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July 01 2012


FoodShot #31: Pasta with turkey with tomato and feta cheese sauce

Preparation time: 20 minutes

Serving: 398 g

Calories: 466 

Protein: 26,4 g

Fat: 20,7 g

Carbohydrates: 44,2 g


June 30 2012


FoodShot #30: Pancakes with spinach

Preparation time: 30 minutes

Serving: 335 g

Calories: 404 

Protein: 20,7 g

Fat: 17,3 g

Carbohydrates: 42,7 g

Here you’ll find a recipe

Reposted byfridaysister fridaysister

FoodShot #29: Stuffed eggplant

Preparation time: 45 minutes

Serving: 754 g

Calories: 528

Protein: 17,3 g

Fat: 19,1 g

Carbohydrates: 75 g

Shopping list:

  • 1/2 medium eggplant
  • 1/2 small onion, peeled and chopped
  • 2 slices ham, cut in stripes
  • 1 slice cheese
  • 1 tsp parsley leaves, finely chopped
  • 1 medium (160g) tomato
  • 1 pinch of salt
  • 1 pinch of salt, pepper, sweet paprika, garlic
  • 1/2 roll, cut in two slices
  • 1 tsp butter
  • 1 pinch of dried basil and oregano
  • 1 glass carrot and peach juice
  • 3 slices pineapple in light syrup


Put the eggplant into the warmed oven (180C/356F) for 20 minutes. Meanwhile, blanch, peel and cut in slices the tomato. Combine the meat with parsley and onion. Season to taste. Take the eggplant out of the oven and hollow it out. Flavor the inside of the vegetable with salt, lay out slices of the cheese and tomato. Put the mixture with the ham on the top. Bake the eggplant for 20 minutes at 200C/392F. Butter the slices of the roll. Flavor them with basil and oregano. Put into the oven with the eggplant for 5-10 minutes. Serve the dish with the juice. As your dessert, eat slices of the pineapple.


FoodShot #28: Spicy chicken breast

Preparation time: 35 minutes

Serving: 423 g

Calories: 488,2

Protein: 29,5 g

Fat: 12,7 g

Carbohydrates: 67,6 g

Shopping list:

  • 1 tbsp olive oil
  • 1/2 small chicken breast cut into pieces
  • 1/2 tsp chili spice
  • 1/2 tsp ground cumin
  • 1/2 cans sliced unsalted tomatoes (120g)
  • 3/4 cup black or red unsalted beans in brine
  • 1 green chilli finely chopped
  • 1/4 cup of canned corn
  • Pinch of salt, cayenne pepper
  • 1/4 cup of brown rice


In a large pan fry chicken over medium heat 3 minutes, until chicken becomes white. Add chili and cumin and mix that all pieces are covered. Simmer on low heat for 3-4 minutes. Add the remaining ingredients. Heat. Serve with rice


FoodShot #27: Pasta with the spinach and the cottage cheese

Preparation time: 30 minutes

Serving: 250 g

Calories: 454

Protein: 23,1 g

Fat: 14,3 g

Carbohydrates: 60,9 g

Shopping list:

  • 1 glass of penne pasta
  • 3 tbsp of semi-skimmed cottage cheese
  • 1 tbsp of olive
  • 2 glass of fresh/ 2 cube of frozen spinach (100 g)
  • 1 clove of garlic
  • pepper, salt, dried tomatoes


Boil the pasta according to the instructions on the package. Rinse and cramble the spinach, add juiced garlic. Then fry it slightly in a pan with oil. Flavour to taste. Add dried tomatoes. Mix the pasta with the spinach and created sauce, add the cottage cheese. Serve warm.


FoodShot #26: Turkey burgers stuffed with spinach sauce blue

Preparation time: 25 minutes

Serving: 467 g

Calories: 442

Protein: 26 g

Fat: 18,6 g

Carbohydrates: 47,4 g

Shopping list:

  • 1/2 cup minced turkey breast (80g)
  • 3 tbsp chopped spinach, defrosted and imprinted with excess water
  • 1 clove of garlic
  • Pinch of pepper chili powder
  • Salt and pepper
  • 1 whole-grain rye roll
  • 4 slices of tomato
  • 1 tbsp olive oil
  • 1 medium tomato
  • 1 clove of garlic
  • pinch of basil
  • 1/2 tbsp blue cheese
  • Fat-free sour cream 2 tbsp


Combine the turkey, spinach, garlic and chili peppers. Form two meatballs. Sprinkle with salt and pepper. Grilled until they are ready, 4-5 minutes on each side. Serve on a bun with blue sauce, tomato slices and salad.

Reposted bymorgenstern morgenstern

May 28 2012


FoodShot #20: Paprika with mushroom and pasta stuffing

Preparation time: 60 minutes

Serving: 665 g

Calories: 595

Protein: 20 g

Fat: 22 g

Carbohydrates: 85 g

Shopping list:

  • 1 large paprika (250g)
  • 2 large mushrooms, chopped
  • 4 tbsp fine pasta
  • 1/2 medium onion, chopped
  • 1 slice cheese, finely chopped
  • 1 slice ham, chopped
  • 1 tbsp grape seed oil
  • 1 pinch of salt, pepper, favorite herbs
  • 1 glass apple juice


Cook the pasta (about 8 minutes) in salty water. Warm one teaspoon of the oil on a small pan, add the mushrooms and onion. Fry for about 5-7 minutes, stirring from time to time. Wash the paprika. Cut off the top and hollow it out. Combine the contents of the pan with pasta, cheese and ham. Season to taste. Fill the paprika with the stuffing and cover it with the cut top. Lay it on an oily ovenproof dish. Bake for 35 minutes at 180C/356F. Serve the dish with apple juice.


FoodShot #19: Asian shrimps

Preparation time: 25 minutes

Serving: 310 g

Calories: 383,4

Protein: 18,53 g

Fat: 11,08 g

Carbohydrates: 59,09 g

Shopping list:

  • about 7 shrimps (85g without tails)
  • rice pasta (45g)
  • 1/4 papaya (120g before peeling)
  • 1-2 shallots
  • 1/2 lime
  • 1 tsp of olive oil
  • 1 tsp of sesame oil
  • 1 tbsp of green peas
  • 1 chilli pepper
  • 1 clove of garlic
  • ginger (10g)
  • twig of coriander, 2 twigs of mint, salt, pepper


Chili oil: Rinse and half the chili pepper, then core it and slice it. Rinse the lime, wipe the peel. Squeeze the juice. Mix the lime juice, the lime peel, the pepper, the sesame oil and part of the olive oil. Boil the pasta according to the instructions on the package. Peel and chop the ginger. Peel and cut shallots. Grind the garlic. Rinse, dry and chop the herbs. Rinse and peel the papaya, then remove the pips. Dice the papaya. Rinse shrimps and remove tails. Fry shrimps in the pan with a small amount of the olive oil for 2-3 min. Add shallots, the garlic, the peas and the papaya’s flesh. Fry everything for a while. Season with salt and pepper. Strain the pasta. Add the chili oil, the papaya and shrimps mix and herbs. Warm up everything.

Reposted byBrianneallamamba
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