Wednesday, March 7, 2012
On My Plate....................
Soothing and refreshing plus a bit of fat to take you through to lunch. Nice to nibble on after the morning rush is over.
Hearty and satisfying is how i would describe these. They take time but will serve you for a number of days. A good thing to prepare on the weekend in preparation for the week ahead.
Real Baked Beans
Adapted from Three Bean Espresso Cafe
Serves 6
350gms dried white beans, soaked in water overnight
2 Tbs cold press olive oil
1 brown onions, finely chopped
1 large red capsicum, finely chopped
2 bay leaves
1 1/2 tbs ground coriander
11/2 tbs sweet paprika
10 thyme sprigs, plus extra to garnish
3 x 400gms can whole peeled tomatoes
1/4 cup honey
a good dollop of butter (optional)
salt and pepper to season
Wash the pre soaked beans well and allow to drain in colander
Heat oil in pan over a medium - high heat
Add the onion and cook for 5 mins
Add the capsicum, bay leaves, coriander, paprika and thyme and cook, stirring regularly until the capsicum softens
Reduce the heat to medium low and add the tomatoes, squashing them down with a spoon
cook slowly for approx 1 hour
Meanwhile place the drained beans in a pot
Cover with water and bring to a slow simmer for approx 1 hour or until beans are tender
Add the honey and butter to the tomato based sauce and season with salt and pepper to your taste
Stir in the beans and cook for a further 20 - 25 mins to allow the flavours to develop
Serve with a dollop of natural yoghurt or sour cream.
Gluten Free Cranberry Drops
Makes approx 12 biscuits
1/4 cup coconut sugar
100gms organic unsalted butter, softened
1 egg
Preheat oven to 180 degrees celcius
Beat the sugar and butter together in a stand mixer until fluffy
Add the egg and continue beating until well combined
1/4 cup quinoa flour
1/4 cup brown rice flour
1/2 cup buckwheat flour
1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 tsp ground ginger
1/3 cup dried cranberries + extra for toping biscuits
Combine the above dry ingredients in a bowl and use a hand whisk to mix evenly
Then add to the wet mix
Combine in the stand mixer or with a spatula
Scoop up dough pieces about the size of a twenty cent piece and roll into little balls
Place on a flat baking tray lined with glad bake
Top each ball of dough with a dried cranberry pushing it into the centre to slightly flatten
Bake in a preheated oven for 10 - 12 mins
Remove from oven and transfer to a wire rack to cool
A bag of carrots, leftover quinoa, two hungry boys, one hungry mum and some pantry staples = Carrot and Chia patties. I think this recipe could do with some tweaking but it got me over the line with filling up some hungry tummies fast. They went nicely alongside some a green salad and made for an easy lunch the following day. Experiment with these and make it your own.
Carrot and Chia Patties
Makes approx 8 - 10 patties
200gm carrot, grated
75gms quinoa, cooked
40gms parmesan cheese, grated
2 - 4 T fresh coriander, chopped finely ( i like more)
2 Tbs dried cranberries, roughly chopped
1 heaped Tbs wholegrain mustard
1 tspn chia seeds
lime zest or caviar of 1 finger lime (optional)
salt and pepper to season
Place all of the above ingredients into a bowl and mix lightly to combine
3 eggs, lightly beaten
Add the eggs and mix well
Allow to sit for 10 mins
Preheat a frypan over medium heat
Add a dollop of ghee or choice of oil if needed
Drop spoonfuls of mix into the frypan and cover for 5 - 6 mins before flipping and cooking the other side
Remove and place on a plate
Cover with foil to keep warm
Repeat with remaining mixture
Serve warm with a side salad
Subscribe to:
Post Comments
(Atom)
Flick The Guilt For Just $15 By Picking Up A Copy Of Guilt Free Desserts By Wholesome Cook Today. Did I Mention We Are Featured!
Sign Up for Some Goodness
Posts
Comments
Popular Posts
-
For anyone interested in learning more about raw food then do take some time to stop by the website of Russell James . A pommy lad wi... -
These little cupcakes constitute what I would regard a worthwhile indulgence and they are both grain and gluten free. Chocolate Co... -
I seriously have no idea why I haven’t shared this considering we have been eating it all winter long. Soup is such a great thing to... -
I can't take credit for this fabulous chocolate chia cake but Tania Hubbard can. The founder of Husk and Honey , Tania is sma... -
It’s fabulous fermentation week and personally it couldn’t have come at a better time. After reluctantly being prescribed and taking... -
My husband ventured out last evening to do a trial run for his up coming adventure race . He left late yesterday afternoon and arrived ho... -
"Beans, you mean beans as in beans a colleague said" I made this batch of black bean bean brownies and took them to work for m... -
Easter Sunday – what a glorious morning. If there could possibly be a positive to getting up at the crack of dawn with kids, the glorious... -
I like to make a big batch of these and store them for future use. They are easy, versatile and store well for long periods of time. T... -
The clouds are crying as my eldest would say. I wander if the rain will ever stop. It’s cold, it’s wet, it’s dreary and not ...
What a delicious, healthy and nourishing day's food - I need you to do my meal planning! This is really the way we should all eat; so nourishing, healthy and delicious.
ReplyDeleteI'm loving the combination of papaya with the crunch of walnuts, and savory beans (I could imagine a little smoked paprika in here, too - so good with beans).
Can't wait to see and read more from you.
So many delicious meals indeed! I love them all, but want to get started cooking some of that bread, yummo!
ReplyDeleteCompletely scrumptious!
ReplyDeleteSo many wonderful ideas! I'm excited to try the grain free bread.
ReplyDeleteLoooooooooooved this post!!!
ReplyDeleteI was reading some of your content on this website and I conceive this internet site is really informative ! Keep on putting up. nagapoker
ReplyDelete