Hmm it would seem life has gotten away on me, its been a while since my last post! Mr Not-quite-2 is now Mr 2 and with that came a Birthday Party full of sugar! Back on the wagon now though and a week of wholesome meals awaits!
Something quick for in the Slowcooker tonight, delicious Smokey Spicy Chicken shredded in a rich Sauce. I throw together some Crunchy Corn Thins to go with it as dippers but you could wrap yours in a Lettuce Leaf or just eat it from a bowl with a fork!
You will need:
2 Free Range Chicken Breasts
1 Tin Organic Tomatoes
1 Tin of either Refried Beans, Kidney Beans or Black Beans or make your own Refried Beans
3/4 of a small tin of Chipotle Salsa (I use La Morena Brand, its preservative free) or you could just add some Dried Chipotles or any Chillies you like. Alternatively you can leave this out if you’re not big on heat but you should up the Smoked Paprika to 1 Tbsp so you don’t miss out of the Smoked Flavour
1 Small Onion – Diced
3 Garlic Cloves – Crushed, Peeled, Diced
1 Tbsp Dried Oregano
1/2 Tbsp Smoked Paprika
1 Tsp Dried Basil
1 tsp Dried Parsley
1/2 tsp Dried Thyme
1/4 tsp Chilli Flakes
Good Grind of Sea Salt and Pepper
So easy! Just throw your Chicken Breast into the Slowcooker. Mix remaining ingredients in a hug and then pour over your Chicken. Cook on High for 4 hours or Low for 8. Once cooked use 2 Forks to shred your Chicken in the Slowcooker and give it a good mix.
Serve in a bowl topped with Grated Cheese, Sour Cream, Avocado, Extra Chipotle Salsa the list goes on! Or wrap it up in a Lettuce Leaf as a Burrito, wrap it up in a Tortilla pour over some extra Chipotle Salsa and bake in the oven as Enchiladas, maybe next to some Cauiflower Rice…..
Here I was all set to do some kind of Mexican Chicken in the Slowcooker for dinner (have I mentioned that I love my Slowcooker?)
But as I was searching for different ideas I came across some Stuffed Chicken Breast recipes. Dang, now I feel like that instead…
I only have Parsley out in the garden at the moment but wasn’t sure if I wanted to do a Parsley Pesto or not so I thought I’d grab some Spinach out of the freezer and throw that in too. The result is delicious and I am hanging out for my Pesto Stuffed Chicken for dinner!
Not too bad for a recipe born out of what I had on hand!
Feel free to sub for what you have on hand/You will need:
A Small Handful of Fresh Parsley – or sub with Basil or try Mint
3 Small Handfuls of Spinach – if using frozen, thaw and squeeze out the excess liquid
A small handful of Almonds – or sub with Walnuts or Cashews
Zest and Juice of half a Lemon
3 Garlic Cloves – Peeled
A small handful or Sharp Cheddar – or sub for Parmesan
Generous amount of Rock Salt and Pepper
Add all your ingredients except for the Olive Oil into your food processor and blitz until mixture turns into a thick paste. Next add in your Olive Oil while your food processor is running, add as much or little as you like depending on the desired consistency – you may want to add a lot if you are wanting a Pesto Sauce for Pasta or you may want to only add a little if you are wanting it for a Dip.
Great over Pasta, Stuffed into a Chicken Breast or Mr 2 was devouring it on Rice Crackers!
Another Winter evening, another Stew! Today was Mr 7s Rugby Finals and standing on the sideline in the rain made me even more happy I’d planned a hearty Beef Stew for dinner!
You can add any Veges you like. I went to add in my fav Baby Peas towards the end but I’d forgotten we had run out so I threw in some Spinach instead.
Still pining for Baby Peas. No biggie.
You can also use whatever flour you like for the thickener, coconut flour or arrowroot if you’re Gluten Free or Paleo.
Perfect with some homemade Garlic Bread or Cheesy Cauliflower Mash
You will need:
500gm Beef suitable for Stewing (Chuck, Blade, Braising Beef) – Diced
2Tbsp Flour – Coconut or Arrowroot for Gluten Free
1 Cup Beef Stock – preferably homemade
1 Onion – Diced
2 Carrots – Chopped thinly
6 Garlic Cloves – Crushed, Peeled, Diced
1 Celery Stalk – Chopped
Knob of Butter
Rosemary, Bay Leaf, Rock Salt & Black Pepper
2 Tbsp Worcestershire Sauce
1 Tbsp Organic Dijon Mustard
1/2 – 1 Tin Organic Tomatoes – Depending how Thick/Thin you like your Stew
3 Slices free farmed Bacon
Green Veges – Peas, Spinach, Beans…
First up turn on your Slowcooker (8 hours in low or 4 hours on high)
Coat your Diced Beef in the Flour and add to your SlowCooker along with the Cup of Beef Stock. Next Saute all your chopped Veges with the Butter, Salt, Pepper, Rosemary and Bay Leaf until fragrant. Transfer them to your Slowcooker along with the remaining ingredients. I like to quickly fry my Bacon until crispy before adding it for extra flavour. Give it a good mix and pop the lid on. Done. Man I love my Slowcooker! About 30 minutes before serving in go your green Veges and cook on High if not already .
I served mine with a nice dollop of Sour Cream and some Sharp Cheddar grated on top. Delicious X
Its been a busy few days in our household, so a quick and tasty dinner was on the menu. What is better than throwing a few things in the Slowcooker and by evening time you’ve got a delicious, nourishing meal awaiting you! This Pea and Bacon Soup might not be much to look at but it sure is tasty. And quick. And did I mention tasty?
You will get around 7 servings with this recipe, all the leftovers!
You will need:
500gm packet green or yellow Split Peas – well rinsed
6 Cups Chicken Stock – preferably homemade
2 Celery Stalks – Chopped
2 Onions – Chopped
2 Garlic Cloves – Crushed, Peeled, Diced
2 Potatoes or Kumara – cubed
5 Slices Free Farmed Bacon – Diced and Sauteed until Crisp
1 Bouquet Garni
3 Tbsp Sour Cream
Sharp Cheddar Cheese
First up rinse those Split Peas and drain them well. Add them to your Slowcooker along will all the chopped Veges and Stock.
Next Sauté your Bacon in some butter until crispy and add this to your Slowcooker – (alternatively you can skip this step and add your uncooked diced Bacon straight into your Slowcooker if you want it to be a true 1 pot dinner) Season with a generous amount of Pepper and a small amount of Salt (as the Bacon will already be adding a salty element to the Soup) and drop your Bouquet Garni on top and cook on High for 4 hours.
After 4 hours you can either Mash with a Potato Masher for a chunky, rustic soup or use a Stick Blender to puree completely. Stir through the Sour Cream and top with some Sharp Cheddar.
If you prefer, you can use a Bacon Hock instead of Diced Bacon, lifting the bone out at the end, removing the meat to add back to the Soup. Making the Soup this way has amazing flavour! However I tend to opt for Diced Bacon so I can do all the prep during the day and all thats left to do in the evening is serve it.
Another Sunday, another weeks worth of baking to produce! As we have just run out of Local Honey and Coconut Sugar I needed something savoury to bake for Husbean’s lunch box. Enter Savoury Cheese Muffins, packed with Veges and a Cream Cheese centre!
Grain & Gluten Free, Sugar Free – these quick and tasty muffins are delicious served hot or cold X
For 10 Savoury mini muffins you will need:
1/2 Celery Stalk – Finely Chopped
1/2 Onion – Finely Chopped
1/2 Carrot – Finely Grated
3 Garlic Cloves – Crushed, Peeled, Diced
2 Tbsp Finely Grated Cheese
1 1/2 Tbsp Coconut Flour
1 1/2 Tbsp Almond Meal
1 Tbsp Ground Flaxseed (Linseed)
Himalayan Salt and Pepper to taste
4 Free Range Eggs – Beaten
10 tsp Cream Cheese
Quite simply add your Veges, Grated Cheese, Parsley and a generous amount of Himalayan Salt and Pepper into a bowl. Next add your Coconut Flour, Almond Meal and Ground Flaxseed and stir well to combine. Finally add your eggs and whisk it all together.
Pop a Tablespoon of the Muffin Mixture into a Muffin Mould, followed by a teaspoon of Cream Cheese and then another Tablespoon of Muffin Mixture to cover the Cream Cheese. Repeat with the rest of the Muffin Moulds and then bake at 180°c for 15 minutes. You must try one hot out of the oven, then pop the rest onto a wire rack to cool.
Phew 2 recipes in 1 day!
Its a very cold evening here under the mountains. I can’t think of anything more comforting to eat than a big bowl of stew and the leftovers make a great lunch for Husbean!
The Apples cook down into an almost Applesauce thats perfect with the tender slow cooked Pork and Sage.
For a Slowcooker full of delicious comforting stew you will need…
350gm FreeFarmed Pork – Diced
1 Tbsp Coconut Flour (or whichever flour you prefer)
1 Good Knob of Butter
1 Celery Stalk – roughly chopped
1 Carrot – roughly chopped
1 Apple – Diced with Skin On
1 Small Onion Diced
3 Cloves Garlic – Crushed, Peeled & Chopped
2 Tbsp Dried Sage
1 400gm Tin of Tomatoes
1 Cup Homemade Chicken Stock
1 Heaped Tbsp Sour Cream or Cream
Firstly turn your Slowcooker on, then chop your Pork into strips and coat in Coconut Flour. Add Pork to your Slowcooker. Next you want to melt your Butter in a pan over medium heat and add the Celery, Carrot, Apple, Onion, Garlic and Sage. Cook while stirring until fragrant, then add to your Slowcooker along with the Tomatoes and Chicken Stock and season generously with Rock Salt and Black Pepper. Cook away on High for 4 hours or Low for 8 hours. Before serving you can give the Stew a light mash if your Apple is still in cubes despite being well cooked! (The Skin cooks until its incredibly soft yet still holds the Apple together) Stir through the Sour Cream if using and enjoy!