Warming Vegetable and Barley Soup

Barley recipes remind me of my dear Nana.  I remember feeling very special holding the handle of a small ramekin bowl filled with steaming nourishing vegetable and barley soup or stew  - simple childhood pleasures!

Protein options can easily be added to this soup if you wish - shredded cooked chicken, mushrooms, pancetta, bacon or tofu pieces will add protein and variety.  

I prefer to freeze the vegetable barley soup base in small portions for easy thawing then add fresh herbs, protein if using - and a squeeze of lemon to refresh the flavours.   A great freezer standby - Enjoy!  Colleen

Preparation     15 - 20 minutes

Cooking           approx 1 hour

Serves             6 - 8 approx      (good to freeze cooked soup base)

Ingredients

Olive oil

2 onions - chopped

2 carrots - chopped

1/2 sweet potato - cubed

1 - 2 potatoes - cubed

3 celery stalks - chopped plus some of the inner leaves for later

4 garlic cloves - crushed

6 or so sage leaves - sliced

pinch dried mint leaves (optional) 

6 or so stalks thyme and 1 stalk rosemary - leave whole, leaves drop off in soup

2 -3 fresh bay leaves

pinch sea salt flakes

1 cup pearl barley - rinsed very well 

10 gram dried porcini mushrooms soaked in 1 cup warm water (15 min) NB you will be using the (strained) soaking water too AND roughly chop soaked porcini before adding to soup

2 litres salt reduced vegetable stock  OR  beef or chicken stock if you prefer NB  MIGHT need more stock or warm water to add later

handful dried red lentils - rinsed

handful sliced green beans   AND/OR   frozen peas

couple of handfuls Baby spinach leaves OR some finely chopped silverbeet 

Finely chopped parsley and mint  leaves

Freshly ground Black pepper

squeeze lemon juice

OPTIONS  cook and add shredded chicken, bacon or cubed tofu, mushrooms.

Method

Use a large deep pan, heat the oil and add the onion, carrot, sweet potato and potato pieces cooking for approx 10 -15 minutes until begin to soften and golden.

Add the celery, garlic, herbs and salt and stir through.

Stir in the rinsed barley, stock, chopped porcini mushrooms and the strained soaking water

Pour in the stock and add the red lentils. Stir well to combine.

Simmer for approx 35 - 40 minutes until barley is soft and tender. Check during simmer and add additional water / stock if needed.

Taste and add pepper and extra salt if needed.  

Remove the herb stalks and bay leaves.

Add the chopped celery leaves, green beans and peas and simmer until tender.

Add the baby spinach leaves and simmer until wilted.

Remove from heat and add the parsley and mint leaves and squeeze of lemon juice.

Stir in any of the protein options if using

Serve.

Freeze soup base (without the protein options or fresh herbs) then thaw, reheat and add fresh  herbs and squeeze of lemon juice. 

Enjoy!   Colleen

Eggplant and Spinach Dhansak

 We have a family lunch on the first Sunday of the month and June's theme was Indian.  So on with the Bollywood dance music and prepare an Indian feast including this lentil dish.  Flavours were mild but very tasty.  Great vegetarian option.

Ingredients

100g red lentils

1 large onion, grated

400g tin cherry tomatoes

1 tsp ground turmeric

1 large eggplant, cut into 3 cm pieces

6 leaves of silverbeet or half a bunch of english spinach

2 Tbsp oil

2 tsp cumin seeds

2 tsp ground coriander

4 cardamon pods, split

4 cloves of garlic, crushed

small bunch of coriander, chopped

1 tsp garam masala

Method

Combine in a pan the lentils, onion, tomatoes, turmeric and 1 tsp salt in a pan, add one tomato tin full of water. Bring to the boil, turn down heat and simmer for about 20 minutes or until the lentils are soft.

Note: I did this stage the day before and popped in the fridge.

Put chopped eggplant in a bowl and toss with oil and salt and pepper.

Heat a large frypan, add a little more oil and cook eggplant in batches until golden brown and softened.

Add spinach and cook until wilted.

Put all eggplant back into the pan and add the spices (not garam masala) and cook for 2 minutes. 

Stir in the garlic and cook for a few minutes. 

Tip in the lentil mix and 200ml of water. 

Simmer for 20 minutes, stirring regularly.

To finish add coriander and garam masala, cook for another 2 minutes.

Serve.

Mamma Marmalade

Chicken and Barley Vegetable Stew

When evenings are wet, chilly and windy, I like to serve the family a nourishing stew full of hearty beans or barley and a variety of veggies.  Sometimes it could be an Irish stew with some lamb chops and potatoes added, although lamb can occasionally be a bit heavy to eat. 

I decided to adjust the stew to suit a Mum-to-be and added some chicken that could slow-cook along with the veggies and barley. My kitchen smelt so inviting whilst this stew was simmering away on the stove.  It is a gently aromatic, flavoursome stew that could be enjoyed by a morning-sick Mumma but you could add more mustard or pepper to suit your tastes.  Leftovers are even tastier the next day - add some more veggies and enjoy another satisfying warming meal.  Add more stock or hot water and turn it into a hearty soup.            Enjoy!   Colleen

Preparation       10 minutes

Cooking             20 minutes browning  then approx 1 hour simmering

Serves                5

Ingredients       (adjust to your requirements)

splash olive oil

10 chicken drumsticks   Or similar chicken pieces on the bone

2 onions - chopped

optional - add some crushed garlic if you like (I left out this time)

3 large carrots - chopped

optional - 1 or 2 chopped parsnips

4 large stalks celery and some inner soft celery leaves 

4 - 6 thyme stalks and 4 - 6 sage leaves   -  I added these whole and removed later

pinch of dried thyme, sage and dried mint

1 - 1 1/4 cups pearl barley - rinsed well and drained

1 1/2 - 2 litres Salt Reduced Chicken Stock / vegetable stock - or a bit of both

1 tablespoon balsamic vinegar

2 - 4 tablespoons Dry Mustard powder  - start with 2, taste and add a bit more later on if needed. Before adding - make into a paste by mixing mustard powder with a splash of water

handful red lentils

few handfuls of baby spinach leaves

handful of fresh green beans - cut approx 3 cm   OR some frozen green peas

Freshly cracked black pepper - to your preference

Chopped fresh parsley - some mixed in and some reserved for garnish

Optional - some dijon mustard to serve on the side

Method

Use a large, wide, deep frypan/casserole dish with a tight fitting lid.

Warm a splash of olive oil in the pan and brown the chicken turning regularly.  Remove.

Add the chopped onions, carrots, celery and stir til golden and softening

Toss in the fresh and dried herbs then add the barley and stir through

Pour the stock in 1 cup at a time.  I only add 1 1/2 litres now and more later if barley gets dry.

Add balsamic and the mustard and stir through well.

Bring to a soft boil then reduce heat to a simmer and pop lid on firmly. Simmer for 40 minutes.

Check and stir regularly so it doesn't catch on base of pan and check hasn't dried out, if needed add more stock or hot water from a kettle. Keep lid on.

After 40 minutes, add a handful or so or red lentils and maybe a dash more stock.

Taste and add more mustard, pepper or salt if needed. Lid  back on.

10 minutes later, stir through the spinach, green beans and pepper to taste. More stock?    Place lid back on firmly.

Gently simmer for a further 5 - 10 minutes until chicken thoroughly cooked and beans just cooked.

Remove the lid, turn off the heat and stir through most of the parsley and remove the herb stalks.

Garnish with the remaining chopped parsley and serve with optional dijon mustard.  

Enjoy! Colleen

Lentil and Ricotta Easy Frypan Lasagne

I stumbled across this recipe a while ago and have adapted it with extra herbs and veggies to make an easy meal that tastes like lasagne - without the hour of preparation.  Wilbur went back for seconds without realising there was no meat - he is finding lentils are actually tasty! Plus it is a great way to use up a few bottom of the crisper veg, reducing waste.     Enjoy!   Colleen               

Lentil lasagne by Feed Your Inner Cook

Lentil lasagne by Feed Your Inner Cook

Preparation   5 minutes

Cooking       15 minutes frying then 15 - 20 mins baking in oven

Serves            4 - 6  especially if served with salads

Ingredients

splash olive oil

1 brown onion - diced

1 garlic clove - crushed

1 tablespoon tomato paste

1 (400 gram approx) tin brown lentils - drained and rinsed

1 tablespoon balsamic vinegar

1 zucchini, grated and squeezed of excess liquid ( in a Chux cloth or teatowel)

1  400 g tin diced tomatoes plus 1/4 tin water -ie rinse the tin

3 big handfuls baby spinach leaves

Pepper, some fresh rosemary chopped, or thyme OR dried herbs

big handful fresh basil leaves - torn - reserve some for garnish

a little fresh parsley - chopped

shake of dried chilli flakes (optional)

2 fresh lasagne sheets (usually in the supermarket fridge section) - tear into large ribbons

150 - 200 gram tub Smooth ricotta  (one of the few times I prefer tub to fresh ricotta)

2 cups grated cheese

some grated parmesan cheese

few cherry tomatoes - halved (optional)

Method

Preheat oven to  190℃

In a large frypan (check it is safe to go into oven OR cook then pour into oven pan later)

warm the oil and gently fry the onion until soft

Stir in the garlic and the tomato paste then the drained lentils and balsamic vinegar.

Add the grated zucchini, diced tomatoes, water from the tin, then spinach leaves.

Just cook until spinach begins to wilt - a few minutes.

Add your fresh and dried herbs plus some pepper and chilli flakes.

Stir to combine, turn off the heat.

Spoon 1/4 of the mixture into a bowl to add back in later.

Place the torn lasagne sheets over the cooked mixture in a single layer, tucking a few pieces into the mixture.

Spoon the 1/4 reserved mixture back over the lasagne sheets.

Using a teaspoon, dollop ricotta all over, then, half swirl some of the dollops through a little bit.

Sprinkle over the grated cheese and grated parmesan.

Arrange the halved cherry tomatoes on top, pushing in slightly.

Sprinkle with a scattering of dried herbs if desired.

Pop the pan into oven and bake for approx 15 - 20 minutes until golden and cheese oozes.

Garnish with reserved basil leaves if desired.  TIP - rub a tiny bit of olive oil over the fresh basil leaves before garnishing so they don't wilt too quickly on the hot topping.

Serve with a green salad.

Enjoy!   Colleen

Sweet Potato and Coconut Curried Red Lentil Salad - for Dinner

One of my favourite and most versatile salad recipes is the sublime Belinda Jeffery's   clever Fragrant Spiced Red Lentil and currant salad that I have shared on this blog previously.  It is an absolute winner for flavour and is a firm favourite in my home. 

On the weekend I was a bit overenthusiastic and made an rather large quantity.  My usual options for changing or reinvigorating the salad are to add some fish or protein along with additional vegetables.  This time however, I wanted a quick dinner, so I warmed some already roasted chunks of sweet potato, added spoonfuls of the red lentil salad and stirred through some coconut milk.  The tang from the salad vinegar is quite zingy alongside the coconut.  Garnished with a little fresh mint or coriander - a quick to prepare warm variation using a favourite recipe.  

Belinda Jeffery lives in the beautiful Northern New South Wales region which grows an abundance of enticing fruit and vegetables. Pop into the village of Uki when you visit this picturesque region.             Enjoy!  Colleen 

Preparation    5 minutes -  Fragrant Spiced Red Lentil and currant salad already made

Cooking          5 - 10 minutes  - if your salad and sweet potato are already prepared.

Serves            depends on quantity used.  Mine serves 4

Ingredients

Fragrant Spiced Red Lentil and currant salad  click on this link for blog recipe

1 large sweet potato - peeled, cut into chunks and roasted

a little oil

couple of handfuls of baby spinach leaves

approx 125 ml (1/2 cup) coconut milk  - add gradually, might not need all of this

freshly chopped mint or coriander to garnish

Method 

Warm the roasted sweet potato chunks in a splash of oil.

Stir in baby spinach until just wilted.

Add several large spoonfuls of the prepared Red lentil salad and gently combine.

Pour in a little coconut milk and gently stir through. You want it to be creamy but not sloppy so add gradually. Taste and adjust if needed with touch salt, pepper or herbs.

Serve garnished with fresh mint or coriander

Enjoy!  Colleen

Roasted Vegetable Filo Pie

As you know, I usually squirrel extra roasted veggies into the freezer for a quick addition to many recipes.  Here is another one!  Very flexible - this is more a guide than a recipe. Change it to your flavour preferences. Just defrost the veggies for a few hours, mix with some beans, maybe some spicy sauce or chutney, maybe add a few fresh spinach leaves and herbs, then tumble into a pie dish lined with a few filo pastry sheets and bake.  Dinner sorted!  Enjoy!  Colleen

Roast Veg Filo Feed Your InnerCook

Roast Veg Filo Feed Your InnerCook

Roast Veg Filo Feed Your InnerCook

Roast Veg Filo Feed Your InnerCook

 Preparation    Defrost your pre-Roasted Veggies a few hours (flat pack = speedier defrost) 
                         then  5 - 10 minutes to mix and assemble 
Cooking           depends on dish size.  Allow 30 - 45 minutes to heat through and brown.

Ingredients  Amounts depend on how big a pie you want to make, keep adding til you have                        enough to fill your pie dish.


Sheets of Filo pastry.  I usually use about 4 - 6 on the base and 2 or 3 on top. 

TIP: Filo dries out quickly so remove the sheets you need and return rest to fridge in airtight covering.  If you find filo drying out - cover with a clean tea-towel and proceed quickly to finish preparation.

Melted butter or olive oil to brush over each sheet of pastry

My frozen pre-roasted veggies usually include:  onions, potatoes, sweet potatoes, pumpkin, carrots, cauliflower etc.   Whenever I get the chance, I pop an extra tray or two of veg in the oven to roast and then reserve these roasted veggies for a future meal.

I usually add some of these (depends if you are aiming for ,eg, Italian or Indian flavours) 
- you get the idea -  eg No curry paste with pesto!! :

a tin of drained and rinsed beans - cannellini, chickpea or brown lentils
some crushed garlic
Check if you need to add a splash of olive oil to moisten your veggie mix.
fresh veggies :  some spinach leaves or finely chopped kale, sliced green beans,  mushrooms
fresh herbs and spices   eg  thyme, rosemary, or curry powder ,  parsley etc
maybe a small tin of tomatoes (maybe add a dash of the juice)  You want a moist NOT sloppy mix.
VIP: a couple of spoons (to your preference)  of condiment etc:   tomato chilli sauce, massaman curry paste or a pesto  or a chutney. This brings the pie flavours to life and adds the necessary zing.
Have a taste - add what else you think is needed plus check for salt and pepper.

Remember:  don't make a watery sloppy mix, the pie retains the moisture within the ingredients but it won't soak up the excess.  Eating Damp filo pastry is not happiness.

Method
Preheat oven to 190 -200 ℃ 
Grease your pie dish well.  Something with a bit of depth is good to use.
One at a time, brush the filo pastry sheets with a little butter or oil
Lay over and cover the base of pie dish to form the lower crust.
Use a large bowl and gently mix the veggies with your chosen beans, condiment and herbs and spices.
Tumble the veggie mixture onto the filo sheets.
Brush the final filo sheets with butter or oil and use to cover the veggies.
Stab a couple of very small holes into the crust to allow steam to escape.  
Option:  Sprinkle with sesame seeds or poppy seeds.

Bake for approx 30 - 45 minutes depending on size of dish.  Pie filling should be heated through and crust turns a bit golden.
Serve as it is, or with a delicious green salad.  Great for leftovers the next day too.
                          Enjoy!    Colleen

Chickpea Pasta with mushrooms, spinach and Passata

I have been away from my house, my pantry and my lovely oven for a few months.  It has been a challenge to create nutritious interesting meals in a tiny kitchen with few utensils and limited fridge space.  

I stumbled across these new pasta products made from chickpeas and lentils. Naturally Wilbur was super excited to try these out.  This is not an advertisement - I purchased the products as I was keen to experiment as I quite liked Soyaroni pasta which sadly seems to have been discontinued. 

Packet directions recommend cooking chickpea pasta for 7 to 9 minutes.  Mine needed at least another 5 minutes.  Even with the additional cooking time it was still quite firm.  I also feel that it needs a very strong flavoured sauce to balance the sturdy taste of the chickpea.  I would try again and am keen to try the red lentil packet later on.

It is encouraging to see producers offering alternatives to wheat based staples so I will keep exploring and testing the options increasingly available. So, check out what's new at your grocer and try something different.  Happy exploring!    Cheers. Colleen

 

Ingredients    adjust volumes for number of people you are feeding

250 gram Chickpea casarecce shaped pasta    serves 3 to 4

onion - diced
garlic - crushed
splash olive oil
mushrooms
zucchini - diced
black olives - sliced
splash red wine (optional)
Anchovy fillets (optional)
baby spinach leaves
pinch dried chilli flakes
teaspoon Pesto (optional)
herbs roughly chopped -  eg -  rosemary, parsley, basil
Premade Passata
grated Parmesan cheese
pepper to taste 

Method
cook the pasta according to packet directions but taste and cook longer until tender.
Gently heat the oil and fry the onions and add garlic.
Add the zucchini, mushrooms, anchovies and dried herbs and stir to soften
Splash in the wine followed by the passata and allow to simmer
Finish with the the olives and soft herbs and pesto.
Taste and adjust seasonings if needed.
Should be ready about same time as pasta.

Drain the pasta really well and stir into the passata sauce.
Serve topped with extra basil leaves and a scattering of Parmesan.

Enloy!  Colleen

Surprise ingredient Chocolate Pie

Wait until your friends and family devour this chocolate pie before you reveal the surprise ingredient.  Another recipe in our FYIC thinner range.

Canned white cannellini beans!!! You will never believe it, till you try it.

Ingredients

2 cans of drained cannellini beans

1 cup quick oats or 3/4 cup of almond meal

1/4 cup of apple sauce or pumpkin or yoghurt

3 tablespoons of oil or 1/4 cup of nut butter

2 teaspoon vanilla extract

1/2 teaspoon bi carb soda

2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup homemade Nutella or chocolate spread of choice or our version  Feed Your Inner Cook Vegan Chocolate Healthy Spread

1 1/3 cup of caste sugar

1/4 cup chocolate chips

Method

Preheat oven to 180 degrees Celsius

Grease a 9 or 10 inch springform tin

Drain and rinse the beans very well. 

Combine all ingredients apart from chocolate spread and choc chips in the bowl of a food processor.

Whiz until completely smooth

Pour half the mixture into the springform tin 

Swirl over the chocolate spread (heat gently if not thin enough) all over the batter including the edges

Pour over remaining batter, 

Sprinkle choc chips on top

Bake for 35 minutes.

Let cool in the tin for at least 10 minutes.

Thanks again to amazing blogger "Chocolate covered Katie"

Mamma Marmalade

Savoury White Bean Mash - a change from Mashed Potatoes

How often are you cooking dinner and think:  Rice? Noodles? Potatoes? 
An easy white bean (Cannellini) mash is so quick to make and the flavours can be changed to suit whatever you are serving.  The ingredients suggested below were delicious with a Moroccan Chicken dish - change the spices and herbs to suit you.  A tin or two of Cannellini beans is a great pantry standby!   Enjoy!   Colleen

 

Preparation    2 minutes
Cooking         5 - 10 minutes 

Ingredients
1 tin rinsed, drained Cannellini beans (white beans)  OR 2 tins depends on your needs
Good splash of Extra Virgin Olive Oil - enough to make a mash
Salt and Pepper to taste

then depending on your meal - adjust the following to your needs

1/2 lemon - zest and juice    OR    you could pop in a splash of stock to loosen
rosemary leaves chopped (about 1 teaspoon)
1/2 clove garlic crushed
Some dried sumac and lemon pepper
Shake dried chilli flakes

Method
Mash the drained beans in the saucepan first.
Add the olive oil. crushed garlic and herbs etc and warm together.
Don't let it burn.  Gently stir and add the lemon juice (or stock) to loosen.
Continue cooking then taste and season with sufficient salt and pepper plus additional herbs etc. and consistency is right.
Mash again if needed.  
Serve. 
                                                          Cheers!   Colleen

Avocado, Cannellini and Basil Dip

The addition of cannellini beans and fresh Basil leaves makes a great alternative to regular avocado dip with the added bonus of being dairy free and gluten free (be sure to check beans are not tinned with any wheat etc) easy to take to picnics or gatherings and a delicious base for sandwiches. Combine it how you like!  Serve it with your favourite veggies - radishes, celery, carrots, tiny tomatoes or your favourite crackers.  Inspired by Giada De Laurentiis Italian dip recipe - a fresh, simple, summery spread.  Enjoy! Colleen

Avocado Cannellini dip by Feed Your Inner Cook

Preparation      10 minutes
No Cooking
Makes a very generous serve - plus keeps well in airtight container in fridge (4-5 days)

Ingredients
400 gram tin Cannellini beans. Rinsed well, Drained.  NB if gluten free check label
2 avocados - peeled, deseeded and flesh roughly diced
2 tablespoons fresh lemon juice (approx 1 lemon)  plus the zest of 1 lemon
1 teaspoon sea salt  
tiny pinch ground white pepper (adjust to your preference)
1/3 cup fresh basil - roughly chopped.  You might need more depending on basil "oomph"

Your choice of sliced vegetables, chips, breads to serve

Method
Using a food processor - pulse the ingredients together in short bursts until smooth. 
Taste and adjust to your taste - maybe a dash more lemon, basil or salt?
I find flavours improve if refrigerated for 20 minutes or so in an airtight container then serve cool but not fridge-cold.  
                                                Enjoy!     Colleen

Vegetarian Boston Baked Beans

These beans are a tasty start to your day when looking for an alternate to eggs.  They freeze really well so pop a few small containers of these in your freezer.  Best with some quality sourdough toast.

Ingredients

2 x 400g tin of butter beans
Olive Oil
2 onions peeled and diced
3 carrots, diced
2-3 celery diced
4-6 garlic cloves, crushed
2 x 400g tin tomatoes (blitzed with stick blender to make puree)
3 teaspoons smoked paprika
2 tablespoons of mustard powder mixed with a little water
1/4 cup brown sugar
1/4 cup molasses
1/4 cup red wine vinegar
1 bay leaf
1 sprig thyme

Method

Preheat oven to 140 degrees Celsius.
Drain and rinse butter beans
In a large oven proof pot, heat oil.
Fry onion, carrot and celery until soft, add crushed garlic at the end to avoid burning.
Add paprika and stir to combine.
Add tin tomato, mustard, sugar molasses, bay and thyme.
Add sufficient water to make a stew.
Pop lid on and bake in oven for 1 - 11/2 hours, checking to ensure sufficient liquid, add more water if too thick.
Add vinegar and salt and pepper to taste.
Cook for a further 1/2 hour, taste if too sweet add more vinegar.  If too liquid remove lid.

Delicious anytime of day.

Mamma Marmalade

Baked Vegetarian Curried Pumpkin Gratin

This may seem an odd combination of curry and cheese but the combination of winter vegetables and a crunchy topping turns it into a warm comfort food perfect for an easy winter dinner.  Hope you enjoy! Colleen

Curried Pumpkin gratin by Feed Your Inner Cook

Preparation    15 minutes
Cooking          1 hour (baking in oven)

Ingredients
add more or less of each veg depending on meal size - this is just a guide

approx 3/4 - 1 kg pumpkin (Kent or Qld Blue - not a watery variety) - peeled, seeded and cut into small chunks
1/4 caulflower - cut into small florets
3 Kale leaves - stalk discarded, leaves shredded
2 cloves garlic - crushed
1 tablespoon fresh thyme leaves (optional)
2 shallots - finely sliced  (sometimes called spring onions/long thin green tubes)
1 tin brown lentils - rinsed and drained
300 ml light cooking cream
1 tablespoon curry powder
tiny pinch salt
Options:  chilli , ground pepper, different veg - ie baby spinach etc

panko breadcrumbs or soughdough bread small chunks for topping
grated cheese for topping
Pepitas - pumpkin seeds for topping - it needs something crunchy on top!

Method
Preheat oven 180 Celcius
Grease and prepare a 2-3 inch deep ovenproof dish - 4 -6 cup capacity OR a few dishes depending on your needs 

Tumble and mix up the small pumpkin chunks with the cauliflower, kale and shallots along with the lentils into the prepared dish / dishes
In a bowl - whisk the curry powder, garlic, thyme and salt until well combined

Pour the cream mixture over the vegetables and cover tightly with foil
Bake for 30 mins.  
then check on tenderness of pumpkin - if any is still quite firm run a sharp knife through the veg for quicker cooking.
Remove foil and sprinkle with the bread and cheese.  Return to oven for 20 minutes.
Check on tenderness of veg - should be cooked.  If not, cook for further 5 min approx.
Sprinkle over the pepita and bake for a further 5 minutes.
Topping should be golden .  Remove from oven, allow to sit for a few minutes before serving.              Enjoy!  Colleen

New Year's Goals 2018

Happy New Year ! Now that we are several weeks into 2018 you may need a little help with some tasty recipe ideas to support those goals of "eating more vegetables" or "eating healthier".  Just to keep you motivated and inspired we at FYIC have looked through the archives for some of our most popular recipes.  Why not give some of these a try.

Fregola & Zucchini Salad

Coronation Cauliflower

Smoked Paprika Pumpkin Soup

Vegetable Patties

Roast Vegetable Couscous

Feeling back on track

Mamma Marmalade

Vegetable Massaman Curry - in a hurry

Some nights you just want dinner to be quick, tasty and nutritious.  A few tins of lentils, coconut milk and curry pastes make a great pantry standby.  My freezer always has a few small containers of pre-cooked rice that reheat in no time and perfect to mop up all the curry sauce flavours.
Wilbur likes a bit of meat in his curries, yet he really enjoyed this veggie version - and was pleased there were leftovers for the next day's work lunch as Favourite Son did not pop in to hoover them up ! 
The curry paste is store bought but all the veggies are fresh and it is a great way of using the odd left over zucchini or cauliflower floret.  Change the veggies to suit yourself - Super tasty!   Enjoy!   Colleen 

Massaman Veg Curry- Feed Your Inner Cook

Massaman Veg Curry- Feed Your Inner Cook

Preparation          5 minutes
Cooking        15- 20 minutes  (depends on veggies)

Ingredients 

this is just an idea - swap and use the veggies you like

Splash of Oil
2 onions - diced
2 cloves garlic - crushed
4 tablespoons Massaman Curry Paste - add more or less depending on taste
1 teaspoon Turmeric powder
1 teaspoon dried chilli flakes (optional)
1 eggplant - sliced and diced into bite size chunks
1 -2 zuchhini - sliced
1/2 cauliflower - cut into small florets
1 head brocolli - cut into small florets
maybe some left over roast pumpkin/sweet potato chunks (optional)
1 - 2 tablespoons Crunchy Peanut Paste (gives crunch/salty/sweet/meaty flavour)
1 x 400ml tin Coconut Milk plus a dash of water to squish the tin
1 tin Brown Lentils - rinsed and drained
1 or 2 shallots sliced finely
some fresh parsley - finely chopped
Salt and pepper to taste

Serve with Rice or Shredded Lettuce

Method

Heat the oil in a wide pan 
Add the onions and cook until begin to soften
Stir in the garlic, Curry Paste, Turmeric and chilli
Add the cut up vegetables - the ones that take longer to cook first and keep adding - stir now and then until veggies almost cooked
Pour in the Coconut Milk, water and Peanut Paste - stir well
Stir through the lentils, shallots and parsley
Have a taste and adjust /add seasonings to your preference
Serve with rice or shredded lettuce
                                     Enjoy!  Colleen

Mushroom, Kale and Barley Risotto

Favourite Son requested a copy of this recipe after he popped in for dinner one night – so it must be good!  

A great way to use Pearl Barley in a healthy comfort food recipe.  

                                                                                                        Enjoy! Colleen

Mushroom&Barley Feed Your Inner Cook

Mushrooms for the Barley Risotto by Feed Your Inner Cook

Preparation            10 minutes

Cooking                  1 hour - 1 1/4 hours  (most of that is stirring a simmering pan)

Serves                     4 – 5 .  Great next day for leftovers

Ingredients

Handful Pine-Nuts  - dry toast in the pan beforehand.  Remove and reserve for garnish

Splash Australian Olive Oil

500 gram mushrooms halved – swiss browns if possible

2 onions finely sliced

2 cloves garlic – crushed

10 gram dried porcini mushrooms – soaked in warm water, removed and sliced. Save the soaking water but discard any grit in the bottom of bowl

Dash of dried Chilli flakes (to your taste)

2 teaspoons Dijon Mustard

1 ¼ cups Pearl Barley – rinse well and drain

Thyme leaves – approx. from 8 stalks   (or use 1 teaspoon dried)  OR rosemary leaves

1 cup white wine

1 cup hot water

1 litre Chicken Stock  OR if vegetarian use the Massel Brand “chicken Style” stock

150 gram Kale – leaves pulled off stalks then leaves finely chopped

½ - 1 cup freshly Grated Parmesan cheese (to your taste)

Small handful parsley – finely chopped

Splash of red wine vinegar  OR squeeze lemon juice just before serving

Salt and Pepper to taste

Method

Dry roast the pinenuts.  Reserve for garnish at end.

Heat a little olive oil in a pan and cook mushrooms, stirring, approx. 4 mins.  Remove and set aside.

Then add a splash more oil to the pan and soften the onions

Add the garlic, porcini, porcini water (without grit), the mustard, chilli, drained Barley and thyme.  Cook for a couple of minutes until combined.

Gently pour in the stock, water and wine.  Bring to a simmer. Reduce heat to medium low, just simmering, and cook approx. 35 – 50 minutes.  Liquid needs to be absorbed and the barley must be soft to eat.

You may need a add a little more stock or hot water if it is evaporating before being cooked or use a lid to cover for part of the cooking time.

Add the kale and cook approx. 5 mins until tender.

Return the pre-cooked mushrooms and mushroom juices and stir to warm through.

Stir through the grated parmesan.

Taste and add salt and pepper to your taste

Just before serving sprinkle over the chopped parsley

Squeeze a little lemon juice or a splash of the vinegar over.

Taste again and check the seasonings.

Finally, scatter over the pinenuts and serve.

                                                        Enjoy!  Colleen

Dal Tadka

If you love having your cooking complimented and who doesn't? Then whip up a batch of this easy snack or curry accompaniment.
My third son's mate was visiting and commented, "I forgot how good a cook your mum is!"  

You can dial the heat up or down by adjusting how much chilli you add.

Ingredients

1 1/4 cups dried yellow lentils, rinsed and drained

4 cups water

11/2 teaspoon ground tumeric

1/2 cup oil or coconut oil

4-5 whole dried chillies

2 teaspoon cumin seeds

4 cloves garlic, crushed

1/2 large onion, chopped

45g fresh ginger, peeled and finely chopped

1 tomato finely chopped

1 teaspoon chilli powder

1 teaspoon salt

1/2 teaspoon garam masala

2 tablespoon fresh lime or lemon juice

Handful of coriander leaves

Method

Combine lentils, turmeric and water in a large saucepan. 

Bring to the boil and then reduce to a simmer.

Simmer gently for about 20-25 minutes or until lentils are tender and water is absorbed, (You may need longer and more water depending on the lentils)

Whilst the lentils are cooking, heat a heavy fry pan and add the oil.

Add chillies and cumin, sizzle for a few minutes and then add garlic and onion and cook until soft and lightly browned.

Add ginger, tomato, chilli powder, salt and garam masala.  Cook until tomato is soft about 10 minutes.

Add the lentils, stir to combine, warm through and adjust seasoning with salt and lemon juice.

Top with coriander leaves.

Serve with flat bread or Poppadoms

This is a winner!

Mamma Marmalade