Spaghetti Frittata (Baked)

Bee's Baking - Spaghetti FrittataAdapted from 1001 Essential Recipes

Ingredients

30g (1 oz) butter
125g (4 oz) mushrooms, sliced
1 green pepper (capsicum) seedeed & chopped (~200g)
125g (4 oz) ham, sliced
80g (½
cup, 125ml) frozen peas
6 eggs
1 cup (250ml) cream or milk (skim was used here)
100g (3½ oz) spaghetti, cooked & chopped (weighed before cooking)
2 tablespoons (40ml) chopped fresh parsley
25g (¼ cup, ¾ oz) freshly grated Parmesan
Salt and pepper, to taste

Method

1. Preheat oven to 180°C (350°F, Gas 4) and grease a 23cm (9 inch) flan dish with oil or melted butter/margarine.
2. Melt butter in a frying pan over low heat. Add the mushrooms and cook for 2-3 minutes.
3. Add the capsicum to the pan and cook for 1 more minute, then stir in the ham and peas.
4. Remove pan from the heat, allowing the mixture to cool slightly.
5. In a bowl whisk the eggs, cream/milk, salt, and pepper together.
6. Add the mushroom mixture to the bowl along with the spaghetti and parsley.
7. Pour the entire mixture into the prepared dish, sprinkle with Parmesan, and bake until cooked (original recipe said 25-30 minutes, but my attempt took an hour)

Nutritional Information

– Recipe yields 4 servings
– Each serving contains ~373 calories, 28g carbs, 22g protein, and 16g fat

Bee's Baking - Spaghetti Frittata

Cashew Chicken

Bee's Baking - Cashew ChickenAdapted from Rasa Malaysia

Ingredients

For the stir-fry

2 chicken breasts, cut into cubes
1 cup unsalted roasted cashew nuts
1 large green bell pepper, cut into small square pieces
10 slices ginger
1 onion, chopped

For the marinade

2 teaspoons baking soda
2 teaspoons corn starch
1 teaspoon rice wine

For the sauce

1 tablespoon (~20g) oyster sauce
1 ½ teaspoons soy sauce
6 tablespoons water
¼ teaspoon white pepper powder
1 teaspoon sugar
1 teaspoon rice wine
¼ teaspoon sesame oil

Method

1. Marinate chicken in baking soda for 15-20 minutes, then rinse thoroughly and pat dry
2. Marinate chicken in rice wine and corn starch for a further 15 minutes
3. Mix ingredients for the sauce together and set aside
4. Brown chicken in a pan and set aside
5. Stir-fry ginger, bell pepper, and onion until fragrant
6. Return chicken to pan, add the sauce mixture, and continue stir-frying until the meat is cooked

Nutritional Information

– Recipe yields 6 servings
– Each serving (no rice) contains ~278 calories, 16g carbs, 25g protein, and 13g fat

Bee's Baking - Cashew Chicken

ANZAC Biscuits

Bee's Baking - ANZAC BiscuitsAdapted from Bee’s Mumma’s Kitchen

Ingredients

200g (1 cup, tightly packed) brown sugar
150g (1 cup) plain flour
95g (1 cup) rolled oats
60g (¾ cup) dessicated coconut
½ teaspoon mixed spice
125g salted butter
60g (2 tablespoons/40ml) golden syrup
2 tablespoons (40ml) water
½ teaspoon baking soda

Method

1. Preheat oven to 150°C
2. Combine oats, brown sugar, flour, coconut, and mixed spice in a bowl and stir together
3. In a pan combine the butter, water, and golden syrup over heat until butter has melted
4. Bring the butter mixture to the boil, then remove from heat and stir in baking soda
5. Add wet ingredients to the dry ingredients and stir with a large spoon to combine
6. Roll tablespoon-sized balls onto a lined baking tray, leaving plenty of room to spread
7. Bake for around 10 minutes until golden on top
8. Allow to rest on tray for about 5 minutes before transferring to a cooling rack

Nutritional Information

– Recipe yields 24 servings
– Each cookie contains ~133 calories, 18g carbs, 2g protein, and 6g fat

Bee's Baking - ANZAC Biscuits

Bak Chor Mee (肉脞面 – Minced Pork Noodles)

Bee's Baking - Bak Chor Mee (Minced Pork Noodles)Adapted from Pick Yin

Ingredients

For the meat

500g pork mince
2 tablespoons (40ml) soy sauce
1 tablespoon (20ml) oyster sauce
1 tablespoon (20ml) peanut oil
2 teaspoons (10ml) sesame oil

For the noodles

2 tablespoons (40ml) soy sauce
1 tablespoon (20ml) oyster sauce
1 tablespoon (20ml) chili sambal (more if you want extra spicy)
1-2 tablespoons (20-40ml) sherry vinegar
2 teaspoons (10ml) sesame oil
4 portions thin egg noodles
* If you’d like more sauce-y noodles as per original recipe, simply double all ingredients except for noodles

For the toppings:

250g shiitake mushrooms, thinly sliced (I used 40g of dried and rehydrated them first)
Salt and pepper, to season vegetables
Romaine lettuce (or other greens, to serve)
Fried shallots, to serve
Scallions, thinly sliced, to serve
*I also stir-fried other vegetables that were in the pantry (onion and capsicum) to throw in

Method

1. Marinate the pork in soy sauce, oyster sauce, peanut oil, and sesame oil for at least 30 minutes
2. In a wok or large frying pan, cook mince over high until browned and set aside
3. Cook mushrooms (and other vegetables, if desired) in the pan and season with salt and pepper as desired
4. Cook egg noodles according to package directions
5. Combine all ingredients for the noodle sauce, and toss with noodles
6. Divide dressed noodles into serving bowls lined with greens of choice, top with minced pork, mushrooms (and other vegetables, if using) fried scallions, and shallots.

Nutritional Information

– Recipe yields 4 servings
– Each serving contains ~596 calories, 67g carbs, 37g protein, and 18g fat

Bee's Baking - Bak Chor Mee (Minced Pork Noodles)

Sweet Curried Mince

Bee's Baking - Sweet Curried MinceAdapted from Best Recipes

Ingredients

500g beef mince
3 (~15g) cloves garlic, crushed
1 large onion, chopped
1 tart apple, chopped
1 cup (~135g) raisins or sultanas
1 tablespoon sugar
1 tablespoon curry powder or masala
2 heaped tablespoons (50g) fruit chutney (optional)
½ cup water (or more, depending on preference)
Salt, to taste
Oil, as required
* Would also be good with vegetables such as cauliflower

Method

1. Fry onion and garlic for a few minutes until soft, then add curry powder and cook for a further minute
2. Add beef mince and fry until browned
3. Add water, apple, sugar, and salt, then continue frying until meat is cooked
4. Add sultanas and allow to stand for five minutes before serving

Nutritional Information

– Recipe yields 4 servings
– Each serving (no rice) contains ~328 calories, 38g carbs, 26g protein, and 6g fat

Bee's Baking - Sweet Curried Mince

 

Chicken & Pumpkin Stir-Fry

Bee's Baking - Chicken and Pumpkin Stir FryAdapted from Donna Hay

Ingredients

2 tablespoons (40ml) peanut oil
2 onions, sliced
2 small red chillies, seeded and finely chopped
½ teaspoon cracked black pepper
4 chicken breasts, sliced
600g pumpkin, peeled and thinly sliced
3 tablespoons (60ml) fish sauce
¼ cup basil leaves

Method

1. Heat oil over medium-high heat then cook onions, pepper, and chillies for 1 minute
2. Add chicken and cook for 3 minutes or until browned
3. Add pumpkin and fish sauce, then cook for 3-10 minutes (depending on how thick slices are) until pumpkin is just soft
4. Stir through basil leaves and serve with jasmine rice

Nutritional Information

– Recipe yields 5 servings
– Each serving (no rice) contains ~412 calories, 16g carbs, 61g protein, and 10g fat

Bee's Baking - Chicken and Pumpkin Stir Fry

Curried Coconut Shrimp w/ Noodles

Bee's Baking - Curried Coconut Shrimp with NoodlesAdapted from Recipe.com

Ingredients

2 cups (500ml) chicken stock
2 tablespoons (~40g) minced ginger
2 teaspoons curry powder
2 carrots (~200g), finely sliced
¼ cup (~15g) green onions, chopped
1 red chilli, seeded and finely chopped (or use ¼ teaspoon red pepper flakes)
400g shrimp, peeled and tails removed
1 x 400ml tin unsweetened coconut milk (light was used here)
250g (dry weight) vermicelli noodles
2 tablespoons (~10g) shredded or shaved coconut, lightly toasted
2 tablespoons cilantro, chopped

Method

1. Bring chicken stock to the boil
2. Add curry powder, ginger, carrots, onions, and chilli, then simmer for 3 minutes
3. Add shrimp and simmer until opaque (~1-3 minutes)
4. Stir through coconut milk until heated, but do not boil
5. Prepare noodles according to package directions (cover with boiling water for 10 minutes, then drain and rinse under cold)
6. Serve sauce over noodles and top with toasted coconut and cilantro

Nutritional Information

– Recipe yields 4 servings
– Each cookie contains ~400 calories, 60g carbs, 16g protein, and 8g fat

Bee's Baking - Curried Coconut Shrimp with Noodles

Lamb & Apricot Pilaf

Bee's Baking - Lamb & Apricot PilafAdapted from Super Food Ideas

Ingredients

500g lamb, diced
1 large brown onion, chopped
2 (~10g) garlic cloves, crushed
2 teaspoons cumin, ground
2 teaspoons coriander seeds, ground
1 teaspoon tumeric, ground
1 chicken stock cube, crumbled
2½ (750ml) cups water
300g (~1½ cups) basmati rice, rinsed
50g (~⅓ cup) currants
85g (~½ cup) dried apricots, halved
¼ cup parsley, chopped
Olive oil, as required

Method

1. Cook onion and garlic over medium-high heat for around 4 minutes or until onions are soft
2. Add spices and cook for a further minute until fragrant
3. Add the lamb, and cook until browned
4. Add the stock cube and ½ cup of water and cook, covered, for ~15 minutes
5. Stir in remaining water, rice, and dried fruit
6. Cook, covered, for a further 10 minutes
7. Stir through parsley and serve

Nutritional Information

– Recipe yields 4 servings
– Each serving contains ~578 calories, 90g carbs, 34g protein, and 6g fat

Bee's Baking - Lamb & Apricot Pilaf

Creamy Spaghetti Bolognaise

Bee's Baking - Creamy Spaghetti BologneseAdapted from Philadelphia

Ingredients

1 onion, finely diced
2 cloves (10g) garlic, crushed
500g beef mince
1 medium carrot, grated
1 medium zucchini, grated
50g (2 tablespoons) tomato paste
400g tin diced tomatoes
½ cup water
250ml cream or cream alternative (Philadelphia Cream for Cooking was used here)
Olive oil, as required
Spaghetti and parmesan, to serve

Method

1. Cook onion and garlic over medium heat until onion has softened
2. Add beef mince and continue cooking until meat has browned
3. Add zucchini, carrot, and tomato paste and cook for a further 5 minutes
4. Stir in tomatoes, water, and cream/cream alternative
5. Bring mixture to the boil and reduce heat, simmering for 40 minutes while stirring occasionally
6. Serve over spaghetti and top with parmesan cheese

Nutritional Information

– Recipe yields 5 servings
– Each serving (sauce only) contains ~266 calories, 18g carbs, 26g protein, and 8g fat

Bee's Baking - Creamy Spaghetti Bolognese

Pineapple & Capsicum Turkey (Slow-Cooked)

Bee's Baking - Pineapple and Capsicum Turkey (Slow Cooked)Adapted from Super Food Ideas

Ingredients

2 turkey drumsticks
1 brown onion, chopped
1 red capsicum, thinly sliced
1 yellow capsicum, thinly sliced
1 green capsicum, thinly sliced
10g (2 cloves) garlic, crushed
20g ginger, chopped finely
400g tin diced tomatoes
440g tin pineapple pieces in juice (keep liquid)
1 tablespoon (20ml) tomato sauce
1 tablespoon (20ml) worcestershire sauce
Olive oil, as required
Salt and pepper, to taste
Steamed white rice, sugar snap peas, and fresh coriander sprigs, to serve

Method

1. Brown turkey drumsticks over medium-high heat (~6-8 minutes), then set aside
2. Cook onion and capsicums over medium heat until softened (~5 minutes)
3. Add garlic and ginger to the onion mixture and cook for a further minute until fragrant
4. Add pineapple pieces (including the juice), diced tomatoes, tomato sauce, worcestershire sauce, salt, and pepper and stir to combine
5. Place turkey drumsticks in a 5.5-litre slow cooker and pour sauce mixture over the top
6. Cover slow cooker and cook on low for 6 hours or until turkey is tender, turning the drumstikcs halfway through cooking
7. Remove turkey from sauce and shred the meat, discarding the skin and bones before returning to the sauce
8. Serve with steamed rice, sugar snap peas, and fresh coriander

Nutritional Information

– Recipe yields 8 servings (when served alongside rice)
– Each serving contains ~279 calories, 14g carbs, 31g protein, and 10g fat

Bee's Baking - Pineapple and Capsicum Turkey (Slow Cooked)

 

 

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