If you don't end up using your cabbage in soups this week. Try Milicas' simple sauerkraut here
Em's Meal Plan for July 3rd
I bought myself a Womens Weekly Slow Cooking Cookbook to accompany my new Slow Cooker this week, and I was delighted to find something new to cook with beetroot. The recipe includes beef chuck steak, but a traditional borscht doesn’t include meat, so you could safely leave it out. Brown beef and sautee onion in ghee then add both to the slow cooker . Add a cup of water and when boiling add peeled and finely chopped beetroot (2-3). potatoes (1-2), carrots (1) a tin of tomatoes, about a litre of stock, a splash of vinegar and bay leaves. Cook on low for 8 hours if you have a slow cooker, or in the oven for 2 – 3 hours on the lowest heat. Remove bay leaf and shred meat then return to the pot with finely shredded cabbage and cook for another 20 minutes on high in the slow cooker, or back in the oven. Serve with yoghurt or sour cream and parsley
Stephanie Alexander’s Minestrone Soup
This soup is based on Stephanie Alexander’s recipe in The Cook’s Companion - the one cookbook I think every Australian should have! I think it’s best with dried beans, as they are less mushy, but if you are short on time, tinned beans are fine (I’d add them later though). Sautee onion and garlic, then add chopped carrot and a piece of pork rind or bacon if you eat meat. Add 2 – 3 cups of soaked, precooked borlotti beans , parmesan rind (or pecorino – can you get pecorino rind?), a bay leaf, a jar of tomato passata and 1 – 2 litres of stock. Cover and simmer for 1.5 hours. Add chopped zucchini. Stir in finely shredded cabbage and simmer for another 30 minutes. Serve with grated pecorino and yummy bread.
Finely chop ½ an onion and garlic and sautee in a large pan with plenty of ghee. Add a cup of arborio rice and toss with the onion and ghee. Pour in a good glug of white wine, then pour in sufficient stock to just cover the rice. Add a few sprigs of rosemary, then keep adding in about a litre of stock a bit at a time, keeping rice just covered. Grate about a cup of pumpkin and simmer in a saucepan on low heat with lots of butter until pumpkin is soft. Stir pumpkin into the risotto, along with a handful of grated pecorino. Top with feta or goats cheese and parsley.
Chicken 3 ways - Simple Chicken & Avocado Pasta
Steam or roast a whole chicken (try steaming it in a bamboo steamer with some ginger, garlic and onion tucked inside). Shred some chicken pieces and toss with cooked pasta, chunks of avocado and thinly sliced red onion and silverbeet (you could steam or sautee the silverbeet if you don’t like it raw). Drizzle with a little olive oil, salt & pepper. If you don’t eat meat, throw silverbeet in the food processor with some garlic and mix with mashed avocado to make a creamy pasta sauce. Reserve the rest of chicken for other meals this week.
Chicken 3 ways - Grated salad with Chicken
Grate cabbage, fennel, red onion and toss together with very thinly sliced greens (kale might be better massaged with some oil or lemon juice first). Cut broccoli into tiny florets and lightly steam, and add to salad with shredded cold chicken. Make a dressing with apple cider vinegar, olive oil and a little mustard, soy or rice malt syrup. Top with a sprinkle of seeds and nuts
Chicken 3 ways - Chicken, Leek and Fennel Tart
Thinly slice fennel and sautee with leek in some ghee while your puff pastry defrosts. Mark a border just inside the edge of the pastry and spread the sauteed veggies over the base. Toss shredded chicken and chunks of feta and perhaps some thin sliced red onion. Bake in the oven for 15 minutes until golden. As usual, there’s a simple recipe like this on Taste.com if you need guidance. This one would be just as tasty without the chicken.