Tag: Sugar Free

Not So Nasty Nasi Goreng

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Nasi goreng, literally meaning “fried rice” in Indonesian and Malay, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns.  ( Source Wikipedia).

Now – my hubby loves his fried rice – and usually I make him up some for work on the weekends with leftover brown rice – and whatever we have in the fridge. Its sometimes bacon and eggs  – sometimes chorizo and often times one of the most discussed meals of the day around the office when he heats it up. I decided after pulling apart a Donna Hay recipe – that I could do a version – sans the copious amounts of sugary sauces and although its not LCHF – it is low GI, it is protein packed – its LOW FAT for the low fat crowd ( but contains HEALTHY FATS) and is delicious. You don’t have to use the vegetables I used – again – I raided the fridge for what I had before I do this weekends vegetable run at the Farmers Markets. Lets just say – topped with a Free range egg – the whole family is making all the nom nom noises here tonight.

Not So Nasty Nasi Goreng.jpg

INGREDIENTS:

2 Cups of Cooked Cooled Brown Rice ( just cook extra if you have rice the night or two before – if you meal plan you can work this one out)

500g Turkey Mince

1 Teaspoon Sambal Olek ( crushed chilli) I LIKE A BIG ONE

1 Teaspoon Crushed Ginger

1/2 Teaspoon Crushed Garlic

1 Medium Brown Onion Sliced in 1/2 Moons

1 Carrot Julienned

1 Zucchini Julienned

100g green beans or snake beans topped tailed and diced

1 Tablespoon Tamari or Soy or Coconut Aminos

2 Tablespoons Kecap Manis

Garlic Olive Oil and Pink Salt.

To Serve  Fried Free Range Egg and Sirarcha and as Much Chopped Coriander as you dare and a squeeze of lemon.

 

METHOD:

Heat up olive oil in a heavy based pan or wok over high heat. Your Turkey mince needs to sizzle and brown nicely in this.

Add your Chilli, Garlic and Ginger and a little Pink Salt to taste

Throw in your cooled rice – stirring constantly or it will all stick and your partner wont wash up for you.

Add the Tamari ( or soy or coconut amino your choice) and the Kecap Manis.

Mix together well.

Add your pre chopped vegetables. Stir through. The vegetables will steam in the hot rice /turkey mixture.

Now clamp a lid on this and take it off the heat ( this is why I choose my heavy bottomed cast iron pan as it keeps it super hot).

Heat up a fry pan and cook enough eggs for each family member. Serve eggs sunny side up on top of your meal with coriander and chilli sauce of your choice ( We love Siraracha)

This makes enough for at least 5/6 hungry people or 4 with leftovers for lunches cold the next day ( my daughter is taking it to school) OR you can take it to work and heat it up and drive the office crazy ( just have it with a hard boiled egg instead)

 

 

Creamy Tomato Soup

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This OH SO SIMPLE Soup is something that I first made on the stove top for my tinned tomato soup addict daughter. Tomato soup is her comfort food – her Mum Ive got a sore throat and feel a bit sick go too. She likes it mixed back with a little cream and when she’s not watching I sneak in some fresh basil and she says its there yummiest soup ever.  I now use my Thermomix – well because I can .. But you can bung all of these ingredients into a saucepan and then blend till smooth with a stick blender. This will make 2 – 3 serves depending on how “sick” and in need of comfort you are.

creamy tomato soup.jpg

Ingredients:

1 Tin Ardmona Rich & Thick Classic Tomatoes

1 Small Brown Onion

1 -2  Cloves of Garlic Depending on Size Of Garlic ( Or one heaped teaspoon crushed garlic)

Extra virgin olive oil ( about 30 ml)

Couple of Sprigs of Fresh Basil Leaves

Thermomix Vegetable Stock or Chicken Stock

Water

1/4 Cup Cream for Cooking

 

METHOD:

Pop your Onion and Garlic in your Thermomix Bowl – Chop Speed 5 , 5 seconds. Scrape down bowl ..

Sauté with EVOO for 5 minutes 90 degrees Speed 2.

Add Your tin of Tomatoes, Basil, Tin of Water( using the tomato tin)  and Stock if using vegetable stock or rinse your tin in liquid chicken stock if using chicken stock.

Cook  100 Degrees Speed 2 for 15 minutes.

Add Cream. Set for 1 minute and gradually increase speed to Speed 9 for a nicely blended smooth soup.

Serve with a dollop of creme fraiche and extra basil and a bit of pepper.

 

TRADTIONAL:

Sauté your chopped onion and garlic in EVOO till tender. Add your tomato, basil and stock. Cook and bubble and gently simmer for 15 -20 minutes . Add your cream and blend with a stick blender when you feel safe. Serve as above. ENJOY!

 

Freezes beautifully! If you have any leftovers!

Moroccan Inspired Seafood Tagine

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seafood tagine.jpg

A Tagine is a fancy cooking pot that has a conical shaped lid. You pop the lid onto the top of your “fancy ass casserole” and the steam goes up into the cone and circulates back down and cooks the food till its lovely and tender. Yeah – Of Course I own one, and yes Ive used it several times – but guess what ? This can be made in any heavy based pan and tastes amazing. AND is very filling and a great way to get your FISH proteins into you.

INGREDIENTS: ( Serves 2 – 4 depending on levels of greediness)

8 Large Peeled De-veined and Clean Green Prawns

2 White Fish Fillets ( I used Dory – sorry)

200 g Calamari Rings ( Or One Clean Calamari Tube cut into rings)

2 Tablespoons Cumin Powder

1 Large Heaped Teaspoon Crushed Garlic

50ml Onion Infused Olive Oil

1 Onion Sliced into Rings

1 Tin Ardmona Rich and Thick Tomatoes

At Least a Bunch of Coriander.

METHOD:

Marinate your seafood in … 1 Tablespoon of the Cumin Powder, All the Garlic, The Olive Oil and Half the Coriander. ( DO this in the morning and sit in the fridge all day)

Sauté your onion in a little more olive oil and then pop in the tin of tomatoes. Add the other tablespoon Cumin powder and stir well , Bring to boil and reduce a little.

Pop your seafood on the top and give a gentle mix in – when back on boil turn off heat and plonk lid onto the cooking vessel.

It can sit here and wait in Winter for a while – and when you’re ready to serve pop it lid off into a 180 degree oven for 25-30 minutes.

Serve with loads more coriander  ( and if you’re so inclined and a bread eater – Im not) A lovely bit of toasted turkish bread drizzled with garlic olive oil.

This ones finger licking good and oh so simple!

ENJOY!

 

Rich Lamb Shank Curry ( Serves 4-6)

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It depends on the size of your shanks how many you will feed from this – I used Harris Farm Shanks which at $7.99 a kilo this week are an absolute bargain. Plus History tells me ( Ive been using these shanks forever) that they are meaty, tasty and will always produce a great meal. If you’re not lucky enough to be near by a Harris Farm seek out the fattest juiciest shanks you can, grab your food processor ( nobody wants to glove up and chop chilli ) and put on an accent and start dropping your coriander from a height ( because Mr O says so when he faffs about like this)…

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INGREDIENTS:

4 -6 Lamb Shanks depending on size and how many you want to feed

PASTE:

1 Large Brown Onion Roughly chopped

1 Clove Garlic Peeled

5 sum Ginger peeled and chopped into coins or chunks

3 large red chillies chopped roughly ( deseeded if you wish) You can use one but I like it spicy!

Roots and Stems of 1 bunch coriander

1 Teaspoon Apple Cider vinegar

GRAVY/SAUCE

1 Jar tomato Passata

1 Teaspoon Powdered Coriander

1 Teaspoon Tumeric

1 Teaspoon Curry Powder

1 Teaspoon Garam Masala

1 teaspoon Powdered Cumin

1 Tablespoon Thermomix Veg Stock ( Or little Gel Packet Beef Stock)

Season to taste.

WHOLE SPICE:

3 Whole Cloves

1 Cinnamon Stick

5 Bruised Cardamon Pods

1 Star Anise

2 Bay Leaves

1  teaspoon Cumin Seeds

Finish:

2 Tablespoons Greek Yoghurt ( one to stir into sauce 1 to drizzle)

Chopped Coriander Leaves ( as much or as little as you want)

METHOD:

Pop  your paste ingredients into a processor and process or pulse until it comes together ( now you can use some of this to massage in and marinate overnight if you want and reserve the rest for step 3) this will only enhance the depth of flavours.

Sear your shanks well in a heavy based pan and set aside.

Add your paste ingredients and your dry ( powdered from sauce list) spices to the hot pan. You can add a little virgin olive or coconut oil here if you wish. Stir until fragrant ( and trust me you will know what fragrant is – it clears the sinuses) Use your extraction fan!!

Add your Passata and stock and about 500 ml of water – bring to the boil. Add your whole spices.

Pop your shanks back in and jam a lid on.

Pop the shanks into a low slow oven 110-120 degrees for 3-4 hours or until the meat is tender and luscious and falling from the bone.

Remove from oven and pop pan back onto the stove. Lift your shanks from the sauce and set aside in an oven proof tray with foil on top. I put mine back into the oven last night it was so coooollllddd…

Bring sauce to boil and reduce a little ( it will go nice and thick) stir through 1 tablespoon of good quality greek yoghurt ( I love Over the Moon Jersey Milk Yoghurt if I can get it or Tamar Valley if I can’t)

Serve with steamed greens and drizzle with a little more yoghurt ( stir it until it becomes runny) Sprinkle liberally with coriander.

ENJOY! ( Shred leftovers to eat for lunch the next day – my hubby loves to get out the pie maker for the leftovers when Im not around).

 

 

 

 

 

Basic Bolognese Sauce

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This makes a very big pot of sauce – so big in fact its hard to pin point exactly how many serves you will get out of it. To have a guess – I would say at least 8. Tonight I doubled it and made many many serves of lasagne ( with noodles for kids) with Zucchini and Eggplant Strips for big people who eat vegetables and don’t complain. I used the Cheesus Sauce as the Béchamel on top. ( Here)

INGREDIENTS:

500 grams of Woolworths Veal and Pork Mince

1 Small brown onion diced

2 celery sticks diced

3 garlic cloves diced ( or one teaspoon crushed garlic)

1 heaped teaspoon nutmeg

2 tablespoons mixed Italian Herbs

125ml Dry Red Wine

Stock ( thermomix if you have it 2 tablespoons) or Beef Stock ( the gel sort in the little packs – one of them)

1 Tin Amy’s Organic Chunky Tomato Soup ( here)

1 Tin Ardmona Classic Tomatoes ( here)

EVOO and S & P

METHOD:

Sauté your onions and celery in a heavy based pan until translucent ( to stop from burning add a  little pink salt)

Add your garlic – stir in till fragrant

Add your mince and brown nicely. Do NOT discard the fat.

Add your wine to the browned mince and your herbs and nutmeg.

Add your tomatoes and half fill tin with water swish and pop into pan. Same with Soup.

Let this come to the boil and  gently simmer until the sauce is thick and rich and reduced well.

Serve with Zoodles for Bolognese. Or as lasagne with the Cheesus Sauce and Zucchini & Eggplant Slices ( try to char grill these first to absorb moisture)

 

NOTES: WHY DO I USE THE AMY’S SOUP AND ARDMONA TOMATOES?

Both are Australian Products with less than 4g of Sugars/Carbs per tin!! Support Aussies!

Nutritional info? Will work this one later and base it on 10 serves of sauce.

 

 

Mad About the Macadamia Slice ( Tart)

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I love pecan pie – could be safe to say I adore pecan pie, lately my hubby has come home from work with bags of mandarines and oranges, bags of passionfruit and monster size bags of macadamias. And knowing how expensive these can be to buy – this is a blessing. But the natural macadamia has TWO layers of shell to get through and until our recent trip to Noosa in December this year – we didn’t have the appropriate tool to open these yummy morsels. BUT NOW WE DO! They are still hard yakka to get out of their hard little homes – but probably with the energy you expend on shelling them you earn your slice of slice.

This is definitely a sometimes treat but its Gluten, Grain, Dairy and Refined Sugar Free and doesn’t taste like dust! WINNER!

mac slice

Its pretty long winded this one – but if you want it you will work hard for it and its worth it! And its best if you own a Thermomix but if you’re game convert it ( if you like watching and stirring).

STEP 1: 450 Grams of Macadamia Nuts.

Blitz 250grams of nuts 8 seconds speed 6., m/c on. You want them almost a butter ( almost) – set aside.

Rough Blitz remaining Macadamias – 5 Seconds Speed 4.5, m/c on. You want these some still rough and chunky some smushed.

Rinse bowl and make …

INGREDIENTS: “Caramel”

1 x 410g Tin of Good Quality Coconut Milk

1/4 Cup Pure Maple Syrup

Method: Place into thermomix and mix spoon speed, Temperature Varoma, M/c Off 50 mins. ( Depending on the moisture in the air this could take longer – it will be thick and rich and a caramel colour when done)

INGREDIENTS: Base

While your Caramel is cooking in the Thermomix.. Mix your almost butter macadamias in a large bowl with ,

2 Tablespoons Psyllium Husk

1/4 Cup Coconut Flour

150 g Melted Coconut Oil

1 Teaspoon Baking Powder

1 Tablespoon Apple Cider Vinegar.

( The Baking Powder. ACV and Psyllium create your egg replacement binding and lifting)

Bake in a 180 degree oven for 15 minutes ( until golden).

 

ONCE YOUR CARAMEL IS COOKED. Pour it over your Chunky set aside macadamias and mix well. Pop onto your now out of the oven base.

Pop back into the oven for further 5 -10 minutes to roast and caramelise your macadamias.

ALLOW TO COOL and optionally top with a drizzle of 50G of Lindt Coconut Intense Chocolate Melted.

Place into fridge until fully set.

Enjoy!

 

NUTRITIONAL INFORMATION: ( BASED ON 20 Squares not accounting for 50g of Chocolate on Top)

Calories: 257  Carbs:10.1g ( Fibre 4.9g) Net Carbs:5.2g  Sugars:4g

 

Slow Cooked Mexican Pulled Chicken ( Serves 8)

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This is a massive batch cook-up because I need to fill my freezer so – well, Ive made a heap. This will freeze and defrost very well and would only enhance by the next day for lunches and if you are an office worker – drive the whole office batty with the smell. I used Your Inspiration At Home Chilli Con Carne Spice Mix because I had it but I will put the spices you could use instead in the recipe for you as an add on at the end. I cooked up a fat head dough and served it on the side as “chips” to dip. It didn’t really need it – but I also used the spice in it instead of the usual rosemary and garlic to enhance and marry all the flavours.

INGREDIENTS:

1 kilo Chicken Breast Fillet

1 Tin Ardmona Original Tomatoes ( they are the lowest in sugar and Australian Made)

If you want to be “purist – you can use half a dozen pureed ripe tomatoes – but at the moment its winter so they are not in season and they are NASTY!!

Your Inspiration At Home Chilli Con Carne Spice Mix * See Homemade if you can’t access

1 small brown onion chopped

2 sticks of celery chopped

Thermomix Vegetable Stock & 250 ml water if using a heavy based pan ( a little more if you are whacking this into a slow cooker for the day)

METHOD:

Cut your chicken fillets in half length way and sear until brown in a hot heavy based pan on a medium high heat ( season lightly with a pinch of YIAH spice and S & P – if you have the spice)

Set aside to rest.

In the same pan – cook your celery and onion until translucent and soft, add your spices and cook till fragrant add your tomatoes.

Add water and stock ( you can use Thermomix Vegetable stock if you have it or a beef stock pod – you know the good gel ones – no nasty stock cubes)

Bring to a simmer and here you can transfer the lot to a slow cooker and cook for 6 hours on medium /low or whatever setting you use ( mines an automatic) or you can pop the chicken back into the sauce clamp a lid on your pan and simmer for 45 mins on a low heat.

I usually turn mine off after 45 mins and reheat just before serving. Your chicken will shred nicely into the sauce with two forks.

I love coriander so I tossed half a bunch of chopped fresh coriander in when the heat was off.

Serve Nachos Style with Fat Head made into Chips or as a wrap if you want. But it deserves a whack of sour cream, some grated cheese and a little Sirarcha if you dare!

*MEXICAN SPICES:

1 Teaspoon Powdered Chilli, 1 Teaspoon Ground Cumin, 1 Teaspoon Ground Coriander, 1 Teaspoon Sumac, 1 teaspoon parsley flakes, 1/2 Teaspoon Garlic Powder, 1/2 Teaspoon onion powder, 1/2 Teaspoon Sweet Paprika. Place into a jar – shake like crazy and use as needed.

NUTRTITIONAL INFORMATION: (8 Serves) – without sides

Calories 35 Fat 0.7 Carbs 4  ( Fibre 1.1) Protein: 3.2

 

Creamy Cauliflower Soup with Bacon Lardon ( Serves 6)

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This is a conservative serves 6 – because usually a HUGE batch of this does us for dinner and then goes into the freezer for easy meals later in the week!

Deliciously creamy and warm – without any cream. This is a wintery soup that really hits the spot. If you want to zing it up add a chopped chilli in the first step.

This recipe is for Thermomix and has traditional instructions.

creamy cauliflower soup with bacon

INGREDIENTS:

1 small brown onion ( approx 50 g)

1 garlic clove (approx 20g)

700-800 grams of roughly chopped cauliflower

500 ml water

2 large tablespoons Thermomix Vegetable Stock

( You can use 500 ml pf pre made chicken stock instead)

METHOD: (Thermomix – TM5)

Peel and 1/4 your onion and peel your garlic

Pop into the bowl and blitz 5 seconds speed 5. Scrape down sides of bowl.

Sautee 5 mins with 2 tablespoons of quality olive oil, speed 2, 100 degrees.

Add Cauliflower. Chop 5 seconds speed 3.

Add water and stock ( if using  veg stock) or pre made chicken stock.

Cook 100 degrees , Speed 2 for 15 minutes.

Slowly increasing the speed to 9 Blitz completed soup for 1 minute.

Serve with pan fried streaky bacon cut into lardon ( sticks or batons)  and plenty of pepper .

METHOD STOVE TOP:

Chop your garlic and onion finely and sauté in a heavy based pan in approx 2 tablespoons of good quality olive oil ( I use cobram estate)

When your onion and garlic are translucent add your chopped cauli and coat with the garlicky oniony oil.

Add your stock to the pan ( you will need a little more stock using the stove top )

Cool until cauli is tender, Blend with a stick blender until smooth serve as above.

Both may need more liquid depending on how thick you enjoy your soup.

 

NUTRITIONAL INFORMATION : (based on 6 serves)

Calories: 128 Fat:9.8g (Saturated 1.5g) Carbs:8.9g (Fibre 3.8g) Net Carbs: 5.6g  Protein:3.3g

 

 

 

Chocolate Lava Puddings

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lava pud

THIS IS AN ORANGE LEVEL DESSERT AND IS NOT RECOMMENDED IF YOU ARE IN THE GREEN PHASE. But Chocolate Cravings are hard to beat and this one will hit the mark. If it doesn’t – you really have a problem. Thermomix and regular method included here.

INGREDIENTS:
1/4 Cup Almond Meal ( Thermomix 65 grams raw almonds)
100 g Dark Chocolate ( at least 75% – I used Cadbury Coco)
1 level teaspoon gluten/grain free baking powder
2 eggs
50 grams coconut oil
50 grams devondale salted cultured butter
1 teaspoon organic vanilla paste
METHOD:
Grease with butter 4 dariole pots or small ramekins
Mix together Almond Meal and Baking Powder – set aside.
THERMOMIX: Blitz Almonds and Baking powder Sp 9 15 seconds – scrape down bowl. Blitz again for further 5 second bursts if needed. SET ASIDE – do not wash bowl.
Melt together chocolate, coconut oil, butter and vanilla over water bath or in microwave.
THERMOMIX: Break up chocolate and Blitz 20 Seconds Speed 9. Scrape down bowl. Add coconut oil, butter and vanilla to chocolate. Melt 40 degrees speed 2 for 2 mins. Scrape down bowl. Add Almond Mixture and Eggs. Mix Speed 5 40 seconds, Scrape down bowl mix again if required. Place into well greased dariole pots or ramekins and set aside.
Non thermo: Gently beat eggs
Add Almonds and Eggs to cooled chocolate mixture folding in well. Place into prepared dariole pots or ramekins. SET ASIDE.
This recipe will work best if you an make earlier and if a hot day place in fridge for a couple of hours or if cold leave on bench.
PRE HEAT oven to 160 degrees fan. THEY MUST GO INTO A PRE HEATED OVEN!
Cook for 7 – 10 minutes ( depending on your oven). They will soufflé up. YOU need to serve them immediately with either greek yoghurt or double cream and berries. They are super rich and chocolatey but not sweet. They are quite bitter. If you can’t deal with bitter chocolate you can add a tablespoon of PURE maple syrup to your chocolate/coconut oil/butter mix.
Enjoy:
Nutritional information: ( not adding sides)
264 Calories Fat(g):25.6 Carbs(g):4.6 Protein(g): 5.3

Crunchy Granola Not So Sweet

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crunchy granola.jpg

INGREDIENTS:

1 Cup whole raw almonds

1 cup shredded coconut ( unsweetened)

1/4 Cup Pumpkin Seeds

1/4 Cup Sunflower Seeds

1/4 Cup Flax Seeds

1/2 Cup Flaked Almonds

1/4 Cup Psyllium Husk

1/4 Cup White Chia Seed

100 g Coconut Oil ( melted)

1 Split Vanilla Pod

1/2 Teaspoon Cinnamon

5-8 Drops Liquid Sweetner if desired ( or 30 Grams Maple Syrup or Raw Honey if you are Paleo)

 

METHOD:

Put all ingredients into a large bowl  and mix well to combine.

Bake in a moderate oven for 10 -15 mins on a lined baking tray. Turning mix every 3 – 5 mins to ensure it browns and toasts evenly.

Allow to cool on bench and then place into fridge or freezer to set coconut oil.

Once set break into pieces and store in an airtight container in fridge.

Makes about 20 x 22gram size servings ( trust me its enough) .

This is great with coffee as a quick grab and go or sprinkled on your yogurt with berries.