broccoli


Back to work for me means reentering the rat race. It means waking up at four in the morn to finish unfinished tasks and chat with B. It means that students, teachers, school and innovation are at the forefront of my mind. It also means self-care takes a backseat. All you have to do is look at my one month old pedicure and eyebrows in want of threading! (Note to self: visit the parlor next weekend.)

But as I’ve discussed in previous posts, within the limits of my schedule, I would like to continue eating healthy, writing and taking photos. There’s so much learning that occurs while I do this. Besides, hopefully improving in my craft, I’m exploring the WordPress blogoshphere and it’s opened up a whole new world to me, a new dimension that has somehow made life more interesting. I’m thoroughly enjoying reading and listening to the various talents out there and learning from them. I’m learning how to give feedback and encouragement. I’m also convinced that blogging can be used as a valuable tool in 21st century education and it’s something that I’d like to slowly introduce to my school’s interested students and teachers.

So why the diversion into reentering the rat race when I’m supposed to be sharing my broccoli-mushroom curry recipe? It’s because this is a quick recipe. And perhaps I should add a category called quick recipes for those who are always on the run but still want to take care of themselves by cooking 30 minute meals with minimal dish washing.

This recipe serves one and is pretty good with basmati rice.

Ingredients:

1 cup broccoli, sliced
1/2 cup button mushrooms, sliced
1/4 red onion, chopped
4 cloves, chopped
1/2 cup of low fat milk
1 teaspoon of Thai green curry paste
1 tablespoon olive oil

Pour the olive oil into a pan and saute the garlic and onions until the onions are translucent.

Add the milk and Thai green curry paste. In India, I’ve found this curry paste in Nature’s Basket. In Manila, you can get it from Cash and Carry, and in the States, I’ve seen this in the Asian section of Walmart. Stir the curry paste until it dissolves.

First add the mushrooms and cook for around three minutes. Then add the broccoli and cook for two.

Pour the veggies on top of steaming hot basmati rice and it’s all ready to eat! Bon appetit!

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I was determined to finish Louie’s garden veggies before B and I left for our fourth of July Croghan trip. So I popped my head into the fridge and voila! Broccoli!

This is another healthy eat for those who are always on the run, and again, this was one of my non-thinking Manila recipes. The slight acerbic taste and the broccoli’s vivid green refreshes and awakens one’s senses after a stressful day of toiling.

This recipe serves one.

Ingredients:
1 cup of broccoli
5 cloves of chopped garlic
2 tablespoons of olive oil
1/4 cup of shredded low fat cheese

Pour the olive oil into a pan. Add the garlic and saute until it’s light brown. Toss in the broccoli and watch it turn a vivid green! Saute for two to three minutes, then transfer the dish to a bowl. Sprinkle the cheese on top and there you have it. A low calorie meal which you can eat guilt-free as you plop down in front of the TV.

Healthy Eats Facts:
Broccoli – associated with cancer prevention
Garlic – contributes to cardiovascular health
Olive oil – contributes to cardiovascular health and cancer prevention
Low fat cheese – prevents colon cancer, osteoporosis, migraines and PMS

Source:
The World’s Healthiest Foods

Early June was the start of my summer break so off I was to Cortland to meet B, my honey :-D.  I got really excited to cook for him.  According to a recent medical test he had, his cholesterol was pretty high, so we shopped for many veggies, fruits and fish to help him lower it down.

B slicing some veggies for us

We bought some frozen tuna steaks from Cortland Seafood, which I thought was a pretty interesting shop. Besides buying seafood, you can order ready made food from their menu.


Ingredients:

1 large tuna steak
olive oil
salt and pepper
string beans
broccoli
lettuce
Japanese mayonnaise
Kikkoman soy sauce

Rub salt and pepper on the tuna steak and leave for 15 minutes. Pour some olive oil on a thick pan and crank up the temperature on your stove burner to high for 3 to 5 minutes. When the pan is very hot, place the tuna steak for 45 seconds, then flip it, and place for 45 seconds more.

Blanche the broccoli and string beans by boiling water and placing both vegetables for two minutes.

Plate the greens and tuna steak. If you’d like to add taste to your salad, spread some Japanese mayonnaise on your tuna steak and sprinkle some Kikkoman sauce.

Healthy Eats facts:

Tuna – contributes to improving cardiovascular health

String beans – rich in antioxidants

Broccoli – contains a high amount of vitamin C

Lettuce – has potassium which can lower blood pressure

Source:

The Health Food Guide

The World’s Healthies Foods

 

The first step is always the hardest one to take. Last May, I made a decision to buy veggies and not let it slowly rot in my fridge.  If you’re like me, you probably don’t have much time to cook food and are too tired to wash dirty dishes.  Here’s a quick recipe that doesn’t take more than an hour.  And by that I mean the prep, cooking, eating and washing!

I took out one chicken breast fillet, romaine lettuce, broccoli and a handful of button mushrooms from my fridge. Unfortunately, I didn’t measure my ingredients when I first started taking photos of these healthy eats so please bear with the estimates.  This recipe serves one.

I slapped a dash of olive oil on my pan and toasted the chicken on it. Then in a pot of boiling water, I dropped some mushrooms for five minutes and broccoli for two. This cooks the veggies but doesn’t kill all the nutrients. On a plate, I prepared the lettuce, and added the broccoli, mushrooms and chicken. I sprinkled some Kikkoman soy sauce for taste.

Healthy Eats facts:

Chicken – is a good source of protein and has less saturated fat compared to beef. Just make sure it’s skinned!

Broccoli – a rich source of vitamin C, K and A

Mushrooms – a good source for vitamin B12

Romaine Lettuce – rich source of vitamin A and K

Source: http://www.whfoods.com/