Category: Dinner

Mexican Rice

Tasty and Nutritious: Mexican Rice

INGREDIENTS

  • 1 Tbsp Garlic Olive Oil
  • 400g tin Chopped Tomatoes
  • 1 1/2 C Rice (I used Basmati)
  • 2 Tbsp Tomato Sauce or Tomato Paste
  • 1 1/2 C Vegetable Stock (1 1/2 C Water + 1 1/2 Tsp Vegetable Stock Powder)
  • 1 – 2 C Vegetables, diced (I used frozen mixed vegetables with beans, peas, carrots, and corn)
  • 1/4 Tsp Chilli Powder
  • 1/4 Tsp Cumin
  • 1/4 Tsp Salt
  • 1/4 Tsp Black Pepper
  • Coriander leaves, a handful, to serve

INSTRUCTIONS

  1. Add everything except the coriander into a rice cooker and turn on.
  2. Once the rice has cooked, serve, topped with the coriander leaves.

SERVE WITH

Burritos or burrito bowls.

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Pink Coleslaw

Stunning: Pink Coleslaw

INGREDIENTS

  • 4 C Red Cabbage, grated
  • 1 Carrot, large, grated
  • 1 C Cheddar Cheese, grated
  • 3/4 C Mayonnaise
  • 1/4 C Buttermilk (1/4 C Milk with 1/4 Tbsp White Vinegar)
  • 1/3 C Sugar, white
  • 1 Tsp Curry Powder
  • 1 Tsp Salt
  • 1/4 Tsp ground Black Pepper
  • 1 1/2 Tbsp White Vinegar
  • 2 1/2 Tbsp Lemon Juice

INSTRUCTIONS

  1. Add cabbage, carrot and cheese to a large bowl.
  2. Add the remaining ingredients into a second small bowl, and mix well.
  3. Add these into the large bowl and mix through.
  4. Refrigerate for a few hours (not required, but is recommended), then serve.
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KFC Copy – Potato and Gravy

Homemade Takeaways: KFC Copy – Potato and Gravy

INGREDIENTS

  • Mashed Potatoes: 450g Potato, peeled (I used Agria)
  • 1/2 Tsp Salt
  • 1/4 Tsp Pepper
  • 10g Butter
  • 1/4 C Milk
  • Water
  • Gravy: 1 Tsp Chicken Stock Powder (GF)
  • 1 Tsp Beef Stock Powder (GF)
  • 1 1/4 C Boiling Water
  • 30g Butter
  • 2 Tbsp Gluten Free Flour
  • 1/8 Tsp ground Black Pepper
  • 1/8 Tsp Salt

INSTRUCTIONS

  1. Chop potatoes into cubes, approx. 2cm x 1cm. Add to pot. Add water into the pot with potatoes until they are covering the potatoes and turn the stove onto high.
  2. Boil the potatoes for approximately 20 minutes until cooked through.
  3. Meanwhile, add the chicken stock powder, beef stock powder, pepper, and salt into the boiling water and mix.
  4. Add the butter into a separate pot over medium heat. Melt the butter and add the flour, whisking continuously.
  5. Continuing to whisk, add the boiling water mixture gradually into the pot. Remove from heat once thickened.
  6. Remove the potatoes from the heat once cooked through and drain the water.
  7. Add 10g of butter, along with the salt, pepper and milk. Mash the potatoes with a potato masher until smooth.
  8. Serve the mashed potatoes and gravy together.
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Chicken and Bacon Salad

Light and Filling: Chicken and Bacon Salad

This can be served as a main for 2 people, or as a side for 4 people.

INGREDIENTS

  • 4 Eggs, boiled, halved and quartered
  • 4 pieces of Streaky Bacon
  • 1 Chicken Breast
  • 1/2 Capsicum (approx. 60g), sliced
  • 90g Cherry Tomatoes, halved
  • 70g Lettuce, roughly chopped/sliced into large pieces
  • 45g Parmesan Cheese, grated
  • 1 Spring Onion, green tops only, sliced
  • Salt & Pepper, to taste
  • 2 Tbsp Olive Oil
  • 2 Tbsp Extra Virgin Olive Oil
  • 10g Butter
  • 1/2 Tbsp Balsamic Vinegar

INSTRUCTIONS

  1. Heat the olive oil and the butter in a pan. Add your chicken breast to the pan and cook through, turning half way.
  2. Meanwhile, prepare the vegetables and add to bowl, along with the eggs and parmesan.
  3. Once the chicken has cooked through, remove from pan and slice. Add to bowl.
  4. Reheat pan, add the bacon and cook through, turning half way. Remove from pan, and slice. Add to bowl.
  5. Add salt and pepper to taste, along with the extra virgin olive oil and balsamic vinegar. Toss through, then serve.

ALTERNATIVES

  • Add some avocado or cucumber to add extra flavour to your salad.
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Vietnamese Prawn Rice Rolls

Light and Summery: Vietnamese Prawn Rice Rolls

Serves 2

INGREDIENTS

  • 200g Prawns, raw
  • 1/2 Carrot, thinly sliced or grated
  • 100g Cucumber, thinly sliced
  • 50g Red Cabbage, thinly sliced or grated
  • 200g Rice Vermicelli, cooked
  • 1 Tsp Garlic Oil
  • 10g Butter
  • Chilli Flakes, to taste
  • 1 Tbsp Lemon Juice
  • Coriander, a few sprigs, to taste. Separate into individual leaves.
  • Mint, a few sprigs, to taste. Separate into individual leaves.
  • Rice Paper Wrappers, small or large
  • Warm (not hot) water
  • Dipping Sauce – Vietnamese Dipping Sauce

INSTRUCTIONS

  1. Prepare dipping sauce now, or after step 5.
  2. Prep your ingredients.
  3. Heat garlic oil and butter in a pan over a high heat. Add raw prawns to pan in a single layer.
  4. Add a sprinkle of chilli flakes to the prawns, to taste. Cook prawns until starting to turn pink and browning on one side. Flip and cook through, then remove from heat.
  5. Add lemon juice to pan and mix through prawns.
  6. Add warm water to a medium-large bowl until it is almost full. Add your rice paper wrapper into the bowl and submerge for about 5 seconds. Remove from bowl and place onto a damp surface (too dry or too wet and your wrapper may tear).
  7. Add a small amount of your prawns, vegetables, rice vermicelli, and herbs on the top third of the wrapper. Don’t add too much or your roll will not be able to stick together properly.
  8. Roll it up by folding the two sides up, then pull the bottom of the roll up and over the filling and tuck in the other side, before rolling the rest of the way.
  9. Repeat for the remaining filling & rice paper wrappers.
  10. Serve with dipping sauce.

ALTERNATIVES

  • Use marinated tofu for a vegetarian filling, or pork, beef, or chicken for alternative meat options.
  • A peanut satay dipping sauce is also a tasty choice.
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Egg Fried Rice

Authentic: Egg Fried Rice

INGREDIENTS

  • 60g Peas
  • 100g Green Beans, 2cm pieces
  • 1 large Carrot, diced
  • 4 Eggs, whisked
  • 2 1/2 C cooked Rice (cooked the day before for best results)
  • 3 Tbsp Garlic Oil
  • 1 Tbsp Peanut Oil
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Monosodium Glutamate (MSG)
  • Spring Onions, green tops only, chopped, to serve

INSTRUCTIONS

  1. Heat garlic oil in wok over high heat. Add prepared vegetables and cook through.
  2. Move vegetables to the side of the wok and add egg. Scramble egg in wok. Move egg to the side with the vegetables.
  3. Add peanut oil to pan and add rice. Break rice up in pan so that it is loose and not squished together (from overnight storage). Add sesame oil and mix through rice.
  4. Toss vegetables, egg, and rice together.
  5. Add soy sauce and MSG to wok and mix through.
  6. Serve immediately once thoroughly mixed.

ALTERNATIVES

  • Instead of peas, green beans, and carrots, add 2 1/2 C of any of your favourite vegetables.
  • For a meaty option, add cooked chicken, beef, pork, or prawns to your fried rice in step 4 and heat through.
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Fish Tacos

Fresh: Fish Tacos

INGREDIENTS

  • Fish: 500g White Fish Fillets
  • 1/2 C GF Flour
  • 1 Tbsp Sweet or Smoked Paprika
  • 1 tsp Salt
  • 3 Tbsp Olive Oil
  • To Serve: 1/4 Lettuce, sliced
  • 2 Tomatoes, diced
  • Coriander, lightly chopped
  • Corn Tortillas
  • Baja sauce

INSTRUCTIONS

  1. Add GF flour, paprika, and salt to a bowl.
  2. Chop fish fillets into small cubes. Roll in prepared flour and set aside.
  3. Heat oil in pan over medium-high heat. Add floured fish cubes to pan and fry until browned on both sides, then remove from heat.
  4. Heat corn tortillas in a pan, about 10 seconds on both sides until just starting to brown. Remove from heat.
  5. Serve tortillas and fish, along with tomatoes, coriander, lettuce, and baja sauce.
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Beef Nachos

Hearty: Beef Nachos

INGREDIENTS

  • 500g Beef Mince
  • 400g Tinned Chopped Tomatoes
  • 200g Black Beans (limited to 40g a serve if following a FODMAP diet), optional
  • 2 Tbsp Tomato Paste/Sauce (check it’s free of FODMAPs)
  • 1 Tbsp Garlic Oil
  • 1 tsp ground Cumin
  • 1 tsp dried Oregano
  • 1 tsp GF Beef Stock Powder
  • 1/2 tsp ground Chilli Powder (more if you like it spicy, less if you don’t)
  • 1/4 tsp Salt
  • 300g GF Corn Chips (check it’s free of FODMAPs)
  • 250g Sour Cream (limited to 40g a serve if following a FODMAP diet), optional
  • 1-2 Avocados, diced or mashed, optional
  • Coriander, to garnish, optional

INSTRUCTIONS

  1. Add garlic oil to pan and heat to medium-high heat.
  2. Add beef to pan, cooking through until browned.
  3. Add cumin, chilli powder, salt, and oregano and stir through.
  4. Add beans (if using), diced tomatoes, beef stock powder, and tomato paste/sauce. Simmer sauce until slightly reduced.
  5. Serve immediately.

SERVE WITH

  • Sour cream and avocado, on corn chips. Garnish with coriander.

ALTERNATIVES

  • Add some extra grated vegetables in at step 2 for an extra veggie kick – carrots and zucchini both work well.
  • Add grated cheddar cheese when serving.
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Quick Beef & Mushroom Stroganoff

Flavoursome: Quick Beef & Mushroom Stroganoff

INGREDIENTS

  • 500g Mushrooms (Oyster), sliced
  • 500g Beef Steak (any works, I used rump), thinly sliced
  • 20g Butter
  • 2 Tbsp Garlic Oil
  • 1 Tbsp Olive Oil
  • 2 tsp Paprika, sweet (smoked would also work)
  • 1 tsp, Beef Stock Powder
  • 2 tsp Soy Sauce
  • 2/3 C Water
  • Salt and Pepper, to taste
  • 200g Sour Cream
  • Parsley, chopped, for garnish

INSTRUCTIONS

  1. Prep all ingredients into small bowls, including side dish ingredients (start cooking as appropriate during this recipe). Start rice/potatoes/pasta now.
  2. Heat 1 tbsp of garlic oil in a pan over a high heat. Add half of the beef and cook through until browned. Transfer to a bowl, and cook the remaining beef with another heated tbsp of garlic oil. Transfer the remaining cooked, browned beef into the bowl.
  3. Start cooking your sauteed vegetables now.
  4. Over a medium-high heat, melt the butter and add olive oil. Add the sliced mushrooms to the pan and cook until softened.
  5. Add the paprika and stir through, cooking until fragrant.
  6. Add the soy sauce, water, and beef stock powder and stir to combine. Bring to the boil, then reduce the heat to low.
  7. Add the sour cream to the pan, along with the cooked beef. Stir until the beef has warmed through.
  8. Season to taste with salt and pepper.
  9. Serve immediately with the prepared sides, and sprinkle with parsley.

SERVE WITH

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Paneer Saag

Vibrant: Paneer Saag

INGREDIENTS

  • 600g Paneer
  • 1 tsp Ground Tumeric
  • 1 tsp Chilli Powder (quite mild, add more if you like it spicy)
  • 1 tsp Salt
  • 8 Tbsp Garlic Infused Oil
  • 1/2 C Water
  • 1kg Spinach
  • 4 tsp Cumin Seeds
  • 4 tsp Garam Masala
  • 4 Tbsp Lemon Juice
  • 2/3 C Greek Yoghurt
  • 1C Rice – cooked, to serve

INSTRUCTIONS

  1. Cut the paneer into even chunks, approximately 3x1cm each cube, and put into a bowl.
  2. Add the tumeric, chilli powder, and salt into the bowl and toss to coat. Marinate up to 24 hours.
  3. Heat 6 tablespoons of garlic infused oil in a pan. Fry the paneer until golden. Remove from pan and set aside.
  4. Add the remaining garlic infused oil to the pan. Add the cumin seeds and garam masala. Fry until fragrant.
  5. Add spinach to the pan with the water, cover, and simmer until wilted.
  6. Transfer the spinach mixture to a blender or food processor. Add the lemon juice, and yogurt.
  7. Blitz to a chunky or smooth puree, depending on preference, and return to the pan. Stir through the fried paneer and heat through. Season to taste with salt and more lemon juice if needed. Serve immediately.

SERVE WITH

Cooked rice.

ALTERNATIVES

Instead of paneer, try a meat option such as chicken or beef.

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