Recipes — easy RSS

Hungarian bean goulash….

YIELD: Serves 4 (4 Servings) Ingredients 1 Onion Diced 1 Zucchini Diced 4 Cloves of Garlic Minced 2 Tsp Hungarian Paprika 1/4 Tsp Smoked Paprika 1 Can Crushed Tomatoes 2 Tbs Tomato Paste 250 Ml Passata Sauce 1 Can Cannellini Beans Rinsed 1 Can Red Kidney Beans Rinsed 1/2 Cup Torn Parsley 1 Cup Torn Kale Instructions In a large pot, lightly saute the onions and zucchini in a drop of safflower oil When onions and zucchini are soft, add the garlic and paprikas and stir well to coat Pour in the tomatoes, passata and tomato paste, and bring to a gentle, rolling boil Add the kidney and cannellini beans, and reduce to a simmer Simmer gently for 15 minutes, allowing the beans to soften and flavours to develop Stir in the parsley and kale, and let simmer...

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Quinoa stuffed Mexican mushrooms….

YIELD: 4 Servings PREP: 60 mins COOK: 20 mins READY IN: 1 hr 20 mins Ingredients 4 Large Portobello MushroomsCleaned Gently Juice of 1 Lemon 1/4 Cup Olive Oil 1 Can Red Kidney Beans Drained & Rinsed 2 Fresh Corn Cobs Kernels Removed 2 Tsp Cumin 1 Tsp Chilli Flakes 1 Cup Fresh Coriander 1 Cup Quinoa Cooked According to Packet 1 Jar Mexican Salsa 1 Avocado Diced 'Tofutti better than sour cream' to serve Instructions Heat oven to 180C Whisk lemon juice and olive oil together and pour over mushrooms- allow to marinate at room temp for 1 hour Saute kidney beans, corn, cumin, chilli flakes and coriander for 5 minutes Add cooked quinoa and jar of salsa, and stir to coat vegies Top mushrooms with mix, and bake for 20 minutes Serve with fresh avocado and...

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Orange-roasted asparagus…

YIELD: 2 Servings PREP: 15 mins COOK: 15 mins READY IN: 30 mins Ingredients 10-15 Asparagus Spears Juice of 1 Orange 1 Orange Sliced 1/4 Cup Fresh Basil Torn 1/4 Cup Fresh Coriander Torn 1 Tsp Safflower Oil 1 Tsp Tamari Instructions Whisk the juice, basil, coriander, tamari and oil together Cover the asparagus with the marinade and allow the flavours to develop for 15 minutes In a baking dish, layer the orange slices, and top with the asparagus and marinade Top with one more orange slice and bake at 180C for 15 minutes COURSE: Breakfast SKILL LEVEL: Beginner

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