Roasted tomato and eggplant pasta.
1 eggplant cubed
4 large tomatoes cut into eighths or a punnet of cherry tomatoes
2-3 cloves of garlic, crushed
Pasta (enough for two) (Gluten free if you like – 100g of dry pasta should be enough)
Olive oil
(Add 100 grams of grilled chicken breast to make it a little more figure friendly)
Preheat oven to 200c. Place tomatoes on one oven tray, eggplant on another and season (make sure the trays are oiled or lined with baking paper). Cook until everything is a bit shrivelled. In the meantime boil the water and cook the pasta, drain. In the saucepan fry the garlic in about a tablespoon or two of oil, then put the pasta back in the pot along with the tomatoes and eggplant, toss, and season.
Serve with parmesan if you like (but I don’t think it’s needed). You can also add sliced grilled prosciutto if you want some meat in there.
May 26, 2008
It’s winter time and what better on a cold cold night than a steaming bowl of soup!
RED LENTIL SOUP
3 tablespoons olive oil
1 onion, finely diced
1 tablespoon fresh grated ginger
Cracked black pepper
2 carrots, peeled and grated
1 cup red lentils
1 litre vegetable stock
2 red onions, finely sliced
1 bunch (90 grams) coriander
Method
Put 1 tablespoon olive oil in a saucepan and add diced onion, ginger and pepper. Cook over a medium heat until the onion is soft. Add the carrot, lentils and stock, and bring to the boil. Reduce to a gentle simmer. Cook for 30 minutes.
Meanwhile, heat the remaining oil in a frying pan over medium heat and add red onion. Wash coriander, and finely chop coriander, including roots, setting aside the top leafy bits for the garnish. Add the chopped coriander roots and stems to the red onion in fry pan and continue to cook, until the onion has caramelized.
To serve, ladle the soup into four soup bowls, garnish with a sprinkling of coriander leaves, then top with a spoonful of the caramelized onion. Yummy!
From Marie Claire – Kitchen
May 26, 2008
Spicy Tuna Tacos for DinnerBorrowed from Wheat & Gluten Free by Jody Vassallo (It’s in the book as a lunch dish, but the rissoles are easier to take out somewhere.)
Ingredients
500g of tuna, thickly sliced OR just packaged tuna – whatever you like
2 teaspoons of Tabasco sauce (I guess it is gluten free… it’s in this book!)
1/2 a teaspoon of black cracked pepper
1 tablespoon of lime juice
3 small tomatoes, chopped
1 red spanish onion, chopped
1 tablespoon of capers, chopped
1 medium avocado, chopped
1 tablespoon of chopped fresh coriander (cilantro)
8 gluten free corn taco shells (most aer g/f, check the label – I’m sure you know the drill)
2 teaspoons of olive oil
2 cups (115g) of shredded lettuce
200g of reduced fat Greek-style plain yoghurt (for those who can have dairy)
Method
Pre-heat oven to 180 degrees.
Put tuna, Tabasco, pepper and lime juice into a bowl and mix to combine. Marinate for 15 minutes
Put the tomatoes, onion, capers, avocado & coriander into a bowl & mix to combine.
Arrange the taco shells on a baking tray and bake for 10 minutes or until heated through.
Meanwhile, heat the oil in a large non-stick frying pan over high heat. Cook the tuna for 5 minutes each side or until browned and tender.
Divide the tuna among the taco shells. Top with the lettuce and tomato mix and finish with a dollop of yoghurt (if you can have it). Serves 4
January 19, 2008
Chicken Risotto w/ Mushrooms & Tomatoes.
Ingredients:
2 tablespoons oil
2 skinless chicken breasts
25 grams of butter
25 grams of onion, finely chopped
175 grams of risotto rice (Arborio)
600 mls good quality chicken stock
3 mushrooms, finely chopped
1 large ripe tomato, skinned, seeded and finely chopped
Parsley, salt and freshly ground pepper to garnish.
Method:
Preheat the oven to 180C. Heat the oil in a frying pan, add the chicken breasts and fry 2-3 minutes until lightly coloured on both sides. Transfer to a roasting tin and cook in the oven for 20-30 minutes or until tender.
Warm serving plates in oven – careful not to break them or burn yourself!
Melt the butter in a big saucepan, add the chopped onion and cook for about 2 minutes or until softened. Stir in the rice until the grains are fully coated, then cook for 1 minute. Add the chicken stock in a ladle at a time. Make sure each addition is absorbed before you add the next. Continue until the rice is “al dente”. You may not need all of the stock – you will need some for garnish, but freeze whatever you don’t need for next time. Add the mushrooms and half of the tomato, fork through until evenly mixed and warmed through then season with salt and pepper.
Spoon the risotto onto the pre-warmed serving plates. Slice the chicken breasts and arrange on top then spoon the remaining tomato around the edge of the plate/s. Drizzle a little of the remaining stock around the risotto and garnish with parsley.
January 19, 2008
Ingredients:
1 tablespoon olive oil
1kg chicken mince
2kgs vegetables (I used 2 large diced onions and made up to a kilogram with chopped red capsicum and celery. Then I make up a separate kilogram of vegetables using sliced mushrooms and diced zucchini)
1 large jar pasta sauce (I use the 785g Dolmio Chunky Bolognaise – Tomato, Onion & Garlic)
1 sachet tomato paste
1 can crushed tomatoes
Crushed chilli to taste (optional)
Italian herbs to taste
2 chicken stock cubes
Salt & pepper to taste.
Method:
1. Heat oil in large pot and add the onions, red capsicum and celery. Cook until onion is soft.
2. Add chicken breast and cook through, breaking up large chunks while it is cooking (you don’t have to brown chicken as it will cook through the duration of the cooking process).
3. Add the tomato paste and stir while you cook the ‘raw’ flavour out of it. Season with chili, herbs, salt and pepper. Add the chicken stock cubes. Add the pasta sauce and mix well.
Add the remaining vegetables.
4. Lower the heat and simmer until sauce is nice and thick. If the sauce isn’t thickening, mix 2 teaspoons of gluten-free cornflour with a bit of water to make a liquid and stir through the dish until the sauce thickens.
5. Portion into 10 freezer-safe food containers and pop in the freezer!
Nutritional Breakdown:
Calories: 245
Fat: 4g (1g saturated)
Carbs: 19g
Protein: 32g
December 26, 2007
Barbecued lamb with a sweet glaze served on spring vegetables. This recipe is endorsed by The Coeliac Society of Australia as being gluten free.
Suggestions:
Experiment with barbecuing vegetables to go with the meat. Try sliced cobs of corn, trimmed asparagus spears, zucchini sliced lengthwise and thinly sliced onion and potato.
Ingredients:
8 lamb chop (or cutlets)
1 Tbsp balsamic vinegar
1 Tbsp honey
1 tsp dried rosemary
Directions:
Heat grill or BBQ. Prepare baste by combining vinegar, honey and rosemary.
Cook chops for 2 mins each side, until just starting to brown. Brush with baste and cook for 3-5 mins each side, basting occasionally.
Serve with spring vegetables.
December 26, 2007
3. Add the vegetables, stir to mix through and put the lid on. Lower the heat and simmer until vegetables are cooked through. Keep stirring during this process to ensure they don’t stick to the bottom of the pot.
4. When the vegetables are cooked, check the sauce. If it is too runny, mix about 2 teaspoons of cornflour with a bit of cold water and pour into the curry. Stir until the mixture thickens.
* Add a small amount of curry to start with, you can always add more to taste later. It’s easier to add to it than take away!! Not sure what the brand of my curry paste is called although I know it on sight. I buy it from the international section of Coles. Use a concentrated curry paste, not a jar of curry paste like Pataks. They are too high in calories.
