Fancy Stuffed Capsicums

If you could choose one song to be your theme song, what would it be? This week I chose Iggy Azalea “Fancy” because I’m so fancy… but you already know 😉

Last week of Whole30 challenge at CrossFit Iron Lion. I thought I would share a side dish. Fear not the title is a little misleading. This recipe is not that fancy 😉 You just have to be prepped. During this Whole30 challenge I made sure I prepped a few simple things that could be versatile to add to a dish. I usually did this on Sunday.

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First of all I always prep roasted sweet potatoes. Just follow the instructions for roasting the sweet potatoes from my previous post, Stuffed Sweet Tats. I do about 4 or 5 of these and keep them in the fridge for the week.

Next I shred some kale, red cabbage and grate some carrot to make a salad that I can have at breakfast, lunch or dinner.

Last of all I make sure I have avocados to whip up an easy guacamole. Just scoop out the avocado flesh, mash and add a squeeze of lemon juice and season with salt and pepper.

All you need now are some red capsicums (roughly one per person) and you’ll be right!

Constructions

Preheat your oven to 180 degrees celsius.

Wash your red capsicums

Cut out the stem of the capsicum and scoop out the seeds and pith (white fleshy bit inside the capsicum)

Place a couple of spoonfuls of roasted sweet tats into the bottom of the capsicum (fill until about a halfway up)

Then add a couple of spoonfuls of the kale salad. Leave a little space at the top to add your guac later.

Drizzle a little olive oil onto the top of the salad.

Place on a aluminum foil lined baking tray and put in the oven for 10-15 minutes.

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Once heated through, add a good spoonful of guac on top and sprinkle with some crushed cashews (or preferred nut)

Doneski! A side dish that contains it all!

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‘Blitzed’ Beetroot and Carrot Salad

Friends are like underwear. Some crawl up your butt, some snap under pressure, some don’t have the strength to hold you up, some get a little twisted, some are your favourite, some are cheap and just plain nasty and some actually do cover your ass when you need them to!

My friend ‘Mergs’ covered my butt with this recipe. She’s a good pair of undies 😉

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Ingredients

2 x beetroots peeled

2 x carrots peeled

1 x apple (I used pink lady) cored

1 x red/salad/spanish onion

Kale – I used approx 2 stems worth of leaves.

zest of 1 lemon

juice of 1/2 lemon

olive oil

salt and pepper

coriander – optional.

Blitzing

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For mothers day I got given a new span-dangle food processor, so I used this to ‘blitz’ (as Mergs would say) all the ingredients to form the salad. You could just as easily hand grate the ingredients.

In the food processor using the normal blade process the kale. Then with the grater blade process the beetroots, carrots, apple and onion.

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Then put salad contents into a large mixing bowl and add lemon zest, a large ‘glug’ (another technical term from Mergs) of olive oil (approx 2 – 3 tablespoons) and the lemon juice. Season with salt and pepper to taste. Toss and add coriander if you are using it.

Mergs often adds chopped coriander but when I made mine I didn’t want the coriander flavour in it. I served mine with pan fired red emperor in a garlic and herb seasoning, and topped with avocado. This salad is so versatile and a delight to eat. Great dish to whip up quickly for a get together.

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Stuffed Sweet Tats

The recipe I used for these was a combination of many a stuffed sweet potato recipe, and to be honest, I ended up winging the actual stuffing bit myself but followed Civilized Caveman’s procedure for roasting the sweet potatoes. These beauties make a great side to some red meat like a good rump steak, lamb chops, roast beef or lamb. You can even have them by themselves and put the meat inside the potato… Genius.

I made this to serve 3 people but I had leftover stuffing. Let’s get on with it then.

For the roasting you will need
– 3 small to medium sized sweet potatoes (sweet tats)
– coconut oil (to brush on)

To get stuffed you will need
– 1 tbsp olive oil or coconut oil
– 1/2 red onion diced
– 1 clove of garlic minced
– 1 medium sized red apple (I used pink lady)
– 1/4 cup pecans roughly chopped
– 1 cup of Kale finely chopped
– 1/4 cup of currants
– salt and pepper to taste

Pre-heat your oven to 200 degrees Celsius.
Wash and dry your sweet potatoes. Then with a fork prick them several times all over.
Lay them on a small baking tray lined with aluminum foil. With a pastry brush dip it into some coconut oil and brush over to cover the sweet potatoes.

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Place in the oven for approx 50-60 minutes.

While your sweet potatoes are roasting, in a fry pan heat up on a medium heat some olive oil or coconut oil and add the onion and garlic. Sautée until aromatic and then add the kale. Once kale has wilted a bit add the apple and pecans. Lastly add the currants. Season to taste and set aside.

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Once your sweet tats are roasted remove from the oven and let cool just a little bit before taking a knife and cutting down the middle to make a slit.

Then take each end of the potato and push gently towards the middle. This will open up the potato a bit more an create a space for the stuffing.

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Add as much stuffing as you can to each sweet tat and serve. Consider your sweet tats stuffed!

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Got Kale?

What a busy busy busy last few weeks! And I don’t mean because I’ve started this blog and it’s been keeping me busy, because it has, but because my hubby and I just recently went into partnership with our awesome friend and coach in a CrossFit box! It is THE most exciting thing to happen to me since learning how to cook bacon properly. I have a whole new set of goals and a fire in my belly to become something more. I LOVE what crossfit brings to people’s lives! How the community thrives with the knowledge that we are all trying to reach our own goals and have fun while we do that. And now I get to be an even bigger part of people’s journeys… Wow, just wow 🙂

Anyhoo better get on with the recipe since that’s what you’ve clicked on here for! This one is for those that want to be brave and step out of the comfort zone of iceberg lettuce (blah) and try something new, with kale of course! But this is a good start if you want to start simple.

My mum put me on to this and I thank her once again for her inspiration, thanks mum mum xx

Ingredients

  • 1 bunch of kale de-stemmed, washed, dried
  • 2 garlic cloves crushed
  • 1/4 cup lemon juice
  • 3 – 4 tbsp extra virgin olive oil
  • salt and pepper
  • 1 – 2 handfuls of currants/dried cranberries/goji berries/pomegranate seeds
  • 2 – 3 shallots/green onions finely chopped
  • 1 cup mint finely chopped
  • 1 cup continental parsley finely chopped
  • Constructions
    De-stem your kale by using a sharp knife and running it down the stem between the leaves and the stem using a small hacking motion.

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    Once leaves are removed wash and spin dry your kale. Finely chop your kale and place in a large bowl. Set aside.

    In a small jar with lid place garlic, lemon juice and olive oil, salt and pepper. Put the lid on and shake it like a Polaroid picture for a good 30 secs or until well combined. Pour the dressing over the kale and massage the kale and dressing using your hands for about a minute. This is a very important step as it tenderizes the kale and makes it salad worthy.

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    Mix in the onions, mint and parsley and currants. The currants (dried cranberries/goji berries/pomegranate) provide a sweetness to the salad. It’s not too much but it is enough to balance out the kale which has a tendency to be slightly peppery.

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    Toss well and serve with your favourite meat. We had ours with simple pan cooked salmon fillets. You could cook some lamb, chicken or beef and serve with this salad as well. Sooooooo yummy!

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