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Category: Recipes

  • TEX’S ITALIAN SALAD

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    by

    Philip Archer
    in ,

    ITALIAN GRINDER SALAD INGREDIENTS FOR THE DRESSING 1/2 cup mayonnaise 1 Tablespoon red wine vinegar 1/2 teaspoon red pepper flakes 1 teaspoon Italian seasonings seasoning find recipe here http://www.findtex.com.au/…/spice-mix-sugar-salt…/… 1 teaspoon oregano FOR THE SALAD 1/2 head of iceberg lettuce 1/2 cup cherry tomatoes, sliced. 1/4 red onion sliced or chopped. 1/3 cup banana peppers…

  • TEX’S PASTA SALAD

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    by

    Philip Archer
    in , ,

      ZESTY THAI NOODLES SALAD INGREDIENTS 1/2 cup edamame beans (fresh or frozen) 1 packet of vermicelli rice noodles NB1 1 Coleslaw mix from supermarket, leave out the dressing. 1 packet mixed leaves 1 cup snow peas, sliced on an angle 1 red capsicum, sliced 2 spring onion stems, chopped 1 avocado, sliced 1 large…

  • KIDNEY BEAN SOUP

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    by

    Philip Archer
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      KUMQUAT AND LENTIL SOUP INGREDIENTS (4 people): – 250 gr of split red lentils (Masoor Dhal), – 2 carrots, – 1 onion, – 1 heap of sweet kumquats (a dozen), NB1 – 1 tbsp of olive oil INSTRUCTIONS 1) Soak the lentils for at least 6 hours and rinse them well; 2) When the…

  • BEAN BURRITO

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    by

    Philip Archer
    in ,

      LEMON GARLIC GREEN BEANS WITH ALMONDS INGREDIENTS 3 quarts/litres vegetable broth (or filtered water) 30 oz (850g) green beans, ends cut off 3 tablespoons extra-virgin olive oil 1/4 cup finely chopped fresh garlic 1 cup sliced raw almonds 3 tablespoons fresh lemon juice 1/2 teaspoon finely grated lemon zest 1 teaspoon lemon zest strips INSTRUCTIONS In a large saucepan,…

  • PEA & TABOULI SOUP

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    by

    Philip Archer
    in , ,

    Original At http://daa.asn.au/for-the-public/smart-eating-for-you/recipes/browse/ Preparation time: 20 minutes minutes Cooking time: 20 minutes minutes Serves 6 A diabetic soup tend to by chunky to avoid sugar spikes and Hypos. Soups are usually the broth from a stew which contains dissolved sugars starch fats and small particles of food which will be absorbed quickly. It is our…

  • STUFFED VEGETABLES

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    by

    Philip Archer
    in , , ,

    SPINACH WALNUT STUFFED MUSHROOMS INGREDIENTS 6-7 large baby bella mushrooms ¼ c diced yellow onion 2 garlic cloves (grated) handful of fresh baby spinach 4-5 walnut halves lemon wedge Italian blend herbs dried thyme red pepper flakes 1-2 tbsp whole wheat panko 3-4 tbsp Parmigiano-Reggiano 1 tbsp ricotta ½ cup marinara INSTRUCTIONS Remove stems and…

  • PARSNIP, SWEET POTATO & WHITE BEAN SOUP

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    by

    Philip Archer
    in ,

    GOLDEN SOUP INGREDIENTS 1 red onion 1 white onion 1 red pepper 2 yellow/orange peppers 2 large or 4 small courgettes 2 tomatoes pinch dry, mixed herbs 1 heaped tsp nutritional yeast Olive oil spray (optional) 1 low-salt stock cube (optional) 500 ml boiling water INSTRUCTIONS Preheat oven to 180°C (160°C fan)/350°F/gas 4. Chop all…

  • VEGETARIAN DUMPLINS/SOUP/SALAD

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    by

    Philip Archer
    in , ,

    VEGETABLE PIE INGREDIENTS: 1 zucchini 1 carrot 1 small onion 1 cup freshly grated Parmesan cheese 4 eggs 1/3 cup chickpea flour 1 col olive oil soup 1/2 col tea yeast herbs of your choice) Ginger and black pepper to taste Freshly ground grain coriander (optional) INSTRUCTIONS: Preheat the oven to 400°F (200°C) Remove the…

  • PUMPKIN CHIA SEED PUDDING

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    by

    Philip Archer
    in ,

    Serves 2 Ingredients: 1/4 cup chia seeds 1 cup almond (or skim) milk 1/4 cup canned pumpkin (Cooked fresh pumpkin can be used and is better) 1/2 teaspoon cinnamon 1 pinch nutmeg Directions: Combine all ingredients in a bowl. Cover and refrigerate for at least 3 hours, or overnight. Scoop it, garnish with greens, and…

  • LEFT OVER PASTA AND CHICKEN STEW

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    by

    Philip Archer
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    I love the concept of cook once and get three meals. Here is how I use left over pasta and chicken stew.           SLOW COOKED LASAGNA INGREDIENTS 1 box Lasagna noodles, parboiled in water 1 large ricotta cheese 2 eggs 1 tablespoon dried parsley 1/2 cup dried spinach (optional) 1 cup grated…