Quinoa and veggie fritters

Back after so long!!!

So here we are again. Today Mr. F came home to tell me he had been learning about "healthy eating" at school so I seized the chance and made these quinoa and veggies fritters. They were easy and delicious!

Here is the recipe:

INGREDIENTS
2 cups of cooked quinoa
2 eggs
Veggies of your choice. I added:
1 grated carrot
3 grated mushrooms
1 can of corn
1/4 small broccoli - only the busy tops
1 tomato
Some chopped parsley
Salt and pepper

1. Mix all the ingredients in a bowl. If the outcome is too dry, add another egg.
2. Form the patties and fry them until golden brown.

I ate mine with yoghurt and lemon but you can also make an avocado and tomato salsa.

Enjoy!

                

Borlotti beans and chorizo stew

Seems like Mr. F and I haven't cooked for ages! haha! Sorry, we're been caught up in other things like eating... ;)
So, it is now the beginning of summer in Australia but no...today the weather was rainy and it got down to 16ºC! Crazy!! And some argue climate change might not be real...but that's a whole different story and that's not why we are here. Back to business...on a day like that a warm, hearty meal is just what the heart (stomach) needs. So this is what we made:

INGREDIENTS:
1 small onion
3 cloves garlic (or garlic powder)
1/2 capsicum (green sweet pepper)
2 carrots
Sausages or chorizo
Ham
Chicken
A handful of cherry tomatoes
2 cans Borlotti beans
Tomato paste
Salt, pepper, cumin and whatever other spice you want to add (Cayenne pepper is a nice one if you like your food a little spicy).

WHAT WE DID:
1. In a large pot, brown the onion for a bit and then add the capsicum and carrots
2. Add the meats and brown a little
3. Throw the drained beans, tomatoes and tomato paste in the pot and season with salt, pepper and whatever spices you like (we added cumin because we love it!). Add water or stock to it just before it covers it all.
4. Bring to boiling point and then reduce heat to simmer. Cook until the meat is thoroughly cooked and simmer until the water is absorbed a little and the whole dish looks like a stew.

You can eat it by itself, with a dollop of yoghurt or over rice or pasta. We had it with a poached egg!! YUMMMMYYYY!

Noodles with zucchini and carrot

We've been gone for a while but we are back and here is our first recipe of the year:
Noodles with zucchini, carrot and egg.

INGREDIENTS (enough for 2 people):
1 zucchini grated
1 carrot grated
Cooked noodles
1 or 2 eggs (whatever you prefer)
Soya sauce

1. Cook the zucchini and carrot until slightly soft.
2. Add the soya sauce and the egg(s). Tur the pan off so the egg cooks slowly and remains creamy.
3. After you cook and drain your chosen noodles, add them to the veggies and egg mixture.

Stir, serve and enjoy!

*The eggs besides contributing to the yumminess of the dish helps stick the ingredients together and that's why you need to cook them slowly so they are still a bit raw when you add the noodles and they finish cooking with their heat.
We made this since our little one isn't the biggest fan of carrot sticks.