Month: April 2018

Roasted Butternut & Vegetable Bake

I love roasted vegetables. When you get that lovely caramelised sweetness, the only seasoning they need is some ground salt and pepper and a little sprig of fresh rosemary. On that note… I seem to be able to grow every known herb except rosemary. Is it not supposed to be hardy and unfussy? Every rosemary plant I have had has simply given up on me for no apparent reason. Other than basil, this is the herb I use most often and I dream of having an abundance of them outside my kitchen. Please leave me some any rosemary growing tips you may have in the comments below.

Guinea Pigs and Food Critics

Roasted Butternut Vegetable Bake - cut vegetables

Back to the matter at hand though, the kids aren’t always as keen on the roasted vegetables as I am. SuperDad eats everything, as he likes to proclaim, which is somewhat true. He also critiques everything quite thoroughly! Therefore I have a team of very honest food critics giving me their opinions on a daily basis and I have a great source of instant feedback, which is great. They have also gotten quite used to being my little guinea pigs.

I am lucky… scratch that… we have encouraged the boys to eat a wide variety of foods and they aren’t unreasonably fussy. We also don’t force them to eat things that they really and truly dislike. Wade, for example, doesn’t like boerewors or hamburgers. It could be the texture, because he doesn’t drink juice with particles or eat yoghurt with pieces of fruit. He will eat just about anything else.

Blake generally has an aversion to green vegetables. Obviously, these are the very healthy ones so I do ask him just to try and if he really doesn’t want to eat it I will allow him to move one thing aside, but eat everything else.

There is one thing that breaks my heart and that’s the fact that they absolutely, hands down refuse to eat mushrooms. Like trained sniffer dogs, they will locate the tiniest trace of a mushroom and alert the food police immediately that mom is trying to poison them! I love mushrooms. I miss them in my life…

Something Different

About the roast veggies then… I thought I would try something different to ramp up the roasted veg and it worked like a charm! Everyone knows that when you smother stuff with cheese, they’ll eat it… so… mix in some egg and bake it and then add some cheese and the result is just magic. This entire dish was polished before you could say Harry Potter. It’s a must try for your food critics! I baked some hake medallions to serve along with it, although it would really compliment any protein.

Roasted Butternut & Vegetable Bake

Category: Weekday Meals

Cuisine: Vegetarian

Roasted Butternut & Vegetable Bake

Low Carb, Gluten Free, Family Friendly, No Added Sugar

Ingredients

  • 750 g butternut, peeled, deseeded, cut into 3 cm pieces
  • 6 zucchini, cut into chunks
  • 1 large red onion, cut into thin wedges
  • 2 tbsp olive oil
  • 80 g baby spinach
  • 90 g feta cheese, crumbled
  • 8 eggs
  • 1/2 cup cream or milk

Instructions

  • Preheat oven to 220°C.
  • Line a large baking tray with foil.
  • Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out. Bake for 15-20 minutes, or until vegetables are golden and tender. Remove from oven.
  • Spray a large oven dish with olive oil cooking spray. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
  • Place vegetables in oven dish and spread out. Toss in spinach.
  • Sprinkle evenly with feta.
  • In a large bowl, whisk together eggs and milk and season to taste.
  • Pour over the vegetable mixture.
  • Bake for 30-35 minutes, until set. Set aside for 10 minutes.

Notes

Serve with a side salad and crusty bread, or with baked fish, chicken or chops for protein options. You could also try leftover baked veggies - or broccoli, peppers and mushrooms.

https://mammachefjozi.com/roasted-butternut-vegetable-bake/

Recipe adapted from Food To Love

The 3 Ingredient Crowd Pleaser – Cheesy Chicken, Broccoli and Bacon

I have made this dish before and it absolutely has become a favourite. With only three ingredients to pop into the oven, you end up with a mouthwatering comfort meal that everyone will love. Not only that, it’s healthy with loads of super broccoli, as well as gluten free, low carb and you don’t need to add anything else. I served up with some seasoned butter beans on the side.

More of my gluten free cooking here.

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The only seasoning you need is some coarse salt, pepper and rosemary for the chicken. The natural flavours of the broccoli, bacon and chicken make a fantastic combination that really just gets highlighted with the minimal seasoning. Cheese doesn’t need any explanation other than, because cheese!

If your kids have an aversion to broccoli, you may have a problem. Mine generally love broccoli, even as a baby it was a top choice for Blake. Occasionally they might have an “anti green stuff” day which can always be sidestepped by covering it with bacon and cheese!

The 3 Ingredient Crowd Pleaser – Chicken with Broccoli, Bacon and Cheese

Category: Weekday Meals

Cuisine: Easy to Cook

4-6

The 3 Ingredient Crowd Pleaser – Chicken with Broccoli, Bacon and Cheese

Low Carb, Gluten Free, Sugar Free, Family Friendly

Ingredients

  • 1 head of broccoli
  • 1 packet diced bacon
  • 6-8 chicken breasts
  • 1 cup cheddar cheese
  • 1 cup mozarella/white cheddar cheese

Instructions

  • Preheat oven to 200 C.
  • Place chicken breasts flat on a cutting board, drizzle with a little olive oil & cover with cling wrap.
  • Bash with your fist to flatten them evenly (great stress reliever).
  • Remove cling wrap and season with ground salt & black pepper.
  • Spray an oven dish with olive oil cooking spray and place chicken breasts into the dish.
  • Bring a pot of salted water to boil, add broccoli and boil for 2 minutes to blanch.
  • At the same time, fry bacon bits in a small pan until golden.
  • Drain broccoli well.
  • Add broccoli and bacon bits to dish with chicken. Sprinkle cheese evenly over the top.
  • Bake for 20-25 minutes or until chicken is cooked through.
https://mammachefjozi.com/3-ingredient-pleaser-chicken-broccoli-bacon-cheese/

 

Parmesan Crusted Chicken Fillets & Homemade Tomato Sauce

I don’t generally make up my own recipes, but I do go hunting all over the internet for recipes according to whatever inspires me on the day or week. Then, I chop a little bit here and change a little bit there and make it according to my family’s tastes.

The benefit for you is I do all the hunting for you and you can be sure it’s going to be easy, quick, healthy and family friendly! Any day you’re wondering what to do for supper, just pop in here and you’ll be sure to find a recipe that appeals to your tastebuds. Must add though that my kids are quite unfussy and easy to feed (not sure what this actually says about my cooking).

For the longest time I couldn’t remember where I found this recipe… eventually I realised it was from one of my favourite apps, Kitchen Stories. There’s something for everyone and loads of how-to’s for the beginner cook.

I find it very hard to resist anything with Parmesan in it! Add chicken and homemade tomato sauce and it’s sure to be a winner. Served with a side salad, it’s low in carbs and a light, nutritious meal.

Parmesan Crusted Chicken Fillets & Homemade Tomato Sauce

35 minutes

Category: Weekday Meals

Cuisine: Italian

4

Parmesan Crusted Chicken Fillets & Homemade Tomato Sauce

Ingredients

  • 1 onion
  • 4 chicken breasts
  • 2 tins chopped tomatoes
  • 2 tbsp oregano
  • 80g Parmesan
  • 160g breadcrumbs
  • 4 eggs
  • salt & pepper
  • olive oil

Instructions

  • Finely dice the onion.
  • Cut each chicken breast into 3 pieces, cover the chicken pieces in cling wrap and flatten with your fist.
  • In a large pan, saute the onion in oil over medium heat for 3-4 minutes until translucent. Add tomatoes and oregano to the pan and cook for 8-10 minutes, until sauce thickens slightly. Season with ground coarse salt and black pepper.
  • Mix together the Parmesan and breadcrumbs in a large bowl and season.
  • Lightly beat the eggs in a separate bowl. Then, using tongs, dip a piece of chicken into the egg and then into the Parmesan mixture, coating all over.
  • In a large frying pan, cook the chicken in some oil over medium heat for about 3 minutes per side until golden brown. Set aside an repeat until all the chicken is done.
  • Blend the tomato sauce with a hand blender.
  • Spread the tomato sauce on a plate, place the chicken on top and serve garnished with freshly grated Parmesan.
https://mammachefjozi.com/parmesan-crusted-chicken-fillets-homemade-tomato-sauce/

A peek into my life – A Day in the Life of a Working Mum

I jumped at the chance to write a little bit for The Non-Adventures of a Stay at Home Mum when Nadia asked me because 1. she’s absolutely incredible and I’m a fan; 2. joining the group of amazing women she has featured on her blog was an invitation I just couldn’t refuse… Just a day in her own life as a Stay at Home Mum was an eye opener!

Reading this series of a “Day in the Life of…” has given such a rare glimpse into the lives of friends, businesswomen, mothers that really allows you to put yourself into their shoes. It makes you realise even more so that we all have our own unique strengths, challenges, insecurities and joys. It has been an inspiration! So when she asked me to take it on, I thought I was going to give it my best shot!

I picked a random day, as my days are never the same, and I decided that I would quite literally keep my notebook at my side all day long and note every possible thing down. I stayed committed to my task and it turned out to be a pretty good day! So here goes….

A Day in the Life of a Working Mum

A Day in the Life of a Working Mum
— Read on thenonadventuresofasahm.com/2018/03/20/a-day-in-the-life-of-a-working-mum/

Click through to the blog to read all about my crazy day! While you’re there please do take the time to read up in the other days as well and I would love to hear what you think… come on back and scribble me a comment below


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