Pass me the berocca

Gee I like holidays. Even with my kids I like them. And without my kids I liked them even more. Here’s how it went…

Wake up (at a time of my choosing). Swim. Coffee. Eat. Chat. Sun. Read. Swim. Chat. Eat. Rest. Drinkie. Chat. Snacks. Chat. Swim. Sunset. Chat. Eat. Perhaps a wee cocktail or three.

Now whilst I don’t condone excessive drinking, I must admit that I did toss back quite a few, which I blame entirely on the delirium we experienced being a bunch of women away from small children for the first time. Somehow the years slipped away and it felt more like schoolies week all over again. Except we’re pretty wrinkly now. And way beyond the acceptable age range for such shenanigans. We’re not schoolies. Not even toolies. Quite possibly we’re moulies – the mother version, who drink with gay abandon, delirious in their solo-ness and removal from menial tasks such as preparing vegetable purees.

Time though, for something far more healthful.

Easy to make and will get me back on track on no time.



Chicken & brown rice salad

5-6 cups cooked brown rice
600g poached chicken breast (see below for how to poach), sliced
1 carrot, peeled, grated
4 spring onions, finely sliced
Handful green beans, sliced
410g can corn kernels, drained
¾ cup raw cashews, roughly chopped
½ bunch parsley, roughly chopped
¼ cup apple cider vinegar
¼ cup extra virgin olive oil
1 tsp Dijon mustard
1-2 tbsp maple syrup

Add all the salad ingredients into a large bowl. Whisk together the vinegar, oil, mustard and maple syrup. Drizzle over and stir through.

Serves 2 adults & 3 kids. NOTE kids might like to have theirs served before you mix in the parsley.

HOW TO POACH CHICKEN
I like to halve my chicken breasts horizontally, so they’re nice and thin. Fill a medium saucepan with water (add some vegie or chicken stock powder), 10 black pepper corns, a fresh bay leaf or two and any other herbs you have handy. Cover and bring to a vigorous boil. Remove from the heat, slip in the chicken, swish them about, cover quickly and leave for 15-20 minutes until cooked through.

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10 Responses so far »

  1. 1

    Ruth said,

    I love it… the description of your wonderful break made me smile…a lot!
    Thanks for being the little bit of fun in my inbox each week, with bonus recipes! What more could a busy mum want (other than the previously described vacation without kids of course!)
    PS. Does poached chicken come out soft or a bit stringy as I have a fussy 7 year old who can’t swallow meat? Perhaps a meat smugglers recipe book could be next??

    • 2

      wendyblume said,

      yes, seems to be a common problem. Generally not eating meat isn’t a huge problem, more just inconvenient for parents. Iron levels are a concern though – I’m working up a couple of recipes using livers… sounds gross, but really good source of iron.

      Poached chicken is less stringy than cooked. remember to slice it across the grain (or strings) and it falls apart much more easily.
      x

  2. 3

    Lisa said,

    I’d so buy that Ruth! We have a three year old who eats meat at kindy but not at home. I think because they call it sauce at kindy and tend to use mince. We’ve had a few minor successes with taco mixture in burritos and a mince burger filled with grated apple, grated carrots & grated potato (aka ‘grated chips’) but that’s about it. Will be interesting to see how we go with this one Wendy as I’m keen to try it for us adults tonight and am just wondering what the toddler is going to think! At least he can eat some plain rice and pick out the vegies if all else fails. Great Sunday night meal after being home without hubby and with 2 kids all weekend!

    • 4

      wendyblume said,

      yes, plain rice has always been a hit at my house. sometimes it’s worth just cooking for yourselves and seeing if they join in.

      I’ll work on meat stuff too. Kids really don’t need as much protein as we try to shove into them. Just a bit here and there is enough. My daughter doesn’t love meat, but does really like it when I do a noodle stir fry with really good quality rump cut super thinly and barely cooked. Stays nice and tender. Then I drown it in nice Chinese flavours. Good red meat/iron fix, without her having to trawl through anything too ‘meaty’.

  3. 5

    becky mcclure said,

    My 4 year old has the habit of eating each item on her plate at a time, normally its the carbs first, then veg/salad, then the meat. We will see how this one goes down! Thanks for the great recipes!

  4. 6

    becky mcclure said,

    Also,wondering what IS the acceptable age range for such shenanigans??? 😉

  5. 8

    becky mcclure said,

    After going through a few pages of your blog i made a meal plan for the week. We had this for dinner…a few tweaks here and there to make it suit our family, but it went down a treat!! No complaints from anyone! Thanks!

  6. 10

    […] to https://vegiesmugglers.com.au/2012/10/30/pass-me-the-berocca/ for the […]


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