Back to mid-week meals and baking this week. The first recipe is Chicken and Bean Pasta, which is another great recipe for using up left over cooked chicken. The second recipe is Pear and Carob muffins, which I modified from one on ninemsn, using carob powder instead of buttons. And since I had no eggs at home I also made it egg-free – substituting water for the egg and they turned out fine.
Chicken and Bean Pasta
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates|
|Suitable for||RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge|
|Meal type||Lunch, Main Dish|
|Misc||Child Friendly, Pre-preparable, Serve Hot|
An easy mid-week meal, this chicken and bean pasta can be made using left over cooked chicken. Add zucchini if moderate salicylates are tolerated.
- 3 spring onions (finely chopped)
- 1 heaped teaspoon minced garlic
- 200g tinned bean mix (drained and rinsed)
- 250g smooth light ricotta
- 1/2 cup water
- 1 1/2 cup cooked chicken (diced)
- 1 tablespoon sunflower oil (or Nuttelex or Butter)
- 500g pasta (of choice)
If moderate salicylates are tolerated: (Optional)
- 1 Medium zucchini (peeled and roughly chopped)
|1.||Place the bean mix and zucchini (if using) in a food processor and purée. Add the ricotta, a pinch of salt and the water and blend until smooth.|
|2.||Heat the oil in a large frying pan. Add the garlic and spring onions and cook for 2 to 3 minutes until soft.|
|3.||Add the chicken to the frying pan and cook until heated through.|
|4.||Add the bean mix puree to the chicken mixture and stir until smooth and heated through.|
|5.||Cook the pasta and drain, reserving a little of the cooking water. Add the chicken sauce to the pasta with the reserved water and stir through until well combined.|
|6.||Reheat and Serve.|
Low Chemical / Failsafe, Moderate Salicylates if using zucchini.
Pear and Roast Carob Muffins
|Prep time||15 minutes|
|Cook time||25 minutes|
|Total time||40 minutes|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates|
|Suitable for||Dairy / Lactose Free, RPAH Elimination Diet - Low Chemical / Failsafe|
|Meal type||Sweet Things|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot|
Easy pear and roast carob muffins.
- 1 cup plain wholemeal flour
- 1 cup plain white flour
- 1 tablespoon baking pwder
- 1 teaspoon vanilla essence
- 1/4 cup water
- 1/3 cup rice malt syrup
- 1/2 cup sunflower oil
- 1 cup low-fat milk (or dairy-free milk)
- 1 cup pear (tinned or fresh, diced)
- 1/4 cup carob powder
|1.||Preheat the oven to 180°C. Prepare two 6-hole muffin trays.|
|2.||Line a small baking tray with foil and spread the carob over the foil. Place in the oven for about 5 minutes, or until it starts to turn dark. Remove from the oven and set aside to cool.|
|3.||Sift the flours, carob and baking powder together into a large bowl, adding the husks back in, and stir to combine well.|
|4.||In another bowl combine the water, vanilla, syrup , oil and milk.|
|5.||Pour the liquid ingredients into the dry ingredients and gently stir until just combined. Add the pear and gently fold through.|
|6.||Spoon the mixture evenly into the muffin trays and bake in the oven for 20-25 minutes, or until a skewer in the centre comes out clean.|
|7.||Allow to cool in the pans for about 5 minutes, then remove and allow to continue cooling on a wire rack.|
|8.||Serve warm or cold.|
Low Chemical / Failsafe
Use a non-dairy milk alternative for dairy-free muffins.
do you have a really delicious receipe for baked beans I just made some but the best food critic’s are my children and basically did not like them I even sprinkled cheese on their baked beans. I hope you can help. Thank you. Lisa
I’m still working on a baked bean recipe myself. But if you come up with a good one please let me know.
can I replace the ricotta cheese for a soy cream cheese for chicken pasta dish my 8 month has an allergy to dairy.
I’ve never done that before but I don’t see why it wouldn’t work.