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Kangaroo Spotting

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Monday, February 1, 2016

Sexy, Slow-Cooker, Soy Chicken With Asian Slaw


Did you ever notice how words used to describe food often sound a little naughty? I mean, seriously- I dare you to watch Nigella and not think about sex once. It's all in the descriptions.

I was feelin' it while this chicken was in the slow-cooker! The smells wafting out of there were downright sassy. I could not WAIT for dinner.

The sweet, salty and sour flavors will tease your tastebuds into submission. There is nothing like a completely satisfying meal.

Bonus: This one is mid week quickie.

Wink, wink.

Slow Cooker Chicken With Asian Slaw


For the Chicken


Ingredients
  • 2 Skinless, Boneless Chicken Breasts
  • 2 Cups Organic Chicken Broth
  • 1 Cup Dry White Wine
  • 1/4 Cup Soy Sauce
  • 2 Tbsp Oil
  • 1 Tbsp Coconut Sugar
  • 1 Clove Garlic Grated
  • 1 (Thumb size) Chunk of Raw Ginger Grated
Cooking Directions
  1. Combine wet ingredients in slow cooker then add the grated ginger and garlic.
  2. Give it a quick stir.
  3. Add chicken making sure the breasts are at least halfway submerged. I like to cover the exposed breasts (giggle) with a few spoonfuls of the sauce and gently swirl to coat the chicken completely.
  4. Once cooked, remove the chicken and shred with tongs and a fork.
  5. Transfer juices to a pan and reduce to about halfway, then add shredded chicken to the sauce. (You can skip this step if you want but it's worth it).

For the Slaw



Ingredients
  • 2 Stalks Celery
  • 1 Carrot Shredded
  • 1 Stalk Broccoli (skinned)
  • 1 Red Apple
  • A few leaves Chopped Mint
  • 1 Tomato 
  • 1 Lemon Juiced
  • 2 Tbsp Sesame Oil
  • A Few Shakes Salt & Pepper
Cooking Directions
  1. Shred veggies and fruit with a grater or in a food processor. (I chopped the tomato with a knife so it didn't get mushy.
  2. Toss with lemon juice and sesame oil.
  3. Add mint.
  4. Season with S&P.

To Serve

Place chicken and slaw onto little slider buns and serve with some extra slaw on the side. If you are low carb try putting everything into a wrap or onto some spinach.

Enjoy!

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posted by Unknown @ 8:04 PM   0 Comments

Friday, January 1, 2016

Low-Fat Loaded Fries

Nothing more glorious than loaded fries- without guilt
These oven baked fries are perfect when you're feeling naughty but your diet hasn't been nice. Good thing the silly season has come to a close.

The oven-baked french fry recipe belongs to my Aunt Nanette (she's the best home cook I've ever met) and you'll be amazed that not a single drop of oil is used.

Then I treated those little bad boys just like they were nachos- using all fresh ingredients so to be as healthy as possible.

Pro Tip: spray baking dish or use wax paper to assist with melted cheese clean up (if you don't end up gnawing it all off yourself).

Tell me you don't want to eat your screen right now.
Oven baked fries using egg whites and salt only!
Melted cheese rocks my world

Cheese pull-ease!

Low-Fat Loaded Fries


Ingredients

  • 4-5 Small-Med Size Potatoes
  • 1 egg white Beaten until frothy
  • Generous Pinch Salt
  • 1-2 Cups Shredded Cheese
  • 1 Avocado
  • 1 Lime
  • 1-2 Tomatos
  • Small Handful Chopped Chives
  • Bunch Chopped Spinach
  • 1/2 Cup Greek Yoghurt
  • Sprinkle Cumin (optional)

Cooking Directions

  1. Slice potato lengthwise (skin on) into wedges. Thickness will depend on your preference. That's what she said (why are food descriptions always so sexual?)
  2. Toss (see what I mean?) wedges with the frothy egg white until evenly coated.
  3. Lay evenly (I can't even stop now that it's in my head) on a cookie sheet lined with baking paper.
  4. Sprinkle with salt.
  5. Bake at 220C/ 435F for about 35 minutes. The one thing to keep in mind is that these need to be cooked on high heat- timing is a fine art and it depends on the thickness of your taters. It took me a few attempts to get these juuuust right.
  6. Once the potatoes are cooked through, transfer to a baking dish and add cheese.
  7. Broil for 2-5 minutes until gold and bubbly. Remove from oven and add your toppings.
  8. Smashed avocado with lime juice, shredded lettuce, herbs, tomatoes and finally top with Greek Yoghurt and sprinkle with cumin.
  9. Serve with extra lemon or lime wedges.
  10. PS (If I had coriander/ cilantro at home I would have added heaps of that too).

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posted by Unknown @ 11:27 AM   0 Comments

Thursday, December 17, 2015

Banana Maple Coconut Chia Pudding

cha-cha-cha-chia
I haven't done a lot of food posts of late and now I'm spamming you with them, sorry. Perhaps it's because my enthusiasm for cooking has been sputtering. Probably because I've been putting my passion into other projects.

But it's all good! This recipe is awesome for summer, and can be spiced up with some cinnamon for those of you who are in winter (sorry fellow Americans, this is the one time of year I get to gloat about Australian weather).

Bonus: You can get rid of those icky brown bananas.


Maple Banana Chia Coconut Pudding


Ingredients
  • 2 Ripe Bananas mashed or blended
  • 2 Cups Coconut Milk
  • 6 Tbsp Chia Seeds
  • 2 Tbsp Maple Syrup (if desired)
  • 1 Tbsp Vanilla Extract
You can throw this all together however you want but I'll tell you how I made it.

Cooking Directions
  1. Blend bananas, syrup and vanilla with a stick mixer or blender. Obvs I used my Kambrook because *Love* 
  2. Add coconut milk and mix well
  3. Slowly add chia seeds, stirring as you go
  4. Place in coldest spot in the fridge (the back) until set.
  5. If you want to make extra sure your seeds get an even blend, stir after 15 minutes of being in the fridge then leave alone for an hour or so.
Eat up! (if you don't it will start to turn brown) Yummo!

Seriously though- my toddler asked for more 'and a big spoon' after she finished.

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posted by Unknown @ 12:07 PM   0 Comments

Monday, December 7, 2015

Healthy Veggie Lasagne

Fact: Any dinner with melted cheese on it is immediately satisfying and delicious.

Before I dazzle you with this veggie-licious lasagne let me tell you about my latest favorite kitchen appliance. My Kambrook Mix and Store Stick Mixer.

Kambrook was generous enough to hand out these nifty little bad boys out to every blogger at an event I went to (no strings! how nice!) and I'm in love with it so Imma tell you about it.  (Also happens to have been the same day I ended up on TV NBD. #whataham).

Long Story: I recently mangled my Breville Stab mixer in my rushed attempt to blitz up my own mayo for the first time (brave, I know) but the dang thing would not fit into the mouth of a mason jar it was far too wide, so I transferred my egg/ oil mixture to a bowl where half of it splattered upon first whirr. Finally I tried using the chopping bowl the mixer actually came with but unfortunately that was designed for the chopping blade hence the little metal part on the bottom of the bowl. Crrrrrrunch it went on the metal knob. 

Short Story: I broke my Breville mixer because I’m an idiot.

Would you look at this!!  The Kambrook one not only fits nicely into a Mason jar it’s even dishwasher friendly. (My previous one was not). Yus!
I love this thang.
Get to the point: So why in the world do I need a stab mixer to make lasagne? Because I upped the healthy factor with a layer of homemade pumpkin puree instead of a layer of cheese. It’s so easy you won’t even believe it. 

Seriously, it’s going to take me longer to type out the instructions than it will for you to make this meal.

Here’s the story behind my recipe for a healthy veggie lasagne with hidden pumpkin puree.

It’s always a race against time to use my organic veggies from Aussie Farmers Direct before they wilt into oblivion.

I thought a lazy nice way to utilize a bunch of them without being too hippy-ish would be to layer them in a lasagne (the Italian in me always comes out in a pinch). I had a large organic eggplant and a half of a pumpkin sitting around but I didn’t want to go through all the work of slicing and roasting and peeling for my 'sagne so here’s the deal with the prep:

All you have to do is place the pumpkin in about a baking tray with about an inch of water, pulp side down, and bake at 175C for 45 minutes to an hour (I don’t even worry about pre-heating just shove it all in the oven as soon as you turn it on). When the pumpkin is done (test by sticking a fork in the thickest part), scoop out the insides and blend with a fab stab mixer while it’s still warm. Give it up for the Kambrook ya’ll! Sorry I do love it. The fact that it was free kinda makes me want to marry it but I'm #taken.

Slice the eggplant, skin on, and layer them with salt in a colander to drain out some of the liquid. You can totally skip this step if you don't have time.

Puree done and eggplant salting I sliced up a few organic tomatoes, grabbed my favorite go-to jar of canned tomato sauce, some instant lasagne sheets and and some shredded mozzarella cheese and got ready to chuck down all the layers.

Easy. Healthy. Naughty-tasting. The kids will eat it.

Slightly Healthy Veggie Lasagne with Pumpkin Puree


Ingredients

  • 1 jar Your favorite tomato sauce
  • 1/4 Cooking Pumpkin or Butternut Squash
  • 1 Large Eggplant (or zucchini)
  • 1 box Instant Lasagne Sheets
  • 1-2 Cups Mozarella Cheese (depending on how cheesy you feel that day).
  • 2-3 Tomatos Sliced
  • A few pinches Salt & Pepper

Cooking Directions

Pumpkin Puree
  1. Place pumpkin skin up, in a baking tray. Fill with water until the pumpkin is about 1/2-1 inch submerged.
  2. Bake at 175C for 45-50 minutes or until a fork slides through middle easily.

Prep the Eggplant

  1. Slice into rounds. 
  2. Layer Eggplant and salt in a colander and allow water to bead out onto the eggplant. 
  3. Dry/ wipe excess salt and water off the eggplant rounds and you are ready to layer.    
  4. Lightly coat the bottom of your baking dish with a spoonful or two of sauce and build the layers from there.

Layer the Lasagne: This is the order I used.

  1. Instant lasagne sheets
  2. Sliced tomatoes sprinkled with S&P
  3. Instant Lasagne Sheets
  4. Pumpkin puree
  5. Eggplant
  6. Tomato sauce
  7. Instant Lasagne Sheets
  8. Rest of the tomato sauce
  9. Cheese- as much or as little as you like. (You can exclude it completely if you are non-dairy or have super willpower.)
  10. Cover with foil and bake for an hour at 175C.
  11. Remove foil and grill/broil for about 3 minutes or until cheese is golden and bubbly.
Could not even wait to get a good pic before digging in.  Mmmmmm.

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posted by Unknown @ 8:52 PM   0 Comments

Wednesday, October 7, 2015

Lazy, Amaze-y Quiche

Woke up like dis- still looks pretty after a night in the fridge
This recipe was born of a pathetically stocked refrigerator, a dash of boredom and some serious TGIF. Inspired by my friend's article on simplification, I loved the idea of doing some Friday cooking in order to save precious weekend time.

Quiche is a good go-to to have in the fridge because it’s high in protein, easy to make and to store. Daytime sustenance for breakfast or lunch. Good stuff.

I had puff pastry in the freezer but was out of milk- odd. I thought I’d give Greek yogurt a try to replace the milk in my egg mixture and it was this random ingredient which made all the difference! I will never use milk in a quiche again (unless I'm out of yogurt).

Usually I get fancy with my quiches and sauté onions, garlic and other veggies but on this time I took laziness to another level- it was Friday and I was OVER IT after having the flu all week. 

So first things first- I took my pastry out of the freezer to thaw. I had just enough for my square pan so after poking a few holes in it, I baked it in the oven at 200C (400F) for about 15- 20 minutes. Make sure it looks slightly golden because it will cook a bit more with the egg mixture.


Next- a dozen eggs, and two big spoonfulls of full-fat, Greek yogurt (probably about 3/4 of a cup or so). Whisk together until creamy and until the lumps disappear. A dash of white pepper and salt and done egg mixture.

To add a little nutrition I simply chopped up some raw spinach (I used organic stuff from my veggie box) into the pastry once it’s cooled a bit. If you wanna go the extra mile, add some fresh herbs. I have an herb garden literally outside my kitchen door so this time I grabbed a bit of basil to chuck in (last time I made no such effort). 

Now we cannot neglect the cheese, this is a quiche after-all. Use big chunks of feta (or any cheese) and place on top of the spinach. I made sure to stick some in each corner. Don’t worry if little feta ice-bergs poke out of the egg batter once you pour it- that’s the good stuff.


Next- evenly pour egg mixture into the pan, filling in all the nooks and crannies.

Now comes the most difficult part- timing. I've found that lower and longer works best- as in lower temperature for longer time.  This one took about and hour at 150C (300F). Test it by poking a knife into the center- much like a cake if the knife comes out clean it's done AAAAND DONE. Snackalicious.


Lazy, Amaze-y Quiche Ingredients


  • 1 Dozen Eggs
  • 3/4-1 Cup Plain Greek Yoghurt
  • A Big Bunch Chopped Spinach
  • A Handful Fresh Herbs (Optional)
  • As Much As You Like Feta Cheese (or any substitute)
  • Dash Salt & Pepper
  • Frozen Shortcrust Pastry (Optional)

Cooking Directions

  1. Line a square pan with pastry and poke holes in it. Bake for 20-30 minutes or until golden. Otherwise, simply grease the pan.
  2. Whisk together eggs, yogurt and salt & pepper
  3. Allow pastry to cool then add spinach and herbs.
  4. Chuck in some cheese.
  5. Pour egg mixture evenly over the spinach.
  6. Bake in the oven for about an hour at a low temperature (150C/ 300F).

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posted by Unknown @ 10:48 AM   4 Comments

Tuesday, September 29, 2015

Tuesday: Om..Ouch #mindbodyweek

No pain, no gain
Confession: Last night I ate some dark chocolate chips and I will be using these to appease my hormones for the rest of the week…in moderation of course.

Last night I went to bed early and slept late- by the graciousness of my little daughter who slept till 9:00AM today. #highfive Sleep is essential for healing and health so we were off to a good start.

Oh hai again gym!

Went to the gym and took a ripping yoga class with a fantastic substitute instructor. He gave us all little head massages and placed scented bean bags on our eyes during final meditation. My legs were desperate for the stretching after yesterday’s pump class and it helped clear my head too.

When I walked into child-care to grab Lavinia she was learning to Salsa with the lovely Latin woman who runs it. She got her cute little exercise in for the day too. Rad.

We got home and had a healthy lunch (well, one of us did, Vin is on day two of a cereal-only diet). I went with a recipe given to me by a friend who works from home as a hairdresser. She eats super clean and usually has to squeeze in a quick, decent lunch between clients. I used to scarf this one down all the time during the newborn era.

Lunchtime Protein-Packed Veg Bowl



  • Steamed Veggies
  • Homemade Hummus
  • Tuna
  • Feta
  • Sriracha, optional (still working on those pesky sinuses)
This afternoon I felt a little dip in energy- maybe it’s just my body adjusting (in addition to those pesky hormones). I’m still trying to think of a menu for the rest of the week but I’m really struggling (over-thinking much?) I may just grab some meat, fish and veggies and just wing it, after all this is supposed to be about real food and simplicity. I’ll let you know how it goes.

Holy crap my muscles are sore!

Tip: I’m making a conscious effort to keep a full water bottle near me at all times.

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posted by Unknown @ 4:22 PM   2 Comments

Tuesday, September 8, 2015

Summer Lovin' Ceviche Salad



It's officially Spring in Australia which means Fall is fast approaching back home in Western New York.

Here's something I tried for the first time last week (who knew ceviche was so easy??) I was in this strange 'in between' space- missing the Summer I just spent in Buffalo while anxiously anticipating Melbourne's warmer months.

This recipe was inspired by this yummy one I found on Foodgawker- I used different fish and fewer ingredients and it turned out beautifully.

I served my salad over watercress but you can try zoodles, quinoa, rice, noodles or nothing at all. Try topping it with Avocado (I did, but mine was not pretty enough to include in the photo).

This recipe would also be delicious with Mango- and I had good intentions to include one but I 'accidentally' ate it while chopping.

Summer Lovin' Ceviche Salad


Ingredients
  • 1 Fillet Orange Roughy
  • 1 Small Tuna Steak
  • 2 Limes
  • 1 Lemon
  • 1 Bunch Cilantro/ Coriander
  • A Few Sprigs Spring Onion
  • 1 Cucumber
  • 1 Clove Garlic
  • 1 Thumb-Sized Piece Ginger
  • 1 Jalapeno
  • 1/4 Fresh Pineapple
  • 1 Sprinkle Pine Nuts
Cooking Directions
  1. Slice fish thinly and add the fresh squeezed lemon and lime juices, grated ginger and garlic. 
  2. Mix well and place into refrigerator for abut 20-30 minutes.
  3. In the meantime chop up remaining ingredients for the salad and mix everything together right before you serve.

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posted by Unknown @ 10:32 AM   0 Comments

Tuesday, July 21, 2015

Skinny Cauliflower Carbonara


I'm always looking for creative ways to get more veggies in my life. Generally I'm not a fan of white sauces or even soups because I don't like the feeling heaviness of cream in my guts (that and I'm lactose intolerant.) This dish is not only healthy and naughty-tasting, it won't leave you with that uncomfortably-stuffed feeling.

Cauliflower is so versatile---Have you tried cauliflower crust pizza yet?  Deeeeeelicioso.

I haven't done much cooking while stateside and made this dish before I left Australia. It's worth sharing now because it's one of those trans-seasonal meals that can work in just about any weather (it's winter there and summer here.) Light but comforting, healthy yet satisfying. Easy too! I'm making myself hungry....

Ingredients

  • 1 Head Cauliflower
  • 4 Cups Chicken Stock
  • 1/2 Cup Coconut Milk
  • 4 Ham Slices
  • 1 Egg
  • 4 Cloves Garlic
  • Handful Fresh Basil (For Garnish)
  • Few Shakes White Pepper (or Red if you're braver)
  • Giant Pinch Parmasean Cheese
  • Drizzle Olive oil

Cooking Directions

  1. Boil cauliflower head and garlic in a pot until tender. Drain and save the stock in case you need to thin the sauce.
  2. Add coconut milk and blend using an immersion blender or regular blender.
  3. Heat oil in a pan and add diced ham until desired crispness.
  4. Add cauliflower/ garlic mixture to the pan to keep warm and turn down heat.
  5. Before serving add raw egg and mix thoroughly.
  6. Pour over pasta and top with fresh basil and Parmesan cheese.
  7. Devour, guilt-free!

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posted by Unknown @ 11:05 AM   2 Comments

Monday, June 8, 2015

Carrot, Banana, Apple Bread: And it's Oil Free

This photo is not awesome, but the cake totally is.
Guys- by the time you read this I will be on a plane. OMG. I’m freaking out a little, okay a lot, as I type and schedule this post.

Excited, yes, because I can’t wait to see my family and friends. Worried, absolutely, because Lavinia and I have been super sick for the last few days. Bummed, of course, because I’m going to miss my husband real bad.

So while I'm consuming airplane and fast food- do yourself a favor and make this delicious fruity goodness just because you can.

I’m consider myself more of a cook than a baker because I don't like "measurements." I do have to say I'm quite proud because I totally made this recipe up and it rocks. Admittedly I did get some of the dry ingredient proportions from a few recipes I read online. If you want to get a little cray just add some frosting and viola- a healthy cake.


Carrot, Banana, Apple Bread: And it's Oil Free!


Ingredients

  • 1 Cup Flour, white, wholemeal or half and half
  • 1/2 Cup Brown Sugar
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Cinnamon
  • 1 Tablespoon Vanilla
  • A few good shakes Nutmeg
  • A few good shakes Cloves
  • 1 Cup Grated Carrots
  • 1 Grated Apple
  • 2 Ripe Mashed Bananas
  • 2 Eggs
  • 1/2 Cup Plain or Greek Yoghurt
  • 1 1/2 Cups Almond Meal

Cooking Directions

  1. Right-o. Mix dry ingredients together and set aside.
  2. In a mixer or by hand go the eggs, yogurt, bananas, and grated carrot.
  3. Slowly add the dry ingredients and fold the apple in last (don't ask me why, but that's what I did).
  4. Bake that bad boy in a greased loaf pan for 35 minutes at about 175 C or 350 F (Keep an eye on it and poke in the middle if you're unsure. You could do muffins too!

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posted by Unknown @ 9:19 PM   2 Comments

Tuesday, June 2, 2015

Apple-Pear Sauce with Vanilla and Ginger



This recipe is so simple, it’s redonk. The most annoying part about it is peeling the fruit- if you’re lucky you can sucker someone else into doing it for you, unlike me this time.

We had quite the collection of one-to-two-week old apples and pears in the crisper from our last few veggie boxes. Matt always forgets the fruit is in there and I’m never really like ‘ooh I feel like an apple right now' so there we were.

In my effort to reduce our food waste I decided to throw them all into our crock pot and see what happened. I had a few green and red apples and a some yellow pears. A little montly crew of deciduous fruit.

Once those bad boys are peeled, chop them into cubes and throw them into the slow-cooker.

Pour some water in to cover the fruit about 1/3 of the way.  Add the grated ginger, vanilla, spices and honey (if desired) and slow cook on low so you can enjoy the aroma all day (you can cook on high if you’re short on time.)

Serve warm on it's own or add the sauce to yogurt, muesli or ice cream. Yum!


Apple-Pear Sauce with Vanilla and Ginger


Ingredients
  • 4-5 Apples
  • 3-4 Pears
  • 1 Hunk Ginger Grated
  • 1 Tablespoon Vanilla
  • 1 Tablespoon Honey
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 1/4 Teaspoon Cloves
  • A Cup or Two Water
Cooking Directions
  1. Peel and dice apples and pears and throw into slow cooker.
  2. Grate the ginger and add to apples.
  3. Cover the fruit about 1/3 of the way with water.
  4. Add spices, vanilla and honey and stir well.
  5. Slow cook on low or high.
  6. Once finished, serve as is or mash with a fork.
  7. Enjoy!

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posted by Unknown @ 12:02 PM   0 Comments

Wednesday, May 20, 2015

Cajun Shrimp Quinoa Bowl


This dish is so delicious you won't even realize how healthy and uncomplicated it is. Kind of like the perfect relationship. 

First things first, get your quinoa going in a pot and let it bubble away (make sure to rinse it first to get rid of any bitterness). While that's cooking, prep your veggies. Here I used fresh corn off the cob, sliced cherry tomatoes and cilantro (coriander.)

When all that prep-work is complete, get going on your sauce...this is where the flavor is. I used a recipe I found online. I didn't have coconut yogurt so I used coconut milk and Greek yogurt. Throw all sauce ingredients into a food processor or blender and watch the green goodness transform before your eyes.  Use any extra as salad dressing. Yum!

When all your ingredients are ready, last but not least, cook your little shrimpies in a skillet. I seasoned mine with this rad Cajun seasoning that I use on everything from seafood, to potatoes. I love it- just go easy as it's a little on the salty side.

Once the little pink dudes are cooked you can create your bowls!

Start out with quinoa on the bottom, then a generous smattering of sauce, add the veggies and then lastly the Cajun shrimp. I'm making myself hungry....


Not affiliated with this product, sharing cuz it's dang delish.


Cajun Shrimp Quinoa Bowl


Ingredients
  • 2 Cups Quinoa
  • A Dozen Shrimp (Prawns)
  • 1 Corn on the Cob
  • A Handful Cherry Tomatos
  • A Handful Cilantro (Coriander)
  • A Few Shakes Cajun Seasoning
  • 2 Cups Water
Cooking Directions
  1. Rinse and drain quinoa then add the water (I use a 1:1 ratio), bring to a boil then let simmer until most of the water has evaporated. Turn off the heat and let it sit with the lid on until absorption is complete.
  2. Veggie Prep! Remove corn from cob and slice tomatoes. Chop up the cilantro.
  3. Sear shrimp and season while cooking. Make sure they are pink through but not overdone.

The Sauce


Ingredients
  • 1 Cup Kale Chopped
  • 1 Cup Cilantro (Corriander)
  • 1/4 Cup Coconut Milk Yoghurt
  • 1/4 Avocado
  • 1/2 Jalepeno
  • 1/4-1/2 Garlic Clove
  • 2 Limes Juiced
  • Pinch Salt to Taste
Cooking Directions
  1. Throw all ingredients into food processor and blender and off you go!

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posted by Unknown @ 7:05 PM   0 Comments

Tuesday, May 12, 2015

Vietnamese Shredded Chicken and Veggie Salad


This salad is super satisfying because it tackles all the tastebuds with it's sweet, sour, salty and spicy tang. To start- I threw a package of chicken thighs into the slow cooker along with some grated ginger & garlic and gave it a quick sear. I covered the chicken about ¾ of the way with some boxed chicken broth and a splash of soy sauce and cooked on high. Once finished, the chicken will shred easily with a fork.

Next I prepared the veggies. When I get my food processor out, I try to maximize it. When I’m using it to shred and chop veggies I usually do enough to fill a large serving bowl and leave it in the fridge to pick at during the week. I used the large grating blade to shread zucchini, carrot and beets. Then I chopped some cabbage, spring onion and mint leaves. Throw it all in a bowl and chill in the fridge until the chicken is cooked.

Now the dressing. My tangy take on a typical ginger lime. I use one whole lime depending on the juiciness, then add the remaining ingredients. Always test for balance. If it’s too sour or salty, add more honey, if it’s too intense add a bit more oil. Tip: with the sesame oil, less is more. Aim for that perfect tangy balance. I love a tangy dressing which is why I think the vinegar gives it the perfect kick in the pants.

Finally portion out some salad in individual bowls and top with chicken and dressing, sprinkle with sesame seeds if desired. Deeeeelicious!

Vietnamese Shredded Chicken and Veggie Salad


The Chicken


Ingredients
  • 1 package Chicken Thighs or Breasts
  • 2 or 3 cups Chicken Broth
  • Splash Soy Sauce
  • 1 Tablespoon Grated Ginger
  • 1 Tablespoon Grated Garlic
Cooking Directions
  1. Throw the chicken, garlic and ginger into the slow cooker and sear if you have that option. If not, don't worry about it. Make sure the chicken is about three quarters covered by the chicken broth then add a splash of soy. Cook on high or low depending on how much time you have. Both settings work well. High is probably better if you're using breasts.

The Salad


Ingredients
  • 1/4 Cabbage
  • 1 Large Carrot
  • 1 Zucchini
  • 1 Beet
  • 1 handful Chopped Spring Onion or Scallions
  • 1/4 Cup Chopped Mint Leaves
Cooking Directions
  1. Chop the cabbage, spring onion and mint. Then shred remaining veggies on a grater or food processor with any attachment you like. I used the large grating blade. I've made more salad than I need for the chicken but when I get my food processor out I like to make the most of it. Keeping the salad in a big bowl in the fridge all week makes side salads an easy accompaniment to lunches and dinners.

The Dressing


Ingredients
  • 1 Lime Juiced
  • 2 Tablespoons Honey
  • 1-2 Tablespoons Soy Sauce
  • 2 Tablespoons EVOO
  • 1/2-1 Tablespoon Sesame Oil
  • 1 Tablespoon Vinegar (white or rice wine)
  • 1/2-1 Tablespoon Grated Ginger
  • 1/4 Tablespoon Chili Sauce or Flakes (optional)
Cooking Directions
  1. Start with these proportions and tweak from there. I rarely measure when I cook but with this dressing, it's all about balance. You want the perfect combo of salty, sweet, sour and tang and heat. Test it out until it tastes perfect to you. Dressing is key because if it's delicious enough, it will motivate you to eat as many veggies as you can fit in your body which equals health! Yum!

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posted by Unknown @ 9:28 AM   0 Comments

Thursday, April 30, 2015

Green Goodness Smoothie

Got five minutes and a blender?
Vibrant Green Goodstuff
It's the strangest sounding combo ever- but I promise it tastes great and bonus it's packed with all the goodness that green things provide.  Good enough even for dessert!

Best of all it's kid approved

Green Goodness Smoothie


Ingredients
  • 1 Banana
  • 1/2 Avocado
  • Handful Swiss Chard (Leaves Only)
  • Handful Basil or Mint
  • 1/2 Cup Coconut Milk
  • Splash Almond Milk
  • 1 Tablespoon Honey
  • 1/2 Teaspoon Vanilla Extract
  • Dash Cinnamon
Cooking Directions
  1. Toss all ingredients into blender and whizz away. You may need to adjust the liquid amounts to achieve desired consistency.
{Keep in mind I cook by intuition so feel free to tweak measurements}
Told ya!
Whats your strangest smoothie combo?

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posted by Unknown @ 8:09 AM   0 Comments

Tuesday, April 21, 2015

Purple Kale and Basil Pesto

Serve over pasta for an easy, healthy dinner. Also delicious on sandwiches or as a dip.

It tasted as good as it looked
The beautiful purple kale from our veggie box was starting to wilt. I knew I needed to get it into our bodies because the longer it sat in our fridge, the more nutrients it would lose. Not to mention it turns bitter quickly too.

Did you know that it’s best to store kale in the coldest part of your refrigerator (the back)in a plastic bag. Otherwise it turns bitter. Martha Stewart told me (for more info on storing and preparing kale here’s a link to Martha’s site.) 

When I get my food processor out of the cupboard, I fall in love with it again. Every. Time. Too bad I’m usually way too lazy to bring it out, especially once I think about cleaning it. Someday soon I'll have a butler's pantry...I digress.

Get some kale into you with this delicious pesto creation.You won’t regret it.
It's like a salad on a noodle

Purple Kale and Basil Pesto


Ingredients
  • 1 Cup Roasted Pine Nuts
  • 1 Lemon
  • 1 Cup Parmesan Cheese
  • 1 bunch Kale
  • 1 bunch Basil
  • 1/2 cup (depending on consistency) Olive Oil
  • 2 cloves Roasted Garlic
Cooking Directions
  1. Pre-heat oven to 350 F or 150 C.
  2. Put Garlic on a baking tray and immediately into the oven as it heats up.
  3. Once oven is warm, add pine nuts to baking tray with the garlic and let roast for about 10-12 minutes (you can skip this step but it really adds a depth of flavor.)
  4. Zest the entire lemon and set aside.
  5. Blanch kale in boiling water for a minute or two, then rinse with cold water and squeeze out as much of the water as possible. Don't worry about being rough, kale can take a beating. I tend to remove some of the thicker parts of the kale stems because they can get a bit too chunky in the pesto sauce.
  6. Once kale, garlic and pine nuts are cool, add to food processor (remove skins from garlic first.)
  7. Throw in your cheese, some olive oil and juice from half the lemon and grind away. Check the consistency, the pesto should be moving along easily. If necessary add juice from rest of lemon and more olive oil. I used all the lemon juice when I made thiss.
  8. Add lemon zest last. I usually stir mine through with a spoon or if I'm serving this pesto with pasta, I sprinkle it on-top along with some extra cheese.
  9. Enjoy!

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posted by Unknown @ 11:56 AM   2 Comments

Monday, April 6, 2015

Slow Cooker Spiced Pumpkin Oatmeal



Like most things that come out of the slow cooker, it ain’t going to win any beauty contests but this oatmeal tastes and smells like Christmas (or Thanksgiving.)

If I had to choose my favorite appliance it would hands-down be my crockpot.  This is the biggest time saver to have in any family kitchen. My only gripe about it is that I didn’t buy the bigger one. 

So, this recipe- totally winged it. And with any experiment I was not completely confident in how it would turn out. My trusty slow-cooker had my back though, I should not have wasted a moment on worry.

Truth be told when I looked at the oatmeal in the morning, after it had been cooking overnight, I was a tad disappointed in it's appearance (even though my kitchen smelled amaze) but looks aren't everything folks, right? So if yours has a strange clumpy layer on top- chuck that part out, give the rest a stir and grab a bowl.

My daughter asked for seconds.  Need I say more?

The diced pumpkin melts in your mouth

Slow Cooker Spiced Pumpkin Oatmeal


Ingredients
  • 2 or 3 Giant handfuls diced pumpkin or butternut squash
  • 1 cup Oats (I used organic)
  • 3 cups Almond Milk (you can use water or regular milk)
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Ground ginger
  • 1/4 teaspoon Cloves
  • 1/4 teaspoon Nutmeg
  • 1 pinch Salt
  • 1 teaspoon Coconut Oil
  • 1 tablespoon Honey or Brown Sugar (optional)
Cooking Directions
  1. Sear the diced pumpkin in coconut oil for a few minutes (my slow cooker has the option to do this without having to dirty another pan.)
  2. Add remaining ingredients and give them a stir.
  3. Slow cook on low for about 8 hours, overnight.
  4. Add toppings if desired. I used some roasted pine nuts and sweetened coconut flakes.

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posted by Unknown @ 1:49 PM   0 Comments

Monday, March 23, 2015

Mom's Chicken Salad: A Salad for Chicks


This recipe has five main ingredients and is versatile enough that you can work with what you have on hand. It's a great one to make ahead if you have a girly-friend coming over for lunch or tea. I think it seems a bit fancy because of the grapes.

I've made it a tad healthier than my Mom's version by cutting the mayo with yogurt. You could probably cut out the mayo completely just double the yogurt and be sure to compensate with a little extra seasoning.

I like to serve this to my lady friends with mini croissants or rice crackers.

For this recipe I used two chicken breasts that I poached myself. But you can use any type of cooked chicken- a great way to use leftovers!

(Feel free to experiment with other ingredients like onion or shredded carrots depending on what you have in the kitchen.)




Mom's Chicken Salad


Ingredients
  • 1 or 2 Breasts Cooked Chicken
  • 2 Cups Celery
  • 2 Cups Sliced Grapes (any type works I used black grapes here)
  • 1/4 Cup Mayo (try this awesome homemade one)
  • 1/4 Cup Greek Yoghurt (Or Plain)
  • 1 Teaspoon Poultry Seasoning
Cooking Directions
  1. Dice or shred chicken and celery. Slice the grapes.
  2. Throw ingredients into a bowl.
  3. Mix the mayo, yogurt, and seasoning together first (prevents unnecessary grape mushing.)
  4. Fold dressing in with rest of the ingredients.
  5. Season with salt and pepper to taste.


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posted by Unknown @ 9:10 AM   2 Comments

Saturday, March 21, 2015

A Daylesford Afternoon



Last weekend we went to visit Matt's family on their farm.  It's about 15 minutes from the lovely, eccentric little town of Daylesford.

Set in the hills (a nice change from the rest of this flat state) it has an old fashioned charm. Ironically it's a progressive place, known as the gay capitol of Victoria. This means there are some awesome and eccentric people milling around, another welcome change from your typical Aussie-country-town.

Want to get your Tarot cards read or buy some new crystals?  Just use the GAY-TM to withdraw some cash (I regret not snapping a photo of that rainbow ATM in all it's awesomeness). * Update: here it is! Here it is! Thanks Skye*
Photo Credit: My Sister-in-law Skye

Ask me why I've only been to D-ford like three times?  I can't tell you.

For our latest visit with the folks I suggested to Matt that we drop Lavinia with her grandparents so he and I could have a lunch date alone. I really hope we can make it a regular thing. Lavinia gets some alone time with her Nana and Papa and Mommy and Daddy get a break. Win-win.

We also stumbled upon a new-ish American restaurant called The Galley Diner where they serve Anchor Steam (one of my fav beers of all time) too bad they were all out.  Yet another reason to head back.







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posted by Unknown @ 8:23 PM   2 Comments