Caramel Salmon and Steamed Greens

Well…it’s not actually ‘Caramel’ Salmon, but for some reason it smells a little like caramel when it’s cooking and I also found that in naming this dish that way, my boys ate it with no questions asked. Whatever works I say!

Now, I know we all have different budgets restrictions when it comes to our groceries, and fresh salmon fillets are not the cheapest option when it comes to seafood. Buying enough salmon for a family of 5 may cost you around $15 for one meal. But to put it in perspective, if you don’t plan any dinner and end up taking the family through McDonalds drive thru, you’ll probably spend more than $40.

It is by far one of the best foods you can eat and introduce to your kids. Full of ‘good fats’ like Omega 3, Vitamins A and D, minerals like calcium, iron and zinc and easily digestible proteins, eating salmon is great for your heart, brain, eyes and metabolism among many other things.

Serves 5

Ingredients

400-500gm fresh salmon fillets, (bones and skin removed is usually more child friendly)

1 tablespoon fresh ginger paste

1 tablespoon sweet chill sauce

3 tablespoons soy sauce

2 cloves of garlic, crushed

Juice of 1 lime (or lemon if you don’t have one)

Serve with steamed greens like Bok Choy, Snow Peas, Green Beans or Brocollini

Note – if you want to add a carbohydrate to this meal, Brown or Basmati rice works perfectly.

Method

Cut the salmon fillets into small cubes and place into a bowl.

Combine the ginger, sweet chilli sauce, soy sauce, garlic and lime juice and pour over the salmon. Leave to marinate while you prepare your vegetables for steaming.

Cover the grill tray with a piece of foil and turn on grill to high.

Place salmon cubes under the grill and cook for 4 minutes, then turn each piece using tongs and cook for another 2 minutes or until cooked to your liking.

While the salmon is cooking, steam your vegetables.

Layer the salmon and vegetables in a bowl to serve.

 

 

Vegetarian One Pot Pasta

You can hardly call this ‘cooking’, as all you need to do is a little chopping and then bung everything in a pot, stick a lid on and let it simmer away. By the time you’ve argued with the kids about whose turn it is to set the table, it will be ready!

Serves 5 large portions (or smaller portions with enough for leftovers for lunch the next day)

Ingredients

1 x 500gm packet of fettucine or spaghetti

1x 400gm tin of diced tomatoes

1 spanish onion (red), thinly sliced

1 red capsicum, sliced

2 clove garlic, crushed

2 teaspoons dried oregano

A handful of baby spinach leaves

A handful of fresh basil leaves

2 tablespoons olive oil

5 1/2 cups of chicken or vegetable stock

Parmesan Cheese and extra basil leaves to serve

Method

Place all ingredients, except the cheese and extra basil, in a large pot, put the lid on and bring to the boil. Turn the heat down and let it simmer for 10-15 minutes. You will need to check it and give it a stir every once in a while as the pasta can tend to stick to the bottom of the pot. When you think the pasta is almost cooked, leave the lid off to let some of the liquid evaporate.

Divide amongst bowls and top with grated parmesan cheese and some more basil leaves.

Original recipe idea from www.apronstringsblog.com

 

 

 

Sticky Cinnamon Chicken

This recipe is a tweaked version of a Donna Hay recipe I have been making for years from her Modern Classics collection.
I have removed the sugar, it just wasn’t needed. I also increased some quantities of the liquids as all of my boys love lots of sauce! As the chicken cooks, the sauce reduces down to be quite syrupy. If this is too strong for you, just add a little water to the pan.

Serves 5

Ingredients

2 large chicken breast fillets, sliced horizontally, to make 4 portions
2 teaspoons sesame oil
1 tablespoon of fresh ginger, shredded (or fresh ginger stir-in paste)
1/3 cup soy sauce
1/2 cup Chinese cooking wine (Shao Shing)
2 star anise
1 t cinnamon

Steamed vegetables to serve and rice if desired.

Note – If you don’t have any Star Anise, you can add 2 teaspoons of Chinese 5 Spice instead. This is a great spice mix to have in your pantry. If you do this, leave out the teaspoon of cinnamon. If using Star Anise, remove it and discard before serving.

Method

Place all the ingredients except the chicken breasts, in a large frying pan. Bring to a simmer over a medium heat.
Add the chicken and cook for 6-8 minutes, then turn and cook until chicken is cooked through. This will probably take another 6 minutes.

While the chicken is cooking, prepare your choice of vegetables by simply steaming in the microwave or bamboo steamer.

Microwave Bacon, Leek and Vegetable Risotto

So apparently my boys don’t like rice, and yet this meal is inhaled every time. I thought of calling it the ‘Soccer Mum Risotto’, as it’s one of my easiest meals to throw together after getting in the door late after a busy afternoon and evening of the kids sport.

Serves 5

Ingredients

2 tablespoons olive oil

1 leek, white part only, washed and chopped

1 garlic clove, crushed

4 rashers of bacon, chopped

1 1/2 cups arborio rice

3 1/2 cups chicken stock

2 cups of mixed frozen vegetables e.g corn, peas, capsicum

Serve with chopped flat leaf parsley, grated parmesan and salt and pepper

Method

Place oil, leek, garlic and bacon in a large microwave proof bowl, cover with paper towel and cook on HIGH for 2 minutes.

Add rice, stir, cover with paper towel and cook on HIGH for 1 minute.

Stir in 2 1/2 cups of stock, cover with 2 layers of cling wrap and cook on HIGH for 5 minutes, then on MEDIUM for 7 minutes.

Stir in frozen vegetables and remaining stock, cover again and cook on HIGH for 7 minutes.

Remove from the microwave and stand for 5 minutes.

Remove cling wrap, stir and serve in bowls, topped with parmesan, parsley and salt and pepper.

NOTE – be careful when removing the cling wrap each time, as the steam will burn easily.