Okonomiyaki or the cabbage pancakes are really an easy meal to try when you are really busy. The other thing is cabbage is less in calories. I am not a person who loved cabbage. Now I love to eat cabbage in these pancakes when ever I feel lazy to cook. As a full time worker I always cut my vegetables oduring the weekend. i store them in fridege for my one pot meals. I call this a one pot meal too.
To make the pancakes a full meal you can add several different vegetables and some meat in to the pancake mix. Some people like a soft pancake texture when some others like the fillings with less batter which is enough to bind the ingredients together. There are no rules for filling or the toppings. Use what you have in the fridge.
There is one thing you should remember when you make these pancakes. Vegetables always gives extra liquid when you mix them all together with salt. So be carefull when adding more liquid. I always do several and add a bit more flour for the last few as you will get all the uices out from the mixture.
When making the pancakes try cooking onb a low flame to get the best look. Its served with diferent types of sauces. Add anything to your liking as the topping. If you are a vegetarian try omitting prawns and eggs.
This recipe will serve 4-6 people.
I am using half of a large cabbage . Shredd or grate or cut finely.
Add other flavours to it. I used leeks onions , prawns (I used cooked prawns)and green chillies. Chillies are always optional.
Add about a cup of flour with 3 table spoons full corn flour in to a bowl with salt and pepper.
Break 3 eggs in to a bowl and whisk well. Pour on to the flour. Add 1/2 cup of milk to mix with flour. Make a batter.
Add the chopped vegetables and prawns on to the batter. Mix well.
Pour the prepared batter with cabbage on to a grill or a pan and cook on low flame on both sides until well cooked.
Serve hot with your favourite sauce as the topping.
Baked Potatoes are really simple to bake & makes a nice one pot meal for cold winter night or even for a hot summer day. Once baked it has a crispy skin and a soft and fluffy inside. Keep the potatoes warm until ready to serve.
This recipe will serve 4 people. Get 8 medium potatoes wash clean and dry them well. Then cut a slit in the middle as shown in the picture. After spray oil or brush oil and sprinkle some salt and bake on 250 c until well cooked.
Meanwhile wash and cut about a 1/4 of a small cabbage, grate a larger carrot, and finely slice an onion.
Cut several sprigs of parsley , and get enough salt to taste, pepper and some lemon juice. Add all the ingredient in to a bowl.
Mix all together. Add the salt pepper and lemon juice. Add a tablespoon or two sour cream. If you like mayonnaise instead of sour cream feel free to add some.
Take the potatoes out . If not a vegetarian add some bacon for more flavours.
Open the potatoes squeezing the potatoes well as shown in the picture.
Top the coleslaw on potatoes. serve with extra sour cream.
quinoa is a superfood. It is gluten free . It is a high protein vegetable that is becoming very famous all over the world. Some replace rice with quinoa. it is high in omega 3 and lots of other nutrition & 9 different types of amino acids.
When you cook quinoa make sure you to wash well. I normally do several times. After add stock or water. I find when you add stock water it tastes beautiful. It’s alright with water with a bit of butter. Anyway that’s my personal choice. Always add 11/2 cups of water for each cup of water.So it cooks light and fluffy. I bring the quinoa to boil on high heat and then I reduce the heat to low cover and cook for fifteen to twenty minutes.
when I have time I always extra quinoa and leave in fridge for several days. So you can quickly assemble the cooked quinoa as a salad when you are busy or can make quinoa omelette or even patties. I have done some videos and I will link them. You can cook a big amount of this dish and freeze in individual containers for future use. This recipe is really good for freezing.
- 3 small cups quinoa
- 41/2 water or stock water
- Butter or olive oil
- 250g Chicken tenderloins (Optional)
- 1 Yellow and red capsicum
- 1 carrot
- 100g Beans
- 1/2 cup purple cabbage
- 1tsp coriander powder
- 1/2 Tsp cumin powder
- 1 large onion chopped
- Several cloves of garlic chopped
- Several chilies sliced (Optional)
- Olive oil or butter for stir frying
- Salt and pepper
- Wash quinoa thoroughly and cook it until light and fluffy. (Please read the description on top)
- Use a fork to fluff the quinoa.
- Cut the Vegetables and prepare all the other ingredients.
- Add oil in to a pot or a pan.
- When the oil is hot add the onions, garlic and chillies .
- Fry until the onions are translucent.
- Next add the hard vegies and cook about a minute. Do not over cook the vegetables.
- Next add all the other ingredients and the cooked quinoa and stir fry well.
- Serve hot with a chutney or pickle or as it is.