Posts tagged oven-baked

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.

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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.

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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.

real-healthy-families

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

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Pea pea balls

Shhhhhhh. Can you hear that? That’s right…… Listen again……… Got it? Yep. The glorious sound of silence as the kids head back to school.

Just quietly, I might be missing them a teeny bit.

The stretch of free time does allow me some uninterrupted cooking before the end of the day though. These ‘pea pea balls’ are the latest hit snack around here. The fun name has the kids laughing enough that they’ve scoffed a few down before they even think to ask what’s inside.

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Pea pea balls. Not poo poo balls.

Pea Pea Balls

2 slices wholemeal bread
1 1/4 cups peas (thawed if frozen)
400g can chickpeas. Rinsed, drained.
1-2 tbsp mint
1/2 tsp cumin
1/2 tsp sumac (buy from good greengrocers – so delicious and worth getting your hands on – if you can’t find it replace with lemon zest)
1/4 cup grated parmesan cheese
1 egg
Pepper (optional)

Olive oil spray

Serve with yoghurt & sweet chilli sauce

Preheat the oven to 200C. Line a baking tray with non-stick paper.

In a mini or full-sized food processor (or a thermy) blitz the bread into breadcrumbs. Add in the rest of the ingredients and process until you’ve got a thick paste.

I’d say ‘roll’ balls of mixture, except it’s a sloppier mix than that, really you’re just going to use spoons to shape dollops into bite-sized pieces on the oven tray. Spray with oil. Bake for 20 minutes. Flip then over and spray again and bake for another 10-15 until golden and firm. Serve warm with yoghurt & sweet chilli sauce.

Makes enough to feed 4-6 people as a snack.

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If you’re dreading getting back into the school lunchbox routine, pick up a copy of my Complete Lunchbox Planner. It has 40 weeks of easy menus & seasonal recipes. Visit the shop for more info.

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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.

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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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Five mix & bake dinners, that will make this week a doddle…

I love nothing better than a dinner that cooks itself. So much so I’ve got a whole e-book dedicated to them (check it out here). I particularly love those mix and bake dinners, you know, where you do a bit of chopping and mixing then everything is popped into one dish and baked.

The baking time gives you a chance to bath kids, help with homework or pack tomorrow’s lunchboxes, which means by the time you sit down for dinner you’re feeling in-control and ultra-efficient, two notions that are as deluded as they are fleeting.

Have a great week!

Easy to make. Easy to eat. Chicken pasta bake.

Easy to make. Easy to eat. Chicken pasta bake.

Zucchini slice (vegetarian & gluten free)

Zucchini slice (vegetarian & gluten free)

Gluten-free chicken pesto bake

Gluten-free chicken pesto bake

Tuna rice bake - so easy and a total hit with the kids.

Tuna rice bake – so easy and a total hit with the kids.

Mix, shape & bake these felafel patties

Mix, shape & bake these felafel patties

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How to avoid the sneering barista

Where will you be this Sunday, will you be tucked up at home, savouring your children and some home-cooked treats, or will you be valiantly going forth and trying to deny that your ‘parent’ status has impacted on your café lifestyle?

Ah the joys of brunching out with children.

It goes something like this; stressful car trip, struggle to find a parking spot. Carry offspring to avoid stroller jam. Outdoor table so that tantrums blend into the traffic noise. Wedge kids into hard edged chairs. Mr Meat & Potatoes headbutts table (first of 7 times) and wails. Look around café and see it is half packed with family scenes just like yours and half packed with childless folk, who are hating us.

An unimpressed waitress finally appears to take order just as Miss Fruitarian screams “I WANT SMOKED SALMON”. Smile apologetically – you have no idea how your child learnt how to be so pretentious. Order raisin toast.

The service is slow, so the kids have played maracas with all the sugar sachets, sucked them, busted a few and put them back in the container before the food finally arrives. Inevitably the wee arrives then too.

Drag sugar covered-sticky child to the grotty bathroom. Child assures you “don’t worry, mummy, it’s just a little bit wet”. Fish out spare undies from bag (which also stocks baby-wipes, nappy bags, spare cars, books, crayons, notepads, water bottles and sultanas). Child then decides they actually need to poo. Settle in; try not to touch surfaces. Wait. Finally done. Dress, wash hands, back to find food is cold. Other child being restrained by partner who is grimacing but assures you they’re having a great time.

Eat cold food as partner goes straight to counter to pay – you don’t have time to wait for hungover waitress to get your bill. Back to car. Strap in. Drive home only to realise you left blankie behind.

Next time, do everyone a favour and just stay home. Make these healthy hashbrowns and avoid all those (other) wretched children.

Oven-baked, healthy hashbrowns.

Save yourself on Sunday mornings with home-made hashbrowns.

Oven-baked hash browns

The combination of onion and parsnip is absolutely delicious in this dish. Microwaving the whole vegies first speeds up the cooking time and gives a nice creamy texture.

1 potato
1 swede
1 sweet potato
1 parsnip
1 onion, peeled, grated
1 tsp parsley or chives, finely diced
Salt & black pepper
2 tbsp olive oil, plus extra for cooking

Preheat oven to 200C. Line a large oven tray with baking paper.

Soften the vegies individually by cooking them whole in the microwave. Try 3 minutes on high for the potato, 2 minutes for the swede, 2 minutes for the sweet potato and 1 minute for the parsnip. Allow to cool slightly. Peel off the skins and grate the soft insides. Transfer to a mixing bowl, mix through the onion, herbs, seasoning and olive oil. Use your hands to combine well.

Form thin patties. Place on the oven tray, drizzle with oil and cook for 25 minutes, turning once during cooking.

MAKES 8

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