This week has been a hard week. I’ve been feeling really drained and frustrated by my kids. This pretty much sums up my week…
I’m not going to whine about my kids though. Instead I’m going to talk a bit about food I’ve been cooking…
It’s been warming up here in Melbourne, and spring is definitely in the air! Because of this beautiful weather, I’ve been inspired to get eating better and load up on vegetables. After only a couple of weeks, I feel so much better!
Here are a few things I’ve been cooking. Some could easily make a main meal, others are good for sides. Either way, it’s all delicious!
Firstly is my eggplant dip. It also doubles up as a pasta sauce or bruschetta topping.
Cooked vegetables – 2 eggplants, 2 yellow capsicums, 2 red capsicums, 2 long green capsicums
Blended into a dip, pasta sauce or bruschetta topping
Firstly, put whole, washed eggplants x2 and capsicums (different colours if available) x 4-6 in the oven and bake until soft and the outside is blackened slightly. Once cooled, peel the capsicum and discard the inner seeds and stalk. Put the capsicum in the food processor, together with 3 or more cloves of garlic, juice of half a lemon, a good pinch of salt and 2 tbs of olive oil. Before adding eggplant, be sure to take off the stalk. Blend everything to the desired consistency. I like mine a little bit chunky, but you could blend until smooth. You could also add a tin of chickpeas to make this a thicker dip. Once blended, taste and check it doesn’t need extra lemon or salt. This keeps for about a week in the fridge.
Mushroom and brown rice dish
Cooked mushrooms, spinach and onions, ready to mix into the cooked rice
For this dish, cook your brown rice to packet instructions, set aside. Separately, sauté half and onion until softened. Add a pile of sliced mushrooms (do you like that measurement?!), stir until soft. Add a handful of chopped spinach. Saute until cooked. Mix through brown rice, season with salt and pepper and serve. This would also be nice cold as more of a salad. It may need a little bit of oil though so that it doesn’t dry out. You could also use quinoa instead of rice.
I used small white zucchinis for these, but you could easily use larger zucchinis if that’s all you have on hand.
Take 4 small zucchinis, cut in half and score the inside. Cook in a non stick pan, or on a bbq grill. Scoop out the filling and set aside.
In a food processor bowl add 1 tin of chickpeas, some spinach leaves, 3 cloves garlic and 1 tbs olive oil. Blend until still chunky and then add the zucchini flesh, salt and pepper. Blend again, until mix is at desired consistency.
Fill the zucchini cases with mixture and bake until browned.
Hubby liked these with a drizzle of balsamic vinegar 🙂