Tuesday, 19 October 2010

Sick of being Sick day 19 October, Day 49/MCD 4

I have been so unwell and in a whole world of pain that I have not been able or in any frame of mind to do my blog or give cooking any serious thought. I will have put a load of weight back on but to be truthful I couldn't care less. I am glad I am coming out the other side of this pain-episode now.

I have had coarse oatmeal this morning made with rice milk. I will try and make a meal planner and get back on track.

Saturday, 9 October 2010

Saturday 9th October Day 39/ MCD 22

Breakfast:

45g oatmeal, ½ c rice milk, 1 c of water, 2 X 500ml water;

Lunch:

1 serving of potato salad, 3 prunes, and 2 dried figs, 2 X 500ml;

Dinner:

1 serving of Vegetable Paella, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

- Vegetable Paella (4 servings)

Ingredients:

300g Meat-Free sausages, 1 thinly sliced onion, 2 tsp minced garlic, 1 red de-seeded and thinly sliced bell pepper, 400g chopped fresh tomatoes, 200g thin green beans cut into bite size pieces, 200g peas, 200g brown rice, 1 ½ tsp paprika, ½ tsp turmeric, 1 tsp chilli powder, 1 tbsp rice vinegar, 700ml water + yeast extract, 3 tbsp chopped parsley;

 Method:

Warm a pan, cut each sausage into bite sized chunks and dry fry with a little water till golden brown. Set aside. Gently dry fry the onions and garlic till soft, then add the bell pepper and fry for a further 5 minutes. Stir in the tomatoes, beans and peas and cook for another 5 minutes. Add the rice, paprika, turmeric, chilli powder and vinegar. Stir well. Stir in the water + Yeast extract and simmer for 15 minutes. Stir in the sausage. Simmer for 10 minutes or till the rice is tender, adding more liquid as required. Season to taste and sprinkle on parsley to garnish.

- Jane's Little Helpers (12)

Ingredients:

1) 2 bananas, 6 prunes, 2 figs, 1/2 c soya milk, 1 tbsp vinegar;

2) 1 c wholemeal flour, 1 tbsp carob powder,  1 tbsp coled milled, flaxseed,  1 tsp sodium bicarb, 1 tsp baking powder;

3) 1 1/2 tbsp egg replace + 6 tbsp cold water;

 Method:

Oven Gas Mark 4. Blend all 1) in a blender. Mix all 2) in a bowl. Whisk up 3). Then stir everything together and fill 12 silicon muffin tin and bake for 20 to 30 minutes. Leave to cool and then turn out onto a cooling wrack.


Comments:

I am looking forward to the Paella. It has been jonks since I made it. AAAAND yesterday evening I have ordered some Vital Wheat Gluten which is costing me an arm and a leg but I thought it would be great to make special occasion meals with. I wish I could find a place that sells the stuff around here but I guess Wigan is not exactly the Culinary High-Life Hub of the British Isles... bugger. My poor neighbor is ill and I have just shoved my latest experiment in the oven. I am hoping to have made some very yummy and scrumptious muffins, fat and sugar free... hopefully.

Friday, 8 October 2010

Friday 8th October Day 38/ MCD 21

Breakfast:

45g oatmeal, ½ c rice milk, 1 c of water, 2 X 500ml water;

Lunch:

1 serving of rice salad, 3 prunes, 2 dried figs, 2 X 500ml;

Dinner:

1 serving each of Potato Loaf, mixed vegetables, Onion & Tomato gravy, baked potato, 1 experimental muffin, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

- Potato Loaf (6 servings) adapted from the Quorn Kitchen cook book

Ingredients:

125g Quorn Mince, 70g bulgur wheat, 100g grated carrot, 1 finely chopped onion, 100g grated potato, 1 tbsp minced garlic, 70 coarse oatmeal, 2 tsp yeast extract, 70ml water, 1 tbsp cornstarch, herbs & spices to your liking.

Method:

Oven 200C/200F/Gas Mark 6) Cook the bulgur wheat as per instruction. Dry fry the grated vegetables and garlic for 3 minutes. In a bowl mix mince, fried vegetables, cooked bulgur wheat, oats, yeast extract, water, cornstarch and Herbs and spices. Place into a silicone loaf tin and press down firmly. Cover with foil and bake for 40 minutes. Rest the roast for ca. 5 minutes before turning out of the tin. Serve with Vegetables and gravy.

- Experimental Muffins (4)

Ingredients:

1tbsp each of rye flakes, medium oatmeal, kamut flour, wholegrain spelt flour, wholemeal wheat flour, cold milled flaxseed, poppy seeds.

½ tsp each of baking powder and sodium bicarbonate.

1 tsp egg replacer + 4 tsp water.

1 banana + 4 tbsp soya milk, 1/4tsp vinegar.

Ca. 3 tbsp of blueberries.

Method:

Oven Gas Mark 4. Beat  the egg-replacer with the water. Blend the banana with the milk, vinegar and the egg-replaces mix. Combine all dry ingredients and then pour the blended mix with the dry ingredients and fill 4 silicone muffin tins and sprinkle the berries on top Bake for ca. 30 minutes

Comments:

The loaf turned out great and so did the experimental muffins. Hussar!

Thursday, 7 October 2010

Thursday 7th October Day 37/ MCD 20

Breakfast:

45g oatmeal, ½ c rice milk, 1 c of water, 2 X 500ml water;

Lunch:

1 serving of rice salad, 1 gluten-free muffin, 2 X 500ml;

Dinner:

1 serving of Leek Pie, 2 dried figs, 3 prunes, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

- Leek Pie (4 servings) adapted from The Quorn Kitchen

Ingredients:

Soda Bread topping: 150g wholemeal flour, ¼ tsp mustard, 8 tbsp soya milk + 1 tbsp rice vinegar;

Filling: 300g Quorn pieces, 2 sliced leeks, 1 tbsp minced garlic, ½ tsp mustard, 100ml water + yeast extract,

200ml soya milk, 1 tbsp corn starch;

Method:

Oven 200C/400F/Gas Mark 6. Add leeks, pieces, mustard, garlic and stock. Gently simmer for 10 minutes. Mix the milk with the cornstarch and add to the pan. Gently stirring so no lumps form. When thickened put into a pi dish and cool.

Mix the Soda Bread topping and cover the pie dish. Bake for 25 minutes or until golden brown. Serve with vegetables and potatoes.

Comments:

I am so looking forward to this pie. I love pies but I hate the fat in the pastry so this Soda Bread topping will be a whole lot better. AND If you can get yourselves the Quorn Kitchen cook book. there are some really awesome recipes in there.

Wednesday, 6 October 2010

Wednesday 6th October Day 36/ MCD 19

Breakfast:

45g oatmeal, ½ c rice milk, 1 c of water, 2 X 500ml water;

Lunch:

1 X 400g can of oriental bean salad, 2 X 500ml;

Dinner:

1 serving of, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

- Cottage Pie (4 servings) adapted from The Quorn Kitchen

Ingredients:

Topping: 500g chopped potatoes, ½ chopped swede, ½ savoy cabbage, 1 chopped parsnip;

Filling: 1 finely chopped medium onion, 1 finely chopped carrot, 100g frozen peas, 400ml water + yeast extract, 1 tbsp mushroom ketchup, 1 tbsp tomato puree, 1 tbsp cornflour,2 tbsp soya sauce, herbs and spices to your liking.

Method:

Oven 180C/350F/Gasmark 4. Boil topping ingredients till tender. Drain, mash and set aside. Add all the filling ingredients except the cornflour and simmer ca. 5 minutes and thicken with the cornflour. Pour the filling in a baking dish and cover with the topping. Bake for ca. 20 minutes or until crisp on top.

Comments:

I so hope I can keep it together today. *Big Sigh*

Tuesday 5th October Day 35/ MCD 18

Breakfast:

45g oatmeal, 2 dried figs, ½ c rice milk, ½ c of water, 2 X 500ml water;

Lunch:

1 serving of pasta salad, 2 X 500ml;

Dinner:

1 serving Baked Potato and Baked Beans in Tomato Sauce, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Comments:

I am in so much pain. I want to cry. Beside my allotted food I have grabbed just about anything and asked my daughter to get me some chocolate and potato snacks. Yesterday I made a cake from some left over stuff and ate most of it. I have no idea why I got so damned anxious and started snaffling like I did for the last 2 days. My poor hubby; Shit! I made him feel awful. Ok… I got to get a grip now. Two days of unexplained madness is plenty for anyone. Roll on tomorrow.

Monday 4th October Day 34/ MCD 17

Breakfast:

2 Shredded Wheat, 2 dried figs,  ½ c rice milk, ½ c of water, 2 X 500ml water;

Lunch:

1 serving of pasta salad, 3 prunes, 2 X 500ml;

Dinner:

1 serving of Potato Wedges, Baked Beans in Tomato Sauce, Broccoli, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Comments:

I really love the dried fruit! I have a list of foods and their ‘5 a day’ serving sizes. Portion control is something I am constantly working on so this little list is a great help. Hey-ho! Roll on next weigh-in day…Just finished next week’s menu planner and shopping list. Planning ahead is another little thing that makes everything so much easier. It makes it less likely/ nigh on impossible to have anything in the house that I could use to sabotage myself with.

---

I spoke too soon. Damn! I started snaffling!

Sunday, 3 October 2010

Sunday 3rd October Day 33/ MCD 16

Breakfast:

2 Shredded Wheat, ½ c rice milk, ½ c of water, 3 Prunes, 2 dried figs, 2 X 500ml water;

Lunch:

1 X 8oz potato,1/2 X 400g can mixed beans, 1/2 X 400g can tomatoes, ½ c frozen spinach, Quorn Mince, garlic, chilli, cumin, coriander, salt, 2 X 500ml;

Dinner:

1 serving each of Potato & Swede Mash, Potato & Onion Hash, 3 Meatballs in Mushroom & Onion Gravy, 225g Mixed Vegetables, 3  smallest pieces of Carob Biscotti, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

- Carob Biscotti (27 pieces)

Ingredients:

1 c spelt flour, 1 c plain white flour, 1/3 c brown sugar, 1 tbsp carob powder, ½ tsp cinnamon, ¼ tsp nutmeg, ¾ tsp sodium bicarbonate, 1 ½ tbsp egg replacer + 6 tbsp cold water, 1 tbsp molasses;

Method:

Heat the oven to gas mark 4. Mix the egg replacer with the water. Mix all the dry ingredients then add the wet ingredients and work into stiff dough. Form a sausage of approx. 12 inches and bake for 30 minutes. Take out and leave to rest for 10 minutes. Slice into ½ thick slices and lay flat on the baking sheet. Bake for 10 minutes, turn biscotti and bake the other side for 10 minutes. Leave to cool and store in an airtight container.

Comments:

Well, I think today went well. My poor hubby is feeling under the weather and asked me to make some healthy-ish munchables. So I do as I always do in dire emergencies and consult Susan V’s recipe index. The biscotti I made are an adaptation of one of her recipes. I don’t know what I would do without her blog. Susan you are a saint!

Saturday 2nd October Day 32/ MCD 15

Breakfast:

½ c porridge oats, ½ c rice milk, ½ c of water, 1 banana, 2 X 500ml water;

Lunch:

1 serving of lasagne, 1 lotus tea, 1 Green tea latte, ½ nakd bar, 1 prune, 1 fig, 2 X 500ml;

Dinner:

Nicky’s Meal, 500ml water;

Starter: Artichoke Soup;

Main: Plain boiled potatoes, dry fried red onions, 1 ½ baked tomatoes;

Dessert: Chocolate Mousse

Supper:

Nothing;

Comments:

I love going to The Coven. The teas they have there are awesome. We had our lunch (left over lasagne while we were out. It tasted even better than yesterday

Friday, 1 October 2010

Friday 1st October Day 31/ MCD 14

Breakfast:

½ c porridge oats, ½ c rice milk, ½ c of water, 1 banana, 2 X 500ml water;

Lunch:

1 serving of rice salad, 1 apple, 2 X 500ml;

Dinner:

1 serving of Lasagne, 3 Oatie Carob Cookies, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

- Lasagne (4 servings)

Ingredients:

6 Lasagne sheets, 150g Quorn Mince, 450g mixed vegetables, ¼ swede chopped, 2 chopped onions, 1 chopped stick of celery;

Method:

Gently dry fry the mince and all the vegetables. Then build the lasagne and bake in the oven till done.

- Oatie Carob Cookies (makes 20 cookies)

Ingredients:

2/3 c spelt flour, 1 c rolled oats, 1/3 c brown sugar, 1 tbsp cold milled flax seed(linseed), 1 tbsp carob powder, 1 tsp baking powder, 1 ½ tsp egg replacer mixed with 3 tbsp cold water, ¼ c sweetened soya milk;

Method:

Mix the dry ingredients together. Mix the wet ingredients together. Combine the two and form 20 little cookies and place on a non-stick sheet and bake at Gas mark 4 for 10 minutes. Keep in an air tight container.

Comments:

I really enjoyed the lasagne and the Oatie carob cookies are real nice. My hubby rang from work and asked me to make some cookies because he was in need of a little pamper but a healthy one. I think these cookies hit the spot. Tomorrow evening my friend Nicky will be cooking the three course dinner. I wonder what she will be coming up with. I love our fortnightly cook-outs. So tomorrow I don't have to cook at all!