Giant Snowflakes!!!!!!!!!!!!

I love snow 🙂

I really truly do. Ask Legoman and he will tell you I turn into a crazy lady as soon as it starts to snow. And it’s snowed twice this week!!!! TWICE!!! 😀

Today started with beautiful wintery bright blue skies and by the afternoon big fat juicy snowflakes were coming down all around!! Possum and I sat by the back door to watch them for however long it was that they fell for. Bliss 🙂

I’m hoping this is a good sign of even more snow to come this winter. Fingers and toes are crossed.

I love snow 🙂

Anyhoo, food… Tonight I made a pasta dish with an actual recipe. Highly unusual behaviour. Normally it is grab whatever is going funky in the fridge, combine with tinned tomatoes and loads of garlic. And if it tastes… interesting, then you can smother it in cheese. But tonight I thought I would challenge my pasta making abilities with Lamb, Bean and Pea pasta from Cuisine Magazine. It seemed like a good way to hide little bite size pieces of meat, legume and vegetable so that our newly fussy toddler actually gets some nutrients into her apart from grapes and mushrooms (her two food obsessions at the moment).

Turns out her vegetable seeking abilities are better than an over enthusiastic sniffer dog and her oral dexterity means she can eat the pasta whilst spitting out any meat, veg or legume you’ve tried to hide in said pasta. Quite amazing really. Leaves tying a jelly snake in a knot for dead if you ask me. Though the win for tonight were the green peas. After a bit of coaxing and being force fed green peas by Possum, she finally thought she would try one for herself. The usual face squirm was the initial response followed by about 20 peas being individually shovelled (can you shovel a single green pea??) into her mouth. Hurray!! She ate multiple green things!!!

She also ate two mouthfuls of some Chicken (and cannellini bean and sweet potato) nuggets I also made today. All that effort for two bites. She has to be the only person who can walk away from Panko breadcrumbs. Seriously.

In other news, I have managed to get Possum up on my back using our woven wrap twice today! And she stayed put, no sliding out the bottom!! I honestly don’t know what I would do without baby wearing. You can get so much more done and bub is happy to be part of whatever it is you need to do. Win Win. If you want to have a look at some great wraps, check out this local business… Frangipani Baby.

Vietnamese Chicken Curry

Affordability : EXCELLENT. Makes use of pantry and freezer staples with the help of a handful of homegrown mint (one of the few things I can successfully grow).

Time Factor : EXCELLENT. Dinner ready in 20 minutes. The only chopping you have to do is one garlic clove and a handful of mint leaves. Super easy!

Complexity : LOW. Even easier than spag bol!

Deliciousness : LOW-MODERATE. I wasn’t a huge fan but Legoman liked it. Possum liked the peas, which made me happy. The pine nuts are a must (I left them off of Possum’s serve).

Mess : LOW. Two saucepans. Done.

Tummy Filling Factor : EXCELLENT. Carbs, meat and legumes. Makes for a full belly.

Possum Friendly? YES. The ingredients for this pasta dish makes it perfect for Baby Led Weaning, particularly once they have established or want to practice their pincer grasp.

Would I make it again? Probably not. Green peas can go in many other dishes.

And to sign off, here is a little cuteness to brighten your day. My little garden gnome.

Photo: My little garden gnome :-)

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Gluten Free Cauliflower Pizza

Gluten free is a label that doesn’t instil alot of confidence in what I’m about to eat. Especially when it’s a baked product, like a pizza base. But making the whole thing grain free, well there’s a novel concept which just makes me curious. I recently bought the I Quit Sugar For Life cookbook, it’s filled with some pretty awesome looking food. But this “pizza” caught my eye, which used cauliflower to make the pizza base. A friend had given this idea a test run a few months back but wasn’t impressed with the outcome. But I just had to try for myself.

The base is made by grating cauliflower (using a food processor or by hand) into “rice” which you then cook. This is then mixed with cheese and an egg then shaped and baked. The grating alone was a pretty satisfying experience. The texture of the cauliflower afterwards was quite unique. The smell of the base cooking was like cauliflower cheese.

Grated Cauliflower

Grated Cauliflower

The recipe in the book makes the pizza a Nicoise like pizza, with toppings of anchovies, tuna, egg, olives, capers, red onion and broccoli. The sauce is a mix of yoghurt and curry powder. It was a bit of a salt overload, and I thought it a bit OTT to see they suggest finishing off the pizza with a bit of salt and pepper. Either way, this is going in the mental bank of cool things to do with cauliflower (that list seems to get longer and longer!).

Voila!

Voila!

I also made a capsicum tabouleh to have on the side which was some fresh lemony relief from the salt of the “pizza”. I was way too full though to appreciate it. One to make another day. We have a great big lot of parsley growing in our garden, so an easy thing to make at the last minute. The recipe uses quinoa instead of cracked wheat. The one thing missing was some kind of onion, thankfully I always have spring onions in the fridge so I chopped one up and chucked it in. Just the right amount.

Capsicum Tabouleh

Capsicum Tabouleh

Gluten Free Cauliflower Pizza and Capsicum Tabouleh

Affordability : MODERATE. Cauliflower ain’t cheap at the moment! And thankfully I have a well stocked pantry/fridge with plenty of salty condiments.  To make this tonight I only had to buy the cauliflower and broccoli for the pizza and the capsicum for the salad.

Time Factor : MODERATE. If you didn’t have a baby this would be alot faster as you could just plonk yourself in the kitchen for the evening. I took my time and spread out the tasks through the afternoon. The base is a little time consuming with the grating, then cooking the cauliflower, shaping the base then baking the base for 30 minutes. Once baked and topped the pizza is then in the oven for around 10 minutes.

Complexity : MODERATE. Just a bit fiddly and a few steps initially. If you had bigger kids they could help with making the base or topping the pizza.

Deliciousness : EXCELLENT. Was really impressed with how this turned out. Just don’t expect normal pizza. It doesn’t really taste like pizza but it seriously is delicious. The edges of the crust especially. Lego man suggested we make them donut shaped next time to get maximum crust value. I will be suggesting this to my gluten free friends.

Mess : HIGH. As soon as a food processor is involved I just think mess as all of a sudden your sink is full of plastic bits and bobs. The cauliflower managed to wedge itself into the crevices on my food processor too, will need a blade to get it out…

Tummy Filling Factor : EXCELLENT. Oy, I’m so very very full. Afterwards I double checked the recipe and it said 4 small serves… but we ate it all…

Possum Friendly? YES. The base yes, the toppings tonight no. Way too much salt for anyone really! To make it Possum friendly a topping of broccoli, tuna and onion would suffice.

Would I make it again? Yes, gone into the mental bank.

Not So Nicoise Cauliflower Pizza

Not So Nicoise Cauliflower Pizza