Chicken with 40 cloves of garlic

Chicken with 40 cloves of garlic

Chicken with 40 cloves of garlic served with bacon, brussel sprouts, and rice noodles.

I really love the simplicity of this dish and that it’s a one pot meal when cooked in the wok. Miss 2 even ate a brussel sprout after licking all the gravy off it!

Ingredients

  • 40 cloves of garlic (peeled; hard end cut off; cut in half any large cloves)
  • 3 large skinless, boneless chicken breasts (cut in half)
    • You can use chicken tenderloins or thighs instead.
  • Neutral oil (i.e. Rice Bran Oil)
  • Salt & Pepper
  • 3 cups chicken stock + 1/2 cup in reserve
  • 1/4 cup lemon juice
  • 1T dried basil
  • 2 tsp dried oregano
  • 2T fine white rice flour
  • Optional: 2 chopped rashers of bacon (middle or shoulder)
  • Optional: approx. 8 brussel sprouts (chopped in half)
  • Optional: Wild Mushroom Powder

Allergies: soy free, gluten free, dairy free, egg free, nut free.

Directions

  1. In a large skillet / frying pan / electric wok, heat the oil.
  2. Put in the chicken and garlic. Once the chicken is partially cooked, put in the bacon and brussel sprouts to cook as well.
  3. Cook until the chicken is browned on both sides.
  4. Add 3 cups of the chicken stock, lemon juice, basil, and oregano. You may want to keep back some of the lemon juice and add after tasting (it can be quite a strong flavour).
  5. Bring mixture to the boil, then reduce heat and simmer for 10 minutes.
    • Note: If you want to serve with rice noodles, you can rinse the noodles under hot water until you are able to separate them and then cook them in the simmering broth. Not only will this help to reduce the broth but the noodles taste amazing!
    • Taste the broth and add salt + pepper to liking. If you’d like slightly more umami flavour, consider adding  a dash of one of the following: coconut amino acids, wild mushroom powder, soy sauce, or hoisin sauce.* Food allergies will impact choice.
  6. In a small bowl or cup, whisk the rice flour and 1/c of reserved chicken stock. Add this slurry to the cooking mixture and cook until the sauce thickens (you may need to increase the heat).
  7. Serve with rice noodles, rice, or mashed potatoes.

Note: The secret to this recipe is to lightly sear the outside of the garlic cloves – you want them to go soft, sweet, and squishy inside (like when roasted (otherwise the garlic can be a bit overwhelming). In the traditional French recipe the cloves are left intact (skin on) and the dish is cooked in the oven (then you suck out the gooey inner and discard the skin).

 

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Easy Pizza Pie! Healthy, delicious, and packed with vegetables.

I was so excited to discover our corner dairy has started stocking locally made Middle Eastern flatbread. It’s baked and delivered fresh each day, soy free, additive free, and wonderfully cheap. I’m having fun experimenting with it to make pizza, pizza pie, and wraps. The latest experiment involved making a vegetarian pizza pie that contrasts a salty crispy top with the tangy sweetness of tomato and the rich flavour of melted cheese. Not only is it a great way to get vegetables into your kids but it’s also a useful idea to keep in mind for jazzing up leftovers.

Ingredients

  • 2 x large flatbread (dinner plate size)
  • Leftover tinned spaghetti or pasta sauce
  • Thinly sliced vegetables (I used mushrooms, fresh spinach, and zucchini).
  • Grated cheese (I used Colby and Parmesan)
  • Neutral oil (I use Rice Bran)
  • Rock salt + garlic granules / smoked garlic salt / dukkah
  • Optional: If you like meat then you it’s easy to add tinned tuna, cooked chicken, roast pork, leftover (cooked) mince, sliced boiled egg, etc…

Allergies: soy free, egg free, dairy free*, nut free.

Directions

  1. Place the first flatbread on a pizza tray or lined oven tray.
  2. Lightly spread on tinned spaghetti or pasta sauce.
  3. Layer on sliced vegetables (and meat, if using).
  4. Cover in grated cheese(s).
  5. Place the second flatbread on top.
  6. Brush with neutral oil or melted butter.
  7. Grind rock salt over the top and sprinkle on garlic granules. Alternatively, you could use a smoked garlic salt, or dukkah, etc.
  8. Cook in a preheated oven at 180’C for approx. 10 mins (until cheese has melted and the pizza pie is thoroughly heated through). Keep an eye on the top (you may want to move it lower in oven or lower temperature slightly if the top is browning and crisping too early).

 

Tip: For other great pizza ideas – consider making a scone base pizza!

How to make a vegan chocolate spread that is allergy free and tastes amazing!

Chocolate Buttercream Frosting

Chocolate Buttercream Frosting. I use Nuttelex + coconut milk to make a vegan, allergy free frosting that tastes amazing!

If you have a child with food allergies then you may find it difficult to source safe versions of products like Nutella. Alternatively, you may have a child attending a nut free kindergarten or school in which case Nutella isn’t permitted (as it contains hazelnuts). If you want to use a treat spread, for school lunches or parties, then this recipe will help you make your own!

Ingredients

  • 115g allergy friendly spread like Nuttelex (buttery taste)
  • 2 cups icing sugar
  • 1/2 cup Dutch Cocoa Powder
  • 1/2 tsp vanilla essence
  • 1 – 5 Tbsp  coconut milk

Allergies: gluten free, dairy free*, soy free, egg free, nut free. Vegan*.

Directions

  1. Whip the Nuttelex.
    • I like to use the food processsor (with a plastic beating tool rather than the metal cutting one).
  2. Sift in the cup icing sugar, and cocoa powder. Add the vanilla and 2 Tbsp milk.
  3. Beat until smooth.
    • I like to pulse it slowly in the food processor.
  4. Mix in more coconut milk, 1 Tbsp at a time, until you have a good thick smooth consistency.
  5. Store in an airtight container in the fridge.

Making natural icings for kids

All natural colourful icing for kids with no artificial colours or additives

Tropical jungle mango & pear icing | Princess pink beetroot icing

Chocolate Buttercream Frosting

Chocolate Buttercream Frosting. I use Nuttelex + coconut milk to make a vegan, allergy free frosting that tastes amazing!

Making all natural icings is easy and is a great way to avoid issues with allergies, chemical sensitivities, or the fact that countries like New Zealand and Australia still allow artificial food dyes that are banned in Europe due to health concerns. My daughters 3rd birthday party used three all natural icings that were vegan, free of all the top allergens, and contained no artificial additives.

Allergies: gluten free, soy free, dairy free, egg free, nut free, additive free.

Butter bean dip

butter bean dip

Butter bean dip

This is a great way to use up leftover Butter Beans with Butter & Garlic. Serve it with freshly made bread, rice crackers, pita chips etc.

Ingredients

  • Sauteed butter beans with butter (or rice bran oil) & garlic
  • Natural greek yoghurt
  • Lemon juice (or a pinch or citric acid)
  • Optional: fresh herbs like parsley, chives, coriander.
  • Optional: for a Moroccan style dip: add 1 tsp ground cumin, 1 tsp paprika, and garnish with dukkah.

Note: Most of the ingredients for the dip have already been included when you cooked the beans; the flavour of the dip will be impacted by which optional extras you cooked with the beans (i.e. leek, shallots etc.)

Allergies: gluten free, soy free, egg free, nut free, dairy free*.

Directions

  1. In a bowl, mix natural greek yoghurt with a teaspoon of lemon juice (or a pinch of citric acid).
  2. Mash the beans.
  3. Mix the bean mash into the yoghurt mix.
  4. The dip is tangy with smokey notes. You can adjust the flavour, if desired, by slowly adding any of the following: lemon juice, olive oil, salt, maple syrup, chilli.
    • Just remember that it’s easy to add more of something but much harder to balance if you put too much of something in!
  5. Garnish with fresh herbs and serve with freshly made bread, rice crackers, pita chips etc.

Tip: You can fork mash these for a rustic blend or pop everything in a food processor to get it smooth.

Butter Bean Dip

Butter Bean Dip (rustic blend)

Butter beans (a baked beans alternative)

Butter beans with butter, leek, and garlic

Butter beans with butter, leek, and garlic. Grated parmesan. Choko noodles.

Don’t get me wrong, I loved baked beans as much as the next kiwi kid, but  the reality is that processed foods these days are often packed full of unnecessary sugar and salt. Hopefully Watties have changed their recipe since this damning article in 2009: “Wattie’s baked beans 420g: Although beans are good for you and packed with fibre, a can of baked beans has almost 30g of sugar. This is a low fat product and high in fibre, but does it require 1890mg of salt and 29g of sugar to make it taste good?”

Processed foods can also be a minefield for allergy families! Additionally, the reason for choosing vegetables like garlic, choko (chayote), leeks, and shallots for this recipe is because they’re low in naturally occuring food chemicals like salicylates, amines, and glutamates which is helpful for sensitive systems.

Don’t worry if you don’t have allergies – I’ve seen people post similar recipes simply because they don’t like baked beans or because butter + garlic can make anything awesome!

Tip: This recipe is also the basis of the easy to make Butter bean dip!

Ingredients

  • 400g tin of butter beans (rinse thoroughly)
    • You can substitute different beans according to taste. Like broad beans, these are quite large and hold up well in a wok without a sauce to simmer in.
  • Butter (or neutral oil, like Rice Bran Oil)
  • Garlic (crushed)
    • You can use garlic granules if you don’t have fresh.
  • Optional: leek (thinly sliced) or shallots (finely diced)
  • Optional: parmesan or grated cheese
  • Optional: cooked bacon (finely chopped)
  • Optional: choko (cheyote) as vegetable noodles.

Allergies: gluten free, dairy free*, soy free, egg free, noodle free.

Directions

  1.  Heat a frying pan (or wok) and melt butter. Lightly saute the garlic and any optional extras like leek or shallots.
    • Be careful not to over cook the garlic or you’ll get a distinctly smokey taste! (she says from experience…)
  2. Add the butter beans and cook until soft. You may need to add some extra butter while they are cooking.
  3. Serve topped with parmesan or tasty cheese if desired.

 

Choko noodles

  1. Use a vegetable peeler to remove the skin.
  2. Peel wide strips of the actual vegetable (the length of the choko).
  3. Add some more butter to the pan (after you’ve removed the butter beans) and fry the choko noodles until softened (they should still be slightly firm to the bite; not raw and not falling apart!). They will pick up the remaining garlic from the pan.

 

 

Superfood Coconut Cacao Smoothie

I used the Healtheries Ground Chia Superfood Blend Cacao & Coconut in the Gluten Free Wild Berry Chocolate Cake and wanted to see what it would be like in a smoothie. The result is creamy, delicious, chocolatey, and with the added nutritional benefits of chia seeds!

Ingredients

Allergies: gluten free, dairy free*, soy free, nut free*, egg free.

Directions

  1. Place everything in a high-powered blender and blend until smooth and creamy.
  2. Pour into a serving glass. Consider topping with a little coconut cream or greek yoghurt and sprinkle some cacao on top.

How to make Spicy Slow Cooker Pulled Pork

Spicy Pulled Pork

Spicy Pulled Pork – allergy free and easy to make!

Pulled pork is wonderful in everything from sliders, to hot dog buns, to freshly made bread. There are many versions of pulled pork, this is a spicy one that’s delicious with apple sauce and mayonnaise.

You can make pulled pork using many cuts of pork. If you have a rolled pork loin roast you can use the flat section to make Crispy Asian Pork Belly and trim the fat away from the loin to make lean pulled pork; you can use an entire pork shoulder roast (bone in, skin on) – the only real limitation is the size of your slow cooker!

Ingredients

  • 1 pork shoulder (approx. 2kg / 4-5 pounds)
  • 1-2 brown onions (diced)
  • 4 garlic cloves (sliced)
  • 1 cup chicken stock
  • Dry Rub
    • 1/4c brown sugar
    • 1 tsp chilli powder
    • 1 tsp cayenne pepper
    • 1T paprika
    • 2 tsp salt
    • 1 tsp ground pepper
    • 1/2 tsp cumin
    • 1/4 tsp cinnamon
    • pinch thyme
  • 170g tomato paste (or 2 cups BBQ sauce)

Allergies: gluten free, dairy free, soy free, egg free, nut free.

Directions

  1. In the slowcooker, create a layer of onions and garlic. Gently pour in the chicken broth.
  2. Combine the dry rub ingredients. Pat the pork dry with paper towels and then rub the spice mixture all over it.
  3. Place the pork on top of the bed of onions. Slow cook for 6 – 8 hours on High or 8 – 10 hours on Low (until the pork is tender).
  4. Time to shred the pork!
    • If you are using lean pork, you will be able to pull it apart and shred it (using two forks) inside the slow cooker. You may want to mix in 1T of butter (or 1-2 Tablespoons of a neutral oil like Rice Bran Oil). You can either remove some of the excess broth or turn the slow cooker to High (lid off) to help the broth reduce down.
    • If you are using a bone-in roast, remove pork to a chopping board. Remove and discard the bone and any large chunks of fat. Shred the pork using two forks. Strain the liquid from the slow cooker into a bowl. Place the onion, garlic, and pork back into the slow cooker. Use a spoon to skim and remove the fat off the strained liquid; slowly add the strained broth back into the pork until is just moistened.
  5. Mix in the tomato paste (or BBQ sauce). Taste and season with salt as desired.

 

I like to serve my spicy pulled pork on thick slices of freshly made Ancient Grains bread with apple sauce, grated cheese, and Butterhead lettuce. If you’re looking for inspiration on different ways to use your pulled pork – check out these 20 Delicious Dinners!

 

Wild berry chocolate cake (Gluten Free)

Wild berry chocolate cake (Gluten Free)

Wild berry chocolate cake (Gluten Free)

I love chocolate. I’ve posted a few chocolate recipes like the Crazy One Dish Chocolate Cake and the Chocolate Irish Potato Cake, and I’ve posted some make-from-scratch gluten free recipes like the Vanilla Cupcakes and the all natural pink berry flavoured icing. I wanted to play around in the kitchen with some different gluten free ingredients and make a wonderfully chocolatey and moist cake that also wouldn’t be packed with sugar – I prefer to balance my cakes so there’s more chocolate flavour in the cake and then extra sweetness in the (optional) icing. I liked my recipe for the gluten free Chocolate Cupcakes and used it as the basis for this cake!

Ingredients

Group 1

Group 2

  • 3/4 cup sugar
  • 3/4 cup Dutch cocoa powder
  • 1/2 cup superfine white rice flour
  • 1/2 cup garbanzo flour (also called chickpea flour)
  • 1T sweet (glutinous) rice flour
  • 1/4 cup cornstarch (cornflour)
  • 1/2 tsp guar gum
  • 1/4 tsp Baking Soda
  • 1/2 Tbsp Baking Powder
  • 1/2 tsp salt
  • 1/2 cup fresh or frozen mixed berries (i.e, raspberries, blueberries, blackberries, strawberries).
    • I like this paired with raspberries best!

Allergies: dairy free, soy free, gluten free, nut free.

Directions

  1. Preheat the oven to 180’C.
  2. Whisk together the ingredients in Group 1. This helps to aerate the mix. You can use a stick blender or I used the food processor (with a plastic mixing attachment, not a metal cutting blade!).
  3. Sift together the ingredients in Group 2.
  4. Mix the combined dry ingredients into the whisked liquid.
  5. Divide the mix between two cake tins (or similar). Bake at 180’c for approx. 25-30 mins or until cooked.
  6. Allow to cool before icing. Place one cake layer on serving dish. Cover with jam (i.e. you could have raspberries in the cake mix and then use raspberry jam), place the second cake layer on top, dust with icing sugar. Serve with cream or coconut ice-cream.

Tips

As an alternative you might want to bake this as a bundt cake and use a chocolate buttercream frosting.

Tamale Pie

Tamale Pie.jpg

Tamale Pie (gluten free!)

Tamale Pie is delicious! I’d never heard of it until I discovered it in Elizabeth Gordon’s The Complete Allergy-Free Comfort Foods Cookbook. Apparently it’s a Depression-era dish that’s considered a comfort food in the Southwestern United States. It’s warm, filling, serves a bunch of hungry people (or can be used over several nights), and is conveniently gluten-free. It’s also an awesome and economical dish for those that do eat gluten and just want to try something different from a traditional Shepherd’s Pie.

Ingredients

  • 4 1/2c water
  • 1 tsp salt
  • 1 1/2c quick-cooking polenta (fine cornmeal)
  • 350-450g beef mince (ground beef)
    • Or: turkey,  chicken.
  • 1/2 tsp cumin
  • 1/4 tsp chipotle powder
  • 400g tin of black beans (rinsed and drained)
  • 350-450g jar mild salsa
  • 1c grated cheese
    • Use Daiya vegan cheese if you need to be soy & dairy free.
  • Optional: 2nd jar of: salsa, or tomato passata, or basic tomato pasta sauce.
  • Optional: grated carrot, grated zucchini, finely sliced celery.
  • Optional: finely chopped ham or bacon.

Allergies: soy free, gluten free, dairy free*, egg free, nut free.

Note: You’ll see that there are a number of optional ingredients. Personally, I like to add in the extra vegetables so that I have a one dish meal. I also like to add in the extra tomato for flavour (you’ll need to spend more time simmering the mince in order to reduce the extra liquid). The cheese on top helps to flavour the polenta (and is just plain yum); Daiya is apparently affordable in the USA as an allergy-free vegan cheese but it very expensive in New Zealand. If you can’t use cheese, consider adding some light spices to the polenta that is going on top.

Directions

  1. Preheat the oven to 180’C.
  2. Bring the water and salt to the boil in a large pot. When the water is boiling, slowly stir the polenta in and keep stirring to prevent clumping. Stir until smooth and then turn heat to low; cook for 5 minutes.
  3. Remove the polenta from pot and spread half over the bottom of your pie plate or casserole dish.
  4. Heat up your frying pan (or electric wok in my case) and brown your mince; break it up as it cooks. Stir in the cumin, chipotle, and a pinch of salt.
  5. Add the beans + salsa. Also add any additional salsa/pasta sauce and vegetables that you are choosing to use.
  6. Continue cooking over a medium heat.If you are using a minimum of ingredients, you only need to cook until the edges start to bubble.
    • If you have added extra liquid and vegetables then, once the mix has started to bubble, reduce to a low-medium heat until the liquid has reduced and vegetables have started to soften.
  7. Pour the meat mixture on top of the polenta.
  8. Spread the remaining polenta on top. Sprinkle with cheese (if using).
  9. Cook for 20-25 mins at 180’C.
  10. Remove the pie from oven and let it cool for 10-15 mins before serving.
  11. Store lefovers, covered and refridgerated, for up to 3 days.

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