Words Crush Wednesday – B.K.S. Iyengar Edition

This week’s Words Crush Wednesday quote is by the yogi master known as B.K.S. Iyengar. You don’t have to be a yoga enthusiast to appreciate this gem of a quote (however, my obsession clearly continues).

So many of us are strong on the outside, able to weather many storms, withstand pain, difficulty, and, at times, great tragedy, yet we sometimes find ourselves losing our shine. Whether you’ve had a crappy day because your boss is a dick, or you had a fight with your partner, or your health blows, or you’ve lost a loved one, it’s easy to be overwhelmed. Life is hectic for most of us, granted, to varying degrees, but that’s not important. What is important is to remember to breathe, find a moment to be still, and remember that it’s sometimes okay to not be okay. There is always a radiance, a beautiful, captivating light within all of us. Don’t lose your shine.

BKS Iyengar

Folks, please check out Rebirth of Lisa for many more inspirational quotes.

Crazy About… Greek Stuffed Peppers

Stuffed Greek peppers 1 2Getting stuffed has never tasted this good! ‘Crazy About…’ is my new weekly recipe that’s easy, fun, and delicious (oh, and it looks pretty too!). Many of these recipes are versatile and can be used as starters, sides, or mains. The Husband and I have been on a health mission for the past couple of months, and I’ve had an enormous amount of fun trying out new, fun, and healthy recipes that I’m excited to share!

First up is Greek stuffed peppers. This Mediterranean dish can be served as a main dish – it has everything you need, from veggies, healthy fat in the form of olive oil, and protein provided by quinoa. If you’re doing a multi-course meal, this can be a starter or a side, too. See? Versatility! Let’s get stuffed…

Greek Stuffed Peppers

  • Time: 45 minutes, prep and cooking
  • Difficulty: easy
  • Print

Supplies:

Stuffed Greek peppers 7 2250g mixed white & portabellini mushrooms, sliced
6 large peppers, assorted
2 cups shredded spinach
1 cup pitted olives
5 basil leaves, shredded
1 teaspoon garlic
1 tablespoon lemon juice
2 tablespoon olive oil
⅓ cup quinoa
⅔cup low sodium veg stock
80g crumbled feta
1 teaspoon oregano
Sea salt and freshly cracked black pepper

Making it happen:

Stuffed Greek peppers 6 21. In a large pan on medium heat, fry the mushrooms and garlic in olive oil until soft, about 5 minutes. Then, slice the olives into halves and add them to the pan along with the spinach, basil, oregano and lemon juice. Simmer for 5 minutes.

 

Stuffed Greek peppers 5 22. Add the quinoa and veg stock, bring to a boil and simmer for roughly 12-15 minutes, per package instructions, until cooked.

 

 

 

Stuffed Greek peppers 3 23. Cut the peppers in half and scrape out the seeds. Grill in the oven on 200°C for 3 minutes per side. Turn the heat to 180°C. When the quinoa has finished cooking, season with salt and pepper, crumble the feta and spoon into hollowed peppers.

 

Stuffed Greek peppers 2 34. Place the peppers in a roasting dish and bake at 180°C for 15 – 20 minutes.

Words Crush Wednesday – Easter 2016 Edition

Whether or not you celebrate Easter, and whatever that day means to you, this quote is a universal one. Some of my most cherished memories are of my Gran cooking up a storm in her enormous kitchen. Easter was always special in our house – we would wake up early (the only reason I didn’t mind is because I knew I’d get chocolates out of it), get dressed for Church (never ever in a dress, much to my Mom’s delight – she loved a rebel), come home and go on the annual Easter egg hunt in my grandparents’ garden. When I say my sister and I each got about 30 eggs, I’m not exaggerating. How I didn’t end up with childhood obesity is a mystery!

My Gran would spend hours cooking, and the whole family would show up to celebrate. The women were clucking around in the kitchen, the men drinking brandy and talking about dude stuff, and the kids running around, hyped up on copious quantities of chocolate, searching the garden in case we’d missed one or two eggs. These are innocent, sweet, wholesome memories, and now, as an adult, I still get the greatest joy from having the family together, cooking, laughing, eating… Easter egg hunting! Some things never change (I still don’t wear dresses!).

My happiest moments are with my family, sharing a meal, making memories, and getting fat on chocolate marshmallow eggs!

kitchen at the cooking school

For more fabulous Words Crush Wednesday quotes, head over to Rebirth of Lisa – she has a cool variety!

 

Words Crush Wednesday – Padma Lakshmi Edition

I happened upon this quote and it immediately grabbed my attention. Cooking is so much more than ‘just’ throwing some ingredients together. It’s the act of sharing, of connecting over a  meal. It’s the act of togetherness, and therein lies a certain intimacy.

Padma 4 1

There are many more fun, interesting, profound – you name it – quotes available at Rebirth of Lisa. Have a squizz at her blog, there are so many cool things to read.

Monthly Mystery Munchies #11: Prawn Soup

prawn-545233_960_720

I have been incredibly slack lately, but for good reason. In my quest to become healthier, I have been playing around with recipes – adjusting, adding, removing, contemplating their worthiness of making it onto my blog. This month I found myself challenged and excited about my and Ann’s Monthly Mystery Munchies theme – shellfish. Easy, you might say, but as it turned out, not so much.

Ann killed it again this month, being the creative culinary aficionado that she is. I swear, we’re like long distance psychic twins, as we both did a prawn dish! She made oven grilled Gambas al Aljillo, and for the love of all things food, it looks freakin’ delectable! Initially, however, I had my heart set on doing a crab dish. Ironically, crabs freak the crap out of me! I mean, do not show me a crab. I’ll do an embarrassing girl-run into the next zip code. Yes, it really is that bad. I thought finding crab meat, actual meat, not ‘crab-flavoured’ fish sticks, would be easy. After all, I live in Cape Town, and we have a huge selection of fresh seafood. I phoned around and found two places who swore to me that I would be purchasing meat, not crabs. Off I went, happy that I would not have to put my running shoes on, and, at both places, I was handed freaking crabs, people! Eeeeeeeeeeeek! The Husband laughed as I waved my hands in the air, shouting “I can’t! I really can’t!” whilst trying not to hyperventilate. Yeah, the dudes behind the counter laughed too. That was it, crab was nixed, a hard “no” from me. However, they did have prawns, but the eyes freak me out. I mean, just gross. Aah, but they had prawn tails, challenge accepted. Plan B, I love it!

Prawns purchased, heart rate returning to normal, we headed home and discussed our options. The Husband is also getting into my and Ann’s monthly challenge, and he fancies giving me ideas. I settled on prawn soup because, recently, I made a spicy vegetable soup which we demolished, so why not use that same recipe and add prawns? Excellent. We’re back on track, plan in hand, let’s do this. Of course my hob decided to break at that exact moment. Crap, it’s Monday already, and I need to have this done by Friday! Two long days later, the hob was fixed. Much hallelujah. Finally, after a few setbacks and a mini breakdown, I was able to complete my recipe, all the while wondering what Ann’s going to come up with – please check out her recipe for this month’s shellfish theme. I’m obsessed with spicy, tasty food, so this dish is rocking a Thai-ish theme. It has a beautiful flavour without being hot, and the coconut milk adds a creaminess to it, without having to add actual cream. Without further blabbing and complaining, here we go!

Spicy Prawn Soup

  • Servings: 4
  • Time: 40 minutes
  • Difficulty: not a schlep
  • Print

Supplies:

Prawn soup 1400g prawn tails, deshelled
2 grean chillies, sliced
1 tablespoon grated ginger
1 onion, thinly sliced
250g portabellini mushrooms
4 sliced carrots
400g thinly sliced zucchini/courgettes
1 grated red cabbage
150g snap peas
1 x 400g tin lite coconut milk
1 tablespoon fish sauce
Juice of 2 limes
2 cups vegetable stock
2 tablespoons olive oil
Salt and pepper for seasoning
Fresh coriander for serving – optional

Making it happen:

Prawn soup 21. Deshell the prawns. In a large pot, fry the chillies, ginger, onion, and mushrooms in olive oil on medium heat for 5 minutes.

 

 

 

Prawn soup 4 22. Pour in the coconut milk and vegetable stock, and add the remaining vegetables. Stir in the fish sauce and lime juice, then cover and bring to the boil. Reduce heat and simmer for 20-25 minutes, until the veggies are soft.

 

Prawn soup 73. Add the prawns and simmer until pink, about 5-10 minutes, stirring occasionally. Season with salt and pepper, and garnish with coriander if desired.

 

 

 

Words Crush Wednesday – Nigella Lawson Edition

When I first started cooking six years ago, I relied solely on recipes and taste buds. I am definitely not a chef, nor have I had any kind of formal training, but there’s something special about feeling ones way through a recipe, adjusting and adding according to what feels right, as opposed to what one was taught. I have deep respect and admiration for actual chefs, oh how I would love to pick their brains, but I am also in awe of people who make beautiful dishes based solely on their gut feeling. Regardless of formalities, food is to be enjoyed, savoured and celebrated, however that dish was created, and by whomever created it!

Nigella 2

Please go to Rebirth of Lisa for more delicious quotes!