dinner Archives - the little lioness

dinner

I received the Orgran products as samples


So…. I got a couple of Gluten Free pastas to try from Orgran just in time for the wintery weather!

Gluten free goodies from orgran

Wanna see??

First up, is what I call “Chicken Pie Pasta”.

My dear Bruce makes a wonderful chicken, mushroom and leek pie, so I co-opted the ingredients for a hearty pasta.

chicken pie pasta

You need (for 4 serves):
Pack of Orgran Italian Style gluten free spaghetti
Olive oil
1 onion, diced
A leek, washed and sliced
Dessert spoon minced garlic
3 handfuls button mushrooms, quartered
5 pieces shortcut bacon, roughly diced (ensure yours is gluten free if you need it so – they usually are now, but just check!)
1 piece chicken breast – cubed
About the same of “Italian Herbs” or Thyme (both to taste, of course)
1 cup of chicken stock (not pictured)
Tablespoon sour cream
2 Tablespoons cream
Salt and pepper to taste

To do:

  1. Boil up the pasta in a separate saucepan as per packet instructions. Drain and set aside.
  2. Heat a sploosh of olive oil in a pan. We’re using classic and not extra virgin olive oil here because, I’m told, extra virgin olive oil burns too early in the heating process and should be reserved for splooshing on salads and dipping a delicious bread in. Add diced onion, sliced leek, garlic and saute til soft. Season with a little salt and pepper.
  3. Add the mushrooms and fry over medium heat, let them shrink up a little.
  4. Throw in the diced bacon, and cook
  5. Remove everything from pan, add a little extra oil if needed, and cook up the chicken. Stir through herbs.
  6. Add back in the leek/bacon/mushroom mix. Add in stock. Simmer on low-medium until there’s a lot less liquid.
  7. When reduced, stir through the creams.Ruturn to heat for about 5 minutes, then stir through cooked pasta and serve. Season with pepper and salt to taste, and there’s always the option of parmesan, but I think this is rich enough as is!

orgran pasta

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And then there was my own creation… Using mushroom and tomatoes as the base with chili for added kick to the buckwheat spirals

buckwheat

You need:
Olive oil
1 brown onion, diced
Tablespoon garlic
Tablespoon Gourmet Garden Italian Herbs or similar
300g button mushrooms, quartered
5 pieces shortcut bacon
2 tins diced tomatoes
2 tablespoons Fountain gluten free hot chili sauce for a bit of tickle
a bag of baby spinach
250g Orgran gluten free buckwheat spirals
Nimbin Natural Parmesan cheese, to serve :)

To do:

  1. Heat some oil in a pan on about 3/4 heat. Add onion and garlic, and saute til the onion softens.
  2. Chuck in the mushrooms and bacon and cook these through
  3. Put in the tomatoes, herbs and chili sauce. Simmer for as long as you like – at least 10 mins. Add in some water or chicken/vegetable stock if you wanna leave it going longer. It definitely won’t hurt!
  4. Cook up the pasta as per the instructions on the packet. Drain and plate up.
  5. Stir the baby spinach through the sauce mixture, allow the spinach to wilt a little
  6. Serve it with the pasta, and top with shaved parmesan.
  7. Enjoy with red wine.

mushroom heb bacon

tomato

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I have to say that Gluten Free Pasta is getting better and better with time, and while you still need to keep an eye on it, this Orgran pasta doesn’t go gluggy the second you over-cook it! Definitely one for the pantry!

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New book! By @HelenRazer and @BernardKeene who i saw talk tonight with the lovely @narrante!
New book! By @HelenRazer and @BernardKeene who i saw talk tonight with the lovely @narrante!

So, I was meant to head along to the talk with Helen Razer and Bernard Keane about their new book – A Short History of Stupid with my dear friend from the high schoo days, Bronwyn. Unfortunately Bron was sick, so I asked my dear speechie cum librarian friend Alana to come along. She’d just moved to Sydney, was looking to do local things, and I MISSED her, since it was 8 years since we’d last had contact!!

mikey robbons helen razer bernard keane

So I went to the talk. First time I’d seen Mikey Robbins talk since is pissed-as emmcee ing at the Atheist Convention a few years ago. He was WAAAYYYY more sober for this….. but still a little tipsy!!!

Awesome talk – yes the world is going to hell in a fucking Louis Vuitton handbasket – but WE ARE THE MEDIA.

we  are  the  media

And so, we went for cider and vegetarian delights at Badde Manors

haloumi sammich
Amazing… there was haloumi!

badde manors

hot cider with cloves

Warming, delightful, and Amanda Palmer

purple tights
With awesome tights!

and Sushi train at Tomodachi (“friend”) beforehand!

tuna

salmon

egg

sushi

Thank you Helen!!!

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This post is for Product Talk by Nuffnang

meat pie with fountain good choices tomato sauce

There’s nothing like a meat pie with tomato sauce. And I’m always happy to try new sauces on my pies and in my dishes, so when it was suggested I try the new Good Choice sauce range from Fountain, I was more than keen. Products with no “added” sugar are all the rage now, and the Fountain Good Choices sauces either have no sugar – like the Gluten free Soy sauce which has 50% less salt than Fountain’s regular soy sauce – or are sweetened by the apple puree and Natvia (which I’m not usually a fan of to sweeten things like drinks or baking, but I couldn’t taste it in these sauces).

Fountain Good Choice Sauces Range

The range includes a Tomato Sauce, BBQ Sauce, Sweet Chili, “Hot” Chili (which wasn’t as scary as I thought….) and the Soy Sauce. All are naturally gluten free, and on their own taste quite like their equivalent “normal” range sauces.

So, let’s use them in something!

beef chow mein

A few weeks ago, I made a Beef Chow Mein from my Hello Fresh box, so I thought I’d tweak their recipe a little and use a few of the sauces I was sent, along with what veges were on special at Woolies (which, incidentally, is where you can buy these Fountain sauces online or in store)

Beef chow mein

As pictured, the ingredients are (roughly) as follows – this will serve about 6 people. I went overboard, but the leftovers were appreciated by all, including my cat – see the picture at the bottom of this post!)

Ingredients
200g rice vermicelli noodles
500g lean beef mince
1 red onion – diced
1/4 red cabbage – roughly chopped
1/4 green cabbage – roughly chopped
handful green beans – ends cut off and halved
bunch broccolini – cut into 2 cm pieces
1/2 bunch spring onions – thinly sliced
lashings of canola oil
2 teaspoons Chinese 5 spice
1 tablespoon minced garlic
1 tablespoon minced ginger
4 tablespoons Fountain Good Choices soy sauce
1 tablespoon Fountain Good Choices Hot Chili Sauce (it needed more…. probably 2 for me, 3 for most other people!)
1 tablespoon sesame oil
salt
Fountain Good Choices Sweet chili sauce and soy sauce, to serve

Method
1. Place noodles in a heat-proof bowl with boiled water and some salt for 5 minutes. Drain, rince with cold water, then chop roughly with scissors – set aside for later.

2. Heat a splash of oil over high heat in a large frypan or wok. Add the red onion and begin to fry. Once it starts to soften, add the beef mince, and keep poking with a spatula to separate it out into crumbly bits and it is cooked through. Stir through the 5-spice with a tablespoon of water. Remove the mince mixture from the pan and set aside for later (to save space on the bench and washing up, I just dumped this on top of my resting noodles, along with the chopped spring onions – that way I mixed those three all together before re-adding them to the stir-fried veges later!)

3. Combine the sesame oil, garlic, ginger, hot chili sauce and soy sauce in a mug

4. Heat some more canola oil over mid-high heat (about 7-8) and add in the cabbage, broccolini and beans, toss around a bit in the oil, then pour the sauce mixture from #3 over it. Keep tossing for about5 minutes until the veges are cooked to your liking. Re-add the beef, noodles, and the spring onions and stir to combine.

5. Divide the yummy noodles and veges into serving bowls (be wary, this stuff is filling and you can ALWAYS go beak for more). Serve to your guests with spoon and fork, and offer sweet chili sauce and extra soy sauce for them to add to taste (+/- the hot chili sauce, depending on your audience!)

Enjoy with a lovely glass of red, or a local ale!

Parson's Paddock ShirazMurray's Angry Man Pale Ale

cat eating noodles

Oh, and share with your cat!

Edit: ooooooo so Mum just told me she loves the BBQ sauce – she and Dad had it with Kanga Bangers (Kangeroo Sausages) and she loved it!

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possum

There is a Mumma possum and a bub sitting on the shelf in the carport. Right outside my bedroom door. I think it got too hot for them in my roof today, so they wandered out for a bit of breeze.

red apples

We gave them water, they eat the oranges off our tree, and I think I might slip them an apple before I got to bed, like the ones I used for marinading our pork chops last night.

pork chop

Found a pair of pork chops in the freezer, and had some Tilda quinoa and vege rice mix to try (2 mins in the microwave!), so got marinading!

tilda garden vegetable and quinoa rice pouch

grated apple

Grated up some apple, and added soy sauce, olive oil, paprika and garlic

marinade with garllic

It turned out delish!!!

om nom nom

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I kinda accidentally got a HelloFresh order this week. But it was yum, and paid for with my paypal balance, so no harm done!

Panfried Gnocchi with Mushroom & Thyme

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50 cent juicer from Vinnie’s at Laurieton!

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Take Me To Thailand Larb

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Ikea Salad Spinner, via Ebay.

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Lightning Fast Steak with Sweet Potato Wedges

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Remember – you can get $35 off your first HelloFresh box with my referral code: R3CDUQ (which makes your first box sooooooo cheap!!!)

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pork scotch fillets

Picked up some free range pork scotch fillets at Woolies, and wondered what to marinate them in. I ended up deciding on a garlic, ginger, sweet chili and soy sauce mix. It turned out wonderfully with the roast veg and a bed of baby spinach.

pork marinade

What would you use?

pork and veges

And this new Yellow Tail “Big Bold Red” ($9.99)

yellow tail big bold red

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This week’s HelloFresh delights!

HelloFresh Lamb

Amazing Lamb….

HelloFresh Lamb

With tangy potatoes and broccolini salad.

HelloFresh Chickepea Tagine

The vego meal – Chickpea tagine with couscous and Lebanese bread

HelloFresh Chicken

Marinated chicken with Asian greens…

All so yum and light! (though waaay too much per serve in the chickpeas!)

Use my code R3CDUQ to get $30 off your first box at HelloFresh

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Silverside with white sauce and honey carrots

Started the silverside a little too late, so had to boil it rather than pop it into the slow cooker.

silverside

This time, used malt vinegar rather than apple cider.

honey carrots

Carrots were baked for about an hour – peeled and covered with honey, olive oil and some garlic and home grown rosemary.

mashed potato

Mash with butter and cream….

wilted spinach

Wilted spinach (a couple of mins in the microwave) from a neighbour’s garden

white onion sauce

White onion sauce – butter, onion, milk and flour….

Divine.

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So, In addition to doing Liptember (sponsor me?), September also brings us the first Creative Challenge from the loverly ladies at The Shake.

Today’s prompt is “Made”… so here is the dinner that I made :p

ShepherdsPie

Shepherd’s Pie!!! (from last week’s Hello Fresh box)

Liptember

And today’s Liptember efforts. I’m so tough!
(Thanks Phil for being my first sponsor! I’ll save ya a kiss!)

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Sumac Barramundi with Tabbouleh

So, tonight’s dinner from HelloFresh was too nice to wait to share!!

Sumac Barramundi with Tabbouleh

I had no idea what sumac is, though Bruce thought it was something like a stinging nettle, but I trust that the version we had was the milder spice version ;)

Sumac Barramundi with Tabbouleh

Making my own tabbouleh with fresh mint and parsley, and hot red onion, and all the rest is awesome. I got a hot flush from this, with the onion and lemon. But I could have just eaten the bowl of this alone!!

Sumac Barramundi with Tabbouleh

I may have bled on the tomato….

Sumac Barramundi with Tabbouleh

I love their FRESH ingredients! This week, we got our box before 11am (expected between 12 and 6, and we’ve been getting it after 6:30), So i believe the bosses have given our delivery driver some extra time since Newcastle delivery has expanded so much with all the new subscribers! (I think we were first instead of last this week!)

If you wanna try a HelloFresh box, you can get a 3-day box for two people for just $34 (usually $64) if you use my referral code R3CDUQ.

Sumac Barramundi with Tabbouleh

Loyalty oil!

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