Easy shredded red and green cabbage salad for seniors.

This is a shredded cabbage and carrot salad with thousand island dressing which can be eaten easily by seniors. Even though it is shredded it will be crunchy.

Easy shredded red and green cabbage salad for seniors.

                                     Recipe summary 
                                              For
     Easy shredded  Red and  green cabbage salad for seniors

Preparation time: 30 minutes
Cooking time: 0

Serves: 4

Easy shredded Red and green
cabbage salad for seniors 

1. Cut 150 grams red and 150 grams green cabbages and 100 grams carrot into small pieces. Shred them in a food processor separately and set aside.


2. Dice green bell pepper. 

3. Cut 1 onion finely. 

Red and green cabbage salad

4. Mix all the vegetables and onion. Add ½ teaspoon salt  ½ teaspoon pepper and thousand island dressing to your taste.


Spread on Romaine lettuce leaves.


The salad is ready. This is a mild salad.

Easy shredded Red and green cabbage salad with carrot is ready.

                                                                                  

Recipe follows in detail with pictures.

                     

                                   
Preparation time: 30 minutes
Cooking time: 0
Serves: 4

Ingredients
Main
150 grams Medium red cabbage
150 grams green (white) cabbage
100 grams carrot
50 grams green bell pepper
Others
1 onion

Romaine lettuce

½ teaspoon salt
½ teaspoon pepper
Thousand island salad dressing
or
Salad dressing of your choice

Preparation
Cut red and green cabbages and carrot into small pieces . Shred them in a food processor and keep them separately. Cut onion finely. Dice green bell pepper.

Method
Mix all the vegetables and onion. Add salt  pepper and thousand island dressing
The salad is ready. This is a mild salad.

Red and green cabbage salad

Spicy Pumpkin soup with moringa leaves, sweet corn and silken tofu

Pumpkin soup with moringa leaves,sweet corn and silken tofu.

Pumpkin and sweet corn are ideal combination for a vegetarian soup together with highly nutritious moringa leaves.

Moringa, sweet corn and  pumpkin

                                              Recipe summary 

                                                            For

          Spicy Pumpkin soup with moringa leaves, sweet corn 

                                         and silken tofu

Preparation time: 20 minutes

Cooking time: 30 minutes

 Serves: 3

1. 150 grams onion, coarsely chopped and 4 cloves garlic, sliced and fry for 5 minutes.  1. In a large pan heat 2 table spoon of oil. When the oil is hot, reduce the heat to low and add

             Spicy pumpkin soup with    
       moringa leaves,Sweet
 corn and silken tofu

2.  Add ½ tsp cumin seeds and fry for one minute. 

3. Add 150 grams sweet corn kernels and 150 gram big pumpkin pieces and fry for 5 minutes. 

4. Add ½ cup vegetable stock and 500 ml water. Bring to the boil in high heat.

Ingredients

5. Add 100 grams silken tofu. Reduce the heat to medium and simmer for 10 minutes.  

6. Add 90 grams moringa leaves,1 tsp salt, ½ tsp crushed pepper and cumin powder. Cook for 5 minutes.               

Pumpkin soup with moringa leaves,sweet corn and silken tofu is ready.

                      

                     Recipe follows in detail with pictures.

Preparation time: 20 minutes

Cooking time: 30 minutes

 Serves: 3

Ingredients

Main

150 grams pumpkin, cut into big pieces

150 grams corn on the cob, kernel removed

90 grams moringa leaves

100 grams silken tofu

Others

150 grams onion, coarsely chopped

4 cloves garlic, sliced

1 tsp salt

2 tbsp vegetable oil

½ cup vegetable stock

500 ml water

Spices

½ tsp crushed pepper and cumin powder

½ tsp cumin seeds

Ingredients for Spicy Pumpkin soup with moringa leaves, sweet corn and silken tofu

Method

In a large pan heat 2 table spoon of oil. When the oil is hot, reduce the heat to low and add

onion and garlic and fry for 5 minutes.

Frying onion and garlic

 Add cumin seeds and fry for one minute.

Frying with cumin

 Add sweet corn kernels and pumpkin pieces and fry for 5 minutes. 

Add sweet corn kernels and pumpkin pieces

Add stock and water. Bring to the boil in high heat.

Add stock and water.

 Add silken tofu. 

Add silken tofu.

Reduce the heat to medium and simmer for 10 minutes.  

Add salt, moringa leaves.

Add moringa leaves.

 Add cumin and pepper powder and  and cook for 5 minutes.

Add cumin and pepper powder

The soup is ready.

Spicy Pumpkin soup with moringa leaves, sweet corn and silken tofu

Colourful Bell pepper salad with sesame oil and apple cider vinegar

Colourful Bell pepper salad with sesame oil and apple cider vinegar

Bell peppers are colourful, attractive and  highly nutritious. They are  frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. 

                                             Bell peppers

Its species are native to the Americas, where they have been cultivated for thousands of years.

Now it has become cultivated worldwide, and it has also become a key element in many cuisines.

In addition to use as spices and food vegetables, Capsicum species have also been used as medicines and lachrymatory agents
The fruit of Capsicum plants have a variety of names depending on place and type. The piquant (spicy) varieties are commonly called chili peppers, or simply "chillies". The large, mild form is called red pepper, green pepper, or bell pepper in North America and United Kingdom and typically "capsicum" in New Zealand,[8] Australia, Singapore and India. The fruit is called paprika in some other countries (although paprika can also refer to the powdered spice made from various capsicum fruit).

They have more Vitamin C than an orange, and a typical bell pepper contains more than 100% of the daily recommended value for Vitamin C. They also have relatively high amounts of Vitamin B 6. Fresh fruit is 94% water. 

 They are suitable for stuffing with fillings such as cheese, meat, or rice (Wikipedia)


Today I am going to make a salad with colourful attractive and highly nutritious bell peppers, crunchy beans sprout, fragrant sesame oil and apple cider vinegar.

                                     Recipe summary 
                                               For  
                          Colourful Bell pepper salad with 
                           sesame oil and apple cider vinegar.

Preparation time: 20 minutes
Cooking time: 0

serves:3

Colourful
Bell pepper salad
with sesame oil and
 app;e cider vinegar

1. Chop 50 grams red capsicum, 50 grams yellow capsicum, 50 grams green capsicum  into fine pieces.

2.  Cut 80 grams tomato cut into small strips  lengthwise.

3.Wash and dry the beans 50 grams bean sprouts.

4. Chop 50 grams onion finely.

5. Wash, dry and break 100 grams lettuce leaves or salad leaves.

Red,green,yellow 
bell peppers.
tomato, beans sprout,
onion and salad leaf

6 Mix 2 tablespoon sesame oil, 1 tablespoon apple cider vinegar, ½ teaspoon salt, ¼ teaspoon pepper
well.

       Bell peppers

7. Pour the salad dressing over the salad. Mix well.

8. Serve with rice or have on its own.

Colourful Bell pepper salad with sesame oil and apple cider vinegar is ready.

                     Recipe follows in detail with pictures.

Preparation time: 20 minutes
Cooking time: 0
serves:3
Ingredients
50 grams red capsicum chopped finely
50 grams yellow capsicum chopped finely
50 grams green capsicum cut into small pieces
80 grams tomato cut into small strips  lengthwise

50 grams bean sprouts
50 grams onion chopped finely
100 grams lettuce leaves or salad leaves

Red,green,yellow capsicum.tomato, beans sprout,onion and salad leaf

 Salad dressing
2 tablespoon sesame oil
1 tablespoon apple cider vinegar
½ teaspoon salt
¼ teaspoon pepper

Preparation of Salad

Mix all the ingredients.
Mix all the salad dressing ingredients.
Pour the salad dressing over the salad. Mix well.
Serve with pigeon pea rice or have on its own.

Leafy saladhttp://simplycookingandhealth.blogspot.com/2017/01/leafy-salad.html

Asian style scrambled egg with baby kai-lan

Asian style scrambled egg with baby kai-lan

kai-lan, also written Gai lan is the Chinese name for Brassica oleracea var. alboglabra. This is a leafy vegetable featuring thick, flat, glossy blue-green leaves with thick stems with flower heads, similar to but much smaller than broccoli. It is also known as Chinese broccoli or Chinese kale. Young or tender kai-lan is referred to as baby kai-lan. Mature kai-lan is bigger and is also used in cooking.

                                      Recipe summary
                                                                  For
                  Asian style scrambled egg with baby kai-lan   

Preparation time: 15 minutes
Cooking time:  15 minutes

Serves: 4
                     
1.Break the eggs in a medium sized bowl.

 Asian style scrambled egg
with baby kai-lan  

2. Add salt and a pinch of chili powder crushed pepper and cumin powder. Beat the eggs well.




3. In a a medium sized pan heat 2 table spoon of oil. When the oil is hot, reduce the heat to low and add onion and fry for 5 minutes.

Ingredients

4. Add green chili and curry leaves and fry for 2 minutes.


5. Add broken chili and fry for 2 minutes. 

A meal with Scrambled egg

6. Add kai-lan and stir-fry 5 minutes. 

                                                                                              



7.Add beaten egg and scramble the egg 
while mixing the ingredients 
together.

Asian style scrambled egg with baby kai-lan is ready.     

                     Recipe follows in detail with pictures.

Preparation time: 15 minutes
Cooking time:  15 minutes
Serves: 4

Ingredients
Main
4 eggs
100 gr kai-lan, cut into small pieces
Spices
½ tsp cumin powder
1 tbsp broken chili
½ tsp black pepper powder
1 pinch chili powder

Others
150 grams onion, coarsely chopped
5 curry leaves, chopped
1 tsp salt
2 tbsp. vegetable oil

Ingredients for Asian style scrambled egg with baby kai-lan

Method
Break the eggs in a medium sized bowl. 
Add salt and a pinch of chili powder crushed pepper and cumin powder. Beat the eggs well.

Adding crushed pepper and cumin to beaten egg

In a a medium sized pan heat 2 table spoon of oil. When the oil is hot, reduce the heat to low.

Add onion and fry for 5 minutes. Do not deep fry.

Frying onion

 Add green chili and curry leaves and fry for 2 minutes. 

Adding green chili and curry leaves

Add crushed chili and fry for 2 minutes. 

Adding crushed chili

Add kai-lan and stir-fry 5 minutes. 

Adding baby kai-lan

Add beaten egg and scramble the egg while mixing the ingredients together.

Adding beaten egg

The kai-lan egg stir-fry is ready. 

Final stage

It can be served with rice or noodles.
We had this with steamed couscous made with rice flour and grated coconut.

A meal with Scrambled egg

Post settings Labels Recipe Schedule Permalink Location Search Description This a simple but nutritious scrambled egg fry with baby-lan. Options

Drying curry leaves and pandan leaves (screw pine leaves) in a convection oven

Dried leaves stored in a bottle

If you do not get fresh curry leaves regularly in your locality, you can preserve them whenever you get them. Even if you get them freely you can store some and use it when you run out of the fresh leaves. Dried leaves release more fragrant than fresh ones.

You can dry the leaves in a dehydrator. I dried them in my regular convection oven.

Curry leaves

                                    Recipe summary
                                              For
      Drying curry leaves and pandan leaves in convection oven.

Preparation time:20 minutes
Cooking time: 25 minutes

Dried curry leaves stored 
in a bottle

1. Wash and dry the curry leaves. 
2.Pluck the leaves from the stem.
3.Spread on a tray evenly.
4.Set the temperature at 60 °C (140 °F) 
5.Put the tray in.
6.Bake for 25 minutes .
7.Store in an air tight bottle.
8. You can also powder and store     in a bottle.

Pandan Leaf

Preparation time: 25 minutes

Cooking time: 30 minutes

Dried pandan leaf 
stored in a bottle

1. Separate the individual leaves from the bunch. 
2. Wash them clean and dry them.

3. Cut the leaves into 3 inch long pieces.

4. Spread them evenly on a baking tray.

5. Set the oven temperature to 60 °C (140 °F).
 Turn the leaves occasionally.

6. Bake for 30 minutes for the pandan leaves to dry.

7. Do not powder them. 
8. Store them in an air tight bottle.

                   Recipe follows in detail with pictures

Curry leaves
Preparation time:20 minutes
Cooking time: 25 minutes

Wash and dry the leaves. Pluck the leaves from the stem.

Curry leaves being washed

Spread them evenly on a baking tray.

I set the temperature at 60 °C (140 °F) and put the tray in.

Occasionally I stirred the leaves.

It took about 25 minutes. 

Curry leaves are drying in a baking tray

When the leaves are dry, that is when they break easily when you with your fingers you remove the tray from the oven.

Now you can grind the leaves to a powder and store them in a bottle. You can also store the dry leaves in an air tight bottle. I stored them in leaves form because by force of habit, I like to see curry leaves in the curry. Storing powder is much easier than in leaves form.

Finished dry curry leaves

The dry leaves have a stronger flavour. You will need less leaves than fresh ones.

Half teaspoon of powdered curry leaves would be equal to one sprig of fresh leaf.

Drying pandan leaves

Preparation time: 25 minutes
Cooking time: 30 minutes

Pandan leaves remove bad odors and drive away insects from your refrigerator, kitchen shelf or your car boot. All you have to do is to leave one whole bunch of leaves where ever you want it and just leave it. They will dry gradually but they will continue to do their duty for at least one or two months. Pandan leaves are most environment friendly insect repellent.

Pandan leave is used to add mild green colour to rice and also to add mild flavour to many dishes. They can be used in sweet and savory  dishes.

Pandan leaves after drying

You can also dry the pandan leaves and store them.

Dried pandan leaf 
stored in a bottle

Separate the individual leaves from the bunch. Was them clean and dry them.

Cut the leaves into 3 inch long pieces.

Spread them evenly on a baking tray.

Set the oven temperature to 60 °C (140 °F). Turn the leaves occasionally.

It took about 30 minutes for the pandan leaves to dry.

Do not powder them. Store them in an air tight bottle.