This CAULIFLOWER TABOULI is a grain-free take on a traditional Middle Eastern salad. We prefer it as it is light and fresh and full of vegetable goodness. It tastes so good that you don’t even realize the bulgur has been replaced by cauliflower which means the kids will love it too. Best of all it’s not only grain-free but also gluten-free, dairy-free, and vegan so it suits many dietary requirements. Helpful Tips Do not over-pulse the cauliflower so that it becomes like potato mash. It’s a fine line between breadcrumb consistency and mashing. This is why pulsing is a good idea rather than auto-processing. Alternatively use a grater and then a large knife to further chop if needed. Do not cook the cauliflower. Even though you may think the cauliflower needs to be cooked first – no it does not. You need to use raw cauliflower that is washed and dried. Chop the ingredients into small diced pieces especially the parsley and mint and even though it is tempting to use the food processor – please don’t! It will make give the salad a mashed texture rather than a crunchy and juicy texture. Give the salad a good toss before serving. This is because the dressing often sits on the bottom of the bowl which can make the ingredients on the bottom soggy. Combining balances this out. What can I serve with this? Even though this Cauliflower Tabouli is wonderful on its own with a few slices of rustic bread, you can also add it to any meal. Here are a few suggestions: My Lamb Leg Roast Kleftiko Style: https://www.createcookshare.com/single-post/lamb-leg-roast-kleftiko-style My Lemon Garlic Chicken and Potatoes: https://www.createcookshare.com/single-post/lemon-garlic-chicken-and-potatoes My Best Baked Meatballs with Potatoes: https://www.createcookshare.com/single-post/the-best-baked-meatballs-with-potatoes Alternatively, why not grab a wrap, add some Cauliflower Tabouli along with hummus or tzatziki and enjoy it as a light lunch meal or snack? There are endless options! And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Cooking, Margaret x Cauliflower Tabouli Serves 4 Prep Time: 10 minutes Chilling Time: 10 minutes 2 cups cauliflower florets 2 cups fresh parsley, finely chopped ½ cup fresh mint, finely chopped 1 red onion, finely diced 1 red capsicum, finely diced 1 large Lebanese cucumber, peeled and finely diced 3 Roma tomatoes, finely diced 3 fresh garlic cloves, finely grated 2 tablespoons dukkah* ¼ cup extra virgin olive oil ¼ cup freshly squeezed lemon juice Sea salt and pepper *You can use a store-bought traditional Dukkah or make your own. My personal Dukkah mixture includes: 2 tablespoons toasted sesame seeds ¼ cup finely crushed pistachios ¼ cup crushed almonds ½ teaspoon ground turmeric ½ teaspoon ground fennel 1/4 teaspoon ground cumin 1 teaspoon ground coriander Sea salt and pepper 1. Prepare the cauliflower florets. Wash, dry, and add to a food processor. Pulse until they are broken into a fine bread crumb consistency. Alternatively use a grater. Pour into a serving bowl. 2. Add the parsley, mint, capsicum, cucumber, tomatoes, garlic, sea salt, and pepper. Toss until well combined. 3. In a bowl whisk the extra virgin olive oil and lemon juice. Pour over the tabouli and then sprinkle over the dukkah. Toss gently to combine. Cover and refrigerate for 10 minutes or until ready to serve. #createcookshare #tabouli #cauliflower #healthyfood #salad #lebanesefood #healthyfoodoptions

This simple Mushroom and Onion Omelette recipe is a quick and easy meal. Brilliantly fragrant with olive oil and onions, meaty from the mushrooms, and light and fluffy from the perfectly cooked eggs – it makes for a brilliant breakfast, lunch, or even dinner. Enjoy! Now, since this recipe is pretty straightforward (and I have attached a video to show you how easy it is), I will give you a little back story of how I first remembered this meal. Both my parents cooked efficiently and effectively. By the end of the working week, whatever ingredients needed using up – that was dinner. But every now and then, my parents whipped up a meal combining either, eggs with potatoes, or eggs with mushrooms. It was a special treat. The house had that deliciously warm fried olive oil and onion aroma; if you know… you know! And I loved walking into the kitchen while they fussed about making the most perfect fluffy eggs. My father made sure we had a fresh loaf of bread from the bakery, and my mother added to the table creamy feta and of course, olives. Funny how these simple meals are the most memorable for me. They were a triumph of taste and togetherness. As my father has passed many years ago now, there is a tender sadness within me that I will never see them cooking together again - fussing around in the kitchen - as they once did. It is not often you get both parents, of that generation, cooking together and teaching each other the skill of cooking. In the early years of their marriage, this may have not been the case, but as my father retired and was at home full time, by the time I reached 12 years old, he often was involved in what my mother was doing, and so, I was very fortunate to see them bond in this way. So, I hope you enjoy this recipe as much as I do as it holds a beautiful memory for me. It is the perfect quick meal that is not only delightful but loaded with nutrition. Enjoy! Mushroom and Onion Omelette Serves 4 Prep Time: 10 minutes Cooking Time: 10 minutes 200g oyster mushrooms, sliced in half 100g white button mushrooms, thinly sliced 200g shiitake or enoki mushrooms, sliced in half 1 brown onion, sliced 1-2 green onions, sliced on the diagonal 2 tablespoons parmesan cheese, finely grated (dairy-free option) 3 tablespoons extra virgin olive oil 8 eggs, whisked Sea salt and freshly ground pepper Optional: Add a large handful of baby spinach at the same time you add the mushrooms. 1. Add extra virgin olive oil to a wide pan and sauté onion. 2. Add the mushrooms to the pan and continuously stir for 2 minutes then pour the whisked eggs in the pan over the onions and mushroom. Season well and cook for 2 minutes without touching it. 3. As soon as the edges begin to set, lift it gently and move it around until the excess liquid pours from the top of the mixture into the pan. Cook for a further minute then flip in sections to cook the top side. 4. Once set, sprinkle over the green onions and parmesan cheese. 5. Remove from heat and serve. Note: Optional to serve alongside feta, olives, and fresh crusty bread. #mushroomandonionomelette #mushrooms #omelette #easyrecipe

This easy Chicken and Rice Healing Soup is a healthy soup that is perfect not only on those colder days but when your body needs some TLC. It is loaded with vegetables and rice and simmered in the most aromatic chicken broth. This soup recipe came about when I wanted to incorporate broccoli into my traditional Greek Chicken Avgolemono soup. It is similar in flavour but this recipe has the benefits of added vegetables! Here is my Chicken Avgolemono Soup https://www.createcookshare.com/single-post/2018/04/16/avgolemono-chicken-soup Helpful Tips Butter or Dairy Free Alternative: If I could beg you not to leave out the butter, then I would. Therefore, please do not leave out the butter! Do not substitute it for olive oil either. If you prefer it to be dairy free, then add a dairy free alternative (in Australia we have Nuttelex). This adds a creamy texture and goes so well with the fresh lemon juice. Water: You may think that there is a lot of water – in total nearly 3.5 litres – however during the chicken cooking time - which needs to be at least an hour - there is about a litre of water that evaporates, hence why I suggest adding another 3 cups of boiling water. Seasoning: No amount of delicious broth will taste good without salt. Please add according to your taste but it is really important that you do, especially whilst the chicken is cooking. It gives it a completely different and wholesome taste. And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Cooking, Margaret x Chicken and Rice Healing Soup Serves 6 Prep Time: 10 minutes Cooking Time: 1 hour 20 minutes 1.2kg whole chicken or 8 drumsticks 3 litres of water 1 cup medium-grain rice 2 tbs fresh lemon juice 1 broccoli head 1 large carrot 30g butter (dairy free option) Sea salt Freshly ground pepper 1. Add water to a large deep pot and bring to boil. Add the chicken with a good amount of sea salt. Simmer for 1 hour covered but with a steam hole open and every so often skim off impurities whilst simmering. During this time the water level will reduce. After the first half hour, add another 3 cups of boiling water. 2. In the meantime, wash and finely chop in a food processor or grate using a grater the broccoli and carrot. 3. Remove chicken once cooked and set aside to cool. Taste the broth for seasoning and add more salt if needed. Once the chicken has lightly cooled, pull apart or dice it into small pieces in preparation to add to the soup. 4. Once the chicken has been removed, add the rice to the chicken broth and boil on high heat for 5 minutes. Next pour in the broccoli, carrots and butter and simmer over medium heat for a further 10 minutes. If the soup is quite thick add another two cups of boiling water if needed. 5. Finally add the chicken to the soup mixture and cook for a further 5 minutes in order for the ingredients to come together. 6. Turn off the heat, season with freshly ground pepper and pour lemon juice into the pot. Stir through and serve.

This gluten-free, slow cooker, Chipotle Pulled Chicken is so juicy and full of flavour that you will want to eat it straight out of the pot! It is also versatile and can go with any side dish including rice, baked potatoes or steamed vegetables - the possibilities are endless. Today, however, we are serving it with the freshest and most aromatic Avocado and Corn Salsa wrapped up in warm toasted tortillas! Mexican Food always is a winner in our household as we love the smokey flavours and warming spices that never get old. Maybe it's the combination of smokey, spicy and sweet that makes us go back for more. Either way, we know you will love it as much as we do. Helpful Tips Slow Cooker: If you do not have a slow cooker, this recipe works just as well on the stovetop. You will just need to keep an eye on it and may need to add some liquid if it gets too thick in case it catches to the bottom of the pot. It will be easy to tell when it is ready as when you try shredding it, the chicken pulls apart. Extra toppings: Add sour cream or shredded lettuce to your tortillas for extra bulk! Vegetarian Options: You can replace the chicken with a combination of Jackfruit and mushrooms and reduce the cooking time to half. Other Chicken Recipes Caribbean Spice Chicken Wings 15-minute Satay Chicken One-pot Creamy Chicken Lasagna Chicken Provençal All Other Chicken Recipes Watch How to Make It Chipotle Pulled Chicken with Avocado and Corn Salsa Makes 12 large tortillas, gluten-free Prep: 15 minutes Cooking: 3.5 hours INGREDIENTS Chicken 4 Chicken Breasts (I used The Bare Bird Chicken and they cook perfectly every time) 400g can diced tomatoes 200g jar ready-made mild salsa sauce, gluten-free 2 tablespoons extra virgin olive oil 2 tablespoon apple cider vinegar 3 tablespoons smoky chipotle seasoning, gluten-free 1 tsp salt and pepper 1 tablespoon sugar Juice of 1 lime Tortillas, gluten-free Avocado and Corn Salsa: 2 fresh corn cobs or can 1 punnet cherry tomatoes, quartered 1 small red onion, diced ½ red capsicum, deseeded and chopped 2 avocados, stoned, peeled and chopped 2 garlic cloves, minced Juice of 1 lime Handful of coriander, roughly chopped Sea salt and pepper INSTRUCTIONS 1. Turn onto high the slow cooker and add the diced tomatoes, salsa, oil, apple cider vinegar, chipotle seasoning, and sugar. Combine well. 2. Season the chicken with sea salt and pepper and submerge it into the sauce. 3. Cover with the lid and cook on high heat for 3 hours or over low heat for 6 hours (depending on your slow cooker). 4. Gently shred the chicken with a fork and knife. Cover again and cook for a further 20 minutes. 5. Once cooked, turn off the slow cooker and squeeze lime juice over the chicken and prepare Avocado and Corn Salsa. 6. If using fresh corn either BBQ till charred or boil until tend. Cut corn off the cob and put it in a large serving bowl. Alternatively, if using canned corn, rinse under cold water and strain. 7. Add the tomatoes, onion, red capsicum, avocado, garlic, coriander, lime juice, and seasoning, and combine well. 8. Place chipotle-pulled chicken onto the tortillas, then top with salsa, and enjoy! TIP! Use any leftover pulled chicken in a Burrito Bowl for lunch the next day. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

The combination of succulent seafood, fresh tomatoes, garlic, and coconut milk is simply superb. When the ingredients hit the wok, they will sing! Enjoy my mum's Spaghetti Marinara in Coconut Milk. Most cook a red sauce spaghetti marinara but I grew up with my mum’s version. It is, I believe the best, so I asked my mum if she would allow me to share her recipe with you. She agreed! Create it, Cook it and Share it with your loved ones and I’m sure they will all agree - it’s a keeper! Watch How to Make It Spaghetti Marinara in Coconut Milk Serves 4 Prep 5 minutes Cook 15 minutes INGREDIENTS 400g Spaghetti, gluten-free 800g Seafood Marinara Mix 10 garlic cloves, minced 2 tablespoons extra virgin olive oil 2 large tomatoes, peeled and finely diced 1 red chilli, sliced (optional to remove seeds) 1 cup finely chopped parsley 150ml dry white wine 400ml can of coconut milk Sea salt, a generous amount Freshly Ground Pepper, a generous amount INSTRUCTIONS 1. Cook the pasta in salted boiling water and according to packet instructions. 2. In a large wok heat the extra virgin olive oil and add the garlic and chilli. Stir continuously for a minute and then add the Marinara Mix. Make sure the heat is on high and the wok is hot. Continuously stir for 3 minutes. 3. Now add the tomato, parsley, dry white wine and season generously. Continue to stir for another 2 minutes. 4. Add the coconut milk and bring to a boil. Once boiling turn off the heat and add the pasta to the wok. Toss gently to combine well. 5. Allow sitting for 6-7 minutes before serving which allows the pasta to absorb the coconut milk. Serve with extra slices of chilli and a good amount of freshly ground pepper.

These Choc Chip Cookies are so good, you won't be able to tell there are no refined sugars and they're lower in carbs. They're also a one-bowl easy-to-make recipe that creates a delicious tasting cookie with a chewy texture. So what are you waiting for? Let’s get baking! Helpful Tips For the best choc chip cookie, do not use chocolate chips but instead use a block of chocolate and roughly chop it into small chunks. If you have the time, chill the dough for 20 minutes – this is not essential but it does allow the flour to fully hydrate which makes for a firmer cookie. If you love your cookies soft like we do, then make them straight away. Make sure the butter is melted. When you melt the butter, it creates a soft chewy cookie. I have added monk fruit sugar but coconut sugar will taste even better! And if you prefer added sweetness, then add an extra 20g into the dough mixture. I use either organic or pastured free-range eggs. Why? Other than being more delicious, they are higher in vitamins, omega-3 fatty acids, and ¼ less saturated fat. ( 2007 Mother Earth News egg testing project ) Watch How to Make It And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Be Well, Margaret x Healthier Choc Chip Cookies Makes 24 cookies Prep Time: 10 minutes Baking Time: 15 minutes 300g almond flour 120g plain flour (I used gluten-free White Wings plain flour) 120g milk or dark cooking chocolate (block), roughly chopped into small chunks (dairy free chocolate also works well) 50g monk fruit golden sugar (optional coconut sugar) 170g salted butter, melted (dairy free alternative also works perfectly) 1 teaspoon vanilla extract ½ teaspoon baking powder 2 pastured free-range eggs 1. Preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F (less if your oven tends to “burn” around the edges) and line a baking sheet with baking paper. 2. In a bowl add the monk fruit/coconut sugar along with the melted butter. Whisk until creamy. Then add the eggs and whisk until well combined. 3. Add the almond flour, flour, and vanilla extract and mix well. Finally, fold in the chocolate chunks (If you have the time, chill the dough for 20 minutes – this is not essential but it does allow the flour to fully hydrate which makes for a firmer cookie. If you love your cookies soft like we do, then make them straight away). 4. Scoop the dough with a cookie scoop, roll it into a ball, and place it onto the baking paper. Repeat with remaining dough. Taking a fork, gently press onto each dough ball to create a thick, flat cookie. 5. Bake for 15-18 minutes. Cool before serving or enjoy warm straight out of the oven! #healthychocchipcookies #glutenfreecookies #chocchipcookies

This warming Chicken Curry Soup is made with fresh vegetables, a creamy curry stock and tender pieces of pulled chicken. In only 4 steps, dinner is cooked and ready to enjoy! Curry in any way, shape or form is one of my favourite meals due to the warming flavours and enchanting aromas. During the winter months, we absolutely love soup and this recipe has been on rotation ever since I created it. It is very simple to make, nourishing for the body and delicious to eat. Suggestions: Make it Vegetarian by adding Vegetable stock to the pot and chickpeas or white beans instead of the chicken. Serve it with thick pita bread or naan bread for dipping. Add a few diced potatoes for a creamier texture. Easy Chicken Curry Soup Serves 6 Prep: 15 minutes Cooking 1 hour 20 minutes INGREDIENTS 1.6 kg Whole Chicken 8 garlic cloves, finely sliced 2 large onions, finely diced 1 lemongrass stalk, peeled and thinly sliced 1 ginger, 2x2cm, grated 2 fennel bulbs, finely diced 3 carrots, finely diced 150g kale leaves, finely chopped 420g corn kernels, drained and rinsed 8 curry leaves 1 tsp black pepper 2 tsp sea salt 4 tablespoons soy sauce 2 tablespoons coconut oil 400ml can of coconut cream Juice of 1 lime To serve: coriander and chilli Note: Not all chickens are the same. I only used antibiotic-free range or organic chickens. This recipe was made using The Bare Bird chicken. INSTRUCTIONS 1. Add to a large, deep pot the onions, lemongrass, garlic, ginger, fennel, carrots, corn, and coconut oil and sauté over medium heat for 4 minutes. 2. Add the whole chicken to the pot, breast side down, along with the curry leaves and soy sauce, and top up with boiling water. Make sure the chicken is covered. Season well with sea salt and pepper and cover with a lid. Simmer for 1 hour. Once cooked, remove the chicken and set it aside. 3. Remove the lid and over high heat, continue to boil for 10 minutes to reduce the broth. Then add the kale leaves, lime juice, and coconut cream. Cook for a further 5 minutes. 4. In the meantime, pull the meat off the whole chicken and add it to the broth. 5. Turn off the heat and serve hot. Garnish with finely chopped coriander leaves and chilli slices.

My Noodle Soup with Coconut, Ginger, and Turmeric is a natural healing and soothing soup that is full of nutritional goodness and flavour. With winter well and truly here, this is the meal you will love to make for either lunch or dinner as it only takes 10 minutes to cook. You’ll love the healing broth, silky noodles, creamy coconut, and most of all the soulful flavours of ginger and turmeric. Here I have used Ginger and Turmeric Organic Spices but feel free to use freshly grated ginger and turmeric. I hope you enjoy this quick, simple, and full-flavored noodle soup as much as we do! Watch How to Make It Noodle Soup with Coconut, Ginger and Turmeric Serves 4 Prep Time: 10 minutes Cooking Time: 10 minutes INGREDIENTS 250g rice vermicelli noodles 1 heaped tablespoon coconut oil 1 red onion, thinly sliced 500ml vegetable stock or broth 270ml coconut milk 150g shitake or enokitake mushrooms 2 baby bok choy 1 teaspoon ground Turmeric 1 teaspoon ground Ginger 2 teaspoons fish sauce Sea salt and pepper 1 fresh lime 1-2 green onions Coriander INSTRUCTIONS 1. Over medium heat, add to a pot the coconut oil and onion and stir until the onion starts to soften. Add the mushrooms, bok choy, Turmeric, and Ginger, and stir for another minute. 2. Add the vegetable stock and coconut milk and bring to a simmer. Cook gently for 3 minutes. Add the fish sauce and noodles and cook for a further 3 minutes. Season with sea salt and pepper if needed and divide soup amongst bowls. 3. Garnish with slices of green onions and wedges of lime. Serve hot. #soup #noodlesoup #turmeric #healingfood

Sometimes you just need a hearty and comforting pasta dish, especially in the heart of winter, like my mum's (known in Greek as) Kota Kokkinisti Me Makaronia (Chicken in a Tomato Sauce with Spaghetti). This recipe does the trick by delivering heartiness, with its simple yet rich tomato sauce and juicy tender chicken for added protein. A Little History Before we begin, there is a little story that also goes with this recipe. Every time my mum cooked Kota Kokkinisti Me Makaronia, it would remind me of my grandparents in Greece. Once every 7-8 years (we didn't have the finances to travel overseas much), we would arrive on their doorstep in Greece, and my grandparents would embrace us with open arms, tears in their eyes, and a huge smile that stretched from ear to ear. My grandfather would sit us down and feed us this meal immediately 'Makaronia Me Kota Kokkinisti', also known as a huge hug on a plate. It was their way of showing their love and welcoming us "home". So this recipe has a lot of heart and soul in it. I hope you enjoy it as much as we do and it brings you the warmth and comfort that my grandparent's hugs brought to me. Before my grandfather passed away, my brother visited them and he took this photo. As you can see they are eating my grandfather's favourite meal - Makaronada! What is Chicken in a Rich Tomato Sauce aka 'Kota Kokkinisti' Any meal referred to as 'Kokkinisto' is in reference to the method of cooking in a tomato sauce. 'Kokkino' means red and 'kokkinisto' means reddened. In Greek cuisine, often vegetables (eg. green beans and carrots) or protein (eg. chicken or beef), or a combination of the two, are often cooked in a tomato sauce, but chicken is a personal favourite. And this type of meal (kokkinisto) is often served alongside pasta, potatoes, rice or bread to help soak up the rich and tasty sauce. In this recipe, I have served it alongside spaghetti. Watch How To Make It How Do You Make Kota Kokkinisti The first step is to brown the chicken in olive oil. Then add the garlic and onion and lightly fry. Once the chicken is golden, add all the remaining ingredients including the broth, tomato paste, tomatoes, cinnamon, bay leaves and extra salt and pepper. Bring to boil and simmer for 50 minutes. This creates a thick rich sauce. In the meantime prepare a cup with cold water and corn flour and pour over the sauce. This helps to thicken the sauce. Cook the pasta according to packet instructions and then serve chicken over the top. Helpful Tips Choosing other Chicken Pieces I have chosen to use Maryland pieces of chicken, however, you can use chicken thigh cutlets and drumsticks or even chicken wings instead. I would suggest using pieces that are not filleted but have a bone as this adds to the flavour. Plus, there is nothing better than eating a juicy and saucy piece of chicken with your hands. It's a little messy but so delicious and so Greek! Chicken Broth or Chicken Stock This one is completely up to you but I have made it a habit of always using broth. It is healthier and has less sugar, especially if it is store-bought. In the recipe, if you need to add extra broth / stock to cover the chicken, then do so. Depending on what pieces of chicken you choose to cook can determine how much stock is needed to cover the chicken so it cooks well. Using a ready-made sauce This recipe can work just as well using a store-bought ready-made Napoletana sauce but the flavour will be completely different. A 'kokkinisto' sauce has a simple flavour yet full-bodied and rich taste due to the cinnamon, bay leaves and time taken to cook. Adding Vegetables to the Stew Sometimes I'll add a couple of small carrots and potatoes into the pot while it is cooking. If you choose to add this, remember that more stock may be needed. What do I do with Leftovers? Store any leftovers for the next day in an air-tight glass container for up to 4 days. Meals that are cooked in tomato-based sauces taste even better the next day. Trust me on this one. What else do you serve this chicken with? The traditional way is with pasta, and in particular spaghetti, however, this also goes well with: baked or fried potato chips (a personal favourite) rice couscous (gluten-free) cauliflower rice steamed vegetables or even fresh country-style bread to dip into the sauce and a greek salad. Other Chicken Recipes Yoghurt Braised Chicken with Chickpea Salad https://www.createcookshare.com/single-post/yogurt-braised-chicken-with-chickpea-salad Lemon Oregano Chicken https://www.createcookshare.com/single-post/lemon-oregano-chicken Stuffed Baked Chicken Breast https://www.createcookshare.com/single-post/stuffed-baked-chicken-breast Chicken and Rice Healing Soup https://www.createcookshare.com/single-post/chicken-and-rice-healing-soup Deconstructed Chicken Souvlaki Bake https://www.createcookshare.com/single-post/deconstructed-chicken-souvlaki-bake And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Cooking, Margaret x Chicken in a Rich Tomato Sauce with Spaghetti Serves 4 Prep Time: 10 minutes Cooking Time: 50 minutes INGREDIENTS 4 chicken Maryland pieces (or 4 thigh cutlets + 4 drumsticks) ¼ cup extra virgin olive oil 800ml - 1 litre chicken broth or stock, heated 400g crushed or diced tomatoes 1 large onion, grated 4 fresh garlic cloves, minced 2 tablespoons tomato paste 1 cinnamon stick 2-3 bay leaves Sea salt and Pepper 1 packet of Spaghetti (optional to use gluten-free or traditional spaghetti) To thicken the sauce: 1 heaped teaspoon corn flour 1/4 cup cold water Optional: parmesan cheese or dairy free alternative METHOD 1. Add to a wide base pot the extra virgin olive oil. Season generously the chicken and place the skin side down first. Place over high heat and cook until golden brown. Add the garlic and onion to the pot and then turn over the chicken to cook the underside until golden as well. 2. Add the chicken stock (making sure it is heated), tomatoes, tomato paste, cinnamon, and bay leaves. 3. Making sure most of the chicken is submerged in the sauce, bring to a boil (add boiling water or more stock if needed). Once boiling, reduce heat, cover and simmer for 45- 50 minutes (the chicken should be tender and nearly falling off the bone). 4. Once the chicken is ready, add the cornflour to a cup with the cold water and stir to break down and combine, then pour it over the sauce. Using a spoon, combine well into the sauce and increase the heat to bring to a boil. Boil for 3 minutes or until the sauce has thickened a little. Turn off the heat and cover to keep it warm and allow the sauce to thicken further. Prepare the pasta. 4. Once pasta is cooked, drain and equally divide between bowls. Top with plenty of parmesan cheese or for a more authentic flavour, add Greek “parmesan” called Mizithra (available at European delicatessens). 5. Place the chicken pieces over the pasta with plenty of sauce and serve. Optional: sprinkle parmesan cheese or parsley to garnish #chicken #glutenfreerecipes #pasta #heartymeals #simplerecipes #makaronia #kotakokkinisti

These SPINACH AND RICOTTA STUFFED SWEET PEPPERS are filled with creamy stuffing and the perfect amount of herbs and lemon zest to balance the flavours in your mouth. Served alongside crispy baked potatoes, it is a light, flavourful, comfort food meal that will be sure to please even the pickiest meat-eater! It has been a while since I bought sweet peppers which in Australia we call ‘Banana Peppers’. For many years, I used to add them to our salad or just slice them into sections and chomp on them throughout the day as you would carrot sticks. However, this time, when I saw them at my local IGA supermarket, in an act of mild spontaneity, I decided to do what my neighbour had once told me. She would grow her own banana peppers every year so that she could make stuffed peppers for her family just the way her parents did for her. I probably should have asked her for the recipe but since I love to experiment, I decided to just ‘wing-it' and make them with spinach and ricotta. I posted this experiment in my stories on Instagram and so many responded asking for the recipe. To my surprise, they had not seen these banana peppers stuffed this way and so that is how this recipe came about. Since I also have an abundance of parsley, green onions, and lemons in my garden, I added these ingredients to the recipe and I will say, it is a MUST! The lemon zest is what you will notice in that first bite and then the creamy ricotta and fresh greens. Be aware that yes, it is a little bit of a pain to get that mixture all the way down into the crevasses but I have suggested making a slit which helps this process, and trust me, it is so worth the effort when you take that first bite. This is also a fantastic meal to make for guests as you can assemble the sweet peppers and stuff them ahead of time and just keep them covered in the fridge for up to 24 hours before baking. Just add the potatoes last minute. And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Creating, Margaret Watch How to make It Spinach and Ricotta Stuffed Sweet Peppers Serves 4 Prep Time: 20 minutes Cooking Time: 1 hour Sweet Peppers: 8 large sweet peppers/banana peppers 500g fresh ricotta 2 heaped tablespoons of parmesan cheese 1 egg, whisked 120g baby spinach, finely chopped 2 green onions, thinly sliced 2 garlic cloves, minced ½ cup parsley, finely chopped ¼ cup dill, finely chopped Zest of 1 whole lemon Sea salt and pepper 2 tablespoons extra virgin olive oil Potatoes: 6 medium potatoes, sliced into quarters 2 tablespoons extra virgin olive oil 1 heaped teaspoon dried Greek oregano Sea salt and pepper 1. Combine well in a bowl the ricotta, parmesan cheese, egg, baby spinach, green onions, garlic, parsley, dill, zest of lemon, sea salt, and pepper. Set aside. 2. Cut off the tops of the sweet peppers and make a slit lengthwise down each pepper to slightly open it up. This makes it easier to get the stuffing all the way in from top to tip. 3. At this stage preheat the oven to180°C fan forced / 200°C conventional oven / 400°F and line a baking tray with baking paper. 4. Stuff the peppers with the spinach and ricotta mixture and bring the opening slits together so that the stuffing holds the two sides together (it is okay if the peppers are not completely closed). Arrange on the baking tray with the opening facing upwards. 5. In a separate bowl add the potatoes, extra virgin olive oil, sea salt, pepper, and dried Greek oregano. Combine well and add to the same baking tray, in between the sweet peppers. 6. Drizzle over the sweet peppers and the 2 tablespoons of EVOO and place them into the oven. Bake for 45 minutes then cover loosely with baking paper and cook a further 15 minutes. 7. Serve immediately. Optional to garnish with fresh parsley leaves and serve with fresh crusty bread. #spinachandricotta #spinach #ricotta #stuffedpeppers #stuffedcapsicum #traybake #mediterraneandiet #mediterraneanfood