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!

                

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.

Chicken with spinach and prunes

So, Persians have made this meal and of course, this is our version of it.

INGREDIENTS:
1 medium onion diced
1/2 kg chicken filet (breast or thigh) diced
2 bunches of spinach (or more if you like) roughly chopped
The juice of a lemon
1 tbsp sugar
A handful of prunes (pitted is better)
Salt and pepper to taste
Spices (we used turmeric, cumin and a bit of chili)

1. Soften the onion in about 4 tbsp of hot oil in a large pot
2. Add the chicken and brown slightly. Season with your favourite spices, salt and pepper to taste.
3. Add the spinach and stir (the pot will be full from the spinach but don't be overwhelmed, spinach reduces considerably once cooked).
4. Once it has reduced a little, add the lemon juice and the sugar (you can leave the sugar out if you like. We added brown sugar to balance the sourness of the lemon).
5. Stir and throw in the prunes (you can add these last minute if you'd prefer them a little harder - we like them quite soft so we add them at this point).
6. Add about 1/2 cup of water or stock , bring to boil then reduce heat and let simmer for about 30 minutes or until the water has consumed to the desired point (juicy or less juicy) and the chicken is thoroughly cooked.

We served it on a bed of basmati rice.