California breakfast sushi roll

January 27, 2013September 9, 2022 Belinda

This tickled me, as it’s a breakfast sushi roll and really works. It’s simple and a bit different.

Yields 2 servings

4 eggs, divided
6 tbsp milk, divided
4 tbsp grated Jack cheese, divided
cooking spray
2 flour tortillas
4 strips crisp bacon
1/2 large avocado, sliced
1/2 large tomato, sliced

For the spicy sour cream

2 tbsp sour cream
1 tbsp hot sauce
1 tsp milk

Coat a medium skillet with cooking spray and heat over medium high heat.
In a small bowl, whisk 2 eggs and 3 tbsp milk until incorporated. Pour into the hot skillet.
Sprinkle with 2 tbsp grated cheese and cook without stirring for 3 to 5 minutes until the top is no longer wet. You may need to turn the heat down so the bottom doesn’t burn.

Place the tortilla over the egg and gently flip them out onto a cutting board.
Place 2 strips of bacon on the bottom 1/4 of the tortilla (closest to you)
Top with half of the sliced avocado and tomato. Roll up as tightly and gently as you can.
Allow to rest for a minute then slice with a sharp knife into sushi rolls.
Repeat the process with the remaining eggs, cheese etc.

In a small bowl mix together the sour cream, hot sauce and milk. Drizzle over the sushi rolls and serve immediately

Do-ahead · Gluten Free · Meat · Whole30 compliant

Sausages with oregano, mushrooms and olives

January 12, 2013September 9, 2022 Belinda

I am a self-confessed sausage freak and although this is really simple, it is packed with flavor

Serves 4

1lb your favorite sausages
1 tbsp olive oil
1 tbsp dried oregano
3 garlic cloves, slices
400g can chopped tomatoes or cherry tomatoes
7 fl oz beef stock
4 oz pitted Kalamata olives
1lb mushrooms, thickly sliced

Using kitchen scissors, snip the sausages into meatball sized pieces.
Heat a large pan and fry the sausage pieces on medium low heat in the oil for about 5 – 10 mins until golden all over.

Add the oregano and garlic, fry for 1 minute more, then tip in the tomatoes, stock, olives and mushrooms.

Simmer for 15 minutes until the sausages are cooked through and the sauce has reduced a little.
Serve with mashed potatoes or pasta

Do-ahead · Gluten Free · Grains · Poultry

Mexican chicken bake

December 16, 2012September 9, 2022 Belinda

This is very easy and very popular!

Serves 4

3/4 cup short grain rice
1&1/2 cups canned red kidney beans, drained and thoroughly rinsed
3&1/2 tbsp chopped cilantro leaves
1 tbsp vegetable oil
1&1/4lbs skinless, boneless chicken thighs, cut through into halves
12 oz bottle spicy taco sauce (I use a brand called “La Victoria Red Taco Sauce, medium. Available in all supermarkets)
2 cups grated sharp cheddar cheese
1/2 cup sour cream

Preheat the oven to 350F.
Lightly grease a deep round 8&1/2 inch ceramic casserole dish.
Bring a large saucepan of water to a boil add the rice and cook for 10 to 12 minutes, stirring occasionally. Drain.

In the prepared pan combine the beans and 1&1/2 tbsp of the cilantro, then add the rice and toss together. Lightly press the mixture so that the beans are mixed into the rice and the mixture is flat.

Heat the oil in a a large frying pan over medium-high heat. Saute the chicken thighs for 3 minutes, then turn over. Add the taco sauce and cook another 3 minutes.

To assemble, spread half the cheese over the rice. Arrange the thighs and sauce on top in a star shape, sprinkle with the 1&1/2 tbsp cilantro, then sprinkle with the remaining cheese. Cover with aluminum foil.

Bake for 35 to 40 minutes or until the mixture is bubbling and the cheese is melted and slightly browned – remove the foil for the last 5 minutes.
Cut into four servings with a knife and scoop out carefully, keeping the layers intact.
Serve sprinkled with the remaining cilantro and a dollop of sour cream.

Accompaniments · Do-ahead · Gluten Free · Salad · Sauces

Best Caesar Salad dressing

December 16, 2012September 9, 2022 Belinda

This recipe is great as it par-cooks the egg for those who are worried about salmonella!

Serves 4 to 6

1 large egg
3 garlic cloves
1/4 cup fresh lemon juice
1 to 2 tsp anchovy paste to taste
1/4 tsp black pepper
1/2 cup olive oil
1/2 cup freshly grated Parmesan

Immerse the egg in a small pan of boiling water. Remove the pan from the heat and cover it for 10 minutes.
Remove the egg from the water and let it cool for 10 more minutes.

Mince the garlic in a food processor fitted with a metal blade. While the motor is running, add the lemon juice, anchovy paste and pepper and process to combine.
Crack the egg, then spoon it out of the shell into the food processor feed tube.
Pulse the egg with the other ingredients until combined.
Add the oil in a small steady stream until emulsified.
Whisk in 1/4 cup of the parmesan cheese.
Taste for seasoning, and sprinkle the remaining parmesan cheese over the salad.

Remaining ingredients of a caesar salad

Chopped Romaine lettuce
Croutons
Grated parmesan cheese

Asian flavors · Do-ahead · Gluten Free · Poultry

Glazed orange-hoisin chicken

December 16, 2012November 13, 2022 Belinda

This is one of our family favorites. It’s also very popular with children because of the sweetness and stickiness the orange marmalade creates, but the hoisin and fresh ginger give it a sophistication.

It’s great straight out of the oven, at room temp and even cold the next day. Terrific for picnics too.

Serves 4 but can easily be doubled

Marinade

3 tbsp hoisin sauce (Available in the Asian food aisles)
1 tsp chili paste/sauce with garlic (If you can only get chili paste, that’s fine too, but add a couple of cloves of minced garlic)
1/3 cup soy sauce
1 tbsp honey
1 tbsp dark or toasted sesame oil
2 tbsp finely chopped fresh ginger
1/3 cup Dundee-orange marmalade

3 to 4lbs chicken quarters

Garnish
2 tbsp finely chopped scallions
orange slices

1/ Combine all the marinade ingredients except for the marmalade in a large bowl. Add the marmalade and whisk the marinade well. Taste for seasoning.

2/ Add the chicken quarters to the marinade and coat all the pieces evenly. Cover and marinade the chicken for 30 minutes to 2 hours or overnight in the refrigerator, turning the pieces once or twice.

3/ Preheat the oven to 375F. Place the chicken quarters skin side up in a large shallow roasting pan and roast for 50 to 55 minutes or until the chicken is golden brown. Baste with the juices once or twice while it is roasting. After this, turn the oven to 350F and loosely cover the roasting pan with foil, roasting at for another 30 min. Turn the oven off and leave in there for another 20-30 mins.
The meat should be falling off the bones and very moist.

4/ To serve, remove the chicken from the pan and degrease the drippings. Arrange the chicken on a large serving platter, spoon some sauce over it, and garnish with scallions and orange slices.
Serve immediately.

Advance preparation

This recipe can be made 1 day ahead, refrigerated and served chilled or prepare it up to 2 hours ahead through step 2 and refrigerate.

Asian flavors · Curry · Do-ahead · Gluten Free · Soup

Curried lentil soup with yoghurt and cilantro

December 9, 2012September 9, 2022 Belinda

The perfect weather for warming, filling soup in front of the fire!

serves 4 220 cals per person

1 tbsp canola oil
1 cup chopped onion (you can use the frozen pre-chopped onions too)
1 tbsp minced fresh garlic
1 tbsp minced fresh ginger
1&1/2 tbsp curry powder
1/8 tsp ground red pepper (Cayenne pepper)
3 cups chicken broth
1&1/2 tbsp balsamic vinegar
1lb package of vacuum packed steamed lentils (most markets sell these now)
2 cups fresh baby spinach
1/3 tsp kosher salt
1/4 tsp freshly ground pepper
1/3 cup chopped fresh cilantro
1/3 cup 2% reduced-fat Greek yoghurt

Heat a medium saucepan over medium heat.
Add the oil, swirl to coat and add the onion. Saute the onion for about 5 mins, add the garlic and ginger and saute for about 1 minute.

Add the curry powder and red pepper cooking for another 30 seconds stirring constantly.

Add the chicken broth, vinegar and lentils. Increase the heat to high and bring to the boil
Reduce the heat and simmer for about 5 minutes.

Place half the lentil mixture in a blender. Remove the center piece of the blender, secure the lid on the blender and place a clean towel over the opening on the lid. Blend until smooth. This prevents the lid exploding off the top due to the increased build-up of steam in the blender.

Add the blended mixture, spinach, salt and pepper back to the original pan of soup and stir until the spinach wilts.

Stir in 2 tbsp of chopped cilantro and serve. Top each serving with a dollop of Greek yoghurt and sprinkled cilantro.

Do-ahead · Holiday Food · Pasta

Pumpkin Mac and Cheese!

December 6, 2012September 9, 2022 Belinda

Lovely for the Holidays.

12 oz box of Macaroni pasta
2 tbsp butter
2 tbsp flour
1&1/2 cups milk
3/4 cup pumpkin puree, fresh or canned
1/2 tsp salt
1/4 tsp black pepper
1 tsp mustard powder (I use Colmans)
1 heaped tsp dried sage
6 to 8 oz sharp cheddar cheese, grated. (I grate my own from a block of good quality cheddar, because that commercial pre-grated stuff is so full of additives that it doesn’t melt properly. Isn’t that gross!)
Pumpkin pie spice is nice sprinkled on the top

Bring water to boil in a large saucepan, salt it and put the macaroni in. Cook according to the package instructions, drain and return to the pot.

While the pasta is cooking, melt the butter over low heat in a medium saucepan. When the butter is melted, add the flour and stir, cooking gently for about 1 minute.
Add the milk and whisk together to avoid clumps. Bring to a simmer, whisking all the time till the sauce starts to thicken.
Add in the pumpkin, salt, pepper, mustard powder, nutmeg and sage.
Stir together.
Add in the cheese and stir until the cheese is melted into the sauce and combined.
Pour the cheese sauce over the macaroni and stir together until the macaroni is coated.
Sprinkle a little pumpkin pie spice over each serving and enjoy!!

Do-ahead · Gluten Free · Poultry · Soup

Slow cooker Chicken Enchilada Soup

December 6, 2012September 9, 2022 Belinda

This is a pretty low calorie comfort soup and you can leave it to “do it’s thing” for several hours.
I just love weather that asks for soups and stews!

Serves 6 260 calories per serving

2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups chicken broth
8 oz can tomato sauce (or more to taste)
1 to 2 tsp chipotle chili in adobo sauce (or more if you can take more heat)
1/4 cup chopped cilantro, and more for the garnish
15 oz can of black beans, rinsed and drained
14.5 oz can petite diced tomatoes,
2 cups frozen corn (or tinned sweet corn niblets, drained)
1 tsp cumin (I use roasted ground cumin)
1/2 tsp dried oregano
1lb boneless, skinless chicken breasts, or if you prefer, chicken thighs
1/4 cup chopped scallions, for topping
3/4 cup shredded sharp cheddar cheese, for topping
fat free sour cream, optional

Heat the oil in a saucepan over medium-low heat.
Add onion and garlic and saute for about 5 mins, till soft
Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to the boil
Add the cilantro and remove from the heat.
Pour into a slow cooker (crock pot)

To the slow cooker, add the drained beans, diced tomatoes, corn, cumin, oregano and stir.
Add the chicken, cover and cook on low heat for 4 to 6 hours.

Remove the chicken and shred with two forks.
Add the chicken back to the soup and season again with salt and more cumin, to taste

Serve in bowls and top with sour cream, cheese, cilantro and scallions.

If you’re not too worried about the low calorie aspect of this soup, it is divine with sliced avocado and crushed tortilla chips on top!!

Do-ahead · Holiday Food · Meat

Butternut squash bread pudding

December 5, 2012September 9, 2022 Belinda1 Comment

Gorgeous!! Serves 4 -6

Preheat oven to 375 F

3 cups butternut squash, cut into 1 inch cubes
2 tbsp olive oil
salt and pepper
ground or dried sage
4 cups sturdy, day old French or Italian bread, cut into large cubes
2 tbsp butter
2 tbsp olive oil
3/4 cup minced shallots
3 garlic cloves
1/2 lb sweet Italian or spicy Italian pork sausage
1/2lb sliced mushrooms
1&1/2 cups kale, chopped
1 cup half and half
2 cups whole milk
4 large eggs
3/4 cup freshly grated parmesan cheese
1 to 1&1/2 cups shredded mozzarella or fontina cheese

Cut the squash into 1 inch cubes. Oil a cookie sheet and toss the squash in the olive oil. Season with the salt, pepper and dried or ground sage. Bake at 375 F for 40 to 45 mins.

Cut the bread into large cubes and put in the oven for about 5 minutes while the squash is cooking.
Remove to a large bowl.

Meanwhile saute the minced shallot in the olive oil and butter until wilted.
Add the minced garlic and saute briefly until soft then add the mushrooms and cook them through.
When the mushrooms are browned and nearly done cooking, add the chopped kale and saute for a few minutes. If necessary, add a little more oil. Season all with salt and pepper then remove from the pan and place all the cooked vegetables in the bowl with the cooked bread.

Use the same pan to cook the sausage. Remove the casings from the sausages, break up the meat in the pan and cook through. Add a little more olive oil if there’s not enough in the pan, to keep the meat from sticking.
Add the cooked sausage to the bowl with the vegetables, along with the squash when it’s cooked through.

Whisk the eggs, in another bowl and add the half and half, then the milk and stir in the cheeses.
Pour the mixture into the large bowl with the bread/vegetable/sausage mixture and mix it all together with a wooden spoon.
Let it sit for at least 15 mins in order for the bread to soak up the liquid.
You can also make the recipe to this stage and refrigerate overnight letting the bread soak well in the juices.
Pour it into a greased 9 x 13 inch casserole dish and bake at 375 F for 35 to 40 minutes.
You can turn on the broiler to get it a little more browned near the ned of the cooking.

This recipe also reheats really well for leftovers!