Mexican stuffed capsicum.
This recipe is enough to stuff 2 to 4 capsicums (or bell peppers if you are in the US) Depending on their size.
2 Tbs of the mexican spice mix found here
2 spring onions
½ cup of corn kernals
½ cup of chopped green string beans
½ tsp salt
2 to 4 capsicums
½ to 1 cup of grated cheese
Cut the top of your capsicum off, angling the knife so that you can put the top back on once you have stuffed it.
Cook 1 cup of the dry cous cous according to the directions on the packet.
Add all of your other ingredients besides the cheese to the cous cous and mix well.
Firmly stuff the capsicums with the cous cous mixture, and sprinkle your cheese on top of the stuffing.
Replace the top of your capsicum, and bake in the oven, or hooded bbq until capsicum is soft, and the skin is blistered.
2 400g tins of canellini beans drained and rinsed
approx 20 kalamata olives
4 tbs liquid from the kalamata olive jar
3 handfuls of baby spinach
1/4 small brown onion.
Combine all ingredients in a food processor and pulse on high until well combined but still chunky. An its done! Nice on toast, with chips, or my fave, on a plate of raw veggies.
As my migraines have been so much worse lately we have decided to try cutting out all artificial additives. So no colourings, preservatives, artificial sweeteners etc. This is meant to help with migraines, and also might help with my sons behavioral issues so it’s win win.
Here is a recipe I came up with today to use up some of the strawberries we got cheap at the markets.
1 1/4 cup of cooked strawberries. (quarter approx 2 punnets of strawberries simmer in saucepan with 1/2 cup of water for 25 mins)
1 1/4 cup of applesauce
3/4 cup of chopped natural almonds
2 cups of wholemeal flour
1 cup of plain flour
1 cup of whole oats
4 tsp baking powder
2 tsp bicarb soda
1/2 cup of brown sugar
1 1/2 tsp vanilla extract
Pre heat oven to 150 degrees Celsius fan forced (130 Celsius non fan forced) ((300 Fahrenheit))
Combine all ingredients in a large mixing bowl. If the mix is too dry you can add more applesauce, strawberry sauce or a little milk (rice or soy is fine) if needed.
Spoon into muffin tins and bake. To be honest I forgot to check the time when I put them in, but I would check them after 20 mins and go from there. You can tell if they are ready by poking them with a skewer.
They are very yummy, although they are pretty dense for someone who is used to eating store bought sugary muffins.
Today’s recipe is a nice quick easy way to get kids to eat veggies.
Puff pastry (we use the lower fat one)
Pre heat your oven to 150 degrees Celsius (170 fan forced) ((300 Fahrenheit))
How many rolls you get out of each sheet of puff pastry will depend on the size of your zucchini, and how small you cut it. I generally get 4 per sheet.
Slice your zucchini in half across the middle ans then cut the two halves into batons, approx 1 to 2 cms thick.
Cut your sheet of puff pastry in half and pour a line of BBQ sauce near the lower edge. Place zucchini baton on pastry and roll, trimming the pastry once you get the baton all the way around with a 1 cm overlap.
Pinch the edges together and place on oven tray. Repeat instructions using the trimmed bit of pastry, and continue until you have used up all of your batons.
Cook for approx 20 to 30 mins, (or until pastry is a light golden brown) turning at the 10-15 min point. Serve and watch you kids eat their veggies!
And be creative with the fillings, my hubby made some with fresh asparagus and Parmesan and it was delicious!