Gluten Free Vegetarian Pasta Bake

There is just something about the old classic, the pasta bake...
It instantly reminds me of my mother and dark, rainy nights snuggled in front of a cosy fire when we lived in the country. Happily eating her pasta bakes covered in crochet blankets!
Warm memories.
I love the way food is such an experience that certain foods are linked for us with events and times of our lives. Food really does tell a story and for me the pasta bake was one of my first comfort foods.

Now I make it for my kids too, but with a healthy twist, now we are also not gluten intolerant but I like to do a large amount of our meals and snacks gluten free as I believe it is more kinder on the bowels!!

This dish can be whipped up in not very long at all, it freezes really well and makes fantastic leftovers and school lunches too or a bring a plate dish for the next BBQ!

If you like pasta bake or macaroni cheese you will love this healthy version.

Gluten Free Vegetarian Pasta Bake

Ingredients

• 1 box of gluten free pasta, cooked according to packet directions.
  (I also find it helps to add a little dash of oil in the boiling water with gluten free pasta to stop it all sticking together.
• 2 tablespoons gluten free flour
• 500ml almond, soy or dairy milk ( I used almond.)
• half a teaspoon nutmeg ground
• 2 teaspoons paprika (look for a really good quality one - it makes a lot of difference!)
• !/2 cup broccoli, very finely chopped.
• 2 carrots peeled and finely grated.
• 4 stalks celery, finely chopped.
• 3 large tomatoes. 2 chopped one sliced.
• 1 zucchini, peeled and grated.
• 1 cup grated cheese.
• Freshly chopped parsley to taste ( I used about a good handful ).
• Fresh and thinly chopped chives to taste. (I used about 9 stalks).
• 2 teaspoons wholegrain mustard (or to taste)
• 1 free range egg.
• 1/4 cup of sundried tomatoes (optional)
• pepper
• himalayan salt - to taste
• 2 cloves garlic finely chopped.

• Cook gluten free pasta according to directions, rinse very lightly and then drained and set aside.
• Very, (extra very for fussy eating kids) chop the broccoli
• Grate the carrot and zucchini.
• Place the vegetables into a mixing bowl or even straight into the baking dish.

• Place the butter into a saucepan and melt slowly over a low heat.
• Once melted add in the flour, stir constantly for 1 minute.
• Add small amounts of the milk stirring the whole time until they are combined with the flour mix, keep doing this until all the milk has been used and it is a nice consistency. Use a whisk of needed to make sure it is nice and smooth.

• Season with the nutmeg, paprika and a pinch of himalayan salt and add in the mustard. Taste. 
• Add in the cheese and stir through until melted in. Taste again add more mustard or salt and pepper if needed.
• Let the sauce cool a bit and then whisk in the egg.
• Mix everything together except the sliced tomatoes and a small amount of the chopped mixed herbs.
• Pour into a deep baking dish top with the sliced tomato and some of the fresh herbs.

• Bake at 180' fan forced for 20 minutes or until nice and golden on top.
• Serve on its own as a simple dinner or with a nice fresh salad with a zesty dressing and optional garlic bread for a great tasty meal.

Notes

• This dish is great for leftovers and school lunchboxes.
• Make and freeze ahead for those tired nights.
• Add some chili for more punch.
• Add mushrooms at the last step before cooking.
• For VEGANS, leave out the egg, make the white sauce with olive oil in place of butter and leave out the cheese, add another half cup of milk when making the sauce and instead add savoury yeast flakes for a lovely cheesey flavour.

Toddler/Kids Tips

• Kids love the cheesey flavour. You can make it even stronger my adding a strong flavoured cheese that is suitable or more grated cheese.
• Freeze lunch sized amounts in container for easy lunchboxes and pack on the day with a fresh salad or chopped raw crunchy vegetables.

Live Well. Eat Beautiful. Stay Calm. Be Active.

Bek xx

Winter Warmer Soup

There is something about the chilly air and crispness of the days in Winter that make me always long for soup. I love soup, especially with fresh crusty bread, enjoyed with friends and family under a cold, grey sky or rugged up in front of glowing fire embers with a great book.

Soup makes me think of scarves, boots and winter colours, fallen leaves, houses warmed by baking and the warming scents of spices.

It is a wonderful time of year to be baking in the kitchen and I make a lot of soup through Winter and this recipe here is so easy and so healthy.
You dont need to be a really experienced cook, have a big veggie patch or hours of time on your hands. This can be easily whipped after for a family dinner and is a perfect meal idea for when you are tired, cold and hungry after a long day.
It has lots of added goodness and protein and one of my favourte spices, turmeric, which has great health benefits.

It is so simple and yet so delicious...

Ingredients

• 1 Maleny IGA vegetable soup-pack (find me in the fruit & vegetable section)
• 1 Maleny IGA dry soup-mix (find me with the lentils & pulses)
•  4 cups vegetable stock
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 3 teaspoons Goumet Garden garlic
• 1 can crushed tomatoes
• 1 onion
• 1 medium fresh red chilli
• 1 tablespoon olive oil.
• Karim Himalyan salt to taste
• Freshly cracked black pepper to taste

Method

• In a deep saucepan sauté the onion in the oil with the garlic and cumin until slightly wilted.
•  Add in the chilli, turmeric, garam masala, stir through.
•  Chop and peel vegetables from the Maleny vegetable soup pack, add into the onion mixture and stir together for a few minutes.
•  Pour in the stock, tomatoes and lentil mix.
• Season with salt and pepper.
• Cover and bring to the boil.
• Reduce to a simmer and allow to cook, stirring occasionally until lentils are cooked and vegetables are all cooked through.
• Add additional water if needed but only a small amount at a time.
• Taste test and season to taste.
• Serve with crunchy bread like Essential Grain spelt sour dough or olive bread.

Notes

• Using the ready to go soup packs makes this a really simple and cost effective soup for the whole family.
• Give the soup extra heat by adding more fresh chilli and you can give it more of a cold beating boost by adding to taste extra fresh Australian garlic.

Toddler Tips

• Increase their interest in soup by serving it in a fun bowl with toasted bread soldiers for dipping.
• A really dense sour dough bread roll can be hollowed out and filled with room temperature soup for a funky serving style.
• Call it dinosaur swamp soup and serve with dinosaur shaped toast soldiers.
• Add a healthy noodle/angel hair pasta into the soup a few minutes before serving, served when cooked.

This recipe is part of the Maleny IGA Local Product Local Recipe - free recipe card series.

You can collect this card and everything to make this recipe in store.

Maleny IGA - Make it easier to support locals.

www.malenyiga.com.au 

Recipeandphotography(c)2013RebeccaMugridge

 

RECIPE - Smoked Trout with Pomegranate, Avocado & Coriander Salad

Smoked Trout with Fresh Avocado and Coriander Salad
This is a stunning salad. It looks impressive and it tastes incredible! I used the beautiful Sunshine Coast Noosa River Smoke House smoked trout, but any good quality smoked trout would be beautiful in this with the fresh greens and a crunch of pomegranate. Perfect for a dinner party, date night, dish for a BBQ, hot Summer's night or just a really healthy and delicious dinner. Serves 4.

Ingredients
• 1 piece Smoked Trout
•  Balsamic Vinaigrette (I used Sunshine Coast made Tomarata Sensual Rosella balsamic)
• 3 stalks Celery, cut on the diagonal
• 1 Red Onion, chopped
• 4 Tomatoes, chopped
• 1  packet Lettuce mix (I used Ironbark here)
• 1 cup Baby Spinach leaves
• ½ cup fresh Coriander leaves
• 2 small Lebanese Cucumbers
• 1 fresh Pomegranate
• ¼ cup Flaked Almonds



Method

Violet eating pomegranate seeds
while mum makes the salad!

• Toast flaked almonds by putting in a moderately hot, dry frying pan until lightly brown, stirring constantly, set aside to cool.
• In a bowl combine lettuce mix, baby spinach leaves, coriander leaves, onion and tomatoes.
• Cut Lebanese cucumbers in half, remove seeds with teaspoon and cut into half moon shapes.
• Cut pomegranate in half, remove seeds (HINT to remove seeds easily hit pomegranate with wooden spoon underneath, this will loosen the seeds, ensure not to include membrane as is bitter.)
• Combine salad mix, cucumber, celery, avocado, onion together.
• Flake trout into salad mix.
• Gently toss together.
• Arrange on serving platter sprinkle pomegranate seeds and the flaked almonds over the top.
• Serve with Tomarata Sensual Rosella Balsamic Vinaigrette.

Notes
• Perfect for a dinner party, very decorative.
• Beautiful light, healthy dinner.

Loving them!

• Pomegranates have many health benefits.



Toddler Tips
• This is tasty salad suitable for all ages, the pomegranate especially is very appealing to toddlers and children.

As you can see >>>

My kids, especially my toddler LOVES fresh pomegranate >>>

Not a peep was heard, as she happily munched away,
during the recipe photo shoot ;)

And then ate an adult sized serving. This salad recipe is one of my kids favourites.

This recipe  was created by me for the Maleny Supa IGA Local Product Local Recipe - card series with Rebecca Mugridge. Free to collect in store and you can see the whole series on their website. 

A Sensational Salad Recipe

Woodford Fresh Salad with Preserved Lemon Dressing

"Salads are the perfect way to enjoy fresh ingredients like this super easy yet delicious recipe using gorgeous salad greens by Ironbark Hydroponics drizzled with Evoo Preserved Lemon Balsamic Dressing by Fat Hen Farms and thrown in with some creamy Maleny Cheese Feta and Olives Direct stunning olives.
All gorgeous ingredients available fresh and ready to liven up your diner table at the Maleny Supa IGA, who also deliver across the Sunshine Coast.

Ingredients

Ironbark Hydroponics Lettuce Mix
Fresh Coriander
Fresh Parsley
Fresh Basil leaves, torn
Fresh Kale leaves, torn
Fat Hen Evoo Preserved Lemon Balsamic Dressing
Maleny Cheese Feta
Fresh Tomatoes
Cucumber
Sunflower and Pepita seeds
Olives Direct Kalamazoo Olives

Method

In a bowl place salad greens, parsley, kale and coriander, tear it all lightly and dress with the Evoo Preserved Lemon Balsamic Dressing.

Arrange leaves in serving dish or bowl.

Cut cucumber into long, thin slices, removing seeds.

Cut feta into long, thin slices.

Chop tomatoes into segments.

Arrange the feta, cucumber, tomatoes and olives on top of the greens and sprinkle the seeds on top..

Serve!

Notes

There are different Fat Hen dressings - try a few

different varieties.

Serve alongside your next BBQ.

Beautiful with seafood or a fish dish.

Toddler Tips

My toddler and 6 year old really loved this salad and the dressing.
Make it bite-sized friendly with smaller pieces, including the greens, so it’s easier for them to eat. Perfect for a tasty lunch or you could also serve with baked fish and roast potatoes.

This is a wonderful recipe to make together over the school holidays.

Make it a fun event by sourcing the ingredients together, making it together and then serving it to the family.
 They will just love being involved and being very proud of their tasty creation!

 Get kids excited about healthy eating with quality ingredients and cooking together.

This salad was a huge hit at the Maleny Supa IGA taste testing in October!

This recipe is from the Maleny Supa IGA's Local Product Local Recipe - recipe cards which are available to collect, free, in store from their Deli counter and a new one is released each week and al ingredients from the recipe cards are available in store.

One boy even went for seconds as pictured in the photo here (courtesy of the Maleny Supa IGA)

Deliciously Simple - Cheese Toasties

I love food, good food that is and great ingredients. I love sourcing ingredients, trying new ingredients, adapting recipes and growing food, making food an experience and I love to cook.
I don't just love elaborate meals either, I am a big fan of simple.
I have noticed that since the occurance of all the gorgeous cooking shows (yes I love a lot of them too) people seem to be overlooking some of the classics, the basic dishes that are beautiful, simple and delicious.
Like a REAL cheese toastie...
I'm not talking a white bread, processed cheese roadhouse grab and eat but rather a plate of deliciousness cooked with love from great ingredients like a beautiful rich, dense bread with real flavour, good cheese and a great mustard and I like to through in some delicious greenery in there too or have some on the side and you have this amazing, satisfying and also very simple dish.

'Food doesn't need to be complicated to be good, in fact some of the simple recipes are often the best'
These cheese toasties were made in my kitchen using local Sunshine Coast ingredients thanks to the Maleny Supa IGA who now also deliver to most of the Sunshine Coast and have online shopping -now what busy mum doesn't love that idea!'
And I can tell you as a busy work from home mum with two girls under seven seeing a van arrive with carefully packed yummy, healthy ingredients is exciting indeed!
In particular these toasties contain the most incredible mustard, Macadamia Mustard by Terra Australis from Maleny and Essential Grain Olive bread from Noosaville both found at the Maleny IGA.

EASY Broccoli, carrot and mushroom stir fry the kiddies will love

This is so quick and easy and kids do love it.

To be honest I am not a big fan of a pile of flavourless steamed or boiled veg thrown on the side of the plate with insistence that you have to eat it- kids I probably wouldnt eat it either!

Food should be fun, joyous and most of all delicous!

I believe if we are forced to eat something we could be put off it for life and really the exact same ingredient with some fun and funky thinking can be eaten most willingly without any prompting!

5 TIPS To Get Kiddies To want To Eat Their Veg

• Colour. Kids love colour. Just look at any day care centre, childrens hospital ward, toy section in a store. Colour means something to children, especially young children.
  And fortunately there is an array of gorgeous coloured veg out there! From bright orange carrots, pumpkin and sweet potato, to red tomatoes, capsicums and deep red beetroot, to bright green snow peas, spinach and celery to purple capsicums, carrots, cabbage, even broccoli and so on and so on.
  Next time you want to serve up veg make it bright and colourful!
• Grow. Kids and gardens just go together. They really do. Inspire your children about the wonderful world of vegetables by starting growing some together at home. There is something so exciting about children growing up icking and eating fresh snow peas, cherry tomatoes, herbs and spinach leaves, strawberries and capsicums straight from the garden!
• Cook together. Let them help source the veggies (garden, shop or market), help choose a recipe and then helpt to make - trust the appeal factor of that meal has just gone sky high!

This is a recipe my two girls (both under 7) just love.

Easy Broccoli, Carrot and Mushroom Stir Fry

Ingredients

• 1 cup broccoli
• 1 carot
• 125 grams mushrooms
• 1/4 cup red capsicum  (optional)
• 2 cups glass noodles  prepared according to packet ( these are super cheap and found in the asian section of your supermarket)
• 1 tablespoon ABC Kepac Manis Sweet Soy Sauce
• 1 tabelspoon honey

Method

• Cut the broccoli into small, cute little florets
• Cut carrot into thin circles
• Cut the capsicum into little squares or long thin strips
• Lightly fry the carrot in a little olive oil until slightly soft, add in the broccoli and capsicum, honey and soy
• Stir and cook until vegies are penetratable with a fork, add mushrooms and a littl extra soy or honey if need
• When cooked stir prepared noodles through, mix together well
• Sevre on plates with an optional sprinkling of cashews

Notes

• You can fry some chicken or tufu before the carrot, making sure it is cooked and then follow the rest of the recipe.
• Add some garlic for an extra boost of flavour and goodness.
• Through some fresh baby spinach leaves in with the mushroom, even better if the kids can pick these from the garden. They can also be very finely chopped and put in too.
• Through some fresh snow pea sprouts through just before serving
• Use three different coloured capsicums cut into ling thin strips for a diferent effect.
• For older kids make it a really fun experience with a well set themed table, hot green tea and use chop sticks!

Toddler Tips

• Cut the noodles up with clean, kitchen scissors before putting through veggies to make it easier to eat

Enjoy!
Stay tuned for the release of my new upcoming e-cookbook packed FULL of fun and exciting recipes for kids (and mum)
Coming Soon!!
Rebecca xx