Bless my Facebook page and the funny folk who pop by there, including the lovely dad who referred to ‘food created by satan’. Made me laugh for days, because HE’S RIGHT, some food, whilst edible, really just is evil.
What might be in that category for you will depend on your own tastebuds and experiences. Brussell sprouts seem to be pretty universal (just general grossness), others will lump in oysters (snot), peaches (furry texture), okra (slime), red meat (legs!) offal (ick!) polenta (slop) and many kids will include a long list of vegies for a variety of reasons.
And while this blog aims to help migrate many of these items over to the other five regular food groups, there will inevitably be an item or two that remains. And that’s fine.
There are ways to negotiate individual food preferences within a family setting. This Pesto chicken bake is a good example from my house. It’s a dairy-laden triumph that makes my lactose-intolerant innards shake with fear. So while my children see this and cheer with joy, I eat something from the freezer instead. It’s an easy fix to that 6th-food group problem. And while I advocate eating the same meal most of the time, a bit of variation is ok, so long as you’re all eating something healthy, together.
Pesto & ricotta chicken bake
To pad this meal out to feed more people, feel free to add in a couple of cups of cooked pasta before baking.
600g chicken tenderloins, finely sliced (or buy stir-fry strips and save yourself a bit of prep time)
1 large onion, finely diced
2 cups finely diced cauliflower (I really hack away at it with my kitchen knife until it’s almost as if I’ve grated it)
1 large zucchini, grated
1-2 cloves garlic
2 tbsp pesto (store bought is fine or see my recipe here)
125g can corn kernels (drained)
1/2 cup grated cheddar cheese
250g tub ricotta
Salt & pepper
Turn the oven to 180C. Spray a medium baking dish with oil spray.
Heat a large frying pan over medium/high heat. Add 2 tbsp olive oil and when hot, pop in the chicken and quickly stir-fry until just browned. Remove and set aside.
Turn the heat down to medium. Reheat the pan. Add more oil if needed and fry the onion and cauliflower, stirring regularly for 8 minutes or so until the edges of everything are browning and the onion is turning translucent.
Toss in the zucchini and garlic. Stir well and let the aroma of the garlic waft about to make everyone hungry. Mix through the pesto. Turn off the heat.
Add in the corn, half the cheddar cheese and all of the ricotta. Combine well and pop into your prepared baking dish. Scatter the rest of the cheese over the top and bake for 20-25 minutes until bubbling and golden.
Serve with salad.
Serves 2 adults & 2-3 kids.