Tuesday, March 24, 2015

Easy Vegetable Summer Stew Recipe

A slowcooker recipe
This meatless Summer stew was served to me at a friend's house and it was so amazing!  I just had to ask my friend for her recipe. The stew has plenty of bold  & hardy   favor even with out meat. I was so surprised to see my male friend Steve ( who is a meat and potato guy) gobble it up! hope you'll enjoy it as much as i did! 

This is the picture i took of my friend's recipe hope you can read it, so much easier than typing it all out. ( But not so good for SEO)


Monday, March 16, 2015

Corned Beef and Cabbage Casserole with chopped dill

Something to do with left over corn beef
Cabbage and noodles are a winning combination. Add corned beef in a creamy dill sauce and you have a very special dish perfect for weeknight or entertaining meals.


  • 5 tablespoons butter
  • 1 onion, sliced
  • 1 pound cabbage, sliced thin
  • 2 tablespoons flour
  • 2 1/2 cups beef or chicken broth
  • 1/2 cup sour cream
  • 1/4 cup chopped dill
  • 1-2 tablespoons grainy mustard, or to taste
  • 12 to 16 ounces cooked corned beef, cut into bite-size pieces
  • 1/2 pound wide egg noodles, cooked very al dente
  • 1/4 cup panko or bread crumbs
  • Salt and pepper, to taste


    Preheat oven to 350 degrees F. Butter a 2-quart casserole.
    Melt 4 tablespoons butter over medium heat in large saucepan. Add onion; cook, stirring, 3 minutes. Add cabbage and salt and pepper to taste; cook, covered, 5 minutes, or until cabbage is just tender. Sprinkle with flour; cook, stirring, 1 minute. Add broth; bring to a boil. Simmer, stirring, until lightly thickened.
    Add sour cream, dill and mustard. Fold in corned beef and noodles. Transfer to casserole, sprinkle with panko or breadcrumbs and dot with remaining butter; bake 25 to 30 minutes, or until heated through and lightly golden.

    Thanks to target recipes

Wednesday, March 4, 2015

Spicy Raw Vegetable Spaghetti

Try this Spicy Raw Vegetable Spaghetti recipe which has a cleansing effect on the body to help get you ready for your nutrition makeover! Raw vegetables provide more enzymes, vitamins and other essential nutrients than if cooked, and this recipe also helps to rejuvenate and clear skin! 

  1. To make the dressing, combine all the ingredients in a food processer or blender, then set aside.
  2. To toast the pine nuts and sesame seeds, heat a small frying pan over a medium heat, add the pine nuts and seeds, and dry-fry, stirring until lightly golden.
  3. Put the carrots, beetroots, zucchini, and radishes through a vegetable spiralizer to turn them into long thick ribbons. Alternatively, use a vegetable peeler.
  4. Place all the vegetable strips except the beetroot in a serving bowl and toss with the chopped coriander leaves (adding the beetroot separately prevents the salad from turning pink). Add the beetroot, pour over the dressing, scatter a few of the pine nuts and furikake or sesame seeds, and serve. 

Serves 4:

Handful of pinenuts

2 tbsp furikake (a Japanese seasoning of sesame seeds, seaweed, and other flavorings), or 1 tbsp each of black and white sesame seeds
2 carrots, peeled
2 medium beetroots, peeled
1 green and 1 yellow zucchini, stalks removed
3 small radishes
A large bunch of fresh coriander leaves, large stalks removed, and finely chopped

For the dressing:
Juice of 3 celery sticks (about 4 tbsp)
1 tbsp hemp oil
2 tbsp pumpkin seed oil
1 tbsp fresh lemon juice
2 tsp tahini
Salt and freshly ground black pepper


Newer Posts Older Posts Home

Search This Blog

Contact Form


Email *

Message *