MANtastic Meals - Part 2

My husband, whether he realises it or not, is a fabulous cook.  I can remember the very first thing we cooked together when we first started ‘dating’.  It was a lazy Sunday afternoon and we were sitting in his backyard enjoying the sunshine, when he noticed a pumpkin that had somehow come over the fence from the neighbor’s veggie patch.  It was still attached and we queried with each other if it was stealing or not it we were to pick it – as technically it was on his property!  After very little debate we decided to acquire the pumpkin and turn it into soup.  We were both excited to have decided on dinner for that evening.  I’m not sure if it was the quality of the pumpkin or the lack of other key ingredients, such as stock, that made it the most offensive pumpkin soup we had ever tasted!  But it was fun and an enjoyable experience, and I had realised that despite this kitchen disaster he did have great cooking potential.

He moved on from the pumpkin soup debacle very quickly and really does enjoy cooking and can cook anything he wants with a marvellous result.   Even though he is the king of the BBQ at our house, he excels in cooking in the kitchen with the mouth-watering steaks, picture perfect stir-fries and his beloved slow cooker meals.

His passion of cooking came through when I sent the shout out for the MANtastic Meals series. I was pleasantly surprised that he was one of the first to respond.  His choice wasn’t what I had expected him to submit but it is a great old faithful from his University years when he was forced to create substantial meals on a shoestring budget with little fuss.  Now it’s something he throws together for our kids when they want a fun and tasty meal or for the adults when we just want something quick and easy and the cupboards are looking a little empty.

My Husbands Two-Minute Noodle Omelette

What you need;

1 packet of two minute noodles - cooked

2 eggs

1 medium tomato - chopped

3 slices of ham - chopped

½ teaspoon of chilli flakes

½ cup grated tasty cheese

Pepper and salt to taste

What you do;

Mix all ingredients in a bowl, shallow fry in a pan turning once.

Serve and garnish with fresh parsley.

Of course you can use any filling you please.  So easy and so yummy. 

Enjoy friends!

If there are any male readers that would like to submit their favourite recipe to be published in the ‘MANtastic Meals’ series please email me at foodforyoureviews@hotmail.com I would love to hear from you.

Moroccan Pumpkin Soup

Winter days always make me want to eat soup.  I can’t get enough of it.  It’s probably one of the best things about winter, eating a bowl of yummy hot soup.  Another is a glass of red wine by the fire.  Put all three together and you are sure to be in some sort of winter heaven.

The challenges with wanting to eat soup every day of winter is variety and finding soups that are healthy.  Yes that’s right, some soups aren’t healthy!  The ones that are full of cream or contain particular ingredients can be quite disagreeable to those with certain dietary requirements.

Recently I created a delicious soup that is gluten free, dairy free, low fat, vegetarian and very quick and easy to make.  Just in time before it officially becomes spring.

What you need;

1 tablespoon of extra virgin olive oil (I used Cobram Estate*)

1 brown onion – diced

2 cloves garlic - crushed

2 kg Kent pumpkin – peeled and chopped into even sized pieces (about 3cm)

1 medium sweet potato – peeled and chopped into even sized pieces (about 3 cm)

1 medium carrot – chopped into even sized pieces about 3 cm

375 grams tinned chickpeas

3-4 tablespoons of Moroccan Spice (I used Coles* brand)

1.5 litres of vegetable stock (I used Vegeta*)

Salt & pepper to taste

Meredith* goats cheese – crumbled to serve

What you do:

Heat oil in a large pot.  Add onion and garlic and fry until translucent.   Add pumpkin, sweet potato, carrot and Moroccan spice and stir over medium heat coating the vegetables with the spice, onion and garlic.  Do this for about 1 minute.

Pour in stock, turn heat to high and bring to the boil.  Once boiling, reduce heat to low until all vegetables are soft.  Remove from heat and allow to slightly cool before blending until smooth.

When you are happy with the consistency of the soup – it should be smooth and thick – place back on a low heat and add the chickpeas and the salt and pepper.  Keep on low heat for about ten to fifteen minutes.

Serve with some crumbled Meredith goats cheese and some gluten free sour dough bread.

Delightful!  Enjoy friends.

*I receive no financial gain from the brands of the products that I have named in this soup.  They are only my preference – you are welcome to use any brand you desire.

Food Revolution Day Soup

Jamie Oliver is amazing.  Everything he does for real food, healthy eating and the next generation of Chefs inspires me.

Food Revolution Day is a worldwide phenomenon.  It is today – May 19.  It is a day that Jamie Oliver has created to bring people together who love food to share information, talents and resources; to pass on their resources and highlight the world food issues.  His aim is to inspire change in people’s food habits and to promote the mission for better food, educate everyone and reduce worldwide obesity.

“We need to get back to basics and start thinking about where food comes from”. – www.foodrevolutionday.com

So today this is how I am getting involved in Food Revolution Day.  I have created a delicious hearty winter soup to share with you. 

Food for You Reviews Food Revolution Day Soup

What you need –

1 tablespoon extra-virgin olive oil

1 diced brown onion
800 grams diced carrot, celery, leek, turnip, parsnip, broccoli stem, cauliflower stem, parsley (or precut veggie mix)
½ cup red lentils
½ cup dried soup mix
1.5 litres vegetable stock
420 gram can of 5 bean mix
400 gram can of diced tomatoes
1 tablespoon curry powder (optional)
Salt and pepper to taste – I used Murray River Gourmet salt flakes and cracked pepper.

What you do –

In a large pot heat the olive oil then add diced onion until translucent.  Add diced vegetables and heat through for 2-3 minutes.  Then add stock.  Stir.

Add lentils, soup mix and 5 bean mix and bring to the boil.  Simmer and add can of diced tomatoes, salt and pepper and curry powder if you wish.

Simmer until lentils and beans are cooked through – keep stirring occasionally so the lentils don’t stick to the bottom of your pot.

Serve with a dollop of natural yoghurt and some crusty bread.

Yum Yum - join me with a bowl for dinner tonight.

Thank you Jamie Oliver for all that you do for food.

Happy Food Revolution Day friends!