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Stuffed Omelette Calzone

7 Jan

I mentioned yesterday how I was going for a blood test, I had this gluten sensitivity/coeliac disease blood test form from Sept 2012 when I was told to consume gluten for 10 days straight in order to be tested. I decided against it and later discovered that gluten can lurk about for up to 6 months or something so figured I could have a blood test now. Plus with all these negative remarks about a paleo diet (because I eat fat and I’m not afraid of it!) I figured it was time for me to personally bust a few myths like “you’re cholesterol will be high” and so on. I want to prove paleo is a diet that everyone should adopt. Mostly because of the health benefits but also because it is a part of our Deen, Islaam (See previous post and download the audio inshaaAllaah).

If you follow me on Facebook you’ll also see that I’m expecting a raw milk delivery tomorrow inshaaAllaah… so excited! I’ll post more about this in the coming days, that is, the benefits of raw milk and what has been mentioned about it in the Sunnah. Yes, dairy is not a paleo food, however I can see why – when we’re talking about supermarket dairy and similar! Raw milk on the other hand is full of goodness, I doubt anyone can deny it having done some research. So I’m going to revive this Sunnah and take care of myself properly inshaaAllaah.

So anyway, I was hungry last night after a very early and very light dinner. Fasting for this blood test did not help and after that I went food shopping. Hungry old me bought an array of fruit, veg and meat and then I was stumped about what to have for breakfast. I eventually decided on a beefy omelette type thing after reading the Barefoot Coconut’s Facebook post whilst I was sat in the waiting room of the blood test centre. I came up with a new concoction: a stuffed omelette calzone. Aptly named because it contains a stuffing, the outer bit is made using an omelette and the shape or concept of it resembles a calzone. You know, the semi-circle stuffed pizza thing.

I apologise in advance for my lack of measurements. As usual I eyeball everything and today’s mixture should make 3 small omelette-calzones or 2 normalish sized ones. It depends on the size of your frying pan – I use a smaller than normal one!

Ingredients
Stuffing:
Minced beef (or other mince, finely dices meat, etc)
Half a small onion, chopped
Mixed herbs – dried or fresh, whatever you have handy really
Salt and pepper

Fresh garlic or it you’re rushed for time, garlic granules
Crushed red chilli flakes
Light spray of oil just so it doesn’t stick/burn

Omelette:
3 eggs
Spring onions, sliced (I used leeks, bit of the top and bottom)
Fresh Corriander
Dried, crushed corriander seeds and cumin seeds
Crushed red chilli flakes – fresh green chillies finely chopped are best
Salt and pepper
Chopped tomatoes
Sliced Mushrooms (I forgot to add the latter two ingredients, oops)

Prep
Mince beef: pop it all into a saucepan, mix until cooked, shouldn;t take long as you’re not making a ton
Omelette, whish all ingredients in a small bowl. It’s not rocket science really. See images below and captions for further instructions.

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Pour some of the omelette mix into a frying pan, make it kinda thin and make sure you have a good mix of everything in the omelette

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As the omelette cooks through, add soem mince beef mix to one half. Leave a ‘border’ so when you fold the other half of the omelette over it seals the stuffing in. The omelette needs to be wet still otherwise it won’t stick and seal when you fold it.

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The omelette should be sealed once you’ve folded it. If the stuffing’s spilling out you’ve probably added too much. Helps to turn the gas off at this stage if you’re a little slow with it.

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Dish up and serve with tomatoes which you forgot to add to the omelette mix *blush*

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Serve the omelette-calzone cut in half to better your presentation skills #yeahright

Curried Pink Salmon

25 Nov

I’m not a big fish eater. In fact, I have a dislike for fish, especially those which I refer to as “fishy fish” – which simply means they have a realy strong fishy smell and flavour such as halibut, plaice, haddock etc. I used to only eat cod and even then it was in the form of fish fingers or fish cakes. That’s actually pretty sad now I think about it. I actually don’t eat cod anymore, not even the fresh kind, how weird.

Even though tinned tuna is a “fishy fish”, I like it – or at least I used to like it. After turning paleo my taste buds were cleansed. I made a tinned tuna salad and almost died because of the metallic taste of the fish, okay, so I didn’t almost die but it felt like I was eating poison! Since then I haven’t touched the  stuff and I have no intention of doing so ever again inshaaAllaah. I do eat fresh tuna steaks which are nice and not fishy tasting at all. If you’re like me and dislike fishy fish, try fresh tuna, you’ll love it!

Anyway, salmon is something I’m not too keen on, I’ve tried fillets, steaks, smoked and so on but it’s not for me. However, my sister makes a nic pink salmon curry. It’s really simple and I love it. It also uses tinned salmon (which I will eventually stop using and inshaaAllaah. I’ll opt for the fresh stuff as I heard it tastes better… plus it must be full of even more good stuff, right? But for now this is better than nothing and a step in the right direction for me).

Ingredients
1 large tin of wild pink salmon
2-3 tablespoons Butter
6-8 tomatoes
Fresh corriander
1 finely sliced fresh green chilli
1-ish tablespoon of Chilli powder (it’s not a lot really but you can add less)
Salt

I know what you’re thinking ‘No cayenne or paprika??!’ – No… it’s tempting but there’s a line and if I add them to this recipe I’d have crossed it. There are simply some foods you do not mess with.

Method
Melt the butter in a non-stick pan/small wok. Slice the tomatoes into wedges and add them to the butter with a slightly generous pinch of salt, chilli powder and the sliced green chilli. Cook on a medium-low gas until the tomatoes fall apart and are nicely cooked down. Add the tinned salmon (do NOT drain any juices or oil as that’s the omega-3 fish oils) and add the stalky parts of the fresh corriander – finely slice them first. Make sure the fish is broken down into flakes. simmer for about 20 minutes and add the rest of the corriander leaves, also finely chopped.

Add the tinned salmon with the oil when the tomatoe base has cooked down

Break down the salmon into small flakes and simmer for a few more minutes

Chop the corriander leaves and add tot he salmon once the liquid has reduced and simmer on a low heat, stirring occassionally

Remember my Totally paleo pizza base? It makes a good flatbread to have with this dish, one alternative to bread

Et voila! Serve your pink salmon with ‘slices’ of ‘flatbread’

Spicy Roasted Red Pepper & Tomato Soup

20 Nov

A brilliant soup for a cold, wintery day (we’re not quite in Winter yet but it certainly feels like it!) This recipe was actually one I made before going GF/Paleo so please ignore the evil slice of wholegrain bread you see in the shot of the final product. I could crop it out but I can’t be bothered, just pretend it’s an almond flour cracker thing. By the way, if you don’t want this to be spicy, leave out the chillies.

Ingredients:

  • (Try to use organic veg where possible and support your local farmers by buying British!) 4 large Red Peppers
  • 8 Tomatos (deseeded) or 2 tins of tomatoes
  • 1 large red onion (or a white one will do but red is sweeter)
  • 1 whole garlic bulb
  • 1 litre of vegetable stock (Home made is best but when pushed for time try to pick Organic reduced salt stock cubes)
  • Oregano or mixed herbs
  • 1 small bunch of sweet Basil
  • 1 large carrot (optional)
  • 2 red chillies (optional)
  • Cayenne Pepper (optional)
  • Paprika (optional)

Method:
Cut the peppers and red chillies in half and deseed them (don’t deseed the chillies if you love the heat, I kept mine in) and place them on a roasting tray. Take the garlic bulb, chop off the top to expose the garlic cloves and place on the tray.

I don’t use oil on the peppers or chillies but you can if you want. Keep it healthy by spraying a little on.

Whack it all in the oven on Gas mark 6ish until the Red Pepper (and chillies’) skin is ‘blistered’ and slightly charred. You could do this under the grill or on a BBQ. The garlic should also be a golden brown by now. When the peppers and chillies are cool enough to handle, pop them in a zip lock bag so the steam releases the skin from the flesh. Throw out the skin and chop the flesh. Alternatively just peel the skins off by hand, it’s not difficult and I find it therapeutic lol.

Squeeze the garlic cloves out (this should happen easily now they’re cooked) into a cooking pot. (You could add oil to the pot but I never do). Chop the red onion and finely chop the carrot then add them to the pot. Add the dried oregano or mixed herbs if you don’t have an oregano and add a little bit of stock just to get the onions and garlic cooking nicely. Once the onions look a little soft, add the rest of the vegetable stock, tomatoes, chopped red peppers and chillies and some basil, boil for about 5 minutes then cover and lower the gas for a further 15-20 minutes so the liquid reduces and thickens a little.

Add a dash of cayenne pepper and paprika to taste and if you don’t like lumpy soup, grab the liquidiser and get blending. Dish it up and you’re good to go!

All the ingredients boiling away for 5 minutes before covering the pot and simmering for 15-20 minutes

The finished product – a lovely bowl of soup (serve without the bread!)

Totally Paleo Pizza

7 Nov

Allaahu Akbar! Alhamdulillaah for simple pleasures. It’s funny because I wasn’t a huge pizza eater before going GF/Paleo but since almost everything is off-limits, I want them even more. I have to say, this pizza is brilliant and it’s so quick and easy to make. Better than our regular home made pizza and certainly better than a take away! The best bit? It was a veg pizza (almost) and I’m not a fan of veg pizzas. And I didn’t add much cheese (I know, I shouldn’t have cheese but it was just a tiny bit and I decided that it wasn’t needed so next time I’m leaving it out inshaaAllaah).

Crust:
2 cups almond meal
2 eggs
3 tbsp olive oil
¼ tsp baking soda
1 tsp garlic powder (I used garlic granules because I didn’t have powder)
1 ½ tbsp fresh rosemary chopped (I’m not a fan of rosemary so I used dried basil, it was all we had plus I thought it’d be nicer)

After making this recipe I thought the base could done with a pinch of salt and crushed chillies (I really will put chilli in anything!) I would also like to point out that left over paleo pizza eaten the next day, cold, is just as good as, if not better, than having take away pizza for brekkie the next day. Hence why I’m lumping this in the Breakfast category

I didn’t take a picture of the sticky dough as I wasn’t sure it would work but next time I make it I’ll upload a piccie inshaaAllaah. It was weird and needed ‘splatting’ on the tray with the palm of my hand. Don’t use your fingers to pat it out, it’s too sticky and leads to wastage. This dough recipe is enough for a 12ish” round pizza tray. Make sure it’s not too thick.

I used left over bolognese as my tomato sauce because we happened to have a bit of left overs in the fridge. GENIUS idea! I wanted a veg pizza but the little bit of eat that was on here really enhanced the flavour of the veg. Next time I make a bolognese I’ll be freezing small batches for pizza, you need to try this!

For the veg I just pan fried Mediterranean vegetables. I know, not your usual method but I was cooking for one and wanted to do this meal quickly (it was ready from start to finish in less than an hour!). Besides, putting the oven on for a few veg is a little pointless, time-consuming and wasteful, but that’s just my opinion. Experiment with toppings and have fun.

Mediterranean veg recipe will be posted separately inshaaAllaah.