I hate those days when you have no idea what to cook for dinner and are left scouring the pantry for ingredients that kinda/maybe/probably go together.
Here is our latest creation:
12 minute pantry mystery dinner
Things you will need:
- Chicken (about 500 grams)
- 1 Onion – finely chopped
- 1 capsicum (red or green) sliced
- 400g can chopped tomatoes
- 2 tbs vegie stock paste (from Thermomix) – optional
- Basil/Oregano/Parsley – doesn’t really matter just something to add some flavour!
- Pasta of choice (we mixed spaghetti and fettuccine because we didn’t have enough of either one!)
- Olive oil
- Cook the onion in a pan until it becomes translucent
- Add garlic and your cubed chicken and cook until golden
- Add capsicum and canned tomatoes and stock paste and simmer for about 10 minutes. Season with salt and pepper
- Meanwhile cook pasta according to packet instructions
- Serve pasta with chicken mix on top.
*You could add olives/sundried tomatoes/bacon or anything you have in the cupboard or fridge. This is essentially our ‘use the leftovers’ dish.
A bit plus of this dish is that the little birdies LOVE IT!
What’s your family’s go-to?
The little ones they need to eat, but often they are, well, turds about it.
I know my toddler-bird would live on hot chips and fairy bread if given half a chance.
This article from the team at I Quit Sugar gives some great ideas on How To Get Your Kid To Eat Like A Grown Up.
I have to admit, since encouraging (and being more patient) with the toddler-bird in the kitchen she is much more willing to try new foods!
Have a read, you won’t regret it.
Happy eating Nesters x
One of our readers has submitted this BEAUTIFUL recipe to the nest (and we CANNOT wait to try it!)
She promises that it is healthy, not to difficult to make and very yummy! Her two little sons even approved!
Let me introduce you to Quinoa, Roasted Tomato & Asparagus Goats Cheese Tart.
- 1 Cup quinoa, rinsed, drained
- 1 Tsp salt –reduced vegetable stock
- 400g grape tomatoes
- 2 bunches asparagus, trimmed, halved
- 1 Tbsp olive oil
- 1 Tsp balsamic vinegar
- 2 eggs
- ½ cup finely grated parmesan
- 150g soft goat’s cheese
- 150g low-fat ricotta
- 2 Tbsp chopped fresh continental parsley
- 2 Tbsp chopped fresh Chives
- 2 Tsp finely grated lemon rind
- Fresh basil leaves to serve
- Place quinoa in a small saucepan with the stock powder and 2 cups water. Stir to combine and bring to boil over medium-high heat. Reduce the heat to low, cover and simmer for 12mins or until water is absorbed. Remove from heat and set aside to cool.
- Preheat oven to 180C. Toss tomatoes and asparagus in the olive oil and balsamic vinegar and place on a roasting tray, season with sea salt and cracked pepper and roast for 10-15 minutes or until tender. Set aside to cool.
- Place the cooled quinoa in a large bowl, add the eggs and grated parmesan and stir until well combined. Lightly oil a non stick tart tin with a removable base. Press the quinoa mixture evenly and firmly into the base and side of the tin to form a thick crust. Bake for 15mins or until light golden.
- Combine the goat’s cheese, ricotta, parsley, chives and lemon rind in a bowl and mix until smooth. Spread the cheese mixture over the quinoa base. Top with the roasted tomatoes and asparagus and bake for a further 5-10mins or until warmed through.
- To serve sprinkle with the basil leaves.
Thanks for sharing with the nest Kellie!
NESTERS: We always love hearing from you, so if you have a recipe that is a firm hit with your family we would love to hear from you! Just shoot us an email to email@example.com
Are you looking for something just a little bit different to do this weekend?
Do you love Downton Abbey?
Want a chance to dress up?
Then my friend, this is for you.
A wonderful night of dinner, laughs and drinks surrounded by the wonder that is Abercrombie House.
You can purchase tickets through the Bathurst Visitor Information Centre on 02 6332 1444
Happy dining Nesters x