Beetroot Quinoa with Haloumi… Hang on, let me sit the scene.
We had a girls’ weekend away in Auckland recently and we did a day trip to Waiheke Island. Astonishingly, three out of the five of us either live, or have lived, in Auckland…Yet only one person had been there! Crazy!
Waiheke Island totally exceeded my expectations – it’s utterly gorgeous, really quaint with an abundance of things to do. If it wasn’t for the Kiwi accent, money number plates and Auckland glistening in the distance, I’d have sworn I was in a different country.
Our day consisted of shopping and eating (did you expect anything less?) and one of the highlights was our trip to Cable Bay vineyard. Here, upon arrival, after a long hot walk uphill to get there, we collapsed into chairs on the verandah and swiftly ordered a couple of bottles of vino and a bunch of food to share. Oh my God – my tastebuds were in heaven. All of it was top notch.
There was one dish in particular that had all of us in heaven – beetroot quinoa with haloumi. My friend Diane and I (possibly more of a foodie than me), launched into a “pick that flavour” frenzy, with the goal of me having a crack at re-creating it. Clearly, as you are reading this blog post, I succeeded and I’m rapt with the result! So here we go, Cable Bay inspired beetroot qunioa with halloumi. This is on my Christmas Day menu for 2015 (I’ve got nothing else in mind so far apart from my Damn Yummy Christmas Ham!). (more…)
We love nut butter in this house: Peanut, cashew, almond, it’s all bloody good, but I resent paying up to NZ$15 for it, even though it’s mind-blowing delicious. So, I had a play around making my own with my food processor and, more recently my NEW sparkly Nutribullet – and BINGO! Easy as and I saved some money so I can put that towards the new MAC foundation I’m lusting after (Waterweight, if anyone is interested)…. I know, I’m a shocker.
Nut butter, if you haven’t tried it, is delicious in so many ways: Try it on sliced apple; On rice cakes topped with tomato or beetroot (don’t knock it till you’ve tried it! My crossfit bunny friend Lauren introduced me to this, it’s currently my favourite snack!); Or, spread on toast (Vogels, of course, sometimes it pays not to over complicate things…).
What nuts can you use? Any! Almond, cashew, macadamia, brazil, hazelnut – you can use seeds too, sunflower are my favourite to use (I’ve done an award winning combo of sunflower and cashew butter).
You’d have to be living under a rock if you haven’t heard of My Food Bag! This is the brainchild of some savvy peeps who spotted a niche for delivering bags of delicious ingredients to your door, along with step by step nutritionally balanced and delicious recipes.You can read all about it here. I’d better save some space: This is going be a long blog post!
My motivation for trying out My Food Bag was simple: a) They’ve finally started delivering to Rotorua and b) I’ve totally lost my mojo for weeknight cooking. I just can’t get in the groove and we’ve fallen into the habit lately of having mince one night, chicken the next, salads for two nights, rice the next… You get the drift. There’s nothing wrong with this, but what’s been troubling me is that I just can’t get inspired about week night cooking (weekend cooking, no problem!). I own a crap-load of recipe books, hell, I am (ordinarily) a walking recipe book, but I just can’t think of what to cook. So I hoped My Food Bag would get me out of a spectacular cooking rut.
What bag did we order?
There’s five different bag options to suit fussy young kids, or hungry teenagers. I went for ‘My Gourmet Bag’ which feeds two adults four meals for a week. The price was $142 (inc delivery). I decide against the My Family Food Bag option, which would also have fed our nine year old: He’s a fussy eater and I was just too nervous he’d turn his nose up. Besides, I liked the sound of eating gourmet with my hubby for four nights! Yet, to feed the boy, this meant I had to get organised and prepare some food in advance, I’m trying to cut down on cooking two separate meals! So I knocked up a Lazy Lasagna and this went down a treat most nights!
How did we find My Food Bag? Here’s a narration of our experience!
Day Zero (Sunday)
Our delivery was scheduled for Sunday afternoon between 3.00pm and 5.00pm. At 3.17pm a Courier Post van pulled up with a driver kitted out in a My Food Bag polo shirt. He cheerfully brought a box and bag of My Food Bag goodies to my door and greeted me with “Hello, you must be a new customer? Enjoy! See you next week!” The driver wasn’t even out of our driveway when my phone beeped with a text from My Food Bag saying “enjoy the goodness, if you have any questions, give us a ring”. It was like a Domino’s pizza delivery, only more thrilling. As someone who has trained in customer service and sales for a living, I was thinking that My Food Bag is nailing their customer service and PR so far.
Monday morning struck, I’m totes out of cooking inspiration. I grabbed two chicken breasts out of the freezer to defrost and vowed that, by the time 5.30pm rocked around, I’d have thought of something vaguely creative and appetising to feed the family. To be brutally honest, whilst I adore cooking, I don’t enjoy mid week cooking. Time is at the essence, we are all hangry and usually I’m cooking two meals to appease two foodie adults and one gorgeous, but bloody fussy eating, nine year old. I don’t have enough time during the week, frankly, to faff around preparing two meals. But I usually do. Aggh.
But this is a good news story: Inspiration did strike in the form of these Thai Chicken Cakes – and – talk about hit the jackpot! Despite my reservations, my boy scoffed this dinner! Bear in mind my expectations were low: I didn’t have any hopes of him eating them with salad (or the satay sauce – and he didn’t… But it was easy to sub these out for carrot sticks and sweetcorn. I can deal with that without blowing a valve. Anyway, dinner was totally delicious, it was a 30 minute dinner and it was EASY. So easy, in fact, we’ve had this dinner twice this week! (more…)
Can I admit that these zucchini fries were mildly inspired by Carl’s Jnr’s Zucchini Fries? Should I fess up about that here? On the odd occasion we go to Carl’s, this is always what I get. But they are bad – and the mayo is highly processed (bit yuck) so I thought I’d have a crack at making these for myself, with the king of cheese: Parmesan. Why add cheese? Well, that’s simple, cheese, in case I haven’t mentioned it is my favourite food – I can’t get enough of it. Anyhow, back to the fries – so easy, delicious and we scoffed our way through these in front of the rugby, I was disappointed I hadn’t made a bigger batch. Then again, maybe it was just as well I hadn’t… The addition of a basil pesto dip to accompany the fries is simply stellar.
Note, if you don’t want to fry these, you can bake ’em. I’ve noted how to do that below the recipe. Enjoy!
We adore this tasty kumara bacon and corn chowder. I made some a couple of weeks ago and, upon the family whip around of “I’m going grocery shopping, does anyone need anything? Speak now or forever hold your peace” question, my husband pipes up and asks if I can get the ingredients to make “that chowder” again. Yes, it’s a winner and the perfect weekend winter soup as well as being hearty enough to suffice as an evening meal. It’s also a flexible recipe that lends itself into both the dairy free and Paleo camps: Biff out the butter and use coconut oil. Done. Lastly, I feel like I say this a lot, but it’s an easy recipe to make too: Bonus! (more…)
I love this paleo (and gluten free) granola recipe. I’ve been playing around with variations of this recipe since I learnt a bit more about the Paleo way of life and, more importantly, since I attended one of Ben Warren’s seminars (if you haven’t heard of this guy, google him or check him out on Facebook. Nutritionally, he speaks a bucket load of sense). I’m not a paleo follower by any stretch of the imagination, however, I like the philosophy and I’m a big believer in eating clean. We’ve been slowly ditching processed food in our home – and we feel better for it.
Anyways, having played around with this recipe, I’m rapt to report that I reckon I’ve perfected the flavours. I enjoy recipes where you can ‘biff in what’s in your cupboards’ – and this is one of those. This is paleo friendly and, bonus, gluten-free devotees will also give it the thumbs up. (more…)