Posted in Recipes, What's for Dinner Mom?

Toasted sesame seed, honey and mustard chicken.

Toasted sesame seed, honey and mustard chicken.
Sesame seed tossed chicken on spinach and potato
You are going to love me for this one.  It’s healthy, it’s tasty, it’s quick, it’s easy and it uses store cupboard ingredients.  Well maybe you don’t have a big bag of sesame seeds in your cupboard but that’s easily rectified and when you do they’ll be sitting there looking at you going ‘hey, you only used a handful of us in the last 6 months, what’s happening?’  It’s the same with poppy seeds you buy them specifically for one recipe, you get thousands in the bag and only use a little in a cake or something and the rest just wait and wait uselessly taking up cupboard space.  I think poppy seeds would work really well with this recipe too.  You do need to like the texture thing though, that bitey nutty crunch that the seeds will bring.  My kids chased the extra sesame seeds with the baby potatoes so it got the thumbs up in my house anyway.

I did mention already that this is quick too – it takes 20 minutes which I think is amazing and it looks fantastic served up on a big help-yourself platter.
I’m giving you two recipes here, one for the chicken and one for the baby potatoes which cook in the same time so get the potatoes on to boil while you work away on the chicken and it will all come together in the twenty minutes.  When you mix the mayo and vinegar it goes quite watery but don’t worry it’s perfect when poured over the hot potatoes and spinach and combines to give a lovely dressing, watch out though when the vinegar hits the heat the vapour may blow your head off – it tastes great though!
Baby potatoes with mayo wilted baby spinach
You will need:
1 small bag baby potatoes
1 small bag baby spinach
1 tbsp mayonnaise
1 tbsp white wine vinegar
Method:
Put the baby potatoes on to boil until tender (approx. 15 minutes)
Drain the potatoes and add to a large bowl with the baby spinach leaves.
Mix the mayonnaise and white wine vinegar together and stir this through the hot potatoes and wilting leaves.
Serve.
Baby potatoes being dressed
Baby potatoes and spinach being dressed
Baby potatoes and spinach on platter
Toasted sesame seed, honey and mustard chicken.
You will need:
1 tbsp toasted seasame oil
1 tbsp runny honey
1 tbsp whole grain mustard
4 chicken breasts
4 tbsp sesame seeds
Method:
Pre-heat the fan oven to 200C
Mix the sesame oil, honey and wholegrain mustard together in a small bowl
Place the chicken breasts on a baking tray and brush all over with all of the sesame oil mixture
Cook in the oven for 10 minutes then remove tray from oven, turn chicken over and use a spoon to cover all over with the escaping marinade.  Return tray to oven and cook chicken for a further 10 minutes.
Meanwhile dry-fry the sesame seeds in a small frying pan over a high heat continually tossing the seeds until they start to turn a nutty brown.  Remove from heat and place in a large bowl.
Once chicken is cooked toss in the bowl of toasted sesame seeds.
Serve immediately.  Great served on bed of wilted baby spinach and baby potatoes.
Seasame oil baste
Toasted sesame seeds
Sesame chicken on seeds
Sesame seed tossed chicken on spinach and potato
Enjoy.
‘Til next time, Sheila

Posted in Recipes, What's for Dinner Mom?

Feta and Chickpea Salad

Feta and Chickpea Salad

Feta and chickpea saladOne of my daughters is an avid salad lover like myself.  It is my saving grace that I like to stuff my face with healthy salads and vegetables and don’t leave too much room on the plate for huge helpings of carbs.  In a supermarket recently she presented me with an attractive looking tub of salad at an exhorbitant price and a single serving that would be wolfed in less than a minute but I declined the purchase and suggested instead we look at the ingredients and reproduce it in much vaster quantities at home for not much more than the price of the little tub.  I’ve been making it at least once a week and it’s been going down great in BBQ season.  So simple and tasty I hope you’ll give it a go.
Feta and chickpea salad close-up

Feta and Chickea Salad:
You will need:
Rocket leaves
Baby spinach leaves
Bunch spring onions
Handful flat-leaf parsley or coriander
Half a red chilli
2 cloves of garlic
Juice of one lemon
Olive oil
1 x 400g can of chickpeas
1 block of feta
Method:
Place the washed leaves in a large salad bowl.
Rinse and chop the spring onion and the parsley or coriander and add to the bowl of leaves.
Finely chop the chilli and mix with minced garlic and the lemon juice and pour this over the leaves with a good drizzling of olive oil.
Drain and rinse the chickpeas and stir these through the salad
Roughly cube / chop the feta and scatter it over the salad
Season with ground sea-salt and black pepper
Enjoy.
‘Til next time, Sheila.