Tag: mains

Crispy Chicken with cabbage & carrots

Nothing beats a sheet pan dinner. This one is super easy and full of yummy flavors. Inspired by a recipe from The Feed Feed. We simplified the marinade but kept the key ingredients!

Ingredients

  • 2-3 lbs chicken drumsticks (skin on)
  • 1 large head of cabbage
  • 4 large carrots peeled and cut into chunks
  • 3 cloves of garlic (finely chopped)

Marinade:

  • 5-6 tablespoons olive oil
  • 6 tablespoons balsamic
  • 1 tablespoon local honey (sub maple syrup for babies under 1 yr old)
  • Salt
  • Pepper
  • Juice of 1 lemon

Instructions:

  1. Preheat the oven to 425F
  2. Prep the veg
  3. Make the marinade
  4. Put the veg and chicken in a large baking dish
  5. Pour marinade over the veg and chicken
  6. Pop it in the oven for about 80-90 minutes
  7. Serve with rice or quinoa!

RachelLeave a comment

The Perfect Paleo Meatballs

Every family needs a good meatball recipe. Here’s ours:

Ingredients:

  • 2lbs ground turkey / beef
  • 2 -3 Carrots / zucchini (grated)
  • 1 yellow onion finely chopped
  • 2-3 cloves of garlic, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 heap tablespoon ground flax
  • salt to taste

Instructions:

  1. Preheat oven to 400F
  2. In a mixing bowl and using your hands mix all the ingredients for the meatballs together
  3. Roll into balls slightly larger than a golfball and place on a roasting tray lined with parchment paper
  4. Roast for about 25 mins until cooked through (roasting them in the oven vs frying and cooking in sauce saves a lot of time). You can also broil for 5 mins to add a little charring.

 

Rachel1 Comment

Lamb & Butternut Stew

Growing up in South Africa, Mark ate A LOT of  “rys, vleis en aartappels” (or rice, meat, and potatoes) for breakfast, lunch and dinner. To give you an idea, the most typical “snack” in Cape Town is a big bag of dried meat aka Biltong. My family was more of a pizza, pasta, chicken and Chinese takeout kind of household. BUT… For whatever reason when I was pregnant I couldn’t get enough meat and potatoes. Ok fine, mostly cheeseburgers and french fries! Based on what he consumed in the womb it’s no surprise that baby boy still loves a big bowl of meat and potatoes.

The inspiration for this Lamb & Butternut Stew comes from an old South African classic cookbook called Cook & Enjoy. Mark adapted the recipe for the instant pot and we all devoured it for dinner tonight which in our house means – two spoons up!

2 cloves garlic chopped

1 medium onion finely chopped

1 large butternut, peeled and chopped into 1 inch pieces

2lbs stewing lamb pieces

2 cups beef stock

2 tablespoons tapioca flour

handful of chopped parsley

EVOO

salt

black pepper

Add the garlic, butternut, onion and lamb to the pot.

Throw in a few lugs of olive oil, salt, pepper and the beef stock.

Stir until ingredients are mixed.

Cook under pressure for 35 mins and allow to depressure normally.

Once the stew has finished cooking in a small bowl mix the tapioca flour with a few tablespoons of cold water to make a smooth paste. Stir this into the stew to thicken up the sauce. Check seasoning and adjust to taste.

Garnish with the parsley and serve over a bed of brown rice.

RachelLeave a comment
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