Tuesday, October 30, 2012
Prep time - 20 mins
1 x Roasted Chicken (you will use about half) - if you can roast your own that's always best as store bought BBQ chickens contain milk products and other nasty additives & numbers and MSG.
4 crisp iceberg lettuce leaves
1 large Lebanese cucumber
1 medium just ripe mango
2 cups of cooked shredded chicken
8 x 22 cm wide rice papers
Optional - 2 tbls sweet chilli sauce/soy sauce etc (We had ours plain)
Firstly you need to get your fillings sorted as you have to work fast with the rice papers otherwise they dry out.
Break lettuce leaves into large bites size pieces.
Cut cucumber in half and then halve lengthways and cut into very thin strips
Cut flesh of the mango close to the stone and remove skin and cut mango into thin strips
In a shallow bowl place some warm water, dip a rice paper wrapper in for about 30 seconds (check the back of packet as some brands differ) until just tender.
Place rice paper on a damp cloth.
In the centre arrange 3-4 strips of mango then top with 3-4 cucumber strips and 1/4 cup or so of chicken and a few pieces of lettuce.
If you are using soy sauce/sweet chill sauce drizzle 1 tsp of it over and then fold over one edge of the rice paper to cover filling, tuck in the sides and roll up tightly to enclose the filling.
Rice paper rolls dry out quickly so as your making place the finished ones on a plate and cover with a damp towel or cling wrap. Cut rolls in half if you wish and serve with sweet chilli sauce if desired.
Of course the above is just a guide as to what to put in, these where made using everything in season at the moment and a fun yummy way to use up some of our mangoes!
You could use grated or julienne carrots, sprouts, thin vermicelli noodles, avocado, prawns the list goes on just use whatever is in the fridge. You can make them completely vegetarian/vegan too if you wish.
They are also fun for getting kids involved in the kitchen assembling foods.
If you are grain free or watching your carb intake you can make these using the lettuce leaves as your rice paper wraps. Perfect snack or light lunch/dinner.
Wednesday, October 24, 2012
ps. Since making these last year I now use Coconut oil for cooking - new research on rice bran oil found it to be no better than vegetable oils (and also we are now rice free due to DS2's eczema)
Tuesday, October 23, 2012
1 tbls olive or rice bran oil (Rice bran oil has a higher smoking point so better for frying)
1 small onion, diced
1 tbls coriander stems, finely chopped
1 clove garlic, crushed
1 cup corn (1 fresh organic cob) - Please use organic corn due to GMO
1 cup sweet potato, grated
1 zucchini, grated and squeezed dry
1 can canellini beans
½ cup mint leaves, chopped finely
½ tbls sea salt (or to taste)
½ cup of rice flour or besan (chick pea) flour (I made my rice flour in the Thermomix, 100g organic rice on Speed 9 for 1.5 mins)
2 tbls rice bran oil
1 lime, quartered
Now the above can all be done in the Thermomix, saute, blitzing of the beans and mixing or you can do as follows below.
1. In a heavy based pan sauté your onions and coriander stems in the oil over a medium heat until translucent. Now add and garlic and stir for a few seconds. Now add the veggies and stir to coat. Remove from the heat.
2 . In a processor/Thermomix place the beans and blitz for a few seconds. Now add the veggie mixture, mint and salt. Slowly add the flour until you have a firm mixture. BE VERY CAREFUL NOT TO OVER PROCESS YOU WANT A BIT OF CHUNKINESS otherwise you will end up with a sloppy mess!
3. Heat a large, heavy based pan with the rice bran oil. Make balls about the size of a walnut, then press into a pattie. Fry these until golden on each side. Drain on a kitchen towel
For more protein and if not nut allergic add ¼ cup of roughly chopped hazelnuts/almonds etc
Saturday, October 13, 2012
Once again I have my mum to thank for this as my father had some health issues whilst I was growing up and a complete change in our diet (which was a very healthy Mediterranean diet to start with) saw my Dad healed and never to touch another medication again when all the Dr's where trying to give him drugs for conditions he didn't even have. I personally question and research everything especially when I have a "health professional" telling me I should be using steroids and drugs on my child daily when in reality I have no need to and am controlling it with diet and the assistance of probiotics and vitamins.
Friday, October 12, 2012
1/2 tblsp dijon mustard
1/2 tblsp wholegrain mustard
1 tblsp honey
1/2 tbsp apple cider vinegar
Mix together, cook chicken through & baste with sauce mix for the last 2 mins or so
500g mince of choice (chicken, beef, lamb, pork) we use chicken
½ cup of rice
1 onion finely grated
1 carrott grated
1 stick celery thinly sliced (I don’t use as I hate the taste!)
1 tsp salt (optional)
3 shakes of pepper
1 x batch of tomato Napolitana sauce (I make mine in the tmx onion sautéd for about 3 mins on 100 spd 1, add 1 x jar or sometimes 2 jars of tomato pasatta, herbs cooked on 100% spd 1 for 12 mins)
Now the recipe I adapted used a 1 x 425g can of tomato soup – but check the ingredients I don’t know whats in store bought soup!
Preheat oven to 200 deg (can also do in an electric frying pan) Grease a casserole dish (if using oven)
Put the mince, rice, onion, veggies salt & pepper in a bowl, using your hands combine well and then shape mixture into small balls, place meatballs into prepared dish or frying pan. Pour over sauce (if using the canned soup you need to mix with 1 cup of water in the same bowl the meat was mixed) in and pour the liquid over the meatballs.
Cover and cook for 1 hr. Serve with mash or roasted potatoes and steamed veggies.
You can add more veggies to the mince mixture grated zucchini, mushrooms, capsicum, broccoli etc.
This version is cheap, easy and tasty filling meal using stuff you normally have in the pantry, fridge and freezer and it feeds the masses as it makes so much with just a few simple ingredients.
1 onion (quartered)
1 garlic clove
1 carrot roughly chopped
1 zucchini roughly chopped
Seasoning – Pepper
180 g aborio rice
370 mls water + 1 tblsp Veggie Stock Concentrate
400g diced tomatoes (tinned or fresh)
190 – 200 g of tuna (I used in oil drained but you can use in springwater, I find the oil gives it a bit more flavour) or canned wild alaskan salmon in springwater
2 tbls parsley chopped
4 tblsp frozen peas
15g oil for sauté
1. Chopped parsley in TMX spd 5 for 2 – 3 seconds – set aside in bowl
2. Add onion, garlic, carrot & zucchini into TMX bowl and chop for 5 seconds speed 7
3. Add oil and salt /pepper if using and sauté on 100 2 mins speed 1
4. Insert butterfly, Add remaining ingredients’ (expect frozen peas) and cook for 20 mins at 100 deg on reverse speed soft. 5 mins before cooked add frozen peas.
5. Optional stir through grated parmesan cheese (if not dairy free) and squeeze fresh lemon juice over the top.
Prep & cook time about 10 mins – so easy!
1 cup of couscous
½ small red onion, finely chopped
1 tsp of lemon zest
1 tablespoon lemon juice
A handful of chopped coriander
Handful of organic sultanas
1 tablespoon of olive oil
1 & ½ tablespoons of Moroccan seasoning if you can find additive free premade one (or use a mix of ground turmeric, cumin & coriander to create your own mix)
4 x firm white fish fillets (i used Flathead) about 180g each
1. Place couscous in medium sized heat proof bowl (thermoserver is perfect for this) stir in one cup of boiling water (I also added a sprinkling of HERBMERE (organic vegetable seasoning salt found in the health food section of Woolies or some Coles) and cover with Clingwrap for 5 mins or until liquid is absorbed, Using a fork fluff and separate the grains and stir in lemon juice, onion, sultanas, coriander and half the oil.
2. Meanwhile combine the seasoning, zest and remaining oil and rub the spice mix over fish, heat a large fry pan over moderate heat and add pan cook for 2 – 3 mins each side of until browned and cooked.
3. Spoon couscous onto plates top with fish and serve with steamed broccoli (not very Moroccan but we love green veggies!!)
4 red capsicums cut in half and deseeded
1 small eggplant (optional) thickly sliced
1 clove of garlic
1 hot or mild chilli (optional – I used chilli flakes)
100g Olive Oil
Salt to taste
Grill or bake capsicum and eggplant in the oven at 200 deg for 20 mins. Remove their skins. (I find it easiest to put them in a glass bowl cover with gladwrap and let them sweat a bit)
Place garlic and chilli in TM bowl and chop for 5 seconds on speed 6
Add capsicum, egg plant and oil and salt and cooked for 8 mins on speed 4 - 100 deg.
½ cup of raw sugar
¼ cup of golden syrup or honey
¾ cup of pepitas (pumpkin seeds)
¾ cup of sunflower seed kernels
1 Vita Brit or Weet bix crushed (For Gluten free use quinoa flakes)
½ cup of rolled oats
½ cup of SR flour (GF is needed)
½ cup of cranberries (or use any dried fruit you have chopped dates, sultanas, apricots etc just make sure they are sulphur/preservative free - Organic is always best!)
Preheat oven to 170 deg, line a deep 20cm square baking tin with non stick paper and let the paper overhang on two sides so you can lift it easily out.
Place Nutelex, sugar and syruop or honey in Thermomix for 2 to 3 mins on 60 deg speed 2 till sugar is dissolved.
Add all other ingrediants and mix until well coated and combined or on Interval speed for about 20 seconds in the Thermomix.
If you can use sesame seeds add about 2 tbls to the recipe for extra crunch and flavour
Depending on how many you need to feed work with different quantities – for the three of us for lunch I used the following
1 x 200g Salmon steak – cooked in a 220 deg oven for 20 mins then flaked
Add the flaked salmon steak and rice in a bowl and season with sea salt.
Tear a piece of cling wrap which is the size of an A4 piece of paper and scoop two teaspoons of the mixed rice and twirl the cling wrap until the mixed rice becomes the shape of a ball.
If you can tolerate sesame seeds you can add these to the mixture before forming the balls.
You can pre make these ahead of time and put in the fridge – they will hold firmer when serving. If you can tolerate tamari or soy sauce this is a added flavour enhancer.
Curried Vegetable Triangles
1 cup of cubes potato & carrot (any other root style veggie sweet potato etc would work well too)
1 diced onion
1 clove garlic finely diced
Spice - curry powder or your choice of spice and salt and pepper to taste
1/2 cup of frozen peas
2 sheets puff pastry
Cut pastry into squares fill centre half with mixture, and fold over to create a triangle. Use fork to close openings.
Pizza with a dairy allergic child (who is also Soy intolerant - not that I personally would ever choose to use soy products such as "cheeses" that are on the market) isn't ideal but I found a pizza that Lachlan can have and loves!
First you will need to make this Baba Ghanoush which acts as the "sauce/cheese"
1 medium sized oven baked eggplant (I cut up in slices and roasted for about 20 mins drizzled in olive oil)
2 cloves of garlic
2 tablespoons of olive oil
80 g of lemon juice
3– 4 tablespoons of tahini ( I didn’t use as Lachlan is allergic to sesame)
2 tablespoons of rock salt / or to taste
Handful of parsley
Below method is for Thermomix but you could do without.
Place garlic i TM bowl and chop for 3 – 4 seconds on speed 7
Scrape down and sauté for 2 mins , 100 speed 1
Add remaining ingredients’ and blend for 10-20 seconds on speed 6 to consistency you like (I did 10 seconds and it was still a bit chunky). Adjust flavour with more lemon juice or tahini as desired
1 large prepared pizza base (I make my dough in the Thermomix)
½ cup of Baba Ghanoush dip (see recipe above)
2 small organic potatoes thinly sliced
1 tablespoon of herbs (rosemary leaves, oregano etc)
Extra virgin olive oil
1. Preheat oven 220 deg, Place rolled pizza based onto pizza tray.