Tag Archives: vegetarian

Pumpkin & Leek Frittata

A bona fide experiment from my kitchen

 pumpkin and leek fritata

In which we begin calorie counting
My partner, to whom I need to assign a suitable pseudonym, has just returned from a 5 week trip to the US and Germany, and decided that a diet is in order. Since January I’ve been either recovering from surgery, or ill again, so my daily activity is much lower than is normal for me, and it shows. Consequently, we are both calorie counting for the next couple of months; him to lose some weight, and me to make sure I don’t gain any more. This means we have both set our daily caloric intake at 1700 calories per day.

In practical terms, what it means is that we calculate the calories in the foods we eat and enter them onto spreadsheets a friend made. When I cook, I weigh everything carefully and jot down the calorie contents, as well as the ingredients and the method. What this means for my recipes here is I will include exact weights of my ingredients, and calorie counts for each dish, and per serving, because I might as well share all the information I have.

Introducing the NOTEBOOK
Conveniently, one of the presents he picked up for me on this trip was a blank recipe book which is divided into sections with lots of lined pages as well as plastic pockets for recipes cut out of magazines or (much more likely) printed from the internet. In short, it’s very nifty and a decided improvement on my usual method of scribbling stuff down on loose pieces of paper, or whichever small notebook I happen to be using at the time.

recipe book starters fish notes

(click thumbnails for full sized photos)

Pumpkin and Leek Frittata
Makes 2-4 servings

Ingredients
1 large leek (175g)
1 stick celery (30g)
About 1/4 of a Japanese pumpkin (300g) – any other pumpkin would do.
2 small carrots (100g)
2 large eggs (63g each)
Cheese (30g)
1 tsp extra virgin olive oil
Salt
Pepper
Mixed herbs: e.g. oregano, parsley, chives, garlic, marjoram
1 tiny pinch of cayenne
Water
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Easy Indian food

Not-quite-bhurta and a simple dhal, served with rice and raita.

plate

Yesterday before work, I soaked some yellow split peas thinking I would make a pea and ham bacon soup. But when I got home I was tired so I just reheated some quiche and promptly fell asleep on the sofa. Today I realised I had soaked more peas than I needed, so I decided to make a dhal tonight and save the rest for soup tomorrow.

While dhal can be delicious with rice or roti, I had an eggplant in the fridge so I decided to make Sabotabby‘s not-quite-bhurta AKA generic quick n’ dirty Indian eggplant. Then I steamed some rice and threw together a quick raita and an Indian style dinner was ready.
Serves 3-4, with lots of leftover dhal

Very Easy Dhal
I haven’t unpacked A Taste of India, by Madhur Jaffrey yet, but luckily there is a dhal recipe in this month’s Delicious, so I used that as a guide

4 cups of soaked split peas (about 1 and a half cups when dry)
1 can of diced tomato
2 cups water
1 tbsp vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp minced garlic
1 tsp minced ginger
pinch of cardamom
pinch of salt

In a saucepan, heat the oil and add all the spices except the salt. Cook for 1-2 minutes then add the split peas, the tomato, and the water. Bring to the boil, then turn heat to low and simmer for about 45 minutes, until the moisture is absorbed and the peas are tender. Stir regularly to avoid sticking to the bottom of the pot, and add extra water if needed. Add salt to taste, just before serving.
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