Posts tagged dinner

All the latest recipes – breakfast, treats & dinner, done.

Regardless of how busy a family is, the annoying truth remains that people want to be fed, every day. So while term 1 ended up being kind of crazy at VSHQ, recipes were made and food was scoffed.

The plan was to take lovely proper photos of these recipes before I posted them, but along with darning the hole in my favourite Seed jumper and filing my tax documents in a logical system, it’s just never going to happen, so here’s all the recipes that kept us going (with dodgy iPhone pics)…

 

Banana & frozen raspberry smoothie

2 small overripe bananas
1/2 cup frozen raspberries
2 tsp berry nutrition powder of your choice (there’s a massive range in chemists these days)
Several dollops of greek yoghurt
Enough milk to make it the consistency you like.

Pop everything in the blender/food processor & blitz.

Serves 2

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Quick bacon, pea & pasta soup

Heat 1 tbsp olive oil in a saucepan on med/high heat.

Add….

250g bacon
1 red onion
2 sticks celery
1 big carrot (all finely diced).

Sauté 10-15 mins. Stir sometimes.

Stir in …
2 tsp Italian herbs.

Pour over …
1 litre chicken stock &
3 cups frozen peas.

When back to the boil, serve over cooked pasta. Top with pepper, herbs, Parmesan.

Serves 2 adults, 3-4 kids.

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Corn & carrot fritters

Mix 1 cup self-raising flour
1 tsp garam masala
2 cups corn kernels
1 large carrot (grated)
2 tbsp fresh herbs
2 whisked eggs
1/3 cup milk.

Fry in a med/hot lick of oil until golden each side.

Great topped with pepper, avocado, sweet chilli, cottage cheese & a squeeze of lemon.

Makes about 8.

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Six-ingredient potato salad (dairy-free)

Put 1kg salad potatoes (unpeeled) into cold water (cut any bigger ones in half first).

Bring to boil. Pierce with a knife after 10 min to check cookedness 😄. Drain.

Meanwhile whisk….
1/2 cup mayonaise &
juice of 1 lemon in a salad bowl.

Add…..
1 grated carrot &
1/2 fennel bulb (finely sliced).

Toss in hot potatoes. Season. Scatter 1/2 bunch dill.

Serve hot or cold.

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Oozy chocolate, raspberry & banana muffins 

Mix….
1 1/2 cups self-raising flour
1/2 cup oats
1/2 cup brown sugar

In a jug whisk…..
1/4 cup oil (of your choice)
2 eggs
1/2 cup milk

Wet stuff into dry stuff then stir in…..
2 mashed bananas
1/2 cup chocolate chunks/chips
3/4 cup frozen berries.

Bake 180c for 30 mins. Makes 12.

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I am chucking recipes up on Facebook and Instagram, so keep in touch there. And don’t forget that my gloriously gorgeous “Vegie Smuggler’s Kitchen Collection” cookbook, with its 125+ family-friendly recipes will become an e-book only mid this year. So if you want a piece of real-life Vegie Smuggling fun, get in quick. Visit the shop here.

 

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Like these recipes? Check out my cookbooks to find a bunch more meals that your family will love.

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What Jason Derulo, the Old El Paso family and my kitchen have in common…

Sometimes you have to give advertising agencies a little golf clap. While they devote their days to making content that leaves us half-demented, they do get their job done, achieving their goal of successfully branding a product to the point where we can’t walk past an item on the supermarket shelves without humming its jingle or having the tagline drift through our brains.

So it is with Old El Paso, whose little cute cheering families and mariachi tunes play around in my mind every time I walk past their products. Which is pretty crazy, since I don’t even buy them. I think other brands do better tortillas and even my jalapeños are now bought from a brand at the greengrocer. Still, I couldn’t help but imagine the little Mexican family gathered together, giving me a cheer as I presented this dinner the other night.

My kids weren’t quite as jubilant as their TV counterparts, but they devoured these completely simple-to-make wraps. And as Jason Derulo will testify is possible, the trumpets of celebration played in my head, which is close enough.

Pop foil around the kid's ones to avoid too much mess.

Adults can pop in jalapenos and fresh herbs.

One dish, one bowl, Mexican chicken wraps

Marinade
3 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp mild paprika
1 tsp dried oregano
1 tbsp BBQ sauce (optional, but recommended!)

800g chicken thigh fillets
1 red onion, cut into wedges
1/2 red capsicum, cut into thick slices

Salsa
310g can corn kernels, drained
1 roma tomato, finely diced
2 spring onions, finely sliced
1/2 red capsicum, finely diced
Juice of 1 lime
2 tsp olive oil
2 tsp apple cider vinegar
Coriander (optional – my kids hate it, so I just add it to mine after I’ve served them)

To serve (you choose what will suit your household): wraps, avocado, jalapeños, sour cream, parsley or coriander

If you remember, pop the chicken in the marinade in the morning and let it spend all day in the fridge getting extra tasty.

Combine the oil and spices in a glass dish or ceramic bowl. Remove the excess fat from the chicken, cut into a couple of pieces and smother it in the spice rub.

Preheat the oven to 200C.

Place the chicken into your oven tray (line with foil or baking paper to help with the clean up). Toss over the onion wedges.

Bake for 20 minutes. Use tongs to turn the pieces over. Mix through the capsicum. Return to the oven for another 15-20 minutes until the chicken is cooked through (thigh meat stays a bit pink, but also doesn’t dry out, so if you’re not entirely sure if it’s cooked, just chuck it back in for another 5-10 minutes).

Meanwhile make your salsa: Combine everything in a bowl. Done. It’s a tough recipe. See how you go.

The big reveal:
Serve the chicken sliced up on wraps, topped with the roasted onions, capsicum, salsa and your choice of avocado, jalapeños & sour cream.

Serves 2 adults and 3-4 kids

Like this recipe? Check out my cookbooks to find a bunch more meals that your family will love.

Like this recipe? Check out my cookbooks to find a bunch more meals that your family will love.

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Pea, potato & haloumi frittatas

It’s a deadset crappy day outside today – which seems to happen a lot during school holidays! So we’re making the most of it by doing bugger-all. Miss F is reading on the couch. Mr M&P is fluffing about – a bit of reading, a bit of drawing evils guys with crossbows and a little bit of doing a lovely portrait of mummy.

My boobs aren't looking so great, but at least I'm smiling.

My boobs aren’t looking so great, but at least I’m smiling.

Thankfully my kids are pretty calm little people. They can handle a day of doing nothing – they relish it as much as I do. I’ve always thought that a bit of nothing time is essential for the spirit. Creative juices get to flow about, minds can wander over and around all sorts of random topics. Often we end these times recharged and ready for life. But I guess it is a chicken or egg thing – are my kids calm because I give them lots of calm times, or are we able to have calm times because they’re calm people? I can’t decide.

I can decide that these little frittatas have been a massive hit around VSHQ lately. Peas (my favourite vegie of ALL TIME) with haloumi flavour bombs, all padded out with potato making them almost Spanish omelette-like.

Back to my book.

vegie-smugglers-pea-potato-haloumi-frittata

Pea, potato & haloumi frittatas

These gluten-free little tasties are great hot, but also delicious cold, making them a great lunchbox item, too.

2 large potatoes, peeled, cubed into 1cm cubes
1 1/2 cups frozen peas
225g block haloumi cheese, in 5mm cubes
1 small carrot, peeled, grated
7 eggs, lightly whisked
1/4 cup grated parmesan cheese (not the powdered stuff)
3 tbsp fresh herbs (any combo of chives, mint, parsley is good), finely chopped
Salt & pepper

Preheat the oven to 200C. Grease a 12 hole muffin tin or line with paper cases.

Par cook the potato cubes by either steaming or microwaving them until barely tender. Set aside to cool slightly.

In a large bowl, combine everything (complicated recipe, I know).

Divide between your muffin holes. Bake for 30-35 minutes until golden and puffy.

Serves with salad.

Makes 12.

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A vegetarian comfort dish to sooth a heavy heart

Is there anything more heart-breaking than the pained tears of a young child experiencing an existential crisis? You know, that moment when it first occurs to them that one day THEY ARE GOING TO DIE. And that their mummy and daddy will pootle off too, most likely before them. And even sooner, it’s likely that their beloved grandparents are going to die, too. And it comes crashing down on them heavily. It weighs their hearts down near the floor and you find them sobbing their grief out, often alone, confused, crumpled and extremely worried.

We’ve just been through a phase of this with Mr M&P and I find it distressing to be unable to protect him from such big realisations – the cuddles help, but they don’t fix the unfixable. On another level, I also find it heartwarming that my little man values this life so much, and that he loves all of HIS PEOPLE so thoroughly. It reminds me to love everyone now, without delay, without squabbles. And to not let a day pass us by without being entirely grateful at all that blesses us. After all, as my little boy sobbed about life the other week, “it’s just not long enough”. Agreed Mr M&P, agreed.

Sooth the heaviest of souls with this meal full of love.

Sooth the saddest of souls with this meal full of love.

Classic vegetarian cannelloni

Let’s let the animals live this week, and enjoy a meat-free, totally delicious, dinner.

200g box spinach leaves, thawed, well squeezed (OR blanch the leaves from one bunch of silverbeet, remove the white stalks & shred)
250g Ricotta cheese (full fat)
2 spring onions, finely sliced
1 zucchini, grated
1 small/medium tomato, finely diced
1 egg, whisked
1 tsp Italian herbs
1 clove garlic (or 3/4 tsp garlic powder)
1 cup grated cheese (cheddar is fine, a pizza mix is better)
200g box instant cannelloni tubes
700ml bottle pasata (find it in the pasta sauce section)

Heat the oven to 180C. Find a medium lasagne dish (or any ovenproof dish will do). Spray with a bit of oil.

Combine the spinach, ricotta, spring onions, zucchini, tomato, egg, herbs and garlic in a large bowl. Also add in half of the grated cheese. Mix well (hands work well for this!).

Use fingers or a spoon and dollop the mixture into the cannelloni tubes. Lay them into the dish neatly, squished up together. If you need, spread them onto a second layer.

Pour over the whole jar of passata. Make sure you have covered all the pasta (or it won’t cook). Sprinkle over the rest of the cheese.

Bake for 25-30 minutes until golden and bubbling (and the pasta is cooked through).

Serves 2 adults & 2-3 kids (nice served with a green salad).

freeshipping

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They know a thing or two about food, don’t they, those Chinese…

I can’t help but feel touched by luck this week as the full weight of the auspicious number 8 has come my way. The Chinese love this number, so they’d be happy to see that my Facebook page clicked over 88,888 this week, which was nice. Thanks to all of you who’ve been with me over the past few years! And over on Instagram, my fledgling page hit 888, which seems quite alot, considering I post pictures of the sky, endless shots from my kitchen bench and random stupid things, like tree trunks that look like bums.

To celebrate I’m trawling the blog for some of my favourite Chinese-influenced meals. The salty flavour profile has always been hugely popular with my kids. There’s rarely spice, but always taste – a great combination, for a lucky week ahead.

Click the pics to go to the recipes….

vegie smugglers plum sauce chinese-style meatballs

Kid-friendly meatballs with a Chinese twist.

Vegie Smugglers sang choy bow

Lettuce delights for your munching pleasure

Ma po dofu dish

This kid-friendly ma po dofu smuggles tofu, carrots and capsicum

Get the kids onto wrapping these.

Get the kids onto wrapping these.

freeshipping

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My dirty-little-secret pantry dinner…

Generally I’m ALL FOR cooking with lovely fresh produce in creative and interesting ways that promote vibrant good health, happy bowels and an I-never-eat-processed-food glow. At other times, say later in the term (mainly on a Thursday night) when all I’m really looking for is wine and a bit of silence, I’m happy to bend my rules to create a healthy dinner with the minimal amount of effort.

So here it is, my dirty-little-secret dinner that is perfect for those nights, later in the term when everyone has their grumpy heads on. All the ingredients can be stored long-term in the pantry or fridge (most of you can crisper-dive to find a squishy carrot & soggy spring onions, I’m sure). All you do is mix it up and bake, then serve to kids who adore this easy-to-eat, comfort-food dinner.

So easy and a total hit with the kids.

So easy and a total hit with the kids.

Thursday night tuna & rice bake

1 microwave bag of rice, cooked (about 1 1/4 cups cooked rice)
180g tuna in water, drained
440g can cream of mushroom soup (YES, TRULY!!!!!)
125g corn kernels, drained
1 carrot, peeled, grated
4 spring onions, finely sliced
3/4 cup frozen peas
2 tsp Dijon mustard
3/4 cup grated cheese

Preheat the oven to 180C. Grease a pie dish with spray oil.

In a large bowl, combine everything, except 1/4 cup of the cheese. Season. Add in parsley or chives if you’re feeling fancy. Tip into the oven dish, spread it evenly and sprinkle the rest of the cheese on top.

Bake for 20 minutes until golden.

Serves 2 adults & 2-3 kids.

 

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Like this recipe? Check out my cookbooks to find a bunch more meals that your family will love.

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The sixth food group – food created by Satan

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.

It look so innocent!

It looks so innocent!

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.

Olive oil
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.

 

Toddler Recipes: What (and how) to feed fussy eaters

New book out now!

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