1 can chickpeas (about 400g)
1 cup of your fav pasta sauce
1 egg (optional#)
1/2 cup chopped Coriander Leaves (or Basil)
100g Feta Cheese
4 sheets of filo pastry
Preheat oven to 220 degrees.
Drain and wash chickpeas. Mash chickpeas with a fork. Add pasta sauce, crumbled feta and coriander leaves and mix through well. Taste and season with salt and pepper to your liking. Mix in egg.
Lay a sheet of filo on the bench, kepping the remainder covered to prevent them from drying out. Spary sheet lightly with oil and fold in half. Repeat this once then cut in half, giving you a 2 rectangles of pastry.
Spray a muffin tin lightly with oil and line each mould with a filo piece, pressing it down around the base and edges. Fill the moulds with chickpea mixture and bake in oven for 20 minutes or until pastry is golden brown.
Makes 8 tarts
** This recipe is from the biggest loser recipe book and everything is supposed to be low fat. I do this a little differently. I use puff pastry. I cut the puff pastry into squares of four. (ie. one pastry sheet will can make four squares if you cut it or fold it into four). Before I put the mixture in the tarts I bake the empty cases in the oven a little bit (for about 5 to 10 mins). Once they are a little puffy and brown I take them out of the oven and then let them cool a little. I then pop the mixture in and then put them in the oven for another 10 mins.
#I left the egg out the other night when I made this for Cynthy as she is vegie. It didn't seem to make a whole lot of difference:)
Friday, September 2, 2011
Tomato & Red Lentil Soup
I kinda make my own recipes from other ones....so play with the soup and taste it lots and add extra water or vegie stock as needed
1 Brown Onion - halved and finely chopped
2 Garlic Cloves - crushed
2 cans of diced tomatoes
2 cans of tomato soup (plus 2 cans of water)
3/4 cup of split red lentils
Spray a big soup pot with olive oil. Add onion and garlic and sautee until onion softens. Add soup, water and tomatoes (juice and all). Bring to boil. Add lentils. Reduce to low and cook for about 30 minutes or until the lentils are tender and the soup is yummy and thick. Stir it occasionally while its cooking. Taste and season with salt and pepper.
Serve it with crusty bread. The little round 'cook in the oven' rolls are perfect with this.
You can freeze this soup.
You could also add crumbled or chopped up proscutio to the soup for a smokey flavour.
1 Brown Onion - halved and finely chopped
2 Garlic Cloves - crushed
2 cans of diced tomatoes
2 cans of tomato soup (plus 2 cans of water)
3/4 cup of split red lentils
Spray a big soup pot with olive oil. Add onion and garlic and sautee until onion softens. Add soup, water and tomatoes (juice and all). Bring to boil. Add lentils. Reduce to low and cook for about 30 minutes or until the lentils are tender and the soup is yummy and thick. Stir it occasionally while its cooking. Taste and season with salt and pepper.
Serve it with crusty bread. The little round 'cook in the oven' rolls are perfect with this.
You can freeze this soup.
You could also add crumbled or chopped up proscutio to the soup for a smokey flavour.
Chicken Noodle and Vegie Soup
Soup number two that I enjoy making...and basically made up.
You need about
About 400 grams of chicken thighs or breast (or less)
A winter soup pack of vegies from woolies or coles or the like. They usually contain:
* one small potato
* one turnip
* one swede
* one medium brown onion
* two carrots
Dry packet of Chicken Noodle Soup
Massel Brand Vegie or Chicken Stock...one cube
In a big pot boil the chicken.
Meanwhile grate all the vegies. Yes, grate them (very annoying part) but worth it. You could probably chop the veggies and then blend them at the end but I have had an accident with a blender (eep).
Take the chicken out of the boiling water when cooked. Discard the liquid. Shred the chicken carefully using two forks (or just wait til their cool and do it safely).
Fill a big pot with a litre of water. Add dry chicken noodle soup packet. Add grated vegies and chicken. Add stock/water if desired (depends on how many you are serving).
Bring to simmer. Cook for about 15 minutes and then serve. You can also throw in some frozen corn as well if you like. This makes it a bit sweeter.
This serves (without extra water/stock) about four people. And you can freeze it.
You need about
About 400 grams of chicken thighs or breast (or less)
A winter soup pack of vegies from woolies or coles or the like. They usually contain:
* one small potato
* one turnip
* one swede
* one medium brown onion
* two carrots
Dry packet of Chicken Noodle Soup
Massel Brand Vegie or Chicken Stock...one cube
In a big pot boil the chicken.
Meanwhile grate all the vegies. Yes, grate them (very annoying part) but worth it. You could probably chop the veggies and then blend them at the end but I have had an accident with a blender (eep).
Take the chicken out of the boiling water when cooked. Discard the liquid. Shred the chicken carefully using two forks (or just wait til their cool and do it safely).
Fill a big pot with a litre of water. Add dry chicken noodle soup packet. Add grated vegies and chicken. Add stock/water if desired (depends on how many you are serving).
Bring to simmer. Cook for about 15 minutes and then serve. You can also throw in some frozen corn as well if you like. This makes it a bit sweeter.
This serves (without extra water/stock) about four people. And you can freeze it.
Sweet Potato & Tumeric Soup
This is my favourite soup in the world. I sort of made it up through trial and error. It's a bit time consuming if you allow the mixture to cool so you can blend it...but well worth it.
Tablespoon Olive Oil
A large golden sweet potato - chopped into small cubes
1 medium brown onion - chopped
2 crushed garlic cloves
2 cm piece of fresh ginger - grated
1 birds eye chilli - deseeded and chopped (be careful doing this - watch rubbing your eyes!)
1 heaped tablespoon of tumeric
1 litre of water (4 cups)
2 Massel Vegie Stock Cubes
1 can (400ml) Coconut milk
Warm a big pot and place in oil. Wait about a minute for oil to heat through and throw in the onion, chilli, garlic and ginger. Stir fry until onion is transparent. Try not to burn the spices.
Chuck in the sweet potato and tumeric. Fry this a little until aromatic.
Add litre of warm water with stock cubes. Bring to boil. Then lower to simmer for about 30 minutes or until the sweet potato is soft.
Take this off the stove and allow to cool. Blend the mixture in a blender until smooth. If you blend it while its hot it tends to steam up and pop the top off your blender! you do not want tumeric on anything as it will stain or hot soup on your face! You can always use a hand blender while its hot - but it doesn't make it as fine and creamy.
Place blended mixture back in the pot on the stove. Heat through until hot, then stir through the can of coconut milk. Remove from heat and serve with crusty bread.
YUM. YUM. YUM.
Tablespoon Olive Oil
A large golden sweet potato - chopped into small cubes
1 medium brown onion - chopped
2 crushed garlic cloves
2 cm piece of fresh ginger - grated
1 birds eye chilli - deseeded and chopped (be careful doing this - watch rubbing your eyes!)
1 heaped tablespoon of tumeric
1 litre of water (4 cups)
2 Massel Vegie Stock Cubes
1 can (400ml) Coconut milk
Warm a big pot and place in oil. Wait about a minute for oil to heat through and throw in the onion, chilli, garlic and ginger. Stir fry until onion is transparent. Try not to burn the spices.
Chuck in the sweet potato and tumeric. Fry this a little until aromatic.
Add litre of warm water with stock cubes. Bring to boil. Then lower to simmer for about 30 minutes or until the sweet potato is soft.
Take this off the stove and allow to cool. Blend the mixture in a blender until smooth. If you blend it while its hot it tends to steam up and pop the top off your blender! you do not want tumeric on anything as it will stain or hot soup on your face! You can always use a hand blender while its hot - but it doesn't make it as fine and creamy.
Place blended mixture back in the pot on the stove. Heat through until hot, then stir through the can of coconut milk. Remove from heat and serve with crusty bread.
YUM. YUM. YUM.
Chicken, Potato and Rosemary Bake
This is a variation on a recipe that I found. It's the lazy mans version basically. I just kind of made this one up and its pretty successful if you have a good glass casserole dish with a lid.
2 to 3 Medium Potatoes - quartered
3 to 4 Chicken Boneless Thighs - leave whole
1 Onion (optional) - roughly chopped
1 x 400g can of chopped Tomatoes
1/2 cup of pitted kalamata olives
2 sprigs of fresh rosemary - leaves picked
2 garlic cloves - crushed
Preheat oven to 200c.
In your casserole dish pour in your chopped tomatoes (juice and all), olives, garlic, chopped onion and rosemary leaves. Mix all together.
Place in your chicken thighs and potatos into the mixtures and carefully stir so potato and chicken have been covered/tossed in the mixture. Sprinkle with salt and pepper.
Wack on your casserole dish lid and bake in the over for about 45 mins to an hour or until the tatoes are soft and the chicken falls apart with juicie goodness.
I am incredibly lazy and don't even thaw out the chicken sometimes. If this is the case cook for about an hour and a half.
You can serve as is, or with a side salad or serve over pasta. I usually have it as is.
2 to 3 Medium Potatoes - quartered
3 to 4 Chicken Boneless Thighs - leave whole
1 Onion (optional) - roughly chopped
1 x 400g can of chopped Tomatoes
1/2 cup of pitted kalamata olives
2 sprigs of fresh rosemary - leaves picked
2 garlic cloves - crushed
Preheat oven to 200c.
In your casserole dish pour in your chopped tomatoes (juice and all), olives, garlic, chopped onion and rosemary leaves. Mix all together.
Place in your chicken thighs and potatos into the mixtures and carefully stir so potato and chicken have been covered/tossed in the mixture. Sprinkle with salt and pepper.
Wack on your casserole dish lid and bake in the over for about 45 mins to an hour or until the tatoes are soft and the chicken falls apart with juicie goodness.
I am incredibly lazy and don't even thaw out the chicken sometimes. If this is the case cook for about an hour and a half.
You can serve as is, or with a side salad or serve over pasta. I usually have it as is.
Sweet Potato and Chickpea Salad - Healthy salad :)
Made a yummy salad last night and thought I would share.
1 large sweet potato (orange/gold) about 400g
1 large onion
1/2 cup of low fat natural yoghurt
2 tbs coriander
1 tbs lemon juice
1 x 400g of chickpeas
60g of rocket
Dice the sw. potato into 1.5cm cube. Cut onion into wedges. Put on a baking tray and spray with olive oil and bake in oven (180 degrees C) for about 25 minutes or until cooked (when you can poke the sw. potato with a fork and its soft enough to skewer).
When this is cooked let it cool for about about 5 to 10 minutes then place in a salad bowl.
Drain can of chickpeas (rinse them with water if you like) then place them in the salad bowl as well. Wash rocket and add to salad bowl.
Combine yoghurt, lemon juice and coriander (i use the squeezy tube of coriander but you can use fresh as well) in a bowl and then mix through the salad.
You are ready to serve and eat.
YUMMY!
1 large sweet potato (orange/gold) about 400g
1 large onion
1/2 cup of low fat natural yoghurt
2 tbs coriander
1 tbs lemon juice
1 x 400g of chickpeas
60g of rocket
Dice the sw. potato into 1.5cm cube. Cut onion into wedges. Put on a baking tray and spray with olive oil and bake in oven (180 degrees C) for about 25 minutes or until cooked (when you can poke the sw. potato with a fork and its soft enough to skewer).
When this is cooked let it cool for about about 5 to 10 minutes then place in a salad bowl.
Drain can of chickpeas (rinse them with water if you like) then place them in the salad bowl as well. Wash rocket and add to salad bowl.
Combine yoghurt, lemon juice and coriander (i use the squeezy tube of coriander but you can use fresh as well) in a bowl and then mix through the salad.
You are ready to serve and eat.
YUMMY!
Asparagus salad with lime dressing
1 bunch of asparagus
250g of frozen baby peas
½ red capsicum
½ red onion (or white doesn’t really matter)
½ cup of fresh lime juice
½ cup of fresh mint leaves
2 tsp brown sugar
Cut off the woody ends of the asparagus and cut into 2.5cm pieces. Lightly oil a pan (spray it with olive oil) and stir fry the asparagus until tender
Transfer to a salad bowl
Cook peas as per instructions on pack (boil for 2-4 minutes) and drain in a colander and rinse them with cold water. Add to the salad bowl.
Finely chop the capsicum and onion. Combine lime juice, mint and sugar in a bowl. Add in capsicum and onion.
A yummy fresh spring salad:) This one was taken from September AGT but I have modified it a little.
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