Grandma's chicken stew

This dish has been cooked by my 82 year old grandma for a very long time and I have finally documented it and it will be included in my next cookbook.  The winter months are almost here and the weather has changed so it is a great time to bring out the winter warmer recipes and this one sure hits the spot.

It uses very basic and affordable ingredients and is simple to assemble.  Basically, brown your chicken, throw everything else in and let it cook.  You can also do it in the oven but take note of the long cooking time.

I hope you enjoy it as much as I do.

Amanda xx

Ingredients:

·        1 kg chicken thigh fillets

·         800g pumpkin, peeled

·         3 potatoes

·         1 small sweet potato, peeled

·         1 onion, sliced

·         220g tin peas, drained

·         ½ tsp mixed herbs

·         2 ½ cups chicken stock

·         2 Tbspn tomato paste

Stove top (cooking time: 35)

1.              In a very large frypan, add chicken & brown over high heat.  

2.              Dice pumpkin, potatoes & sweet potato into chunks approx 6cm.  Add to the frypan together with onion, peas & herbs.    

3.              In a jug, add stock & tomato paste.  Pour into pan.

4.              Cover & gentle boil for 30 mins or until chicken is cooked through & veges are tender.

Oven (cooking time: 1 hr )

1.              Preheat oven to 200^oC.

2.              Dice pumpkin, potato & sweet potato into chunks approx 6cm.  Add them to a large baking dish. Add chicken, onion & peas. Sprinkle over herbs. 

3.              In a jug, add stock & tomato paste.  Stir to combine & pour over chicken & veges.

4.              Cover & cook for 30 mins.  Uncover & cook for a further 30 mins or until chicken is cooked through & vegetables are tender. 

Chocolate & chickpea brownies

LUNCHBOX ALERT!  They are awesome and easy and the kids will love them. My kids won't eat chickpeas on their own but were quite happy when I told them they were in these brownies - I made sure I told them only after they ate a piece and told me that they loved it.

I didn't add any additional sugar to this recipe as it has enough sweetness with the chocolate and maple syrup and I think it works well.  The result is a light brownie that is delicious and will be perfect for lunch boxes, afternoon tea or snack.  Yummo!!

Enjoy
Amanda

Chocolate and chickpea brownies

• 400g can chickpeas
• 200g dark chocolate
• 100g butter
• ¼ cup maple syrup
• 2 eggs, beaten
• 1 tsp vanilla extract
• ½ tsp salt
• ½ cup desiccated coconut
• ½ tsp bicarbonate of soda

1.     Preheat oven to 160 degrees.  Line a slice tin (18cm x 28cm) with baking paper.

2.     Process chickpeas in a food processor or blender until it is pureed and smooth. You can also have it chunky if you prefer.

3.     In a large bowl, add butter and break up the chocolate.  Melt in the microwave in 30 second bursts, stirring each time until melted together.  Take care not to burn the chocolate.  Once melted, stir together until combined.

4.     Add chickpeas, maple syrup, eggs, vanilla, salt, coconut & bicarb soda.  Stir together until combined.  Pour into slice tin.

5.     Bake in preheated oven for 25 – 30 mins. Place in fridge to harden, then slice into pieces. 

Mediterranean Chicken

This is a new and favourite meal of ours.  I love the flavour combinations and better still, it takes no time to whip up on a busy week night.  I could eat this every night but we never seem to have any leftovers.

Enjoy,
Amanda

Mediterranean chicken

• Olive oil
• 700g chicken
• 2 cloves garlic, minced
• 3/4 cup chicken stock
• 1/4 cup balsamic vinegar
• 1 cup sundried tomatoes (chopped)
• 1/4 cup olives
• large handful of spinach leaves

1. Heat oil in pan and fry chicken until cooked through.   

2. Add garlic into the hot pan and toss.  

3. Add stock, balsamic vinegar, sundried tomatoes & olives. Stir to combine ingredients. Allow to simmer for 5 mins or until sauce starts to reduce down.  

4. Add spinach leaves and toss through.  Serve with mashed potato and veges of choice. 

Pikelets

It is very wet here today and after getting soaked with school pickup, the best thing I could think of to warm us up was a big plate of pikelets.  Just mix it up by hand with one bowl and you have enough mixture for about 20 pikelets.  If you like them sweeter, just add a little more sugar.

They are also great for the lunchbox so make a double batch and freeze some.

I encourage you to make them over the weekend,
Amanda xx

Pikelets 

This is my grandmas's recipe for soft & fluffy pikelets. Makes approx 20.

• 2 cups self raising flour
• 3/4 tsp bicarbonate of soda 
• ¼ cup caster sugar
• 2 eggs (room temperature)
• 1 cup milk
• 1 tsp vinegar
• 30g butter, melted
• spray oil

1. Sift flour & bicarb of soda into a large bowl. 

2. Add sugar & stir to combine.  Add eggs.  

3. In a cup, warm milk in the microwave for 30 seconds. Add vinegar to the milk.  Then add this to the pikelet batter & whisk.

4. Add melted butter & whisk until smooth. 

5. Heat a non stick frypan over medium heat.  Spray with oil.  Spoon small amounts of batter for each pikelet into the pan.

6. Cook for 2 mins or until bubbles appear on the surface.  Flip pikelets over. Cook for a further minute or until cooked through.

7. Transfer to a plate & cover.  Repeat with remaining mixture.

Serving suggestions include maple syrup, strawberry jam & cream or lemon juice & sugar. 

Breakfast muffins

I always run out of time in the morning to have breakfast.  Of course, I feed everyone else in my house except for myself so these are a great option when you don't have time.  Instead of cooking up an omelette full of vegetables, just take 2 of these out of the fridge and heat in the microwave.  You can add whatever ingredients you like including - grated cheese, leftover rice, bacon, and your vegetables of choice. I added some chicken to keep me full until lunch time.

This is what I'll be eating for breakfast for the next week.

Cheers,
Amanda

Breakfast muffins

• 6 eggs
• 1 cup skim milk (or any milk you prefer)
• salt to taste
• 2  ½ cups finely chopped veges
• 1 cup finely chopped cooked chicken 

1. Preheat oven to 180 degrees.  

2. In a large bowl, add eggs, milk & salt and whisk to combine.

3. Add veges and chicken into the egg mixture and stir to combine.  NOTE: I used capsicum, shallots, mushrooms, broccoli & corn.

Finely chopped veges

Chopped chicken

4. Grease a muffin tin or use paper cases to line the cups.  Scoop the mixture into each cup and pour over remaining egg mixture.

5. Bake in preheated oven for 25 mins or until golden and cooked through.  The tops will be firm to touch when they are ready.  Eat warm or cold - YUM!!

Can be kept covered, in the fridge for up to 4 days.

Quick & simple quiche

I love quick & simple meals and this one ticks all the boxes.  It is an extremely cheap meal and is delicious served with a side salad and garlic bread. You can adapt it to suit your families taste but I love adding bacon, spinach, leek & mushrooms.  

Enjoy,
Amanda xx

Quick & simple quiche

• spray oil
• 5 eggs
• 1 ½ cups milk
• 50g butter, melted
• 1 cup self raising flour
• 1 ½ cups grated cheese
• 2 ½ cups diced filling of your choice (can include mushrooms, bacon, spinach, ham, onion, corn, zucchini, leek etc.)
• salt & pepper to taste

Step 1
Preheat oven to 180 degrees.  Spray a quiche dish or medium baking dish with oil. 

Step 2
In a large bowl, whisk eggs, milk, butter & flour until well combined.

Step 3
Stir in cheese, filling, salt & pepper.  

Step 4
Pour into quiche dish & bake in preheated oven for 40 mins or until cooked through.  

Vegemite & cheese scrolls

Only 4 ingredients go into making these delicious vegemite and cheese scrolls.  They don't take very long and all use ingredients that you can easily have on hand.  Whip them up for yourself or your little ones this weekend.

Enjoy,
Amanda

VEGEMITE & CHEESE SCROLLS

• 3 cups self-raising flour
• 2 cups natural Greek yoghurt
• 1/4 cup vegemite (or less if you don't want this much)
• 2 cups grated cheese

Preheat oven to 200°C.  Line 2 oven trays with baking paper.

In a large bowl, add flour and yoghurt. Mix with a spoon to combine.  The mixture may appear a little crumbly but if you turn it out onto a heavily floured surface, you can bring it together with your hands. Knead gently. 

Roll out dough to a large rectangle approx.  ½ cm thick. The rectangle should be approx. 45cm x 30cm.

Spread vegemite evenly all over the rectangle. To make this easier, warm the vegemite in the microwave first and spread using the back of a spoon.  Sprinkle cheese over the top. 

Roll up the long end of the rectangle to form a large sausage. Cut into pieces approx. 2½ cm thick.  

Lay scrolls flat on the tray. Bake in preheated oven for 15 mins or until golden. EAT!!