A new Taste Bud Adventure: Kaktoogie
See, even my korean roommate likes it. ;-)
Showing posts with label Taste bud adventures. Show all posts
Showing posts with label Taste bud adventures. Show all posts
Sunday, 24 April 2011
Wednesday, 29 December 2010
Taste Bud Adventures - or my lunch
SALMON WITH ZUCCHINO, BELL PEPPER, TOMATOES AND COCONUT MILK
Aaaahhhhhh, I just love eating Paleo Style. This is what I came up with for todays lunch:
It's easy and fast and sooooooooooooo DELICIOUS and healthy.
Ingredients 1 person:
Salmon filet (fresh or frozen)
1 Zucchino
1/2 bell pepper
several cherry tomatoes
coconut milk (without any additives, just coconut and water should be listed)
coconut oil, freshly grounded sea salt and pepper
Method:
1. If you use frozen salmon, then thaw it (in oven at about 50°C for about 15min)
2. Clean and peel the zucchino, and cut to big dice, all should have roughly the same size.
3. Clean and cut the bell pepper and tomatoes.
4. Heat the pan with some coconut oil.
5. Cut the salmon to bite sized bits and sauté it in the coconut oil lightly and then take it out on a plate.
6. Now put the zucchino into the pan and sauté it, till it's mostly soft and then add the bell pepper pieces, again until the bell pepper is mostly soft and then add the tomatoes.
7. Sauté the mixture for 2 or 3 minutes at some coconut milk and then put the salmon back in.
8. Cook like for 2 or 3 minutes, season to taste and there you have this love meal.
Enjoy.
KEEP MOVING FORWARD!
Aaaahhhhhh, I just love eating Paleo Style. This is what I came up with for todays lunch:
It's easy and fast and sooooooooooooo DELICIOUS and healthy.
Ingredients 1 person:
Salmon filet (fresh or frozen)
1 Zucchino
1/2 bell pepper
several cherry tomatoes
coconut milk (without any additives, just coconut and water should be listed)
coconut oil, freshly grounded sea salt and pepper
Method:
1. If you use frozen salmon, then thaw it (in oven at about 50°C for about 15min)
2. Clean and peel the zucchino, and cut to big dice, all should have roughly the same size.
3. Clean and cut the bell pepper and tomatoes.
4. Heat the pan with some coconut oil.
5. Cut the salmon to bite sized bits and sauté it in the coconut oil lightly and then take it out on a plate.
6. Now put the zucchino into the pan and sauté it, till it's mostly soft and then add the bell pepper pieces, again until the bell pepper is mostly soft and then add the tomatoes.
7. Sauté the mixture for 2 or 3 minutes at some coconut milk and then put the salmon back in.
8. Cook like for 2 or 3 minutes, season to taste and there you have this love meal.
Enjoy.
KEEP MOVING FORWARD!
Friday, 10 December 2010
Taste Bud Adventures - Salmon with tomatos and golden kiwis
After two days of eating too much bad food (christmas market and bad mood are the culprits), I'm finally back on the track. This is a quick recipe I just invented for todays lunch and it's delicious, healthy and inexpensive.
Ingredients:
1 piece of filet of salmon (150 to 250g)
a hand full of cherry tomatoes
1 golden kiwi
1 tablespoon of olive oil for the casserole
Method:
1. oil the casserole
2. put the thawed / fresh salmon in the casserole
3. dice the tomatoes and skinned kiwi, put them on the salmon
4. bake the salmon in an oven with 150°C for 15 to 20 minutes.
Enjoy.
KEEP MOVING FORWARD!!!
Ingredients:
1 piece of filet of salmon (150 to 250g)
a hand full of cherry tomatoes
1 golden kiwi
1 tablespoon of olive oil for the casserole
Method:
1. oil the casserole
2. put the thawed / fresh salmon in the casserole
3. dice the tomatoes and skinned kiwi, put them on the salmon
4. bake the salmon in an oven with 150°C for 15 to 20 minutes.
Enjoy.
KEEP MOVING FORWARD!!!
Friday, 26 November 2010
Taste Bud Adventures - New Studio, new food
Easy, fast, healthy, full of protein and minerals, affordable and yummy. They all describe this egg flakes soup, that I made for dinner last night in My Kitchen.... ;-)
So what do you need? The ingredients (serves 1):
water
miso instant soup powder (any instant soup powder works like chicken, beef or vegetable)
the meat of two grilled chicken drumsticks
1 tomato
2 eggs
1 table spoon of oyster sauce (if you like)
1 tea spoon of dried wakame algaes (if you like)
pepper and spices (you don't need salt, the instant powder is salty enough)
How to?
1. Make the soup stock according the manufacturers how to. ca. 500 to 700 ml of stock.
2. Cut or rip the meat to bitesized chunks, dice the tomato and soak the wakame (later).
3. When the stock is cooking add the tomato and meat.
4. Whisk the two eggs and add them to the boiling (it should produce bubbles) soup.
5. Stir softly and cook for 2 or 3 minutes more.
6. Turn of the stove and take the soup down from the hot plate (if you don't use gas).
7. Drain the wakame (shouldn't soak more than 5 minutes or it looses it's minerals to the water)
8. Fill the soup in a bowl, add some wakame et voila.
Enjoy your meal.
KEEP MOVING FORWARD!!
So what do you need? The ingredients (serves 1):
water
miso instant soup powder (any instant soup powder works like chicken, beef or vegetable)
the meat of two grilled chicken drumsticks
1 tomato
2 eggs
1 table spoon of oyster sauce (if you like)
1 tea spoon of dried wakame algaes (if you like)
pepper and spices (you don't need salt, the instant powder is salty enough)
How to?
1. Make the soup stock according the manufacturers how to. ca. 500 to 700 ml of stock.
2. Cut or rip the meat to bitesized chunks, dice the tomato and soak the wakame (later).
3. When the stock is cooking add the tomato and meat.
4. Whisk the two eggs and add them to the boiling (it should produce bubbles) soup.
5. Stir softly and cook for 2 or 3 minutes more.
6. Turn of the stove and take the soup down from the hot plate (if you don't use gas).
7. Drain the wakame (shouldn't soak more than 5 minutes or it looses it's minerals to the water)
8. Fill the soup in a bowl, add some wakame et voila.
Enjoy your meal.
KEEP MOVING FORWARD!!
Sunday, 24 October 2010
Taste Bud Adventures - Turkey Hen & Brussels Sprouts
Healthy and delicious. Just ate it and had to share it immediatedly, since it's absolutely fantastic and very Paleo.
Ingredients:
butter (Kerrygold)
shalot
Brussels sprouts
turkey hen cutlet
mascarpone
Additionally needed: some milk, freshly grounded pepper, salt and spices. I used a Wok but a pan with a cover is fine.
How to do it:
1) clean and dice the shalot, sprouts and cutlet.
2) Sauté the shalots in butter for a minute or two and then add the sprouts. Sauté them for 5 to 10 minutes until the sprouts are a little softer but still crunchy, stir throughout the sautéing and add some more butter if needed.
3) Add the meat, some freshley grounded pepper, salt and spices that you like. Sautè until the meat is white but not dry (takes only a few minutes, maybe 3 to 4).
4) Mix 1 tablespoon of mascarpone with some milk until its a fluid. Add it as sauce in the pan, when the meat is done and stir.
5) Put in a bowl and Enjoy.
For dessert some fresh fruit like grapes or a pear are a wonderful addition.
KEEP MOVING FORWARD!
Ingredients:
butter (Kerrygold)shalot
Brussels sprouts
turkey hen cutlet
mascarpone
Additionally needed: some milk, freshly grounded pepper, salt and spices. I used a Wok but a pan with a cover is fine.
How to do it:
1) clean and dice the shalot, sprouts and cutlet.
2) Sauté the shalots in butter for a minute or two and then add the sprouts. Sauté them for 5 to 10 minutes until the sprouts are a little softer but still crunchy, stir throughout the sautéing and add some more butter if needed.
3) Add the meat, some freshley grounded pepper, salt and spices that you like. Sautè until the meat is white but not dry (takes only a few minutes, maybe 3 to 4).
4) Mix 1 tablespoon of mascarpone with some milk until its a fluid. Add it as sauce in the pan, when the meat is done and stir.
5) Put in a bowl and Enjoy.
For dessert some fresh fruit like grapes or a pear are a wonderful addition.
KEEP MOVING FORWARD!
Thursday, 16 September 2010
Taste Bud Adventures - Espresso
Over the last few months I had nearly no motivation to try anything new foodwise, which changed luckily a few weeks ago.
This week is a peak with lots of new tastes, like: Starbucks Chocolate Mocha, Bulgogi and Kimchi (Korean food on my birthday, yummy) and a newly made up pasta dish with soba noodles and salmon. So far I really like this week. ;-)
Anyway, a few weeks back I decided that it's time to try something new and this was the Espresso. I never drank coffee and still don't like it. However I thought that its time for some experimental stuff.
(I took those pictures.)
HOMEMADE ESPRESSO
It was the week of the car manufacturer interview. I spend the weekend with a very good friend in the Black Forest and when I told her, that I wanted to drink Espresso for the very first time, she got really excited and offered me that we drink some together, freshly made with her stove espresso maker. She bought Lavazza Rossa for this little adventure, since she hadn't been drinking espresso for a while and therefore no espresso at home.
When we got back from our trip to Basel (Switzerland) it was 10 PM and we had a small but very tasty dinner, with chicken on salad and fresh figs for dessert. Afterwards we really commemorated my first cup of espresso. The special part: We used the Starbucks espresso cups that I had just bought her as a gift in Basel. (Since we always go more than once to Starbucks, when we spend the day together in Basel. They come without the saucers.)
As you can see in the picture, it doesn't have a crema. The scent resembled interestingly enough not the fragrance of the powder, which is something that surprised me. When you make tea, the scent doesn't change this much.
The taste: "bitter". It was the first thing I thought, when I sipped it. The next thing I registered was that it only tasted on the tongue front and middle, not on the sides. It was also quite tart.
After a few small sips I added some sugar, but it didn't make it any better for me.
However, I slept quite well after this late coffee, when I went to bed at 4 AM (we had talked till 3 AM). Good thing next day was Sunday. ;-)
STARBUCKS ESPRESSO
A week later I decided to try an Espresso at Starbucks. I ordered a single shot of Espresso. It had a crema. The scent was different from the one I had at my friends apartment, but I can't say something like: "Well, I could smell that this was a variety from Colombia, from a region with a mild climate and the farmer had tarragon and blueberries planted too and drives a red Camry, the soil there is definitely rich with quartz and kryptonite." Or whatever a coffee afficionado would say. It smelled different, not better or worse just different.
The taste: "Ugh, I don't like coffee". Interestingly I tasted Starbucks coffee more on the sides of my tongue, though I can't really describe it. Adding sugar made the taste worse for me.
CONCLUSION
I don't like Espresso!
Neither homemade or Starbucks and I won't try any other varieties in the next few months, since it's a waste of money for me. I like tea, just now I'm trinking organic applemint tea and it tastes fantastic.
Have a great weekend and don't forget to
KEEP MOVING FORWARD!
This week is a peak with lots of new tastes, like: Starbucks Chocolate Mocha, Bulgogi and Kimchi (Korean food on my birthday, yummy) and a newly made up pasta dish with soba noodles and salmon. So far I really like this week. ;-)
Anyway, a few weeks back I decided that it's time to try something new and this was the Espresso. I never drank coffee and still don't like it. However I thought that its time for some experimental stuff.
(I took those pictures.)HOMEMADE ESPRESSO
It was the week of the car manufacturer interview. I spend the weekend with a very good friend in the Black Forest and when I told her, that I wanted to drink Espresso for the very first time, she got really excited and offered me that we drink some together, freshly made with her stove espresso maker. She bought Lavazza Rossa for this little adventure, since she hadn't been drinking espresso for a while and therefore no espresso at home.
When we got back from our trip to Basel (Switzerland) it was 10 PM and we had a small but very tasty dinner, with chicken on salad and fresh figs for dessert. Afterwards we really commemorated my first cup of espresso. The special part: We used the Starbucks espresso cups that I had just bought her as a gift in Basel. (Since we always go more than once to Starbucks, when we spend the day together in Basel. They come without the saucers.)
As you can see in the picture, it doesn't have a crema. The scent resembled interestingly enough not the fragrance of the powder, which is something that surprised me. When you make tea, the scent doesn't change this much.
The taste: "bitter". It was the first thing I thought, when I sipped it. The next thing I registered was that it only tasted on the tongue front and middle, not on the sides. It was also quite tart.
After a few small sips I added some sugar, but it didn't make it any better for me.
However, I slept quite well after this late coffee, when I went to bed at 4 AM (we had talked till 3 AM). Good thing next day was Sunday. ;-)
STARBUCKS ESPRESSO
A week later I decided to try an Espresso at Starbucks. I ordered a single shot of Espresso. It had a crema. The scent was different from the one I had at my friends apartment, but I can't say something like: "Well, I could smell that this was a variety from Colombia, from a region with a mild climate and the farmer had tarragon and blueberries planted too and drives a red Camry, the soil there is definitely rich with quartz and kryptonite." Or whatever a coffee afficionado would say. It smelled different, not better or worse just different.
The taste: "Ugh, I don't like coffee". Interestingly I tasted Starbucks coffee more on the sides of my tongue, though I can't really describe it. Adding sugar made the taste worse for me.
CONCLUSION
I don't like Espresso!
Neither homemade or Starbucks and I won't try any other varieties in the next few months, since it's a waste of money for me. I like tea, just now I'm trinking organic applemint tea and it tastes fantastic.
Have a great weekend and don't forget to
KEEP MOVING FORWARD!
Tuesday, 20 July 2010
Taste Bud Adventures - Chicken Stick and Summer Salad
Still hiding from the heat and the real world. Since it has been more than one week, but I did nothing exciting (does clothes shopping count in triathlon as exciting?), I've decided to give you another yummy recipe.
This is one of my spur of the moment recipes. My mom bought chicken sticks at our butcher. Since I have no love for cauliflower (which my mom made for herself after I declined to eat it), I needed to come up with something that I like. Well, as you can see in the first picture cauliflower plus chicken stick equals pure boredom (to me). Though it's way healthier than pizza or pasta, if it only would look more interesting and tastier...
So I took a good look at the stuff in the fridge and came up with this:
Chicken Stick on a bed of Summer Salad!
Looking good, huh?
Ingredients
(amounts matching your personal taste and hunger)
Chicken Stick (ours was from the butcher and made of chicken and pineapple pieces, but you can make them yourself pretty easily)
Rocket Salad
Fresh Strawberries
Cherry Tomatoes
Pumpkin Seed Oil
Aceto Balsomico Cream
Method:
1. Barbecue or roast the chicken stick.
2. While it does, wash your rocket salad and arrange it on your plate.
3. Wash the tomatoes and strawberries. Cut them and arrange them on your rocket salat. Make sure to leave some space for the stick.
4. Put the stick on your plate on the salad.
5. Dribble the oil and balsamico cream over your salad. Done.
Enjoy!
I did some core strength drills and Chris and I went on our usual Sunday ride. Today I sent out another application. I think I overate chocolate pudding (funnily this stuff doesn't make me tired. But bread does and it makes my skin really itchy.)
Hello to my new reader Muffin! It's really funny that you chose this name. Since Muffin is one of my old nicknames. Another old nickname (back in High School) was "Sandwitch", yes the "t" is right there. My friends even gave me a necklace with this nickname. I don't have it anymore.
Chris and I will probably go on another ride tomorrow evening and it's about time for my monthly swim.
Have a cool week, good training and successful racedays. (Before I look for spring tris; I have to get a job. )
KEEP MOVING FORWARD!!
This is one of my spur of the moment recipes. My mom bought chicken sticks at our butcher. Since I have no love for cauliflower (which my mom made for herself after I declined to eat it), I needed to come up with something that I like. Well, as you can see in the first picture cauliflower plus chicken stick equals pure boredom (to me). Though it's way healthier than pizza or pasta, if it only would look more interesting and tastier...
So I took a good look at the stuff in the fridge and came up with this:
Chicken Stick on a bed of Summer Salad!
Looking good, huh?
Ingredients
(amounts matching your personal taste and hunger)
Chicken Stick (ours was from the butcher and made of chicken and pineapple pieces, but you can make them yourself pretty easily)
Rocket Salad
Fresh Strawberries
Cherry Tomatoes
Pumpkin Seed Oil
Aceto Balsomico Cream
Method:
1. Barbecue or roast the chicken stick.
2. While it does, wash your rocket salad and arrange it on your plate.
3. Wash the tomatoes and strawberries. Cut them and arrange them on your rocket salat. Make sure to leave some space for the stick.
4. Put the stick on your plate on the salad.
5. Dribble the oil and balsamico cream over your salad. Done.
Enjoy!
I did some core strength drills and Chris and I went on our usual Sunday ride. Today I sent out another application. I think I overate chocolate pudding (funnily this stuff doesn't make me tired. But bread does and it makes my skin really itchy.)
Hello to my new reader Muffin! It's really funny that you chose this name. Since Muffin is one of my old nicknames. Another old nickname (back in High School) was "Sandwitch", yes the "t" is right there. My friends even gave me a necklace with this nickname. I don't have it anymore.
Chris and I will probably go on another ride tomorrow evening and it's about time for my monthly swim.
Have a cool week, good training and successful racedays. (Before I look for spring tris; I have to get a job. )
KEEP MOVING FORWARD!!
Tuesday, 6 July 2010
Taste Bud Adventures - Are you brave enough for this?
Chicken-Sauerkraut-Salad with Red Currants
After I had several nightmares (I literally get nightmares when I overeat, particularly on cereals.) I've decided to get back to my Stone Age Diet, since this was the best way of eating for my body. So no more cereals. (I love my goats cheese, you can't take that away from me!!! And nobody comes between me and my chocolate, except if you have a deathwish.)
And since I wanted to do something good for my intestines I've decided dinner would have Sauerkraut in it. It's really healthy, as long as you take the real stuff without sugar and other additives. (Yes, there is Sauerkraut with sugar!) Now, in Germany you usually eat Sauerkraut with Bratwurst (sausage) and mashed potatoes, in which case the Sauerkraut is cooked. Since this wasn't an option for me, nothing cooked in the evening for me. So instead I came up with this Chicken-Sauerkraut-Salad with Red Currants.
The taste is, mmmh, how to say it, unusual. You have to like fresh Sauerkraut and red currants (which are quite sour) to like this salad.
Ingredients
(amounts depending on your hunger):
fresh Sauerkraut (I took some that came in a bag, the rest is sealed in a box in the fridge. I have to come up with something else with Sauerkraut for tomorrow evening.)
Grilled Chicken drumsticks (I've had two, which I had bought at the Grill in our big supermarket.)
Apple (Braeburn)
Cherry tomatoes (a big one)
fresh Red Currants (What? I should have counted them for you?!)
Method
(Careful, rocket science ahead):
1. Grab a bowl and fill it with as much Sauerkraut you like.
2. Wash and cut the apple and tomato to little cubes and add them to the Sauerkraut.
3. Tear the meat of the drumsticks (With your hands! Who said you can eat it now?! Well then off you are to buy some new grilled chicken drumsticks.) and add it to the Sauerkraut, apple and tomato.
4. Wash the red currants and take them off carefully from their twigs (right word?) and put them in the bowl where all the other yummy ingredients are waiting.
5. Take a spoon and stir carefully, you don't want to smash your currants. (It doesn't look that nice and you want a nice looking salad, right? I SAID "RIGHT"? No? Well take a good look at the next picture and tell me that you don't like to eat this. AND THINK before you ANSWER!)
6. Enjoy. ;-)
KEEP MOVING FORWARD!!!
After I had several nightmares (I literally get nightmares when I overeat, particularly on cereals.) I've decided to get back to my Stone Age Diet, since this was the best way of eating for my body. So no more cereals. (I love my goats cheese, you can't take that away from me!!! And nobody comes between me and my chocolate, except if you have a deathwish.)
And since I wanted to do something good for my intestines I've decided dinner would have Sauerkraut in it. It's really healthy, as long as you take the real stuff without sugar and other additives. (Yes, there is Sauerkraut with sugar!) Now, in Germany you usually eat Sauerkraut with Bratwurst (sausage) and mashed potatoes, in which case the Sauerkraut is cooked. Since this wasn't an option for me, nothing cooked in the evening for me. So instead I came up with this Chicken-Sauerkraut-Salad with Red Currants.
The taste is, mmmh, how to say it, unusual. You have to like fresh Sauerkraut and red currants (which are quite sour) to like this salad.
Ingredients
(amounts depending on your hunger):
fresh Sauerkraut (I took some that came in a bag, the rest is sealed in a box in the fridge. I have to come up with something else with Sauerkraut for tomorrow evening.)
Grilled Chicken drumsticks (I've had two, which I had bought at the Grill in our big supermarket.)
Apple (Braeburn)
Cherry tomatoes (a big one)
fresh Red Currants (What? I should have counted them for you?!)
Method
(Careful, rocket science ahead):
1. Grab a bowl and fill it with as much Sauerkraut you like.
2. Wash and cut the apple and tomato to little cubes and add them to the Sauerkraut.
3. Tear the meat of the drumsticks (With your hands! Who said you can eat it now?! Well then off you are to buy some new grilled chicken drumsticks.) and add it to the Sauerkraut, apple and tomato.
4. Wash the red currants and take them off carefully from their twigs (right word?) and put them in the bowl where all the other yummy ingredients are waiting.
5. Take a spoon and stir carefully, you don't want to smash your currants. (It doesn't look that nice and you want a nice looking salad, right? I SAID "RIGHT"? No? Well take a good look at the next picture and tell me that you don't like to eat this. AND THINK before you ANSWER!)
6. Enjoy. ;-)
KEEP MOVING FORWARD!!!
Tuesday, 29 June 2010
Taste Bud Adventures - Glass noodles with PURE BLISS PESTO
This is one of the recipes I made up while my parents were in Paris.
This was the first time ever I made my own pesto and as this posts title says, it's pure bliss.
Ingredients PURE BLISS PESTO:
Nutmix (ie I used almonds, hazelnuts, cashews and walnuts)
Hempseed
Fresh basil
Fresh cress
One ripe pear
Olive oil (extra vergine)
Pumpkin seed oil
Glass noodles (Dangmyeon)
Needed time: 20 to 30 minutes + 2 hours of soaking the nuts and hempseed
PURE BLISS PESTO Method:
1. First, and really do this, soak the nuts and seeds in water for at least 2 hours.
2. Rinse the nuts and seeds, shake them dry and put them in the food processor or mixing bowl to chop them.
3. Pick a handful of fresh basil (organic is best) and some cress, rinse it and add it to the nuts with a spoon of olive oil. Process, mix or blend it, whatever appliance you use. (Without the spoon!!! [Otherwise it's way too crunchy and your blender might be dead!])
4. Peel the pear and extract the core. Chop it into several pieces and blend it in with the nut-herb-mixture. Add some pumpkin seed oil for the taste and it is done.
You can enjoy it with pasta, ramen or glass noodles.
I did so with korean glass noodles, Dangmyeon which are made of a root, they come in those little nests, as you see in the next picture. This makes it pretty easy to keep an eye on your food intake. Easy portion control, love it.
Since they take about 3 minutes in the boiling water (my variety, look at the method that your glass noodle manufacturer tells you to use), you can leave a pot with boiling water on the stove and make one nest at a time, (use a laddle or colander for this, I used a ladle with holes, which was ideal). This leaves you enough time to think if you are still hungry and they are best served this way, so they don't get mushy or sticky.
This is one cooked nest, before I mixed it with the PURE BLISS PESTO. Don't let it fool yourself, this looks like nothing but it is very satiating. I just ate 4 nests when I was ravenous and I was full.
YUMMY!
KEEP MOVING FORWARD!!
This was the first time ever I made my own pesto and as this posts title says, it's pure bliss.
Ingredients PURE BLISS PESTO:
Nutmix (ie I used almonds, hazelnuts, cashews and walnuts)
Hempseed
Fresh basil
Fresh cress
One ripe pear
Olive oil (extra vergine)
Pumpkin seed oil
Glass noodles (Dangmyeon)
Needed time: 20 to 30 minutes + 2 hours of soaking the nuts and hempseed
PURE BLISS PESTO Method:
1. First, and really do this, soak the nuts and seeds in water for at least 2 hours.
2. Rinse the nuts and seeds, shake them dry and put them in the food processor or mixing bowl to chop them.
3. Pick a handful of fresh basil (organic is best) and some cress, rinse it and add it to the nuts with a spoon of olive oil. Process, mix or blend it, whatever appliance you use. (Without the spoon!!! [Otherwise it's way too crunchy and your blender might be dead!])
4. Peel the pear and extract the core. Chop it into several pieces and blend it in with the nut-herb-mixture. Add some pumpkin seed oil for the taste and it is done.
You can enjoy it with pasta, ramen or glass noodles.
I did so with korean glass noodles, Dangmyeon which are made of a root, they come in those little nests, as you see in the next picture. This makes it pretty easy to keep an eye on your food intake. Easy portion control, love it.
Since they take about 3 minutes in the boiling water (my variety, look at the method that your glass noodle manufacturer tells you to use), you can leave a pot with boiling water on the stove and make one nest at a time, (use a laddle or colander for this, I used a ladle with holes, which was ideal). This leaves you enough time to think if you are still hungry and they are best served this way, so they don't get mushy or sticky.
This is one cooked nest, before I mixed it with the PURE BLISS PESTO. Don't let it fool yourself, this looks like nothing but it is very satiating. I just ate 4 nests when I was ravenous and I was full.
YUMMY!
KEEP MOVING FORWARD!!
Friday, 11 June 2010
Taste Bud Adventures - cold Springrolls
Totally easy and fast and yummy and healthy and got to take for lunch the next day.
Ingredients:
lentils or quinoa
Some dip or pesto or dressing
Vegetables that you don't need to cook (I used carrots, tomatoes, radish and a pear)
Rice paper
Method:
Cook the lentils/quinoa and let it cool down. While this cooks, clean your veggies and cut them into sticks or cubes.
Now get find a bowl or dish which is big enough to soak the whole sheet of ricepaper in without breaking the ricepaper.
When you have everything ready (including the lentils/quinoa) soak the ricepaper for approx. 1 min until it's smooth enough. Now place it on a dish and fill it with the stuff you like, fold it and start with the next. Until you run out of veggies.
Now, you can eat. Enjoy.
Ingredients:
lentils or quinoa
Some dip or pesto or dressing
Vegetables that you don't need to cook (I used carrots, tomatoes, radish and a pear)
Rice paper
Method:
Cook the lentils/quinoa and let it cool down. While this cooks, clean your veggies and cut them into sticks or cubes.
Now get find a bowl or dish which is big enough to soak the whole sheet of ricepaper in without breaking the ricepaper.
When you have everything ready (including the lentils/quinoa) soak the ricepaper for approx. 1 min until it's smooth enough. Now place it on a dish and fill it with the stuff you like, fold it and start with the next. Until you run out of veggies.
Now, you can eat. Enjoy.
If you nead an exact folding technique look at My New Roots. There you find also a lot more delicious and healthy recipes. Especially for a nice pesto.
KEEP MOVING FORWARD!
Monday, 31 May 2010
Learning from my mistakes?
Well not so much as it seems.
I've decided to can the schedule for my Taste Bud Adventures. Point is I want to write them whenever I feel like it and not to have some big post looming over my head every Sunday. This "oh, I have to write a food post today" does take the much needed unwinding out of Sunday for me. So from now on you get the Taste Bud Adventures whenever I feel like it.
What has this to do with learning from mistakes? Well, before I started this blog I had two others (I don't even remember the names anymore) while I had absolutely no plan for the first blog, I had a strict schedule for the second blog. I wanted to post a product/service idea every Friday. I kept this up for the same time I did with the Taste Bud Adventures, 2 or 3 weeks. So I should have known that I wouldn't keep my posting schedule, but I thought I'd stick to it now. Doesn't look this way.
In any case, I write this blog for fun, so why put some unnecessary pressure on me?
Food
Yesterday I cooked the Sunday Lunch. Which contained nearly no carbohydrats, since there was no rice, potatoes or bread. It was literally very green and healthy. And besides that really tasty. I could have eaten the kaki and mangetouts just like this, I loved them. Who needs bread if you can have fresh mangetouts?!
By the way this is the fridge that I want for my flat:
KEEP MOVING FORWARD!!
I've decided to can the schedule for my Taste Bud Adventures. Point is I want to write them whenever I feel like it and not to have some big post looming over my head every Sunday. This "oh, I have to write a food post today" does take the much needed unwinding out of Sunday for me. So from now on you get the Taste Bud Adventures whenever I feel like it.
What has this to do with learning from mistakes? Well, before I started this blog I had two others (I don't even remember the names anymore) while I had absolutely no plan for the first blog, I had a strict schedule for the second blog. I wanted to post a product/service idea every Friday. I kept this up for the same time I did with the Taste Bud Adventures, 2 or 3 weeks. So I should have known that I wouldn't keep my posting schedule, but I thought I'd stick to it now. Doesn't look this way.
In any case, I write this blog for fun, so why put some unnecessary pressure on me?
Food
Yesterday I cooked the Sunday Lunch. Which contained nearly no carbohydrats, since there was no rice, potatoes or bread. It was literally very green and healthy. And besides that really tasty. I could have eaten the kaki and mangetouts just like this, I loved them. Who needs bread if you can have fresh mangetouts?!
By the way this is the fridge that I want for my flat:
The SMEG FAB28CS6 Farbenfroh. It isn't exactly inexpensive, but it's energy efficient and fun.
When I started reading "Gluten-Free Girl" on Friday I felt like I was confirmed time and again. As you know I've already suspected from my own eating trials that I might be allergic to cereals. And reading the symptoms from which Shauna has suffered all her life made me even more certain that I am allergic to gluten. So now I'm cutting out more and more stuff from my diet that makes me ill. Funny thing is, a friend of mine which is a alternative practitioner, recommended the blood type diet. Since my blood type is A I should be eating cereals and not protein to loose weight and get healthy going after this diets recommendations. Well, I guess you can think of what I think about this diet... Hahaha.
Training
This weekend I did my strength drills. My stomach muscles are practically virtually non-existent. When I did my crunches I felt my back muscles after ten crunches! Well anyway, I'll do my drills.
Job
This afternoon I'll have a "Map-Finding"-workshop which is part of my preparation for the assessment center. You know those interview questions like "Where do you see yourself in five years?" and "What is your goal in life?", up until now I could only shrug. This "Map-Finding" will help me to pin my goals down more accuratly especially in career terms. Except for this crazy interview last week, I don't think that potential employers want to hear: "Oh yeah, my goal is to finish Ironman Hawaii in 2017!"
I'll also make an appointment for a self-presentation workshop, since the assessment center will have this part too. This way I'm fully prepared and will rock this ac and get to the next stage, the interview at the company with the Super Job. Stuttgart and international management here I come. My secret plan to take over the work is well under way. Muahahahahaarrrrr!!
Do you have a map for your life or a career plan?
KEEP MOVING FORWARD!!
Monday, 24 May 2010
Pentecost or WAIT: today is Monday? - Taste Bud Adventures Week 3
I think the title says all. We've got Pentecost or Whitsun in Germany now and today, MONDAY, is public holiday, so I lost track of time and didn't post the Taste Bud Adventures yesterday evening. SORRY.
To answer AZs question. Yes, I'm fine again, some cough here and there but except for that... AND what's even more important: I am FREE from my nasal spray addiction!! HUGE thanks to my GP / Homeopath! Since this worked the other stuff he did will work too and that means.... ahh, that's too private. Let's just say, he cleaned out some psychological issues of mine.
He also gave me homework, I had to read a book and I did it already and put its suggestions to work. So far, everything works out fine.
TASTE BUD ADVENTURES WEEK 3: Cheese without bread
Weird name, huh? Well, as you know I cut out bread from my diet, but I still like cheese, especially fresh creamy goats and sheeps milk cheese. And since this stuff needs something to go along with I came up with this "recipe".
"Ingredients"
1 pear or apple
your favourite creamy fresh cheese (Try "La Tur Alta Langa", yummy!)
Kitchen appliances:
knife, cutting board or plate
Preparation Time:
2 minutes
Meal:
Lunch or Dinner or as appetizer (depending on your hunger and the amounts of cheese and fruits)
Preparation:
1. Wash the fruit thoroughly.
2. Cut it in quarters or eighths (depending on the fruitsize), free it of the core and arange it with the cheese on the plate.
3. To eat smear some of the cheese on a piece of fruit.
Et voila.
To answer AZs question. Yes, I'm fine again, some cough here and there but except for that... AND what's even more important: I am FREE from my nasal spray addiction!! HUGE thanks to my GP / Homeopath! Since this worked the other stuff he did will work too and that means.... ahh, that's too private. Let's just say, he cleaned out some psychological issues of mine.
He also gave me homework, I had to read a book and I did it already and put its suggestions to work. So far, everything works out fine.
TASTE BUD ADVENTURES WEEK 3: Cheese without bread
Weird name, huh? Well, as you know I cut out bread from my diet, but I still like cheese, especially fresh creamy goats and sheeps milk cheese. And since this stuff needs something to go along with I came up with this "recipe".
"Ingredients"
1 pear or apple
your favourite creamy fresh cheese (Try "La Tur Alta Langa", yummy!)
Kitchen appliances:
knife, cutting board or plate
Preparation Time:
2 minutes
Meal:
Lunch or Dinner or as appetizer (depending on your hunger and the amounts of cheese and fruits)
Preparation:
1. Wash the fruit thoroughly.
2. Cut it in quarters or eighths (depending on the fruitsize), free it of the core and arange it with the cheese on the plate.
3. To eat smear some of the cheese on a piece of fruit.
Et voila.
Have a great new week.
KEEP MOVING FORWARD!!!
KEEP MOVING FORWARD!!!
Sunday, 9 May 2010
Taste Bud Adventures - Week 3 - Mini Tomato & Mozzi Salad
Good evening.
Welcome to our weekly Taste Bud Adventures. Todays recipe "Mini Tomato and Mozzi Salad".
But before we begin: the obligatory Sunday bike ride review.
Chris and I met at 10:15 at her place and oh wonder: she was already out and ready! So we decided to drive around the Cospudener Lake again. This time we had our cameras with us and we stopped every now and the then to take pictures. I will post mine throughout the week. The weather was lovely, sunshine but cool enough to not overheat. Summing it up, I was happy to be out there with her. It's always hard to get up in the first place, but as soon as I hit the road I'm glad that I left my bed.
Here are todays stats:
distance: approx 20 k
time: 2:05 hrs (including several photo stops)
in zone: 1:07 hrs
HR: 123 bpm
One thing I'll do differently next Sunday is: I'll make my bed before I leave the house! It's a huge difference if you come home to an uncluttered room or not. Today I came back to a cluttered room and it drained me off all the good energy. Not a feeling I want to experience again.
Ingredients:
Cherry Tomatoes
Mini Mozzarella Balls
Olive oil (extra virgin)
Fresh herb for example chive
Spices
Kitchen stuff:
Cutting board
knife to cut the tomatoes
oven-safe portion bowl
oven-mitts
Spoon
Oven
Directions:
1. Preheat the oven if you want to eat warm with molten mozzarella. (180° C = 356° F)
2. Wash the tomatoes (take however many you think you need, hungry you are and depending on the size of your bowl)
3. Give a little bit of the oil into the bowl (max. 1 tablespoon) and swirl it around so that the inside of the bowl is oiled.
4. Cut the tomatoes into small quarters or smaller, depending on the tomato size, cut the mozzarella too.
5. Now "layer" the ingredients. First some tomato quarters, then some mozzarella, then add spices (freshly grinded pepper, salt, spice mix, chives). Repeat until bowl is full or you run out of tomatoes / mozzarella.
6. Put the bowl into the preheated oven for 10 to 20 minutes (depending on your oven and how molten you want the mozzarella). Be careful and use the oven mitts!
7. Take it out, using your oven mitts, when the cheese is molten and put it on a heatsafe surface.
You can also eat this as a cold salad.
I hope all of your races were successes and your training went well too(Marits did!). If you have time have a look at Tri Diesels wonderful Mothers Day post. I used this weekend to clean and get rid of old stuff. And I thought about how to write my application letter for my super job. I'll be writing and sending it out before Wednesday.
Have a good start in the new week. In Germany it is fortunately a short one. Thursday is public holiday.
Welcome to our weekly Taste Bud Adventures. Todays recipe "Mini Tomato and Mozzi Salad".
But before we begin: the obligatory Sunday bike ride review.
Chris and I met at 10:15 at her place and oh wonder: she was already out and ready! So we decided to drive around the Cospudener Lake again. This time we had our cameras with us and we stopped every now and the then to take pictures. I will post mine throughout the week. The weather was lovely, sunshine but cool enough to not overheat. Summing it up, I was happy to be out there with her. It's always hard to get up in the first place, but as soon as I hit the road I'm glad that I left my bed.
Here are todays stats:
distance: approx 20 k
time: 2:05 hrs (including several photo stops)
in zone: 1:07 hrs
HR: 123 bpm
One thing I'll do differently next Sunday is: I'll make my bed before I leave the house! It's a huge difference if you come home to an uncluttered room or not. Today I came back to a cluttered room and it drained me off all the good energy. Not a feeling I want to experience again.
TASTE BUD ADVENTURES - MINI TOMATO AND MOZZI SALAD
Ingredients:
Cherry Tomatoes
Mini Mozzarella Balls
Olive oil (extra virgin)
Fresh herb for example chive
Spices
Kitchen stuff:
Cutting board
knife to cut the tomatoes
oven-safe portion bowl
oven-mitts
Spoon
Oven
Directions:
1. Preheat the oven if you want to eat warm with molten mozzarella. (180° C = 356° F)
2. Wash the tomatoes (take however many you think you need, hungry you are and depending on the size of your bowl)
3. Give a little bit of the oil into the bowl (max. 1 tablespoon) and swirl it around so that the inside of the bowl is oiled.
4. Cut the tomatoes into small quarters or smaller, depending on the tomato size, cut the mozzarella too.
5. Now "layer" the ingredients. First some tomato quarters, then some mozzarella, then add spices (freshly grinded pepper, salt, spice mix, chives). Repeat until bowl is full or you run out of tomatoes / mozzarella.
6. Put the bowl into the preheated oven for 10 to 20 minutes (depending on your oven and how molten you want the mozzarella). Be careful and use the oven mitts!
7. Take it out, using your oven mitts, when the cheese is molten and put it on a heatsafe surface.
Bon Apetit!
(Careful it's hot!)
(Careful it's hot!)
You can also eat this as a cold salad.I hope all of your races were successes and your training went well too(Marits did!). If you have time have a look at Tri Diesels wonderful Mothers Day post. I used this weekend to clean and get rid of old stuff. And I thought about how to write my application letter for my super job. I'll be writing and sending it out before Wednesday.
Have a good start in the new week. In Germany it is fortunately a short one. Thursday is public holiday.
KEEP MOVING FORWARD!!
Sunday, 2 May 2010
Taste Bud Adventures - Week 2 - Buckwheat Salad
Good evening my lovely readers.
Time for the weekly recipe. In this edition I want you to give you an easy, healthy and fast dish for taking with you to work or class, a buckwheat salad.
But before that come the stats of my wonderful Sunday Morning Training ride, which took us this time to the Cospudener Lake. The weather was perfect for this training ride, cool and cloudy but without rain. Though it seemed like it would start a few times. And it is raining now. In any case we had a fantastic time, I stayed in my zone directly under the red line for a very long stretches, high training effect if you ask me.
Okay the stats:
distance: ca. 15 to 20 k
time: 1:34 hrs
in zone: 1:04 hrs
HR: 129 bpm
Back to this weeks recipe.
Buckwheat Salad
Ingredients:
buckwheat
water
cherry tomatoes
fresh herbs
spices
some Aceto balsamico cremoso or pumpkin seed oil
Needed kitchen stuff:
knife, cutting board, a bowl, a colander, a watertight container to take the salad to work with
Time:
with the soaking two hours or over night
without the soaking 10 to 15 minutes depending on your knife and kitchen skills
(My) Preparations:
In the evening I washed the buckwheat in the colander to get rid of the really fine particles. Then I put it into the bowl and added so much lukewarm water that the buckwheat was covered but didn't float. Test out how much water you need with your bowls and your taste. Due to osmosis a lot of the important minerals wander out into the water, these minerals is what our body needs. You have to keep the water and the minerals! So try to get the right amount of crunchiness of the buckwheat for your taste, without giving your buckwheat swimming lessons.
Now close the bowl off (a plate of the right size does the job) and put it in the fridge until the morning.
In the morning take the bowl out of the fridge on the way to the bathroom, so it can warm up a little bit.
Time for the cutting. Cut the tomatoes in really small cubes, add them to the buckwheat and stir.
Now get the fresh herbs, clean them and chop them.
Add them to the buckwheat and tomatoes, stir again. Season to taste and put it into your container for work. Done.
One word of advice. The fresh herbs really, really, really add taste to the salad over time. So don't season too much, because the taste will develop over the next few hours. And remember to bring your spoon. ;-)
Bon Apetit!
Have a good new week and I hope your weekend was as enlightening as mine.
KEEP MOVING FORWARD!
Sunday, 25 April 2010
Taste Bud Adventures - Week 1 - "Vol-au-vent Elisabelle"
On Tuesday I found a wonderful food picture at Elisabelles Blog. So I commented and she was kind enough to send me the recipe via E-Mail.
It went like this: "The recipe is very simple: home made pastry (butter,flour and water), mustard on the pastry and slices of tomatoes than you can top with any cheese you like. I add some hebs (basil, parsley...) and garlic."
Since I've had decided that very morning no more cereals I had to come up with an alternative for the flour. I chose almond flour instead.
So here my ingredients for "Vol-au-vent Elisabelle":
almond flour (grinded almonds)
butter
water
grated cheese
cherry tomatoes
fresh herbs (such as: oregan, basil, coriander, cress)
mustard (for instance: Maille a la provence)
How to make it!
Pastry:
Mix the almond flour with soft butter (the real thing no substitutes! This is french cooking.) and some water, to get something the resembles dough. You can't spread it like normal dough, so use your hands to make some flat cakes at the baking tray which are roughly of the same thickness.
Topping:
Before you start with the slicing of the tomatoes switch on the oven (ca. 180°C = ca. 350 ° Fahrenheit).
Now daub the flat cakes with the mustard and put the sliced tomatoes on it.
Top it off with the crated cheese and slide it into the oven for about 15 to 20 minutes. I put the herbs on them under the cheese, but that's not that good, because they lose their colour and some of their taste and healthy ingredients too.
After 20 minutes take the tray out. Careful, it's hot. (Use cooking gloves.) And put a hefty amount of the fresh and freshly cut herbs on the Vol-au-vents.
Use a big spatula to get the flat cakes to your plates, be careful they tend to fall apart due to nonstickyness of the almond flour.
You best enjoy them with a spoon and a knife on a nicely set up table, drink some nice white wine (or red) and relaxing background music!
Bon Apetit!
It went like this: "The recipe is very simple: home made pastry (butter,flour and water), mustard on the pastry and slices of tomatoes than you can top with any cheese you like. I add some hebs (basil, parsley...) and garlic."
Since I've had decided that very morning no more cereals I had to come up with an alternative for the flour. I chose almond flour instead.
So here my ingredients for "Vol-au-vent Elisabelle":
almond flour (grinded almonds)
butter
water
grated cheese
cherry tomatoes
fresh herbs (such as: oregan, basil, coriander, cress)
mustard (for instance: Maille a la provence)
How to make it!
Pastry:
Mix the almond flour with soft butter (the real thing no substitutes! This is french cooking.) and some water, to get something the resembles dough. You can't spread it like normal dough, so use your hands to make some flat cakes at the baking tray which are roughly of the same thickness.
Topping:
Before you start with the slicing of the tomatoes switch on the oven (ca. 180°C = ca. 350 ° Fahrenheit).
Now daub the flat cakes with the mustard and put the sliced tomatoes on it.
Top it off with the crated cheese and slide it into the oven for about 15 to 20 minutes. I put the herbs on them under the cheese, but that's not that good, because they lose their colour and some of their taste and healthy ingredients too.
After 20 minutes take the tray out. Careful, it's hot. (Use cooking gloves.) And put a hefty amount of the fresh and freshly cut herbs on the Vol-au-vents.Use a big spatula to get the flat cakes to your plates, be careful they tend to fall apart due to nonstickyness of the almond flour.
You best enjoy them with a spoon and a knife on a nicely set up table, drink some nice white wine (or red) and relaxing background music!
Bon Apetit!
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