Category Archives: Food

5 easy vegetarian meals for the whole family

11 Monday Jan 2016

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I always strive to eat less meat and move my family towards a healthier plant based diet. It can be challenging at times convincing them that a meal does not always need to be based around meat.

If you are trying to do the same in your household, a good place to start is introduce #MeatFreeMonday so that there is one day per week where there is no meat consumed.

Another really easy way to reduce the amount of meat consumed is only have at one meal per day. This is really easily done, if you are having a meat-based dinner just make sure to swap that ham sandwich in the kids lunchbox for a cheese one. This is a small change but can make a dramatic impact.

Here are 5 super easy veggie meal ideas for the whole family to enjoy:

  1. Secret Veggie Pasta Sauce 

Pasta sauce

2. Falafel Burgers 

Falafel burgers

3. Creamy Cauliflower, Broccoli and Cheddar Soup

20151102_131659

4. Mushroom Stroganoff 

mushroom-stroganoff

5. Slowcooker Tomato Soup

tomatosoup

I hope some of these recipes give you inspiration for more veg based meals in your home.

Happy cooking,

Dublin Mummy x

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Chicken Tagine

07 Monday Dec 2015

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I love the warm spiciness of Moroccan food especially at this time of year. This is a family favourite in our house, it freezes really well and it a handy dish to make ahead of time if you are having friends over.

Serves 4-6

Ingredients

  • 1.5 tsp ground ginger
  • 1.5 tsp freshly ground black pepper
  • 1.5 tsp turmeric
  • 3 tsp paprika
  • 4 chicken breasts cut into chunks
  • 1 tblsp oil
  • 2 onions, peeled and roughly chopped
  • 4 garlic cloves, crushed
  • 2 tblsp honey
  • 2 x 400g tins of chopped tomatoes
  • 1 veg or chicken stock cube dissolved in a little boiling water

Method

  • Mix all the spices together in a small bowl. Place the chicken pieces in a large plastic bag, add half the spice mixture and toss until the chicken pieces are thoroughly coated. Place in the fridge for at least an hour (the longer the better) to allow the spices to permeate the meat.
  • Heat the oil in a large high-sided frying pan, add the marinated chicken pieces and fry until browned all over. Remove the chicken from the pan and set aside.
  • Add the onions and garlic to the pan and fry for 1 minute over a low heat, then add the remaining spice mixture and fry until the onions are soft.
  • Add the honey, chopped tomatoes and stock.
  • Bring to the boil, then reduce the heat and simmer for 15 minutes until the sauce has reduced and thickened. Add the chicken pieces and toss until coated in the sauce then cook gently for 20 minutes until the chicken is cooked through.

Serve with couscous and lots of chopped fresh coriander.

Dublin Mummy x

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Tomato Chicken and Pasta Bake

17 Tuesday Nov 2015

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It’s amazing what you can do with a can of tomato soup. This is a souper (pardon the pun) easy, tasty pasta bake that you can throw together after a long day and kids love it.

Tomato Chicken Pasta Bake

Serves 4

Ingredients:

1 can (295g) of Erin or Campbells condensed cream of tomato soup

1 soup can of water

2 1/4 cups of uncooked pasta (penne or fusilli works well)

3 sliced chicken breasts

1/2 cup frozen peas

1/2 cup frozen sweetcorn

Black pepper

1/2 cup of grated mozzarella or cheddar cheese

Method:

  • Mix soup, water, pasta, chicken and vegetables in a shallow ovenproof casserole dish.
  • Sprinkle with cheese and black pepper. Cover the dish with tin foil.
  • Bake at 190 degrees celsius until chicken is cooked through and pasta is tender (about 45 minutes). Remove cover and pop it under the grill for 2-3 minutes until cheese is golden and bubbly.

Serve on it’s own or with a green salad.

Enjoy,

Dublin Mummy x

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Creamy Cauliflower, Broccoli and Cheddar Soup

02 Monday Nov 2015

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I whipped-up this soup in a hurry last week before my girlies (aka my sistas from anotha mutha) called over for lunch. The soup turned out really well and the girls have all asked me to share the recipe which is always a good sign.

I use frozen veg which makes this soup very quick and easy to make. This soup freezes really well too. 20151102_131659

Serves: 6 people

Ingredients

1 tablespoon oil

1 large onion chopped

2 large garlic cloves crushed

1 large potato peeled and quartered

600g bag of frozen broccoli

600g bag of frozen cauliflower

1 veg stock cube

100ml cream

100g red cheddar grated

salt and freshly ground black pepper

Method:

  1. Heat oil in a large pot, add the onions and sweat for about 5 minutes until the onions are soft and translucent.
  2. Add the garlic to the onions and cook for a further minute.
  3. Add the cauliflower, broccoli and potato to the pot and give everything a good stir.
  4. Pour boiling water from the kettle over the vegetables until they are just about covered in water. Crumble in the veg stock cube and season with plenty of ground black pepper. Give everything a good stir.
  5. Cover the pot, bring to the boil and then reduce the heat to simmer. Let the soup simmer until all the veg is cooked (about 20 minutes).
  6. Next blend the soup until smooth in a liquidiser or using a stick blender. Once the soup is blended, stir through the grated cheese and cream until all the cheese is melted. Season to taste.

Enjoy,

Dublin Mummy x

Slowcooker chilli con carne

25 Sunday Oct 2015

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This is an ideal dish for families and leftovers freeze really well.

Slowcooker chilli con carne

Ingredients: 

1 tablespoon olive oil

1 large onion chopped

2 garlic cloves crushed

1 teaspoon cumin

1 teaspoon oregano

1 tablespoon of hot or mild chilli powder

500g lean mince beef

1 can of chopped tomatoes

1 red pepper cut into chunks

5 sun-dried tomatoes finely sliced

1 can red kidney beans drained and rinsed

1 beef stock cube

Method:

Heat olive oil in a large pan and fry the onions for 5 minutes until soft and translucent. Add the garlic, chilli, cumin and oregano and cook for a further minute.

Add the mince to the pan, stir well until browned.

Tip the contents of the pan into your slowcooker and stir in the chopped tomatoes, peppers, sun-dried tomatoes and beans. Crumble in the stock cube, season well.

Cover and cook on low for 8 -10 hours or on high for 4- 5 hours.

I often make a double batch of this, i serve the first batch with rice, freeze the second batch and then serve it the following week with wraps, shredded iceberg, grated cheese, sour cream and guacamole to make delicious burrito-style wraps.

Enjoy,

Dublin Mummy x

Kid friendly salmon burgers

14 Friday Aug 2015

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Finally, my children will eat Salmon. Salmon is always a bone of contention in my house, since they turned the age of one and went from baby mush to family dinners they just won’t touch the stuff. I have tried various incarnations and bribes but to no avail.

I finally came up with this easy recipe and they love it and actually get excited if i say its salmon burgers for dinner. I hope this works for you if you have salmon-phobic kids like mine. 

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