Fennel Roasted Potatoes, Honey Almond Carrots & Brussel Sprouts with French Style Peas

Note:  There are 3 dishes to be served together.  Requires a bit of multi-tasking to finish all 3 at the same time.

Ingredients:
Potatoes:
1/2 fennel (sliced)
5 large potatoes cut in 1/2.
1 clove garlic
salt/pepper
2 tsp Italian herbs
1 tsp dried chives
1 tsp parsley
2 tbs olive oil
1 tbs butter

Honey Almond Carrots & Brussel Sprouts
1 tbs butter
1 tbs honey
hand full of sliced almonds
2 tsp sesame seeds
500g brussel sprouts cut in 1/2
4 carrots peeled & sliced

French Style Peas
3 c frozen peas
1 c vegetable stock
salt/pepper to taste
handful of sliced lettuce

Gravy
1 vegetable stock cube
1 chicken stock cube (If you are vegetarian, Massel chick stock cubes have no animal products)
1 tbs flour
1.5 c water


Directions:
Potatoes:

1. Preheat oven to 220c
2. Put potatoes in baking dish
3. Cover with other ingredients and mix through the potatoes.
4. Bake for about 1-1.5 hours at 220c, turning potatoes every 20 minutes until crispy on the outside and soft on the inside.

Honey Almond Carrots & Brussel Sprouts

1. Boil or steam carrots and brussel sprouts until just tender.  Drain and sets aside
2. In frying pan, melt butter with honey, garlic,1 tsp of sesame seeds and almonds on medium heat.
3. Add cooked brussel sprouts and carrots to frying pan and mix through.  Sprinkle with 1 tsp sesame seeds before serving.

French Style Peas

1. Simmer peas in vegetable stock until ready.
2. Increase to a boil and toss in lettuce.
3. Quickly stir and pour into serving dish.

Gravy

1. Put ingredients in a jar with lid & shake until dissolved.
2. Remove roasted potatoes from baking dish, leaving liquid & crispy bits in bottom of pan.  
3. Stir in gravy mixture and heat on stove until it thickens.
4. Pour over potatoes before serving (or put in gravy boat to serve along side meal)

Vegetarian Stew with Cheese & Chive Dumplings

Ingredients:
1 onion (sliced)
2 celery stalks (sliced)
3 c sliced cabbage
5 large potatoes cut in 1/2
4 large carrots
2 turnips
 1/2 fennel
2 cloves of garlic (crushed)
1tbs olive oil
1.5 litres of vegetable stock
salt & pepper to taste

Dumpling Ingredients:
2 c self raising flour
pinch of salt
2tbs parmesan cheese
Approximately 3/4 c water
2 tsp dried chives

Directions:
Dumplings:

1. Put dry ingredients together in a bowl
2. Add water as required until you get a thick sticky mixture.  Set aside for later.

Stew:

1. Heat oil in saucepan on high.
2. Add fennel, onion, garlic & celery.  Stir until they start to soften and lightly brown.
3. Pour in vegetable stock & bring to a boil
4. Put in carrots, potatoes , turnips & salt & pepper to taste.  Simmer for 30 minutes.  Add cabbage and simmer for another 10 minutes.  
5. Spoon dumpling mixture on top of stew.  Put lid on and simmer for another 10-15 minutes.
6. Serve

Sushi

Ingredients
1.5 c sushi rice
1 tbs white vinegar
water (enough to cover rice by 1/2" in saucepan)
1/2 avocado
1 tuna steak (thinly sliced)
wasabi
good quality soy sauce
seaweed paper

Directions:

1. Cover rice with water, add vinegar & bring to boil
2. Simmer for 20-25 minutes until rice is tender and liquid is absorbed (top up with water if needed)
3. Let rice cool.
4. (Option 1) Wet hands and roll rice into 2" long rolls.  Smear top of rice with wasabi & place thinly sliced tuna on top.
   (Option 2) On seaweed paper, spread rice 3 1/2-4" wide.  Leave 1/4" gap at each end.  Lay avocado and thinly sliced tuna in the middle of the rice.  Use bamboo sushi mat to roll tightly (this can be difficult).  Use a wet knife to slice in 1" portions.
   Here's a youtube clip to help you with your sushi rolling.
5. Serve with soy sauce and extra wasabi

Potato Chips!

This isn't really a recipe but I thought it was note worthy. I was shopping for a drink bottle for Evelyn-Rose's school lunch and near the isle that has the lunch boxes/drink bottles was a Micro Chip Crisp'r.  It's a potato slicing device with a tray to put the potato slices in.  You then microwave for 5 minutes to create your own potato chips.  I was really surprised at how well it worked!!  Fresh potato chips with no oil or added fat!

It does say not to season before you microwave but if you try to add salt afterwards the salt doesn't stick.  I added salt to the potato slices before microwaving and it worked much better.

Great healthy treat for the kiddos!  The microwave tray only holds about 1 potatoes worth of slices so making chips for a family of 5 can get a bit tiresome.

Potato & Chive Pizza

*Preheat oven at 220c 


Ingredients:
6 small pizza bases around 6" in diameter (we made our own, but it would taste great on some flat bread or pita bread)
1 pk cream cheese
4 large potatoes thinly sliced
bunch of chives thinly sliced (dried chives work well)
2 cloves of garlic (crushed)
1/4 c extra virgin olive oil
grated cheese
parmesan cheese
salt/pepper to taste

Directions:

1. Cover sliced potatoes with boiling water for 10 minutes (or until they begin to soften).  If needed, you can put in microwave for an additional 2-3 minutes).
2. Spread cream cheese over the pizza bases.
3. Drain potatoes and place on pizza bases.
4. Mix olive oil and garlic in small bowl and brush over potatoes.
5. Sprinkle with chives, salt & pepper.
6. Spread grated cheese and sprinkle parmesan over the top of pizza.
7. Bake at 220c for 10 minutes or until golden.

Delicious!!!!!

Vegetarian 3 Cheese Mousakka

*all ingredients are an estimate.  Add/take away to suit your taste.


Preheat oven at 200c


Ingredients:
3 medium sized eggplants
olive oil
1/2 c cooked lentils
1 c sliced green olives
1 c cooked spinach
1/2 c grated carrot
1/2 c grated zucchini
1 red pepper/capsicum diced
3-4 cloves garlic (crushed)
1 tbs fresh basil (chopped finely)
1 tsp oregano (dried or fresh)
Parmesan cheese
1 pk cream cheese
1cup grated cheese
1 bottle/can tomato puree
salt/pepper to taste

Directions:

1. Slice eggplant into 1/2 cm thick circles.  Spread out and sprinkle with salt.  Let set for about 1 hr.
2. Put about 1 tbs olive oil in frying pan.
3. Fry garlic, diced red capsicum/pepper with spinach and grated zucchini until spinach is wilted. 
4. Put into a saucepan and add cooked lentils, carrot, basil, oregano, tomato puree, olives, salt/pepper .
5. Simmer until sauce reduces and thickens (about 30-40 minutes)
6. Lightly grill eggplant until it is slightly brown.
7. In a baking dish, layer bottom with grilled eggplant, spoon over layer of tomato mixture.  
8. Thinly slice cream cheese and place evenly over mixture.
9. Add another layer of grilled eggplant.
10. Add another layer of tomato mixture
11. Scatter top with grated cheese & parmesan cheese.
12. Bake for 30-40 minutes at 200c

Goes great with garlic bread!

Sweet & Sour Vegetables

Sauce:

Ingredients:

1/2 c tomato sauce (ketchup)

1/2 c water

2 tbs plain flour

1/2 c vinegar

1 c sugar

1 tbs lemon juice

Directions:

1. Mix dry ingredients togther
2. Add liquids
3. Cook on a medium heat until a thick consistancy

rice to serve with meal


Vegetables:
Ingredients:
1 onion (sliced Asian style)
1 c chopped up cauliflower
1/2 c chopped carrots
1 large red capsicum/pepper chopped
2 chopped zucchini
2 c chopped broccoli
1 can of pineapple pieces (drained)
2 tbs olive oil
1 tsp sesame seed oil

Directions:

1. Heat olive oil & sesame seed oil in wok until hot
2. Stir fry vegetables until slightly soft
3. Add in drained pineapple pieces
4. Pour sauce over vegetables and mix thoroughly 

*Serve on a bed or rice

Spinach & Red Lentil Dahl

Ingredients:

1 cup red lentils, rinsed well
1 can diced/crushed tomatoes
1 cup of cooked spinach
1 vegetable stock cube
1/2 tsp grated ginger (fresh)
2 tbs butter
1 onion, finely chopped
2 cloves garlic, crushed
2 tsp turmeric
1 tsp cumin
1/2 tsp garam marsala
2 tbs lemon juice
1/2-1 tsp salt
1 tsp chopped coriander leaves

Directions:

1. Put lentils in sauce pan, cover with water until 1/2 inch over lentils
2. Crush stock cube and mix in
3. Bring to boil, then simmer for 20 minutes until water reduces and lentils are soft & with a porridge-like consistency.
4. Add all ingredients (except butter) and simmer until onions are soft.  Should resemble image above.
5. Stir in butter just before serving

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Roasted Potato & Seeded Mustard Salad

Ingredients:
Potatoes:
baby potatoes (enough to fill baking tray)
olive oil
butter
salt & pepper
garlic granules

Dressing:
3 TBS mayonnaise
1 TBS seeded mustard
1 TBS red wine vinegar
1 TBS sugar
1 apple diced
1 small stick of celery diced
chives
salt & pepper

Directions:
Potatoes:

1. Put potatoes on baking tray
2. Drizzle with olive oil, salt & pepper
3. Place 2 tsp butter on top of potatoes
4. Sprinkle garlic granules over potatoes
5. Bake in hot oven (220c) for 45 minutes or until just soft, turning after 25 minutes so potatoes are brown
6. Set aside to cool while preparing dressing

Dressing:

1. Put diced apple in mixing bowl & pour over red wine vinegar.  Mix well.  This will stop apples from turning brown.
2. Mix in all other ingredients

Assembling Salad:

1. Put potatoes in serving bowl
2. Cover with dressing and mix
3. Salad can be served warm or cold

Bean & Fig Salad

Ingredients
1 can mixed beans
1 can kidney beans
4 dried figs cut in small pieces
1 handful chopped baby spinach
1.5 TB red wine vinegar
1.5 TB olive oil
1 clove of garlic
1 TB honey
Salt & pepper to taste

Directions:

1. Drain beans
2. Mix figs, beans & spinach together
3. In small mixing bowl, put remainder of ingredients and mix
4. Pour mixture over beans/spinach/figs.  Mix well and serve

*Note:  canned corn can be added for extra sweetness

Tomato & Spinach Pasta

Ingredients:
1 package of pasta
2 cloves garlic
1 1/2 punnets cherry tomatoes
bunch of spinach
capers
olive oil
fresh basil
dried chives
parmesan
black olives (sliced)
salt
pepper


Directions

1. Cook pasta, drain drizzle some olive oil over it so it doesn't stick together
2. Heat up some olive oil in the bottom of a sauce pan
3. When hot, throw in tomatoes and spinach
4. Stir until spinach starts to wilt slightly
5. Add garlic & mix through
6. Add pasta into sauce pan
7. Add capers, sliced black olives, dried chives, salt, pepper and mix
8. Add more olive oil if needed to make pasta glossy and mix through
9. Add basil and parmesan  & mix in

This will make enough to feed about 4 adults.