Zesty Tomato and Pepper Soup, and The F Word

Tomato and Pepper Soup

Tomato and Pepper Soup

I haven’t been able to bring myself to say the F word since August.

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October 15, 2013. Tags: , , , , , . 5:2 Diet, Soups, Vegetables, Vegetarian. 6 comments.

Carrot and Coriander Soup

carrot and coriander soup

This is a lusciously hearty, enthusiastically spiced, cheerfully vivid soup that belies the fact that it’s pretty lightweight, too, at 50 calories a cup. (more…)

October 15, 2013. Tags: , , , , , , , . Asian, Autumn, Intermittent Fasting, Soups, Vegetables, Vegetarian. Leave a comment.

Courgette, Mint and Ginger Soup (aka Zucchini Soup)

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Such a wonderful, easy soup to make, and, at 36 calories a cup, you can have someone else watch your waist for you 🙂

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September 30, 2013. Tags: , , , , , , , . 5:2 Diet, Autumn, Soups, Vegetables, Vegetarian. Leave a comment.

Sambal Brussels Sprouts

Though strawberries and cream are extremely Wimbledon (and there were plenty of both in the fridge), I had a hankering for a curry yesterday after watching Serena Williams blast away her finals nemesis and win her 5th championship trophy – and this was the veggie half of what resulted. (I’ll post the Murg Makhani chicken recipe soon, promise!) (more…)

July 8, 2012. Tags: , , . Asian, Condiments and Sauces, Sides, Vegetables, Vegetarian. Leave a comment.

Sardines with Zucchini and Carrots

So I fell off the much-touted (by me) WW wagon. It was a wobbly wagon to have clambered onto just before going away on vacation and during the holidays anyway.

I’m trying to get back on it now, despite the discouraging news from my doctor that all the podge I gained during those four months on steroids, for a still-mysterious allergy, will take twice as long to come off because the flippin’ steroids are still in my system. Gee, thanks, Doc. (more…)

January 25, 2011. Tags: , . Dinners, Fish, Mains, Vegetables. 4 comments.

Noodles with Vegetables and Lemongrass-Peanut Dressing

Another favorite of the kids (and us, too). This is a dish that can be purely vegetarian, or fishyterian. We go meatless 3 or 4 times a week and I find these are the meals the kids can demolish in minutes, possibly due to the lack of chewing?! They’re perfectly content with wholegrain pasta with a homemade tomato sauce, into which I bung a few other veggies too, plus lots of cheese, or wholegrain chapati (an Indian flatbread) and dhal and chickpeas with tomato, or noodles done any style, like this one with Asian spicing.  Of course I couldn’t hold back and added chillis to the peanut sauce, but you don’t have to. And yes, the entire family gobbled it up!

Those with nut allergies may easily substitute the peanut content for a few tablespoons of sunbutter or no-nut pea butter.

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April 14, 2010. Tags: , , . Asian, Dinners, Kids Cuisine, Mains, Sauces and Dressings, Vegetables, Vegetarian. 5 comments.

Beet and Rocket Salad with Goat Cheese and Pine Nuts

A week into the New Year and I’m keeping to the salad theme, woo hoo! This doesn’t mean I’m only eating salads or shunning the odd square (or nine) of chocolate as I try to shed a few holiday-feasting pounds. The key components of my fitness and food regimen for 2010 are regular exercise and moderate avoidance of naughty things (hence the lack of baked goods so far). Oh, and not forgetting eating for my size, rather than for a 6-foot tall woman pregnant with triplets.

Having forced gently persuaded one of my sons to resolve to widen his repertoire of fruit and vegetables, while narrowing the one for candy and cookies, I decided it’s only fair I should conquer some food fears myself. There are very few things I don’t eat, apart from pork and shellfish (for nominal kosher reasons. It helps that I was deathly allergic to shellfish as a child).

Top of that No list is beetroot.

A bit of a surprise considering the strong beet presence in both my husband’s Jewish background (borscht) and my Indian one (it’s turned into a curry with coconut, mmm. Gotta try that, maybe it would be pink?). (more…)

January 8, 2010. Tags: . Salads, Superfood, Uncategorized, Vegetables, Vegetarian. 3 comments.

Brussels Sprouts with Candied Pecans, Lime and Rosemary

Brought this over to Deb and David’s for Thanksgiving, where there was such an amazing spread of beautiful dishes and a majestic queen of a turkey.

I came up the recipe a day earlier, determined not to look at existing recipes because, let’s face it, I have never had a brussels sprouts dish that I enjoyed.

The sprouts have been sliced purely for aesthetic reasons, and were bought for the same reason – I spotted them sprouting fetchingly out of a long stalk at Trader Joe’s. (more…)

November 29, 2009. Tags: . Autumn, Festive, Salads, Vegetables, Vegetarian, winter. 1 comment.

Black Bean and Corn Salad

This salad is inspired by one that a friend brought over to a potluck dinner party recently. I was wowed by the bite, colour and tanginess of it, and its fiberful promises. As I guessed at the basic ingredients and remembered only three (corn, beans, lime juice), I have ended up throwing in additional ingredients which seem to work well together. The salad would go beautifully with grilled fish. Enjoy!

  • black beans, 1 can, drained and rinsed
  • corn on cob, 2, microwaved 1m10s each and decobbed
  • large tomatoes, 2, chopped in tiny cubes
  • red pepper, 1, cubed similarly
  • english cucumber, 1/2, cubed tinily
  • shallot or red onion, 1, chopped finely

Dressing:

  • chilli, 1 or 2, green, chopped finely
  • garlic cloves, 3, chopped finely
  • lime juice, squeezed out of 2 limes
  • brown sugar, 3/4 tbsp
  • olive oil, 1 tbsp
  • cilantro/coriander leaves, 1 handful, chopped
  • mint, handful, chopped
  • salt and pepper, as needed

  1. Combine all the veg and beans together in a bowl
  2. Whisk salad dressing with a balloon whisk and pour over the salad
  3. Give it a good grind of salt and pepper, throw in the herbs and toss
  4. Perfect for a barbecue or as a summer meal accompaniment

(All text and photos or images are copyright protected. Please do not reprint any stories, recipes or photographs without the author’s permission.)

August 10, 2009. Tags: . Salads, Sauces and Dressings, Summer, Vegetables, Vegetarian. Leave a comment.

Carrot and Cummin Soup


The texture and colour of this soup is so appealing that I return to it often, whatever the season. Beef it up with some lentils and leave half the vegetables unpureed for a hearty meal with chunky bread. It’s easy to make and to vary, and I am finally attempting to pin it down in writing before I forget what’s gone into it!

  • carrots, 500g worth, tipped, skinned, sliced
  • tomato paste, 1 small can
  • lemon juice, of 1/2 lemon, plus zest
  • ground cummin, 3/4 tbsp
  • ground coriander, 1 tsp
  • leeks, 3, sliced
  • celery, 3, chopped
  • veg stock, about 600ml
  • tomatoes, 2, skinned and chopped
  • coriander leaves, handful
  • seasoning

  1. In about 2-3 tbsp of butter or olive or canola oil, saute the leeks and celery till tender
  2. Add the ground spices, stir till fragrant
  3. Add the carrots and tomatoes and a little stock, allow to soften
  4. Add stock and tomato paste
  5. Simmer for 30 minutes or until the veg are cooked
  6. Bung most of the soup’s solids, including half the coriander leaves, into a blender and puree
  7. Return to the pan, keep warm till it’s served
  8. Drizzle with oil or add a dollop of sour cream on top of each bowl of soup, and, if you wish, some chopped coriander.

(All text and photos or images are copyright protected. Please do not reprint any stories, recipes or photographs without the author’s permission.)

April 14, 2009. Tags: , . Autumn, Passover, Soups, Spring, Summer, Vegetables, Vegetarian, winter. 3 comments.

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