{Slow Cooker Roast & No-Potato Mash}

Tuesday afternoons now are busy afternoons due to soccer training that finishes right before dinner time. Since its Autumn, and we are heading into winter, it's the perfect time to get my slow cooker out and make my time away from the house work for me.


I bought an $8 roast beef from Aldi and put it in the slow cooker dish. Then i covered it with:
- A jar of passatta sauce (or tinned diced tomatoes if that's what's on hand)
- Splash of left over red wine (or open some vino and have a glass with dinner).
- 3 cloves of garlic chopped
- 1 an onion sliced
- 2 sprigs of fresh rosemary
- 1 tin of butter beans or other white beans
- salt and pepper

{I actually then put the bowl back in the fridge and let it marinade overnight. You can prepare the meal in the morning for the same night.}

Turn on high at lunch time (or low in the morning) and hours later walk in the door to the delicious scent of a tender, juicy 'fall apart' roast. The best part is the sauce creates a delicious kind of a gravy.

I served it with green beans and a no potato mash. Simply cook some cauliflower and mash it with a tin of white beans. Then season it with a tsp of garlic powder, a TBL of margarine and salt & pepper. As I can't have potato at the moment this makes it possible for the family to eat the same meal at the same time.

This was met with rave reviews in the house, definitely doing this again!!!

Lauren x

{Dip & Crackers with a Twist}

Spring and summer brings with it social occasions and get togethers.
Here is a great and easy dish to bring that looks as gorgeous as it tastes! 

Cinnamon Crackers and Berry Cheesecake Dip 

Crackers:
1. Cut up Lebanese style flat bread into triangle slices. You could also use 'mountain bread'.
2. Spray with spray oil and then sprinkle with cinnamon and sugar to taste.
3. Spread on a baking tray and bake at 150'C for about 15 mins until golden. Don't leave kitchen because they can burn easily (I burned my first batch ;)

Berry Cheesecake Dip:
1. Place a tub of cream cheese into your electric mixer with a tsp of vanilla essence and a heaped dessert spoonful of caster sugar. You can add more sugar if you wish, but this should be enough.
2. Cut up some blueberries and strawberries (amount depends on the size dish you are filling).
3. Layer blueberries, cream cheese, strawberries etc...
4. Rip some fresh mint over the top and serve with the flat bread cinnamon crackers.
Serve and enjoy!
Lauren x

{The SORT OF 30 Minute Roast}

Well, I was chatting to my neighbor recently and she is a BIG reader. She was reading a vampire novel. Whilst I don't share her love for vampire fiction, we do share a love for food. In this book someone cooked a roast in a peculiar way. It entailed putting your oven on the hottest setting with your roast in it for 30 minutes. then, WITHOUT OPENING the oven, leave it inside to rest for 3 hours. 

My next door neighbor raved about how it actually worked. I was definitely intrigued to say the least. So, with baked beans and toast on hand in case it didn't turn out. Yes, I was skeptical. 

So I used a Santa Maria Beef Roast from Aldi. We have used this marinated beef before and have loved it. I also chopped up 3 potatoes and put it in the dish also.
I put it in at 1:45pm, turned oven off at 2:10 (had to leave for school pickup). Then I got out at 5:15 to reveal this. 

 

Pro's : 
* It was cooked perfectly (there wasn't any pink in it so it was probably considered medium/well). You could take it earlier if you like it less well done.
*Only 30 minutes of cooking time saves cost and makes it easy to have done on a busy school night.
 * The potatoes were also cooked well

Con's
* My tray was slightly liquidy in the bottom, this could be remedied by actually using a proper roasting tray  with a rack in the bottom.
*It was warm but not HOT, perhaps i could have taken it out a little earlier.
*It was VERY hard to not open the oven once its turned off. I gave into temptation and this may have affected the end temperature.

Lauren x

{All in One Breakfast Bake}

This is the kind of cooking I like. Its a no recipe, tailor to your own taste, use what you have kinda meal.
I actually made this one night for what we call "BRINNER". Breakfast for dinner. It was a crazy day and I wasn't going to the shops with crazy children after school and issued myself a sort of 'mystery box' challenge!
I can see so many adaptations of this idea. I can imagine family all digging in to this for a late Boxing Day morning together while using some f the left overs from Christmas Day. 

I'll show you how I did this and then show you how you could change it to your tastes. 

Thai Sweet Chili Chicken Rissoles with Coconut Infused Rice

So, browsing on my iPad last night, as I do frequently, I read the latest "SuperFood Ideas" Mag. This ap is great on the iPad because of the cooking mode and video tutorials. I have actually added many recipes to our family menu from this publication. Worth checking out on your 'newsstand' ;)


I was immediately taken by the cover recipe and decided to give it a go tonight.


These were DELICIOUS and they packed a punch of flavor!!!!! Instead of salad, I boiled some rice in coconut milk and infused it with some coriander. I used absorption method and when I turned the heat off and put the lid on, I popped a small bunch of coriander on the top to steam gently into the rice!

Oh my goodness!!! Seriously try this meal, a definite hit, and now I can't wait to eat these cold on a salad for lunch tomorrow. YUM!

Lauren x

{Slow Cooker Lasagna}

Well, as my last post suggests, It has been a busy week with our eldest son starting school last week and our youngest son starting per-school today.

I wanted to be organized with meals. You see, when my boys get tired, they can get quite grumpy. Add settling into a new routine of full time kindy / preschool to the mix and it's a recipe for disaster and a week worth of 2 minute noodles for dinner in the making (I hope I am not the only one)!!!

Enter the slow cooker. I prepared my lasagna as per usual.
- meat sauce (with grated veggies)
- béchamel sauce (can use ricotta for lower fat option)
- and lasagna sheets (I like the fresh ones best).

Then I simply assembled in the slow cooker as if I would with a normal dish. I made it just after lunch time and put my slow cooker on the 'keep warm' setting. It didn't need cooking, as all the parts are pre-cooked, it just warming through to cook the pasta sheets.

When I arrived home after school pick up, the house smelled divine! Simply dished up with a salad and everyone emptied their plates with big grins. Happy family = happy mummy :)

Enjoy;
Lauren x

{Freezer Meals & Making Life Organised}

You can tell spring is coming, the cleaning bug has hit (but maybe for me its an all year round thing). I cleaned out my freezer, did an inventory and created space.
I ashamedly had to remove a few 'mystery packages' too. This means unlabeled food which, knowing my label obsession, I clearly lost my mind before putting in there in the first place.


I was armed with my sharpie, big ziplock bags and foil trays with lids. Then I did a big food shop, put little munchkin to bed, left big munchkin with Lego and got into the kitchen.

I prepared a whole lot of meals that are easy to reheat and then all I have to focus on is adding fresh veggies and salads etc... To the main dish.

So what dishes did I make?

*Leek and Mushroom Risotto
When I defrost, I will add sone fresh parsley, Parmesan and pepper.

*Sweedish Meatballs
These were inspired by the ones I love at ikea. So all I have to do is add green veggies (like beans, asparagus and broccoli), gravy, cranberry sauce and mashed potato (could even freeze this, but I like fresh).

*Lasagna and 'Spag Bol'
I did a BIG batch of Italian style mince. Using foil trays with lids (woolies sell these in packets of 2) I made 2 lasagnas and put the other half of the mixture into a zip lock bag for 'Spag Bol'.

*Schnitzels / nuggets
I crumbed up 1 kg of chicken breast. I cut each Breast into half to get two thin schnitzels per breast. Any of the tenderloins I crumbed and packed separately as nuggets.

*Beef Burritos
I made up sone Mexican style mince. Add garlic, red onion, Mexican chilling powder (no additive and salt version of taco seasoning), corn, capsicums, mushrooms, coriander and a tin of diced/ pureed tomato.
Place into tortillas, fold up tortilla, wrap in double glad wrap and place all in a zip lock bag. Take one out and microwave for individual serve or use all and bake as normal 'enchilada style'.

*Teriyaki style Chicken
This was easy, I just filled a zip lock bag with soy sauce, some brown sugar, sweet chili sauce and kecap manais. Then put in chunks of chicken raw and freeze. This marinades it before cooking.
Serve with an Asian green stir fry and rice.

*Beef Curry
Similar to above, cut beef up and add into the bag with curry paste.
Add peas or preferred veggies when cooking and serve with rice and naan bread.

*Shredded BBQ chicken.
I got a free range bbq chicken and took all the meat off so I can use it in things like omelets quiches, pies, etc... Without much effort!


I realize zip lock bags aren't very 'green' but for me they work, because they store a big meal in a flat bag, making the most out of freezer space.
Just take a meal out of freezer and put it into the fridge at night it should be mostly defrosted by the next night's dinner time (depending on the dish). SO simple.

So that's my overview of my very productive day.
I am keen to try and keep this up as it is one busy day that has made the next 10 -15 meals preparation free!!! Love that!!!


Lauren x



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{Quick and Tasty Pasta Dinner}

This meal is a favorite of mine for those nights where you don't have a lot of time. This is so quick, easy and packed full of flavor. As an added plus I have these ingredients on hand always so I can whip it up at a moments notice.

Ingredients:
Wholemeal spaghetti
Tin of diced tomatoes
2 Jars of antipasto (in the oil isle)
Juice of 1/2 a lemon
Parmigano reggiano cheese*
Parsley to garnish

Method:
1. Boil spaghetti
2. Drain antipasto and roughly chop up (this is all about rustic so you don't have to be precise)
3. Once spaghetti is cooked, drain in colander and put back in saucepan (keep off the heat). Add antipasto, tinned tomatoes, 1/2 lemon squeezed, and a heathy grating of cheese.
4. Toss through 1/2 bunch parsley and some freshly ground pepper and serve warm.

Enjoy!

Mr 5 requested this cold in his lunch box today so, to me that's a winner!!!

*This cheese whilst pricier than tasty but has a very strong flavor as it's aged for about 2 yrs. This means you use less calories to get your taste. Finley grated with a hand grater is the way to go! Could also use Parmesan.

Lauren x




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{A Quick Apple Crumble Dessert}

Want a really easy dessert to put together on a winters night? It's this easy:

Pre-heat oven to 180'C
1. Take a piece of raisin bread and push it gently into a ramekin dish to line it.
2. Core an apple and place it into the ramekin on top of the rasin bread.
3. Into the hole in the center of the apple, place a tsp of margarine (I use an olive oil spread), a dessert spoon of brown sugar and then dessert spoonful of museli and place a little dop of margarine on top of the museli. Pack down tightly as it will reduce during cooking (I actually topped it up half way through the cooking time).
4. Place on a tray in the oven for about 20 minutes or untill apple is soft when pierced with a skewer or knife.
5. Serve with a scoop of ice-cream for extra indulgence!

YUM!!!
Lauren x

{Bread Roll Meal 3 ways : Cheap, Easy and Healthy}

Here is a concept that you can adapt to yoyur taste or what ingredients you have to work with. The best thing is, taht you can personalise each serving to their own liking so you can omit onions from "billy's" and make vegetarian ones for "lilly".
I have tried this many times in the last few months and it all starts with the same base.

1. Cut a 'lid' off the bread roll. Hollow out the soft insides, being careful not to make a hole in the base or sides.

* I like using wholemeal rolls to make it healthier.
** This is a great way to use up day old rolls as you are toasting them anyway.
*** Use the bread from the inside and blitz up to make bread crumbs. Freeze them to keep them fresh.


Baked Beans and Egg Breakky Rolls:
1. Place a spoonful of baked beans in the bottom of each bread roll. Use homemade beans for a nice touch.
2. Crack an egg on top.
3. Sprinkle some grated cheese on top and some salt and pepper.
4. Bake in oven for about 20 mins at 180'C or until egg is set.


Scrambled Egg Rolls
1. Lay a slice of ham/ turkey in the bottom of the bread roll. (optional for vegetarians)
2. Crack an egg into a cup and whisk. Add some chopped capsicum, tomato, onion or whatever else you have/ want.
3. Sprinkle some cheese and salt/ pepper on top.
4. Bake in the oven for 20 mins at 180'C or until the egg sets.


Garlic Bread Rolls with Roasted Pumpkin Soup
1. Make up some garlic butter mixture and spread inside the bread roll. Sprinkle parsley on top and bake until golden.
2. Roast a tray of chopped pumkin, garlic, onions.
3. Whilst in the oven, sautee celery, leek and carrot in a pot.
4. Add the pumkin mixture into the pot with sauteed veggies and blitz up with some stock with a stick blender until thick and creamy.
5. Spoon some soup into the garlic bread rolls and 'plop' (technical term I know) some sour cream, pepper and parmesan on top.


I hope you enjoy these ideas, as they have become quite a good fall back on a busy day in this house.
Lauren X

Homemade Hommus

Our house eats very healthy (even the kids!) and one thing everyone here loves is hummus. Whether its spread on a wrap with freshly made falafel and tabouli, used instead of butter or margarine on a salad sandwich or just dipped with veggie sticks, it's always a winner!!!
So here is my recipe for it, I've never bought it from the store since and always make a double batch!

Ingredients:

2 tins chickpeas, drained.

3 tablespoons lemon juice

2 tablespoons tahini (unhulled is the best)

2 cloves garlic, chopped

1 teaspoon salt

freshly ground black pepper to taste about 1/2 a can worth of water (sometimes I need more/ less depending on the batch of chickpeas)

2 tablespoons olive oil

**If you want a kick, add a sprinkle of cayenne pepper, yum!

Method:
1. Put all ingredients and blend in food processor. Done! Hard huh ;)
2. I always taste test first because sometimes the chick peas are saltier than others or the lemon may not have as stronger taste. Just add more of the seasonings (i.e. lemon, salt and pepper or garlic) to refine recipe to how you want t to taste.


Chick peas are a helpful source of folate, zinc and protein. They are also very high in dietry fibre and a healthy source of carbohydrates. They are low in fat and the fat the do have is polyunsaturated anyway. These are always in stock in our house and I hope you try this one at your place. I will also post the falafel recipe soon too - one of our favourite meals. Delish!

Enjoy;
Lauren x

Appologies if you love this like I do!

Ever had a craving for chocolate or pudding pudding while you are watching a favourite tv show at night? Sometimes though, the idea of 'throwing together' a chocolate cake and actually waiting for it to cook puts you off. Well, here comes the appology. I am sorry folks, with this post you are now 5 minutes away from individual size
chocoalte cakes/ puddings.


Chocoalte Cake in a Mug:
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg 3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly more virtuous).


My cake was slightly dry (but still delicious) so in my microwave I would cut the cooking time down to 2.5 minute and maybe see where it is at that point next time. We topped it off with icecream, but i would love to play around with the flavours. I reckon you could add lots off extras to change the flavours to choc cherry, choc caramel, choc baileys or choc mint maybe??? Mmmmmm.....YUM!

Enjoy;
Lauren x