Gluten free - dairy free - sugar free - nut free - vegetarian - contains egg
This is a perfect cold day comforting dinner. It's pretty easy and can be vegetarian if you prefer. You throw it all together and into the oven an hour and a half before you want to eat. Then the oven goes to work cooking and warming up the house at the same time! It's great for afternoons when you're taking the kids to soccer training, piano lessons, or whatever it is your family does. Pop it in the oven before you leave and it's ready when you get home! The other great thing about the way I've adapted this recipe is that you can make it for how ever many people you are serving. The quantities are in 'per person amounts, so it can be as big or small as you like. And don't forget to add a couple of extra portions for your lunch tomorrow- yum!! This is also really good with some chopped up organic (nitrite free) bacon or chorizo when we don't want to go vegetarian. You can use different veges if you have others you prefer/can tolerate. The original inspiration for this recipe came from the Food Intolerance Network and for the 'Failsafe' diet, it recommended using shallot, choko, celery, cabbage and zucchini. Ingredients per person:
Gluten free - grain free - dairy free - refined sugar free - egg free - nut free
This is a popular Chinese dish that's really fun to eat because you get to eat with your fingers! I started making this using Kylie Kwong's recipe from her book 'Simple Chinese Cooking', but I tend to vary it a bit every time I make it. An internet search reveals that there seems to be a consensus on the essentials of a Sung Choi Bao: sesame oil, soy sauce, oyster sauce, Chinese cooking wine, ginger, garlic, bean sprouts and spring onions. It seems to be traditional to use pork mince meat, but if you don't want to use pork, it's also really good with chicken mince, and my guess is that turkey mince would work well too. Not all recipes add other vegetables to the mix, but when they do, carrot, celery, shiitake mushrooms and red onion seem to be the standard. As with most recipes, I tend to use what my family likes the most and what I have on hand. We generally don't like celery in our stir fries and I often don't have shiitake mushrooms on hand. Sometimes I add finely chopped red capsicum, snow peas and I love adding purple cabbage too. All those colours make it look really spectacular. Follow this recipe as a guide and make it your own! The other significant variation we often do with ours is add vermicelli noodles (made with mung beans), and turn it into a stir-fry eaten out of a bowl, rather than eating it out of lettuce leaves. This amount should feed 4 adults, and 4-6 people if kids are involved. Ingredients
Gluten free - dairy free - sugar free - nut free
I have a few standard meals that I cook regularly, that I don't have a recipe for, that I find easy to make, and that just simply can't be beaten for a completely satisfying home-dining experience. My list includes Roast Chicken and Veges, Bolognaise, Teryaki Stir Fry, Mexican Mince, and this....Fish and Chips. So, it's time to write down some recipes and share the love with all of you. If it's not too big of a claim, I believe I may have mastered the art of home-oven-chip-making. The secrets include a decent amount of oil (of course!), leaving the skins on, and smashing them up half way through cooking so you get lots of surface area to form super crispy bits. The fish is a pretty standard crumbing procedure, but with gluten free crumbs. You can blend up your own crumbs from bread, or I like the Orgran brand corn or rice crumbs- the crisp up really nicely! As usual, this ever-efficient mum cooks in bulk and freezes for later! I buy 1.5kg of fish fillets for this and it makes three meals for the four of us. That's two easy meals that can be pulled out of the freezer and thrown in the oven on a day I'm too busy to cook. Don't forget to serve it with some home made Tartare Sauce (find my recipe here). Ingredients
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