Macaroni Pie
April 30, 2010
Macaroni Pie makes a great side dish and it is so easy to make! Your kids will love it and will beg for it again and again.
Ingredients:
macaroni noodles
cheddar cheese
cheez whiz
margerine
milk
bread crumbs
1 egg
Directions:
Boil macaroni in a large cooking pot to a semi-soft state
As macaroni is boiling grate cheddar cheese
When macaroni is semi-soft add two big tablespoons of cheez whiz (or to taste), a tablespoon of margerine and egg. Mix until completely combine
Put all in a large baking pan
Layer grated cheddar cheese and bread crumbs on top.
Bake for about 30 minutes on low heat.
Variations:
Add veggies for more vitamins. Peas, broccoli, or carrots are nice to add color. Red or green peppers are great as well.
If you want to make this a full meal add lean ground beef (pre-cooked of course).
Add a salad and you have a full meal that the family will love!
Want more recipes? Visit The Family Cooking blog!
VANILLA-POACHED NECTARINES WITH RASPBERRIES
April 2, 2010
Ingredients:
1-1/2 cups (330g) sugar
1 vanilla bean, split and scraped
4 medium (680g) firm ripe nectarines, halved, seeded
125g raspberries
Procedure:
1. Combine the sugar and vanilla bean and seeds with 1-1/2 cups (375mL) water in a medium saucepan. Stir over medium heat until sugar dissolves.
2. Add the nectarines; simmer gently, stirring occasionally, for 5-8 minutes or until the nectarines are just tender. Remove from heat; add raspberries and cool in the syrup.
3. Peel the skin from the nectarines and discard. Serve with thick cream or vanilla ice-cream, if desired.
(Not suitable to freeze or microwave)
Servings: 4
Preparation and Cooking: 15 minutes
Very Fast Mini Pizza
March 31, 2010
Need a healthy dinner fast?
Try these mini pizzas.
Top whole grain English muffins with tomato paste, capsicum, pineapple, tomatoes and a little cheese sprinkled on top (make a few extra and freeze for up to 1 month).
PASTA SALAD
March 31, 2010
Ingredients:
400g penne
100g sliced salami, chopped (or sliced cabanossi)
1 cup baby rocket leaves (or basil leaves)
100g button mushrooms, sliced
1/2 cup black olives
1/2 cup sliced marinated artichokes
1/4 cup halved semi-dried tomatoes
4 baby bocconcini, sliced
125g cherry tomatoes, halved
crusty bread, to serve
DRESSING:
1/4 cup olive oil
2 tbsps lemon juice or white wine vinegar
1 tsp Dijon mustard
1 clove garlic, crushed
PROCEDURE:
1. Cook pasta in a large saucepan of boiling, salted water, following packet instructions, until al dente. Drain and return to the pan. Allow to cool.
2. Dressing. In a jug, whisk together all ingredients. Season to taste.
3. Toss salami and all salad ingredients through pasta. Drizzle with dressing. Serve with crusty bread.
Servings: 4
Preparation: 20 minutes
Cooking: 15 minutes
Top Tip: If available, use leftover sliced char-grilled vegetables and crumbled feta.
MEAT AND VEGETABLE FRITTERS
March 31, 2010
Ingredients:
1 cup self-raising flour
pinch salt
150 mL water
1 tbsp canola oil
1 pc egg, separated
2 cups chopped cooked cold cuts
1 zucchini, grated
2 green onions, sliced
salad, fruit chutney, to serve
Procedure:
1. Sift flour and salt together into a large bowl. Make a well in center of flour.
2. In a jug, whisk water, oil and egg-yolk. Add to flour, mixing to a smooth batter. Set aside for 15 minutes.
3. Blend in meat, zucchini and onions and season to taste. In a clean bowl, beat egg-white until stiff. Fold lightly into batter.
4. Heat a little oil in a frying pan on high. Place heaped tablespoonfuls of mixture into pan in 4 batches. Fry for 2-3 minutes each side. Drain on paper towel. Continue with remaining mixture. Serve with salad and fruit chutney.
Makes: 24
Preparation: 15 minutes
Cooking: 25 minutes
Top Tip: If preferred, use 1/2 cup chopped antipasto veggies in place of zucchini.
VEGETABLE STIR-FRY
March 31, 2010
Ingredients:
1 tbsp oil
1 pc onion, cut into wedges
1 clove garlic, crushed
1 tsp grated ginger
1 small red chilli (or 1 tsp chopped chilli), seeded and chopped
4 cups sliced leftover veggies of choice
1/4 cup soy sauce
1 tbsp chilli sauce
1 tbsp hoisin sauce
1/4 cup halved macadamias, roasted
rice, to serve
Procedure:
1. Heat oil in a wok or large frying pan on high. Stir-fry onion, garlic, ginger and chilli for 1 minute, until tender.
2. Add vegetables in cooking order (longest to shortest time) and stir-fry for 2-4 minutes, until just tender.
3. In a jug, whisk sauces together and add to wok. Stir-fry for 1-2 minutes, until bubbling. Sprinkle with nuts and serve with rice.
Servings: 4
Preparation: 15 minutes
Cooking: 8 minutes
Top Tip: Try carrot, capsicum, celery, snow peas, green beans, baby corn, mushrooms, and zucchini - even a can of sliced bamboo shoots.
EGGPLANT WITH BEANS
March 30, 2010
Ingredients:
2 tbsps olive oil
1 pc chopped onion
2 cloves garlic, crushed
1 pc medium eggplant, chopped
2 pcs zucchini, chopped
1 tsp ground chilli powder
1 tsp paprika
400g can diced tomatoes
300g can red kidney beans, drained and rinsed
1 cup vegetable stock
2 tbsps tomato paste
1 tbsp sugar
1 cup Greek-style yoghurt
1 tbsp lemon juice
3 tsps mint, chopped
Tabasco
1/4 cup coriander leaves
rice, yoghurt sauce to serve
Procedure:
Heat olive oil in a large frying pan on medium. Saute onion and garlic for 2-3 minutes, until softened. Add eggplant, zucchini, ground chilli powder and paprika. Cook, stirring, for 5-6 minutes. Stir in diced tomatoes, red kidney beans, vegetable stock, tomato paste and sugar. Bring to boil on high, reduce heat to low and simmer 10-15 minutes, until sauce thickens. In a bowl, combine Greek-style yoghurt, lemon juice, mint and a few drops Tabasco. Season to taste. Stir coriander leaves through eggplant. Season to taste. Serve with rice and yoghurt sauce.
BOLOGNAISE CALZONE
March 30, 2010
Ingredients:
2 cups self-raising flour
30g butter
1/2 cup milk or buttermilk
1/2 cup water
1 cup leftover bolognaise sauce
3/4 cup grated mozzarella cheese
2 tbsps chopped parsley
1 egg, beaten
salad, tomato sauce, to serve
Procedure:
1. Preheat oven to hot 200C. Line 2 oven trays with baking paper.
2. Sift flour into a large bowl. Add butter. Using fingertips, rub in lightly until mixture is combined.
3. Make a well in the center of flour mixture. Pour combined milk and water in all at once. Using a palette knife, quickly mix to a soft, sticky dough. Turn onto a floured surface and knead lightly.
4. Break dough into 8 equal size pieces. On a floured surface, press or roll out into rounds about 0.5cm thick.
5. Place equal amounts of bolognaise on one half of rounds. Sprinkle with cheese and parsley. Fold over dough, pressing edges to seal. Place on trays. Brush with egg. Bake for 10-12 minutes. Serve with salad and sauce.
Servings: 4
Preparation: 20 minutes
Cooking: 12 minutes
Tip:
For bolognaise, heat 1 tbsp olive oil in a frying pan. Saute 1 chopped onion and 1 crushed garlic clove on high. Add 500g minced steak and brown well. Add 100g chopped mushrooms, 2 tbsps tomato paste and cook, stirring, for 1 minute. Blend in 400g can diced tomatoes, 1/2 cup red wine. Season to taste. Simmer for 15-20 minutes. Stir in chopped parsley.
TUNA AND RICE BAKE
March 30, 2010
Ingredients:
3 cups cooked rice
425g can tuna, drained
2 cups baby spinach leaves
4 pcs green onions, sliced
3/4 cup light sour cream
2 pcs eggs, lightly beaten
1/3 cup chopped semi-dried tomatoes
1 cup grated tasty cheese
juice 1/2 lemon
1/3 cup fresh breadcrumbs
1/3 cup grated parmesan cheese
salad, to serve
Procedure:
1. Preheat oven to hot, 200C. Arrange 4 individual ramekins on an oven tray.
2. In a bowl, combine rice, tuna, spinach and onion. In a jug, whisk together sour cream and eggs. Season to taste. Add to rice mixture with half tasty cheese, tomatoes and juice. Mix well.
3. Spoon mixture evenly between prepared ramekins. In a bowl, combine remaining tasty cheese, breadcrumbs and parmesan. Sprinkle evenly over each. Bake for 15-20 minutes, until topping has melted. Serve with salad.
Servings: 4
Preparation: 15 minutes
Cooking: 20 minutes
Tip:
If using uncooked rice, you will need 1 cup.
THAI-STYLE FRIED RICE
March 30, 2010
Ingredients:
2 tbsps peanut oil
1 pc onion, finely chopped
3 garlic cloves, crushed
1 long green chillies, seeded, finely chopped
2 tsps graged fresh ginger
2 tsps red curry paste
1 pc red capsicum, seeded, chopped
100g green beans, sliced
4 kaffir lime leaves, thinly sliced
4 cups cooked, cooled jasmine rice (1-1/3 cups uncooked)
2 cups sliced cooked leftover chicken
2 tbsps tamari
1 tbsp fish sauce
1/2 cup thai basil leaves (or use regular basil)
lime wedges, to serve
Procedure:
1. Heat oil in a wok on medium. Stir-fry onion, garlic, chillies and ginger for 2-3 minutes, until softened.
2. Add paste and cook for a further 1 minute, until the mixture is fragrant.
3. Mix in capsicum, beans and lime leaves, stir-fry for 1-2 minutes, until vegetables are tender. Add the cooked rice, chicken, tamari and fish sauce, then stir-fry for 2-3 minutes, until heated through. Stir in the basil. Serve the rice in bowls with lime wedges.
Servings: 4
Preparation: 15 minutes
Cooking: 10 minutes
Tip:
Tamari is a type of soy sauce usually made without wheat - look for gluten-free tamari at health food shops and some supermarkets.
