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Spicy Tofu and spaghettini

spaghettini chillie tofu

1 serving of cooked spaghettini (if you are making it for 2, double accordingly.)

If you are lucky enough to live within a decent distance from a Chinese/Asian market, you can purchase a take out order of stir fried tofu in a rich spicy tomato sauce.  If not, you can stir fry a package of medium -firm tofu, then toss it in a cup or more of spiced tomato sauce , canned is fine, unless you want to make up a batch of salsa on your own.

The green you see is fresh garlic leek sprouts that I either cook with the pasta, or dice it cold.  Then toss with great gusto.. and delve in

Simple, easy and satisfying.  You can eat it cold, or as a hot dish.  In the summer I go for cold, with a nice green salad on the side.

Seasoning in the dish, ginger, garlic, and Japanese red pepper/chilli.. (fish sauce optional)







Fresh Vegetables

Fresh Vegetables

It winter, the days can be dreary and gray, that is no reason to sit down to a boring plate of vegetables. I had left over butternut squash from the other day, and some of the orange cauliflower. To round off the plate, I added steamed corn on the cob, and a steamed mixed veggie dish.

I use fresh green beans, carrots, red potato, red pepper, sliced like potato fries. toss the veggies with some butter, seasoning, garlic and spiracha hot chili sauce. Then I nuke it for about 5 minutes. Letting it sit in the steam for another 2 minutes before service.

The Sriracha hot chili sauce at one time was only available at Asian grocers, but now most of the major grocery stores have it.

photo (13)Note, the only butter used, is the butter I used in the mixed vegetables.  The corn is eaten the way you see it.  I discovered that cooking the corn in its husks, in the microwave steams it beautifully.  The niblets are plump, tender and sweet, unless you get a bad or old batch of corn.  I do my best to buy fresh produce in shops that are well populated.  The product does not stay around long.

There are a lot of Japanese rice seasonings that compliment the veggies, they are flavourful, and low in calories.

Being diabetic, I have to really watch what I eat, and there are days when I have to eat often.  So smaller meals with lots of vegetables suits me.  At lunch today, we  had roast pork with baked potato and roasted carrots.  I indulged my protein craving at lunch.  This evening I might have toast and kippers for an evening snack. =^_^=

One of the lessons I have to learn in life is to be accepting of the fact that I am a diabetic.  One of the day to day happenings besides the medications one has to take, is to be creative about meals.  Being visual, when my plate of food is appealing, I have a better appreciation of the meal.

PL Precept # 20 Live maintaining equilibrium between mind and matter.  smilePencil




Thanksgiving is every 21st of the month for those of us who follow the Perfect Liberty calendar/philosophy.  A day we come together in prayer and community to formally give thanks for the people around us and the things provided to us by Mother Nature.  It is a time to renew our intention of beginning each new day with appreciation, and to step forward with a feeling of World Peace in our heart.

To begin my day today, I used up the left over mashed potatoes and designer carrots  by making a veggie ball with them, this gave me the protein since a scrambled egg was used to hold the ball together. =^_^=  I accompanied the ball with diced fresh tomato and red pepper, and for added colour a few flowers of broccoli.  No additional condiments were used.

photo (13)YUM YUM YUM… love my veggies.

Service is at 7 pm this evening.  See you then.       smilePencil


Vegetarian Chick Pea Balls

Vegetarian Chick Pea Balls

mea culpa – I should have given you all the ingredients for this delicious, satisfying dish.

ingredients – mashed potatoes and 1 can chick peas (drained)
1 medium size onion finely diced
2 cloves of fresh garlic minced (to taste)
salt, pepper,chilies, tumeric (also to taste)
cubed or grated cheese of your choice
Japanese style Panko (1 cup)
2 eggs well beaten prior to adding to the mix
thinly sliced celery and green or red pepper
Mushrooms – optional
optional is one can of drained corn or 1 cup frozen corn
MIX well, then use an ice cream scoop to form the balls

Put on a greased pan, and BAKE for about 45 min.375 degrees

Serve up with your favourite veggies. On this plate, I have a sweet red pepper – raw and a steamed veggie.

These Chick Pea balls can be eaten cold, but I prefer then heated, A favourite dip is the hot Spriracha Chili sauce

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