As you might have noticed, my greatest passion is to prepare simple and healthy dishes for this blog.
Okay, sometimes I just break loose and prepare a sweet little dessert.
Okay, okay …you mostly see me preparing desserts and you might have heard me saying about a million times how much I love baking and how I can’t live without it, but listen folks – I am attending a wedding this Saturday and really need to squeeze myself into that cute dress I haven’t even bought yet. That is the main reason why I’ve been treating myself to vegetable diets or lemon juice afternoons recently.
Yes, lately I’ve been determined to lose the weight of at least one well-fed elephant.
Or even more.
Because when I think, I think BIG.
So that is for the theory.
In practice, I’d like to note that chocolate has never tasted better than it does these days and I’ll also be posting about those wonderful, wonderful cream cheese crepes soon.
And you know what?
I think I’ll just blame the lack of my self-control on the full moon.
Yeah, that’s exactly what I’ll do.
Now, back to the Chicken Steaks with Green Onion Potatoes.
This dish is truly wonderful, light and the determined ones will definitely appreciate its low calorie count.
In the picture above I am showing the ingredients that I’ve used to prepare it.
1. First, grab the young, green onions.
Aren’t they just cute?
Place them on a cutting board and lop off their tops.
2. Slice the onions into little rounds.
Set aside a couple of the rounds for later.
Then play with the chopped onions – form various shapes and take pictures of it all …let this activity last for the next 30 minutes or so, then start feeling really hungry and continue the cooking process.
3. Heat up some oil in a medium pot and throw the onions in.
Fry them for a little while over medium heat.
4. Peel, wash and slice the potatoes.
5. Add the potatoes to the onions.
6. Add the salt.
7. Then add the other spices – red sweet paprika powder, ground black pepper and the ground cumin.
Stir it all together.
8. Add a little water – about 1/2 cup (125 ml), cover and let cook.
9. Keep your eye on the potatoes while they are cooking – stir them every now and then (!) and when the water evaporates add some more (this thing likes to burn a little so make sure there’s always at least a little water in the pot).
The whole process – just until the potatoes were done – lasted (in my case) about 30 minutes.
10. In the meantime, wash the chicken breasts and slice them in half lengthwise.
11. Pound the breasts lightly so that they are of even thickness.
12. In a pan, heat up some vegetable oil.
13. Put the breasts in the pan and sprinkle them with your favorite grilling spice.
14. Fry over medium heat for about 5-7 minutes. Then turn the meat, sprinkle the other side with the grilling spice and fry for another 5-7 minutes.
Now place your lovely, fragrant steak on a plate…
… and add the delicious, irresistible potatoes.
Yummy!
Sprinkle with the remaining onions that you’ve set aside.
Summer offers so many wonderful kinds of fruits and vegetables that I don’t even know where to look first or what to grab.
What a wonderful time of year.
I wish there was a country where they have summer all the time.
Or wait …is there a country like that?
Is there?
Then I’m moving right now!
Anyway, these days I just walk through the supermarket aisles and wait excitedly which one of the luscious beauties will speak to me first.
This time it was zucchini and – mmmm – was that a good choice. It allowed me to prepare this truly light, healthy, playful and flavorful dish.
Your body will thank you if you make it too…
The ingredients are – as usual with me – very simple.
‘Cause I like simple…
1. First, wash the zucchinis and cut them in half lengthwise.
2. Then, using a spoon, scoop out the flesh and set it aside.
3. Place the zucchinis into a baking pan…
4. …sprinkle them with salt and drizzle with some vegetable oil (if you want to go super-healthy here, then use olive oil).
5. Pop the baking pan into the oven which you have preheated to 350 F (175 C) and bake for about 10 minutes only.
6. In the meantime, chop the flesh you have removed from the zucchinis into little pieces.
7. Peel and chop the onion.
8. Drizzle a frying pan with a little oil.
9. Add the onion, the zucchini flesh, season it with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper and fry, stirring constantly, for about 10 minutes.
9. Then add you wonderful, colorful vegetables and fry for another 10 minutes (or until soft).
10. Cook the rice in the vegetable broth.
The picture above shows the initial stage of the rice cooking. When the rice is cooked it should have absorbed all the liquid.
11. Grate the cheese.
I am using Edam here; you can choose any cheese that you like or have in the fridge.
12. Now combine the vegetable mixture from the frying pan with the rice and 1/2 cup of the grated cheese.
You can even add a few drops of Worcester sauce – it will ‘lift’ the taste slightly and accentuate the other flavors.
13. Stuff the zucchini halves with the rice mixture and cover the top with the rest of the grated cheese.
14. And now, just for kicks, sprinkle the whole thing with yummy sunflower seeds (or pumpkin seeds if you prefer those).
The seeds add an interesting and surprising twist to this dish, just try it, it’s fun…
15. Put the stuffed zucchinis back into the oven and bake them at the same temperature (350 F – 175 C) for 20-25 minutes.
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