My mum’s Turkey/Chicken Stuffing – GF

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I was nostalgic for my mums chicken stuffing. I remember when I was growing up, it was one of my favorite part of the meal.

So I called and asked how she made it. My version turned out very tasty but unfortunately not exactly as I remembered as she made it. But nevertheless, the ingredients are correct. I’ve just got to make it again until I get it right. But the combination is really scrumptious!

My mum’s Turkey/Chicken Stuffing – GF
 
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Recipe type: Pasta & Grains, Poultry

Ingredients
  • 1 pack of Chicken Livers
  • 1 Large Spanish Onion – finely chopped
  • 2 Garlic Cloves – sliced and diced
  • 1 Tbs of non-diary butter
  • 1 Cup of short grain rice – washed thoroughly
  • ½ can Chopped tomatoes – pureed
  • Small bunch of flat leaf Parsley – finely chopped
  • 1 Bay Leaf
  • ½ tsp Sea Salt
  • ⅛ tsp Pepper
  • Handful of Pine nuts

Instructions
  1. First wash the Chicken livers. Fill a saucepan ½ way with cold salted water and place the livers in there.
  2. Bring to boil, then simmer for approx. 10min. Skim off all the gunky bits.
  3. Drain livers, rinse and cover with cling film and allow to cool.
  4. Then chop into very small pieces.
  5. Meanwhile saute the onion and garlic in the butter on med to low heat until soft and translucent. Do not burn.
  6. Add the rice and cook for 2minutes
  7. Add the rest of the ingredients (except the pine nuts) and simmer for approx. 20min or until the rice is half cooked.
  8. Stir in the pine nuts.

 

Chorizo & Feta Frittata – GF

The combination of Chorizo and feta is a match made in heaven. Coupled with eggs its really moorish. It’s a lovely hearty dish. Something i love coming back to in making again and again….

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Chorizo & Feta Frittata – GF
 
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Author:
Recipe type: Poutry
Serves: 6

Ingredients
  • 1 large Spanish Onion – thinly sliced
  • 100g fresh Chorizo – sliced thinly
  • 1 Red Pepper – cut into 1cm square pieces
  • 2 large Sweet Potatoes – peeled and cut into 1cm square pieces
  • 100g Greek Feta Cheese – crumbled
  • 10-12 med Organic Eggs
  • Rock Salt
  • Cracked Pepper

Instructions
  1. In a deep frying pan, add the onions, chorizo and peppers
  2. Cook on med heat for approx. 5 minutes. You will not need to add any water or oil as the chorizo will produce its own oils.
  3. Add the sweet potatoes and using two wooden spoons, combine all well.
  4. Cover and on med/low heat cook for approx. 10-15 minutes, stirring occasionally until the sweet potato is soft.
  5. Meanwhile beat the eggs in a large bowl using a whisk. Season well.
  6. Sprinkle the feta over the sweet potato mixture, pour over the eggs and make sure everything is even.
  7. Cover and on the lowest heat, cook for approx. 15 minutes or until frittata is cooked right through and there is a little water over the top.
  8. Uncover and cook for a further few minutes.
  9. Turn off the heat and allow to sit half uncovered for approx. 5-10 minutes
  10. Serve with a side salad.
  11. Enjoy!

 

‘BABY FRIENDLY’ – Tomato, Ricotta and Chicken Sauce – GF

This sauce turned out really yummy, the combination was delicious. I made it for my little boy to have over pasta, millet or brown rice. But equally i loved it on some of my own Brown rice pasta.

A very versatile sauce, as it would go beautifully as a sauce in a bake.P1090499

‘BABY FRIENDLY’ – Tomato, Ricotta and Chicken Sauce – GF
 
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Author:
Recipe type: BABY FRIENDLY, Poultry
Serves: 12

Ingredients
  • 1 Tbs Extra Virgin Olive Oil
  • 2 Celery stalks – finely diced
  • 1 Red onion – sliced and diced
  • 1 Organic Chicken breast – finely diced
  • 3 med Carrots – peeled and finely diced
  • 2 Courgettes – peeled and finely diced
  • 10 small button Mushrooms – finely sliced and diced
  • 100ml Apple Puree
  • 2 cans Chopped tomotes
  • 1 tsp dried Basil
  • 1 tsp dried Oregano
  • ⅛ tsp Sea Salt
  • ⅛ tsp Ground White Pepper
  • 12 Basil Leaves
  • 250g Ricotta

Instructions
  1. In a saucepan heat the oil and add the onion and celery and cook for approx. 5 on minutes on med heat, stirring occasionally.
  2. Make a well in the center and add the chicken. Cook for a further 5 minutes or until chicken is cooked right through.
  3. Add the carrots, courgettes and mushrooms and cook for a further 2 minutes. Combine well.
  4. Add the apple puree, canned tomatoes and rinse the cans with some water and add this too.
  5. Add the oregano, dried basil, salt and pepper.
  6. Bring to boil then simmer on the lowest heat with the lid on for approx. 30min.
  7. Remove from heat, add the basil leaves and ricotta and blend using a stick blender or blend in a food processor. Or you can blend half of it and leave the other half un-blended depending on the age of you child.
  8. Use as a sauce for pasta, brown rice, millet etc.
  9. Enjoy!

 

Sweet Potato, Feta & Spinach Frittata – GF

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Sweet Potato, Feta & Spinach Frittata – GF
 
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I love egg dishes, they are so easy to make and take next to no time to prepare. I left this one cooking on the hob whilst i was taking a shower. It was ready when i got out. Nothing beats hot, soft, melted feta cheese with Spinach. One of my indulgences….
Author:
Recipe type: Breakfast, Poultry
Serves: 4

Ingredients
  • 8 Med Organic Eggs
  • 1 large Sweet Potato – peeled and thinly sliced crossways – I used a mandolin on the thinnest setting
  • 1 Spanish onion – thinly sliced
  • 200g Feta cheese – crumbled
  • 1 bunch Spinach – soaked and washed many times to remove any grit then finely chopped
  • Small bunch of Chives – finely chopped
  • Handful of Mint Leaves – roughly chopped
  • Handful of Basil Leaves – roughly chopped
  • Sea Salt
  • Ground White Pepper

Instructions
  1. First cook the sliced onions in a little bit of water until soft and translucent,
  2. Add the sliced Sweet Potatoes and cook on med heat, turning the sweet potatoes with tongs regularly
  3. After approx. 5min, put the lid on the frying pan and allow the potato to cook. Turning the potatoes every few minutes. This goes on for approx. 10-15min.
  4. Once the Sweet potato is cooked right through, spread the potato/onion mixture evenly around the frying pan
  5. In a bowl combine the chopped spinach and herbs and toss to combine well
  6. Spread the chopped spinach and herbs over the sweet potato mixture evenly
  7. Crumble the feta evenly over the top
  8. Whisk the eggs in a separate bowl and season
  9. Pour the egg mixture over the Spinach
  10. Cover and cook on the lowest setting for approx 20-30min or until the eggs have risen and set
  11. Make sure the eggs has set all around the edges of the pan and nearly set in the middle. Then take it off the heat and let it sit covered for a few minutes. The eggs will continue to cook.
  12. Serve with a side salad.
  13. Delicious!
  14. Enjoy!

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Red Potato and Broccoli Frittata – GF

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Red Potato and Broccoli Frittata – GF
 
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I love making Frittatas, they are so quick and easy to make and they last a couple of days. You can practically put any combination in them and they’ll taste great! They are light and go fantastically with a big side salad. Enjoy!
Author:
Serves: 4-6

Ingredients
  • 3 Garlic Cloves – sliced and diced
  • 1 Leek – washed thoroughly and thinly sliced
  • 2 med red Potatoes – peeled and diced into 1cm square pieces
  • 1 red Pepper – chopped into 1cm square pieces
  • ½ yellow Pepper – chopped into 1cm square pieces
  • 75g Peas
  • 1 Broccoli – cut into bite size pieces
  • 1 sm bunch fresh Basil – roughly chopped
  • 1 tsp dried Oregano
  • 1 tsp dried French Herbs (mixture of …..)
  • 100g Feta Cheese – crumbled
  • Large handful of baby Spinach leaves
  • Sea Salt
  • Ground White Pepper
  • 10 Organic Eggs

Instructions
  1. In a deep frying pan, cook the garlic and leek in some filtered water, until soft and translucent on med heat for approx. 5min.
  2. Add the potatoes and peppers and continue cooking for another approx. 10min, stirring occasionally.
  3. In the meantime, steam the broccoli for 10min.
  4. Add the ingredients in this order to the pan:- broccoli, peas, basil, herbs, crumbled feta cheese then spread the spinach leaves over the top. Place the lid on top and turn the heat to the lowest setting and leave for approx. 10-15min. so the Spinach can wilt.
  5. Whisk the eggs, season and whisk
  6. Pour the eggs over the spinach and cover and allow to cook on low heat for approx. 20-30minutes, or until the egg has risen and is cooked right through. There will be some liquid ontop which is normal at the end. This will evaporate as the egg will continue to cook once its removed from the hob.
  7. Serve with a fresh side salad.
  8. Enjoy!

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Asparagus and Pea Frittata – GF, Vegan

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Asparagus and Pea Frittata – GF, Vegan
 
I love my frittatas. They are so easy to make. You can pretty much throw any vegetable combination together, add some eggs and yummy feta cheese and let it cook on the lowest setting and low and behold its ready in no time! Serve with a side order of salad and you get an extremely healthy and nutritious meal. Fast and easy to make. Will little cleaning up afterwards. Great for when you just don’t have enough time to cook after a hard day’s work.
Author:

Ingredients
  • 2 Leeks – thoroughly cleaned and finely sliced
  • 2 Garlic gloves – finely chopped
  • 15 small thin Asparagus spears – ends chopped off
  • Small Broccoli – chopped into bit size pieces
  • 85g Peas
  • 20 Olives
  • 20-30 Mint leaves – roughly chopped
  • 20-30 Basil leaves – roughly chopped
  • Bunch of Spinach – roughly chopped
  • Bunch of Rocket – roughly chopped
  • 200g Feta Cheese – crumbled
  • 8 med Organic Eggs – beaten and seasoned well with Sea Salt and Cracked Black Pepper

Instructions
  1. In a deep frying pan add the leeks and garlic with some filtered water and on med/low heat cook until soft and translucent.
  2. Approx. 10min – make sure you do not burn the leeks and garlic.
  3. Meanwhile, steam the broccoli and asparagus until al Dante.
  4. Add the broccoli to the Leeks and stir to combine then spread out evenly in the pan.
  5. Add the Asparagus spears in a clock – hand pattern.
  6. Then add the peas, olives, feta.
  7. Then add the herbs and leaves spreading out evenly.
  8. Pour over the beaten eggs then cover and on the lowest setting allow to cook for approx. 20-30min or until the egg has risen and is cooked.
  9. Make sure you don’t overcook the egg. Once the egg raises and there is very little liquid. Remove from the heat and allow to sit for approx. 5 minutes as the egg will still cook.
  10. Serve with a light salad.
  11. Enjoy!

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‘BABY FRIENDLY’ Chicken, Mushroom & Spinach Sauce – GF, Diary Free

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‘BABY FRIENDLY’ Chicken, Mushroom & Spinach Sauce – GF, Diary Free
 
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What a yummy sauce! Its tastes more like a cabonara sauce but without the bacon. I use this over alphabet pasta, rice, quinoa, millet etc. My little boy devoured this…
Author:
Recipe type: Poultry
Serves: 15

Ingredients
  • 1 Tbs Extra Virgin Olive Oil
  • 1 Spanish Onion – sliced and diced
  • 2 Garlic cloves – sliced and diced
  • 4-5 Chestnut mushrooms, washed and thinly sliced
  • 2 Organic Chicken breasts – washed and finely chopped
  • 1 large Tbs Brown Rice Flour
  • 500ml non diary milk
  • ½ tsp fresh Thyme – finely chopped
  • a bunch of fresh Chives – finely chopped
  • 100g Cheddar – grated
  • A very large handful of baby Spinach leaves – chopped
  • 1 tsp Sea Salt
  • ¼tsp Ground White Pepper

Instructions
  1. In a saucepan slightly heat the oil, add the onions and garlic and cook on med heat until soft and translucent. Make sure you dont burn them.
  2. Make a hole in the middle and add the chicken and cook for a further 5 minutes, stirring constantly
  3. Add the mushrooms and cook for a further 2 min
  4. Add the flour and with a wooden spoon combine well, constantly stirring – 2 minutes
  5. Gradually add the milk and continue stirring until the milk thickens
  6. Add the Spinach, thyme and season – stir until spinach has wilted
  7. Turn off the heat and stir in the cheese
  8. Serve over pasta, rice, quinoa, couscous, millet etc
  9. Delicious!!

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Broccoli, Olive and Feta Frittata – GF

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Broccoli, Olive and Feta Frittata – GF
 
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I made this lovely frittata found in – (i made it more like an omelet) in Rena Patten’s ‘Superfoods’ Cookbook. She bakes it at the end, and i do it all on the hob. The end result was light, healthy and delicious.
Author:
Recipe type: Breakfast, Poultry
Serves: 4

Ingredients
  • 1 small Broccoli – cut into bite size pieces
  • 1 lrg Leek – finely sliced
  • 2 Garlic – finely chopped
  • 1 Tbs Extra Virgin Olive Oil
  • 8 eggs – beaten
  • 20 Olives
  • 150g Feta cheese – crumbled
  • Sea Salt
  • Cracked Pepper
  • 5 Tbs Chives – finely chopped

Instructions
  1. Steam the broccoli until there is a small bite to them
  2. Meanwhile in a large frying pan, sauté the garlic and leek until soft and translucent on med heat for approx. 10-15min stirring occasionally.
  3. Spread the broccoli over the pan, then crumble the feta over the top and the olives
  4. Season the eggs and whisk
  5. Pour the whisked eggs over the mixture
  6. Cover and on the lowest heat cook for approx. 30min or until eggs are cooked right through
  7. Serve with salad.

This post has been submitted to ‘GF & DIY Tuesday 10-14-2014′ @ Allergy Free Alaska and to ‘Fat Tuesday: October 14, 2014′ at Real Food Forager and to ‘Allergy Free Wednesday’ @ http://wholenewmom.com and to ‘Gluten Free Wednesday’s’ @ http://glutenfreeeasily.com and to ‘Gluten Free Fridays – #113′ @ Vegetarian Mamma

My Mums Chicken Livers sauted in a Rich Tomato Sauce on Rice – GF

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My Mums Chicken Livers sauted in a Rich Tomato Sauce on Rice – GF- GF
 
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This dish is completely out of the norm for me. I never eat livers. Well not since I was 10! But my mum came to stay with me for two months, and one of the nostalgic dishes of young was this one. I was hesitant at first to agree to have her make this. But I relented…. needless to say; it was as delicious as I remembered it to be. I can’t see myself actually making this though…. Just looking at the livers raw then cooked was quite nauseous.
Author:
Recipe type: Poultry, Pasta & Grains
Cuisine: Greek
Serves: 4

Ingredients
  • 380g – approx – Chicken livers – washed thoroughly
  • 500g of my ‘Tomato Sauce’ found under ‘Condiments’
  • 30g Butter
  • 50ml Filtered Water
  • 2 hot chillies – deseeded and chopped in half
  • 1 Bay leaf
  • 2 Cloves
  • Cracked Pepper
  • Sea Salt
  • 2 Cups long grain Rice – thoroughly washed

Instructions
  1. Place approx 5cm high of filtered water into a med saucepan
  2. Add some salt and bring to simmering point with lid on
  3. Add the livers then bring to boil, then turn down to simmering point and cook for approx 5 min
  4. Strain and wash under cold water
  5. Place in a bowl, allow to cool, cover and place in refrigerator for at least 1 hour or overnight
  6. Once the livers are cold, cut into small pieces
  7. Meanwhile in a med saucepan add my ‘Tomato Sauce’ and bring to boiling point
  8. Add the chopped Livers, and the rest of the ingredients
  9. Bring to boiling point then simmer for approx 10-15min
  10. Turn heat off and put aside with lid on
  11. Meanwhile make the rice by bringing a large saucepan of water to boiling point
  12. Add the rice and boil until al Dante
  13. Strain the rice, put back into the saucepan
  14. Place a clean tea towel over the saucepan, place lid on top and allow to sit for approx 5-10min
  15. Place some rice in a coffee cup and turn it over onto a serving plate
  16. Spoon some of the chicken liver and sauce over the rice
  17. Serve
  18. Delicious!

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This recipe has been submitted to ‘Allergy-Free Wednesday Week 102: January 29, 2014′ @ The Tasty Alternative and to ‘#glutenfreefridays #76′ @ Vegetarian Mamma and to ‘Pennywise Platter Thursday 1/30′ @ http://www.thenourishinggourmet.com and to ‘Fat Tuesday: February 4, 2014′ @ http://realfoodforager.com

Blue Cheese, Chicken, Vegetable & Pasta Egg Bake (Frittata)

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Blue Cheese, Chicken, Vegetable & Pasta Egg Bake (Frittata)
 
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I haven’t made an egg bake in years, but have been meaning to for such a long time. The idea has been sitting with me for ages, so I decided to bite the bullet and go for it. I had my sister in law stay with us, so i decided to do something different from my typical experimentive salads. Needless to say, i didn’t realise it would take over an hour in the oven….. I really wasn’t sure how it would turn out, and started to question myself…. why did i choose to make something i haven’t made in years on this night of all nights? But to my amazement…. and to everyone else’s I might add…… this turned out really nice. Infact so nice that my fussy sister in law had seconds! Which is a first! Would I make it again? Yes i would. But I’d change the vegetables and cheese purely for variation.
Author:
Recipe type: Pasta, Poultry & Breakfast
Serves: 8

Ingredients
  • 2 Organic Chicken Breasts
  • Extra Virgin Olive Oil
  • 1 green and 1 red Pepper (capsicum) – cut into bite size pieces
  • 1 sm red Onion – Sliced thinly
  • 20 Cherry Tomatoes
  • 15 Sundried tomatoes – washed to remove most of the oil and sliced and diced
  • 6 Spring Onions – thinly sliced
  • 4 Garlic Cloves – sliced and diced
  • 35g Basil – leaves only – cut thinly
  • 200g Spiral or Penne Pasta
  • 16 Organic med Eggs
  • 150g Blue Cheese
  • 2 heaped Tbs Greek Yogurt
  • ½ tsp Harissa
  • 1 tsp Dried Oregano
  • Cracked Pepper
  • Rock Salt

Instructions
  1. Wash the Chicken breast, cut any excess white fat
  2. Pre-heat a frying pan on the lowest heat for approx 5 minutes
  3. Spray some Extra Virgin Olive oil on the chicken
  4. and cook on the lowest heat, approx 3-5 min each side or until breast turns white half way thru, then turn and cook again for 3-5 minutes
  5. Remove, allow to cool, then cut into small bite size pieces – put aside
  6. Meanwhile bring a saucepan of salted water to boil, add the pasta and cook until al Dante
  7. Pre heat the oven to 200 degrees Celsius – fan forced oven
  8. Line a spring form pan with baking paper (parchment paper) – put aside
  9. Place a large empty baking dish in the centre of the oven – this baking dish must preheat with the oven.
  10. This baking dish must also be big enough to fit the spring form pan inside it
  11. Break all the eggs into a large bowl, and whisk
  12. Add the Yogurt, Harissa, Oregano and season, whisk again
  13. In a very large bowl, add all the vegetables, chicken, spring onions, basil and pasta
  14. Using a large spoon, stir to combine
  15. Pour over the egg mixture and stir
  16. Taste and season again
  17. Crumble the blue cheese into the mixture and fold
  18. Pour the whole mixture into the lined spring form pan
  19. Cut any baking paper that is sticking out too much
  20. Place the spring form pan into the baking dish which is in the oven and bake for ½ an hour then cover with foil and bake for a further 45 minutes or until egg is fluffy and the center feels firm and springy.
  21. The surface of the frittata should also be golden brown in colour.
  22. Allow to cool for approx 10-15 minutes before cutting
  23. Serve with a light leaf salad.
  24. Enjoy!

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This post was submitted to ‘#glutenfreefridays #72′ @ Vegetarian Mamma and to ‘Fat Tuesday: January 7, 2013′ @ http://realfoodforager.com and to ‘Allergy Free Wednesdays Week 99: January 8, 2014 ‘ @ http://www.thetastyalternative.com