Dinners

To send Sue your favouite GF/DF recipe or to contact Sue click here

There are more dinner recipes available on the Thai, salad, soup or festive sections

Glazed Orange-Basil Chicken with Wilted Spinach

The secret to keeping this dish moist is to cook it in a pan just large enough to accommodate the chicken breast halves. You can marinate the chicken a day in advance, tightly wrapped and refrigerated. This marinade will work with all kinds of poultry as well as seafood.

Serves 4

For the chicken:
1/4 cup chopped fresh basil
1 tablespoon grated orange zest
1/2 cup fresh orange juice
1 teaspoon Dijon mustard
1/2 teaspoon Himalayan salt
Black pepper (optional)
4 4-ounce skinless, boneless chicken breast halves
1 teaspoon olive oil

For the spinach:

1 teaspoon olive oil
6 cups spinach, stems removed, washed and patted dry but slightly damp
Himalayan salt (optional)

To prepare the chicken, mix the basil, orange zest, orange juice, mustard, salt, and black pepper (if using) in a shallow glass or ceramic dish. Place the chicken in the marinade and turn to coat; cover and refrigerate for 1 hour, turning once or twice

When you are ready to cook the chicken, preheat the broiler. Spray or grease a baking sheet with olive oil and set aside. Remove the chicken from the marinade, reserving the liquid. Place the chicken onto the prepared baking sheet and spoon the reserved marinade on top. Broil for 15 to 20 minutes, turning the chicken breast once, until the top of the chicken is golden brown and glazed.

Meanwhile, spray or grease a nonstick pan with olive oil and set it over medium-high heat. Add the spinach, stirring constantly with a wooden spoon for 2 to 3 minutes, or until wilted. Season with salt if desired.

To serve, place a chicken breast half on each plate, spoon equal portions of spinach beside it, and serve.

Stir-fried Scallops with Sun-dried Tomatoes and Baby Bok Choy

The essential part of this recipe is the stir-fry technique. Once you know the basic steps, the variations are almost infinite. No wok is required; you can use a large sauté pan. Make sure everything is ready to cook before you turn on the flame, because the cooking goes quickly and you do not want to overcook the scallops or they will be dry and chewy.
Though the recipe calls for baby bok choy, which are typically 4 to 6 inches long and cook in a flash, you may substitute sliced mature choy. Visit an Asian supermarket and check out the produce section for interesting greens and herbs to experiment with. Anything that looks like choy probably is, and it may be substituted for the greens mentioned here.

Serves 6

2 tablespoons olive oil
1 medium white onion, peeled, halved, and sliced into 1/4-inch pieces
3 cloves garlic, peeled and minced
12 large scallops, quartered
4 bunches (usually 3-4 in a bunch) baby bok choy, cut into 1/2-inch slices, rinsed, and dried
1 cup sun-dried tomatoes
2 tablespoons tamari
1 tablespoon crushed red pepper (optional)

1. In a 12-inch sauté pan or large wok, heat the oil over medium-high heat. Stir-fry the onion and garlic until the onion is translucent, about 2 minutes.

2. Add the scallops and cook for 3 minutes. Add the remaining ingredients and cook several minutes more, until the bok choy is wilted.

Note: If you do not have a large sauté pan, use 2 smaller pans rather than crowding one pan.

Variations:
※ Substitute 18 large prawns, 250g firm tofu for the scallops

 

Thai–style Chicken Salad

Serves 4

2 tablespoons tamari
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon trimmed, minced fresh lemongrass
4 skinless, boneless chicken breast halves
1 teaspoon olive oil
handful of mung bean sprouts
1/4 cup fresh chives finely chopped
2 cups mixed salad greens, washed and patted dry
2 cups shredded cabbage
1/2 cup lime-tamari sauce (made from equal quantities of lime and tamari)
Fresh chives, for garnish (optional)

Combine the tamari, lime juice, garlic, and lemongrass in a glass or ceramic bowl. Mix well. Add the chicken breast halves and turn a few times to coat all sides. Cover and refrigerate for 30–40 minutes, turning the chicken once.

Preheat the oven to 350 degrees F. Grease a nonstick oven-proof pan with olive oil and heat over medium high heat. Remove the chicken from the marinade; discard the marinade. Place the chicken in the pan and sear for 2 minutes on each side. Transfer the chicken to the oven and bake for 12 to 15 minutes, or until the meat is cooked through and no longer pink and its juices run clear. Remove from the oven; set aside to cool.

Place equal portions of the mixed greens and shredded cabbage on large, chilled salad plates. Cut each chicken breast on the bias and fan it over the salad. Drizzle 2 tablespoons of lime-tamari sauce over each chicken breast and garnish each plate with chives, if desired. Sprinkle with sesame seeds. Serve.

 Vegetable Broth or Stock

This flavorful broth made only from vegetables can be used anywhere you’d use chicken stock—in soups, sauces, stews, and as a cooking medium. Clear, devoid of fat, and light in color, it’s a vegetarian or vegan’s secret weapon for boosting the flavor of a dish. Make it in quantity and freeze in small individual containers so it’s always there when you need it.

Makes 1 litre
1 medium leek, sliced and washed well
2 celery ribs, coarsely chopped
1 large carrot, coarsely chopped
1 medium onion, coarsely chopped
3 large cabbage leaves
5 cloves
4 sprigs fresh parsley
2 sprigs fresh basil
2 sprigs fresh thyme
1 bay leaf
1 teaspoon Himalayan salt
1 teaspoon freshly ground black pepper
6 cups water

Combine all ingredients in a large stockpot. Set the pot over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 1 hour or until the liquid has reduced in volume by about a third. Using a fine-mesh sieve or colander lined with cheesecloth, strain into a large bowl or other container. Press gently on the solids to remove all the liquid; discard the solids. Use immediately, refrigerate, or freeze for later use. Vegetable Broth can be kept in the refrigerator, covered, for 3 to 4 days, or in the freezer up to 1 month.

Glazed Orange-Basil Chicken with Wilted Spinach

The secret to keeping this dish moist is to cook it in a pan just large enough to accommodate the chicken breast halves. You can marinate the chicken a day in advance, tightly wrapped and refrigerated. This marinade will work with all kinds of poultry as well as seafood.

For the chicken:
1/4 cup chopped fresh basil
1 tablespoon grated orange zest
1/2 cup fresh orange juice
1 teaspoon Dijon mustard
1/2 teaspoon Himalayan salt
Black pepper (optional)
4 4-ounce skinless, boneless chicken breast halves
1 teaspoon olive oil

For the spinach:

1 teaspoon olive oil
6 cups spinach, stems removed, washed and patted dry but slightly damp
Himalayan salt (optional)

To prepare the chicken, mix the basil, orange zest, orange juice, mustard, salt, and black pepper (if using) in a shallow glass or ceramic dish. Place the chicken in the marinade and turn to coat; cover and refrigerate for 1 hour, turning once or twice

When you are ready to cook the chicken, preheat the broiler. Spray or grease a baking sheet with olive oil and set aside. Remove the chicken from the marinade, reserving the liquid. Place the chicken onto the prepared baking sheet and spoon the reserved marinade on top. Broil for 15 to 20 minutes, turning the chicken breast once, until the top of the chicken is golden brown and glazed.

Meanwhile, spray or grease a nonstick pan with olive oil and set it over medium-high heat. Add the spinach, stirring constantly with a wooden spoon for 2 to 3 minutes, or until wilted. Season with salt if desired.

To serve, place a chicken breast half on each plate, spoon equal portions of spinach beside it, and serve.

Stir-fried Scallops with Sun-dried Tomatoes and Baby Bok Choy

 
 
The essential part of this recipe is the stir-fry technique. Once you know the basic steps, the variations are almost infinite. No wok is required; you can use a large sauté pan. Make sure everything is ready to cook before you turn on the flame, because the cooking goes quickly and you do not want to overcook the scallops or they will be dry and chewy.
Though the recipe calls for baby bok choy, which are typically 4 to 6 inches long and cook in a flash, you may substitute sliced mature choy. Visit an Asian supermarket and check out the produce section for interesting greens and herbs to experiment with. Anything that looks like choy probably is, and it may be substituted for the greens mentioned here.

Serves 6

2 tablespoons olive oil
1 medium white onion, peeled, halved, and sliced into 1/4-inch pieces
3 cloves garlic, peeled and minced
12 large scallops, quartered
4 bunches (usually 3-4 in a bunch) baby bok choy, cut into 1/2-inch slices, rinsed, and dried
1 cup sun-dried tomatoes
2 tablespoons tamari
1 tablespoon crushed red pepper (optional)
Substitute 18 large prawns, 250g firm tofu for the scallops

1. In a 12-inch sauté pan or large wok, heat the oil over medium-high heat. Stir-fry the onion and garlic until the onion is translucent, about 2 minutes.

2. Add the scallops and cook for 3 minutes. Add the remaining ingredients and cook several minutes more, until the bok choy is wilted.

Note: If you do not have a large sauté pan, use 2 smaller pans rather than crowding one pan.

Variations:

 

Vegan Moussaka

Ingredients

1 Large onion
1 Large eggplant
4 Large potatoes
1/4 cabbage
300g pumpkin
2 cans tomatoes diced

Method

Slice all the ingredients. Fry onion in a little olive oil till tender. Bake or fry other vegies (not tomatoes) with a spray of oil and some seasoning of your choice e.g. Italian herb blend. Arrange slices in a baking dish in layers. Pour tomatoes over the top and sprinkle with polenta. Bake covered in a 150c oven for about 1 hour till cooked. Serve with salad. Yumm!  This is a big batch that you can downsize or use the leftovers for lunch the next day. Great for parties too

 Vegetable Stack

This is a delicious vegetarian snack or meal. Whoever said: “If it’s healthy it
doesn’t taste good”, obviously didn’t try this meal!
 Ingredients
1 large flat field mushroom
1 cup mixed eggplant, capsicum, and zucchini
sundried tomato pesto
1 tsp chopped chives
1 tablespoon toasted pine nuts
1 clove garlic crushed
1/2 tsp finely gratted lemon rind

 Method
Cut eggplant, zuccini and capsicum into strips, leave mushroom whole and grill until tender. Combine  chives, garlic and lemon rind in a bowl. Place cooked mushroom stem side up on a baking tray and layer with slices of capsicum, eggplant and zucchini. Dress generously with pesto and a sprinkle of pine nuts. Bake in a hot oven for 10-15 minutes or until it smells and looks great. I’ve always cooked by intuition – when it smells good, it’s ready! This serves one, but you can multiply ingredients to serve more. Yumm!

Thai Patties

Ingredients:

2 cups almonds soaked overnight
½ cup sunflower seeds soaked overnight
2 carrots
1 zucchini
½ cup chopped parsley and or coriander
1 tbs ground cumin
1 tbs turmeric
1 tsp salt
½ tsp grated ginger and/or garlic (optional)
1 tsp basil paste
Tbs lemon juice

Method:

Process all ingredients with either a food processor or juicer on solid plate. Form into round balls with hands about 3cms each or use a falafel maker to make patties. Place on dehydrator trays directly (no need for bake sheets) and dehydrate for about 6 hours until the desired dryness is achieved. Serve whilst still warm from dehydrator with sprouted hummus dip as a sauce or avocado dressing or other as desired and a salad. Alternatly you can shallow fry patties in a non-stick pan, oven bake or even BBQ. The above recipe is great for using up the pulp from juiced vegetables as well as the pulp from making almond milk.

Living pizza

pizzapizza topping

Base

1 cup buckwheat (soaked and sprouted – will make 2 cups).

1 cup Brazil nuts – ground or put through a juicer with blank filter

1/2 cup ground flaxseeds soaked in ½ cup water – 30 mins. (Total 1 cup mix)

2 tablespoon fresh basil

2 tablespoon fresh parsley

1/2 lemon – juiced

2 teaspoon tamari

1 pinch Celtic sea salt

Place all ingredients into a food processor and blend until smooth. Spread the mixture out to 1 cm thickness on to two non-stick dehydrator sheets. Cut out a pizza base using a pizza tray as a guide. Dehydrate at 45°C for 6 hours. Remove the non-stick sheet and leave the pizza base on a dehydrator mesh tray. Continue to dehydrate for a further 6-9 hours. You can store the pizza bases in the freezer and use them when needed.

Topping

 1 cup sunflower seeds (soaked & sprouted – makes 2 cups)

5 tbs olive oil

1 avocado

1 tsp salt

½ lemon – juiced

½ cup water

1 small clove garlic

Splash of tamari

6-8 sun-dried or dehydrated tomatoes

4 medium fresh tomatoes

 Blend the above ingredients and spread over base of pizza then top with thin slices of tomato, red onion or shallots, capsicum, parsley, marinated mushrooms, avocado, spiralised zucchini and olives.

You can even use fresh pieces of pineapple, basil, other herbs, thin sliced fresh mushrooms and top with drizzles of sour cashew cream (see below)

If you want a warm pizza, then place finished pizza in dehydrator till warm

Sour cashew cream

 1 cup raw cashews, soaked 30 mins & drained

¼ cup lemon juice

½ stalk celery, peeled & chopped

Pinch salt

Blend cashews with lemon juice and a little water, if needed until the nuts dissolve and is smooth and creamy. Add remaining ingredients and continue to blend till very smooth.

 

Herb marinade for mushrooms

1 cup olive oil

¼ cup apple cider vinegar + ¼ cup balsamic vinegar

2 cloves garlic

2 tbs honey or agave syrup

1 tsp each salt & pepper

2 tsp each dried basil & oregano

Pinch paprika

2 stalks celery

Blend or process the above mixture till smooth. Used as a dressing for salads or pour over thinly sliced mushrooms and marinate for a minimum of one hour. (Can be left in marinate for days till needed)

 

 

Salad dressing

(for the salad that goes with the pizza, not for the pizza)

 

2 x kefir lime leaves
3cm stalk of fresh lemongrass (from the base)
Juice of one lemon
1/4 chilli
1 stalk of spring onion
1 handful of fresh herbs (coriander and basil)
4 tablespoons of tahini
1/4 teaspoon celtic sea salt
1 dash of wheat free tamari
Enough water to make it runny.

Directions: blend & stain out leaf bits if desired.