If you are a fan of Japanese flavours, this is a simple way to incorporate them into a healthy dish. Better still, you can tailor the amount of miso and soy sauce you use to suit your family’s tastes. This recipe works best with a wok, and using sushi rice adds to the flavour of the dish.
As a mum I am constantly trying to find ways to get my children to eat a wide range of vegetables. My last couple of attempts with cabbage didn’t go over so well. Firstly, I tried the lovely gluten free goodness of cabbage noodles (literally cabbage chopped into ribbons and softened in a pan) with our usual beef stroganoff recipe. Needless to say my husband nor children wanted to partake in eating the tasty spaghetti alternative. My last attempt of coleslaw atop of baked potatoes didn’t go over well with anyone else either and I had a surplus of coleslaw salad lunches for myself for days while my family members digested their unhealthy bacon and cheese topping instead.
When I read that cabbage would be a new addition to the Organic Place mixed bag this week, these past experiences immediately came to mind and I resolved that I would once again try to sneak cabbage into my family’s diet. However, this time I decided I may have to be a little bit James Bond about it all, and disguise it carefully within an exciting hands-on and delectable experience.
On the weekends my husband loves to cook up something different in the kitchen and not long ago he stumbled across a one pot chicken recipe on Taste. It was a relatively quick, easy recipe that involved grilled vegetables from a jar and a certain pre-spiced chicken from a a major supermarket. When everyone inevitably wanted that delicious dish again, and it was my turn to make it, I was lacking the exact ingredients and winged my own whole food, butcher and market version. Okay, and I also threw some extra vegetables in because that is my prerogative as a mother. Side note: it’s still an easy and scrumptious dish that everyone will love, and it’s even better for your insides!
Growing up I was never really fond of coleslaw and I’m not sure why because these days I can’t get enough of it! I have no idea where this recipe came from but I can tell you it is the best coleslaw you will ever try! I like to serve it as a side salad when having a BBQ or have it on top of baked potatoes. And it accompanies slow cooked pulled pork wraps brilliantly!
I had planned to buy mince to make my lasagna the other week but mummy brain conquered and I forgot to grab some. With a cranky toddler who didn’t want to leave the house I decided I would roll with it, and instead make my usual lasagna but packed with more vegetables than usual. After pureeing the veggie ‘bolognese’ and layering it in the lasagna, my children were none the wiser that it was meatless – and it turned out tasty too, so it was a win all round.
As promised, this week we have a Low FODMAP meal for those who follow the diet, or if you are entertaining people who are Low FODMAP and you need a meal to serve them. If neither apply to you, I promise it is still a delish meal to add to your regular recipes. The beef burgers are great by themselves on a bun for your fussy eaters or if you like your burgers full you can squeeze as many fillers as you like in with them. I have also included a simple and scrumptious accompaniment of wedges which are crispy on the outside and soft on the inside. Yum! Here’s what you need: