Double tap if you find this useful, and I'll do more! My portion of dinner and my 1 year old's. We had lamb koftas made with minced lamb, zouk, toasted pine nuts and fennel seeds and chickpeas tossed in oil and honey and baked (no honey for under 1s). The broccoli I fried in a tiny bit of oil so it was a bit tastier than steaming. The dips are shop bought plain hummus and a tahini, yoghurt and lemon one I made, which was rank so I didn't give myself any. Charlie also thought it was rank and didn't eat his either 😂 Rest of the dinner went down well though! Charlie's is only a small portion as he's very fussy at the moment so I'm just doing tiny portions in the hope he's not overwhelmed and will try most things.
✖️SELFIE FRIDGE✖️Lo bueno de pasar el finde largo en 🇪🇸Madrid es que normalmente me da ⏳ tiempo a mucha cosa—lo malo es que hemos estado 👶🏼Caetana y yo en 🙇🏼♀️cama y no 🤦🏼♀️he tenido tiempo de nada, salvo por ordenar la ❄️nevera a la perfección! Y es que no podía fallar a mi tradición de lunes de compartiros la 📸selfie de nuestra nevera. Como podéis ver, por fin estoy cumplimiento mi objetivo de ❌🌍reducir plásticos en 🏡casa, gracias a los productos de @theecochange –ahora voy a la compra con sus 🛍🛒bolsas para guardar las frutas y verduras. En cuanto a los 🥫botes de cristal, son de las conservas, siempre los guardo, los limpio y los reutilizo! Y los herméticos son de @curverofficial , otra marca de productos de organización de casa que es la pera! En cuanto a los 🥗🍱🍛menús de la semana, a mi me agobia escribirme los 🗓📃menús o dejarme mucha comida preparada porque nunca sé que nos apetecerá comer o si vendrá alguien a cenar. Lo que sí suelo hacer es dejarme ingredientes preparados, por ejemplo preparo un bol de 🍚quinoa lista para comer y muchas 🍆🥦🌽🥒verduras ya cocinadas al horno que es lo que me quita más tiempo! También suelo dejarme dos/cuatro 🥚huevos hervidos y con eso voy organizando cenas y comidas de toda la semana! Lo importante es encontrar el método que te sirve a tu familia y a ti para poder comer sano y variado toda la semana! #mealprep#dreamfridge#fridge#neveral#realfooding#comidareal#futurnevera
When I've got less than 30 minutes to make dinner, I always make this Cauliflower Rice Chicken and Broccoli Casserole. This casserole has got a few short cuts like frozen cauliflower rice and rotisserie chicken to save you time without compromising nutrition and flavour! Get the recipe from the link in my bio! What are your favourite 30 minute meals? Have your used cauliflower rice? Let me know below and tag someone that would love this recipe!
Lots of you have been asking for my Sweet & Sour recipe today so here it is again 😘 Crunchy Sweet & Sour Chicken/Pork Ingredients For the marinade: 600g pork shoulder/ chicken thigh fillets cut into 1 inch cubes 1 tbsp light soy sauce 1 tsp sugar 1 tsp salt 1 tsp white pepper For the coating: 1 large egg 1/2 cup cornflour 1/2 cup semolina/polenta Pinch of salt and white pepper Rapeseed oil for frying • For the sauce: 1/4 cup water 1/4 cup sugar 3 tbsp tomato ketchup 2 tbsp white vinegar 1 tbsp light soy sauce 1/4 tsp salt 1 tbsp cornflour mixed with 1 tbsp water 1/2 red onion rough chopped 1 bell pepper - rough chopped 1 cup fresh pineapple chunks 1 carrot sliced Method - 1. In a medium sized bowl, add the soy sauce, sugar, salt and white pepper to the meat, make sure well coated and leave to marinate at room temp 2. In a small bowl, whisk the egg. Use a separate bowl to mix together your cornflour, semolina/polenta and a pinch of salt and white pepper 3. Heat your oil (hob no 5) and put some paper towel on a cooling rack for the fried pork pieces 4. The chicken/pork will need to be fried in batches, dip your first batch in egg then roll it in the flour mix, tap off any excess and use tongs to gently lower each piece into the hot oil, fry for a couple of minutes each side until golden brown, remove with tongs and place on the paper towel. Repeat until all pieces are cooked. Remove oil from heat. 5. Prep your sauce - simply add all the sauce ingredients into a separate bowl, mix and set aside. 6. Using a clean wok, add a little oil, bring it up to the highest heat and throw in your pineapple for 1-2 mins to add some caramelisation. Remove the pineapple and do the same with the pepper and carrot chunks -remove and set aside 7. Add the sauce mix to the wok and stir until it becomes quite thick and sticky, add in the pork/chicken pieces and pineapple and pepper, mix well so all pieces are coated with the sauce and heat through for a few minutes.
Old School Beef Stew n Dumplings..... and I’m not ashamed to say I went in for seconds 🙊🙊🙊 Old School Beef Stew & Mustard & Thyme Dumplings To serve 4 Ingredients 1 tbsp veg oil 400g diced steak, similar bite sized pieces 1 tbsp plain flour 1 large onion finely sliced 600ml beef stock 600ml water 500g carrots, peeled and sliced 500g swede, peeled and sliced 900g floury potatoes peeled and sliced 10 splashes Worcester sauce Salt and black pepper For the dumplings 200g plain flour 100g suet 8-10 tbsp cold water Pinch of salt 1 tsp thyme (optional) 1 tsp English mustard (optional) Method 1. Throw the diced steak in a bowl with the flour and a good pinch of salt and black pepper and shake the bowl around until the steak is coated on all sides. Put your stew pot on the hob on high, add the onion and fry off for a few mins. Then throw in the beef and brown off for 4-5 mins, turning half way through. 2. Deglaze the pan with the beef stock and water, giving the bottom a good scrape with your spoon/spatula. Cover loosely and leave on a low simmer for two hours, stirring occasionally. 3. In the meantime, prepare the dumplings for cooking. Put the flour, suet, thyme, salt and pepper in a mixing bowl and stir, add the mustard and pour the cold water in a bit at a time, using a fork to bring the mixture together. When wet enough to combine, bring the mixture together in a ball and divide into 8 balls, set aside. 4. Add the carrot and swede, Worcester sauce and simmer for 10 mins before adding the potato and simmering for another 12 mins, stirring halfway through. Season to taste before adding the dumplings. Place the dumplings around the top of the stew, with a space between each so they aren’t touching. Cover tightly and simmer on low for 20 mins. Leave to rest for 5 mins before serving. #bestofbritish#foodobsessedgirl
This fall chicken and roasted veggie sheet pan dinner cooks in 20 MINUTES! Crank up that oven my friends. This recipe can be perfect for your picky eaters because they can see all the ingredients in it. No surprise bites buried under sauce here! INGREDIENTS 1 pound butternut squash 1 pound chicken breast 3 cup broccoli, florets 1/2 medium onion, red 4 tablespoon olive oil 2 clove garlic 3/4 teaspoon thyme, dried 3/4 teaspoon sage, ground 3/4 teaspoon parsley, dried 3/4 teaspoon rosemary, dried 1/8 teaspoon nutmeg 1/2 teaspoon salt 1/2 teaspoon black pepper, ground 1 cup brown rice, raw 1/2 cup walnuts, chopped 1/3 cup cranberries, dried INSTRUCTIONS Preheat oven to 450 degrees Fahrenheit. Peel and cut squash into 1/2 inch cubes. Cut chicken into 1-inch pieces, broccoli into smaller florets and onion into slices. Add to a large dish and toss with olive oil and seasonings. Pour onto a large baking sheet and bake for 15-20 minutes. Toss around halfway through roasting. Veggies should be tender and chicken no longer pink inside. While roasting cook rice as directed on package. Once you remove the veggies and chicken from the oven, stir in the walnuts and cranberries. Serve over rice. . . . #superhealthykids#healthymealideas#healthydinnerideas#healthyrecipe#fallfood#sheetpandinner#familymeal#familydinner#kidfood#foodiemom#homemade#homecooking#butternutsquash#chickenrecipes#eatyourveggies#eatyourcolors#kidfriendly#doyouprepear
I’m not sure what’s on the menu tonight yet, I’d like it to be my extra comforting Braised Beef & Mushroom Pie, but I think I ought to use up some of the millions of tins of beans I’ve got taking up storage space! BRAISED BEEF & MUSHROOM PIE WITH SUET PASTRY 🥮 To serve 4-6 Ingredients 1kg braising beef cut into bite size chunks 2 tbsp plain flour 2 tbsp veg oil 1 medium onion finely chopped 1 stick celery finely diced 1 medium carrot finely diced 3 cloves garlic, finely chopped 2 bay leaves 200ml full bodied red wine 440ml beef stock 2 fresh bay leaves 10 splashes Worcester sauce 1 tbsp wholegrain mustard 150 button mushrooms Salt & black pepper 1 beaten egg For the suet pastry 300g plain flour 100g suet 100g butter cut into small chunks 1/2 tsp salt Method: 1. Put the beef chunks in a bowl and add 2 tbsp plain flour and a good pinch of salt & pepper, shake the bowl around and ensure the beef is well coated. 2. Using a large heavy bottom pan or pressure cooker on a high heat, add the oil and then brown the beef in 3 batches. The flour will stick to the pan but don’t worry. 3. As the last batch of beef is browning, add the onion, celery, carrot and garlic and stir for a minute. Add in the rest of the beef. 4. Add the glass of wine and scrape the bottom of the pan to deglaze. Now add the stock, Worcester sauce, bay leaves and mustard. If using a pressure cooker, cover and bring up to pressure for 20 mins. If using a pan, partially cover and simmer on medium low for approx 2 hours. 5. While the filling is cooking make the pastry - put all the ingredients in a mixing bowl and rub in the butter. Pour in 125ml cold water and gently bring the pastry together into a ball. Put in the fridge for later. 6. Back to the filling - Add the mushrooms and simmer for another 5 mins. Taste and season. Remove from the heat and pour into your pie dish/tin. Remove the bay leaves and leave to cool - it’s not easy putting pastry over hot filling... 7.
After a week of candy and treats, this easy Spaghetti Margherita meal with a simple Caesar salad and ABK No-Fail French Bread makes the perfect Sunday dinner! Have you tried it yet? #spaghetti#sundaydinners#familymeal https://abountifulkitchen.com/margherita-pasta-updated/
¡Esta receta es PERFECTA para darle una presentación más ELEGANTE a tu puré de papa! 🍽 👤 PORCIONES: 8 📝 INGREDIENTES: Para el puré de papa: - 1 kilo de papas peladas y cortadas en cuartos - 1/2 taza de mantequilla - 1 1/2 tazas de queso asadero rallado - 1 taza de tocino frito - suficiente sal y pimienta - 1 cda de aceite vegetal - 1/2 taza de cebolla picada - 1 diente de ajo picado Para el picadillo: - 500 gr de carne molida de res - 3 jitomate sin cáscara y cortado en cubitos - 1/2 taza de puré de tomate - 1 taza de zanahoria - 1 taza de chícharo - 1 hoja de laurel Para terminar: - 1/2 taza de queso asadero rallado - suficiente perejil picado PREPARACIÓN: 1. Precalienta el horno a 180°C. 2. En una olla con agua hirviendo, cocina las papas con sal hasta que estén suaves. Escurre y reserva. 3. Aplasta las papas hasta que tengan consistencia de puré. Agrega el queso asadero, la mantequilla, el tocino frito y sazona con sal y pimienta. 4. Para el picadillo: en un sartén a fuego medio, fríe la cebolla y el ajo con un poco de aceite. 5. Agrega la carne molida y cocina hasta que cambie de color. 6. Incorpora el jitomate y el puré de tomate, cocina unos minutos y añade las zanahorias, los chicharos y el laurel. 7. Continúa la cocción alrededor de 10 minutos o hasta que la carne este completamente cocida y las verduras tiernas. Sazona a tu gusto con sal y pimienta y asegúrate de que el líquido se absorba por completo. 8. En un refractario apto para horno, agrega un poco de puré de papa y extiende. Espolvorea el queso, cubre con el picadillo, añade más queso y termina con otra capa de puré y el queso. Hornea alrededor de 10 minutos. 9. Sirve con perejil picado y disfruta. #kiwilimon#potatopie#meatpie#recetasdecocina#familymeal#mashedpotatoes#groundbeef#picadillo#homemadefood#homecooking#recetasfaciles
I can talk about how obsessed I am with meal planning for DAYS! Check out my stories today for why I love it so much (especially with 2 kids) and for a couple of awesome resources on my website to help you on your way to becoming a meal planning pro! And this is the 30 minute, one pot cheesy mince pasta that has been the number 1 dinner in our house lately (and the number 1 recipe on my blog!) I made a double batch last time and froze it, so I'll let you know tomorrow how it goes! One Pan Cheesy Mince Pasta (serves 4) INGREDIENTS 1 Tablespoon olive oil 1/2 onion (chopped) 2 cloves garlic (crushed or finely chopped) 500 grams beef mince (ground beef) 1x 400 gram tin of chopped tomatoes 1/4 cup tomato paste 1 1/2 cups beef stock 1 Tablespoon dried mixed herbs 1 Tablespoon worcestershire sauce 2 cups dried penne pasta 1/2 cup grated mozzarella cheese (or any other cheese) INSTRUCTIONS You will need a large frying pan with a lid for this recipe. If you don't have a pan with a lid, you can use tinfoil to cover it instead. Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 2 minutes until fragrant. Add the beef mince/ground beef and brown (about 5 minutes) Add tomatoes, tomato paste, beef stock, mixed herbs & worcestershire sauce and stir to combine. Reduce heat to medium/low, add the pasta and stir to combine. Cover and allow to cook for 15 minutes, stirring once during cooking. After 15 minutes, remove the lid and check that the pasta is cooked. If it needs, cook for an extra couple of minutes. Sprinkle the cheese on top and cover again for a further 2 minutes until the cheese has melted. If you have used an oven proof (e.g. cast iron) pan you can put it under the grill to melt the cheese if you would prefer. Take the pan off the heat and serve immediately #familymealideas#thekiwicountrygirl#mealplanning
I feel like chilli tonight! My base recipe that I’ll be adding some grated carrot and chopped bell peppers to tonight to get the veg in 💪🏼💪🏼💪🏼 Chilli Con Carne To serve 4 (medium🌶) Ingredients 1 tbsp rapeseed oil 400g beef mince 1 medium red onion -chopped 3 cloves garlic - chopped 1 red chilli - chopped & deseeded 1 bay leaf 1 tsp chilli flakes/chilli powder 1 tbsp cumin power 1 tbsp smoked paprika 2 tsp ground coriander 2 tsp oregano 500ml passata 2 tbsp tomato purée 2 tins beans of your choice eg kidney beans, taco beans, butter beans, cannellini 300ml beef stock Handful chopped fresh coriander 1 tsp lime juice (optional) Salt & black pepper Method 1. Use a large, heavy bottomed pan to make the chilli. Sauté the onion in the oil on a medium heat until they start to colour, turn the heat right up and add the mince, breaking it up with your spoon. Brown the beef for at least 5 minutes for good flavour. 2. Turn the heat down to medium and add the bay leaf, garlic and red chilli, sauté this off for a minute before adding the dry spices. Fry the spices off for two minutes, stirring regularly to avoid any sticking. 3. Now add the passata, tomato purée, beef stock and beans and stir well. Bring up to strong simmer and then turn the heat right down to a low simmer. It will seem quite soupy, but that’s so you can slow cook it for the flavours to develop. 4. Simmer on low 60 - 75 mins, stirring occasionally, until you get the desired consistency, add the chopped coriander and season with salt and black pepper and a squeeze of lime if you have any, it really lifts the flavour 👌🏼 #whatareyouhaving#foodobsessedgirl
Here's an easy language swap: Instead of telling kids "finish your dinner" (which, of course, I have also said), you can try, ⠀ ⠀ "Is your tummy full?"⠀ ⠀ That's it. Teach those littles to tune in and see if their tummy is full. This is maybe the MOST important eating skill you can help your kids learn.⠀ ⠀ Wait is that CANDY on that plate? You betcha. That's where I'll be serving it for 2-3 days after Halloween. 👍 And if they only eat the candy? Okay. But, we've been doing this long enough that there is a 99.9999999% chance they will eat something else from their plates.⠀ ⠀ Have you tried dessert WITH dinner?⠀ #kidseatincolor ⠀ ⠀
Just LOOK at those yummy veggies peeking out of this One Pot Tuscan Ziti. 😍 I love hearing that you guys are making my recipes. It seriously warms my heart. Reader Margot writes, "Really love this meal. I have made it 3 times already and plan on making it again this week!" YAY for finding a winning recipe! Here's how to make it: INGREDIENTS 16 ounce pasta, chunky shape 2 tablespoon olive oil 1 cup, chopped onion 2 clove garlic 2 medium squash, summer 16 ounce spinach 28 ounce diced tomatoes, canned 28 ounce tomato sauce 3 teaspoon Italian Seasoning 1 cup Greek yogurt, plain 1 cup sour cream 1 1/2 cup mozzarella cheese, shredded 1/2 cup Parmesan cheese, shredded 1/8 teaspoon salt 1/8 teaspoon black pepper, ground INSTRUCTIONS 1. In a large pot, boil noodles according to package instructions until al dente. Drain and rinse and keep aside in colander. 2. Dice onion and mince garlic. Slice yellow squash (or zucchini if you prefer!). 3. In the same large pot over medium-high heat, add olive oil and saute diced onion for 5 minutes, until slightly translucent. 4. Add garlic, squash, and spinach and stir until spinach has wilted, about 5-7 minutes. Salt and pepper vegetables to your liking. 5. Pour excess liquid out of the diced tomatoes can. Add diced tomatoes, tomato sauce, Italian seasonings, Greek yogurt, and sour cream to the pot and bring to a boil. 6. Add noodles and 1 1/2 cups cheese (mix the mozzarella and parmesan cheese together) and mix well. Keep over heat until cheese has melted. 7. Top with remaining 1/2 cup cheese and serve hot. #superhealthykids#healthykids#healthykidfood#kidfood#familymeal#familydinner#cooking#homecooking#homemade#dinnerideas#pasta#italianfood#meatlessmonday#doyouprepear#prepear#healthyrecipes#feedfeed#foodiemom#pickyeaters