Archive for the 'Salads and Sides' Category

November 19th 2007
Tomato, Cheese & Avocado Omelette

Posted under Entrees and Nibbles & Salads and Sides & Lunch with the Girls

Preparation Time

10 minutes

Cooking Time

5 minutes

Ingredients (serves 1)

  • 2 eggs, separated
  • 1/4 cup Dairy Whip Whipped Cream
  • 10g butter
  • 1 small tomato, diced
  • 25g (1/4 cup) grated cheddar
  • 1/2 small avocado, sliced
  • Fresh coriander, finely chopped

Method

  1. Use an electric beater to beat egg whites until firm peaks form.
  2. Whisk egg yolks and Dairy Whip Whipped Cream in a medium bowl. Gently fold the egg white into the egg yolk mixture until well combined.
  3. Preheat a grill on high. Melt butter in a 17cm (base measurement) omelette pan or small non-stick frying pan over medium heat. Pour the egg mixture into pan and cook for 2-3 minutes or until the underside is golden. Place the pan under grill and cook for 2 minutes or until omelette is golden and the centre is slightly soft.
  4. Spoon tomato, cheddar, avocado and coriander over half of omelette and fold over remaining half to enclose filling. Season with salt and pepper to serve.

Notes & tips

  • Tip: Hold can completely vertical when dispensing cream.

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Source
Australian Good Taste - September 2006, Page 66

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November 19th 2007
Basil Pesto Chicken

Posted under Salads and Sides & Whats for Dinner

Throw this tasty dish together for dinner tonight and you’ll have the entire family asking for more!

Ingredients (serves 2)

  • 200g dried fettuccine
  • 2 tablespoons olive oil
  • 2 single chicken breast fillets, thinly sliced
  • 2 tablespoons basil pesto
  • 1 cup cream
  • shaved parmesan, to serve
  • basil leaves, to serve

Method

  1. Cook fettuccine according to the packet directions.
  2. Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add chicken and cook, stirring often, for 5 minutes or until brown.
  3. Add pesto, cream, salt and pepper to frying pan. Reduce heat to medium-low. Cook for 5 minutes, or until sauce has thickened slightly.
  4. Drain pasta. Add to pesto mixture. Toss over low heat until well combined. Transfer to serving bowls. Top with parmesan and basil. Serve warm.

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Source
Super Food Ideas - September 2003, Page 11

 

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March 6th 2007
Warm Chicken & Potato Salad

Posted under Salads and Sides

1 kg tiny new potatoes, halved
1 clove garlic, crushed
cooking oil spray
4 bacon rashers, chopped coarsley
2 1/2 cups cooked roast chicken meat, coarsely chopped
1/2 cup (120g) light sour cream
1/4 cup mayo (I use whole egg mayo)
1/4 cup buttermilk
2 tab. seeded mustard
1/4 cup finely chopped chives

Preheat oven to VERY HOT.

Combine potato & garlic in baking tray, coat with cooking oil. Bake, uncovered in very hot oven about 30mins or until brown & crisp.

Cook bacon in med. heated fry pan until crisp. Drain on paper.

Gently toss potatoes, bacon, chicken in large bowl. Add sour cream, mayo, buttermilk, mustard & chives.

Serve warm.

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March 6th 2007
Thai Banana Salsa

Posted under Salads and Sides

Ingredients:
2 bananas,peeled and thinly sliced diagonally
1/2 cup mint leaves
1/2 cup coriander leaves
2 lebanese cucumbers, seeded and diced
1 chilli, seeded and thinly sliced

Dressing
4 tbl lime juice (or lemon - both taste nice)
1 tbl fish sauce
1 tbl brown sugar

Mix all the salsa ingredients together in a bowl.

Mix the dressing ingredients in a small bowl and stir to dissolve the sugar.

Pour the dressing over the salsa and toss together.

 Serve with chicken schnitzel.

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February 25th 2007
Couscous with grilled vegies and tuna

Posted under Salads and Sides & Whats for Dinner & Low Fat Diet

(Serves 2)

Ingredients:

160gm couscous
250 ml chicken stock
5-6 slices grilled eggplant, cut into small chunks
2 slices grilled capsicum, cut into small chunks
handful of continental parsley, finely chopped
1 tbsp capers, drained and roughly chopped
4 roma tomatoes, cut in half lengthwise
1/4 tsp cumin
1/4 tsp coriander powder
1/4 tsp paprika
1 tbsp butter
some balsamic and extra virgin olive oil (for tomatoes)
Juice and zest from half a lemon
1 can of lemon pepper tuna chunks, drained (I like the Safcol one)

Method:

1. Toss tomatoes with 1 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, salt and some pepper. Place in a grill for 20 mins (medium heat), until tomatoes become brown at the top, and a bit soft and gooey. Set aside.

2. Bring stock to boil in a saucepan, add some salt to taste. Add all spices and lemon juice, and couscous. Remove from heat and wait for couscous to expand (about 2 mins). Stir 1 tbsp butter and lemon zest through the expanded couscous.

3. Add all of remaining ingredients (capsicum, capers, parsley, eggplant and tuna chunks), give it a very good stir. Season with a bit more salt if required. Place tomatoes on top to serve.

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February 16th 2007
Pumpkin’s Salad

Posted under Salads and Sides & Low Fat Diet

Baby spinach leaves

1 sweet potato

Danish style fetta

1 pkt pine nuts

handful of cherry tomatoes

Avocado (diced)

Preheat oven to 180 degrees. Peel and dice the sweet potato into bitesized pieces. Spray a baking tray with oil. Arrange sweet potato in a single layer and bake, turning occasionally until soft (approx 20 mins). Remove and cool.

At the same time arrange pinenuts on a shallow baking tray. Spray with oil and cook, turning regularly until golden brown. Don’t take your eye off them or they will burn. remove and place onto some paper towel to cool.

Combine baby spinach, cold sweet potato, pine nuts, cherry tomatoes and avocado in a salad bowl. Crumble fetta over the top and serve.

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February 13th 2007
Ramatuelle Pasta Sauce (A Moosewood Recipe)

Posted under Salads and Sides & Whats for Dinner & Low Fat Diet

This is delicious. Make more than you need and keep the sauce in the fridge for quick and easy meals.

3 large garlic cloves minced
1/3 cup coarsely chopped onions
1 cup fresh basil leaves, packed
5 or 6 large ripe tomatoes, quartered
1/2 cup olive oil
Salt to taste
1/4 teaspoon black pepper
Pasta
Grated Parmesan Cheese

Put the garlic, onions, basil and tomatoes in a blender or food processor. Add the olive oil, salt and pepper and blend until smooth. Set aside. This sauce is served at room temperature.

Cook and drain pasta, toss hot pasta with the sauce to taste and sprinkle with parmesan cheese.

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February 4th 2007
Summer Couscous Salad

Posted under Salads and Sides & Vegetables & Low Fat Diet

I make this some weeknights for work lunches for us. It tastes great the next day as the flavours develop overnight. And I vary it depending on what’s in the fridge, so these ingredients are a guide only.

1 cup couscous

1tsp stock powder

1 red chilli, chopped (deseeded if you like)

1 zucchini, diced small

handful of cherry tomatoes, quartered

1 lebanese cucumber, diced small

5-6 mushrooms, diced small

1/2 red or yellow capsicum, diced small

1 clover garlic, finely chopped

Olive oil

Red wine vinegar

Fresh coriander or parsley or basil

Add 1 cup boiling water to couscous and stock. Wait five minutes, forking through a couple of times.

Add a couple of lugs of olive oil and stir through.

Add diced vegetables and stir through.

Add 2tbs red (or white) wine vinegar.

Can be served immediately but also works well the next day.

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January 9th 2007
C’s Korean Beef Noodle Salad

Posted under Entrees and Nibbles & Salads and Sides & Low Fat Diet

This is very refreshing as a summer meal. For added crunch, add some beansprouts too.

250 gm rice vermicelli
8 tbsp soy sauce
8 tbsp mirin
4 tbsp caster sugar
4 tsp sesame seed oil
2 cloves garlic, finely chopped
1 red onion, cut into slivers
generous handful of coriander sprigs, roughly chopped
750 gm porterhouse steak
4-6 tsbp sesame seeds, lightly toasted
1 small capsicum, cut into little strips

1. In a large ceramic or glass bowl, mix together garlic, sugar, soy and mirin. Marinate beef, cover in clingwrap and set aside in the fridge for 30 minutes. Grill or BBQ beef to your liking, reserving the marinade. Slice thinly.

2. In a bowl, cover rice vermicelli in boiling water for 5 mins. Drain and refresh in cold water.

3. In a frying pan, cook red onions in a little bit of oil (peanut or vegetable oil is fine) until it softens. Pour reserved marinade into pan and let simmer. Remove from heat and set aside.

4. Mix drained vermicelli with sauce, beef, capsicum, sesame seeds and coriander. Serve at room temperature.

Serves 8 as entree / 4 as main

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