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 Posted: Sun Jul 09, 2023 2:38 pm
20-Minute Instant Pot Spaghetti with Sausage Meatballs
Ingredients
1 pound mild Italian sausage, casing removed
3 tablespoons olive oil
4 cloves garlic, thinly sliced
8 ounces spaghetti, broken in half
One 28-ounce can tomato puree, preferably San Marzano
2 sprigs basil
Pinch crushed red pepper flakes
Kosher salt
1/4 cup freshly grated Parmesan (about .75 ounce), plus more for serving
Directions
Special equipment: a 6- or 8-quart Instant Pot® multi-cooker
Roll the sausage into 16 balls (each about 1 ounce and 1 inch in diameter). Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the meatballs and cook until lightly browned on one side, about 2 minutes. Flip the meatballs and add the garlic. Cook until meatballs are lightly browned on the other side and the garlic is tender, 1 to 2 minutes more. Lay the spaghetti on top of the meatballs, then add the tomato puree, 2 cups of water, basil, red pepper flakes and 2 teaspoons salt. Stir gently, making sure all the spaghetti is submerged in the sauce.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 6 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the Parmesan. Serve with another sprinkle of grated Parmesan on top. The pasta sauce will thicken as it sits and cools.
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Posted: Sat Jul 22, 2023 8:31 am
3 Pepper Lobster Stir-fry
Ingredients
1/4 cup canola oil
Fried Onions
3 cups flour
3 tablespoons salt
1 large white onion, thinly sliced into rings
3 Pepper Lobster
Two 1 1/4-pound lobsters, par-cooked and cleaned
4 ounces 3 Pepper Lobster Stir-fry Sauce, recipe follows
Lemon wedge
2 cilantro sprigs
3 Pepper Lobster Stir-Fry Sauce:
1/2 cup canola oil
4 onions, diced
1 cup minced garlic
3/4 cup Thai fish sauce
1 1/4 cups balsamic vinegar
4 tablespoons black pepper
1 teaspoons white pepper
3 1/4 tablespoons Szechuan pepper
2 1/4 cups sugar
1 tablespoon salt
Directions
Preheat a fryer or a deep pot halfway filled with oil to 325 degrees F.
Combine flour and salt. Toss the onions in salted flour, shaking off excess flour. Fry the onions until golden brown. Reserve.
Chop the lobsters into several pieces, then deep fry the heads and save for garnish. In a hot wok, add oil and stir-fry the lobster pieces for 3 minutes. Add sauce and reduce until it is a glaze. Pile lobster onto a platter and garnish with fried onions, lemon and cilantro.
3 Pepper Lobster Stir-Fry Sauce:
Combine all of the ingredients in a saucepot. Bring to a simmer over medium heat and cook until the sugar has dissolved.
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Posted: Mon Jul 24, 2023 11:01 pm
Taken from the Gluten, Wheat & Dairy Free Cookbook by Nicola Graimes.
Creamy Chicken Curry with Lemon Rice
Ingredients:
2 tbsp vegetable oil
4 skinless, boneless chicken breasts, about 800g/1 lb 12 oz in total, cut into 2.5cm/1 inch pieces
1 1/2 tsp cumin seeds
1 large onion, grated
2 fresh green chillies, finely chopped
2 large garlic cloves, grated (leave out if sensitive to garlic)
1 tbsp grated fresh root ginger
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
300ml/10 fl oz coconut milk
250ml/9 fl oz canned chopped tomatoes
2 tsp lemon juice
salt
2 tbsp chopped fresh coriander, to garnish
For the Lemon Rice:
350g/12 oz basmati rice
1.2 litres/2 pints water
juice and grated rind of 1 lemon
3 cloves
Directions:
1. Heat the oil in a large, heavy based saucepan over a medium heat. Add the chicken and cook for 5-8 minutes, turning frequently, until lightly browned and cooked through. Remove from the saucepan and set aside. Add the cumin seeds and cook until they begin to darken and sizzle. Stir in the onion, partially cover and cook over a medium-low heat, strirring frequently, for 10 minutes or until soft and golden. Add the chillies, garlic, ginger, turmeric, ground coriander and garam masala and cook for 1 minute.
2. Return the chicken to the saucepan and stir in the coconut milk and tomatoes. Partially cover and cook over a medium heat for 15 minutes, until the sauce has reduced and thickened. Stir in the lemon juice and season to taste with salt.
3. (You can use a rice cooker for this and add the seasonings at the end if you want).
Meanwhile, make the rice. Put the rice into a saucepan and cover with the water. Add the lemon juice and cloves. Bring to the boil then reduce the heat, cover and simmer over a very low heat for 15 mniutes or until the rice is tender and all the water has been absorbed. Remove the saucepan from the heat and stir in the lemon rind. Leave the rice to stand, covered, for 5 minutes.
4. Serve the curry with the lemon rice, sprinkled with fresh coriander.
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Posted: Mon Jul 24, 2023 11:20 pm
Taken from the Gluten, Wheat & Dairy Free Cookbook by Nicola Graimes.
Roasted Butternut Squash Risotto
Ingredients:
600 g/1 lb 5 oz butternut squash or pumpkin, peeled and cut into bite size pieces
4 tbsp olive oil
1 tsp clear honey
25g/1 oz fresh basil
25g/1 oz fresh oregano
1 tbsp dairy free margarine
2 onions, finely chopped
450g (2 cups)/ 1 lb arborio or other risotto rice
175ml/6 fl oz dry white wine
1.2 litres/2 pints vegetable stock
salt and pepper
Directions:
1. Preheat the oven to 200°C/400°F/Gas Mark 6. Put the squash into a roasting tin. Mix 1 tablespoon of the oil with the honey and spoon over the squash. Turn the squash to coat it in the mixture. Roast in the preheated oven for 30-35 minutes, or until tender.
2. Meanwhile, put the basil and oregano into a food processor with 2 tablespoons of the remaining oil and process until finely chopped and blended. Set aside.
3. Heat the margarine and remaining oil in a large, heavy based saucepan over a medium heat. Add the onions and fry, stirring occasionally, for 8 minutes, or until soft and golden. Add the rice and cook for 2 minutes, stirring to coat the grains in the oil mixture.
4. Pour in the wine and bring to the boil. Reduce the heat slightly and cook until the wine is almost absorbed. Add the stock, a little at a time, and cook over a medium-low heat, stirring constantly, for 20 minutes.
5. Gently stir in the herb oil and squash until thoroughly mixed into the rice and cook for a further 5 minutes, or until the rice is creamy and cooked but retaining a little bite in the centre of the grain. Season well with salt and pepper before serving.
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Posted: Tue Jul 25, 2023 12:00 am
Big Red Chilli Con Carne
Ingredients:
1 tbsp oil
1 onion, chopped
2 cloves garlic, crushed (omit if sensitive to garlic)
1x 820g can Heinz Big Red Condensed Tomato Soup
500g chuck steak, cubed
1 420g can red kidney beans, drained and rinsed
1 tsp chilli powder
1 tsp ground cumin
1 tsp oregano, dried
2 sticks celery, chopped
1 green capsicum, chopped
salt and pepper, to taste
To serve with:
corn chips
guacamole
Directions:
1. Heat oil in a large pan and cook onion and garlic for 1-2 minutes.
2. Add steak and cook in batches for 3-4 minutes, or until browned.
3. Add remaining ingredients, including Heinz Big Red Condensed Tomato Soup. Stir well to combine and season to taste. Bring to the boil. Reduce heat and simmer for 45 minutes or until meat is tender and liquid reduced. Serve accompanied with corn chips and guacamole.
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Posted: Tue Jul 25, 2023 9:06 am
5-Star Nachos
Ingredients
One 12-ounce bag yellow corn tortilla chips
Sunny's 5-Star Nacho Meat, recipe follows
Anne Burrell's Pickled Onions, recipe follows
Jeff's Nacho Cheese Sauce, recipe follows
Geoffrey's Grilled Shishito Peppers, recipe follows
One 8-ounce container Mexican crema
1 avocado, cubed
Fresh cilantro leaves, for garnish
Sunny's 5-Star Nacho Meat
8 ounces Mexican chorizo, casing removed
1 tablespoon olive oil
8 ounces (80/20) ground beef chuck
1/4 cup chopped white onions
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme
1 teaspoon kosher salt
Anne Burrell's Pickled Onions
1/2 cup red wine vinegar
1 tablespoon kosher salt
1/2 teaspoon sugar
2 to 3 really good shots hot sauce, such as Tabasco
1 red onion, sliced into very thin rings
Jeff's Nacho Cheese Sauce
Three 14.5-ounce cans evaporated milk
12 ounces sharp Cheddar, grated
12 ounces Monterey Jack, grated
3 tablespoons cornstarch
2 tablespoons chipotle in adobo, sauce only
Kosher salt and freshly ground black pepper
Geoffrey's Grilled Shishito Peppers
2 cups shishito peppers
Extra-virgin olive oil, for drizzling
Kosher or flaky sea salt
Togarashi spice, for seasoning
Toasted sesame oil, for drizzling
Directions
Arrange the tortilla chips on a platter. Top with Nacho Meat, Pickled Onions, Cheese Sauce and Shishito Peppers. Drizzle with the Mexican crema and then garnish with the cubed avocado and cilantro leaves.
Sunny's 5-Star Nacho Meat:
Yield: 1 cup
Place the chorizo in a mini chop and blitz to break down.
Add the olive oil, chorizo, chuck, onions, cumin, thyme and salt to a large pan over medium heat. All at once!
Cook, stirring frequently, until browned and cooked through, 5 to 10 minutes. Remove with a slotted spoon to the nachos.
Anne Burrell's Pickled Onions:
Yield: 1 cup
Combine the vinegar with 1/2 cup cold tap water in a medium bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. Pickled onions can be refrigerated for up to 1 month.
Jeff's Nacho Cheese Sauce:
Yield: 4 to 5 cups
Pour the evaporated milk in a medium saucepot and bring to a simmer over medium heat. Toss together the grated cheeses and cornstarch in a bowl until evenly coated. Add the cheese mixture and adobo to the simmering evaporated milk and whisk constantly for about 3 minutes, being careful not to scald or scorch the bottom of the pot. Cook, whisking occasionally, until homogeneous and thickened, about 10 minutes more. Season with salt and pepper. Reserve 1 1/2 cups cheese sauce in a heatproof measuring cup for nachos. (Leftover cheese sauce keeps, refrigerated in an airtight container, up to 1 week. Reheat gently with a splash of milk in a small pot over low heat.)
Geoffrey's Grilled Shishito Peppers:
Yield: 2 cups
Preheat a grill pan over high heat. Toss the peppers with a drizzle of olive oil in a small bowl. Add the peppers to the hot grill pan and grill, flipping occasionally, until the skin is blistered on all sides, 3 to 5 minutes. Transfer to a cutting board and chop, discarding stems. Season generously with salt and togarashi. Toss with sesame oil to taste.
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Posted: Thu Aug 03, 2023 1:20 pm
A.1. Veggie Kabobs
Ingredients
1/2 lb. fresh mushrooms
1 red pepper, cut into 1-1/2-inch pieces
1 red onion, cut into 8 wedges
3 cups fresh pineapple chunks (1 inch)
2 Tbsp. olive oil
1/3 cup A.1. Original Sauce
2 Tbsp. apricot preserves
Directions
HEAT grill to medium-high heat. REMOVE stems from mushrooms; discard. Cut mushroom caps in half; thread onto 8 skewers alternately with remaining vegetables and pineapple. Brush with oil. MIX A.1. and preserves until blended. GRILL kabobs 10 min. or until peppers and onions are crisp-tender, turning frequently and brushing generously with A.1. mixture.
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Posted: Wed Aug 09, 2023 1:57 am
I have one last recipe to share. This one has been a favourite for many years in my family and comes from my mum's old cookbooks. Some of which survived a house fire back in 1994 when my sister was born. This time it's a photo. 
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