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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

Bolognaise Sauce

Great Easy one pot meals for cold days/nights. Simple Bolognaise sauce. If you want it can also be all put into slow cooker and cooked for 2hrs on high or 4hrs on low.

Bolognaise sauce with parmesan

 

 

 

 

 

 

 

 

 

Bolognaise sauce

 

 

 

 

 

 

 

Ingredients serves 6

500g Grass fed organic Mince

1 onion

1tb of each:

Garlic powder

Oregano

Celery salt

Parsley

1 handful Fresh basil from vegepod

400g Organic crushed tomatoes

1/2 jar Dolmioes pasta sauce salt reduced

1Beef stock cube salt reduced

Method: 

Cook all together in one pot until.mince is cooked

Chinese : chicken in gluten free oyster

I made a basic white chinese sauce then added gluten free oyster sauce to the dish with leftover stir fry vegetables from breakfast. It is the same sauce I use for White Garlic Prawn Sauce with added coriander to it. To make Chinese brown sauce add Kepjap Manis to it

Chinese white sauce

 

 

 

 

 

 

 

 

 

 

Ingredients serves 3

1cup vegetable stock

1tsp arrowroot powder mix with 1ts warm water make slurry

1tsp ginger

1tsp garlic minced

1 green shallot sliced on diagonal

1/2tsp raw sugar

Light Pinch seasalt and white pepper

Method: 

Mix all together in saucepsn until sauce thickens

Add 200g chicken breast cubes and 2cups stir fry vegetables with 1Tb gluten-free oyster sauce and stir until mixed through vegetables and chicken are cooked. Serve with cooked brown rice

Gluten free oyster sauce chicken stir-fry

 

Chinese homemade dinner: Chinese prawn toast baked not fried, mini spring rolls baked not fried, Chinese gluten-free oyster chicken stir fry with brown rice.

 

Duck Salad

I love it when something like duck breast is on sale and its a luxury I don’t normally have and I had it in the freezer waiting for the perfect day to cook it. Well today was that day.  This was a fantastic dish and I will be using the dressing again on other meat.

To cook duck: Pat dry skin then score then sprinkle with sea-salt, into medium heat pan skin side down for 5 minutes then turn and cook for 2 minutes. *Keep any fat for cooking potato or sauce. Transfer duck into warm oven dish that has been in the oven  Pre-heating (Heat oven 190*C) cook for 10minutes turn off heat and rest meat 5minutes before slicing into 5 slices. Arrange on top of salad and serve with dressing in ramekin.

To Make Salad : Add rocket, grapes, grana Padano flakes and cuke in bowl and toss then plate.

To make Sauce : heat saucepan that had duck in it with 1Tb of each balsamic vinegar, apple cider vinegar and maple syrup and cook until heated through then put into ramekin to serve.

Duck Salad with Balsamic, Apple Cider Vinegar and Maple Syrup Dressing

Red Seedless Grape Salad with Grana Padano Flakes, Vegepod Rocket, Cuke

 

BBQ Cleavers Beef Sausages

I needed to use up parmesan polenta and potato mash. I found the cleavers sausages in Woolworth’s.  Hubby cooked them on the BBQ while I did the prep for the rest.  Its a similar meal to the Paleo Dinner hubby cooked back in Feb. 

BBQ Cleavers Beef Sausages with caramelized onion & mushroom gravy, served with parmesan polenta mash and steamed broccoli

 

 

 

 

 

 

 

 

 

Ingredients serves 2

1pack of 6 Cleavers Beef Sausages

Sauce/Gravy

4 button mushrooms medium size

1 beef stock cube 2-3tb water

1 red onion diced

1Tb plain flour

1Tb Balsamic Vinegar

1/2 tsp garlic powder

1tsp thyme

1tsp parsley

Light pinch Sea-salt

Light pinch black pepper

1 serve parmesan polenta (*see involtini post )

1/4 cup potato mash

1 cup broccoli

Method 

Cook sausages on hot bbq with olive oil cooking spray until cooked through (*turn to cook on all sides evenly)

While they are cooking make gravy. Add all ingredients to saucepan and stir well until itvthickens get all the brown buts on bottom of the pan as they are flavour.

Mix the polenta and mash potato together with 1tb hot water

Steam broccoli in microwave dish for 4 minutes

Serve on warm plates with polenta on middle of plate. Top with 3 sausages and gravy on one side and steamed broccoli on other side.

Sauces: Romesco Sauce

This is the same recipe as I used in Involtini Recipe for the romesco sauce I just added another tub of bought semi dried tomatoes in oil from the deli to make more for another dish. It goes great with fish, seafood, steak, pasta or spiralized vegetables.

Romesco Sauce

 

 

 

 

 

 

 

 

 

 

Ingredients: Makes 1 small mason Jar
1 1/2 tub sundried tomatoes with olive oil
1/2 red capsicum sliced or cubed
4 cherry tomatoes quartered
1 light pinch oregano
1 light tsp smoked paprika
1/4 tsp dried chili flakes
2Tb Olive Oil
3Tb Tomato Sauce

To Make:
To blender add ingredients and blitz well until smooth.
Reheat in saucepan when ready to serve.

This entry was posted on April 5, 2018, in Sauce/Gravy.

Family Favourites: Involtini #1

Hubby requested Involtini when I asked what he wanted on menu plan. I hadn’t heard of it so after much research I found different combinations online . Its a Italian dish which means rolled with prosciutto/bacon and filling is stuffed inside the meat or eggplant or even vegetables now paleo is so popular. So here is my first ever attempt to make it. I did a double batch of the Involtini for 2 different meals so there will be different sides to it.  I also made my own romesco sauce (Divine) and better than my first attempt last year. The process to make Involtini takes time and a little patience but well worth the effort.

As I don’t have Italian blood or background please forgive if this is not the right process but its how I did mine.

Involtini #1

 

 

 

 

 

 

 

 

 

 

Step 1 : Make Involtini

Ingredients Makes 4 Involtini

4 Veal Schnitzel Steaks

8 Slices Prosciutto

1 tub Bocconcini (Aldi)

Small bunch Fresh Basil Leaves from vegepod

4tsp dried sage

1 tub deli Sundried tomatoes in flavoured olive oil (with garlic, oregano, pepper, salt)

To Make

Roll out 2 slices long cut prosciutto on chopping board and lay the veal on top.

Slice boccincinni into 3 pieces and layer down on top of the veal.

Top with slices of sundried tomato then basil leaves (see left picture top row)

Then roll up and secure with toothpicks (See bottom right row left photo)

Place in baking dish and cover will Clingfilm and set aside in fridge until ready to cook.

 

Step 2 Make Romesco Sauce

Ingredients: Makes 1 small mason Jar

1/2 tub sundried tomatoes with olive oil

1/2 red capsicum sliced or cubed

4 cherry tomatoes quartered

1 light pinch oregano

1 light tsp smoked paprika

1/4 tsp dried chili flakes

2Tb Olive Oil

3Tb Tomato Sauce (I ran out of tomatoes)

To Make:

To blender add ingredients and blitz well until smooth.

Reheat in saucepan when ready to serve.

Store in sealed jar in fridge

 

Step 3: Make Parmesan Polenta

Make and Follow the directions on packet.

I used 1/2 qty to their serving as there were just 2 of us.

*Reheat on plate when ready to serve see middle left photo

 

Step 4 Cook beans

Cook beans 1/2 cup per person for 4 minutes in microwave dish.

See bottom row middle photo.

 

Step 5 Cook Involtini

Cook the Involtini in 1tsp butter and 1tsp olive oil in frypan until golden brown on all sides.

Gently lift with tongs and then place in oven proof dish and cook for 20 minutes in 180*c Fan Forced Oven.

Remove from pan . * Reheat all other ingredients on serving plate 2 minutes in microwave .

Then slice into 3rds, and stand up on plate as shown.

Enjoy!

Making involtini and sides of Parmesan Polenta, steamed green beans and homemade romesco sauce