Category Archives: Uncategorized

Lunch Box

Featured

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Fruit

  • grapes
  • strawberries
  • blueberries
  • apples
  • mandarins

Carbs

  • bagels
  • pikelets
  • zucchini fritters
  • muffins
  • crackers

Veggies

  • carrots
  • peas
  • seaweed
  • capsicum
  • iceberg lettuce
  • cucumber
  • baby tomatoes

Protein

  • chickpeas
  • dried snack beans

Warm

  • pasta/meatballs
  • sausage rolls

 

 

Addictive Lemony Kale

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Enough for 1-2
large hunk of butter
1 bunch kale
1 clove garlic, finely chopped or crushed, optional

a few anchovis
3-4 tablespoons lemon juice
1-2 handfuls ricotta, optional

  1. Heat butter on a medium heat in a largish saucepan.
  2. Wash kale. Don’t dry as the water will help it steam. Cut into ribbons about 2cm (1in) or finer across the stem.
  3. Add kale and garlic and anchovies to the pot. Cover and cook stirring every few minutes until the kale has wilted down. Will take about 5 minutes.
  4. Remove from the heat and stir in lemon juice. Season and serve with ricotta on top, if using.

Philly Beef Stroganoff

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http://www.kraftrecipes.com/recipes/ultimate-creamy-beef-stroganoff-121726.aspx

1 tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp.  milk
1/2 tsp.  garlic powder
1-1/2 lb.  beef sirloin steak, cut into strips
1/2 cup  chopped onions
1 Tbsp.  butter
1 pkg.  (8 oz.) sliced fresh mushrooms
1/4 tsp.  pepper
1/3 cup  fat-free reduced-sodium beef broth
3 cups  hot cooked noodles
1 Tbsp.  chopped fresh parsley

Broccoli and Pumpkin Pasta

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Broccoli and Pumpkin Pasta Recipe
 Ingredients:
  • 200g Broccoli , 1 small broccoli cut into florets
  • 250g Pumpkin , cut into 1 cm pieces
  • 1/2 onion, sliced
  • 250g Bow Tie Pasta
  • 3 cloves garlic crushed
  • 1 tablespoon olive oil
  • 1 small can (185g) evaporated milk light and creamy
  • Basil leaves torn (approx 12 large)
  • 1/2 cup water
  • Pepper
  • Grated Parmesan Cheese (optional)

Recipe Method:

  1. Preheat oven to 180C.
  2. Place cut pumpkin on oven tray lined with baking paper and drizzle a tiny amount of olive oil and mix around so all of the pumpkin is coated.
  3. Bake in oven for around 20 mins until softened.  Take out and set aside.
  4. Cook your pasta as per instructions.
  5. Heat oil in large non stick pan and cook onion for 5 mins. Then add 1/2 cup water into pan and place your broccoli florets in the pan and cover with lid on med heat and simmer for 5 mins.  Add crushed garlic and stir for 1-2 mins.
  6. Add Evaporated milk to pan and once simmering add pumpkin, pasta and basil leaves and stir until all coated.  Grind pepper and keep stirring.
  7. Take off heat and add parmesan cheese and serve.

Tempe Ellie’s Meatballs in Sauce

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The MamaBake Online Big Batch Baking Club by mamabake

For serving with spaghetti, rice or anything that tickles your fancy!  This recipe was made for 5 families, totalling 10 adults, 6 teenage boys (adult serves!), 6 kids and two babies!

Meatball Ingredients

1 ½ kilos of pork mince
1 ½ kilos of beef or veal mince
5 onions grated or blitzed in the food processor
10 slices of thick bread, crusts removed
milk
4 eggs
10 cloves of garlic smashed and chopped
chopped herbs (such as parsley, oregano, thyme)
salt and pepper.

Method

  1. Soak the bread in enough milk to moisten but not soak, and then mix the slices with the rest of the ingredients well with your hands. Shape into golf ball sized balls, and roast on trays in the oven for 20 minutes.
Notes BK: 
I did half, and used 1kg beef, and 500gr turkey mince. I also added two carrots and two sticks of celery. Yum.

Meatball Sauce

5 onions diced
10 cloves of garlic crushed
5 large sprigs of thyme
5 bay leaves
5 bottles of passatta
5 cans chopped tomatoes
salt
pepper
sugar.

Method

  1. Cook the onions and garlic with the thyme and bay leaves gently until the onions are soft. Add the rest of the ingredients and cook for 30 mins.
  2. Once the meatballs are finished in the oven, add to the tomato sauce and simmer for 20 minutes.

Chocolate Sugar Cookies (Peeda Party)

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(Yields approx 10-12 penguins)

These crisp chocolate wafers may be rolled out and cut into shapes suitable for any festivity. Store the cookies in a tin with a tight-fitting lid to keep them fresh.

Ingredients:

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups unbleached white pastry flour
  • 1/3 cup Equal Exchange Organic Baking Cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

In a medium bowl, cream the butter and sugar together until smooth. Beat in the egg and vanilla until light. Sift together the flour, cocoa, baking powder, and salt.

Stir the dry ingredients into the butter mixture and form into a thick dough. If the dough is soft, wrap it in plastic and chill for 1/2 hour.

Preheat the oven to 375 degrees and butter a baking sheet.

On a lightly floured surface, roll out the dough to about a 1/4 inch thickness and cut into shapes. Place the cookies on the prepared baking sheet, stick in wooden lolly pop sticks if wanted (they need to be soaked in water first so they do not burn) and bake for 15 to 20 minutes until the centers of the cookies are firm. With a spatula, transfer the cookies to a cooling rack.

From the Moosewood Restaurant Low Fat Favorites, published by Clarkson N. Potter, Inc. 1996. http://www.equalexchange.coop/chocolate-sugar-cookies

Icing

(http://allrecipes.com/recipe/sugar-cookie-icing/)

  • 1 cup confectioners’ sugar
  • 2 teaspoons milk
  • 2 teaspoons light corn syrup (I used golden syrup)
  • 1/4 teaspoon almond extract
  • assorted food coloring
  1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
  3. Takes about 6 hours to dry