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pumpkin, green lentil & parsnip soup

February 22, 2012
lunch, mains, soup
3 Comments

Wow, what a disaster I had in the kitchen last night! It was just ‘one of those days’, where things didn’t come together too easily. I took ages to actually prepare any food, burnt myself a few times, broke my most valuable/expensive piece of cookware, then forgot to put the blender on while puréeing the soup and made a mess. I finally sat down to dinner at 11 and although the soup was lovely, I was glad the whole cooking ordeal was over! Does anyone ever have days like that in the kitchen? I tend to every now and then and it feels like such a relief to get it over and done with! Either way, this gorgeous soup was worth the fuss and mess and the toasted pumpkin cumin seeds were a good treat. I also loved the colour of it.

Today was a good day. I worked at the farmer’s markets selling organic produce (dips and muesli) and then spent my sunny afternoon studying with friends. I got a lot of reading done, although I worry about my ability to absorb information sometimes. I can spend 20 minutes or more reading one page over and over, simply because it’s not processing. I seem to eventually get it, though I wonder how much I’ve actually learned because sometimes when I reread things, I can’t remember the words! Right now, the thought of taking on 4 subjects for my first experience of university gives me butterflies. I really hope I can pull it off! 2 weeks until I find out, I guess.

One batch of this soup will feed 6 people.

 

INGREDIENTS

1.5kg of pumpkin, diced into 1cm cubes

2 large parsnips, diced

1 cup french green lentils

saffron strands (optional)

2 cloves garlic, finely chopped

1 litre salt-reduced chicken stock

1 cup boiling water

1 litre water (to add later)

pepper

pumpkin seeds from the pumpkin

1 tbs cumin

olive oil

 

METHOD

Pumpkin Seeds

Place seeds under the grill. Coat with cumin. Grill for a couple of minutes or until you hear a bit of pre popping noises.

Soup

Preheat oven to 180.

Put the pumpkin, parsnip, garlic, saffron, stock and water into a heavy baking dish.

Cook in the oven for 40 minutes, ensuring the stock doesn’t get all soaked up and dry.

Remove and put in a stockpot with the extra litre of water and lentils. Reboil.

Cook on a simmer for 20 minutes, or until the lentils are soft. Season well.

Place in a blender for a short while to get a soup that is a nice mushy texture.

Serve and garnish with roast cumin pumpkin seeds and a drizzle of olive oil.

(Adapted from Low GI Cooking)

chicken noodle soup (gf)

February 9, 2012
lunch, mains, pasta, soup
2 Comments

I love chicken noodle soup. If I’m feeling at all under the weather, it always picks me up! This is a pretty easy recipe to get together. You can use whatever noodles you wish – I used tini amaranth and rice penne, which I thought was a perfect addition to the meal. If you feel like a bit of extra kick, add some crushed chilli. Enjoy!

Serves 2

 

INGREDIENTS

olive oil

2 small stalks celery, chopped

2 small carrots, diced

6 cups of chicken stock

300g noodles of your choice, cooked and drained

1 chicken breast, cooked and shredded

two large handfuls of parsley

1 tsp crushed chilli (optional)

 

METHOD

Heat  oil over medium heat, adding the celery and carrot. Season well and cook,  stirring occasionally, until the vegetables begin to get soft.

Pop in your stock and bring to a boil. Throw in the noodles, chicken and parsley and once heated through, serve!

 

 

prawn soba salad

February 1, 2012
lunch, salads, seafood
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I can’t keep up with this weather! It is as moody as I am. This was a quick salad that I whipped up when it was too hot to bother with anything that took any longer than 10 minutes. It doesn’t look too flash but I thought it was worth sharing, for those days where you just couldn’t be bothered doing too much and wanted to eat lightly.

Serves 2.

 

INGREDIENTS

20 cooked prawns, peeled and deveined

1 zucchini, grated into large pieces

1 carrot, grated into large pieces

100g cos lettuce, washed and chopped

100g soba noodles (I used 100% buckwheat noodles)

1 sheet of nori, chopped into small pieces

2 tbs tamari

3 tbs olive oil

pepper

juice of 1/2 lime

small handful of parsley

 

METHOD

Cook soba according to packet directions. Drain and set aside.

Meanwhile mix lettuce, parsley and vegetables.

In a small container, mix the tamari, olive oil, pepper and lime. Toss through the salad, mixing in the soba noodles.

Divide salad between two bowls.

Add prawns and top with nori.

Enjoy x

miso noodle & vegetable soup

January 17, 2012
light meals, lunch, mains, soup
4 Comments

I was in need of something nourishing and found a great noodle soup to play with on Green Kitchen Stories. If you’ve not yet stumbled across this beautiful blog, please head over and say hello. I have tried many recipes from there at this point and I am always impressed with how great I feel after I eat the end result!

This particular soup is packed full of vegetables and all sorts of goodness – I added some tofu and it was perfect. I’ve posted the original recipe below, with some slight editing to accommodate for my ingredients.

Enjoy!

 

INGREDIENTS

1/2 fresh chilli

2 cloves garlic

2-inches (5 cm) fresh ginger

1 stalk fresh lemongrass

1/2 leek

4 small carrots

1/2 cup broccoli

6 shiitake mushrooms

1/2 cup  fennel bulb

1/2 cup green beans

8 cups water, boiled

6 tbsp miso paste

1 tbsp tamari

100g tofu

270g soba noodles

1 handful coriander

mixed sesame seeds

1 lime

 

METHOD

Preparing the vegetables: Finely slice the chili, mince garlic and ginger, cut the lemongrass in half and “bruise” it with the bottom of your chef’s knife. Finely slice leek, carrots (use a peeler) and divide the Romanesco into small pieces. Cut the brown mushroom into quarters, slice the fennel bulb and chop the fennel greens. Trim the green beans by removing the top stems.

Preparing the miso: Pour 4 cups boiling water in a pot, add miso paste and whisk. Add soy sauce, chili, ginger, garlic, lemongrass and set a side for a couple of minutes.

Preparing the noodles: Meantime, pour the remaining water (4 cups) in a new pot. Place it on the stow on medium heat, add a pinch of salt and the noodles, cook them according to the package.

Assembling the soup: When the noodles are done, place them and all the vegetables in the miso soup and reheat it with the tofu, making sure it doesn’t boil. Pour in 4 bowls and top with freshly chopped cilantro, lime juice and sesame seeds.

‘lively up yourself’ lentil soup

January 15, 2012
light meals, lunch, mains, soup
1 Comment

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I had a big week at work and I was glad to see the end of the Friday working day. I spent my evening with family, helping look after one special little girl with some others, while her baby brother was being welcomed into the world and settling in with his parents at hospital. On Saturday I got to meet the new little family member and it was just about one of the most exciting things I’ve experienced in my life.

I have never held a one day old baby before and I was a little nervous. It was a lovely experience either way though. I felt a little teary for some reason and it was a lovely moment – everyone in the room sharing such an important occasion. I came home and had a big sleep, as I was knackered out.

Today we went back for another little visit and this gorgeous little boy fell asleep on me for some time. I could feel his chest rising ever so quickly with each of his precious breaths. His facial expression changed almost constantly for a while, then he fell into a deep sleep with his hands and face scrunched against my chest, occasionally making small noises. I felt so calm around this little guy. It made me think of the importance of being there for others – helping them grow, being there for a cuddle and all the rest. I also had a bit of a think this afternoon about what it means to be a good person and decided that I’d create an ongoing life time goal for myself: being the best person I can be. I want to be consistently kind to people and make others happy. To not judge people and to have a better understanding of where people are coming from. I feel as though I can be such a socially awkward person sometimes and I want to put in a bit more effort to change this. So I have a bit to think through!

Anyhow, to the food. I needed something nourishing and remembered this gorgeous recipe from Heidi’s wonderful blog, that I tried last year. It is oh so tasty and so very nourishing. Also very easy. This recipe serves 6 people. I have added/changed a few things according to what I had but it’s essentially the same as the original.

 

INGREDIENTS

2 cups French lentils, picked over and rinsed

1 tbs extra virgin olive oil

1 large brown onion, chopped

1 700g jar crushed tomatoes (100% with no additives)

1 large roma tomato, chopped into large chunks

2 cups water

3 cups of a big leafy silverbeet/chard, rinsed well, deveined, finely chopped

Saffron Yogurt

a pinch of saffron (30-40 threads)

1 tablespoon boiling water

1/2 cup low fat Greek Yogurt

 

METHOD

Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.

While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid into the yogurt. Set aside.

Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and saute for a couple of minutes. Stir in the crushed tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of the saffron yogurt.

 

(Source)

world’s greatest chicken and vegetable pie

January 9, 2012
lunch, mains, pies
4 Comments

I know I overdid it with the headline but I am pretty excited about tonight’s cooking effort. I’ve made this pie around ten times now and tonight was definitely my most successful attempt. The mix of vegetables was perfect, as was the top of the pie. I doubled up on the pastry sheets and it came out perfectly – crusty and thick, just as pie pastry should be. My taste tester gave the pie a 9.5/10 rating, which I’m pretty chuffed about and I have to say I agree. Maybe it’s wrong to praise your own cooking but tonight I am going to let myself get away with it.

Anyhow, please make this. It is everything a pie should be and I wish I could eat it every day. I want to make my own spelt pastry next time and see how that goes.

Makes1 big pie, which serves 4 hungry people. I served it with sweet potato mash on the side.

 

INGREDIENTS

1 tbs olive oil

1 tbs butter

500g free-range chicken breast fillet, cut into 3cm pieces

1 large leek, white part only, thinly sliced

1 garlic clove, crushed

1 tbs wholemeal flour

1/3 cup water

1 cup chicken stock

1/2 cup low fat cooking cream

1 tbs dried tarragon

1 large carrot, diced

2 medium sized parsnips, diced

kernels off one corn cob

250g mushrooms, quartered

1 large head of broccoli, cut into florets

1/2 cauliflower, cut into florets

1 large zucchini, diced

pepper, to season

2 sheets shortcrust pastry, thawed

2 sheets puff pastry, thawed

1 organic free-range egg, lightly beaten

 

METHOD

Steam all of your chopped vegetables, drain and set aside.

Heat olive oil and butter in a large fry pan and cook the chicken pieces until lightly browned. Transfer the chicken to a plate and set aside for a moment. Add the leek and garlic to the pan and cook until softened slightly. Add flour and cook for a minute. Add water and bring to the boil, then pour in the stock and cream and cook stirring for 5 minutes. Add tarragon.

Pop your chicken back into the pan with the vegetables and mix thoroughly. Season well and set aside to cool.

Preheat oven to 200 degrees Celsius

Lightly butter a medium sized baking pan (make sure it’s deep enough to fit all of the filling in).

Line the bottom and sides with shortcrust pastry.

Pour filling in.

Place a double layer of puff pastry on the top. Place small cuts throughout the top with a fork.

Brush with a beaten egg and bake for 35 minutes, or until it’s a gorgeous golden colour

roast lemon & oregano chicken breast wraps with baked mushroom & potatoes

December 26, 2011
lunch, mains
2 Comments

I’m far too full and sleepy to tell you too much about my day. Fairly straight forward through : family, friends and a whole lot of good food and laughter. Maybe a little too much food.

We put these wraps together the another night. Pretty straight forward and super tasty. Marinate your chicken however you wish, if you prefer another flavour.

Serves 4 people.

 

INGREDIENTS

4 x chicken breasts (we breasts which had a lemon, oregano, olive oil and pepper marinade)

200g mushrooms

6 medium sized potatoes, quartered

4 pieces wholemeal wraps

2 tomatoes

150g mixed salad leaves

1 avocado, mashed

1 small cucumber

balsamic vinegar

 

METHOD

Preheat oven to 180 degrees celcius.

Arrange tomato, cucumber and lettuce and avocado into serving dishes.

Slice large X cuts into the mushrooms. Brush with balsamic vinegar.

Heat water and steam potatoes for 10 minutes. Shake in the pan to mash the edges slightly. Season well.

Place chicken in a large oven dish, placing mushrooms into the spare spaces.

Arrange potatoes on a tray.

Bake both trays for 45 minutes, swapping halfway through.

Allow chicken to cool and slice into large pieces.

Serve at once, making wraps with ingredients and serving with sides of the mushroom and potato.  Alternatively you can mash the potato and put those into the wraps with the mushrooms.

 

 

 

 

 

brown rice & black bean burritos

December 11, 2011
lunch, mains
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Last year, I took a 3 month vacation. Some of the most memorable parts of my trip were times I spent stuffing my face with burritos in the USA. A lot of the burritos I ate were from a large franchise and never disappointed me. Whilst driving through a little city in California, I came across Nature’s Grill, where I had the best burrito EVER. It was packed full of delicious sautéed vegetables, pinto beans, rice, topped with ranch dressing, guacamole and a bunch of other things I can’t think to name right now.

When I got back, I swore I’d make my own version. Tonight I finally did. I tried to make it as healthy as I possibly could, using brown rice, a good quality salsa and served it a nice side salad. I tried to find a good tortilla but most were full of nasties, so I ended up with some wholemeal Sorj bread. It was delicious. Next time I might try a less lazy approach and cook my own beans, use corn off the cob and make my own salsa. This is perfect as it is though for a quick, tasty and nutritious meal.

The mix makes around 4 burritos. Enjoy!

INGREDIENTS

Simple Guacamole

1 avocado

juice of 1/2 lime

pepper

Burrito

1 tbs olive oil

1 can black beans, rinsed and drained

1 can reduced-salt corn kernels, rinsed and drained

2 cups cooked brown rice

1 brown onion, diced

2 cloves garlic, crushed

1 tsp crushed chilli

1 1/2 tsp ground cumin

tortillas of your choice (I used wholemeal)

low fat grated cheese of your choice (i like to leave the cheese out)

1/2 cup low fat Greek yoghurt

2 eschallots (spring onions), sliced thinly

pepper, to taste

good quality salsa

Side Salad

mixed lettuce leaves, chopped roughly

1 large tomato, diced

large handful sprouts

large handful purple cabbage, chopped roughly

drizzle olive oil

METHOD

For the guacamole: Mash the avocado and mix with the lime juice and pepper, set aside

For the salad: Mix salad ingredients, set aside

Heat a non stick fry pan over medium heat and cook onion for 2 minutes. Add the chilli, garlic and spice. Stir around for another minute and add beans and rice. Cook until heated right through. Add some pepper to your taste. Throw the corn in and mix through.

Putting it together

Place your tortilla down and spoon the rice mixture into the middle. Top with cheese (if you use it), yoghurt, spring onion, and a small amount of salsa. Roll up and fold.

Place a large dollop of avocado on the top, with a generous dash of salsa.

Serve with side salad.

(Inspired by many different burrito recipes)

soba mango salad with tofu & eggplant roast

November 15, 2011
light meals, lunch, mains, salads
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This is a perfect Summer week night dinner. I’ve not baked tofu before and it’s gorgeous. I’m probably going to set the dressing recipe aside to use in the future for different dishes as well. I love toasted sesame! This recipe has been taken and tweaked ever so slightly from my favourite Australian blog, One Small Kitchen.

Serves 2.

INGREDIENTS

1 medium-sized eggplant (aubergine), diced
1 medium-sized mango, diced
180g firm tofu, diced
large handful of chives, chopped
180g soba noodles
splash of olive oil

Dressing
3 tbs toasted sesame seeds (just fry over a pan for a minute or so)
2.5 tbs mirin
1.5 tbs tamari
1.5 tbs lemon juice
2 tsp grapeseed oil
1/2 tsp crushed chilli
2 tbs water

METHOD

Combine dressing ingredients except water in a small bowl. Taste and adjust as required before adding water to thin out.

Slug a bit of olive oil onto an oven tray and arrange eggplant and tofu atop, mixing to roughly coat with oil. Drizzle half of the dressing over the lot and bake at 180 degrees celcius for 30 minutes, or until browned.

Cook soba noodles as per packet directions.

Plunge noodles in cold water and drain, and wait for eggplant and tofu to cool if serving chilled. Divide noodles between bowls and add tofu and eggplant mix, mango and herbs. Spoon remaining dressing over.

 

(Source)

Nicoise salmon salad

August 24, 2011
light meals, lunch, mains
1 Comment

 

I was lucky enough to have this cooked for me tonight. Rupert thought it was pretty good as well; I left the room for about 30 seconds and caught him trying to steal it. Serves 2.

INGREDIENTS

3 organic free-range eggs

4 small waxy potatoes, peeled

100g round green beans, trimmed

1 garlic clove

2 anchovy fillets

1 tsp Dijon mustard

1/2 lime, juiced

125ml (1/2 cup) extra virgin olive oil

2 salmon fillets

1 tsp balsamic vinegar

10 heirloom tomatoes,  halved

6 pitted kalamata olives

1 tbs chives, chopped

 

METHOD

Place the eggs in a pan of cold water and cook over high heat for five minutes. Drain, allow to cool, then peel and set aside.

Cook potatoes in boiling, salted water for 8-10 minutes until tender. Set aside to cool, then slice. Blanch the beans for one minute in boiling, salted water. Refresh and set aside to cool.

Place the remaining raw egg, garlic, anchovies, mustard and lime juice in a food processor and mix to combine. Gradually add half of the oil until thickened. Set aside.

Preheat grill to high. Brush the salmon with oil and season, then cook for two minutes each side until crisp but still rare. Combine remaining oil and vinegar and season. Quarter the eggs and place in a bowl. Add tomato, beans, potatoes, olives and half the chives. Toss with oil and vinegar.

Divide between bowls, break salmon into pieces and add to each bowl.

Drizzle with the dressing and garnish with remaining chives and black pepper.

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