Posts Tagged With: Chicken

Bread-free stuffing (for chicken/turkey) (GF)

A great side dish for a roast chicken or turkey without the bread – I have only made this in a loaf tin, rather than actually stuffing a chicken/turkey with it.

Place the following in a med-large bowl:
~ 1/4 cup chopped dates
~ 1/4 cup dried apricots, chopped
~ handful of cranberries (you could use sultanas/raisins)
~ handful of chopped pistachios (or almonds, macadamias etc)

In a medium fry pan, saute the following for around 5 minutes until the onion is soft:
~ 1 red onion, diced finely
~ 2 sticks celery
Add the rest of the ingredients and saute for another 5 minutes:
~ 1/2 granny smith apple, grated
~ any herbs – I find fresh thyme, sage and rosemary work well
~ salt and pepper

Add the onion/apple mix to the dried fruit and nuts
Stir through a beaten egg so that the mixture is wet
Mix in about 1/4 cup almond meal to start with, then keep adding almond meal until the texture is thick and sticky
Place in a lined loaf tin, or small casserole dish
Bake at 180C for 30 minutes (keep an eye on it – if the top starts to brown quickly, then place a piece of baking paper / foil over the top)
Allow to cool slightly then divide up to serve with turkey or chicken



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This is a great dish when you have a bit of everything in the cupboard, but nothing at the same time – just throw them all together for a delicious Korean inspired dish (serves two)

Place 1 cup uncooked brown rice and 2 cups water in a rice cooker and leave to cook while preparing the rest of the dish

Place the following in a bowl to marinade:
~ around 500g chicken thigh, boneless and sliced into small-med pieces
~ splash of soy sauce (enough to coat all the chicken)
~ few drops of sesame oil
~ splash of white wine vinegar
~ about 1/2 tsp oyster sauce (optional)
~ about 1/2 tsp crushed garlic (jarred or fresh)
~ 1/2 a fresh chili, finely diced
~ salt and pepper

Fry the following in a little butter, salt and pepper and set aside:
~ 6 button mushrooms, sliced finely
~ 1 courgette, sliced finely

Prep the following for toppings:
~ 1 carrot, peeled and sliced (or grated)
~ 1 radish, sliced finely with a mandolin (or vege peeler)
~ 1/2 bunch coriander leaf, chopped chunky

Cook the chicken in a fry pan on high heat for about 5-10 minutes
Add a few french green beans towards the end for a few minutes (optional)

To put the dish together:
~ place rice in bowl
~ add chicken and beans on top
~ add mushrooms and courgettes
~ top with carrot, radish and coriander
~ place a fried egg on the top

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Ultimate Chicken Pie

This is a great winter warmer, easy to throw together and has everything in it!

3-4 medium potatoes, cut into chunks
3 chicken thighs, cut into chunks
1 clove of garlic, crushed
3 rashers of bacon, rind removed
8 button mushrooms
1 onion (or leek) sliced – leeks work better to create the sauce but I didn’t have any so just used an onion instead
1 tbsp olive oil
1 tbsp butter
1 tbsp dijon mustard
2 tbsp plain flour
1 cup milk (possibly a little more depending on the consistency of the sauce)
salt and pepper
3-4 handfuls of baby spinach
a few handfuls of grated cheese
1 sheet of frozen puff pastry, thawed

Boil the potatoes for about 5-10 minutes, drain them and place them in the bottom of a large high-sided dish
Pan fry the chicken, garlic & bacon in a large fry pan on med-high heat until the chicken is cooked through, drain and set aside
Rinse the fry pan and then place the onion (or leek) in it and sautee on med-high heat in a little olive oil, until the leeks are soft
Add in the mustard and butter and cook until combined
Mix in the flour quickly (be careful not to burn the flour as the mixture becomes a little dryer)
When the flour is combined, add the milk and keep stiring until it forms a sauce like consistency
Season with salt and pepper as desired
Stir in the chicken and bacon mixture then add the mushrooms
You don’t need to cook this for too long as it will cook further in the oven
Place the chicken and sauce mixture on top of the potatoes

Add the spinach on top, then the cheese and top with a piece of  puff pastry
Place a few slits in the pastry with a knife and brush with either some milk, or a beaten egg
Cook at 180C for 30 minutes, or until the pastry is golden

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Easy Chicken Laksa

Adapted from a Michelle Bridges recipe to add a few more vegetables, this is a quick, easy and filling dinner.  Prepare the veges in advance so you can just throw them in the pot when you need to.  Takes about 25 minutes start to finish, below is for 2 people.

  • Coconut Oil
  • 1-2 tablespoons laksa paste (you can make your own but to save time, the jarred ones are good too)
  • 1/2 stick lemongrass, finely chopped (optional)
  • Garlic, crushed/sliced
  • Chili flakes (optional)
  • pinch ground coriander
  • 250ml Coconut Milk (Ayams)
  • 500ml chicken stock
  • 1 chicken breast, very thinly sliced
  • 1 bunch broccoli, cut into small florets
  • small bunch of vermicelli rice noodles (you can soak in some hot water before adding)
  • handful of green beans
  • 6 button mushrooms
  • 2 cups bean sprouts
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander sprigs
  • Lime wedges, to serve
In a medium sized pot, set to medium heat, fry the laksa paste, lemongrass, garlic, chili flakes, ground coriander in coconut oil, until fragrant
Add the coconut milk and stir until combined with the paste
Add the chicken stock and increase the heat to high until it slightly simmers
Add in the chicken and stir for a few minutes
Add the broccoli, beans and mushrooms and continue to cook
At the end, add the soaked vermicelli noodles
To serve:
Place a handful of bean sprouts in the bottom of a bowl, spoon over the laksa mixture, top with a few more bean sprouts, mint, coriander (any other herbs you like such as thai basil) and a squeeze of lime juice!
Categories: Dinner, Healthy, Meat, Recipes | Tags: , , , , , | 1 Comment

Beetroot Buckwheat Salad

Taken from my current favourite healthy food site, Scandi Foodie (whose photos are far superior to mine) this salad is a great addition to a meal, providing crunchiness, vibrant colour and a unique flavour.

~ 3/4 cup buckwheat (I used a variety that was already toasted and I re-toasted it in a pan for a few minutes)
~ 1 tsp caraway seeds (I didn’t have any of these on hand so just used fennel seeds, which were a bit too strong but still nice)

Toast buckwheat and caraway seeds in a pan for a few minutes until you can smell the caraway

~ 1 med-large beetroot, grated
~ juice of half a lemon
~ drizzle of olive oil
~ salt and pepper

Mix the above in a bowl, add the toasted buckwheat and caraway seeds.
Serve with the rest of your meal.
I served it with Thai Chicken Patties, Broccoli Salad and Tomato Basil Salad

Categories: Dinner, Healthy, Recipes, Salads, Vegetarian | Tags: , , , , , | Leave a comment

Cauliflower Curry (Chicken or Fish)

Inspired by another food blog, Scandi Foodie, I made the Cauliflower Curry featured as part of a sugar free vegan diet.  I didnt have all the ingredients so my recipe is slightly modified.  I served this with pan fried fish and some lentils and cabbage.

Curry paste:
Blend the above ingredients together in a small blender (I love Magic Bullet):
~ 3 coriander root (bottom stalks of the coriander/cilantro herb – keep them in the freezer after using the leaves fresh)
~ 1 brown onion cut into chunks
~ 250 ml coconut milk
~ 4 tbsp raw almonds
~  2 tbsp sunflower seeds
~  2cm cube fresh ginger
~ 2cm cube fresh turmeric root, chopped
~ 1 tsp ground cumin
~ 1 tsp ground coriander
~ 1 red chilli (include the seeds too!)
~ pinch cayenne pepper

Set the paste aside and prepare your veges/meat:

~ 1 head of cauliflower, cut into small chunks
~ 1 small brown onion
~ olive oil
~ french green beans/broccoli
~ 250ml chicken stock
~ 300g chicken thigh meat or white fish (optional)

Heat the oil in a pan set to medium-high heat
Add the cauliflower and onion and fry for about 5 minutes
Add the paste, stir through then add the chicken stock slowly unti you have a consistency you like (I like mine to be thick)
Add the other green veges and chicken / fish
Cover and cook on a med-low heat for about 10-15 minutes – add more stock/water if it gets too dry.
If you need a thicker mixture, remove the lid for the last 5-10 mins
Squeeze the juice of 1/2 lime over the curry at the end before serving

You could have this with rice or on it’s own.

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Chickpea & Corn Salad (with Chicken Fajitas and rice)

Day 1 of the detox hasn’t been so bad – this meal is one I would usually have when not on a detox so that was a bonus!

Chickpea & Corn Salad

~ 2 corn cobs, grilled on a griddle pan, kernels removed
~ 1 can of chickpeas, rinsed and drained
~ 1 large Lebanese cucumber, cut into chunks
~  handful chopped coriander
~ half a handful of mint leaves, torn
~  handful of almonds
~ 1/2 an avocado, cubed
~ 1 lime, juiced
~ small drizzle of olive oil
~ ground corainder
~ salt and pepper

Place all vegetables in a large bowl
Squeeze over the lemon juice
Drizzle over the olive oil
Season to taste with ground coriander, salt and pepper

I served this with Chicken Fajitas and steamed brown rice.


Categories: Dinner, Recipes, Salads | Tags: , , , | Leave a comment

Chicken Fajitas, Mexican Corn & Bean Salad

This meal is a culmination of a few recipes that I like.  It took two of us about 40 minutes to prepare and cook this meal – and about 15 minutes to devour it! (serves 2-3)

Chicken Fajitas (Jamie Oliver)
Roast Corn and Bean Salad (Caroline Velik)
Quick Guacamole
Quick Salsa

Roast Corn and Bean Salad

~ 1 cup black (or red kidney) beans, soaked overnight (or one tin rinsed and drained)
~ 1 small red onions, finely sliced
~ 2 limes, juiced
~ 1 orange, juiced
~ 3 sweet corn cobs, grilled on BBQ or hotplate, kernals removed
~ 2 eschalots (or spring onions), thinly sliced
~ Salt and pepper
~ handful smoked or roasted  almonds, roughly chopped
~ 400g punnet mixed heirloom cherry tomatoes
~ 1 avocado, peeled and chopped into large chunks
~ Handful coriander leaves, washed and chopped roughly
~ Handful mint leaves, washed and chopped roughly
~ 2 cloves garlic, finely chopped
~ 1 green chilli, finely chopped
~ olive oil

Place drained beans and corn kernals in a medium sized bowl and set aside.
Place red onion in a small bowl and cover with hot water for 10 minutes. Drain, then marinate in lime and orange juice which you prepare the rest of the meal (can be done for up to an hour.)
Fry eschalots/spring onions in a small pan in a little olive oil until crispy. add to the bowl with the beans and corn.
Drain red onions (which will now be pickled), reserving a little juice for the dressing and add to the bowl with beans and corn.
Add the remaining ingredients to the bowl (almonds, tomatoes, avocado, coriander and mint)

Make a dressing with reserved pickling juice, garlic and chilli.
Whisk in as much olive oil as needed. Season with salt and pepper.
Add to the bowl of salad, mix and serve.

Chicken Fajitas

~ 1 red capsicum – sliced into thin strips1 medium red onion – finely sliced
~ 1 skinless, boneless chicken breast or 2 thighs – sliced into thin strips
~ 1 teaspoon smoked paprika
~ pinch of ground cumin
~ 1/2 lime
~ olive oil
~ freshly ground black pepper

Place the capsicum, onion and chicken into a bowl with the paprika and cumin
Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well – marinate for 5 minutes or so
Heat a griddle pan to high, fry the capsicum, onion and chicken for 6 to 8 minutes, until the chicken is golden and cooked through
Keep turning the mixture so they don’t burn

Quick Guacamole

Place the following in a bowl and mash with a fork until it reaches the desired consistency (I like it to be quite smooth but with chunks of avocado)

~ 1 avocado (skin and stone removed)
~ 1/2 red chilli, finely chopped
~ juice of half a lemon
~ salt and pepper
~ 1 tomato, finely chopped
~ 1 garlic clove, finely chopped
~ drizzle of olive oil

Quick Salsa

Place the following in a bowl and mix:

~ 2-3 tomatoes, chopped – some finely and some chunky
~ 1 small bunch of corainder
~ 1 small red chilli, finely chopped
~ drizzle of olive oil
~ juice of half a lime
~ salt and pepper (to your taste)

Serve the fajitas and salad with wraps, grated cheese and some natural yoghurt.

Categories: Dinner, Recipes, Salads | Tags: , , , , , , , , | 1 Comment

Thai Chicken Patties, Quinoa & Pomegranate Salad

Thai Chicken Patties

~ 500g chicken mince
~ 2 spring onions, finely sliced
~ handful roughly chopped coriander
~ 1/2 red chilli, chopped finely
~ pinch ground corriander
~ salt and pepper

Mix the above ingredients in a bowl and mix well.  Place handfuls of the pattie mixture on a warm-hot fry pan and cook for about 4 minutes each side until cooked through

Quinoa & Pomegranate Salad

~ 1 cup dry quinoa – boiled in salted water and drained
~ seeds and juice of 1 pomegranate
~ handful of roughly chopped corrainder
~ small handful of chopped mint
~ juice of 1 lime
~ small handful of pinenuts, toasted on a pan
~ salt and pepper
~ pinch of ground corriander

Combine the above ingredients in a bowl (try to wait until the quinoa has cooled before adding the rest of the ingredients otherwise the herbs will wilt)

Watercress & Pomegranate Salad

~ half bunch of watercress, roughly chopped
~ juice of half a lemon
~ seeds and juice of 1 pomegranate
~ mint leaves – about 10 or so, torn

Place watercress on the bottom of the bowl, squeeze the lemon juice over the top, add the torn mint and sprinkle the top with the pomegranate seeds.

Categories: Recipes | Tags: , , , | 4 Comments

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