The Accidental Cook

alifelongromance: ramshackleglam: Love this idea, mostly...

Thu, 11 Oct 2012 21:08:05 +1100

ramshackleglam:

Love this idea, mostly because fresh herbs are crazy expensive and I never use them all up before they go bad: chop up your herbs and stick them into an ice cube tray, then cover with olive oil and freeze.

Toss a cube or two into your pan whenever you’re in need, and presto: fresh herbs, all winter long.

Genius.

repress: ANGRY PEPPERS

Wed, 12 Sep 2012 18:06:27 +1000

repress:

ANGRY PEPPERS

Death by Cookies... (NOT A HEALTHY OPTION)

Sat, 08 Sep 2012 12:50:53 +1000

So I want to tell you a story, from a few years ago. My Cousin and her kids make these amazing choc chip cookies and I got them to email me the recipe.

Now one of the joys of my illness is the large stretches of time on painkillers. And at this particular point in time I was way up on painkillers, I had been for a few days so I was a little spaced. I was as bored as pie and I wanted some cookies.

So I started to bake these cookies. I followed the recipe exactly, and after I’d cooked the whole batch I rang my sister. I just wanted to tell her that I’d accidentally baked 175 cookies. She asked me how I didn’t notice something was wrong when the recipe asked me for a kilo of flour, to which I had no answer.

With all my cookies that I really had no need for, I took them round to all my neighbours and offered them the cookies, but not surprisingly, when a spaced out almost random offers cookies (or treats), not many people said yes.

Once I finished the meds I went back and reread the email. This time I actually read the subject line ‘Warning enough for a school fete’.

250gm butter
1 tin sweetened condensed milk
1 1/4 cup castor sugar
2 1/2 cups self raising flour
500gm chocolate chips (I use 250 milk and 250 dark)

Preheat the oven at 180deg. Cream the butter, sugar and condensed milk. Add flour mix, add chocolate chips and fold them in.

Now, I have halved the recipe from the fete amounts but because it freezes well I split the mix into thirds and freeze two lots of it for later.

Right. From here you grease and line two baking trays this mixture spreads so don’t crowd the trays, I put six on them but you could probably fit 8.

Bake for 12 minutes and let rest for a few minutes until they can be transferred to a cooling rack.

The hard part here is to not eat them all before they cool.. I managed to only eat one (as you can see). And there are two other lots in the freezer so I can have them again in a month or so… isn’t that nice!

Also, the third makes about 18 cookies for me, and I still give most of them to my neighbours…

gettingahealthybody: What is overnight oats? Overnight oats...

Sun, 02 Sep 2012 18:04:49 +1000

gettingahealthybody:

What is overnight oats?

Overnight oats (OO) is basically oats soaked in the liquid of your choice. Either milk or yogurt, but you can always experiment with other kinds. It is often chilled overnight (hence the name) and usually left uncooked. However you can heat it up if you prefer to. It is perfect for days when you are in a rush to make breakfast, just make it in a jar the day before and it’s ready to go the next day.

You can add any kinds of toppings you want to it. You can add fresh fruits, nuts, dried fruits, peanut butter, etc. Many people also add chia seeds to the overnight oats. Be adventurous and try new additions, you might be pleasantly surprised!

This is also good to put together with your kids, let them play around with their favorite toppings and learn more about fruits and nuts, etc. There’s no or minimal cooking involved, so it’s safe for them as well.

In the following list, there are several sites that provide the recipes for a basic overnight oatmeal, and if can continue from there if you want to create your own personal one-of-a-kind oatmeal. Have fun! Remember, healthy doesn’t mean boring or tasteless!

Overnight Oatmeal

Mint Chocolate Chip Overnight Oats

Strawberry Cookie Butter Overnight Oats

Skinny Overnight Oats in a Jar

6 flavor varieties of Refrigerator Oatmeal

Mango Almond Refrigerator Oatmeal

Blueberry Maple Refrigerator Oatmeal

Apple Cinnamon Refrigerator Oatmeal

Banana Cocoa Refrigerator Oatmeal

Banana Peanut Butter Refrigerator Oatmeal

Raspberry Vanilla Refrigerator Oatmeal

Overnight Oats (OO), Two Ways

Basic Overnight Oats

Pumpkin Peanut Butter OO

Strawbery Banana OO

Coconut mango overnight oatmeal

Chocolate Cake Batter Overnight Oats

Overnight Blueberry Almond Oats

Overnight Refrigerator Oatmeal with Berries

Banana Cream Pie Overnight Oatmeal

Vegan Overnight Oat Parfaits

Cherry Chocolate Bomb Vegan Overnight Oats

Blueberry Vanilla Banana Soft Serve Vegan Overnight Oats

Peanut Butter and Jam Vegan Overnight Oats

Strawberry Banana Softserve and carob Vegan Overnight Oats

Banana Split Vegan Overnight Oats

Gingerbread Pumpkin Vegan Overnight Oat Parfait

Neapolitan Vegan Overnight Oat Parfait

Pumpkin Delight Vegan Overnight Oat Parfait

Vegan Scottish Overnight Oats with Blueberry Banana Softserve Parfait

Basically these are the more popular and interesting creations of overnight oats that I found. However, this list is by no means exhaustive! Get creative and come up with your own favorite recipe.

The picture and recipes do not belong to me but to their respective owner.

P.s: Here’s a link on how to spice up your oatmeal.

http://gettingahealthybody.tumblr.com/post/29385595274/how-to-spice-up-your-oatmeal-oatmeal-101-in-a

Chicken Laksa - Lella Style

Sun, 02 Sep 2012 11:34:56 +1000

I made the most amazing Laksa last night and seeing as I want to be less useless about this blog I am going to give you all the recipe… NOM NOM NOM….

Doesn’t that look so good!!! And it took me about a half an hour.. (that was going slow and dancing round my kitchen while I made it….)

This is not a traditional laksa, because I wanted veggies.. lots and lots of veggies…. so, mix and match as you please. But here we go.

So Veggies, again take what you like.

Onion (half)
4 small mushrooms
3 carrot
2 heads of Pak Choy
Small handful of green beans
Small handful of snow pea sprouts
Half a capsicum
5 stalks of Broccolini
3 stalks of celery
Small handful of snow peas
1 tin of corn
1 cake of rice needles
1 pack of Tom Yum Paste
1 teaspoon Ginger
1 teaspoon Garlic
2 cans of Coconut milk (or cream)
2 tablespoons Red Curry Paste
250gm Chicken
2 tablespoons lime juice
Coriander

So… thats the long list (and I know its a long list) the important things are here

Veggies of choice
Tom Yum Paste
Red Curry Paste
Coconut milk
Lime Juice
Chicken
Noodles

Everything else is optional!!!!

So you start by putting the Red Curry Paste, garlic, ginger and the Tom Yum Paste on a medium frying paste and let it fry until its fragrant… and you can really smell it (and damn it smells good). Then you add the coconut milk, onion and chicken and let it brown.

Once the chicken has browned you add the veggies… just dump them in and you’ll be apples. Let them simmer while you make the noodles up, just follow the directions on the packet, usually its immerse in boiling water and then in ice water, but its damn easy.

Then, once the veggies are cooked to your comfort level (I like them crunchy so my main worry is that the chicken is cooked then I’m happy). Make sure you taste it, I find at this point I need to add in some more garlic and ginger. Then add in the lime juice to give it some tang. Then you put it together. It looks like this.

Rice noodles first.

Then the solid bits from the soup (its just easier to do it that way).

And then you ladle out the liquid. Top with some more snow pea sprouts and fresh coriander.

DOESN’T IT LOOK GOOD!!!! Man Friends comment was ‘That’s bloody tasty’!!!!

Now, a couple of tips for you.. The red curry paste is this brand… (And its amazing)

and the Tom Yum Paste and Rice Noodles are these ones…

Anyway, this is the nicest, easiest Laksa possible.. and you should give it a whirl, make it your own… and its amazing… Let me know how you went with it!

beautifulpicturesofhealthyfood: Breakfast granola cups…RECIPE

Fri, 13 Jul 2012 19:48:47 +1000

beautifulpicturesofhealthyfood:

Breakfast granola cups…RECIPE

foodopia: creamy avocado chicken salad: recipe here

Wed, 11 Jul 2012 17:49:14 +1000

foodopia:

creamy avocado chicken salad: recipe here

Photo

Thu, 28 Jun 2012 15:12:25 +1000

thecakebar: Edible gift idea: Brownie mix in jar Awesome gift...

Thu, 28 Jun 2012 10:37:09 +1000

thecakebar:

Edible gift idea: Brownie mix in jar

Awesome gift idea… LOVE IT!!!!

thecakebar: Chocolate Bowls Tutorial

Sun, 24 Jun 2012 15:15:57 +1000

thecakebar:

Chocolate Bowls Tutorial

thefitty: notanotherhealthyfoodblog: Petite Lasagnas (click...

Sun, 24 Jun 2012 12:39:00 +1000

thefitty:

notanotherhealthyfoodblog:

Petite Lasagnas

(click photo for recipe)

(via imgTumble)

Photo

Sat, 23 Jun 2012 16:12:50 +1000

guiltfreedesserts: Healthy Banana Cookies; only 44 calories per...

Sat, 23 Jun 2012 13:57:25 +1000

guiltfreedesserts:

Healthy Banana Cookies; only 44 calories per cookie!

(click on picture for recipe)

fitforinfinity: ugwbliss: Skinny Fettuccine Alfredo with...

Fri, 22 Jun 2012 15:17:02 +1000

fitforinfinity:

ugwbliss:

Skinny Fettuccine Alfredo with Spinach

13.25 oz whole wheat linguine ( 1 package, you could use any other pasta of your liking)
1 cup cottage cheese
1/2 cup Greek yogurt, plain (I used 2% fat)
3/4 cup unsweetened soy milk
1/2 cup Parmesan cheese, grated
2-3 tablespoons blue cheese, (I used crumbled blue cheese)
1/4 cup Manchego cheese, cubed
8 oz frozen chopped spinach, thawed out and drained
2-3 garlic cloves
1 teaspoon salt
1/2 teaspoon cornstarch (to prevent curdling)
Pepper flakes (optional)

Add all the ingredients, except the pasta of course and the spinach, to your food processor and process until smooth.

Pour sauce in a non stick pan and add the chopped spinach. Over a low to medium heat, heat the sauce through for a minute or so before adding the pasta.

Add the pasta to the sauce and heat until sauce starts to thicken and adhere to pasta, about 3-5 minutes. Add pepper flakes if using and serve.

Healthy fettuccine alfredo? Sign me up!

notanotherhealthyfoodblog: Healthy Homemade Chicken Noodle...

Fri, 22 Jun 2012 12:38:40 +1000

notanotherhealthyfoodblog:

Healthy Homemade Chicken Noodle Soup

(click photo for recipe)

Strength∞: CHOCOLATE RICOTTA MUFFINS

Thu, 21 Jun 2012 15:09:19 +1000

Strength∞: CHOCOLATE RICOTTA MUFFINS:

consistancyandstrength:

These are moist and great for killing a chocolate craving! Please have the following:

1/2 cup low fat part skim ricotta

1 large egg

2/3 cup fat free milk

1 1/2 tsp vanilla extract

2 tbsp smart balance butter

1 cup whole wheat flour

2/3 cup splenda sugar

2/3 cup cocoa powder

1 tsp…

Peaches roasted to sweet perfection paired with creamy coconut...

Thu, 21 Jun 2012 12:38:59 +1000

Peaches roasted to sweet perfection paired with creamy coconut milk for a decadent dairy-and-sugar-free summer treat! Click HERE for the recipe.

nutritiongeek: Apple Nachos | Manifestvegan 3 crispy and...

Wed, 20 Jun 2012 15:14:56 +1000

nutritiongeek:

Apple Nachos | Manifestvegan

3 crispy and slightly tart apples

1 tsp lemon juice

3 tbsp creamy natural peanut butter

1/4 cup sliced almonds

1/4 cup pecans

1/4 cup flaked unsweetened coconut

1/4 cup vegan chocolate chips

“ For these, I sliced up some apples thin enough so it would be easy to eat the slice in one or two bites. I also lightly spritzed the apples with lemon juice to keep them from browning too fast.
Then I melted some peanut butter–until it was super runny–and drizzled it all over the apples. Next, I topped the apples and peanut butter with unsweetened flaked coconut, sliced almonds, a few pecans and, of course, chocolate chips. And finally, I drizzled a little more peanut butter onto the plate. Ya know, for good measure.”

I will be heavily adapting this, but still, what an fantastic idea!!!

Food Conversion Chart CUPS to MILILITERS (cup to ml) 1 cup =...

Wed, 20 Jun 2012 12:40:30 +1000

Food Conversion Chart

CUPS to MILILITERS (cup to ml)

1 cup = 16 tablespoons = 48 teaspoons = 240 ml
3/4 cup = 12 tablespoons = 36 teaspoons = 180 ml
2/3 cup = 11 tablespoons = 32 teaspoons = 160 ml
1/2 cup = 8 tablespoons = 24 teaspoons = 120 ml
1/3 cup = 5 tablespoons = 16 teaspoons = 80 ml
1/4 cup = 4 tablespoons = 12 teaspoons = 60 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml

CUPS to FLUID OUNCES (cup to fl. oz)

1 cup = 8 fl oz
3/4 cup = 6 fl oz
2/3 cup = 5 fl oz
1/2 cup = 4 fl oz
1/3 cup = 3 fl oz
1/4 cup = 2 fl oz
1 tablespoon = 0.5 fl oz
1 fl oz = 2 tablespoons = 6 teaspoons

FAHRENHEIT to CELCIUS (F to C)

500 F = 260 C
475 F = 245 C
450 F = 235 C
425 F = 220 C
400 F = 205 C
375 F = 190 C
350 F = 180 C
325 F = 160 C
300 F = 150 C
275 F = 135 C
250 F = 120 C
225 F = 107 C

FLOUR (CUP to GRAMS)

1 cup flour = 140 grams
3/4 cup flour = 105 grams
2/3 cup flour = 95 grams
1/2 cup flour = 70 grams
1/3 cup flour = 50 grams
1/4 cup flour = 35 grams
1 tablespoon flour = 10 grams

* Weights may change according to method used. Above are according to ‘dip and sweep’ method.

BUTTER (CUP to STICKS to OUNCES to GRAMS)

1 cup butter = 2 sticks = 8 ounces = 230 grams

GRANULATED SUGAR (CUP to GRAMS)

1 cup sugar = 200 grams
3/4 cup sugar = 150 grams
2/3 cup sugar = 135 grams
1/2 cup sugar = 100 grams
1/3 cup sugar = 70 grams
1/4 cup sugar = 50 grams
1 tablespoon sugar = 15 grams

BROWN SUGAR (CUP to GRAMS)

1 cup sugar = 220 grams
3/4 cup sugar = 165 grams
2/3 cup sugar = 145 grams
1/2 cup sugar = 110 grams
1/3 cup sugar = 75 grams
1/4 cup sugar = 55 grams
1 tablespoon sugar = 15 grams

COCOA (CUP to GRAMS)

1 cup cocoa = 105 grams
3/4 cup cocoa = 80 grams
2/3 cup cocoa = 70 grams
1/2 cup cocoa = 55 grams
1/3 cup cocoa = 35 grams
1/4 cup cocoa = 25 grams
1 tablespoon cocoa = 7 grams

* Weights may change according to method used. Above are according to ’spoon and level’ method.

CORNSTARCH (CUP to GRAMS)

1 cup cornstarch = 125 grams
3/4 cup cornstarch = 95 grams
2/3 cup cornstarch = 85 grams
1/2 cup cornstarch = 65 grams
1/3 cup cornstarch = 40 grams
1/4 cup cornstarch = 30 grams
1 tablespoon cornstarch = 8 grams

* Weights may change according to method used. Above are according to ’spoon and level’ method.

POWDERED SUGAR (CUP to GRAMS)

1 cup powdered sugar = 160 grams
3/4 cup powdered sugar = 120 grams
2/3 cup powdered sugar = 105 grams
1/2 cup powdered sugar = 80 grams
1/3 cup powdered sugar = 55 grams
1/4 cup powdered sugar = 40 grams
1 tablespoon powdered sugar = 10 grams

* Weights may change according to method used. Above are according to ’spoon and level’ method.

EGG

1 egg (without shell) = 50 grams
1 egg yolk = 20 grams
1 egg white = 30 grams

POUNDS to GRAMS

1/4 pound = 112 grams
1/2 pound = 225 grams
3/4 pound = 340 grams
1 pound = 450 grams
1,25 pound = 560 grams
1,5 pound = 675 grams
2 pound = 900 grams
2,25 pound = 1 kilogram
3 pound = 1,35 kilograms
4,5 pound = 2 kilograms

OUNCES to GRAMS

1 oz = 28 grams
2 oz = 56 grams
3,5 oz = 100 grams
4 oz = 112 grams
5 oz = 140 grams
6 oz = 168 grams
8 oz = 225 grams
9 oz = 250 grams
10 oz = 280 grams
12 oz = 340 grams
16 oz = 450 grams
18 oz = 500 grams
20 oz = 560 grams
24 oz = 675 grams
27 oz = 750 grams
36 oz = 1 kilogram
54 oz = 1,5 kilograms
72 oz = 2 kilograms

Photo

Tue, 19 Jun 2012 15:21:03 +1000