Posts Tagged With: pistachio

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

 

 

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

Cherry Pistachio Tabouleh

I made this for Christmas Day – it went really well with the turkey but could also be served with chicken at other times of the year.

In a bowl, mix the following ingredients:
~ large handful of flat leaf parsley, chopped finely (about 1/2 bunch from a vege shop/supermarket)
~ handful of mint leaves, chopped finely
~ half  to 3/4 cup of pistachio nuts, chopped finely
~ 1 cup cherries, stoned and chopped

Prepare the couscous by placing 1/2 cup dry couscous in a bowl and pouring over boiling water until it just covers the couscous.  Cover the bowl with a plate and leave to absorb for about 5 minutes.  Fluff if up with a fork and mix spoonfuls at a time through the rest of the tabouleh, until the couscous is distributed amongst the rest of the ingredients.

Add more or less of the above until you have the mix you like – it should consist primarily of the parsley and mint, with the nuts, cherries and couscous featuring throughout.

To make the dressing, get a small glass/jug and fill it to 1/3 way with olive oil.  Top up to 1/2 way point of the glass with red wine vinegar and season with salt and pepper.  Mix it well and then spoon over the tabouleh salad until just dressed – don’t put too much dressing on, or it will end up sloppy.

cherry pistachio tabouleh parsley mint

 

Categories: Dinner, Recipes, Salads, 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

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