The Democratic Meal Planner – One kid, one vote!
In light of all the political goings on around us recently, I decided to give democracy a chance to rule the meal planner. I feel like I’m making myself sound very much like a food dictator… She who holds the wooden spoon, rules the plates! It’s for their own good though, trust me!
The boys are very modern in their political views and combined their votes to effect community rule over the first two days. This worked out very well for them as they got to have both their favourites. SuperDad is always happy with pasta and basil pesto is also a favourite. Of course they go so well together as a combo! Somebody had to be the carb police and that happened to be me (can’t quite get rid of the dictatorship). My favourite treat as a meal must be salmon. It has become so expensive, even in frozen steaks, that we really only have it on the odd occasion.
Fish shopping tip!
I did discover something quite interesting though… Our local Food Lover’s Market has a fantastic fish section and if you can hold your breath long enough, you might just find a very good deal!
As an example, the prepared, fresh salmon portions on the day were R299.00 per kilogram. In comparison, Woolworths’ fresh Norwegian salmon portions are R500.00 per kilogram, but that’s not the point. If you select a whole salmon, they will fillet it for you, package the quantity that you want and the price on the day was R179.99 per kilogram. That is a major difference!
As usual, just going that little bit further to be aware of where our food comes from, I looked into the sourcing of the salmon and found this on Food Lover’s Market website:
Although Food Lovers market currently procures farmed Norwegian Salmon which is on the WWF-SASSI orange-list we are implementing a procurement strategy that aligns with SASSI procurement guideline for Salmon. This means that all Norwegian on Food Lover’s shelves will come from farms that are affiliated to the Global Salmon Initiative (GSI – http://globalsalmoninitiative.org/) by January 2019. These farms have committed to work towards meeting the Aquaculture Stewardship Council (ASC) standard for responsible aquaculture by 2020. Food Lover’s has full traceability back to all source farms and is annually tracking progress of these farms towards their 2020 ASC target.
Sustainable is good and I like the accountability and action plan.
This post really is becoming quite political! I have a soapbox and everything! I think it’s about time for the good stuff!
The Recipe Cards
Remember you can sign up to the newsletter to get your meal planner and recipe cards all together in advance, in your inbox! Alternatively you are two weeks behind… and have to come all the way here to MammaChef Jozi to download them… Then again, I love your visits and the more the better! So I tell you what, do both!
Needless to say, we all thoroughly enjoyed this week’s dinners. Blake, who is four, has recently taken to proclaiming every meal as the best food he has ever eaten! The people have spoken!
Alright, I think that is more than enough of my political commentary. I will leave you with this thought. Whatever your mood, whatever is going on in life, try to get yourself just one level up on the emotional scale! If you’re feeling dejected, try to find something that makes you feel content. Anxiety looks for something that brings peace and so on. The point is to raise your vibration! I’ll expand on this a little more later on. If you can (and it’s always possible)… Smile!
The last few weeks have really been a bit rough, exhilarating and amazing, but rough. So much so that I have neglected my beloved blog (although I have been able to keep our Facebook page and Instagram going full steam with all our dinner ideas – so please check in there whenever you want to!)
I will post a piece soon with all the news, save to say that it has been challenging, exciting, painful and there may be steam coming out of my ears at this very moment, as my brain is working at the speed of light!
Snapshot of this week’s dinner ideas
1 Butternut, cut into pieces, with skin (or without)
Pack of Broccoli,
A pack of thin sweet carrots
1 Red onion, sliced
Crushed garlic to taste (I used garlic flakes)
Salt & Pepper
A few tablespoons of double thick Cream
I cheat a little bit by steaming my veggies in the mic, before I put it in the oven. Put the Butternut, Broccoli and Carrots in a microwave safe bowl and add a little bit of water. Cover tightly with cling film or a roasting bag. Make sure there’s a little hole in the film or bag to release some of the steam – you don’t want the veggies to go ‘BOOM’!! Microwave on high for about 3 – 4 minutes.
Drain the excess water. Add all the veggies into an oven dish. Drizzle with olive oil. Bake in the oven on 180° for about 30 – 45 minutes. After the first 20 minutes or so, add a few tablespoons of double thick cream and mix about. Crumble Feta cheese over and put back in the oven.
You can use your own discretion when it comes to when you want to take it out of the oven.
Tuesday – SuperDad cooks Lamb Chops
Succulent, grilled lamb chops with mashed potato, mixed corn and peas and a side of butter beans dressed with vinegar, olive oil, salt and pepper.
Wednesday – Spicy Beef & Vegetable Curry
Brown 800g beef cubes in a large pot with some olive oil over high heat, about 3-5 minutes. Remove from the pot and set aside.
Sauté 2 chopped onions until soft, then add 1/4 cup of korma curry paste and mix. Add 6 diced potatoes, 2 cups cauliflower, 2 tins chopped tomatoes and a cup of beef stock.
Add the beef and juices into the mix. Season with salt and pepper. I also added about 2tsp each of turmeric and paprika, just because. Add in a cup of frozen peas.
Cook in normal pot for at least an hour, in low cooker for 8hours on low or 3-4 hours on high.
Serve with Basmati rice and some plain yoghurt.
Gluten free, high in protein!
Thursday – Caldo Verde (Green soup with Kale)
We have made this one before! Link here
That was the week’s roundup! Followed by a busy and beautiful weekend with family!
Last week’s dinner ideas roundup…
Tuesday – pork schnitzel with spicy rice and veg
Wednesday – SuperDad’s pulled chicken wraps
Thursday – lamb chops and roast vegetables
#PizzaFriday – no need to elaborate!
All from WOOLWORTHS SA – even the pizza!
This week’s meal plan is still a secret… even from me, to be quite honest! I just haven’t had time to sit down and do the planning. Although I do have a few ideas bubbling in my brain.
Due to a massive power failure on Monday and soccer training etc., we had an easy backup dinner in the form of roast Woolies chicken. Our #MeatFreeMonday recipe therefore is a fabulous friend feature by Christél Schutte.
Homemade Tomato Soup which also doubles as a pasta sauce if you prefer!
Salt and Black Pepper.
1 Red onion chopped up with garlic, sautéed in a pot with olive oil or butter for a few minutes.
Add about 8 chopped up Roma tomatoes. Roma tomatoes from WOOLWORTHS SA are the best for soups and sauces.
Add a bit of your favourite white wine.
Let it simmer for about 10 minutes or until the tomatoes are soft.
Secret ingredient is tomato paste – it gives it the beautiful red colour.
At the end, add a bit of pouring/cooking cream for thickness.
At this stage you have the best pasta sauce. Add some chopped up olives. Snip up chives or coriander or both. Sprinkle with Parmesan.
Take tomato mix off the stove and blend with a stick blender until soupy.
Sprinkle with chives and/or coriander. Crumble some Feta. Eat with croutons or ciabatta bread.
If you find the tomato too acidic, adding a teaspoon or two of sugar will relieve this.
Beautiful, warm, delicious!
Another one of my favourite things about winter (other than my most comfy pair of slippers) is soup. This split pea soup is absolutely delicious served piping hot with a warm and crispy bread roll.
Since it’s a slow cooker recipe as well, there’s practically no work to be done other than chuck ingredients into the pot and go on your merry little way! Super easy! In fact, as I was on my way home on Tuesday afternoon, I suddenly realised that I would arrive home to delicious soup that has already been cooked and the only thing I had to do was pop the rolls into the oven, dish up and take a photo for you! Happy, happy, happiness!
If you don’t have a minute for chopping/grating stuff, WOOLWORTHS SA fresh split pea soup mix also works fantastically! Just add some herbs and bits and bobs and away you go!
- 1 Bay leaf
- 2 large carrots, grated
- 3 chopped celery ribs
- 1 Large leek, chopped and rinsed
- 1 teaspoon (heaped) crushed garlic
- 1 tablespoon dried parsley OR some fresh sprigs
- 500grams dried green split peas
- 6 cups Vegetable stock
- ground salt & black pepper
- Optional: diced ham or bacon
Toss all the ingredients into a slow cooker and cook on low for 8 hours, or high for 3-4 hours.
Butternut soup seems to be a controversial meal (in my house anyway – leading to a great debate about soups which eventually led to a victory for green soup!)… Nevertheless, this to me was amazing today! Warm, just a little sweet, perfect!
It’s also totally vegan (unless you sprinkle with crispy bacon before serving, gluten free, dairy free and sugar free… Win!
Butternut & Quinoa Soup
2 cups vegetable stock
2 cloves garlic, peeled and minced
1 carrot, peeled and diced
1 Granny Smith apple, cored and grated
800g butternut, peeled and diced
1 cup quinoa
1 sprig fresh sage
1 white onion, diced
Salt & pepper to taste
pinch of ground cinnamon and nutmeg
1/2 cup canned coconut milk
optional garnishes: bacon, extra coconut milk and a sprinkle of cayenne pepper or paprika
Add vegetable stock, garlic, carrot, apple, butternut squash, quinoa, sage, onion, salt, pepper, cinnamon and nutmeg to slow cooker. Stir to combine.
Cook for 6-8 hours on low, or 3-4 hours on high, or until the butternut is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.
Use a hand held blender to puree the soup until smooth. (Be very careful when working with the hot liquid.) Taste, and season with additional salt, pepper if needed.
Serve warm, with optional garnishes if desired and of course your choice of toasty and crispy bread, in our case ciabatta.
Let us know if you made any interesting additions or changes! Love to hear from you!
I had to cheat with my first meal because we’re watching my Big Little Boy play a soccer match. I cooked this yesterday and it will be even better today!
This is absolutely my favourite soup – to be eaten steaming hot with warm and toasty ciabatta! Caldo verde (Portuguese Green Soup) which of course nobody can make better than my Portuguese family!
Here is a link to a good recipe – but I added the chorizo after blending the potatoes, it’s much better with the whole slices.
Even though it does contain lots of kale, it has been tested on children and they absolutely love it!