Brussels Sprout Salad

Miss 7 is a strange child, in that she – who is the least adventurous eater in our family – has a weird obsession with Brussels sprouts. Hubby and I are more than happy to cook and eat them (as long as they’re sauteed not boiled, because boiled sprouts are sad and awful), but poor Master 10 is a lot less enthusiastic about them.

As such I went on a quest to find fun ways to serve this poor, misunderstood vegetable, and as always, Taste.com.au came to the rescue – this time, with this awesome salad.

I’ve mentioned before that I don’t love when salads (or anything, really) are drowning with oil. I appreciate the health benefits of a good quality virgin olive oil, but I still don’t love the taste or texture of super oily food. And the husband doesn’t like couscous, so as always, I’ve changed things to meet my family’s needs and preferences, and urge you to do the same (so, add the extra oil if you desire). Recipes should be guidelines, not gospel. Unless we’re baking. Then, I’m too scared to stray too far!

As the recipe on this blog stands, you end up with a very generous side dish for 72 calories. I like to serve it with a dice barbecued or grilled meat (such as the pictured honey mustard lamb) and some steamed potatoes for a simple dinner, but a serve of the salad mixed with a tin of tuna makes for an incredibly healthy and yummy lunch on a busy work day, too. It should keep in an air tight container until at least the next day – I’ve never had any left over past that!

Serves 4-5

Ingredients

1/2 cup bulgur wheat

1/2 cup boiling water

1tbs extra virgin olive oil

1 1/2 cups fresh flat-leaf parsley, chopped

1 cup fresh mint, chopped

200g Brussels sprouts, trimmed and thinly sliced

200g cherry tomatoes, halved

1 Lebanese cucumber, finely diced

2tbs lemon juice

Method

  1. Place wheat in a heatproof bowl. Add boiling water and let sit for 5 minutes. Liquid will have been completely absorbed. Fluff with a fork to separate grains and allow to cool completely.
  2. Combine wheat, herbs, Brussels sprouts, tomato and cucumber in a large bowl.
  3. Combine lemon juice and oil and evenly pour over salad. Mix well and serve.
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Mustardy Chicken with Roast Vegetable Salad

I love salad. Perhaps even more than soup. Maybe. Perhaps it’s equal. Either way, it’s a lot.

Salads generally gets me through the hot, disgusting Sydney summers, and then when it turns bitterly cold, I invariably feel a sense of loss. And then I realised the glory that is a warm salad!

Like most of it’s ilk, this recipe is extremely versatile and forgiving – it’s really just roasted veggies and some chicken. But tossed together with the right dressing, it is so much more. It’s complex, and warming, and filling, and makes you feel a little smug because look how healthy it is!

It’s barely adapted from Taste, but the addition of cauliflower was due to having less broccoli than I thought, and was a more than welcome addition to the mix. I also use a lot less oil than the original, because I don’t enjoy the taste of food that is drowning in oil – even the healthy, high quality oils.

Ingredients

500g chicken tenderloin, breast or thigh (I used a bit of breast and thigh)

2tbsp olive oil

1tsp mince garlic

1tsp dried basil

500g sweet potato, cubed

200g  broccoli, cut into large florets

200g califlower, cut into large florets

200g mushrooms, sliced

1 quarter red cabbage

1tbs red wine vinegar

1tsp brown sugar

1tbs wholegrain mustard

 

Method

  1. Preheat oven to 200C.
  2. Slice chicken into tenderloin-sized strips, if using breast or thigh. Combine 1/2tbs oil, garlic and basil and rub over chicken. Cover and set for 15 minutes.
  3. Meanwhile, combine broccoli, caulifower and sweet potato with 1tbs oil. Arrange on a baking tray in a single layer, and roast for 25 minutes on the bottom level of oven.
  4. Heat frypan over medium high heat, and cook chicken for 10 minutes, turning every few minutes. Remove from pan and cover with aluminium foil to rest.
  5. In the same pan, add cabbage and mushrooms. Combine well and cook over medium heat for 4 minutes, until mushrooms have softened.
  6. In a small jug, combine remaining oil, vinegar, sugar and mustard.
  7. Combine chicken and vegetables in a salad bowl. Pour over dressing and toss to combine.

 

 

 

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Risoni Meatball Soup

So, I mentioned in the last post that there are some days where I just can’t be bothered. Well, I’m having a week of it. Everything seems a chore, and I’m just exhausted. More mentally than physically, but it definitely has an impact on how much I want to do when I get home from work.

In the olden days – when I was 46 kilos heavier and infinitely more depressed – it’d mean a week of takeout and excuses. I’m not above the odd takeout these days, but I’m certainly more judicious about it, in terms of both quality and frequency, so having an arsenal of Can’t Be eFfed meals is important.

Which is where this rockstar of a soup shines. It’s so easy, so quick, so tasty, and so filling. At 381 calories (for a smaller serving, but it’s more than enough), it’s pretty low-cal, too. All boxes for a good dinner ticked! And call me crazy, but there’s something cathartic about rolling meatballs with music blaring the stresses of the day away.

You know what, also? As great as this is at the end of a long, crappy day, it’s also a fantastic way to celebrate a good day or lift a neutral day into good day territory.

Adapted from the Taste website, as so many of my day-to-day recipes are.

 

Serves 4-6

Ingredients

500g lean mince

1/4 cup dried breadcrumbs

1/4 cup grated parmesan cheese

1tsp minced garlic

700ml passata

4 cups good quality chicken stock

1/2 cup risoni pasta

1tbs olive oil

1 large zucchini, diced

1tsp parsley

1tsp basil

parmesan cheese, extra, to serve

Method

  1. Combine mince, breadcrumbs, cheese, garlic and egg. Roll teaspoons of the mixture into tight meatballs, cover and rest in the fridge for 20 minutes.
  2. Bring stock and passata to the boil in a large saucepan, then reduce heat slightly. Add herbs and risoni, and stir frequently to prevent pasta from sticking to the bottom of the pan.
  3. Meanwhile, heat oil in a frypan. When hot, add meatballs, turning frequently to cook evenly.
  4. When cooked through, gently add meatballs and zucchini to soup. Cook, still stirring, for two minutes.
  5. Ladle into bowls and serve with extra parmesan.

 

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