Gluten Free Super Seed Goujons

img_5568

I absolutely loathe unloading my dishwasher.  I know it’s not the worst household chore, not by a long shot. I think it’s the mundanity of it, the fact that I do it every single godforsaken day.  I remember when my daughter was very small, washing bottle after bottle and staring down the barrel of another long day on my own with this tiny little person.  I had no idea what I was doing and no idea how to fill day after day, each one the same as the last.  And each and every Groundhog Day began with the dreaded dishwasher.  I could have cried (I think I probably did a few times) just with the boredom and repetition and the futility of it.  Sometimes, just for a treat, I would load our dirty breakfast things on top of the clean things and put it on again, just to avoid unloading it for another few hours. What a thrill! Ah, those heady, reckless days!

Even though my days are now much more interesting than back then, and I have no qualms with how to fill time, rather with how to make more of it, the dishwasher-hatred has never quite left me.  It’s one of the reasons I try to cook one pot dishes and adapt my recipes so I can make cakes in one bowl where possible.  I have little interest in a recipe that’s going to mean I have to unload my dishwasher even more often.

So you can imagine my horror, then, when the husband made pesto pasta and brocolli for the children at the weekend.  He used 3 pans!!!  Who does that?  One for the brocolli.  One for the pasta.  One to mix the pesto and pasta in.  WTF?!!!  I have gently suggested to him on several occasions, through the medium of four letter words, if making pasta, PUT THE VEG IN WITH IT!! And then when it’s cooked, stir through the sauce in the same pan. It’s not rocket science!!!

Mr Intolerant makes amazing roasts and no one can cook a better steak than he, but he does like to use rather a lot of utensils.  His favourite trick is to use a slotted spoon to dish out something highly inappropriate, say, a casserole, or bolognese, and then a second serving spoon to dish up the actual sauce.  Cunningly, I recently melted our plastic slotted spoon on to the hob, so that’s put an end to that! Ha! Oh yes, I’m no fool! The acrid smoke, molten plastic and gloopy hob were a small price to pay for marital harmony (well, for one less thing to argue about).

So…. these gluten-free seedy Chicken Goujons have to be something really special for me to go through the faff of using two or three plates. These went down a storm with my kids. I’m rather partial to a chicken nugget myself and have to say they were really, really good.

IMG_5564.JPG

One of the few things that small boy is virtually guaranteed to eat is breaded chicken.  It’s a shame no supermarkets seem to make organic or even free range chicken nuggets.  Making my own means I know the meat is good quality and organic. The other benefit of making these is that you are upping your protein and omega content with all these seeds, rather than breadcrumbs, which are pretty void of nutrition. My kids aren’t big fish fans so I love recipes like this that increase their Omega 3 intake. It’s worth the faff, I promise. The sesame seeds, in particular, make these really tasty.  Use chicken mini fillets rather than strips of chicken breast as a) it saves you chopping and b) they are so lovely and tender.

PS The first time I made these I coated half of the chicken pieces with seeds and then mixed breadcrumbs into remainder of the seeds and made the rest with a mixture of breadcrumbs and seeds, just in case my kids didn’t like 100% seeds, so that’s worth a try to avoid any potential wastage or fussiness.

img_5567

Gluten-free, low carb, high protein, high in omega 3, paleo, nutrient dense, super tasty chicken nuggets… need I go on?!

RECIPE (serves 4)

1 packet organic chicken mini fillets (about 400g)

1 large egg

40g ground almonds

50g golden linseeds (approx)

60g sesame seeds (approx)

E123F187-BAB9-4F36-8C47-A004253AB2F2.jpg

1. Whisk egg briefly with a fork in a large shallow bowl or plate.  On a separate plate, mix together sesame and linseeds. Have a lightly oiled baking tray nearby to place the newly made goujons on.

2. Tip ground almonds into a large plastic bag and season with salt and pepper (omit salt if making for young children).  Place mini fillets in bag, close and shake well, separating the pieces to ensure they are well coated in almonds.  You may prefer to do this in two batches.  Or you can do this on a plate, but that would entail more dishes to wash.

3. Next, dip the goujons, one by one, briefly into the beaten egg, allowing excess to drip off, and then into the linseed and sesame seed mixture.  Roll them around and make sure they are fully coated   Place on baking tray.  Repeat with all goujons.

4. Fry on a medium heat for 3-4 minutes on each side, trying not to turn or move too much as you risk losing your coating! Or bake in oven at 180c for 10-12 minutes. These will keep in the fridge for up to 24 hours before cooking so you can make a big batch in one go.

5. Curse, mumble and moan whilst loading all plates into dishwasher.

Perfect with chips, peas and ketchup or my kid’s favourite “wagamama” katsu style with rice, carrot, cucumber, sweetcorn  and a homemade amai sauce (honey and soy sauce mixed together) or for grown ups with a big salad…or chips 😍

img_5568

Burrito Lasagne… Burragne? Basagne? Any ideas?

I will openly admit it, I hold my hands up, this is not the ‘cleanest’ of my recipes. And it is neither wheat nor dairy free. Sorry. But it is unprocessed, organic and tastes AMAZING!!! It is also super easy  to make and is loads healthier than your average burritos or lasagne, which is why I’m going out on an intolerant limb and including it.

A few months ago my daughter innocently commented that “we always have the same things to eat” and I realised with horror that she was right! Since her younger, pickier brother came on the scene, I have experimented less and less as each attempt was met with failure. And whilst I try different things for me and the husband, or we might give a new recipe a go at weekends, I do tend to churn the same things out for the kids on weekdays. Well, no longer! I hit the supermarket with a vengeance! Some time later, after traipsing round trying to ignore small boys screams for chocolate/magazines/ anything, I trundled out with some mild Moroccan spice (see Tantrums and Tagines) which was a total waste, and some corn taco shells. Which were a hit! As they are essentially Doritos/crisps I was right to assume small boy would woof them down like a rabid dog. Brilliant.

Tacos are not the healthiest thing on the planet, but they are gluten free (hurrah!) and a welcome variation from the rice/pasta/potatoes conveyor belt as they contain corn. I like to ‘rotate’ the kids grains where I can to try to prevent them from becoming intolerant, to get as many different nutrients in them as possible, and just for a bit of interest and flavour. Taco filling leftovers are also fab with wraps to make enchiladas or burritos, or just with some rice, so you have several different meals from one creation. RESULT!

Burritos in particular were such a hit that I played around with them and created this little beauty of a recipe. Once you try this you will never make lasagne again. It takes less than half an hour to make this. Seriously, bit of chopping, 20 minutes total cooking… BOOM! Kids tea. DONE!


RECIPE

500g minced beef (ideally grass fed or organic)

1 onion, chopped finely

2 cloves garlic, finely chopped/crushed

1 red pepper (or any colour, doesn’t matter)

2 tsp paprika

1 tsp cumin

1 tsp oregano

1/2 tin kidney beans

2/3 tin chopped tomatoes

3 large tortilla wraps (I use these Crosta Mollica Organic Flatbreadthey literally contain wheat, oil, salt, unlike most other wraps which contain a million ingredients)

2 handfuls grated organic cheddar

METHOD

1. Fry onion in olive oil for a few minutes, turn heat up and fry mince until browned. Then add spices, herbs, garlic and chopped pepper and fry for another 2-3 minutes. Add kidney beans and 100ml water, cover and simmer for 5-10 minutes. The mixture should be fairly dry, you don’t want the wraps to go too soggy. Simmer with the lid off for a few more minutes if there is too much liquid.

2. Lightly oil an oven dish that will hold your wrap without it overlapping the edges or coming up at the sides. Or, cut your wraps to fit the dish you have. Lay your first wrap down and top with half the meat mixture, making sure it goes all the way to the edge of the wrap to keep everything moist. Add the next wrap and repeat with rest of meat. Top with final wrap.

3. Mash chopped tomatoes roughly with a fork to create a smoother texture. Spoon over top wrap, again making sure everything is well covered so it doesn’t dry out. Season with a little extra oregano, salt and pepper. Top with grated cheese. Bake in oven (180C) for 10 minutes or so until cheese is all bubbly and golden.

Serve with sour cream and/or guacamole if your kids will eat them. FYI mine won’t.

Burrito Lasagne… Burragne? Basagne? Any ideas?!!

I will openly admit it, I hold my hands up, this is not the ‘cleanest’ of my recipes.  And it is neither wheat nor dairy free. Sorry. But it is unprocessed, organic and tastes AMAZING!!! It is also super easy suser easy to make and is loads healthier than your average burritos or lasagne, which is why I’m going out on an intolerant limb and including it.

A few months ago my daughter innocently commented that “we always have the same things to eat” and I realised with horror that she was right! Since her younger, pickier brother came on the scene, I have experimented less and less as each attempt was met with failure. And whilst I try different things for me and the husband, or we might give a new recipe a go at weekends, I do tend to churn the same things out for the kids on weekdays. Well, no longer! I hit the supermarket with a vengeance! Some time later, after traipsing round trying to ignore small boys screams for chocolate/magazines/ anything, I trundled out with some mild Moroccan spice (see Tantrums and Tagines) which was a total waste, and some corn taco shells. Which were a hit! As they are essentially Doritos/crisps I was right to assume small boy would woof them down like a rabid dog. Brilliant.

Tacos are not the healthiest thing on the planet, but they are gluten free (hurrah!) and a welcome variation from the rice/pasta/potatoes conveyor belt as they contain corn.  I like to ‘rotate’ the kids grains where I can to try to prevent them from becoming intolerant, to get as many different nutrients in them as possible, and just for a bit of interest and flavour.  Taco filling leftovers are also fab with  wraps to make enchiladas or burritos, or just with some rice, so you have several different meals from one creation. RESULT!

Burritos in particular were such a hit that I played around with them and created this little beauty of a recipe. Once you try this you will never make lasagne again.  It takes less than half an hour to make this. Seriously, bit of chopping, 20 minutes total cooking… BOOM! Kids tea. DONE!

RECIPE

500g minced beef (ideally grass fed or organic)

1 onion, chopped finely

2 cloves garlic, finely chopped/crushed

1 red pepper (or any colour, doesn’t matter)

2 tsp paprika

1 tsp cumin

1 tsp oregano

1/2 tin kidney beans

2/3 tin chopped tomatoes

3 large tortilla wraps (I use these Crosta Mollica Organic Flatbread they literally contain wheat, oil, salt, unlike most other wraps which contain a million ingredients)

2 handfuls grated organic cheddar

METHOD

1. Fry onion in olive oil for a few minutes, turn heat up and fry mince until browned. Then add spices, herbs, garlic and chopped pepper and fry for another 2-3 minutes. Add kidney beans and 100ml water, cover and simmer for 5-10 minutes.  The mixture should be fairly dry, you don’t want the wraps to go too soggy. Simmer with the lid off for a few more minutes if there is too much liquid.

2. Lightly oil an oven dish that will hold your wrap without it overlapping the edges or coming up at the sides. Or, cut your wraps to fit the dish you have. Lay your first wrap down and top with half the meat mixture, making sure it goes all the way to the edge of the wrap to keep everything moist. Add the next wrap and repeat with rest of meat. Top with final wrap.

3. Mash chopped tomatoes roughly with a fork to create a smoother texture. Spoon over top wrap, again making sure everything is well covered so it doesn’t dry out. Season with a little extra oregano, salt and pepper. Top with grated cheese. Bake in oven (180C) for 10 minutes or so until cheese is all bubbly and golden.

Serve with sour cream and/or guacamole if your kids will eat them. FYI mine won’t.

Spinach Sweet Potato and Pea Seasonal Supergreen Soup

image

I had the perfect excuse to make my favourite soup today, as my organic veg box this week contained leeks, sweet potatoes and spinach.  It’s quite worrying how happy this made me. Anyway, I have to pay homage to baby food guru Annabel Karmel for this recipe, as this in fact started off life as one of her baby food purees. See Annabel Karmel for more inspiration.

This was yet another failed attempt to get The Boy With The Sweet Tooth to eat something nutritious. Predictably, small boy wanted nothing to do with this purée, but it smelt amazing, so I added some seasoning and found I had a pretty life-changing soup on my hands. Thank god one of us liked it!  I can’t say I have ever tried a baby purée before (OK, well, apart from the ones I use to make my Paleo Porridge, obvs)  I find there is something a bit repulsive about blended food, I’m a bit squeamish about anything coming out of a nutribullet, even.  So, I promise you, this had to be something special to get me to try it.

I’ve played around with the original recipe, and as with most of of my recipes it’s all very free and easy so just adjust to how many leeks you need to use up or how many peas are at the bottom of the bag lurking in your freezer. This cries out for thickly buttered fresh brown bread to be dunked into it, but is equally nice as a virtuous snack on its own, or bulked up with some protein on the side. If I have a batch in the fridge I tend to have it as a mid-afternoon snack to keep the 4pm slump away. I always feel wonderfully wholesome after I have eaten this.  And ready to tackle the mayhem of kids teatime and witching hour. Well, maybe…

image

RECIPE (serves about 4)

2 large sweet potatoes

large bag of spinach

3 leeks

about 200g frozen peas

water, stock or bone broth (about 200ml depending on how thick you like your soup)

1 tbsp butter or coconut oil

 

METHOD

1. Warm the oil or butter in a heavy based pan with a well fitting lid. Wash leeks well, chop and sweat on a low heat with the lid on for about 4-5 minutes.

2. Peel and chop sweet potatoes into roughly 1 inch chunks. Add to pan and sauté for a further minute or two.

3. Add approx 200ml bone broth/water or stock, I always add less as I like thick soup, and you can always top it up if it needs more when you blend it.  Season well and simmer for 10 mins or until potatoes are lovely and soft.

4. Wash spinach and gently squeeze out excess water, add to pan along with peas and simmer for a further 3 minutes or so.

5. Blend to desired consistency and tuck in!

imageimage

This is will keep well in the fridge for about 3 days and also freezes beautifully. You could always even try and give it to your baby (minus the salt), you may have better luck than me!

 

 

A little bit of Spain…. In Surrey

A few weeks ago we started getting an organic fruit and veg box delivery from Riverford Farms.  I love it!  Each Tuesday, I am quite worryingly excited to see what goodies it contains. Last week one of our little treasures was a big bag of padron peppers. They are lovely, tasty little green peppers fried and served as tapas in Spain.  So, feeling inspired, and with an autumnal nip in the air, we decided to make our favourite Spanish pork stew.  This recipe is from Jose Pizarro, and is one of our all time favourites.  We buy a big shoulder of pork and cut it into chunks, which is really economical.

Delicious with paprika roasted sweet potatoes and green beans, courgetti or just some good bread or toast for dipping.  Small boy turned his nose up at all vegetable accompaniments, as usual,🙄 but did eat it mixed into pasta. Result. I had it the next day for lunch with some grated raw courgette and carrot (it was a lazy day, spiralizing felt like way too much hard work).

img_5413img_5415img_5414

PADRON PEPPERS

Heat olive oil in a frying pan until shimmering. Throw in peppers and cook on high moving occasionally until skin is blistered and blackened in places.  Serve sprinkled with plenty of coarse salt for flavour and crunch.

Jose Pizarro’s Braised Iberico Pork with Tomatoes, Chorizo, Black Olives and Thyme

You can swap the 2tsps of sugar for maple syrup if you are going to be really fussy about it.