Its the first week after term break. MilkyBar is still at that age where he looks forward to school 🙂 There is another holiday the end of the week – Good Friday. So, we only have 3 school lunches.
Mon: Homemade chicken nuggets, Japanese potato salad with cherry tomatoes, and applesauce cup
Tues: Fried rice with beef, quail eggs sunny-side up, and pear cup
Wed: Orange couscous with orange chicken, steamed broccoli and grape cup
Thurs & Fri: lunchout!
The chicken nuggets and potato salad were from Just Bento Cookbook. Really nice and crispy baked chicken with cool cucumber and potato salad. The rice is a reliable standby that is just a throw into the pan kind of dish.
This week’s new ingredient was couscous. Couscous is actually tiny semolina. MilkyBar is already familiar with semolina as I make sooji pudding (an Indian sweet semolina pudding) occasionally as a treat for teatime during the weekends. So it was easy to convince him to try couscous. I tried Orange Couscous, a recipe from Vegan Lunch Box Around the World. And we loved it! I served the couscous with chicken that I cooked with the same flavours found in the couscous.
Orange Couscous (Adapted from Vegan Lunch Box Around the World)
1/2 tbsp olive oil
1 cup plain couscous
1/2 cup orange juice (I used freshly squeezed Cara Cara orange juice)
1 cup water
1/2 tbsp honey
1/2 tsp cinnamon
Optional add-ins: Chopped dried apricots, raisins, 1/4 tsp ground ginger, toasted nuts (I used only raisins for this time)
Heat olive oil in a saucepan. Add couscous and stir constantly, til fragrant and toasty. Add the juice, water, honey and cinnamon. Stir to combine. Cover and remove from heat. Let couscous sit, covered, for 5 min. Fluff with a fork. If the couscous is still damp, cover again and let sit for a few more min. Serve.
2 skinless boneless chicken thighs (cut into bite-sized pieces)
1/4 tsp turmeric powder
1/4 tsp chilli powder
1/4 cup orange juice
1 tbsp honey
1/2 tsp cinnamon
Heat 1 tbsp of olive oil in the skillet. Combine the turmeric, chilli powder and 1/2 tsp salt with the chicken. Shallow-fry the chicken in the oil til nice and golden. Remove the pan and set aside. In the same pan, add the remaining ingredients. Make a slurry mixture by combine 1 tsp cornflour with a little water. Add to the sauce ingredients and mix well. Bring to a low boil and simmer til thickened. Add the chicken pieces and coat. Leave to simmer for 5 min. Serve with the couscous.
We went to a booksale on Friday and had a good haul. MilkyBar was super-happy and was busy loading our shopping cart. Had to carefully edit his selections. We got a few activity/assessment books for his Maths and Eng lessons, 2 Thomas and Friends book, Dr Seuss’s A Wocket in my Pocket and a Phineas & Ferb Joke book. For myself, I got a lovely book The Great Big Veg Challenge (for a wonderful price of $7!) The book lists recipes using vegetables alphabetically. So I’m busy marking out recipes to try out. Do check out her website. Her writing is sharp and witty and her recipes are really interesting. All in all, a great way to spend the holiday.