Asian flavors · Gluten Free · Pasta · Salad · Vegan

Avocado green curry noodles with toasted coconut and cashews

January 8, 2014January 10, 2016 Belinda

Thank you Aida Mollenkamp for this gorgeous, tasty healthy combination.

Makes 2 to 3 servings

8 oz dried soba noodles or udon noodles
2 tbsp extra virgin coconut oil
4 medium shallots, peeled and minced
Kosher salt and ground black pepper
1 very ripe avocado, peeled and pitted
3 tbsp green curry paste
1/4 cup freshly squeezed lime juice
2 tsp honey
1 bunch stemmed kale, torn into bite sized pieces, (about 4 cups packed)
1/3 cup raw coconut flakes, toasted
1/2 cup roasted and salted cashews, roughly chopped
1 1/2 tsp raw flax seeds

Bring a medium pot of salted water to the boil over high heat and cook noodles according to the package instructions.
Meanwhile, heat the coconut oil in a medium frying pan over medium heat. Add the shallots, season with salt and pepper and cook until golden brown, about 4 minutes.
Add the kale and cook until crisp, about 2 minutes.

Drain the noodles when they are done, saving 1 cup of the cooking water.
Combine the avocado, curry paste, lime juice and honey in a small food processor and puree until smooth.
Add salt and pepper to taste and thin out, as needed, with the reserved cooking water.

Toss the noodles with the sauce, turning to coat all the noodles. Add the shallots and kale and turn to coat everything.

Divide among serving plates, top with the cashews, coconut and flax seeds and serve.

Asian flavors · Gluten Free · Poultry

Teriyaki chicken thighs

January 8, 2014February 7, 2016 Belinda

Low calorie, zero carbs, light and high in flavor. An Ellie Krieger recipe

Yields 6 pieces; 1 or 2 per serving

1/4 cup low sodium soy sauce
2 tbsp brown sugar
2 tbsp dry sherry
2 tbsp rice vinegar
2 garlic cloves, crushed
1 tsp finely grated ginger
1/4 tsp red pepper flakes
2 lbs skinless, chicken thighs (you can also use boneless)
2 tsp sesame seeds

Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves.
Transfer to a resealable plastic bag and add the chicken.
Seal the bag and marinate the chicken in the fridge, turning once, for about 1 hour or so.
The chicken can marinate for up to 4 hours.

Heat the broiler to high.
Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes.
Flip the chicken and broil until almost cooked through, about 8 minutes longer.
Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

Alternatively, you can roast the chicken skin side up for about 30 – 40 mins or so in a preheated oven at 400 F. This way you don’t need to flip the chicken and if it still needs to tan up a bit, stick it under the broiler at the end.

* Lovely served with simple steamed rice

Gluten Free · Grains · Nuts · Salad · Vegetable-related

Wild rice, tomato, mozzarella, pistachio and mint salad with tangy yoghurt dressing

January 7, 2014February 8, 2016 Belinda

A very healthy, interesting salad. A winner! Another great recipe from Aida Mollenkamp

1/2 cup uncooked wild rice
1/2 cup plain Greek yoghurt
4 tbsp extra virgin olive oil, plus extra for the tomatoes
3 tbsp champagne vinegar
Kosher salt and grund black pepper
pinch of sugar
1lb grape or cherry tomatoes
5 oz mixed baby greens such as kale, chard and tatsoi
8 green onions (scallions) , white and pale green parts thinly sliced
1/2 cup finely chopped pistachios
1/2 oz fresh mint, leaves torn just before serving
8 oz (or one large piece) of buffalo mozzarella

For the wild rice – Place 2 cups water or broth in a small saucepan and bring to a boil over high heat. Add a pinch of salt and stir in the wild rice. Bring everything back to a boil before reducing the heat to low to maintain a simmer.
Cook until the rice is chewy and tender but the grain is still intact, about 35 to 45 minutes.
Drain the rice in a sieve or fine-mesh colander, turn out onto a rimmed baking sheet and spread it out to cool.
Meanwhile, make the dressing.

For the dressing – Combine the yoghurt, olive oil, vinegar and a splash of water in a jar, close, and shake until well incorporated. To taste, dip a lettuce leaf in the dressing then add more sugar, salt or pepper , as desired.

For the salad – Halve the tomatoes and combine with a glug of oil and a pinch of salt, toss to coat and set aside briefly, at least 5 minutes. Meanwhile, tear the mozzarella into small chunks or if they’re ciliegine tear them in half.

When ready to serve, arrange the greens , tomatoes (without any juices) and scallions on a serving platter.
Toss the cooked wild rice with half of the dressing, then add to the salad.
Top with mozzarella, pistachios and mint and serve with additional dressing on the side

Appetizers · Gluten Free · Pasta · Poultry · Salad

Chicken and rice noodle salad

January 6, 2014February 7, 2016 Belinda

From the wonderful Australian chef, Donna Hay. Simple, elegant, healthy and light.

Serves 2

6 oz rice noodles (the wide ones are nice)
2 x 7 oz cooked chicken breast fillets, sliced
2 long red chillies, deseeded and finely sliced
4 kaffir lime leaves, finely shredded
3 scallions, finely sliced
A handful of fresh cilantro leaves
A handful of fresh mint leaves
A handful of fresh basil leaves

Coconut milk dressing

1/2 cup coconut milk
1 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp caster sugar (superfine)

Place the rice noodles in a large bowl and cover with boiling water and stand for 4 to 6 minutes or until soft. Drain and rinse

Toss the noodles with the chicken, chili, lime leaf, onion, cilantro, mint and basil.

To make the coconut dressing, combine the coconut milk, fish sauce, juice and sugar.
Pur over the salad and serve

Do-ahead · Gluten Free · Meat · Poultry

A “one pot meal”- Baked bacon wrapped sausages with sweet potato and fennel

January 5, 2014September 8, 2022 Belinda

A gem from the BBC Good Food website, and all thrown together in one baking dish.
How easy is this to do when you get home from work!

Serves 4

1lb sweet potatoes, roughly chopped into medium sized chunks
1 bulb fennel, chopped into 1/4 inch slices
3 large garlic cloves
1 tsp celery seeds
1 tbsp dark brown sugar
3 tbsp olive oil
8 good quality sausages of your choice
8 thick rashers of bacon
1 tbsp plain flour (or GF flour)
4 fl oz apple juice
2 fl oz dry white wine
2 tbsp balsamic vinegar
2 sprigs fresh thyme or fennel fronds if you can find them

Preheat the oven to 400 F

Place the sweet potato and fennel in a large roasting tin with the garlic, celery seeds and brown sugar.
Drizzle over the olive oil and give everything a good muddle so all the vegetables are coated and seasoned well.

Wrap each sausage in a rasher of bacon so it looks mummified and then nestle them in with the vegetables.
Roast the whole lot in the oven for about 25 minutes

Lightly sprinkle over the flour and jiggle the tin until it’s disappeared and has been incorporated among the vegetables.
Pour over the apple juice, white wine and balsamic vinegar, add the herbs, then continue to roast for a further 20 minutes until everything is cooked through and the sauce is thickened.
Check for seasoning and serve immediately

Appetizer Vegetarian · Appetizers · Fish · Gluten Free · Grains · Nuts

Grilled parmesan polenta with olives, peppers, pine nuts and rosemary

January 5, 2014February 7, 2016 Belinda

So many wonderful Mediterranean flavors and gluten free!

Serves 8 as starter or 6 as a main course

2 1/2 pints water
1 tsp salt
1/2 lb polenta (It’s recommended to use the instant variety, which cooks in 5 minutes)
3 tbsp butter
1/2 cup freshly grated parmesan cheese
3 red peppers
1 yellow pepper
extra virgin olive oil
2 cloves garlic, chopped
1 tbsp fresh rosemary, chopped
1/2 cup pitted and chopped kalamata olives
3 anchovy fillets, drained of oil and squished (optional, but I love them)
1/4 cup fresh pine nuts
sea salt

Bring the water to the boil in a large wide (not tall and narrow) saucepan.
Add the salt, then shake in the polenta from a height. Stir continuously, using a wooden spoon.
When the polenta is cooked (5 mins for instant polenta and about 20 mins for regular polenta), stir in the butter and parmesan cheese.
Tip it on to a shallow tray and spread out to 1/2 inch thick. Smooth the surface and leave to cool. The cooked polenta can be left at room temperature for several hours, or it can be made a day in advance, but should be kept covered and refrigerated.

Blacken the peppers over a hot gas flame until well charred, put them into a paper bag (I use a paper grocery bag) and clip it shut so the peppers can steam until cool. This makes it easy to remove the skins.
When cool, remove the skins, core and seeds, put them into a colander over a bowl to catch any precious juices, and cut into fine slices.

Heat 1 tbsp olive oil over a low heat in a small pan and add the garlic and rosemary. Cook gently until aromatic, but don’t let the garlic color.
Add the black olives and take off the heat, then stir in the peppers and any juices caught underneath the peppers.
If using anchovies, blend them into this mixture. This can all be prepared a few hours ahead; cover and keep it at room temperature.

Fry the pine nuts in a little oil until golden (make sure you keep moving them around in the pan or they will burn) and drain on a paper towel, sprinkling them with a little salt.

When ready to finish off the polenta, cut it into squares and brush it on both sides with olive oil.
Barbecue the pieces on both sides, or grill them on an indoor griddle until light brown and crispy.
Transfer the crispy pieces onto a serving platter, spoon on the pepper topping and add a smattering of toasted pine nuts.

Serve immediately with a good, interesting green salad.

Appetizers · Gluten Free · Meat

Baked mozzarella balls wrapped in prosciutto with a herb tomato sauce

January 5, 2014February 8, 2016 Belinda

Crispy prosciutto balls encompassing melting mozzarella with a herb flavored tomato sauce.

Serves 4

4 balls (4oz each) buffalo mozzarella
ground pepper
8 thin slices Italian prosciutto
1 1/2 tbsp vegetable oil

Tomato Sauce
4 tbsp extra virgin olive oil
1 shallot, finely chopped
1 clove garlic, chopped
1 tbsp champagne vinegar
1/2 cup Passata (tomato puree)
6 plum (Roma) tomatoes, peeled and seeded
5 basil leaves
5 tarragon leaves
sea salt and ground pepper

To serve

a little chopped basil and tarragon
olive oil to drizzle

For the sauce heat 1 tbsp of the olive oil in a pan and sweat the shallot and garlic over low heat until soft.

Add the vinegar and cook for a further 3 – 4 minutes until reduced, then add the passata and tomatoes, and simmer for 3 minutes.

Add the herbs and remaining olive oil and cook over a very low heat for 10 – 15 minutes, stirring occasionally, until thick and a deep red.
Season with salt and pepper. Remove from the heat, allow to cool, then push through a coarse sieve and set aside.

Preheat an oven to 300 F. Season the mozzarella with pepper and roll up in the prosciutto allowing 2 slices per ball of cheese.

Heat the oil in a large frying pan over high heat until just smoking.
Place the parcels in the pan, and sear, turning constantly, until the outsides are well colored, about 1 minute.
Transfer the parcels to a baking dish and cook in the oven for 5 to 7 minutes.

Spoon the tomato sauce in the center of individual plates and sprinkle with the chopped basil and tarragon.
Set a mozzarella parcel on top, drizzle with olive oil and serve!

Do-ahead · Gluten Free

Oil free orange balsamic dressing

January 4, 2014September 8, 2022 Belinda

This is worth having in your repertoire of salad dressings as it has NO oil at all and you don’t miss it.

Makes abut 1 cup

1/2 cup freshly squeezed orange juice
1/2 cup good balsamic vinegar
1 tbsp finely minced garlic
1/4 tsp freshly ground black pepper
2 tbsp sugar
1 tbsp finely minced orange zest
Salt to taste (optional)

In a small bowl, combine all the ingredients.
Cover and refrigerate until ready to use.
Whisk before serving

12 calories per tbsp!