Words Crush Wednesday – Elizabeth Gilbert v2

I didn’t want to post two Elizabeth Gilbert posts in a row, but I’ve been a bit of a mess lately. Not in a worrying, shit’s-falling-apart type of way, just a bit scattered, unanchored, unsettled. It’s been frustrating, but instead of fighting it, I finally decided to own it. Sometimes we just have to allow ourselves to feel things, to go with it, and to trust that it’s really okay to not be type A all the time. Ahem… Easier said than done! But this little gem made me laugh, and, if you’re also a bit of a mess, maybe it will bring a smile to your face too! Namaste.

EG 2

 

Rebirth of Lisa has many more quotes about, well, everything. She’s also just had a book published, The Mistreatment of Zora Langston, so please check her out!

Crazy About… Roast Vegetables with Balsamic Glaze

Balsamic glazed roast veg 2 1Roast veggies are always delish, but sometimes one needs to add a little somethin’ extra. This balsamic glaze is the perfect choice to zhuzh it up – easy, sweet and healthy. Here ya go…

Roast Vegetables with Balsamic Glaze

  • Servings: 4
  • Time: 45 minutes
  • Difficulty: easy
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Supplies:

Veggies:

500g sweet potatoes, peeled and sliced into rounds
250g button mushrooms, halved
500g baby tomatoes
3 carrots, julienned
5 garlic cloves, unpeeled
3 tablespoons olive oil
1 teaspoon paprika
Sea salt
Parsley for garnishing

Balsamic Glaze:

⅓ cup vegetable stock
2 tablespoons olive oil
¼ cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 tbsp lime juice
Sea salt and freshly cracked black pepper

Making It Happen:

Balsamic glazed roast veg 1Preheat oven to 200°C.
Prepare the veggies and place them in a large roasting dish. Drizzle with olive oil, sprinkle with paprika, and roast for 45 minutes, turning after 20 minutes. Once cooked, remove the garlic skins.

 

Balsamic glazed roast veg 4 1For the glaze: Add all glaze ingredients to a saucepan and stir well. Bring to a boil slowly, then turn down the heat and simmer for 10 minutes until the glaze is reduced and sticky. Pour over the veggies and serve hot.

 

Words Crush Wednesday – Elizabeth Gilbert Edition

This week’s Words Crush Wednesday is by Elizabeth Gilbert, author of ‘Eat, Pray, Love’ (this book was the inspiration for my blog’s name). What I take away from this quote is that it’s okay to have fractures, because the darkness makes us appreciate the light.

I took this photo in Arniston and I was struck by its beauty, that, despite a significant crack that separates the rock into two pieces, they’re still part of a whole. I thought it was the perfect embodiment of this quote. Let the light shine brightly, people, embrace it, allow it in, and realise that you’re so much more than the crappy things that have happened to you. Namaste.

Elizabeth Gilbert quote cracks

 

Rebirth of Lisa has many more quotes, so please take a look at the rest of her Words Crush Wednesdays.

Monthly Mystery Munchies #13: Steak with Caramelised Cranberry and Pomegranate Sauce

italy-1264104_1920For this month’s Monthly Mystery Munchies, Ann and I went for a main course using fruit. I had so much fun playing around with different meat and fruit. What inspired this theme was that I found figs at my local supermarket. Fabulous, thought me, let’s try something with this. So I did, and I decided to adjust it, so I bought more figs, and yay, we have a winner. Round three: this time I needed to take pics. No frikken figs. Like, anywhere. Whyyyy? I swiftly changed tactics after finding pomegranate pips, which, by the way, I stockpiled to avoid a repeat. I haven’t done steak for a while, and I fancied the idea of making a caramelised sauce with a piece of red meat. I mean, a sticky and sweet reduction on Porterhouse steak? Yes, people, YES! Ann always impresses me with her ideas, so please check out Grubbs n Critters for her take on this month’s theme: baked chicken cutlets in orange-plum sauce. She always brings it, and this month is no different, even though she’s in the process of emigrating! The fact that Ann still had time to do this really amazes me. I love her dedication and commitment!

Steak with Caramelised Cranberry and Pomegranate Sauce

  • Servings: 4
  • Time: 10-15 minutes
  • Difficulty: easy
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Supplies:

200ml cranberry juice
125g pomegranate pips
2 tablespoons brown sugar
1 teaspoon paprika
4 Porterhouse steaks
Non-stick spray
Sea salt and freshly cracked black pepper
Fresh rosemary for garnishing (optional)

Making It Happen:

Pomegranate steak 1 21. Mix the first three ingredients together, reserving half of the pomegranate pips. Marinade for an hour.

 

 

 

Pomegranate steak 3 22. Spray a griddle pan with non-stick spray. Pour the marinade in, bring to a boil and simmer for 5 minutes until it starts reducing. Season the steaks with salt and pepper, sprinkle the rest of the pips on them, and fry on medium-high heat until cooked to your preference. (For a 2cm steak: 2-3 minutes per side for rare, 4 minutes per side for medium, and 5-6 minutes per side for well done.)

 

italy-1264104_19203. Serve the steak hot, and garnish with rosemary (optional).

 

Crazy About… Couscous with Chicken Mince and Vegetables

Couscous 1I made this recipe three times in one week, because I was “testing” it, you see? Actually, I also “forgot” to take photos, so naturally I had to keep making it. Not that I needed an excuse as The Husband was a willing participant. Enthusiastically so. I had chicken mince in the freezer so why not, yes? Folks, this is healthy, easy and yummy. Trifecta!

Couscous with Chicken Mince and Vegetables

  • Servings: 4
  • Time: 20ish minutes
  • Difficulty: easy
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Supplies:

Couscous 2100g couscous
500g chicken mince
500g butternut squash, cubed
1 yellow, red, and green pepper, sliced
1 onion, finely chopped
1 cup sun-dried tomatoes
1 tin (400g) chickpeas, cooked
1 disc feta
2 tablespoons olive oil
1 teaspoon minced garlic
130ml chicken stock (check your couscous package)

Making It Happen:

Couscous 31. Peel the butternut and cut it into small chucks, about 1 inch x 1 inch. Steam or boil until just soft, about 5 minutes.
Slice th onion and fry with garlic until soft, about 5 mins on medium heat.
Add the chicken mince and fry for another 5 min. Then add peppers and fry for another 2 minutes.

 

Couscous 42. Add sun-dried tomatoes, butternut and chickpeas and saute on medium heat for 5 minutes.

 

 

 

Couscous 53. Cook the couscous per package instructions and then add it to the veggies. Stir well, season with salt and pepper and enjoy!

Crazy About… Sautéed Lentils

Lentils veg 7Easy! Tasty! Healthy! Check, check, check. I do enjoy a culinary trifecta! This recipe takes less than 15 minutes to cook (it takes me longer to put my face on), it’s packed with flavour, it’s low-carb and low-fat, and can be served as a side dish or a main meal. Last night we had it with honey and mustard chicken breasts, and this afternoon I had it alone for lunch. It was delish as both. Here we go…

Sautéed lentils

  • Servings: 4-6
  • Time: Less than 15 minutes (no, really)
  • Difficulty: super duper easy
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Supplies:

500g lentils, cooked
1 red onion, thinly sliced
2 garlic cloves, crushed and sliced
500g baby tomatoes, halved
1 green pepper, sliced
1 red pepper, sliced
1 sprig rosemary
1 tablespoon lemon juice
Salt and black pepper to taste
Olive oil

Making It Happen:

Lentils veg 81. Heat the olive oil in a large pan and fry the onion and garlic on medium for 5 minutes. Add the tomatoes, sliced peppers, and rosemary and simmer for another 5 minutes.

 

 

Lentils veg 6 12. Add the lentils and lemon juice, and simmer for 2 minutes.  Season with sea salt and freshly cracked pepper.