Tag Archives: diet

Tomato & Spring onion with eggs

Now do you notice something strange about the title of this entry? Well it is because I am not very good at eating eggs. I like them but having them scrambled, cooked or poached without any vegetables or spices just grosses me out. In my native language of Kurdish we say “Dilim giran ekat”, literally translated as “it makes my heart heavy” but what it really means is that it is too heavy for my stomach. It is way too filling, which is something I am sure many people agree with. But I need eggs in my diet and I have to make up new ways to eat them sooooo…..here it is. A dish with eggs but mostly onions and tomatoes. I am like a kid and who needs her vegetables disguised in a pile of fries. Tomatoes are my fries, I love tomatoes and I can eat them with everything!

So here is the super simple recipe for your late breakfast or awesome lunch. I usually have this dish after I have been to the gym and need some proteins (I am not one of those crazy gym people, though. I just work out so I can justify my ridiculous appetite)

For one person you need:

  • 2 medium sized tomatoes
  • 2 large eggs
  • About 40 grams of spring onions (or just as much as you like!)
  • A table spoon of salt
  • A pinch of ground pepper

Slice the tomatoes and onions and cracks the eggs into a little bowl and mix it with about 50 ml of water and the salt.

Heat a medium sized pan with a table spoon of olive oil. Then place the sliced tomatoes in the hot pan and let them fry. It is important to not smush the tomatoes so leave them to fry as if they were pieces of steak.

I just LOVE tomatoes! I usually sprinkle the tomatoes with a little bit of salt just to get their natural flavours out. Then I pour the eggs on the tomatoes followed by the spring onions.

 It is important to treat the dish like an omelette at this stage of cooking. But it IS NOT an omelette, I cannot handle most omelettes, too heavy.

Sprinkle the eggs with the black pepper and leave until eggs turn golden. After that you can stir the beautiful mixture and “mess” it up. Put it on the plate, and if you are anything like me you are going to hide the eggs as much as you can and just make it look like a pile of tomatoes and onions. We are like kids, remember? Serve it on a plate and enjoy.

I was so hungry after my hercules -like work out that ate the loveliness right away and therefore do not have many pictures of the dish when it was served on the plate. The tomato and onion scent was too intoxicating and I basically blacked out after the first bite.


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Black-eyed peas & Spinach stew with Wild rice and Green salad (REAL GOOD FOOD)

This is a crazy delicious dish that I am used to eating as a Kurd. However I have tweaked the recipe to make it healthier. A black-eyed pea stew is a popular Kurdish winter dish. You can just imagine how wonderful it is to slurp this delicious rich gravy while the winter winds are howling outside.

The classic Kurdish version consists of tomato puree, pieces of lamb cubes and salt. Since I don’t eat meat I thought I’d find a way to make the stew a little richer and healthier so I added one of my favourite sources of iron, spinach! Growing up we used to have this dish with white rice and salad, but since I have made a decision to be healthier I replaced the white rice with wild rice! The salad is a regular green salad with tomatoes (well it is a regular salad for me at least). Right, on to the measurements.

For two full grown humans you need:

  • 320 g black-eyed peas (leave them to soak in a bowl of water over night)
  • 1 large onion
  • 2 cloves of garlic
  • 240 g fresh (or frozen) spinach
  • 1 can of chopped tomatoes (400 g)
  • 45ml extra virgin olive oil
  • 200 g wild rice
  • 3 table spoons tomato puree
  • 3ml of water

Right. Put the black-eyed peas in a pot and cover them with water. Boil until the peas are soft and yummy. Drain the peas and put them aside for now. Chop up the onion and the garlic. Heat the olive oil in a pan and throw in the onion and garlic. Fry them and then add the spinach. Sort of like this:

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Bulgur and Salmon Symphony

This dish is something I cook quite often because it is easy and so healthy! The harmony between the fresh taste of salmon with lemon on top of spicy bulgur is nothing short of a perfect food pitch! YUM!

Like any good symphony, here is the interlude.

For two hungry people you need:

*240 g of Salmon fillet

*A medium sized coffee cup of bulgur. I am not good at measuring,sorry. (don’t know what bulgur is? GOOGLE IT!)

*1 Medium size onion

*240 g of vegetable mix (I used broccoli, cauliflower and carrots)

*Salt & Pepper

*Cajun pepper mix (Use any fun pepper mix you can find,but don’t make so spicy that it overpowers all the flavours!)

*1 Lemon

*2 Table spoons of olive oil (Extra virgin because we make good food!)

*Tomato puree

Preparing the Salmon:

Preheat the oven to 150 C

Squeeze the juice of the whole lemon on to the salmon. Cover Mr.Salmon with salt, pepper and cajun mix. Rub the seasoning into the salmon and leave to marinate until the oven is heated. Cook the fish for 20-30 minutes.

Preparing the Bulgur:

Pour a cup (size of the one pictured below) of bulgur into a little bowl and rinse it with water a few times.

Pour the olive oil into a pot,put the heat on medium. Chop the onions finely and fry them in the hot oil. Smell the loveliness? Good. Pour in the vegetables with a big blob of  tomato puree. Turn up the heat, and let us get this symphony on the road! It has to look something like this:

Drain the bulgur and pour it into the sizzling pot. Stir it around. The bulgur should end up looking dark orange so add more tomato puree if need be.  It should look like this:

YUM! Add salt and pepper. You decide the amount because it would be stupid of me to tell you how flavourful your food should be. I like personally my food spicy!Put in a little seasoning at a time and taste your way to the perfect balance of spicy and salty.

Add water till the mixture is covered with it. Let it boil,then quickly turn down the heat and let the pot simmer. Cover for a while,check on the pot every now and then and stir it around with a wooden spoon. When all the liquid is soaked up, turn the heat off and let the steam do its work. (If you have an electric stove, turn the heat down to 1). Leave for about 10 minutes before pouring into a plate.

Check on your fish. The lemon liquid should be simmering. After about 25 minutes Monsieur Salmon should be ready to go.

Enjoy a very healthy and easy meal.

Love and Good Fooding

P.S The fish was so tender and yummy that I over ate! It is a hard life!

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