Twigeys Health and Wellbeing

26/05/2025

Hot Dogs with a Kimchi Twist:

Ingredients
For the Kimchi Slaw:
1 cup kimchi, minced
1 medium carrot, grated
1 cup grated daikon radish
4 scallions, white and light green parts chopped
2 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt
For the Spicy Gochujang Sauce:
1/2 cup mayonnaise
3 to 4 tablespoons gochujang
Juice of 1/2 lime
For the hot dogs:
8 all-beef hot dogs
8 hot dog buns

Make the slaw:
Stir together the minced kimchi with the grated veggies, scallions, cilantro, and salt. Let this sit for at least 10 minutes for the flavors mingle. Taste and add more salt if needed.
You can make this slaw up to a day in advance and refrigerate it, covered, but it will start to break down if you make it much earlier than that.
Make the chili-mayo sauce:
Whisk together mayonnaise with Gochujang chili paste and lime juice. Start with three tablespoons of the chili paste, then taste and add more if you want it spicier.
Grill the hot dogs:
Heat a gas or charcoal grill to medium heat (about 350°F) and grill the hot dogs and the buns over direct heat. I grill the hot dogs for 4 to 5 minutes, turning once until they have nice grill marks. The buns need just 30 seconds to crisp up a bit.
Serve:
Top each hot dog with a generous amount of slaw and drizzle with the sauce. Serve immediately!
Enjoy:
BY NICK EVANS, Simply Recipes.

26/05/2025

Thick Black Bean Soup:
Ingredients
For the soup:
• 1 pound dried black beans, (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
• 1 pound smoked ham hock or shank
• 2 bay leaves
• 5 cups water
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons extra virgin olive oil
• 1 large yellow onion, finely chopped (2 cups)
• 1 medium sweet potato, chopped into 1/2-inch pieces (2 cups) (can substitute 2 large carrots)
• 1 carrot, finely chopped (1/2 cup)
• 1 celery rib, finely chopped (1/2 cup)
• 1 teaspoon salt
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 2 teaspoons chile powder
• 2 cups chicken stock (add 2 teaspoons of salt, if using unsalted stock)
• 1 tablespoon molasses
• 1 red bell pepper, roughly chopped
• 3 to 4 tablespoons lime juice (can substitute lemon juice)
• Salt
To serve:
• Chopped fresh cilantro
• Sour cream
• Avocado, peeled and chopped
Method
1. Cook the beans with the ham hock/shank:
Place beans and ham shank or hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil. Then, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves.
Pressure cooking instructions: If you have a pressure cooker, you can save time by putting the un-soaked dry beans and the ham shank into a pressure cooker. Add 5 cups of water, 2 bay leaves, baking soda, and salt. Cook at high pressure for 20 minutes, and do a natural release of pressure for 10 minutes before completely releasing the pressure. Remove and discard the bay leaves.
2. Remove the ham shank, cut up ham meat:
Remove the ham shank or hock from the pot. Cut the ham meat away from the bone and cut into small, bite-sized pieces. Set aside.
Cook the vegetables, then, add the spices:
While the beans are cooking, heat olive oil in a large 6- to 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking.
Add the onions, celery, carrot, sweet potato, and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, 10 to 15 minutes.
Reduce heat to medium, add the cumin, chile powder, and garlic. Cook for an additional 2 minutes, stirring constantly.
Add the beans, bean liquid, molasses, and the bell pepper:
Once the beans are tender, add the beans, their cooking liquid, chicken stock, molasses, and bell pepper to the pot with the onion mixture.
Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.
1. Purée a third of the soup:
Using an immersion blender, purée about a third of the soup. Or remove about 3 cups of the soup to a blender and purée it, return it to the soup.
2. Garnish and serve:
Return the reserved ham pieces to the soup to serve. Add 3 tablespoons of lime juice. Adjust the seasonings to your tastes. If on the sweet side, add a bit more lime juice. Add more salt to taste.
Serve with garnishes.
Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.
Enjoy:
Simply Recipes BY
ELISE BAUER

10/05/2025

• Steaks with paprika butter, pan-charred vegetables, and gremolata



Gluten-Free Friendly, Soy-Free, Paleo,

09/05/2025

Sausage Stuffed Eggplant:

Ingredients
• 2 Medium Eggplants (About 12 Ounces Each)
• 3 Tablespoons Olive Oil
• 4 Italian Sausage Links (Mild or Spicy), Meat Removed from Casings
• 1 Small Onion, Diced
• 3 Garlic Cloves, Minced
• 1 1/2 Cups Chopped Canned Tomatoes
• 1 1/2 Tablespoons finely Chopped Fresh Basil
• Salt & Pepper to Taste
• 1/2 Cup Grated Pecorino Romano Cheese
• 1 Cup Shredded Mozzarella Cheese
Instructions
1. Preheat oven to 400 degrees F.
2. Bring a large pot of water to boil.
3. Half the eggplants lengthwise.
4. Use a sharp knife or melon baller to scoop out the flesh, leaving a 1/2-inch border all around to create a shell.
5. Finely chop the eggplant flesh.
6. Drop the eggplant shells into the boiling water, after 3 minutes, use a slotted spoon to remove the eggplant to paper towels to drain.
7. In a large frying pan, heat the olive oil, then add the onion.
8. Cook 4 minutes until translucent.
9. Add the sausage meat, and continue to cook, breaking the meat up with two forks as it cooks.
10. Add the garlic and chopped eggplant, and continue to cook for 4 minutes, stirring often.
11. Add a cup of the tomatoes, basil, salt and pepper, and stir to mix well.
12. Cook for another 2 to 3 minutes.
13. Smear the remaining half cup of tomatoes into the bottom of an oven proof casserole dish.
14. Place the eggplant shells cut side up on top of the sauce.
15. Divide the sausage mixture evenly between the four eggplant shells.
16. Sprinkle tops with grated Pecorino Romano, then shredded mozzarella.
17. Cover with foil and bake 20 minutes.
18. Remove foil and bake until lightly browned and bubbly.
19. Serve and enjoy!
Created by Deborah at Italian food forever:

28/01/2025

Roasted Broccoli Salad with Feta, Barley, and Pomegranate:

Ingredients
For the salad:
2/3 cup pearl barley
2 pounds broccoli, with the stems
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
1/3 cup sliced almonds
4 handfuls fresh baby spinach leaves
1/2 cup crumbled feta
Seeds (arils) from 1/2 pomegranate, about 1/2 cup

For the dressing:
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste
1/3 cup olive oil

Method,
Cook the barley:
Bring a medium saucepan of salted water to a boil. Add the barley, turn the heat to simmer, and cook, uncovered, for 30 minutes, or until tender. Drain and set aside.
Meanwhile, begin heating the oven to 450F:
Line a rimmed baking sheet with parchment.
Prep the broccoli:
Separate the broccoli crowns from the stems. Separate the crowns into florets. Peel off the tough outer skin from the stems with a vegetable peeler and then cut into bite-size pieces.
Roast the broccoli:
On the baking sheet, spread the broccoli florets and stems and sprinkle with the oil. Use your hands to massage the oil into the broccoli so it is well coated and spread in one layer. Sprinkle with 1/4 teaspoon salt and some freshly-ground black pepper.
Roast for 15 minutes, or until tender. Remove and let cool.
Toast the almonds:
As the broccoli roasts, spread the almonds in one layer on a baking sheet and toast in the oven for 3 to 5 minutes, or until golden. Watch carefully so they don't burn. Remove and let cool
Make the dressing:
In a small bowl, whisk the vinegar, lemon juice, mustard, salt and pepper together. Gradually whisk in oil.
Assemble the salad:
In a bowl, toss the barley, broccoli and spinach with the dressing. Transfer to plates or bowls and sprinkle with the almonds, feta and pomegranate seeds.
Enjoy:
BY SALLY VARGAS Simply Recipes.

28/01/2025

Zucchini Breakfast Casserole

Ingredients,
6-8 eggs
1 cup ricotta cheese (about 245 g)
1 cup freshly grated Parmesan cheese (130 g)
1/4 teaspoon Tabasco sauce or other hot chili sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups grated zucchini (from 2-3 fresh zucchinis, about 390 g)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes, about 370 g),
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices, rustic French or Italian bread works best)
Extra virgin olive oil
Method:
Make the egg cheese base
In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
Prep the vegetables and bread, add to egg mixture
Preheat oven to 350°F (175°C). Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture.
Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
Bake
Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven.
Bake for 30 minutes at 350°F (175°C). The casserole should puff up and brown lightly. If it hasn't browned enough after 30 minutes at that temp, increase the heat to 425°F (220°C) and cook for 5-10 minutes further.
Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
Enjoy:
IMAGE AND RECIPE BY ELISE BAUER, Simply Recipes.

23/10/2024

GF Dairy Free Caramel Cheesecakes:

Ingredients:
275g dairy-free, gluten-free arrowroot cookies
70g cacao butter, melted
300g silken tofu, cubed
2 eggs
1 tsp vanilla bean paste
4 tbsp coconut sugar
400ml can coconut cream
Pinch of salt flakes
1 mango, thinly sliced
Roasted macadamias, to serve

Instructions:
Step 1: Preheat the oven to 170C/150C fan forced. Line a 12-hole 80ml muffin pan with paper cases. Place the biscuits in a food processor and process until fine crumbs form. Add cacao butter and process to combine. Divide the mixture among the paper cases and press firmly into the base of each. Bake for 15 minutes or until golden. Transfer to a wire rack and set aside to cool.
Step 2: Place tofu, eggs, vanilla, 1 tbs sugar and 300ml coconut cream in a food processor and process until smooth. Transfer the mixture to a jug and pour over the cooled bases, dividing it evenly among them. Bake for 15-20 minutes or until the filling is just set. Transfer to a wire rack and allow to cool completely in the muffin pan. Remove from pan and place on a tray. Place in the fridge until cold.
Step 3: Combine the remaining 3 tbs coconut sugar with 2 tbs water in a small saucepan. Heat over low heat until the sugar is melted. Increase heat and bring to the boil, then reduce heat and simmer for 3-4 minutes or until a deep caramel colour. Add the remaining 100ml coconut cream and simmer over low heat until smooth and slightly reduced. Remove from heat. Stir in the salt. Set aside to cool.
Step 4: Just before serving, fold the mango slices into curls and arrange on the chilled cheesecakes. Coarsely chop the macadamias and sprinkle on top. Drizzle with the cooled caramel sauce.
Enjoy:

17/10/2024

Steak Salad with Chimichurri Sauce:

Ingredients
- 1 pound flank steak, 1-inch thick
- 2 tablespoons olive oil
- salt and pepper to season
- 1 red onion, sliced into 1" rings
- 4 ounces baby bella mushrooms, quartered
- 5 ounces spring mix
- 1-pint cherry tomatoes, halved
- 1 avocado, sliced
- 1 cup lightly packed fresh parsley
- 2 large cloves garlic
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/4 cup bone broth
- 1/4 cup organic red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper

Preparation
Preheat grill to medium high heat. Season red onion rings and mushrooms with 1 tablespoon olive oil, salt and pepper to taste.
Place onion rings and mushrooms on grill. Grill for 4-5 minutes per side until char marks appear.
Remove and set aside. Take steak out of your fridge and let it sit in the room temperature for 5 minutes. Use a paper towel to gently pat the surface of both sides of the steak dry.
Brush olive oil on both sides of the steak or use olive oil cooking spray. Generously season the steak with salt and freshly ground pepper.
Place the steak on the grill. Grill each side for 3-5 minutes until the internal temperature of the steak reaches 145°F for medium doneness; 135°F for medium rare and 155°F for medium well.
Let rest for 5 minutes before slicing. To make the Chimichurri sauce, place all ingredients in a food processor, blend for about 30 seconds or until all ingredients are combined well (any remaining sauce can be stored in the refrigerator for up to 2 weeks).To assemble, arrange baby spinach spring mix on the bottom of a large serving plate, followed by the onion rings and mushrooms. Slice the steak and place on top of the vegetables. Top with cherry tomatoes and sliced avocado.
Drizzle the Chimichurri sauce over the steak salad and serve!
Source: Foodista

17/10/2024

Steak with Lemon and Capers:

Ingredients
- 400g beef steak (minute steak from leg)
- 2 tablespoons Butter
- 2 Tbs capers
- ¾ cup dry white wine
- 1 cup flour
- 2 to 3 large cloves garlic, pressed
- ¼ tsp ground black pepper
- 1 teaspoon lemon juice
- Lemon wedges
- 2 Tbs olive oil
- 2 teaspoons parsley, finely chopped
- ¾ tsp salt

Preparation
Flatten the steaks lightly with a meat mallet.
Combine flour, salt and pepper, dip steaks into the mixture, coating both sides. Saut the steaks in a hot mixture of butter and olive oil over medium heat, about 4 minutes on each side.
Remove from the pan and set aside. Saut the garlic in the same fat for about 1 minute, stirring.
Add the wine and lemon juice, stir and simmer for 5 minutes to slightly reduce the liquid.
Add capers, stir. Return the steaks to the pan, cover and simmer over low heat for 4 minutes.
Source: Foodista

28/08/2024

Quinoa and Veggie Salad.

Ingredients:

- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/4 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- Salt and pepper to taste.

Instructions:
1. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool.
2. In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, avocado, parsley, and cilantro.
3. Add the cooled quinoa to the bowl with the veggies and mix well.
4. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, salt, and pepper. Pour the dressing over the salad and toss to combine.
5. If desired, sprinkle the feta cheese on top before serving.
Enjoy.

"Twigeys Health and Wellbeing" is a page that will allow me to share what I have learned over the years about health, and wellbeing. My intention in sharing this information is to be of some value to others.

26/08/2024

Red Lobster Shrimp Scampi Pasta:

Ingredients:

1-pound medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
1 1/2 cups white wine
1/2 fresh lemon, juice only
1 teaspoon Italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated Parmesan cheese

INSTRUCTIONS
1. Heat cast iron skillet and add olive oil.
2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3. Add garlic and cook 2-3 minutes. Do not allow garlic to brown – it will make it very bitter.
4. Add white wine, and lemon juice.
5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6. Reduce heat to low and add butter. If pan is too hot, the butter will separate.
7. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8. Sprinkle with grated Parmesan Cheese.
Enjoy.

"Twigeys Health and Wellbeing" is a page that will allow me to share what I have learned over the years about health, and wellbeing. My intention in sharing this information is to be of some value to others.

01/08/2024

Beef and Vegetable Penne Casserole:

Ingredients
- 15 leaves basil plus extra for garnish
- 15 leaves basil plus extra for garnish
- 2 eggs, whisked
- 3 cloves garlic, minced
- 3/4-pound ground beef
- 1 teaspoon ground nutmeg
- 2 teaspoons Kosher salt
- 1 1/2 cups low fat cottage cheese
- 1 cup mushrooms, sliced
- 1 cup mushrooms, sliced
- Olive oil
- 1/2-pound penne pasta
- 1 red pepper, sliced
- 1/2 red onion, minced
- 1 teaspoon red pepper flakes
- 3/4 cup cheddar cheese, shredded
- 3/4 cup mozzarella cheese, shredded
- 3 cups spinach leaves
- 2 large tomatoes, sliced
- 1 yellow squash, sliced
- 1 zucchini, sliced
Preparation
Cook pasta salted water for the minimum cooking time suggested, approximately 5 minutes.
Drain and set aside. In a pan, swirl a bit of olive oil in a pan and add garlic and onions. Cook down, stirring occasionally, until onions soften.
Add beef to pan with salt, nutmeg and red pepper flakes. Cook meat until almost completely browned, approximately 5-7 minutes. Take off the heat. Spray a 9 x 13 baking dish with cooking spray and press pasta down on bottom layer. Top with cooked beef mixture then tomatoes. In a small bowl, mix cottage cheese with eggs and spread over the tomatoes.
Layer the spinach leaves, followed by red peppers then mushrooms. Alternate zucchini and squash in rows on the very top. Tuck the basil leaves in between the zucchini and squash pieces.
Sprinkle the cheddar and mozzarella on top and cover with aluminium foil.
Bake in a preheated oven at 375 degrees for 35 minutes. Raise oven heat to 450, remove foil and bake another 5-10 minutes or until bubbly and cheese browns slightly. Allow to rest at least 10 minutes after taking it out of the oven.
Sprinkle with extra basil.
Enjoy:
Source: Foodista

"Twigeys Health and Wellbeing" is a page that will allow me to share what I have learned over the years about health, and wellbeing. My intention in sharing this information is to be of some value to others.