“Why don’t we ever have noodles”, my hubbie moaned the other day…. Well I never really bother to buy them and I do the shopping list, so they were just not really on my radar as a meal option.
However, last weekend, Chipet and I headed to Bradford Indoor Market for a spot of shopping and stopped for lunch at Noodle Bar (http://whatworkswell.schoolfoodplan.com/articles/category/33/learning-to-cook) this little place charges just £1.80 for veg fried noodles, which were just enough for me and the little man and he loved them!
So I tried out this simple chuck it together idea at home earlier this week…
Mid-Week Easy Salmon Noodle Stir-Fry.
- 2 salmon fillets
- 1 tsp fish sauce
- 2 tsp soy sauce
- 1 tsp brown sugar
- handful frozen peas
- handful frozen sweetcorn
- half a red onion – chopped
- mixed peppers – sliced
- 1 red chilli
- handful fresh coriander – chopped
- 1 tbsp sesame oil
- pack of straight to wok noodles
- Cook your salmon. I popped mine in the oven at Gas 5 for 20 mins.
- Mix the fish sauce, soy and sugar – add half the chopped chilli.
- When the salmon is cooked cut it into 1 inch cubes and marinate it briefly in the soy, sugar, fish sauce mix.
- Heat the sesame oil in a wok then add the onion and allow it to soften.
- Add the peppers, peas and sweetcorn – or whatever veg you fancy.
- Then add the salmon and stir fry until heated through.
- Finally add the noodles for the last minute and stir the fresh coriander through.
- Serve and enjoy
I actually used scotch bonnet chillis and this was flipping hot! – way too much chilli in it for Chiplet, but I will try it again next week with less chilli.
As with most meals in our house, I had hoped for some leftovers for my lunch the next day – but it was too delicious and we were too hungry to keep any back!
I was inspired recently by the lovely Mum First Doctor Second who wrote about cooking with her adorable boy Doofy and decided to get cooking with Chiplet.
Chiplet has assisted Daddy with some scone-making but this was his first full meal. We are on somewhat of a budget this month so for lunch at the weekend I decided we would knock up some skinny pizzas using tortillas and whatever was in the fridge. Chiplet was very excited to be involved in the pocess that usually frustrates him as it involves me not paying him any attention. His distribution of cheese was good, although there were a few mouthfuls stolen. He also added the other ingredients and mushed the passata in a little bit. The funny thing was that he didn’t seem at all interested in the final product…leaving more for Mummy and Daddy!
I recently did a guest post on Cooking – Before and After Kids for This Mummy and I also provided a recipe which I wanted to share on here as well.
This is a perfect dinner for when your other half / kids are out and you want a quick one pot supper. The recipe below serves 1 but can easily be scaled up for however many you want to serve.
1 chicken breast fillet
2 garlic cloves – minced
1 red onion – sliced chunky
6 slices of Chorizo (I used Tesco Finest)
½ Courgette – chopped chunky
¼ Aubergine – chopped chunky
1 tsp dried thyme
1 tbsp vegetable oil
1 tsp red pepper paste
Drizzle of olive oil
1. Pre-heat the oven to Gas 5 / 190*C (180*C for fan ovens)
2. Heat the oil in a pan over a medium to high heat.
3. Add the garlic, onions and chorizo and vegetables and stir through the herbs and red pepper paste.
4. Place the chicken in the pan and fry for 2 minutes on each side to brown.
5. Add all ingredients to a baking tray drizzled with olive oil.
6. Bake for 20 minutes.
I had mine with leftover cauliflower cheese but I bet it’d be yummy with some rice.
From the start of Baby A’s life I was very excited about giving him food. I am somewhat of a food obsessive, driving my partner to absolute distraction with my constant thinking about the next meal! The Boy thinks of food as fuel, whereas I just adore cooking, eating and putting meals together.
I did decide to start weaning Baby A a little early at 20 weeks. He was still having a lot of breastfeeds and at this stage it was just tasting things like porridge and pureed carrot. He loved trying things and his little face was almost thoughtful at the new tastes he was experiencing.
It was not very long before he was having a couple of ‘meals’ a day alongside his breastfeeds and it was such fun trying different flavours, blueberry, apple, butternut squash and that baby catnip of sweet potato!
I do regret a little doing the weaning early as it seemed to block him up a little – but perhaps that would have happened anyway if I had waited a little longer.
He was into feeding himself very quickly with the spoon, but it was a while until he was interested in finger food. God it is messy now he has his hands on everything. He loves rice cakes, toast with puree spread on it, cooked apple and omelette and is really wanting to eat what he sees us eating.
I always thought I would go for baby led weaning after 6 months, but the reality of parenting is trusting your instincts and going with the flow – so puree and finger food mix it was! Now I want to give him exactly what we are having, but am still a bit nervous about giving him a handful of yoghurt, spag bol or anything else squishy… its a good job we don’t have carpets!
As you can see from the pictures below – he is really enjoying weaning!
A favourite in our house, this is just scrummy and not so labour intensive. Adapted slightly from a recipe in a book called Curry from the Kitchen Library collection, I removed the curry paste from this and added extra chill. You could probably use fish sauce if you don’t have shrimp paste… it does smell very strong but is a good ingredient to have.
If you tend to cook curries and spicy things, you will probably have a lot of these ingredients in already, but if not, they are all pretty easy to source.
BURMESE PORK CURRY
- 2 tbsp olive oil
- 2 red onions – cut into 8 wedges
- 4 garlic cloves
- 2 inch piece of ginger (fresh or frozen)
- 500g pork cut into cubes
- 1 tsp turmeric
- 1/4 tbsp soft brown sugar
- 6 dried chillies soaked in cold water then chopped
- 1 tbsp dried lemongrass
- 1 tsp shrimp paste
- 150ml veg stock
- 2 tsp soy sauce
- Fresh red chillis to garnish
HOW TO MAKE IT:
1.Heat the oil and fry the onion, garlic, ginger and pork for 4 mins until it smells amazing
2. Stir in the turmeric, sugar, chillis, lemongrass and shrimp paste then fry off for 2 minutes
3. Add the stock and soy sauce and bring to the boil, then cover and simmer for 30 mins
4. Serve with rice and chappati
5. Beware the turmeric stained fingers!
You can vary the use of red onion for white and also could try this with chicken… plus serve it with whatever you like.