Easy Read Recipes by Leanne Foreman
Real food recipes in an easier format that makes it as easy as possible for as many as possible to read and follow a recipe.
This adaptive and easy San Choy Bow recipe is a favourite in our household when we have mince in the fridge and want a meal that is more on the light side.
Don’t be put off by what initially appears to be a long list of ingredients. The recipe has many options so that you can hopefully pick and choose and use what you have in the fridge and pantry. Chopped bamboo shoots and chopped mushrooms are also great additions. Bean sprouts are perfect as an extra topping.
This Chicken and Mango Curry is a favourite of mine and of many who have tried it! In fact, I have posted it again especially for my high school friend Kathy Joll (nee Nelson)! I recently took this dish to a school friends’ get together and Kathy and her husband asked me for the recipe.
This is a mild curry though the choice of your curry powder will ultimately determine the heat of the final dish. There is the addition of extra turmeric to give the dish a lovely yellow colour and to provide the health benefits of turmeric.
The mango makes this a slightly sweet curry so the kids should enjoy it. My big kid does!
For another mild chicken curry, try my Butter Chicken or Satay Chicken.
Oven Fried Chicken is so much healthier and more convenient than deep fried. In order to make the coating even tastier, this particular oven fried chicken recipe has the addition of parmesan cheese. I’m sure it will become a favourite for dinner or eaten cold at a picnic!
If you are looking for a dairy-free version of crumbed chicken, try the Paleo Chicken Cutlets.
I have been as confused, as I’m sure you have been, about what oils to use for cooking at different temperatures. At one stage, we were told not to cook with extra virgin olive oil, yet the chefs on cooking shows were still using it with abandon.
After hours of research about smoke points and extra virgin oils (the only ones I use), I have come to the conclusion that I can very safely use extra virgin olive and/or coconut oil for pan-frying and baking. However, I ensure I don’t go over a medium heat (halfway) on the stovetop, or over a moderate oven (175 degrees C or 350 degrees F) in the oven. I never deep fry food so I don’t have to worry about what to use there.
I mostly use olive oil as it is the cheapest but also use coconut oil when I prefer that flavour. Having said that, I have discovered a wonderful non-aerosol avocado oil sold in the Australian supermarket Woolworths. Though, drizzling the oil over the chicken works well too.
The more I learn about the way our food is manufactured by big companies, the more I am trying to buy organic. I want my eggs and meat from happy chickens that were free to roam and feed in a field, not cooped up in a small space. Hence, I keep my eye out for specials on organic products. Also, I now do most of my fresh food shopping at Farmer’s Markets. It may not be all organic but at least I feel better buying directly from a local farm.
I also don’t want to buy the meat or eggs from chickens that have been fed GMO corn. Do you know that one of the main reasons that most corn is genetically modified is to make it resistant to the herbicide glyphosate (think zero and roundup)? This herbicide is said to kill our beneficial gut bacteria and cause developmental and reproductive issues. If you are interested, you can read a short WebMD article about “Herbicides and Your Health” here.
This spicy chicken wing recipe is courtesy of the lovely Kirsty Wirth from Kultured Wellness!
Kirsty is an expert on gut health and has co-authored a recipe book, Gutlicious, that is full of great recipes to help introduce and maintain good gut bacteria.
There is an incredible amount of emerging research that affirms that a healthy gut microbiome is necessary for the health of the body and brain.
The cooking time stated is the minimum to cook the chicken wings to the juicy stage. Of course, oven variations and the size of the wings will have an influence on the length of the cooking time. You will know they are cooked when you insert a cooking skewer in the thickest part and the juices run clear.
If you want crispier wings, then cook longer and/or turn the temperature up to 200 degrees Celsius (400 Fahrenheit).
For another oven-roasted chicken recipe, try my 4 Ingredient Roast Chicken.
A smooth and delicious pate with the flavour of orange to make it extra special! It is sure to impress at your next picnic or gathering.
Pate traditionally has butter, however the dairy-free option using coconut oil tastes just as good.
This pate recipe is enough for two ramekins (or three if they are small). I use one and the other I freeze for later.
Tom Kha Gai is a coconut milk based Thai soup that has the delicate infused flavours of galangal, lemon grass and kaffir lime leaves. “Tom” means to boil, “Kha” means galangal and “Gai” means chicken.
This soup is my all-time favourite. Whenever I have a dinner party, this is the soup I serve and it never fails to impress. I don’t know why I don’t cook it more often, as it is quick and easy to prepare once all the ingredients are on hand.
The miso and honey cooking sauce is an easy and flavoursome way to transform chicken from boring to brilliant.
Because the broccolini is cooked in the same baking dish as the chicken, this is a super easy meal to prepare. For a FODMAP friendly diet, replace the broccolini with bok choy or choy sum.
This dish tastes even better if the chicken is marinated in the sauce overnight.
Miso paste is made from fermented soy beans and rice. As most soy products are made from genetically modified (GMO) soy, I would recommend finding an organic version in a health food store. By default, organic is non-GMO.
If you prefer a really intense flavour, use a red or brown miso rather than the milder and sweeter white miso, however the stronger flavoured miso will probably not be gluten-free as barley is often used as an ingredient.
Tamari is a richer and less salty version of soy sauce. It should also be gluten-free but you may have to carefully check the ingredients list. In Australia, I buy Pure Harvest Organic Tamari from the Health Food section of the supermarket. This brand is definitely gluten-free.
This week I am particularly proud of my 24 year old son because he helped me with the development of this recipe. Butter chicken is one of his favourite foods, so he felt he could be a good judge on the taste of it.
Between the two of us, we have come up with a deliciously rich, mild curry that even has a dairy free option.
These flavoursome chicken cutlets have a grain free crumb of almond flour, onion powder, garlic powder, and dried parsley. They have become my all time favourite crumbed chicken recipe. Cook them for the little or big kids in your house tonight.
The recipe is courtesy of Amanda Savastio from Jersey City, USA.
An easy and delicious curry using a base of coconut cream and peanut butter.
This is the easiest way to roast a chicken and because it is cooked with the breast down, it is the juiciest as well!
