Tag: Creamy

Chicken and Bacon Gnocchi Bake

Creamy: Chicken and Bacon Gnocchi Bake

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 500g Chicken Breast, diced
  • 6 Streaky Bacon rashers, sliced into thin strips
  • 300ml Cream
  • 170g Spinach, chopped
  • 500g gluten free Gnocchi
  • 2 C Cheddar Cheese, grated
  • 1/2 C Flat-Leaf Parsley, roughly chopped, fresh leaves + extra to serve
  • 1/4 tsp Salt
  • 1/2 tsp Pepper

INSTRUCTIONS

  1. Heat the garlic infused oil in a non-stick pan over medium-high heat. Add the bacon and cook, stirring occasionally until starting to brown.
  2. Add the chicken to the pan and cook, stirring occasionally until lightly browned.
  3. Add the cream and bring to a simmer. Continue simmering until the sauce slightly thickens.
  4. Add the spinach and cook until wilted, a couple of minutes maximum.
  5. Remove from heat and stir in 1/2 C of cheese, along with the salt and pepper.
  6. Meanwhile, cook the gnocchi in a large pot of boiling, salted water until the gnocchi float to the surface.
  7. Reserve 1/4 C of the cooking water and add it to the cream mixture. Drain the remaining water from the gnocchi.
  8. Add the gnocchi and the parsley to the cream mixture and toss to combine.
  9. Pour into an overproof dish, approximately 20x30cm, into a flat layer.
  10. Sprinkle the remaining cheese over the top of the gnocchi.
  11. Preheat your oven on grill, at 200°C.
  12. Cook the gnocchi under the grill for about 10 minutes, until the cheese is golden.
  13. Remove from the oven and top with the remaining chopped parsley.
  14. Serve while warm.

SERVE WITH

A green salad would be a lovely addition for this meal.

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Slow Cooked Chicken, Bacon & Gnocchi Soup

Slow Cooked: Chicken, Bacon & Gnocchi Soup

INGREDIENTS

  • 1 tsp Garlic Infused Oil, optional
  • 500g Chicken Breast, boneless, skinless
  • 1/2 C Celery, thinly diced
  • 1 1/2 C Carrot, quartered and diced
  • 2 tsp Basil, dried
  • 2 tsp Mixed Herbs, dried
  • 1 tsp Salt
  • 2 tsp Chicken Stock Powder
  • 3 tsp Vegetable Stock Powder
  • 4 C + 2 Tbsp Water
  • 3 Tbsp Cornflour
  • 700g Milk, lactose free (substitute for 2x 340ml tins of evaporated milk if you are not following FODMAP or do not have an issue with milk)
  • 500g Gnocchi, gluten free
  • 6x Streaky Bacon, sliced
  • 150g Baby Spinach

INSTRUCTIONS

  1. Add the garlic infused oil, chicken, carrot, celery, basil, mixed herbs, salt, chicken stock powder, vegetable stock powder, and 4 C of water into a slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours.
  2. Shred the chicken.
  3. Mix 2 tbsp water with the cornflour, ensuring there are no lumps. Add this, along with the milk and gnocchi to the slow cooker. Stir and replace lid. Cook for another hour.
  4. Meanwhile, fry the bacon in a pan over medium-high heat. Drain the fat.
  5. Once the final hour of the slow cooker has completed, add the bacon to the slow cooker along with the baby spinach. Stir to combine until the baby spinach has wilted.
  6. Serve while warm.
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One Pot Creamy Swedish Meatball Pasta

INGREDIENTS

  • 500g Beef Mince
  • 1/2 C gluten free Breadcrumbs (or can substitute gluten free Flour)
  • 1 Egg
  • 1/2 Tbsp Salt
  • 1 Tbsp Pepper, ground
  • 2 Tbsp Garlic Infused Oil
  • 2 tsp Beef Stock Powder
  • 5 C Water (you may need to adjust this up or down)
  • 2 C Milk (lactose free, or regular if you are not following a green FODMAP diet)
  • 1/2 Tbsp gluten free Soy Sauce
  • 400g gluten free Pasta (I used spaghetti, however any gluten free pasta will work)
  • 1 C Parmesan Cheese, grated
  • 1/2 C Parsley, roughly chopped

INSTRUCTIONS

  1. Add the beef mince, breadcrumbs, egg, 1/4 tablespoon of salt, and 1/2 tablespoon of pepper to a large bowl and mix well.
  2. Roll eight meatballs – they will be about the size of a golf ball each.
  3. Heat the garlic infused oil in a large pan over medium-high heat.
  4. Add the balls into the pan, cooking for about a minute.
  5. Flip the meatballs, then add 3 C of water, beef stock powder, milk, remaining salt and pepper, and the soy sauce. Stir well.
  6. Bring the liquid to a boil then add the pasta. Turn the heat down immediately to a medium. Be careful not to overheat the liquid or it will curdle*. Stir the liquid constantly to prevent curdling.
  7. Continue stirring and adding the additional water, cup by cup, until the pasta is cooked through and the liquid has reduced into a sauce that coats the noodles.
  8. Remove from heat and add the parmesan and most of the parsley, stirring until the cheese has melted.
  9. Serve while warm, topped with the remaining parsley.

*If the liquid curdles, add some additional milk and stir through. This will usually restore it.

1

Basic Macaroni and Cheese

Basic Macaroni and Cheese

Serve as a main or as a side.

INGREDIENTS

  • 160 g Cheddar Cheese, grated
  • 3 1/2 C Milk
  • 2 Tbsp Cornflour
  • 1 tsp Chicken Stock
  • Pinch of Salt, ground
  • Pepper, ground, to taste
  • 3 C gluten free Pasta (I used macaroni, however penne or spirals are also great options)

INSTRUCTIONS

  1. Cook pasta according to packet instructions, then drain.
  2. Meanwhile, add 1/4 C of milk to a ramekin and add the cornflour. Mix well.
  3. Heat 3 1/4 C of milk in a pot over medium-high heat.
  4. Add the milk & cornflour mixture, and stir constantly, ensuring you scrape the bottom so that the mixture doesn’t stick.
  5. Keep stirring until the mixture has thickened, about 5 or 10 minutes, then remove from heat.
  6. Add the chicken stock, salt, pepper, and cheese, and mix through so that the cheese melts through.
  7. Add the cheese sauce to your drained pasta and mix through.
  8. Serve while hot.

SERVE

Garnish with chopped parsley.

ALTERNATIVES

Add some cooked, diced bacon or chicken, or some cooked, cubed mixed vegetables through (i.e. carots, beans, peas, corn (following FODMAP serving size limits).

2

Creamy Chicken Pasta

INGREDIENTS

  • 1-2 Chicken Breasts, large, diced
  • 2 Tbsp Garlic Infused Oil
  • 300ml Cream
  • 1 Tbsp Mixed Herbs
  • 1 tsp Chicken Stock Powder
  • 150g Baby Spinach
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper, ground
  • 1 tsp Balsamic Vinegar
  • 40g Parmesan Cheese, grated, plus extra to serve
  • 250g gluten free Pasta (I used penne)

INSTRUCTIONS

  1. Cook pasta according to packet instructions and drain once it is cooked to al dente.
  2. Meanwhile, heat the garlic infused oil in a pan over a medium-high heat.
  3. Add the chicken and cook through, until lightly browned.
  4. Add the cream and mixed herbs, along with the chicken stock powder, and mix through.
  5. Simmer until the cream has thickened slightly.
  6. Add the baby spinach, salt, pepper, balsamic vinegar, and parmesan cheese, and mix through.
  7. Cook until the baby spinach has wilted.
  8. Add the pasta to the pan and stir through the creamy chicken mixture.
  9. Serve immediately.
0

Leek Risotto

Creamy: Leek Risotto

INGREDIENTS

  • 4 Tbsp Butter
  • 2 Tbsp Garlic Infused Oil
  • 1 Leek, large, green tops only, thinly sliced
  • 4 tsp Thyme, dried or fresh
  • 2 Tbsp Sage, dried or fresh
  • 2 Bay Leaves
  • 1/2 tsp Salt
  • 1 1/2 C Arborio Rice
  • 1 C White Wine
  • 5 C Chicken or Vegetable Stock (5 tsp Chicken/Vegetable Stock Powder mixed into 5 C Water)
  • 4 Tbsp Cream, fresh
  • 1 C Parmesan, grated + extra to serve
  • 1 tsp Pepper, ground
  • 1 Tbsp Lemon juice
  • 70g Walnuts, chopped, optional

INSTRUCTIONS

  1. Melt the butter in a large pan over a medium heat along with the garlic infused oil.
  2. Add the leek, thyme, sage, and bay leaves, along with the salt. Stir occasionally until the leek is soft (don’t allow it to brown), this will take about 5 minutes.
  3. Meanwhile, heat a pan over medium-high heat. Add the walnuts and toast, stirring occasionally so they don’t burn.
  4. Once the walnuts have toasted, remove from heat and set aside.
  5. Add the rice to the leeks and stir through for a few minutes allowing the rice to gently toast.
  6. Add the wine, and cook, stirring occasionally, until the wine has been absorbed.
  7. Add the stock, one cup at a time. Continue stirring occasionally throughout, and wait for the liquid to be absorbed before adding the next cup.
  8. Once the stock has all been absorbed, stir through the cream, pepper, lemon juice, and the parmesan until combined.
  9. Serve topped with toasted walnuts and some grated parmesan.
1

Lemon Carbonara

Comfort: Lemon Carbonara

INGREDIENTS

  • 500g gluten free Spaghetti
  • 1/2 tsp Salt
  • 1 Tbsp Olive Oil + 1 tsp Olive Oil
  • 165g Streaky Bacon, sliced into 1x2cm pieces
  • 4 Egg Yolks
  • 75g Parmesan, grated
  • 1 Lemon, zested and juiced (stored separately)
  • 1/2 tsp Black Pepper, freshly cracked

INSTRUCTIONS

  1. Boil water in a pot, add the salt and 1 tsp of the Olive Oil, then add the spaghetti.
  2. Cook the spaghetti until al dente, then drain while reserving the cooking water.
  3. Meanwhile, add the egg yolks to a small bowl, along with most of the grated parmesan and lemon juice. Mix together.
  4. Heat a pan over medium-high heat along with the tablespoon of olive oil. Add the bacon and cook through.
  5. Add the drained spaghetti to the pan, and toss the bacon and oil through the pasta.
  6. Add some of the reserved cooking water to the pan (about 30ml), along with the egg/parmesan/lemon juice mixture). Toss continuously, to make a creamy sauce, adding additional water as required.
  7. Serve immediately, topped with the last of the grated parmesan, lemon zest, and black pepper.
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