Monday, March 27, 2017

Pulled pork


Roast veg and sausage

Roasted some beets, Brussels sprouts and sweet potatoes. Added sausages.

Friday, March 24, 2017

Burgers and Taters

 Made some burgers in the grill pan. Sorta made Parmesan potatoes to go with. Salad.

Saturday, March 18, 2017

Mushroom Pepper Pizza

Standard pizza recipe.  Used mushrooms and peppers this time.

Thursday, March 16, 2017

Indian Spiced Vegetables

Definitely was not a 30 minute meal this time.  But was pretty tasty.

Tuesday, March 14, 2017

Ground Beef Tacos

Ground beef, diced zucchini and mushrooms.  Rick Bayless sauce.  Yum.  A little salty though.

Sunday, March 12, 2017

Chicken Noodle Soup

Sauteed some onions and carrots.  Put a couple chicken breasts in the pot, along with stock.  Simmered for a while, then shredded the chicken.  Cooked some egg noodles on the side.  Should have left them separate but mixed them together

Wednesday, March 8, 2017

Pulled Tandoori Chicken

This was easy considering that we had shredded chicken already made.  But it wasn't super delicious.  We made some coconut cauliflower rice to go with it.  And regular rice.

For the pulled chicken
1 kilogram chicken breasts, fat trimmed and cut into palm sized portions (just over 2 lbs)
4 cups chicken stock
1/2 onion, chopped finely
2 cloves garlic, minced
Pinch sea salt

For the tandoori sauce
1/2 cup full fat coconut milk (can sub for yogurt)
1 tsp sea salt
1 tsp smoked paprika
1 tsp cayenne pepper (optional but highly recommended)
1 tsp cumin
1 tsp turmeric
1 tsp black pepper

To cook the chicken
Fill a large pot with chicken stock and add the garlic and onion and bring to the boil.
Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat and drain immediately and allow chicken to cool.
Once cooled, place chicken back into the pot and using two forks, shred the chicken finely.

To make Tandoori Sauce
Combine all the spices into a small bowl and add the coconut milk (or Greek yogurt) and mix until fully incorporated. Adjust spices to suit taste (I love a really spicy sauce so go overboard with the cayenne pepper and smoked paprika)

Monday, March 6, 2017

Vietnamese Shredded Chicken Salad

Servings: 2-3 main dish salads, 4 side salads


For the Salad
2 heaping cups cooked shredded chicken, from one store-bought rotisserie chicken
4 cups shredded napa cabbage
4 scallions, thinly sliced
1 cup grated or matchstick carrots
1 red bell pepper, sliced into bite-sized pieces
1/2 cup roughly chopped fresh mint
1/2 cup roughly chopped fresh cilantro
1/2 cup chopped peanuts

For the Dressing
1/4 cup fresh lime juice, from about 3 limes
2 teaspoons Sriracha sauce
3 cloves garlic, minced
2 tablespoons sugar
3 tablespoons fish sauce (preferably a brand imported from Thailand or Vietnam)
3 tablespoons vegetable oil

In a large salad bowl, combine all of the salad ingredients except for the peanuts.

In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved.

Right before serving, toss the dressing with the salad.

Transfer to a serving bowl and garnish with the peanuts. Serve cold.