Slow Cooked Lamb and Pumpkin Soup

This recipe is from Taste.com.au, but I have altered it to be low sodium.

This was a quick, easy, delicious soup to make. Next time I might try adding some diced carrots and/or potato as well.

Ingredients:

• 2 tsp Moroccan spice mix (I used the Pureblends brand)
  
• 6 (about 1.5kg) lamb shanks
• 500g Butternut pumpkin, peeled, deseeded, cut into 1cm pieces
• 500ml (2 cups) salt skip chicken stock
• 500ml (2 cups) water
• 250ml (1 cup) passata (tomato pasta sauce)
• 1 x 400g can no added salt chickpeas, rinsed, drained
• 200g (1 cup) basmati rice
• Greek-style natural yoghurt, to serve

Directions:

1. Place spice mix on a plate. Add the lamb shanks and toss to lightly coat.
2. Add the lamb, pumpkin, stock, water and passata to the slow cooker. Cover and cook on low for 6 hours or until the lamb falls off the bone. Use tongs to remove bones and discard.
3. Add the chickpeas and rice. Cook for 30 minutes or until rice is tender.
4. Ladle among serving bowls and top with the coriander. Serve with yoghurt.

Ethiopian-Style Chickpea Stew

This recipe is from The Daily Dish, but I have altered it to Australian measurements.

When I made this stew I also added a cup of peas.

This is a delicious and easy to make recipe.

Ingredients:

• 1 tsp sweet paprika
• 1/2 tsp ground allspice
• 1/2 tsp ground black pepper
• 1/2 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/2 tsp ground coriander
• 1/4 to 1/2 tsp cayenne
• 1/2 tsp ground ginger
• 2 x 420 g cans no-salt-added chickpeas, rinsed and drained
• 3 tbs olive oil, divided
• 2 cloves garlic, finely chopped
• 1 medium red onion, chopped
• 1 (2 1/2 cm) piece fresh ginger, peeled and finely chopped
• 1 cup no-salt-added tomato sauce
• 4 cups salt skip vegetable stock
• 3 medium potatoes, cut into chunks
• 4 medium carrots, peeled and cut into chunks

Directions:

1. Preheat oven to 230 degrees. Line a rimmed baking sheet with aluminium foil and set aside.
2. Measure the paprika, allspice, black pepper, cardamom, cloves, coriander, cayenne, and ginger into a small bowl; mix well and set aside.
3. Place the chickpeas in a mixing bowl. Add 1 tbs olive oil and toss well to coat. Spread the chickpeas in a single layer on the foil-lined baking sheet. Place on the middle rack in the oven and roast 17 minutes. Remove from oven and set aside.
4. Heat the remaining 2 tbs olive oil in a medium pot over medium heat. Add garlic, onion and chopped ginger and cook, stirring, until very soft, 8-10 minutes. Stir in the spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.
5. Add the stock, potatoes, carrots and roasted chickpeas and bring to a boil (you can add other vegetables to your liking). Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 10 minutes more. Ladle stew into bowls and serve immediately.

Easy Chocolate Brownies.

This is a quick, easy, delicious recipe to make that is low in sodium but not low in calories.

Ingredients:

• 2 eggs
• 1 cup caster sugar
• 1 tsp vanilla essence
• 1/2 cup melted butter
• 3/4 cup plain flour
• 1/2 cocoa
• 1 cup chocplate chips (white dark or milk)

Directions:

1. Beat eggs, sugar and vanilla until light and creamy. Add butter and mix through.
2. Add flour and cocoa and beat until mixed through. Add chocolate chips and stir through mixture.
3. Microwave for 5-7 mins depnding on your microwave.

Thai Green Curry

This recipe is from Junior Masterchef Australia: Official Recipe Collection but I've altered it to be low salt.

Ingredients:

• 1 tbs peanut oil
• 8 chicken thigh fillets, trimmed, cut into 3cm pieces
• 270ml coconut cream
• 175g green beans, trimmed, halved
• 4 kaffir lime leaves
• 1 tsp caster sugar

       Curry Paste

• 3 or 4 long green chillies, seeded, chopped
• 3cm piece of ginger, grated
• 2 stalks lemongrass, finely chopped
• 4 kaffir lime leaves, roughly chopped
• 4 cloves garlic, finely chopped
• 2 eschalots, finely chopped
• 1/4 cup Thai basil, finely chopped
• 1 tbs peanut oil
• 2 tbs + 1/4 tsp water

Directions:

1. Make curry paste by placing all ingredients in a food processor and process until it forms a smooth paste.
   Chef's Tip: The quantity of ingredients for the paste should fit in a small food-processing barrel-attachment for a food-processing wand.  The straight sides will do a better job than the concave sides of a full-size food-processor.
2. Heat 1 tbs oil in a wok over medium-high heat. Add 1/2 cup of the curry paste and cook, stirring, for 1 minute.
3. Add the chicken and cook, stirring, for 4 minutes or until chicken is browned and almost cooked through.
4. Add coconut cream, beans and lime leaves and stir to combine. Simmer, stirring, until the chicken is cooked through. Add sugar and stir to combine. Serve with rice.

Fruit loaf - In Bread Maker

Ingredients:

• 1 1/4 cups (310ml) milk, warmed
• 2 eggs, whisked
• 60g no added salt butter, softened
• 4 cups (600g) plain flour
• 1/4 cup (60g) caster sugar
• 4 tsp ground cinnamon
• 6 tsp ground mixed spice
• 16g dried yeast
• 2 cups mixed fruit

Directions:

1. Add all ingredients to the bread maker, except for the mixed fruit.  Add mixed fruit according to bread maker.  Cook on sweet setting for a medium crust.

Slow Cooker Chicken Cacciatore

Adapted from a recipe on taste.
Ingredients:

• 3 tbs olive oil
• 12 chicken thighs, skin on
• 1 large onion, chopped
• 2 celery sticks, chopped
• 2 carrots, peeled, chopped
• 3 garlic cloves, crushed
• 200g button mushrooms, sliced
• 100ml red wine (although traditionally dry white wine is normally used I prefer the taste of the red wine)
• 800g can diced no added salt tomatoes
• 1/2 tsp brown sugar
• 1 tbs balsamic vinegar
• 1 tbs chopped fresh rosemary(or I use dried rosemary if I don't have any fresh)
• 2 bay leaves
• 2 tsps salt skip chicken stock
• 150ml water

Directions:

1. Heat oil in a large fry pan over medium-high heat. Add the chicken pieces and cook until browned all over. Transfer to slow cooker.
2. Add the onion, garlic, celery and carrot to the pan and cook over low heat for 5 minutes until the onion softens. Add the mushrooms and cook for a further minute. Add the mixture to the slow cooker.
3. Add the wine, tomatoes, sugar, vinegar, herbs and stock to the slow cooker and cook on high for 3 to 4 hours or low for 6 to 8 hours.  Serve with rice.

Creamy Salmon Pasta

Ingredients:

• 1 tbs of olive oil
  
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 185 gram tin low salt salmon
• 200 mls cream
• 1 avocado, mashed
• Juice of 1 lemon
• Pepper to taste

Directions:

1. Heat oil in a fry pan over medium heat. Add the onion and garlic and cook until soft. Add the salmon and cook for two minutes.
2. Reduce heat to low and add the cream and avocado. Stir through and cook for five minutes. Add lemon juice and pepper. Stir through. Serve with pasta.