You can really tell when a girl has posted something on this blog.. it’s well presented and comes out all fancy and stuff.. well the trend continues!
This week I did the cabbage dish which I had penned in since day 1 of this challenge!
Recipe is quite easy and delicious…
- 1 bulb of Red & white cabbage, sliced thinly
- Then pine nuts & shaved almonds lightly browned in pan with some garlic salt for flavouring
- Chopped celery & spring onions
- Mix olive oil, white vinegar, soy sauce and some brown sugar for your salad dressing
- Mix it all together and voila!
I assure you that you will be make this dish and thank me for how easy and delicious this is!
Yours truly - the Fridge.
I can’t and won’t take full credit of this delicious dish.. my girlfriend is a definitely a culinary creative talent and may very well be the thought process behind some of my dishes!
Tonight was ALMOND night!
On the menu is almond crusted chicken, purple yam balls filled with a tarragon ricotta mix dished up with a side of enoki and shitaki mushrooms and peashoots.
Recipe is below..
- Handful of Macronas (a type of nut similar to almonds) and normal almonds put in the food processor with some garlic powder and fresh tarragon
- Baste chicken breast in Dijon mustard then press only the dijon side of the chicken in the almond mix. Bake at 425 for 15-20 mins on parchment paper
- We found purple yams which we boiled and mashed and chilled.. we then concocted a low fat ricotta and tarragon herb mix which formed the stuffing of the purple yam balls.. bake in the oven with the chicken for 10mins until they are hot..
- the mushroom and peashoot mix was quite simple
- dice one onion and brown this on its own then add your mushrooms.. add some Tamari and a little bit of Hoi Sin for flavour.. cook this off for 3-4mins
- the mushrooms will be shrink so add more than you think will do..
Finally add the peashoots and as these take 2mins to cook.. Finally you are done - serve it up and enjoy this gluten free delight!
Just another quick catch up on our Leek challenge last week! Just like Jillian, I had never cooked with leeks nor recall really taking much of an interest in them.. However they are very easy to cook with and are just little less aromatic than the old onion!
This was a very tasty stir fry which I whipped together.. Firstly, I sautéed the vegetables (carrots, celery, leeks) in white wine.. meanwhile the rice cooked away in the pot.. I had some veal marinated in a lemon, garlic and Dijon mix which I cooked up whilst the rice and vegetables Cooked up! Once the rice and veal were both cooked, I mixed them in with the vegetables and adds some bok choy to the mix! I then sprinkled one of my favourite herbs, tarragon lightly into the pan and added a little more white wine just to let it soak into the mixture.. voila! Easy, simple and damn delicious!
Our challenge this week was Leeks! I’ve never touched a leek, let alone made anything with one.
I googled a few recipes and found inspiration from this one (Linguine with Leeks, Radicchio and Walnut Pesto) on Epicurious. I didn’t have any linguine or parsley and had no idea on portions - but this ended up being a gem!
Fettucine with Leeks, Radicchio and Walnut Pesto (serves 2)
Here’s what you need:
- 2 handfuls of fettucine
- 2 cups thinly sliced leeks
- 1 cup of packed cilantro
- 1 cup of sliced radicchio
- 1/2 cup walnuts (germinate first)
- 1/2 lemon
- Extra virgin olive oil
Slice up leeks — rinse in between layers. Add to pan and saute until they turn brown. While leeks are cooking, boil a pot of water to cook the pasta (I used rice pasta).
To make the pesto, blend olive oil, lemon, cilantro and walnuts (you can use a magic bullet too!).
Drain pasta. Add cooked pasta, pesto and radicchio to leeks. Mix together in pan.
Serve immediately. Add radicchio and walnuts to garnish.
Week 5 - Leeks!
I had been struggling with Week 3 because I cook with kale quite a bit! I love making kale chips, kale salads and using it as greens in pasta dishes.
I’ve never actually made a kale smoothie, so I thought I’d give it a go!
Kale, Avocado, Banana & Lemon Smoothie!
- 2 pieces of kale, stemmed
- 1 small avocado
- 1 ripe banana
- Juice of 1/2 lemon
- 1 tbsp of tumeric
- 1/2 c almond milk
- 1 c water
I made it in my food processor — which actually shredded the kale perfectly. I did end up having a major accident when I was trying to tackle this smoothie while talking on the phone. Ended up with green monster goodness in my hair and all over my body.
You win some, you lose some.
PS: This smoothie was delicious.