Tag Archives: easy


Nearly set to go

Processed with VSCOcam with f2 preset Nearly all set to go!

I have become somewhat obsessed with our slow cooker recently, and this recipe for pulled pork tacos is SO DAMN EASY. AND SO DAMN GOOD. It is definitely set for high rotation, especially as it gets colder out. More traditional recipes for Pork Carnitas call for pork shoulder or other similarly fatty cuts, but I prefer using a healthier, leaner cut of meat – trust me, it will still blow your mind. And decreased calories means more servings with less of the guilts! A few minutes under the grill at the end of cooking will crisp up the edges deliciously, but this is totally optional.

This recipe will serve four comfortably, but if you love these as much as we do you might want to up the quantities somewhat. I adapted this recipe from here and here.


  • 1 tbsp chilli flakes
  • 2 tsp cumin
  • 2tsp dried oregano
  • 1 tsp salt
  • 1tsp ground black pepper
  • 1kg freedom farmed port loin
  • 8 cloves garlic, peeled
  • 1 onion, quartered
  • handful of jalapeños (from a jar)
  • 1 orange, juiced
  • 1 Lime juiced
  • 1 lemon juiced, plus zest of half a lemon
  • 2-3tbsp olive oil


Combine chilli flakes, cumin, oregano, salt and pepper in a shallow bowl. Rub pork loin with extra olive oil and then season with the spice mixture, rubbing in thoroughly (ensure all spice mixture is used – just whack any that doesn’t stick to the pork into the pot with everything else).

Place garlic, onions, jalapeños, orange juice, lime juice, zest, olive oil and seasoned loin into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.

Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes. add a little water if needed.

Preheat your oven to grill. Place carnitas (minus liquid etc) onto a baking sheet and grill for a couple of minutes until slightly browned in parts. Place back into liquid and stir before serving. (Optional, but YUM).

Serve in small corn tacos with a little bit of cheese, sour cream, homemade pickled red onions, coriander, tomato and red onion salsa and grated zucchini. Also good with lettuce, refried beans etc. Anything you like really!2015-04-05 18.02.25-1

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Moroccan spiced lentils with pumpkin

photo (1)

A delicious way to spend a wintery Sunday afternoon, this makes the perfect easy vegetarian supper with just a bit of sourdough needed to help mop up the juices. Super nutritious and high in protein, I adapted this recipe from one I found in “The Food of Morocco” by Tess Mallos. A bit of kale or spinach, thrown in 5-10 minutes before the end of cooking would also be fabulous.

Serves 4


275g green lentils

50g split peas

3 tomatoes, roughly chopped

700g pumpkin, chopped into 3cm chunks

3 tbsp olive oil

1 onion, finely chopped

4 garlic cloves, minced

3/4 tsp ground cumin

3/4 tsp ground turmeric

1/2 tsp cayenne pepper

1 tsp smokey paprika

3 tsp tomato paste

1 can chopped tomatoes in puree

1 tsp castor sugar

2 tbsp flat leaf parsley, roughly chopped

3 tbsp coriander, roughly chopped

1/2 lemon

How to

Pick over the lentils/split peas and check for stones. Rinse thoroughly in a sieve and then add to 1 litre of cold water in a medium sized pot and bring to the boil. Skim any scum that rises and then turn the heat to low, cover the pot and simmer over low heat for 20ish minutes.

Heat the oil in a large pot (cast iron is ideal) over a low heat, add the onion and cook until softened. Add the garlic, cook for a few seconds, then stir in the cumin, turmeric and cayenne pepper. Cook for 30 seconds, then add the paprika, tomato, tomato paste, canned tomatoes, sugar, half of the parsley and coriander, 1 tsp salt and freshly ground black pepper, to taste.

Add the lentils, pumpkin, stir well, then cover and simmer for about 40 minutes or until the pumpkin and lentils are tender. Towards the end of cooking squeeze in the lemon and add the skin to the pot.

Adjust the seasoning, sprinkle over the remaining parsley and coriander and serve hot or warm with some crusty bread. Also fabulous served with some thick organic yoghurt with a teensy bit of salt added.

This is the kind of recipe that is even better the next day.

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Crispy tofu with brown rice and kale


This was a throw together midweek meal. A friend passed on the tip of lightly coating the tofu in cornflour.  I’ve always been a fan of tofu but never thought to cook it like this before! The cornflour makes the tofu to go all deliciously crispy and also soaks up any sauce you throw its way. I could easily have eaten the whole thing myself.

We used kale but it would be equally as good with cabbage, kavolo nero, even spinach.

Serves 2

1.5 cups brown rice


Lug of organic coconut oil or peanut oil

2 cups chopped kale

2 fat cloves garlic

Generous squeeze of fresh lemon


1x block firm organic tofu cut into 2x2cm cubes

3 tbsp cornflour

4 tbsp sweet soy sauce (kecap manis)

3 tbsp regular soy sauce (e.g. Kikkoman))

1 tbsp sesame oil

1 tsp chilli flakes

1 tbsp mirin

Good squeeze lemon juice

Cook the rice as per the packet instructions

Once cooked, start the kale. Add a lug of your chosen oil to a pan on medium-high heat. Add kale and stirfry for a few minutes, then add garlic, mix together and continue to stirfry until kale is wilted but not soggy. Add a good squeeze of lemon juice to the pan and take off the heat.

Coat tofu cubes with the cornflour (add together in a bowl or plastic bake and mix/shake together until coated)

Combine the sweet soy, soy, sesame oil, chilli flakes, mirin and lemon juice, set aside.

Add a good lug of coconut oil (2 tbsp approx) to a pan, heat on medium-high heat and then add the tofu (check with one piece  of tofu first, if it sizzles when it hits the pan, its hot enough and ready for the rest of the tofu). fry, stiring/shaking the pan until tofu becomes light golden brown on most sides and is crispy (about 5-10 mins). Once tofu is ready, take off the heat and add the sauce. The residual heat in the pan will make the sauce go all bubbly and yum, stir around until the tofu is well coated

To serve, spoon some rice into bowls, top with the kale mixture and finally the tofu. Drizzle some of the sauce over everything and top with a final squeeze of lemon juice and a squiggle of Japanese kewpie mayo if you are that way inclined (I definitely am – makes everything better!).

So easy!

(excuse the poor quality photo – I was without a camera so had to make do with my phone)

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Slow roasted garlic and lemon chicken (with potato & thyme)


One day recently we made this great one-pot chicken dish to give to a friend. We had some boneless free range chicken thigh and were somewhat at a loss as how to cook it given that we don’t eat chicken very often. A quick check in with Nigella.com led us to this wee gem. SO EASY. Literally whack everything into roasting pan, cover, cook on low, then uncover and cook on high to brown up. The incredible smell filled our house and it was SO HARD not to sneak a little portion. But we did resist. Of course I then had to make this again to find out if it tasted as good as it smelled. It does. The lemon softens beautifully and almost caramelises, the garlic becomes wonderfully sweet and the meat literally falls apart. Perfect for nights when you have company or would really prefer to be relaxing with a gin in hand watching Greys Anatomy rather than spending quality time with your stove.

We served with some simple pan-fried cabbage with garlic, ginger and sesame seeds, but it would also be good with mashed potato or even just some crusty toasted bread to soak up the juices.


Adapted from Nigella Lawson’s slow roasted garlic and lemon chicken.

Serves 3 as a main or 4 as part of a larger meal.



800g boneless chicken thigh pieces (free range)

1.5 garlic bulbs, separated into unpeeled cloves

2 unwaxed lemons, cut into eighths

3 medium sized potatoes, cut into cubes

1 handful fresh thyme

3 tbsp olive oil

150ml white wine

Salt & black pepper

Pre-heat the oven to 160°C.


How to

Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks, potatoes and the thyme (just roughly pull the leaves off the stalks). Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up (if skin intact)

Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook for 2 hours.


Remove the foil from the roasting tin, and turn up the oven to 200°C and cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.


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