Carrie
Top Poster
Number of posts : 2601
Age : 64
Location : Sydney NSW
Registration date : 2009-09-17
 | | Subject: TeeCee's Pre-op (Opti stage) vege recipes Sun 28 Nov 2010, 10:09 am | |
| Teecee put these up in the Dec sleevers section, and I thought others might like them too. - teecee wrote:
- For my vegetable allowance, I have picked out a few of the recipes off the Optifast webste and they are beautiful (albeit, small portions). Here are my favourites;
Hot Baby Mushrooms
Ingredients
2 teaspoon olive oil
1 medium onion, sliced
1 clove garlic, crushed
1 teaspoon chopped chilli
2 tablespoon lemon juice
1/2 cup chicken stock
400g baby mushrooms
1 tablespoon chopped chives
Method
Heat oil, add onion, garlic and chilli.
Cover and leave to sweat 3-4 minutes.
Add lemon juice, stock and mushrooms.
Cover and simmer for 5 minutes.
Sprinkle mushrooms with chives.
Serve hot or cold.
Makes about 2-3 meals
Chinese Vegetable Stir-fry
Ingredients
1 tablespoon sesame oil
1 garlic clove, chopped
2 cups broccoli florets, cut into small pieces
1 cup sugar snap peas
1 whole Chinese leaf or Savoy cabbage, sliced
4 spring onions, finely chopped
2 tablespoon soy sauce
2 tablespoon dry sherry
Method
Heat oil in a wok or large frying pan until really hot.
Add the garlic and stir-fry for 30 seconds.
Add the broccoli florets and stir-fry for 3 minutes.
Add the sugar snap peas and cook for 2 minutes.
Toss in the Chinese leaves or cabbage and spring onion and stir fry a further 2 minutes.
Pour on the soy sauce, sherry and 2-3 tablespoon water and stir fry for a further 4
minutes or until the vegetables are just tender.
Serve hot.
Makes about 4 meals
Curried Vegetables
Ingredients
1/2 bunch broccoli in chunks
1/4 cauliflower, chopped into chunky florets
1 small eggplant, diced into small chunks
1 zucchini, thickly sliced
1 red onion, chopped
1 small piece of ginger (1-2cm square) finely chopped
1 large clove garlic, finely chopped
2 tomatoes, chopped
1 green capsicum, cut into large squares
1 red capsicum, cut into large squares
1 small red chilli, left whole for mild flavour or chopped finely for intense heat
1 cup water
1 chicken stock cube
1/2 cup chopped fresh coriander
3 curry leaves (if available)
2 heaped tablespoon good curry powder
Method
Lightly spray a large frying pan with olive oil.
Add onion, garlic and ginger, cook gently until golden.
Add green and red capsicum, fry for 2 minutes.
Add curry powder, fry until fragrant.
Add tomatoes, then add rest of vegetables and coat with curry onion mix.
Add water, stock cube, curry leaves and chilli, stir through.
Place lid on frying pan and gently simmer until vegetables are just cooked, about 15-
20mins.
Do not overcook.
Season with salt and pepper to taste and stir through the chopped coriander.
If you have used the chilli whole remember to remove before serving.
As vegetables cook the liquid content will increase.
Watch the consistency of your sauce, and evaporate if necessary to avoid sauce
becoming too watery.
Makes about 4-5 meals
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