Christmas Leftovers – Quinoa, Vegetable and Fetta Salad & Baby Puree

Like a lot of people, I woke up this morning with a massive food hangover.  Whilst I didn’t really overeat yesterday, the food that I ate was much richer than my normal diet.  Opening the fridge today and seeing all the leftovers just waiting to be devoured over the next few days was enough to make my stomach turn.

As we had quite a few leftover veggies, and I needed to make some more food for baby Aiden, I mixed together our leftovers with some cooked quinoa as well as some feta and seeds in an attempt to return to our healthy eating ways.  It tasted great, and we didn’t need a huge amount to fill us up for lunch (I did leave room for some trifle though!).

Quinoa & Vegetable Salad

 

For Aiden’s puree, I picked out 10 or so baby spinach leaves from the salad mix we had and lightly steamed them, before adding to the quinoa and veggie mix and blitzing for around 20 seconds with a stick mixer.  Our little man loved his lunch – lucky as he will be also having it for dinner tonight and lunch tomorrow!

Baby Puree Vegies & Quinoa

 

You can use any leftover veggies that you may have, and you could also add any left over meat (e.g. chicken, turkey).  I used:

Roasted Pumpkin and Sweet Potato (approx 500g)

2 roasted carrots

2 corn cobs (kernals removed)

1 cup of cooked peas

1/2 cup of fetta cheese crumbled

1/4 cup sunflower seeds

1/4 cup pepitas

1 cup of uncooked quinoa

* Cook quinoa as per instructions on packet, add vegetables, seeds and fetta and stir to combine – Serve

To make the baby puree – I steamed approx 10 baby spinach leaves in the microwave for 20 seconds, added to the quinoa and vegetables (no seeds) and blitzed with a stick mixer for approx 20 seconds.

What are you doing with your Christmas leftovers?

 

The best part of baking

Apart from the finished product, one of the best things about baking is eating the leftover mixture.  When we were kids, my sister and I would always argue who was going to lick the bowl/beaters and who got more than the other (actually we still do!)  Looking through the photos I took yesterday when we made Raspberry Spiked Brownies – I think we will have to start having the same argument with Liam!  Needless to say, he wasn’t very hungry at dinner time!

 

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Throwback Thursday – Peanut Butter Scrolls

I chose this recipe as I thought it was an odd combination of ingredients and I was curious as to how it would work. My attention was also grabbed by the ‘Economical’ comment next to the recipe heading. They turned out better than expected, and were also a hit with my two biggest critics Scott and Liam.

Please click here for link to metric conversion table

Original Recipe

Original Recipe

Peanut Scrolls

6 oz (1 1/2 teacups) self raising flour

1/4 teaspoon of salt

2 oz butter or margarine

2 tablespoon of sugar

3 tablespoons of milk

Peanut Butter – no amount specified

2 oz raisins

  • Sift flour and salt.
  • Rub in butter and 1 dessertspoon of peanut butter.
  • Add sugar, mix into a firm dough with the milk (I found it easiest to use my hands towards the end)
  • Roll out thinly, between two sheets of baking paper into an oblong shape
  • Spread with peanut butter
Peanut Butter - yum

Peanut Butter – yum

  • Cut raisins into small pieces and sprinkle over
  • Roll up tightly, wrap in glad wrap and put in fridge or freezer until firm
My roll looked a bit dodgy

My roll looked a bit dodgy

  • Cut into thin slices
The dough should be quite firm to cut through

The dough should be quite firm to cut through

  • Place onto greased tray and bake in a moderate over for 10 – 15 minutes (I baked these for 12 minutes on 160 degrees in a fan forced oven).
Enjoy!

Enjoy!

Throwback Thursday – McAlpin’s Sponge Sandwich

Even though I love to bake, I don’t seem to make a lot of sponges.  We had a heap of strawberries in the fridge and some cream, so I thought I’d give the McAlpins Sponge Sandwich a try.  The tins I used were a bigger than those suggested, so my sponges were a bit thin. I was happy with how they turned out. The colour was good and they had both risen evenly.  I cooked them on the same rack in the oven, which I’m not sure if you are supposed to do?To compensate for their height, I just put a thick layer of cream and strawberries in the middle which improved the overall appearance of the cake.

I didn’t get to try a piece, Scott took it to work the next day.  He said it went down well, but suggested adding a layer of strawberry jam to the cream and strawberry layer.. He is my biggest critic & always seems to have a suggestion on how I can improve!

Original Recipe

Original Recipe

Please click here for metric conversation table

McAlpins Sponge Sandwich

4 oz and 1 slightly rounded tablespoon of self raising flour

Pinch of salt

4 oz sugar

3 eggs

2 tablespoons of hot milk or water (I used hot milk)

600ml of thickened cream

1 1/2 teaspoons of vanilla essence

2 tablespoons of icing sugar

250g strawberries

  • Sift flour and salt
  • Separate whites and yolks of eggs
  • Place whites in a warm dry basin with a pinch of salt and beat until very stiff, then beat yolks in lightly (low mixer speed)
  • Add sugar and beat until sugar is dissolved and mixture is quite thick
  • Sift flour onto mixture and fold lightly through with a knife or a tablespoon
  • Fold in 2 tablespoons of hot milk or water
  • Divide mixture evenly between two 7 – 71/2 inch greased sandwich tins.
  • Bake in a very moderate oven for 15 – 18 minutes (I baked for 15 minutes in a 180 degree fan forced oven).
  • When cooked, turn cake onto a care wire covered with a cloth
  • Whip cream, vanilla essence and icing sugar together
  • Cut strawberries into thin slices
  • Once cake has cooled, spread cream on top of one cake, and cover with half the strawberries
  • Spread remaining cream and strawberries on top of cake – serve
Enjoy!

Enjoy!

Chocolate Chip, Date & Coconut Lactation Cookies

I had never tried lactation biscuits before having Aiden.  Whilst googling random things during a night feed, I came across ‘low fat’ biscuit recipes on the Lose Baby Weight website.  I have since made a few batches and have added a couple of ingredients and make my cookies smaller (usually getting between 36 – 48 cookies), so I am unsure of the nutritional content.

I snack on these during the afternoon to help boost my milk supply during the early evening when it seems to be at it’s lowest.  A batch usually last up to a week (my husband won’t eat them as he thinks they will make him start lactating!), and I think they have helped my supply – or I may just be telling myself that they are!

 

1 1/2 Cups of Rolled Oats

3/4 Cup of Flaxseed (Linseed Meal)

3 Tablespoons of Brewers Yeast – I use 4 x 5g sachets of brewers yeast

1/2 Cup of Unsweetened Applesauce

1/3 Cup of Maple Syrup – I substitute for Golden Syrup as it’s cheaper

1/4 Cup of Light Oil

1 small Egg

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Baking Soda

1/2 Teaspoon of Ground Cinnamon

1/2 Cup of Chocolate Chips – I use Cadbury dark chocolate chips… yummo!

8 -12 Pitted Dates chopped up

1/2 Cup of Coconut

  • Preheat oven to 180 degrees (Fan Forced)
  • Line 2 trays with Baking Paper
  • Combine Apple Sauce, Maple Syrup, Oil, Egg and Vanilla Extract and whisk until smooth.
  • Stir in Oats, Flaxseed, Brewers Yeast, Baking Soda, Coconut and Cinnamon until combined
  • Fold in Chocolate Chips and Dates.

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  • Lightly roll teaspoon sized balls of mixture and place on tray – flatten slightly with a fork
  • Bake for 12 – 14 minutes until starting to turn golden brown

I’d love to hear any other lactation cookie recipes that you may have – preferably ones that work!

Finished Product

Finished Product

Chocolate Goodness – Triple Chocolate Cookies

I may possibly be crazy.  As well as working my way through the McAlpin’s Recipe Book, I’ve decided to also work my way through the Donna Hay Simple Essentials Chocolate book.  It’s worth it though, these are possibly the BEST chocolate cookies I have ever tasted.  They remind me of my favourite triple choc cookies from Mrs Fields.  The original recipe is for Double Chocolate cookies, instead of just using chopped dark chocolate, I used half white and half dark.  They were so good I ate four in one sitting… and then felt guilty for the rest of the day!  The dough was also very yummy, and I may have possibly made a few more biscuits if I had not been sneaking spoonfuls whilst waiting for the first batch to bake.

As with all Donna Hay recipes, it is a super easy recipe to follow & the end result is well worth it.

 

110g unsalted butter softened

3/4 Cup brown sugar

1 egg

1 teaspoon of vanilla extract

1 cup plain flour sifted

1/4 cup cocoa powder sifted

1 teaspoon bicarbonate of soda

125g dark chocolate melted

280g dark chocolate extra roughly chopped (I used half dark chocolate and half white chocolate to make these triple chocolate)

 

  • Preheat oven to 160 degrees.
  • Place butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy.
  • Add the egg and vanilla and beat for a further 3-4 minutes.
  • Stir through the flour, cocoa, bicarbonate of soda and melted chocolate
  • Add the extra chopped chocolate and stir to combine
  • Roll tablespoons of the mixture into rounds
  • Place on baking trays lined with non stick baking paper, allowing room for the cookies to spread and flatten slightly
  • Bake for 10-12 minutes or until slight cracks have formed
  • Cool on wire racks
These are sooooo good

These are sooooo good

 

Chicken Fried Rice

This is another recipe which helps clear out the vegetable crisper, and can also be frozen.  Feel free to use whatever you have in your fridge, I used the below ingredients for the rice pictured.  If you want to make it even healthier, use brown rice and omit the bacon.

This is also a great meal for kids, you just need to cut everything up into smaller pieces.  I then freeze leftovers into small containers for a quick and easy meals for Liam.

 

500g skinless chicken breast diced

3 rashes of shortcut bacon (excess fat trimmed)

1 stick of celery – finely chopped

1 carrot – cut into small sticks

3 spring onions

1 full head of broccoli – cut into small pieces

1 capsicum – cut into small pieces

1/2 cup of frozen peas

Small tin of corn

200g of beans – cut in half or quartered

200g of snowpeas

50g of raw cashews

1 cup of uncooked rice

1 tablespoon olive oil

1 pack of stirfry sauce – I use Kantong’s honey soy and garlic

Extra soy sauce to taste

Approx 1 tablespoon of sweet chilli sauce (can omit)

 

  • In a wok, add olive oil and bring to a high heat.  Add chicken and bacon and cook until the chicken has browned and almost cooked through.
  • Meanwhile bring a saucepan of water to the boil and add rice.
  • Add celery, carrot, spring onions, broccoli, capsicum, beans and cashews and cook until just starting to get tender
  • Add cooked rice, snowpeas, peas, corn and sauces to wok, mixing all ingredients together and cook until snow peas are cooked through (2 -3 minutes) – serve
  • After adding sauces, I suggest tasting and adding extra sauce if you wish
Enjoy!

Enjoy!