use powder, 1 tsp per 300-350 ml of water) Frozen soup veggies (approx: 75gr per serving) Soup pasta (letters, stars, dots, vermicelli.. approx: 10 gr dry weight per serving, something like a teblespoon) Roasted pumpkin: 1 pumpkin/ butternut squash, about 1.2 kg, cut in half, seeds…
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Puff pastry is not made by frying flour in butter and then boiling it. It's made by first mixing flour, salt and water into a dough, and then rolling the butter into the dough by folding it, that's how you get the layers. Anyway, it's flour, and butter, and low fat is not going to work because you want the butter there to…
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I use the recipe builder. After I cook the soup I divide it in portions (approximately 3 ladle-fulls per serving, or about 450-500ml), then enter how many servings I got and it's all calculated.
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http://cdn.streamzoo.com/si_13177318_y3wyrbx4hv_lr.jpg] Marinated tofu (balsamic vinegar, soy sauce, lavender, rosemary, thyme, oregano), dry-pan "fried", with balsamic mushrooms, and polenta. (Seeing that I can't resize the picture here, nor decently link to it, you'll have to copy paste, sorry :/ )
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I always cook them with some bay leaves & cumin seeds. Fennel should also help.
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What it is telling you: Weigh your rice before cooking (dry weight), then a portion of 50 grams of uncooked rice is 169 calories. Cook a lot of rice (like for a week) then weight your already cooked rice? Then 100 grams of cooked rice equals 135 calories.
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Rice & couscous are easy if you go by dry weight. A typical serving is 60 grams (a bit over 2 oz). That's a bit under 1/3 of a cup (dry cous cous / rice). Then you just cook that, and eat it. Yes, the 60-65 grams of uncooked stuff looks ridiculous, but most people simply are used to having 2-3 servings. Anecdote time: a…
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When I'm organized, I like to cook a meal base that I can vamp every night for dinner, adding a different seasoning, protein & starch. This is usually a bunch of prepared veggies (that takes the most of prep time). I also like to make stuff that I can freeze (chili, spaghetti sauce, lasagna, moussaka, curry...) that way I…
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Breakfast is home made bread with fromage frais and low sugar (no artificial sweeteners!) jam & a small glass of orange juice. Coffee if I feel like it / have time. Lunch is sandwiches on the same home made bread with different fillings (spread cheese, veggie spreads, veggie cold cuts, sliced cheese) and some vegetables:…
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Slice is 1/4in thick, heat up a non-stick pan (important) until quite hot, and add the tofu. It should sizzle when it touches the hot pan. Leave it undisturbed (do not touch it, no peeking, no turning, nothing!) for about 3 minutes. Around that mark the tofu will unstick from the pan because the surface has started to…
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Soak dry chickpeas overnight. Drain, rinse, boil in plenty of water for 45-60 minutes, until tender. I like to add some cumin seeds & a couple bay leaves for taste. For best results when making hummus: lightly cool the chickpeas and remove the skin by pinching it with your forefinger and thumb. Blend the chickpeas with…
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Take out scale, turn scale on. Put bunny on scale. Zero scale. Attack bunny by biting tail and/or ear like a savage (heck, if you're gonna bite you might as well enjoy it, no?). Put bunny back on scale. The scale now shows a negative number equal to how much you've bitten off. You do have to be fast enough so that the…
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Another one: 1. Press the tofu as above. Honestly, just do this all the time when using firm / extra firm tofu. Then slice. 2. Cover with some BBQ sauce of your choice (I like a pomegranate one). Put in an oven dish and bake for 20mins at 200C / 400F(?) Serve with veggies and roasted tatters, for instance.
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1. Wrap a block of tofu in some kitchen paper (one square is enough), then in a kitchen towel, put it between two dishes, and then put some weight on top 2kg -4.5lb. Press the tofu for at least 30 minutes, 1-2 hours is best. 2. Prepare a marinade with for instance: soy sauce, olive oil, chili peppers, garlic, ginger, pinch…
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Do you drain, rinse, press & marinate? If you just cook it without pressing it it doesn't absorb other flavours and won't be as tasty.
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I like it, but the boy does not want it on the menu too often because it has a more prominent taste than tofu or seitan or quorn. I usually first slice it about 1cm thick, then steam for at least 5 minutes, and then pan fry it with very little oil (just brushed a bit so it colors better), then add whatever sauce I feel…
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You're welcome. Don't be discouraged if your first loaf is not perfect, like with most cooking, it requires a bit of practice. The more bread you bake the better you know if the flour-water ratio is right, and if it's baked long enough. The water pan in the oven turns your oven into a steam oven, that helps with a nice…
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600 gr flour (I use either a mix 50/50 white & dark multicereal, or a light multicereal) 350-370 ml water (this varies depending on the moisture content of the flour) 10 gr olive oil 10 gr salt (~2 teaspoons) 20 gr sugar 7-8 gr dry yeast (~ 1 1/2 tsp) Aaand I let the breadmachine do all the work. If you want to do it by…
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1 cup of boiled chickpeas = 286 cals 1 tablespoon olive oil = 120 cals 1 tablespoon lemon juice = 3 cals 1 clove garlic = 4 cals salt & pepper, and enough water to get it to blend you have over a cup of hummus for 413 cals , or 25 cals a tablespoon. Yes, commercial hummus is full of fat and calories, because they use a ton…
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By weight, in grams, with a food scale, and then digging though all the entries in the food diary until I find one that gives data for grams instead of cups. Measuring weight (be it grams or ounces) is way more accurate of measuring volume (cups) since you can pack or not the veggies to fit the cup. Take for instance…
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Nearly boiling water poured over loose leaf green tea. Steep a 3-4 minutes, strain, drink hot. I also like a mix of green tea and mint leaves. No sugar. This one can be poured over ice for a nice refreshing drink.
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Carrots, cucumber pieces, cherry tomatoes, strawberries, other fresh fruit (peeled and prepped so I can just use a fork to eat it).
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I would drop the two tablespoons of sugar in the two daily coffees and eat the 180 calories that sugar has in the form of fruit or vegetables. Hummus is a good snack, but commercial ones are loaded with oil and other fats. Cooked chickpeas have 115-130cal per 100 grams. The hummus you've eaten on this example has already…
