The Lifestyle Change: Day 2

A few days ago my father was diagnosed with dangerously high cholesterol and blood pressure levels and high blood sugar. With such news in mind it's suffice to say that we've gone on somewhat of a lifestyle change. We gone out with the bad; the unhealthy snacking and dependence on white carbs in favour of morning runs, whole wheat and extra lashings of chicken. Having already tried ultra healthy meals from Weightwatchers without much success, I could hardly be hopeful for what fat free and low cholesterol meals might hold for us. The thought, for me, was hardly an appeasing one. Nevertheless, the dietary change is a necessity and there is no questioning its importance. Day 2 of a diet that time can only tell how long it might last, we've had a first lunch that I will cook again; a couscous salad.

Dad's low cholesterol vegetable couscous:

Ingredients:
350g couscous
100g green beans
1 red capsicum
4 medium tomatoes
300g sweet potato
500ml vegetable stock (made from 1 knorr/maggi stock cube dissolved in 500ml boiling water)
100g frozen peas (thawed)
150g frozen sweet corn kernels (thawed)

Method:
1. Pour the dry couscous in a heatproof bowl and pour the boiling stock over the top
2. Cover and leave for 5 mins until the couscous has soaked up the liquid
3. Meanwhile, dice the sweet potato and boil in a pan for 5 mins or until tender
4. Chop the green beans in half width ways and boil for 5 mins or until soft
5. Dice the capsicum and tomatoes
6. Once the couscous is cooked transfer to a large mixing bowl
7. To the couscous add the cooked potato, beans, capsicum, tomatoes, sweet corn and peas
8. Toss together until well combined

9. For the dressing, thinly dice 1 clove of garlic and place in a small bowl with 1 tbsp chopped mint or mint paste
10. Add to it 2 tbsp lemon juice, 1 tbsp olive oil and 1 tsp clear honey
11. Mix well and then pour over couscous
12. Mix well and serve

Healthy as this may be it is a clear lunch favourite and like a broken lift on the 15th floor, it won't let you down!

BBQ Birthday

I turned 18 on the 8th of April this year and never got round to having a party because I was busy (celebrating with my family, doing revision and heading to a metallica concert!) But I finally got round to holding a pool party with many of my closest friends.
I made a couple of things to eat because everyone loves a BBQ with LOADS of food (especially me because I love left overs - though, 3 days later, I am a bit sick of eating couscous and kebabs).



I made;

• roasted vegetable couscous
• vegetable rice
• tomato and mozzarella pasta salad
• lettuce salad
• potato salad
• vegetable skewers (aubergine, courgette - yellow and green - mushrooms and peppers)
• strawberry pavlova
• mascapone cheesecake
• lemon and blackcurrant Victoria sponge 
• trifle (made by my mum)

Strawberry Pavlova;
(serves 8)
Pre-heat oven to 150 degrees C. Whisk 3 egg whites until soft peaks form. Gradually, tablespoon by tablespoon, whisk in 175g caster sugar, beating well after each addition. Separately, combine a teaspoon of cornflour with a teaspoon of vinegar. Add this to the egg white mixture. Line a baking dish with parchment paper and spread 2 tablespoons of the mixture into an even circle in the middle. Dollop consecutive tablespoons around the edge until the circle is complete. Turn the oven temperature down to 140 degrees and bake for 55 minutes. Remove from the oven and cool. Whip 300ml cream and dollop all in the middle. Decorate with strawberry halves and serve.

Vegetable Rice;
(serves 6)
Steam 500g basmati rice in boiling water in a pan over the hob for 10 mins (with the lid of the pan on). Remove the lid and pour in 200g frozen chooped vegetables and return to steam for 5 mins. Serve.

(For left-overs my mum made egg fried rice with this;
Pour the rice into a warm frying pan. Crack an egg or two - depending on amount of rice - into the middle and stir until the egg is cooked and mixed into the rice. Serve)

Vegetable Couscous;
(Serves 6)
Pre-heat oven to 200 degrees C. Dice 1/2 a large aubergine, 1 orange bell pepper and 1 red pepper. Pour 2 tablespoons of olive oil in a baking dish and then pour in the cut vegetables. Bake for 20 minutes until the vegetable look slightly shriveled and roasted. Then pour enough boiling water to just cover 250g couscous in a pan. Wait for 10 minutes until the couscous is fluffy without putting the pan on the heat and then season with salt. Stir in the mixed veg with their oil and juices and serve.


I'll be doing a student dinners section very soon, teaching all the Uni students how to cook quick and delicious 'mummy' meals. Stay tuned :D