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Cute Cucumber Sandwiches

Growing up I always loved to make cucumber sandwiches. They were so good and so refreshing.
Looking up lunch ideas I came across these cute cucumber sandwiches sans bread.
Here is my rendition of the cutest little lunch idea

Ingredients
One cucumber (thicker kind, Long English are too narrow)
1/2 avocado or Hummus
1Tbsp cream cheese (optional)
Alfalfa sprouts

Directions

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Take your cucumber and cut it in 3-4 pieces then cut in half.
Use a spoon to scoop out the seeds and throw the seeds in your composter.

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Mash up avocado and optional cream cheese. I used hummus for my second batch.

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Scoop filling into both sides of cucumber and toss some sprouts on top. Put both sides together to make your sandwich.

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Here’s the finished product. As you can see I added some celery, it serves two purposes- snack and to help the sandwiches from not moving around.
You can certainly eat these whole but since I am the most ungraceful eater ill just eat them as halves.

Let me know how you like them!
Check out how they fit into my morning routine here—-> Successful morning routine

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Cabbage rolls with carrot purée

These are not your typical cabbage rolls. If you are an avid reader of my blog you will know that I am recovering from a stomach ulcer. The ulcer friendly foods I was confined to were cabbage,carrots, zucchini, rice, etc…
These ingredients got old fast so I had to become creative. Traditional cabbage rolls slathered in tomato sauce is one of my favourite dishes. That being said it did not take me long to come up with cabbage rolls.
Without further adieu here is my adaptation:

Ingredients
Cabbage rolls
1cup cooked Rice
1Tbsp coconut oil
1/2 onion chopped
2 cloves of garlic minced
2 medium Carrots
1/2 zucchini
1 head green lettuce

carrot purée
5 carrots chopped
1cup of vegetable broth (preferably homemade)

Directions:

Start a pot of water to boil. Make sure this is big enough for your head of cabbage.
If you are planning in enjoying these right away preheat your oven to 350

Sweat your onion and garlic in your coconut oil. Dice up your carrots and zucchini to tiny pieces and add to your Pan with onions and garlic. Cook until the carrots turn bright orange. This only takes a few minutes. They will cook once more so be careful not to fully cook these yet.
Add this mixture to your cooked rice and set aside.

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Your pot of water should be almost ready. Fill a second bowl with cold water and ice cubes. Take your cabbage and peel back the first layer and cut out the core.
Place the whole head in the boiling water. You will notice that the leaves will separate from the head of cabbage. This is when I took then out and put into a cold bath. Do this until you have no cabbage left. I’m not sure how necessary the cold water bath was but I know it will stop the cooking process so they don’t over cook and I thought handling would be easier with them not burning hot.

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After that is done I put my carrots for my purée in a pot. I put some broth to just cover the carrots. I guesstimated my measurement because I actually did eyeball this one. Then bring this to a boil until carrots are soft

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As your carrots cook lets get to the rolling. To be honest I’ve never made cabbage rolls ever so I’m pretty proud about how I managed to make these work.
The rolling method is not complicated. Add your rice and veg mixture to the middle centre of your cabbage rolls. Roll the stem side in and under the rice. Fold both sides in and roll to the top. This picture is probably best to look at:

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Voila! Not too shabby if you ask me 🙂

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As you can see I just used a square baking dish to put the rolls in.

By now your carrots are probably ready. Transfer the whole pot into a blender. Set to purée mode and go to town. If its not blending add more broth a tablespoon at a time.

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Now your ready to slather this on your pro skill cabbage rolls.

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You can put this in your oven now or later. Make sure it’s 350 for about 30 min.
Enjoy

Fast veggie soup

Fast Veggie Soup
This recipe can be gluten free and it’s ulcer friendly.

Ingredients
this is rough as it can be adapted to suit your taste
1cup + 4 cupsHomemade (or low sodium organic) veggie broth.
1/2 cup rice (rinsed)
2cups Veggies of choice
Herbs of choice (optional)

Place 1cup of veggie broth in a pot with the rice. Bring to a boil then turn temperature to low to simmer for about 15min or until rice is almost cooked

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While rice is on simmer chop your veggies as you wish. I like a chunkier soup so I made my veggies bigger.

Once rice has parboiled and veggies are cut add 4 cups of veggie broth.
Bring temperature higher an bring to a light boil. Add veggies and simmer for 10 min.

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Your done!
Fast, easy, and Frugal

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Enjoy!