Poached chicken and orange salad

I have, over the years, accumulated a few kitchen ‘gadgets’ that I would now not be without. My food processor and blender get a decent workout on a weekly (if not, daily, basis) and I am in love with my garlic press and citrus zester.

Recently I added a new gadget to my collection – a spiraliser! A gadget that is in no way ‘necessary’, as such, but one that is proving to be a great and interesting addition to the pantry. I’ve spiralised zucchini for pasta, carrots and sweet potatoes for salads, and on this particular occasion – pumpkin.

On the menu? A poached chicken salad with roasted carrots and broccoli, and spiralised pumpkin. Finished with orange slices, almonds and an orange / ginger dressing.

The recipe was inspired by one I found in a Donna Hay magazine, from memory. The chicken was poached in almond milk, garlic and ginger, which was interesting in itself (and reminded me just how simple yet delicious freshly poached chicken can be). I loved the addition of fruit to the salad too, which gave the dish a wonderfully light Summer feel.

Stay tuned for more spiralised salads I suspect!

Print Recipe
Poached chicken and orange salad
Course Salad
Servings
people
Ingredients
Course Salad
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 180C and line a baking tray with baking paper. Place the broccoli and carrot on the tray, and spray lightly with oil. Bake for 30 minutes or until golden brown.
  2. Place the chicken, almond milk, garlic and 1 tbs ginger in a small saucepan. Bring to a simmer, then reduce heat to low and cook for 15 minutes. Set aside to cool slightly, then transfer the chicken to a board and shred.
  3. Heat 1 tbs oil in a frypan over a medium heat. Cook the pumpkin for a few minutes, stirring, until just softened. Meanwhile, combine the orange juice, 1 tsp ginger and 1 tbs olive oil in a small bowl to make a dressing.
  4. Divide the baby spinach, roasted vegetables, chicken and orange among serving bowls. Top with flaked almonds, and drizzle with the orange ginger dressing, to taste.
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Vegetable and Bean Chilli

I spoke a little while ago about make ahead meals. Ones that I can prepare in advance, then reheat when dinnertime arrives. Well the other advantage of these meals is that you often have leftovers too – which can be portioned and frozen for future meals.

And so with the husband making his way back from Sydney the other day – I dove into the freezer and pulled out two portions of this vegetable and bean chilli. Reheated on the stove top, and kept warm until he walked in the door. Served with quinoa, and finished with some fresh parsley.

 This vegetarian chilli is packed with beans, spices and vegetables. In fact, it is so filled with flavour that you don’t miss the meat component at all. And while on this occasion I served the chilli with quinoa, you could easily substitute the quinoa for rice or even tortillas. The addition of fresh avocado or some  natural yoghurt or sour cream would also work beautifully if you had any on hand.

Print Recipe
Vegetable and Bean Chilli
Course Main Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Heat olive oil in a large saucepan over medium heat.
  2. Add the onion and garlic and fry for a few minutes.
  3. Add the spices, and cook for 30 seconds, stirring.
  4. Add the vegetables, and stir to coat with the spices.
  5. Add the tomatoes, beans and water, and simmer for 20 minutes.
  6. Stir through the spinach, cacao powder and parsley, and heat for a few minutes, Season to taste.
  7. Divide and among serving bowls, and serve with quinoa or rice and extra parsley.
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Vegetable and Lentil Soup with Spiced Eggplant

One of my favourite meals to make in the cooler months is soup. For it is both easy, and versatile, and almost certainly guarantees that those last few veggies in your crisper drawer are used up at the end of the week.

I find that soup is also a particularly good option on the days when I know that the husband will be home late from work. I make a batch during the day and eat early with the kids. Then his serve can easily be re-heated when he arrives home – without the worry of it being mis-timed or overcooked.

On this occasion, I found inspiration in Taste Magazine – in the form of a tomato based vegetable and lentil soup – that was topped with spicy eggplant. And we all know how much I like my eggplant! 

The addition of lentils resulted in a hearty soup, that warmed us up from the inside out. The eggplant was quite the star too – and definitely not short on spice!

From memory we served the soup with some toasted sourdough with lashings of butter (of course).  The perfect soup ‘dipper’.

What about you? Do you have a favourite soup?

(ps. I hope you are enjoying the new ‘printer’ friendly versions of my recipes, which I think you can also adjust to suit what serving size you are after. Let me know what you think!)

Print Recipe
Vegetable and Lentil Soup with Spiced Eggplant
Course Soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Heat the oil in a large pan over medium heat.
  2. Add the leek, carrots and zucchini, and cook for a few minutes (or starting to soften). Add the garlic and spices, and stir until fragrant.
  3. Add the lentils, tomatoes and stock. Bring to the boil then reduce heat and simmer for 30 minutes.
  4. Season the soup, and divide among serving bowls. Top with fresh parsley and the spiced eggplant.
For the Spiced Eggplant:
  1. Preheat oven to 200C, and line a tray with baking paper. Dice an eggplant into 1-inch cubes. Combine 1tsp garam masala, 1 tsp ground coriander, 1/2 tsp chilli flakes and 1/4 tsp turmeric in a bowl. Add the eggplant and toss to coat. Spread onto the lined tray and drizzle with olive oil. Bake for 20 to 30 minutes, or until cooked through and golden brown.
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