I’ve been on a making spree lately. Wait, who am I kidding, I’ve always been on a making spree, but lately it’s had a lot to do with food. I love food. But as much as I love to eat I also like to try to be somewhat healthy and my explorations lately has been much about that. Healthy, yummy food.
People have been telling me that I need to blog my recipes, but I just seem to eat whatever I cook before I can photograph it, and.. I’m also just not that into food photography. Not enough to make it look good. And I’m also not into posting anything without images. Get my problem?
Anyway, last night I made my new favourite, vegetable side dish. It’s ridiculously easy and unbelievably tasty. You can use whatever vegetables you like, I usually mix it up a bit from one time to the next. My key players are definitely the brussel sprouts and the broccoli.
Ingredients (last night):
Brussel sprouts, halved
Broccoli, cut into florets
Garlic, sliced (I used 4 cloves because I love garlic) You could also leave these whole
Pine nuts, toasted
a good olive oil
Preheat your oven to about 200 degrees. Get out a large bowl and prep your vegetables. You wanna cut any big ones like the brussel sprouts in half to reduce cooking time and divide the rest into reasonably sized chunks.. Lightly toss all the vegetables in olive oil with a bit of sea salt in the bowl. I like to give mine a slight massage. Spread the vegetables on an oven tray covered in aluminium foil. Roast for about 25-30 minutes depending on the size of your veggies. Poke them to make sure they’re cooked. You want the broccoli to start going brown at the edges. While your veggies are cooking toast your pine nuts and grate a good handful of parmesan. Once finished, pour everything into a large serving bowl. Add a bit more olive oil, the nuts and the juice of half a lemon (or a bit more, depends on how much veggies you have and how tangy you like it. I like mine tangy.) Season and add your parmesan. Toss it all up and serve! YUM!
We served ours with a nice porterhouse and some mustard. Of course I was too busy eating to photograph that.
Oh how I love love LOVE MMmmmmmexican!! It’s my favourite food. I could eat it 5 days a week, I’m sure.
Anyways, my Norwegian friend Vigids over at Jeg er Jonathan has urged her readers to share some of their favourite recipes and/or photos of their dinners or weekly menus so that we can inspire each other to eat healthy and tasty food. I know I sometimes struggle to find inspiration for what to put on the dinner table so this is perfect for some easy access inspiration. To join you can leave a link to your recipe or menu under the dinner (middag) link up on her blog, or you can simply Instagram your dinner and hashtag it #vigdismiddag. No need to speak Norwegian to look at photos, right?
So here’s my Mexican lime Taco Spice mix recipe!
(I can’t remember where I found this originally. It’s been in my recipe book for a while.)
I normally use this for chicken, but you can use it for vegetables, beef, fish or whatever else tickles your fancy. To make it kid friendly, simply skip the chilli or reduce the amount of it. Unless your kids like it hot, that is.
In a bowl mix:
Juice of 1-2 limes
zest of 1 lime
2tsp smoked paprika
1tsp onion powder
1 1/2-2 tsp cumin
1tsp chili powder
1/2 tsp garlic powder
Approx. 2tbs Olive oil (Use as much as you need to make enough marinade. This will make enough for 2 regular sized chicken breasts)
Mix it all up and let whatever it is you’re cooking marinate for a bit. I cut my chicken into pieces before marinating. Then simply toss everything in the pan and cook until done.
Serve in a soft or hard taco with whatever you like. Perhaps some black beans, roast vegetable salsa, guacamole, shredded red cabbage (or a coleslaw mix), corn and cucumber with some white corn chips and lime? YUM!
I love mexican food. I mean it, seriously, I LOVE it! It is by far my favourite food. I don’t mind the real hearty authentic stuff, that’s good too, but I still have a preference for some fresh baja type mexican.
Because it’s food I have a passion for I’ve been meaning to introduce Anakin to more of it. We tried a mexican style black bean, coriander and vegetable lasagna which went down a treat so I figured it was about time he got some burrito in him. Success? Absolutely!!
I went the extra mile and made him my current favourite salsa in a baby version. (Which is basically the same as my version just minus the chilli and the salt.) Recipes? Ok. (Alright, so I took a couple of photos of this, but I can’t find them anywhere. Sorry.)
I don’t really operate with measurements when I cook this stuff. It used to annoy me when I asked my mother for recipes that she couldn’t be more exact, but now that I cook for myself I totally understand what she’s on about. So just bare with me, ok?
You’ll want to make the salsa in advance. These flavours like to have a good foreplay before they get down and juicy, if you know what I mean.
Roast vegetable salsa:
Green capsicum, halved
A whole chilli
Set your oven to 180-200 degrees celsius. Get an oven tray and give it a tiny coat of olive oil. Halve your tomatoes and cut out the little green bit on top. Set on the tray cut side down. For this I used about 5 tomatoes because I made an adult version and a baby version. You’re better off making more than less because believe me, this stuff is delicious. Cut your capsicum in half and get rid of the seeds. Chuck some unpeeled garlic on the tray, I used 5 small cloves. Don’t worry, it won’t be garlicy. Put a whole chilli on as well and set it all in the oven until it all goes a bit wrinkly and soft.
Once it’s all nice and soft get it all out. If you’re making a baby salsa get a separate bowl out for that and make everything separate. Peel your garlic and smash it with a fork. I used two small garlic cloves for my baby salsa. (for the adult version this is where I add a good pinch of rock salt.) Get your tomatoes and chop them or smash them with whatever method you prefer. I’ve started just using my kitchen scissors because I like it a bit chunky, just to cut it a bit finer after giving everything a rough chop on the chopping board. Add tomatoes to the garlic and stir. Baby version 1,5-2 tomatoes deepening on size, adult rest. Chop your capsicum and add that too. baby version 1/4 of the capsicum, adult rest. Chop the onion and add a bit of that to the baby salsa and a lot to the adult salsa. The onion is the only thing that is not roasted in this and adds a nice crisp texture. Get a nice, big handful of coriander, roughly chop it and add to the mix in both bowls. (For the adult version this is when I add my chilli. Make sure you taste it first. If it’s too fiery remove the seeds, if not just chop it and add it all.) Then give it a bit of ground pepper and a good squeeze of lime. Stir and you’re done!
The most important thing with this salsa is to get a balance going between the tomatoes, chilli, lime, coriander and salt. It’s not hard, but you don’t want the chilli to dominate, too much salt, too much lime or the coriander to take over everything. It’s easy, so don’t worry.
Now onto the burrito filling. I already had some pre-cooked black beans in the freezer from last time. You can use whatever other beans you want, but I do love my black beans. If you can’t find them tinned just get some dry ones, soak them overnight and cook with a bit of salt until tender. This will usually take up to a couple of hours.
For the burritos you’ll need:
Green capsicum (or whatever colour you prefer)
corn on the cob (or tinned)
Just use vegetables in whatever quantity you need. Chop them, cut the corn off the cob and fry over medium heat for a couple of minutes. Add the black beans. I like to throw all my vegetables in at once simply because I prefer them to be crisp and not overcooked or soggy, so make sure you don’t prepare this too early. I seasoned this with some smoked paprika and some cumin. When I make this in adult version it’s spiced up a bit, and if we’re feeling lazy we just use pre-made spice mixes. Whatever floats your boat.
For these burritos I got some corn Mountain bread. I also love guacamole, but I figured I’d ease Anakin’s little taste buds into it so I skipped making it for him and just spread half a small avocado on the mountain bread. Then I added some vegetable and bean mix and a generous amount of salsa. Roll it up, cut it into smaller pieces and serve with some cucumber.
We ended up having to deconstruct the little rolls for him as it was too hard to pick up, but it was delicious nonetheless and went down a treat.
In my continued endeavour to make scrumptious, healthy food for my son I made him some Darth Nuggets the other day, or chicken nuggets you might call them, but that just sounds boring. Mickey D will have to wait a long time before any of that toxic garbage gets into my son. I’m not saying never ever, but definitely not yet. And what better than to make things yourself so you know exactly what goes in to that precious body.
*I should add that these were inspired by Lou over at Fridge Scrapings! I was going to post her recipe, but couldn’t open her site when I was cooking mine so I just made mine up, but they’re pretty much the same.
Without further ado, I give you Darth Nuggets (makes about 11-12 toddler sized nuggets):
1/2 chicken breast fillet (you could easily use chicken mince, but I was already cooking tandoori chicken so I had fillet.)
1/2 yellow onion
2 garlic cloves (mine were small)
A small piece of pumpkin
A small piece of cauliflower (You can use whatever vegetables you want. You don’t need to make this with vegetables, but it’s very yummy. I’m lucky, Anakin loves vegetables, but if your kid is choosy in that department, this may be a good way to get some in there. I imagine broccoli would be excellent in these too.
A bit of dill (dried, fresh, whatever)
Some italian herbs (or whatever other spices you feel like)
Milk (you can also use yoghurt or egg, it’s just to get the crumbs to stick)
Chop your pumpkin into pieces and give them a quick boil to soften. Around 3 minutes should do nicely depending on the size and thickness of your chunks. Dice your onion and put in a pan to soften for a couple of minutes. At the very end add the chopped garlic. (You can skip this, but I find that the onion is still a bit sharp in flavour for my kid unless I soften it.) Transfer to food processor. Cut your chicken into rough pieces and put in the food processor with the onions. Drain the pumpkin and add that too. Roughly chop your cauliflower and put that in as well. Then add your spices. Blend until nice and mooshy. Feel free to add salt if you wish. I tend not to use much salt, if any at all, when cooking for my 1-year-old.
Get your crumbing station ready. I made my own breadcrumbs by toasting some wholemeal bread and giving it a good whiz in the food processor, but you can use store-bought if you wish. (I made my crumbs before I started with the chicken.) Then put some flour on a plate and some milk in a small bowl.
This is when it gets dirty. Get some of your chicken mixture and shape into a small nugget. Coat in flour, give it a quick dunk in the milk (this is so that the crumbs will stay on better), then cover in breadcrumbs and reshape. Repeat until you run out of chicken mixture. Put the nuggets the fridge to set for at least 10-15 minutes. Then cook them in a pan with some good oil for about 2-3 minutes per side until golden and cooked through. Make sure you don’t overcrowd your pan, I cooked mine in batches of 4.
I served mine with some parboiled, then roasted sweet potato, corn and cucumber. (I parboiled to save some time, but it really isn’t necessary.) Freeze the leftovers.