Cauliflower and Sausage Fried Rice

Fried rice is one of those dishes that I love, but just don’t order all that often. Instead, I tend to opt for white rice when we are out at an Asian restaurant (or, even better, brown rice if it is available).

Recently, though, we rediscovered the magic that is a good fried rice, particularly when we worked out just how much the kids love it. However I remain mindful of the fact that it can be a little calorific and not something we should order all the time.

That was, until I came across a cauliflower version I could make at home.

Yes – instead of white rice – the base is cauliflower – processed until it resembles grains and stir-fried with a number of yummy additions. On this occasion it was eggs, sausages (we used a flavoured pork variety), coriander and variety of vegetables – corn, shallots, capsicum and onions.  Brought together with a little oil, ginger, garlic and soy sauce.

And after a quick flash fry in the wok – we had ourselves quite the tasty fried rice. Served with a small bowl of chilli sauce for the adults, yet keeping the main dish chilli-free for the kids.

The kids even went back for seconds, so I’m definitely keeping this dish in rotation. It makes for a great meal by itself, and would definitely work as side dish too!

Cauliflower and Sausage Fried Rice (serves 4) – Adapted from Taste magazine

  • 1 large cauliflower, broken into florets and processed until it resembles rice
  • 3 eggs, whisked
  • 4 sausages (we used pork), cooked and then sliced
  • 1/2 red onion, diced
  • 2 corn cobs, kernels removed
  • 1 red capsicum, diced
  • 1tsp grated ginger
  • 2 tsp minced garlic
  • 2 tbs soy sauce
  • 3 green shallots, sliced
  • Handful chopped coriander
  • Chilli sauce to serve
  1. Heat oil in a wok. Pour in the whisked egg, and swirl until it covers the base. Cook for a few minutes, then remove once cooked through and slice.
  2. Heat a little more oil in the wok and add the vegetables, garlic, ginger and soy. Stir-fry for 4 or so minutes, until the vegetables are starting to soften.
  3. Add the cooked sausages and cauliflower, and cook for a few minutes or until the cauliflower is tender and the sausage slices are heated through.
  4. Add the sliced egg, soy sauce and coriander, and stir. Cook until everything is well combined and heated through.
  5. Spoon into bowls, and serve with chilli sauce (if using).

Banana raisin muffins

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Yes, I did it again.

I left some bananas in the fruit bowl too long.

Meaning they were waaaay too overripe to eat, yes, but perfect for a batch of banana muffins.

This time I went with a simple version. No coconut, no berries, just the addition of raisins for some extra sweetness.

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What I love about recipes like these is the yield. Some for now, some for later, and some packaged up and frozen for school lunchbox treats.

And suddenly leaving a few bananas in the fruit bowl too long doesn’t seem like such a bad idea after all!

img_1263 Banana raisin muffins (makes 12)

  • 2 cups self raising flour – sifted
  • 1/3 cup caster sugar
  • 1tsp cinnamon
  • 2 eggs
  • 2 bananas, mashed
  • 1/2 cup vegetable oil
  • 1/2 cup natural yoghurt
  • 1/2 cup milk
  • 1/2 cup raisins
  1. Preheat oven to 180C and line a muffin pan with cases.
  2. Combine dry ingredients, and make a well in the centre.
  3. Combine eggs, bananas, oil, yoghurt and milk – and pour into the dry ingredients. Stir until just combined, then fold through the raisins.
  4. Spoon into the muffin cases, and bake for 20 minutes – or until golden brown. Cool on a wire rack.

 

Roasted vegetable crustless quiche

This recent meal got me wondering…

“What is the difference between a frittata and a crust-less quiche?”

I guess it has something to do with the fact that a frittata is generally started off in a frypan then finished in the oven, while this ‘quiche’ was simply poured into a baking dish and cooked in the oven? Yes that might just be it….

But in any event, we had ourselves a winner of a weeknight meal when we turned to a favourite ingredient.

The humble egg!

Humble, yes, but so very versatile. Be it scrambled or poached for a quick breakfast, an omelette for a speedy lunch or perhaps a couple boiled eggs thrown atop a salad… yes our house is rarely without a carton of eggs.

On this occasion I roasted a selection of vegetables – zucchini, capsicum and sweet potato.

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Placed in a greased baking dish, and covered with some eggs, milk, fresh herbs and goats cheese. Baked for 40 minutes or so, or until set in the middle.

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We kept things simple, and served slices of the ‘quiche’ with a green salad and some sourdough – finished with a good dollop of chilli jam.  It made for a delicious dinner, and also an easy lunch to take to work the next day.

img_1060 Roasted vegetable crustless quiche (serves 4 to 6)

  • 1 sweet potato, peeled and cubed
  • 1 large zucchini, sliced
  • 1 red capsicum, diced
  • 1 yellow capsicum, diced
  • 8 eggs
  • 2 tbs milk
  • 1/4 cup chopped fresh herbs (parsley, thyme, oregano, basil…)
  • 100g goats cheese, crumbled
  • chilli jam, salad leaves and sourdough to serve
  1. Preheat oven to 180C and line a large baking tray with baking paper. Place vegetables onto tray, and drizzle with olive oil. Roast for 30 minutes or until golden and cooked through.
  2. Lightly grease a baking dish, and spread the roasted vegetables in the bottom.
  3. Meanwhile, whisk eggs and milk together. Stir through the fresh herbs.
  4. Pour the egg mixture over the vegetables, and scatter the goats cheese over the top.
  5. Bake for 35 to 40 minutes or until set in the middle and golden. Allow to cool slightly, then cut into slices to serve.
  6. Top with a dollop of chilli jam, and serve alongside the salad and sourdough.

Chilli Beef and Eggplant Lettuce Cups

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Eggplant is a vegetable that  I don’t eat nearly enough. I seem to overlook it when I’m at the greengrocer, which is unfortunate as I always enjoy it when it makes an appearance in a recipe that I’ve come across.

Once such recipe was for these chilli beef and eggplant lettuce cups that I discovered in a recent Healthy Food Guide edition (you can also find the recipe online here).

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I loved how the eggplant effectively ‘bulked’ out the meat component of the dish, while adding lots of flavour and texture.

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And while I normally tend to roast eggplant, this turned out to be a nice alternative cooking method. I was a tad sceptical at first that the eggplant would be cooked, but after 10 minutes or so in the pan it had softened beautifully.

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The chilli beef and eggplant filling was served in crunchy lettuce cups – resulting in a nice new take on an old favourite – san choy bau (another favourite of mine!). The added bonus being that aside from chopping the vegetables (and their modest cooking time), the whole meal came together quickly and easily – which is always perfect for a mid-week meal.

What about you? Are you a fan of eggplant?

Chilli lime pulled pork quinoa bowl

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Whenever I make a batch of pulled pork (and thanks to my slow cooker it happens quite often), I always make sure to portion some out to freeze. It was a tip I picked up from Jamie Oliver, I think, who confirmed that it could be frozen then defrosted down the track to make for a speedy dinner.

And recently, I did just that.

I found a portion of pulled pork in the freezer which I reheated slowly in a frypan, adding a good dash of chilli sauce and a squeeze of fresh lime at the last moment to really make the flavours sing!

Then, what to serve it with?

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On this occasion I went with cooked quinoa, lettuce, cucumber, and a little tomato / onion / coriander salad. Not to mention the rest of a roasted corn and chorizo salad that we had leftover from the night before, along with a dollop of natural yoghurt and harissa hummus.

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At the last minute I came across some tortillas in the freezer too, which came back to life in no time at all with a short burst in the microwave.

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And so this chilli lime pulled pork quinoa bowl came to life. A combination of fresh, frozen and leftover ingredients – packed to the brim with flavour.

Another dinner bowl that I will no doubt attempt to recreate at some point in the future!

Herbed Yoghurt Potato Salad

img_0521As the warmer weather approaches, so does our tendency to put “BBQs” on the menu for dinner. Mr BBB is usually in charge of the meat, while I take care of the sides – the ‘regulars’ being a green salad or oven baked potatoes.

But recently I went for another potato option…potato salad!

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An Aussie favourite – that is usually loaded with mayonnaise and bacon. But on this occasion, I created a ‘lighter’ version. Still packed with flavour, yes, however in place of mayonnaise I went with natural yoghurt – and left out the bacon all together. Instead, the salad was given a flavour kick with lots of fresh herbs and another one of my favourite – dill pickles!

It didn’t take too long to prepare, and was far from difficult. With the added bonus  that I could make it in the morning and let the flavours develop throughout the day.

img_0517A nice take on an old classic indeed!

Herbed Yoghurt Potato Salad

  • 1.5kg potatoes (desiree or something similar) I left the skins on, but you could peel them if you prefer.
  • 3/4 cup natural yoghurt
  • 2 tbs whole egg mayonnaise
  • 1 tbs red wine vinegar
  • 1 tbs Dijon mustard
  • 100g dill pickles, chopped
  • 3 green shallots, sliced thinly
  • Handful chopped herbs (I used dill and mint, but parsley would work nicely too)
  1. Boil the potatoes until tender, then set aside to cool slightly. Dice.
  2. Combine the yoghurt, mayonnaise, vinegar and mustard, and season to taste.
  3. Add the dressing to the potatoes (while they are still slightly warm), along with the remaining ingredients. Stir gently until combined.
  4. Cover and place in the fridge until required.

Warm honeyed sweet potato salad

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Yesterday there were hopeful signs of Spring in the air. I left my heavier jacket at home, and embraced the shining sun and blue skies when I went to collect Miss C from school.

Today? Well sadly I can’t say the same thing. The temperature has dropped, my heavy jacket was definitely required for the school drop off, and I can hear the rain falling steadily as I sit here typing.

But chilly days make for great ‘catch up on work’ days, so I’m doing just that. Starting with a long overdue post – on a recipe that has become quite a favourite in our household nonetheless!

Warm Honeyed Sweet Potato Salad.

A.k.a. a great compromise when you want salad for dinner, but the weather calls for something warm too.

I really love how quickly this salad comes together. It would be a lovely little side dish, although it easily extends to a main course.

IMG_8682 Simply – sweet potatoes – sliced and drizzled with spices and honey – then roasted. Piled atop a bed bed of lettuce and purple cabbage, and sprinkled with parsley, almonds and persian feta. Completed with a warm honey vinegar dressing.
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But now…where did I put my slippers??

Warm Honeyed Sweet Potato Salad (serves 2)

  • 1 large sweet potato, scrubbed and sliced
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 2 tbs honey
  • 2 cups mesculin lettuce
  • 1 cup shredded purple cabbage
  • 2 tbs flaked almonds
  • 2 tbs persian feta
  • 2 tbs chopped parsley
  • 1tbs white wine vinegar
  • 1/4 cup orange juice
  1. Preheat oven to 200C, and line a baking tray with baking paper.
  2. Place sweet potato on tray, and spray with olive oil spray. Sprinkle with cumin and cinnamon, and drizzle with 1tbs honey. Roast for 30-40 minutes or until tender.
  3. Meanwhile, combine 1 tbs honey, vinegar and juice in a small dish, and microwave until warmed through.
  4. Place salad leaves and cabbage into two large serving bowls. Top with the cooked sweet potato, almonds, feta and parsley. Drizzle with warmed dressing.

Sweet Potato Buddha Bowl

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What a wet and wild weekend that just was!

We stayed mostly in the warmth and comfort of home, with some baking and lots of games being the name of the weekend. We did, however, sneak out for a little parents-only dinner which was rather lovely too – and we are officially converted to the efficiency and cost-effectiveness of Uber!

And while I finished the weekend with a belly-warming balsamic roast beef, with all the Sunday roast sides, I made a promise to myself that I would clear the archives first before posting “live”.

And this spectacular sweet potato buddha bowl has been lying dormant in the archives for too long, despite being quite the tasty mid-week meal.

And not to mention healthy.

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Inspired by a Taste Magazine recipe (you can find the recipe online here), it took less than half an hour to make. I used quinoa in place of freekeh, and built the salad with roasted sweet potato, mushrooms, cherry tomatoes, kale (that had been ‘massaged with olive oil), and some crunchy salad seeds.

Made all the more special with a spicy roasted capsicum sauce on the side (simply roasted capsicum, blanched almonds, chilli flakes, olive oil and balsamic vinegar – processed until smooth).
IMG_6678 Yes, friends, this is now one of my favourite ‘go to’ salads. Great for lunch, and substantial enough for dinner too.

BBQ Pork Rainbow Salad

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The slow cooker is well and truly ‘out’ on our kitchen bench at the moment, and a lot of curries and stews are appearing on our weekly menu. However, a review of my photo archives revealed a couple of salads that were simply too delicious not to share.

Such as this BBQ Pork Rainbow Salad, that was inspired by a Taste Magazine edition (although I can’t for the life of me find the actual recipe anywhere!)

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What  I do remember, is that it was super easy to throw together. Loaded with lots of different vegetable, textures and tastes. Resulting in a dinner that was not only nutritious, but also packed with flavour. And colour.

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I purchased the BBQ pork from our local Chinese takeaway, which sat perched atop a big salad – built with lettuce, avocado, red cabbage, celery, red onion, carrot and some sauteed bok choy. Finished with some chopped red chilli and ginger, to taste.

IMG_7588Definitely a salad that I will be making again!

Beef and Kale Stir-fry

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For a while now, I’ve been waiting for the new ‘normal’ to kick in. At first I thought it would arrive when J’s schedule became a little more predictable.  Then I thought it would happen when we settled C into pre-school.

But here we are, in May, and I feel as though I am still searching for the new ‘normal’.  My blogging schedule has been a little lacklustre, I seem to be constantly flitting from one thing to another and there is that ever-niggling feeling that I need more hours in the day.

Then it hit me.

Perhaps this is the new normal.

An ongoing balancing act of school drop offs, kids’ activities, work, book-keeping, household chores, growing laundry piles and squeezing in fitness when I can (mainly in the form of early morning walks and runs).  Routine works, sometimes, but there is a lot that just needs to be slotted in where it can.

One thing that remains constant, however, is our dinners. We rarely eat out, opting instead for home-cooked meals almost every night.  Nothing too fancy, but generally featuring some green, and with an aim to have the meal on the table not long after C goes to bed (unless we eat all together earlier).

One such meal, was this Beef and Kale Stir-fry. For I always tend to turn to stir-fries when time is short and the fridge is starting to look a little bare.

Simply – beef mince and onion, stir-fried in the work with Worcestershire sauce, ginger, lime juice and brown sugar, before adding some chopped kale and broccoli.
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Served on some microwaved brown rice, and drizzled generously with chilli sauce for the adults (meaning that the leftovers were ‘chilli free’ and made a great dinner for the girls the next night).

From idea to plate in under 20 minutes. Yep gotta be happy about that!

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Beef & Kale Stir-fry (serves 4)

  • 2 tsp vegetable oil
  • 500 lean beef mince
  • 1 onion, sliced
  • 2 tsp minced ginger
  • 2 tsp Worcestershire sauce
  • 1 tbs lime juice
  • 1 tsp brown sugar
  • 1/2 bunch kale, chopped
  • 400g broccoli, cut into florets
  • 2 tbs water
  • Brown rice and chilli sauce to serve
  1. Preheat oil in a large wok over a medium/high heat. Add the mince and the onion, and cook stirring, until browned.
  2. Add the ginger, sauce, lime juice and sugar, and stir to combine.
  3. Add the kale, broccoli and water, and continue cooking until the vegetables have just softened and the water has mostly evaporated.
  4. Serve with brown rice and drizzle with chilli sauce.

What about you? What are your ‘go to’ convenient meals?