Spiced Cabbage

I'm always looking for new ways of serving vegetables and I recently had very little left in the fridge other than some red and white cabbages left over from making coleslaw.  This quick and easy spiced cabbage is so tasty I made it as a side for dinner and later made a second batch as a snack on its own.

What you will need:

• Red cabbage
• White cabbage
• Rice bran oil
• Sesame oil
• 1 clove garlic, crushed
• 2 tsp cumin
• 1/2 - 1 tsp salt (I use less if the children are eating, and more if it's a snack just for me)

What you need to do:

Finely slice the cabbages.  Heat a wok with a mixture of rice bran and sesame oil.  Add the garlic and fry gently for about 20 seconds, then add the cumin and stir for another 10 seconds.

Add the cabbage and stir well to coat with oil.  Continue stir frying until the cabbage is just tender.  Add the salt and mix well.

Serve and enjoy.

Brown Rice Salad with Tomato and Kale

I came up with this recipe in an effort to find something new for the lunchboxes.  If you have children who are gluten and/or and diary free it's easy to run out of ideas or resort to foods that are not very nutritious.  My girls and I love this salad and it's super healthy too.  The best thing is that you can make it ahead and it's fine in the fridge for a few days, probably longer but ours never lasts that long.  The flavour actually improves when it sits for awhile.

What you will need:

• 1 cup of brown rice, soaked for a minimum of seven hours, drained and patted dry.
• 1/4 cup of sundried tomatoes, chopped finely
• 1 tbsp baby capers, drained
• balsamic vinegar
• olive oil
• 1 clove garlic, minced or finely chopped
• Kale, roughly chopped - about four good handfuls

What you need to do:

1.  Bring 1 3/4 cups of water to the boil and then add the rice.  Reduce to a very low simmer, cover and allow to cook for 45 to 50 minutes.  When done, all the water will be absorbed and rice should be tender.  Leave to sit in the pot.

2.  In a small pan, heat some olive oil over a low heat and gently cook the garlic.  Add the kale and fry gently.  Add a dash of water, cover and allow to steam until tender.

3.  Mix the rice with a fork and add the chopped sundried tomatoes, capers and the cooked kale and all the oil from the pan.  Add a splash of balsamic vinegar and mix well.

4.  Season with salt and pepper to taste and add more oil or balsamic to taste if needed. 

Notes:

There are infinite variations for this recipe.  For a higher protein meal, add toasted seeds or nuts.  You could change the dressing to anything that you like, lemon juice and olive oil, soy sauce and sesame oil with chopped coriander.  Chopped herbs could be added such as parsley or mint.  Any combination of raw or cooked vegetables can be added for variety.  You could also use quinoa instead of brown rice, or use a combination of both.

I actually made the same recipe as above but added it to freshly cooked gluten free spaghetti for a delicious pasta dinner.

Vegan Baked Sunday Lunch

This is my take on a vegan baked Sunday lunch.  I was feeling a bit hungry and discovered I had some beetroots and spinach in the fridge to be used.  I came up with this little trio and they were all delicious.  Even my meat-loving husband enjoyed it and agreed that it certainly didn't feel like anything was missing from the plate.

Roasted Beetroot with Cannellini Beans

Peel the beetroots and cut into cubes.  Place in a baking tray with olive oil, salt and freshly ground black pepper.  Bake until the beetroots are tender (about 45 - 50 minutes).  Drain the cannellini beans and add to the baking tray along with a splash of balsamic vinegar.  Mix well and return to the oven until the beans are heated through.

Roasted Potato Cubes

Cut your potatoes into cubes, leave the skin on as it's the tastiest part.  Put into a baking tray with olive oil and salt and pepper.  You could also add herbs like rosemary or thyme.  Mix well and bake until browned and slightly crispy.  Usually 30 - 40 minutes.

Spinach with Tomato and Lemon Juice

In a fry pan or wok heat some olive oil and then add a clove of garlic.  Stir briefly and then add one or two chopped ripe tomatoes.  When they begin to soften add the spinach (which you've washed, drained and roughly chopped).  Fry until wilted and the stems have also softened.  Add a squeeze of lemon juice and then serve immediately.

Gluten Free Pasta

Pasta is a quick and delicious meal option but if you are gluten free then obviously regular wheat pasta is off limits.  There are now many different brands of gluten free pasta available and supermarkets usually carry several options.  I've found it can be a bit hit or miss with not all of them performing like regular pasta at all.

Gluten free pastas are often made from rice or corn, or a combination of both.  I find that the pastas that are only rice and/or corn can be acceptable but generally don't live up to expectations.  Orgran pastas are one example of this although their vegetable rice spirals are one of my girls' favourites.  The Deli free brand is made in Italy (always a good sign) and is a little better.  San Remo have a wide range including spaghetti, fettuccini, penne, lasagne sheets and cannelloni.  Their pasta also includes potato starch and soya flour and it holds up fairly well although I don't love the flavour.  The lasagne sheets work very well though.

My favourite is the Schar brand, also made in Italy and the only pasta that I feel really performs the way wheat pasta does.  It actually swells.  Many of the other gluten free pastas don't swell as much and so you need to use more than if you were using wheat pasta.  The Schar pasta includes pea protein isolate in the ingredients which makes the end product higher in protein.

Generally it comes down to a bit of trial and error and is really up to personal preference.  However, I eat more pasta now than I ever did before I was gluten free and it can definitely be substituted for wheat pasta in recipes without much trouble.  The up side of gluten free pasta is that you don't have that heavy, overly full feeling you do when eating a bowl of wheat pasta.  The down side....it's usually very expensive!

Vegetarian Lasagne

Recipes Using Gluten Free Pasta:

Cart-Driver Spaghetti
Lemony Pasta with Vegetables
Penne with Tomato and Basil
Spaghetti with Broccoli and Anchovies
Super Fast Pasta Dinner
Vegetarian Minestrone Style Soup

Dairy Free Chicken Korma

I came up with this recipe for a Chicken Korma using almond meal instead of cream or yoghurt to give that creaminess that is associated with Korma curries.  The result was very tasty and the kids loved it. 

What you will need:

• 2 tbsp rice bran oil
• 1 tbsp ghee
• 2 bay leaves
• 1 cinnamon stick
• 8 cardamom pods
• 4 cloves
• 1 onion, finely chopped
• 1 large or 2 small cloves of garlic
• 1 - 2 teaspoons grated ginger
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 3 tinned tomatoes chopped, without the juice (alternatively use 3 ripe fresh tomatoes)
• 500 grams of chicken thighs, chopped into 3 or 4cm pieces
• 250ml water
• 1/2 tsp salt
• 1/4 cup ground almonds
• 1/2 tsp garam masala

What you need to do:

1.  Heat a frypan and add oil and ghee, then add bay leaves, cinnamon stick, cardamom pods and cloves and fry for a couple of minutes.

2.  Add the onion and fry over low heat until soft.

3.  Add ginger, garlic and stir for 30 seconds and then add the ground coriander and cumin.  Cook another minute.

4.  Add the chopped tomatoes and cook a further minute.

5.  Add the chicken, mix through.  Then add the water, salt, almonds and garam masala.  Cover and simmer gently for about half an hour.

Serve with basmati rice, or for a healthier option try my Rice with Quinoa and Turmeric and a side of green vegies, and/or Peas with Garlic and Cumin.

Cart-Driver Spaghetti

I recently borrowed a wonderful cookbook from my local library, 'Antonio Carluccio's Simple Cooking'.  I'd like to share one of his pasta recipes called Spaghetti alla carrettiera (Cart-Driver Spaghetti), which I absolutely loved.  It really is hard to explain just how delicious this simple dish is. 

You may note that I have labelled this recipe as vegan and vegetarian even though it contains tuna.  The tuna can easily be left out and I have made some notes at the end about making some adaptations if needed.  The dried porcini make the dish and there simply isn't any substitute.

What you will need:

200g spaghetti (gluten free)
salt and pepper
1 small onion, peeled and finely sliced
4 tbsp olive oil
2 ripe tomatoes, finely chopped
25g dried porcini (ceps), rehydrated and finely sliced (I used the already sliced ones)
100g canned tuna in oil, drained

What you need to do:

1.  For the sauce, fry the onion in a pan with the olive oil until soft (about 6 minutes).

2.  Add the tomatoes and fry for 15 minutes.

3.  Meanwhile put the pasta on to cook.

4.  Add the sliced porcini to the pan and some of their liquid, along with the tuna and some salt and pepper to taste.

5.  Drain the pasta and mix with the sauce.  Serve immediately.

 Variations:

• I cooked this again and added some kale.  I simply chopped it roughly and added it at step four.
• For a vegan/vegetarian option just leave out the tuna.  You could add kale, as above, or even stir through some cannellini or borlotti beans instead.

Recipe taken from:  'Antonio Carluccio's Simple Cooking', published in 2009.  ISBN 978 184400 734 9

Penne with Tomato and Basil

This is a simple pasta dish that you can have on the table in around ten minutes and the good news is that it tastes delicious.

What you will need:

100g gluten free penne pasta (but any will do) per person
100g ripe tomatoes per person, chopped
5 - 6 basil leaves per person, torn
1 clove garlic per 1 to 2 people
2 tbs olive oil per person
1/4 cup frozen peas

What you need to do:

1.  Put the pasta on to boil.
2.  Meanwhile, make the sauce.  Crush or slice the garlic and cook in heated olive oil over very low heat until soft.
3.  Add the tomatoes and basil and continue to cook for a few more minutes.
4.  Just before the pasta is ready throw the frozen peas into the boiling water and cook another minute or so.
5.  Drain the pasta and peas and add to the sauce.
6.  Mix well and serve with lots of freshly ground black pepper, a drizzle of extra virgin olive oil and additional basil if you have any left.

Peas with Garlic and Cumin

I love this simple side dish that can be served with all curries, rice or even enjoyed on it's own.

What you will need:

1 cup of frozen peas
1 clove of garlic
1/2 tsp cumin seeds
ghee or oil
Salt, to taste

What you need to do:

1.  Heat a small fry pan and melt the ghee (if you are dairy free then use oil such as rice bran).

2.  Rinse the peas in a colander with hot water until they thaw.

3.  Add the garlic to the pan and cook over low heat then add the cumin seeds.  Cook until fragrant.

4.  Add the peas and stir well.  Cook for a few minutes until the peas are hot.

5.  Add salt to taste before serving.

Delicious Roasted Veggies

When you are eating a lot of vegetables it's always nice to vary how you prepare them.  This is a simple but tasty way to prepare a mixture of veggies that both my girls love.

What you will need:

A mixture of vegetables such as sweet potato, carrot, zucchini, mushrooms and tomatoes
Some herbs such as rosemary or thyme
Olive Oil
Salt and pepper to taste

What you need to do:

1.  Cut the vegetables into 2cm cubes and mix together in a large baking tray.

2.  Wash the herbs and roughly tear or chop into the veggies.

3.  Add salt a pepper to taste (I use Herbamare) and olive oil.  Mix well and cook in a hot oven for about 25 to 30 minutes.

Ready to go in the oven

Rice with Quinoa and Turmeric

When cooking curries I almost always serve them with rice, usually steamed basmati.  This is an alternative to plain rice and the quinoa adds extra protein and fibre to the meal.  I think it goes especially well with vegetarian or vegan dishes.

What you will need:

1/3 cup quinoa, rinsed
2/3 cup basmati rice
1 cup water
1/2 tsp turmeric
1/2 tsp vegetable or chicken stock powder

What you need to do:

1.  Bring the water to the boil and add the turmeric, stock powder, quinoa and rice.

2.  Reduce to a simmer and cook, covered, for 12 minutes.  By this time all the water should have been absorbed and the rice and quinoa tender.

3.  Remove from the heat and leave covered for another five minutes before serving.

Served with Chicken Korma and Peas with Garlic and Cumin

Apology

Apologies for the lack of recent posts.  Our house is being renovated and we have been without a kitchen or internet connection on and off for the past month.  The new kitchen has just been finished and soon I hope to be cooking up a storm and posting again as normal.

Chicken Soup

Home made chicken soup is one of those wonderful winter miracle foods.  I cook this if myself or anyone else in the family are feeling under the weather and in need of a good pick-me-up.  It's like a food cuddle really and definitely worth the time and effort involved in the preparation.  The soup can be made over two days but my recipe below can be done in one day.  I remove the skin and all excess fat from my chicken but if you didn't want to do this then you'd need to let the stock sit overnight so you could remove the fat.  I've used this recipe for many years and I think I originally found it on taste.com.

What you will need for the stock:

• Whole organic chicken
• 1 brown onion, chopped
• 1 carrot, peeled and chopped
• 2 large celery stalks, chopped
• 10 whole black peppercorns
• 2 dried bay leaves
• 5 flat-leaf parsley stalks

What you will need for the soup:

• 1 tbsp olive oil
• 1 medium leek, washed and diced
• 1 clove garlic, crushed
• 1 medium carrot, peeled and diced
• 2 large celery stalks, diced
• 2 small to medium zucchini, diced
• 1/4 cup chopped fresh flat-leaf parsley leaves

 What you need to do:

1. Remove chicken skin and trim any excess fat.  Place chicken in a large saucepan or stock pot.  Add onion, carrot, celery, peppercorns, bay leaves and parsley stalks.  Add enough cold water to just cover the chicken.

2.  Cover and bring to the boil then reduce heat to low.  Simmer, part covered, for about an hour or until chicken is cooked through.  You may want to skim the surface during cooking.

3. Remove from heat and lift chicken from the broth and place on a plate.  Strain the broth through a sieve and discard the vegetables.  Allow the stock to cool.

4. Remove the chicken from the bones and set aside.

5. Begin to prepare the soup by heating the oil in the stock pot and then cooking the leek and garlic over a medium heat for about 5 minutes.  Add the carrot and celery and cook until they begin to soften.

6. Add the stock and chicken and cover to bring to the boil.  Reduce heat to low and simmer, covered, for about 30 minutes.

7. Add the zucchini and simmer, covered, for another 30 minutes or until the vegetables are tender.

8. Remove from the heat and stir in the chopped parsley before serving.

I have included below step by step photos if you want or need them:

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Rice with Quinoa, Spinach and Capers

This is another one of my super fast lunch ideas but you can also serve it as a side dish with dinner.

What you will need:

3/4 cup basmati rice
1/4 cup quinoa, rinsed and drained
1 1/2 cups chicken stock
handful of baby spinach leaves
1 tablespoon baby capers

What you need to do:

1. Bring stock, rice and quinoa to the boil and then reduce heat to low.  Cover and cook for 12 minutes.

2. Fluff rice and quinoa and stir through spinach and capers.

3. Cover again and allow to sit for another 5 minutes before serving.

Notes:  I find the quinoa gives this quick dish all the flavour it needs but feel free to add a splash of your favourite dressing, or some lemon juice and olive oil, if you want something more.  I don't drain the capers so the liquid they are in also adds flavour to the rice.  You could add whatever you like, peas, olives, cherry tomatoes, or whatever else takes your fancy.

Chicken Karhai with Mint

This recipe comes from the wonderful cookbook 'At Home with Madhur Jaffrey' and is absolutely delicious and really easy to prepare.  A Karhai is an Indian wok and so this is basically an Indian stir-fry.  First you need to marinate the meat in the spices and then you cook it as a stir-fry.  I was amazed at how tasty it was and would love to try some of my own variations adding some vegetables as well.

What you will need for the marinade:

• 550 grams chicken thighs, cut into 2cm pieces
• 1 tsp salt 
• freshly ground black pepper
• 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper (only if you like it spicy, I left this out of course)
• 1 1/2 tbsp lemon juice
• 1 tsp garam masala
• 1 tsp finely grated fresh ginger
• 1 tbsp olive or canola oil 

What you will need for cooking:

• 3 tbsp olive or canola oil
• 2/4 cup chopped onions
• 3 tbsp chopped fresh mint

What you need to do:

1.  Combine all the marinade ingredients in a glass bowl.  Mix, cover, refrigerate for at least 30 minutes, or as long as overnight.

2.  Heat oil into a wok or large frying pan over medium-high heat.  Add the onions, stir-fry for a few minutes.

3.  Add the chicken with all its marinade and stir-fry another 3 minutes or until chicken is just cooked through.

4.  Add the mint and stir-fry for a few seconds only.

5.  Serve with rice and vegetables.  In the photo below I have served this with a mushroom and pea curry.

Pumpkin Roasted with Cumin and Sesame Seeds

This is an easy way to make roast pumpkin a little more interesting.

Simply chop into 3 cm squares and place pumpkin in a baking tray.  Add about 1tsp cumin, 1 tsp sesame seeds and 1/4 to 1/2 tsp salt per serving.  Mix well and then add a good splash of olive oil until all coated evenly.  Roast until tender and browned.  Pumpkin can be served with rice and dahl, or as a side dish with meat and vegetables, or they can be enjoyed as a snack.

Yellow Split Pea Dahl

What I like about this dahl is that I can cook it so the peas still retain their shape and texture.  It's quite a different dish to a red lentil or mung dahl, which both have a more soupy consistency.  As with all dahls this one is high in both fibre and iron.  I have used it in this instance as a side dish served with my Delhi Style Baked Chicken Legs, some green beans cooked with garlic and cumin, and some basmati rice.  It can also be enjoyed as a meal on its own.

What you will need:

• 1 cup of yellow split peas, soaked if possible
• 2 small onions, finely diced
• 1 clove garlic
• 2 tomatoes, diced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp mild curry powder
• 1 cup of chicken or vegetable stock
• salt to taste

What you need to do:

1.  Any amount of soaking time will reduce the cooking time for yellow split peas.  If you don't remember to soak them overnight, even a few hours will help.  Cook the peas until the are soft, but still retaining their texture.  Once cooked, drain and set aside.

2.  Fry the onion over a medium heat until it begins to soften.  Add the garlic and fry for another minute.  Add the fresh tomatoes and stir until they begin to soften before adding the powdered spices.  Mix well and fry for another 30 seconds.

3.  Add the chicken stock and bring to a simmer.  Allow to cook for about 10 to 15 minutes.

4.  Return the cooked split peas to the pan and mix well. Cook over a low heat for another 5 minutes.  You may need to add a little more water and salt to taste.