Main Meal

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** PRE-ORDER ** Cut out the Crap SLOW COOKING!

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Good Morning friends, Happy Monday!

I am super excited to let you know that my new mini Cookbook ‘Cut out the Crap Slow Cooking’ is on it’s way!

Due to arrive to me 19-22 June …. Pre-sales are up and going today! Eeeek! I am SO excited! I know you are going to love this one as much as I do! It was so enjoyable making this book, I have a new found passion for my slow cooker and I am pretty sure that you will notice that with the recipes and photos!

Available individually OR in a 5 pack with the other ‘Cut out the Crap’ Cookbooks!

SHOP HERE

“At the end of a long day the last thing I feel like doing is cooking, yet I know my family need to be fed! If you are in the same boat as me, or, if you are after some inspiration for slow cooking recipes, then this book is just what you need!”

Collette White

What’s inside?

  • 30 recipes all with full colour photos
  • Gluten Free
  • Dairy Free
  • Preservative / Additive Free
  • Refined Sugar Free
  • Quick and Easy to prepare
  • Freezer friendly recipes
  • Tasty and Healthy
  • Every day ingredients
  • Meals to satisfy your whole family

Wishing you a wonderful week ahead, thank you for your continued support!

Take Care of You,

Collette x

PS I would like to say a HUGE and heartfelt THANK YOU to two people.

To my dear friend, Bec, from FIREFISH. Bec is my Graphic Designer Guru & Website lady also! She has this amazing ability to almost get inside my head. I give her photos and ideas and she turns what I am imagining my books to look like into reality. She nails my brief and look EVERY TIME … (she has designed all my books except for the first one). I love having her on this ‘journey’ with me, because she makes it far less scary and far more achievable and exciting.
To my new friend, Naomi, from BLUE RUST IMAGES. Naomi was kind enough to come over to give me some pointers with my food photography. I couldn’t possibly thank her enough for allowing me to pick her very talented brain! I love taking the photos in my books myself, but I really wanted to step things up with this book. She is an incredibly talented Food AND Landscape photographer and has an absolute genuine heart of gold.

Rocket – 3 ways!

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Good Afternoon Friends! Happy Monday! I hope this finds you all well!

We are all great here. We have settled in nicely to our routines this year and we are loving all the fresh produce that our little farm is producing for us. At a guess I have picked (with the kids help) at least 60kg of apples, pears and nashis so far this season! Crazy! Our vegetable garden is looking beautiful too and recently we had all our rocket ready to go in a few days, so I decided to come up with a few recipes for it. I hope you love the recipes as much as my family did. Let me know!

HONEY MUSTARD ROCKET SALAD

ROCKET PESTO

CURRY ROCKET SALAD

HONEY MUSTARD ROCKET SALAD

1 large bunch rocket (approx. 120g) – roughly chopped

2 medium nashi pears – roughly sliced

1 large sweet potato – diced and roasted

100g feta cheese – roughly diced

½ cup walnuts

Dressing

¼ cup honey

¼ cup oil of choice

2 tblspns dijon mustard

pinch salt

Roast the sweet potato and allow it to cool.

Place all the salad ingredients onto a platter, including the cooled sweet potato.

Combine all the ingredients for the dressing into a small bowl and mix well.

You can either drizzle the dressing over the salad just before serving OR you can put the dressing on the side and let everyone add their own.

Note:

  • I used goats feta as I can’t have cows cheese

 

ROCKET PESTO

1 large bunch rocket (approx. 120g)

1 cup toasted almonds (approx. 190g)

½ cup oil of choice

1 clove garlic

good pinch salt

Place all the ingredients into a food processor and blitz on high until a pesto is formed.

TMX: Speed 6 / 10 seconds. Scrape down sides. Then a further Speed 6 / 10 seconds.

Serving options

  • As a pesto dip with crackers and vegetables sticks
  • Add to 500g cooked pasta with shavings of parmesan on top
  • Add more oil to the pesto to make it runnier and use it as a marinade for chicken to cook on the BBQ

 

CURRY ROCKET SALAD

1 large bunch rocket (approx. 120g) – roughly chopped

2 medium nashi pears – roughly sliced

16 snow peas – roughly sliced

1/3 cup flaked almonds – toasted

Dressing

4 tblspns oil of choice

3 tblspns apple cider vinegar

1 tblspn curry powder

1 tblspn honey

pinch salt

Place all the salad ingredients onto a platter.

Combine all the ingredients for the dressing into a small bowl and mix well.

You can either drizzle the dressing over the salad just before serving OR you can put the dressing on the side and let everyone add their own.

 

 

Wishing you all a wonderful week ahead! Look after each other and of course look after yourself. I look forward to connecting with you all again soon. Until then …..

Take Care of You,

Collette x

Soup in a Jar!

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Good Afternoon friends! Happy Tuesday! I hope this finds you all well.

We are all pretty good here. My elderly Grandfather passed away yesterday morning, so it has been a sad time for my family. At his age though, it is nice to try and reflect on the positive of him having such a long life and giving thanks to the fact he is now resting in peace, as much as he will be missed.

I am popping by to share with you my hubbys favourite lunch. ‘Soup in a Jar’ – there is no real recipe for this, it really just depends on what you have in your fridge and pantry and what your particular tastes are. I have shown you here what my hubbys favourite is. I simply pack it all into the jar (jam it in nice and tight) the night before and he pops boiling water into it 5 minutes or so before wanting to eat it at work. My older girls have taken it to school before also (although in a thermos container, not a glass one, and I have given them a little thermos with the water). It is pretty simple, super tasty and something a little different. I hope you enjoy it!

Soup in a Jar!

Filling options:

Vermicelli Noodles

Capsicum

Spring Onions

Zucchini

Carrot

Snow Peas

Dried Shitake Mushrooms

Parsley

Chives

Dehydrated Bone Broth

pinch salt and pepper

Cut all ingredients as thinly as possible and pack tightly into a glass jar.

Add boiling water 5 minutes before serving. Stir and enjoy.

Notes and Tips:

  • There is no real recipe for this, it really just depends on what you have in your fridge and pantry and what your particular tastes are
  • My older girls have taken it to school before also (although in a thermos container, not a glass one, and I have given them a little thermos with the water)
  • If you do use a glass container make sure it can withstand the boiling water
  • If you don’t have dehydrated bone broth you can use stock paste or powder OR you can use bone broth instead of the water
  • I try and cut the veg as small as possible so they cook through quickly
  • The dried shitake mushrooms are available from the Asian section of most supermarkets or Asian Grocers

DEHYDRATED BONE BROTH can be purchased through my online store HERE or if for some reason I am out of stock (which I am NOT at this moment as I write this!) you can buy it direct from Nutra Organics HERE. 

Wishing you a lovely rest of the week, as always, I look forward to connecting with you again soon.

Take Care of You,

Collette x

 

‘Lasagne’ Pasta Bake!

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Good Afternoon friends! I hope this finds you all well! We are great here. Back to school, getting back into routines and we are having some mornings here that make me feel like Winter is starting already here in TAS whilst friends and family in places in NSW are sweltering with 40c+ days!

I am here today sharing a recipe I popped together the other day – I was going to make lasagne but didn’t have the sheets or silverbeet or anything else to use so I got a little creative and came up with this. My family absolutely devoured it and have asked for it to be on the menu weekly! Win! It makes a really large quantity, so perfect for leftover lunches or freezer meals. I hope you enjoy it as much as my family did! (PS Sorry for the bad photo quality, it was a quick phone shot as the light wasn’t good enough to take one on my camera, will update the pic when I make it next!)

‘Lasagne’ Pasta Bake

(gluten, dairy, soy, egg, nut and preservative free)

250g rice pasta

500g mince of choice

680g jar passata

1 large red capsicum – cut into medium chunks

1 large spanish onion – cut into medium chunks

1 large zucchini – cut into medium chunks

1 punnet cherry tomatoes (roughly 18) – halved

8 large button mushrooms – quartered

½ bunch fresh parsley – roughly chopped

2 cloves garlic – grated

1 tspn paprika

good pinch salt and pepper

White sauce:


6 tblspns flour of choice (I use rice)

6 tblspns oil of choice
(I use sunflower)

4 cups milk of choice (I use rice)

4 tblspns nutritional yeast * optional

good pinch salt and pepper

Preheat oven to 200c.

Cook the Pasta – set aside to cool.

In a wok or large fry pan place a little oil and the mince and stir-fry until ¾ cooked. Add the passata and mix thoroughly.

In a LARGE lasagne / baking tray (mine is 34cm x 26cm x 6cm) place all the prepared vegetables, parsley, garlic, paprika, salt and pepper. Add to them, the cooked pasta and the mince mixture. Stir well.

Meanwhile, make your white sauce. In a large saucepan place the flour and oil.
Using a wooden spoon, mix together on a medium – high heat until combined well and there are no lumps.
Turn the heat down to medium and add the milk, stirring the entire time. Continue to stir until the white sauce is the thick and the consistency you desire. Add nutritional yeast, salt and pepper and mix thoroughly.

Pour the white sauce over the pasta mixture.

Bake in preheated oven for 30 minutes.

Notes and Tips:

* This is a very versatile recipe which can cater for your dietary needs. You can use any flour, milk and pasta you wish.

* You can swap the oil for melted butter.

* If you can have dairy, a great addition is some grated cheese on top of the white sauce before cooking it.

* This makes a large pasta bake. It did us meals for 3-4 adults and 4 children. You can halve everything if you prefer, otherwise, it will freeze well in individual portions.

* Nutritional Yeast offers a ‘cheese’ flavour, this can be left out if you prefer.

I look forward to hearing from you when you make it!

Until next time,

Take Care of You,

Collette x

 

Taco Lettuce Cups

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Good Morning friends! I hope this finds you well! Can you believe it is December already! 1st of Dec is our ‘Christmas Tree’ day … once the kids get home from school we pop on some music and the laughter and excitement that fills our home is magical in itself. I love the annual Christmas photos that I have all set up … I look forward to adding one to it this year, our first in Tasmania!

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I am popping by quickly today to share with you this recipe that is a favourite here. It is super easy, super tasty and perfect for this time of the year when you do a lot of socialising. I hope you love it as much as my family does.

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Taco Lettuce Cups

1 kg chicken breast fillets

1 red capsicum thinly sliced

1 green capsicum thinly sliced

1 red onion thinly sliced

1 x 400g tin corn (or 1 heaped cup frozen corn)

Lettuce ‘cups’ to serve

1 tblspn oil of choice

Taco Mix

2 tblspns cumin

1 tblspn paprika

1 tblspn onion powder

1 tblspn dried oregano

Good pinch salt and pepper (or herbamare)

1 tspn chilli flakes or cayenne pepper (optional)

Poach the chicken breast fillets and allow to cool slightly before shredding.

Place all the ingredients except for the lettuce and chicken into a wok and stir fry until fragrant, mixed thoroughly and just starting to cook (don’t overcook them).

Add the chicken and stir fry through (enough just to warm it up).

Serve in a large bowl in the middle of the table. With lettuce cups on the side to put scoops of chicken mixture into.

Tips and Ideas:

  • If you don’t want to poach the chicken first, you could always 1) stir fry it in small diced pieces or 2) pull apart a prepared BBQ chicken
  • You can swap the chicken for chicken mince or beef mince
  • You can serve this with coriander and sour cream or natural yoghurt on the side also
  • This is great for a finger food ‘bring a plate’ event or we do this all the time for footy food

Wishing you a wonderful day and a beautiful weekend ahead, filled with love, laughter and great food!

Take Care of You,
Collette x

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Chicken and Quinoa Soup

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Good Morning friends! I hope this finds you all well!

I am sure I have mentioned before how much I love Soup. I love Soup even more when we are coming out of Summer where we load up with Salads almost every night. I have to say though I think I also say the same thing about loving Salads as we are coming out of Winter – ha ha! I love soups because they are (generally) quick to cook, easy to prepare, you can make extra to freeze for a night ‘off’ cooking, they are filling, satisfying and (also, generally) jam packed full of nutritious goodness … just like this one!

This is a new favourite in our home and even my Master 5 who doesn’t like ‘soup’ (although funny enough eats it if it is called something else) loved and devoured it! I hope you love it as much as we do!

As always I have done both stovetop and thermie-machine methods. Please read all the way to the bottom for notes and tips!

Chicken and Quinoa Soup

Chicken and Quinoa Soup

(gluten, dairy, nut, soy, egg, preservative free)

2 cloves garlic

1 onion – roughly diced (approx. 90g)

2 long sticks celery – cut into 2cm pieces (approx. 110g)

2 tblspns oil of choice (20g)

½ heaped cup quinoa (120g) – washed well

1 piece sweet potato – diced roughly 2cm cubes (320g)

2 chicken breast fillets – diced roughly 1-2cm chunks (500g)

1 tblspn dried turmeric (5g)

2 cups chicken broth or stock (460g)

1 large zucchini – diced roughly 1cm chunks

salt and pepper – to taste

TMX METHOD:

Place the garlic, onion and celery into the bowl and blitz for 4 seconds / speed 5. Scrape down the sides of the bowl.

Add the oil and cook for 4 minutes / varoma / reverse / speed 2.

Add the quinoa, sweet potato, chicken, turmeric and broth. Cook for 10 minutes / varoma / reverse / speed 1.

Add the zucchini and cook for 12 minutes / 100c / reverse / speed 2.

Allow to cool for 2 minutes before serving. Season with salt and pepper to taste.

Serves 2 adults and 2-3 children.

STOVETOP METHOD:

Grate the garlic and place it into a saucepan with the onion, celery and oil. Cook for 2-3 minutes until the onion and celery starts to soften and they become transparent. Do not burn.

Add the remaining ingredients, except for the zucchini, and simmer on medium -high for 10 minutes.

Add the zucchini and cook for a further 6-8 minutes on medium – high or until the chicken is thoroughly cooked.

Allow to cool for 2 minutes before serving. Season with salt and pepper to taste.

NOTES AND TIPS:

  • the TMX version soup becomes finely shredded and therefore a thicker soup
  • the stovetop version will be slightly chunkier
  • I suggest cutting everything smaller for the stovetop version
  • Keep an eye on the liquid for the stovetop version and add more if you feel it is needed

Wishing you all a beautiful week … I look forward to hearing from you when you make this!

Take Care of You,
Collette x

Family Fish Curry

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Good Morning friends! Happy Wednesday! I hope this finds you all well!

We are all well here. Not much to report! We are all getting back into the swing of school, routines, after school sports, homework etc! Master and Miss 5 are loving Kindy although Master 5 especially is exhausted after 5 days in a row! I am doing my best to share their daily lunch box photos on my Instagram page – be sure to check them out if you haven’t already!

I am popping by today to share with you this Fish recipe I have made a few times now and every time it is devoured by us all – having 4 kids eat it all is a good sign! It is beautiful and tasty and a real comfort dish, but lovely and mild for the kids to enjoy the flavour without too much spice … by all means you can add a little chilli or cayenne pepper to it if you would prefer to add some ‘heat’ to it … I hope you enjoy it as much as we do!

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Family Fish Curry

 (gluten, dairy, egg, soy, preservative free)

1 tblspn oil of choice

1 large brown onion – diced

3 cloves garlic – grated

1 tspn mustard seeds

1 tspn cumin powder

1 tspn turmeric powder

¼ tspn salt

¼ tspn pepper

500g firm white fish – diced approx. 3cm x 3cm

½ small cauliflower – roughly diced

2 zucchini – thinly sliced

20 green beans – halved

400g coconut cream

400g tin chickpeas – drained and washed well

1 cup raw cashews

rice to serve – optional

In a large fry pan or wok, on a high heat, place the oil, onion, garlic, mustard seeds, cumin, turmeric, salt and pepper and stir until the onion starts to soften and spices are lovely and fragrant.

Add the fish, cauliflower, beans and zucchini and cook for 5 minutes or until fish is almost cooked.

Add the coconut cream, chickpeas and cashews. Cook for a further 2 minutes or until heated through and the fish is thoroughly cooked.

Serve immediately with rice.

Serves 4-6

Wishing you all a wonderful day!

I look forward to connecting with you all again soon!

Take Care of You,

Collette x

Fish Fingers!

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Good Evening friends! I hope this finds you all well! We are all doing well here. I can not believe that the School Holidays are almost over. Miss 11 starts back tomorrow, Miss 13 on Friday and my twins start Kindy next Wednesday! Back to routine, routine, routine!

I am popping by this evening to share with you my delicious (even if I do say so myself!) Fish Finger recipe! It has become a weekly favourite in our home as the kids just devour them hot or cold, so I often double the recipe to have leftovers for lunch! I hope you love it as much as we do!

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Fish Fingers

(gluten, dairy, nut, preservative free)

500g firm white fish – cut into desired shapes

1 x packet plain rice crackers

½ cup sesame seeds

1 tblspn flaxseeds

1 tblspn chia seeds

rind of 1 lemon

good pinch salt and pepper

1 egg

2/3 cup rice milk

Preheat oven to 190c and line a tray with baking paper.

Place the rice crackers, sesame seeds, flaxseeds, chia seeds, lemon rind, salt and pepper into a food processer and blitz on high until crumbs are formed.

(TMX Speed 7 / 5 seconds)

In a separate bowl place the egg and milk and whisk well.

Working with one piece of fish at a time, dip it into the egg mixture, then into the crumb mixture. Press the fish down into the crumb mixture, so a good coating is formed.

Place the crumbed fish straight onto the prepared tray and continue until all fish pieces are crumbed.

Cook in preheated oven for 10-12 minutes, turn and cook for a further 10-12 minutes or until golden and thoroughly cooked.

Serves 2 adults and 3-4 children with salad or veg on the side

Notes and Tips:

  • I generally use Hoki as the fish as it is boneless and holds together well when cooked – to cut nice even pieces I use my kitchen scissors!
  • You can leave the egg out of the ‘wash’ if you need to for allergies, just ensure you push the coating on well as I find it sticks better with the egg
  • Check ingredients for the rice crackers to make sure they are additive free

I hope this finds you all well and that your little ones are happy heading back to school or starting for the first time – big hugs for anyone with tears out there!

Take Care of You,

Collette x

Chicken Curry Salad

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Good Afternoon friends! I hope this finds you all well! Merry Christmas! (although a few days late I know!) Have you slowed down since Christmas? Did you have a lovely time? I hope so!

Christmas Message 2015We had a lovely and fun Christmas, although it was a fair bit quieter than we anticipated! Hubbys Mum and Dad came down Christmas Eve to our place then on Christmas Day his sister, her hubby and their 3 kids were meant to arrive from 3 hours away but sadly their daughter woke on Christmas morning with a horrible vomiting bug and they couldn’t make it. Needless to say there were loads of disappointed kids (and adults!) who were looking forward to the day … that’s ok though, we are recreating it for New Years Eve instead (just without the bug!)

For Christmas we did Turkey, Ham, Prawns and loads of Salads. My mother in law was telling me about a Chicken and Egg Curry Salad she use to make all the time when her kids were younger … she couldn’t recall the exact recipe so we did our best to recreate it from what she could remember. It was so easy to make and SO tasty. We had it as a side dish but it could easily be enjoyed as a meal on it’s own. I hope you love it as much as we do and wouldn’t it be lovely if it is something your family make for years to come too! I love creating happy memories around food!

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Chicken Curry Salad

(gluten, dairy, preservative, nut free)

2 single chicken breast fillets – poached then diced

6 hard boiled eggs – quartered

1 red capsicum – diced

1 red apple – diced

1 green apple – diced

3 sticks celery – sliced into 1cm pieces

6 spring onions – sliced into 1cm pieces

½ cup mayonnaise

1 heaped tblspn curry powder

good pinch salt and pepper

Place all the ingredients into a large bowl and mix thoroughly.

Cover and refrigerate until ready to serve.

Serves 6 as a side dish or light lunch

Notes:

  • you can increase the curry powder depending on your taste
  • this recipe doubles well to serve a crowd
  • to poach chicken, place the breast fillets into a large frypan (try to keep them on an even layer) and cover with water. Bring to the boil then reduce to a high simmer and cook for approximately 8 minutes either side or until the chicken is thoroughly cooked

Wishing you all a Happy New Year! I look forward to connecting with you more then! A massive thank you for all your support this year! Can’t wait to do it all again next year!

Take Care of You,
Collette x

Rainbow Salad and Spiced Lamb

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Good Afternoon friends! Happy Friday! I hope this finds you all well and not too crazy and busy with Christmas being only 1 week away!

I think I am all organised here with only a few grocery items needing to be bought next week – of course though before Christmas we have my twins 5th Birthday on the 23rd so I think that helps with my need to be all organised!

As promised last week I wanted to quickly pop by and post these recipes – I know a few of you showed interest in the salad particularly for Christmas Day!

Both recipes are super easy and tasty! I hope you love them as much as we do!

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Rainbow Salad - logo

Rainbow Salad

 (gluten, dairy, soy, nut, preservative, egg free)

1 cup quinoa

2 medium carrots – grated

1 long cucumber – diced

1 red capsicum – diced

1 yellow capsicum – diced

5 spring onions – sliced into 1/2 cm pieces

½ mini red cabbage – shredded

1 bunch coriander – shredded

DRESSING

2 tblspns fresh lime juice

2 tblspns apple cider vinegar

1 tblspn maple syrup

good pinch salt and pepper

optional: 1 small red chilli finely diced

Cook quinoa as per packet and set aside aside to cool to room temperature.

Prepare all the salad ingredients and put them in a large bowl.

Once the quinoa has cooled down add it to the salad ingredients along with all the dressing ingredients and mix thoroughly.

Cover and refrigerate until ready to serve.

Serves 8-10

NOTES:

  • You can swap the quinoa for brown rice if you prefer
  • You can swap the maple syrup for liquid sweetener of choice
  • Salad will last 2-3 days covered well in the fridge
  • The ‘mini’ red cabbage I bought was not much bigger than a large orange (the amount used would have equaled approximately 1 cup shredded)

Spiced Lamb

Spiced Lamb

7 Lamb Loin Chops

3 tblspns oil

1 tspn ground coriander

1 tspn rosemary

1 tspn paprika

¼ tspn cayenne pepper

good pinch salt

Place the Lamb in a dish. Drizzle the oil over the Lamb and sprinkle evenly with the spices.

Use your hands to rub the oil and spices into the lamb thoroughly.

Cover and refrigerate for at least 4 hours (overnight would best if time allows).

Cook Lamb on the BBQ and serve with Rainbow Salad!

Serves 2

Lamb and Rainbow Salad

 Wishing you the most wonderful week!

Take Care of You,

Collette x