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Posts Tagged ‘ Vegetables ’

News In Brief: Gay Cows, Water Rows And One Man’s Giant Marrow

Benjy the 'gay' bull faces the burger. (image: flamencoexport.com)

Benjy the ‘gay’ bull faces the burger. (image: flamencoexport.com)

According to South Korea NIB is too drunk to do their job properly this week, because of Ireland’s “alcoholism nature” but we’ll try our best.

You must have seen this story by now, a young teacher was refused a job in South Korea on the grounds the Irish are a bunch of drunks. Sure you wouldn’t want to work over there anyway they’re a fierce dry bunch of lads.

Remember, remember Thursday’s in November. According to the Injuries Board (great bunch of lads unlike some!) it’s the fourth day of the week in November that most workplace accidents occur, more than any other time of the year. Apparently the average award for a workplace accident increased from €27,286 in 2012 to €28,886 last year. But, their study also shows men get paid more in compensation than women! Although in an act of karma, men are twice as likely to get injured, ha, probably too busy waving their mickeys about. Men, pah!

Talking of the un-fairer sex, Benjy, a Mayo bull, is facing the slaughterhouse because apparently he’s gay. Well done Ireland, round of applause. Apparently the farmer who is remaining anonymous told the Irish Daily Mail he is ‘resigned’ to the animal’s sexuality. He bought him last year having been tested; “everything was normal” until he discovered none of his cows were preggers. He thought he may have been a “discreet chappie” who didn’t want to do his thing, but then started chasing his man friends around. Poor Benjy, he’s off to make some nice burgers though, nice and pink in the middle. Continue reading

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Healthy (and Tasty!) Lunch Recipes

Roasted Butternut Squash Salad. 

  • 1/2 Butternut Squash, chopped and roasted in the oven for about 30mins, until softened and browned.
  • 1/4 block of Feta Cheese, crumbled.
  • Handful of Mixed Leaves such as Lamb’s Lettuce, Spinach and Rocket.

Dressing

  • 1 tblsp. Extra-Virgin Olive Oil
  • 1 tblsp. Balsamic Vinegar
  • 1 tsp. chopped oregano

Place the leaves on a plate, sprinkle over the roasted butternut squash and crumbled feta cheese. Pour over the dressing and mix to combine.

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Mixed Veg and Ham Omelette

  • One Egg
  • One Egg White
  • 1/2 Cup of Milk (skimmed or full-fat)
  • 1/2 Green Pepper, chopped.
  • 1/2 Red Pepper, chopped.
  • 1/4 Courgette, chopped.
  • 1/2 Red Onion, chopped finely.
  • 1 Slice of Crumbed Ham, chopped.
  • Chopped fresh or dried Parsley
  • Seasoning.

Heat up olive oil or low calorie spray in a frying pan. Mix all ingredients together until combined. When the frying pan is hot, pour the mixture in. Meanwhile, heat up the grill in order to cook the top of the omelette. When the top of the omelette has almost set and the bottom is browned, place the frying pan under the grill with the handle facing out so you do not burn yourself taking it out. When the top is browned to your liking remove the frying pan from the grill, place the omelette on a plate and serve with the carrot and pumpkin seed side salad -> recipe below.

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Chickpea Stew

  • 2 Cloves of Garlic, chopped finely.
  • 1 medium Onion, chopped finely.
  • 1 Red Chilli, deseeded.
  • 1 Green Pepper, chopped.
  • 1 Red Pepper, chopped.
  • 1/2 Courgette, chopped.
  • 1 Can of Chickpeas
  • 1 Carton of Passata or 1 tin of Chopped tomatoes, blended till smooth.
  • 2 tblsp. of finely chopped fresh Parsley or Coriander
  • Seasoning.

Heat up olive oil in a heavy-based saucepan. When hot, sauteé the onion, garlic and chilli until the onion is transparent. Add the vegetables and cook until softened, but still firm. You do not want to overcook them. Add the passata/tin of tomatoes and simmer for about 10-15mins. Add chickpeas and seasoning. Cook for a further 10mins and serve hot with crusty bread. This can be frozen in batches and taken to work in a lunchbox.

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Moroccan-Style Chargrilled Veg Salad

Veg

  • 1/2 Green Pepper, large slice.
  • 1/2 Red Pepper, large slice.
  • 1/4 Courgette, cut into round slices.

Cous-Cous

  • 1/2 a bag of portioned wholegrain cous-cous

Moroccan-Style Dressing

  • 1 tblsp. Extra-Virgin Olive Oil
  • 1 tblsp. Balsamic Vinegar
  • 1 tblsp. of finely chopped Mint
  • 1 tsp. of Cumin
  • 1 tblsp. Lemon Juice
  • Seasoning

Chargrill all vegetables on a hot griddle pan or a George Foreman grill until softened and slightly blackened (only slightly!)

Open the portioned bag of cous-cous and put it in a bowl. Cover with boiling water. Leave for 10mins. When softened place on a plate and serve the chargrilled vegetables on top of the cous-cous.

Spoon dressing over salad and mix to combine. Serve with warm pita bread.

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Carrot and Pumpkin Seed Side Salad

  • 2 Carrots, grated.
  • 1 Garlic Clove, grated.
  • Sprinkle of Pumpkin Seeds

Healthy Dressing

  • 1 tblsp. Balsamic Vinegar
  • 1 tblsp. Lemon Juice
  • 1 tsp. finely chopped Coriander
  • Seasoning

Mix together the grated carrot, garlic and pumpkin seeds. Pour over dressing and mix to combine. Serve with your lunch or dinner for a healthy side salad.

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Turkey and Guacamole Pita Bread

Healthy Guacamole

  • 1/2 Avocado, mashed.
  • 2 Cherry Tomatoes, chopped finely.
  • 1/2 Red Chilli, deseeded and chopped finely.
  • 1/4 Red Onion, chopped finely.
  • Squeeze of lime juice
  • Seasoning
  • 1 tsp. of greek yoghurt or sour cream or créme fraiche

Combine all the guacamole ingredients with the mashed avocado. Toast the pita and open it out. Place a slice of turkey onto the pita bread. Spread the healthy guacamole onto the turkey slice. Close the pita and cut into half. Serve with the carrot and pumpkin seed side salad.

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