Indian style grilled chicken & veg (GF)

you could easily do this in the thermomix but mine is in hospital at the moment... *sob*

this was based on a few of Jamie Oliver's recipes and is very quick and easy

2 chicken breasts, cut into 1cm slices
2 tab tandoori paste
4-6 tabs plain full fat yoghurt
1 tin coconut cream
1 red capsicum, cut into 2" pieces
3-400g pumpkin, peeled and thinly sliced
olive oil
salt to taste
basmati rice
frozen peas (around 1 cup)
vegies of your choice - we had cauliflower and snow peas
coriander, chopped to serve

mix tandoori paste and yoghurt and mix chicken through well. leave to marinade for up to 8 hours - i only did 5 minutes and that was fine though longer would be better!

cook chicken on BBQ grill. toss capsicum and pumpkin in a splash of olive oil and grill

add remaining marinade to coconut cream in small saucepan. add salt to taste and stir well. bring to the boil and reduce ot simmer. cook until all other ingredients are done  and sauce has thickened

cook rice by absorption method, adding peas

steam vegies (i did mine over the rice, adding the cauli half way through and the snow peas when the rice was done and sitting)

serve with the sauce drizzled over and sprinkled with coriander

Quick & Easy Potato, Pea & Cauliflower Curry (GF)

based on a recipe from jacki passmore's curry in a hurry book

makes enough for 6 adults as the only dish, or halve the recipe to use as a side dish.

1 Large onion, sliced
oil
2 cloved garlic, peeled & chopped
1/2 tspn turmeric
4 tspns Thai Mussamun Curry Paste (check the label for gluten)
2 tspns vegetable stock concentrate (or 2 GF stock cubes, crumbled)
1/2 - 3/4 cup water
8-10 Desiree (pink skinned) chat potatoes, scrubbed and quartered
1 medium cauliflower, cut into pieces the same size as the potatoes
1 cup of frozen peas

chopped coriander and steamed basmati rice to serve

heat oil in a large wok or pan, add onion and fry over medium heat until translucent
Add garlic, turmeric, curry paste, stock and water and stir well. heat and add potatoes. cover and cook for about 5-8 minutes.
add cauliflower and peas, stir well, re-cover and cook for another 8-10 minutes until all vegies are tender.

sprinkle with coriander and serve with rice.

note: this is a very mild curry.

Pasta with Prosciutto & Peas

needing a quick dinner after work on monday i decided to give this a go, based on Celeste's recipe at Sugar and Spice. of course i made a few changes lol (and totally missed the bit about the lemon zest and juice, will have to try that next time!)

serves about 4-6

500g spiral pasta (spirals catch the sauce better :))
8-12 slices proscuitto
1 red onion, finely chopped
2 cloves garlic, finely chopped
freshly ground black pepper
1.5 cups baby peas, frozen
2-3 tspns cornflour
1 tin evaporated low fat milk **
parmesan

cook pasta according to packet directions
lightly fry the proscuitto, onion, garlic and pepper until proscuitto is crispy and onion and garlic are soft. *
add peas and gently fry, stirring occasionally, until peas are starting to soften.
add cornflour and mix well so everything is coated
add evaporated milk and cook until thickened, stirring most of the time.
immediately mix through pasta, top with parmesan to serve.

* actually you don't need to fry proscuitto as it does not require cooking, however i actaully had half proscuitto and half pancetta, which does require cooking ;)
** you can of course use cream like celeste, but i rarely have cream in teh house and get enough calories from other sources lol