Butter Chicken

Butter Chicken on Cauli "Rice".

Who needs take-away when you can make this at home?!

 

 

I make this recipe in the slow cooker, 10 minutes prep time in the morning and then in the afternoon, dinner is ready!

 

 

 

 

 

 

 

Ingredients:

1.1kgs chicken thigh fillets

2 brown onions (chopped)

4 tablespoons of coconut oil

8 cloves of garlic (minced)

2 teaspoons of freshly grated ginger

2 teaspoons of ground coriander

2 teaspoons of ground cumin

2 teaspoons of ground cardamom

1/2 teaspoon of cayenne pepper

1 teaspoon of salt

2 270ml cans of Ayam coconut milk

2 140g cans of tomato paste

 

Method:

Pop the chicken thigh fillets into the slow cooker.

 

In a large frying pan heat the coconut oil, add the brown onions and cook for 2-3 minutes. Add in the garlic and ginger, stir for 1 more minute then add in the rest of the spices. Cook for a further minute or 2 then add the coconut milk and tomato paste. Bring to the boil and then pour over the chicken thigh fillets.

 

Cook on high for 4 hours or on low for 6 hours. Serve with veggies or on cauli "rice" and enjoy!

 

Notes:

This recipe serves 6; I like to make a big batch so that we can have left overs for lunch the next day; or, have it again the next night so I don't have to cook! You can always freeze a few portions for a ready made meal when you are on the go or just adjust the recipe by half if you want to make a smaller batch.

 

 

 

 



Cauli "Rice"

Cauli "Rice".

 

Cauli "Rice" is surprisingly good!

 

Cauliflower isn't a very glamorous vegetable; however if you are trying to avoid grains the cauliflower can be quite versatile. 

 

Disclaimer: I do use my Thermomix for this recipe; however, it can be easily converted. 

 

 

 

 

 

 

Ingredients:

1/2 cauliflower cut into "florets"

 

Method:

Place the cauliflower florets into the Thermomix bowl and chop using reverse blades on speed 5 for 5 seconds. You should now have something that closely resembles rice. Pop the "rice" into the steamer basket.

 

Pour 1 1/2 litres of water into the bowl placing steamer basket on top and then close the lid. Cook for 13 minutes on varoma speed 3. Serve with the meal of your choice or use it for making Cauli Fried "Rice"!

 

Notes:

If you do not have access to a Thermomix you can use a food processor to chop your cauliflower and then steam or sauté it for a few minutes until cooked.

 

 



Sweet Potato Mash

Sweet Potato Mash.

This is a great side dish to any meal! Its a favorite in our house and is made on a regular basis.

Disclaimer: I do use my Thermomix for this recipe but it can be easily converted!

Ingredients:

1 medium sweet potato (approx. 750g)
180g of water or Broth
2 tablespoons of ghee
1/2 teaspoon of salt
a pinch of ground pepper

Method:

Pop all ingredients into the thermomix bowl and cook for 20 minutes at 100 degrees on speed 4. Once completed pop in the butterfly whisk and mix the sweet potato mash for 40 seconds on speed 4.

Notes:

If you do not have access to a thermomix, you can steam the sweet potato first and then pop it into a bowl and mash in the rest of the ingredients. If you want a smoother texture you can pop it in a blender or food processer to finish it off.

"Pot Noodles"



"Pot Noodles"



 

 

 

My kids love these "pot noodles" and its an easy and simple way to get some broth into them!

 

 



Ingredients:

3 cups of Broth

1/2 zucchini grated

1/2 carrot grated

1 large handful of mung bean noodles

(also known as glass noodles)

 

Method:

In a small saucepan add the broth, grated zucchini and carrot and then bring them to the boil on the stove top. Add the noodles (you may need to use tongs to help push them down into the broth) and then let it simmer for 5 minutes, then turn off the stove and let it sit for another 10 minutes.

 

The noodles are very long so I use a sharp knife and fork to cut them up a little bit and then serve in mugs with a spoon or fork.

 

Notes:

You can buy mung bean noodles at the supermarket in the Asian section at around $1.50 per packet. The noodles are very hard and can be difficult to separate, I like to take them outside to unravel them (as they can get messy!) and then pull off a section at the side. When I have a handful, I then scrunch the rest up and pop them in a freezer bag and store them in the pantry for next time.

Sweet Potato & Zucchini Hash Browns




Sweet Potato and Zucchini Hash Browns.

 

These make a fabulous meal for breakfast when they are topped with perfectly poached eggs!
 

You can make up a big batch and keep them in the fridge to use over a few days or even store them in the freezer to use when needed.

When pre prepared, they make a quick and easy, yet tasty meal.



Ingredients:

1 large sweet potato peeled (half grated; the other half cut into cubes, steamed, and then mashed with a fork)
2 medium zucchinis (grated)
2 eggs
salt and pepper to taste
olive oil, ghee or coconut oil (for cooking)

Method:

Mix all ingredients (except cooking oil) together in a large bowl.

Refrigerate mixture for 1 hour (or 20 minutes in the freezer), this helps the ingredients bind together better but if you do not have time, don't worry, just be gentle when cooking!

Divide mixture into 10 equal portions and form flat round patties.

Heat oil of choice in a fry pan on medium heat and cook hash browns on both sides until golden brown and cooked through.

Serve immediately or store safely in the fridge or freezer for another day.

Notes:

Sweet potato is a really hard vegetable to grate! I use my food processor on the grater function to get the job done quickly and effortlessly!

To save time, you can always use left over steamed sweet potato; just make sure you cook extra when you are going to make up a big batch of these.










Frozen Grapes

Frozen Grapes.

Now this isn't really a recipe as such, just a simple idea for a healthy sweet treat.

Just grab a bunch of red grapes, rinse and remove from the stalk and pop into a container and freeze.

Once frozen, take out a few at a time - when ever you need a quick snack, sweet treat or an energy booster - and enjoy!

Pumpkin & Pine Nut Salad

Pumpkin & Pine Nut Salad.

I love this salad and its a regular side dish in our house.

We serve it up with a delicious roast chicken or a nice steak; however, it would be a great side dish to any main meal.

 

Ingredients:

120g fresh spinach and rocket leaves
1/2 butternut pumpkin cut into cubes
3 tablespoons of pine nuts roasted
Juice of 1 lemon
Olive oil (equal amount to lemon juice) plus extra for roasting pumpkin
Salt and pepper to taste

Method:

Place the pumpkin on a oven tray with a drizzle of olive oil and salt and pepper to taste. Bake on 180 degrees for 20-30 minutes or until golden brown and cooked through.

In a bowl whisk the lemon juice and olive oil together with a fork adding salt and pepper to taste.

Place the washed spinach and rocket into a serving bowl, top with the roasted pumpkin and pine nuts and finish with the lemon and olive oil dressing.




Chicken Bone Broth

Chicken Bone Broth with Lemon and Turmeric.

This is a staple in our house...

I make a weekly batch of this broth and store it in the fridge and use it in everything I can from soups, sauces, gravy's, home made "pot noodles" and much more!

Not only is it delicious but it also helps to heal leaky gut syndrome, overcome food intolerances, as well as improve joint health and boost our immune system.

Ingredients:

2kg of chicken necks
2 large carrots sliced
3 celery sticks sliced
2 onion cut in quarters
2 tablespoons of apple cider vinegar
Salt and pepper to taste

 

Method:

Pop everything into a big stock pot and fill with filtered water; mine takes approximately 4 litres of water to fill it almost to the top.

Bring to the boil on the stove top (removing any froth that bubbles to the top) and then simmer for 6-8 hours with the lid on.

I like to stir it every now and again and sometimes even get the masher in there to help break down the necks. Top up with extra water if you need to during this time.

When finished, strain the liquid into a big container and store in the fridge for future use. It should look a bit like jelly once cooled and that is what you want; once heated it will become liquid again.

Notes:

I like to drink it as pictured above with a dash of lemon and ground turmeric; however you can drink and use it as it is.

It is great for adding to soups and stews in the winter time or adding to any dish requiring liquid or stock all year round.