Chicken & Vegetable Stir Fry

Serves: 4-6

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 carrots
• 1 large zucchini
• 1 red capsicum
• 1 red onion
• 4 mushrooms
• 1 cup green beans
• 400g hokkien noodles

Stir-Fry Sauce Ingredients:

• 1/4 cup soy sauce
• 1/3 cup C4K Kitchen’s Chicken Stock or store bought stock
• 2 teaspoons arrowroot flour
• 2 teaspoons tablespoon honey
• 2 teaspoons sesame oil
• 1/2 teaspoon rice wine vinegar
• 1 teaspoon lime juice (or lemon juice)
• 2cm piece of fresh ginger
• 2 cloves garlic

Method:

• To make the stir fry sauce ingredients place all the liquids in small jar or container with a firm sealing lid
• Add in the finely grated fresh ginger and garlic as well as the arrowroot flour then place on the lid and shake until well combined

• To cook the stir fry start by preparing all the ingredients, thinly slice the chicken and set aside
• Julienne the carrots and thinly slice the onion and set aside
• Julienne the zucchini, thinly slice the capsicum and mushrooms and slice the beans into 2cm lengths and set aside
• Prepare the hokkien noodles as per the instructions on the packet
• Heat 1 tablespoon or peanut oil or rice bran oil in a heavy based frying pan over a medium high heat
• Add in ½ of the chicken and cook for approximately 2 minutes until just sealed, add in 1 tablespoon of the stir fry sauce and cook for a further 2-3 minutes until the chicken is coated and just cooked through, remove from the frying pan into a clean and dry container
• Repeat with the remaining chicken and add to the already cooked chicken
• Heat another tablespoon of oil in the same frying pan and add in the carrots and onion, stir fry for approximately 3-5 minutes until the onion becomes slightly translucent
• Add in the remaining vegetables and stir fry for another 3-5 minutes until the beans start to slightly soften then add in ½ of the remaining stir fry sauce and cook for another 1-2 minutes
• Add back the chicken and all the juices in the container into the vegetables and mix until well combined
• Use tongs to gradually add the noodles in ensuring that your stir well between adding more noodles so that they do not clump together and the ingredients are well mixed through the noodles
• Add in the remaining stir fry sauce dressing and stir fry for another 1-2 minutes to allow the sauce to thicken and coat all of the ingredients and to cook out the flour taste
• Serve topped with some crushed peanuts, optional.

Recipe Notes:

• Best served fresh but can be stored covered in the fridge for a maximum of 2 days
• This recipe is not suitable for the freezer.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Roast Sweet Potato Salad

Serves: 6-8 sides, 4 mains

Ingredients:

• 2 medium sized sweet potatoes
• 120-150g bag of rocket & baby spinach
• 100g low fat feta cheese, diced or crumbled
• 1/2 cup chopped walnuts

Dressing  Ingredients:

• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey

Method:

• Preheat the oven to 180 degrees and line a tray with baking paper
• Peel and dice the sweet potato into approximately 1 – 1.5cm cubes and drizzle lightly with olive oil
• Roast the sweet potato in the oven between 35-45 minutes until golden on the outside and soft on the inside, set aside to cool slightly
• Place the rocket & baby spinach on the base of the serving plate or bowl and top evenly with the roasted sweet potato, feta and chopped walnuts
• Mix the salad dressing in a small mixing bowl and dress just before serving

Recipe Notes:

• Store covered in the fridge for the maximum of 3 days
• This recipes is not freezer suitable

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Mango & Fresh Mint Salad

Serves: 6-8 sides

Ingredients:

• 2 mangos, diced
• 1 large red onion, diced
• 1/2 continental cucumber, diced
• 1 x 300g can corn kernels, drained
• 1 red capsicum, diced
• 1/2 cup fresh mint, shredded
• 1 tablespoon soy sauce
• 2 teaspoons lime juice
• 1 teaspoon balsamic vinegar

Method:

• Place the mango, onion, cucumber. capsicum and mint in a large salad bowl
• Add in the dressing ingredients and give the salad ingredients a good stir until well coated and fully combined.
• Delicious served wit the coconut crusted chicken.

Recipe Notes:

• This recipe is not freezer friendly
• Store covered in the fridge for a maximum of 3 days
• You can add up to 4 mango if you would like extra fresh and fruity.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chicken Cold Rolls

Makes: 24

Ingredients:

• 2 chicken breast
• 1 tablespoon minced garlic
• 1 teaspoon onion powder
• 1 teaspoon celery salt
• 1 cup chicken stock
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1/2 teaspoon fish sauce
• 50g dried vermicelli rice noodles
• 24 x 16cm rice paper discs
• 1 carrot, finely julienne
• 1 cucumber, finely julienne
• 1/2 cup bean sprouts
• 1 cup shredded fresh coriander, stems included

Dipping Sauce Ingredients:

• 2 tablespoons sweet chilli sauce
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon rice wine vinegar (optional)

Method:

• Place the chicken, minced garlic, onion powder, celery salt and chicken stock in the slow cooker and cook the chicken on LOW for 3-4 hours or HIGH for 2 hours
• When the chicken is cooked through and tender use 2 forks to shred the chicken
• Pour the chicken and the juices into a mixing bowl, add in the sesame oil, soy sauce and fish sauce to the chicken and stir until well combined, set aside while you prepare the remaining fillings
• Place your vermicelli rice noodles in a heat proof bowl and cover with boiling water and allow to sit for 15 minutes until soft and translucent, drain and set aside to cool
• Finely julienne your carrots and cucumber and get your bean sprouts and coriander ready
• To set up your rolling station have a clean and wet tea towel folded in half directly in front of you, you will need a shallow container that is big enough to fit the entire rice paper disc in flat filled with about 3cm of water and all the fillings within arms reach
• Soak your first rice paper disc in the water for 30 seconds and then gently place on the wet tea towel immediately flattening out all edges, place your next rice paper disc in the soaking water while you fill the one you are working with
• Place a generous pinch of the vermicelli noodle about 2cm in from one end and then top with about 1 tablespoon of the shredded chicken, 4-6 julienne pieces of carrot and cucumber, a couple of bean sprouts then top with a generous amount of coriander ensuring leaves are at both ends of the filling
• Gently grab the 2cm piece and fold it over the fillings trying to pull it all in to encase it tightly and then 1/4 roll the fillings
• Pinch in both the sides on fold the sides in slightly angled inwards to ensure you get a smooth and even roll
• Continue to roll the cold roll until you have fully rolled
• Place in an air tight container and continue the rolling process until you have run out of ingredients
• When placing the cold rolls in the container ensure there is a gap between each cold roll of approximately 1/2cm as if you place them next to each other they will tear when taking them out of the container.  If you need to do another layer of cold rolls on top place a piece of baking paper between the layers.
• To make the dipping sauce, place the ingredients into a small mixing bowl and stir until well combined.

Recipe Notes:

• To be stored in an airtight container as described above for a maximum of 3 days
• This recipe is not freezer friendly
• Instead of SC pulling your chicken you can replace with left over roast chicken or even store bought rotisserie chicken.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chicken Broth with Vegetables & Meatballs

Serves: 6

Broth Ingredients:

• 2 large or 3 small chicken carcasses
• 2.5 litres water
• 2 whole carrots
• 1 whole onion, husked
• 2 whole celery stalks
• 1 large bay leaf

Soup Ingredients:

• 2 medium potatoes
• 2 carrots
• 1 zucchini
• 1 parsnip
• 100g pumpkin
• 100g sweet potato
• 1 stalk celery
• 1 leek

Meatball Ingredients:

• 500g chicken mince
• 1 cup breadcrumbs
• 1 egg
• 1 tablespoon minced garlic
• 1/2 cup ground rice

Method:

• Place all the broth ingredients into the slow cooker and cook on HIGH for 4 hours of LOW for 8 hours
• In the last 30 minutes of cooking time prepared the soup mix and meatball
• To prepare the peel appropriate vegetables and finely dice all vegetables to about 5mm cubes and set aside
• To make the meatballs combine all meatballs ingredients, except ground rice and mix well using your hands until well combined, use damp hands to roll into the desired sized meatballs
• Roll each meatball in the ground rice flour until fully coated and set aside with the diced vegetables
• Once your broth has stopped cooking remove the chicken carcasses, whole vegetables and the bay leaf, taste and add salt as required
• Add in the prepared diced vegetables and meatballs and cook on HIGH for 4 hours or LOW for 8 hours.

Recipe Notes:

• Store covered in airtight container for a maximum of 3 days
• The recipe is freezer friendly
• I often cook the broth overnight and then remove carcasses, whole vegetables and bay leaf in the morning and add in the vegetables and meatballs, that I have prepared the night before and have stored in a zip lock bag, in the morning to cook through the day while I am at work.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Sweet Potato Cakes

Makes: approximately 20

Ingredients:

• 2 cups sweet mashed potato
• 1/2 cup plain wholemeal flour
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 teaspoon celery salt
• 1/2 teaspoon onion powder
• 2 tablespoons natural yoghurt
• 1 egg

Method:

• Mix in the flour, spices, salt, egg and yogurt together and then stir in the mashed sweet potato until well
  combined
• Heat 1 tablespoon rice bran oil in a large heavy based non-stick frying pan, then add in 2 spoonful of the mixture and flatten
• Cook for about 2 minutes on each side, or until golden and crispy.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• Suitable to be frozen in single serve portions to put in lunchboxes

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Thai Beef Salad

Serves: 4 mains

Ingredients:

• 100-120g dried vermicelli noodles
• 4 x 100-150g sirloin steaks (or another quality cut of meat)
• 1 teaspoon garlic salt
• 1 large carrots, finely julienne
• 1 continental cucumber, finely julienne
• 1 red onion, thinly sliced
• 1 cup bean shoots
• 1 cup fresh shredded coriander, stems included
• 1/2 cup fresh roughly shredded mint
• 1 portion of C4K Kitchen’s Thai Chilli Salad Dressing

Method:

• Place the vermicelli noodles in a mixing bowl and cover with boiling water for approximately 15 minutes or until they are translucent
• While your noodles are soaking heat a heavy based frying pan and when warm place in your steaks, sprinkle the garlic salt evenly between the steak.
• Cook the steaks for approximately 3 minutes each side (for medium rare) or adjust the cooking time to how you like your steak cooked then remove from the frying pan set aside to rest
• Drain the noodles and set aside to cool
• Prepare your vegetables as described and add into the mixing bowl
• Thinly slice the steak and add into the salad
• Add in the fresh herbs and use your hands to mix the salad well ensuring the noodles are evenly spread out
• Dress the salad just before serving ensuring the salad is well coated.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This is not a freezer friendly recipe

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Rice Noodle Salad

Serves: 4 mains or 8-10 sides

Ingredients:

• 100-120g dried vermicelli noodles
• 1 large carrots, finely julienne
• 1 continental cucumber, finely julienne
• 1 red onion, thinly sliced
• 1 cup bean shoots
• 1 cup fresh shredded coriander, stems included
• 1/2 cup fresh roughly shredded mint

Method:

• Place the vermicelli noodles in a mixing bowl and cover with boiling water for approximately 15 minutes or until they are translucent
• Drain the noodles and set aside to cool
• Prepare your vegetables as described and add into the mixing bowl
• Add in the fresh herbs and use your hands to mix the salad well ensuring the noodles are evenly spread out.
• Serve with your preferred dressing

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This is not a freezer friendly recipe
• Picture shown has the salad served with the C4K Kitchen’s Thai Chilli Salad Dressing

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Veggie Muffins

Makes: 12-15

Ingredients:

• 1 cup SR flour
• 1 cup wholemeal SR flour
• 1/2 teaspoon baking powder
• 3 cups mixed vegetables and fresh herbs (see recipe notes)
• 1 cup grated cheese
• 3 eggs
• 50g butter, melted

Method:

• Preheat oven to 180 degrees Celsius and either grease your muffin tray or line with muffin cups
• Mix the flours, baking powder, vegetable mix and cheese and stir well in a large mixing bowl
• Whisk in another bowl the 3 eggs with the cooled melted butter and fold through the flour veggies mix until well combined
• Divide the mixture evenly between the prepared muffin trays
• Bake for 25-30 minutes until golden on top and a cake skewer comes out clean.

Recipe Notes:

• The 3 cups of vegetables and fresh herbs can be any combination that you desired either finely diced, grated or shredded as appropriate
• Picture shown has; grated carrot, pumpkin, parsnip, apple and cauliflower stem with finely diced red onion, celery, red capsicum and tomato with finely shredded baby spinach, flat leaf parsley and basil
• Store in an airtight container below 27 degrees for no longer than 5 days
• This recipe is freezer friendly
• Wrap in single serve as delicious and healthy lunchbox filler.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Frying Pan Frittata

Serves: 4

Ingredients:

• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, finely diced
• 1/2 long red chilli, finely diced
• 1/4 red capsicum, finely diced
• 4 mushrooms, thinly sliced
• 1/2 cup baby spinach
• 1/4 cup ricotta cheese
• 6 eggs, lightly beaten

Method:

• Heat one tablespoon of rice bran oil in a heavy based skillet over a medium heat and sauté the onion, celery and garlic for 2-3 minutes until it has softened
• Add in the capsicum, chilli and mushrooms for another 1-2 minutes until the mushrooms start to soften
• In a mixing bowl lightly beat the eggs and stir through the ricotta cheese until well combined
• Add in the contents of the skillet and the baby spinach and stir until well mixed
• Pour the mixture into the skillet and turn to medium heat and cooked for about 5 minutes until golden on the bottom
• Remove the skillet from the stove and place under your griller at a medium-high heat and grill the top for about 3-5 minutes until the eggs are cooked through and it is golden on top.

Recipe Notes:

• Picture shows served with some grilled bacon eyes
• Store covered in the fridge to use within 2 days
• This is not a freezer friendly recipe
• Other vegetables that may be considered to add are; diced tomato, corn kernels, shredded kale/silverbeet, leek, grated carrot, grated sweet potato, cauliflower, broccoli.
• You could also add shredded ham or chicken or diced bacon to the mixture also
• If you prefer your frittata cheesy add in up to 1 cup of grated cheese into the mixture.