Garlic Honey Chicken

September 3, 2013January 11, 2016 ~ desertcook ~ 1 Comment

This is such a lovely fresh and crunchy dinner – quick and easy to make and well received by all in out house – win all ’round!

400g chicken thighs, sliced
2 small carrots, finely sliced
handful snow/sugar snap peas, finely sliced
2 cloves minced garlic
5 tbsp coconut aminos
1 tbsp honey
1 tsp olive oil
rice to serve.

Heat the oil in a large frying pan, add the garlic and fry gently for a minute, add the aminos and honey and stir to combine.

Add in the chicken strips and cook, stirring occasionally until almost cooked through.

Then add the veggies and stir through, cooking for about 2 minutes – not too long, you want the veggies to still be fresh and crunchy.

Serve on a bed of rice, or quinoa … and don’t forget to add the pan juices!

Serves 2 adults and 4 little people

Enjoy 🙂

Satay Beef

August 13, 2013July 28, 2013 ~ desertcook ~ Leave a comment

Another slow cooker favourite 🙂

This one uses the ‘satay’ sauce from here .

I make a double batch of the sauce, then pour it over 700-800g of diced casserole beef and cook in my slow cooker on low for 5-6 hours.

Delicious served on a bed of rice and with some steamed veggies.

Enjoy 🙂

Super Salmon patties

August 8, 2013June 25, 2019 ~ desertcook ~ 1 Comment

Simple salmon patties were another standard in my house while we were growing up. Sadly, when we got married, Peter wasn’t such a fan – he thought they were too bland.

But they are such a great way to get some good fish oils into kids, and they are also great because they are the perfect finger food for little hands, super transportable for picnics and lunchboxes and they’re a very inexpensive meal option!

So I have worked at adapting them, making them allergy friendly and increasing their nutritional value and now they are a resounding success with everyone in our family. Yay!

Hope you and your little people (or just the big ones!) enjoy them too 🙂

1 400g tin pink salmon (drained and skin and large bones removed)
1 medium sweet potato (4-5 cups when chopped)
400g tin chick peas/butter beans, drained and rinsed
1 tsp fresh finely chopped dill
3/4 cup nutritional yeast
4 tbsp hemp seeds
Salt and pepper to taste
oil for cooking
Optional: a 1/2 cup corn kernels and 1/2 a grated zucchini

Peel and dice the potatoes. Place into a saucepan of boiling water and cook until soft.

Drain and rinse the chic peas, the soak them in boiling water for about 10 minutes minutes, before draining again and mashing well.

If using zucchini – grate then squeeze out all the liquid between paper towels (might take a few lots of towels). Set aside.

Drain the salmon and remove any large bones before mashing

Roughly mash the potato, then mix through the mashed chick peas, followed by the salmon (plus corn and zucchini if using).

Add in the dill, salt and pepper then mix.

Add in the nutritional yeast and hemp and mix well until evenly combined.

If the mixture is still too wet, then add in more of the nutritional yeast and seeds until you get a consistency that allows you to form balls, then squash down into patties – i do mine about palm sized.

Place mixture in the fridge for an hour .

Remove from fridge (roll in some breadcrumbs or almond meal if you like more of a crispy coating), then place in a hot frying pan with some oil.

Cook until golden and then turn. About 3 minutes on each side. (You can also spray them with a little oil and bake in a preheated moderate oven for about 20 minutes per side).

Drain on some kitchen paper; allow to cool a little and then serve, on their own, in a burger or with some extra salad or veggies.

Makes about 24

These don’t freeze well, but they last a few days in the fridge and are great for easy, healthy lunches.

I think they are particularly great for lunch with some slices of avocado on top and drizzled with sweet chilli sauce 🙂

**To make these into veggie patties which as great vegan option we simply leave out the salmon. The work brilliantly on their own or in a burger.

Slow Cooked Beef Stroganoff

August 6, 2013May 5, 2021 ~ desertcook ~ 2 Comments

I am very thankful to finally have my lovely big slow cooker out of storage! We have had a few weeks of ongoing illness in our house so I have really appreciated not needing to cook too much right before dinner time.

This meal gets some mixed reviews at our place – Peter and I really enjoy it, as does George. Harry and Will quite enjoy it after initial convincing to get them to try it, but Ellie flat out refuses to try anything but the pasta. Oh well, we’ll keep trying!

1kg diced casserole/gravy beef
1/2 tbsp plain GF flour
1 heaped tbsp my French Onion soup dry mix
1/2 tsp paprika
2 tbsp tomato paste
1/4 cup red wine
1/2 cup very hot water
4 cups sliced mushrooms
Optional: 50g cream cheese (dairy or soy) or 100g coconut cream

In a plastic bag (double bag is best to avoid mess!) mix together the dry ingredients. In batches add in the beef and shake to coat, then transfer to the slow cooker before continuing with next batch.

In a separate container, mix together the tomato, garlic, wine and water. Pour over the beef, replace lid and cook on low for 4 hours. (Occasionally, at this point I also add in 4-5 large, chopped carrots … to make the side veg prep easier at serving time).

Add sliced mushroom, stir well. Return lid and cook for a further 2 hours. It will initially look like too many mushrooms – be patient!!

20160216_131248 — When the mushrooms first go in

20160216_135936 — Only an hour later …. the mushrooms, cook down so much!

Just before serving, if you want a creamier sauce, stir in coconut cream, or cream cheese then serve on a bed of mashed sweet white potatoes or GF pasta (this is cause of great debate in our house!) and with steamed veg.

20160216_181524 — One with mashed sweet potato (surely this is the right way?!) and one with GF pasta 😉

This makes a big batch, enough for 2/3 serves so I freeze the remaining meat mix. Love cooking in bulk!

Enjoy 🙂

Beef and red wine casserole

August 3, 2013 ~ desertcook ~ Leave a comment

This is a recipe that came about because I had 3 sick munchkins, was feeling awful myself and couldn’t bear the thought of going out in the cold and pouring rain to do the grocery shopping! So dinner had to come from the pantry/freezer dregs!

It is delicious, but really simple and it took me about 7 minutes to make the whole thing – bonus!!

800g diced casserole beef
1 tin crushed tomatoes
1/2 tin red wine
2 tsp Massel beef style stock powder
2 tsp minced garlic
3 medium carrots, roughly chopped
2 cups sliced mushrooms

Place the beef in the bottom of the slow cooker.

Mix together the tomatoes, wine, stock powder and garlic and pour over the beef.

Mix in the carrots.

Place the lid on the slow cooker and cook for 5 hours on low.

Mix in the mushrooms and stir well then return the lid and cook for another 2 hours on low.

Serve on a bed of mashed potato (it’s particularly nice with sweet potato) and steamed greens.

Perfect comfort food for a cold wintery night!

Serves about 6 adults and freezes well.

Enjoy

Salsa Chicken

July 30, 2013October 3, 2020 ~ desertcook ~ 6 Comments

This is now a long term family favourite in our house!

It was adapted from a recipe on the Slow Cooker site I belonged to, called ‘My Slow Cooker Recipes!!!’. *Check out the notes at the bottom of the recipe of you want a stove top version.

6 large chicken thighs, skin removed
2 tbsp Mexican Seasoning
Mexican salsa (2/3 of this quantity)
1 x 420g tin corn kernels, drained*
1 x 420g tin kidney beans, drained
1 x 420g tin black beans, drained
1 bag plain corn chips
Grated Cheese of choice, optional
1 tbsp coconut cream (use the solid part at the top of the tin), optional
1 400g tin refried beans, optional**

*If you don’t wish to eat the corn, replace it with equal quantities of extra beans.

**The refried beans are great if you are using this dish in any kind of wrap as it makes the sauce thicker.

Place chicken in the bottom of the slow cooker.

Sprinkle over the seasoning, then add the salsa and all of the beans.

Replace lid on slow cooker and cook on low for 8 hours.

If you are using corn, stir it through about an hour before the end.

Just before serving, stir though the coconut cream if you want a creamier sauce.

Serve on a bed of corn chips and sprinkle with a cheese that fits your diet.

(If you are avoiding corn chips, I have really enjoyed a scoop of the meat and veg mix topped with 1/2 a sliced ripe avocado and a sprinkle of fresh coriander). Or serve on wild rice.

This makes a large batch, enough for about 8 adult sized meals. I freeze the left over half of the chicken mix and it defrosts really well.

If you don’t want as much spice, use the mild version of taco salsa.

*Stove top method: Place chicken in a hot oiled pan (preferably use a pan with a lid). Brown one side then sprinkle over the seasoning, brown the second for a further 2 minutes and then cover with the salsa.

Place lid on the pan and simmer very gently for 25 minutes, or until chicken is cooked through.

Remove the chicken and dice.

Place the corn and beans in the hot salsa mix, stir through and return the lid, cooking for 2 minutes before returning the diced chicken to the pan and mixing through.

Stir through the coconut cream if desired.

Enjoy 🙂

P.S you can change this one up a bit by using gravy beef in place of the chicken.

20200223_100714 — The no corn option with added refried beans makes a great filling for Burritos, Enchiladas and Tacos!

Rich mud cake

July 16, 2013July 11, 2013 ~ desertcook ~ 1 Comment

This is the cake mix that I keep at the back of the pantry for emergencies! I find it in the alternative section at Woollies.

It is very simple to make and delicious – even for those without allergies … my Dad polished off 3 for arvo tea while we were working on the house 😉

The instructions on the back tell you to add 1/2 a cup of water, 1/2 cup oil and 2 eggs. I have found this to be too oily.

So instead I add

1/3 cup rice bran oil
1/2 a cup, plus a splash more water, and
2 tsp no egg powder.

I divide in to 12 muffin pans and cook for about 20-25mins in a 160C fan forced oven.

They freeze and defrost perfectly and are wonderful to take to parties for Ellie so that she (or I ;)) don’t miss out.

Enjoy 🙂

Gran’s Irish Stew

July 11, 2013September 20, 2017 ~ desertcook ~ Leave a comment

This is my slow cooker version (slightly healthier and allergy friendly!) of a very old family recipe. My Great Gran, who was born in 1901 passed it on to my Nanna, then down to my mum and now me … pretty sure that it is not in any way authentic – but it is delicious and so easy to make!

800-1000g casserole beef (chuck steak, gravy beef etc, any of the cheaper cuts work well)
2 tbps tomato paste
3 tbsp coconut aminos (or soy sauce)
1/4 tsp each onion and garlic flakes
1 tbsp vegemite (or a miso paste)
1 cup hot water
1tbsp Orgran gravy powder (or 1 cup of hot homemade red meat gravy)
4-5 diced potatoes (I prefer 1 very large sweet potato)
3-4 diced carrots (skin on too – saves time!)
2 cups frozen peas (or green beans)

Place vegetables, except peas or beans, in the bottom of the slow cooker.

Add meat to the top.

In a separate container (I used a mixing jug because it pours well) mix together the sauce, paste, water, powder and flakes and stir in the vegemite until it has dissolved.

Mix well and pour over the meat and veg. Replace lid.

Cook on low for 6 hours.

1-2 hours before the end of cooking time, stir in the peas and return lid.

Remove lid and use 2 forks to pull apart the meat, then stir well.

Serves about 6-8 adults. Can be frozen but the potatoes tend to be a little floury after defrosting. Keeps well in the fridge for a few days for lunch leftovers though 🙂

Delicious on a cold wintery day – enjoy!

Rye bread

June 28, 2013 ~ desertcook ~ Leave a comment

Since we have been staying at my parents house our kids have been keen to join it the weekend ritual of some toast on the sunny deck for weekend breakfast – I normally make my own bread, but we are in crazy renovation mode at the moment so it has been a bit tricky for Ellie and Harry … until now!

I found this 100% Rye bread at our local Woolies and it is really lovely! Not gluten free, but wheat, and everything else free too. It is soft, freezes well and it is great to be able to allow the kids to have sandwiches and toast. It is a bit pricey – about $6.50 for the loaf, but we use it sparingly only for those who can’t have normal bread and it’s not too bad.

Very excited to be able to have 'normal' toast — Very excited to be able to have ‘normal’ toast

Pomegranate Chicken Quinoa

June 4, 2013December 27, 2024 ~ desertcook ~ Leave a comment

You know me … always on the look out for all things quinoa – so I was quite pleased when this was so well received by my family – and my parents … who aren’t quite accustomed to all of the weird ingredients currently in their pantry and my ‘alternative cooking’!

I got the base of this recipe from my clever sister-in-law then made some additions.

4 large chicken thighs, fat removed and cut into strips
Olive oil for cooking
1 tsp Massel chicken stock powder
2.5 cups quinoa (I would normally use white but could only buy red today – tasted just as yummy but didn’t look quite as pretty)
80g slivered almonds (optional – but gives a great texture if your diet allows)
handful of fresh mint leaves, finely chopped
1.5tbsp olive oil
1.5tbsp lemon juice
1 tbsp coconut aminos
Flaked salt
the seeds from 2 pomegranates

In a large pot, set the quinoa to soak in plenty of water (ideally for at least an hour).

Optional step: Toast the almonds over a gentle heat, in a dry frying pan Watch them carefully – they burn quickly! Then set them aside to cool.

Take my advice - wear an apron!! — Take my advice – wear an apron!!

Seed the pomegranates. This was a first for me and boy did it make a mess! There are apparently all sort of tricks you can use for getting them out more easily – but I have also heard that you can buy jar of the seeds … so I may just investigate this option for next time 😉 Set the seeds aside.

Heat another 2 tsp oil in the frying pan and add the chicken, sprinkling with the stock powder then allowing to cook until golden brown. Set aside.

Drain and rise the quinoa then cover in 9-10 cups of water, bring to the boil and simmer for about 15 minutes.

Drain the quinoa and add the olive oil, aminos, lemon juice and salt. Stir well. Then add the pomegranate seeds.

Just before serving stir through the mint.

Top with the chicken (and sprinkle with the almonds if your diet permits).

This makes a lot! Enough for about 6 adults. It doesn’t freeze well but you could just freeze the plain, cooked quinoa to defrost for next time.

We ate this warm because it is cold here at the moment, but you could also leave out the chicken and almonds and serve cold as a yummy Summer side salad.