Lasagna – Old family favourite

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This is not your Nona’s lasagna, but this is MY version of Lasagna, a version I’ve made and fed my growing boys so many many times. My older son Adam at 3 used to call it ‘Pisania’ “Mom I love Pisania” lol This recipe is basic, but you can add and subtract ingredients to change it up!

Lasagna – Old family favourite

Ingredients

  • 1 cup diced Onions?3 tbsps minced Garlic
  • 2 lbs ground meat (Beef, Lamb, Pork, Chicken)
  • 1 tsp of salt?2 tsps Cumin powder?680 ml Tomato sauce.?200 ml of water
  • Fresh Basil
  • 2 tbsp Hot sauce (optional)
  • 200 - 300 gms Lasagna Noodles
  • 24 leaves of baby kale
  • 1 - 1 1/2 cup shredded cheese

Instructions

  1. Heat the oil and add the onions
  2. Allow the onions to sweat and add the garlic to cook off that raw garlic flavour
  3. Add in the ground meat
  4. Break up the meat and allow it to infuse with the onions and garlic
  5. Add salt and cumin powder and mix it in
  6. After a few minutes you will notice liquid coming out of the meat, keep stirring to break up the lumps
  7. Add 680 ml of tomato sauce and mix this in well
  8. Add 200 ml of water int the jar to catch all that residual sauce
  9. Throw in some fresh Basil
  10. Put a lid on this for 2 mins and allow this to simmer
  11. Add hot sauce for a little kick
  12. Layer the sauce, lasagna, cheese & kale
  13. Stick this uncovered in a 350 degree oven for about 30 mins
https://kravingsfoodadventures.com/lasagna-old-family-favourite/

3 Chicken Soups for the soul with Veggie options

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Whoever said that Chicken soup is good for the soul is spot on. These three Chicken soup recipes with vegetarian options are like a warm hug on a cold day. These 3 recipes are made very easily and can be stored in mason jars for a wonderful light meal all week long. I grab whatever soup I fancy and bring it to work and at lunchtime, all I have to do is reheat in the microwave and enjoy!

The first soup is a Sweet Corn soup also known as the Chicken sweet corn for a non vegetarian version. This soup is a favourite in every Chinese restaurant and it’s so easy to make, my mom would make this for us all the time. If you like seafood, this is also super delicious with crab meat.

The next recipe is a Thai Coconut Rice & Mushroom soup, again, with or without Chicken. Lemongrass and Thai Red Curry paste is the star in the soup and is made hearty with Mushrooms and Rice.

And finally who doesn’t love a good old fashioned Chicken Noodle soup. The stock is enhanced with Garlic and diced Carrots & Celery make this super colourful. Cooked Pasta is added to the broth together with some fresh Parsley. This soup is not cooked for long to prevent the veggies from losing their vibrancy and crunch. Again, Chicken is optional.

3 Chicken Soups for the soul with Veggie options

Ingredients

  • Sweet Corn Soup
  • 600 ml Chicken or Veggie Stock
  • 400 ml Creamed Corn
  • 1 tsp Chilli Vinegar
  • Salt & Pepper
  • 1 tsp light Soya sauce
  • 1 Egg beaten
  • 2 tbsps Spring Onion leaves
  • 1/4 cup cooked shredded Chicken optional
  • Thai Coconut soup with Rice & Mushrooms
  • 600 ml Chicken or Veggie Stock
  • 1 Lemongrass stick cut in 4, 2 inch pieces
  • 1 tsp Thai Red Curry paste
  • 1/2 cup Mushrooms
  • 1 tsp Fish sauce (use Soya for Veggie option)
  • Fresh cracked Pepper to taste
  • 100 ml Coconut Milk
  • Pinch Salt
  • 1/2 cup cooked Rice
  • 1/4 cup cooked shredded Chicken
  • Noodle Soup
  • 600 ml Stock (Chicken or Veggie)
  • 1 tsp minced Garlic
  • Salt & Pepper to taste
  • 1/4 cup each diced Carrots & Celery
  • 1/2 cup cooked Pasta
  • 1 tbsp chopped Parsley
  • 1/4 cup cooked shredded Chicken

Instructions

  1. Sweet Corn Soup
  2. Heat up the stock
  3. Add the creamed corn
  4. Add the Chilli Vinegar, Salt, Pepper, Soya and stir
  5. Beat the egg and drop into the soup stirring with a fork
  6. Add the sliced spring onion leaves
  7. Add shredded Chicken optional
  8. Thai Coconut soup with Rice & Mushrooms
  9. Heat up the stock
  10. Add the lemongrass and allow to infuse into the stock and remove
  11. Add the red curry paste
  12. Add the mushrooms, fish sauce and pepper
  13. Add the coconut milk
  14. Add a pinch of salt and the rice
  15. Add shredded Chicken optional
  16. Noodle Soup
  17. Heat up the stock
  18. Add the Garlic
  19. Add the diced carrots and celery
  20. Add the noodles
  21. Add the Parsley
  22. Add shredded Chicken optional
https://kravingsfoodadventures.com/3-chicken-soups-soul-veggie-options/

Meal Planning – Meal Prep

I’ve been meal planning for years without formally documenting anything. I’m just naturally wired to constantly want to do things more efficiently. One of my favorite things to do is party plan and to do that you have to constantly look at time saving strategies and process efficiencies. When I saw that all my fellow YouTubers  making Meal Planning videos I decided to jump on that bandwagon, and I’m so glad I did, as the feedback has been incredible. Here are some great ideas!

Batch Meatballs

This is a great technique – make meatballs once, and enjoy them forever… well maybe not forever. This recipe is very generic. The meatball making technique here is incredible as you can pump these out very quickly. Once cooked they are frozen and ready on hand to make any dish in a hurry.

Office lunches

If I don’t have my lunch prepped and ready to go, chances are I’m going to buy expensive and calorie rich foods at lunch time. Follow these ideas to prepare stunning lunches for yourselves

Global Dinners

It isn’t hard to go International. In this video, I give 5 Chicken breasts a different look, feel and taste from around the globe

Soups On!

With Fall here(brrr), quickly prepare and bottle 3 delicious soups using stock, shredded Chicken and other ingredients. These are portable, heat and enjoy!

Coming soon!
Back to School lunches

Kids eat with their eyes and the challenge is to get interesting meals into their lunchboxes for the week. Using ground chicken, I’m create three unique lunchbox ideas using a mix and match technique.

Back to School

Back to School is a different issue from Back home and what’s there to eat??? Make easy and simple after school snacks for your hungry monsters!

Fall Meal Prep

Two whole Chickens get roasted together with some potatoes and veg and while they roast, I prepare a tasty Broccoli and Cauliflower aka Broccoflower rice with the left over veg. This is another great mix and match video!

University Freezer Meals

My son is starting his third year and is not going to have much time to cook or eat properly. Using different techniques, I prepack meals for my son before I freeze them. All he has to do is heat and eat!

Beef Sandwiches – Potted Beef Spread

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My friend Viola Gardonis is famous for her Beef Sandwiches. Wherever she goes, there is a tray of neatly cut triangles with a delicious creamy filling. She told me they were super simple to make and sent me the recipe, you know the kind with no weights or measures! I never really felt the need to make them as Vee as we call her is always the sandwich queen and I don’t want to step on her toes, however when she said she couldn’t make our picnic, I decided to give her recipe a go.

I developed the recipe just going by memory of it’s incredible taste. This filling is mildly spiced and is made creamy with Mayonnaise and Mustard that I added for a little kick. I also worked with a half ground and half shredded meat texture so you get something to chew in the sandwich.

Beef Sandwiches – Potted Beef Spread

Ingredients

  • 2 lbs Beef or Lamb/Mutton cubes
  • Juice of 1/2 Lime
  • 1 tbsp fresh black Pepper
  • 1 tsp Coriander powder
  • 1 tsp red Chilli powder
  • 2 tsps Ginger & Garlic paste
  • Salt
  • Whole spices - 2 Star Anise, 2 Bay leaves, 2 black Cardamons, 2 inch stick Cinnamon, 6 green Cardamons, 10 Cloves
  • 2 green Chillies - 1/4 cup
  • 2 tbsps Mustard
  • 4 - 6 tbsps Mayonnaise
  • 1/2 cup Water
  • Butter
  • Bread

Instructions

  1. Marinate the meat cubes with the lime juice, powdered spices, salt & pepper
  2. Add oil to a pressure cooker and add the whole spices
  3. Remove the whole spices and keep aside in a small cheese cloth and tie it
  4. Add the meat into the flavored oil and cook for a few minutes till you see a lot of juice come out of the meat
  5. Add the spice bag in, cover the pressure cooker and cook for one whistle
  6. Cool and open the lid, add 1/2 cup of water and close again
  7. Cook for 2 - 3 whistles till the meat is tender
  8. Cook open to dry up all the gravy
  9. Remove and shred the meat
  10. Process half the meat and combine with the half shredded for texture
  11. Add the mustard and mayo and mix
  12. Spread onto buttered bread for great tasting sandwiches
https://kravingsfoodadventures.com/beef-sandwiches-potted-beef-spread/

Freezer Meals – Back to University – College

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Back to School, College or University is always stressful. Here are some easy meal planning tips to make some delicious meals!

Freezer Meals – Back to University – College

Ingredients

  • Potatoes & Broccoli
  • 2 cups mini halved Potatoes
  • 2 cups Broccoli florets
  • 4 tbsps Olive Oil
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1 tsp Paprika
  • 1 tsp Dijon Mustard
  • Chicken Drumsticks
  • 2 lbs - 12 Drumsticks
  • 4 tbsps Olive Oil
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1 tsp Paprika
  • 1 tsp Dijon Mustard
  • Roasted Veg
  • 2 halves Red & Yellow Pepper
  • 12 Asparagus spears
  • Chicken breasts
  • 2 lbs - 4 Chicken breasts
  • Pinch of Salt, Pepper, Paprika and Ancho Chilli powder
  • 1/4 cup sliced Onion
  • 1/4 cup sliced Red & Yellow Pepper
  • 1/2 cup grated Cheese
  • 1 cup Mushrooms
  • 2 cups cooked Brown rice
  • 1 Baguette sliced

Instructions

  1. Prepare the marinade and add the potatoes followed by the broccoli and add to a sheet pan
  2. In the space left over add the halved peppers and asparagus
  3. Prepare the second batch of marinade and add the chicken drumsticks and transfer to another oven proof dish
  4. Add the chicken and the veg to a 350 degree oven - the chicken will need 45 mins and the veg will need 25 mins
  5. Make slits in the chicken hasselback style and stuff with onions, peppers and cheese
  6. In an oven proof frying pan, heat up some oil and sear the bottom of the chicken breasts, fill in the spaces with the leftover, onion & peppers and add the mushrooms as well
  7. Turn off the heat and transfer to the oven
  8. Once everything is cooked portion out the rice bread and veg in smaller bags and add the drumsticks and chicken breasts to another bag
  9. Pack the smaller bags inside the larger ones, seal and freeze!
https://kravingsfoodadventures.com/freezer-meals-back-university-college/