Browse Category by Recipe
Recipe

Curried pumpkin soup with Potato Skins

This week’s nutrition challenge was to find and make a vegetable based recipe. Unfortunately I left this until late in the week when I had limited vegetables left! I found some frozen slow cooked pumpkin I had bulk prepared so I decided just to wing it and make a curried pumpkin soup with potato skins. It actually turned out really nice and Pete didn’t even compare it to his mum’s pumpkin soup recipe which is a first.

So here is my curried pumpkin soup recipe, a culmination of frantic googling and experimentation:

Ingredients

  • ¼ Kent pumpkin cubed and pre-cooked.
  • 3 carrots roughly chopped
  • 1 diced Red onion
  • 1 chopped Garlic clove
  • Drop of Ginger essential oil*
  • 4 Large potatoes
  • Finely grated Parmeson cheese
  • 1 Tbs Coconut oil
  • Olive oil
  • 1 tsp Turmeric
  • ¼ cup of coconut milk
  • ½ cup water
  • salt, pepper & chilli flakes to taste

Method

Pumpkin

I slow cooked a Kent pumpkin with a couple of carrots, chicken breasts, an onion, water and some vegetable stock. I then removed and drained the pumpkin and froze it in plastic takeaway containers. You could easily just cut the pumpkin into cubes and slow boil it instead of going to all that effort.

Soup

Melt coconut oil in a pot then add onion, garlic and a drop of ginger oil.

Curried pumpkin soup

When onions start going see through, add carrot then turmeric. Cook until carrots start to soften but don’t let mixture get dry.

Curried pumpkin soup

Add cooked pumpkin, then water (start preparing potato skins) and simmer until it’s all combined.

curried pumpkin soup
LOL

Add coconut milk then taste. The soup tasted too thick for me so I added another ½ a cup of water. Add salt, pepper & chilli to taste.

Curried pumpkin soup

Simmer while cooking potato skins.

Potato Skins

Preheat fan forced oven to 230 degrees. Cut potatoes in half and scoop out the flesh** making them as thin as possible.

potato skins

Brush both sides of skins with olive oil. Bake in oven for 15 minutes skin side up. Turn skins over and sprinkle with Parmesan cheese. Cook for another few minutes or until Parmesan has melted.

Presentation

Run out to the garden in the pouring rain to grab some rosemary and attempt to make the food look Instagram worthy. Probs should cook this during the day so the photo can be taken in better lighting.

curried pumpkin soup

 

*I got my essential oils from a Perth wellness coach Natasha, get in touch with her on Instagram or Facebook. 

**The potato flesh can be mixed with olive oil, rosemary, salt and chilli and either shallow fried in a pan or baked in the oven until crispy. I cooked mine in the oven the next day and served with Salmon and broccoli.

Share
Recipe

Chilli Con Carne

If you CBF cooking tonight then this Chilli Con Carne recipe is for you, unless you’re vegetarian then it isn’t, Soz. This one pot recipe is quick and adaptable for kids. I always have the ingredients in my pantry so come 4pm if I’ve forgotten to organise dinner I can quickly defrost the mince and cook, even when I CBF Cooking. What are your go to easy dinner ideas?

Chilli Con Carne Recipe

 

INGREDIENTS

  • 500g Premium Beef Mince
  • 1x can red kidney beans (drained & rinsed)
  • 1x can of tinned tomatoes
  • Microwave black or brown rice
  • Chilli Con carne spice sachet (or just add salt, pepper, chilli flakes & italian herbs)
  • Sour cream
  • Corn chips

METHOD

  1. Brown the mince in a large non stick pot.
  2. Chuck the rinsed kidney beans in.
  3. Add tomatoes and combine.
  4. Mix in spice sachet then leave to simmer until mince cooked.
  5. Microwave rice according to instructions or if you really CBF just add straight to the pot.
  6. Chuck it all in a bowl, smother with sour cream and serve with corn chips.

OPTIONS

  • Add microwaved broccoli as a side if you’re concerned about scurvy.
  • Substitute rice for grated cauliflower or spiral zucchini to increase your veg intake.
  • If you CAN CBF cooking then my Chilli Con Queso dip makes an awesome appetizer.
  • Add Coriander if you’re feeling fancy AF.

KID FRIENDLY

  • 7 months: Puree mince with a few kidney beans & sweet potato (cut up small bits of sweet potato and microwave for 3 minutes).
  • 8 months plus: Mash mince, kidney beans & sweet potato.

LEFT OVER OPTIONS

Double the ingredients so you can use the leftovers the next day for another dinner:

  • Nachos
  • Tacos
  • Burritos
  • Enchiladas
  • Quesadillas
  • Toasted sandwiches
  • Gozleme

 

Share
Recipe

Chilli con queso recipe

Chilli Con Queso

 

I originally made this as an appetizer for a Mexican pot luck dinner with friends. It’s basically a ‘chilli cheese dip’ but chilli con queso sounds way better. Today I had a craving and it took less than 10 minutes to make. Next time I will halve the ingredients because it was so yummy I ate it all by myself and felt sick afterwards.

Ingredients

  • Chilli flakes to taste
  • 20g butter
  • 1 crushed garlic clove
  • 150ml sour cream
  • 2 cups grated cheddar cheese
  • 2 tbs diced jalapenos
  • 1 tbs chopped coriander (optional)

Method

  • Melt butter in saucepan on low heat. Add the crushed garlic and cook for one minute, stirring gently. Add chilli flakes to taste and stir for a further 30 seconds.
  • Add cheese & sour cream, stir until melted.
  • Stir through jalapenos and coriander if using.
  • Pour into serving bowl and serve with corn chips or carrot sticks.

Notes

  • As soon as you take the dip off the heat it will start to thicken, if left out too long it will harden so best to eat it straight away or keep warm until ready to serve.
  • I found this recipe quite mild so use more or less chilli flakes and jalapenos according to your taste. Best to start with less and taste test because you can always add more at the end.
  • Cook on low heat so it doesn’t boil and stir dip consistently.
Share