Author: emma@cookfasteatslow.com

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What’s for dinner Mum?

They tumble out of bed, my three sons, and migrate to the breakfast bench, with blurry eyes and great bed hair. “What’s for dinner Mum?” often gets said even before “Good Morning”. I have been known to answer “Let’s just get through breakfast first!” and other days I let them know, and then await the groans or shouts of joy that are sure to follow.

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Every. Day. Month. Year. We need to feed our families. The daily dinner dance that has to happen in the midst of work, school, study, sport, homework, exhaustion, tantrums, sickness and stress.  Even this self confessed foodie has days where the only energy she can muster is to text her husband “please bring dinner home…soon…and don’t forget the wine.”

The kids aren’t the only ones who ask “What’s for Dinner?” As it’s no secret to my family and friends that I love to cook and read about food, I am often asked what is on my mid week menu.

So here is my answer, in the form of this blog.

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I want and need my mid week meals to be fast, fresh, full of protein and vegetables, not too expensive and be left with minimal washing up.  It’s one thing to enjoy stirring a creamy risotto for 40 minutes on a lazy Saturday evening, it’s another to burst in the door on a Tuesday at 6pm after soccer training, with 3 over tired kids and need dinner on the table 5 minutes ago.

So, as I feed my family, you can come along for the ride. I hope to inspire and encourage you to try something new and add a new meal to your menu every now and then. This blog is not designed for FOODIES, it’s designed for the everyday family wanting to eat everyday food. You don’t need great cooking skills, a fancy kitchen or extensive food knowledge. You just need to want to eat well and pass that on to your kids. You’ll have to do your own shopping too of course!

So, to kick start things, I have 3 simple, fast and fresh meals to share with you that are all firm favourites in our house.

Happy Cooking!

 

 

 

/ emma@cookfasteatslow.com 3 Comments

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.

/ emma@cookfasteatslow.com 1 Comment

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.