Friday, April 27, 2012

Chicken and Coconut curry-less curry

Chicken and Coconut curry-less Curry

I am so proud of this,  because I created it my very own self.  I kept joking to Mr frillypants that he might need to go out for some fish and chips... but when I tasted it I was rapt.  I called it a curry-less curry simply because with the chicken and coconut combo,  as well as the texture of the dish,  it is so reminiscent of curries I have made in the past. 

You may be wondering what on earth I am doing using coconut?  It wasn't commercially processed coconut (which is Very High in both Salicylates and Amines),  but fresh (Moderate in both).  I bought it at the supermarket to use in lunch boxes,  just for something different that was *fresh* and NOT a carrot stick.  When I opened the fridge and saw those pieces there,  I was inspired.

The method I describe here is how I did it today.  I could well tweek it later.  What's probably most important is the flavour combinations.  Oh...  and it's important to have leftover Pumpkin Soup in the fridge.  Okay?  Okay.

It's not fair, I know,  to keep on posting these Moderate chemical recipes... but you can see where we're at these days now, can't you.  Ms C's tolerance levels are improving and she's going really well.  One day I will finally post her whole story.  But I like happy endings, not loose ends.  So you'll just have to wait.  Next recipe,  I promise,  will be something for the lowest tolerance.

  • 200g Pumpkin Soup*
  • 150g dessicated Fresh Coconut* #
  • 375g tin Evaporated Milk
  • 1 tab Parsley, finely chopped  (reserve a little to sprinkle at the end)
  • 1 400g tin Chick Peas, drained and rinsed
  • 1/4 - 1/2 leek, quartered and finely sliced
  • 1-2 cloves Garlic, crushed
  • 500g Chicken breast or thigh, cut into small cubes(about 1.5cm)
  • Salt
  • Water, if required
  • Cooked white rice to serve
  • If you haven't already,  dessicate coconut pieces in Thermomix, Speed 9, 10 seconds
  • Add Evaporated Milk, Pumpkin Soup and Parsley and cook for 20 minutes, 100ºC Speed 2-3
  • In heavy deep pan, with lid, cook the Leek, Garlic and chicken and add a little salt
  • When Chicken is browned,  add the Coconut mixture and Chick Peas
  • Allow to simmer gently for another 10 or so minutes, with the lid on, while you cook the rice
  • You may like your sauce more watery,  then add water and mix well. It's up to you.
  • Serve on a bed of rice, even with some steamed veg on the side
* Moderate Salicylates
#Moderate Amines
Mr frillypants and I thought this great,  as did Ms C & Ms D and Mr JR.  It was only Mr JA who seemed to have a problem with the texture.  That's 2-year-olds for you.  The girls and Mr frillypants all had seconds and Mr frillypants took some to work.  How's that !

Mr frillypants likes his 'curries' a bit wetter, more saucy.  So,  if that's you,  just add some more water during the simmer.  Easy.

2 June 2012:  Today I didn't have any evaporated milk,  so I tried Suz's suggestion (see comments) and used 150g of Plain Yogurt# instead. I am tempted to say that Ricotta Cheese might also work?  I added cashews... I had filled up my jar with the cashews I'd bought and had a handful left over,  so I chopped them with the coconut to see how that would go.  Well,  verdict is not so good.  Cashews are fine,  but we lost that "I can't believe it's not curry" quality.  It was still yummy...  but not that exciting.  So,  I won't do yogurt again...  and I'll make darn sure that I have evaporated milk in the pantry in the future.

Thursday, April 26, 2012

Butternut Pumpkin Soup

First of all,  if you're on the Strict Elimination Diet,  then this is not for you.  Move along,  do not do this to yourself.  If you can tolerate moderate Salicylates, then you'll love this.  The kids all love this and I love that I can whip this up really quickly in the Thermomix and be eating in about 40 minutes.  I also love that Ms C loves this as a Winter school lunch as well. There's a lot of love.

  • 1/2 Leek, sliced in large slices
  • 1-2 cloves of Garlic
  • Half a Butternut Pumpkin*, peeled and cut into large chunks
  • 1 tab Vegetable Stock Concentrate
  • 700g water  (or chicken stock)
  • 2 medium Carrots*, peeled and cut into large chunks
  • 1 medium potato, peeled and cut into large cubes
  • 1/2 Swede, peeled and cubed  (optional)
  • 1 tsp salt
  • knob butter
  • Sautée the leek and garlic with a knob of butter, 2 minutes, 100ºC Speed 2
  • I am usually chopping and adding as I go now.  I set the TMX for 25 minutes, 100ºC Speed 2 and chuck in all the vegies as I go,  in the order listed, then replace the measuring cup lid.
  • After it has cooked for 25 minutes, purée it by slowly bringing the speed up to 9.  Be careful!
  • Serve with a slurp of pouring cream and a sprinkle of spring onion if that's how you like it.
*Moderate Salicylates
This is everyone's favourite soup and I could serve this every week I reckon.

No tweeks really,  I happened to have some home-made croutons in the pantry one day and they went down a treat!

Wednesday, April 25, 2012

ANZAC Biscuits (with Hidden Nutrition)

ANZAC biscuits - with choc chips and without

It's ANZAC Day here in Australia.  For those of you who don't know,  it marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War.  If you want to read up on the ANZAC Tradition,  read here.  If you want to read the history of the ANZAC biscuit,  check this page

This is my family's recipe,  given to me over the phone one day by my older sister.  I've adapted it here to add some hidden nutrition.  Surprise kids!!!  There's more to these yummy sweet bikkies than meet the eyes.  As I'd played with the flavour a little by adding Quinoa flakes,  I've done some with chocolate chips...  to cover my tracks.  Hopefully they'll be so pleased to see a little blob of chocolate in there,  they won't notice.   I have left most without though,  as Mr frillypants is a part of the anti-chocolate league.  Weirdo.

  • 1 cup Rolled Oats
  • 1 cup Plain Flour
  • 3/4 cup sugar
  • 1 tab Psyllum Husk
  • 1 tab Quinoa Flakes
  • 1/2 cup fresh dessicated coconut (omit if not fresh)
  • Chocolate chips (optional and not necessary)
  • 125g Butter
  • 2 tabs (80g) Golden Syrup
  • 1 tsp Baking Soda (Sodi Bic)
  • 2 tabs boiling water
  • Pre-heat oven to 140-150ºC
  • Line 2 large baking trays, 
  • Mix Oats, Flour, Sugar, Psyllum, Quinoa & Coconut in large mixing bowl
  • Combine butter and Golden Syrup in medium saucepan and gently melt
  • Place Sodi Bic into heat-proof jug,  pour in Boiling Water and stir to quickly dissolve
  • Acting quickly now,  remove saucepan from heat and pour in the Sodi Bic mix.  This will foam up really fast, so be ready to then quickly pour this foamy mix into the dry ingredients. (Have it all ready set up)
  • Combine well with a spatula  (Add the choc chips at this stage if you're using them.)
  • I use my tablespoon scoop to measure,  scooping 1/2 a tab and then pushing that off with a teaspoon onto the tray,  allowing space between for it to spread.  If you really wanted,  you could roll the mixture,  but prepare for mess.  Maybe the kids would like to do that bit. 
  • Cook at 140-150ºC for 20-25 minutes until golden
  • Makes approx 35 biscuits
Verdict:  Yummy as always.  Sometimes these come out chewy and sometimes more crispy.  The choc-chips were not necessary as it turned out.  The kids have eaten both types without noticing any flavour difference.

Tweeks:  Other cereals can certainly be added

Yorkshire Pudding

Mr frillipants' mum gave me this recipe, which really is the easiest-peasiest thing ever. I am in the habit of making this wi...