Mediterranean Chicken Bake

Sorry I haven't blogged for so long, I've been very busy with work, however now I'm in a new routine, I hope to blog more often.

I found this recipe in a gossip magazine and adapted it to suit our tastes. It was amazing - very flavoursome and filling. This serves 5 or 6 with veggies or salad on the side.

Ingredients:

• 600g chicken breast fillets, split lengthways
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves of garlic, crushed
• 2 cups tomato passata
• Approximately 400g of antipasto (or a mixture of jarred roasted capsicum, artichokes, olives, sun dried tomatoes and leeks)
• Basil, chopped ¼ cup, plus extra to garnish
• Eggplant, thinly sliced lengthways and char grilled
• Mozzarella, grated, 1 cup
• Fresh breadcrumbs (I used rice crumbs), ¼ cup

Method:

1. Preheat oven at 200 degrees celsius
2. Arrange chicken in a single layer in a medium sized oven-proof casserole dish, drizzle with half of the oil, season to taste and bake for 15 minutes
3. Char grill the sliced eggplant quickly, turning once
4. In a large saucepan, cook remaining oil and garlic for 3-4 minutes, until tender
5. Stir in passata, antipasto mix and basil, season to taste
6. Pour half the sauce over chicken in the casserole dish, layer with the eggplant and remaining sauce
7. Sprinkle the combined mozzarella and breadcrumbs over the top and bake for a further 10-15mins until the top is browned nicely
8. Garnish with basil and slice into the required number of pieces, serve with salad or veggies…

D-E-L-icious  XD

Quinoa and Tuna Salad - low FODMAP and gluten free

I've never bought Quinoa before so I ventured off to the health food store to see what all the fuss was about. I had a few recipes in mind, so ended up buying the black quinoa. It also comes in white and red. Here are two images of before cooking and after cooking...

uncooked

 cooked

It is very important to rinse the quinoa before eating it, however I didn't have a mesh colander with small enough holes so I placed the quinoa in boiling water and let it cook for about 2 mins. In this time it swelled slightly, making it large enough not to slip through the holes in my colander. Then I removed it from the stove, poured it through my mesh colander into a large bowl, replaced the water and put it back on the stove.

This recipe was adapted from two recipes I found. Then I adjusted it so it was low FODMAP for IBS sufferers. This serves 3 generous serves or 4 side dishes.

Ingredients:

• 300g black quinoa, rinsed
• 3 cups water
• 185g tin of tuna (unflavoured)
• 1 tomato, diced
• 2 tablespoons of chopped red capsicum
• 2 tablespoons of chopped green capsicum
• 2 tablespoons of chopped yellow capsicum
• 1 cup mint leaves, finely chopped

Dressing:

• ⅓ cup fresh lemon juice
• ⅓ cup good quality olive oil
• ½ tsp white sugar
• ¼ tsp chopped chilli

Method:

1. Combine the rinsed quinoa and water together in a medium saucepan, bring to the boil then reduce to a simmer for about 15mins or until the water has absorbed
2. Remove from stove, place into a large bowl and let cool
3. In another large bowl, combine the tuna, capsicums, tomato and mint
4. In a small bowl, combine the lemon juice, oil, chilli and sugar and stir until the sugar has dissolved
5. Once the quinoa has cooled, pour it into the bowl with the tuna and vegetables
6. Add the dressing and mix well…D-E-L-icious  XD

Spinach and Capsicum Frittata

This is the first frittata I’ve made and it was simple and yummy…

Ingredients:

• 2 medium red capsicums, finely chopped
• 1 medium red onion, finely chopped
• 2 small potatoes, peeled and cut into 1cm pieces
• 120g frozen chopped spinach
• 6 eggs, lightly beaten
• Salt & pepper to taste

Method:

1. Heat a large non-stick frying pan with heat-proof handle (see tip below) over low heat
2. Add capsicum, onion, potato and 2 tablespoons of cold water
3. Season with salt and freshly ground pepper
4. Cook, covered and stirring occasionally for 10-15mins until potato is cooked
5. Add spinach to pan, stirring through while it thaws
6. Pour eggs into the pan ensuring that uncooked egg goes under the vegetables
7. Cook for 5 minutes or until the base is golden
8. Meanwhile preheat grill to high
9. Place pan under hot grill and cook for 2-3 minutes or until golden and just firm
10. Cut into wedges and season with salt and freshly ground pepper
11. Serve hot or cold

TIP: If the handle of your frying pan isn’t heat-proof, cover it with foil to stop it burning.  D-E-L-icious XD