Posts Tagged With: coriander

Delicious Cauliflower Rice

I was skeptical at first as to how this would turn out, however I was pleasantly surprised and will definitely be making it more often.  Blitz a whole lot of cauliflower (half to 3/4 of a medium one) in a food processor and keep it in a container in the fridge to use throughout the week in other dishes such as tabouleh.
Here’s my step by step guide for the rest:

1) Scramble 3 eggs in a large hot pan with a little butter, set aside and cut into chunks
2) Fry 1 onion (diced) in some coconut oil for a few minutes, then add in 4 rashers of bacon (diced)  until the bacon is crispy and the onion soft
3) Add in around 6 mushrooms (sliced or quartered), and chopped or minced garlic*
4) Season with ground coriander, ground cumin and some chili flakes (as much as you like!)
5) Add in 1.5 cups thawed (or fresh) peas into the pan and 1 tin corn kernels (or fresh) and cook on med-high heat for a few minutes
6) Stir through the scrambled eggs, that have been set aside
7) Add in about 2 cups of the blitzed cauliflower and fry for only a few minutes (any more than 2 mins and the cauli will go mushy)
8) season with some salt, pepper, a few drops of both sesame oil and soy sauce
9) top with some toasted cashews, chopped coriander, chives or mint

*You could also add in cooked prawns, leftover roast chicken, beans, broccoli or diced carrots in step 3*

cauliflower rice bacon peas corn egg

Some other dishes you may like:
~ Quinoa Cauliflower Salad with Pistachios and Cranberries
~ Stuffed Mushrooms
~ Zucchini Slice
~ Banana Coconut Bread
~ Coconut Chia Almond Blueberry Muffins

Categories: Dinner, Healthy, Recipes, Salads | Tags: , , , , , , , , , | 3 Comments

Satay Soba ‘Slaw

I was so surprised at how well all these flavours work together, and even if you aren’t a massive peanut butter fan this dressing isn’t too over powering.
Also a great leftover dish for the next day lunch.  Original recipe here

~ Bring a pot of water to the boil
~ Cook a small bunch of soba noodles (1/3 of a packet) for 2-3 minutes
~ Drain and rinse in cold water (so they don’t overcook and become sticky)
~ Set aside for combining into the rest of the ‘slaw later

In a food processor:
~ 1/4 red cabbage – sliced
~ Green/Chinese Cabbage (same quantity as the red) – sliced
~ 6 brussel sprouts – sliced
~ 2 med carrots, peeled – grated

For the dressing, combine in a medium bowl:
~ 2 tbsp peanut butter (Mayvers or Pics are great)
~ 2 tbsp honey (warm these for 15 sec in the microwave to make them easier to mix together)
~ 3 tbsp white wine vinegar/rice wine vinegar
~ 3 tbsp sesame oil
~ 3 tbsp soy sauce/tamari
~ 1 tbsp grated ginger (peel it and keep it in the freezer to use when needed)
~ 1 clove garlic, minced/finely chopped

Assemble the coleslaw  by mixing part noodle, part vegetable, spoon of sauce and building until you get the consistency you like
Garnish with chopped fresh coriander and chopped peanuts/cashews

satay soba noodle coleslaw

Categories: Dinner, Recipes, Salads, Vegetarian | Tags: , , , , , , , | 2 Comments

Moroccan Rice

This is a great accompaniment to slow cooked Moroccan lamb, full of flavour!

Cook 1 cup Jasmine rice in 2 cups chicken stock (or water), while it is cooking you can prepare the rest of the dish:

You will need:
~ 1 brown onion, finely diced
~ 2 tbsp olive oil
~ couple of handfuls of natural almonds, chopped roughly
~ 1/4 tsp ground cumin
~ 1/2 tsp ground coriander
~ 1/8 tsp ground tumeric
~ handful of raisins/sultanas
~ small bunch of coriander leaf, chopped roughly
~ handful of cashews
~ juice from 1/4 orange

While the rice is cooking, fry the onions and oil in a pan for a few minutes on med-high heat
Add the almonds and spices and keep stiring the mixture until fragrant
Add a bit more oil if the mixture starts to get a bit dry
Add the raisins for the last few minutes
When the rice is cooked, stir through the onion/almond/raisin mix
Add the coriander leaf, cashews and orange juice and mix thoroughly

moroccan nuts rice almonds sultanas raisins

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

Cauliflower Almond & Raisin Salad

Inspired by the MasterChef episode on June 26 (feat. Daniel Wilson from Huxtable) I decided to go about attempting to re-create the cauliflower almond salad made by one of the chefs.

~ 1/2 cauliflower, cut into florets
~  1 tsp ground coriander
~ 1/4 cup slivered almonds
~ handful of raisins or sultanas
~ 1 small bunch of fresh coriander leaf
~ salt and pepper
~ olive oil

Blanch the cauliflower in boiling water for about 1-2 minutes
Drain and place in a bowl with ground coriander, salt, pepper and a drizzle of olive oil
Heat a medium sized pan to high heat
Fry off the cauliflower for a few minutes, just to brown up the sides a little
Place back in the bowl to cool down
Toast the slivered almonds with the raisins/sultanas for a few minutes
Add to the cauliflower along with chopped fresh coriander

 

Some other dishes you may like:
~ Quinoa Cauliflower Salad with Pistachios and Cranberries
~ Stuffed Mushrooms
~ Zucchini Slice
~ Cauliflower Rice
~ Banana Coconut Bread
~ Coconut Chia Almond Blueberry Muffins

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

San Choy Bau

This is a quick and easy one pan meal that is so tasty and looks great when you put it all together!

~ 3-4 spring onions, finely sliced
~ olive oil
~ 1-2 birdseye chilis (depending on how hot you like it!)
~ 2cm lemongrass root, finely sliced
~ a few coriander stalks, finely chopped
~ 500g pork mince
~ 1/2 tsp fish sauce
~ 1/2 tsp ground coriander
~ salt & pepper
~ handful of green beans
~ 1tbsp soy sauce (I used a rich mushroom soy sauce)
~ 1tbsp rice wine vinegar
~ few drops of sesame oil
~ 8-10 swiss brown mushrooms
~ 1 small tin water chestnuts, drained
~ 2 large carrot, peeled and grated
~ ice berg lettuce leaves – to serve in
~ bean shoots (mung beans) – for garnishing
~ coriander leaves – for garnishing

Fry off the spring onions, chilis, lemongrass & coriander stalk in a little olive oil, on a med-high heat, until the onions are soft
Add in the pork mince and break it up with a wooden spoon, add the fish sauce and ground coriander
Cook for a few minutes until the mince is almost cooked through
Add in the beans and mix through
Add the soy sauce, rice wine vinegar and sesame oil, one at a time
Leave to fry for about 5-10 minutes on a medium heat so that the beans cook through
Finally add in the water chestnuts, mix to combine and heat through, then the carrot right at the end for a further 2 minutes
Serve in lettuce cups and  garnish with bean shoots & coriander leaf

     

Categories: Dinner, Healthy, Meat, Recipes | 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.

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

Quinoa Cauliflower Salad

This is a cut down version of a Caroline Velik salad I made for Christmas Day which everybody loved.  It can be a little more time consuming than the other salads, but it’s worth it in the end!

Quinoa Cauliflower Salad

~ 1 cup dry quinoa – boiled in salted water for 10 minutes then drained and set aside
~ 1/2 cup brown rice – boiled in salted water for 20 mins, drained
~ 1/2 cup french green lentils – boiled in salted water for 20 mins, drained
~ 1/4 or 1/2 a cauliflower (depending on how much you like cauliflower!)
~ 1 tsp ground coriander
~ 1 tsp ground cumin
~  2 tbsp plain flour
~ olive oil
~ couple of handfuls of pistachios
~ handful of cranberries, soaked in the juice of 1 orange (while prepping the rest of the dish)
~ handful of chopped coriander leaves
~ handful of chopped parsley leaves
~ juice of 1/2 a lemon
~ salt and pepper to taste

Place the cooked quinoa, rice and lentils in a medium sized bowl and set aside.
Cut the cauliflower into small florets and place them in a bowl with the ground coriander, cumin and flour – toss to coat.  Fry in a little olive oil for about 5 minutes until tender but still a little crunchy. Add to the bowl with the quinoa.
Add the pistachios, cranberries and herbs to the bowl and mix thoroughly.
Squeeze the juice of 1/2 a lemon over the top and mix through.  Add olive oil and salt and pepper to taste.

Also served with the steak on the plate is Tomato Basil salad and Watercress Pomegranate salad

Categories: Dinner, Healthy, Recipes, Salads, Vegetarian | Tags: , , , , , , , , , | 8 Comments

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

Blog at WordPress.com.

%d bloggers like this: