Thai Red Curry Soup

 

2 tablespoons oil 

3 garlic cloves (chopped) 

1 tablespoon fresh ginger (grated) 

3 tablespoons Thai red curry paste 

4 cups chicken broth (950 ml) 

1 cup water (235 ml) 

2 tablespoons soy sauce

2/3 cup coconut milk (160 ml) 

170g rice vermicelli noodles OR vermicelli pasta or ravioli

broccoli florets, thinly sliced carrot

lime wedges, sliced

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. 

Add the chicken broth, water, soy sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water). 

Cook pasta/rice noodles according to packet instructions.

In your serving bowl, add broccoli and carrot and cooked pasta.

Pour the boiling soup over the veggies and noodles. Add a squeeze of lime juice and some chopped parsley or coriander and serve. 

Spinach and Ricotta Lasagne

 

125g fresh lasagna sheets

1.5 cups marinara sauce 

half teaspoon garlic powder

100g frozen spinach 

320gm ricotta cheese 

70g freshly grated parmesan cheese

125g shredded mozzarella cheese 

Thaw the frozen spinach,. drain in a colander and squeeze out all of the excess liquid. In a large bowl, add the spinach, ricotta, and ¾ of the  parmesan cheese. Season well with salt and black pepper and mix until well combined. Preheat oven to 200°C/400°F. If using dry lasagne sheets, boil noodles as per the package instructions 

In a large baking dish, add half cup of the marinara sauce to the bottom then place a layer of lasagna noodles over the top. Add garlic powder and lightly mix into marinara sauce. Pour over another half cup of the marinara sauce then top with spinach ricotta mixture. Gently spread it out evenly, then sprinkle with a layer of the mozzarella cheese. Add another layer of lasagna noodles, then repeat the previous step. Top with the final layer of lasagna noodles and marinara sauce. Add the remaining mozzarella cheese and sprinkle over the remaining parmesan cheese. Bake in moderate oven for 20-25 minutes until the cheese is all melted and you have those crispy golden edges. Allow it to cool for 10 minutes.

Cabbage Soup

 

1 medium head of cabbage, chopped 

1 large onion, chopped 

2 large carrots, sliced 

3 celery stalks, chopped 

1 can (14.5 oz) diced tomatoes 

6 cups vegetable broth 

1-2 cloves garlic, minced 

1 teaspoon dried thyme

1/2 teaspoon ground turmeric (optional, for added health benefits) 

1/2 teaspoon black pepper 

1 tablespoon lemon juice (optional, for a bright flavor) 

Salt, to taste

Lo Mein Vegetables

 

Sauce 

1/4 cup vegetable broth 

3 tbsp soy sauce 

2 tbsp brown sugar 

1 tbsp sesame oil 

 

8 oz Lo Mein or Hokkien noodles (cooked according to package instructions) 

1 large carrot julienne 

1 cup broccoli chopped 

1 large red bell pepper sliced 

1 medium onion sliced 

 4 garlic cloves 

1 tbsp oil for frying 

 

In a bowl combine together broth, brown sugar, sesame oil and soy sauce. Whisk until everything comes together. Set aside. 

In a preheated skillet with oil, fry carrots until golden brown. Remove and set aside. Repeat this with onions, broccoli and bell peppers. Cooking veggies separately creates the best flavors.  Add all vegetables back to the skillet. Press garlic into the vegetables and toss everything together.

Add noodles and sauce. Toss together and let cook for 3-5 minutes. Remove from the heat and serve right away.

Potato Broccoli Frittata

 

olive oil 1 tablespoon 

potatoes - peeled and quartered 2 medium 

broccoli - 1 cup, washed and cut into small pieces 

eggs 8 large 

parsley - chopped coarsely 2 tablespoons 

salt 1 teaspoon 

black pepper - freshly crushed ⅛ teaspoon 

Preheat oven to 180℃ fan /350℉. 

Boil the potatoes in salted water for 8 minutes till fork tender, then drain and crush coarsely with a fork and set aside. 

Boil the broccoli in salted water for 2-3 minutes till tender, drain and set aside. 

In a medium bowl, whisk the eggs and mix in the salt and pepper, potato and broccoli.

Pour into oven dish.

Bake in oven until set.

Mushroom Zucchini Risotto

 

1 tbsp vegetable oil 

1 small onion — , chopped 

2 medium zucchini halved and sliced into 1/2 inch pieces 

2 cups mushrooms — , cleaned and sliced 

1 cup Arborio rice — , rinsed 

2 cups water 

2 cups chicken or vegetable stock — 

Salt and black pepper to taste 

1/2 - 1 cup grated Parmesan cheese 

In a large deep skillet heat vegetable oil on medium heat and cook onion for 2-3 minutes until fragrant. Add zucchini and mushrooms and cook for 2 more minutes, stirring frequently. Add rice, stir to combine.  Adjust heat to medium-high. Add 1/4 cup chicken stock and stir. Cook until stock is absorbed, stirring frequently. Continue adding stock and water, alternating, about 1/4 cups each time and cooking until the liquid is absorbed. Make sure you stir the risotto frequently. Test if the rice is cooked to the desired doneness, if not, continue adding a little bit of water/stock, cooking and stirring so the rice gets fully cooked. Add Parmesan cheese and stir to combine. Season with salt and pepper to taste. 

Broccoli and Parmesan Cheese Quiche

 

9-inch deep dish frozen pie shell 

1 tablespoon extra virgin olive oil 

1 medium onion, diced

2 cups broccoli florets, sliced into small bite-sized pieces (make sure they are small pieces) 

5 large eggs 

3/4 cup milk 

3/4 cup grated parmesan cheese 

Salt and pepper to taste

Preheat oven to 400°F. Cook the pie shell for around 11-14 minutes until slightly golden (or follow instructions on the package for the specific brand of pie shell you have purchased). Take pie shell out of the oven and let cool to room temperature. Lower the temperature of the oven to 325°F. 

In a medium sized pan over medium heat, add olive oil and onion and cook until just starting to brown. Cook broccoli in salted water for about 4 minutes until tender.  Allow to cool to room temperature. 

In a large mixing bowl, whisk eggs and milk – and stir in grated parmesan cheese. Stir in onions and broccoli and season with salt and pepper. Pour into the deep dish pie crust. You may have a little extra filling left over which can be used to make a crustless quiche in separate foil tray.

Bake in the oven for 35-40 minutes (or more, if needed). Stick a toothpick in the middle of the quiche. If it comes out clean, the quiche is ready to eat. Otherwise continue to bake until fully cooked.

Vegetable Laksa

 

185gm jar Laksa curry paste 

270ml coconut milk 

3/4 cup Massel chicken stock 

1/2 cup water 

1 teaspoon sugar 

salt

thinly sliced carrots 

baby bok choy, roughly sliced

broccoli pieces 

200g noodles 

bean sprouts 

Combine curry paste, coconut milk, chicken stock, salt, sugar and water in large saucepan over medium heat. Cover and bring to boil. 

Meanwhile cook the noodles according to packet instructions, adding carrots and broccoli for the last few minutes.  Drain and portion into serving bowls.

Pour laksa over noodles. Top with bean sprouts.

Kathy's Laksa

Pot on low heat

2 tablespoons oil
5 cloves crushed garlic
2 tablespoons curry powder
1 1/2 tablespoons tumeric
1 1/2 tablespoons coriander seeds
Cook 1 minute

Add carrot sticks, red capsicum sticks, chopped mushrooms and half a sliced red onion

Dissolve 4 cubes parev chicken stock cubes into 2 cups of boiling water and add to pot
Add six more cups hot water and stir
Add half a sweet potato chopped
Bring to boil and simmer for five minutes
Add 1 1/2 cups coconut cream
and two cups chopped bok choy

cook rice noodles in boil of hot water and then rinse in cold water

plate up with bean sprouts first, then noodles and soup

Dairy Free Vegetable Frittata

12 large Eggs

7 full cups of assorted vegetables: eg asparagus, mushrooms,zucchini, onions, leeks, broccoli, spinach

2 tablespoons Olive Oil
1 teaspoon Salt 

Freshly Ground Black Pepper 

[Add 1/3 Cup Grated Parmesan and 1/2 Cup diced feta cheese for dairy version]

Choose three or four vegetables and dice them. Preheat oven to: 350 F. Heat olive oil in 12 inch pan. Add vegetables and sauté until onions are soft and other vegetables are tender. Stir in cheese if you are using it. Season with salt and pepper. Taste. Adjust seasoning. Beat eggs until foamy and pour over vegetables in skillet. Give the skillet a gentle shake so all the vegetables are distributed evenly under the eggs. Place in oven and bake 30 minutes. Remember handle of skillet is hot. Take a pot holder and remove skillet from oven. Allow Frittata to cool about five minutes. Loosen the edges from pan with a spatula and slip it onto a serving dish. Serve hot or at room temperature with a beautiful salad and crusty bread.

Easy Fried Eggplant Salad

Recipe from Joy of Kosher Magazine

4 small eggplants, thinly sliced into 1 inch rounds
Oil for frying
1 red pepper, thinly sliced
2 cloves garlic, minced
2 tablespoons white vinegar
1 teaspoon salt
Pinch of black pepper

Heat 1 inch of oil in medium sized frying pan and fry eggplant rounds until golden brown, set aside on paper towels.  Drain oil from frying pan, leaving about a tablespoon of oil still in the pan. Place the red pepper and garlic in the pan and sauté until soft, about 3 minutes.  Add the eggplant rounds back into pan, adding vinegar, salt and pepper and cook for about 2 minutes.

Potato Kugel

10 large potatoes
4 large onions
3 eggs
1/2 cup lite olive oil
2 tbsp flour
salt and pepper

Oil two medium sized baking trays.

Grate or process potatoes and onions.  Beat eggs and mix with grated vegies.  Add flour, salt and pepper.

Cooking uncovered for 1hr at 190 and then covered on 130 for 2-3 hrs works best!

Salmon Quinoa Salad

[Serves 4]

Fresh salmon
Quinoa
Tomatoes
Parsley
Lemon juice
Olive Oil
Salt
Pumpkin/Sunflower Seeds

Flake 4 x 125g pieces of cooked fresh salmon into bite-size pieces.

In a large bowl, combine 60g mixed leaf sald, 3 cups cooked and cooled quinoa, 200g chopped tomatoes, small amount of finely chopped parsley.

Dressing: whisk together the juice of 1 large lemon, 1/4 cup extra virgin olive oil and season to taste. Drizzle over the sald.  Serve with lemon wedges.

Garnish with pumpkin or sunflower seeds [optional]

You can make this without the salmon as a vegetarian option.

Roasted Cauliflower Salad

Recipe by Jessica Seinfeld

1 head cauliflower
4 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup pine nuts
1/2 pomegranate
2 spring onions, thinly sliced
2 tablespoons chopped flat-leaf parsley
1 tablespoon red wine vinegar

​Heat the oven (with the oven rack in the middle) to 425°F.

Cut the cauliflower into small florets and put on rimmed sheet pan. Drizzle with 2 tablespoons of the oil and sprinkle with 1/4 teaspoon of the salt, 1/8 teaspoon of the black pepper, and the red pepper flakes. Toss to combine and spread into a single layer. Roast until charred and just tender, about 25 minutes.

In a small pan, toast the pine nuts over medium heat until golden brown, 3 to 5 minutes.

Cut the pomegranate half in half again. Over a medium bowl, slide your thumb between the skin and the seeds to loosen. Pick out the white membranes. Slice the scallions and chop the parsley and add to the bowl. Add the vinegar and the remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir to combine. Fold in the pine nuts.

Serve the cauliflower on a platter or large plate and spoon the vinaigrette over the top. Serve at room temperature.

Carrot Tzimmes

600g carrots sliced
1 tablespoon butter *
1 tablespoon oil
3 tablespoons honey

2 tablespoons sugar
3 tablespoons lemon juice
salt and pepper

Mix all of the ingredients in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat and simmer gently until the carrots are crisp tender, about 25 minutes. Remove the cover from the pan, raise the heat and cook the carrots until most of the liquid has evaporated and the sauce is thickened, about five minutes.

*If making parve, use 2 tablespoons oil and omit butter.

Mushroom Sauce [Parev]

500g mushrooms
2/3 cup coconut cream

2 cloves garlic
1 teaspoon Dijon Mustard [or more to taste]
salt and pepper

Chop mushrooms and saute in a small amount of olive oil for a few minutes, add finely chopped garlic and continue simmering until mushroom juices begin to run.  Simmer for a few more minutes but be careful not to burn the mushrooms and garlic.  Add 1 teaspoon of Dijon Mustard and salt and pepper.  Add coconut cream and stir into mushrooms.  Simmer on medium heat for approx 20 mins until sauce has thickened, but not dried out.  

Sprinkle with chopped parsley and serve with steak or any kind of meat.

To make a dairy sauce, replace coconut cream with real cream, and use a knob of butter when cooking the mushrooms, together with the olive oil.

Spinach Mushroom Eggplant Lasagne

2tbsp olive oil

250g pack baby spinach leaves

2-3 cloves garlic, crushed

250g mushrooms, sliced

2 x 400g can chopped tomatoes

250g eggplant, sliced

300g pack fresh lasagne sheets

2 (200ml) tubs half-fat crème fraiche

100g/4oz grated tasty cheese

Salt and freshly ground black pepper

Saute the mushrooms aover a high heat for 6-8 mins, stirring occasionally until the mushrooms are nicely browned. Stir in the garlic and sizzle for 30 secs. Stir in the tomatoes, bring to the boil and simmer over high heat for 2 mins or until reduced. Remove from the heat and season to taste. Set aside. 

Slice the eggplant and fry in a little oil for a few minutes. Set aside.

Season the crème fraiche with the salt and ground black pepper, then mix well.

Place a layer of lasagne over the base of dish, trimming it to fit. Top with half the mushroom mix, then the uncooked baby spinach leaves, then the eggplant. Spoon a third of the crème fraiche over, and half of the cheese. Repeat these layers once more, ending with creme and cheese layer.

Place dish on a baking tray, then bake for 35-40 mins or until the lasagne is tender and the top golden. 

Potato Kugel

3/4 cup olive oil
3 eggs
2 teaspoons salt
1/2 teaspoon black pepper
6 large potatoes
1 large onion

See video for how to make.

Corn Fritters

1 cup self-raising flour
1/2 cup buttermilk or soy milk
2 eggs
420g can corn kernels, drained
310g can creamed corn
1/4 cup finely chopped chives
Olive oil
Chopped chives


Sift flour into a large bowl. Season with salt and pepper. Stir until well combined. Make a well in the centre.
Whisk buttermilk and eggs in a jug. Add to flour mixture with corn kernels, creamed corn and chives. Using a large metal spoon, gently fold ingredients together until combined (don't overmix).
Heat a small amount of olive oil in pan. Add heaped tablespoonfuls of mixture, 3 at a time.
Cook for 2 minutes or until bubbles appear on surface. Turn. Cook for a further 2 minutes or until fritters are firm to the touch.

Coconut Curry Rice

1 Can Light Coconut Milk
200 ml Chicken or Vegetable Stock
1 Tbs Curry Powder
1 Carrot, Grated
1 1/2 Cups of Rice [Basmati or long grain]
1 Onion, diced finely
2 Garlic cloves, minced
Olive Oil

Use a heavy bottom saucepan or casserole dish on the stove top.
1. Saute the onion, garlic and grated carrot with a little olive oil, one the onion and garlic start to soften add the rice and curry powder and stir to combine until the curry flavour is released.
2. Turn to a medium high heat. Add the coconut milk and chicken stock. Stir to combine.
3. Bring to the boil, then reduce to a low simmer, cover with the lid and allow to cook for 10-15 minutes then turn off the heat completely.
4. Fluff up with a fork when ready to serve.
5. If you are adding extra vegetables make sure they are cut into small pieces. Add frozen vegetables when adding the liquid, add fresh vegetables when sauteing the onion, garlic and carrot. Serves 4-8