A Chunky Salad that will floor the Salad Sceptics out there

So I am a classic after-dinner muncher. We eat early and by 8 o'clock I'm usually looking for a bowl of cereal or some other carby treat. We've been trying to do No-Carbs-After-5, and this 'salad' is one meal that really leaves me feeling full for the whole night. I also think this is the exception to the 'You can't win friends with salad' song, the texture is fantastic!

Ingredients
4 beetroots
1/4 Pumpkin (I like Jap or Kent)
2 Sweet potatoes (yes ok so this is a carb and the pumpkin prolly is too!)
1 onion cut into big chunks (eights or so)
Crunchy mixed sprouts
Walnuts (roasted under the grill)
Rocket or baby spinach
6 garlic cloves

Dressing
2 tbs Seeded mustard
1 tbs Dijon mustard
1 tsp lemon juice
1 tbs Balsamic Vinegar
Pepper
(Taste and adjust)

Start the beetroots cooking early, they usually take up to half an hour. Place them whole into yor saucepan (I usually half steam half boil them,) taking care not to cut the beetroots in any way or they will 'bleed', you can remove the spinachy stems but leave the root on for now.

Pack your pumpkin, sweet potato, onion and whole garlic cloves (still in their skin, don't unwrap them) into a hot oven- I usually start them in a hot oven, about 200 degrees (fan forced) for 10 minutes and then turn it down to 180 for another 15-20 mins. They seem to love this hot start by the time they are finished the scrummy vegies will be sweet and soft, the onion crunchy and the garlic caramelised.

The beetroots are cooked when you can poke a knife into them. Hold each beetroot under running water to rub off the skins and slice into chunks.

Place greenery onto a plate and pile high with beetroot, peeled garlic and roast vegetables*.  Sprinkle crunchy sprouts and walnuts over the salad and top with dressing. You may like to leave the garlic in their skins so each person can enjoy scraping the sticky golden bits out with a knife.

*No points here for small serves people, go for it. This serves 2 of us, but we eat a portion more suitable for a baby rhino. So if you're more humble, it probably serves 4.

Creamy Dreamy Pasta with Retro Parsley

It's been sooo long since I've had a rich, creamy pasta! Last night we cooked up a storm at a friends house- I'd forgotten how much fun it is to take over the ingredients and whip something up together.  This pasta delivered the creamy factor, and didn't taste soy-ey, my dairy-friendly friends claimed they wouldn't have known it was dairy free! They didn't even need to add cheese on top. Yes!

Ingredients
1 packet Orgran Fettucine
Button mushrooms (loads!)
1 brown onion
Shallots
Bacon (I used one packet of shortcut with the fat trimmed off & 1 packet of Weight Watchers bacon)
1 can Carnation Soy Creamy Cooking Milk
1-2 tsp Rice flour (or tapioca flour, whichever gf flour you like for thickening sauces!)
Curly parsley (washed)

We fried the onion (using a little water instead of oil), added chopped bacon and when this was starting to cook, added loads of sliced mushrooms.  When these are softened, add half the shallots and the Carnation soy milk.  Mix your chosen gf flour with a little of the creamy sauce and cook gently without a lid for 10-15 minutes, or until the sauce has thickened slightly. Add cracked black pepper and a little salt*. 

Use tongs to twist the al dente pasta into big bowls, serve with sauce and lots of fresh shallots and curly parsley on top.

*Depending on how salty the bacon is, you may not need to add salt.

Spring Quesadillas

Spring Quesadillas

Spring is here! We found ourselves able to open the door and let the sun shine in this morning, and were inspired to create a yummy, Summery Mexican brunch. Dont turn your nose up at the re-fried beans, they are amazing! These quesadillas were rich and filling and I promise they won't leave you looking for the melted cheese!
Ingredients

2 shallots
8 Corn Tortillas*
1 can re-fried beans
1 carrot, grated and lightly cooked
1 cob fresh corn (steamed)
1 onion, sliced in rings
2 small chicken breasts
Spices: cumin, ground corriander, paprika
4 tsp tomato paste
Garlic

Salsa
1 Avocado
3 roma tomatoes
Corriander
1 shallot

I cooked the chicken in thick slices on a griddle pan (using a light spray of oil). When chicken is almost cooked, shake over some cumin, ground corriander & paprika. Remove chicken. Cook the onion rings on the griddle, and use a fork to shred the chicken.

Spread tomato paste, refried beans and a little garlic onto tortilla. Sprinkle corn, carrot, onion, shallots, shredded chicken (some avocado if you wish) onto the tortilla. Spread a little of the bean mixture onto the other tortilla and press together. Cook this on the griddle for about 3 minutes (or until it has sexy griddle-lines cooked onto it), using some spray oil if you want to but I found I didn't need to. Use a plate to flip the tortilla over when it's time to cook the other side.

Serve in triangle wedges with fresh tomato salsa and avocado**.

*I have tried all the gfdf tortillas/wraps available and think the Old El Paso Corn Tortillas are the best! Avail at Woolworths).

**Jim had a Mojito with his which was the perfect drink accompaniment (I opted for water with fresh lemon, seeing as it is a Sunday- and before 12 o'clock too!)