Tag Archives: chicken

ThermoMix heaven….

Easy, healthy cooking.

About a year ago something happened that literally turned things around for me in the kitchen. I met Caroline, my Thermomix consultant. She’s also a mummy with two young children so we clicked straight away over shared experiences.

Together she showed me how this one piece of equipment could help me in so many ways – not just making it possible to make healthy and tasty options but to do so quickly and easily, which of course meant I didn’t resort to store-bought yuckies. And having more free time was a bonus I didn’t anticipate but certainly appreciate.

Now I’m not big on selling things but seriously, this ‘thing’ she showed me, was about to turn my kitchen experience around.

Even better, I could get those nutrients into my littlies, especially my fussy young man, without resorting to a battle. Of course, trying new tastes often results in the reflex spit-out but a bit like the sleeping patterns persistence can pay off and it took less time than I imagined.

Yes, a Thermomix is a considerable investment, but for me it’s also been a Godsend and possibly one of my best purchases as a parent. They also have many options to almost ‘lay buy’ or ‘pay off’ this piece of kitchen equipment. I use mine almost every day and for everything from a smoothie, making porridge, chopping vegetables, cooking a whole meal at once, including steaming vegetable in the varoma, whilst making a pasta sauce in the jug!

This 1 item has eliminated so many from my kitchen. It chops, blends, steams, boils, stirs, cooks, poaches, purées and all on a timer. So no boiling over, burning pans or constant stiring. Best of all it comes with a recipe chip, which is amazing! It has hundreds of easy to make recipes, that takes no time at all to prepare and cook. Well actually this machine pretty much does everything. The LCD screen works a bit like an iPad. It prompts you all the way so you basically cannot stuff up! Easy!

Not only is Caroline always just a phone call away to help with cooking and recipe tips, but as well as a Thermomix consultant I’ve also gained a friend.

Your interested to know more, please feel free to contact Caroline direct. I’ve popped her details at the bottom of this post.

Or jump onto the ThermoMix website and check it out for yourself!

Here’s one of our favourite sneaky veg recipes:

Carrot and Zucchini Choc Muffins

Ingredients:
1 medium zucchini
1 medium carrot
30g raw sugar
130g chickpea flour
30g raw cacao
½ tsp baking powder
½ tsp ground cinnamon
Pinch nutmeg
Pinch salt
30g almonds
30g macadamia nuts
70g grapeseed oil
2 eggs

Method
Preheat oven to 180 degrees and line a muffin tray
Grate zucchini and carrot speed 7 for 2 seconds, transfer to a bowl
Add all ingredients from raw sugar to macadamia nuts and mix speed 5 for 6 seconds
Add oil and eggs and mix speed 5 for 20 seconds
Add back zucchini and carrot and mix speed 2 for 5 seconds on reverse
Transfer mixture to prepared muffin tray and bake for 20-25 minutes
Transfer to wire tray to cool for 10 minutes

I like to serve these with vanilla coconut custard…( one of Caroline’s recipes).

These can even be frozen so you always have a supply on hand!

If you would like to contact Caroline to arrange a cooking demonstration or purchase you own Thermomix you can contact her on 0402 483 803 or carolinesomma@hotmail.com

Creamy chicken and rice.

Creamy chicken and rice.

With the cooler weather approaching I find myself looking for ‘comfort food’. Generally speaking, something warm and yummy yet nutritious!

Now I made this in my ThermoMix but for those who don’t have a ThermoMix I’m sure you could easily cook this either using your stove top and food processor.

It’s my variation of chicken and corn risotto. The last step of blitzing you don’t have to do, I just choose to as I prefer it less ‘rice like texture’ and I also feed this to my 10 month old.

Ingredients

20g butter
3 skinless chicken thighs
150g aborio rice
3 cups chicken stock
1/4 cup quinoa grain – I use tri colour
400gm corn kernals (1 large tin)
400gm butter beans (1 large tin)
1/4 cup cottage cheese (I use low fat)

Put rice and butter in thermi, sauté 2 min at 100 degrees speed 2.

Add chicken stock and quinoa. Cook at 100 degrees in reverse speed 3 for 12 minutes.

Add all other ingredients and cook for 4 minutes at 90 degrees in reverse speed 2.

Once allowed to site for approx 2 minutes.

Purée on speed 6 for approx 10 seconds. (Optional)

I freeze this also in smaller servings for my 10 month old.

Tortilla layer cake

An easy mid week or weekend family meal.

Quick, easy and delicious!

Oh and mildly healthy

Tortilla layer cake?

An easy alternative to tacos/tortilla wraps.

Ingredients (serves 6)

1 x kilo mince – I use lean beef but you can also use chicken or turkey mince.
2 x packets taco seasoning
1 × 6 pack tortilla wraps
1 1/2 x cups water
1/2 x cup sour cream
1/2 x cup tomato salsa
2 x cups grated cheese
Method

Pre-heat oven to 180°c

Brown off mince on stove top then add taco seasoning and water.

Simmer for 15 mins.

In an oven proof bowl layer each tortilla wrap with mince, salsa, sour cream and cheese untill all wraps are used. It will resemble something like a cake!

Sprinkle cheese across the top.

Place in preheated oven untill cheese is melted / grilled to desired liking.

Being pregnant.

Being pregnant!

So I’m 31 weeks pregnant with my little princess and the count down is on!

I’m extremely excited to meet her and give my little man a sister and my hubby a daughter. The latter is possibly not the most appealing as hubby is worried about having a little girl, mainly her teenage years and how he can contain boyfriends, cosmetics, mood swings etc….. The best is yet to come!

This pregnancy has been similar but also very different to my first. I know they say no two are the same but I thought that possibly they could be, same mum – same dad, how different can it be?

Well to start with, my first notably is a boy and I’m expecting a girl.

Secondly even though I had morning / mourning sickness with my little man it was controllable. This time round I’ve felt terrible most days as have literally vomited every day and at no particular time.

Thirdly I have grown an enormous bottom! I carried my little man mostly in the tummy, yes I was big but at least I was still wearing my normal size pants. Ok no skinny jeans but tights and pants still fitted. This time, no chance! My hips feel double the size and yes they look it also, although my tummy isn’t very big? So I guess it’s true when they say you carry boys in front and girls in the back? (Old wives tale)

Fourth is the weight gain. First time around, I put on 17.5kgs….. This pregnancy I have only gained 9kg. I get that I still have approx 8-9 weeks to go but I can’t really see my self adding another 9kgs in that time frame? Well Id be shocked if I did.

Fifth is the sleep, or lack there of. It seems I get really tired especially as I am a stay at home mummy looking after my beautiful 2 year old boy who is super active and has recently decided to reject his day sleep, so from 6:30am until 6:30pm he is a little firecracker! An absolute ball of energy! However when I try to sleep or rest I seem to get energised.

Sixth, being uncomfortable. With everything! I can’t sit comfortably as my tummy seems to be right up under my nose and literally sits on my lap. Laying down I feel like I have an anchor pulling me to the side and let’s not forget the calf muscle aches and lower back pain. Again nothing like I experienced in my first pregnancy. This one has been tough. Especially the body aches.

Seventh, food and cravings. Mmmm well I don’t really feel like eating and the slightest aroma makes me want to vomit. No particular cravings this time around but first time was all about chocolate flavoured milk and chicken sandwiches on white bread.

Eighth would be the wriggles and movement. Gosh my little guy would wriggle and move all the time, however my little miss only at night. Day time she is quite still, well at least I don’t feel her as much but rest assured, as soon as I’m resting it laying trying to sleep, she wriggles and kicks and moves. Perhaps this is the beginning of her sleeping pattern? Is she going to be a restless or sleepless child? Only time will tell.

Ninth is the funny tastes I get in my mouth, sometimes it’s a metal taste almost like I have pieces of metal in my mouth? Or it can sometimes be the taste of acid, perhaps from the vomiting. Mostly it’s a thick non hungry taste almost like ice eastern too much? Bizzar I know but hard to explain.

I know this probably isn’t painting the best picture of pregnancy but I can guarantee that I will defiantly miss being pregnant. I do love and enjoy my tummy and the movement. The bonding where only I can feel her move. The special bond that only a mother can feel as the baby is in her tummy growing. I missed it with my little man and am sure that I will miss it again.

Although it hasn’t been easy I certainly don’t regret any moment of it. I love being pregnant and knowing that I am growing a human who is so innocent inside me makes me feel blessed.

I’m very much looking forward to the next chapter in my life of being a mummy to my two beautiful children. My little man whom is my prince, my darling, my solider, my best friend, my first child, my only boy, my everything and my little princess awaiting arrival.

She will no doubt be my gorgeous little girl, my darling princess, my best friend, my youngest child, my only daughter, my everything.

One child of each sex is all I need to complete my little family. I feel blessed and fulfilled with absolute happiness and excitement.

How have your pregnancy experiences differed to either mine or with each of your children? Id love to hear your stories. Email me noordinarymummy@gmail.com

burrito salad!

Burrito Salad – healthy yet delicious!

Ingredients

1 1/2 x cups lettuce

1/2 x cup brown rice, cooked

1/3 x cup beans, cooked (I use the 4 bean mix that comes in a tin, simply drain and rinse)

1 x cup vegetables (try tomatoes, red peppers, onions, or roasted sweet potatoes)

2 x tablespoons avocado or guacamole

2 x tablespoons salsa

Sprinkle of low-fat cheese

Directions

1. Place lettuce in large bowl.

2. Add the rice and beans then toss.

3. Top with your choice of vegetables, plus salsa and cheese (if desired).

4. Eat cold or microwave for 20 seconds and serve.

You could also add some cooked mince it cook a steak or chicken breast, slice and also toss through!

Easy, full of flavour and heathy!

Tacos / Tortillas!

An easy alternative to tacos/tortilla wraps.

Ingredients (serves 6)

1 kilo mince – beef or chicken
2 packets taco seasoning
1 × 6 pack tortilla wraps
1 1/2 cups water
1/2 cup sour cream
1/2 cup tomato salsa
2 cups grated cheese
Method

Pre-heat oven to 180°c

Brown off mince, add taco seasoning and water. Simmer for 15 mins.

Layer tortilla wrap, mince, salsa, sour cream and cheese untill all wraps are used.

Sprinkle cheese across the top.

Place in preheated oven untill cheese is melted to desired liking.

Mexican chicken bowl.

Mexican chicken bowl.

I love easy recipes that the whole family will eat. It’s even better when it’s a 1 pot or 1 pan kinda meal. Less cleaning and less mess!

Here is one that a good friend of mine makes and I’ve changed a few ingredients to suit my taste buds.

Another good swap is by using browned mince instead of chicken and you can also add green capsicum and half salsa half BBQ sauce.

Be creative, think about the flavours that you like and adapt this recipe to suit your taste buds.

Ingredients

6 tortilla wraps – I use wholemeal the medium sized ones from the supermarket bread aisle.
3 cups cooked chopped chicken – I used a BBQ chicken and simply pull it apart.
1 x tablespoon olive oil
1 x cup red capsicum, chopped
1 x can red kidney beans, black beans or chilli beans
1 x can corn kernels
1 x teaspoon chilli powder – I use fresh chilli approx 1 small red chilli
3 x cups salsa – I use medium heat – store bought jars – approx 2 jars
1 1/2 x cups sour cream
1 1/2 x cups grated cheddar cheese
1 1/2 x cups grated mozzarella cheese
Method

Preheat oven to 200 degrees.

Spray a casserole dish large enough to fit tortillas.

Heat olive oil in pan and cook capsicum for 5 minutes, or until softened.

Mix in chilli and remove from heat, stir in beans and corn.

In a medium bowl, mix salsa and sour cream.

Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses.

Repeat 4 times, or until you reach the top of the casserole dish. Top with cheese.

Cover and bake for 25 minutes. Uncover and bake for another 10-15 minutes or until the cheese is bubbling and browning.

Let stand for 10 minutes before serving.

Jamie Oliver inspired fried rice.

Jamie Oliver inspired fried rice.

So I was watching a Jamie Oliver cooking show last night on how he try’s to minimise his food waste, and how thousands of dollars worth of food is water each year due to it simply going off prior to being eaten or used.

One of the recipes he made was a fried rice. It looked super easy and super delicious!

We all now how I like eating healthy, clean, easy, yummy food so I decided to make my twist on his recipe.

Ingredients
1 x family size packet uncle bens brown rice – cool in microwave for 90 seconds
1 x teaspoon garlic paste
1 x tablespoon chilli paste
1/4 x cup hot chilli sauce
2 x eggs
1 x small tin corn kernels
1 x bunch rocket – Finely sliced
1 x 100gm hot salami sliced
1 x 100gm roast pork

I used sandwich sliced roast pork and salami, pre packed from the supermarket. I always have sandwich meat in the fridge. You can always use ham, beef, chicken whatever you prefer. Jamie Oliver used left over roast beef.

In a large non stick fry pan heat the garlic, chilli and rice storing until all combined.

Add the corn followed by the meats.

Once all combined add the hot chilli sauce, then 1 egg making sure the raw egg is evening dispersed and cooked.

Add the rocket combine and press down firm so that the rice will crisp against the fry pan bottom and edges. Again Jamie used cabbage rather than rocket. I had no cabbage so used rocket instead.

With a spoon make a small well in the centre of the fried rice and crack the 2nd egg into the well.

Put the lid on and turn the heat off and let sit for at minimal 30 minutes.

These flavours enhance overtime and by leaving it sit with a lid on, the 2nd egg will cool from the existing heat.

This will last up to a week in an airtight container in the fridge.

I serve with grilled haloumi…! Yumo!

Remember as with most of my recipes, you can add as little or as much spice and flavour as you like! I like a lot of bite in my chilli – this recipe is only mild, I generally add 1/2 cup of extra hot chilli sauce.

Easy, healthy meatloaf muffins!

Toddler meatloaf!

My toddler has all of a sudden became very fussy with food. Unless it’s cheese sticks, ham or chicken in a biscuit.

I’m finding it tough to feed him nutritious food that will fill him up.

I stumbled across this old recipe in one of my books but altered it to fit muffin trays, perfect singular serves for toddlers.

My little guy doesn’t love them but he also doesn’t refuse them! Good sign 🙂

This recipe is super quick, very easy and has nutrients from the vegetables and meat where you can either add extra vege if you like.

Ingredients
750g beef mince
1/2 onion, finely chopped (optional)
1 x 170gm no added salt tomato paste
3 x carrots grated
1 small zucchini grated
1/4 cup breadcrumbs
2 x egg, lightly beaten
6 cherry tomatoes, halved

Method
Preheat oven to 180°C.
Spray six 3/4-cup capacity muffin tin with cooking oil spray and set aside.

Place the mince in a large bowl along with the tomato paste, carrot, zucchini, breadcrumbs and egg. Mix until fully combined.

Press mince mixture into prepared muffin holes and press in half a cherry tomato into the top of each.

Transfer to oven and cook for 25 minutes, or until cooked through.

Allow to stand for a couple of minutes, drain excess liquid before serving delicious with steamed vegetables or salad.

Chicken n Veg Sausage Rolls!

Easy chicken n veg sausage rolls

Ingredients
1 cup wholemeal breadcrumbs
500g mince (chicken or beef)
2 eggs – 1 for mixture plus 1 lightly beaten for brushing on pastry
1 zucchini, finely grated
1 carrot, finely grated
1/2 onion, grated (optional)
4 sheets frozen puff pastry, just thawed

Tomato or sweet chilli or sauce, to serve
Step 1
Preheat the oven to 200°C and line 2 baking sheets with baking paper.

Step 2
Put all filling ingredients into a large bowl (not including pastry and second egg). Combine well.

Step 3
Place 1 pastry sheet on a floured surface and fold in half. Spoon approx 3 tablespoons of mixture lengthways along the end of the pastry.
Roll along until your pastry looks like a log.
Repeat with remaining pastry sheets.
Cut rolls into desired lengths and make two small incisions into each roll to prevent splitting. This lets the inside heat out which causes the pastry to split otherwise.
Place on baking sheets, cover and chill for 30 minutes.
Brush with beaten egg.

Step 4
Bake for 25-30 minutes or until the rolls are lightly browned and cooked through. Serve with sauce on the side.

Best served warm but can also be eaten cold and will keep in the fridge for a week or freeze.

These can be varied depending on the flavours your family like.

I generally use beef mince and by grating the carrot and zucchini finely they are disguised and little ones don’t and can’t pick it out 🙂 extra unknown vege yippee! 🙂