Week Three - Day Four: Potato and Leek Soup

A creamy favourite and just SO yummy!
New potatoes have a lower GI that their big brothers and lentils for protein and mineral omph!

New Potato and Leek Soup (EP, GF, V&Vn)

Prep time - 15 minutes
Cooking time - 25 minutes

1/2 c dried red lentils
extra virgin olive oil
2 medium leeks (remove green parts, halve, wash and slice!)
1 brown onion, diced
3 cloves of garlic minced
4 c water
2 t powdered vegetable stock (heaped)
12 new potatoes
small handful of parsley
wholegrain or sourdough bread

Like we've done before prepare the lentils by washing thoroughly and taking out the greatly discoloured ones and set aside. In a stock pot or large pot heat a splash of oil. Lightly fry the leeks and onion for 5 or so minutes until soft. Add garlic and saute' briefly.

Now add the lentils to the pot, water, powdered stock and potatoes. Mix and cover bringing it to the boil. Reduce heat and simmer and simmer for 20 minutes or until potatoes and lentils are soft. Remember to stir occasionally.  Once cooked allow it to cool for 5 minutes.

Meanwhile wash the parsley and shake off the excess water. Finely chop the leaves, discard the stems.  Add to the soup. One batch at a time process the soup through the food processor until smooth. Serve with toasted bread.

~ ~ ~ ---***TOMORROW***--- ~ ~ ~

Roast Lamb!

(with leftovers for a tagine!)

Week Three - Day Two: Rainbow Fried Rice

What a colourful sounding dish and really yummy! I was a bit unsure about this one but soldiered on regardless! This is a nutricious and energising meal with antioxidant rich ingredients!

Rainbow Fried Rice (Nasi Goreng) (GF, EP, V&Vn)

Prep time - 15 minutes

Cooking time - 20 minutes

2 c basmati rice

4 eggs

extra virgin olive oil

1 red onion

2-3 cloves of garlic, minced

1 t grated ginger

2 heaped handfuls of mushrooms

3-4 spring onions (chopped including green parts)

1/2 c corn kernals

1 c frozen peas

1 red capsicum

2 handfuls of been sprouts

1-2 T soy sauce

First cook the rice using the absorption method on the packaging......

~ ~ ~ ---***TOMORROW***--- ~ ~ ~

Crispy Pesto Chicken!

Week One - Day Five: Emergency Pasta

Made entirely out of your "pantry essentials" this is a great recipe to have at hand for when unexpected guests show or when you just can't adapt a recipe for your vegetarian partner like me!


Emergency Pasta (GF, V&Vn)

Prep time - 5 minutes
Cooking time - 10 minutes

400g pasta (penne, fettuccine, any will work)
1 brown onion
2 cloves of garlic
15 black olives
1 x 800g chopped tomato or 6 fresh
1/2 bunch of parsley, spring onions or basil
extra virgin olive oil
Optional:
1 red onion
10-15 capers

Bring a large pot to the boil and add the pasta, usually simmer it for ten minutes.
Chop the brown onion, garlic, olives (and capers if using) as finely as possible. If you're using red onion cut into big chunks for added yumminess! Heat a splash of oil in a non stick pan. Add the brown onion and garlic and saute' for 2 minutes.  Now add olives, red onion and tomatoes (also anchovies and capers if you're using them). Simmer until the pasta is ready. Remove from the heat and mix in the parsley.

Add anchovies if you're a non-vege for a twist on this simple recipe.

~ ~ ~ ---***TOMORROW***--- ~ ~ ~

Healthy Chicken Burgers!

Week One - Day Three: Sunshine Soup with Dipping Sticks

So this is so simple to prepare and is full of skin loving minerals! This says that there will be leftovers but my partner and I decided on large bowls/helpings so that did leave us left overs but if there were two other mouths to feed there may not have been enough left over for all. So, next time i make this and there's an extra mouth or two to feed I might 1.5x this recipe. So if you're a family of four (or more, you daredevils!) then adjust ingredients accordingly :)

Click here if you missed the shopping list!



Sunshine Soup with Dipping Sticks (GF, EP, V&Vn)

Prep time - 15 minutes
Cooking time - 35 minutes

extra virgin olive oil
2 large brown onions, peeled and diced
3 cloves of garlic, minced
1 1/2 T Thai red curry paste*
3/4 c dried red lentils
6 c water**
2 t (heaped) powdered vegetable stock**
4 medium sweet potatoes, peeled and diced
8 slices of sourdough or grainy bread

In a large saucepan , heat a splash of oil on medium heat and saute' the onions for 1 minute. Add the garlic and curry past and cook for a further 1 - 2 minutes until fragrant. Prepare the dried lentils by rinsing them thoroughly and remove the greatly discoloured ones. Once that's done then add them to the saucepan along with the water, powdered stock and sweet potato, mix and bring to the boil. When boiling reduce heat and simmer for 30 minutes.


While the soup is simmering away toast the bread and drizzle with a little oil. You can also use other toppings like basil pesto or a small amount of butter. If using bread cut them into 4 pieces. Once the soups has simmered for the 30 minutes set soup aside and allow to cool for 5 minutes. Using a food processor blend the soup in part batches to create a smoother consistence. Add 1/4 - 1/2 c of water if needed. Freeze half and serve the other!




* - V&Vn, check the ingredients before buying as some contain dried shrimp.
** - Replace with 6 - 7 c chicken stock for a non-vegetarian option.




Timesaving tip!
Marinade the lamb (and/or tofu) ready for tomorrow night dinner!!

~ ~ ~ ---***TOMORROW***--- ~ ~ ~

Lamb and Soba Noodle Stir-fry!