Chewing Out Loud


Ridiculously-easy cabbage!

I couldn’t believe how absolutely delicious this turned out to be!

Cut the cabbage in quarters and place the two pieces on a piece of foil that is large enough to wrap around them.

Turn the cabbage so the cut side is facing up and drizzle olive oil over it. Add salt and pepper, wrap them up and place them in the oven for about 30 mins.

Take them out, open the fill and sprinkle raisins over the cabbage. Wrap up again and put back into the oven for another 10 mins.


 April 23rd, 2013  
 Easy-Peasy, Sides  
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Spicy-sweet Pork Chops


Pork Chops (2)
Lemon Pepper
Red Pepper (1 cut in strips)
Red Onion (1 cut in strips)
Ginger (approx. size of a thumb, peeled and cut in thin strips)
White Wine (1 glass)
Brown Sugar (1 TBSP)


Place the pork chops on a plate and cover them with lemon pepper on both sides. Add them to a very hot skillet (you don’t need oil because they have a lot of fat in them anyway – even if they stick at the beginning they will be fine once the fat starts to cook) and cook for approx 3 mins on each side. Remove the chops from the skillet and put them back on the plate.

Toss the ginger, red pepper and red onion into the skillet and stir every few minutes until they soften. Sprinkle the brown sugar over the vegetables and mix them around a bit more. (Tip: make sure you rub the skillet well while stirring to loosen the bits of meat that got stuck). Add the pork chops to the skillet, place them ontop of the vegetables. Pour the white wine on top, cover the skillet and lower heat. Cook for another 5 mins occasionally flipping the pork chops.


  • Serves two.
  • Love it with rice or baked potato.
 June 19th, 2009  
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Carrot Julienning (Shredding)

Shred your carrots

Shred your carrots!

This carrot shredder is perhaps my best buy for the kitchen in the past year.

Although I admit it took a while to master it, I now find it much easier to incorporate carrots into soups, stir fries, salads etc. because they mix easier into salads and they soften faster when sauteed, steamed or cooked. It works best on long, fat carrots rather than the smaller ones.

Hold the carrot flat on the chopping board, keeping your hand on the one end of the carrot only. Then “shave off” the pieces with the shredder making sure you push down hard enough so that it doesn’t come off as one peel. Rotate the carrot slowly so you get the most out of it and be careful not to include your fingers in the mix.

When you are down to a small piece… just eat it! There’s no sense risking your skin in order to shred the whole carrot.

Oh I almost forgot… you can also use this on other veggies, like cucumbers and potatoes etc.

 May 21st, 2009  
 Easy-Peasy, Sides  
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Lentil Burgers


Brown Lentils (1 cup)
Carrots (2 medium sized)
Onion (1 medium sized)
Bread Crumbs (1/2 cup)
Egg (1 medium sized)
Cayenne (1 TSP)
Soy Sauce (1 TSP)
Salt & Pepper
Olive Oil


Cook the lentils by putting them in water and bring to boil, lower heat and allow to simmer for about 20 mins. Drain them and set them aside.

Saute the onion and carrot until they are soft.

Toss everything into the blender and blend to a firm paste.

Form the mixture into burgers and either freeze or cook in a skillet for 7 mins on each side.


  • Makes 4 burgers.
  • You can freeze for up to a week.
 May 20th, 2009  
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