Friday night feast – San choy bow and Nutty banana and cinnamon ‘ice cream’

This recipe for a beef San choy bow makes a light, healthy dinner that is quick and easy to put together. And because it is Friday night I wanted some dessert too. We had a frozen banana and I had frozen some reduced fat coconut cream and Greek yoghurt this morning in anticipation of my desire for dessert tonight. I came up with this Nutty banana and cinnamon ‘ice cream’ at some point during the day while I was in the laboratory at work and my mind began to wander. What a combination to kick off the weekend! This Friday night feast cost under $10 in total for two people*, which proves that eating well can be affordable.

San choy bow

San choy bow

Makes 2 serves

Ingredients

250 grams beef mince

1 onion, chopped

1 clove garlic, minced

1 teaspoon ground ginger

½ teaspoon five spice powder

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon apple cider vinegar

1 carrot, finely diced

½ red capsicum, diced

½ green capsicum, diced

½ cup water for cooking

Iceberg lettuce leaves

Method

  • Carefully remove 4 large lettuce leaves that will form cups. Trim off excess with scissors if necessary. Place the lettuce leaves in a bowl of cold water with ice to crispen. Put this in the fridge.
  • Add ¼ cup water to a non-stick pan. Add the onion, garlic, ginger and five spice powder. Cook until the onion is soft.
  • Add the mince and another ¼ cup water and cook until the mince is brown.
  • Add the carrot, capsicum, soy sauce, sesame oil and vinegar. Cook until vegetables are just soft.
  • Remove the lettuce leaves from the water and pat dry with paper towel.
  • Spoon the mince into the 4 lettuce leaves and serve. For extra carbohydrates, spoon some steamed white rice into the lettuce leaves before the mince.

Nutty banana cinnamon ice cream

Nutty banana and cinnamon ‘ice cream’

Makes 2 serves

Ingredients

200 mls coconut milk or reduced fat coconut cream

1 cup low fat Greek yoghurt

1 frozen banana, chopped into chunks

2 tablespoons peanut butter

1 teaspoon cinnamon

4 dates

½ teaspoon vanilla extract

¼ cup walnuts

Extra walnuts and cinnamon for serving

Method

  • Add the chunks of frozen banana to a food processor and process until finely chopped.
  • Cut the frozen coconut milk or cream and yoghurt into chunks. Gradually add the frozen chunks and continue to process until all the chunks are finely chopped.
  • Add the dates and continue to process until a creamy, even texture is achieved.
  • Add the peanut butter, cinnamon and vanilla and continue to process. Once the desired consistency is achieved, add the walnuts and briefly process so the nuts are roughly chopped and mixed through the ‘ice cream’.
  • Pour into two bowls and freeze for 30 minutes (if you can wait!) before serving to allow the ‘ice cream’ to firm up. Sprinkle with extra walnuts and cinnamon to serve.

*Total cost based on groceries purchased at Aldi excluding the apple cider vinegar and sesame oil, which were both purchased at Woolworths. This cost excludes the cost of the five spice powder because this has been sitting at the back of my spice rack for a long time and I have no idea where I purchased it from.

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