Quinoa Chilli Con Carne

Serves 6

2 tbsp olive oil
1 large onion, finely chopped
500g minced beef
3 cloves garlic
2tbsp dried oregano
2 tbsp ground cumin
1 tbsp ground paprika
1/2 - 1 tsp chilli powder
2 tbsp tomato paste
2x400g cans diced tomatoes
salt, to taste
1 cup water
1 1/2 cups quinoa, rinsed & drained
2 1/2 cups boiling water
2x400g cans red kidney beans, drained & rinsed
grated parmesan, to serve
chopped coriander, for garnish
sour cream, for garnish
avocado slices, for garnish

Heat oil in large, deep frypan & sauté onion until soft & golden.
Add beef & continue cooking until browned, breaking up any lumps.
Stir in garlic & cook for 30 sec until fragrant then add oregano, cumin, paprika & chilli & cook for 1 min.
Stir in tomato paste then add undrained tomatoes, salt & water.
Reduce heat, cover & simmer on low for 15 min.
Stir in quinoa & boiling water, cover & simmer for 20 min, stirring occasionally until quinoa is cooked.
Stir in red kidney beans & simmer on low for 5 min until beans are heated through and all flavours have combined.
Rest for 10 min before serving with sprinkling of grated parmesan, some fresh coriander, dollop of sour cream & slices of avocado.

Variation for kids:
Exclude chilli & salt. Garnishes - parmesan, coriander, sour cream & avocado - are optional.

Summer Eggnog

5 egg yolks
1/2 cup raw caster sugar
1 cup thickened cream
2 cups milk
3/4 cup bourbon or whiskey
1/4 cup rum
pinch of nutmeg
1 tsp vanilla essence
1/2 tsp extra nutmeg, for garnish

Whisk yolks with sugar until creamy & sugar begins to dissolve.
Add cream, milk & liquor & stir well to combine.
Stir in nutmeg & vanilla & chill for at least 2 hours.
Serve cold, over ice if desired, with a sprinkle of nutmeg.

Easy Couscous Salad

Serves 4 as a side salad

1 cup couscous
1 cup vegetable stock
200g grape tomatoes, halved lengthways
1 Lebanese cucumber, halved lengthways, sliced
1 small avocado, peeled, cut into cubes
1/4 cup French dressing
sea salt & cracked black pepper

Place couscous in heatproof bowl.
Pour over boiling water & cover with foil.
Stand for 3 to 5 min or until water is absorbed.
Stir with fork to separate grains.
Allow to cool for 15 min.
Add tomatoes, cucumber & avocado.
Drizzle over dressing.
Season with salt & pepper.
Stir until well combined.

Raw Carrot Dip

4 carrots, washed & trimmed
1/4 cup olive oil
1 tsp crushed garlic
pinch sea salt
1/2 cup raw cashews
1/4 cup lemon juice
1 tsp ground cumin

Soak cashews overnight in water then drain.
Blend all ingredients together to desired consistency.
Serve with vegies and crackers, if desired.

Easy Chargrilled Vegetable Lasagne

Serves 6

1 large eggplant, thinly sliced into rounds
2 zucchini, thinly sliced diagonally
canola or olive oil spray
500g smooth ricotta
500g cottage cheese
cracked black pepper
700g bottle passata
6 large instant lasagne sheets
500g jar chargrilled capsicum, drained & cut into small lengths
190g jar basil pesto
1 cup grated cheddar cheese
1/4 cup finely grated parmesan cheese

Preheat oven to 180C.
Spray eggplant & zucchini with oil spray & chargrill over medium-high heat in batches until browned, then cool.
Mix ricotta, cottage cheese & pepper together in bowl.
Grease a medium baking dish with oil spray.
Pour 200g passata over base of dish & cover with 2 lasagne sheets.
Using 1/2 of vegetables, layer eggplant, then zucchini, then capsicum.
Spread over 1/2 of cheese mix, then 250g passata.
Layer again 2 lasagne sheets then remaining vegetables, cheese mix & passata.
Cover with last 2 lasagne sheets & spread over pesto.
Sprinkle over cheddar then parmesan cheeses.
Cover with foil & bake for 30 min.
Uncover & bake for further 15-20 min or until cheese is lightly browned & lasagne is cooked.
Enjoy with salad & your favourite red wine!

Roast Pumpkin & Lentil Salad

Serves 4-6

1.5kg butternut pumpkin
sea salt
1-2 tbsp extra virgin olive oil
3/4 cup quinoa*, rinsed & drained
1 1/2 cups water
2x400g cans brown lentils, rinsed & drained
1 medium red onion, finely sliced
4 spring onions (scallions), chopped
1/2 cup fresh coriander, chopped
dressing
1/2 tsp ground cumin seeds
zest & juice of 1 lemon
3-4 tbsp extra virgin olive oil
sea salt & cracked black pepper, to taste

Preheat oven to 190C & line baking tray with non-stick baking paper.
Peel & chop pumpkin into small pieces (~1cm cubes), season with little salt & drizzle with olive oil.
Baked until cooked & charred along edges (20-30 min), remove from oven & cool.
Meanwhile place quinoa in small saucepan with water, bring to boil, then reduce heat, cover & simmer for 10 min or until all water is absorbed.
Remove from heat & cool completely.
Place pumpkin & lentils in bowl; gently stir in quinoa, onion, spring onions & coriander.
To make dressing, mix all ingredients well, pour over salad & gently toss through.

*Quinoa (pronounced keen-wah) is an ancient seed native to the Andes Mountains. It is considered to be almost a complete food, being very high in protein, containing all 9 essential amino acids (the only known grain to do so), is full of vitamins, & is totally gluten-, wheat- & cholesterol-free. It is available from the health food aisle of the major supermarkets & many health food stores.

Grilled Thigh Fillets with Salsa Verde

Serves 4

8 chicken thigh fillets (880g)
salsa verde
1/2 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
1/3 cup (80ml) olive oil
1/2 cup (125ml) lemon juice
1/4 cup (50g) rinsed, drained capers, chopped coarsely
8 anchovy fillets, drained, chopped coarsely
2 cloves garlic, crushed

Combine all ingredients of salsa verde.
Place 1/3 cup of salsa verde in medium bowl; add chicken, turning to coat in marinade.
Cook chicken on heated oiled grill plate, or grill or BBQ, until browned both sides & cooked through.
Serve topped with remaining salsa & potatoes cooked to your liking (mashed, smashed, boiled...).

Ren's Magic Muffins

This one is straight from the lovely René, a fellow new mum, and can be used for sweet or savoury muffins.

Makes 9-10

base dry ingredients
1.5 cups self raising flour
If sweet: 1/2 cup sugar OR if savoury: 1 tbsp sugar (I use raw, low GI)
1 tsp baking powder
1/2 tsp salt

base wet ingredients
1 cup milk
If sweet: 1/4 cup canola oil OR if savoury: 1/4 cup olive oil
1 egg

additions
1 1/2 cups of lovely stuff, e.g. fresh fruit, dried fruit, chocolate, nuts, cheese, cooked veggies, whatever the 'title' of the muffin is.

Preheat oven to 200°C.
Grease 9-10 cups of a muffin tray or place paper muffin cups in tray.
Combine dry ingredients (base & dry additions e.g. nuts) in one bowl.
Combine wet ingredients (base & wet additions e.g. fresh fruit) in another bowl.
Mix wet & dry ingredients.
Spoon batter into muffin cups 2/3 full.
Bake 20-30 min until golden brown.
Enjoy!

My favourite combo is capsisum & feta - I chop up little squares of red, yellow & green capsicums (frying them in a bit of olive oil & herbs & adding them in step 4) & one biggish cube of feta per muffin. I don't add the feta in step 4, but instead place them into the muffins in step 6 to be sure everyone gets one!
I like to sprinkle sesame seeds on top if making the capsicum/feta muffins - I do this between steps 6 & 7.

Some breakfast favourites:

Breakfast Muffins

Makes 12

3/4 cup vegetable oil
1 1/2 cups caster sugar
1/2 cup milk
3 eggs
3 cups plain flour, sifted
2 tsp baking powder
1/2 cup rolled oats
1 1/2 tsp ground cinnamon
1 apple, grated
2 bananas, mashed
250g strawberries, chopped
1 tbsp raw sugar

Preheat oven to 180C.
Place oil, caster sugar, milk & eggs in medium bowl & whisk to combine.
Place flour, baking powder 1/3 cup rolled oats & cinnamon in large bowl & stir to combine.
Add fruit to flour mixture & stir to combine.
Add milk mixture to flour mixture & stir until just combined, being careful not to overmix.
Spoon into 12 x 1 cup greased muffin tins.
Sprinkle tops with remaining oats & raw sugar.
Bake for 25 min or until cooked when tested with a skewer.

Variation: if strawberries are out of season, substitute an extra grated apple & 2 mandarins, sectioned, seeded & chopped.

Bircher Muesli

Serves 4

1 1/2 cups rolled oats
1 cup apple juice, warmed
2 green apples, grated
1 cup thick natural yoghurt
1/2 cup slivered almonds
honey, to serve

Place oats & apple juice in large bowl, cover with plastic wrap & allow to stand for 30 min or until oats are softened.
Stir in grated apple.
To serve, divide yoghurt between 4 serving glasses, top with oat mixture, almonds & honey.

Carrot Soup

Very easy & tasty; husband said it was the best thing he could think of to do with carrots!

Serves 4

1 tbsp olive oil
1 leek, halved lengthways, thinly sliced
6 carrots, peeled, chopped
4cm piece ginger, peeled, grated
2 cups vegetable stock
2 cups water
sea salt & cracked black pepper
light sour cream, dill/coriander/chives & toast, to serve

Heat oil in large saucepan over medium heat.
Add leek, carrots & ginger.
Cook, uncovered, stirring occasionally, for 8 min, or until vegetables start to soften.
Add stock & water to saucepan & cover.
Bring to boil then reduce heat to medium-low.
Simmer, covered, for 20 min, or until carrots are very tender.
Remove from heat & set aside to cool slightly.
Process or blend soup until smooth.
Return to saucepan & heat over medium-high heat until hot.
Season with salt & pepper.
Ladle soup into bowls, top with sour cream & herb of choice & serve with toast.

Hummingbird Cake

Serves 8

melted butter, to grease
440g can crushed pineapple in juice
1 cup mashed overripe banana (2 large bananas, approx.)
1/4 cup fresh passionfruit pulp (3 passionfruit, approx.)
1 cup caster sugar
2 eggs, lightly whisked
150g unsalted butter, melted
1 3/4 cups self-raising flour, sifted
2 tsp ground cinnamon

cream cheese icing
250g pkt cream cheese, at room temperature
60g unsalted butter, extra, at room temperature
3/4 cup icing sugar mixture

Preheat oven to 170°C.
Brush round 22cm (base measurement) cake pan with melted butter to lightly grease.
Line base with non-stick baking paper.
Drain pineapple, reserving 1 tbsp juice.
Combine pineapple, banana, passionfruit pulp, sugar & egg in large bowl.
Stir in butter.
Add flour & cinnamon & stir until just combined.
Spoon into prepared pan.
Bake for 1 hour 10 min or until skewer inserted into centre comes out clean.
Set aside in pan for 5 min to cool.
Turn onto wire rack to cool completely.
To make the cream cheese icing, use electric beater to beat cream cheese, butter, icing sugar & reserved pineapple juice in bowl until smooth.
Spread over the top of the cake & enjoy!
Freezing tip: After cooling cake completely, wrap in 2 layers of plastic wrap. Freeze for up to 2 months. Thaw & spread over icing.