Quinoa Salad with chickpeas

 

1 eggplant, cut into 2cm pieces
2 red onions, halved, cut into thin wedges
1 large zucchini, cut into 2cm pieces
250g small cherry tomatoes
1 tsp olive oil
1 garlic clove, crushed
1 tsp ground cumin
1 cup (200g) quinoa
2 cups water
400g can no-added-salt chickpeas, rinsed, drained
1/2 cup fresh basil leaves, torn
50 good quality goats cheese, crumbled
2 tsp extra virgin olive oil
balsamic vinegar, to drizzle
fresh basil leaves, extra, to serve

Preheat oven to 200°C.
Line a large baking tray with baking paper. Place the eggplant, onion and zucchini on the tray. Toss in oil and season with salt and pepper.
Roast for 10 minutes.
Add tomatoes to the tray and roast for a further 10 minutes or until the vegetables are golden and tender.
Meanwhile, heat the olive oil in a medium saucepan over medium heat.
Stir in the garlic and cumin for 30 seconds or until fragrant.
Add quinoa and water. Bring to the boil and reduce heat to low.
Cover and simmer for 12 minutes or until the quinoa is tender and the water has absorbed. Set aside to cool slightly.
Place the quinoa, roast vegetables, chickpeas, basil and feta in a large bowl.
Toss gently to combine.
Drizzle with extra virgin olive oil and vinegar. Top with basil leaves.


 

Creamy Vegetable Korma

 
 

So simple to make and simply delicious to eat.
This is a mild curry - Add extra korma paste to turn up the heat.

Combine paste, onion, garlic, stock, water, cream, carrots, potato, pumpkin and cauliflower in a 4.5 litre (18-cup) slow cooker. 
Cook, covered on low, for 6 hours.
Add squash and peas.
Cook, covered on high, for about 20 minutes.
Season to taste.
Sprinkle with nuts before serving.

Serve with basmati rice and top with plain yoghurt.

Serves 6

 

 

 

 

1/2 cup korma paste (Sharwoods preferred)
1 large brown onion, sliced thinly
2 cloves garlic, crushed
1/2 cup (125ml) vegetable stock
1/2 cup (125ml) water
300 ml (1⅓ cups) pouring cream
375 g chopped carrots
500 g baby potatoes, halved
375 g pumpkin, chopped coarsely
320 g cauliflower, cut into florets
6 medium yellow squash, quartered
1/2 cup frozen peas
1/2 cup roasted slivered almonds


Easy spinach and ricotta canneloni

 
 

750g fresh ricotta cheese
150g baby spinach leaves, chopped
4 fresh lasagne pasta sheets
2 cups Italian tomato pasta sauce
75g grated tasty cheese
60g baby rocket

Preheat oven to 180°C.
Place ricotta in a bowl with spinach. Stir to combine, seasoning with salt and pepper.
Cut lasagne sheets in half crossways.
Spread 1/8 of ricotta mixture along the centre of each piece.
Roll up to enclose filling.
Repeat with remaining ricotta mixture and lasagne sheets.
Spread half the tomato sauce over the base of a 6cm-deep, 20cm x 30cm (approx) ovenproof dish.
Arrange pasta tubes, seam side down, over sauce.
Spread with remaining sauce.
Sprinkle with cheese.
Bake for 30 minutes or until pasta is cooked and the top is golden brown.
Serve topped with rocket.

Serves 4

Indian Vegetable Curry

 
 

1 tbsp vegetable oil
1 leek, sliced thickly
1 brown onion, sliced thickly
2 cloves garlic, crushed
2 tsp black mustard seeds
2 tsp ground cumin
2 tsp garam masala
1 tsp ground turmeric
1 1/2 cups vegetable stock
400 g can diced tomatoes
500 g kumara, chopped coarsely
2 large carrots, chopped coarsely
400ml canned coconut milk
375 g patty pan squash, quartered
400 g can chickpeas, rinsed and drained
155 g baby spinach leaves
1/2 cup coarsely chopped fresh coriander

Heat oil in large frying pan.
Cook leek, onion and garlic, stirring, until softened.
Add spices and cook, stirring, until fragrant.
Add stock and bring to the boil.
Pour stock mixture into 4.5-litre (18-cup) slow cooker.
Stir in undrained tomatoes, kumara, carrot and coconut milk.
Cook, covered on low, for 4 hours.
Add squash and chickpeas to curry.
Cook, covered on high, about 40 minutes or until squash is just tender.
Stir in spinach and coriander.
Season to taste.

Serves 6

 



 

Spicy ratatouille

 
Spicy Moroccan ratatouille.jpg
 

1 red onion, cut into wedges
600g butternut pumpkin, cut into 4cm pieces
400g eggplant, cut into 3cm pieces
3 zucchini, sliced into 3cm-thick rounds
1 punnet cherry tomatoes
1/3 cup olive oil
1 1/2 tablespoons Moroccan spice mix
I tsp chopped chillies (or to taste
1 x 400g cans diced tomatoes
400g can chickpeas, drained, rinsed
baby spinach leaves and good quality goats cheese, to serve

Preheat oven to 220°C.
Combine onion, pumpkin, eggplant, zucchini and tomato in a large roasting pan.
Drizzle with oil and sprinkle with spice mix and chopped chilli. Toss to combine.
Roast, turning vegetables occasionally, for 30 minutes or until golden.
Pour tinned tomato over vegetables and stir to combine. Bake for 15 minutes adding chickpeas for final 5 minutes of cooking.
Remove pan from the oven and let stand for 5 minutes before serving on a bed of spinach leaves and sprinkled with goats cheese.

 

 

Chilli con carne

 
 

2 teaspoons olive oil
125g rindless bacon, roughly chopped
750g lean beef mince
2 medium brown onions, finely chopped
2 medium red capsicums, chopped
3 garlic cloves, crushed
1 long red chilli, chopped
2 tablespoons Mexican chilli powder
2 x 400g can chopped tomatoes
400g can red kidney beans, drained, rinsed
sour cream
avocado, chopped
corn chips
spinach leaves to serve (optional)

Note: If cooking for children, you may wish to reduce the amount of chilli used.

Heat oil in a large pan over medium heat. 
Add bacon and cook for 5 minutes or until crisp. 
Add mince and cook, stirring to break up mince, for 15 minutes or until browned.
Add onions, capsicums, garlic and chopped chilli. Cook for 5 to 6 minutes or until vegetables are soft. 
Add chilli powder. Cook, stirring, for 1 minute or until fragrant.
Add tomatoes and 1 cup cold water. Bring to the boil. 
Reduce heat to medium-low. Simmer, partially covered, for 30 minutes.
Add beans and increase heat to medium. 
Cook for 15 minutes or until sauce has thickened. 
Serve topped with avocado, corn chips and sour cream. Or if transporting, pack toppings separately. Freeze, chilli mixture only.

 

Vegetable Lasagne

 
 

800g butternut pumpkin, peeled, cut into 1cm-thick slices
1 1/2 tablespoons olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
200g button mushrooms, thickly sliced
1 medium red capsicum, chopped
2 medium zucchini, halved and sliced
1 medium eggplant, chopped
400g can diced tomatoes
80g baby spinach
2 tbsp basil
30g butter
2 tablespoons plain flour
2 cups milk
1 cup mozzarella cheese
8 dried lasagne sheets

Preheat oven to 180°C.
Toss pumpkin in 2 teaspoons of oil and arrange in a single layer, on tray lined with baking paper.
Bake for 20 minutes or until tender. Set aside.

Heat remaining oil in a heavy-based frying pan over medium heat. Add onion, garlic, mushrooms, capsicum, zucchini and eggplant.
Cook, stirring, for 10 minutes or vegetables are tender.
Stir in tomatoes and bring to the boil.
Reduce heat to low and simmer for 10 minutes or until sauce has thickened.
Add spinach and basil and stir gently for one minute or until spinach has just wilted.
Season with salt and pepper and set aside.

Melt butter in a saucepan over medium heat until foaming.
Add flour and cook stirring with a wooden spoon for 1 minute or until bubbling.
Remove from heat.
Gradually add milk, stirring to prevent lumps forming.
Return pan to heat and cook, stirring, for 5 minutes or until sauce boils and thickens.
Remove pan from heat and stir in half the cheese. 

Lightly grease a rectangular baking dish (16x 28cm)
Spoon half the vegetable mixture into the dish.
Place half the pumpkin over the vegetable mixture.
Arrange half the lasagne sheets over the pumpkin. 
Repeat layers.
Spoon cheese sauce over top. and sprinkle with remaining cheese.
Bake for 40 minutes or until golden and pasta is tender. 
Stand for 10 minutes before serving.

Cooked and uncooked lasagne may be frozen.
Cover with plastic wrap and foil to seal.
Remove plastic wrap before reheating.