Lemongrass Beef Bowl

Little man is doing playgroup during the weekday mornings. He loves it and comes home covered in sand. (In an impressive move, he somehow managed to get sand in his diaper while wearing a onesie and leggings.) On the less awesome side, he wants to nurse and nap immediately because he’s too busy to do either while he’s there. This means I need quick, easy to heat meals I can eat one-handed. Enter this lemongrass beef bowl.

Our weekly delivery included lemongrass this week and I had a pack of beef mince that needed to be cooked – this recipe for round beef skewers was a great starting point! I made some substitutes to account for ingredients that I had and baked them rather than grilled. I also had several large beets that I decided to roast with the rhubarb that came the week prior. I had also previously made sauerkraut and then threw together a vinegar mint sauce to brighten up the flavors.

Lemongrass Beef Bowls

  • Lemongrass Meatballs (recipe)
  • Roasted Beets and Rhubarb (recipe)
  • Homemade Sauerkraut (recipe)
  • Vinegar Mint Sauce with Carrots and Onions (recipe)
  • Lettuce
  • Rice

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Farm bounty quiche

Our weekly farm deliveries bring lots of vegetables and it can be hard to use them before they spoil. Enter this crustless quiche!

Farm Bounty Quiche
Prep Time
15 mins
Cook Time
1 hr 35 mins
Total Time
1 hr 50 mins
 
Our weekly farm deliveries bring lots of vegetables and it can be hard to use them before they spoil. Enter this crustless quiche!
Course: Breakfast
Ingredients
  • 2-4 tbsp sunflower oil
  • 400 grams streaky bacon
Vegetables
  • leeks
  • potatoes
  • zucchini
  • broccoli (including the stem sliced thin)
Eggs
  • 12 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp thyme
  • 200 grams VioLife aged cheddar cheese (or other dairy-free cheese) grated
Instructions
  1. Preheat oven to 400 (F).

  2. Sautee leeks, potatoes, zucchini, and broccoli (including the stem sliced thin) in sunflower seed oil to soften. Place in baking dish

  3. Diced up streaky bacon and fry it up. Combine with vegetables.

  4. In another bowl, beat together 12 eggs with seasoning (salt, pepper, thyme) and grated Violife aged cheddar (vegan) cheese.

  5. Bake until cooked through. About 60-80 minutes depending on size of baking dish.

For this version, I sauteed leeks, potatoes, zucchini, and broccoli (including the stem sliced thin) in sunflower seed oil to soften. I preheated the oven to around 400 F and placed the vegetables in my baking dish.


Then on to bacon! I diced up a whole 400g package of streaky bacon and fried it up.


Then added it to the vegetables.


In another bowl beat together 12 eggs with seasoning (salt, pepper, thyme) and a whole package of grated Violife aged cheddar (vegan) cheese.

I also made a smaller one with no cheese for the toddler.


Both of these went in the oven. The little one baked for about 45 minutes and the big one took longer (60-85 minutes) to fully bake through.

They were a huge hit – so much so I forgot to take a picture of the final product!

Quinoa pancakes

In search of foods that aren’t a pain to clean up from the floor and little man will eat, I found this recipe for quinoa pancakes. I wanted minimal ingredients since I still need to make substitutions. These fit the bill and they are good! I’ve made them twice so far and they are very versatile. 

Raspberry quinoa pancakes

First go around, I made them with raspberries. I substituted mashed bananas for the eggs and added a bunch of berries. It works better if you mush the berries a little. I used dairy free milk and sunflower seed oil instead of butter.

 

Raspberry Quinoa Pancakes
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Adapted from recipe by AmandaCooks 

Vegan, gluten-free pancakes (dairy-free, soy-free, egg-free)

Course: Breakfast
Ingredients
Dry ingredients
  • 1 1/2 cups quinoa flour
  • 2 tsp baking powder
  • 1/2 tsp salt
Wet ingredients
  • 1 1/2 cups dairy-free milk
  • 3/4 cup bananas mashed
  • 2 tablespoons sunflower oil
  • 2 tablespoons honey
  • 1 tsp vanilla extract
  • 1/2 cup raspberries
Instructions
  1. Grease a griddle or large skillet and preheat over medium heat.
  2. Stir quinoa flour, baking powder, and salt together in a bowl.

  3. Stir milk, bananas, oil, vanilla extract, and honey together.
  4. Stir wet ingredients into the flour mixture until you have a thin batter.
  5. Fold in raspberries.
  6. Pour 1/4 cup batter onto your hot cooking surface per pancake and cook until bubbles form on top, 2 to 3 minutes.
  7. Flip the pancake and cook until browned on the bottom, about 2 minutes more.

Little man loved them. I used a tablespoon to make baby sized pancakes. We didn’t even use maple syrup (okay, we don’t have any).

Pumpkin (spice) pancakes

I made the usual dairy free substitutions and this time, instead of banana, used pumpkin puree (1/4 a cup per egg) and a bit more baking powder to combat the density. I also put about a tsp of vanilla extract in. You also need extra liquid to thin the batter out – about 1/4 a cup I think. I ran out of quinoa flour and used rice flour for the last 1/2 cup.

Little man’s were made from this but for us parents, I added about 1/2 tsp each of cinnamon, cloves, allspice, etc. and made a berry and peach topping. Threw some raspberries, peaches, and honey in a small saucepan on the stove over low heat until cooked down.

Pumpkins Spice Quinoa Pancakes
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Adapted from recipe by AmandaCooks

Vegan, gluten-free pancakes (dairy-free, soy-free, egg-free)

Course: Breakfast
Ingredients
Dry ingredients
  • 1 1/2 cups quinoa flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp allspice
  • 1/2 tsp cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
Wet ingredients
  • 1 1/2 cups dairy-free milk
  • 3/4 cup roasted pumpkin mashed
  • 2 tablespoons sunflower oil
  • 2 tablespoons honey
  • 1 tsp vanilla extract
Berry and Peach topping
  • 1/2 cup peaches diced
  • 1/2 cup raspberries
  • 3 tbsp honey
Instructions
Pancakes:
  1. Grease a griddle or large skillet and preheat over medium heat.
  2. Stir quinoa flour, baking powder, spices, and salt together in a bowl.

  3. Stir milk, pumpkin, oil, vanilla extract, and honey together.

  4. Stir wet ingredients into the flour mixture until you have a thin batter.

  5. Pour 1/4 cup batter onto your hot cooking surface per pancake and cook until bubbles form on top, 2 to 3 minutes.
  6. Flip the pancake and cook until browned on the bottom, about 2 minutes more.
Topping:
  1. Combine ingredients in small saucepan over low heat.

  2. Stir occasionally until fruit is reduced.

One pot chicken and potatoes

Molars are the bane of our existence right now and I needed something quick and easy for dinner.

One pot chicken and potatoes
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Main Course
Ingredients
  • 6 thighs Chicken - boneless & skinless
  • 2 cups Potatoes – sliced thin
  • 3 cloves Garlic – slivered
  • 2 tbsp Sunflower seed oil
  • pinch Salt to taste
  • 1/2 cup Water
Instructions
  1. In medium saucepan, sauté the garlic quickly then add chicken and potatoes and salt. 

  2. Cook for a few minutes to lightly brown chicken then flip. Add water and cover. 

  3. Add water and cover. 

  4. Add water and cover. Cook on medium-low for 20-30 minutes until chicken is done and potatoes are soft.

It was a big hit with little man. He likes chicken, especially the fatty thighs, and the potatoes end up very tender and flavorful. He got his with a small avocado and I had leftover rice and sauteed carrots and greens.