Another week zoomed by and now it’s the first day of Feb. This week has been abit emotional because of the news of the death of 2 brothers in a horrific traffic accident. No words can describe how the parents must be feeling and it is a truly heartbreaking tragedy. No parent should have to go through this. After hearing and reading the news online, me and the hubby talked to MilkyBar about road safety and keeping close while walking on the roads. For the parents out there, please, please take the time to talk to your children about this important topic.
Mon: Egg tofu soup with veges, hardboiled quail eggs and brown rice with peas, and honeydew shapes
Tues: Wholewheat pasta Bolognaise, steamed corn, and honeydew balls
Wed: Quick Shepherd’s Pie using pumpkin and potato mash, broccoli and baby carrots, and mandarin orange and honeydew cup
Thurs: Hotdog rolls with broccoli and baby carrots, and mandarin orange
Fri: Chicken and Tomato Rice, with honeydew and blueberry cup
Also as it’s been quite hot for the past few days so we made a simple yoghurt parfait for tea-time. Crumbled choc biscuits, layered with yoghurt, caramel sauce (I used Bonne Maman’s Caramel Sauce, love this!) and finely chopped apples.
This week’s featured vegetable is Pumpkin. There are dozens of varieties of pumpkin but the one that we get most often at our local supermarket is the Japanese pumpkin or Kabocha. It’s fairly sweet and bakes/cooks well without turning mushy. I, myself, never really had pumpkin before til my MIL made an Indian pumpkin dish for us one day (will blog about this another time). I tried giving MilkyBar some pumpkin puree when he was younger but he didn’t really like it (in fact, he downright refused to eat it). However, this time around I decided to mash it in with some potato to make a mash topping for the Shepherd’s Pie, and am happy to report that he likes it! Will be looking at other ways to cook the remaining pumpkin next week.
The Chicken and Tomato Rice was something I came up with last year. It is a quick and easy one-pot dish that reheats well. There are 2 ways to finish cooking this dish – in the rice cooker or in the oven. Both ways work well although I prefer the oven method. Fast, easy and yummy!
Chicken and Tomato Rice
1 chicken breast (cut into bite-sized pieces)
1/2 tsp turmeric powder
1/4 tsp chilli powder
1/4 tsp salt
1 cup rice (jasmine or basmati, washed and drained)
1 small onion (finely chopped)
1/2 tsp ginger-garlic paste
1 tsp tomato puree
2 small tomatoes (diced)
1/2 cup frozen mixed vegetables
1/2 tsp salt
Marinate the chicken pieces in turmeric powder, chilli powder and 1/4 tsp salt. Set aside for 10 min.
Preheat the oven to 170C, if using the oven method. Have your casserole dish ready.
Heat 1 tsp oil in a frying pan and add the chicken pieces. Cook and let brown evenly, about 10 min. Remove and set aside. In the same pan, add 1/2 tsp oil and fry the onions til softened. Add the ginger-garlic paste and tomato puree. Stir and let cook for a few minutes. Add the tomatoes, salt, rice and the chicken pieces. Stir to coat the rice. Add the mixed vegetables and stir in.
If using the rice cooker method, pour the rice mixture into the rice pot and add 1 cup water. Cover and cook as per usual.
If using the oven method, pour the rice mixture into the casserole dish and add 1 cup water. Cover and place in the oven for 20-25 min, til the rice is cooked and all the water has been absorbed.
For both methods, when the rice has finished cooking, fluff the rice with a fork and let rest for 5 mins, before serving.
PS. Got a new set of foodpicks from Kitchenique… Honey and Flower picks..so adorable!