Vegie Smugglers

Sunshine in a can. Why 1970s mums were right, after all.

July 4, 2012 · Filed under All recipes, Sweets & treats · Tagged feeding the family, fruit, heirloom recipes, lunchbox, recipe, treats

Instant happy.

Buying fruit at the moment is a bit bleak, isn’t it? The oranges are nice enough. The apples are good. There’s been a bright spot of QLD strawberries, but really my cold feet and numb fingers are longing for something warmer, something more evocative of sunny climes.

So it was with enthusiasm that I found a tin of pineapple pieces shoved up the back of my pantry. Proving my theory, that sometimes disorganisation can indeed lead to happy moments.

Is this little pineapple can making you feel nostalgic? Did you eat much of the stuff when you were growing up?

My mum was possibly one of the only mums in the 1970s who resisted the urge to add pineapple to every salad, rice dish and dessert, so my approach to it is untainted by scary childhood memories of ‘Hawaiian Chicken’ or ‘Rice al la Tropicale’. Still, without those fond memories to guide me, I’m a bit hesitant to bung it into too many savoury dishes. But I promise to have a go. I’d love to hear about your MUST TRY pineapple dishes. Any culinary treat that I’m really missing out on?

While I search far and wide for new taste sensations, these happy little cakes will hit the spot for a bit of school holiday baking. Miss F helped me ice them. It made me feel all old-world ‘mom’ and I like the fact that they look fairly plain, but then you crack them open and are gifted with a world of sunshine. All that pineapple! Well, and all that butter… but hey, it’s a recipe for a fun time, not a long time.

Testing your ‘mom’-ness, I’ve written this recipe up old-school style, with minimal instructions, and an assumption that you know your plain from your self-raising, that creaming butter and sugar is just what you do most days and oven temps need not be discussed.

Looks quite sedate…

Hawaiian pineapple & coconut cakes.

Lightly grease a 12 hole muffin tray and line with paper cases. Heat your oven to moderate. Cream 140g butter with 2/3 cup caster sugar. Add 4 eggs, slowly and beat well after each. (Adding a tablespoon of flour with each egg stops the mixture splitting). Fold in the remains of your 1 1/4 cup of self-raising flour, 2/3 cup desiccated coconut and the drained fruit from a 440g can pineapple pieces (reserve the liquid). Bake the cakes for 20-25 minutes.

Ice with icing sugar mixture combined with enough of the reserved pineapple syrup to form a thick glaze.

…awwwwww, transported straight to Queensland.

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A nutritionist is ordering us to eat more chocolate

July 1, 2012 · Filed under News · Tagged feeding the family, ideas, nutrition

The kids can’t believe their luck!

A few weeks back I had a fantastic chat with nutritionist Anna Lynch. I have a bit of a girl crush on her. She’s an awesome combination of approachable, passionate and knowledgeable. Unlike me, who is full of opinions that are backed up by… well, nothing really, Anna has opinions based on, you know, facts and science-y knowledge.

I asked her if she’d mind giving me a list of ‘5 foods that nutritionists want us to eat more’. And not only did she oblige me, but she sent through such a great article explaining why, that I’d be doing her an injustice to cut it down to a blog post length. So I’ve prettied the entire article up into a PDF download instead. It’s really great reading, with recipe links for each section.

The best news is that last on the list is CHOCOLATE! Yay, more proof why I think she’s so great – she matches my philosophy that a little of everything in life is good for you.

Which I wish I’d reminded myself of last night, before my fifth glass of Prosecco.

Download Anna’s article here.

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What the kids eat in… Russia

June 25, 2012 · Filed under All recipes, Fish, What the kids eat in... · Tagged cooking techniques, feeding the family, recipe, salmon, vegetables

Perhaps it’s my frozen feet, but I’m back thinking about world food and looking for inspiring ways to warm my cockles. I’m figuring that a country with large chunks of permafrost might be able to give me some good guidance.

So what do the Russians feed their kids in those early years before Vodka becomes the staple diet? Well, the freezing climate and general poverty makes for a fairly grim culinary history (of course, this is just my opinion), but a fish pie or ‘kulebyaka’ is a bit of a bright spot. Traditionally it’s made with a thicker pastry, but I’ve got a great filo version that is so nice and crunchy that the kids are guaranteed not to notice the range of vegies which combine with the rice and boiled eggs to provide a complete nutritional shot.

Now, fearers of filo, I hear your pain. It can be a nuisance to work with. But if you give it plenty of time to defrost you’ll have a better chance of success. Once thawed, open it out, cover it with a clean, damp tea towel and be a bit patient. Your first one or two might not be quite so gorgeous, but they’ll still be yummy and that’s the main thing.

Crunch, yum. Crunch, YUM. Feet still cold though.

Filo ‘kulebyaka’ cigars

1 packet filo pastry
250g packet microwave rice
415g can red salmon (pink will do, but red is much nicer in this recipe)
3 spring onions, finely sliced
1 small carrot, peeled, grated
1 small zucchini, grated
2 hard-boiled eggs, peeled, diced
Zest of 1 lemon
2 tsp dill
Pepper

Leave the pastry out to thaw – read packet for product specific instructions.

Preheat the oven to 190C, line two trays with baking paper.

Cook the rice according to packet instructions. Set aside leave to cool slightly.

In a large bowl, combine all of the vegies, salmon (crush any bones), eggs, zest, dill and pepper. Add in the rice and mix well.

Open the (well defrosted) filo out. Spray a sheet then fold it in half, so that it’s almost a square. Dollop ¼ cup amounts of mixture in a line parallel to the fold line. Allow about 3 centimetres free at either end. Roll the pastry around the mix. Don’t worry if you get a tear. Just keep gently rolling until you have a nice cigar shape. Squeeze the ends closed.

You can make these to this point then refridgerate until you want to cook them. Just give them a spray of oil and store them between layers of baking paper.

When you’re ready to cook them, pop them on the trays. Spray with oil and bake for 20 minutes until golden and crunchy.

Makes about 16.

128 pages, 40 projects, 85 pages of printables…

Did you see that I’ve birthed the latest Vegie Smugglers product? It’s a ‘Craft for non-crafty’ e-book. I’ve collated up all of my favourite projects and added a bunch more, covering food, fun & learning. It’s available now at the shop…

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Yule be right – the shortest day is almost done

June 20, 2012 · Filed under All recipes, News, Sweets & treats · Tagged celebrations, cooking techniques, fruit, kids, parenting, recipe

About 15 years ago I got really interested in Wicca. I was living in London and watching the seasons swing by. It was pretty fascinating to visit some pagan sites and become a bit in tune with nature. It made SENSE to me in a way that Christianity never has.

Of course this crazy new concept called the internet was in its infancy, so I did heaps of my research in BOOKS, with helpful chapters like “How to find a coven” and “Why were witches persecuted?”. Needless to say I never did find a coven and coming back to Australia, with the opposing seasons, it all got a bit confusing and topsy turvy.

Northern Hemisphere paganism definitely fits more nicely into the calendar year. In June, when sunk in the depths of winter depression, I always think how nice an upcoming Christmas (or ‘yule’ if you’re a witch) celebration would be. I could really use something cheery, with presents and family and food. There’s not really any need for it here in December – such an overload of good times!

For me, reaching the winter solstice is an annual milestone. I like to quietly note it. I’m thinking of including the kids in a little candle lighting ceremony this year. The tradition is to spend a minute or so in the dark, contemplating the darkest day of the year. Then light just one candle, to symbolise life being reborn (sorry, does that sound too witchy?).

At the moment week 8 tiredness has combined with winter illness to transform my children into feral creatures, so it’ll be nice to force them into stillness. Although I strongly suspect my meaningful moment will be interspersed with Mr M&P doing a fart noise, then Miss F setting half the kitchen on fire. They’re just a bit crazy like that right now.

But if we make it through, I’ll finish off with a simple dinner of celebration. You might want to too. Turkey, pork and traditional ‘Christmas’ foods are good. And finish with a dessert that pays tribute to the simple seasonality of life, like these baked apples.

Symbolic, easy and most importantly, delicious.

Baked apples

For each small/medium apple, you will need…

1 tbsp currants
6 hazelnuts (or 2 tsp hazelnut meal)
2 walnuts
1/4 tsp mixed spice
1 tsp Amaretto liqueur or brandy would also be nice (you may want to leave this out of the kid’s ones)
1 tsp treacle

Preheat the oven to 180C.

Core the apple. Slice around the circumference to avoid it bursting during cooking. Place it in a baking tray (I use a loaf tin lined with baking paper).

Mix all of the other ingredients together and fill up the empty centres. Drizzle some water (about a 1/4 cup should do) in the tray to help them cook.

Bake for 35-40 minutes until soft. Serve with icecream.

MAKES 1.

PS My husband is constantly telling me that if I want my biz & blog to be more successful, then I need to self promote more. He says I need photos of myself everywhere. But I HATE having my photo taken. So I’m compromising with my Winter-solstice, self-portrait.

Self portrait (before I light the candle).

Happy solstice to all!
x

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Over-run with ninjas and a prodigy cat.

June 17, 2012 · Filed under All recipes, Chicken, Ham/pork, News, Sweets & treats · Tagged family, parenting

Exhibit A (by boy)

I’m thinking that I should contact the Guiness Book of Records to see if my pet might just qualify for the ‘most prolific use of a texta by a feline’ category. He’s been busy, my cat. Diligently studying the penmanship of Mr Meat&Potatoes, he’s now able to replicate my boy’s ninja drawings with spooky accuracy. They’re everywhere. On the outside of any available cardboard box, littered throughout my ream of office paper and also on the wall right next to Mr M&P’s pillow on his new bunk bed. It’s uncanny.

Exhibit B (by boy)

I was complimenting the cat, noting the intricate line work and attention to detail when Mr M&P decided to set me straight. He disputes that Oscar the golden tabby is quite so clever. He says that whilst the cat shows an amazing amount of talent, most of the pictures are actually his. In fact, ONLY the ones drawn directly on the wall were done by the cat. So perhaps my call to the Guiness book folks will be to find out if there’s a category for ‘best duplication of ninja drawings (in biro) by a rescue pet’.

Exhibit C (by boy)

I’ll keep you posted on what they say.

Exhibit D (by cat)

Perfect for light fingered ninjas, these low-mess meals can easily be gobbled by kids on the run (from the truth)…

A perfectly mouth sized dinner.

Known to be a ninja favourite.

And they’re bound to love these.

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Divide and conquer with minestrone

June 14, 2012 · Filed under All recipes, Ham/pork · Tagged dinner, feeding the family, pasta, recipe, vegetables

Imagine if Australia was as fiercely food-parochial as Italy. Or maybe we are? In the same way that you’ll never get a risotto alla Milanese in Naples, you’ll be hard pressed to find a souvlaki in Sydney and you’d NEVER find a chiko roll in Bondi. Unless you were being cool retro, in which case you’d be having to eat it whilst wearing Le specs, your favourite pair of Okanuis and it would probably we served on a bed of shrimp foam. Hmmmm, ok, it might happen.

Anyway, regional food division is FIERCE in Italy, never more apparent than in their minestrone recipes. For me, being a bit of a bogan Australian, I like a classic winter-time thick soup – a cuddle in a bowl that warms my toes.

Controversy surrounded this soup in my house – both husband and daughter were unimpressed by the addition of cabbage. She thought it ‘gross’, he thought it ‘farty’. Mr M&P loved it all and so did I. So I’m leaving it as an optional ingredient and you can make the judgement call for whatever will suit your household.

Buon appetito!

Minestrone Soup

Olive oil
1 onion, finely diced
150g pancetta, diced
1 large carrot, peeled, diced
2 stalks celery, sliced
2 cloves garlic, crushed
2 tbsp tomato paste
400g can crushed tomatoes
1 ½ litres vegetable stock
1 zucchini (optional – they’re not great at this time of year)
Handful green beans (again optional, due to seasonality)
¼ small cabbage, sliced thinly (optional – see above)
½ cup peas
400g tin borlotti beans, rinsed, drained
¾ cup soup pasta (like rissoni)

Heat a large pot on medium heat. Add the oil and the onion, fry, stirring regularly for a couple of minutes. Add the pancetta, carrot and celery and continue to soften for 5-6 minutes.

Toss in the garlic for another minute, before adding the paste, tomatoes and stock. Stir well, bring to the boil then simmer for 20 minutes or so.

Add in the zucchini (if using), cabbage (if using), peas, beans and pasta and cook for another 8-10 minutes until everything is tender and delicious.

Season well with salt & pepper. Scatter over parsley and parmesan and serve with breadrolls.

With all the vegies, this makes enough for 2 adults and 4 kids.

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Supermarket fun

June 10, 2012 · Filed under News · Tagged ideas, kids

The fabulous Parent’s Jury got in touch recently, asking me to take part in an upcoming #KidsSuperSnaps campaign. From July 18-24 you’re invited to hand your camera to the kids and let them snap what they see at their local supermarket. Then you can tweet (hashtag #kidssupersnaps) or upload your images at the Parent’s Jury website. It’s part of their initiative to encourage supermarkets to make 50% of checkouts lolly-free zones and also to start a general discussion about how supermarkets target the kids.

Mr M&P recently reported that he wants to be a photographer when he grows up, so he was SUPER excited when I handed him my phone and told him he could go crazy. It was REALLY interesting. I have to say, he was just as happy shooting the fruit & veg (since that’s where we started) as the junk, and being a meat man he veered off quickly to his beloved butchery section and took most of his shots there.

At my supermarket right next door to the meat is the confectionery section and all those shiny wrappers proved irresistable to my budding artist. But by the end of that aisle he was bored and gave the camera back to me. Hmmmmmm.

Ever wonder why it is that supermarket aisles are placed the way they are? There’s a fantastic article all about it here. Who knew that “Counter-clockwise shoppers spend, on average, $2 more per trip, than do clockwise shoppers”. Perhaps we’re dizzier travelling that way? And all this time I thought I was a ‘smart’ shopper who zipped around the edges of the supermarket, darting down aisles to grab stuff, but actually, I’m entirely regular – that’s actually how the bulk of us shop. I’m gonna start watching folks more in the future to see if this is all true.

Anyway, it was a fun thing to do and the most peaceful trip in a while. Of course I only had one child with me, so there was no squabbling for the camera.

For me, this exercise emphasised a couple of points…

1. Kids look at whatever you’re looking at. So while we walk down the confectionery aisle (the breakfast cereal is on the other side), my kids don’t fixate on the lollies since they know that I’m not going to be buying any.

2. Supermarkets are full of all sorts of stuff and teaching the kids how to negotiate through good and bad food choices is essential if you want to raise healthy adults.

3. Kids have a short attention spans. Strategic shopping is best when you’ve got the kids with you. But you all already know this and I’m sure, like me, whenever possible, you leave the kids elsewhere when you need to do a large shop.

But if you do have to take them with you, then I reckon a visit with the camera is a pretty fun idea.

Here’s how we went…

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Dad is fun. Mum is mad.

June 4, 2012 · Filed under All recipes, News, Red meat · Tagged cooking techniques, educational, feeding the family, freezer, recipe, vegetables

I’ve become the ‘writing lady’ at my kindy reading groups. Each week, armed with white boards, markers and plenty of patience (I stay firmly focused on getting home afterwards to a cup of tea and a sit down) I teach rotating groups of 5 year olds (the groups rotate, not the children) how to write beautiful sentences. Unlike my verbose writing style, I’m finding at this stage that their sentences are much more statement-like. Stating truths and myths from life as a kindy kid. It’s pretty interesting. Fact.

Today they had laminated sentence starters that they had to copy down and then they got to finish off with whatever words they liked. Conversation starters like, “I can…”, “I went…”, “My family…”. And of course “Dad is…”, and “Mum is…”.

Without fail, Dad was fun. Every time. Sometimes fun. One was funy. Another funne. One other funee. But always upbeat, jovial, joking, FUN.

Generally, Mum was mad. One mum was nortee (naughty). One mum was sad.

Now, I’ve noted in my own life, that dad is fun and mum is mad. So perhaps it is a universal truth. What do you think, is this the case at your house? Or maybe the genders aren’t important and actually it’s the primary caregiver that has the shits most of the time and whichever parent arrives home in time to read a book and have a cuddle at bedtime finds it much easier to remain AWESOME.

Or perhaps it was just a morning for clichés. Even without overhearing each other, the same word patterns got repeated again and again. Pretty much all the kids had also apparently been shopping or to the zoo on the weekend (“I went…sopig”), and they all like treats (“I like… pinc cak”).

Which seems like a perfect segue into food clichés, except we don’t cast such a negative connotation on them if we call them ‘classics’, which is what this beef stew is. It’s a slow-cooker classic, bubbling away for 8 hours in its glorious simplicity. I’ve been trialing a bunch of fairly similar ‘casseroles’ and this is my current favourite. This version (based on a Women’s Weekly recipe) is gluten free, but if you prefer to toss the meat in flour before you brown it, feel free – you’ll end up with a thicker gravy. If you don’t, make sure you pat the meat with paper towel to dry it off before you chuck it in the pan.

Before I could photograph it, it was eaten or frozen…

Beef & vegie slow cooker casserole.

1.5kg chuck steak, cut into large chunks
Olive oil for frying
2 large brown onions, cut roughly
2 large (or 3 smaller) carrots, peeled, chopped into thick rounds
3 stalks celery, chopped thickly
2 medium parsnips, peeled, chopped into chunks
1 swede, peeled, chopped into chunks
4 cloves garlic, crushed (use fresh garlic)
¼ cup tomato paste
400g can diced or crushed tomatoes
1½ cups beef stock (Massel brand is gluten free)
2 Bay leaves
Half a bunch of thyme
1 zucchini, sliced into rounds (optional)
8-10 button mushrooms, sliced (optional)

Heat the oil in a large non-stick frying pan over medium/high heat. Once hot, brown your meat in batches, turning to seal all sides (yes, this may take 20 minutes or so to get through all of the meat, but the flavour will be AWESOME, and you can chop up the vegies while you’re doing it). Tip each batch into a 5.5ish litre slow cooker after it’s done.

Add more oil then fry off the onions, carrot and celery for 2-3 minutes, then add the garlic for another minute (add it later so it doesn’t burn). Tip into the cooker.

Add more oil and fry off the parsnips & swede for 2 minutes. Take the pan off the heat, splash in a bit of stock to loosen all the yummy stuff stuck on the pan and and also tip this into the cooker, along with the rest of the stock, tomato paste & tin of tomatoes plus the herbs. Mix everything in, set the cooker to ‘low’ and leave for 8 hours.

If you’re out all day, then don’t worry about adding in the zucchini & mushrooms, but if you’re home after 6 hours, add these in, give everything a mix and leave it for another 2 ¼ hours (this extra cooking time makes up for you lifting the lid).

MAKES ENOUGH FOR 4 ADULTS & 6 KIDS

Have you got a link to a slow cooker recipe? Add it below – I’m going crazy with mine at the moment and am on the lookout for some tried and tested awesomeness.

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Get the machines to do the work (cause I’m guessing you’re pretty busy)

May 31, 2012 · Filed under All recipes, Vegetarian · Tagged cooking techniques, feeding the family, ideas, kids, mealtime, recipe, vegetables, vegetarian

The MACHINES will do my work!

Have you noticed a bit less Vegie Smugglers chatter lately? I’ve been a bit scarce, having just started back into magazine land, working on a 6 month, part-time contract. A two-day a week job doesn’t come along every day, and I would have been an idiot to say no. I should be able to do it and keep VS running as well, with no discernable difference to you guys (maybe a few more spelling miztakes).

Heading back into the traditional workforce means that my CV gets updated, there’s enough cash to get the gutters fixed, the kids finally get to join their friends at after-school care and I’m plonked back into the time-poor, stressed, parenting cycle.

I used to work three days a week, so two should be easy, right? Sigh. I’m slowly getting back into the swing of it, but getting everyone out of the house by 7am is stinging a little.

At least the kids are a bit older now and night-times aren’t the disaster zones that they used to be. There’s nothing quite as harrowing as picking up toddlers at 6pm (lets not even discuss how bad the guilt levels are when your child is the last one to be collected), getting them home (singing songs the whole way, so they don’t fall asleep in the car), washed (mid-tantrum) and somehow fed (banana, anyone?). These days I have a bit more time before their behaviour turns rancid, but without a hot, daycare-supplied lunch, I’m more on the hook for providing a decent dinner each night.

So I’m turning to my fabulous kitchen machines to help me out. I’ve just bought a slow-cooker (I never had the space to store one before I moved to a house) and so far I’ve made beef stew, Italian casserole, pulled pork, chicken mole and poached pears! I need to tweak these recipes, but will try to post one or two of the best soon. And I’ve had my rice cooker working overtime. With my love of rice, I’ve always found this gadget to be extremely worthwhile. I’ve got a slightly fancy one with a sauté function. If you do too, then HOORAY, this recipe is especially for you (although you can still make it without)…

Pilaf. Fun to say and good to eat.

Cauliflower and cashew pilaf

1 tbsp vegetable oil
1 onion, finely diced
1 1/2 cups cauliflower, finely chopped into tiny bits
1 cinnamon stick
3 cardamom pods (give them a smash with the back of a knife)
1/2 tsp cumin powder
3/4 cup brown rice, rinsed
1 1/2 cups basmati rice, rinsed
4 1/2 cups vegetable stock
1 carrot, peeled, grated
1/3 cup sultanas
2/3 cup cashews, roughly chopped

Heat oil in the rice cooker (on the sauté function, if it has one). Add the onion, stir then cover for two minutes. Add the cauliflower and spices; stir then cover for another two minutes.

Add in the rinsed, drained rice and the stock. Stir well, cover and leave the cooker to do its thing on the regular cook setting.

Once done, add in the carrot, sultanas and cashews, mix and leave on the warm setting for 5-10 minutes.

Cook this the day before work (cool quickly and refrigerate), and then you can reheat it (topped with frozen peas) and fry up a couple of cutlets to pop on top. Delish!

*NO RICE COOKER? Cook everything in a saucepan, as described. Cover with a tight fitting lid and simmer until the rice has absorbed the liquid & is tender.

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Weekly menu plan 3 – a ‘thank you’ plan

May 27, 2012 · Filed under All recipes, News · Tagged feeding the family, mealtime, menu plan, recipe, vegetables

Knowing how you love to be organised, here’s my third-ever plan, and as always, there’s a shopping list to download at the end. This one includes two recipes that you can prepare ahead and whip up quickly and two that come out of the freezer. And there’s a breakfast biscuit thrown in too, made from whatever cereal your kids like to eat. They’re perfect for these cold mornings when getting everyone out of bed is trickier and you may have to eat on the run.

Perhaps you’ll think I’m being mean because this plan uses recipes that you can only find in my books, not online. But actually I’m just saying thanks to all of you fabulous folk who have purchased the books. This plan is JUST for you guys…

SUNDAY (make fresh)

Warm up and get the house smelling great with this Easy chicken pilaf (VS2, page 126).

A bit of gentle spice to start the week.

While that’s cooking, whip up these Breakfast (on the go) biscuits (VS2, page 130) and pop them in once the oven is free (don’t forget to set the timer!)

The week will start off easily with a batch of these ready to go.

MONDAY (freezer friendly)

I do like a bit of vegetarian to start the week, so tuck into this Tomato & Vegetable soup (VS2, page 86). Crusty bread is essential to mop up the thick ‘tomato sauce’.

TUESDAY (prepare ahead)

Stir-fried pork with rice noodles (VS2, page 44) are really quick to make, especially if the ingredients are all chopped and sitting in the fridge waiting for you to get home from piano/ballet/soccer/swimming/badminton/chess club.

Yes truly, a stir fry with mince – yum!

WEDNESDAY (freezer friendly)

Sounds a bit bogan, but this Sausage & tomato hotpot (VS1, page 101) will go down a treat and if you make a double batch and freeze half then you’ve got a dinner ready for next week too. You’ll possibly want to serve this with mash or pasta shells.