Pork with Fennel & Tomato Salad

Pork with Fennel & Tomato Salad

Ingredients

2 c boiled pork cut in bite size pieces

1/2 c fennel sliced thinly

1/2 c grape tomatoes cut in half

1/3 c carrots sliced thinly

3 cloves garlic cut finely

1 & 1/2 in. ginger chopped finely

2 bayleaves

1/2 t dried basil

2 T olive oil

2 T vegetable oil
ground pepper as required

Dressing

1 T soy sauce

1 T lime juice

Procedure
Stirfry with oil , garlic, ginger, basil and pepper
Add all ingredients plus dressing
Cook until done
Serve 

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Vegetable Stir fry With Gravy Plant Based

Youtube Video

https://www.youtube.com/watch?v=xMqsRTrGAWk

Vegetable Stir Fry With Gravy

Ingredients

1 and 1/4 c water

2 T all purpose flour

1/8 c hoisin sauce

1/4 t salt or salt to taste

2 T olive oil

1 t butter

1 and 1/2 T minced garlic

2 and 1/4 T minced ginger

1/2 c carrots

2 c broccoli

1/2 regular bunch spinach

1/2 c red bell pepper

1/2 c mushrooms sliced

Procedure

Make the gravy by putting all the gravy ingredients in a bowl.

Mix with a whisk.

Put the oil and butter in a heated pan.

Add the garlic and ginger.

Saute.

Put the gravy mix in the pan.

Whisk while simmering in low heat.

When slightly thickened, put the carrots in.

Put all the ingredients in

Let it simmer for 1-2 min.

Serve when done with rice, rice and meat, or eat by itself

Pictures

Making the gravy

Gravy in the pan

Sauteeing the garlic and ginger

Gravy and carrots in

Spinach

Veggies in the pan

Coming together

The veggies expressing together

It became a dish that you can eat with rice or a dish you can eat by itself. Enjoy.

Squid Ink Fettuccini Pasta With Ham and Shiitake Mushrooms

Fettuccini With Ham and Shitake Mushrooms

This is a bigger portion which was eaten by the family. Depending on how much you eat, this will cater for 5 - 10 people.

Note: Please adjust the portions of meat, vegetables etc. according to your body's needs


Recipe
2-3 T olive oil
1 c carrots
2 dried shitake mushrooms boiled, drained and sliced
1/2 c asparagus sliced
1/2 c red pepper cut into strips
1 c broccoli sliced
2 c zucchini sliced
1/2 c spinach
1 t capers
1/2 c small thai basil
1/2 c tomatoes chopped
1/4 c parmesan cheese
6 kalamata olives sliced
1 1/4 c leftover ham (low salt and low-sugar. I used coconut crystals as sweetener)
2 and 1/2  c boiled squid ink fettuccini pasta depending on the amount of carbohydrates your body needs (bought from Central Market - USA, also available online)

Procedure:
Boil the dried shiitake mushrooms in a pot with boiling water.
Put the pasta with the mushrooms until cooked (according to package directions - 3 minutes).
Remove the pasta from the pot and put in a colander (draining the water).
Set aside.
Put oil in a heated wok or pan.
Saute the garlic in the oil.
Put all the vegetable ingredients in.
Add the ham.
Add the cheese.
Saute until all ingredients are cooked.
Serve warm.
Enjoy.

Pictures

The Shiitake mushrooms with the squid ink pasta in boiling water

Oil with garlic

Cut vegetables

Left-over ham

Squid Ink Pasta Drained

Vegetables in the pan

The Squid ink pasta added

The finished pasta

Pepperoni Basil Pizza

Pepperoni Basil Pizza

1 thin crust pizza base (pre-made)

1/2 c thai basil leaves

1/2 c red bell pepper cut into strips

1/2 c tomato basil pizza sauce (bought)

1/4 c grated mozzarella cheese

1/4 c grated parmesan cheese 

1/2 c sliced tomatoes

1/2 c left-over ham (home-made, low-sugar)

2 T olive oil

3 T pesto sauce (bought)

Procedure:

Put some olive oil on the thin crust pizza base .

(using my hands worked)

Add  tomato sauce and spread it throughout the pizza base.

Add pesto sauce and spread it towards the inside circle of the crust.

Spread the grated mozzarella cheese on the pizza.

Add the basil leaves, tomatoes, pepperoni and ham.

Add the red bell pepper strips.

Sprinkle the parmesan cheese on top.

Bake according to package directions (the one I bought says 400 degrees F for 12 minutes)

Serve warm.

Enjoy.

Pictures

Packaging

Thin pizza crust (bought pre-made)

Left-over ham

Shiitake mushrooms

Mozzarella cheese, thai basil and tomatoes

Tomato basil  sauce

Uncured pepperoni pieces

Ingredients

Pizza base with tomato spread

Spoonfuls of pesto on the pizza

Spreading pesto sauce 

The mozzarella cheese and basil on top

Tomato slices  added

Pepperoni and red bell pepper strips added

The left-over ham added and parmesan cheese on top

The finished  Pepperoni Basil Pizza

Squid Ink Fettuccine Pasta with Vegetables

Squid Ink Pasta Primavera (depending on how much you eat, for 2-4 people)

Ingredients

2-3 T olive oil

1/3 c carrots sliced 

1/4 c asparagus sliced

1/4 c red and orange pepper cut into strips

1 c broccoli florets sliced

1 c zucchini sliced

1/2 c spinach

1 t capers

5 big leaves basil sliced

1/2 c tomatoes chopped

1/4 c parmesan cheese

1 and 1/4 c boiled squid ink fettuccine pasta (bought from Central Market - USA, also available online)

Procedure:

Put the oil in a heated wok or pan

Saute the garlic in the oil

Put all the vegetable ingredients in

Saute until all ingredients are 'semi cooked'

Add the fettuccine pasta

Serve warm

Enjoy

Spinach Mushroom Cheese Omelette: Ovo Vgetarian

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Ingredients:

Egg Mixture:

4 'free-range' eggs

(we can visit the farm to see if chickens are well treated)

1/4 tsp. salt

1 Tablespoon water

Filling:

1 slice cheese

4 bacon sliced into pieces 

(made from animal or plant meat -we used 'Morning star' veg. bacon here) 

1 cup (packed) spinach

3 medium white button mushrooms sliced

1/4 of a medium red bell pepper diced

1 medium roma tomato sliced 

1/4 of a medium red onion

1 big clove garlic finely minced

salt to taste

black pepper to taste

1 T olive oil 

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Procedure:

Putting it All Together:

Heat the pan you used to saute the filling or get a new pan 

Put 1 T olive oil and 1 T butter

(whatever animal or plant oil or butter your body prefers)

Add the egg mixture

Spread the egg mixture throughout the pan

When almost done, spread the filling mixture in one half of the omelette

Add the cheese all over the filling

Cover with one side of the omelette

Transfer into a serving platter. 

Serve.

Egg Mixture

Put all the egg mixture ingredients in a bowl

Whisk the egg, water and salt

Set aside

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Filling

Prepare and cut the food items needed for the filling

Heat the pan

Saute the garlic and onion in the olive oil

Add the 'bacon' pieces, tomatoes, mushrooms and red bell pepper

Mix and taste

Add the mushrooms

Mix

Add the spinach

Mix and when cooked, set aside.

                                 

Fry the egg mixture

 Add the filling in one side of the fried egg mixture

 Add cheese on top

                                 

Fold half of it on top

Eat and enjoy.

Note: I ate about 3/4 c of this