OK, this one’s more for the kids. That’s not to say that they’re not delicious – they are – but I prefer a less dense, carby lunch option most of the time. At over 300 calories per roll, they’re not the most calorie-efficient option in my repertoire. However, the kids and their friends gobble them up, and they’re such a cheap and easy fun alternative to fast food or boring old sandwiches. I make them every now and then during term for the kids to take to school, and more often again during the holidays to throw in a bag with some fruit and snacks for days out, or afternoons at baseball (go the Blue Sox!). They freeze really well, too, so it’s super handy to make a double batch and stash a few for whenever you need them. Oh! And you can definitely fry up some diced bacon instead of the pepperoni with no decrease in deliciousness, but the pepperoni is much easier and my kids prefer the little spicy kick that it provides.
With an almost-teenaged-boy-who-is-growing-like-a-weed in the house, I make them pretty big to try and keep his stomach quiet for more than a few minutes, and find that they’re not too big for the also-won’t-stop-growing 9 year old daughter. You can stretch these out to yield 12 rolls, but we make 8 with no complaints from anyone, ever.
4 cups self raising flour
1 cup grated cheese
180g pepperoni, diced
1/3 cup diced pineapple, drained
500ml butter milk (or whole milk with 2tbs lemon juice, left to sit for about 5 minutes to curdle, which is how I normally do it), plus just a little more for brushing.
- Preheat oven to 180C and line 2 baking trays with baking paper
- In a large bowl, combine flour, cheese, pepperoni and pineapple. Stir to combine.
- Make a well in the centre and add milk. Stir until dough comes together in a craggy ball.
- With damp hands (because the dough is STICKY), shape dough into 8 balls and place on prepared trays.
- Bake for about 30 minutes, until golden on top, and hollow-sounding when tapped.
I wish I knew where – if anywhere – I’d seen this recipe, but I have no idea. I vaguely remember making something similar years and years ago with tuna, and feeling like the tuna ruined it, but I can’t even remember if anything other than rice was common to this dish. All I know is that I’ve been wanting a rice side dish that wasn’t fried rice all week, and kind of just threw it together and hoped for the best.
It worked. The husband ate the leftovers (AKA tomorrow’s lunch) as seconds, much to my horror. It was tasty yet simple (absolute perfect for a Wednesday night where I have a night of lesson planning ahead of me) but I fear that if I don’t write it down, I’ll forget what I did and then never make it again. And that would be tragic.
To add to the happiness surrounding this side dish, it was far fewer calories than I’d anticipated – just 235 per serve, making it an awesome dinner with some lean meat and more veggies – we added grilled pork loin and broccoli, and thoroughly enjoyed it. This calorie count is for a yield of 5 serves; For almost exactly 300 calories, you can have it serve 4, but with the meat and veg, one fifth was perfect. And would have been a perfect amount and calorie count for lunch, too. Not that I’m bitter or anything…
1 cup (200g) raw basmati rice
2 cups chicken stock
1 tsp olive oil
1 brown onion, finely diced
1 medium zucchini, finely diced
1 clove garlic, minced
1tsp minced ginger
200g cherry tomatoes, cut in half (or quartered, if they’re a bit larger)
1/4 cup grated parmesan
2 eggs, beaten
Salt and pepper, to serve
- Preheat oven to 180C.
- In an oven proof skillet, add rice and stock and bring to the boil on stove. Reduce heat and simmer for 10 minutes, or until just tender. Stir occasionally to prevent sticking. Turn off the burner, place a tea towel over the skillet and firmly cover with a lid. Rest for 15 minutes.
- Meanwhile, in another pan, heat oil over medium low heat. Add onions and cook for five minutes, until translucent. Add ginger and garlic and cook for a minute or so. Add zucchini and tomatoes, and cook until softened but not coloured. Set aside until rice is ready.
- Stir vegetables through the rice. Mix in the parmesan and egg
until fully incorporated, and smooth down with a spoon or spatula.
- Season well and bake in the oven for 15 minutes, until golden and firm.