Everyday Living Food & Lifestyle
Shrimp and Rice Noodle Stirfry
SEAFOOD have a variety of nutrients that contribute to our wellbeing and are also low in calories.
A great source of lean protein, seafood is good for our eyes, heart, brain, muscles, skin and bones.
Generally fatty fish such as salmon and mackerel are better as they contain fat soluble nutrients our bodies can absorb.
Raw shrimp should be firm and their shells should always be translucent, greyish green, light pink or a pinkish tan in colour.
Delicious, healthy, cost effective and easy to prepare as shown in the recipe SHRIMP AND RICE NOODLE STIRFRY below.
Prep Time: 15 min Cook Time: 15 min Servings: 3 - 4
Ingredients:
- • 225 gm rice noodles
- • 16 jumbo size shrimp
- • 1⁄2 red pepper thinly sliced
- • 16 snowpeas
- • 12 baby carrots sliced
- • 8 brocoli florets
- • 4 green onions thinly sliced
- • 4 tbsps vegetable oil
- • 4 - 5 tbsps dark soya sauce
- • 4 tbsps Green Curry Paste
- • 1 tbsp Red chilli flakes
directions:
Prepare rice noodles in accordance with package instructions, drain and set aside.
Heat 3 tbsps of oil in a wok or skillet, add green onions and saute until they turn a light brown. Add the sliced carrots, red peppoer, broccoli and snow peas and stirfry for about 5 minutes or until tender then add the green curry paste and soya sauce and saute for another 2 - 3 minutes. Remove from heat while you cook the shrimp.
In a frying pan or wok heat the remaining oil, add the shrimp and saute for 3 to 4 minutes or until the shrimp turn pink and are no longer translucent.
Add cooked shrimp and noodles to the veggies and return skillet to the stove allowing it to heat through before serving. Garnish individual bowls with sliced green onion and some chilli peppers if desired.
Bon Apetit....
Latest Recipes
Ham and Pineapple Bake
CHEAP AND EASY TO PREPARE EGGS are an inexpensive source of high quality protein. Eating enough protein can help with weight loss, increase muscle mass, optimize bone health and lower.....
Ham and Pineapple Bake
CHEAP AND EASY TO PREPARE EGGS are an inexpensive source of high quality protein. Eating enough protein can help with weight loss, increase muscle mass, optimize bone health and lower blood pressure.
A whole egg contains a tiny bit of every nutrient you need and there are many ways to prepare eggs but poaching or boiling them preserves most of their nutritional benefits.
Tasty and filling, eggs have been popular for thousands of years and in many cultures eggs are a symbol of new life, fertility and re birth.
Eggs are a breakfast mainstay and frittatas, quiches, burritos, quesadillas, devilled, pickled or creamed eggs are just some of the delicious ways to consume eggs.
HAM AND PINEAPPLE BAKE can be enjoyed any time of the day and pairs well with a side of fingerling potatoes and a tossed salad.
Prep Time: 20 min Cook Time: 45 min Servings: 4-6
Ingredients:
- • 1 small loaf of French bread
- • 4 tbsps butter
- • 1/2 lb cooked ham cut into small pieces
- • 1 cup shredded cheddar cheese
- • 3/4 cup drained pineapple bits
- • 4 eggs
- • 2 1/4 cups milk
- • 1 tsp ground mustard
- • 1/2 tsp salt
- • 1/2 tsp black pepper
- • 1 tbsp chopped chives
Directions:
Butter a medium size glass baking dish. Slice the French bread and then spread butter on one side of each slice. Next slice the bread into one inch cubes and place in baking dish. Spread the ham cubes and pineapple bits on top of the bread and sprinkle with cheddar cheese.
In a mixing bowl, beat the eggs and then blend in the mustard, salt, pepper, milk and chives. Pour the mixture evenly over the bread mixture. Cover tightly with saran wrap and refrigerate overnight.
The next day Pre heat oven to 350 degrees Fahrenheit.
Remove baking dish from refrigerator and place on middle rack of oven. Bake un-covered for 45 minutes or until puffed and golden in colour. A knife inserted in the center should come out clean. Serve immediately.
Bon Apetit....
Spicy Chicken Curry
SPICE IT UP - Spices improve the natural flavour and appearance of food. There are over 300 spices but the most popular are Black pepper, Mustard, Cumin, Turmeric, Cloves and Cinnamon.....
Spicy Chicken Curry
SPICE IT UP - Spices improve the natural flavour and appearance of food. There are over 300 spices but the most popular are Black pepper, Mustard, Cumin, Turmeric, Cloves and Cinnamon.
Spices have been used for centuries for their medicinal and preservative qualities. In addition to their antibacterial and antifungal properties they are also a good source of vitamins, calcium, iron and antioxidants.
Saffron often referred to as “red gold” is the most expensive spice in the world and because of its disinctive yellow colour is used in everything from liquor, cheeses, curries, meat and rice dishes and soups.
Generally used in small amounts spices are probably the easiest way to create a great tasing meal.
Prep Time: 15 min Cook Time: 40 minServings: 5-6
Ingredients:
- • 3 lbs boneless, skinless chicken breasts
- • 2 small onions finely sliced
- • 3⁄4 cup Canola oil
- • 1 1⁄2 tbsps. minced ginger
- • 1 1⁄2 tbsps. minced garlic
- • 3 tbsps. curry powder
- • 1 tsp ground cumin
- • 1 tsp ground turmeric
- • 1 1⁄2 tsps. powdered red chilli peppers
- • 2 bayleafs
- • 1 1/2 tsps salt
- • 1 cup plain yoghurt
- • 1⁄2 can (398 ml) crushed tomatoes
- • 1 1⁄2 cups water
- • 1 tsp sugar
- • 3⁄4 cup coconut milk
- • 1 1⁄2 tsp Garam Masala
- • 3 – 4 tbsps chopped cilantro
Directions:
Cut chicken breasts into bite size pieces. Heat oil in a large pot or skillet, add onions and saute until onions are lighly brown. Add ginger and garlic and saute for a minute then add chicken and continue sauteing until the chicken is no longer pink on the outside about 3 – 4 minutes.
Add curry powder, cumin, turmeric, red chilli peppers and the bay leafs and sWr fry for 2 – 3 minutes. If the mixture is sticking to the pot sprinkle a little water and reduce heat.
Next add the yoghurt and blend in followed by the water. Cover the pot and allow the curry to simmer for approximately 15 - 20 minutes or until chicken is tender.
You can now add the crushed tomatoes, sugar and coconut milk and simmer for 2 – 3 minutes.
Remove the curry from the heat and garnish with garam masala and chopped coriander leaves.
Serve SPICY CHICKEN CURRY with a tossed salad, steamed rice or naan bread.
Bon Apetit....
Leave a Comment
Eggplant and Sundried Tomato Pasta
SIMPLE, HEALTHY, DELICIOUS EGGPLANTS also referred to as aubergines or brinjals are used in the cusines of many countries around the world but particularly China....
Eggplant and Sundried Tomato Pasta
SIMPLE, HEALTHY, DELICIOUS EGGPLANTS also referred to as aubergines or brinjals are used in the cusines of many countries around the world but particularly China (Sichuan Eggplant) and India (baingan bharta).
Glossy, purple, green or white in colour the eggplant is a member of the nightshade family and has white flesh and small edible seeds. Due to its “meaty” texture it is sometimes used as a meat substitute in vegan and vegetarian dishes.
Eggplants are a high fiber and low calorie food rich in nutrients and vitamins, which can help control blood sugar and aid in weight loss. Antioxidants such as lutein which may help prevent age-related macular degeneration and zeaxanthin along with natural plant chemicals called polyphenols are also present.
There are many tasty ways to eat eggplant as it can be steamed, stir fried, roasted, stewed, curried, pickled or added to pasta noodles with whipped ricotta cheese and sundried tomatoes as shown in the recipe below.
Prep Time: 20 min Cook Time: 30 min Servings: 3 - 4
Ingredients:
- • 1 large eggplant
- • 2 small shallots finely chopped
- • 3 garlic cloves finely chopped
- • 1 small jar oil packed sundried tomatoes
- • 1 cup extra virgin olive oil
- • 500 gm cooked spaghetti (al dente)
- • 1 cup whipped ricotta cheese
- • 1/2 cup fresh basil leaves
- • 2 medium sized tomatoes chopped
- • Salt to taste
- • Black pepper to taste
- • 1 tsp red chilli flakes
- • 1 cup shaved parmesan cheese
Directions:
Heat oven to 425 degrees Fahrenheit.
Arrange eggplant slices on a foil lined baking tray. Brush each slice with a little olive oil and then flip over and repeat. Place the tray on the middle rack of the oven and bake for about 20 minutes or until eggplant slices turn a light brown. Remove tray from oven and set aside.
Add 2 tbsps of olive oil, chopped shallots and garlic to a large frying pan and saute on medium heat for two minutes. Separate the sundried tomatoes from their oil, slice each piece in half and add to the pan along with the fresh chopped tomatoes and a few basil leaves. Stirfry for about 2 minutes then add the ricotta cheese, red chilli flakes, salt and pepper to taste.
Finally add the cooked spaghetti to the pan and gently blend with the sauce. Remove from heat and garnish with shaved parmesan cheese, a few basil leaves and serve.
EGGPLANTS A DELICIOUS ADDITION TO ANY HEALTHY DIET - VIEW BLOG
Bon Apetit...
Leave a Comment
About Me
Jennifer
As a child growing up in New Delhi, it was perfectly reasonable to expect food to materialize on my parent’s dining table, without any effort on my part. Delicious meals were prepared and served three times a day by our caring, smiling cook and his assistant.
So it is no surprise that our kitchen was a constant hub of activity, where the slicing and dicing of vegetables, the washing and soaking of lentils, the kneading of dough, the grinding of spices and most importantly the exchange of gossip was an on-going occurrence....
Our cook was entrusted with the purchase of fresh fruit, vegetables, poultry, fish and herbs on a daily basis. He took immense pleasure in his trips to the street market where he could bargain and coerce the vendors into giving him food for less than the advertised price. It was understood that any savings made in this respect were his to keep. I think you would agree a happy cook was a safer option than a disgruntled one. The noise and hustle of the street market was everywhere and it was also where customers were encouraged to hand pick their produce from heavily laden carts or from colourful piles on the sidewalk.
Presented with this visual abundance of food, a child could be forgiven for being un-aware of food scarcity, hunger and malnutrition that existed on the boundaries of every neighbourhood.
My interest in cooking truly started with the abrupt ending of my childhood. Married at the age of twenty, I dutifully followed my husband to London, U.K. (it was the last dutiful thing I ever did) where he was working towards his professional designation.
Did I mention culture shock because it would be an understatement. Overnight I had to adapt to living in a small space, sharing a bathroom with strangers and shopping and cooking on a shoestring budget.
In time, determination and persistence led to cooking success, at least most of the time, and the caring, smiling cook at my dining table was me.
The recipes in COOK LAUGH LIVE are based on a life lived on three continents. They are easy to follow, use inexpensive ingredients found in your local supermarket, are relatively healthy and nutritious and do not require a lot of time or skill to prepare.
THE PURSUIT AND DISCOVERY OF OLD AND NEW RECIPES BEGINS IN MY KITCHEN BUT ENDS IN YOURS…
Thank you for being here.
Bon Apetit
Jennifer
Latest Blog
Eggs Natures Perfect Food
January 25th, 2024
EGGS ARE TASTY, FILLING AND GOOD FOR YOUR HEALTH AND ONE OF THE FEW FOODS THAT SHOULD BE CLASSIFIED AS A SUPERFOOD. A WHOLE EGG CONTAINS A LITTLE BIT OF EVERY NUTRIENT YOU NEED.
Cheap and easy to prepare they are an inexpensive source of high quality protein. Eating enough protein can help with weight loss, increase muscle mass, optimize bone health and lower blood pressure.
To stay healthy and carry out basic activities we need a broad range of nutrients which we can get from fruits, vegetables, whole grain pastas and breads, some dairy, meats, fish and eggs.
There are reasons why we eat chicken eggs versus duck or turkey eggs – chickens lay more eggs, they consume less feed and they need less nesting space. Eggs have been popular for thousands of years and the ancient Romans ate peafowl eggs and the Chinese enjoyed....
Eggs Natures Perfect Food
EGGS ARE TASTY, FILLING AND GOOD FOR YOUR HEALTH AND ONE OF THE FEW FOODS THAT SHOULD BE CLASSIFIED AS A SUPERFOOD. A WHOLE EGG CONTAINS A LITTLE BIT OF EVERY NUTRIENT YOU NEED.
Cheap and easy to prepare they are an inexpensive source of high quality protein. Eating enough protein can help with weight loss, increase muscle mass, optimize bone health and lower blood pressure.
To stay healthy and carry out basic activities we need a broad range of nutrients which we can get from fruits, vegetables, whole grain pastas and breads, some dairy, meats, fish and eggs.
There are reasons why we eat chicken eggs versus duck or turkey eggs – chickens lay more eggs, they consume less feed and they need less nesting space. Eggs have been popular for thousands of years and the ancient Romans ate peafowl eggs and the Chinese enjoyed pigeon eggs. Quail, goose, hilsa or fish eggs such as caviar are all packed with essential nutrients. Mention should also be made of Ostrich and Emu eggs which are the largest edible eggs, weighing about 1 – 2 Kg each. Twenty times the size of a chicken egg ostrich eggs have a thick, hard shell and a mild and buttery flavour and can be used the same way as you would any other egg.
An extremely versatile ingredient eggs are not just for eating but are used to make homemade beauty products such as Face Masks (promotes cell regeneration, skin tightening and removal of excess oil and dead skin), garden fertilizer, compost, added to bird seed and act as a deterrent for garden pests. In many cultures the egg is a symbol of new life, fertility and re birth.
EGGS ARE A BREAKFAST MAINSTAY and a baking essential. Blue, green, brown or white eggs may have different colours but there is no difference in nutrition or taste between them. An average hen lays 300 – 325 eggs per year and as hens age their eggs become larger. The colour of the yolk depends on the hen’s diet and age and a hen will typically turn her egg dozens of times a day to keep the yolk from sticking to the side.
EGG WHITES contain 60% of the total protein in an egg while the yolk contains more saturated fat and cholesterol. The majority of people eating eggs are not adversely affected by the cholesterol in eggs and for healthy people eggs have no negative effects on heart health.
The fatty acids in yolks have anti-inflammatory and antioxidant properties and may positively impact memory and muscle mass. Eggs are a high quality, lean protein and a single large egg contains 6 gms of it plus hens raised on pasture or fed omega 3 enriched feeds tend to be much higher in omega 3 fatty acids. Omega 3 fatty acids reduce blood levels of triglycerides which are a risk factor for heart disease.
Eggs contain Vitamins A, D, E, B6, calcium, iron and zinc and are also a source of choline which is important for cellular maintenance, brain development and memory.
One egg has only 72 calories and there are many ways to prepare eggs but poaching or boiling them preserves most of their nutritional benefits.
Some healthy ways to consume eggs:
- Hard boiled eggs
- Soft boiled eggs
- Poached eggs
- Egg Bites
- Baked eggs
- Scrambled eggs – add low fat cheese, onion, chives, tomatoes, asparagus or diced potatoes
- Rice or Ramen Bowl topping
Some not so healthy but delicious ways to consume eggs:
- Fried eggs - sunny side up, over easy or over hard (use olive or avocado oil and a non stick frying pan)
- Frittata
- Eggs Benedict
- Quiche
- Devilled eggs
- Breakfast burritos or quesadillas
- Egg salad – use in a sandwich
- Creamed eggs – diced hard boiled eggs with white gravy served on toast
- Pickled eggs
- Custard – Crème Caramel or Crème Brulee
Quick and simple to cook, eggs are also used in the preparation of pasta, salad dressings, cookies, cakes and ice cream. Butter does have nutritional value but liquid fats like olive or avocado oil are the better choice in cooking eggs as they are rich in heart healthy unsaturated fats.
If using non-stick frying pans make sure to replace them once the coating starts to degrade or about every three to five years. Alternatively you could also use stainless steel, ceramic or enamel coated cast iron pans.
Frying Pans on AmazonUntil next week..
Published weekly HELLO PLANET focuses on topics that are interesting, informative and engaging. See you here next Thursday and WELCOME TO THE CONVERSATION.
Leave a Comment
Thank you for your email!
Your email has been already submitted.
We are having issues accepting your email.
Leave a Comment