Category Archives: Quick & Easy

Simple Suppers: Teriyaki Stir Fry


Simple Suppers: Teriyaki Stir Fry
 
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Author:
Serves: 5-7
Ingredients
  • SAUCE:
  • ½ cup soy sauce
  • 1 cup orange juice
  • 1 T tahini
  • 1 tsp dried ginger
  • 1 clove garlic
  • 8 dates
  • Blend together (makes more than you need)
  • ____________________________________
  • 850g pack stir fry veg bag
  • 200g edamame beans
  • 3-400g bag of sliced mushrooms
  • TO SERVE:
  • Cashews / Fresh coriander / Chilli
Instructions
  1. Put your noodles (or rice) on to cook.
  2. Blend the sauce ingredients together in blender and set aside
  3. When you are 10 mins from your starch being ready, heat a large deeo frying pan or wok over a high heat. Add the edamame beans, mushrooms and veggies to the hot pan and stir regularly until tender and water evaporated. Pour over as much of the sauce as you want, and serve with the hot noodles or rice. Top with your chosen garnishes.

 

 

Simple Suppers: Mixed Veggie Dhal


Simple Suppers: Mixed Veggie Dhal
 
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First in a series of quick and easy dinners
Author:
Cuisine: Indian
Serves: 6-8
Ingredients
  • 1 chopped onion or use frozen chopped onion
  • 1 clove garlic / 1 tsp garlic paste
  • 1 tsp semi dried ginger - e.g Gourmet Garden range (or use ginger paste)
  • 1 x 400g bag ready chopped veggies e.g. Simply Simmer Veggie Mix from Woolworths
  • 1 bag frozen spinach
  • 1 cup red split lentils
  • 1 400g can / carton tomatoes
  • 1 tsp cumin seeds
  • 1 tsp coriander
  • 1 tsp turmeric
  • 2 tsp curry powder
  • 1 teaspoon stock powder / 1 stock cube
  • 2 cups water
  • ------------------------------------------------------
  • 1 tsp garam masala
  • 3 tablespoons hummus
  • Juice of half a lemon
Instructions
  1. If using electric pressure cooker, switch to Brown or Saute function, add onion, garlic, ginger & other spices and a splash of water and stir whilst you source your other ingredients.
  2. Add all the ingredients above the line, switch to High Pressure and function and set for 15 minutes.
  3. Once it has finished, release the pressure and stir in the lemon juice, garam masala and hummus.
  4. Stir well and allow to keep warm for 5-10 minute whilst you get ready to serve.
  5. Serve with rice or wholewheat pitta bread.
  6. Top with coconut / yogurt / fresh coriander / chilli etc as desired.
  7. IF NOT using a pressure cooker, add the onion and spices and a splash of water to a large heavy casserole dish or saucepan with lid, and saute for 5 minutes. Add all the other ingredients above the line, then bring to the boil. Reduce to simmer, place on lid and simmer for 45-60 minutes or until lentils and veggies are very soft. Stir in other ingredients and heat for a further 5-10 mins.

 

Rainbow Pesto Hummus Roll-ups

Rainbow Pesto Hummus Rollups

Rainbow Pesto Hummus Roll-ups
 
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Recipe type: Sandwich / Wrap / Snack
Serves: 4
Ingredients
  • Wholewheat / wholegrain wraps
  • 1 pot (300g) oil free hummus (or homemade)
  • 1 bunch fresh basil
  • 1 red capsicum
  • 1 yellow capsicum
  • 1 large carrot
  • baby spinach leaves
  • ½ red onion
  • cucumber
  • Radishes
Instructions
  1. Blend the hummus with the basil leaves until smooth
  2. Finely slice the capsicum, onion, cucumber and radishes into thin strips, use a vegetable peeler on the carrot to make ribbons.
  3. Spread pesto hummus across the full surface of the wrap
  4. Lay the veggies across on top to cover ⅔ of the wrap
  5. Roll up like a sushi roll and slice in half or into bite size pieces (great for kids).
  6. Serve immediately.

 

 

Smashed Chilli Chickpea & Avocado Salad Wrap

 

Smashed Chill Chickpea Avocado Wrap

Smashed Chilli Chickpea & Avocado Salad Wrap
 
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Makes 6 wraps
Author:
Recipe type: Sandwich / Wrap / Snack
Serves: 6
Ingredients
  • Wholewheat wraps / pitta bread etc
  • Cos lettuce leaves / baby spinach leaves
  • FILLING:
  • 1.5 cans chickpeas, drained and rinsed (about 2 heaped cups cooked chickpeas)
  • 2-3 spring onions, finely chopped
  • Zest of a lemon
  • 1 small cucumber, diced
  • 2 small celery sticks, diced
  • 3 teaspoons of semi-dried chillies (Gourmet Garden brand), or 1 teaspoon chopped chillies in brine
  • ¾ cup mint leaves, chopped
  • DRESSING:
  • 3 heaped tablespoons oil free hummus
  • 2 tablespoons cashew cream (optional - replace with extra hummus)
  • Juice of a a lemon
  • 1 teaspoon maple syrup
  • Salt & pepper to taste
  • 1 large avocado, diced
Instructions
  1. Put the chickpeas in a food processor and pulse to chop roughly. Or smash in a bowl with a potato masher or fork. Tip into a bowl
  2. Add the spring onions, lemon zest, celery, cucumber, chillIes and mint leaves and mix well.
  3. In a separate bowl mix together the hummus, cashew cream if using, lemon juice, maple syrup and seasoning.
  4. Tip the chickpea mixture into the bowl and gently stir through the diced avocado.
  5. Warm the wraps in a hot pan or sandwich press for a minute until flexible.
  6. Place some baby spinach or a few cos lettuce leaves on the wrap, heap a few tablespoons of the mixture on top, fold up and then toast briefly to seal the edges. Cut in half and serve.

 

 

Mexican Pizzas


Mexican Pizzas
 
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All the usual Mexican culprits on top a wholewheat pitta creates a pizza-like sensation.
Author:
Cuisine: Mexico meets Italy
Serves: 8
Ingredients
  • Wholewheat pitta breads (we used 8 small: bonus: they all fit in the oven at once!)
  • 1 can oil free refried beans (tip Coles own brand)
  • ½ cup salsa of choice, we used Old El Paso Mild
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp oregano
  • 1 large red onion, sliced
  • 1 cup Red roasted pepper / capsicum strips - from a jar or homemade
  • 2 can red kidney beans (or black beans), drained and rinsed
  • 2 cups frozen corn (not essential to defrost)
  • 1 large avocado
  • ½ cup raw cashews
  • Juice of a lime
  • Extra salsa of choice
  • Chillies etc to taste as required
  • Fresh chopped coriander if liked
Instructions
  1. Preheat oven to 220 C
  2. In a medium bowl mix together the refried beans, the ½ cup salsa, and herbs and spices.
  3. Place your pitta breads on large oven trays (we used pizza trays with the holes) lined with baking paper.
  4. Divide the bean mixture up evenly between each pitta and smooth out evenly to the edges.
  5. Top generously and evenly with onion, capsicum, beans and corn.
  6. Bake in the oven for 10-15 or until piping hot and base is crispy.
  7. Whilst they are baking blend together the cashews and lime juice until thick and creamy.
  8. Top with dollops of salsa, cashew-lime cream and avocado, chillies, coriander etc and serve!

 

Yellow Pepper Soup with grilled Polenta Triangles


Yellow Pepper Soup with grilled Polenta Triangles
 
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A hint of turmeric lifts the colour even more in this delicious and creamy bowl of sunshine!
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 4 large yellow peppers (capsicums)
  • 2 onion 1 red 1 brown
  • 6 cloves garlic
  • 1tsp ginger fresh or semi-dried (see Gourmet Garden)
  • ½ tsp turmeric
  • 2 medium white potatoes
  • 1 Litre vegetable stock
  • 3 bay leaves
  • ½ tsp turmeric
  • 1 T cashew butter
  • ½ cup soy milk or other plant milk
  • Juice of half a lemon
  • Polenta triangles:
  • 1.3 cups polenta
  • 4 cups vegetable stock
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon mixed semi dried herbs (Garden Gourmet) or use any herbs you like.
Instructions
  1. Finely chop the peppers, onions and garlic (use a food processor to save time if you like) and put them in a large heavy bottom casserole dish along with the ginger over a medium heat and stir, adding a little dash of water or stock to lubricate and get going. Keep an eye on it so the garlic doesn't catch and burn. As it heats up natural oils from the peppers and onions will be released.
  2. Once they are steaming hot, reduce the heat to lo and place on the lid whilst you prep the other ingredients. Check at intervals that no more liquid is needed to prevent sticking or burning. If lid is left on and on a low heat it should be OK but all cook tops and pans differ so check every so often.
  3. Peel (optional) and chop the potatoes into cubes and measure out the other ingredients.
  4. After 30 minutes check the peppers and onions and garlic are completely soft and collapsed.
  5. Add the stock, bay leaves, turmeric and stir, replace lid and set timer for another 15 minutes.
  6. Add the cashew butter, soy milk and lemon juice and using a stick blender blend until super smooth and creamy.
  7. Serve! Great topped with crispy croutons if you have time to make those (stale bread, cubed, baked in oven until crispy).
Notes
To make polenta triangles:
Boil 1.3 cups polenta in 4 cups stock, whisking consistently as you pour it in.
Add lemon zest and mixed herbs.
Simmer for 10 mins then pour into a lined shallow baking tray and smooth out.
Allow to cool then slice into triangles and cook on a hot griddle pan.

 

Spicy Orange Noodles with Mushrooms, Kale & Edamame


Spicy Orange Noodles with Mushrooms, Kale & Edamame
 
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Author:
Recipe type: Main
Cuisine: Chinese
Serves: 4
Ingredients
  • SAUCE:
  • ¼ cup orange juice
  • ¼ cup lime juice
  • 2 Tablespoons peanut butter
  • 1 tablespoon miso paste
  • 1 tablespoon orange / mandarin zest
  • 1 clove garlic, crushed / chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup / brown rice syrup
  • 1 teaspoon semi dried chilli / chilli flakes - adjust to suit
  • ¼ tsp toasted sesame oil
  • ½ cup soy milk
  • OTHER THINGS:
  • 350g wholewheat noodles or spaghetti
  • 1 cup podded edamame beans
  • ½ bunch kale, destemmed, finely shredded
  • 375g punnet sliced mushrooms
  • To serve: spring onions, finely chopped
Instructions
  1. Put a large pot of water on to boil for the noodles.
  2. Whisk together all the sauce ingredients in a bowl.
  3. Prepare the beans, mushrooms and and kale.
  4. Put the shredded kale in to a large bowl and pour boiling water over it.
  5. Heat a large deep frying pan or wok and add the mushrooms.
  6. Once liquid is released add the kale and stir around.
  7. Once noodles are almost ready add the beans to the frying pan or wok and heat through. Cook for a few minutes until the kale is tender and most of liquid evaporated.
  8. Serve up the noodles into individual bowls, top with the vegeables and drizzle over the sauce.
  9. Sprinkle over the spring onions.

 

Lemongrass & Chilli-Lime Stir Fry


Lemongrass & Chilli-Lime Stir Fry
 
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Aromatic stir fry with Thai flavours and green vegetables. Serve with noodles or rice.
Author:
Recipe type: Main
Cuisine: Thai
Serves: 4
Ingredients
  • 4 garlic cloves
  • 2 green chillies
  • 1 stick lemongrass
  • 2 zucchini
  • 1 green capsicum
  • 200g button / smallish mushrooms
  • 200g snow peas
  • 1 pack marinated tofu pieces
  • ½ cup salt reduced soy sauce
  • ½ cup apple juice
  • Juice and zest of a lime
  • 1 tablespoon of tahini
  • To Serve: Rice or Noodles, freshly chopped coriander
Instructions
  1. Put on your rice or noodles to cook.
  2. Peel the garlic, chop and deseed the chillies, peel and slice a finger-length piece of lemongrass and put them in a food processor or mini-chopper and pulse until finely chopped.
  3. Prep the veggies: slice the zucchini into thick half-moons, quarter the button mushrooms, slice the capsicum, and de-vein and slice the snow peas lengthwise.
  4. Rinse the tofu in a sieve with boiling water to remove oily marinade then cut into bite size pieces.
  5. If you are having noodles, check if they are ready, then drain and set aside.
  6. Heat a large wok or deep frying pan with a lid and add the lemongrass, chilli and garlic paste with a tablespoon of water and stir around for a couple of minutes. Add the zucchini, mushrooms, tofu and capsicum; mix well and put on the lid. Whisk together the apple juice, soy sauce, lime juice and zest and tahini.
  7. Add as much of the sauce as you like to the vegetables along with the snow peas and cook until they are bright green and still crisp. Add more if the sauce evaporates too much.
  8. Add the noodles to the pan or serve on top in individual bowls with the rice.
  9. Serve scattered with the chopped coriander leaves.

 

Lentil, Mushroom, Walnut, Quinoa & Black Bean Taco filling

This has been a long work in progress. Our family loves Mexican food and we usually make burritos or tacos but I have been looking for a dryer taco “meat” which doesn’t make them soggy.  After trying lots of variations I’ve come up with a winner!  Topped with avocado, salsa and spring onions, these tacos are delicious!

Lentil, Mushroom, Walnut, Quinoa & Black Bean Taco filling
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 8
Ingredients
  • 1 red onion, finely diced
  • 1 clove garlic, crushed or finely chopped
  • 3 cups finely chopped mushrooms
  • 1 teaspoon each of coriander, cumin, smoked paprika and dried oregano
  • 3 T tomato paste
  • 1 can lentils or 1.5 cups home cooked
  • 1 can black beans, drained and rinsed
  • 1 packet cooked red quinoa, or 1.5 cups of home made
  • ½ cup chopped walnuts
  • 1 cup frozen sweetcorn - defrosted
  • Salt & pepper
Instructions
  1. Fry off the onion, spices then add all other ingredients.
  2. Add a splash of water and keep stirring from time to time until it dries out a little - should be fairly dry
  3. Toast corn tortillas in hot pan with lid so they steam and crispen.
  4. Spoon 2-3 dessertspoons in each taco and top with your favourite toppings - fresh salsa and diced avocado, hot sauce, coriander and lime juice!

 

Mushroom Nasi Goreng

I’ve always loved this spicy Indonesian rice dish but until now I just couldn’t seem to infuse the flavours into the rice without using oil.  Finally I seem to have found a solution!  Hope you love this as much as my family did.


Mushroom Nasi Goreng
 
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Brown rice scented with garlic, ginger, citrus and chilli with plenty of mushrooms and finely shredded cabbage.
Author:
Recipe type: Main
Cuisine: Indonesian
Serves: 4-6
Ingredients
  • 4 cups cooked long grain brown rice
  • - SAUCE:
  • 3 cloves garlic, micro-planed / finely chopped
  • 3 tablespoons lemon and or lime juice
  • 2cm piece ginger, finely chopped - a heaped tablespoon
  • 1 tsp lime zest
  • 2 teaspoons paprika
  • 1 heaped teaspoon ground coriander
  • 1 teaspoon chopped chillies - from a jar (add more if you like it really spicy!)
  • 1 heaped tablespoon tomato paste
  • 4 tablespoons reduced sodium soy sauce
  • VEGETABLES:
  • ¼ green cabbage, cored and finely chopped
  • 400g grams diced mushrooms - about 3-4 cups
  • 2 medium carrots, finely diced
  • 1 cup frozen / canned sweetcorn
  • To serve:
  • Toasted peanuts
  • Chopped fresh coriander
  • Limes - quartered
Instructions
  1. Put on your rice to cook if not already available. (This may delay your serving time).
  2. Finely chop, crush or microplane the garlic, place in a small bowl and pour over the lemon and or lime juice and stir. Soak the garlic in the lemon juice for 5 mins.
  3. Add all other sauce ingredients then mix well and allow to sit whilst you prep the vegetables.
  4. Sauté the onion, cabbage, mushrooms and carrots in a large deep frying pan with a lid. Once softened - about 5-7 mins - add the paste, stir thoroughly and keep stirring for a few minutes to , thoroughly distributing the sauce through the veg.
  5. Add the cooked rice and mix well, then add a cup of water and the sweetcorn. Stir well and allow to heat through.
  6. Put on the lid, turn the heat down to low and cook for a further 5-7 mins until the carrots are tender and the sauce is absorbed into the rice.
  7. Turn off the heat and allow to sit whilst you get ready to serve.
  8. Serve each bowl with a quarter of lime, and scatter with coriander, peanuts and hot sauce.