Cape Town - As the temperature drops, whipping up a delicious hearty meal for your dad this Father’s Day doesn’t need to include the weight-gaining ingredients we often associate with a treat.
In a press release, Vivienne Cameron of Met-S Care says: “Caulie rice for example is a wonderful substitute for potatoes and rice and just as delicious with Moroccan Minted beef ,”
“Unfortunately society has lead us to believe that in order for a meal to be tasty it needs to be loaded with unhealthy carbs and sugar. This is definitely not the case. Dads would probably prefer a healthy, delicious meal that isn’t going to pack on the pounds anyway,” says Cameron.
Cameron offers this simple two course meal as a great option for an at home Father’s Day get-together:
Roasted Tomatoes with Baby Spinach & Pesto
Serves 4
INGREDIENTS
8 ripe tomatoes, halved
1 tablespoon olive oil
2 cloves garlic, sliced
16 fresh basil leaves
100g baby spinach leaves
PESTO DRESSING
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons basil pesto
METHOD
1. Preheat oven to 200°C.
2. Place tomatoes, oil, garlic, basil and spinach in bowl. Toss to combine.
3. Line a baking tray with foil and place tomatoes cut side up on tray.
4. Sprinkle with garlic and basil leaves and roast for 35 – 45 minutes until the edges are shrivelled. Cool for 10 minutes.
5. Place spinach and tomatoes in a large bowl. Drizzle with pesto dressing and toss.
PESTO DRESSING
Place all ingredients in a jar and shake well.
Moroccan Minted Beef
Serves 4
INGREDIENTS
2 tablespoons olive oil
4 x 120g beef strips (females)
4 x 220g beef strips (males)
1 medium onion, sliced
1 teaspoon cumin
½ teaspoon nutmeg
½ teaspoon ground ginger
1 tablespoon grated lemon rind
400g can crushed tomatoes
2 tablespoons mint leaves
METHOD
1. Heat the oil in a frying pan over high heat and cook the beef strips until browned, remove from the pan.
2. To the pan add the onion and cook for 2-3 minutes. Add the spices and lemon rind and cook for 1 minute. Add tomatoes and simmer until slightly thickened, stirring occasionally.
3. Return the beef to the pan and cook until heated through.
4. Serve sprinkled with fresh mint.
Cauliflower Rice
Serves 4
INGREDIENTS
500g Cauliflower
1 tablespoon olive oil
1 clove garlic, crushed
2 shallots, thinly sliced
1 tablespoon soy sauce (optional)
Salt and Pepper
METHOD
1. Process the cauliflower, including the core in a food processor (or grate) until crumbly.
2. Heat oil in a large frying pan until hot, sauté garlic and shallots until tender. Add cauliflower and cook, stirring until golden brown.
3. Add soy sauce (optional) and salt and pepper to serve.
“If you’d like to finish off the meal with something sweet, why not try double cream or double cream yoghurt blended with fresh or frozen berries dusted with a little sweetener,” she concludes.
* The Controlled Carb Cook Book is now available at Dis-Chem countrywide.
* Visit www.metscare.com for a full set of recipes
IOL, adapted from a press release