Indulged a bit too much this weekend? All your good intentions left you by Saturday evening while dining out? Do you need to up your veggie intake? Then this delicious detox green smoothie is just what you need.
I believe a Dagwood burger is the ultimate burger. So I made these Ultimate Dagwood burgers to celebrate the start of the 2019 Rugby World Cup tournament. In South Africa, World cup Rugby means braai’s (cookouts) and lots of socializing while cheering on the Springboks. South Africans love to get together and watch a Rugby game. South Africans also really love their meat. If you need to feed crowd why not consider making this home-made Dagwood burgers. They are very satisfying and you will not need much extra side dishes. Just add some beers and drinks, biltong and you are well on your way to a party.
I usually make my own patties. That way I know what went into them and I can make sure we dodge preservatives and other nasty ingredients. There are so many options that you can flavor your patties with. My favorite ingredients are fresh parsley and onion. I never make my patties without those two. Then I also add an egg to bind the mixture and to keep it juicy. Even though I add some salt and pepper to my mixture, I sprinkle some more on when flipping the patties. You can cook the patties on a grid or in a pan with a little olive oil.
How you cook your eggs is up to you. I prefer mine still slightly runny, making the burgers even more saucy. I also like a matured cheddar cheese but some people prefer the processed slices that melts very easily on the hot patty. As there is no hard and fast recipe on how to build a Dagwood burger you can really add your favorite ingredients. Why not add pineapple, caramelized onions, pickled cucumbers or even jalapeno chilies.
There is nothing ordinary about these golden, roasted potato wedges. Crispy on the outside and fluffy on the inside, it is the perfect companion for burgers, fish, steak or anything your heart desires. Top them with your favorite sauce and eat them while they are hot.
Serves: 4 Takes: 10 min to prepare plus 30-40 min cooking time. Easy
- 5 medium potatoes
- 1 heaped teaspoon salt
- 1 heaped teaspoon smoked paprika
- 1 teaspoon chilli flakes
- 1/4 cup garlic flavored avocado oil
- Pre-heat the oven to 200° C.
- Cut the potatoes into large wedges. No need to peel them.
- Mix the rest of the ingredients in a mixing bowl and toss the potatoes in the oil mixture.
- Place the potatoes on a baking sheet and roast until golden brown and soft for about 40 minutes.
This easy roasted tomato soup and toasted cheese sandwich is so ridiculously easy to make and tasty you will definitely be adding it to your list of go-to dishes for those evenings when you run out of dinner ideas. The soup has a short list of ingredients and together with the sandwiches this is a warm and comforting dish that can be on the table in less than an hour. If you don’t have artichokes in your pantry cupboard you can leave it out or even substitute it with grilled brinjal slices should you feel the need.
Serves: 4 Takes: About 45 min. Easy.
6 cups cherry tomatoes
2 medium onions peeled and cut into chunks
1/4 cup garlic flavored avocado oil
2 cups chicken stock
2 tsp sugar
2 bay leaves
1 level tsp of salt
ground black pepper
- Pre-heat your oven to 200 degrees celsius.
- Place cherry tomatoes and onions, in a roasting pan and drizzle with the garlic flavored avocado oil.
- Place into the oven and roast for 20 minutes until tomatoes blister and burst open.
- When done roasting, remove from the oven and add to a large pot together with the chicken stock, bay leaves and sugar.
- Simmer over gentle heat for another 15 minutes.
- After 15 minutes remove from heat, take out the bay leaves and use a stick blender to blend the soup to a smooth liquid.
- Serve in pre-warmed soup bowls with the toasted cheese sandwiches.
Toasted cheese, sweet peppers, spinach, and artichoke sandwich:
8 slices sourdough bread
1/2 cup sliced sweet peppers
4 artichoke hearts in olive oil (sliced)
1/2 cup of baby spinach leaves
salt and pepper to season
- Butter the slices of bread, turn over so the butter is on the outside of the sandwich and assemble the sandwiches by placing a layer of cheese, sweet peppers, sliced artichoke hearts, baby spinach leaves and then another layer of cheese on the unbuttered sides of 4 slices of bread. Close sandwiches with the left-over 4 slices of bread.
- Grill the sandwiches in a pre-heated sandwich press until golden brown and the cheese has melted.
Need a healthy, every-day and easy dinner soup? This creamy, flavoursome soup is packed with nutrients and fibre and not so heavy in calories. Use reduced-fat coconut milk and you need not feel guilty about having an extra portion of this tasty soup. Serve with a helping of your favourite, chunky bread to fill up empty tummies in the cold.
Serves: 4 Cooks in: Less than 45 min. Easy.
1 medium head broccoli cut up into florets
1 medium head cauliflower cut up into florets
1 Tbsp of garlic flavoured avocado oil
1 medium onion chopped
2 carrots chopped
1 stem celery chopped
1 small knob of ginger, peeled and chopped
1 small red chilli deseeded and chopped
1 big hand full coriander leaves
1/2 tsp ground turmeric
1 tsp mild curry powder
1 can reduced fat coconut milk
1 litre chicken stock
salt and pepper
- Heat the oil over medium heat in large pot.
- Add the onion, garlic, celery, carrots, ginger chilli and coriander and sweat on a medium heat for a few minutes.
- Add the turmeric and curry and mix into the onion mixture. Fry for another minute and pour the chicken stock into the pot.
- Cook on a medium heat for another 20 minutes and remove from stove.
- Use a stick blender and blend the soup untill everything is liquified and smooth. Adjust seasoning to taste.
- Serve with chunky bread in pre-warmed soup bowls.
So eating healthy does not need to be a drag. Throwing this healthy salad together for lunch will take you less than twenty minutes and will prevent the late afternoon slump from getting hold of you. Both my teenagers seemed to be impressed with this tasty ensamble as a post-exam filler.
1 Tbsp garlic infused avocado oil
one chicken breast butterflied
salt and pepper
1/2 an avocado pear
1 cup of torn lettuce
1/2 cup of dried cranberries
1/2 cup of walnuts
1/2 a cup of olive oil
1/2 a cup of balsamic vinegar
1 Tbsp honey
juice of one lemon
1 Tbsp Dijon mustard
a pinch of salt
- Heat the avocado oil in a heavy based frying pan.
- Season the chicken breast with salt and pepper.
- Fry the chicken breast in the oil for about 3 minutes on each side untill the chicken breast is cooked through.
- Add all the ingredients for the salad dressing in a glass jar and shake well with a closed lid.
- Add the lettuce as a base for the salad on a plate.
- Slice both the pear and the avocado pear in thin slices and arrange on the lettuce together with the chicken breast, wall nuts and dried cranberries.
- Drizzle with the salad dressing and save the rest of the dressing left over for another salad for later.
- Season with salt and pepper to your preference.
MAKE THIS EASY COBB SALAD AS A LIGHT LUNCH ON HOT SUMMER DAYS WHEN YOU CANNOT BRING YOURSELF TO SLAVE AWAY OVER A HOT STOVE.
The past few days have been scorchers and it has been so hot outside that the tar seemed to be literally melting in the 37°C weather in our area. On days like these I cannot bring myself to stand in a hot kitchen and cook.
Say hello to a fresh and easy salad. This is a great tasting salad with all of your favourite goodies and a delicious, creamy salad dressing. You can literally add any of your favourite veggies or what you have on hand from your refrigerator .
I roasted some chicken breasts with chicken rub and a yoghurt and lemon marinade, but you can add any pre-roasted chicken from the store – I promise, neither I nor you family will judge when you place this delightful summer salad in front of them. 🙂
I decided to use raw corn on the cob as the ones that I had was still beautifully fresh but, should you prefer it, you can use some cooked ones or even corn from a can. Fry the bacon extra crispy for some extra crunch and texture.
Now please do not decide to the leave out the salad dressing as it really packs a mean punch to this salad. It has lots of flavour and your salad will definitely be poorer should you decide to leave out this creamy, delightful ranch dressing. I was sorry that I did not make it double to save for another salad during the week but I will definitely make a big jar to keep in the refrigerator during this week to further zoosh up some other salad.
So, if you want to have something light, yet yummy for lunch or dinner or feeling simply too lazy to cook just throw a few of your favourite salad ingredients together, smother it in ranch dressing and enjoy.
Ingredients for the salad:
- lettuce of your choice, enough to line a salad bowl with
- about 10 baby asparagus spear tips (Blanched in hot water for 2-3 minutes and then placed in ice water for a deep green colour)
- 1 cup of cherry tomatoes
- 1 avocado, peeled, stone removed and sliced.
- the corn kernels of one small cob of corn fresh or cooked.
- 1 small red pepper sliced
- 1/2 a cucumber cubed
- 2 hard-boiled eggs
- 4 pieces of bacon fried crispy in a little oil
- 2-3 roasted chicken breasts
What to do:
Place all ingredients in layers on a salad plate.
Ingredients for the ranch dressing:
- 1/2 a cup of good quality mayonnaise
- 1/4 cup fresh parsley
- 1 large garlic clove
- 1 tablespoon of chopped fresh chives
- lemon zest and juice of 1 small lemon
- fresh cracked salt and pepper to taste
What to do:
Combine all ingredients in a tall container and blend with a blender stick until smooth. Drizzle over the salad.
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This is another one of my quick Sunday evening or Saturday-lunch favorites. I find the thought of melty, oozy cheese always extremely comforting, therefore this is just the thing to help me cope with my Sunday evening blues. The great thing about this almost quesadilla-like meal is that you have endless possibilities with fillings. It thus makes it very easy to cater for all tastes in your family. Also, it is a great way to consume left over chicken or meat from your previous meal. Waste not, want not.