quick and easy recipe

Vegan Cauliflower Pizza Crust Recipe

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Ingredients 1 1/2 pounds cauliflower rice/florets (fresh or frozen) 3 tablespoons ground chia or flax seeds 1/2 cup almond flour or meal 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano Instructions Preheat the oven to 400ºF and line a large baking sheet with parchment paper. FROZEN METHOD (fastest): If you’re using frozen cauliflower rice (my preferred method) make sure you’ve thawed it in the fridge the night … Read more

Mashed Red Potatoes Recipe

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Ingredients 8 cups water, (2 quarts) 1 1/2 teaspoon kosher salt, (12g) divided 2 pounds red potatoes, (908g) 2 tablespoons unsalted butter, (30g, 1 ounce) 1/2 cup half-and-half, (120ml) black pepper, as needed for seasoning 1 tablespoon chopped chives Instructions In a large pot add 2 quarts (8 cups) of water and 1 teaspoon salt, bring to a boil. Cut potatoes into quarters and add to a colander. Rinse under cool water to … Read more

Grilled Chicken Tostadas

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Ingredients

  • 500g chicken breast fillets
  • 2 red chillies, seeded and thinly sliced
  • 2 garlic cloves, peeled
  • 1 lime, juiced
  • 2 tablespoons Woolworths Select Spanish mellow olive oil
  • 2 red onions, cut into 1cm-thick rounds
  • ½ small iceberg lettuce
  • 2 small truss tomatoes
  • 1 avocado
  • 400g packet of 10  tortillas
  • 300ml tub sour cream, to serve

Instruction

1. Remove tenderloins from chicken and place on a tray. Cut chicken lengthways into 2cm-thick strips and add to tray.
2. Combine chillies and garlic in a mortar and pound with a pestle to a paste, stir in lime juice and 1 tablespoon of the oil, pour over chicken. Season and toss to coat.
3. Place onion and remaining oil in a bowl. Season. Cook onion on preheated barbecue grill, tossing with tongs until slightly charred. Meanwhile, shred the iceberg lettuce into a bowl. Halve and thinly slice the tomatoes into another bowl. Halve, seed and dice the avocado into another bowl.
4. Cook chicken on a preheated barbecue grill for 3-4 minutes, turning or until cooked through. Transfer to a plate.
5. Meanwhile, lightly toast tortilla on preheated barbecue flat plate until warmed through. Transfer to a tea towel lined plate, fold tea towel over tortilla to keep warm.
6. Serve grilled chicken with lettuce, tomato, avocado, sour cream and warmed tortillas.

Tip 1: To save time you can also use a 40g packet Fajita seasoning mix with 2 tablespoons oil instead of making your own marinade.
Tip 2: Tortillas can be torn and barbecued for quick crisps to serve with dip
Tip 3: Replace the chicken with two thickly sliced large eggplants for a vegetarian alternative.