Archive for June, 2020

Slow Cooked Lamb Curry

Posted on: June 30th, 2020 by Analeigh Brown No Comments

One of my favourite things about winter (and to me there really aren’t many positives) is the ability to use my slow cooker for those warm, wintery stews and curries. A slow cooker cuts down so much time and delivers such a lovely result. It can be quite hard to cook your meat to its tender best but a slow cooker does it with ease.

Now I’ve mentioned before that I can be quite a lazy cook so I really like the throw it all in the slow cooker and walk away method, but if you’d prefer to spend a bit more time to create more flavour, you can always brown the diced lamb along with the onion and garlic first before throwing it all in the slow cooker.

 

Ingredients:

700gm diced lamb
1 large brown onion, diced
2 medium carrots, diced
1⁄2 a sweet potato, peeled & diced
2 celery sticks, sliced
1⁄2 a long red chilli (optional)
3 garlic cloves, diced
21⁄2 tsp garam masala powder
1 tsp turmeric powder
1 tsp fennel seeds
1 Tbsp butter/ghee (or coconut oil if avoiding dairy)
400 ml coconut cream (look for additive free)
11⁄2 Tbsp tomato paste
1 tsp salt
Juice from 1⁄2 a lime
Handful of fresh coriander (leaves only)

Method:

  1. Place all ingredients in slow cooker apart from lime juice and coriander
  2. Cook on low for 8 hours (if you don’t have enough time then you can cook for 4 hours on high and it will still be delicious but the meat will be more tender when cooked for the 8 hours)
  3. Serve garnished with coriander leaves, lime juice and some fresh chilli.

That’s it! it is that SIMPLE.

Don’t forget to snap a photo and tag me online so I can see your delicious creations.

@Aspen.lifestyle #aspenlifestyle

Enjoy

Simple and Healthy Granola

Posted on: June 30th, 2020 by Analeigh Brown No Comments

Gluten + Grain free Granola!

Granola is super tasty, I usually have it for a dessert. However, I find it so expensive and tricky to find a good one. One thats not ladened in sugar and grains. So I set out to make it instead. It works out to be so much cheaper and it’s actually really easy!

You can experiment with different nuts or even add dried fruit. I opt for no dried fruit as I feel like it’s sweet enough with the honey and I prefer my kids not to have even more sugar in their diet, but you could totally adapt this recipe to make it your own.

 

 

Ingredients:

3 cups of nuts (I’ve used a mixture of almonds, macadamia & cashew but you can use whichever nuts you like, I would avoid peanuts though)
1 cup shredded coconut (make sure you use additive free,100% coconut and if you have coconut flakes they will need to be added halfway through as they burn easily)
1⁄3 cup pepitas
1⁄3 cup sunflower seeds
2 Tbsp chia seeds
1 Tbsp sesame seeds
1⁄2 tsp cinnamon
1⁄3 cup coconut oil
1⁄4 cup honey

 

Method:

  1. Preheat oven to 150C
  2. Mix all the dry ingredients together in a baking dish
  3. In a small saucepan on low heat, melt the coconut oil and mix in the honey.
  4. Pour this over the dry mixture and stir through until it is all covered evenly
  5. Bake for roughly 15 minutes but keep checking as nuts can burn easily

 

Make it your own!

One of the beautiful things about cooking is becoming comfortable in your own kitchen. Being able to adapt and modify recipes on the go so it’s not a mile long shopping list every time you want to make something new.

 

I find this approach allows me to use up what’s in the house (saves me running back and forth to the shops!) and it keeps my food fresh and inspiring so no-one in my house gets bored.

Here’s some ideas for how to tweak this recipe for your liking…

 

 

 

Often nuts are baked in toxic vegetable oils so check out the back of the packet before buying. Look for RAW and UNSALTED.

 

ENJOY!

Slow Cooked Beef Stew

Posted on: June 11th, 2020 by Analeigh Brown No Comments

Slow Cooked Beef Stew​

One of the great things about slow cooked meals is they tend to increase in flavour as each day goes by. I always double this recipe to have enough leftover to freeze for another night. I love those days when I don’t have to cook, especially winter days when I can spend a little bit more time relaxing, or in reality helping out with homework or making elaborate afternoon snacks.

 

Like my other slow cooked meals, you can get a greater depth of flavour by browning the meat with the onion and garlic first, but I forgo that for the simplicity of chucking it all in and walking away in less than 15 minutes.

Serves 4.

 

Ingredients:

700gm diced beef

1 onion, diced

2 carrots, cut thick

2 celery sticks, sliced

3 red potatoes

About 6 brown mushrooms sliced

3 garlic cloves, diced

2 Tbsp tomato paste

1 cup bone broth

1⁄2 cup red wine (or you can add more bone broth)

2 tsp dried thyme

2 tsp paprika

1 tsp salt

1⁄2 tsp pepper

2 Tbsp coconut aminos

2 Bay leaves

Splash of balsamic vinegar (optional)

1 sweet potato, peeled and diced (for later)

 

Method:

  1. Place all ingredients (apart from sweet potato) in the slow cooker with the bay leaves sitting on top
  2. Cook on low for 8 hours (or high for 4 hours if you don’t have enough time, the 8 hour version will produce a more tender finished product, but the 4 hour will still be delicious)
  3. With 15 minutes to go, boil sweet potato for roughly 10 minutes or until soft, drain well and mash with lots of butter (yum!)
  4. Serve slow cooked stew over mashed sweet potato.

If you make this, don’t forget to take a photo and share with me how it went. Tag @aspenlifestyle

Slow Cooked Mustard + Lemon Chicken (GF)

Posted on: June 8th, 2020 by Analeigh Brown No Comments

Chicken thighs are a fantastic way to use your slow cooker, and the result is always juicy and tender. The thighs produce their own juices so there is no need to even add any liquid to the slow cooker, which is a bonus. If you’d prefer to use chicken breast then you totally can, but I highly recommend thighs as they are the most tender and flavoursome cut of chicken there is. For years I only ate chicken breast as I thought the thighs looked a bit gross, but once I got over the cosmetics and realised how tasty the thighs were, I’ve never gone back!

Ingredients:

7 chicken thighs, skin on
1 Tbsp dijon mustard (look for one with no preservatives)
Zest from one lemon
1⁄4 cup lemon juice
11⁄2 tsp dried oregano
1 tsp dried thyme
1⁄2 tsp salt
1⁄2 tsp olive oil
1⁄2 Tbsp butter (preferably grass fed, I use Kerry Gold)
1 cup bone broth (Bone Broth Recipe)
2 Tbsp tapioca flour (this makes it GF but you can use other flour if you prefer)

Method:

  1. Mix the mustard, 1⁄2 tsp of zest, herbs, salt and olive oil in a bowl and rub onto chicken thighs
  2. Fry chicken thighs in butter, skin side down until browned, then transfer to slow cooker skin side up
  3. Turn onto low for 5-6 hours or until cooked.
  4. While you wait, use the leftover butter in your frypan/skillet and whisk in the flour until it turns into a paste
  5. Add the lemon juice, leftover zest and bone broth and simmer over medium heat until it thickens slightly.
  6. Place juice in a jug, cover and place in the fridge until chicken is finished.
  7. When chicken is cooked, transfer the thighs to a serving dish
  8. Skim any fat off the top of the remaining liquid in slow cooker
  9. Pour the lemon gravy into a saucepan and add the remaining liquid from the slow cooker.
  10. Heat on medium heat and then pour over chicken
  11. Serve with steamed or roast veggies, rice or your choice of side dishes.

ENJOY!