Quinoa and Artichoke Salad

I'm starting to get into the habit of having cooked quinoa on hand and ready to use which made this delicious salad very easy to throw together for lunch.  The quinoa makes it surprisingly filling and of course very healthy as well.

What you will need:

• cooked quinoa (about one third of a cup of raw quinoa per person will be enough once cooked)
• marinated artichoke hearts (I used 175g jar which is enough for two or three people)
• 1 - 2 small ripe tomatoes
• bunch of parsley, chopped
• red wine vinegar
• salt and freshly ground black pepper

What you need to do:

1. In a bowl place about a cup of cooked quinoa per person.

2.  Drain the artichokes but reserve the juice (you can drain it straight onto the quinoa if you like but you may not need it all depending on how many people you are making the salad for).

3.  Roughly chop the artichokes, dice the tomatoes, and finely chop the parsley.  Add to the quinoa and mix well.  Add 1 - 2 tsp of red wine vinegar and season to taste.

Notes:  The marinade from the artichokes may be sufficient for the dressing but I added a small amount of vinegar as well, lemon juice would also work well.  You can mix and match what you add to the salad and just use whatever you have on hand.

Kids Cooking - Layered Fruit Parfait

Often things just taste better when they are 'prettied up' a bit.  My daughter made this healthy dessert for us to go with her tostada lunch. 

Use any fruit that you have, ideally with some different colours to make the layers more obvious.

Chop the fruit into pieces if required and then place into layers in glasses.  Add a few mint leaves between the layers for a lovely refreshing flavour.

If you eat dairy food, place a scoop of fruit or natural yoghurt on the top.  I had mine plain, but you could also use a dairy free yoghurt or ice-cream (such as the delicious co-yo) on the top.

Grate some dairy free dark chocolate over the top and garnish with an extra mint leaf.

Raspberry and Mint Soda

Sometimes it is the simple things that make all the difference.  My daughter recently made us tostadas for lunch and she came up with quick, easy and very refreshing drink to have with the meal.

Take a handful of frozen raspberries and some mint leaves and place in a jug or pitcher.  Top up with soda water (we make our own in the sodastream to save wasting plastic bottles).  Allow to sit for a short time to let the raspberries thaw and flavours infuse.

Serve and enjoy.

Kids Cooking - Tostadas

My daughter has decided she wants to start cooking on her own, well mostly on her own.  These tostadas, based on a recipe in the second series Junior Masterchef cookbook, were her first attempt and we all enjoyed them for a tasty holiday lunch.  I helped with frying the corn tortillas and a few things here and there, but she was mostly able to plan and prepare the meal on her own.  And the good news, they are gluten and dairy free, and vegan.

What you will need:

• 400g can of refried beans
• 1/2 tsp ground cumin
• vegetable oil for frying
• 1 packet of gluten free white corn tortillas
• lettuce

For the Tomato Salsa

• 2 ripe tomatoes
• 2 tbsp chopped coriander (we didn't have any so made it this time without)
• 1 tbs lime juice
• 1 tbs olive oil
• garlic and chilli could be added if you wish

For the Guacamole 

• 1 - 2 avocadoes, stone removed
• 1 tbsp lime juice
• 1/2 small red onion, finely chopped (optional, my daughter chose to leave this out)
• 1/4 tsp ground cumin

What you need to do:

1. Pre-heat the oven to 100C

2.  Make the tomato salsa by cutting the tomatoes in half width wise and removing the seeds.  Chop tomato into small cubes and place in a bowl.  Add remaining salsa ingredients and mix well.  Season with salt and pepper to taste.

3.  Make the guacamole by scooping out the avocado into a bowl and adding the lime juice.  Mash with a fork then add cumin and onion (if using) and mix well.  Season with salt and pepper to taste.

4.  Choose a decent sized lettuce leaf for each person and roll them up and slice finely.  Set aside ready to construct the tostadas.

5.  Prepare the bean puree by emptying the can into a small saucepan with the cumin and water.  Mix over a low heat until smooth and warmed.

6. Heat 1cm of oil in a frying pan over medium heat.  Use tongs to place the tortillas in the pan one at a time.  Cook for about 20 seconds and then turn over.  Cook for a further 20 seconds.  The tortilla should be golden, slightly puffed up and crispy.  Remove from the oil and drain on paper towel before placing on a tray in the oven to keep warm.  Repeat with the remaining tortillas.

7.  Time to construct the tortillas.  Spread some bean puree on each tortilla, top with lettuce, guacamole and a spoonful of salsa.  Serve immediately while warm and crispy. 

Delicious!

My daughter served them with a refreshing berry and mint soda which she made herself as well as a layered fruit parfait for dessert (links to recipes coming soon).

The Junior Masterchef Cookbook is actually a great way for kids to get started in the kitchen.  The series two book is divided into sections for different countries which is interesting and also educational.  My daughter has her eye on the chocolate souffle next.

Quinoa, Raspberry and Dark Chocolate Slice

One of my goals for the year is to finally master gluten free baking.  I've put it off for many years on account of having an oven that didn't actually work properly, and I'll admit that baking has never been my strong suit in the kitchen anyway.  But today, I have finally managed to bake something that I'll actually bake again, and the real win is that my family loved it as well.

This slice is a variation of a few recipes I found for breakfast bars.  To me it's more like a slice, but either way it's super healthy, full of whole grains, high in protein, gluten free, dairy free, and absolutely delicious!

What you'll need:

Dry Ingredients -

• 1 cup quinoa flakes
• 1/2 cup quinoa flour
• 1/2 cup sorghum flour
• 1/3 cup almond meal
• 1/4 cup tapioca starch (or any gluten free starch ie. potato, corn)
• 1 1/2 tsp baking powder
• 1/2 tsp bi carb soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup brown sugar (not packed, just loosely filled)

Wet Ingredients - 

• 1/3 cup olive oil
• 2 eggs (ideally organic, but definitely free range)
• 3/4 cup almond milk
• 1/4 tsp apple cider vinegar
• 3 tsp maple syrup
• 3 tsp vanilla extract

Extras - 

• 1 cup frozen raspberries (thawed, and stirred with liquid to make a rough puree)
• 1/3 cup 70% dark chocolate (dairy free), chopped into 1/2 cm pieces

What you need to do:

1. Pre-heat oven to 180 degrees Celsius.  Spray a slice tray with olive oil spray or equiv. and line with baking paper.  I use two smaller trays rather than a very large one as the edges are so delicious.

2.  Put all the dry ingredients except for the sugar into a large mixing bowl and whisk together.  Add the sugar and mix well.  I use my hands at this stage in the same way as you'd rub butter into flour, just to try and get as much air into the mixture as possible.

3.  In a large measuring jug lightly beat the two eggs then add the remaining wet ingredients and mix with a fork.

4.  Add the extras to the wet ingredients and mix to combine.

5.  Pour the wet mix into the dry ingredients and mix well.  The result should be a fairly wet batter but if it is too moist add a sprinkle of almond meal until it is about the thickness of a cake mix batter.

6.  Pour into the slice tray/s and place in the oven to cook for 35 minutes, or until golden brown and firm to touch in the centre.

7.  Allow to cool slightly in the tray before taking out onto a board.  Cut into desired sized pieces and allow to cool on a rack.

We ate the slice still warm from the oven for dessert, and I've also frozen some ready for school lunchboxes.

Zucchini with Garlic

This is a super easy and delicious way of preparing zucchini that makes a great side or is fabulous as a snack on its own.

I use the slicer on the side of my grater to finely slice the zucchini.  Use one full zucchini per person for a side, more if it's just a snack on its own.  It will seem like a lot, but I always wish I'd done more as it reduces so much when it cooks.

Heat a large frying pan and add a few good lugs of olive oil.  Add a clove of crushed garlic and fry gently for about 30 seconds before adding the zucchini.  Mix well and fry for a few minutes, stirring until the zucchini begins to soften. Cook for around 10 minutes in total, stirring occasionally to make sure all the pieces are well cooked.  Add a little salt and freshly ground black pepper to taste.

 

Enjoy!