Posts tagged feeding the family

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.

 

real-healthy-families

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

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Super yum dinner with bugger-all cooking required

This blog made it into my dreamspace the other night, in one of those intensely real, detailed dreams that have you swept up believing that they are actually happening.

In it I was putting together a video-recipe (already farfetched considering I’d rather chew the toenails of strangers than appear on camera) full of horribly complicated instructions on how to bake the perfect roast potato. The essential first step was to puncture the entire spud by creating endless potato-gun pellets before boiling, drying, dipping in oil then baking until crispy perfection. Even in the dream I was thinking that locating an old-style toy for a single recipe was a bit of a stretch for readers, especially considering I only blog simple, everyday recipes.

image

Miss F demonstrates the first step of my dream-potato dish.

Still, the potatoes were insanely good, as is this week’s recipe. Thankfully this real-life recipe is at the opposite end of the preparation spectrum. Just marinade some chicken, then toss in a few extra bits and bake. DONE. And it’s super tasty.

vegie-smugglers-indian-chicken-tray-bake

Younger kids can have theirs chopped up and mixed through the rice. Adults can top with coriander & fresh chilli.

Indian baked chicken

This is advanced vegie-smuggling, since there’s nothing hidden. To serve younger kids, hack away at the finished dinner with kitchen scissors and mix everything through the rice, making it more of an Indian-fried rice type thingy.

3 tbsp olive oil
1 tsp cumin
1 tsp coriander
1/2 tsp garam masala
1/2 tsp cinnamon
2 tsp brown sugar (optional but recommended, honey also works)
700-800g chicken thigh fillets
3 large carrots, peeled, cut into thick batons
1 large red onion, peeled, cut into 8-10 wedges
1 cup peas

1 cup basmati rice
1 zucchini, grated

To serve: Mango chutney, pappadums

Mix the oil and spices and sugar all together in a glass or ceramic dish (since I’m lazy and hate washing up, I use an oven proof one that I’ll later roast everything in).

Cut any excess fat off the chicken and cut each fillet into about 3 even-sized pieces. Roll them into the marinade, cover and leave for as long as you’ve got (somewhere between 5 seconds and all day, depending on your schedule).

Preheat the oven to 200C. Remove the cover from the chicken. Mix in the carrot and onions. Bake for 30-35 minutes until the carrot is tender and the chicken is cooked through. Toss over the peas and mix through. Leave to sit for a couple of minutes.

Meanwhile, cook the rice whichever method you like best (I use my trusty and beloved rice cooker). When just cooked, mix through the zucchini and leave it to cook with the residual heat of the rice for several minutes).

Serve the chicken on top of the rice, with a dollop of chutney and a papadum for crunch. Adults might also like coriander and fresh chilli.

Serves 2 adults and 3-4 kids.

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Fundraising for a playgroup or daycare? You can sell my cookbook and keep 33%! Email me for more info…. vegiesmugglers@gmail.com

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Other chicken dishes to try…

Our favourite chicken pasta

Kid-friendly, one-pot chicken pilaf

Chicken sausage rolls – a Vegie Smuggling classic!

Slow cooker Chicken noodle soup.

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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 dinner that looks pants but taste great

Food styling has never been my forte. When I photograph my recipes it’s always with the general urge to show a dish as it is, in all its everyday yumminess. Usually there are kids hovering and pestering, wanting to just get on with eating their dinner. Late in the day the light is often fading and quite often I end up snapping a not-great-shot and think, bugger it, IT WILL DO. The readers will get the idea and they’ll just have to trust me that if I’m bothering to post a recipe, then it is definitely worth trying.

Wraps, however, are my particular food styling nemesis. And it’s a shame that I can’t figure out how to make them look good, since they are kid-feeding-gold. I roll all sorts of combinations of healthy yum into them and they get scoffed nice and quickly. They can be messy, especially for younger kids, so take the time to secure them with a bit of foil. It’ll catch the drips from the end and add some fun – my kids enjoy peeling it away as they continue eating.

AND, they end up a bit like swords, which always keeps my son extremely happy.

 

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Our latest hit dinner (that also doubles as a sword)

Extremely tasty and good for you wraps

1 tbsp olive oil
1 large brown onion, finely diced
500g beef mince
2 cloves garlic, minced
1 tbsp Mexican spice mix (or 1 tsp each cumin, paprika, oregano)
400g can kidney beans, rinsed, drained
2 large tomatoes, finely diced
1 large carrot, peeled, grated or finely chopped
1 zucchini, grated or finely chopped
1/2 green capsicum, finely diced
1 tbsp brown sugar (optional, but recommended)

Serve in wraps with your choice of grated cheese, avocado, lettuce, jalapeños and sour cream.

Heat a large frying pan over medium/high heat.

Add the oil then pop in the onion, and cook, stirring often for 5-6 minutes. Place the mince carefully into the pan and use your spoon to break up all the lumps and brown it all over. This usually takes another 6-8 minutes.

Chuck in the garlic for a minutes before adding the spices. Combine them through the mince before adding in all of the veggies and sugar (if using).

MIx everything together well, reduce the heat and simmer for at least 20 minutes uncovered (you want liquid to evaporate and for this to be a pretty dry mix). If you have time, just let this simmer away for 45 minutes or so, while you repack lunches, solve homework problems or plow through the day’s family admin. Do give it all a stir every now and again to avoid sticking.

Serve on wraps. Sprinkle over cheese, then any extras that take your fancy.

Makes enough to feed 2 adults & 4 kids. Leftover mince freezes well and is also great on baked potatoes.

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EVERYONE LIKED THIS? Other wrap dinners to try (and more dodgy food styling to check out)…..

Spicy chicken wraps.

Middle Eastern-style lamb

Beef & lentils

Fish & vegies

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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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Five pie-hole fillers, perfect for toddlers AND husbands this grand final weekend

So it’s grand final weekend – a classic time to gather together and munch on some pastry covered pieces of something-not-quite-defined.

It doesn’t take too much effort to whip up your own morsels – these recipes all go far, contain sneaky vegetables AND taste incredible. PLUS all these recipes are classic finger food, suited to toddlers (as well as husbands)….

Click the pics to see the full recipe….

Sausage rolls and chips

Classic chicken sausage rolls.

vegie smugglers pork fennel apple sausage rolls

Pub grub style – pork & fennel sausage rolls.

Sweet potato & lentil balls - nice option for vegetarians.

Sweet potato & lentil balls – nice option for vegetarians.

Tuna, egg & vegie pastry pockets

Tuna, egg & vegie pastry pockets

rice paper rolls

Beef & peanut rice paper rolls.

15%off-text

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The magical power of CAKE and how my kids revealed themselves to actually be competent

My mission recently has been to ‘skill’ my kids. Apparently the best way to help with their self-esteem is not to talk them up, but rather to teach and help them conquer a wide and varied set of skills. Which includes the glorious and the mundane. Sure, learn how to snorkel, read novels and ride bikes but also learn how to polish your shoes, sort through the washing and take care of yourself.

Enthusiasm for the various tasks swings wildly. Feeding the cat is low on the list. They can never remember where the cans are kept. Is it that cupboard? This one? Out in the garage?

Same with breakfast. I reckon they can sort themselves out. But they’re not so sure. What? Find the milk myself? But the container is nearly full and much too heavy for a small wee child to pour. Surely mummy would do a better job….

Which is why I was all agog the other night post-dinner when freshly flopped on the couch I remembered that there was some leftover apple sponge pudding in the fridge. “Kids,” I yelled, between sips of pinot gris, “there’s dessert for you if you can find it.” I mentioned cake, yoghurt etc and in a flash they were off. Five minutes later they returned, pleased as punch with themselves. Somehow they’d found the cake, dished out servings, heated it in the microwave and topped it with yoghurt.

Astonishing what they are actually capable of.

SO delish, and keeps in the fridge for several days.

SO delish, and keeps in the fridge for several days.

Apple sponge pudding – based on a recipe by Nola Treloar from a Country Women’s Association cookbook

25g butter
4-5 apples (any sort), peeled, roughly chopped
1/2 tsp cinnamon
1 tbsp brown or raw sugar

Sponge
80g butter, melted
1 tsp vanilla extract
1/4 cup brown sugar
1 egg
1 cup milk
1 cup self-raising flour
Pinch salt

Heat a frying pan over medium/high heat. Melt the butter then add in the apple. Stir every couple of minutes until softening nicely. Sprinkle over the cinnamon and sugar. Mix for another minute or so, then set aside to cool slightly.

Preheat the oven to 160C. Grease a baking or pie dish. Tip the apple mix evenly over the base – include all the juices.

In a large bowl, whisk together the butter and vanilla. Then whisk in the sugar, then the egg. Mix through the milk. Sift over the flour and salt. Whisk it all together into a glorious, lump-free batter.

Pour the mixture over the apples. Pop into the oven and bake for 40-45 minutes until golden.

Serve as is, or with yoghurt or ice-cream.

Serves 6-8

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The messiest child wins a prize!

A while back it came to my mother’s attention that my children did not necessarily have the world’s best table manners. And possibly, I have to admit that she was right – training them up on the finer points of silver service mealtime hadn’t been my priority. While my kids could use a knife and fork correctly, they were a long way from being sophisticated cutlery-champions. And when I stopped to think about it, basic table manners are pretty nice and worth pursuing (surely one day they’ll want to have the skills to impress potential partners in restaurants).

Since it is just a skill to learn, we did deliberately start off on a bit of a utensil-mastery-mission. We began with pancakes on Sunday mornings. Unlike dinnertime, we were all fresh and could handle the mess with humour. Pancakes proved to be the perfect practice food, too. Once we mastered them, we moved onto sausages and chips and worked our way to the point where they can use a steak knife and manage their way through most meals.

But it’s taken time and in our defence, most of the dinners we eat are fork or spoon affairs – we’re not much of a meat-and-three-veg family.

Graceful-soup-eating however is still a bit elusive. We have soup spoons and we’ve tried to teach the kids the whole dipping-at-the-back-of-the-bowl trick, but to no avail. Especially if they’re hungry and the soup is yummy, like this one.

In a moment that made me feel like I was living “The Castle”, my husband had one sip of this and declared, “Darl, I’d be bloody happy if I was served this in a restaurant.” Because it’s THAT good apparently.

It’s perfect too, for kids who only like white food.

Dairy-free creamy cauliflower soup

Dairy-free creamy cauliflower soup

Lactose-free, cream of cauliflower & potato soup

1 head cauliflower, cut into florets
3 tbsp olive oil
1 tsp garam masala
1 large onion, diced
1 tsp garlic, crushed
1 tsp grated ginger
1 potato, peeled, roughly diced
1 litre vegetable stock
270ml coconut milk
Salt & pepper

Preheat the oven to 200C.

Pop the cauliflower onto a baking tray. Scatter over 2 tbsp of the olive oil and garam masala. Toss well then bake for 20-25 minutes until tender (you can push a fork through).

Meanwhile, heat the last tbsp of oil in a large soup pot over medium heat. Add in the onion, and cook, stirring frequently for 6-8 minutes until golden. Tip in the garlic, ginger and potato. Fry this off for a minute or two before adding in the cooked cauliflower and veggie stock. Bring to a boil, then reduce the heat, cover and simmer for 10 minutes or so until the potato and cauliflower is all really soft.

Remove from the heat. Use a stick blender to blitz everything up until smooth. Pour in the coconut milk and blitz further to combine. Season well, to taste (I like a lot).

Serve with coriander, a slurp of coconut milk on top and bread.

Serve 2 adults and 2-3 kids

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Little-Chomps_Red-smock-with-bowl

****** WIN! ********

Got a kid who eats by osmosis? Then you’ll be after one of these dinner smocks from Bree at Little Chomps. I’ve got four to give away (each valued at $24.95). To win, show us the pic of your kid, in all of their messy post-dinner glory! Either post it over on Facebook or email it to vegiesmugglers@gmail.com. Entries close Friday 7th at 6pm). Congrats to our winners: Claire Maree, Emma Brear, Kate Douglas & Kylye Rowe. Email me if you’ve not got my message yet ladies – vegiesmugglers@gmail.com.

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