BEETROOT & QUINOA SALAD

beetroot & quinoa salad

This is super simple, but super tasty.  Totally my kind of recipe!

We had a shared lunch at work today and this was my contribution.  Happy to say it went down rather well indeed.

INGREDIENTS

1 Cup uncooked quinoa

1 large or 2 small beetroots

2 large carrots

1 large handful of flat leafed parsley

½ Cup of toasted pumpkin and sunflower seeds (mixed)

200g feta, I like goat or buffalo feta

4 Tbs olive oil

2 Tbs balsamic vinegar

1 Tbs maple syrup

 

DIRECTIONS

Cook the quinoa in water until the grains are no longer chalky and the water has evaporated.  Fluff with a fork and set aside to cool.

Finely shred the beetroot and carrot (my food processor does this, hallelujah!) and transfer to a large bowl along with the cooled quinoa, chopped parsley and crumbled feta.

Mix the oil, vinegar and maple syrup together and pour over the top, then give it a good mixing to coat everything in dressing.

Scatter over the toasted seeds and tuck in!!

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Waldorf-ish Salad for One

waldorf salad

I suspect it’s a pregnancy thing, but I really, really like celery at the moment, I mean really like it.  To the extent that the following salad is my go to lunch every weekday.  Now I’m back to eating again I find myself craving after fresh, clean, slightly sweet, crunchy stuff and it certainly fits the bill.  It’s super easy and quick to throw together, just add a couple of crunchy seedy crackers (Little Bird Flax & Almond are my favourite at the moment) and you’re sorted!

INGREDIENTS

2 ribs of celery, roughly chopped

½ an apple, cored and diced

Small handful of walnuts

¼ ripe, but firmish avocado, diced

Optional, depending on how strictly Paleo you are, small cube of tasty cheese cut into slivers

Also optional if you’re not pregnant and raw eggs aren’t a ticking bomb, teaspoon of mayonnaise

DIRECTIONS

OK, now this is the hard bit, combine everything in a bowl and toss gently to mix.  Whew!  We made it, I knew you could do it!

Chicken fajitas

chicken fajita

I was a little taken back when I finished typing this recipe out and realized that with ingredients and directions we were at 2 pages!  Trust me, there might be a few elements, but it’s actually a doddle to make.  Now as I’ve mentioned before, we like tasty food, but we’re really not into spicy food.  If chilli is your thing go ahead and add as much as you want!

INGREDIENTS

Chicken Mix

½ an onion, finely diced

2 cloves of garlic, crushed

1 double chicken breast, skin off and sliced into strips

1 pottle of tomato paste

1 cup of sliced button mushrooms

1 heaped cup of shredded silverbeet or spinach

2 heaped teaspoons of ground cumin

1 heaped teaspoon of ground coriander

1 teaspoon of paprika

1 teaspoon of salt

1 teaspoon of dried oregano

1 teaspoon of coconut oil

Tortillas

¾ cup of tapioca flour

3 Tablespoons of coconut flour

1 Tablespoon of olive oil

Pinch of salt

1 cup of full fat coconut milk

2 eggs

1 teaspoon of coconut oil

To Serve

2 Cups of shredded lettuce

2 shredded carrots

1 large avocado, lightly smashed and sprinkled with the juice from half lime

DIRECTIONS

Get the chicken mixture going first.  Melt the coconut oil in a large, heavy based pan over a medium heat, add the onion and garlic and sauté until smelling deliciously savoury and turning translucent.  Add in the spices and tomato paste to the pan and sauté for another minute or so, trust me; you’ll smell the difference this makes in coaxing the flavour out!  Then add in the chicken, the mushrooms and the silverbeet, stir to combine, place on the lid, turn the head down and leave to come to a gentle simmer while you make the tortillas and salady stuff.  About 10 minutes before you’re ready to put everything together take the lid off the pan and give everything a good stir.  Leave the lid off as it continues to simmer to try and ensure any sauce is thick, rather than watery.

To fry the tortillas you really need a very heavy based frypan.  I have a cast iron le Cruset fry pan that is amazing.  Whatever you’re using, put it on your hob over a medium heat to build up the heat in the pan rather than whacking it onto a high heat, you don’t want to scorch or burn anything.  While that’s getting cranking, combine all the other ingredients in a large jug and whisk to combine.  You’re looking for the consistency of thick cream, you may find you need to add a little water to get there, but if you do please go cautiously, you can always add more, but you can’t take any out!!

Once your batter is ready and your pan is hot add some of your coconut oil to the pan and swirl it round to coat.  Now be prepared for the first one to be a bit pants.  For some reason the first pancake, the first pikelet, the first tortilla never turns out particularly well.  I just consider it to be the cooks treat, it mightn’t look particularly good, but that’s got nothing to do with the way it tastes!!  OK so now you’re prepared for the first one to look like a rumpled old tissue, we’re good to get going.  Pour roughly a ¼ – 1/3 of a cup of batter into the pan and tilt slightly to distribute evenly.  Wait until you can see little bubbles forming in the batter and the edges beginning to turn slightly browned, then gently slide your spatula under and quickly flip over to do the other side.  I find in my pan it’s usually about a minute each side, but you’ll find what works for you with your pan and hob.  Stack the tortillas on kitchen paper while you’re cooking the rest. Repeat until you’ve used all your batter.  Though, you don’t have to cook this all in one go either.  The quantities listed for this recipe makes enough for us for dinner and then lunch the next day, so if I’ve cooked this on a Friday or Saturday night, I’ll save half the batter and cook it up fresh for lunch the next day.

Assembly time!!  I like to just serve everything separate and let people help themselves to the different elements to create their own fajita.

baby bear's baby fajita

baby bear’s baby fajita

Asian Style Kelp Noodle Salad

kelp salad

Hubby Bear and I had our honeymoon in Thailand and while there were some not so good bits (getting a tummy bug chiefly among them…) we did enjoy some wonderful food, including some amazing salads.

This is my attempt to recreate something similar here in the rather less tropical paradise of NZ.  Now we’re not so big on chilli, but if you are, they were definitely keen on the chilli in Thailand so go ahead and throw some in!!

INGREDIENTS

Salad

1 Cup sliced asparagus (I like mine raw, but you could steam a little if you wanted to)

1 red pepper, sliced (I really love the long, sweet red kind)

1 large handful snow peas or sugar snap peas

1 pack kelp noodles (I get these from IE Produce)

Toasted cashews, for sprinkling

Dressing

2 Tablespoons extra virgin, cold pressed olive oil

2 Tablespoons coconut aminos

1 Tablespoon of honey

1 teaspoon of sesame oil

Juice from half a lime

Teaspoon of grated ginger

1/2 teaspoon of salt

DIRECTIONS

Rinse kelp noodles and submerge them in water while you prep the rest of the salad.

To make the dressing, combine everything in a blender or even just a bowl and mix till well combined.

Drain the noodles thoroughly and then place in a large bowl to assemble the salad.  I find I need to gently tease the noodles out as they tend to clump together quite a bit.  Throw the veges in with the noodles, drizzle everything with the dressing and toss to coat and evenly distribute all the bits and pieces.  Top with cashew pieces for a bit of crunch and enjoy!

Tonight we’re having this with grilled salmon and steamed broccoli 🙂