Chicken and Spinach Fritters

August 29, 2017 · 6 Comments

Chicken and Spinach Fritters

I love a good fritter! Crispy, crunchy, salty and savoury. Yum.

The good thing about fritters is that they are a great budget meal that is kid friendly too. Use up your leftover meat and veg and make them stretch further.

These Chicken and Spinach Fritters are a bit different to your regular flour/egg/milk fritter and the texture is amazing – crispy and crunchy on the outside and soft and cheesy in the middle.

If you like lots of flavour, add some herbs, spring onions or garlic but they are nice and plain for kids as they are.

Inspired and adapted from this recipe at Natasha’s Kitchen.

Chicken and Spinach Fritters

gluten free, nut free

500g organic chicken mince

1/2 cup gluten free plain flour

2 eggs, whisked

1/3 cup mayonnaise (homemade or choose a good quality one)

1 cup grated tasty cheese (watch out for additives)

1 cup shredded spinach

1/2 tablespoon Herbamare or good quality salt to taste

black pepper to taste

cooking fat/oil

This is what you do:

Whack everything in a bowl and mix it up well.

Heat a cast iron frypan over a medium to medium high heat with your choice of fat or oil.

Just make sure you use about two to three tablespoons so the fritters don’t stick.

Add about 1/4 cup scoops of chicken mixture to the pan.

Cook for around three minutes and then flip and cook another three minutes or until cooked all the way through.

Keep fritters warm until you have cooked them all.

Serve with homemade roasted tomato sauce and a big green salad.

This mix makes around 10-12 fritters.

Good quality mayonnaise without seed oils is hard to find unless you make it yourself. I use this one as it uses olive oil and some other amazing ingredients that are good for you!

My whole family thought these fritters were really tasty. You could add in some finely diced leftover vegetables or experiment with different cheeses too.

These fritters are really nice cold, so make a few mini ones for the lunch box the next day.

If you make them, take a photo and show me on Facebook!

Sweet Potato Pizza Bases (gluten free, dairy free)

March 16, 2017 · 7 Comments

We now have three of us in the family as dedicated gluten-free.

While I love almond meal based recipes, all that almond meal does get a bit expensive. So I’ve been experimenting with different things to bulk out the almond meal and be a little more frugal.

My first experiment with pizza bases was a winner with both kids saying they preferred it to the plain almond meal one I usually make. It’s pretty easy to make and perfect for using up leftover sweet potato mash.

The bases freeze really well, so make a double batch to have an easy dinner option on hand ready to go. They defrost super quick!

I hope you love these easy sweet potato pizza bases as much as we do. Let me know if you make them!

Sweet Potato Pizza Bases (gluten free, dairy free)

This is what you need:

2 cups cooked, mashed sweet potato

2 cups almond meal

2 eggs

1 tablespoon nutritional yeast flakes (optional)

2 teaspoons Herbamare (or salt)

This is how you do it:

Preheat the oven to 200°celsius.

Add all ingredients to a large bowl and mix well.

Line two round pizza trays with non-toxic baking paper.

Spread the mixture onto the trays and form the shape you want. The mixture is like a batter, not a dough.

Use a spatula to help you push it to the edges and smooth out so it’s an even thickness.

Bake in the oven for 10-15 minutes.

Now you can spread it with sauce and your choice of toppings.

Pop it back into the oven for another 10 minutes or so or until it’s cooked.

Enjoy!

Peanut Satay Chicken Wings

August 1, 2016 · 5 Comments

Peanut Satay Chicken Wings

I have a love affair with satay!

How good are those flavours?? We quite often have satay stir fries or noodles for dinner.

I was inspired by a recipe at Taste and decided to try my hand at making a peanut sauce marinade on some chicken wings for a budget and kid friendly dinner.

If you can’t have peanuts, use any other nut butter you have – cashew would be perfect!

Peanut Satay Chicken Wings

Vital Stats: gluten free, dairy free, egg free, grain free

Serves 4

Okay this is what you need:

8 large organic chicken wings

1/3 cup organic peanut butter

1/3 cup organic coconut cream

2 tablespoons organic tamari

1 lime juiced (about 2 tablespoons)

2 teaspoons fresh turmeric, grated

2 teaspoons fresh ginger, grated

2 -3 cloves garlic, crushed

1 teaspoon coconut sugar

HOT TIP: Use coconut cream in a can that has a BPA free lining like this one.

Okay so this is what you do:

Mix all ingredients except the chicken wings.

Add the chicken wings to the mixture and marinate overnight or for a few hours.
Preheat the oven to 200°celsius.

Place the wings on a rack on top of a tray and cook for 30-40 minutes or until brown and cooked through.

The marinade will form a crispy crust on the wings. Droooool!

You can also cook the wings in all the marinade in an oven proof dish if you like.

Serve the peanut satay chicken wings with some coconut rice and an asian salad or stir-fried vegetables.

HOT TIP: When marinating chicken pieces, I always slash the skin in a few places with a sharp knife so the yummy flavours penetrate through to the meat.

If your kids are little, they might like smaller pieces, so cut the chicken wings into three pieces, discarding the wing tip (use it for broth). These smaller serves also work well as for nibbles for a party or bbq.

They are also delicious cold so make extra for the lunch boxes.

What do you think? Will you give them a go?

What is your best budget meal for the family?

Nourishing Chicken Laksa

May 16, 2016 · 6 Comments

In my early twenties, I managed a bar and restaurant in Perth and was lucky enough to work with some Malaysian chefs. They introduced me to a whole new world of food – laksa, beef rendang, nasi lemak and more. Delicious!

I make my own laksa these days and while it’s never quite as delicious as one cooked by a Malaysian chef brought up on the stuff, it still tastes good!

What is a laksa?

A laksa is a coconut curry based soup with noodles, fish, seafood or chicken. There are many regional variations.

My version is kid-friendly, not too spicy and easy for busy mums to make. I load it up with immune-boosting super foods ( garlic, ginger, turmeric and bone broth) so it’s perfect in winter time to warm you up and help you avoid the lurgies.

Nourishing Chicken Laksa

Vital Stats: gluten free, egg free, dairy free, nut free (depending on your paste)

This is what you need:

1 tablespoon organic coconut oil

1 onion, finely diced

2-3 cloves garlic, crushed

1 small knob turmeric, finely grated

1 small knob ginger, finely grated

500g organic chicken thigh fillets, thinly sliced

200 packet dry rice noodles (or noodles of your choice)

2-3 tablespoons laksa paste

500ml organic coconut cream

1 small carrot, julienned

1 small red capsicum, julienned

3 green shallots, julienned

2 litres chicken bone broth or use bone broth powder and water

100g fresh bean sprouts

4 tablespoons fresh coriander

NOTES:

Choose organic produce where you can.

You can use any vegetables you like – asian greens work well too, but add them right at the end to just wilt. Traditional laksa doesn’t have loads of veggies, but I add them to everything to boost our nutrition!

If you need a vegetarian laksa, simply use strips of tofu instead of chicken and vegetable stock instead of broth. If you need a paleo or grain-free laksa, simply use zucchini noodles instead of rice noodles.

Choose a laksa paste that has no nasty additives or vegetable oils or make your own if you have time. Irena at Eat Drink Paleo has an awesome laksa paste recipe – make up a double batch and freeze it until you need it!

You can use coconut milk but I like the slightly thick, decadent texture the coconut cream brings to the soup!

This is how you do it:

In a large stock pot, heat the coconut oil and over a medium heat, fry off the onion, garlic, ginger and turmeric for a few minutes until translucent.

Add the laksa paste and chicken strips and cook for one minute, stirring frequently.

Add the vegetables (except bean sprouts and coriander) and broth and simmer gently for about five minutes.

Add the coconut cream and noodles and simmer again for five-ten minutes until the noodles and chicken are cooked through. The timing will depend on how deep your stock pot is, how thick your chicken is and what sort of noodles you use.

Serve into some noodle bowls and top with bean sprouts and chopped coriander. Use chopsticks and an asian spoon if you want to be authentic!

NOTES:

This recipe serves four large portions. It reheats the next day on the stove really well, just be gentle not to break up the noodles too much.

You can add some freshly cut chillies if you like it really spicy. It is sometimes hard to know how spicy a curry paste is until you cook with it, so I always add a bit more than I think and then later it is easy to calm it down simply by adding more coconut cream. Or take out the adult servings and then add some more coconut cream for the kids’ servings. Taste and season before you serve. You may need a little salt.

My kids have eaten this since they were little and love it.

I would love to hear your feedback, let me know what you think!

Easy Week Night Dinners with Spice!

November 14, 2014 · 5 Comments

This week I have been having a play with some beautiful organic spices from Gourmet Organic Herbs.

I love using a spice blend when I cook. It’s a really easy way to add flavour to your meals without the need for a million spices in your cupboard or complicated recipes. Just choose the flavour you want and go for it.

Rubbing the spice blends on meat and grilling is one of the easiest dinners we often do. Knock together a quick salad while the meat is cooking and bam – dinner! Simple and quick but also tasty and healthy and quite gourmet.

I also find buying the spice blends in small quantities much better, because spice does have an expiry date and rancid spice is quite yucky!! The Gourmet Organic Herbs ones come in small plastic bags, with a resealable tab. So you can store them like that or transfer to a glass jar.

These are some simple dinners I made this week using the Gourmet Organic Herbs spice blends. The family was impressed!

Pumpkin Couscous Salad

Okay this is what you need:

3/4 cup of dry organic couscous

3/4 cup boiling water or chicken stock

1 cup of roasted, diced pumpkin

1 tablespoon of chopped red onion

1 tablespoon of chopped pistachio nuts

1 tablespoon diced fetta

1 teaspoon Gourmet Organic Herbs Middle Eastern Spice Blend

2 teaspoons olive oil

salt and pepper to taste

Okay this is how you do it:

Put the couscous into a heatproof bowl. Pour over the water. Leave for five mintues and then fluff with a fork. Add the remaining ingredients and toss gently. Serves 2.

Too Easy Chicken Curry

Okay this is what you need:

500g organic chicken thighs, diced

1 large onion, diced

2 garlic cloves, crushed

1 large carrot, diced

1 large zucchini, diced

1 cup chicken stock or bone broth

1 can organic coconut cream

1 1/2 tablespoons Gourmet Organic Herbs Indian Curry Spice Blend

2 tablespoons coconut oil

Okay this is how you do it:

Heat the coconut oil in a deep, large frypan on a medium to high heat. Add the onion and garlic and saute until translucent. Add the Gourmet Organic Herbs Indian Curry Spice Blend and cook for one minute until the aromas are released. Add the chicken and brown off. Add the vegetables and the chicken stock. Cook for twenty minutes or so until the chicken is cooked through and the vegetables tender. Lower the heat and stir through the coconut cream. Serves 4.

Mexican Pork Skewers

Okay this is what you need:

500g organic diced pork

1 large onion

2 red capsicums

1 tablespoon Gourmet Organic Herbs Mexican Spice Blend

Macadamia oil

Okay this is how you do it:

Soak ten bamboo skewers in water for at least half an hour. Mix the pork in a bowl with the Gourmet Organic Herbs Mexican Spice Blend. Cut the onion and capsicum into a large dice, similar in size to your pork. Thread the pork, onion and capsicum onto the skewers. Drizzle with a little macadamia oil. Cook under a hot grill for about 4 minutes either side or cook or on the barbecue. Serve with a simple green salad dressed with olive oil and lime juice. Serves 4-5.

About Gourmet Organic Herbs:

Anabel and Hollan are the young Aussie family behind Gourmet Organic Herbs. Anabel has a background in hospitality and Hollan is a herbalist, so to say they have a good understanding of herbs and spices is an understatement!

They source the best quality organic herbs and spices and blend with care. Minimal processing is their aim, to retain the precious essential oils in the herbs and spices. They also sell a range of organic mustards, dressings and vinegars.

Where do you find them? As well as buying the range direct from Anabel and Hollan online, you can also find the range in selected health food stores, gourmet delis and organic markets.

[box] Special Offer!! Gourmet Organic Herbs are offering all NNAM readers a massive 30% off their entire range. Just use the code: NNAM30 until the 30th of November, 2014! Only available at the Gourmet Organic Herbs website. [/box]

What did I think?

I am a fan. It’s quite difficult to find good quality certified organic herbs and spices in Australia, so it’s nice to know there is a one-stop shop when I need to source something. Being organic, the range is naturally free of GMO as well.

Spice blends from the supermarket are notoriously full of salt, sugar, preservatives, additives and fillers like wheat! These are just 100% spice and herbs. No nasties hidden in there at all and the range is totally gluten-free.

Lastly, but maybe most importantly, is the flavour! It was there in spades. We all really loved the authentic taste of the blends. You only need to use a small amount, which is a testament to the great quality.

Check out the Gourmet Organic Herbs facebook page. Anabel and Hollan often put up some amazing recipes, giveaways and special offers for their fans. It’s really nice to see that this small family owned business has grown and expanded so much.

My verdict? Amazing products, give them a go.

Do you use spice blends? Got any tips for us?

{this post is sponsored}

Make your own additive free taco seasoning !!

February 20, 2012 · 57 Comments

Make your own additive free taco seasoning!!

I did a quick look at the packet taco seasoning today at the supermarket and was sad to see that the first ingredient (that means it has the highest percentage) is either salt or sugar (white and refined).

Some of them have lots of artificial additives too. I think this recipe is just as tasty with a fraction of the salt and sugar (heck, you can even leave it out if you want!)

The kids always go back for seconds – that’s normally a good sign, right?

TACO SEASONING:

Vital stats: gluten free, dairy free, nut free, vegan, egg free

Okay, so this is what you need:

1/4 teaspoon cayenne pepper (more or less to taste)

1 teaspoon oregano flakes

1 teaspoon sweet paprika

1 teaspoon rapadura or coconut sugar

1 teaspoon pink himalayan salt

1 tablespoon ground cumin

1 tablespoon onion powder or flakes

1 tablespoon garlic powder

I like to use organic spices and herbs for this – Simply Organic or Gourmet Organic are my favourite brands.

Okay, so this is how you do it:

Mix all the ingredients together. Easy huh?

If you have onion flakes you may want to grind to a powder. You can do this by hand with a mortar and pestle or with your food processor. If you are lucky enough to have a thermomix, then grind on speed 10 for 10 seconds.

That’s it. Now you can store the seasoning in an airtight container or use it straight away. You could make a double batch and have some for next time. You could make lots of batches and give it away as gifts !

How to use it:

♥ Make taco mince using 500g mince and one batch of this seasoning.

♥ Rub it into a shoulder of pork and throw into the slow cooker for a delicious Mexican Pulled Pork.

♥ Fry with some strips of chicken, onion and capsicum to make fajitas.

♥ Rub it on a whole chook or chicken pieces and make my Mexican Chicken.

♥ Sprinkle on baked potato wedges and serve with sour cream and guacamole.

♥ Add to mince and shape into hamburgers. Serve in a bun or soft tortillas.

♥ Toss through a drained can of chickpeas and some oil and roast in the oven until crispy.

♥ Liven up a beans and rice dish.

♥ Add to mayo or sour cream to make a tasty dressing.

What else do you use it for?