Winters Here - Soup's Up

I love making soup, just such an excellent way to boost your vege intake all in one bowl

So nourishing and tasty... It has to be good for you

In the fridge, we had what is considered to be winter vege but actually these days, they are available 

all year around

I was lacking in any stock, so I chopped up some salami and used that for the extra flavour

Look at those Brussels Sprouts, I love them and to think I hated them when I was a kid

2 tablespoons of Olive Oil and 30 gms butter

8-10 slices of Pepperoni Salami chopped

1 Onion peeled and chopped

1/2 Cauliflower chopped

1/2 head Broccoli chopped

4 Brussels Sprouts sliced

Sea Salt and Freshly Ground Black Pepper

Water

In a pot add the oil and butter

Melt

Add the salami

Saute for a few minutes

Add the onion just a few more minutes

Then the rest of the vege

Saute till they soften and are well tossed in the oil

Season well with sea salt and freshly ground black pepper

Add enough water to cover

Bring to boil and simmer till soft about 30-40 minutes

Remove from heat

Into Blender

AND just like that...Lunch is ready 

Enjoy

The Best Gluten Free Banana Cake-So Light and Moist

I have just made a gluten free banana cake
It is superb, I’m so impressed 
It’s light and moist. Yummo
My experience with Gluten Free, is not always great but this recipe...Wow

Perfect for lunch. Soup of course as it is a ghastly day here in Auckland

One of my Granddaughters is not good with wheat. 
We usually bake with Spelt flour.
I'd run out and its not easy to find so, instead, I bought Edmonds Gluten Free Self Raising Flour 
On the packet there is a recipe for Banana cake
In the fruit bowl , there were some well ripened bananas
So I thought I'd whip one up

What a find, I will definitely make this again
Its a one pot wonder as well
Delightful
 

125g butter cubed
3/4 Cup brown sugar firmly packed 
1 tsp vanilla
1 Cup mashed bananas (2 large ripe bananas)
1 egg , lightly beaten 
2 1/2 tablespoons milk
1 1/2 Edmonds Gluten Free self raising flour 
 
Pre-heat oven to 170C conventional...150C fan
Grease and line a 20cm square tin

Put butter, sugar and vanilla into a medium saucepan
Stir over moderate heat till melted
Remove from heat 

Stir bananas into mix
Add egg, flour and milk

Pour mixture into prepared cake tin, smooth surface
Bake for 30 minutes or until skewer inserted comes out clean
Cool in tin for 10 minutes

I iced it with an orange butter icing 
1 Cup icing sugar
2 Large tablespoons butter
Zest of a medium orange and juice of half of it

Mix the butter and Icing sugar then 
add juice till you get a spreading consistency

Ice your cake, you wont be disappointed

Almost Instant Chicken Soup - Lunch for One - Waste Not Want Not

I can never throw away any chicken bones or scraps. It makes the best stock and such a good base for so many things
So in the fridge, was a lovely jelly like jar of stock, complete with some chicken fat, good for that extra flavour

My mission... to turn this lovely stock into a almost instant lunch for one,
For that extra seasoning, I added some Vegeta Powdered Stock
Such a good product
So
Slosh of olive oil
Take 1 onion peeled and sliced
1 red pepper, de-seeded and rough chopped
1 stick celery finely sliced
1/2 small carrot grated
1 tablespoon chopped red chili
1 teaspoon grated ginger
2 teaspoons Vegeta 
2 cups chicken Stock
2 teaspoons coconut sugar
juice of 1/2 small lemon or lime

Into a saucepan add olive oil over med heat
Add onions saute till softened a little 3-4 months
Add pepper, celery, carrot, chili and grate the ginger into the mix
when the vege soften add the Vegeta Stock powder

Stir
Add Chicken Stock...Bring to boil 
Simmer

Not for long though
5-7 minutes will be enough
Add the coconut sugar and the lemon or lime juice, just to balance the flavour

Lunch is served
Delicious and healthy whats more
If you have some coriander, (I didn't)...a few sprigs would be a welcome addition

Pesto Noodles with Beef and Olives - A Treat for The Gluten Free

Some members of the Family are temporarily removing Grains and Carbs from their diet to try and clear up small medical problem.
No worries for me...as, due to a good friend, I have access to Paleo Cookbooks
Paleo - Perfect for GF People
So last night we had this Pesto Pasta as they called it...I say noodles because it is not Pasta as we know it
Nevertheless it is delicious
I have this fab little tool that I purchased just so I can make vege noodles

Works wonders with courgettes

So this dish has these courgette noodles tossed with Pesto 

Then added to tasty Fried Mince, and Onions, seasoned with Olives and some Garlic powder

Was so, so popular with the family

You need

2 cups fresh basil

1 clove garlic
1/3 cup Pinenuts
1/2 cup lemon juice
1/2 cup olive oil
1/2 tsp salt

2 tab butter

1 med onion peeled and diced
1 kg minced beef
S&P
1 tsp garlic powder
8-10 stoned black olives chopped 
Olive oil
9 med courgettes turned into noodles 

Make the pesto
Place basil, garlic and Pine nuts in food processor
Process
Drizzle in lemon juice, olive oil
Add salt to pesto to taste
Set aside

In a pan add a splash of olive oil

sauté courgette noodles till just soft

Toss the pesto through the courgettes

Drain noodles, if they are a bit wet 

Could be a bit over-powering

Meanwhile

Heat butter in large skillet
Add onion, sauté until soft
Add beef to pan
Season with salt, pepper and garlic powder

Continue to sauté until beef in fully cooked

Add courgettes to mince with the olives

Serve with a smattering of coriander leaves

Delicious

Sausage, Pumpkin and Mushroom Bake - Can't eat Pasta? - Use Kumera Chips

Let’s Eat what We Have
It was a very cold day and the thought of going out to buy supplies was not on the agenda
So...I opened the fridge

There were some chicken sausages, not really enough to feed 5 people
So I surfed the net

There are a couple of food issues currently in the family
Someone is keeping away from wheat
So the dish I was going to make was a Penne Bake

So I substituted Penne for cooked Kumera Chips
Just lightly roasted
And by the way This is good for a Gluten Free diet
I grabbed a pumpkin out of the garden

Turned it into Pumpkin Purée
Just cut into pieces, bring to the boil and simmer till tender
Remove skin and blend till it is smooth
Season with S & P to taste

I had mushrooms
Onions, garlic, herbs
Great let’s go

So I peeled the kumera, cut into chip size

Toss with oil, season with Salt and Pepper
roast in 180C oven for about 10 minutes
Don't overcook them, you want them to stay in shape, not turn to mush

So you need
Ingredients
200 gms chopped mushrooms
400 gms Chicken Sausages
3 tablespoons butter
1 large onion chopped
2 cloves garlic minced 
1 tablespoon chopped fresh sage
1/2 teaspoon grated nutmeg
2 cups pumpkin puree
1 cup grated Gruyere Cheese (you can use cheddar)
1/2 cup cream
Sea salt and freshly ground Black Pepper
500 gms Kumera chips or of course penne pasta
1/2 cup Parmesan Cheese

 In a frying pan cook the sausage till just brown

Cool and slice diagonally, set aside
Add a tablespoon olive oil
add mushrooms season with Salt and pepper and cook till brown

Meanwhile in another pan
Melt butter and saute onion and garlic
Till translucent about 10 minutes
Add sage and grated nutmeg

 

Stir, 

Transfer to a big bowl
add pumpkin, sausage, mushroom, cream, Gruyere Cheese
Taste and season with S & P if needed

Add cooked chips to sauce
Pre-heat oven to 180C

Transfer mix to a greased gratin dish,
Top with grated Parmesan
Bake for about 30 minutes till bubbling
Whoops I forgot to take the photo, when I removed the dish from the oven
The Greedies couldn't wait

I served with Baby Bok Choy

 

I normally associate Baby Bok Choy with Asian Food
but if you cook it this way, it goes perfectly with other flavours

For 5 people
1/8 cup unsalted butter
2 cloves garlic minced
3 Bok Choy washed thoroughly and cut in half
1 cup chicken stock

In a large frypan melt butter
Add Garlic, season with S & P
Cook till garlic fragrant but but not brown
Lay bok choy in pan
Gently saute, turning once
add chicken stock and cook till bok choy is tender
Turn occasionally
It will take about about 8 minutes
Yum
It's a new basic in our house

Stuffed Sweet Potaoes - Tacos Without Tortillas

Kumera (Sweet Potato) is so popular
All my Mother did with it,  when I was young was roast it.
Part of the weekend Roast...Along with Roast Potatoes and Pumpkin
Yumo
But as we have evolved with our cooking skills, of course we have discovered  there are so many other ways to eat this beautiful vege…
This version, the Mexican Way, I discovered this On The Epicurious Site
Instead of stuffing Tortillas, just stuff the Kumera,
It was delicious and the Family loved it
And for you Gluten free people...excellent as well
Oh by the way I used these Black Beans, I would suggest you find something similar for that authentic Mexican Taste

2 medium sweet potatoes (about 250 gms each)
1 tablespoon Olive Oil
1 teaspoon kosher salt, divided
1/2 teaspoon cayenne pepper, divided
1/2 teaspoon ground cumin, divided

1 Tablespoon Olive Oil
1 red onion, coarsely chopped
2 garlic cloves, finely chopped, divided
1 400 gm can black beans, rinsed, drained
3/4 cup vegetable broth
1 ripe avocado
3 tablespoons chopped coriander, divided
2 tablespoons fresh lime juice, divided
2 cups baby spinach
50 gms creamy feta crumbled

Tortilla chips (optional; for serving)

Preheat oven to 200C
Cut potatoes in half lengthwise.

Toss with 1 tablespoon oil, 1/2 tsp. salt, 1/4 tsp. cayenne,
and 1/4 tsp. cumin on a rimmed baking sheet.
Arrange cut side up and roast until fork-tender, about 25 minutes.

Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat
Add onion and half of garlic and cook, stirring,
until onion starts to release moisture and turns translucent, 2–3 minutes.
Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.

Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth.
Stir in 2 tablespoons coriander, 1 tablespoon lime juice, and remaining 1/4 tsp. salt.

Add spinach and remaining 1 tablespoon lime juice to bean mixture.
Continue to cook until spinach wilts, about 30 seconds.

Using the back of a spoon, gently push down in centre of potato halves to create a divot.

Spoon bean mixture into potato halves, then top evenly with 2 tablespoons avocado mixture,
Crumble the Creamy Feta and remaining 1 tablespoon coriander

Optional
Serve with tortilla chips, if using, and remaining avocado dip alongside.

Celery Salad with Dates, Almonds and Shaved Parmesan - Followed by Gingery Chicken Soup over Zucchini Noodles

Currently my flatmates are on the No Grain kick, of course, gives me a chance to hunt down food that is just not just plain old meat and vege.
 
So for our first dinner, we started with this delicious Celery Salad, peppered with Sweet Dates, Crunchy Toasted Almonds, shaved Parmesan, with a simple dressing of Lemon and beautiful Olive Oil.
Then we completed the meal with Gingery Chicken Soup over Zucchini Noodles

If you want the gluten option...serve with some Beautiful Fresh Crunchy Bread

For the Salad
½ cup raw almonds
8 celery stalks, thinly sliced on a diagonal, leaves separated
6 dates, pitted, coarsely chopped
3 tablespoons fresh lemon juice
Sea salt and freshly ground black pepper
60 gms Parmesan, shaved
¼ cup extra-virgin olive oil
Pinch Crushed red pepper flakes (optional)
Preheat oven to 175C.
Spread out almonds on a small rimmed baking sheet;
toast, stirring occasionally, until golden brown, 8–10 minutes.
Let cool; coarsely chop.

Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl;
season with salt and pepper.
Add Parmesan and oil and toss gently; season with red pepper flakes.

So first course made
On to the main
Gingery Chicken Soup of Zucchini Noodles

To be honest I do like carbs with my meal but I also really enjoy any food and this tasty Noodle dish really hit the spot

 4 medium carrots, divided
 3 (3") pieces ginger, unpeeled
 1 Large whole chicken
 1 medium onion, unpeeled, cut into sixths
 3 celery stalks, cut into 2" pieces
 1 head of garlic, halved crosswise
 1 tablespoon black peppercorns
  Handful of cilantro stems, plus leaves (for serving; optional)
  2 medium zucchini (about 10 ounces)
  2 teaspoons Sea salt, plus more
  3/4 teaspoon freshly ground black pepper, plus more
  Lime wedges (for serving; optional)

First make the Broth
Scrub 2 carrots and cut into 4 Cm pieces
Finely grate ginger to yield 1 tsp
Then thinly slice remaining ginger
Place chopped carrots, ginger slices, chicken, onion, celery, garlic
Peppercorns and coriander stems in stockpot
Fill with cold water to cover
Cover with lid and heat over high until mixture comes to boil
Lower heat and bring to a simmer

Cook, uncovered, skimming foam and fat from the surface occasionally
And reducing  heat if needed so mixture does not come to a boil,
until chicken is just cooked through
About 30 minutes

Using tongs, carefully transfer chicken into a large bowl and let cool slightly
About 15 minutes...so you can handle it
Remove meat from bones, discard skin
And return bones to pot

Continue to simmer until liquid is flavourful and reduced
Should take about 2 hours

Meanwhile shred chicken and set aside
When your broth is ready strain into a large bowl
Discard the vege and bones

You can do this ahead, in fact the day before
Just refrigerate the broth and chicken till you are ready to go
You should have about 8 cups of broth

Make noodles
Use the clever peeler which makes noodles out of vege

Or you can spiralize them
Or cut them into very fine noodles
This is what they should look like

Set aside
So to compete the Soup
Peel remaining carrots and slice into 1 cm slices on the bias
Return the broth to your stockpot
Bring to a simmer

Add carrots, shredded chicken, the reserved grated ginger
2 tsps sea salt and good grind of black pepper
And cook until carrots are tender.
5-7 minutes
Remove from heat, taste and adjust seasoning if necessary...


To serve place zucchini noodles in bowls
Ladle simmering soup over the noodles
And top with coriander leaves

Serve and if you have any limes
Offer them
That last touch of lime juice, Just lifts the completed soup

Sriracha Chicken Two Ways - Glazed and Grilled and then... Why Not Glazed and Schnitzel?

 Chicken Two Ways

The beauty of cooking for a crowd, I get many opportunities to cook so many interesting recipes
Plus they all love spicy
Time to make Sriracha Glazed Chicken

The recipe calls for using the BBQ, I elected to pan fry, that worked for me
Its up to you
I found this recipe, once again in Bon Appetit archives
I served it with Cauliflower Fried Rice click here for the recipe

It also comes with a salsa, it needs it, also those flavours bouncing around in your mouth
This of course is a Gluten Free Dinner and even I think Paleo, if that suits
The cooking time I have instructed was for 2 large breasts. adjust if your breasts are thinner
Nothing worse than dry chicken breast

You will need
12 ounces fresh chicken breast (about three small breasts) I used 2 large breasts
3 tbsp sriracha
juice of 1 lime
1 tbsp honey
pinch of garlic powder
Olive oil
Sea Salt

For salsa
2 cups mango, diced
1 cup avocado, diced
2 tbsp fresh cilantro, minced
juice of 1 lime
1 tbsp red onion, finely diced
Sea salt and pepper to taste
2 tablespoons olive oil




Method
In a small bowl, add Sriracha, lime juice, honey and garlic powder.
Whisk to combine, set aside.
       
Pat chicken breast dry with a paper towel
Season with a little sea salt
Add 2 tablespoons olive oil into med hot pan
Place chicken breast in the pan
Brush top side with sriracha sauce
After about a minute
Turn and cook for about 3-4 minutes
Meanwhile brush the exposed side with the sauce

Turn again and cook for another 3-4 minutes
Meanwhile brushing with glaze on each turn

Probably one more turn and test the chicken for doneness
Pop a sharp knife into the thickest part of the breast…Just to halfway
Hold for 10 seconds
Remove place to your bottom lip…if it’s hot
Chicken is done
Remove from pan and let sit for about 5 minutes

This chicken is also nice served at room temperature, 

Meanwhile make the salsa
Just combine all of the ingredients

This chicken is particularly good served with
The Cauliflower Fried Rice. Click here for the recipe

 Pop the salsa on top

Now of course, I had leftover sauce
And two more chicken breasts


Why not make Chicken Schnitzel 
Not Gluten Free  this time, but it could be if you use Gluten Free Flour and Breadcrumbs
The Sriracha Flavour was just perfect
No heat, just the flavour

You need
Sea Salt
Sriracha Sauce
Flour
Eggs
Breadcrumbs 
Rice Bran Oil for frying

So I sliced the breast into thin escalopes

Seasoned them with some Sea Salt
Brushed them with the remaining sriracha sauce on both sides

Dipped them in flour

Then into beaten egg
Then into bread crumbs

You can do this step earlier in the day and keep covered in the fridge
All very simple now
Remove from fridge
Heat about 1/2 cup rice bran oil

Don't they look beautiful

I served this with roast baby potatoes and Broccoli

A little squeeze of lemon on the top, maybe a sprinkling sea salt flakes

Dinner is served