Serves 6.
2 cups corn
1 onion, finely chopped
3 egg whites
1/4 cup low-fat lactase included milk
COMBINE all ingredients. Drop spoonfuls onto a non-stick pan and cook for three (3) minutes and turn to brown the other side.
*Fritters can be served with a salad!
Showing posts with label Onion. Show all posts
Showing posts with label Onion. Show all posts
Friday, November 12, 2010
Wednesday, November 10, 2010
* "Delicious" ZUCCHINI SOUP !! *
3 medium zucchini, thickly sliced
1 small onion, chopped
1 small potato, scrubbed and thinly sliced
1 teaspoon oil
2 cups chicken stock
1/2 teaspoon dried herb (tarragon or coriander et-cetera/your choice)
salt and pepper to taste
HEAT oil in pan, add vegetables and your choice of 1/2 teaspoon of dried herb, salt and ground pepper. Cover and cook for ten (10) minutes. Add stock, cover and simmer for twenty (20) minutes. ALLOW to cool sufficiently to puree in blender or food processor. CAN be served HOT or COLD with a small dollop of plain/natural yoghurt or a squeeze of lemon juice.
* We made the Zucchini soup last night for Dinner. It is delicious!
1 small onion, chopped
1 small potato, scrubbed and thinly sliced
1 teaspoon oil
2 cups chicken stock
1/2 teaspoon dried herb (tarragon or coriander et-cetera/your choice)
salt and pepper to taste
HEAT oil in pan, add vegetables and your choice of 1/2 teaspoon of dried herb, salt and ground pepper. Cover and cook for ten (10) minutes. Add stock, cover and simmer for twenty (20) minutes. ALLOW to cool sufficiently to puree in blender or food processor. CAN be served HOT or COLD with a small dollop of plain/natural yoghurt or a squeeze of lemon juice.
* We made the Zucchini soup last night for Dinner. It is delicious!
Monday, October 18, 2010
* Curried RICE Salad !! *
SERVES 4-6.
2 cups cold natural brown rice (cooked).
1 onion chopped.
1 red pepper chopped.
1 green pepper chopped.
1 cup grated carrot.
1 cup chopped celery.
2 teaspoons fresh ginger grated.
2 teaspoons curry powder (or to individual taste).
Black pepper to taste.
COMBINE all ingredients in a Chinese wok or frypan. KEEP ingredients moving so they do not stick to the base of the pan. COOK for 4-5 minutes. SERVE immediately.
(J. Stafford)
2 cups cold natural brown rice (cooked).
1 onion chopped.
1 red pepper chopped.
1 green pepper chopped.
1 cup grated carrot.
1 cup chopped celery.
2 teaspoons fresh ginger grated.
2 teaspoons curry powder (or to individual taste).
Black pepper to taste.
COMBINE all ingredients in a Chinese wok or frypan. KEEP ingredients moving so they do not stick to the base of the pan. COOK for 4-5 minutes. SERVE immediately.
(J. Stafford)
Wednesday, September 8, 2010
* 'Slow-cooker' RATATOUILLE !!
2 medium sized Egg-plants
6 small Zucchini
2 Capsicums
6 Tomatoes
2 Onions
2 Garlic-cloves
Sea-salt
FRESHLY ground black Pepper
1/2 cup Olive oil or Sunflower oil
CUT unpeeled Egg-plants into cubes, slice Zucchini, Capsicums and Tomatoes. CUT Onions into fine rings, crush Garlic. PLACE Onion in a 'SLOW-COOKER' ('CROCK-POT') FIRST, then add remaining ingredients. COVER and cook on LOW overnight 7-8 hours, HIGH 3-4 hours.
*VEGETABLES should be soft NOT "mushy". MIX lightly and add more Sea-salt and Pepper if necessary.
SERVE Ratatouille Hot or Cold as a first Course, as a filling for Omelets, as an acompaniment with GRILLS, Meat, Fish, or Eggs.
* GREAT for Barbecues!
6 small Zucchini
2 Capsicums
6 Tomatoes
2 Onions
2 Garlic-cloves
Sea-salt
FRESHLY ground black Pepper
1/2 cup Olive oil or Sunflower oil
CUT unpeeled Egg-plants into cubes, slice Zucchini, Capsicums and Tomatoes. CUT Onions into fine rings, crush Garlic. PLACE Onion in a 'SLOW-COOKER' ('CROCK-POT') FIRST, then add remaining ingredients. COVER and cook on LOW overnight 7-8 hours, HIGH 3-4 hours.
*VEGETABLES should be soft NOT "mushy". MIX lightly and add more Sea-salt and Pepper if necessary.
SERVE Ratatouille Hot or Cold as a first Course, as a filling for Omelets, as an acompaniment with GRILLS, Meat, Fish, or Eggs.
* GREAT for Barbecues!
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