Mulligatawny Soup

I have adapted this recipe from Madhur Jaffrey's 100 Weeknight Curries cookbook.  It's easy to prepare, tastes delicious and is one of my favourite soups.  Unfortunately when I made it last night I didn't have any coriander and so you won't see any in the photos.  I will update this post next time I make it and hopefully get some better photos.  The soup still tasted wonderful and after a cold and wet weekend it was the perfect Sunday night meal.

What you will need:

3 tablespoons of rice bran or vegetable oil
1 teaspoon fresh ginger, finely grated
1 clove garlic, crushed
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp curry powder
1/8 - 1/4 tsp cayenne pepper (if you want it spicy)
2 chicken thighs, cut into 1cm cubes
1 cup split red lentils, washed and drained
1.2 litres of chicken stock
1/2 tsp salt (to taste/optional)
1 tablespoon lemon juice
1 tablespoon finely chopped fresh coriander

What you need to do:

1.  Heat the oil in a heavy-based pan or stock-pot over medium-high heat.  When hot, put in the ginger and garlic and stir for about 10 seconds.

2.  Add the cumin, coriander, curry powder and cayenne (if using) and stir for another 10 seconds.

3.  Add the diced chicken and stir-fry for about 30 seconds.

4.  Add the lentils and mix well.

5.  Add the chicken stock and salt (if using) and bring to the boil.  Partly cover the pan, reduce heat to low and simmer for about 45 minutes or until the lentils are very soft.

6.  Add the lemon juice and fresh coriander and stir mix well before serving.

I serve this soup with steamed basmati rice and some kind of green vegetable.  You could try my Indian Spiced Green Vegetables, or simply stir fry some fresh English spinach with garlic and cumin.  The rice can be added to the soup or soup can be spooned over the rice as you eat it.

Quick Gnocchi with Browned Butter and Sage

Another great throw-together dinner is this quick gnocchi with browned butter and sage.  I use a gluten free pre-prepared gnocchi which I can store in the pantry.  It's not the best gnocchi in the world but once it has soaked up the delicious butter and sage, it's more than acceptable.  I also add a variety of green vegetables to this dish as I simply can't eat a meal with no vegies.  In this instance I have used asparagus and baby spinach, but you can also use green beans or frozen peas.  The butter used certainly doesn't make this a low-fat meal, but now and then it is a delicious treat.

What you will need:

Store bought gluten free gnocchi (you can of course make your own if you have time)
40 - 50 grams of organic butter
A good handful of sage, chopped
Green vegies - in this instance I used a handful of chopped asparagus per person and a handful of baby spinach leaves
Freshly ground black pepper

What you need to do:

1. Steam the asparagus and set aside.

2. Bring a large saucepan of water to the boil.

3. Heat a frypan and melt the butter slowly and allow it to brown.

4. Add gnocchi to the boiling water.

5. Add sage to the butter and stir.

6. Gnocchi is usually ready about a minute or two after they rise to the surface of the water.

7. Use a slotted spoon to lift gnocchi out of the water and into the frypan.  Mix well.

8. Add baby spinach and asparagus and mix well.

9.  Serve, top with black pepper.

  

Here are some step by step photos of preparing the dish:

Step 1

Step 5

Step 7

Step 7

Spiced Almonds

This is a quick snack that is high in protein and very tasty.  You can use a variety of different almonds, slivered or flaked, in this instance I have used the flaked almonds with skin still on.

What you will need:

Almonds, as many as you want to eat or share
A little vegetable oil, I used rice bran oil
1/8 tsp per cup of almonds of ground cumin
1/8 tsp per cup of almonds of garam masala
Salt

What you need to do:

1.  Heat a small frypan and dry fry the almonds until they are slightly browned and toasted (do not burn).

2.  Remove almonds from the pan, heat oil.

3.  Add dry spices and fry for about 10 seconds, stirring.  Return almonds to the pan and mix well.  Add salt to taste.

4.  Serve and enjoy immediately while still warm.

Gluten Free Kid's Pizzas

Here is a quick and easy dinner that kids can almost make themselves.  My two girls love pizza and they love helping to prepare them.

These supermarket bought wraps make quite good bases.  Although you can easily make your own pizza sauce, I find this Ardmona one great for throwing together a quick dinner.

When I make pizza for the kids I try to encourage lots of healthy toppings such as mushrooms, zucchini, baby spinach and fresh tomato.  Half the fun is letting the kids top the pizzas themselves:

 

 

 

 Pop them in the oven for about 10 to 15 minutes or until cheese is melted and golden.  I do find that the gluten free wraps don't go completely crispy in the middle.  You can put them in the oven for a few minutes before topping if you like.

Now your pizzas are ready to enjoy.  Leftovers are great for school lunchboxes, but we don't usually have any.

Cumin

Cumin is one of the spices I use most in my cooking and I absolutely love the flavour it adds to recipes.  It has been used in traditional cuisines in the Mediterranean, Asia, China, India and the Middle East.

Cumin Seeds

This humble spice has a long list of health giving properties as follows:

• very high in iron
• contains vitamin C, vitamin A and essential oils
• contains B vitamins and Vitamin E
• high in dietary fibre
• anti-microbial and anti-fungal
• contains potassium, calcium, manganese, selenium and copper
• disinfectant properties
• contains flavanoids

Cumin Plant

Traditionally this spice has been used for the following:

• aids digestive health
• assists liver detox
• natural laxative, can help with constipation
• enhances immunity
• improves respiratory health
• decongestive
• can treat flatulence
• can assist in ridding the body of intestinal worms
• can fight cancer
• improves memory
• treats insomnia
• can be used to ward off a cold
• stimulates metabolism, increases heat in the body
• aids with nutrient assimilation
• can be used to treat anaemia
• helpful for skin disorders
• can be used to treat boils
• stimulates menstural cycle
• assists hair and nail health

Ground or powdered cumin

Be sure to choose quality when purchasing cumin.  Ideally, invest in a spice grinder and buy the seeds, as powdered cumin doesn't have a very long shelf life.  I admit this is advice I have yet to take myself.  If you do buy powdered cumin be sure to store it in a cool, dark place.

Recipes using Cumin:

Green Dahl
Indian Spiced Green Vegetables  
Indian Style Spiced Cabbage
Lamb Saag
Moroccan Chickpea and Lentil Soup - coming soon
Mulligatawny Soup
North Indian Chicken Curry
Okra with Shallots
Pumpkin Roasted with Cumin and Sesame Seeds
Quick and Easy Vegetable Pilaf
Rice with Quinoa, Tomato and Cumin
Spiced Almonds
Spiced Cabbage
Tomato and Chickpea Salad

Rocket, Mint and Cucumber Salad

This super easy salad is one of my favourites.  Combining rocket and lemon juice also means this is a high iron dish for vegetarians and vegans.

What you will need:

rocket, about 200grams
a good bunch of fresh mint
1 - 2 cucumbers
fresh lemon juice
olive oil
salt and pepper

What you need to do:

1.  Wash the mint and pick off the leaves and place them into the bowl.

2.   Slice the cucumbers in half lengthways and then thinly slice.

3.  Add the rocket to the bowl and toss to mix ingredients together.

4.  In a small glass jar mix lemon juice and olive oil with salt and pepper and shake well.  It should actually be about 2 parts oil to one part lemon juice even though my photo is about half and half.  I had to add some more oil.  If you find it a little sour, I sometimes add half a teaspoon of sugar.  It depends on how sweet the lemons are.

5.  Pour the dressing over just before serving.  My photo above isn't dressed as I had to take the salad to a bar-b-q in the park.

Tomatoes

Tomatoes are definitely a super-food and an ingredient I use very often in my cooking.  Ironically I went years without eating tomatoes but now I can't imagine life without them.

Tomatoes come in many varieties including the standard round red tomato we see most often in shops, roma red, red cherry tomatoes, yellow and orange cherry tomatoes, heirloom tomatoes which can come in colours ranging from green through to red, and many others.

The tomato really is a nutrient powerhouse.  Actually a fruit, but used more often as a vegetable, the tomato belongs to the nightshade family and is native to Central America.

So, here is a rundown on the health properties of this humble fruit:

• low calorie
• low fat
• zero cholesterol
• high in antioxidants
• high in dietary fibre
• considered an anti-cancer food, especially for prostate, breast, colon and skin cancers
• contain the flavanoid lycopene which helps protect cells and prevent cancers.  This flavanoid is found in highest concentration in the red varieties and is more available to the body when the tomatoes are cooked.
• high in vitamin A
• have been show to assist eye health
• high in vitamin C which can provide protection against infection
• high in potassium
• low in sodium
• moderate levels of B vitamins
• eating tomatoes can help prevent heart disease

So, with all these benefits to our health, it makes sense to use tomatoes in our cooking.  Choose either good quality fresh tomatoes or canned tomatoes.  Because lycopene is more readily absorbed from cooked tomatoes, using the canned variety doesn't mean a lesser benefit.  Where possible, and when budget allows, choose organic in both fresh and tinned.

Tomatoes are also relatively easy to grow.  I'm no green thumb but my husband usually has a couple of tomato plants on the go.

Recipes using Tomatoes:

Cart-Driver Spaghetti
Egg Tomato
Gluten Free Kid's Pizzas
Kids Cooking - Tostadas
Mediterranean-Style Chicken Soup
Moroccan Chickpea and Lentil Soup - coming soon
North Indian Chicken Curry 
Penne with Tomato and Basil
Rice with Quinoa, Tomato and Cumin
Tomato and Chickpea Salad
Vegetarian Minestrone Style Soup

Super Fast Pasta Dinner

Some nights I just can't seem to summon the energy to cook.  I find myself staring into the (mostly empty) pantry or fridge, and dreaming of home delivered take-away.  The following meal is one I often use on nights like this and I'm always surprised at how much I enjoy it in the end.  The best thing is that it is SO quick and easy to pull together that you can have it ready sooner that that take-away could be delivered, and for much less expense.

When preparing this meal the ingredients are very flexible and you should make use of what you have left in the fridge or pantry.  I do tend to try and make sure I have pasta, pesto, capers and frozen peas in my home at all times.  Also, my choice of ingredients is based on cooking the meal in one pot only!

What you will need:

Gluten free pasta (can be substituted for regular pasta if you do not need gluten free)
Pesto of your choice
Baby capers (about a tablespoon)
Fresh basil (can use parsley as well)
Baby spinach, English spinach or rocket
Frozen peas
Pepper

What you need to do:

1.  Cook pasta in a large pot of boiling water.
2.  While the pasta is cooking wash the basil and spinach.  Roughly chop or tear the basil.
3.  Rinse the peas under hot water to thaw.
4.  When the pasta is cooked, drain and leave in colander.
5.  Rinse out saucepan, add a splash of olive oil and then spinach leaves. Stir until wilted.
6.  Add peas, capers and basil and mix.
7.  Return (hopefully) still hot pasta to pot, stir in a few spoonfuls of pesto.  Mix well
8.  Serve topped with freshly ground black pepper, some more fresh basil and if you are not vegan you can add some grated parmesan.

Notes:  You can also add tinned red kidney beans or borlotti beans for added protein.

Green Dahl

This recipe is one of our family favourites.  It is an extremely healthy and tasty dish, perfect for cooler weather.  I have named it 'green' dahl because it uses whole mung dahl, which is green in colour, and I add a selection of green vegies.

What I have discovered in preparing this blog post is that dahl tastes a lot better than it looks.  Trying to photograph it to make it look anything other than mush was challenging.  But it does taste wonderful.

What you will need:

2 tbsp vegetable oil (I use rice bran oil)
1 cup mung dahl (not hulled, it should be green)
2 small onions
20 curry leaves
1 clove garlic, crushed
2 - 3cm piece ginger, grated (approx 2-3 tsp)
1 tbsp ground coriander
2 tsp ground cumin
2 tsp garam masala
1 tsp turmeric powder
1 litre chicken or vegetable stock (I use vegan 'chicken' stock, Massel brand)
1 1/2 cups mixed green vegetables (I used half green beans and half zucchini)
1/4 cup fresh coriander stems and/or leaves, chopped finely
1/2 cup frozen peas

What you need to do:

1. Heat a heavy based saucepan or stock pock and heat before adding oil.  Finely dice the onions and add to the heated pan.  Fry on low heat until soft.

2. Measure dry spices ready to add later.

3. If lentils have been soaking, drain ready to add later.

4. Add the ginger, garlic and curry leaves and cook for a further couple of minutes.

5. Add dry spices and cook another minute while continuing to stir.

6. Add drained lentils and stir well.

7. Add stock and bring to a simmer.

8. Chop coriander stems and leaves and add to dahl.  I usually use the stems mostly, and save the leaves to finish the dish when serving.

9. Chop up the green vegetables.

10. After lentils have been cooking for about 15 minutes, add the green vegies.  At this stage the lentils should be fairly soft.

11.  Once the lentils and vegetables are cooked, about another 10 minutes, add the peas.

12.  Stir though some chopped coriander leaves.  Dahl can be served with rice and extra coriander sprinkled on top.

Notes:  

• This dahl is also lovely with baby spinach leaves stirred through at the end.  Spinach leaves can also be used instead of peas.
• You don't need to soak the lentils before cooking but if you have time you can soak for a couple of hours to reduce the time.  It isn't necessary though.