2013-09-12

Spaghetti with Mushrooms and Spinach

Number of Servings: 2




INGREDIENTS

120g spaghetti
180g mushrooms, sliced
250g frozen spinach
2 garlic heads, sliced
1 hot chilli, sliced
1tbsp olive oil
1tbsp soy sauce
1tsp sugar


1. Cook mushrooms in boiling water for 3 minutes, and have them transferred to a plate.

2. Cook spaghetti in the same pan of boiling water by following instructions on package.

3. Defrost spinach and have it drained. 

4. Add ½ tbsp oil to the pan over a medium heat. Add half of the garlic and then mushrooms. Stir-fry for 5 minutes. Have them removed from the pan.

5. Add another ½ tbsp oil and the remaining garlic to the pan. Stir-fry spinach for 1 minute. Pour the previously cooked garlic and mushrooms back to the pan. Add chilli, soy sauce, and sugar, and cook for 1 more minute.

6. Stir in cooked, rinsed, and well drained spaghetti to the pan of vegetables, before switching off the fire.

Drunken Chicken

SO DELICIOUS!!!



1. Buy a bottle of Drunken Chicken Marinade in Chinatown.

2. Leave chicken in boiling water until cooked (around 15 minutes).

3. Have the chicken drained, let cool, and dried on kitchen paper.

4. Have the chicken bathed in Drunken Chicken Marinade, and refrigerated overnight.

5. Enjoy!

Vegetables Stir-fry: Romaine Lettuce + Onion

Number of Servings: 4



INGREDIENTS

- 2 romaine lettuce hearts, chopped

- 2 red onions, sliced

- 1 garlic head, finely chopped

- 1 tbsp olive oil

- 1 tbsp soy sauce


Add oil to the pan and stir-fry onions with garlic for 2 minutes. Add a few tablespoonful of water and cook covered for 4 minutes. Add romaine lettuce and then soy sauce. Cook for another 4 minutes.

Roasted Vegetables Mix as a Simplest Vegetarian Meal

Number of Servings: 3; Calories per serving - 293kcal

A big bowl of colorful roasted vegetables as a Healthy and Simple Vegetarian Lunch/Dinner. 

INGREDIENTS
- 400g peeled sweet potatoes 
- 280g eggplant 
- 200g zucchini 
- 360g seeded bell peppers (red and yellow) 
- 200g baby carrots 
- 180g mushrooms cut into halves 
- 2 tbsp olive oil 
- ½ tsp salt 
- ½ tsp ground black pepper

Dice the first four ingredients, and then mix well with all the others in a big bowl. Spread mixture evenly onto a big oven dish. Roast in a preheated oven set at 200C Gas Mark 6 for 25 minutes. Stir well. Roast for another 25 minutes. Do feel free to mix variety of vegetables at your choice; and of quantity you require.

Low-calorie Zucchini Roasted with Garlic

Zucchini, also known as courgette, is a very low calorie vegetable that contains neither saturated fats nor cholesterol, and therefore it is a common vegetable included in weight loss and cholesterol control programs by dieticians. As its peel is a good source of dietary fiber, it also helps reduce constipation and protect against colon cancers. Besides, zucchini is rich in some kinds of antioxidants that help eradicate harmful oxygen-derived free radicals and reactive oxygen species from the body, and so it plays a role in slowing down aging and various disease processes. 

Here comes a simple recipe of zucchini: brush a big oven dish with a thin layer of olive oil; cut two zucchinis/courgettes into 2 or 3-cm slices and place them evenly in the oven dish; mix 1/4 teaspoon of salt and 1 tablespoon of olive oil with enough chopped garlic; spoon the garlic mixture onto each surface of courgette pieces; roast in the preheated oven set at 200C Gas Mark 6 for 35 minutes. This is definitely a delicious dish for good of both general health and weight loss. Alternatively, cook with the same ingredients in a different way – Steamed Courgettes with Garlic.