Healthy Meals From Grocery Staples
I always have bags/boxes of pasta in my pantry due to my limited time during the weekends, despite that I like to make pasta from scratch. Wholesome pasta sauce with authentic Italian taste is always one of my pantry’s selections. Personally I prefer a vegetarian diet but my husband and children like meat so I included both options in my recipes. Fresh varieties of multi color vegetables and fruits should be in our grocery staples daily too. Pairing the food well will make our meals healthy and pleasurable. It is important to serve bitter herbs and acidic food with lamb. For adults, a glass of red wine will go well with the lamb’s meal. I have chosen the Pomegranate and Elderflower drink for my children as pairing for the Grilled Anchovies lamb Arrabbiata pasta.
GLUTEN FREE FALAFEL OVER TUSCAN KALE FIG
INGREDIENTS:
1 box Amisa Organic Gluten free Falafel Mix
200ml boiling water
2 Tbsp sesame
3 Tbsp sliced almond
Tuscan Kale
1 bag of mozzarella balls or feta cheese
3-4 figs (quartered)
Biona Organic Balsamic Vinegar (for drizzle)
Oil (for spraying and drizzle)
COOKING INSTRUCTIONS:
1. Mix the boiling water into the Amisa Organic Gluten free Falafel Mixin a bowl. Let it rest for at least 15 minutes.
2. Roll into a ball and coated it with sesame and sliced almond.
3. Spray each balls with oil and baked it in preheat oven (180C) for 20 minutes. Or you can deep fried until lightly Golden brown.
4. Drizzle Biona Organic Balsamic Vinegar and extra virgin olive oil or truffle oil over Tuscan kale leaves, figs and mozzarella balls with the Falafel balls.
Note: This can be a salad meal by itself for up to 2 servings. This recipe suitable for Gluten free and vegetarian diet which packed with high protein.
ANCHOVIES TRUFFLE ARRABBIATA FARFALLE
INGREDIENTS:
1 bag Difatti Artisan Durum Wheat Rainbow Farfalle Pasta
1 bottle Kitchen & Love Arrabbiata Pasta Sauce
1/2 bottle Retartu Anchovies with Truffle
1-2 stalks Fresh basil
50gm Parmigiano Reggiano Cheese
Few fresh cherry tomatoes
Capsicum/fresh chili (optional)
Olives (optional)
Capers (optional)
COOKING INSTRUCTIONS:
1. Cook the Difatti Artisan Durum Wheat Rainbow Farfalle Pasta in boiling water for 6-7 minutes until tender and still firm. Drained and keep some of the pasta water.
2. Smashed the anchovies in a small saucer. Heat up the pan and pan fried the anchovies lightly for a minute. Add the Kitchen & Love Arrabbiata Pasta Sauce and cook to combine the flavors.
3. When it lightly boiling, add the cooked pasta and some the pasta water to give it a silky consistency. Add the halved cherry tomatoes, olives and capsicum/fresh chili. Toss it for a minute or 2. Season it with fresh ground pepper and top with basil. Drizzle the Retartu Anchovies with Truffle over it.
4. Grate some Parmigiano Reggiano cheese on top when plating it. This recipe will yield about 4-5 servings.
Note: This Arrabbiata sauce has a hint of spicy ness with the anchovies paste itself. It mixed perfectly with the handmade pasta which made from spinach, beetroot, tumeric and paprika. Take less than 20 minutes to cook this authentic Naples style al dente pasta. Perfect staples for pairing with the Grilled French lamb rack.
GRILLED FRENCH LAMB RACK WITH TRUFFLE ANCHOVIES
INGREDIENTS:
1 whole squeeze lemon Juice and zest
1 whole garlic cloves
3-4 stalks of fresh Rosemary
1/2 tsp salt
Fresh ground black pepper
1/2 bottle Retartu Anchovies with Truffle
About 1 kg French lamb Rack
200 gm cherry tomatoes on vine
COOKING INSTRUCTIONS:
1. Blend all the ingredients except 1 stalk of rosemary and the cherry tomatoes and the lamb rack.
2. Wash and dry the lamb rack with paper towel. Rub the lamb rack with the blended mixed and let it marinate for at least 2 hours or overnight.
3. Heat up a grilled pan and pan fry the lamb with 1 tsp of oil in medium fire for 3 minutes. Turn the sides and roughly just brown the sides lightly.
4. Put the whole lamb rack and the extra marination juice together with the stalk of rosemary and roast it in preheat oven (150C) for 45 minutes which yield medium cut. You can roast shorter or longer time for different doneness. Put the cherry tomatoes together with the vine about 30 minutes, halfway through the roasting.
5. Let it rest for 10 minutes after out of oven for the natural jus to seal up the meat. Serve up to 4-5 person.
©️ 2021 Moon Chai