1 cup butternut squash (around half a large butternut)
1 cup half moon pasta
Half a small onion, shopped
1 garlic cloves, minced
1/2 cup milk
3 Kiri pieces (or the same amount of cream cheese)
1/2 Stock cube
Salt and pepper to taste
Parmesan cheese, to top off with
How to?
1. Steam and puree butternut squash.
2. Cook pasta according to the package instructions.
3. Meanwhile, saute onion in a little bit of butter and olive oil. When transcluscnet, add garlic and saute for an additional minute. Add milk, kiri, butternut squash, half stock cube, and freshly ground pepper. Whisk and let simmer for 3 minutes then taste for seasoning. Add salt if need be.
4. Combine pasta with the prepared mixture and top off with Parmesan cheese.
*Makes two servings*
Half cup lentils
Half cup small pasta shells
Olive oil, 2 tbsp
1 small white onion, or one large red onion
2 garlic cloves, minced
2 tbsp tomato paste
5 large tomatoes, blended
1 broccoli head
1 magi cube
1 tbsp pomegranate syrup (dibes romman)
Mozarella or parmesan to garnish
How to?
- Begin by washing the lentils and cooking them in a pot filled with water. This will take anywhere between 25 to 45 minutes. Don't salt the water otherwise your lentils won't cook softly.
- Meanwhile, cook pasta in water.
- Chop the onion and saute in a deep pot in olive oil with a sprinkle of salt and pepper for about five minutes over low heat. Stir from time to time. Don't allow onion to brown.
- Meanwhile, mince garlic and blend tomatoes with a splash of water and magi cube. Set aside.
- Once onion becomes translucent, add garlic and stir for one minute over low heat. Then add tomato paste and cook for about one minute, then add blended tomato. Cook, covered, for 15 minutes. While the sauce cooks, wash, cut and steam broccoli.
- Once the pasta and lentils are ready, strain them and add to the pot of ready sauce, also add the broccoli. Stir.
- Add pomegranate syrup and stir. Cover and cook for an additional minute.
- Serve with shaved cheese.
Ingredients:
1/2 cup + 2 tablespoon all-purpose flour
1 medium banana ripe (around half cup when mashed)
1/4 teaspoon vanilla
2 teaspoons baking powder
1 medium egg white
1 whole medium egg
1/4 cup low-fat milk
How to?
- In a bowl, whisk flour, baking powder, and salt. Keep aside.
- In another bowl add the eggs, mashed banana, vanilla, and beat well.
-
Add the flour to the wet ingredients and stir gently, add the milk and
stir for three seconds. You’ll see lumps but just ignore them and don’t
over mix.
-
Heat a non-stick pan, pour 1/4 cup of the batter. When bubbles appear
and the edges look dry, flip the pancake and cook on the other side for 1
minute on medium heat.
- Keep the finished pancakes covered to stay moist.
- Serve hot.
Recipe adapted from Munaty Cooking
Broccoli Cheese Patties
- Ingredients
- 1 russet potato, peeled and cubed
- 1 cup broccoli florets
- 1/2 cup cheddar cheese, shredded
- 3 tablespoons panko or bread crumbs
- 1/2 teaspoon salt
- 1 large egg
- 1/8 teaspoons garlic powder
- 1/8 teaspoons onion powder
- 1/2 cup panko or bread crumbs
- 1 tablespoon canola or vegetable oil
Preparation
1. Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes.
2. Add the broccoli to the steamer pot
and steam the vegetables for an additional 2 minutes, or until they are
fork tender. Then, remove everything from pot and allow them to cool.
3. Mash the potatoes in a large bowl and chop the broccoli florets into bite-size pieces.
4. Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine.
5. Place the remaining 1/2 cup of panko in a separate bowl.
6. Using a ice cream scoop or 2 tbsp to
measure, roll the mixture into balls, coat them in the panko and then
shape each one into a small patty.*
7. Heat 1 tbsp of oil in a skillet over
medium heat, place the patties in the skillet and press down with a
spatula to flatten a little.
8. Pan-fry for 3-4 minutes on each side until golden.
9. Serve with ketchup or any favorite dipping sauce.
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