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
Rice & Tuna Rissoles for lunch
Ingredients:
• 2 x cups of rice
• 1 can of large tuna, drained
• 1 onion
• 1 cup of flour
• 1 x carrot
• 1 x can of champigions or 4 x fresh mushrooms
• 2 x tablespoons of oil
Method:
• Cook the rice but don’t drain the water – let it boil away but be somewhat gluggy – careful not to burn the saucepan!!! Transfer to a bowl then put in fridge to cool.
• Peel & dice onion
• Peel & grate the carrot
• Add the drained tuna, onion and grated carrot & to the cooled rice, mix well & leave to sit.
• Add the oil to a frypan – or pre-heat grill if preferred.
• Spoon some mixture out of the bowl & roll it into a ball with your hands. Set aside, repeat for entire mixture.
• Sprinkle the flour on a chopping board.
• Roll each individual rissole in the flour & set aside
• Cook rissoles until they are golden brown on each side
Only make as many rissoles as you need. Refrigerate unused rissole mix and cook it up the next day for lunch or diiner.
I highly recommend you use something like a George Foreman grill to cook them on, I made these last night & forgot the flour – fried them in a frypan with oil & they didn’t hold their shape too well as they kept sticking to the pan.
Serve with a side salad.
Serve on gluten free bread
Enjoy on their own with some sauce – tomato, g/f soy etc
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
Minestrone with Chicken
1 tbs olive oil
1 small onion, diced
1-2 cloves of garlic if you like
2 stalks celery, sliced
1 medium carrot, diced
1 cup mushrooms, sliced
2 cups beef stock
1 400g can crushed tomatoes
1 sachet tomato paste
1 200g can red kidney beans
1 medium potato, peeled and diced
1/2 cup uncooked pasta (penne or elbows are good)
2 cooked chicken breasts, shredded (steam in the microwave or grill if you prefer)
Heat oil, add onion and garlic and cook over low heat till soft. Add everything else except pasta and chicken, bring to the boil, simmer for 10 minutes. Add pasta and chicken and cook for a further 10 minutes or until all vegies are cooked. Serve topped with a tablespoon of shaved parmesan. You might need to add a cup or so of water if the stock is not enough liquid.
Oh yeah, in case you haven’t used canned beans before: you need to rinse them, or they’ll be all gloopy.
Makes 4 serves
December 26, 2007
Quick Asian chicken salad
(Serves 2)
2 chicken breast fillets, skin removed
Whole baby Cos lettuce, washed
½ cucumber, sliced thinly
1 cup fresh coriander leaves, loosely packed
Small handful of raw cashews
Dressing
1 small red chilli, finely chopped
2 spring onions, finely chopped
1 garlic clove, crushed
2 teaspoons palm sugar (or substitute brown sugar)
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons water
Arrange lettuce, cucumber and coriander leaves in two large serving bowls, cover and refrigerate until required. Cook chicken breasts under a hot grill until cooked through. While chicken is cooking, combine all dressing ingredients in a small bowl. Heat a small non-stick pan and cook cashews, stirring constantly for 2-3 minutes until browned. Slice cooked chicken and arrange on top of salad leaves, sprinkle cashews over. Serve dressing separately – add as much, or as little as you like.
You could have a piece of fruit afterwards as your carb portion
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.
