Pea and Basil Soup

My Dad's neighbour gave us a big bunch of fresh basil, so we wanted to find a tasty dish to cook. A rainy weekend and different family members eating at different times meant soup was the answer. This recipe does not disappoint and is one of my new favourites, it's actually quite fancy! I add some shredded chicken for protein.

 INGREDIENTS

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 onion, diced
• 2tsp minced garlic 
• Salt and pepper
• 4 1/2 cups frozen peas
• 3/4 cup chopped fresh basil leaves
• 2 cups chicken stock
• 1 tin of Carnation evaporated milk
• Handful of sliced mozzarella cheese (I use bocconcini)
• Dessertspoon of char-grilled capsicum (jarred is fine) per bowl, to serve
• Optional: Handful of shredded chicken, to serve

METHOD

- Place a medium soup pot over medium heat.
- Add the olive oil, butter, onions, garlic, salt and pepper.
- Cook until the onions are soft and translucent, about 5 minutes.
- Add the peas and basil, and heat until the peas are thawed.

- Using a stick blender, blend mixture
- Add chicken stock and continue to puree with stick blender,
- Stir in tin of carnation milk
- Return the pan to medium heat and cook until hot, but not boiling.
- Taste the mixture to ensure it is seasoned well, you may have to add more salt or pepper.

- To serve, place the soup in bowls.
- Place thin slices of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red capsicum. Serve immediately. 


Adapted from: http://www.cookingchanneltv.com/recipes/giada-de-laurentiis/pea-and-basil-soup.html

Creamy Thai Zucchini and Corn Soup

I've had this recipe sitting in my Pinterest account for months, and I finally had a chance to give it a try. I've been sick for over a week now with a terrible cough and I think this is a wonderful healthful elixir! It could replace my other favourite soup for those times when I'm feeling a bit off. You have to make your own stock for this soup but don't panic, it's quick and easy, certainly worth the effort. I also add shredded chicken for protein.

INGREDIENTS

Stock

 2 stalks lemongrass, chopped into 3cm lengths

10 'coins' of galangal (or ginger), just slice it up so each piece is coin shaped

10 large kaffir lime leaves, lightly crushed

6 cups water

4 bushy sprigs thai basil, save a small amount for garnish

Soup 
1 bunch spring onions, white and light green parts only, sliced

2 cups of frozen corn, thawed

1 1/2 tablespoons coconut oil

2 small chillies, finely chopped

1 teaspoon salt, more to taste

3 zucchini, chopped

1 x small can of lite coconut milk

half a bunch of coriander leaves, plus a few leaves for garnish 

juice of 1-2 limes (I find 1 is fine)

METHOD

Stock
- In a large saucepan, combine the lemongrass, galangal, kaffir lime leaves, thai basil and water. Bring to a boil, then cover and reduce to a bare simmer; simmer for 15 minutes.
- Strain the stock into another saucepan, discarding the aromatics and reserving the stock.

Soup
- Melt the coconut oil over medium heat in a large saucepan
- Add spring onions and chilli, cook for 5 min
- Add zucchini, and 2/3 of the corn, 1tsp salt and enough stock to cover the vegetables. Cook, partially covered for 15 min

- Let the soup cool to warm room temperature, about 30 minutes, stirring occasionally to release the steam. (this will preserve the bright color and flavor when you add the coriander and lime)
- Add the coriander leaves, and puree until very smooth
- Blend in the coconut milk, and the juice of one lime.
- Taste, adding more lime or salt until the flavors taste bright. 

- Re-heat the soup gently. Ladle into bowls, and top with the remaining corn kernels, a drizzle of coconut milk, and a few cilantro and basil leaves. Serve with additional lime wedges, if you desire. 

Adapted from: http://www.bojongourmet.com/2013/08/creamy-thai-zucchini-and-corn-soup.html

Paleo Chicken Schnitzel Tray Bake

Could it be that we have a new family favourite on our hands? When there was just one dish to wash up tonight and the kitchen was clean in less than 5min - my husband Mark couldn't believe his luck!

INGREDIENTS

Schnitzel + crumb
500g of sliced and/or pounded chicken breast
2 eggs, beaten
Dish of Tapioca Flour (or any flour you desire)
1.5 cups (approx) of Almond Meal
Salt + Pepper
Handful of grated parmesan (I use Grana Padano)
Handful of snipped chives
Handful of chopped parsley
(I have a herb garden so it's so easy to access, but feel free to use dried herbs or substitute as required)
Coconut Oil Spray (Or Olive Oil Spray)

Roast Vegies
1 x sweet potato
2 x potatoes (I chose 'Desiree')
Handful of cherry tomatoes
2-3 cloves of garlic, skin on (optional)
(You can substitute any vegetables you wish)
Olive Oil
Butter (optional)

METHOD
- Preheat oven to 180 degrees Celsius
- Chop vegies into 'chip' sized batons
- Pour 2 tablespoons olive oil and a few small knobs of butter in the bottom of roasting pan, spread around with a spatula
- Place vegies in pan with garlic, roast for 20min

- As vegies are roasting prepare crumb for chicken
- Prepare 3 dishes: One with flour, one with beaten eggs, one with 'crumb mix' (all other ingredients, mixed.)
- Coat chicken pieces in flour, then egg, then crumb mix

- After vegies have roasted for 30min, pull pan out of oven and turn them, add tomatoes
- Balance crumbed chicken pieces on top of vegies and spray with oil
- Place pan back in over, cook for a further 15min
- Pull pan out, flip chicken over, spray with more oil, cook for another 15min (or until chicken is cooked).

Serve with greens of your choice!

Adapted from:  http://www.taste.com.au/recip…/20444/oven+baked+fish+n+chips and Pete Evans' schnitzel recipe. http://www.today.com/…/paleo-chef-shares-his-affordable-din…

Wholefood Simply Banana Bread

I did it! I made a more healthful version of banana bread which will become a family staple, this is the stuff I will be bringing my kids up on!

INGREDIENTS

3 medium to large ripe bananas

8 dates, seeds removed

3 tablespoons of tahini or nut/seed butter of your choice (I used peanut butter as that is all I had at the time)

juice of 1/2 a lemon

2 teaspoons cinnamon

1/2 cup coconut flour, sifted

1 teaspoon bicarb soda

4 eggs

pinch of salt

METHOD

• Preheat your oven to 180 degrees Celcius 
• Grease and line your loaf tin
• Blend the bananas and dates together until smooth
• Add the remaining ingredients and mix until well combined
• Pour mixture into the prepared tin
• Bake for 45 minutes or until an inserted skewer comes out cleanly

TIPS

• I let my bananas turn truly black (even leave them out on the balcony table for a few extra days!) then store them in the freezer
• I was worried that without alot of flour there would not be enough mix but it fills the loaf tin perfectly! 
• I decorated the top of my banana bread with some 'scrap nuts' and coconut I had in my baking cupboard, it did not burn at all during cooking, just went nice and toasty.

Adapted from: https://wholefoodsimply.com/banana-bread/

Oven-Roasted Cauliflower Rice

With a little one keeping me busy I need to keep things as simple as possible. There are so many recipes out there for cauliflower rice! I find this one quick and tasty, it could be used as a good base for other flavours; but just on it's own it is the perfect substitute for rice.

INGREDIENTS
Serves 2

• Olive oil spray (or you can use Coconut Oil spray - found it today, makes it so much easier!)
• 1 x head of caulifower
• Salt
  
  

METHOD

1. Preheat oven to 200 degrees celcius
2. Line a baking tray with foil. Spray a thin layer of olive oil on the foiled surface.
3. Whizz handfuls of cauliflower in a food processor (I only have a small one but do it in a few gos, it's no problem)
4. Spread cauliflower on tray, sprinkle with salt and spray with more olive oil
5. Bake for 10min, then stir and rearrange on tray. Bake for another 10 minutes,or until mix is slightly 'toasted.')
6. Serve as a side with curry or similar.

TIPS
- The cauliflower mix shrinks alot when baked. It may seem like a lot of mix when you are whizzing it in the food processor, but the mix will easily shrink to a third of its size once roasted.
- Watch you don't burn it too much, I baked my first lot for 30min and even though it looked lovely on the tray by the time I mixed it up it was probably a little too toasty.

Adapted from: http://theclothesmakethegirl.com/2014/03/25/roasted-cauliflower-rice/