Pinterest Recipe Roundup - Peanut Butter (or Substitute)

L-R: Peanut Butter and Banana Smoothie // Slow Cooker Peanut Butter Chicken // Thai Cashew Coconut Rice With Ginger Peanut Sauce // Thai Peanut Sauce

I can't eat peanuts. I'm allergic or intolerant or something - I honestly can't remember the difference between allergies and intolerances and it doesn't much matter, I can't eat them. I'm not that bad and I do remember eating peanut dishes as a kid without too much trouble (though I could never eat actual peanuts) but as I've gotten older even things containing peanuts have made me very uncomfortable! So began my quest for a substitute. I have tried everything from nut free substitutes (that tasted something like mushy cardboard) to various other nut butters and some were ok (if very pricey) but none of them quite got that peanut butter taste. Enter Kraft Almond Spread, is it the healthy option? No way! Is it the most like the peanut butter I grew up with? Most definitely. This product fills all my peanut buttery needs without me needing to ingest a single peanut, and that's a win! Enter all the peanut butter recipes (including glorious peanut sauce) that I haven't been able to eat in years - let the experimenting begin! Frankly I'm quite excited!

Instagram // Twitter // Pinterest// Bloglovin 

Weekend Wanderings: A Team Reunion

After a false start on Friday (getting land locked by flooding) I ventured down to Adelaide on Saturday to catch up with some old friends. My friends, Amy and Angela, both came over from interstate and we hadn't all been in the same state for about 5 years! We stayed at Amy's brother's house and used it as a base camp to go out and explore the city like we use to do when we were younger. We started the night off at Casablabla where we shared some tapas and caught up on everything that's been going on in each others lives. Shortly after we had eaten we were joined by another old friend, Raima, who still lives locally and agreed to show us some of the better places to go in the city, now that we are no longer university students!

Hummus, pumpkin and beetroot dips - yum!

L-R Amy, Angela and Raima

After we had eaten our fill, and made a quick detour to pose with the famous Rundle Mall pigs (and recreate some old photos from the last time we all went out together), we headed to 2K.W. a sophisticated bar situated on the 8th floor of it's building. Raima treated us all to cocktails (thanks Raima!) and we sipped on them overlooking the views of the city.

The view from 2K.W

Our cocktails - The Jam Factory

After indulging in a cocktail over looking the city of Adelaide we headed to Bank Street which had, in my opinion, excellent decor with exposed brick walls and bare Edison bulbs. The place, however, was a bit over crowded and while enjoyable enough (we found a seat and continued to talk) didn't hold our attention for long! Being slightly older now than when we first spent time in the city we all decided to call it a night and headed home! It was amazing to reunite the A Team (Amy, Angela + Anya) after so long apart, as well as get to know Raima a little better and I'm looking forward to the next reunion!  

Instagram // Twitter // Pinterest// Bloglovin 

Recipe: Potato, Leek & Bacon Soup

As soon as the weather turns cold I start cooking up soup, my favourites being pumpkin soup or this deliciously creamy potato and leek, piled high with crispy bacon and fresh chives. Yum. I first came across this recipe in an issue of Recipes + back in 2007 just after I moved out by myself for the first time. I have been making this recipe ever since with only a few little changes. 

Potato, Leek & Bacon Soup (serves 4)

(adapted minimally from Recipes + magazine July/August 2007)

Ingredients 

25g butter or oil for frying 

1 large leek (white part only), thinly sliced

1kg of potatoes, peeled and diced

1-4 cloves of garlic, crushed (to taste)

3 cups chicken stock

2 cups milk

1 cup thickened cream

2-4 rashers of bacon, diced

chopped chives

method 

1. Melt butter (or heat oil) in a large saucepan over moderate heat. cook leek, potatoes and garlic for 5 minutes, stirring, until leek is soft. 

2. Add stock and milk. Bring to the boil then reduce heat and cover. Simmer for 20 minutes or until potatoes are tender.

3. Cool for 10 minutes. Blend in batches. 

4. Meanwhile, heat oil an oiled frying pan over high heat; cook bacon, stirring until crisp. 

5. Return soup to the stovetop, add cream and stir over moderate heat until hot.

6. Serve topped with ample amounts of crispy bacon and chopped chives.  

7. Enjoy!

Recipe: Mediterranean Quinoa Bowls

I've been looking for a light meal that I can have that's tasty but still healthy. Something that's not going to make me feel bloated or too full but still fills me up enough to feel satisfied. While a lot of the time I don't eat the healthiest (I eat far more pasta than really should be allowed!) sometimes I just need something light. I found this recipe for Mediterranean Quinoa Bowls on Pinch of Yum and it ticked all the boxes. I served it up for dinner one night then I ate the leftover for lunch for the next few days (I highly recommend making extra so you can keep eating it for lunch!) The sauce is amazing and I'm a sucker for a good hummus so they are probably the highlights of the bowl for me, plus they mix so well with the quinoa giving it extra taste and texture, don't take my word for it - go try it!

Mediterranean Quinoa Bowls

adapted from pinch of yum

INGREDIENTS

Roasted Red Pepper Sauce:

• 1 16 ounce jar roasted red peppers, drained (or roast your own red peppers and win the food game!)
• 1 clove garlic
• ½ teaspoon salt (more to taste)
• juice of one lemon
• ½ cup olive oil
• ½ cup almonds

For the Mediterranean Bowls (ingredients I used in bold, mix and match to your own tastes)

• cooked quinoa
• spinach, kale, or cucumber
• feta cheese
• kalamata olives
• pepperoncini
• thinly sliced red onion
• hummus
• fresh basil or parsley
• olive oil, lemon juice, salt, pepper

INSTRUCTIONS

1. Pulse all the ingredients for the sauce in a food processor or blender until mostly smooth. The texture should be thick and textured.
2. Cook the quinoa according to package directions.
3. When the quinoa is done, build yourself a Mediterranean Quinoa Bowl.
4. Store leftovers in separate containers and assemble each bowl just before serving, especially the greens and the sauces, as those will get soggy when stored with all the other ingredients.