Quick Chicken Mushroom Stew

I LOVE a quick meal. Usually I’ll spend more time on Google looking for a recipe (to adapt!) than I’ll end up spending on the actual cooking process.

Last night I had two boneless chicken thighs to thawed and knowing my button mushies were only days away from turning funky, I searched “chicken mushroom recipes” and found a great, easy recipe on BBC Good Food (here’s the link to the original recipe).Food Fervour

Because I didn’t have all the required ingredients, and because I prefer a higher vegetable content in my meals anyway, I made some changes. (What’s new?!) I used the following:

2 (large) boneless diced chicken thighs, about 1 heaped tablespoon of cornflour, 1-2 tablespoons coconut oil, about 1 heaped tablespoon diced bacon, 1-1½ cups roughly chopped button mushrooms, 250mls chicken stock, approximately 1 tablespoon rice wine vinegar, 1 large chopped shallot, 1-1½ cups broccoli florets, 1 large thickly chopped zucchini.

While half of the coconut oil heats up in the frypan (over medium heat) coat the chicken in the cornflour. (You can do this one of two ways: the sustainable but messy method is to put them together in a bowl and use your hands to coat the chicken, or you could pop the meat & flour in a plastic bag, seal it, then jiggle the contents around until the job is done. I only chose the latter this time around because I had a plastic (food) bag I was about to dispose of.) Chuck the contents in the frypan and cook until the chicken is sealed and browned. Remove from the pan.

Add the rest of the coconut oil, the bacon and the mushrooms and cook, stirring, until the mushrooms soften. Pour in the stock and vinegar, scraping any cornflour from the frypan base and mix it through the liquid (the meagre amount of cornflour used in this recipe means the stew won’t be ‘thick’ in texture). Bring the chicken back to the mix and cook for about 10 minutes, stirring occasionally. Add the shallot, broccoli & zucchini and cook until the broccoli has turned a brilliant green (brighter than it was when raw) – no more than 5 minutes or you risk overcooking the greens. And that’s just no good!

Serve immediately, seasoning if you wish. This will feed two not-so-hungry people but I imagine it would satisfy the ravenous if served over rice. Because I felt like being ‘starchy-carb-free’ at the time, I managed to inhale the entire dish …by going back for seconds 😉 Umah!

 

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Gluten Free Fruit & Seed Loaf

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Raisin toast is loaded with sugar so I need to create a GF version minus excessive added sugar…

I used to have a real weakness for fruit toast. But I knew before I went off gluten that fruit loaves are full of sugar so I began limiting my ‘splurges’ anyway.

But I do miss ‘raisin toast’ from time to time, so my quest is to try to create a gluten free version that’s as similar to the ‘real thing’ as possible, minus the excess sugar of course. Trial and error is the only way, with the aid of heaps of research – Googling & others’ blogs! – and the courage to ‘alter’ (or ‘bastardise’ as I like to say) recipes. That kind of courage I definitely do not lack.

The loaf I just made was the result of an adaptation of Cyndi O’Meara’s gluten free bread recipe included a couple of Thermomix recipe books. I altered the dry ingredients a fair bit (due to both lack of some & preference for others), added a selection of spices, seeds, preservative-free dried fruits (these worked to sweeten the loaf more than the meagre amount of coconut sugar I opted for) and the kicker: I replaced xanthan gum & egg with soaked chia. I’d discovered this idea on a blog somewhere recently and then saw it used in a complimentary recipe on the Thermomix website.

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served up warm with my homemade butter

So… it turned out heavier than your typical commercial wheaten fruit loaf, but toasted up, I think it made the grade: particularly considering the vast majority of ingredients I used were unprocessed, which as far as I’m concerned is the most important thing.

If you don’t have a Thermomix the recipe should still work (you’ll have to buy your flours pre-milled) but will involve a lot more elbow grease in the mixing stages! Here’s what I used this time around:

2 tbspn chia seeds, 8 tbspn water, 280gm whole buckwheat, 100gm brown rice, 40gm dried chickpeas, 1 heaped tspn whole cloves, 35gm cornflour, 1 tspn cinnamon, 1 tspn nutmeg, 1 tspn garam masala, 10gm instant yeast, pinch (Himalayan) salt, 20gm coconut sugar, 400gm lukewarm water, 30 gm macadamia oil, 1 tspn vanilla essence, 1 tbspn apple cider vinegar, 80gm chopped dates, 80gm sun raisins, 45gm pumpkin seeds (pepitas), 40gm sunflower seeds.

Firstly I put the chia seeds and 8 tbspn water in a jar, shook it up and left it to ‘absorb’ while milling the buckwheat, brown rice, chickpeas & cloves in the Thermomix (1 minute, Speed 9). I added the remaining dry ingredients (cornflour, the powdered spices, yeast, salt & coconut sugar) and mixed lightly (15-20 seconds, Speed 4-5) before adding the water, oil, vanilla, vinegar and chia seed gel for another 15-20 seconds on Speed 5-6. I finally added the dried fruit & seeds, mixing gently on Reverse, Speed 1-2 for 20-30 seconds (to be honest, I can’t recall how long). Ready to empty the ‘batter’ into my greased & lined loaf tin, I placed it directly into the cold oven so it could ‘prove’ for the 15-20 minutes it takes to heat up to 180º. (The appliance in my rental home is ‘ancient’ & even though it is fan-forced, it’s pretty ‘slow’.) So from go to whoa, it should take about an hour: 20 minutes proving + 40 minutes cooking @ 180ºC.

Don’t expect a sweet cake-loaf: as I said earlier the meagre amount of coconut sugar is literally swamped by the other ingredients. So much so that the next time I cook this (or something similar) I’ll leave it out altogether and simply up the dried fruit content. Oh and nuts, I’ll definitely add chopped nuts. I’ve also read that the longer the dough (in this case ‘batter’) proves the better, so next time I might let it sit for longer before turning the oven on… I’m not sure if this applies to heavy gluten-free-grain-and-seed-floured doughs but if someone out there knows, please speak up!

 

Quick Quinoa & Haloumi Salad

I’ve already told you I’m lazy, right? Well this dish (it changes every time) is one of the easiest I know to make when I want something substantial – and slightly warm. Lunch in a hurry today…

I’m loving quinoa (most of you know by now its pronounced ‘keen-wah’ not ‘kwin-o-ah’) as much as the next healthy foodie and I’ve worked out it’s because it kills two birds with one stone: it has ‘complex-carb-functionality’ but an incredibly higher protein content than your average rice or couscous serving. So it makes for a great base to what would normally be a primarily veggie-based meal (what salad isn’t? Oh yeah….pasta salad. Urgh.)Food Fervour

You can throw in whatever you like, considering there are a couple of processes involved (oooh, very technical and not-so-lazy of me!) but make sure you pack in the vege. I’m loving the stronger flavour of red quinoa at the moment but the usual kind will do.

For a single serve of this messy little concoction (pictured) you will need:

1/4 cup rinsed -or previously soaked- red quinoa, 1/2-3/4 cup water, coconut oil, 1-2 tbspn cornflour, approx 100gms haloumi cut into chunks, 1/2 small red capsicum roughly chopped, 2 kale leaves de-stemmed & finely chopped, a decent handful of rocket or spinach roughly chopped, 1-2 tbspn pine nuts (toasted if you can be bothered), 1/2 avocado sliced diagonally, juice of 1/2 lime, 2-3 tablespoons olive oil, Himalayan salt (if required)

Place the quinoa & water in a saucepan, bring to the boil then reduce to simmer partially covered for 12-15 minutes. (I actually use my Thermomix for this because it cooks quinoa than I ever have been able to). Meanwhile, pop the oil in frying pan over a medium heat and quickly roll your haloumi chunks in the cornflour. Add them to the pan along with the capsicum and cook for about 4-5 minutes, turning the browning cheese and stirring the capsicum. Add the kale, combining with the capsicum and cook for a further 2-3 minutes or until the kale has wilted.

Make a bed of the rocket/spinach in your serving dish, dump the quinoa on top, then the capsicum & kale over that (we’re not about ‘Looks’ here!). Arrange your avocado slices & haloumi chunks on top then sprinkle over the pine nuts. Add lime juice & olive oil separately by hand, or mix them if you want to add to the washing up.

Salt if you need it, and chow down.