Cauliflower, Steaks, Choko, Beans and fruit

I will not lie to you guys, I eat a lot of fruit! Not just as a mid afternoon snack, or during breakfast, but as dessert, or even as dinner if I already had 2 big meals that day.

I love breakfast, and I tend to make myself hearty full big breakfasts more often than not, so I guess it just makes sense form me.

Anyway, I know for many people the idea of eating fruit for dinner is just not imaginable so don’t worry! I still have some meals to share with you this week :)

PS: I am sorry about the quality of the photos, taking good photos at night is still something I am working on.

Gnocchi with kale, capsicum and steak.

The week before last, I went to the shops and found this pre-made gnocchi for just AUD$1.75! Although I have never bought anything like this before, I knew it was a bargain I just had to try - and it was worth it.

Here is what I did:

Boiled the already-made gnocchi in one pot.

I had this steak in my freezer, and I pulled it out to defrost the night before, so it would be good for today.

Seasoned the steak with salt and pepper an panfried until good to my liking - this takes less than 5 minutes!

I removed the steak from the pan and panfried, onion garlic and capsicums in the beef fat and a little extra olive oil then added kale from my freezer, bottled passata and salt and pepper.

I added the gnocchi to the sauce (and kept some plain as well for something else later in the week), and voila! 20 minutes, and I’m eating.

I didn’t have any cheese at home but grating some cheese on top would’ve been great as well.

Smoked Paprika Cauliflower Steaks with Mexican beans, Roast Capsicum, Sauerkraut and Hot Sauce

Over the weekend I cooked a nice big pot of Mexican black beans when a friend came over for dinner, and it was great because I had enough for that night and more! I ate it as nachos and with cauliflower steaks as you can see in this photo.

I had some of the plain gnocchi as well so I chucked some of them in to make the dish a bit more filling and that’s it!

To make the cauliflower steaks:

Coat the cauliflower in oil and spices of your choice.

Panfry the cauliflower in oil or butter until golden then finish cooking them through in the oven.

Cooking for your future self tip:

Because I had to turn the oven on anyway, I used the time while the cauliflower was panfrying to chop up some sweet potato and roast them with the capsicums and the cauliflower to stock it in the fridge and eat throughout the week!

Satay Sauce Noodles with Green Veg

The Sauce:

1 can of Coconut Milk

2-3 Tbs peanut butter

Soy Sauce

1tsp miso paste

Squeeze of lemon juice

The Rest:

Steamed chopped choko I simply covered in water put the lid on and waited for the water to evaporate before adding the sauce ingredients in the pot with the other green veg like broccolini and string beans (frozen). I also stirred in plain pinto beans that surprisingly added to the creaminess of the sauce and was a delicious addition!

Add Ons:

Tofu

Tempeh

Chicken are great additions to this dish.

Freezer item of the week: Cauliflower

The leftover cauliflower that wasn’t suitable to make steaks, I simply chopped up and froze it for future use.

Breakfast of the week

As much as I was craving baked beans again this week, I hadn’t cooked beans and still wanted something more nourishing and filling than just eggs on toast.

Result: Tuna with sauteed tomato and kale with fried eggs, on sourdough English muffins and avocado.

It may sound odd, especially for breakfast, but it was delicious!