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Long weekend meals

Pho stock w egg noodle cake,  celery, carrot, mushroom, ginger, garlic, thai basil, sriarcha, fresh coriander, fresh mint

Photo of pho mixed

Gluten free wheat free penne pasta w seafood extender, celery, kewpie mayo and fresh coriander

Salad to Go

More salads made to use up salad ingredients. Base is the same then I add different dressings, or chicken and sauces.

Salad : Cos lettuce, Tomato, Cucumber, Carrot, Radish, Red Onion, French Dressing

Salad : Cos lettuce, Tomato, Cucumber, Carrot, Radish, Red Onion, Italian Dressing

Salad : Cos lettuce, Tomato, Cucumber, Carrot, Radish, Red Onion, French Dressing, w Pan-fried free range, Antibiotic free, Chicken Thigh, Pete Evans Recipe BBQ Sauce paleo also served with this one.

Pot Luck : Spaghetti ‘salad

I didn’t have time to do much for pot luck lunch so put this together with help from recipe on pinterest but changed the dressing to a bought Italian dressing. It was also good for using up spaghetti.

Spaghetti salad

Ingredients makes 1 bowl

1/4packet wholemeal spaghetti cooked

6 cherry tomatoes quartered (*vegepod grown)

2cups mixed leaves

2Tb sliced black olives

1 carrot diced or grated

1/4 lebanese cucumber sliced and halved

1/4 red onion thinly sliced

1/2 red capsicum sliced into strips then halved

2Tb Italian dressing

Method

Cook spaghetti with water covering spaghetti for 8 minutes in microwave bowl (*strands separate when cooked) then drain. Allow to cool then add to salad

Chop ingredients as stated then mix well with spaghetti and dressing. Cover and chill overnight or until needed.

Serve hot or cold.

It can also be served without spaghetti

Side salads

Making sides to go with bbq . Fish, beef, chicken.

Balsamic beets with greek feta, spinach, walnuts, red onion and lemon juice

 

Asian salad : wombok, red cabbage, red onion, green shallot, carrot, corriander, asian dressing not shown

Different Ways with Vegetables

Stir Fry, Salads, Slaw, Steamed, Sautéed, Roasted, skewers, Pickled, Slow cooked

 

 

 

 

 

Cauliflower : Steamed, Sautéed, Roasted, Make into Mash or Replace rice with Cauli rice . Nice with bacon, onions, Brussel sprouts, Stir-fry’s, Garlic, Chili -deseeded and de-skinned, Ginger, mustard seeds also go well with Cauli, Curries, Gratin, Pizza or Wrap base

 

 

 

 

 

 

 

 

 

Broccoli: Steamed, Roasted, Season with sea-Salt and pepper. Add beef, pancetta, chicken, turkey. Stir-fry, Oyster Sauce, Garlic, Ginger, Chili de-skinned and deseeded, Curries, Dijon, Gratin, pizza or wrap base

Mash:  (Crème Fraiche or coconut milk with cooked Vegetables in blender) Can add leek, onion, shallots, Sea-salt and black pepper.  Types of Mash Beetroot, Carrot, Sweet potato, Parsnip, Cauliflower

Carrot, Celery & Onions: Options include add to other vegetables, Meat, Poultry or Fish, Coconut Milk, Curry Powder, Coconut Aminos. You can also pickle or make them into salad, or crudités or skewers with meat, or for stews/slow cooking
Carrot : Steamed, Baked, Make into chips, soups, stir fries, Crudités, salad and slaws
Celery : Sautéed, Mix w Aioli or mayo or chicken or tuna in lettuce wrap, crudités, soup, stir fries, char grilled on bbq, Add bacon to celery, or walnuts and apples, salads with radish.
Onions : sautéed, fried, baked, slow cooked, stir fried, salads and slaws
Soup Base – Sauté Carrot, Celery, Onion, Then add for soup base organic bone-broth or stock , herbs, Sea-salt and Black Pepper.

Mushrooms complete with Butter, garlic, sage, thyme, mint, bacon or prosciutto, coconut aminos, ginger, spinach or kale. Make into a Strog or bolognaise sauce, or gravy, With Eggs in a Omelette or frittata

 

 

 

 

 

 

 

 

 

Wombok/Asian Cabbage – Asian Slaw or Chow Mein (*No noodles), Chicken or Beef Thai salad

Red/Green Cabbage : make into Slaws, Sautéed w onion, garlic and organic butter, Gluten Free oyster, Garlic, Ginger, Chili deseeded and de-skinned, Egg, Green Shallots, Salads or as a replacement for noodles in broths