Morrocan Lamb Meatballs with Couscous

February 13, 2012 · 4 Comments

I thought today I would share with you one of my family’s all-time favourite meals, Morrocan Lamb Meatballs with Couscous!

Lamb is one of our favourite things to eat and it goes so well with Morrocan style flavourings – a match made in heaven. The meatballs have lots of flavour from the spice in the dukkah, but it’s not hot, so the kids still love it. The little hint of sweetness of the currants and the tang of the yoghurt just make it all work well together. I am a huge fan of couscous too- it’s just the easiest thing in the world to prepare. If you find it a little bland, make it with chicken stock instead of the water. If you are gluten-intolerant, you can serve it with corn couscous, rice or polenta instead. This recipe feeds the four of us.

Morrocan Lamb Meatballs with Couscous

Okay, so this is what you need:

500g organic lamb mince

2 tablespoons organic pine nuts, toasted lightly in a dry pan

4 tablespoons dukkah (any type – make your own or buy it pre-made, just watch for additives )

40g baby spinach, finely chopped (getting some greens in!)

2 tablespoons currants

1 1/2 cups dry wholemeal organic couscous

1 1/2 cups boiling filtered water (or chicken stock)

tzatziki dip, to serve (make your own or buy it pre-made, just watch for additives)

cherry tomatoes on the vine, to serve (optional)

Okay, so this is how you do it:

Combine mince, pine nuts, dukkah, currants and spinach in a bowl. Roll into balls with wet hands, about the size of a walnut.

Set the meatballs on a rack and cook in a hot oven, (200 degrees celsius) for 10 mins or until cooked through.

If you are having the cherry tomatoes too, add them to the oven on a tray with a little drizzle of olive oil (they only need a five to ten minutes).

Meanwhile, place couscous in a glass or stainless steel bowl. Add 1 1/2 cups of boiling water. Cover with a tea towel. Stand for 5 minutes or until the water is absorbed. Fluff it up with a fork.

Divide couscous between plates. Top with meatballs and tomatoes. Drizzle over the tzatziki. I also serve this with a huge green salad.

You can freeze the meatballs, cooked or uncooked. If you have any leftovers, the meatballs are delicious the next day in a wrap (SORJ or MOUNTAIN BREAD are best) with spinach, beetroot, cucumber and tzatziki.

I am drooling just thinking about it…… :P’

As always, if you make them, come back and let me know how you went and please share the recipe around with your friends!

Healthiest Chocolate Mousse EVER !!

February 6, 2012 · 31 Comments

This is a recipe you are going to have to trust me on, okay? Its main ingredient is avocado. Yep, avocado. Normally a savoury type ingredient – yes. However, its smooth, velvety texture makes it perfect for mousse.

I first saw the idea for this on Masterchef – anyone remember the hippy Skye Craig? She made one and astounded the judges and it inspired me to play around and make one myself.

No-one in the family is even going to cotton on to the fact that this is based on avocados. It doesn’t taste like avocados, it tastes like chocolate mousse!! Trust me !!

The other awesome thing about this recipe is that you don’t even have to cook it and it’s super quick to make.

Healthiest Chocolate Mousse Ever!

Vital Stats: Dairy free, gluten free, egg free, nut free, vegan

This is what you will need:

2 avocados sliced, choose organic if you can, as avocados are heavily sprayed

1/4 cup organic raw cacao powder

1/8 to 1/4 cup organic maple syrup

2 teaspoons vanilla extract (not vanilla essence – that stuff is nasty)

1/4 cup coconut milk or cream (choose one in a BPA free can)

1 tablespoon coconut oil

Now, here’s how to make it:

Mix all ingredients except coconut milk or cream in a blender, thermomix or a food processor for a few minutes until nice and smooth. You can also just mash it in a bowl with a fork if you have no electrical help.

Gradually add in the coconut milk to the consistency you prefer. Test it for sweetness….add more if you are a real sweet tooth.

That’s it. Super easy, super quick and perfect for those times when your avocados all ripen at once and you need to use them up. Serve with some fresh strawberries for dipping. Mmmmmmmm…….Healthiest Chocolate Mousse, EVER!

Trust me, trust me….. this is SO delicious. So, make some and report back. Tell me how much you LOVE it. 😀

How to Save your Family from Fast Food !

February 1, 2012 · 11 Comments

I don’t reaaaallly have to tell you how bad fast food is, do I? Well, I will anyway….. it’s loaded with fat, sugar, salt and artificial stuff galore. It’s not the kind of food you want your family to be eating on a regular basis.

I know, I know…… there are days when cooking a meal just seems the last straw after a huge, messy day. But trust me, your body will thank you for it… no fast food hangover the next day. Your wallet will be happy too.

So, I have got some REALLY easy, I mean RIDICULOUSLY easy ideas to save you from the fast food trap. I am not reinventing the wheel here… some of them are nothing new. There are plenty of things lurking in the pantry that can give your families a nourishing meal with minimum effort expended.

PANTRY STAPLES

TOMATO NOODLE SOUP : Try this super quick Tomato Noodle Soup using pantry staples!

TUNA COUSCOUS: Grab a can of tuna (in springwater and dolphin friendly) and some couscous (organic wholewheat or corn for the GF people) from the pantry. Raid the fridge for salad ingredients – onion/shallots, tomato, capsicum, cucumber, carrot, etc. Pour couscous into a stainless steel or glass bowl. Boil kettle and pour just enough water over the couscous to cover, maybe a tiny bit over. Cover with teatowel. Meanwhile, quickly chop up some salad into small dice. Add veges to couscous and then mix in a tin of tuna and a good grind of salt and pepper. Any fresh herbs you may have can be added too or use a sprinkle of dried. Serve. Eat.

VEGE PASTA : Grab from the pantry a bag of organic wholemeal pasta (or GF pasta) and a jar of organic pasta sauce (Jensens make a nice one). Cook pasta while you sit down for ten minutes (boil water in the kettle and put into the saucepan for even quicker set up). Dump in the jar of sauce, stir around. Add whatever leftover veges or meat happen to be floating around in the fridge or a can of tuna from the pantry. Heat. Serve with some fresh parmesan cheese on top (not the packet stuff please). Serve. Eat.

BEANS N TOAST : Grab a can of organic baked beans and a couple of slices of good quality bread. Chuck beans in saucepan and heat. Make toast. Add beans to toast and sprinkle with grated cheese. Serve. Eat.

FRIDGE PICNIC: Assemble artistically on a platter any of the following : leftover cooked meat, hard boiled eggs, cheese, fruit, salad veges, additive free crackers, chutney or pickles, dried fruit, nuts. Serve. Eat with fingers. One plate to wash up. BONUS!

POACHED EGG on TOAST: Get a large frypan, fill half with boiling water from the kettle, drop in some egg rings, drop your organic eggs into the egg rings and put the lid on. Take them out when they are just done to your liking. Spread slices of good quality bread with organic avocado and top with egg. Add a good grind of salt and pepper. If you have any tomato and spinach to hand, heat and eat that too.

SUPERMARKET RUN:

You are on your way home from work and the fast food joint is calling your name….. set your GPS and detour immediately to the nearest supermarket!

*Grab some organic meat and a bag or box of pre-cut salad and a punnet of cherry tomatoes. When you get home, grill the meat, chuck the salad and tomatoes in a bowl. Throw away any dressing that has come with the salad. While the meat is grilling, add some olive oil and vinegar, mustard, garlic and seasonings to a jar and shake. Pour over salad. Eat.

*Grab a packet of noodles (choose additive free ones), a packet of pre-cut stirfry strips of any meat you like and a bag of pre-cut stirfry vegetables. Go home, chuck it all in the wok with some coconut oil, grate in some garlic and ginger. Splash in some soy sauce or tamari. Eat.

LEFTOVERS :

Also known in our house as freezer-free-for-all ! Build up a stash of frozen meals. Whenever you cook, make extra. Curries, spaghetti bolognaise, lasagne, mince patties, whatever. Some frozen, organic Australian vegetables (no sauces etc) are also handy to get some veges on the side. Name and date the containers and you will always have a nutritious meal on hand to save you from fast food!

So, there you have it, a few ideas to get you started. I would love you add your own ideas in the comment section !

I think you should print this list out. Keep it near the takeaway menus! 😉