Thai

Beef Larb Lettuce Cups and catching up….

| roeliaschoeman

Yes, I know I have been neglecting this blog so much, it is actually ridiculous!  I guess it is also because I’ve been neglecting myself so much.  The past 18 months or so have been a bit of a rollercoaster ride.  A lot went wrong in my life, but I must also admit – a lot started to fall into place.  A steep learning curve indeed!

I was also recently diagnosed with Adrenal Fatigue Syndrome, and a Vitamin D deficiency, so apart from the crazy weight gain, my body is just really crying for help.  Sigh.  How much longer will I be able to ignore her?  I simply can’t anymore.  It is time to pick myself up on my bootstraps, done my big ass big girl panties – and yes, they are huge, if you really have to know!  😉  For too long I have allowed people and circumstances to bully me, for too long have I bullied myself. Time for the madness to stop.

And the only way to do it, is to take it one day, one meal at a time.  Yes, the social life challenges will still be there – I must just learn to manage it a little better.  And I believe the lifestyle changes start with trying to get the basics right.  Don’t you agree?  So here we go again, taking small steps in the right direction – it is the only way to do it.

So. you probably only wanted the recipe of my yummy lunch – like what the blog has been about since forever – just a straight forward recipe post with no frills or fuss – instead of listening to my ‘issues’!  LOL!  But it is my blog, you will just have to deal with it – and with me!  😉

Here goes!

Larb is a traditional Thai recipe, usually made with chicken or pork mince.  I used beef mince instead.  This recipe serves 1.

120g lean mince

5ml olive oil

1/4 teaspoon garlic and ginger paste

1/4 teaspoon dried chili flakes (you can omit it if you don’t like spicy food).

A sprinkling of Robertson’s Exotic Thai spice

White pepper

A dash of fish sauce

50g cooked pasta rice (orzo)

Finely sliced red onion, cucumber strips, chopped spring onion and cos lettuce leaves to serve

Heat olive oil and add ginger and garlic paste – fry for a few seconds for flavour to develop.  Add lean mince and fry at a medium to high heat until browned (be careful not to burn the garlic though, it will taste bitter!).  You can add a dash of water if the mixture becomes too dry.  Add the rest of the ingredients (except the fresh veggies) and fry together for about a minute.

Let it cool slightly and serve in lettuce leaves, topped with red onion and cucumber strips

Beef Larb

WL breakdown -serves 1, 2 Protein, 1 Carb, 1 Fat, 1/2 Veggies

Thai Chickpea Curry

| roeliaschoeman

If it is Thursday night it must be ‘vegetarian’ night!  🙂  Super healthy, quick and easy – curry for 1 coming up!

 

50g finely chopped onion

5ml peanut oil

1/2 teaspoon ginger and garlic paste

100g chopped red pepper

5ml Thai 7 Spice (Cape Herb & Spice)

a generous sprinkling of Robertsons Exotic Thai Season

75g chickpeas (tinned/cooked)

200ml fat free milk + a few drops coconut essence (saving calories, instead of using coconut milk)

Salt to taste

 

Fry onions in peanut oil until soft, add ginger and garlic paste.  Fry for another minute or two.  Add red pepper, spices and chickpeas.  Add some water if needed – simmer for a few minutes until red pepper is soft.  Add ‘coconut’ milk, season to taste and simmer for about 5 minutes.

And done!

Serve with some basmati or brown rice.  And fresh coriander (that I forgot this time around!)

(Not the best pic, I know!)

Thai Chickpea Curry

1 Prot, 1.5 Veg, 1 Fat

Thai Butternut and Feta Pizza

| roeliaschoeman

A light and tasty Sunday dinner! 

Serves 1 = 1 CC, 1 Veg, 1 Prot, 1/2 Fat

image

1 Weigh-Less wrap (plain)
50g butternut, roasted, cut into small chunks
10g finely grated carrots
25g zucchini strips, cut using veggie peeler
1/2 tsp peanut butter
1/4 tsp ginger and garlic paste
Salt and pepper
30g feta; crumbed
Fresh coriander to serve

Spead wrap with peanut butter and ginger and garlic paste
Layer with carrots, then zucchini strips, then butternut chucks. Season with coarse seasalt and freshly ground pepper. The base is quite thin, and we want it to crisp up in the oven, so ensure not to add too many toppings. Bake at 180C for about 10 minutes. Take out of oven and serve with feta and coriander.

Oven Baked Thai Chicken Meatballs

| roeliaschoeman

Oven Baked Thai Chicken Meatballs

Quick and easy!

 

Serves 2

400g chicken mince

20g finely chopped spring onion

Handful finely chopped coriander

20g raw oats

1 tsp Red curry paste

1 finely chopped red chili (leave out if too spicy for your taste)

Salt and pepper to taste

 

Mix it all together, measure 50g sized meatballs and oven bake on a baking sheet or in a muffin tin for 20 minutes at 160C.

I served it with veggies stir-fried in chicken stock and sweet chili sauce and added cooked couscous (CC and veg according to your formula)

Serving size – 4 meatballs per person = 2 Protein, ½ CC and ½ fat

 

wpid-1430759248965.jpg

Thai Red Curry Hake

| roeliaschoeman

Originally posted 1 February 2015, republished 1 February 2019

Originally this recipe was called ‘Thai Red Curry Kingklip’, but let’s be honest, on a good day not everyone can afford to buy 1/2 kg kingklip to make a fish curry.

Good for you if you can, but I try to make my recipes a little more uhm affordable 😉

This is a tasty recipe – using only a handful of ingredients. Not too complicated – and takes about 30 minutes to prepare.

So, here goes!

Thai Red Curry Hake

Serves 2

400g raw white fish – I used SeaHarvest Hake Medallions

100g chopped onions

150g chopped peppers

10 ml Olive Oil

1 heaped tsp Red Curry Paste

Salt and pepper to taste

250ml fat free milk (1 milk) and 5ml coconut essence (I got it from a baking supplies shop) or use 250ml lite coconut milk – I usually make my own ‘fake’ coconut milk as a no/low fat option!

Thai Red Curry Hake

To serve: chili flakes and fresh coriander

Fry onions and peppers in olive oil, add a little water if needed to cook until soft on medium heat.  Add hake and poach on low heat for about 10 minutes – until flesh turns white.

Thai Red Curry 1

Mix milk, coconut essence, salt, pepper and red curry paste – cook until reduced/thick.

Thai Red Curry 3

Served with pilau rice (used Woolies’ Pilau Rice Spice mix as a short cut) and Asian salad (thinly sliced red onion and cucumber and carrot ribbons marinated in white vinegar)

Thai Red Curry 2