Quinoa Taco Salad

My vegan quinoa taco salad is sans tomatoes. And bean-free. No customary black beans here. But if you love black beans with a white hot passion, add 'em in. You can also add crumbled goat cheese on top if you desire.


Complete recipe . . . . 


Jenny Love

LIVER WITH LENTILS AND YOGHURT

INGREDIENTS

·         1 bay leaf

·         1 onion peeled and thinly sliced

·         160ml lentils

·         160ml brown rice

·         5 ml salt

·         2 ml freshly ground black pepper

·         500ml water

·         1 carrot thinly sliced

·         250g liver, cut into 5x 1 cm strips

·         12,5 ml sunflower oil

·         5ml mustard

·         125ml plain yoghurt

·         Parsley

METHOD

1.       Put the onion into a saucepan with the lentils, rice, bay leaf, salt and pepper. Pour in the water and bring to the boil. Cover the pan and simmer for 30 minutes. Add the carrot and simmer for another 15 minutes. Check occasionally, and add more water if the mixture becomes too dry; there should be just a hint of moisture by the time the rice and lentils are tender, without the need to drain.

2.       When the lentils and rice are done, remove bay leaf and quickly sauté the liver in the oil for about 2 minutes per side. Take the pan off the heat. Stir the mustard into the yoghurt; then turn this mixture into the slightly cooled liver. Make a nest of the lentils and rice and put the liver mixture in the middle. Decorate with a sprig or two of parsley.

MAKES SIX TO EIGHT SERVINGS

Jenny Love

CHICKEN A LA KING

Ingredients

·         1 cup fat-free milk

·         1 tin evaporated  milk

·         1 tsp. salt

·         2 tbsp. brandy

·         1 onion, chopped finely

·         1 cup stock mixture (½ cup boiling water, 1 tsp. chicken stock powder and ½ cup white wine).

·         1 green pepper, sliced

·         1 yellow pepper, sliced

·         1 punnet brown mushrooms, sliced

·         2 cloves garlic, crushed

·         2-4 breast fillets, sliced across the grain into thin strips

·         2 tbsp.  Maizena (premixed in a little water)

·         1 cup basmati rice

Method

1.       Put the rice and water on to cook for 10-15 minutes, stirring 2-3 minutes.

2.       Dry-fry onion, peppers, mushrooms and garlic.

3.       In a normal pan cook the onions dry over a high heat. Whilst you are waiting for them to stick to the bottom, make the stock mixture (½ cup boiling water, 1 tsp. Chicken stock powder and ½ cup white wine, mixed together). When the onions are sticking to the base of the pan, use a wooden spoon to lift them and toss them around the heat to get browned on all sides. As they begin really sticking to the bottom of the pan, carefully add tiny amounts of the stock mixture, to create very hot, scalding steam. Do not add so much fluid that the onions simmer –you will have lost the plot entirely. Toss the onions about and when they start sticking again, add a tiny bit more of the mixture, creating the same hot steam. Wait until they stick before adding the next bit. Continue until the onions are very brown indeed. Then, add the rest of the stock mixture, stir up the brown bits off the bottom of the pan, and let the mixture simmer down. When the fluid has simmered down, you have a pretty effective non-stick pan in which you can continue cooking.

4.       Add the chicken strips and brandy, and cook until seared and cooked through (About 3 minutes).

5.       Add the milk, evaporated milk, salt and premixed Maizena, and stir over medium heat until thickened.

6.       Serve over rice with freshly ground black pepper, with boiled courgettes and butternut on the side.

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Quickies!

GLAZED BABY CARROTS

Place 1-2 cups frozen baby carrots in a small bowl. Sprinkle well with 2 tbsp. brown sugar and salt and pepper. Cook in microwave on high for 8 minutes, covered.

PEAS IN MINT

Place 1-2 cups frozen peas in a small bowl. Sprinkle with 1 tsp. dried mint, 2 tsp. sugar, and salt and pepper to taste. Cover and microwave on high for 4 minutes.

BAKED BANANAS

Peel 4 bananas and slice in half lengthwise. Lay in a small casserole dish. Sprinkle with 2 tbsp. soft brown sugar, 2 tsp. cinnamon and the juice of one lemon. Place under the grill for 3-5 minutes, or until the sugar has melted and the bananas are heated through. Serve with cold, plain fat-free yogurt.

Ouma se Kombuis

Singapore Shrimp and Rice

INGEDIENTS

1½ cups brown rice

3 eggs, well-beaten

500 g fresh cooked shrimp, or about 2 cups canned shrimp

2 tbsp. butter

4 tbsp. cooking oil

¼ tsp. curry powder

Salt to taste

2 tbsp. chopped parsley

1 tbsp. soy sauce

METHOD

1.       After washing well, steam the brown rice until each grain stands apart.

2.        Drop the shrimp into a skillet with the hot butter, add the soy sauce and curry powder, together with about 2 tablespoons of warm water, blend well and sauté for about 10 minutes.

3.       Then make a simple omelette of the beaten eggs, seasoned with salt, and cooked in the oil (allow to cook very slowly on one side before turning, so the omelette comes out in one  piece like a large pancake ), then cut in narrow strips.

4.       Mix the curried shrimp, egg strips and cooked rice together lightly.

5.       If the mixture seems a little too dry, blend a little soy sauce through it.

6.       Sprinkle with chopped parsley (or chopped chives).

7.       Addition of the eggs makes this an unusually high-protein dish.

Ouma se Kombuis

Eggs Hawaiian

INGREDIENTS

·         1 egg per person

·         1 tbsp. sour or sweet cream per egg

·         1 tsp. powdered skim milk per egg

·         1 tsp. grated fresh or unsweetened coconut per egg

·         Salt to taste

METHOD

1.       Scramble the eggs in the usual way by beating well, then blending in the cream, milk powder, and salt.

2.       Add the coconut, and turn into a well-buttered skillet over a very low flame, allowing the under layer to set well before lifting the edges so the uncooked top portion may run down.

3.       Watch closely to avoid overcooking.

4.       If preferred, the eggs may be scrambled in a double boiler, method which requires no butter and is an excellent way to prepare scrambled eggs for a reducing diet.

Ouma se Kombuis

Make your own bagels

The origin of the bagel is unclear, but one source claims that this circular Jewish bun was first mentioned in 1610, when it was given to women in childbirth as a gift signifying eternal life.

INGREDIENTS

·         60 ml (¼cup sunflower oil

·         30 ml sugar

·         ½ teaspoon salt

·         250 ml (1 cup) warm water

·         7 ml dried yeast

·         1 egg, beaten

·         450 g flour

METHOD

Mix the oil, sugar, salt and water. Stir in the yeast and leave for about ten minutes until the mixture becomes frothy. Beat in the egg. Sieve the flour into a mixing bowl. Turn onto a floured board and knead for 10-15 minutes until the dough is smooth. Cover and leave to size for about two hours until doubled in size.  

Punch down, and then knead until smooth and elastic. Divide dough into about 12 portions. Roll each into a sausage shape and form into a ring, moistening the ends before pinching together to join.

Cover and leave in a warm place for about ten minutes to rise. Preheat the oven to 200⁰C. Drop the bagels into a pot of rapidly boiling water, one at a time, and cook for a few minutes until they rise to the top. Remove with a slotted spoon and place on an oiled baking sheet. Bake for about 20 minutes until crisp.

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