Hasselback Sweet Potatoes

My husband and I like to enjoy a date night at least once a fortnight. Sometimes we might go out to see a movie, go for a walk or just stay in and watch TV. We sometimes, but very rarely eat out. We just can’t see the value in it. We have a couple favourite places we go to that offer great value meals for great prices but when it comes down to it, I’d rather cook at home and enjoy a little splurge on grocery items we normally wouldn’t buy.

Just recently we took the two children out to a chain restaurant where the children ate free on this particular night. For two steak and rib dinners it still cost us $80 and it wasn’t that good. In fact, it was pretty terrible. The worst part about it was I was cringing at just how much food I could buy for $80. We put it down to experience and won’t be going there again. 

So, for one of our recent date nights I spent $13 on eye fillet steak for two, $1.75 for prawns and used everything else I had on hand to create a “Surf’n’Turf” meal at home. It was fantastic. I’d hate to think how much we’d have to pay if we ate this meal out at a restaurant. I had plenty of sweet potato in the fridge so decided to try making them into Hasselback potatoes. I’ve done normal potatoes quite often this way but never sweet potatoes. Here in Australia they are also sometimes called “Opera House” potatoes, for obvious reasons.

They are pretty easy to make. Give them a good wash, removing any soil or grit. Slice not quite all the way down through the sweet potato at about every 5mm (approx 1/8″).

Give them a good sprinkling of salt and pepper and a drizzle with extra virgin olive oil. Spread liberally with butter and bake until golden and cooked through. A great alternative to normal potatoes and crunchy on the outside and soft and sweet on the inside.

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Hasselback Sweet Potatoes

A different way to serve the humble sweet potatoe. Crunchy on the outside and soft and sweet on the inside.

Prep Time 5 hours

Cook Time 25 minutes

Total Time 30 minutes

Author Anne

Ingredients

• sweet potatoes
• extra virgin olive oil
• salt & pepper
• butter

Instructions

1. Preheat oven to 170 deg C (375 deg F).
2. Thoroughly wash sweet potatoes.
3. Slice through sweet potatoes at approximately 5mm (1/8") intervals, not cutting all the way through the potato.
4. Sprinkle with salt and pepper and a little extra virgin olive oil.
5. Spread liberally with butter and bake until golden and cooked through (approximately 25 minutes).

 

Quick & Easy Chicken, Vegetable & Noodle Stir Fry

 

Some nights, I just don’t feel like cooking. Some nights I don’t. I’m happy with a bowl of cereal or a piece of toast but I feel obligated to try and serve something healthy to my children every night. Some nights they may have had a toasted sandwich with fruit, for example, but I always suffer from mother’s guilt. Having a well stocked pantry alleviates the dilemma of knowing what to cook when I don’t have a lot of time or I just don’t feel like cooking.

These pantry style wok ready noodles from Changs are just the best. They now come in a handy meal sized pack, ready for the wok, that is already soaked and best part is they can be kept in the pantry. No refrigeration required.

I also have a couple packets of these frozen vegetables (already mixed with sauce) on hand. I look out for them when they’re on special. Even if they

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don’t come with the sauce, you can quite easily throw in a bit of your own honey and soy sauce from your pantry.

I’ve nearly always got chicken in the freezer and if I remember to take it out early in the day I’m ok but if not, I pop the frozen chicken in a bowl of water and in no time it’s defrosted. (I don’t like defrosting meat in the microwave as I find it always cooks it on the ends.) Just slice the chicken and fry in a little oil.

Toss in the frozen vegetables and noodles and you’re done. Dinner is on the table in less than 15 minutes. No mummy guilt. The only problem I’m faced with is the arguments from my forever fussy daughter but that’s another whole story.

Disclaimer: I was provided with Changs products. All photos and opinions are my own.

 

{Leftover} Roast chicken & vegetable soup

One of my sisters recently asked me how did Mum get her chicken noodle soup so flavoursome. I got to thinking what could’ve been her secret ingredient. We always had chicken soup. I can remember actually complaining about having to pick out little bones when I was young but it did taste really good. Back in ‘those’ days you’d buy a whole chicken and you had the option of buying them with or without giblets. I’m sure that’s what it was but I can’t be sure. But one thing I do know for sure is that it was made from the boiling the chicken bones.

I’m forever buying rotisserie chickens from the supermarket and thought I’d try the kids on some soup. I took off any large chunks of meat and threw it into the pot with onion, celery, carrot, (no need to peel any of the vegies) salt and pepper and about 2 tablespoons of chicken stock powder. Boil for approximately 30 minutes.

Strain liquid into a bowl, cut off any meat and discard the rest (you can use the vegies if you want but I don’t). Return the liquid to the pot, add chicken meat, a packet of 2 minute noodles broken up and a cup full of frozen mixed vegetables (or choice of fresh vegetables you may have).

I knew I had Buckley’s chance of getting my daughter to taste it but my son devoured it. It was tasty and warm and filling. Great for dipping bread into. As for tasting as good as Mum’s? I don’t think so. Where can I get my hands on some giblets these days?

Roast Chicken & Vegetable Soup

• 1 roast chicken carcass (remove any visible meat and discard any remaining stuffing)
• 1 onion, not peeled and roughly chopped
• 1-2 carrot, not peeled and roughly chopped
• 1-2 sticks celery, roughly chopped
• chicken stock cubes or powder
• salt and pepper
• 1 packet 2 minute noodles
• 1-2 cups mixed vegetables, in small bite size pieces

1. Add chicken carcass, onion, carrot and celery to a large pot.
2. Cover with water and add chicken stock powder and seasoning. (I would add about 2 tbs of stock powder.)
3. Allow to simmer for 30 minutes.
4. Strain liquid and reserve, returning to the pot and remove any remaining meat from the carcass.
5. Add chicken meat, noodles and vegetables to the pot. (Allow to sit for 10 mins as the heat from the soup will cook the noodles and vegetables.)
6. Serve with crusty bread.

8+ Ways to Use Bamboo Shoots

 

 

 

 

This week I’ve delved deep into the back of the pantry to that annoying little can of bamboo shoots.

 

 You know how it is. You have all these grand plans of cooking healthy stir fries for dinner, grab a couple tins of bamboo shoots or water chesnuts (that’s another blog post) to change up from the usual ingredients but never get around to it or can’t be bothered opening the can. Well, that’s me anyway. I haven’t been able to think up too many for this ingredient but have relied on Google and Pinterest for some ideas. Don’t forget to strain bamboo shoots from the liquid and give a good rinse under a running tap.

 

• added to stir fries
• added to Thai curries
• finely chopped and added to wontons, spring rolls, Asian dumplings
• added to Asian style clear and creamy soups
• julienned and added to crunchy Asian noodle salads

Here’s some recipes to try.

 

 

Source: gourmettraveller.com.au via Jessica on Pinterest

Chicken & Bamboo Shoot Yellow Curry with Roti & Rice

 

 

 

Source: kitchen-em.blogspot.jp via Jennifer on Pinterest

Japanese Bamboo Shoot & Shiso Rice

 

 

 

Source: foodista.com via Margarita on Pinterest

Dry Fried Shredded Chicken & Bamboo Shoots

 

 

Source: thenutritionguruandthechef.wordpress.com via The Nutrition Guru and on Pinterest

Pork, Pineapple & Bamboo Shoot Curry

 

 

 

Source: recipedelight.info via Haley on Pinterest

Bamboo Shoot, Mushroom and Long Bean Stir Fry

 

 

 

Source: greenteadesign.com via Greentea Design on Pinterest

Bamboo Shoot Salad

 

 

 

Source: delish.com via Lisa on Pinterest

Shrimp & Pork Dumplings with Bamboo Shoots

 

 

Braised Tofu with Mushrooms & Bamboo Shoots

 

 

Do you have any favourite recipes using bamboo shoots? Do you have any hard to use up ingredients you’d like some recipes ideas for? I might be able to help you out. Shoot me an email or comment below.