Archives for posts with tag: healthy


Mushroom-falafel!Mushroom-falafel!  (Yes, the exclamation point is necessary there.)  It doesn’t exactly roll off the tongue, I’ll admit.  But, what was I supposed to call it?  Mushlafel?  Falafshroom? See? Those are even worse sounding.  But, like the kid with the weird name who is so awesome that by the end of the year all the other kids also want to be named Kermit too, this mushroom-falafel is so fabulous it straight-up owns its name. I’m a little embarrassed …Read More

via Five And Spice

Oddly enough, I substituted instant falafel mix for breadcrumbs since I had it, which reduced the amount of egg required to hold everything together.  I also left out the mozzarella, since I had none on hand.

cost: £3 serves: 4

2 C diced mushrooms
1/2 C shallot or yellow onion, very finely diced
2 large cloves garlic, very finely minced
1/2 C cilantro, finely chopped
1/2 C fresh mint, finely chopped
1 t ground cumin
juice of 1/2 lemon
1 C instant falafel mix
1 egg
tzatziki sauce or garlic aioli, for serving (tzatziki recipe available on Five and Spice)
pitas or flatbreads, for serving
lettuce or spinach, chopped tomato, and sliced cucumber, for serving


via Five And Spice


Based on the classic Niçoise Salad

cost: £4 serves: 1
a truly elegant working-night supper, and a great way to use up some leftover bits

1 fillet of River Cobbler
3 cloves of garlic, minced
1/4 C + extra olive oil
a handful of green beans
1 egg, boiled
a few olives
a handful of samphire
a few slices of tomato or cherry tomatoes
half a lemon
cracked black pepper
1 t honey

Put the fillet of cobbler and green beans on a baking tray. Drizzle over with olive oil and place under a hot grill for 7 minutes. Mix about 1 t of olive oil with 2 finely minced cloves of garlic. Take out the cobbler, flip over, and spread over with the garlic and oil and sprinkle with a little salt. Grill for an additional 7 minutes or until moistly flaky.

Mix together 1/4 C olive oil, the juice of half a lemon, honey, the remaining garlic, a pinch of salt, and black pepper into a dressing. Cut the egg into quarters. Arrange the fish and everything else on a plate and drizzle over with the dressing.

Based on my Mom’s recipe.

cost: £0-£5, depending on what’s in your pantry skill: easy serves: 4
great! I was really surprised that the pork turned out fairly tender and not too chewy.

2lb lean pork, cut into small pieces
3-4 stalks celery, chopped
4 cloves garlic, minced
1 small yellow onion, roughly chopped
2 chicken stock cubes
2T olive oil
1/2t black pepper
1-2C water
1C mushrooms, sliced
1C white cabbage, finely sliced
2C fresh beansprouts
1 tin bamboo shoots
1 tin water chestnuts
1/4C dark soy sauce
1T cornflour

Add olive oil to a glass casserole dish, then spread the pork evenly across the bottom. Layer on garlic, celery, and onion, then crumble over one stock cube, black pepper, and half of the soy sauce. Pour over enough water and cover with cling film. Microwave for 6min (900w) to 8min. Prepare the other vegetables and layer over the pork, in the order listed. Re-cover and microwave at 80% power for 12-16 minutes, stirring halfway through. Remove film and crumble over the other stock cube and add the rest of the soy sauce. You can add extra garlic powder and black pepper if you like. Add the cornflour to a bit of water, mix, and pour over. Re-cover and microwave for another 6-8 minutes or until all the vegetables are tender. Let stand 10 minutes to thicken. Serve over rice.

You can make this dish with almost any meat or vegetables you have on hand, or even make it vegetarian if you wish. You can season it with chili, ginger, oyster sauce, or any other seasoning you like, but keep to the garlic and soy sauce for the real chop suey flavour.

Based on this recipe.

cost: £4 skill: easy serves: 2
absolutely gorgeous! would make again with steamed salmon flaked on top, or with sour cream and dill for a different flavour.

1 t chili powder
1 t fish stock
2 cloves garlic minced
2 T soy sauce
1 C chopped spinach
1 C shredded cabbage
2/3 C chopped shiitake mushrooms
4 eggs
2 t crumbled dried fish, shrimps, seaweed or other similar topping
2 T panko crumbs

Preheat the oven to 375 degrees Fahrenheit. Boil cabbage for a few minutes to soften. Mix spice, stock, garlic, and soy sauce with cabbage, spinach and mushrooms. Grease two small baking dishes. Evenly fill bottom of each dish with vegetable mixture. Crack eggs over top of vegetables and sprinkle with panko crumbs. Place dish on a baking sheet in the middle of the rack and bake for about 12 minutes. Top with fish and serve.

We served with some crusty toasted bread for the eggs and some warm sake.