it’s been a while since I’ve done a food post… which is odd considering how much cooking I’ve done recently.. and all the great restaurants we went to while my brother and sister were here… but here’s hoping this will make up for that!
Last night, I made this pizza…. with no cheese! Yup, a cheeseless pizza – some of you may be making faces of disgust right now, but I promise you it was truly delicious – and so much more healthy than if it did have loads of melted yumminess on it!
Here’s what I did:
1. Bought a pizza base from our local grocery store
2. Heated some olive oil in a wok/pan. Then added chopped up garlic (3 cloves) and sauteed them till brown.. and added approx 1lb of beef cubes and sauteed them till cooked. I also added salt and pepper to taste.
3. Added garlic (1 clove) and chilli (1x chilli) to a can of diced tomatoes, and blended this until it formed a nice thick puree – then boiled it quickly, adding some italian spices while it was boiling.
4. Cut up some red peppers, mushrooms, spring onions and cilantro/coriander.
5. Spread the tomato sauce over the pizza base, added salami slices and beef cubes and then continued by sprinkling all the vegetables on top.
6. Baked in the oven at 400F for 8-10mins (or as per the instructions on the pizza base packet).
Et voila… you have yourself a really scrumptious and healthy pizza!
Give it a try – you won’t regret it, I promise.
Happy Friday Lovelies!
I leave you with a song that I can’t help but bopping my head to when it plays…
This one was all down to my delightful husband Such a brilliant idea and oh-so-very yummy!!! It is perfect for those who are always counting calories and trying not to eat carbs It’s also very delicious and easy to make!
Pre-heat oven to 350. While the oven is heating, cut the spaghetti squash in half and remove the seeds and pulp.
Once the oven is ready, place the 2 spaghetti squash halves into an oven try and bake for 40-45 minutes.
Heat the oil in a pan and once hot add the onions and cook until brown.
Add the ginger/garlic/chilli and allow this to cook with the onions for a few minutes.
Add the minced meat and cook this through thoroughly.
Add the tomatoes and madras curry paste and mix well. The meat and tomatoes will give off water, keep cooking this until the water starts to evaporate.
Ensure the meat is thoroughly cooked before serving.
Remove the spaghetti squash from the oven – and allow this to cool. Once cool, gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands. (Look here for more info on cooking spaghetti squash)
Pour the minced meat over the spaghetti squash and there you have it
You can sprinkle some grated cheese over it if you like. We had it with our (still) favourite wine, Apothic Red. It’s healthy and really yummy – you can’t get any better than that
Beef cut into strips (I used a steak & cut it up into strips)
1/2 an Onion (sliced)
Sugar snap peas/Mange tout (as much or as little as you want!)
Bok Choy (as much or as little as you want!)
Big piece of ginger
4 Cloves of garlic (peeled)
1 Red chilli
1 tsp Chilli Powder
Sesame seed oil
First thing you want to do is prepare the ginger, garlic and chillis. Cut and peel the ginger and chop it up into big chunks. Take one of those big chunks, and cut the ginger into thin small slithers and put aside.
Add the rest of the ginger, garlic cloves and red chilli to a blender and blend into a paste.
Heat a little bit of olive oil and sesame seed oil in a big wok. Once hot, add the sliced onions and let them fry until they begin to turn slightly brown – then add the ginger, garlic & chilli paste and let cook for about 5minutes.
Then add the beef strips and the slithers of ginger that you set aside.
Add a teaspoon of chilli powder & salt to taste.
Once the beef is nearly cooked – add the snap peas and bok choy.
Lower the heat slightly and let the beef and vegetables cook together – mix well.
Once thoroughly cooked – add a few sesame seeds and mix these in.
You could add a little bit of soy sauce if you wish, to add a bit of an Asian flare to it – but I thought it was good without.
Done We had it with rice and with a glass of one of our favourite bottles of wine (Two Hands Lucky Country Shiraz) – and it was truly delcious!!