As I mentioned earlier, I’m looking after my parents house for a few weeks so that I can look after the numerous items that need taking care of including our dog, Caddie, and the four chickens that my parents also own. I love that my parents have chickens because nothing beats fresh, free range eggs! Here’s a photo from a year or so ago showing the mansion that they live in, designed and hand built by my dad! They really do live a luxurious life, no wonder their eggs are so yummy!
However, the problem I’ve recently been experiencing is that there is only one of me here and four chickens. Each chicken lays one egg a day. This would not normally be a problem if a full household lived here. But one person eating maximum two eggs a day (if that!) is resulting in a surplus of eggs. 4 eggs laid – 2 being eaten = 2 extra eggs per day = several dozen eggs in the fridge.
So, what to do with all these eggs? A friends mum the other day suggested a frittata! Excellent idea. Frittatas are also great because you can put basically whatever you want in them and you’ve got yourself a delicious meal! Great for using up vegetables and also great for leftovers to take as an easy lunch to work/school/uni etc. So based on what I had in the fridge, I made myself a Mediterranean inspired frittata for lunch! But like I said, you can put anything in these things!
2 tbsp lite milk
Spinach (I used frozen spinach I found in the freezer coz its easier to stir in)
Eggplant (fresh from the vege patch my parents have!)
Parmesan cheese (I just used up what I had left which was literally less than the size of my thumb)
Oregano (or other herbs of your choice)
- Preheat oven to 180 degrees.
- Chop the eggplant and mushroom into slices and fry off with some EVOO to cook it a little bit before going in the oven. I cooked these in a clove of garlic.
- Whisk together the eggs, milk, herbs and pepper.
- Chop up all the other vegetables and mix ALL the veges in the egg mixture.
- Pour the mixture into a greased glass dish.
- Cook in the oven for anywhere between 20 – 50 minutes, or until there is no liquid left. Mine took about 40 minutes.
- Let it sit for 5 or so minutes and serve!
Perfect as a side to meal if you cut it into 8 portions, otherwise you could also eat it as meal! I had mine with a salad and it tasted perfecto! You can freeze the other portions and reheat later when you’re short on time for a meal. Easy peasy!
I’ll leave you with a picture of Caddie, the day she decided to break into the chook pen to get the scraps and she let all the chickens out.. How can you get angry at that face?? xo
Sorry for the lack of posting in the last week! I have my last exam tomorrow (hoorah!) which means less time studying, more time cooking – I’m so excited 😀
Tonight’s dinner is pretty simple and not the most gourmet meal, but it’s another one of those handy meals to have when you’re lacking on time but still want something yummy and nutritious! I served mine with a whoooole heap of veges and half a cup of quinoa and it made a scrumptious meal. The fish I used is just frozen Basa fillets that you can get at coles and woolworths and they’re not the most flavoursome fish so I made up a kind of tomato salsa-ish dressing to add something else to the meal.
Baked Fish with Lemon & Tomato Dressing
Adjust ingredients based on servings (this served one)
Preparation: 10 minutes
Cooking: 20 minutes
- 1 frozen Basa fillet (defrosted) [can use any type of fish really though]
- 1 tsp extra virgin olive oil
- 1 tbsp juice of a lemon
- Tomato, diced (I used cherry tomatoes because it’s all I had)
- 1 tbsp Mixed herbs
- 1/2 tsp ground chilli powder
- Preheat oven to 180 degrees. Place fish on alfoil (or baking paper) on a baking tray (with sides folded up to prevent the dressing running everywhere).
- Stir together tomato, lemon, oil, herbs and chilli to taste.
- Pour over the fish and fold the alfoil/paper around the fish to seal it.
- Place in the oven and cook for 15 – 20 minutes or until fish is cooked (should be firm but still moist and flaking)
- Serve with steamed vegetables & brown rice/quinoa
I’m off to Sydney on Friday night for a week so I won’t be posting until I get back, but I will be creating! My friend Amanda, who I’m spending the week with, is also a clean eater and we’ve already sussed out many recipes to try! So expect lots of yummy and healthy recipes for when I get back!
Have a great week everyone! xo
As I’ve mentioned previously (only every post for the past two weeks) I’m currently studying for a buttload of exams (two done, three to go!) so time is not my friend at the moment. Times like these it’s tempting for people to just grab takeaway or resort to packet food, so I am here to show you that a simple, easy and delicious dinner can be whipped up in the time it would take for the pizza delivery guy to get to your house!
Best thing about tonight’s meal also was that I have heeeeaps of leftovers that I can pop in the freezer which means I have several meals ready for me to go when I really cannot be bothered to cook (it happens sometimes). Another great thing about this meal is that you can throw in as many vegetables and extras as you like, which is handy if you’re like me and had a bunch of vegetables that needed to be used pronto. So, the recipe is pretty much add/subtract what you like and adjust the quantities of the curry sauce as per taste preference.
The curry is based on a recipe my mum gave me, originating from Tanzania where she has spent a lot of time, effort and money helping those who need it over there! You can visit this website for The School Of St Jude to see where a lot of her effort goes into, it’s very inspiring stuff! I remember when she was on a trip there, the main source of food she ate was veges and beans and at the time I wouldn’t go near that stuff (again, was a bit of a fussy eater in my younger years!) and so she would laugh and say the meals were “Hayley’s Worst Nightmare”. However, here I am now making huge batches of the stuff all on my own accord! Who would have known hey E 😉
The title of the curry will constantly change but tonight’s curry was:
Chicken, Chickpea & Sweet Potato Curry
Serves: probably get about 4-6 servings out of mine
Time: 10 minutes prep, 25 minutes cooking
- One can of Macro Organic Diced Tomatoes (No Salt Added)
- One can of Macro Organic Chickpeas (can use Kidney Beans or any other type)
- One sweet potato
- One skinless chicken breast (remove to make vegetarian – I just had to use up this chicken before it went off)
- Red capsicum
- Baby spinach leaves
- Red onion (I used about a quarter of one) [brown onion would be better but there’s none in my house!]
- 3 cloves of fresh garlic
- Extra virgin olive oil (about 2 teaspoons for cooking)
- 1 tbsp tumeric
- 1 tsp ground chilli powder
- 1 tbsp cumin
- About a cup of water (will change depending on how much veges you put in – need enough to cover them)
- Half a lemon
- Dice chicken and brown in a frying pan (don’t cook it all the way through, but get the basics done)
- Drain and rinse chickpeas in a strainer (to remove the excess salt)
- Chop vegetables into whatever size pieces suits your fancy (the smaller, the faster they cook)
- Dice the red onion and finely chop garlic (or use one of those handy garlic presses)
- Heat oil in a large saucepan and cook onion and garlic for 2 – 3 minutes
- Added tinned tomatoes, tumeric, chilli and cumin and stir through. Taste and adjust the spices as needed.
- Add the rest of the vegetables into the saucepan and add as much water as needed to cover them.
- Cover and reduce heat to a simmer. Leave to simmer for around 20 minutes (I think it was) or until vegetables are cooked. Stir through every now and then. Taste the sauce as well and adjust spices as needed.
- Squeeze lemon juice into the sauce pan and stir through.
- Serve with brown rice or quinoa.
This isn’t your traditional thick sauced curry but I like it all the same. Good flavours and healthy as! Can’t go wrong. And like I said, now you’ll have tonnes of leftovers so you have no excuse for grabbing takeaway coz you’re too tired. Win win!
Until next time xo
P.S – sorry the photos aren’t that amazing but the lighting in our kitchen isn’t the best, plus it’s not one of those foods that looks like a million bucks 😉
This week I’m staying at my parents house in Mandurah so I can study for exams without distractions (nice town but there isn’t much to do… Hence why I come here to study) so I decided to be a lovely daughter and cook dinner tonight! Apologies if my writing is all over the place – a whole day of study has sapped my creativity (evidence: just had to google whether ‘sapped’ is a word or if I just made it up…)
Anyway, found this recipe for ‘Italian Crustless Quiche’ on cleaneatingmag.com.au and I just added more vegetables! Made this dish a couple weeks ago with some close friends of mine and it was that good that I decided to make it again 🙂
Crustless Vegetable Quiche
Makes 6 large (dinner portion) servings or 12 smaller (side) servings
- 2 cups eggplant, chopped into cubes
- 1 cup zucchini, chopped into cubes
- 1 cup red capsicum, chopped
- 1 – 2 cups mushrooms, sliced
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 cup baby spinach leaves
- 2 tsp extra-virgin olive oil (for frying pan)
- 6 eggs
- 1 cup skim milk
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 cup fresh basil, torn in pieces
- Or any assortment of mixed herbs
- 3/4 cup part-skim mozzarella cheese, shredded
- Preheat oven to 220 degrees (200 fan forced).
- In a large skillet over medium heat, sauté eggplant, zucchini, capsicum, onion and garlic in oil for 10 minutes (or until soft and browned). Take off the heat.
- In a medium-size bowl, whisk eggs, milk, black pepper, thyme and oregano (or the herbs that you have).
- Add egg mixture, basil and mozzarella and spinach leaves to vegetable mixture. Gently stir until eggs and mozzarella are evenly distributed among vegetables.
- Mist a round or square glass pan with cooking spray (I didn’t do this and it was fine – easy to clean). Pour in egg-vegetable mixture. Place in oven and cook for 25 to 30 minutes.
- Remove from oven and let sit for 10 minutes to set quiche.
While this is cooking my amazing Mum made her ‘infamous’ (it’s infamous now coz she’s made it twice) Raw Pad Thai to have as well. The recipe (from here) says it’s best to leave it in the fridge for a day but it still tasted amazing being made half an hour before consumption.
Raw Pad Thai
- 2 medium zucchinis
- 2 large carrots
- 2 green onions, chopped
- 1 cup shredded purple cabbage
- 1 cup cauliflower florets
- 1 cup mung bean sprouts or radish sprouts (spicy) (optional)
- ½ cup crushed peanuts (optional)
- ½ cup chopped fresh coriander/cilantro (optional)
- ¼ cup tahini
- ¼ cup almond butter (or cashew butter, or a blend of both)
- 2 tbsp lime or lemon juice
- ¼ cup tamari (select a wheat free version for gluten-free diets)
- 2 tbsp agave (or maple syrup)
- ½ tsp garlic, minced
- 1 tsp ginger root, grated
- Use a spiralizer (or mandolin or vegetable peeler) to create noodles from the carrot and zucchini. Place them in a large mixing bowl and top with the other vegetables.
- Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
- Pour the sauce over the vegetables and toss.
Voila – delicious and nutritious dinner is made! Even Dad said he liked it 😉 and there’s heaps of leftovers too. Bonus!
And that’s it from me – I’m out! Brain is officially mush. Need to go off and recharge before another full day of study tomorrow… xo
Although it’s technically not winter yet, the temperature drop recently has made me feel like it is (10 degrees at night is cold right? Maybe its just the tiles in my room making me feel like I’m in an igloo…)
And a cold “winter” night to me says roasted vegetables! The smell of rosemary wafting through the kitchen is a comforting one – it just always reminds me of home. My parents always cook up a mean roast but I don’t think they would have ever thought they’d see the day when I would make a big batch of roast veges for myself (to say that I was a ‘fussy eater’ when I was younger is a slight understatement… sorry guys! :P)
I decided to whip up a quick quinoa salad too as a side – easy to make and just adds something else to the meal since I’m not roasting any meat. Both meals take minimal preparation and will make heaps of leftovers!
When I started preparing my veges I realised that I didn’t have any rosemary in the house – I ummed and ahhed for a while but made the decision to run down to the IGA and grab some and it was definitely a good call. Garlic and rosemary go together like peas and corn (except I don’t like peas so that’s never been a combo that works for me ;)). I took the scenic route to make it worthwhile and got treated to a pretty view of Perth across the Swan River (sorry iPhone quality).
Winter Roast Vegetables
Prep: 10 mins (or 20mins if you need to run down to the IGA like me!)
Cooking: 45 – 60 mins
Ingredients (not limited to these – add in veges to your hearts content!)
- Sweet Potato
- Red onion
- Cup mushrooms
- Eggplant (not a traditional roast vege but I needed to use it so in it went!)
- Garlic cloves
- Fresh Rosemary sprigs
- Mixed herbs
- Extra Virgin Olive Oil
- Turn oven on to 190 degrees.
- Cut up all the veges (except the mushrooms-keep those separate) into pieces (doesn’t matter what size or shape, although thinner/smaller cook quicker) and place in a mixing bowl. Cut up garlic into smallish pieces (or keep them whole).
- Pour 2 – 3 tablespoons of olive oil, a tablespoon or so of mixed herbs and several springs of rosemary in the bowl.
- Mix together so that all the pieces are coated with the oil and herbs.
- Place all vegetables on a wire rack that is sitting on top of a baking tray wrapped with aluminium foil. Spread the veges out so they have some breathing space and place in the oven.
- Cook for anywhere between 45 mins to an hour. They should be easily pierced with a fork when they’re ready. Keep checking on them at 20 minute intervals, turning the veges if they need it. Place the whole cup mushrooms in the tray at the first 20 minute mark.
Warm Quinoa, Avocado & Feta Salad
Prep: 5 mins
Cooking: 15 – 20 mins
- 1/2 cup uncooked quinoa (makes about 1 cup cooked quinoa)
- 1/2 avocado
- Baby spinach leaves
- 1/2 small shallot (thinly sliced)
- Cherry tomatoes
- Low fat Feta cheese
- Walnuts (cut into smaller pieces)
- Red capsicum
- Green capsicum
- Dried parsley flakes
- Cook quinoa as per instructions (I did mine on the stove top: rinse quinoa in a sieve before adding to a saucepan, add 1 cup of water and bring to the boil. Reduce to a simmer and cook for 10 – 15 mins or until the liquid is absorbed. Keep an eye on it and stir occasionally).
- Mash the avocado in a bowl before adding to the quinoa and mix together. Leave to cool slightly.
- Place in a bowl and add other ingredients (you be the judge of how much of each you want! I’ve never been one for exact quantities for this kind of thing – although remember to get the right portion size of the cheese!)
And dinner is served! Definitely a happy and satisfied tummy tonight 🙂 which I will need to get me through the study I’m planning on powering through! Exam time makes for such exciting Saturday nights… #unistudentlife