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Tuesday, September 6

Food

Bok Choy
It was a much better sleep last night (thank you:), no wake up calls I'm happy to say. There were no late night meeting arrangements between the girls thankfully.  On the holidays I think a 'sleep over' might be in order for the two of them since they enjoy hanging out at all times of day!

Today was catch up day.  I headed out to do the shopping, after school reading, for this weeks menu ingredients.  We're having
* Organic Sausages with tomato and onion gravy and vegetables
* Soba noodles with broccoli, chick peas, peas and peanut sauce
* Roast vegetable pasta gratin
* Potato and bacon (nitrate free) soup with bread
* Honey lemon chicken
* Soft tacos

* Sneaky Vegetable Muffins
* Spiced Chocolate Anzac Biscuits

I was asked to share some salad recipes from our spread on Father's day so here are a couple for you.  My husband was the salad chooser and decided to have something a little different. The first was Rare Roast Beef with Moroccan Salad.
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, crushed
2 cups fresh flat-leaf parsley leaves
¼ cup fresh mint leaves, roughly chopped
½ small red onion, finely chopped (he omitted this for me, I don't like raw onion much)
2 large tomatoes, deseeded, chopped
400g can chickpeas, drained, rinsed
200g sliced rare roast beef

1. Place lemon juice, oil and garlic in a screw-top jar.  Season with salt and pepper.  Secure lid.  Shake to combine.
2. Combine parsley, mint, onion, tomato and chickpeas in a bowl.  Add lemon juice mixture.  Toss to combine.  Serve with roast beef. (We had our beef and salad separate so people could choose what they wanted to eat)

And an all time favourite recipe, Egg Salad.  We doubled this and it still went quickly.
6 boiled eggs cut into quarters
⅔ cup of mayonnaise
3 tablespoons of cream
½ to 1 tablespoon of curry powder (we added much less it just depends on your taste)
Salt and pepper
parsley

1. Cut eggs into quarters and add to bowl.
2. Place the next 4 ingredients into a small bowl and mix.  Add to the eggs and combine.  Sprinkle with parsley.

Enjoy

8 comments:

  1. Your bok choi is looking fantastic! Mine is growing but doesn't look as healthy or big as yours. What a yummy sounding menu you are having this week :)

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  2. growing your own food - doesn't get better than this!

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  3. Glad to hear you got some blissful slumber last night :)
    Love your menu...on the weeks that hubby works nights I tend to become quite lax with what we eat, opting for cold meat and salad...nice and easy.
    Your bok choy looks fab!

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  4. Oh yum! Your menu sounds delicious! We plan a menu each week too, it just keeps life a little bit less complicated. I'd love the recipe for the roast vegetable pasta gratin.
    xx

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  5. That bok choy looks great. You girls are so big now .It feels like yesterday it was your daughter's twelfth birthday- time has flown!! And that onion trick below- LOVE IT! xx m.

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  6. Your home garden looks fantastic! and that is a well organised mumma now!:) I also find meal planning really helpful and I find it also help a lot with food waste doesn't!
    Happy week Catherine x

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  7. My mouth is watering because of this list of good recipes.
    The beef salad looks great and easy to make, it will be the first one that I try. Thanks.

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