Chilli Onions

chilli onions

chilli onions

Hmmm … hot stuff. Yummm. This recipe is easy peasy, and turns every dish it touches into something sublime. (For the record, my camera’s rubbish. These look a lot more appetising in the flesh).

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 4-6 chillis of your choice, chopped
  • 2-4 (or more!) cloves of garlic, chopped
  • Salt, ginger and herbs and spices to taste
  • Optional: curry powder. I LOVE the Durban Curry spice from Imbali Blends. Awesomeness.

Method

  1. Heat the oil and add the onions and garlic.
  2. Add the chillis, salt and spices.
  3. Cook the mixture at a medium to high heat. If it starts sticking to the pan, add a little filtered water and keep cooking it.
  4. Carry on in this way until the whole mixture is thoroughly cooked: it’ll be soft, and the onions will be translucent.
  5. Spoon it over meals, or bottle it in enough olive oil to cover the mixture. Store in the fridge.

Stir fry: chicken and pork

stir fryI LOVE stir fry. It’s so quick to whip up, and it really packs a nutritional punch, with very little effort. Chopping vegetables can be incredibly therapeutic, and adding all the ingredients fuels my creative juices. I always feel energised after eating stir fry, too. Perhaps it’s because the quick cooking time reduces nutrient loss. Or perhaps it’s because of the combination of iron-rich vegetables and delicious organic meat. Or maybe it’s just my addiction to chillies, always liberally poured on top of any stir fry I make! The sweet fruit adds a delicious kick to this recipe.

Here’s a recent supper sensation:

Ingredients

  • 2 tbsp olive oil
  • 3 chicken thighs, roasted and chopped
  • Approx. ½kg pork neck
  • ½ a young, sweet cabbage, chopped
  • About 10 medium spinach leaves, chopped
  • 2 – 3 medium carrots, peeled and julienned
  • 2 medium onions, peeled and chopped
  • 1 apple, chopped
  • 1 generous handful of raisins
  • A few cloves of garlic, to taste
  • Salt, paprika and ginger to taste

Method

  1. Gently heat olive oil in a pan.
  2. Sautée onions, garlic and spices for a minute or two.
  3. Add pork and stir fry until just brown – about five minutes.
  4. Add everything else except the chicken and raisins.
  5. Stir fry for about 5 – 10 minutes.
  6. Add the chicken and raisins, and heat for a few more minutes.
  7. Season to taste.

We served this with chilli onions and home-made mayonnaise.

Chococcino muffins

Chococcino muffins

Chococcino muffins

Experimenting a little with the delicious triumph that was our grain-free chocolate cupcakes, I decided to try chococcino muffins for an early evening kick. Here they are:

Ingredients

  • 1 cup nut butter – we used the delicious and imminently affordable macadamia nut butter at our local Spar, but you could use anything you prefer, or even make your own. I think sunbutter would work too, though you run the risk of the cupcakes turning green.
  • 1 tbsp coconut cream
  • 3 large eggs
  • pinch of salt
  • 1 tsp ginger (optional)
  • ½ tsp baking soda
  • 1 tsp vinegar
  • 3 tbsp cocoa
  • 1 tbsp ground coffee
  • 4 tbsp raw honey
  • ½ cup raisins

Method

  1. Preheat the oven to 180°C.
  2. Combine all the ingredients except the raisins in a blender and blend until smooth.
  3. Add the raisins and pulse for a few minutes.
  4. Spoon the mixture into cupcake cases.
  5. The original recipe I used said “bake for about ten minutes”. Ours took at least 20 minutes, so I recommend letting your nose guide you, and poking them with a stick when they smell done, to make doubly sure.

Grain free, sugar free, dairy free chocolate muffins (can be nut free)

Chocolate cupcakes - grain free and sugar free

Chocolate cupcakes – grain free and sugar free

This weekend has been a lot of fun for us! My friend is moving house, and we’ve had the joy of looking after her lovely kids for the weekend. She thinks we’re helping her. Heh heh. In fact, it’s all part of our evil plot to steal the adorable munchkins and keep them for ourselves!

Dexter, the young evil genius of the pair, decided we needed to bake chocolate cupcakes.  A super-quick Google search delivered a delicious-looking recipe for grain-free cupcakes, and a little inventive adding and substituting delivered my new go-to cup cake recipe (until the next one appears).

Chocolate Cup Cakes

Ingredients

  • 1 cup nut butter – we used the delicious and imminently affordable macadamia nut butter at our local Spar, but you could use anything you prefer, or even make your own. I think sunbutter would work too, though you run the risk of the cupcakes turning green.
  • 1 small banana (optional but subtly delicious)
  • 3 large eggs
  • pinch of salt
  • 1 tsp ginger (optional)
  • ½ tsp baking soda
  • 1 tsp vinegar
  • 4 tbsp cocoa
  • 4 tbsp raw honey
  • ½ cup raisins

Method

  1. Preheat the oven to 180°C.
  2. Combine all the ingredients except the raisins in a blender and blend until smooth.
  3. Add the raisins and pulse for a few minutes.
  4. Spoon the mixture into cupcake cases.
  5. The original recipe I used said “bake for about ten minutes”. Ours took at least 20 minutes, so I recommend letting your nose guide you, and poking them with a stick when they smell done, to make doubly sure.

I’m off to bake another batch … and fill out some adoption papers, I think. This full-house thing really works for me. 😉