Category: Dinner

Italian Beef & Vegetable Bolognese with Gnocchi

Comfort: Italian Beef & Vegetable Bolognese with Gnocchi

INGREDIENTS

  • 1kg Beef Mince
  • 1kg GF Gnocchi
  • 400g Tinned Tomatoes
  • 1x Courgette, grated
  • 1x Carrot, grated
  • 2 Tbsp Tomato Paste/Tomato Sauce
  • 1 Tbsp Italian Herbs
  • 30g Butter
  • 1 tsp Brown Sugar
  • 1 tsp Beef Stock Powder
  • 2 Tbsp Garlic Olive Oil
  • 2 Tbsp Olive Oil
  • Parmesan Cheese, grated, to taste
  • Salt & Pepper, to taste

INSTRUCTIONS

  1. Grate the courgette and carrot.
  2. Heat the garlic oil in a pan. Add the beef mince and cook until browned.
  3. Add the courgette, carrot, and italian herbs. Add a dash of salt and pepper. Cook until softened.
  4. Meanwhile, in a separate pan, add the olive oil and heat. Add the gnocchi and fry until golden. Remove from heat.
  5. To the beef pan, add the tomato paste/sauce, butter, brown sugar, and beef stock powder. Stir to combine and simmer until slightly thickened.
  6. Serve the gnocchi topped with the bolognese. Top with parmesan cheese.

SERVE WITH

Salad

NOTES

I used a yellow courgette for this dish, however a green one is much more common and works just as well!

Use a finer grate if you’d like to hide the vegetables in this dish more – great for kids.

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Chicken Enchiladas

Comfort: Chicken Enchiladas

INGREDIENTS

  • 8 Corn Tortillas
  • 2C Cheddar Cheese
  • Coriander, roughly chopped
  • 125g Sour Cream, to serve

FILLING

  • 600g Chicken Breast, diced into small cubes approx 0.5-1cm)
  • 2 Tbsp Garlic Olive Oil
  • 1 Red Capsicum, diced (can increase to 2 or 3 if not using frijoles and/or corn)
  • 300g Frijoles (refried beans) (limited to 45g a serve on a FODMAP diet), optional
  • 300g Corn (tinned – drained) (limited to 75g a serve on a FODMAP diet), optional
  • 1/4C Water
  • 1C Cheddar Cheese, grated

SEASONING

  • 1 tsp Salt
  • 1 Tbsp Cumin Powder
  • 1 Tbsp Paprika
  • 1 Tbsp Oregano
  • 1/4 tsp Black Pepper
  • 1/2 tsp Cayenne Pepper

SAUCE

  • 2 Tbsp Garlic Olive Oil
  • 3 Tbsp GF Flour
  • 500ml Chicken Stock
  • 375ml Diced Tomatoes

INSTRUCTIONS

  1. Mix seasoning spices in a small bowl.
  2. Enchilada Sauce: Make roux by heating oil in a saucepan over medium heat. Add flour and stir for approximately 20 seconds.
  3. Add 2 Tbsp of the seasoning spices, with the chicken stock and diced tomatoes. Stir to combine.
  4. Increase the heat slightly to medium high to thicken. Cook for a few minutes, stirring regularly, until the sauce thickens. Remove from stove.
  5. Pre-heat oven to 180°C.
  6. Chicken Filling: Add 1 Tbsp garlic oil to diced chicken, and sprinkle with seasoning. Toss to coat.
  7. Heat 1 Tbsp of garlic oil in frying pan over high heat. Add chicken, stirring occasionally. Add capsicum, corn, frijoles, and water. Stir until reduced slightly (it should not be watery).
  8. Smear some enchilada sauce across the base of the baking dish.
  9. Assemble: For each tortilla, spread some filling on lower third, sprinkle with cheese and then roll up. Place into baking dish with the seam side down.
  10. Cover the assembled tortillas in the remaining enchilada sauce.
  11. Bake for 20-25 minutes; cheese will be melted and golden. Sprinkle with coriander and serve.

SERVE WITH

Sour Cream

NOTES

This dish is super easy to make in advance in batches and freeze for convenience. Make the enchilada sauce, and the chicken filling. Freeze separately.

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Chilli, Lemon & Prawn Pasta

Warming: Chilli, Lemon & Prawn Pasta

INGREDIENTS

  • 500g Prawns, deveined and peeled
  • 100g Baby Spinach
  • 1-2 Tomatoes, diced
  • 20g Butter
  • 1 Tbsp Garlic Oil
  • Chilli flakes, to taste
  • 400g GF Pasta
  • 1 Tbsp Lemon Zest
  • 1 Lemon, juiced
  • Parmesan, grated, to taste
  • Salt & Pepper, to taste

INSTRUCTIONS

  1. Add pasta to boiling, salted water and cook as per packet instructions.
  2. Melt butter and garlic oil in hot frying pan, add prawns and cook through (grey to pink).
  3. Add tomatoes to pan and cook, approximately 2 minutes.
  4. Add chilli flakes, lemon zest, and lemon to pan. Cook for 30 seconds, then add baby spinach and cook until slightly wilted.
  5. Add cooked, drain pasta to serving bowls, and top with the cooked ingredients from the pan.
  6. Top with parmesan, salt, and pepper to serve.

ALTERNATIVES

This works really well both with and without tomatoes.

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Slow Cooked Beef Brisket

American BBQ – Slow Cooked Beef Brisket

INGREDIENTS

  • 1-2kg Beef Brisket
  • 1/4C Paprika
  • 1 Tbsp Brown Sugar
  • 1 Tbsp White Sugar
  • 1 Tbsp Salt
  • 1 1/2 tsp Ground Black Pepper
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Mustard Powder
  • 2 Tbsp Garlic Oil
  • 2C Beef Stock

INSTRUCTIONS

  1. Add garlic oil to slow cooker and place beef brisket on top.
  2. In a small bowl, combine paprika, brown sugar, white sugar, salt, ground black pepper, cayenne pepper, and mustard powder. Stir to combine, then coat on beef.
  3. Add beef stock into slow cooker.
  4. Cook on high for 6 hours. If your beef is not covered with liquid, occasionally turn throughout the cooking process.
  5. Shred before serving.

SERVE WITH

Serve by itself, or as a burger or slider. Accompany with sides such as mac and cheese, coleslaw, or a green salad.

ALTERNATIVES

Marinate your beef in the powder mixture in the fridge for up to 24 hours before cooking for extra flavour.

To make a gravy, remove your beef from the slow cooker once it has finished cooking. Add some cornflour to water in a ramekin and stir to combine. Add this into the beef liquids in the slow cooker, and cook for a further 10 minutes while occasionally stirring.

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Chicken & Chive Pasta

Comfort: Chicken & Chive Pasta

INGREDIENTS

  • 400g GF pasta
  • 25g Butter
  • 1-2 Tbsp Garlic Oil
  • 6 Spring Onions, diced
  • 300g Cream
  • 1/4C Chicken Stock
  • 1 Tbsp Wholegrain Mustard
  • 400g Chicken Breast, diced
  • 3 Tbsp chopped Chives
  • Grated Parmesan Cheese, to taste
  • Salt & Pepper, to taste

INSTRUCTIONS

  1. Cook the pasta in boiling salted water until al dente.
  2. Melt the butter in a large frying pan with the garlic oil. Add the chicken and cook until almost cooked through.
  3. Add the spring onions and cook until softened.
  4. Stir in the cream, chicken stock, wholegrain mustard, and chives. Cook until thickened slightly.
  5. Add grated parmesan, salt, and pepper to sauce and stir through.
  6. Drain the pasta and add to the sauce. Toss to mix.
  7. Serve garnished with salt, pepper, and extra parmesan.
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