Indonesian Sate adapted from Vegetarian for Dummies

One of my favourite Asian food flavours – sate!  I have made the original version of this recipe a zillion times, but for something quick and easy, I prefer my adapted version.

Indonesian Sate stir fry

Sate Sauce:

  • 1/2 tsp vinegar
  • 1/2 – 1/3 cup peanut butter
  • 1 tbsp vegetable oil
  • 3 tsp honey
  • 1/4 cup soy sauce
  • 1/4 cup boiling water
  • 1/8 tsp cayenne pepper
  • 1/4 tsp ground ginger
  • * I like to spice it up with 2 – 3 thai chillis

vegetarian Indonesian Sate

  • Assorted chopped veggies
  • drained and rinsed can of chick peas
  • garnish: peanut pieces, fresh coriander
  • prepared rice

In a small bowl, whisk together the vinegar, peanut butter, oil, honey, soy sauce, cayenne pepper and ground ginger.  Mix well and add boiling water.  Mix until smooth.

Indonesian sate sauce

Super easy.  Chop up assorted veggies and saute for a few minutes.  I usually start with onions and garlic, progressively adding veggies starting with the ones that will take the longest to cook (carrots, cauliflower), add in peppers, zucchini, mushrooms and green beans.  Add canned chick peas and sate sauce.  Saute until desired tenderness (or crunchiness).  Garnish with peanut pieces and/or fresh coriander.  Serve over rice.

vegetarian recipe

I paired my sate with a bottle of medium dry riesling from Huff Estates in Prince Edward County.  The crisp acidity of the riesling made for a perfect compliment with the spice of the sate!  I picked this bottle up when writing about Wine Tasting in Prince Edward County.

Chef in the kitchen?   www.nutritionallyyours.wordpress.comPerfect on a cold winter’s night!

 

Yummy Breakfast Skillet

Breakfast Skillet

Tis the season of delish leftover veggies!  I love taking breakfast up a notch on the weekend and the breakfast skillet ranks higher than homemade pancakes in my books!

recipe for breakfast skillet

Not only is it ouey goey goodness with the right ingredients, it is a super healthy way to up your veggies during the winter when salad consumption and fresh garden ingredients may be low!

It is so awesome and easy to make.  Take last nights left over baked or stir fried veggies….

uses for left overs

add some creamy goats cheese…

breakfast skillet

While all those flavours are heating up in an oven proof toaster oven, fry up an egg.  Personally, I love it best with a little dash of Montreal Steak Spice (thank you Club house for the MSG free flavour goodness!) and a soft fried egg.

making a vegetable skillet for breakfast

Place the egg on top of the hot vegetable and goat cheese mix and enjoy!  So delish when the runny, warm yolk mixes in with the left over veg!  Welcome to breakfast heaven!

Pizza Weekend

Who says pizza can’t be healthy??  This weekend is all about relaxation.  I have sipped wine by the fire reading a book, enjoyed a walk in the sunshine, and had some fun in the kitchen.  Homemade pizza – it’s the way to go!

I don’t know where the dough recipe first came from – I have been using it for years.  The only modification – I sub in about a 1/2 cup of whole wheat flour – I have yet to have much luck with adding more and keeping a perfect crust.

Pizza Dough

  • 3 cups flour (I usually do 1/2 cup whole wheat, 2 1/2 cups all purpose)
  • 1 pkg (2 1/4 tsp) dry active yeast
  • 1 tsp salt
  • 1 tbsp sugar
  • Mix all dry ingredients together, then add
  • 1 cup warm water with 2 tbsp vegetable oil.

Knead together until you have a nice consistency in your dough.  Makes enough for 2 pizzas.  I usually wrap half the dough in saran and throw in the fridge for the next day.

When ready, spread the dough on a large pizza pan, top as desired and bake at 375 F for 20 – 25 minutes.

The beauty of pizza – dress as you like.  Today, I ran out of red peppers (they all went on yesterdays pizza!!!), so I added broccoli to the mix.  Some thinly sliced sun dried tomatoes, mushrooms, sweet vidalia onions, sliced honey ham and crumbled goats cheese to round out the toppings and voila – a delish pizza on a lazy Sunday afternoon.

Secret ingredients 

#1  Balsamic Vinegar – reduce to make a thicker sauce and drizzle – adds a little extra zing and loads of flavour

#2  Rocket/Arugula – so good for you in so many ways, also adding a fresh flavour and nutritious goodness!

Hope you are enjoying your weekend.  It’s pizza time!

Lightly Curried Carrot and Ginger Soup

Anne Lindsay’s cookbooks are fantastic – and the lightly curried carrot and ginger soup is no exception!  Comforting on a cold day or after a morning of skiing – the flavours of this soup always hit the spot.

So – what if dairy is not your friend?  Her recipe calls for 2 cups of milk (or a combo of milk, yogurt and coconut milk).  Decided to experiment a little – substituting 1 cup of almond milk for the dairy products.  The almond milk maintained that creamy texture and only added to the flavour of a soup already loaded with taste!

Lightly Curried Carrot and Ginger Soup

  • 2 tsp vegetable oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 tbsp minced gingerroot (I grated it with the micro planer)
  • 1/2 tsp ground cumin
  • 1/4 each: curry powder, salt and pepper
  • 4 cups thickly sliced peeled carrots (approx 1 1/2 lbs or 750 g)
  • 3 cups stock – vegetable or chicken
  • 2 cups milk (or 1/3 milk/yogurt/coconut milk)  substituted 1 cup almond milk (sugar free)
  • 1/4 cup chopped fresh cilantro or parsley
  • Note: I also added 1/4 cup red lentils – thicken it up and for no other reason than, I could!

1.  In large saucepan, heat oil over medium heat; cook garlic, onion, ginger, coriander, cumin, curry powder, salt and pepper; stirring occasionally for about 5 mins or until onion is softened.

2.  Stir in carrots.  Pour in stock; bring to boil.  Reduce heat and simmer, covered.  Approx 30 mins, or until carrots are soft.

3.  In batches, puree mixture in blender or food processor.  (I prefer my hand held blender – stick it right in the pot – works a charm!)  Whisk in milk (or substitutes); reheat just until hot.  Add salt and pepper to taste (optional).

4.  Ladle into bowls, sprinkle with cilantro and enjoy!

Makes approx 6 – 1 cup servings.

Anne Lindsay gives a nutritional breakdown based on her original recipe.  For those who are interested:

Per serving (1 cup):

calories:  108, protein 4 g, total fat 4 g (sat fat 1 g, cholesterol 6 mg), carbohydrate 15 g, dietary fiber 2 g, sodium 504 mg.

Even with the milk product, she suggests this soup can be frozen – although it is so tasty, and even better the next day…..good luck having enough to freeze!

Hope you enjoy the curried carrot and gineger soup!  Bon appetit!

My Uber Burger

Some would say you should live by the 80:20 rule – eat properly 80% of the time, and a little indulgence (ie: 20%) is ok!  Well, tonight’s dinner bridges between the two!  Introducing the uber burger!  100% lean ground beef, with a slice of decadent brie to give it the ultimate in gooeyness!  For my 80% goodness – add sauteed mushrooms, red onions, and red peppers, a hint of smashed avocado (again with the gooey).  Love it!  And for the bun – I know a whole wheat option would be better, but tonight it is a white english muffin lightly toasted and smeared with sweet chilli sauce!  Add a side of mixed green salad and some roasted sweet potato for the perfect antidote for Monday!!!

What’s your uber burger?

For now, that is all she wrote – time to sink into my uber burger!