Thursday, May 24, 2012
Wednesday, May 2, 2012
- Slice 3 or 4 large zucchini's into pieces about a 1/4 inch thick... flour, egg and breadcrumb them with an Italian inspired breadcrumb.
- When coated fry them in about 1/4 inch of clean hot olive oil in a heavy based pan being careful not to burn or let them start to smoke because they will take on a burnt flavour... just a nice golden brown. Change the oil when necessary.
- Layer a lasagne pan starting with a small amount of sauce, breaded zucchini, mozzarella and repeat ending with a layer of cheese and add some extra Parmesan cheese to the top layer... cover with cling wrap and refrigerate for a few hours to marry the flavours.
- Bake for about 35 minutes in a moderate 180 oven to heat through and brown the top for serving.
Tuesday, May 1, 2012
- It can be made up following the instructions on the pack and served as they are... in about 60 minutes.
- The same pack can be made into a vegetable soup by adding diced veggies and cooking it in a slow cooker on low over the day 7-8 hours if you want to have a go at that method.
- Or by using the same packet blend of whole grains and adding fresh vegetables along with some browned chicken to end up with a "Chicken and Vegetable Soup".
|Fresh diced vegetables of your choice|
- In a little olive oil soften an onion, half dozen sliced spring onions, a couple of stalks of celery and a couple cloves of crushed garlic until translucent.
- Then add diced carrots, pumpkin, mushrooms and zucchini until they start to soften.
- Finally add a tin of tomatoes, 1/2 cup of tomato puree, fresh herbs of thyme and parsley, the soup and spice mix and 2 litres of water... cover and simmer for about and hour until the barley is tender... Enjoy!
Labels: barley, carrots, celery, chicken, diced vegetables, garlic, haricot beans, mushrooms, onion, pumpkin, red lentils, slow cooker, tin tomatoes, Vegetable soup. McKenzie's country vegetable, yellow split peas, zucchini
Wednesday, March 21, 2012
|Chicken, Couscous & Lentil Soup|
Low fat, healthy and so so simple to make ...
- Start by thinly slicing a leek, grating a large carrot and a zucchini and thickly slice two sticks of celery. Soft fry all of these with a couple of cloves of crushed garlic for about 1 minute in a large saucepan.
- Then add 1 tin of crushed tomatoes, 1 tin of Lentils (drained), 2 tablespoons of sweet chilli sauce and then submerge a whole chicken under 2.5 litres of chicken stock... bring this to the boil and then simmer for 1 hour until the chicken is cooked through.
- Turn off the heat and remove the chicken... skin and bone it and return the best shredded bits back to the pot along with 1/2 cup of couscous and a large handful of fresh chopped parsley... simmer this gently for a few minutes until the couscous is tender and serve.
Labels: carrot, celery, chicken, couscous, grated, healthy, leek, lentil, low fat, Simple Soup, so so simple, sweet chilli sauce, tin of crushed tomatoes, tin of lentils, whole chicken, zucchini
Friday, March 16, 2012
Labels: asparagus, broccoli, cabbage, double steamer saucepan, filled full of flavour, healthy steamed vegetables, mushroom gravy, potato, pumpkin, sweet potato, thin gravy, zucchini
Friday, March 9, 2012
|Baked Stuffed Peppers|
- For about 6 large peppers you will want about a cup of cooked cooled rice or couscous.
- Fry off half an onion in a couple of tablespoons of oil and add to this a grated zucchini and the equivalent of either carrot or pumpkin or a bit of both.
- Then add a tin of drained crushed tomatoes reserving the juice for the baking dish.
- Add fresh herbs of your choice I have used parsley and dill and season with salt & pepper.
- A dash of water added if needed to make a moist but not wet mixture will also capture all the flavourings from the bottom of the pan.
- Blanch your whole peppers in boiling salted water for about a minute. You can leave this step out if you like a crunchier finished product.
- Cut off the tops scrape out the seeds and fill with the mix and place them in a baking tray with the reserved tomato juice and about half cup of water.
- Bake for about 10-15 minutes.
Monday, February 20, 2012
|Zucchini & Cheesy Polenta Lasagne|
Simple with a little prep...
- Make up a quick tomato sauce by soft frying garlic, onions, coriander stalks and I added sliced fresh mushrooms..Here is where you can be creative with veggie choice or even chilli if you fancy some spice in your life.
- Add a tin of crushed tomatoes, 1/2 tin water and a squeeze of tomato paste and lots of roughly chopped fresh herbs. I used tonight Italian parsley, basil and coriander.
- Salt, cracked pepper, a tsp of sugar and a dash of balsamic vinegar (these additions to any tomato base are in mine and my dad's opinion vital to a balanced sauce. Cook this down to a rich thick consistency. While this is happening make your cheesy polenta by
- Bringing to the boil 4 cups of water with some vegetable stock powder in it for added flavour. Whisk in 1 cup of polenta and whisk until thick. Remove from the heat stir in some freshly grated parmesan cheese and let it cool for a few minutes. In the meantime grate a couple of zucchini and some tasty cheese.
- Layer together in a deep casserole dish or similar starting with a polenta layer on the base, tomato sauce, grated zucchini then grated cheese ending with cheese on top.
- Bake in a mod 180 oven until the top is golden brown and serve on its own or with side salad/veg...this can be a complete meal depending on your variations.