I was looking through my slow cooker cook book and found this beef recipe which made my stomach grumble. This was really quick to prep up, and once it was in the slow cooker I could enjoy the rest of my day with the kids. After coming back into the house from a trip to the park the house smelt amazing, I couldn’t wait to eat it. Thankfully we were not disappointed, the beef was so tender and the sauce was delicious. Leroy gobbled it down and he also enjoyed using the sauce over his beef.
Shredded Beef with Tzatziki sauce (Recipe from book ‘Slow Cooker’ By Parragon Books www.parragon.com/lovefood)
- 3 tbsp natural yoghurt
- 1 tbsp lemon juice
- 2 garlic cloves, finely chopped
- 1 tsp dried oregano
- salt & pepper
- 700g chuck steak, diced
- 1 cucumber, peeled, deseeded and coarsely grated
- 1 tsp salt
- 225ml natural yoghurt
- 3 tbsp lemon juice
- 50g chopped fresh mint leaves
- Warmed flatbread, pitta or wraps (your choice)
- Spinach leaves
- Cherry tomatoes, chopped in half
Put the yoghurt, lemon juice, garlic, oregano, salt & pepper into the slow cooker and stir to mix well. Add the beef and turn to coat. Cover and cook on high for about 5 hours or on low for 9 hours, until beef is tender. Shred the beef and mix it with the cooking juices.
To make the sauce, place cucumber on a double layer of kitchen paper and sprinkle with 1/2 teaspoon of salt. Set aside. Put the yoghurt, the remaining salt, lemon juice and mint into a bowl and stir to combine. Wrap the cucumber in the kitchen paper and squeeze out the excess juice over the sink. Mix the cucumber into the yoghurt mixture.
Serve the shredded beef on warmed bread, drizzled with the sauce and topped with tomato and spinach. Enjoy.
Today Grandma choose to cook Bill Grangers Chicken, eggplant and cherry tomato bake which was featured in the Age last weekend. It was absolutely delicious and very easy to cook. It’s a dish you can prepare in the morning and then later put into the oven an hour before dinner time. I find mornings are a great time to prepare meals as the house is generally calm and I have the energy.
Leroy thoroughly enjoyed this meal, especially the drum sticks as they were very tender and slightly sweet. Grandma doubled this recipe so there was plenty of seconds.
- 1 red onion
- 4 chicken legs, skin & flesh slashed
- salt & pepper
- 3 tbsp olive oil
- 3 tsp honey
- 4 Thyme sprigs, leaves only
- Zest and juice of 1 orange
- 2 garlic cloves, crushed
- Large handful of breadcrumbs
- 300g cherry tomatoes
- Place eggplant and onion in a large roasting tin. Add chicken legs, season with salt and pepper. In a bowl, mix 2 tbsp olive oil with honey, thyme, orange juice and 1 clove of garlic, then spoon over chicken and vegetables.
- In a separate bowl, combine breadcrumbs, orange zest, remaining garlic and remaining olive oil. Cover both the chicken and breadcrumb mix and chill in fridge for up to 12 hours if preparing ahead.
- Preheat oven to 200degrees. Bake chicken for 40-45mins, until golden. Remove from oven, stir in tomatoes, then top with prepared breadcrumb mix and roast for a further 10 minutes.
- Serve with a green salad of your choice.
Find link below to recipe from the Age;
I tried a beef slow cooker recipe tonight, and thankfully it was another winner. Delicious in fact!
My son was especially excited once he knew there were apricots in the dish. This dish has a lovely subtle sweetness that both you and the kids can enjoy.
Moroccan Spiced Beef Stew (Recipe from book ‘Slow Cooker’ By Parragon Books www.parragon.com/lovefood)
- 2 tbsp vegetable oil
- 1 onion, diced
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 225 ml red wine
- 700g chuck steak, cut into 5cm pieces
- 130g dried apricots, diced
- 2 tbsp honey
- 125ml water
- Chopped fresh coriander to garnish
- cooked couscous, to serve
I also added 2 diced carrots and 2 diced celery sticks. Just so I could get more veggies into the dish as my son enjoys them.
- Heat the oil in a large fry pan, add the onion (and carrots/ celery if including) and cook, stirring for 5 minutes. Add the salt & pepper, cinnamon, ginger and cumin, cook, stirring for 1 minute.
- Add the wine and bring to boil, cook for 1 minute. Transfer mixture to the slow cooker.
- Add the beef, apricots, honey and water, stir to mix. Cover and cook on high for 6 hours or on low for 9 hours, until the mean is very tender.
- Serve hot with couscous, garnished coriander.
Cottage cheese is delicious and very versatile. It can be incorporated into yummy meals for breakfast, lunch or dinner.
Here are some of the benefits of cottage cheese:
- Calcium – This mineral is needed in your body to build strong bones and initiate muscle contractions and nerve impulses.
- Protein – Eating protein source at all meals is important for blood sugar stabilization and satiety.
- carbohydrates – Cottage cheese has a natural sugar called lactose because it is a dairy product
- Versatility – Adding cottage cheese to other foods increases the protein content without dramatically increasing the calories.
Read more on benefits : http://www.livestrong.com/article/473534-benefits-of-cottage-cheese/#ixzz2LOqRk74g
Some cottage cheese recipe websites below;
Cottage cheese pancakes http://www.babycenter.com/209_cottage-cheese-pancakes_34800044_0.bc
Pasta shells florentine with cottage cheese http://allrecipes.com/Recipe/Pasta-Shells-Florentine/Detail.aspx
Cottage cheese, honey and cinnamon on toast! http://www.yummly.com/recipe/Cottage-Cheese_-Honey-And-Cinnamon-On-Toast_-Recipezaar?columns=4&position=35/36
Ways to use cottage cheese http://daisybe-tips.aspx
This soup recipe makes you feel good. It’s packed with flavour and very healthy. Flavours such as lemon, chicken, garlic and rosemary just work together so well, the result is delicious. I originally found this recipe in a Murdoch soups cookbook but have modified it to include more ingredients and flavour. I hope you will enjoy it as much as we do.
- 1 tablespoon olive oil
- 1 leek, thinly spiced
- 1/2 celery, sliced thinly
- Large handful of button mushrooms, sliced thinly
- 4 garlic cloves, crushed
- 1 tablespoon ground cumin
- 1.5 litres of chicken stock
- 2 skinless chicken breast fillets
- 1 cup risoni
- 150g baby spinach
- 1 large sprig of rosemary (Dill also works as another option)
- 2 tablespoons of fresh lemon juice
Heat oil in saucepan over low heat and add leek, cook for 5 minutes. Add the garlic and cumin and stir for 1 minute. Add stock and bring to boil on high heat. Reduce heat back to low, add the chicken fillets and simmer, covered, for 10 minutes. Remove chicken from soup and allow to cool. Then shred into small pieces.
Stir in risoni and simmer for 12 minutes or until cooked. Add the chicken back to soup along with rosemary sprig, spinach and lemon juice. Simmer on low for 2 minutes. Season to taste and serve. Serves well with crusty bread for dipping into broth.
Well Hello world, hello parents, hello to all the happy little beans out there! This is my first post and I am very excited about it. My name is Angela and I am a mother of my 18month old little boy Leroy. Family and food are my two favourite things, these lead me to starting my own blog. My blog is about sharing recipes that are healthy and nutritious for children that they will enjoy and love. Since having my little boy I have been in search for healthy food and recipes that are affordable and the family can enjoy. Sometimes this can be a struggle to keep everyone happy, especially me. I started experimenting with ingredients and searching supermarkets for the healthiest options to make my meals. I started to choose recipes/foods that I knew were popular in my family and search the healthiest way to make them. Now I would like to share these recipes and ideas with you all, and in turn I would like you to share yours with me.
It’s such a relief and a satisfying feeling to prepare food for your family that is good for them and very delicious! And so it begins…