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| Thanks for posting that recipe. I forgot how delicious it is. Just made it for dinner and I had my own fresh eggs and asparagus in it. My hubby had 3 helpings and he doesn't like vegetables much! I also added chopped bacon. Linda |
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| Thanks for posting that recipe. I forgot how delicious it is. Just made it for dinner and I had my own fresh eggs and asparagus in it. My hubby had 3 helpings and he doesn't like vegetables much! I also added chopped bacon. Linda |
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| Hi guys, made a frittata for lunch it was really nice and badn friendly so I thought Id share. Servings 4 (5-6 band friendly serves) * 6 eggs * Red Capsicum (diced) * Half a small onion (diced) * 4 small mushrooms (sliced thinly) * 4-5 spears canned asparagus (you can use fresh if you want) * 1 small boiled potato (sliced thinly) (you can used cannd potato if you cant be bothered boiling one potato) Put all vegies in pan and saute lightly (I didnt use oil but you can use a small amount if you need to). Add egg on top and cook slowly. When half cooked put under griller to cook top, when done serve....hmmm lovely, covers the whole carbs, vegies & protein balance nicely. Enjoy! |
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| Thx for posting Jen. Guess what I will make soon,,they are delish !!! Carol | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Hi Linda...great minds think alike. Jenxx |
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| I used to brush mine with olive oil and garlic and sprinkle with salt and pepper then put in the oven to dry out and break up when done. If you used the mountain bread and gave it a quick spray of the garlic olive oil in the can it would be lower in carbs etc...worth a try YOu can also use them in salads instead of crutons |
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| Does anyone have a good recipe for making pita chips (from pita bread)? Have some pita bread here that I've been having for lunch, but thought I could make a nice low-fat snack from the remainder. Thanks. |
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| Hey Jen, I did the same. I have now saved it to my recipes file. Linda |
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| thanks Carol...gee i trawled through so much to find it...and saw so many great recipes....so many good ideas...it's become a book. jenxx |
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| CHICKPEA STRUDEL ~ fancy name for pasties. 1 medium carrot 1 medium onion 2 sticks celery 1 clove garlic, crushed 1 tsp fennel seeds 1 tblspn oil 2 x 310 g cans chickpeas 1/4 cup freshly-chopped parsley 1 egg 1/2 cup (40g) grated fresh parmesan cheese 8 sheets filo pastry ~ I used single sheets of Puff. 45g butter, melted. 1. Slice the carrot into thin strips using a vegetable peeler and fry with the thinly sliced onion, celery, carrot, garlic and fennel seeds in the oil until the vegetables start to soften. 2. Drain and rinse the chickpeas and mash half of them. Mix the vegetables, mashed and whole chickpeas, parsley, lightly beaten egg and the cheese in a large bowl and add salt and cracked black pepper to taste. 3. Layer the sheets of filo pastry together with the melted butter. Spoon the chickpea mixture along one long side of the pastry and roll up and fold ends in to enclose filling. 4. Place the roll on a lightly greased oven tray and brush with any 20 to 25 minutes until golden brown. Cool for 5 minutes before slicing. Serves 4 to 6. This strudel is delicious hot or cold. The strudel is not suitable for freezing, but can be prepared 2 days ahead of serving. BUT...IF YOU USE PUFF PASTRY..YES IT CAN BE FROZEN. |
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| Messaging Jen to post chick pea recipe for you as i lost all recipes when computer last crashed..Carol | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kate,,I think you may be after my friend Jen's chick pea recipe,,will find and post soon,,Carol | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| There was a recipe a long time ago for chick pea strudel. Is that the one you are looking for? Linda |
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| wow that chickpea recipe sounds awesome Ill have to give it ago afte I go shopping tomorroq (cupboards are bare *lol*) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Hi Kate, The one I know about is from the Weight Watchers Cookbook. Mix 120g cooked chick peas with 1/2 teaspoon each of curry powder and turmeric, and toss in teaspoons of olive or vegetable oil. Roast at 180 oC for 35-40 minutes until cooked. Store in an airtight conatiner. Hope this was the one your looking for. Cheers, xxx |
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| Hi All... About 6 months ago I saw a recipe for a chick pea snack that I haven't been able to find again. Would anybody happen to know how I might find it? Appreciate any help you can offer. Thanks! Kate |
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| I notice my stupid daughter has been jumping around on this chat site abusing all you good people despite the good work you are doing to help yourselves. I want to apologise for raising this ignorant, prejudiced, and stupid person - if I could turn back time I would. Just so you know - she has been a 'shut in' for 10 years because of her weight. She hasn't been able to move further than the lounge for the last 2 years - and at 213 odd kg I worry so much that she will die here and i will have to get a crane in to get her out!! Her only escape is the internet which I thought was good for her until I realised what she is doing to all of you - I feel so bad. next time she gets on here and abuses you just ignore her - she can be a mean piece of work, yells at me all the time and calls me a fat *** even though she weighs about 100kg more than me! Anyway - sorry again - hopefully I can change her somehow - lord knows I can't get near her computer to change the parent control features. It is only because the district nurse is here that I can send this to you all. She might kill me if she reads this!! |
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| That sounds yummy Evelyn. I will try that next time we have roast chook. I usually dish up 2 meals but my band doesn't really like the reheated roast. Linda |
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| Just to let you know that I had some left over chicken, so I blended it with the sour cream, I didn't have any dry breadcrumbs so i processed a slice of multigrain bread and put some salt, pepper and dijon mustard in it, it was delicious Evelyn |
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| I read about using the sour cream in patties with interest. I had some pork and veal mince in the freezer so I combined that with some dry breadcrumbs and sour cream and salt and pepper. Made into patties and cooked on the bbq last night. Very moist and band friendly. I will now experiment with some spices, moroccan may be nice. It looks like sour cream may be the go for making patties. Linda |
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| Hi all - just posted this recipe to the August site and someone wanted a copy so thought i would post it here. Spaghettini with crab and an artichoke pesto 1) I got some fresh spaghettini from the market and will cook it to fairly soft. 2)Artichoke pesto - blitz together 2X 400g jars of artichoke hearts with a handful of baby rocket, about 60 grams of cashews, 80 grams of parmesan and enough olive oil to make the right consistency - set aside whilst you make the crab mix below about 300g chopped crab meat, with one long red deseeded chilli chopped finely, 2 large tomatoes chopped finely(i skin em first), small handful of rocket leaves and sml amount of olive oil. toss pesto mix through hot drained freshly cooked pasta, serve with the crab mix spooned over the top - and sprinkle a small amount of finely grated parmesan and cracked black pepper over the top. Vegetarians could leave out the crab meat if they want Its a killer recipe and pretty easy to make - it makes a fair amount of pesto which I believe can be frozen - the whole thing is high in fibre and protein, whilst being relatively low in sodium and low in fat. Enjoy |
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| Apple, I make chicken patties to cook on my george foreman griller. I buy chicken mince and add, egg, breadcrumbs and moroccon spice mix and extra pepper and throw in any leftover herbs I have, like coriander or parsley. If you cook them at a high heat and quick they stay quite moist. Mutton mince is also nice that way as well and is great with steamed veg and mashed spud (and no, the meat is not from my sheep..lol, although I feel guilty when the smell wafts outside). Jen |
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| Thanks for that Applesauce, I shall experiment. My food processor is dead, and I have not got around to replacing it yet, so thats good that it does not have to be processed. Cheers Sue |
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| we shredded it with our hands then used a knife to finely chop it up. the male of the species said it would have been easier to put it thought the food processor, but it really did not need to be that fine. I chicken breeast say 200grams then add a large dolop of sour cream and a heaped table spoon or 2 of dry bread crumbs and mix see if you need to add any more wet or dry ingredients to form the pattis they form perfect pattis not sloppy or anything like that, very handlable. I would say very much not an exact science just judge by feel what to add. applesauce |
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