October 27th, 2006, 04:03 PM
Recipes: Top Cohen Recipes
October 28th, 2006, 05:08 AM
**great for chicken and seafood**
Fresh herbs - I recommend sage/basil for chook and coriander for seafood
(fresh chilli is great to and you only need a little bit)
teaspoon of finely diced onion or spring onion for seafood
Grated zuchinni (adds moisture)
garlic ( 1/4 clove or a pinch of powder)
salt n pepper to taste
*Add all ingredients into a belnder and pulverise til well mixed.
Roll into small balls - makes more if you make them bite size! (Try rolling them in your crushed crispbread for a crunchy coating)
Fry in non stick pan until cooked. Use remaining vege allowance to create a bed of lettuce, tomato, and cucumber. Enjoy!
October 28th, 2006, 05:12 AM
Mix altogether - you may need to play around for a while to get the balance right. An even taste of sweet sour salty.
Great for a Thai Beef Salad, Chicken and fish.
October 28th, 2006, 05:15 AM
Hammer out veal allowance to create a schnitzel
Fresh Asparagus (allowance)
Freah garlic clove finely diced and mixed with dried Italian herb mix & salt and pepper
*Gently rub herb mixture onto veal evenly coating (not too thick) Place fresh asparagus inside veal and roll veal around to make a little parcel.
Place on a non stick pan and fry or alternately bake in alfoil in the oven - this way you at least capture the juices to pour over your remaining vege allwance. I use zuchinni and mushrooms. Bon Apetite!
October 28th, 2006, 10:23 PM
OOOH that last one sounds good, I might try it.
It'd work with chook too, also, I wonder if we cut up long strips of zucchini and rolled them in with the asparagus, that'd make it really sweet inside. Niiiiiiice.
One of my faves is a DICED CHOOk AND VEG
I simply dice up the Chicken allowance, and set it frying in a frypan (with just a touch of spray oil for colour) and then chop up Zucchini, mushroom, garlic, onion and asparagus, and throw them all in together. Season it with Paprika and mushroom seed. It's really yum, and VERY fast to cook.
October 29th, 2006, 04:57 PM
Garlic & Ginger Prawns on a Bed of Bok Choy
Fresh Green Pawns (allowance)
Shallots, sliced (veggie allowance)
1 clove of garlic - crushed (veggie allowance)
1 teaspoon fresh grated ginger (veggie allowance)
Chili Powder or Flakes (optional)
Fresh Corriander (veggie allowance)
Bok Choy (veggie allowance)
Lemon juice (fruit allowance)
Cook prawns with shallots, garlic, ginger and coriander in a hot pan sprayed with a little cooking spray (I use extra virgin olive oil spray). When cooked, sprinkle lemon juice over the top. While prawns are cooking, lightly steam bok choy and place on plate. Pile prawns on top and enjoy! If you want some extra bite, add some chilli powder of flakes to the prawns.
October 29th, 2006, 05:03 PM
Rib Fillet with Mushroom & Pepper Gravy & Veggies
Rib Fillet steak (allowance)
Mushrooms - I prefer Swiss Browns (veggie allowance)
Onion, sliced thickly (veggie allowance)
Other veggies of choice - I like asparagus and a thick slice of tomato (veggie allowance)
Fresh Parsley, roughly chopped (veggie allowance)
Garlic granules or powder
Freshly ground Pepper
3/4 cup water
2 crispbreads, processed to fine crumbs
Add steak to hot pan sprayed with a little oil and seal on both sides. Cook to desired state. Remove from pan and cover. Add mushrooms and onion to same pan and cook slightly. Add water, crispbreads, garlic, parsley and pepper to taste. Simmer to make a gravy-like sauce. Meanwhile, steam or stirfry other desired veggies. Pour sauce over steak and enjoy with your veggies.
October 29th, 2006, 05:06 PM
Wonderful Winter Warmer
Diced beef (allowance)
Mushrooms, small, halved (veggie allowance)
Onion, left in large chunks (veggie allowance)
Zuchinni and/or cauliflower (veggie allowance)
3 bay leaves
Black peppercorns (I use 6)
Thyme - dried or fresh (part of veggie allowance if fresh)
2 crispbreads - processed into fine crumbs
Approx 1 cup water
Heat saucepan sprayed with a little oil and add beef and onion. Cook until browned. Add water and crispbread and stir. Simmer until thickened. Meanwhile place mushrooms, spices and herbs in a small ovenproof dish. Pour beef and onion mixture over the top. Cover and cook in moderate over for 25 minutes. Add zuchinni and/or cauliflower, recover and cook for a further 5 minutes. Remove bouquet garni, peppercorns and bay leaves. Enjoy!
October 29th, 2006, 05:10 PM
Chicken & Asparagus Soup
Chicken Breast (allowance)
Tinned Asparagus (veggie allowance)
Onion (veggie allowance)
Golden Squash (veggie allowance)
Fresh Parsley (veggie allowance)
½ teaspoon Garlic Powder
Salt & Pepper to taste
¼ teaspoon Curry powder (optional)
Drain asparagus and reserve liquid. Dice chicken into bite size pieces and chop onion and squash finely. Place chicken, onion, squash, garlic powder, seasoning and curry powder into a small saucepan and cover with asparagus liquid. Allow to simmer for about 10 minutes. Add asparagus cuts & tips and parsley to the saucepan and cook for a further minute. Serve immediately with crispbreads if desired.
October 29th, 2006, 05:12 PM
Tom Yum Soup
Diced Chicken Breast (allowance)
Fresh Lemongrass Stalks, sliced into 3cm pieces
4 slices Fresh Ginger
6 Kaffir Lime Leaves (or ½ lemon Rind)
1 Clove Garlic, finely chopped (or Garlic Granules)
½ RomaTomato, quartered (veggie allowance)
Button Mushrooms (veggie allowance)
½ cup Fresh Coriander, roughly chopped (veggie allowance)
Coarse Sea Salt
Chilli Powder (to taste)
Approx. 2 cups water
Sweetener (if desired)
Place lemongrass, ginger, garlic, kaffir lime leaves, chilli powder, salt, sweetener (if desired) and water in a small saucepan. Cover and bring to the boil. Reduce heat and add chicken. Cover and simmer for approx. 5 mins. Add mushrooms & cook for a farther 1-2 mins. Add tomato and coriander and stir through. Remove ginger, lemongrass & kaffir lime leaves (or lemon rind). Serve immediately.
Variation: Fresh Green Prawns or Diced Fish can be used instead of chicken. Add these at the same time as the mushrooms.
October 29th, 2006, 05:14 PM
Chicken & Mango Salad with Creamy Mango Dressing
Chicken Breast (allowance)
Shallots, small Mushrooms, Lettuce (allowance)
Mango – Diced (fruit allowance)
1 teaspoon low fat Mayonnaise
Dried Basil & Mint
Dash White Wine Vinegar
Olive Oil Spray
Seasoning (I use a grinder with coarse sea salt, whole black pepper, garlic granules, parsley & oregano)
To make the dressing, mash ¼ of the mango and add mayonnaise, white wine vinegar, basil and mint. Mix together well.
Slice shallots and reserve a little for garnishing. Halve the mushrooms and shred the lettuce. Dice and season the chicken. Cook chicken in a lightly sprayed pan until almost done. Add mushrooms and shallots and cook quickly. Arrange chicken, mushrooms, shallots and ¾ of the mango on top of the lettuce. Drizzle dressing over the top and garnish with shallots.
Variation: Try replacing the chicken with fresh green prawns and replace the mint with fresh coriander.
Last edited by less of me; October 29th, 2006 at 05:21 PM.
October 30th, 2006, 01:58 PM
Brochetta (sorry can't spell!)
weigh all ingredients as per your total vege allowance:
1 small slice onion, finely chopped (about 4-6gms)
1/2 tomato diced small
Green Pepper (capsicum) diced small
Fresh Spinach leaves roughly chopped
mix together, then add a generous pinch (or two) of Oregano and Basil and cracked black pepper.
Mix well and let sit in fridge before eating to allow mixing of flavours.
serve with cheese allowance and 2 vitawheat
October 31st, 2006, 09:16 AM
OH MY OMELETTE
Beat egg until it's mega frothy
Add your desired vegetables. For me its: Onion, 1/2 tomato, capsicum, and fresh herbs.
Cook the omelette then squish the remaining 1/2 tomato over the top... it's simply the best way to begin the day
October 31st, 2006, 01:08 PM
Does anyone have any recipes or ideas for non-meat eaters? Everyday i have a cheese & veg dish and an egg & veg dish. I'm going to get pretty bored of my ideas soon so anyone else's recipes would be most appreciated!
October 31st, 2006, 03:20 PM
Hi BB have a look at the cohen's website there are heaps of recipies there mostly under cheese recipies.
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