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Disclaimer
Beverley has prepared the content of Bev's World irresponsibly and carelessly. She therefore disclaims all warranties, express or implied, as to the accuracy, originality or completeness of the drivel presented on this blog or on other linked websites or on any subsequent links. She vehemently denies that the information may be relied upon for any reason. Beverley shall not be liable for inflicting laughter, shame, disgust, torrents of tears and the eventual desiccation or crashing boredom on readers.

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Sunday, 22 May 2016

Sat here smiling...



22nd May 2016
Every day is an opportunity to make a new happy ending.


Yesterday was one of those great days life's all about!  Lots of giggles, smile moments, the food was just food on this occasion but the ice cream was lush at the theatre and I came home smiling - always good.

I've had me a lie in and was woke up in a lovely way, Alfie dived on my bed and started licking my face - another smile moment.  The suns shining too - more smiles, I've lay in bed for an hour reading, decided it was about time I read a book, it's been a while, so that's today's plan, I'm mostly be reading and chilling.  I've got my food shop order coming this morning and yesterdays paperwork to do but them it's relaxing, eating and maybe a little cooking, although I still have that beef curry in the fridge untouched, hopefully it's still okay.

I didn't track yesterday, but I didn't go crazy either, I'm back on it today and planning for a loss on Friday, one day of not tracking does not have to damage the week - never forget that.

I'm all chilled with not much to say this morning, so I'll give you a couple of veggie recipes and be on my way...

Slow roasted tomato and red pepper sauce for pasta (9sp total)

This is a great way to get a multitude of vegetables into fussy eaters. As a blended sauce you can put all manner of vegetables in there, and providing there are plenty of tomatoes and garlic, when it is all whizzed up, you will get a sauce that is just like a deep rich tomato sauce. This is great for kids as they will never know what has been sneakily added.  This is the basic sauce – but great additions are courgettes, spinach and aubergine.
1 large red onion – roughly chopped
2 cloves of garlic – finely chopped
2 red peppers – diced
500g of fresh cherry tomatoes – halved
3 bay leaves
1 teaspoon of dried mixed herbs
2 tablespoons of olive oil (9sp)
1 tablespoon of balsamic vinegar
Sea salt & black pepper to taste
  • Place the onions, garlic, peppers, and tomatoes into a roasting tin.
  • Add the olive oil, balsamic vinegar, salt & pepper, and toss well. drop the bay leaves on top.
  • Roast at 180 for about an hour, or until the peppers are soft, the tomatoes have burst and are beginning to shrivel, and the onions are soft and almost caramelising – basically so everything will blend beautifully.
  • Transfer to a blender and blend into a smooth sauce that can be added to pasta, or even a a pouring sauce over cooked poultry!
This simple sauce freezes great too. A perfect stocker-upper!
Or how about something completely different;

Cauliflower Tortillas - 1sp each or No Count


Yield: 6 small tortillas ~ Prep Time: 30 min  ~ Cook Time: 20 min

3/4 head cauliflower
2 large eggs (6sp)
1/4 cup chopped fresh coriander
juice from 1/2 lime (add the zest too if you want more of a lime flavour)
salt and pepper, to taste

1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
2. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
3. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
4. In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small "tortillas" on the parchment paper.
5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
6. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.

I think cilantro is coriander? I might be wrong.  But this does sound tasty and the pictures look good, I've had the recipe from here http://www.recipegirl.com/2014/05/05/cauliflower-tortillas/

I'm off to make a cup of tea and sit up the garden with my book listening to the birds singing.  What you going to do today BeYOUtiful?

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