Tag Archives: healthy

Stir fried spicy noodles with pork and mushrooms

Pasta is a great and easy option for weeknight dinners but that doesn’t mean it is always the best option. It’s easy to make a bit too much and it’s also very tempting to put creamy sauces or heaps of cheese on. So if you’re looking for a weeknight meal that’s easy, cheap and healthy it’s great to have some hokkien noodles in the cupboard. They’re super easy when you want a quick dinner- you don’t even have to cook them and they’re pre-packaged so you can keep track of portions and nutrition info. This is one of my favourite stir fry dishes to make with the noodles. It’s pretty versatile and you can use pork or turkey mince- whatever you have on hand. When you’re cooking the meat with the mushrooms and sauce it will seem like there is a bit too much liquid but once you simmer for a couple minutes and add the hokkien noodles they will soak up the sauce. Hokkien noodles are available at most grocery stores and at Costco you can often get a big box for just a couple dollars.

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Adapted from this recipe
Serves 4

2 tablespoons dark sesame oil, divided
4 servings of hokkien noodles
1 bunch green onions, trimmed and cut into 1-inch pieces
12 ounces lean ground pork
8 oz. sliced mushrooms
1/2 cup chopped onion
1/4 teaspoon kosher salt
3 large garlic cloves, minced
2 teaspoons cornstarch
2 cups chicken stock
3 tablespoons lower-sodium soy sauce
1 tablespoon sriracha
4 lime wedges

Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat.

Add pork to pan; sauté for 2 minutes, stirring to crumble. Add mushrooms and saute 2 more min or until brown. Add the green onions.

Stir in chopped onion, and salt; sauté 3 minutes, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Stir in cornstarch. Gradually add stock; bring to a boil. Stir in soy sauce and sriracha; cook for 1 minute, stirring frequently. Add the hokkien noodles and stir to combine. (Some hokkien noodles will need to be softened in boiling water- check the instructions on the package). Divide the noodles and and pork mixture among four shallow bowls. Serve with lime wedges.

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Caprese salad pasta

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Lots of people have a go to dish when they’re not feeling great. Chicken soup, congee with leftovers, scrambled eggs and toast, anything simple and comforting. You’re not supposed to eat anything dairy or acidic while you’re feeling ill. So this dish isn’t exactly ideal but it still seems to make me feel better. It’s one of my favourite dishes while I’m home too. It takes all of half an hour and five ingredients. A perfect weeknight meal or cozy feel-better dish when you’re sick.

Caprese salad pasta
Serves 5

500g pasta (bowtie or penne)
3 ripe tomatoes, diced
250g mozzarella, diced
3/4 cup basil, chopped
Olive oil
Salt and pepper, to taste

Cook the pasta according to directions. While the pasta is cooking dice the tomatoes, the mozzarella and the basil. Just after the pasta is done cooking and you’ve drained it return it to the pot and add a drizzle of olive oil and then add the tomato and mozzarella. Mix them in and then let the pot sit with the lid on so the cheese melts and heats through. After about five minutes add the basil and stir through. Serve immediately.

Enjoy,

Allie

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Spinach, chicken and pecorino risoni

Working in a bar/restaurant means nights with late hours, dinner at odd times and much less time to cook. Sometimes I’ll be super organized and cook something for lunch and bring extras to have after my shift, other times I’ll grab one of the $5 special meals on my way to work and eat before I start. And other times there may be a sneaky trip to Maccas or Pie Face.

One of the other challenges with working in hospitality is that when I do get a chance to cook, sometimes I go a little bit overboard. Sunday night dinners at Ciarans parent’s house tend to be one of those times. In the past I’ve made chicken schnitzel with mash and creamy jaeger sauce, meaty lasagna, beer braised chicken, a lot of heavy meals. So this time I was gently instructed, no red meat and no cream. Which actually wasn’t too much of a challenge. Delicious dinners definitely don’t need a bunch of cream or butter to taste great. I remembered this dish from a small dinner party my mum held ages ago and spent a while tracking down the recipe. It’s simple, fresh and keeps well for leftovers. The tomatoes may not keep as well, but they’re a fancy little accompaniment for a nice sit down dinner.

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Chicken, spinach and pecorino risoni

Serves 4

200g cooked warm risoni

400g shredded bbq chicken

1/2 cup finely grated percorino (also known as romano)

50g shredded baby spinach

1/2 cup basil leaves

2 tablespoons lemon juice

2 tablespoons olive oil

2 cloves of crushed garlic

Cook risoni and set aside in a warm pan. Shred a store bought bbq chicken. Add the chicken, pecorino, spinach and basil to the risoni. In a separate bowl combine the lemon juice, oil and garlic and toss through the pasta. Serve warm.

Recipe from Donna Hay Magazine

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Tomatoes roasted with pesto

2 to 2 1/2 pounds large red tomatoes

3 tablespoons good olive oil

2 teaspoons dried oregano

kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup pesto (store bought or home made)

1/2 cup freshly grated parmesan cheese

Preheat oven to 220 degrees Celsius.

Core the tomatoes and then slice them across (not through the stem) arrange on a sheet pan.  Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt and the pepper.

Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with the pesto, and sprinkle with the parmesan cheese.  Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the parmesan cheese is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.

IMG_2396Enjoy,

A

 

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Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Ah, tuna steaks.

The steak for those lacking a barbecue. Or those lacking the knowledge to actually use a barbecue.

Either way, they’re basically the low-cal, low-cost distant cousin of your basic porterhouse. Pretty distant, like twice-removed, third generation half-cousin, but the similarities exist.

I got these hefty little chunks of tuna goodness for four bucks each, and the rest of the ingredients were pretty low-cost as well. To make the meal a bit more interesting I decided to add some Soba noodles on the side. As a sidenote, if you’re searching for soba noodles in an Asian grocery store, they’re actually called buckwheat noodles, this will probably save you the ten or fifteen minutes of frustrated foraging that I had to endure.

This recipe does take about an hour but it’s fresh and delicious and I’ll bet most of you college students out there haven’t been adventurous enough to throw a hunk of fish into your weeknight dinner, so now that you’ve got the recipe, what are you waiting for?

Pan-seared Tuna with Avocado, Soy, Ginger and Lime
From the Food Network ( http://www.foodnetwork.com/recipes/tyler-florence/pan-seared-tuna-with-avocado-soy-ginger-and-lime-recipe/index.html)

Serves 2

Ingredients:
3 big handfuls of fresh corriander leaves, finely chopped
1 red jalapeno, sliced
2 teaspoons grated fresh ginger
2 garlic clove, grated
1 1/2 limes, juiced
4 tablespoons soy sauce
A pinch of sugar
Sea salt and ground black pepper
1/2 cup olive oil
2 (6-ounce) blocks of sushi-quality tuna
1 ripe avocado, halved, peeled, pitted and sliced

Directions:

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper and 4 tablespoons of olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium-high heat and coat with the remaining 4 tablespoons of olive oil. Season the tuna generously with salt and pepper.  Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 the corriander mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining corriander sauce drizzled over the whole plate.

Soba Noodles with Sweet Ginger Scallion Sauce
From http://www.simplyreem.com

Ingredients:
1 9 oz packet of soba noodles
2 tablespoons sesame seeds, lightly toasted

For the sauce:
1 1/2 cup spring onions, finely chopped
1 tablespoons ginger, minced
1/4 cup corriander, chopped
2-3 tablespoons Sesame oil/any neutral oil
2 teaspoons chilli oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1 teaspoon salt, plus more to taste
1 teaspoon black pepper, plus more to taste

Directions:

Mix all the ingredients for the sauce in a bowl, check for the seasoning. Set aside for 10 to 15 minutes to let the flavours develop.

Boil the soba noodles according to the instructions on the package. Drain and set aside.

Add the sauce, sesame seeds and toss the noodles well, check the seasoning one last time, give it a final toss and enjoy.

Enjoy,

A

 

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