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7 Reasons Kale Is the New Beef

7 Reasons Kale Is the New Beef

It’s not the usual “rand. thing I made for dinner,” but I think it could be quite useful.  I’ve not really tried kale much, but it’s quite high in vitamins, minerals, and calcium. Give it a go, you might like it. 😉

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Eggs and Beans on Toast

I was going through some of the drafts from about a month ago that have yet to be published and found this.  It may not be the Beans-On-Toast TM you’re used to seeing, but the old standby can be jazzed up a bit and made both palatable and nutritious for uni students.

I will preface this by saying that if you have time, energy, the desire, and supplies to make something else, go for it.  If, however, you’re in need of brain food (believe it or not, this counts–it’s got high levels of protein from the eggs and beans), in need of a shopping trip, or too tired to make something more complex, it can taste quite nice.  Just add some extra spices and actually cook the beans for a bit (if you’re really tired, just put them in a microwave-safe bowl and heat them for a minute).

Eggs and Beans on Toast

Ingredients:

1 piece of bread (If possible, use a seeded bread with wheatgerm in; if not, whatever’s on hand, though white is a bit stogy for my liking.)

1 or 2 eggs

1 small tin baked beans

3 turns on the pepper grinder

Bit of butter/spread/etc.

Prep:

*If you’re vegan, have allergies, or plain don’t fancy eggs, leave them out — you’ll end up with the traditional beans on toast.

Toast bread.  If you don’t have a toaster, put it in the oven/broiler for about a minute; add spread if you fancy it.  Make up the egg(s).  Heat the tin of beans.  I’d suggest doing these as separate steps unless you want eggy-bean mush — some people like it like that though, so go for it.  Put eggs and beans on toast.  Add 3-5 turns on the grinder of pepper, and perhaps some parsley–you could add some bbq or hot sauce as well for extra flavour.  It gets soggy fast, so A) put it on a plate, B) eat it quickly.  I recommend using cutlery for this exercise, otherwise bits of foodstuff will get everywhere.

It’s not the best, but on those cram days when something vaguely hot is preferable to cereal and you’ve a brain in need of protein, it’s a possible.

Enjoy.

Veg Stew and Burger on Noodles

Veg Stew and Burger on Noodles

Hi everyone.  So for this, I made a veg stew which, sadly, was not photographed.  I will, however attempt to recreate the recipe in another post.  For now suffice to say the several-day-old left overs in the fridge needed using and I was hungry.  It was quite tasty though.  Without further ado:

Ingredients:

Pasta (I used instant noodles)

Veg stew (or meat, I suppose, if you fancy it)  *Link to veg stew recipe coming soon

1 burger patty (I added it for added protein)

Prep:

Make up pasta.  For the one I used, this involved sticking it in a bowl, pouring hot water on it, and stirring occasionally.  Admittedly, not the best thing ever, but it was edible and I needed to work on a paper.  Put stew over pasta — if it’s been sitting in the fridge for a day or two, I suggest warming it up a bit.  It’s not bad cold, but it’s better hot.  Follow the directions on the burger box/bag/etc.  For best results, I bake it in the oven (it usually says 20-25 min at 200°C).  Cut up the patty and place on top of the stew.

*I’d suggest eating it fast (at least the burger parts), as the water in the stew makes the crunchy burger bits a bit squishy.  Not my favorite texture, it has to be said.

It might not sound all that appetizing, but it works rather well.

Enjoy. 😉

Tomato & Onion Pasta

Tomato & Onion Pasta

Ingredients:
2 handfulls pasta (makes enough for two) — any kind works
Half an onion–cut width-wise so you get circles.
One or two tomatoes, depending on how tomato-y you like your pasta
Oil (I usually use olive)
5 shakes parsley
6-10 turns pepper

Prep:
Note: If you have two pans, do steps together to save time and keep food hot.
Make the pasta: bring water to boil (tip: add a bit of oil to the water so pasta doesn’t stick together), add pasta (add a bit of salt if you like), and stir occasionally till it is done.
Set aside.
Add oil and spices to pan, heat.
Add tomato and onion, stirring till done to satisfaction.
Add pasta to pan and fold together.
Let pasta heat a bit more (i.e. till you’re happy with it).
Take off heat and add some mire oil if you’d like.
Plate and enjoy 🙂

Breakfast Tips for Students

…or anyone else, really.

How to make your Wheetabix not taste of, well, Wheetabix (or other dense breakfast cereal)… Or how to add flavour:

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After putting the cereal into your bowl and adding milk of some  description, add squash.  In this context, squash refers to juice concentrate in a bottle. If you use Robinson’s Summer Fruits, it tastes like yoghurt. 😀 If you’d like it even sweeter, add a splash of agave, instead of sugar. It has a lower mark on the glycemic index.

And there’s my top tip for the day. Enjoy. 🙂

Michigan State to offer Zombie-Fighting Course

Michigan State to offer Zombie-Fighting Course

Apparently there is such demand for preparedness for the Zombie Apocalypse that Michigan State now has a legitimate course dedicated to it.  According to the TIME NewsFeed, the course “focuses on how humans behave in plagues and catastrophic events. It’s not all fun and games: [it] will cover events like the Great Plague and disastrous earthquakes, before moving on to a theoretical zombie invasion.”

Butternut Soup ala Coconut: Part 2 of the Butternut Duo

If you haven’t read Part 1, go there first, otherwise this might not make much sense. 🙂  Without further ado: Butternut soup, aka making soup with left-overs in the fridge.

Ingredients

The seasoned, roasted/baked half a squash sitting in the fridge (see above–or below, I suppose, if it’s post order)

Bread-sticks (if you want them) — We used Tesco bread-sticks — the kind you pop in the oven for a bit

Butter/margarine (for the bread-sticks)

About 15 turns on the pepper grinder (Note: when I say “pepper,” I mean black peppercorns)

1 tin coconut milk

Prep:

*Note: For this, you’ll need a blender, so if you have  a hand-blender, great–continue on.  If you have a regular, standing blender, put everything in there, instead of a saucepan.  If you’ve access to neither and want to make this, I’d suggest mashing the chunks of butternut with a spoon into the side of the pan.  It’ll be lumpy, but it’ll be somewhat blended.

Scoop out squash like you did for the first part (i.e. with a spoon).  Put in a saucepan with the tin of coconut milk.  Blend squash and coconut milk.  Operating on the notion that  if you have a blender, you know how to use it, I will commence–remember to put the top on if you’re using a standing contraption.  If you’re using a hand-blender, keep it on a relatively low speed till the squash is mostly chopped to bits.  Add pepper to taste.  As you stir the soup, it gets thicker–be aware of this.

*Note: We found that the Rosemary gets a bit chewy when in soup, so if you desire, you can strain it through a sieve.  It wasn’t much an issue for me, but for some it is.

If you’re using bread-sticks, follow the directions on the packet.  The Tesco ones we got had an 8 min cook time.  Try to time it so both soup and bread/accompanying foodstuff are done at relatively the same time.  Serve with spread of choice, or dip in soup.  Both are quite tasty.  Enjoy 😀

Roasting of a Butternut: Part 1 of the Butternut Duo

First off, thank you to anyone who’s been reading my posts: you rock.  Second, as previously stated, I am a MSc student, so if posting is a bit sporadic, that would be why (I’m trying to be relatively regular about it though).

Further, while the following originated from a published recipe, it has been played with a bit.  For the purposes of this culinary experiment, I was assisting the fabulous Emma–i.e. “she who found the recipe”.  Also, I must say a thank you to one of our course conveners, Raj, who generously provided a squash a few weeks back–it was sitting on my desk ever since.

Without further ado, I give you: the roasting of a butternut… *dun dun dun*

Ingredients:

1 Butternut squash

Whole leaf Rosemary

Sunflower oil

Salt

Rice

French beans

Prep:

Squash:  Cut squash length-wise into four parts– cut in half, scoop out seeds & cut each of those halves in half.  Put quarters in/on a baking tray (take two if they’re small ;)).  Pour/Drizzle sunflower (or other) oil over the flesh-side of the squash — it should be skin-side down in the tray.  Sprinkle rosemary over the top (fresh, dried, whatever). Sprinkle salt (sea salt or rock salt preferred) over the top–however much you like.  Put in a preheated oven at 180°C for 45min, checking occasionally.

Rice: If you have a rice cooker, you probably know how to work it.  If you don’t, put one part rice to two parts water (of whatever amount — for two people at one meal, it was about one cup), into a saucepan on the stove–make sure there’s extra room in the pan, or it’ll overflow, which is a right pain to clean up.  Add some salt (and/or other spices if you’d like–keep in mind the squash&rosemary combo is rather sweet).  Don’t put something like Basil in the rice unless you’ll be eating the squash and rice separate–Basil and Rosemary don’t play well together.  Also, put a lid on it.  It won’t work if there’s no lid on the pan.

French Beans: If you have a rice cooker and it has an extra insert for steaming things, fabulous: put your rice in the bottom and beans in the top, and turn it on.  If not, you’ll need a steaming basket and a pan/pot of some description.  Put the basket in the pan, with a bit of water in the bottom of the pan and put the beans in the basket.  Cover with a lid–most pans have a lid.  If you don’t have one, you could probably use a plate (preferably non-plastic, as it might melt from the heat).  If you’ve cooked the beans separately, you might want to add a sprinkling of salt.

*Check occasionally when on heat–for the purposes of this exercise, I think they cooked/steamed for about half an hour.

Once everything’s done (or during, depending on how hot you like your food), take the squash out of the oven.  Allot one quarter per person, i.e. for two people, use half a squash.  Put the other two quarters in a container and store in the fridge.  Using a spoon or other like implement, scoop the squash off of the skin (make sure there are no bits of skin stuck to it–it’s pesky like that).  Segments of about an inch wide seemed to work well.  Divide the rice and beans as you like, and enjoy. 😀

Spicy Spinach Pasta

Ingredients:

3 Eggs (optional)

1/2 Lg onion, or 1 Sm onion

1 Sm tomato (or any size, really)

A bowl of Seeds of Change’s Organic Spinach Trottole from Tesco

10 Turns on the pepper grinder

Big dash of Parsley

Small Dash of 5 Spice

A bit of margerine/butter/etc.

Few dashes chili flakes

1/2 Lemon — pulp  & juice

1/2 Lime — pulp & juice

Dash of soy sauce

1 Tsp Reggae Reggae bbq sauce

About half a cup of water

*I shook water in the Reggae Reggae bottle to clean it and used that for both of the above

 

Prep:

Make pasta — for this one, the cooking instructions say 9 min to al dente (I like mine a bit squishier than that, so about 10-12 min).  Again, you can use any pasta (even Ramen).

Put pasta aside (in a bowl/on a plate/?) if you, like I, only have one pan… Otherwise, you can do all two or three steps, depending on the variant at the same time.

After removing pasta, add oil to pan.  Add chopped onion and tomato and stir to get even coverage.

Add bbq sauce, soy sauce, water, and spices to veg and let simmer for 5-10 min.

Add Lemon and lime pulp and juice; let simmer for another 5-10 min. Different people like their veg cooked differently.  At this point, it is up to personal discretion.

*For vegans/non-egg people stop at this point and add pasta to sauce, mix thoroughly, and enjoy. 🙂

For egg-consuming persons, put the sauce&veg into a bowl (same or different from pasta, doesn’t matter).

Crack egg(s) into pan and scramble around till cooked to your satisfaction.  Again, there is a bit of personal license here.  Cook it till you think it’s done. At this point, add the sauce and pasta to the egg, and mix.

Serves about 2.5 people with the amount of pasta I used, so leftovers. 😀 Yay!

Enjoy.

Salted Barbeque Pasta

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Ingredients:
Bowl of pasta
4-5 turns on the pepper grinder
A few dashes of Reggae Reggae (or other barbeque sauce)
A few dashes of soy sauce
3 Tsp Plowman’s Chutney
One squirt of agave syrup
However much butter/spread/margerine you feel like (can be replaced with olive or other oil) — I used what was left in the vitalite container

*can add egg for extra nutrition & protein, but post-bellydance class, this is as far as it got 😉

Prep:
For the pasta, follow the directions on the packet. You can use any variety you like.
Put everything in bowl and mix (ideally, put the pasta in first and everyhing else on top before mixing)
Enjoy 🙂

I realize it doesn’t sound that fantastic, but it turned out really quite good.