Chicken and rice muffins

From http://planningwithkids.com/2012/10/08/rice-patties/


Ingredients
3 cups cooked rice (I used brown)
1 cooked chicken breast (shredded)
1 carrot (grated)
3 spring onions sliced
1 1/3 cup grated cheese
3 eggs

Mix all ingredients together, leaving some cheese to sprinkle on top.

1. Preheat oven to 200° Celsius.
2. Slice chicken breast in half width ways, so it will cook through quicker.
3. Heat oil in a medium frying pan and cook chicken breast until it begins to brown.
4. Remove from pan and shred chicken using a fork and set aside.
5. Grate carrot so you have at least 1 cup.
6. Finely slice spring onions.
7. Lightly beat the eggs.
8. In a large bowl add cooked rice, chicken, carrot, spring onions, eggs and about ¾s of the cheese and mix well.
9. Spray muffin trays with cooking spray and then spoon mixture into the trays. Top with remaining cheese.
10. Place in the oven for 15 minutes until the tops turn golden brown.
11. Let them sit in the trays for a few minutes before removing to rack to cool. Use a knife to work around the edges of the rice patties to make removing them easier. This recipe made 12 Chicken and Rice Patties.

Try adding zuchini too!

Coconut Chicken with Coconut Rice

A combination of two recipes here and here makes a quick and easy meal!

Ingredients

Chicken

• 1 teaspoons curry powder
• 200ml coconut milk
• 2 skinless, boneless chicken breasts (about 500 grams)
• 1 teaspoons five-spice powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Rice

• 1.5 cups water
• 200ml coconut milk
• 1.25 cups Jasmine Fragrant (or White) Rice 

Let's cook!

Rice

1. Place water and coconut milk in a saucepan and bring to the boil.
2. Add the rice, return to the boil
3. Reduce heat to medium and stir well.
4. Cover and cook for 20 minutes. (start on the chicken while you wait)
5. Remove from heat and set aside, covered, for 5 minutes.
6. Drain and fluff with a fork.

Chicken

1. In a small saucepan, heat 1 tablespoon olive oil over medium heat, 
2. Stir in the curry powder and cook for 1 minute. 
3. Add coconut milk and cook until reduced by half, about 7 minutes. 
4. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper. 
5. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. 
6. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes. 
7. Stir in the coconut curry sauce. Serve over the rice.

Hoisin Chicken with Coconut Rice Variation

Due to a series of unfortunate events, a recipe at Taste.com.au got modified/simplified/mangled into this delicious and very easy recipe.

Serves 6

Ingredients

•  800g chicken mince
•  1/3 cup hoisin sauce
•  1/3 cup honey
•  1/3 cup soy sauce
•  1 tbsp sesame oil
•  1 tbsp coconut oil (or olive oil)
•  2 cloves garlic, or a some garlic oil
•  2 cups White Long Grain Rice
•  1 x 400mL can coconut milk
•  500ml chicken stock (without onion for low FODMAP)
•  A few handfuls of spinach
• 
  
• ... and you'll need a rice cooker.

Steps

1. Mix the hoisin, honey, soy sauce, garlic and sesame oil in a small bowl.
2. Rinse rice under the tap until the water runs clear.

   

   The four remaining servings of the six  :)
   

3. Put the rice into a your rice cooker.
4. Pour the coconut milk and chicken stock onto the rice.(Remember to stir a few times while it cooks to ensure it cooks evenly.)
5. Fry the chicken in the coconut oil until almost completely done
6. Add the sauce from step one into the frying pan and fry until the sauce almost disappears.

Serving

1. Put some spinach leaves in a bowl,
2. Put cooked rice on spinach,
3. Put chicken pieces on rice.

Beef Lasagna, No grains!

I saw this recipe in a book my Girlfriend's mother had and just had to try it.

It came out amazing.

Texture is slightly different, but it tastes just like normal lasagna!

My customisations and their reasons:

• I switched out onion for spring onion (Low fodmap)
• I switched out the tomato puree and plum tomatoes for a 400g tin of diced tomatoes, a small tub (140g) of tomato paste and some water (easier).
• I used all dried herbs (easier)

I'll give credit to the book this recipe came from when I remember to get the name of it.

Crispy Skin Fish (Barramundi, Salmon)

Amazing Barramundi

Last night I cooked some Barramundi following Gordon Ramsay's instructions in the video below, and it was one of the best fish I'd ever had. Best fish I've ever cooked by far.

I paired it with some vegetables, added some rosemary, and it was a tasty and relatively easy Sunday night meal.

To create a perfectly crispy skinned fish, simply check out the Gordon Ramsay video posted below!

Bacon and pumpkin soup

I've not made this yet, but it seems simply enough.

Bacon and pumpkin soup with a dollop of cashew cream - huge family pleaser and NO dairy!

• 1.5kg jap pumpkin
• 4 rashers bacon
• 6 thin slices of chilli pancetta or normal
• 1/2 tsp ground ginger
• 1 tsp black pepper ground
• 1/2 tsp sea salt flakes
• 3 stems of flat leaf parsley 
• 1/4 cup organic coconut cream

Soup:

1. Boil pumpkin for 25 mins or until very tender. 
2. While pumpkin is boiling cook off the bacon that has been cut into thin slices. 
3. Then also cook off the pancetta until crispy and leave to cool on a side plate. 
4. Once pumpkin is cooked remove half the water out of the pot. 
5. Add in the coconut cream, parsley, ginger, salt, pepper and bacon.
6. Then use a hand mixer to blend all the ingredients in the pot until smooth.
7. Then place a dollop of cashew cream and broken up pancetta pieces in the soup once served.

Reproduced from Yum. Gluten Free Magazine as I couldn't find a way to pin it easily.

Mexican style Chicken - rice optional (Low FODMAP)

Makes 4 servings

Ingredients

• chicken breasts (500-600grams)
• Salsa (My salsa recipe is here)
• grated cheddar cheese for topping
• 1 tbsp olive oil
• 1 tsp garlic (leave out if needed)
• 1 tsp chili powder (optional if using my salsa)
• 1 tsp basil
• 1 tsp oregano
• 1/2 diced green bell pepper
• 1/2 diced red bell pepper
• 1 tsp lime juice
• Salt and pepper

• Mexican Rice for serving

Directions

1. Cut chicken into thick strips.
2. Combine salsa, oil, garlic, chili powder, basil, oregano, lime juice, peppers in a bowl.
3. Place the chicken in the mixture, cover and marinate in the fridge 8 hours or overnight (I only had it in for 2 hours and it was good, not sure how much 8 hours would affect the flavours)
4. Put chicken mixture in aluminum foil boats 
5. Add some marinade and seal boat/pocket
6. Cook for approximately 30 minutes at 175°C.
7. Top with grated cheddar and serve.