Warm Spinach salad

This version  spinach salad can easily be made into a meal by adding chopped cooked chicken, turkey, or even fish or tofu. Chopped egg is also a classic option. If you want more vegetables, mushrooms and red pepper work especially well.

Ingredients:

• 1 package baby spinach (about 9-10 oz) or that much washed spinach leaves
• 4 pieces of thick-cut bacon or 6 pieces thin cut (about 150 grams), chopped
• ¼ cup minced onion
• 1 clove garlic
• 2 Tablespoons cider vinegar 
• A pinch of salt
• Two pinches of pepper2 teaspoons worth sugar substitute

Preparation:

1. Put the spinach (and other vegetables if you like) in a large bowl. The spinach will shrink down some in the hot dressing, but you need room to work.
2. Chop the bacon and fry until crisp. Remove with slotted spoon and drain on paper towels.
3. If you like a lightly dressed salad, leave about 2 Tablespoons of the bacon fat in the pan. If you want more dressing, leave more fat and then balance it with more vinegar and a bit more sweetener. (This dressing is a sweet and sour sort of thing.)
4. Cook the onion in the fat for 2-3 minutes, and then add the garlic - cook for 15-30 seconds or until it is starting to be fragrant. Be careful not to brown the garlic or it will get bitter.
5. Add the vinegar, and scrape up the brown bits in the pan. (The vinegar will seem potent, but it mellows quickly with the heat and sweetener.) Add the salt, pepper, and sweetener. Stir to dissolve, and pour the dressing over the spinach.
6. Toss the spinach (tongs work well) until coated. Transfer to individual plates or bowls and top with bacon bits and other toppings as desired.

Vietnamese Beef Pho

In this classic soup, paper-thin slices of raw beef are cooked with rice noodles in individual serving bowls into which hot spiced beef stock has been added.

Ingredients

• 3.5L beef stock
• 1 large onion, sliced into rings
• 6 slices fresh ginger
• 1 stalk lemongrass
• 1 cinnamon stick
• 1 teaspoon whole black peppercorns
• 500g beef sirloin, cut into thin slices
• 250g beansprouts
• 1 bunch basil, leaves only
• 1 bunch mint, leaves only
• 1 bunch coriander, leaves only
• 3 fresh green chillies, sliced into rings
• 2 limes, cut into wedges
• 500g dried rice noodles
• hoisin sauce, chilli sauce and fish sauce to serve

Preparation method

1. In a large stockpot, combine the stock, onion, ginger, lemongrass, cinnamon and peppercorns. Bring to the boil, reduce heat and cover, simmering for 1 hour. Strain stock and keep hot.
2. Arrange beansprouts, basil, mint and coriander leaves on a platter with chillies and lime.
3. Put the noodles into a large bowl and cover with boiling water. Soak noodles for 15 minutes, or until soft. Drain.
4. Divide noodles among 6 large soup bowls and place raw beef slices on top. Ladle hot stock over noodles and beef and pass the platter of garnishes and sauces.

Prawn and Sesame Stir-Fry

Sesame oil and sesame seeds add nutty goodness to stir-fried vegetables and prawns.

Ingredients

• 500ml (2 cups) water
• 220g (1 cup) white rice
• 650g fresh raw prawns, peeled and deveined
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 clove garlic, crushed
• 1 tablespoon sesame seeds
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons sesame oil
• 1 red capsicum, cut in half, seeds removed and cut into thin strips
• 3 spring onions, sliced
• 2 tablespoons teriyaki sauce
• 250g sugar snap peas or snowpeas, trimmed
• 2 tablespoons cornflour
• 200ml (3/4 cup) chicken stock
• 1/4 teaspoon salt

Preparation method

1. In a medium saucepan, bring salted water to the boil. Add rice, reduce heat, cover and simmer for 20 minutes.
2. While rice is simmering, combine prawns, ginger, cayenne pepper, garlic, sesame seeds and black pepper together in a large plastic bag. Allow to marinate in the refrigerator whilst rice is cooking.
3. Heat a large wok or frying pan until hot and pour in the sesame oil around the edges. Add capsicum and spring onions; stir-fry over high heat for 3 to 4 minutes to soften slightly.
4. Add teriyaki sauce, peas and the marinated prawns; stir-fry further 4 minutes or until prawns are opaque.
5. Stir chicken stock into cornflour until smooth.Add to the wok, cook, stirring until sauce boils. Sprinkle with salt. Spoon prawn stir fry over the cooked rice.

Nutrition

• Energy 1675.69kJ
• Total Fat 9.8g
• Saturated Fat 1.6g
• Salt 1074.2mg
• Total Carbs 50.3g
• Fibre 3g
• Protein 24.8g

Slow-roasted tomatoes with olives and capers

Ingredients (serves 4)

• 4 roma tomatoes, halved lengthways
• 175g vine sweet minicaps (baby capsicums)
• 1/3 cup mixed olives
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary leaves
• 2 teaspoons baby capers, drained, rinsed

Method

1. Preheat oven to 160°C/140°C fan-forced. Place tomato, capsicums and olives, in a single layer, in a large baking dish. Drizzle with oil. Sprinkle with rosemary. Season with salt and pepper. Roast for 45 minutes or until capsicums have softened. Sprinkle with capers. Serve.

Notes & tips

• Serve with roast chicken.

Pasta with spring vegetables, tarragon & feta

Keep dinner time fun and fresh with forkfuls of curly pasta twisted around crisp green vegies, feta and fresh herbs.

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 400g dried curly fettuccine pasta
• 1 tbs extra virgin olive oil
• 2 leeks, pale section only, washed, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 fennel bulb, trimmed reserving leaves, thinly sliced
• 1 tbs chopped fresh tarragon
• 2 bunches asparagus, woody ends trimmed, cut into thirds
• 300g (2 cups) frozen peas
• 100g feta, crumbled
• 70g (1 cup) finely grated parmesan

Method

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 125ml (1/2 cup) of the cooking liquid. Return the pasta to the pan.
2. Meanwhile, heat the oil in a large frying pan over low heat. Add the leek and garlic. Cover and cook, stirring occasionally, for 2 minutes or until the leek softens. Add the fennel and tarragon. Cook, covered, for a further 2 minutes.
3. Add the asparagus, peas and reserved cooking water to the pan. Season with salt and pepper. Simmer, uncovered, for 3 minutes or until the vegetables are tender. Add the vegetable mixture, half the feta and half the parmesan to the pasta. Toss to combine. Divide among serving dishes. Top with the reserved fennel leaves, remaining feta and remaining parmesan to serve.

Notes & tips

• If curly fettuccine is unavailable, use fettuccine or spaghetti.

• Variations

• For the kids: If the kids don't like feta and tarragon, swap for fresh ricotta and basil.
• Spring vegetable & pasta soup with tarragon & feta: Omit the fettuccine. In step 2, add only the fennel to the leek mixture. Cook for 2 minutes. Add 1.5L (6 cups) vegetable stock. Bring to a simmer. Add the asparagus, peas and a handful of dried risoni pasta. Cook until the risoni is al dente. Ladle the soup among serving bowls. Top with tarragon, feta and parmesan to serve.

Recipes: Easy Fusili with Tomato Pesto Sauce

Spiral pasta tossed with a super easy tomato sauce, sprinkled with Parmesan cheese and garnished with fresh basil. A lovely, simple dish. This is so easy and really yummy!

INGREDIENTS

• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, peeled and chopped
• 1 (14.5 ounce) can diced tomatoes, drained
• 14 ounces fusilli (spiral) pasta
• salt and pepper to taste
• 3 tablespoons pesto
• 3 tablespoons freshly grated Parmesan cheese
• 3 tablespoons fresh basil leaves for garnish

DIRECTIONS

1. Heat oil in a medium skillet over medium heat. Saute garlic for 2 minutes, then add tomatoes and simmer for 10 minutes.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
3. Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately.

Homemade Mac and Cheese Recipe

This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it.

INGREDIENTS

• 8 ounces uncooked elbow macaroni
• 2 cups shredded sharp Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 cups milk
• 1/4 cup butter
• 2 1/2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 cup bread crumbs
• 1 pinch paprika

DIRECTIONS

1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Green Mashed Potatoes

Especially rich in: lutein/zeaxanthin and vitamin C

Also rich in: fiber, potassium

Ingredients:

• 2 1 /2 pounds russet potatoes, peeled and cut into large chunks
• 1 bunch collard greens, washed, stemmed and cut into 1 /2" strips (approximately 8 cups)
• 2 garlic cloves, minced
• 1 /2 cup fat-free 1 /2 & 1 /2 cream
• 1 tablespoon butter
• salt and pepper to taste

Directions:

1. Place potatoes in large pot of cold water, bring to boil, reduce heat, and simmer until tender, approximately 20 minutes. Drain and return potatoes to pot.
2. Place collards and garlic in a large saucepan over medium heat. Bring to simmer and steam covered for 10 minutes or until cooked through, but still bright green, stirring occasionally to prevent burning. Remove from heat.
3. Add remaining ingredients to potatoes, along with collards. Mash or whip to desired consistency. Add more cream if too thick.

Makes 8 servings (approx. 2/3 cup each).

Nutritional Information (per serving): 176 Calories; 8 % fat (1.6 g total, <1>

Seared Tuna with Orange, Avocado, and Cilantro Salsa

Especially rich in: lutein/zeaxanthin, vitamin C, vitamin E, folate, and omega-3s

Also rich in: fiber, iron, magnesium, and potassium

Ingredients:

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 4 four-ounce tuna steaks (preferably sushi grade)
• 1/3 cup red onion, minced
• 2 oranges, peeled with all pith removed, and cubed
• 1 avocado, peeled, seeded, and cubed
• 1/4 cup cilantro, chopped
• juice of 1 lime
• salt and pepper to taste

Directions:

1. Blend olive oil, garlic, and lemon juice in a shallow pan. Add tuna, turn to coat evenly, cover and marinate for up to 1 hour.
2. In a medium bowl, blend onion, oranges, avocado, cilantro, lime juice, and salt & pepper. Cover and refrigerate for up to 1 hour.
3. Place steaks in a non-stick skillet over medium-high heat. Cook 2 minutes per side for medium rare (3 to 4 minutes per side for well done). Serve with salsa spooned over top.

Makes 4 servings.

Nutritional Information (per serving): 304 Calories; 45 % fat (15 g total, 3 g saturated), 1,410 mg omega-3s, 18 % carbohydrate (13.7 g), 37 % protein (28 g), 43 mg cholesterol, 3.4 g fiber, 44 mg vitamin C, 3.4 mg vitamin E, 1 mg zinc, 50 mg sodium.