Tag Archives: food

Sausage stuffed zucchini boats

This recipe from Skinnytaste.com has easily become one of my favourite weeknight recipes. It’s a combination of a few of my favourite veggies plus meat plus cheese. All that equals a great meal. And to top it off each boat is only 153 calories. The recipe is pretty customisable and I often try to add less cheese since I’m aiming to eat less dairy lately. Smothering the boats in oozy, melted mozzarella is really delicious, but the flavour is still there even if you skimp on the cheese.

The first time I made the zucchini boats I was pretty rigorous about sticking to the recipe and I actually do recommend you do that. The second time I made them I didn’t measure out the amount of tomato sauce or the amount of cheese, plus I’m pretty sure I added double the amount of sausage, and they were pretty messy. The third time I made them I only really glanced at the recipe and forgot to put the zucchini in boiling water for a minute before adding in all the ingredients. Without that step the zucchini don’t get quite as soft and melty as you want them to be. So maybe for the first few times, perhaps the first five, you should really follow the recipe (if you’re as forgetful as me). It’s delicious every time but you’ll actually know the nutritional value if you do and they’ll look much neater.

I usually serve the boats with orzo which works really well. The first time I made the dish I ended up with too much of the filling so I just mixed that in with some extra orzo the next day which was delicious. After you’ve tried these out there are a couple other variations on the site including taco stuffed zucchini boats and chicken enchilada stuffed boats. I think I know what I’ll be making later this week.

For the recipe, head over to Skinnytaste: http://www.skinnytaste.com/2012/07/sausage-stuffed-zucchini-boats.html

Enjoy!

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Filed under Beef, Pasta and rice, Recipes

Lighter coconut red curry shrimp

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My relationship with spicy foods has been a bit of a roller coaster. And just as I used to hate giant roller coasters with all of my being, my feelings were pretty similar towards spicy food.

Anything with chilli, jalapeno, wasabi…it was out of the question. I think there was a time when I was in New Mexico with my family and we went out to dinner to this nice authentic Mexican restaurant and I remember uncontrollably crying and sweating as I tried to eat my meal. I remember being offered quesadillas with honey to try and ease the pain though it did little against the mighty wrath of that dish. That was about the time I swore off anything spicy for a while.

However, nowadays my palate has been craving spicy foods and I don’t know what is going on. Maybe it’s just that I’ve been introduced to it in more ways and perhaps better ways. My boyfriend’s mother cooks quite a few Malaysian and Singaporean dishes which at first made me want to drink a whole gallon of milk to get me through but now I really quite enjoy. Last summer I also went out to have sushi with my family and my father mistakenly ordered one roll, I believe it was called the Volcano roll, which was basically a huge mound of wasabi with one or two tiny flecks of fish rolled in seaweed and rice. Not knowing what it was I simply popped it in my mouth and got my first wasabi head rush. It’s actually kind of cool the way it rushes through your nose and makes your head want to explode but then subsides quite quickly. It’s strangely addictive.

So now I’ve been adding more wasabi to my sushi, putting more chilli in my pho, I even made a little pilgrimage to find Sriracha sauce which isn’t commonly available here. And apparently spicy food is very good for your metabolism so that’s a win as well.

And after that whole rant about how I love spicy food, I will admit I didn’t even put all the red curry paste that is called for in this recipe since I was afraid it would be too much. What can I say, I may love spicy food now, but I’m still a bit of a chicken when it comes down to it.

Whether you make it spicy or mild this dish is actually very delicious and I highly recommend it.

Lighter coconut red curry shrimp
From Can you stay for dinner?

1 can (13.66 ounces) coconut milk

2 tablespoons Thai Kitchen® Red Curry Paste

1 tablespoon brown sugar

1 pound large shrimp, peeled and deveined

1/4 cup fresh Thai basil, chopped roughly (optional)

1 1/2 tablespoons fish sauce

Your choice of vegetables, I added 1 head of broccoli, 1 cup of sugar snap peas and about half a bag of shelled edamame

Directions:

Simmer coconut milk in large skillet over medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.

Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink. Stir in basil and fish sauce.

Serve over either brown or jasmine rice.

Serves 4

Nutrition Information Per Serving (not including rice): 295 Calories, Fat 19g, Protein 21g, Carbohydrates 10g, Cholesterol 168mg, Sodium 1095mg, Fiber 1g

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Filed under Pasta and rice, Recipes, Seafood

Charcuterie Plate

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A charcuterie plate is something that is just as hard to pronounce (for me) as it is to actually make a recipe for. The word ‘charcuterie’ apparently comes from the French word for ‘cooked meat’ and in other words it’s really a fancy meat platter.

A meat platter seems to be something different here though, namely the crazy tray of raw meat that you guys give away in pub raffles. Crazy Aussies. Though the day I finally win a meat raffle will probably be a great day. So no judgement.

In the US a meat tray is usually something served at lunch and it will be a massive tray with an assortment of deli meats, ham, roast beef, turkey, bologna, etc. Then you’ll have some condiments, toppings and bread and you’re left to make your own sandwich.

We went for the more French dish with some fancy jamon, some salami we found in the fridge, some brie and some pesto. A traditional charcuterie plate is supposed to have a broad variation of “fine cooked and dry cured meats sausages and pate with various acidic and savory garnishes.” Well, that’s a little pricey for a student so all you really need is about two types of meat, some cheese, a garnish of some sort and some bread. Serve with wine. Whether it’s lunch or dinner. And enjoy!

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Filed under Lunch, Recipes

Creamy chicken and sun dried tomato salad

This recipe features chicken, avocado and sun-dried tomatoes and has some pretty easy ingredients for a student, I had basically everything on hand after my weekly trip to the supermarket and just put in substitutions for anything that was missing.

The pasta is creamy and tangy and should be served right away so that it’s still warm. It actually makes a great salad the next day as well when it’s been in the fridge overnight. It only took about half an hour to make and is a great meal for a group dinner since there are a few different steps and ingredients to chop when you’re all in the kitchen.

For my Italian roommates it was one of the first times I was able to serve both meat and pasta together and I didn’t get a single complaint, I’ll take that as one step in the right direction.

Creamy Chicken & Sun Dried Tomato Salad Recipe

About 30 minutes cooking and preparation time, Serves 6 to 8

Ingredients:

700 grams pasta (something tubular is good, we used penne and fusili)

2 cups shredded or chopped BBQ chicken (we used 2 1/2 chicken breasts instead)

50 grams Rocket Leaves (our fridge was lacking rocket leaves so these were left out)

2/3 cup Sun dried tomato strips

4 spring onions, finely chopped

1 1/2 large ripe avocado

Dressing:

2/3 cup egg mayonnaise

2/3 cup sour lite cream (we substituted for natural unflavoured yoghurt which worked really well)

1 1/2 teaspoons mustard

1/4 cup white wine vinegar

Instructions:

Cook pasta according to directions.

Cook and shred (or just shred) chicken into pieces and chop tomatoes, spring onions and avocado.

Toss pasta with chicken, rocket, sun-dried tomato strips, spring onion and avocado in a large bowl.

Mix dressing ingredients together, season with salt and pepper and toss through salad.

Best served immediately. We also sprinkled some crumbled feta on top which was delicious.

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Filed under Chicken, Pasta and rice, Recipes, Salad