Tag Archives: Hidden Veggies

Spanish Stylie Baked Chicken and Rice

Spanish Style Baked Chicken & Rice

I can’t believe I’ve been blogging for nearly a year and a half and this firm family favourite of weekend dinners has thus far failed to make an appearance. It’s a recipe I originally stole from my Mum, who stole from Delia, that’s chopped and changed dramatically over the years and probably bares little resemblance to it’s original form. Changed to make it quicker, easier and more suitable family fodder, and it never disappoints my lot. It’s a cheap and frugal dish (the one pot usually stretching to at least two dinners), flavoursome (think smoked paprika, chorizo, orange, olives), wholesome (brown rice and a barrage of veggies), hearty and substantial. And can handily be partly or wholly made in advance. Perfect for a weekend lunch or dinner and the tasty leftovers re-heated for a quickie dinner in the week, or even eaten cold for lunch. And my kids LOVE it, Jacques devours it. But then they are fiends for anything rice these days. If your monsters are veggie adverse like mine it’s a handy dish to hide a multitude of the good stuff, just chop them unidentifiably small!.

Spanish Chicken and Rice

Chop and change your veggies as to what’s in season. In this particular recipe I used red pepper (the only veggie I would highly recommend you always add) chopped pumpkin (as we still have an inordinate amount to get through!), celery, carrots and french green beans from the freezer. Courgettes, peas, squash, sweet potato, broccoli or mushrooms all work equally as well, just mix and match as to what’s seasonal and you have in.

Since I’m using seasonal veggies aplenty I’m entering this post to Simple and In Season, a monthly challenge that showcases seasonal produce and is the baby of Ren of Fabulicious Food.  This month I so happen to be hosting the event!. I’m also entering Javelin Warrior‘s Made with Love Mondays, as it’s a dish made from scratch, and finally to Credit Crunch Munch as it’s a pretty frugal dish that stretches a long way. Credit Crunch Munch is held jointly by Camilla of Fab Food 4 All and this month by Helen of Fuss Free Flavours. Now on with the recipe….

Credit-Crunch-Munch

Simple and In Season

Made with Love Mondays

Jacques tucking into to his chicken and rice. He's still not a pretty eater.

Jacques chowing down on his beloved chicken and rice. He’s not a pretty eater!

Spanish Stylie Baked Chicken & Rice

Great for Toddlers & Young Children, Hiding Veggies, Bigger Kids, Family or Grown up Dinners, Mains, One Pot Wonders, Week-end Slowies

Serves 6 or a family of 4 twice

a tablespoon of Olive Oil

6 free range Chicken pieces – legs or thighs or a mixture of the two, skin removed

a large Onion, large dice

3 cloves of Garlic, finely sliced

a stick of Celery, finely sliced*

2 Carrots, fine dice*

300g of Pumpkin or Butternut, large dice*

2 Red Peppers, large dice

150g of French Green Beans, cut into inch long lengths*

120g of Chorizo, sliced into 0.5cm thick slices

a heaped teaspoon of Hot Smoked Paprika

300g of Brown Rice

200ml of White Wine

500ml of Chicken Stock

a 400g can of Chopped Tomatoes

2 Bay Leaves

a small bunch of fresh Thyme sprigs, tied together

Black Pepper

½ an Orange, cut into 6 segments

60g of de-stoned Black or Green Olives

Special Equipment: A large lidded ovenproof casserole or Le Creuset style dish that can go on a hob

* Please feel free to vary your veggies as to what’s in season or you have in

Pre-heat your oven to 180ºC/Gas Mark 4.

Heat the oil in your casserole or Le Creuset on a medium to high heat. Once hot fry off the chicken pieces until golden on all sides. Remove from the pan and set aside.

Turn down the heat and add the onion, garlic, celery and carrots, there should be plenty of residual fat from the chicken, but if not add a splash more olive oil. Saute for 5 minutes before adding the pumpkin and peppers. Cook for a further 5 minutes.

Now throw in the green beans and chorizo and cook for a further few minutes until the chorizo is oozing it’s lovely juices.  Stir in the hot smoked paprika and cook for a moment or two before stirring in the rice. Ensure all the grains are coated in the oily spicy loveliness before pouring in the white wine, chicken stock, chopped tomatoes, bay leaves, thyme and a generous pinch or two of black pepper. Give everything a thorough stir and bring to a gentle simmer.

Take the pot off the heat and place the set aside chicken pieces on the top, pressing them down into the rice. Slot the orange segments where ever there’s space and scatter over the olives. Place the lid on the pot and slide into the oven.

Bake for 45 minutes. The rice and veggies should all be perfectly tender. Eat and enjoy!.

You might also like:

Paella

Paella

Mediterranean Pot Roast Chicken

Mediterranean Pot Roast Chicken

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Sausage, Bean and Veggie Hotpot

Sausage & Bean Hotpot

Now I love a bloggie challenge and when Vanesther, of the gorgeous family food blog Bangers and Mash, launched her new Recipes for Life Challenge I was really excited, particularly as it’s right up my foodie street. Each month she’ll be picking three ingredients and challenging fellow bloggers to come up with something tasty, wholesome and easy-to-cook with them. And the best recipes will be included in a new cookbook for the Somerset based charity Swallow. Swallow support adults with learning difficulties to lead more independent lives, including the running cookery courses to help members learn to prepare simple, inexpensive and nutritious meals.

swallow-recipes-for-life

This month the three ingredients are Sausages, Onions & Tomatoes and I knew exactly what I wanted to make for Swallow. My much-loved family favourite Sausage, Bean & Veggie Hotpot that I’ve thus far failed to get snapped and blogged. It’s a lovely winter warmer one pot wonder dish, that’s so easy to throw together yet hearty, healthy and heavy on the veggies. And my kids LOVE it as much as us grown up folk. And you can chuck in whatever beans or veggies you so happen to have in, anything goes!.

Sausage, Bean & Veggie Hotpot

Sausage, Bean & Veggie Hotpot

Great for family or grown up dinners, toddlers, bigger kids, vegetarians (using veggie sausages obviously!), mid-week suppers, weekend slowies, winter warming

Serves 4 to 6 big appetites (or a family of 4 TWICE!)

a tablespoon of Sunflower Oil

6 – 8 Sausages, meaty or veggie

an Onion, diced

2 cloves of Garlic, finely chopped

2 Carrots, sliced

a Parsnip*, diced

300g of Pumpkin or Butternut Squash*, large dice

a generous pinch of Chili Powder

2 teaspoons of dried Oregano or Mixed Herbs**

2 x 400g tins of Chopped Tomatoes

2 x 400g tins of Beans (Cannellini/Butter/Kidney/Haricot/Flageolet all work brilliantly or a mixture of any of them!), drained and rinsed

Salt & Pepper

600g of washed and peeled Potatoes (about 3 medium sized), finely sliced

300ml of hot Beef Stock (or veggie stock if you’re using veggie sausages)

Special Equipment: A Large Lidded Oven-proof Casserole Dish that can also go on the hob

* Please feel free to vary your veggies as to what you have in, you can happily substitute with any sturdy veggies like sweet potatoes, swede, turnip, peppers, celery, celeriac, chard, green beans, cauliflower etc.

** Or fresh herbs like rosemary or thyme all work wonderfully if you so happen to have any, my preference is for fresh rosemary.

Pre-heat your oven to 190ºC/Gas Mark 5.

Heat the oil in the Casserole Dish. Fry the sausages until a little browned all over. Set aside to cool, and when cool enough to handle cut into 3 or 4 pieces. Set aside until later.

In the same casserole dish add the onions and garlic and fry in the fat left from the sausages on a medium heat for 5 minutes, stirring regularly so nothing catches. Then throw in the carrots, parsnip and pumpkin or butternut (or your other chosen veggies). Continue to cook for a further 5 minutes, stirring at intervals.

Stir in the chili powder and herbs, quickly followed by the chopped tomatoes, beans and the set aside sausages.

Bring everything to a simmer and season generously with salt and pepper.

Sausage, Bean & Veggie Hotpot

Take off the heat and arrange the sliced potatoes over the top of the hotpot. Pour the hot stock over the potatoes, place the lid on the top and slide into the pre-heated oven for 45 minutes. Remove the lid and bake for a further 45 minutes.

Hotpot

The hotpot’s ready when the potatoes have browned a little on top and are completely soft and tender.

Sausage, Bean & Veggie Hotpot

simple2012smallCredit-Crunch-Munch

I’m also entering my recipe to Ren of Fabulicious Food‘s Simple and In Season challenge, since it uses plenty of seasonal goodies. This month the event’s hosted by Cake, Crumbs and Cooking. And to Helen of Fuss Free Flavours and Camilla of Fab Food 4 All‘s Credit Crunch Munch event, as this is a particularly frugal munch!.

A Year Ago on the Blog: Cheesy Biscuits for Half Term

You might also like:

Chicken, Borlotti & Pumpkin Stew

Chicken, Borlotti & Pumpkin Stew

Chicken & Apricot Tagine

Chicken & Apricot Tagine


Cheese and Tuna Veggie Bombs!

Cheese & Tuna Veggie bombs

One for the littlies in your life today. After the popularity of my Sunday Dinner Leftover Cakes, my kids are  equally as crazy about these little shallow-fried patties (AKA bombs!) of Leftover Mashed Potato and Veggies, Tuna and Cheese. It’s a flavour combination that works for most little people and happens to be a fine way of sneaking into their tummies a multitude of Hidden Veggies. If your little people are particularly veggie adverse then I advise chopping the veggies very finely, but because the overall flavour is such a pleasing one I doubt they’ll even notice the sneaky good stuff.

Whenever I make any dinners involving mash and veggies, which happens to be pretty often in our house,  I always cook a little extra so I can make these tasty little bombs the next day. It’s then a matter of simply mixing the cold mash with any cooked veggies, a little cheddar and a can of tuna. Shaping into patties and coating in breadcrumbs, polenta or panko (or a mixture of any of these) and shallow frying in a little sunflower oil. They can then be served with yet more veggies or baked beans. And there you have it, a generally pretty wholesome dinner easily made in minutes.

Cheese, Tuna & Veggie Cakes

And they taste really really good. I really should admit I do make the odd extra for us big people too!

I’m entering my frugal dinner time treat to a couple of challenges. Firstly to the first ever Credit Crunch Munch, a new event co-hosted by Helen at Fuss Free Flavours and Camilla at Fab Food 4 All.

Credit-Crunch-Munch

And secondly for my first ever time to the No Waste Food Challenge held by Kate from Turquoise Lemons, and this month hosted by Elizabeth’s Kitchen. The theme this month handily happens to be Mashed Potatoes!.

No Waste Food Challenge

Cheese & Tuna Cakes

And so on to this cinch of a recipe:

Cheese & Tuna Veggie Bombs

Perfect for Toddlers and Young Children, Bigger Kids, Family Dinners, Mid-Week Suppers, The Veggie Adverse. And the leftover ‘leftovers’ can be frozen for a later, even quicker, dinner.

Makes 8 to 10 small patties:

300g of cold Mashed Potato

200g of cold cooked Veggies (if you don’t have enough leftover veggies then you can always top up with defrosted frozen peas or sweetcorn), finely diced

185g tin of Tuna, drained

75g of Cheddar Cheese or similar, grated

3 heaped tablespoons of dry Breadcrumbs, Polenta or Panko (or a mix of any of these)

Sunflower Oil

Simply combine all the ingredients bar the breadcrumbs in a large bowl. Shape into even patties. Place the breadcrumbs/polenta/panko in a flat bottomed bowl.

Now coat the patties in a fine layer of the crumbs and set aside on a plate until you’re ready to fry.

Take a frying pan and pour in enough sunflower oil to make a very fine layer on the bottom. Heat on a low to medium heat. When the oil is hot carefully place your bombs in the oil. You’ll probably have to fry them in a couple of batches.

Fry on both sides until golden brown all over. Drain on kitchen roll and serve.

You might also like:

Chicken Goujons:                                        Kids Fish Pie:

Kids Fish Pie in Oogaa bowls

Chicken Goujons

 


Spinach and Ricotta Cannelloni with Hidden Veggies Tommie Sauce

Spinach & Ricotta Cannelloni

It’s really REALLY cold here. Bitter. Wet. Icy. Windy. Needless to say I’m avoiding leaving the snugly fires of our house as much as possible, even to go shopping. And being the frugal month of January I’m attempting a fridge, freezer and cupboard blow out using up a whole host of lurking need-to-be-used ingredients. On a recent inspection I handily discovered a tub of almost-out-date ricotta as well as a ball of just-out-of-date mozzarella, dried cannelloni that I’ve had for too long to mention, frozen spinach that somehow never gets used in our house and frozen chopped tomatoes that are still cramming up the freezer from last summer’s enormous glut, plus some pumpkin (I still have six to munch through!) and a random red pepper. So I set to to make stuffed cannelloni placating any requirement to leave the confines of Chez  Foti and brave the weather.

So a vegged and healthied-up version (I can’t help it!) of a Spinach & Ricotta Cannelloni (flavoured with a little Parmesan and Nutmeg) was born, covered with oodles of Tomato Sauce enriched with Celery, Carrot, Pumpkin & Pepper. Then topped with a little Mozzarella and Parmesan and baked in the oven.  And the kids ate it. Even enjoyed it. Admittedly not without a good deal of ‘encouragement’ at first, but that was to do with the off-putting (to them) abundance of green in the cannelloni, which on tasting they did actually like. Job done. Oodles of veggies filling those precious wee tummies. And one happy Mummy. And us grown up folk enjoyed it too!

Spinach & Ricotta Cannelloni

Incidentally this is a great tommie sauce to serve on it’s own with pasta, I’ve been making a version of it (Kids 5-a-day Pasta Sauce) for years for my monsters and they always love it. It’s also a great way of ‘healthying-up’ a homemade pizza, and they’ll never know!

I’m entering my blog, for the first ever time to the first ever Pasta Please, a monthly blogging event held by Jacqueline of the wonderfully inspirational Vegetarian blog Tinned Tomatoes. This month’s theme happens to be Cheese and since my dish contains a trio of Ricotta, Mozzarella and Parmesan I think I qualify!

pasta please

Spinach and Ricotta Cannelloni with Hidden Vegetables Tomato Sauce

Spinach & Ricotta Cannelloni with Hidden Veggies Tommie Sauce

Perfect for Toddlers and Young Children, Bigger Kids, Family Dinners, Mid-Week Suppers

Serves 4 hearty appetites (or a family of 4 with plenty of tasty leftovers):

For the  Hidden Veggie Tommie Sauce:

a tablespoon of Olive Oil

a small Onion, diced

2 cloves of Garlic, finely chopped

a large Carrot*, diced

a stick or two of Celery*, diced

200g of Pumpkin or Squash*, diced

half a Red Pepper*, diced

600g of Chopped Tomatoes (a can and a half)

a heaped dessertspoon of Tomato Puree

130ml of water

a teaspoon of dried Oregano or a dessertspoon of chopped fresh Oregano

Salt & Pepper

a pinch of Sugar

* Please use whatever veggies you happen to have in, though to aid your disguise it’s best to stick to neutral or orange/red coloured ones!

For the Stuffed Cannelloni:

160g of dried Cannelloni

350g of frozen Spinach, defrosted (or finely shredded and steamed fresh spinach)

a 250g tub of Ricotta

40g of Parmesan (or Grana Padano), finely grated

a large pinch of Nutmeg

a large pinch of Black Pepper

a squeeze or two of Lemon juice

For the Topping:

a 125g ball of Mozzarella

30g of Parmesan (or Grana Padano), finely grated

Pre-heat your oven to 190ºC.

Start with making your sauce. Heat the oil in a saucepan on a medium heat and add the onion. Fry for 5 minutes before adding the garlic and all other veggies bar the tomatoes.

After 10 minutes throw in the chopped tomatoes, tomato puree, dried oregano (if using), water and a pinch each of pepper, salt and sugar. No salt for very little littlies! Allow to simmer away for 20 minutes or until all the veggies are very tender.

Once cooked take off the heat and stir in the fresh oregano (if using). Blitz the sauce with a stick blender or in a processor until smooth. Taste and season if necessary.

Meanwhile prep the cannelloni. Mix together the spinach, ricotta, parmesan, nutmeg and pepper. Season with a squeeze or two of lemon juice. Now for the messy business of filling up the cannelloni tubes!. I found a very good tip on Jamie Oliver’s site of using a plastic bag with a snipped corner to pipe the filling in. It worked wonderfully and was no fiddle at all.

Filling cannelloni

Filling the Cannelloni with the snipped corner of a plastic bag!

Place your filled cannelloni in the bottom of a greased (with a little olive oil) small baking tray or oven dish. The pasta should fit snugly.

Now smother in the Tommie Sauce. Top with the mozzarella slices and the parmesan. Bake in the pre-heated oven for 35 to 40 minutes until the pasta’s cooked through and the cheese golden and bubbling on the top.

Go eat. My kids ate there’s as is, but us grown up folk had a simple green salad on the side.

Here’s some of my other spectacularly well Hidden-Veggie dinners that go down well with the wee folk!:

Kids Bolognese
Super-Seasonally Vegged-Up Cottage Pie
Cheese, Courgette & Tomato Bread & Butter Pudding
Chicken & Apricot Tagine
Chicken, Veggie & Egg Fried Rice
Super-Vegged Up Chilli
Kids Fish Pie
Noodles with Pork & Veggies
Cream of Veggie Super Soup
Sunday Dinner Leftover Cakes
 
Cheese, Courgette & Cherry Tomato Bread & Butter Pudding

Savoury Bread & Butter Puddin

Kids Fish Pie in Oogaa bowls

Kids Fish Pie

Super Vegged Chilli con Carne

Super Vegged-Up Chilli con Carne


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