July 20th, 2008 by alice
Tags: , Steak
INGREDIENTS
- 4rump steak
- 1onion, small, diced
- 1teaspoonfresh garlic, crushed
- 2teaspoonsgingerroot, grated
- 1tablespoonfresh coriander leaves, chopped
- 1/2teaspoonchili powder
- 2teaspoonsgaram masala
- 300ml lightyoghurt
- 1teaspoonsalt
- 2teaspoonscooking oil
DIRECTIONS
- Place onion, garlic, ginger, coriander, yoghurt and all the spices together until smooth. Place steak in a dish. Pour over the marinade, turn steak over to make sure that it is coated all over, cover and leave in the fridge overnight, if possible.
- Heat the oil in a skillet or frying pan, take meat from marinade (reserve marinade) and seal both sides of the meat. Add all the marinade, and simmer slowly for about 15 minutes, turning occasionally - to begin with the marinade looks watery and not that great! After a while it slowly thickens (as the meat cooks) into thick gravy that is spooned over the top of the steak when served.
- Serve with salads, spiced rice or Gujarati Potatoes.
- N.B If less heat is required, cut down on the chili powder to 1/4 teaspoon.
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July 20th, 2008 by alice
Tags: Casserole, Potato, Sweet
INGREDIENTS
- 3cupssweet potatoes, mashed
- 3eggs, beaten
- 1/4cupevaporated milk
- 1cupsugar
- 1teaspoonvanilla
- 1/2cupbutter(or margarine)
- 1cupbrown sugar(for topping)
- 1/3cupflour
- 1cuppecans, chopped
- 1/3cupbutter, melted
DIRECTIONS
- Combine 1st 6 ingredients and place in greased baking dish.
- For the topping; combine flour, brown sugar, pecans & melted butter.
- Sprinkle over potatoes.
- Bake @ 350 for 30 minutes.
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July 20th, 2008 by alice
Tags: Fat, Free, Garlic, Mashed, Potatoes
INGREDIENTS
- 2lbs babyyukon gold potatoes
- 16ouncesfat free sour cream
- 1teaspoonminced garlic cloves
- 1/2teaspoonsalt
DIRECTIONS
- Wash and boil potatoes in water until appropriately tender.
- While potatoes are boiling, add sour cream, garlic and salt to suitably-sized bowl and stir until well combined.
- Preheat oven to 350°F.
- Drain potatoes and mash using masher.
- Add sour cream mixture to mashed potatoes and mash and stir until well combined.
- Transfer everything to oven-safe baking/serving dish (depth of potatoes should be about 3 inches).
- Bake for 15 minutes to serve hot.
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July 20th, 2008 by alice
Tags: Meatballs, Moroccan, Sauce, Spicy
INGREDIENTS
-
Meatballs
- 1/2cupplain breadcrumbs
- 1/4cupdried currants
- 1/4cup finely choppedonions
- 1/2teaspoonsalt
- 1/2teaspoonground cumin
- 1/2teaspoondried oregano
- 1/4teaspoonground cinnamon
- 1 1/2lbslean ground beef
- 1largeegg white
- cooking spray
-
Sauce
- 1/4cuptomato paste
- 1teaspoonfennel seeds
- 1teaspoon gratedorange rind(use rasp)
- 1/2teaspoonground cumin
- 1/4teaspoonground cinnamon
- 1/4teaspoonsalt
- 1/4teaspoonground red pepper
- 1 (28 ounce)canchopped tomatoes
DIRECTIONS
- Combine the first 9 ingredients in a large bowl.Shape into 30 meatballs.
- Heat a large non-stick skillet over medium high heat.Coat the pan with cooking spray.Add half of the meatballs to the pan, cook 3 minutes or until browned, stirring frequently.
- Place browned meatballs in a slow cooker, and brown the remaining meatballs.
- Combine the tomato paste and next 7 ingredients.Add to the slow cooker with the remaining meatballs.Cover and cook on LOW for 6 hours.
- Serve over couscous if desired.
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July 20th, 2008 by alice
Tags: Ginger, Pasta, Points, Salad, Sesame
INGREDIENTS
- 8ounces uncookedwhole wheat spaghetti
- 1/4cupwater
- 2 1/2tablespoonslow sodium soy sauce
- 2tablespoonscanola oil
- 2tablespoonsrice wine vinegar
- 2teaspoonsdark sesame oil
- 1 1/2teaspoons fresh gratedgingerroot
- 1teaspoonsugar
- 1/2teaspoon mincedgarlic
- 1cupcucumbers, cut into 2-inch long sticks
- 3/4cupradishes, thinkls sliced and then cut in half
- 3/4cupcarrots, thinly sliced and then cut in half
- 1/4cupscallions, sliced
- 3tablespoonspeanuts, chopped
- 1/4teaspooncrushed red pepper flakes
DIRECTIONS
- Bring large pot of lightly salted water to a boil.
- Add spaghetti and cook until al dente, about 10 minutes.
- Drain spaghetti; rinse under cold running water and drain again.
- In a large servign bowl, whisk together water, soy sauce, canola oil, vinegar, sesame oil, ginger, sugar and garlic until well blended.
- Add pasta, 3/4 cup of cucumber, 1/2 cup of radishes and carrots, 3 T. of scallions and 2 T. of peanuts.Toss to mix and coat.
- Sprinkle salad with remaining cucumber, radishes, carrots, scallions and peanuts.Sprinkle with red pepper flakes and serve.
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