FIT FOR A QUEEN: RUBY CITRUS QUINOA SALAD

My Ruby Citrus Quinoa Salad is so fresh and tasty it will tickle your taste buds and keep you satisfied all day long! 


Pomegranate gems and quinoa gems, are two tiny ingredients that pack a whole lot of power when it comes to nutrition. 


Quinoa, aka the SUPER GRAIN, is hands down my favorite grain of all. It is extremely high in protein, fiber and iron, and the best part is quinoa is gluten free! Pomegranate gems are sweet little ruby red gems, that add color, crunch and a profound flavor to this salad. Pomegranate gems are not only beautiful, they are extremely high in vitamin C, vitamin B5, potassium, flavonoids and phytochemicals, and are becoming very popular for their high content of antioxidants.  


Add my refreshing citrus and herb dressing to this equation and you have yourself a super tasty, nutrition packed salad, that you can enjoy as a stand alone dish or to accompany your favorite barbeque meat this summer. 


RUBY CITRUS QUINOA SALAD
INGREDIENTS
1 1/2 cups    Quinoa
6 cups          Water
1 medium     Cucumber, diced small
1/2                Red Onion, finely chopped
1                   Pomegranate, gems only
DRESSING
1                   Orange, zest and juice
2                   Lemons, zest and juice
1/4 cup         Red Wine Vinegar
1 cup            Fresh Herbs, finely chopped (I like Parsley, Coriander and Mint)
2 cloves        Garlic, finely minced
1/2 tsp          Curry Powder
1/2 cup         EVOO
                     Salt and Pepper to taste


METHOD
1 ~ Rinse quinoa well until running water. Place in saucepan with 6 cups of water and bring to a boil and then reduce to a simmer. Cook quinoa until translucent, drain and cool.
2 ~ In a large bowl whisk together all the ingredients in the dressing. Add the cucumber, red onion, pomegranate gems and quinoa and toss to combine. Check for seasoning and adjust salt and pepper to desired taste. Top with a little extra of the fresh herbs and enjoy!


HAPPY COOKING FOODIES!

SAY NO TO 'CARBOCIDE'! Chicken, Roast Vegetable and Ricotta Whole Grain Lasagna

There are some comfort foods I just can't live without! Some of my earliest childhood memories are of my family sitting around the dining table digging into my Mum's decadent lasagna. Cheesy béchamel sauce and rich Bolognese, layered between multiple layers of pasta, all topped off with a thick layer of melted cheese. One slice of this awesomeness would leave you belly up on the couch for hours after, but somehow I recall sneaking back to the fridge for an extra piece, after the bloating had subsided. Let me tell you, it tasted just as great the second time around! 

Unfortunately if you want to stay slim and avoid that horrible 'CARBOCIDE' feeling as well as the added guilt that follows, then gorging on the traditional full fat and full carb lasagna probably isn't for you! 

I have a tasty alternative that will have you saying NO TO 'CARBOCIDE' and UNWANTED CALORIES and YES TO DELICIOUSNESS and THE HOT BODY YOU WANT! I promise you, you will LOVE this LOW FAT, LOW CARB, FULL FLAVOR recipe so much that you'll never eat regular lasagna again!

CHICKEN, ROAST VEGETABLE, and RICOTTA WHOLE GRAIN LASAGNA 

INGREDIENTS

750 g       Chicken or Turkey Mince

800 g       Canned Diced Tomatoes

2             Onions, diced

2 cups      Mushrooms, chopped

3 cloves   Garlic, minced

1 TBS       Dried Oregano

1 tsp        Fennel Seed

1 tsp        Red Pepper Flakes

1 cup       Red Wine

               EVOO

               S + P

2 large     Eggplant, sliced thinly lengthways

1              Butternut Squash, thinly sliced

2 cups       Fat Free Ricotta

1 pack      Frozen Spinach, thawed

1 bunch     Fresh Basil, chopped

1              Egg
200 g        Whole Grain Lasagna Sheets

1 cup        Low Fat Mozzarella Cheese, grated

1 cup        Parmesan Cheese, grated

METHOD

1 ~ Preheat oven to 400 degrees F (200 degrees C).

2 ~ Place slices of eggplant and squash flat and singularly layered on sheet pans. Season with a little S + P and drizzle with a little EVOO. Roast in oven for 10 minutes on each side and remove. Reduce oven temperature to 375 degrees F (180 degrees C).

3 ~ Saute onion in a little EVOO over medium heat until transparent. Add garlic and mince chicken or turkey to pan and cook for approximately 10 minutes until the meat is browned. 

4 ~ Add mushrooms and saute for another 5 minutes.

5 ~ Add diced tomatoes, red wine, oregano, red pepper flakes, fennel seeds and a little salt and pepper and simmer for 20 minutes on low heat. (if the sauce becomes a little dry add a water as needed)

6 ~ In a bowl blend ricotta, basil, spinach, egg and a little S + P.

7 ~ Spread 1/3 of the meat sauce on the bottom of a 9 inch x 13 inch heavy based lasagna pan. Top with 1/2 of the lasagna sheets, followed by 1/2 of the eggplant slices, 1/2 of the ricotta, 1/3 of each of the cheeses and 1/2 of the butternut squash respectively.

Repeat this layering system and top with the last 1/3 of the mozzarella and parmesan cheese.
8 ~ Cover with foil and bake in the oven for 40 minutes.
9 ~ Remove foil and bake for an extra 10 minutes until cheese is golden brown.
10 ~ Remove from oven and let rest for 10 minutes and enjoy!


The roasted vegetable layers in this lasagna add so much flavor and nutrients to this dish that you will realize the extra layers or pasta and béchamel sauce in traditional lasagna are completely unnecessary!

Happy Cooking Foodies!!!

ELEPHANT SATAY SALAD

It's HUGE... It's FULL OF PEANUTS... and it's a salad you will NEVER FORGET!


It's my ELEPHANT SATAY SALAD!


I am not certain than elephants actually engulf peanuts in real life as they do in cartoons, but they definitely eat a whole lot of something! Elephants may not eat peanuts but they definitely have a remarkable memory!  They say an elephant never forgets and I promise you, you will not forget this salad! 


This incredibly fresh slaw is composed of many different crunchy textures that are all brought together by my velvety satay dressing. The fresh mint and cilantro give this nutritious and unbelievably tasty salad its zing, while the chicken and peanuts; the protein elements of my salad, keep your tummy grumbles away.


ELEPHANT SATAY SALAD

Serves 4-6
INGREDIENTS
1/2 Large   Green Cabbage, finely shredded
3               Carrots, peeled and ribboned
4               Chicken Breasts
1 bunch      Mint, finely chopped
1 bunch      Cilantro (Coriander), finely 
                 chopped
1               Red onion, finely sliced
DRESSING
1/4 cup    Chunky peanut butter
1/3 cup    Rice Wine vinegar
1/4 cup    Lime or Lemon Juice
2 TBS        Honey
1 - 2         Large Red Chilies, finely minced
1 tsp         Salt
2 TBS        Sesame Seeds
1/4 cup     Peanuts, roughly chopped 


1 ~ Boil 5 cups of water together with approximately 1 tsp each black pepper and salt. Once boiling place whole chicken breasts in the water, reduce heat to simmer and poach for approximately 13-15 minutes. Once the chicken is cooked all the way through, take out of water and leave aside to cool.
2 ~ In a large bowl, combine cabbage, carrot, red onion, cilantro and mint.
3 ~ In a smaller bowl whisk together the peanut butter, rice wine vinegar, lime or lemon juice, honey, chilies and salt.
4 ~ Pour the dressing over the cabbage mixture and toss until the cabbage slaw is well dressed.
5 ~ Shred the chicken breasts into small pieces using two forks. Add the chicken to the cabbage slaw, toss to combine.
6 ~ Top salad with sesame seeds, crushed peanuts and any extra cilantro or mint and enjoy!


HAPPY COOKING FOODIES!

SUPER FANCY + SUPER EASY: CARAMELIZED FIG, GORGONZOLA and TOASTED WALNUT SALAD

I love to impress my family and friends (and their taste buds) with unique flavor combinations, and leave an impression in their memory of 'that dish' that has them begging for the recipe! A brilliant recipe is one that looks and tastes SUPER FANCY, yet is SUPER EASY to prepare! You don't need to have a thousand ingredients, or use a hundred pots and pans to leave a lasting impression on your dinner guests. 

My 'CARAMELIZED FIG, GORGONZOLA and TOASTED WALNUT SALAD' is not only full of wonderful, fresh ingredients that will wow your taste buds, but it is surprisingly simple! The roasted figs become beautifully caramelized and sticky, and are the perfect accompaniment to the rich and salty gorgonzola, and the earthiness of the walnuts. 

This salad is simple enough to prepare as lunch for one, yet so outstanding it could be the star of the show along side a quality steak at a formal dinner party. Whichever way you choose to enjoy it I assure you, you will not be disappointed!

CARAMELIZED FIG, GORGONZOLA and TOASTED WALNUT SALAD

SERVES 4-6

INGREDIENTS

12-15      Fresh Figs

150 g      Gorgonzola or your favorite Blue 

              Cheese, roughly crumbled

150 g       Mixed Greens

2/3 cup   Walnuts

1/2         Red Onion, thinly sliced

              S + P

              EVOO

DRESSING

¼cup  Balsamic Vinegar

¼ cup EVOO

2 TBS Honey

1 TBS Dijon mustard

           S + P

1 ~ Preheat oven to 300 degrees F (150 degrees C).

2 ~ Slice figs in half, lengthways, drizzle with EVOO and sprinkle with S + P (if figs are large cut them into quarters).

3 ~ Place figs on a baking tray, skin side down and bake in the oven until they are soft and slightly juicy, approximately 15-20 minutes.

4 ~ Place the walnuts on a separate sheet pan and place in the oven for 7-8 minutes.

4 ~ In an empty and clean jar, combine ingredients for the dressing and shake for approximately 1 minute. If a jar is unavailable, whisk all the ingredients together in a small bowl until they are creamy and emulsified.

5 ~ In a large bowl toss together the mixed greens, red onion and enough of the dressing to coat the leaves nicely, without drowning them. Refrigerate and use the remaining dressing for up to 1 week.

6 ~ Arrange the dressed leaves on a serving platter, followed by the toasted walnuts, crumbled blue cheese and roasted figs. Drizzle with a little EVOO and enjoy!

*Tip - Arrange slices of fresh prosciutto over the top of finished salad for an extra special tickle of flavor.

Happy Cooking Foodies!