Easy Chicken Pot Pie

A good pie is perfect for a cold Winters day, especially one that is super easy and quick to prepare.

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This chicken pot pie is packed full of vegetables and has more of a gravy to it rather than a creaminess like my Chicken, Pumpkin and Leek Pies. Both are tasty in their own right, but this pot pie has more nutritional value and at the end of the day they are very different. I have topped this one with filo pastry, which enables the filling to be made in advance, requiring only the pastry to be added in the evening, just before going in the oven.

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People often view a pie as a poor choice, which may be the case when the pie is highly processed and the filling doesn’t resemble meat. Homemade pies do not fit into this category. Yes, they contain pastry, which isn’t a food we should be eating all the time, but it does form part of a healthy BALANCED diet. A homemade pie is essentially a casserole with a case. So, when you think of it like that, a pie filling can be whatever you like and the more veggies you can pop in there, the more nutrition you will get out of your meal. If you feel like making a beef and bacon pie with no veggies, then do it, just have some veggies or salad on the side.

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The kids enjoyed this pie and they especially liked the crunch of the filo pastry on top. As the filling is at least half veggies, it is a suitable meal to be served on its own. Having said this, we did eat it with steamed green beans last time, but you could also add some roast or mashed potatoes as a side if you are looking for a more filling meal.

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Enjoy xx.

Ingredients:

Serves 4

  • 400g chicken thighs, chopped into chunks
  • 1 tbs olive oil
  • 2 leeks, white part, sliced
  • 3 cloves garlic, crushed
  • 1 large carrot, diced
  • 2 tsp thyme, chopped
  • 3 spring onions, sliced
  • 1 tbs flour
  • 1 cup chicken stock
  • 1 cob or corn, kernels removed
  • 2 cups spinach leaves, chopped
  • Salt and pepper to taste
  • 8-10 sheets of filo pastry

Method:

  1. Heat a large frypan over medium heat and add the olive oil. Add the leek, carrot and garlic and cook for ~5 minutes. Add the garlic, thyme and spring onions and cook for a further 1 minute.
  2. Add the chicken and cook until all sides are browned. Add the flour and cook for 1-2 minutes, stirring so the flour doesn’t stick. Add the chicken stock and stir to form a gravy. Add the corn and the spinach leaves and cook, stirring for 1-2 minutes or until the spinach is wilted. Season with salt and pepper and place into pie dish and refrigerate.
  3. 50 minutes prior to eating, preheat oven to 180°C.
  4. Remove the pie filling from the fridge, cover the dish with foil or a lid and place into the oven for 30-40 minutes or until heated through.
  5. Once the filling is heated, remove the pie filling from the oven. Scrunch up sheets of filo pastry, one at a time, and arrange on top of the filling. Return to the oven for a further 10-15 minutes or until the pastry is golden brown and crunchy.
  6. Serve as is or with greens or potato.

Sweet Potato, Thyme and Polenta Chips

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Polenta chips are a good alternative to your normal potato chip. They are simple to make, but do require a bit of planning as the polenta needs to set before the chips are baked. The final product is a crunchy outside with a soft inside that has a slight sweetness due to the sweet potato.img_1713.jpg

Polenta is an Italian staple that is also known as cornmeal. It is gluten free, making it suitable with individuals with Coeliac Disease or gluten intolerance. It can be consumed hot and soft, almost like a porridge or can be left to set, as I have done in this recipe. The sweet potato, thyme and parmesan cheese give these chips a bit more pizazz and flavour than a normal polenta chip. Polenta chips are a great accompaniment to a piece of meat, fritters, rissoles, or even on their own as a snack. If you were having guests, they could take a spot of another carby dish, such as a potato salad or roast potatoes.img_1714.jpg

Initially, the kids weren’t too sure about these, but once they tried them, they were hooked, which is great, as polenta chips make a good snack or lunch food for the kids. These chips can be made and refrigerated or frozen prior to baking, making them quite quick and easy to make once they have been prepared. They will keep for up to 5 days in the fridge and 1 month in the freezer, so I’d suggest making 1-2 batches and freezing what you don’t need so you can just pop them out and into the oven to crisp up.

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img_1718.jpgEnjoy xx.

Ingredients:

  • 4 cups water
  • 1 cup polenta
  • 1 cup mashed sweet potato
  • 4 cups water
  • 1 tbs butter
  • 1 tbs thyme, chopped
  • 1/4 cup parmesan cheese, grated
  • 1 tbs extra virgin olive oil

Method:

  1. Line a 30 x 40cm baking dish with baking paper.
  2. To make sweet potato mash, peel and chop sweet potato and cook in a steamer basket over boiling water. Once soft, mash sweet potato and set aside.
  3. Bring 4 cups of water to the boil in large pot. Once boiling, add the polenta and cook over low heat, stirring regularly, for 15 minutes. Once cooked, add the sweet potato, thyme, butter and parmesan and stir until smooth.
  4. Pour the polenta into the baking dish and smooth out evenly. Refrigerate for 1-2 hours or until polenta is cool and firm.
  5. Preheat the oven to 200°C and line a baking tray with baking paper.
  6. Remove the polenta from the fridge and remove from the tray onto a chopping board. Cut the polenta into chips, about 2cm thick, and place onto baking tray. Once all chips are cut, brush with oil, taking care when turning them, and season with salt and pepper.
  7. Place into the oven for 30 minutes, turning the chips after 15 minutes.

Minestrone Soup

Winter is well and truly here in Melbourne, which means that soup is definitely on the menu again.

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Minestrone soup is a well known, hearty Italian soup, which can be made in many ways with many different ingredients and I would like to share mine with you.

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Minestrone soup can be made using any vegetables really, from potato and pumpkin to zucchini and squash, as well as carrot, peas and broccoli. There is always a carbohydrate component in minestrone soup, usually pasta or rice, and meat is completely optional. I have used bacon, but other recipes call for pork or pork rind (same animal!). Minestrone can often go gluggy or mushy the next day, which is due to the pasta or rice continuing to take on water, losing its structure. What I would recommend to avoid this is to cook the pasta or rice separately and add to each bowl before serving. If you have enough for leftovers, store the extra rice/pasta in a separate airtight container in the fridge and add to the bowl of hot soup just before serving.

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I think that the key to this minestrone is the pesto. I added a teaspoon of bought pesto, although I have included the recipe for pesto below to each bowl, along with some shaved parmesan just before serving and it enhanced the flavours immensely.

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The kids absolutely loved this soup, Mark even said “Mum, this is the best soup I’ve ever had” and asked a second bowl after his first was demolished in about 2 minutes. Claire enjoyed it as well and was asking for it for days after it was all gone….time to make some more!

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This soup really is very easy to make, it uses up whatever vegetables are in the house, it is hearty, nutritious and filling and it is great for leftovers. You can serve it with crusty bread if desired, although, it is not necessary as there is already a carbohydrate component in the soup.

Enjoy xx

Ingredients:

Serves 6

  • 1 tbs olive oil
  • 3 rashers bacon, fat trimmed and diced
  • 2 leeks, sliced
  • 4 cloves garlic, crushed
  • 2 stalks celery, chopped
  • 1 large carrot, diced
  • 1 parsnip, diced
  • 1 medium zucchini, diced
  • 150g savoy cabbage, sliced (purple cabbage also works)
  • 1 large sprig rosemary, finely chopped
  • 3 bay leaves
  • 1/2 cup parsley
  • 1 tbs thyme, chopped
  • 400g passata
  • 2.5L chicken or vegetable stock
  • 400g tin cannellini beans
  • 150g spinach leaves, chopped
  • 1 cup uncooked pasta
  • Grated parmesan cheese to serve
  • Pesto to serve (recipe below)

Pesto

  • 2 large handfuls of basil leaves
  • 1/3 cup pine nuts
  • 2 cloves garlic, crushed
  • 50g parmesan, grated
  • 2 tbs extra virgin olive oil

Method:

  1. Make the pesto by placing all ingredients into a food processor and blending until smooth, about 30 seconds. Scrape down the sides of the food processor and blend for a further 30 seconds. Place into a bowl and set aside.
  2. Heat a large pot with a lid over medium heat, add olive oil and bacon and fry for 2-3 minutes until the bacon begins to caramelise. Add the leek, carrot, celery, parsnip and cabbage and cook for a further 2-3 minutes to allow the leek to caramelise.
  3. Add the chopped herbs, passata and stock and season to taste. Bring to the boil. Once boiling, reduce the heat and place the lid on, slightly ajar and simmer for about 30 minutes.
  4. Meanwhile, bring a pot of water to the boil and once boiling add the pasta and cook until al dente. Drain and run under cold water to stop the cooking process.
  5. Once 30 minutes has passed, add the zucchini and cannellini beans and cook for a further 10 minutes. Add the chopped spinach and cook for 5 more minutes.
  6. Place 1-2 tbs of pasta into each bowl and top with soup. Add a small handful of grated parmesan cheese and 1 tsp of pesto to each bowl and enjoy!

Pumpkin Velvet Pie

Last week we were given 2 massive pumpkins, so I have made pumpkin soup, pumpkin risotto, pumpkin and apple muffins, pumpkin scones and roast pumpkin in salads and we still had 3/4 of a pumpkin left, so I decided to try a pumpkin pie. This recipe came from my sister, who was given it by one of her clients. It is easy to make and so smooth.

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Pumpkin pie is traditionally an American dish that is prepared for Thanksgiving. It is often eaten in Autumn and early Winter when pumpkins are plentiful. It is a dish that is made with a sweet pie shell and a pumpkin based custard. The spices in the custard can be played around with and usually consist of ginger, nutmeg, cloves, but cardamom and vanilla can be used also.

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I have used a little bit more spice in this pie than what the original recipe suggested as I personally think that a little bit more spice in things like this and hot cross buns, muffins, carrot cake, etc is better. My measurements are reflected in the recipe below.

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Needless to say, the kids are completely over pumpkin, to the point where I told Mark that we were going to have risotto for dinner and he said “Please no more pumpkin”! However, they thought the pumpkin pie was great! As did I.

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Serve the pie with a dollop of thickened cream or ice cream if preferred.

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Enjoy xx.

Ingredients:

Pastry

  • 200g plain flour
  • 100g cold butter
  • 1 tbs sugar
  • 1 tsp salt
  • 1 egg
  • 2 tsp water

Filling

  • 1 cup sugar
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1 1/2 cups cooked pumpkin, cooled and mashed
  • 1 cup sour cream (I used natural yoghurt)
  • 3 eggs, separated

Method:

  1. To make the pastry, place the butter, sugar and flour into a food processor and pulse until it resembles breadcrumbs.
  2. Mix the water and egg together and with the motor running, gradually add the egg mix to the flour and run until it comes together. Once a ball is formed, turn the motor off and remove from the processor. Flatten out into a large disc, wrap in cling film and refrigerate for at least 30 minutes.
  3. Preheat the oven to 200°C and line a 18-20cm pie dish.
  4. Once the 30 minutes has passed, remove from the fridge and roll out to fit the pie dish. Return to the refrigerator for 10 minutes.
  5. Blind bake by placing baking paper over the pastry then baking beads or dry beans or rice and bake for 15 minutes covered, then a further 10 minutes with the beans and baking paper removed. Once cooked, remove from the oven and reduce the temperature to 160°C
  6. While the base is cooking, make the filling by placing sugar, salt, spices and pumpkin into a large bowl.
  7. Beat the egg yolks and add to the pumpkin mixture along with the sour cream.
  8. Beat egg whites until soft peaks form. Gently fold into the pumpkin mixture.
  9. Place into pie case and smooth out the top. Bake for ~40 minutes. Check that it is cooked by slightly shaking the dish. There should be a slight wobble, yet still be firm.

 

 

Pork and Fennel Bolognese

Spaghetti bolognese, a winner in every household!

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Spaghetti bolognese, along with homemade pizza, sausages and tacos are guaranteed meals that we can enjoy without encouraging (nagging) the kids to keep eating. So, I decided to mix it up a bit. We only had pork mince in the freezer, so I thought I’d use that in place of the usual beef mince and add some different flavours and here we have the pork and fennel bolognese, also a winner!

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Pork and fennel are a fabulous match, whether it is fresh fennel or fennel seeds, it works, which is why this dish works so well. And the chilli flakes, a necessary addition (maybe not for the little people though), however, you could use fresh chilli instead if wanted and add it in before adding the meat.

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Whenever I make a pasta dish, unless we are having a salad with it, I like to add in veggies wherever I can to make sure that we all get close to our 5 serves per day and so that we get out portions right – 1/2 plate veggies or salad, 1/4 plate protein and 1/4 plate carbohydrate. With a pasta meal like this, it can be a bit tricky to get the portions right, which is fine, as long as you’re aware of it. This bolognese has onion, celery, zucchini and spinach, which work really well with the flavours. I was contemplating adding eggplant, but decided against it….maybe next time.

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The best thing about this meal is that it is quick and easy and it can be made earlier in the day or the night before if work, family or life commitments mean that you are time poor just before dinner. It also freezes well, so you can make a double batch and have a meal waiting in the freezer for a later date!

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If you’re looking for a delicious alternative to a regular spaghetti bolognese, this is your dish.

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Enjoy xx.

Ingredients:

Serves 4

  • 1 tbs olive oil
  • 1 red onion, diced
  • 4 cloves garlic, crushed
  • 2 stalks celery, finely diced
  • 1 medium zucchini, finely diced
  • 1 tbs fennel seeds
  • 1 tsp chilli flakes (plus more to serve
  • 500g pork mince
  • 2 tbs tomato paste
  • 2 x 400g tinned crushed tomatoes or passata
  • 1 tbs balsamic vinegar
  • 3 cups baby spinach leaves, roughly torn
  • 250g spaghetti
  • Grated parmesan cheese to serve

Method:

  1. Heat a large frypan, with a lid over medium heat. Add olive oil, onion, celery and zucchini and cook for 5 minutes, stirring. Add garlic, chilli flakes and fennel seeds and cook for a further 1-2 minutes.
  2. Add the pork mince and cook until browned, ~ 5 minutes, breaking up the big chunks as you go.
  3. Add the tomato paste and stir, followed by the tinned tomatoes and balsamic vinegar as well as 1/2 a tin full of water and stir. Bring to the boil and once boiling, reduce the heat to low, place the lid on and allow to simmer away for about 30 minutes.
  4. With 10 minutes to go, remove the lid to allow some of the liquid to evaporate. Cook for a few more minutes if needed.
  5. Stir through the baby spinach leaves and mix until wilted. Season to taste. At this point the sauce can be frozen or refrigerated.
  6. To cook the pasta, bring a large pot of salted water to the boil. Once boiling, add the pasta and cook as per the packet until al dente.
  7. Divide the pasta between the bowls and top with sauce. Serve with parmesan cheese and extra chilli flakes.

 

Spinach and Ricotta Lasagna

Lasagna hasn’t always been a favourite dish of mine, but the more I play around with the way I make it, the more it is growing on me and now I can say that it is something that I look forward to eating…sorry Dad 🙂

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Before Elise was born, I made a big dish of lasagna and froze it for quick dinners once she arrived. That batch had a pretty basic red meat sauce with layers of pasta, grilled vegetables and a béchamel sauce. Then, recently, I made a lasagna for good friends of ours, who are vegetarian, so I made a vegetable based red sauce and added in a spinach and ricotta layer. I received excellent feedback from that, and then this lasagna was born.

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This lasagna has a dozen layers, including red meat sauce, packed with veggies, pasta layers, grilled vegetables, béchamel sauce and layers of the spinach and ricotta mix. The result being a delicious and very nutritious lasagna that is probably heavier on the protein than the carbs, as there are only 3 layers of pasta. With all the veggies in here, this lasagna can be eaten on its own, as a meal or if you want more veggies you can serve it with a salad.

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If you are concerned about the creamy sauces in this lasagna, the béchamel and the spinach and ricotta mix, don’t be. Béchamel is simply a small amount of butter and flour and the rest is milk, which I would recommend using low fat milk to keep the overall fat content down, and similarly with the ricotta, use a reduced fat variety to lower overall saturated fat.

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The best part about this lasagna, and any lasagna, is that the kids absolutely love it! They are also fans of salad at the moment, with a simple olive oil and balsamic vinegar dressing, so I try to basic lettuce, tomato, cucumber, etc salads quite often to keep them interested in them. Claire especially likes it when she can add her own dressing!

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Lasagna does take a little bit of time to make, but I suggest that you make a full baking dish worth whenever you make it and have leftovers in the coming days or freeze into portions for a later date as it freezes exceptionally well.

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Enjoy xx.

Ingredients:

  • 500g lean beef mince
  • 1 tbs EVO oil
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 1 small eggplant, diced
  • 1 medium zucchini, diced
  • 2 swiss brown mushrooms, diced
  • 1/2 cup tomato paste
  • 1/2 cup red wine
  • 2 x 400g tinned diced tomato
  • 1 tbs basil, finely chopped
  • 1 tbs flat leaf parsley, finely chopped
  • 1 tbs sage, finely chopped
  • Salt and pepper to taste
  • 375g lasagna sheets
  • 1 medium eggplant, sliced into 0.5cm slices
  • 1 medium zucchini, sliced into 0.5cm slices
  • 300g pumpkin, sliced into 0.5cm slices
  • 20g grated parmesan cheese

Béchamel

  • 30g butter
  • 30g plain flour
  • 2 cups milk

Spinach and Ricotta

  • 250g fresh or frozen spinach
  • 375g reduced fat ricotta cheese
  • 30g grated parmesan cheese

Method:

  1. Heat the oven to 200°C and line 2 baking trays with baking paper.
  2. Start by making the meat sauce. Heat a large pot, with a lid, over medium heat and add olive oil, along with the onion, carrot, celery and garlic and cook for ~5 minutes. Add diced zucchini and eggplant and cook for a further 3-4 minutes.
  3. Add the beef mince and cook, stirring to break up any lumps. Add the mushrooms and chopped herbs and cook for a further 3 minutes.
  4. Add the red wine and tomato paste and cook, stirring for 3 minutes. Add the tinned tomatoes, along with about 1/2 a tin of water. Add salt and pepper to taste and stir well to combine.
  5. Increase the heat to bring to the boil. Once boiling, place the lid on the pot and reduce the heat to a simmer. Allow to simmer for about an hour, checking every 20 minutes or so and stirring if needed.
  6. Meanwhile, place the sliced pumpkin, eggplant and zucchini into a bowl and drizzle with olive oil. Stir to coat. Arrange on baking tray and cook for about 30 minutes or until tender. Once cooked, remove from oven and set aside.
  7. After an hour, the meat sauce should be relatively thick with little excess liquid remaining. Remove from heat and set aside.
  8. To make the béchamel, heat a small saucepan over medium heat. Add the butter and allow to melt, add the flour and stir continuously for 2 minutes to cook the flour. Add the milk, about 1/2 a cup at a time, whisking vigorously to prevent the formation of lumps. Once this milk has been absorbed, add another 1/2 a cup and repeat until 2 cups of milk have been added. Season to taste and set aside.
  9. The final element to make is the spinach and ricotta. If you are using fresh spinach, roughly chop the spinach and cover in boiling water to cook. Drain. If using frozen spinach, cover in boiling water to defrost, then drain.
  10. Place the spinach into a medium sized bowl, add the ricotta and parmesan cheese. Stir well to combine.
  11. To assemble the lasagna, place a layer of lasagna sheets on the bottom of the dish. Top with 1/2 of the meat sauce, followed by 1/3 of the béchamel, then a layer of roast pumpkin. Top with 1/2 the spinach and ricotta mix and then another layer of pasta. Repeat with meat sauce, béchamel, zucchini and eggplant and spinach and ricotta mix and another layer of pasta.
  12. By this point, there should only be meat sauce and béchamel left, so top pasta with remaining meat sauce and béchamel then sprinkle with parmesan cheese.
  13. Cover the dish with foil and place into the oven for about 40 minutes, removing the foil after 20 minutes.
  14. Eat once cooked or refrigerate or freeze for a later date.

Roast Cauliflower and Quinoa Salad with Tahini and Orange Dressing

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On Sunday night, I went out for dinner with 2 of my closest friends. We went to a place in East Melbourne called The Tippler and Co, right near the MCG, it is a place which if not for its sign would be very easy to miss, as it is just a door. They have a great menu of share plates and we had a lovely Cauliflower Grain Salad, which has inspired me to create this dish.

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Quinoa is a great addition to a salad as it adds some protein and bulks out the salad, making it suitable as a meal on its own, if desired. It also adds some warmth to a salad, making it suitable to all seasons of the year, especially Autumn. By adding the small amount of cumin to the veggies, it really lifts the flavour and adds a hint of Middle Eastern flavour, which pairs really well with the tahini dressing.

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The night that we had this salad, I didn’t even attempt to offer it to the kids as I was having one of those days where I wasn’t feeling like another battle, so I asked them what they wanted with their fish and they asked for a normal salad, so thats what they got. Not surprisingly, they both wanted to try some of this salad off my plate, especially the feta. I think if I served it up to them, it would have been one of the dishes that they say they don’t like, but go ahead to eat it and enjoy it.

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This salad is quite simple to make and it can be made ahead of time, just leave the dressing and the nuts until just before serving. It is great by itself, or with some form of meat, chicken or fish.

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Enjoy xx.

Ingredients:

  • 300g pumpkin, cut into 1-2cm cubes
  • 300g cauliflower, cut into small florets
  • 3/4 cup tricolour quinoa
  • 1 tsp ground cumin
  • 1/4 red onion, finely diced
  • 1 tbs coriander, chopped
  • 1 tbs dill, chopped
  • 1 tbs parsley, chopped
  • 1/4 cup currants
  • 50g feta
  • 1 tbs pinenuts, toasted
  • 1 tbs flaked or slivered almonds, toasted
  • 1 tbs pepitas, toasted
  • Juice of 1/2 a lemon
  • Juice of 1/2 an orange
  • 1 tbs extra virgin olive oil

Dressing

  • 2 tbs orange juice
  • 1 tbs tahini
  • 1 tbs natural yoghurt
  • 1/2 tsp honey
  • salt and pepper to taste

Method:

  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Place the cut pumpkin and cauliflower into a bowl and add 1 tbs olive oil and ground cumin and mix to coat. Place onto baking paper and cook for ~35 minutes or until starting to turn golden. Remove from oven and allow to cool slightly.
  3. Meanwhile, cook the quinoa, by placing rinsed quinoa into a small saucepan along with 1.5 cups of water. Bring to the boil, then reduce the heat once boiling. Cook for 15-20 minutes or until the quinoa starts to fluff (see picture above of fluffed quinoa). Place into a large bowl and set aside.
  4. Place the currants into a small bowl and cover with boiling water and allow to sit for 5 minutes. Add to quinoa.
  5. Chop the onion and herbs and add to the quinoa, along with the currants. Add lemon and orange juice and olive oil and stir to combine. Add the pumpkin and cauliflower, gently toss to combine and place into serving dish.
  6. Toast the nuts and seeds in a small frypan over medium heat until they just start to colour. Sprinkle over the salad.
  7. Crumble the feta and sprinkle over the salad.
  8. To make the dressing, combine all ingredients into a small bowl and stir to combine. Drizzle over salad and serve.