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As we are approaching a cold winter, what a better way to share some Traditional easy made chicken soup. An old family favourite, the ultimate cure for anything.

It’s an oldie but a goodie. Chicken soup for the soul really does take on a whole new meaning.

Traditional chicken soup

Prep: 15 mins 

Cook: 4hrs

25 mins for the 25 kreplach (dumplings)

10 mins for the soup

Serves: 8-10

Ingredients:

  • 2 chicken bottoms (drumstick and thigh)
  • 2 carrots
  • 2 onions
  • 3 celery stalks
  • 1 sweet potato
  • 1 zucchini
  • 6 cloves garlic (optional)
  • 1 tbsp. salt, or to taste
  • 12 cups water
  • 1 parsnip
  • beef bones with meat or chicken
  • table spoon pepper and salt

Method:

    1. Peel the carrots, sweet potato and onions. Leave the peel on the zucchini.
    2. Cut the vegetables into chunks, not too small.
    3. Put all ingredients in the pot and bring to a boil. As soon as it boils, turn it down to a very low simmer, and cook for 4 hours.
    4. after 10 minutes skid off the scum that surfaces
    5. Refrigerate the soup overnight. The fat will rise to the top and harden, so you can easily remove it.
    6. After you remove the fat, reheat and serve the soup.

Optional: dumplings to go with the soup. 

Kreplach (dumplings)

Small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried.

Method for pastry:

    1. In a bowl add plain flour and egg mix with water to form dough.
    2. Add flour if it’s too sloppy.
    3. Add more water if it’s dry and keep mixing.
    4. Roll into a ball wrapped in plastic.
    5. Refrigerate for half an hour.

Method for filling the dumpling:

    1. Cut up beef meat and chicken meat taken from the bones chopped finely.
    2. Add fried onions stirred with chicken or beef meat.
    3. Make pastry into squares, add mixture.
    4. Fold over small square pastry, press down to seal.
    5. Two other points are bought together and sealed.
    6. Poach in water, later add it to the soup.

Time to serve

    1. Get a warm dish and add a few dumplings.
    2. Cover kreplach with chicken soup.
    3. Season to taste.
    4. Garnish with dill and presto. The ultimate cure for anything
    5. Wine companion : Australian wine.

NOTES:

  • soup keeps for several days in fridge.
  • Kreplach is best eaten after cooked.

Recipe provided by Shalom Greenwald.

Choosing healthy and tasty options for your kid’s lunchboxes is often more difficult than it sounds. Find some inspiration in these three recipes!

CHICKPEA SWEETCORN BURGER PATTIES.
Recipe makes 5 patties.

Ingredients:

  • 1 peeled sweet potato cut into chunks, then steamed
  • 200g (1 cup) fresh (or well-drained) corn kernels OR 1 cup frozen kernels, thawed
  • 250g (1.5 cups) cooked or tinned chickpeas, rinsed and
    drained well
  • 2tbs olive or rice bran oil
  • 1 peeled white onion, finely diced
  • 1 peeled and crushed garlic clove
  • 3tbs millet or quinoa flakes
  • 3tbs washed parsley, finely chopped
  • 1/2tsp ground cumin
  • 1/2tsp paprika
  • 1/4tsp ground turmeric
  • 1tsp salt or to taste
  • 1/2tsp ground black pepper
  • 2tbs ground flaxseeds + 6tbs water

 

Method:

1. Preheat the oven to 180 degrees C and line a baking tray with baking paper.

2. Place the cooked sweet potato in a food processor with the well-drained and dried corn and chickpeas.

3. Blend until the mixture is smooth – with some chunky bits left for texture – and well combined. Keep in the food processor.

4. Heat some of the oil in a saucepan and sauté the onions and garlic for a few minutes until the onions are translucent.

5. Remove from the heat and allow to cool slightly, then add the onions and garlic to the chickpea mixture and pulse briefly in the food processor.

6. Transfer the mixture to a large bowl, add the millet/quinoa flakes, parsley, cumin, paprika, turmeric, salt and pepper and mix well. In a small bowl, whisk the ground flaxseed with the water. Then, using your hands, incorporate the flaxseed mixture into the chickpea mixture until fully combined.

7. Shape everything into 5 evenly sized patties and place on a prepared lined baking sheet. Heat the remaining oil in a large frying pan and then pan fry each patty for 2-3 minutes on each side. Once done, transfer the patties back to the lined baking sheet and bake for 25- 30 minutes, or until cooked through.

 

VEGAN CASHEW CACAO BLISS BALLS:

Ingredients:

  • 1 cup of raw cashews
  • 8 pitted dates
  • 2 tablespoons raw cacao powder
  • 1 teaspoon of vanilla extract
  • 1/2 cup of shredded unsweetened coconut
  • 2 teaspoons agave syrup

 

Method:

1. Add cashews, dates, cacao powder and vanilla to a food processor and blend.

2. While blending add the agave syrup.

3. Form the mixture into small balls and then roll them in a bowl with the coconut until coated.

4. Place in fridge until balls are hardened.

 

VEGAN PROTEIN MUFFINS:
Recipe makes 10-11 muffins.

Ingredients:

  • 2 flax eggs (2 Tbsps ground flaxseed + 5 Tbsps water)
  • 1 1/4 cup dairy-free yoghurt, unsweetened (soy can be used)
  • 2 medium (very ripe) bananas
  • 2 cups GF rolled oats
  • 1/3 cup vanilla flavoured protein powder Nutritional Booster
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • Your favourite topping such as berries, granola, vegan chocolate chips, chopped nuts, seeds, dried fruit, rolled oats, crushed cookies

 

Method:

1. Preheat oven to 200 degrees C.

2. Lightly grease each slot of a standard muffin tin. Use paper liners to keep the recipe oil-free.

3. Prepare flax eggs in a small bowl, by mixing together the ground flax and water.

4. Set aside about 10 minutes. It will thicken up and become gel-like.

5. When the flax eggs are ready, add all the ingredients
(except the toppings) into a high-powered blender or food processor.

6. Blend until smooth, about 1-2 minutes. Scrape down sides as needed.

7. Pour mixture into each slot about 3/4 of the way full.

8. Sprinkle each one with your kids’ favourite toppings. Don’t press the toppings into the batter. It may yield a flatter muffin.

9. Bake for 15-18 minutes, until lightly golden brown.

10. Insert a toothpick in the middle of a muffin or two. If it comes out mostly clean, they are cooked.

11. Let muffins cool for 10 minutes in the pan before transferring them to a cooling rack, then cool for another 10-15 minutes.

12. It is normal if the muffins might flatten out a little bit

To avoid the liner sticking to the muffin, let them completely cool before enjoying. If not using liners, gently pop out each muffin with a butter knife.

Organise lunchboxes with minimal fuss and lots of healthy yumminess with these four amazing recipes!

Click here for more articles on nutrition, food portions, superfoods and health!


Recipe 1: 2 Ingredient Lunchbox Scrolls

If you want to make some fresh scrolls for lunch at home or lunch boxes, this is a really fast and easy recipe.  Equal parts self raising flour and greek yoghurt, that’s it!!

Serves: 8
Prep time: 15 mins
Cook times: 20 mins
Total time: 35 mins

Ingredients: 
1 cup Self Raising Flour
1 cup Greek Yoghurt

Instructions:
1. Preheat oven to 180C
2. Mix flour and yoghurt and make a ball.
3. Knead for a few minutes, adding more flour if mixture is too wet.
4. Sprinkle extra flour on bench, roll dough into rectangle

Mix ingredients together into a bowl to create dough.  I add a little more flour if the mix is too sticky.  Roll out onto a floured flat surface.  I have made a double batch below and created a different variety of scrolls.  One side is ham, capsicum, pineapple and cheese, the other ham and cheese.

Then roll up and slice into 2 cm thick segments, bake on baking tray until golden, approximately 15-18minutes.

Recipe 2: Mexican Chicken Salad Sandwich Filling

Ooh we so love Mexican in this household.  The girls and I like most dishes as I make them, but the boys (so macho) like to add in extra dashes of chilli sauce or jalapenos.   We often have chicken rolls for lunch on the weekends, but this took the traditional chicken and mayo roll to a whole new level.  If you love mexican you must try this!

Serves: 8-10
Prep time: 10 mins
Total time: 10 mins

Ingredients:

1 tomato, finely diced
1 capsicum, finely diced
3 spring onions, finely sliced
1/2 cup tasty cheese, grated
poached chicken breasts or 1 BBQ chook, shredded
1/3 cup mayonnaise
taco seasoning, to taste
Bread rolls

Instructions:

1. Add tomato, capsicum, spring onions and cheese into a large bowl, stir
2. Place chicken, mayonnaise and taco seasoning into bowl and stir to thoroughly combine.
3. Taste and add more mayonnaise and seasoning if required
4. Serve on bread rolls. There is enough mix for approximately 10 rolls.

Firstly I combined a diced tomato, capsicum, spring onions and cheese.

Then added poached chicken(or BBQ chook), mayonaise and taco seasoning.

Serve on bread rolls tiger bread rolls on this day, for a special treat!

Recipe 3: Fruity Bliss Balls

These Fruity Bliss Balls are nut free, which are ideal to put in the lunch boxes of kids who have a nut free policy at their school, store in the fridge for up to one week.

Serves: 18
Prep time: 15 mins
Total time: 15 mins

Ingredients:

10 medjool dates, remove seeds
1/2 cup raisins or sultanas
1 cup rolled oats
1 tablespoon cacao or cocoa
1/2 teaspoon vanilla extract
pinch of salt
coconut

Instructions:

1. Place the ingredients into a food processor.
2. Process on high speed for several minutes until the mixture sticks together like a paste.
3. Take small handfuls of mixture and make into balls, roll in coconut.
4. Keep in the refrigerator, enjoy.

My kids usually take 3 bliss balls in replace of a fruit, read more about my lunchbox packing guide.

Recipe 4: Greek Mason Jar Salad

I’m trying to mix up what I am eating for lunches during the week.  Earlier this year I was stuck in a rut of making a sandwich every day.  Now I take time to plan ahead and make sure I eat something different each day.  I still have a sandwich, but another day I may have crispbread loaded with tuna, spinach, onion and tomato and then another day a mason jar salad.

Prep time: 10 mins
Total time: 10 mins

Ingredients: 

1-2 tablespoons classic dressing
1 /3 cup chickpeas
Capsicum, diced
Cucumber, diced
Red onion, sliced
Cherry tomatoes, halved
Olives
Chicken, shredded
Fetta, cubed
Baby spinach, washed

Instructions:

1. Place all ingredients in the order listed above into a clean mason jar
2. Seal tightly, refrigerate and use within 5-7 days.

http://www.offspringmagazine.com.au/wp-content/uploads/2018/07/greek-mason-jar-salad-5.jpg

There is a special technique to the salad assembly to keep all the contents fresh.  The vegetables and protein need to be layered in a particular way:

Layer 1  Dressing
Layer 2  Chickpeas
Layer 3 – Hard vegetables – capsicum, cucumber and red onion
Layer 4 – Soft vegetables – cherry tomatoes, olives
Layer 5 – Protein – chicken and fetta
Layer 6 – Salad greens – baby spinach

Words and Photos from: 

Kat Springer
The Organised Housewife

Jelly Belly recipes
that scream
CELEBRATIO
N!!

 

TUXEDO JELLYBEAN FUDGE

INGREDIENTS:
-1 cup
sugar
1 teaspoon salt
3 tablespoons unsalted butter
½ cup heavy cream
1 ¾ cups mini marshmallows
1 teaspoon pure vanilla extract
1 ½ cups semi-sweet chocolate chips
1 ½ cups white chocolate chips
9 oz Jelly Belly jelly beans

METHOD:
1. Line 9 x 13 inch baking pan with waxed or parchment paper so ends overhang sides of pan; coat with cooking spray.

2. In saucepan over medium heat, combine half of measure of the following ingredients: sugar, salt, butter, heavy cream and marshmallows. Stir until butter and marshmallows are almost melted.

3. Bring mixture to boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add semi-sweet chocolate chips and stir until chips are melted.

4. Pour mixture into lined pan. Cool until firm, 15 minutes.

5. Repeat basic recipe with white chocolate chips. Then pour mixture over chocolate layer. Refrigerate 10 minutes.

6. Score fudge into 1-inch squares, press in two Jelly Belly jelly beans per square.

7. Let fudge cool in pan at room temperature, 3 hours. Remove by lifting paper from pan; cut fudge along scored lines. Plate and serve.

JELLYBEAN SPRING WREATH

INGREDIENTS:
-10-14 inch foam wreath
-Glue gun with glue sticks
-1.5 kilos Jelly Belly jelly beans
-Decorative ribbon
-3m white ribbon
-8-10 anchor pins

METHOD:
1. For a seamless application, wrap wide ribbon around foam wreath in spiral until foam is completely covered. Use anchor pins to secure ribbon in place.

2. Apply jellybeans to wreath using glue gun

3. Place jellybeans in rows around the wreath in ring shape. Repeat until wreath is completely covered. Taper rows closer to centre of wreath form.

4. Allow wreath to dry.

5.  Tie decorative ribbon around the finished wreath and hang for colourful decoration.

 

CHEERS TO YOU COCKTAIL CUPCAKES

INGREDIENTS:
1 tablespoon light corn syrup
¼ cup finely chopped coconut
¼ cup white coarse decorating sugar
1 can (450g) vanilla frosting
Blue food colouring
1 sponge cake (400g)
½ cup Jelly Belly jelly beans in Berry Blue
Toothpicks

METHOD:
1. Lightly brush the rim of four 8 ounce martini glasses with the corn syrup. Dip the rims of 2 of the glasses in the chopped coconut and 2 glasses in the coarse sugar; set aside.

2. Spoon 2 tablespoons vanilla frosting into a small zipper bag. Press out the excess air and seal. Divide the remaining vanilla frosting into 3 bowls. Tint one bowl pink, one light blue and one light green with the food coloring. Cover the frosting with plastic wrap to prevent drying.

3. Place the pound cake on a clean work surface, flat side down. Slice horizontally into thirds to make 3 thin layers. Use a 4-inch round cookie cutter, cut out 6 circles of the pound cake. Take the scraps of cake and cut into ½-inch pieces.

4. Working with one color of frosting at a time, heat the frosting in the microwave, stirring frequently, until the frosting is the texture of lightly whipped cream. Spoon about 2 tablespoons of the melted frosting into each martini glass; blue in the coconut rimmed glasses, pink in the sugar rimmed glasses, green in the plain glasses, and swirl the frosting to coat the inside of the glasses. Let frosting sit for a few minutes to set, and then working with one glass at a time, add some of the chopped cake to fill the bottom of one glass. Top with a cake circle, pressing down to make sure the cake is lower than the rim of the glass. Pour the remaining same color melted frosting on top of the cake in the glass to cover. Repeat with the remaining tinted frostings and cake in the other glasses.

5. Garnish the pink glasses with the pink jelly beans along the inside edge of the glass. Arrange the green Jordan Almonds in the shape of a flower using a red jelly bean as the center of the flower. Wrap the gummi worm around the lollipop stick securing at the top with a dot of frosting and a red jelly bean. Insert into the glass as the stirrer.

6. Garnish the green glasses with a row of green jelly beans along the inside edge of the glass. Add a few Champagne Bubbles in the center with a few green Jelly Belly beans and some more sugar. Cut the yellow Sunkist Fruit Gem in half crosswise. Snip a very small corner from the bag with the vanilla frosting. Pipe lines on top of the cut Fruit Gem to look like a lemon slice. Add the candy lemon slice to the side of the glass.

7. Garnish the blue glasses with a row of the blue jelly beans along the inside edge of the glass. To make the olive, trim the green Sunkist Fruit Gem into an oval. Cut the red jelly bean in half crosswise. Attach one half of the red jelly bean, cut side against a short end of the green candy oval for the olive. Press a white Licorice Pastel on either side of the green candy to look like a toothpick. Place on top of the glass.

 

 

                           http://www.jellybelly.com.au/