Small Steps Living

#2 Lunch #3 Dinner Recipes

Potato and Leek Soup

Print Recipe
 Potato and Leek Soup
Course Dinner, Main Dish
Servings
Ingredients
  • 2 leeks thinly sliced
  • 1 brown onion thinly sliced
  • 1 tbls butter
  • 1 kg potato's peeled and cubed
  • 600 ml chicken broth or stock
Course Dinner, Main Dish
Servings
Ingredients
  • 2 leeks thinly sliced
  • 1 brown onion thinly sliced
  • 1 tbls butter
  • 1 kg potato's peeled and cubed
  • 600 ml chicken broth or stock
Instructions
  1. Sweat the onion and leek in butter in a large saucepan on medium heat until soft (approximately 4-5 mins)
  2. Add potato and broth and bring to the boil. Make sure broth is covering potatoes and if not, add a little more. (We like it thick so don’t go overboard with liquid)
  3. Once potato’s are cooked through (break easily when pricked with fork) blend with stick blender or food blender until smooth
Recipe Notes

Optional - add 1/4 cream at the end and mix through. 
Optional - add salt and pepper

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#3 Dinner Recipes

Lisa’s Special Beef Stir-fry

This stirfry got it’s name because of the weirdly similar taste the sauce has to a certain fast food chains’ ‘Special Sauce’…

I wonder if you’ll agree?

What a delicious experiment it was – the kids all devoured it. Feel free to use whichever protein works for you.

Print Recipe
 Lisa's Special Beef Stir-fry
Course Dinner, Main Dish
Servings
Ingredients
  • 1-2 tbls olive or coconut oil
  • 500 g beef strips
  • 1 onion diced
  • 2 carrots thinly sliced
  • 2 zucchini thinly sliced
  • 2 handfuls baby spinach
  • 2 heaped tbls tomato paste
  • 1 tbls Dijon mustard
  • 1 1/2 tbls tamari or soy sauce
  • Juice of half a lemon
  • 1/4 cup broth or water
Course Dinner, Main Dish
Servings
Ingredients
  • 1-2 tbls olive or coconut oil
  • 500 g beef strips
  • 1 onion diced
  • 2 carrots thinly sliced
  • 2 zucchini thinly sliced
  • 2 handfuls baby spinach
  • 2 heaped tbls tomato paste
  • 1 tbls Dijon mustard
  • 1 1/2 tbls tamari or soy sauce
  • Juice of half a lemon
  • 1/4 cup broth or water
Instructions
  1. Cover the bottom of a wok or fry pan with oil.
  2. Warm it over medium heat on the stove.
  3. Add onion and cook until translucent.
  4. Add beef and cook for 2-3 minutes.
  5. Add carrots and zucchini (you could use any veggies!) and cook for 2 minutes.
  6. Add all sauce ingredients and mix well through the beef and vegetables.
  7. Cook for five minutes or until it's reduced to a thick paste. Add spinach and lemon juice and stir.
  8. Mix through cooked rice, rice noodles or soba noodles - sooooo good!
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#2 Lunch #3 Dinner Recipes

Rich Tomato and Chicken Pasta

It’s always the small, simple things that can make the biggest difference….

Heartfelt hugs,

A stunning sunset,

Messages from friends asking how you are,

An ‘I love you’,

The feeling of a project complete,

A walk in nature,

Freshly painted toenails,

…. and a final addition of red wine in a pasta sauce!

I love my pasta sauces to be rich and tasty and kid-friendly – this recipe fits the bill. The wine takes it to the next level.

It’s just so simple, as the best things often are…

Print Recipe
 Rich Tomato and Chicken Pasta
Course Dinner, Lunch, Main Dish
Servings
Ingredients
  • 1 tbls olive oil
  • 3 rashers bacon chopped
  • 1 brown onion thinly diced
  • 3 garlic cloves thinly diced or crushed
  • 1 bottle tomato passata
  • 1 tin tin chopped tomatoes
  • 1/2 tsp sugar
  • 1 tsp tamari or a few good dhakes of salt
  • small handful fresh basil thinly sliced
  • 2 good glugs of red wine
  • Leftover roast chicken
  • pasta of choice
  • parmesan to sprinkle
Course Dinner, Lunch, Main Dish
Servings
Ingredients
  • 1 tbls olive oil
  • 3 rashers bacon chopped
  • 1 brown onion thinly diced
  • 3 garlic cloves thinly diced or crushed
  • 1 bottle tomato passata
  • 1 tin tin chopped tomatoes
  • 1/2 tsp sugar
  • 1 tsp tamari or a few good dhakes of salt
  • small handful fresh basil thinly sliced
  • 2 good glugs of red wine
  • Leftover roast chicken
  • pasta of choice
  • parmesan to sprinkle
Instructions
  1. Heat oil on medium heat in a saucepan.
  2. Add onion, garlic and bacon and cook until onion is translucent and bacon slightly browning.
  3. Add passata, tinned tomato, basil, sugar, tamari, red wine and cook for 10-15 minutes to reduce.
  4. At the same time start boiling water for your pasta and cook it once boiling.
  5. After ten minutes add leftover chicken and cook for another five minutes (if you want to use fresh chicken just add 3-4 sliced chicken thighs when you are cooking the bacon, onion and garlic).
  6. Once cooked add it to the top of pasta and sprinkle with Parmesan.
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