Lamb, Spinach & Sweet Potato Curry

Love a good Curry! 

This is one is very subtle so my daughter would eat it. 

You could easily double of spices in this recipe! (Which I would have done had I only have been making it for myself)  I have thrown this one together with left over roast lamb!

Great for lazy days and to use up leftovers. I usually use left over Roasts in pies but wanted to do something different so I used the curry recipe I generally use adding the cooked meat  at the end. If you want to make this curry with fresh meat, marinate the Lamb in the yoghurt and spices for 2 - 4 hours or overnight. Heat a non stick pan and cook the brown the meat first, then simply add the rest of the ingredients and cook until tender.  To make it with leftovers follow my recipe below.

Ingredients:

350 Diced Cooked Lamb

50 Grams of Baby Spinach

1 Teas Ground Coriander

1 Teas Ground Cummin

1 Tablespoon of Lemon Juice

100g No Fat Greek Yoghurt

1 Onion diced

1 Clove of Garlic Crushed

1 Tin of diced Tomatoes

2 Tablespoons of Tomato Paste

200 Grams of Sweet Potato diced

What to do:

Heat a non stick pan and add a splash of olive oil. Add the diced onion, garlic and spices. Saute until the onion is tender. Add the yoghurt and lemon juice and give it a good stir to combine. Add the tinned tomatoes, tomato paste, cooked lamb and diced sweet potato. Simmer until the sweet potato is tender. By this stage the meat will also be tender. Add the baby spinach just before serving, it will take only moments to wilt. Serve with steamed rice or Naan Bread.

 I made Garlic Naan Bread... YUM! ENJOY!

Lj's Chilli Penne Pasta Bake

I wanted to do something really simple tonight so I could just relax and enjoy the evening. I had a scratch around the fridge and freezer and came up with this pasta bake recipe. So easy and quick to prepare and it was really delicious! I love the combination of Chicken & Choritzo!!

Ingredients:

1 large Chicken Breast diced

1 Onion diced 

1 Garlic clove finely diced

1 Chorizo Sausage

6 Button Mushrooms sliced

3 Shallots sliced 

125 grams of cooked pasta of choice ( I have used a gluten free chilli penne)

125ml of Extra light Cream

500 grams of pasta sauce ( use a jar if you like to make it even easier. I've used homemade that I make and freeze for convenience) 

What to do: 

Heat an oven proof cast iron frypan. Add a splash of olive oil and add the onions, garlic and mushrooms. 

Sauté until golden. Add the chorizo and chicken and cook until the chicken is golden brown. 

Add the shallots, pasta sauce and cream and stir to combine. 

Finally stir in the cooked pasta. Top with grated cheese and pop into the oven until the cheese is golden. 

Enjoy!!!!

Cherry Ripe Brownies

 ~Ingredients~

85 g plain flour

1/2 teaspoonBaking Powder

85 g dark chocolate, chopped fine

85 g unsalted butter, chopped

1 cups sugar

2 large Eggs

1 teaspoons Vanilla extract

1/6 cup ofvery strong coffee

115 g of Cherry Ripes (or more if liked)

Pre-heat oven to 165C (that was fan forced, allow about another 10C for normal).

Line a slice tray with baking paper.

Chop up cherry ripes roughly.

Sift together flour, salt and baking powder in 1 bowl, set aside.

Melt chocolate and butter together in a large bowl over heat, stirring occasionally until smooth. Add shots of espresso. When completely smooth, remove from heat and gradually whisk in sugar.

Add eggs one at a time, whisking in between until completely combined.

Whisk in vanilla.

Add flour mixture in 3 separate batches, folding with rubber spatula until completely smooth.

Add in cherry ripe pieces, stir gently.

Pour in to tray, cook for approx 30 mins, or until skewer comes out with a few crumbs still attached. Cool in tray for minimum of 2 hours (until room temperature). Cut in to pieces and serve.

Join our awesome FREE online Recipe & Weight Loss group: click on ---> www.facebook.com/groups/healthychoiceswithljsgourmetkitchen/

Cream Cheese Pastry

Easy pastry, no rolling! Press straight into a pie dish. 

Process 125 grams of butter and 125 grams of low fat cream cheese. 

Add 1 cup of plain flour and a tablespoon of dried herbs and parmesan cheese. Pulse until it forms a dough.

Done. Blind baking this one for a quiche....

Join our awesome FREE online Recipe & Weight Loss group: click on ---> www.facebook.com/groups/healthychoiceswithljsgourmetkitchen/

Easy Bacon & Mozarella Pull Apart Bread!

Basic Bread Dough..

Bread Machine Method

300ml Water

1 1/2 Teas Salt

3 Cups Bread Flour

2 Tbs Powdered Milk

1 Tbs Caster Sugar

1 1/4 Teas Dried Yeast

Place the water, oil and salt in the bread pan. Place the bread flour, milk powder, caster sugar and dried yeast on top. Set the bread machine to dough setting. 

Mean while saute 4 Rashers of Bacon and 1 onion. Let it cool on a tray and then add 1/2 Cup Tasty Cheese and 1/2 Cup Mozzarella slightly chopped and some chopped fresh chives.

Cut the dough into 12 even pieces. Roll each piece in the bacon mix and place into a bread tin. Let it rise in a warm place for 30 minutes. Bake at 200 degrees for 15 minutes, place foil over the top and bake for a further 20 mins. Nom Nom Nom!

Beef and Bacon Casserole ~ Pressure Cooker

My pressure cooker is getting a major comfort food workout at the moment! Tonight I'm cooking a Beef & Bacon Casserole.. yum yum... mash or breadrolls not too sure yet!

Ingredients:

800 grams of diced lean beef

1 tablespoon of olive oil

1 large onion diced

1 large carrot sliced

6 button portabello mushrooms sliced

3 rashers of bacon diced

2 tablespoons of gluten free plain flour

2 tablespoons of tomato paste

2 teaspoons of beef stock powder

1 teas of onion powder

1 teas of garlic powder

1 teas on dried onion flakes

1 teas of dried or fresh parsley

1 375 ml Beer (I use Coopers Pale Ale)

Start with some diced lean beef. I bought a whole blade from the butchers and cut it in half. One half I will use to dice for this casserole, the other half I am going to pot roast next week.

Place the beef into a plastic freezer bag with the flour and shake to coat.

Turn the pressure cooker on to the saute setting. Let it heat up and add the olive oil. Saute the onion, garlic and mushrooms until brown and tender. Add the beef stock powder, onion and garlic powder, dried onion and parsley.

Add the beer and the tomato paste and stir to combine, and then add the carrots.

Seal the pressure cooker and cook for the required time as per your pressure cooker's instructions.

I have a Kambrook Electric Express and set it to setting No 4. Once the cooking process has finished and you let out the steam you can put it back onto the saute setting if you think it needs to be a little thicker. Add some frozen peas during the thickening process as well... yum yum!!

You can cook this the same in a slower cooker, in the oven or on the stove top. I love my pressure cooker as it gives me more time to do other things! Tonight I am serving this with mashed potatoes that I have mashed with homemade garlic butter and finely sliced shallots.

I hope you enjoy it!

Pistachio Dukkah

Pistachio Dukkah..

1/2 cup of chopped pistachios

1/4 cup of sesame seeds

3 teaspoons of ground cumin

3 teaspoons of ground coriander

1 teaspoon of dried thyme

1 teaspoon of dried oregano

Shake it together in a jar and keep it on your spice shelf. 

Yum yum!

Purple Carrot & Sweet Potato Chips!

Healthy and delicious oven roasted Chips!

All you need is:

Purple Carrots

Sweet Potato

Olive Oil or Melted Coconut oil

Louisiana Creole Dip Mix

Cut the veggies into Chips, pop into a freezer bag. Drizzle with Olive Oil or melted Coconut Oil. I have used one large carrot and a medium sized sweet potato to approx a tablespoon of olive oil. Place onto an oven tray lined with baking paper and roast at 200°C until golden.

Some awesome info about purple carrots...( information found : http://www.purple-carrots.com/)

As is standard with most produce, purple carrots are fat free, low in calories, high in fiber, loaded with vitamins and can fill you up without all the harmful byproducts in many of today’s sugary and salty snack foods. Purple carrots are also high in antioxidants which have been proven to reduce cancer risks among many other wonderful benefits. The FDA has actually approved for growers to market carrots as having no fat, being low in saturated fat, high in Vitamin A, cholesterol free, low in sodium, and a great daily source of fiber. In fact, eating one whole raw carrot gives you enough Vitamin A for an entire day.

Not only does eating this purple power vegetable help you lose weight, but it has additional benefits like protecting blood vessels, fighting against diabetes, improving vision, and reducing allergic reactions and inflammation. The pigment that gives the carrot its fantastic purple color is called anthocyanins and they contain the free radical eliminating antioxidants that are so great for our bodies.

Read more here: http://www.purple-carrots.com/uncategorized/purple-carrots-help-in-weight-loss/

More weight loss information:  http://www.healthychoiceswithlj.com/

Sweet Potato & Cauliflower Soup

Ingredients:

500 Grams of Cauliflower cut into florets

450 Grams of Sweet Potato diced

1 Leek finely sliced

2 Cloves of Purple Garlic

3 Cups of Hot Water

3 Teaspoons of Vegetable Stock Powder

What to do:

I have used a pressure cooker but you can also cook this soup on the stove top or in your slow cooker.

Load everything into the pot. Cook until the veggies are tender and blend! In the pressure cooker (Mine is Kambrook Express) I put it onto setting No. 5 and let the steam out when the cooking process had finished.

How simple, easy & delicious is that!

Wholemeal Fettuccine ~ Malaysian Style!

 

Today I was lucky enough to learn a simple but delicious recipe from a lady I cook with every week. She is Malaysian born and we are always cooking different things!  We have so much fun and just laugh and laugh and laugh!!!

This is basically a homemade wholemeal noodle!

Ingredients:

3 Cups of Wholemeal Flour

1 Teaspoon of Salt

1 Tablespoon of Vegetable Oil

3/4 Cup Water

What to do:

Mix all of the ingredients together to form a dough. Knead until smooth and elastic. You can do this by hand but this lady prefers to use her bread maker. At home I use my bread maker, food processor or kitchen mixer with the dough hook to make pasta dough.

Here is how I usually make my home made pasta:

http://ljsgourmetkitchen.blogspot.com.au/2011/10/homemade-lasagne-sheets-and-fettucine.html

Boil some water and cook your fresh pasta for approx 8 mins and then drain.

In this recipe we have fried onion style shallots, sliced green shallots and an egg on top (runny yoke) To flavour the pasta we added cracked pepper, olive oil, soy & hot chilli sauce (just enough to coat is plenty) Add enough to your own tastes and also depending on how much pasta you cook up. You could easily halve this recipe as it does make a lot of pasta. She usually adds cooked bacon as well but we didn't today as she forgot to buy bacon in the shopping! 

As we sat and taste tested she told me that this was a tradition in her small home town community she called home  in Malaysia. What a treat it was to share it with her and an amazing experience with the usual laughs. I have to say she is my favourite client, I just adore her.

Gluten Free Zucchini & Banana Muffins

Ingredients:

1 Banana Mashed

1 Cup of grated Zucchini

1/2 Cup Coconut Flour sifted

1/4  of a cup of Almond Meal

(I blend whole almonds in the food processor)

1/4 Teaspoon of Nutmeg

2 Teaspoons of Organic Cinnamon

1 Teaspoon of Baking Powder

1/2 Teas Himalayan Rock Salt

4 Free Range Eggs

1/2 Teaspoon of Organic Apple Cider Vinegar

1/3 Cup of Raw Honey

2 Tablespoons of Coconut Oil melted

(Simply zap in the microwave)

1 Teaspoon of Vanilla 

What to do:

Preheat the oven to 180 degrees C. Combine the coconut flour, almond meal, nutmeg, cinnamon, baking soda and salt in a bowl. In a glass jug whisk the eggs with the honey, coconut oil, vanilla and apple cider vinegar. Pour the wet ingredients into the dry ingredients and combine with a wooden spoon. Add the mashed banana and grated zucchini. Line a muffin tin with 12 baking papers and fill with the batter. Bake in your preheated oven for 20 minutes or until golden and a skewer comes out clean.

ENJOY!!!!

Veggie Soup W' Soy & Linseed Garlic Parmesan Croutons

Veggie Soup w' Soy & Linseed Garlic Parmesan Croutons

Ingredients:

1 cup of Soup Mix (Soaked in water overnight and the drained and rinsed)

1/2 cauliflower

1 Lge Carrot

3 Sticks of Celery

1 Turnip

1 Litre of homemade Chicken Stock

1 Litre of Veggie Stock ( I use Vegeta Stock Powder

1 tin of Tomatoes

1 tin of Butter beans

What to do:

Dice the veggies and throw everything into a pot besides the butter beans. Bring to the boil, turn down the heat and simmer for a few hours or so until the veggies and soup mix are tender, then add the butter beans. If you like chunky soup leave it as it is. If you like smooth soup blend it. I prefer half and half. By blending with the butter beans it's make a delicious creamy soup. 

To make the croutons I used my homemade bread, garlic and herb butter, sprinkle of Parmesan and under the grill. Then slice into cubes. 

Pulut Panggang..

Had so much fun today making this Malaysian Dish with a friend of mine!

Ingredients:

70 Grams/2.5 Oz Dry Shrimp

85 Grams/3 Oz Shallot Onions

1 Small Clove of Garlic

1 Red Hot Chili

1 Cup of Desiccated Coconut

1/2 Tablespoon of Shrimp Paste

1/2 Teas Turmeric

2 1/2 Tablespoons of Raw Sugar

What to do:

Soak the dried shrimp in water until re hydrated and plump and then drain. In a food processor, add the shrimp, shallot, garlic and chili. Process until fine. Heat a wok and add 1/3 cup of oil. Add the processed mix and stir fry for a few minutes. Add the shrimp paste and stir well to combine. Add the coconut, turmeric and sugar and stir to combine. Serve with sticky coconut rice!

To make the Sticky Coconut Rice:

Soak 500 Grams of glutinous rice in water for 2 - 3 hours and then drain. Add 400 ml of Coconut cream. Put into a dish that will fit into a bamboo steamer and steam for 45 minutes. 

To serve:

Add  some of the shrimp mix to a small mould, top with the rice and press down. Turn it over and unmould.

Enjoy! YUM YUM YUM!!

You can add more Chili to this to make it spicier! Make it to your liking!

You can also roll this into Banana leaf and seal both ends. Grill or pop in to the oven until you can smell the Banana Leaf.

Butter Chicken!

Ingredients:

1/2 tablespoon olive oil

1 tablespoons butter

500 grams chicken breasts trimmed of any fat and diced into bite size pieces 

1/2 tablespoon grated fresh ginger

1/2 teaspoons ground coriander

1/2 teaspoons ground cumin

1/2 teaspoon garam masala (see note)

1/8 teaspoon chilli powder

1/2 cup tomato puree

1/4 cup thick natural low fat yoghurt

1/4 cup extra light thickened cream

Steamed rice to serve

Add the oil and half the butter to a medium heated frypan. Brown the chicken and remove from the pan. Add the rest of the butter, once melted add the spices and ginger. Let it cook for a few minutes. Add the tomato puree and a pinch of sea salt and stir to combine. Return the chicken to the pan and then add the yoghurt and the cream. Simmer for 10 minutes. Serve with steamed rice and some freshly chopped coriander.

Curried Roo Bangers!

Curried Kangaroo Sausages... Healthy and delicious! I don't generally eat sausages unless I make my own but these are fab! Gluten free, 98 % Fat Free, high in Iron and Protein! 

8 Kangaroo Sausages
1 Onion Sliced
1 Garlic Clove Crushed
1 Teaspoon of Keen's Curry Powder
1/2 Teaspoon of Keens Mustard Powder
1 Tablespoon of Brown Sugar
2 Tablespoons of Apple Cider Vinegar
1 Tin of Herb & Garlic Crushed Tomatoes

Mix everything together and pour over the sausages. I'm cooking mine in the oven at 150 degrees for approx. 4 - 5 hours, maybe a bit more. You can also cook in your slow cooker on low for 6 - 8 hours. 

Garam Masala

1 Tablespoon of Cumin

1 1/2 Teaspoons of Coriander Seeds

1 1/2 Teaspoons of ground Cardamon

1 1/2 Teaspoons of ground Black Pepper

1 Teaspoon of Cinnamon

1/2 Teaspoon of whole Cloves

1/2 Teaspoon of ground Nutmeg

In a pestle & mortor grind the whole spices. Add the other spices and combine. Store in an airtight glass jar . 

Lj's Pumpkin & Sweet Potato Curry

Ingredients:

200 Grams Sweet Potato diced

300 Grams of Butternut Pumpkin diced

400g Tin of Lentils

400g Tin of Chickpeas

50g Butter

1 large Onion diced

2 Cloves of Crushed Garlic

50 Grams of freshly grated Ginger

2 Tbs Ground Coriander

1 Teas Garam Masala

1 Teas Chilli Powder

1 Teas Ground Carmdamon

400g Tin of diced Roma Tomatoes

150ml of water

2 Teas Sugar (Optional)

What to do:

Steam the pumpkin and sweet potato until just before tender. In a large frypan melt the butter and saute the onion and fry until golden brown. Add the garlic and ginger, then the spices. Stir to combine. Cook for a few minutes to bring out the flavours in the spices. Stir in the tomatoes, water and sugar. Simmer for 15 minutes. 

Add the pumpkin and sweet potato, lentil and chickpeas and stir to combine. Let it simmer  for 5 minutes to infuse all of those delicious flavours and to cook the veggies through.

Veggie Stuffed Spaghetti Squash

I had never tried Spaghetti Squash before! I'm impressed! Really loved it.

To make the Sauce:

Berry Tomatoes  - approx 20, these were fresh from my garden

Fresh Basil - couple of handfuls

Fresh Garlic - 2 cloves sliced

Brown Sugar - approx 2 tablespoons

Balsamic Vinegar - approx 4 tablespoons

It turns out different every time as I never really measure the quantities. You can adjust to your own tastes after you make it a few times.

Combine and roast in the oven until caramelised. Blend until smooth.

How to cook the Spaghetti Squash:

Simple... Roast it in a 180 degree C oven until cooked, this will depend on the size of the squash.

 This one was approx 600 grams and I cooked it for around an hour.

What to do next:

Cut the squash in half and remove the seeds. 

Use a fork to fluff up the flesh which creates the noodles! 

Keep the skin to use as a bowl.

For the rest of the filling..

1 Onion diced

1/4 Red Capsicum diced

3 Button Mushrooms sliced

1/2 Zucchini diced

2 Tablespoons of Chilli infused Olive Oil

Saute until soft, add the sauce and the spaghetti squash. Mix to combine. Pop it all back into the skins and top with some Parmesan and Tasty cheese of your choice and throw it under the grill until the cheese melts.

Mustard Slow Cooker Pork Chops

I LOVE Slow Cooker Pork Chops and decided to do something different with them. We all loved them! Simple with few ingredients, Gluten Free and melt in the mouth!

Ingredients:

3 Pork Chops

1/4 Cup Gluten Free Plain Flour

1 Teas Mustard Powder

1 Teas Garlic Powder

2 Teas Chicken Stock Powder

600 ml of Water

1 Onion Sliced

3 Button Mushrooms Sliced

2 Tablespoons of Olive Oil

Cracked Pepper

What to do:

Preheat the oven to 150 degrees C. Mix half the flour with the mustard & garlic powder. Coat the chops. Mix the other half of the flour with the chicken stock and water. Heat a Dutch oven on the stove top and add the oil. Leave the oil for a few minutes to heat up and then brown the pork chops on either side. Set aside and sauté the onions and mushrooms. Return the chops to the pan and cover with the mix of flour, water & stock. Stir to combine and deglaze the pan. Put the lid on and put the Dutch oven into the oven for approx 4 hours. Give it a stir every hour or so. Serve with mashed potatoes and steamed veggies!

ENJOY!!

Grilled Portabello with Dijon & Thyme Scrambled Eggs..

Grilled Portabello with Dijon & Thyme Scrambled Eggs..

2 Free Range eggs

1 Teas Dijon Mustard

1 Tablespoon of Low Fat Cottage Cheese

1 Sprig of Thyme

1 Portabello Mushroom 

Slices of Zucchini 

Brush the mushroom and zucchini with Olive Oil and place into a large ramekin or ceramic dish. Grill on each side for approx. 8 - 10 minutes or until tender. 

Whisk together in a microwave proof bowl, I use a coffee cup. Cook for 2 mins in the microwave stirring every 30 seconds. Top the Mushroom with the eggs and sprinkle with some more fresh thyme. 

Creamy delicious low fat breakfast... YUM!

ೋღღೋ ೋღღೋ ೋღღೋ ೋღღೋೋღღೋ

ღ Join Our Exclusive Cooking Group on Facebook for healthier alternatives, 

daily recipes and weight loss support ~ Invite your friends who love recipes too! ღ

www.facebook.com/groups/healthychoiceswithljsgourmetkitchen/