Babytime's Cohen's Friendly Recipes

[babytime]

Cauliflower au gratin

cauliflower, cut into florets - allowance
onion, diced - allowance (optional)
mozzarella cheese - allowance
2 crispbread - allowance (I used Premium 98%FF)
curry powder

preheat oven to 1800
steam cauliflower in microwave until it is tender.
place cauliflower into ramekin or tiny pie dish, spoon over approx 3 spoons of the water used to steam it
sprinkle with curry powder and diced onion
place grated cheese on top
sprinkle roughly crushed crispbread on top
bake in oven until cheese is melted (about 5 mins)
then enjoy

It's actually quite a lot of cheese compared to the cauli after it's been cooked, but scrummy as!!!

[babytime]

Mulligatawny (chicken curry soup)

chicken, finely diced
tomato, finely diced
green capsicum, finely diced
celery, finely diced
onion, finely diced
green apple, peeled and finely diced
curry powder (to taste)
water

place all ingredients in a saucepan and cook over moderate heat until chicken is cooked through and veges are soft.
add curry powder and cook until fragrant
add enough hot water to cover ingredients, bring to boil and simmer for 10 minutes.

It can be eaten as is, or blended.
After blending it doesn't look so pretty, but I was glad that it tasted good.
(If blending, you don't need to worry about dicing it all up fine.)

cheers
babytime

[babytime]

Thai Tuna Patties

all ingredients are allowance quantites

tuna, drained
onion, finely diced
celery, finely diced
red chilli, deseeded and finely chopped
garlic, fresh or powder
ginger, fresh or powder
mayonnaise
2 crispbread, pulverised to crumbs
splash of diet lemonade (too much will make it sloppy)

combine all in a small bowl and shape into patties.
dry fry in frypan on both sides until warmed through.

Serve with sticks of cucumber, celery and tomato slices.


babytime

[babytime]

Chicken Schnitzel and Curried No-tatoes

all ingredients are allowance quantities

chicken breast, wide slices
1.5 crispbread (I used Premium Wholemeal)
pinch of dried herbs
sprinkle of garlic powder
black pepper, fresh ground

Pulverise crispbread in a mortar and pestle, stir in herbs, garlic and pepper.
Coat chicken with crumbs. (eat the extra half crispbread if desired)
Fry with a light spray of olive oil and cook over a moderate heat so it doesn't burn.

cauliflower, boiled
2 TBS water from cauli
mayonnaise
curry powder, pinch

blend all ingredients with a stab blender.

see photo for serving suggestion

babytime

[babytime]

Cohen's Quiche

all ingredients are allowance quantities
This recipe was inspired by Debs' muffins.

egg
1 eggshell of water
2 cripsbread, pulverised
tinned asparagus spears
tomato, sliced
onion, sliced
pinch of dried herbs
pepper

blitz the egg and water together. Add the crispbread crumbs that have been flavoured with herbs and pepper.
Line an individual pie dish with the asparagus spears, then half the tomato and onion.
Pour on egg mixture, then the rest of the tomato and onion.
sprinkle more herbs on top for decoration.

bake in oven for 15 minutes at 1800

[Annabelle Joy]

Those recipes sound and look delicious, babytime. Do you have a job that involves cooking, or are you an enthusiastic (and very good) amateur? I read with amazement of your cooking exploits in your diary. I'm a good cook from other people's recipes, but hopeless at inventing things on my own. Besides, I keep popping things in my mouth when I'm cooking usually, and find not doing so the most difficult thing about being on Cohen's. I hope not doing so for a few months will help me break that habit. I'm planning to try out some of your recipes over the coming week. Thanks for posting them, and I hope you add to them.

AJ

[babytime]

Skippy and Couscous

all ingredients are allowance quantities

kangaroo fillet
garlic* (I used half a clove)
fresh rosemary sprigs* (I used 1 sprig, cut into 3)
salt and pepper
*I used 5 grams in total. Remember to take this off your vege allowance.

Cut fillet to required weight, slice garlic thinly.
Stab knife into meat and push garlic into the hole, doing the same with the 3 sml rosemary pieces.
sprinkle with fresh ground black pepper.
Put into fridge for at least 3 hours.

Preheat a frypan to high. Spray the fillet on both sides with olive oil and sear both sides in the pan.
Then put in the oven for 10 minutes, this will give you medium cooked meat. (see pic)
after removing from oven let it rest for 5 minutes then slice.
Remove rosemary sprigs at this time.

Couscous

cauliflower
garlic granules
dried herbs (your favourites)

Trim the cauliflower into tiny florets. A quick way is to use a coarse grater.
Put florets into a food processor and pulse until cauliflower looks like couscous. (fine and small)
Cook over medium heat in a non-stick pan until it looks a bit 'dry', do not overcook. add garlic and herbs at the end.

I found blending a whole heap was easier on the blender, and I now have enough couscous for the next 3 meals.


babytime

[babytime]

Zucchini Salad

all ingredients are allowance quantities
zucchini, coarsely grated
shallots, finely diced
tarragon, finely chopped
Salt and pepper
spray of EV olive oil
white wine vinegar to taste

Combine zucchini and shallots in a bowl, add tarragon, season with salt and pepper. Spray with EVOO and sprinkle on enough vinegar to the taste you like. Stir mix up so flavour is combined to all ingredients.
Check seasonings and serve.
Good with white fish fillets.

I have not made this yet, will post a picture when I have done so.

recipe inspired by My French Vue - French Bistro Cooking at Home by Shannon Bennett.

[babytime]

Tofu and vegie burger

all ingredients are allowance quantities

Silken tofu
Zucchini, grated
2 crispbread
Onion, finely diced or onion powder (pure)
Garlic granules
Sweet paprika
Ground turmeric
Ground coriander
(use any herbs and spices you like, it was great with finely diced chilli)

Pat tofu dry with absorbent paper. Place onto paper on a dish, and cover wth more paper, stand for 20 minutes.
Dry fry spices over a low heat, cook until fragrant. Do not burn or they will become bitter.
Combine onion, tofu, crumbs and zucchini. Shape into pattie/s and refrigerate for 30 minutes.
Cook patties in nonstick pan with a spray of oil on both sides.
Serve on a bed of baby spinach leaves if any vege allowance remaining.

I have not made this yet, will post a picture when I have done so.
(actually, I don't eat tofu, but will try it, just this once)

Recipe inspired by AWW cookbook Kitchen

[babytime]

Hot and spicy fish cutlets

all ingredients are allowance quantities

Hot paprika
Ground ginger
Curry powder
Chilli powder (to taste)
Garlic granules
white wine vinegar
¼ tomato, pureed with ¼ cup water
Firm white fish

Combine spices with enough vinegar to form a paste, mix with tomato puree and spread over fish. Allow to marinate for 3 hours or overnight.
Discard marinade and cook fish on nonstick pan sprayed with olive oil until cooked as desired. Serve with cauliflower couscous and a squeeze of lemon.

I have not made this yet, will post a picture when I have done so.
Recipe inspired by AWW cookbook Kitchen

[babytime]

Cajun spice mix

1 tbs hot Paprika
1 tsp chilli powder
1 tsp ground ginger
2 tsp ground cumin
1 tsp ground cardamom
1 tsp ground coriander

store in jar in cupboard

Use to taste on prawns, fish, chicken and steak as desired. To cut the pungency mix 1 tsp of mix with 1-2 pulverised crispbread to crumb the meat.

[babytime]

Spicy Tofu Dip Platter

all ingredients are allowance quantities

silken tofu, moisture removed by patting dry and wrapping in paper towel
garlic powder, to taste
freshly ground black pepper, to taste
cajun spice mix (see my recipe), to taste
green spring onion tops, sliced
dash of lemon juice (optional)

mix it all up, check seasonings. place back in fridge for 15 mins to chill.
Serve with vegetable crudites.
I used celery, zucchini and green capsicum.
Also good rolled up in lettuce leafs anddolloped onto Salada squares.

This could be a good option for a barbeque or party where there are nibblies.
Make a dip and vegetables for everyone else, then eat your weighed meal off your pre-prepared plate.

babytime

[babytime]

Fettuccine Bolognese

all ingredients are allowance quantities

steak, finely diced or minced
mushrooms, sliced (I used canned)
onion/shallot, finely diced
ripe* tomato, finely diced
garlic powder
pepper
Italian Herb Mix

Zucchini, peeled into thin strips (with a peeler) then each slice cut into 3 to form ribbons

Make a bolognese sauce as normal.
Place the ribbons into a small saucepan of boiling water for 2 mins. Drain and then tip into sauce mix.
The water clinging to the zucchini adds some moisture to the sauce.
*I suggest a ripe tomato as it cooks down better and releases it's water to add moisture to the sauce.

Don't add any cheese, although it would be great with it

babytime

[Annabelle Joy]

Looks delicious, babytime.

AJ

[babytime]

Coffee Granita

Make coffee as normal (water and coffee, add sweetener to your taste)
Pour coffee into icecube trays.
When frozen place coffee-cubes into blender and blend. They may not freeze solid, that's fine.
Serve in a tall glass with a spoon.
Eat for dessert, or as a between meal snack.

Easy as that.

Garnish with love.

Photo to be posted tomorrow.

babytime

[jen_2008]

Thanks these look awesome! xxx

[babytime]

Vegetarian Lasagne

all ingredients are allowance quantities

Zucchini ribbons (made with peeler)
Tomato, finely diced
Celery, finely diced
Green capsicum, fincely diced
Italian spice mix
Garlic
Dash of dark balsamic vinegar
1 crispbread made into fine crumbs
Mozzarella cheese, grated

Cook tomato, celery, capsicum and spices in a small saucepan with approximately ¼ cup of water. Cook until water is reduced to approximately 1 tablespoon remaining. Add a dash of balsamic vinegar. Stir in crispbread crumbs, this should absorb most of the remaining moisture.

Spray a one-person pie tin or large ramekin with olive-oil spray. Line with zucchini ribbons to cover base. Spoon in mixture, more zucchini ribbons, mixture again and top with zucchini ribbons. This is dependant on how much of your allowance you have given to zucchini, I suggest at least 6 ribbons. Top with part of cheese allowance and bake in hot oven until cheese has melted and is bubbling. My 65g was way too much cheese for such a small dish, but you could layer zucchini, mixture, cheese, zucchini, mixture, cheese to use it all up.

I just ate a crispbread with remaining cheese while it was cooking.

babytime

[ConnieK..]

babytime,

Don't mean to be a kill joy but my clinic told me I could not have Italian spice, I could mix my own using allowed spices, but could not have the pre-mixed stuff.

Connie

[babytime]

Connie, I blend all my own spice mixes from pure spices.
I should've posted this one ages ago, seeing I use it so much.

cheers, babytime.

Edited to add:
My most sincere apologies to anybody that used a pre-mixed Italian Seasoning.
If you end up getting a DEVIATE on your blood test, you can blame me.

Dried Italian Spice Mix

2 TBS basil
1 TBS garlic powder
1 TBS marjoram leaves
1 TBS oregano powder
1 TBS parsley leaves
1 tsp thyme leaves
1 tsp white pepper
1/2 tsp salt

store in a cool dark place

[ConnieK..]

Ok thanks Babytime,

Just worried someone might deviate with the pre prepared mix, thanks for the spice recipe

Connie