Connie's Recipes - an experiment in culinary science

[LessisMore]

Thanks Connie for this recipe. Your timing is so good - I made the old fashioned apricot chicken (you know, apricot nectar, French onion soup) for my family this week and I had soo much trouble not eating it - more than I've had for any other meal I've made them - so this is just what I need. I put mushrooms and leeks in the one I made them, so I might try that (can we have leeks? do they count as onions? - must check).

LiM

[ConnieK..]

Garlic steaks with Papaw salsa.

eye fillet steak (or scotch fillet)
fresh cloves garlic, crushed

Salsa
½ fruit allowance as pawpaw
red onion, finely chopped
1 small red chilli, finely chopped
chopped mint
chopped coriander
juice of ½ lime (fruit allowance)


Place steaks in a shallow dish. Rub in crushed garlic, coating well. Marinate for at least 30 minutes.
Meanwhile, boil culiflower in a saucepan until tender. Drain.
Prepare Salsa by combining all ingredients in a bowl. Set aside.
Preheat barbecue plate or chargrill on high. Cook steak for 3-4 minutes each side, until cooked to taste. Serve with Salsa and cubed cauliflower.

[ConnieK..]

Sambal fish ..... I looooove chillies .... get it while it's hot

Ingredients:

White fish (allowance)
Cabbage shredded (allowance)
Cauliflower (allowance)
Sambal Olek paste .. (see below)

Marinate the fish in the Sambal Olek paste for 15 - 20 minutes (or longer if you like it hot) I rub the paste into both sides of the fish and turn a few times in the dish, then cook still coated in marinade in a pan (can be the same pan you made the sambal in). Serve on a bed of steamed cabbage and caulifower. Enjoy! **hint... don't pour the sauce onto the fish when serving unless you like a strong bite to your dishes... the absorbed chilli taste is quite strong, also if you don't eat the Chilli paste you don't need to count it as your vege allowance

Sambal Olek Paste

Ingredients:

small red chillies ( I make a batch and then store some so I use around 20g dried chillies)
2 tbsp water
pinch salt
3 sweeteners
2 tbsp vinegar

** you can also add some cumin if your taste buds are dead**

Chop chillies roughly. Combine in a pan with water vinegar ( if you prefer more tang you can substitute more vinegar less water), bring to the boil . Reduce heat to low, add salt and sweetener, cover, simmer until juices reduce.

Pour mix into a food processor blend until finely chopped or use your hand blender.

Store excess Sambal Oelek in small glass jar (with a non metallic lid, cause this stuff eats through metal LOL) in the refrigerator for up to two weeks.

[bruni]

OMG Connie - I've just printed off your recipes..they sound fabulous....my mouth
is watering..seafood over the week end for sure

[katrina]

Hi recipe sounds great. I cooked a similar thing at work and the smell didn't go down to well as it smelt fishy in the schools for days. In my classroom is our lunchroom and I have taken in a little george foreman grill and cook my lunch fresh. The calamari smell sent people into a stink whinge. I stick to meat now for school and have the calamari on weekends. I reckon it was the cauliflower i struffed it with must have been a lethal combination.

[Karen67]

Thankyou thankyou thankyou Connie

I will be starting cohens tomorrow, and am so excited to try some of you fabulous recipes... thanks again,

Karen

[Lulabelle]

Hello Connie

I'm starting my program next week and I just wanted to say thank you SO much for taking the time to share all of these wonderful recipes on the forum! I'm actually excited to try some of them... and I have to admit when I first saw my meal plans I wondered how on earth I'd ever find a way to make a "meal" of my allowances, but your ideas have filled me with hope and I can't wait to get cracking!

THANK YOU

[Hervey Bay Shrinker]

Hi, I pulled your receipes back out of page 2 because I have been loving them and thought everyone else may like to enjoy them too!!

Thanks Connie

Merryn (HBS)

[ConnieK..]

Awww thanks Guys,

We still eat these recipes all the time .... I just love em!

Connie

[Ronky]

Hi Connie,

I tried your apple tarts last night and LOVE THEM. I use a small apple which makes 6 tarts. My favorite naughty food which I havent had for about 6 years are apple slices and these taste like I remember them to taste. What a great idea. I cant wait to try them with other fruit as well. These will be a constant even post Cohens.

Good Luck

[ConnieK..]

OK guys 1 more tip ......

I made a pie last night by putting my mince and vegies in a ramekin after cooking them with some BBQ spices and then covering in roughly broken crackers soaked in water ... I then baked them in the oven and had a Coheny pie for tea!

[ConnieK..]

Chicken strips ( allowance)
Crackers ( allowance)
Garlic
Chilli
sea salt ( pinch)
1 full iceberg lettuce leaf ( allowance)
small amount chopped lettuce (allowance)
Tomato slices(allowance)
onion ring (allowance)
mayo if desired.

Crush the crackers, garlic, chilli and salt in a zip lock bag using a rolling pin until fine and crumbly. Dip chicken strips in warm water and then drop into bag with crackers and shake violently (after zipping up of course ) until they are all coated in crumbs. Fry these yummy little chilli tenders in some spray in your pan.

Put lettuce leaf on plate... trim edges and fill base of leaf with tomato slices and chopped lettuce and onion ring if desired. pour still warm chicken tenders on top and wrap up in lettuce leaf ( add mayo if you like it).

Enjoy your Cohens "flayva" LOL

[sussi]

Hi Connie

Just about to start my program and like Lucylou's recipes they look absolutely
great. I am going to hide them from my husband so he doesn't think that they are food for him to eat while I am at work. I am a full time shift worker so I it's hard to be inventive when your shifts are all over the place and no 2 days are the same. Thanks so much for the for sharing them.

Cheers Sussi

[yeti]

Connie - your hard work in writing these recipes is MUCH appreciated. The taco one is on the menu tonight!!!!

[ConnieK..]

Here's an adaptation of Hueys recipe I cooked it for dinner tonight

Beef steak cut into cubes (allowance)
Cracked pepper to taste
onion (allowance)
tomato crushed (allowance)
mushrooms (allowance)
zucchini cubed (allowance) optional
Garlic
crackers crushed x 2
1 cup water

first spray a saucepan with cooking spray and put onto med-high heat, toss beef cubes in cracked pepper until coated and toss in pan until seared and sealed. remove pan from heat and lower hotplate temp to medium, into pan add onion, tomato, mushrooms, zucchini and garlic and stir constantly while turning heat back up. Add in water and crushed crackers, stir while bringing to the boil, once boiling lower heat again and add in beef pieces, simmer until cooked to taste and serve.

[shell]

*bump*

[Never Give Up]

Thanks for the bump Shell - just copied them to a word document for saving, thanks!

Lesley

[shell]

Your welcome

[AnnieD]

what a gold mine. I am so glad that I have seen this thread as I am in need of some inspiration in the kitchen. Thanks!

[Mich]

yum.. i made the creamy chicken mustard dish with zucchini for lunch.. YUMMO