Zucchini & Tuna Slice

Zucchini is a vegetable grows in summer time. You can create many things using zucchini. Its used in savoury and sweet dishes in the culinary world.

The famous Zucchini slice is made with bacon. In addition to bacon I used tuna that every one can easily find.

You can grate and prep every things one or two days before and assemble it on the day. This slice has not much carbohydrates but rich in proteins. This is an easy way of making a meal in few easy steps in this busy world. i have given all the description with the pictures below.

Enjoy!

 

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Buy 500g fresh looking zucchini , wash and dry.

 

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Using a grater grate the zucchini.

 

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You can squeeze out the water or just use as it. I normally don’t squeeze.

 

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Open a can of Tuna and drain the water. I squeeze the excess water all the time.

 

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Chop some garlic and onion.

 

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Add some oil in to a pan. About a table spoon or two.

 

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Fry the onion and the garlic in the hot oil.

 

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Add salt pepper, one teaspoon full stock powder, one tsp cumin and coriander powders. Then fry in the oil until it releases the aroma.

 

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Add the squeezed tuna and fry several minutes

 

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Next add the grated zucchini.

 

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Mix well with tuna.

 

 

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Cook until completely dry. Stirring continuously.

 

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Break 8 eggs directly in to a mixing bowl.

 

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Add 1 cup of milk and 1 cup of cream.

 

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Add 1/4 cup of flour.

 

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Whisk well.

 

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Add the cooked zucchini.

 

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I added 1/2 cup of Parmesan cheese. But this is optional.

 

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Pour it in to a tray or individual ramekins.

 

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Bake on 200c about half an hour.
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Enjoy with chutney or tomato sauce.

Quinoa stir fry with vegetables and chicken

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.

[youtube https://www.youtube.com/watch?v=FJEtoX76OMQ&w=560&h=315]

Ingredients

  • 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

Method

  1. Wash quinoa thoroughly and cook it until light and fluffy. (Please read the description on top)
  2. Use a fork to fluff the quinoa.
  3. Cut the Vegetables and prepare all the other ingredients.
  4. Add oil in to a pot or a pan.
  5. When the oil is hot add the onions, garlic and chillies .
  6. Fry until the onions are translucent.
  7. Next add the hard vegies and cook about a minute. Do not over cook the vegetables.
  8. Next  add all the other ingredients and the cooked quinoa and stir fry well.
  9. Serve hot with a chutney or pickle or as it is.
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