Thursday, 28 May 2015

Bread Repurpose - Japanese Slow Cooker Curry

In yesterday's post I shared how I often make crumbed chicken with my bread off cuts. Well, here's something I make with the crumbed chicken!
I used to make this in the frypan and still do on occasion, but I love walking into a house filled with aroma of this curry cooking. So now I like to make it in our Kambrook Quattro Multicooker.

First brown some onion in a little oil.






 Then add some celery & carrot and cook until it begins to soften.












Next add some capsicum, broccoli and cauliflower. I've added potatoes at this point as well, but this day I didn't.












Not-so-Secret-Ingredient time. My sister put me onto this curry base which I've found at Woolworths, Coles & IGA. It comes in mild, medium & hot. For us I use a pack of mild & a pack of medium.








Break apart & add to the pot.













Next add 2 cups of water. I realise this is half the amount the packet recommends, but I prefer a thicker curry.








Stir and bring to the boil. At this point if you are using a frypan continue to simmer until all the veggies are cooked through and the sauce has thickened. If you're using a slow cooker, now's the time to cover & walk away.









Come back in 4-8 hours depending on your machine to a house full of gorgeous curry fragrance.











Now add your leftover crumbed chicken and heat through.



Serve on a bed of rice alongside some seasonal greens (let's just pretend they're hiding at the back here ^-^)

Details of my tools & toys can be found on this page.

~J

Disclosure: This is not a sponsored post. This post was written for Loving Lunches. No product was received for this post. All opinions expressed are my own, based on my personal experience with the product. This post may contain affiliate links.

Wednesday, 27 May 2015

Bread Repurpose- Crumbed Chicken & Nuggets

I've been meaning to write this post for such a long time now! One question I get asked a lot is what to do with bread off-cuts & scraps. One of my favourite uses is to make breadcrumbs and then crumb chicken. I don't tend to do it too often as it can get messy (especially with little helpers 'helping') and can be time consuming.
You will need:
* a bowl of plain flour (which can be flavoured with herbs & spices if you wish. Salt pepper, cayenne pepper, paprika and mixed herbs all work well)
* a bowl of egg wash (egg with a little milk, beaten well)
* breadcrumbs (see this previous post)

[EDIT: I have started using a ziplock bag for the flour & shaking the chicken in it. Works wonders!]
You can use breast or thigh fillet for this, we tend to go for thigh. Cut into whatever size suits your final dish. I've done whole fillet, half fillet. strips and bites. All work equally well. Keep in mind the larger the piece of chicken, the less crumbs you will need.

Flour your chicken, dip in the egg wash, and coat with breadcrumbs.

Place onto a lightly greased baking tray. Bake in a 180 degree oven for around 40 minutes, turning half way. Your cooking time may vary depending on the size of your chicken pieces.
We usually have the cooked pieces that night for dinner along with mash and seasonal coloured veg. It makes a great leftovers lunch. This one Miss M took to daycare with her ever so long ago. .
This was my work lunch one day.

So I added some 7s Sauce - super yummy & perfect with crumbed chicken.
Another day care lunch.
and yet another daycare lunch

A simple chicken parma - using whole or half fillets bake as per usual. In the last 10 minutes of cook time, add some store bought pasta sauce and top with you favourite melty cheese. Bake until the cheese has melted and started to turn gold.
Another option for a plain schnitzel, served with a simple DIY salad.

Do you make your own chicken nuggets?

Details of my tools & toys can be found on this page.

~J

Disclosure: This is not a sponsored post. This post was written for Loving Lunches. No product was received for this post. All opinions expressed are my own, based on my personal experience with the product. This post may contain affiliate links.

Tuesday, 26 May 2015

Bread Repurpose - Meatloaf Muffins

Truth be told I normally do all my blogging one night over the weekend, but this weekend was just so busy I haven't even put the photos from last week's lunches onto the computer yet. So instead I decided to finally publish some bread repurposing that I've been meaning to do for *ages*! A whole week's worth of recipes! Woo-hoo!


This one is based on one I read from Neat2Eat a few years ago.

Combine 1 egg, 1 finely diced onion, 1 grated carrot, 500g beef mince. 1/2 cup grated cheese, 1/2 cup of breadcrumbs (see this previous post)

Divide the mixture into a greased 12 hole muffin tin. If I'm terribly organised and get this part done early in the day, I then cover with cling-film and leave in the fridge until I'm ready to cook dinner.

You can bake as is, or glaze with some tomato/worstershire sauce mix. I tend to use store bought BBQ sauce these days.
Bake at 180 degrees for around 30 minutes until cooked through.
These can easily be frozen and popped into lunches.
We like to serve with potato mash and seasonal veg.

Delish!
And some for my lunch this time!

Details of my tools & toys can be found on this page.

~J

Disclosure: This is not a sponsored post. This post was written for Loving Lunches. No product was received for this post. All opinions expressed are my own, based on my personal experience with the product. This post may contain affiliate links.

Monday, 25 May 2015

Bread Repurpose - Bread Crumbs

One of the questions I get asked a lot is what to do with bread off-cuts & scraps. One my favourite ways to use them is to make bread crumbs.

I keep a zip-lock bag of offcuts in my freezer and when it gets full I bake the crusts/off-cuts at 180 degrees until golden. The length of time varies depending on the size of the scraps and how full I stuff the tray ;-). You may need to turn after 15 minutes and let it go for another 15, but the best way to tell is to 'keep a nose' out for it.
About 6 cups of loosely packed toasted crusts will blend down to about 1 cup of bread crumbs. These can be stored in an air tight container in the pantry and used for all sorts of goodies. I'll share some of my favourite recipes this week with you, so stay tuned!

Details of my tools & toys can be found on this page.

~J

Disclosure: This is not a sponsored post. This post was written for Loving Lunches. No product was received for this post. All opinions expressed are my own, based on my personal experience with the product. This post may contain affiliate links.

Friday, 22 May 2015

Rock Star Lunch

 Last week I shared the lunch I made for Miss M's first Disco of the year, and before it gets away on me I'm going to share the one that represented the Term Two Disco. 'What You'd Like to be When You Grow Up'. Apparently Miss M no longer wishes to be an Astronaut, opting instead for the lures of Rock-Star-dom. I wonder what she will want to be next week :-)
 Every star needs their glasses and a little bling so a food pick and some writing icing were the perfect touches for this star Vegemite sandwich. If you squint you can see the Sinchies food pouch under the sandwich saver of our Nude Food Movers Rubbish Free Lunchbox. The stickers were part of a set I picked up at back to school time. I love the idea of them, but would prefer a card or something reusable. These are definitely a one-use item.
Her double snack pod holds some *rock*melon (did you see what I did there?) cut into star shapes with some more fun food picks. I also left the fork attached to the top of the pod in case she preferred that to the picks.

Her juice box had a few stars quickly drawn on as well.

Details of my tools & toys can be found on this page.

~J

Disclosure: This is not a sponsored post. This post was written for Loving Lunches. No product was received for this post. All opinions expressed are my own, based on my personal experience with the product. This post may contain affiliate links.
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