Spinach and Carrot Salad (Alex's Salad)

As it's the Australian Summer here at the moment, salads are plentiful - for lunches, for dinners, as a side dish at a picnic or a BBQ.  But I have to admit the good old garden salad gets a little boring after a while.  The other challenge besides making salad exciting is making it kid friendly.  Alexandria is one of my hardest salad critics.

 

So I put my creative hat on and thought to myself what raw vegetables does Alexandria eat and how could I make them into a salad.  So I opened the fridge door and just started layering.

 

First baby spinach, grated carrot, fresh pomegranate seeds and finely shredded fresh mint leaves - voila a salad fit for Princess Alexandria and everyone else of course.  This flavours went well together, each complimenting the other not to mention it was very healthy.  The bonus it was a 0 ProPoint salad.

 

Our dinner was Rosemary, Lemon and Seeded Mustard Lamb Chops, which were perfectly barbecued by Noel I have to say, Parmesan and Thyme Roasted Potatoes and this salad filled us all up nicely.

 

Spinach and Carrot Salad (Alex's Salad)

 

Serves: 4

ProPoints per serve: 0

 

2 cups baby spinach

2 medium carrots, grated

1/2 fresh pomegranate, seeded

1/4 cup finely shredded fresh mint

Place spinach in a bowl.  Next layer the carrot on top of the spinach.  Sprinkle with pomegranate seeds and then the mint.

Serve.

(click here for a printable version of this recipe)

Homemade Taco Seasoning

I decided that it couldn't be that hard to make our own Taco Seasoning as I believed that it had to taste much better than the packet mix.

And it was!!  Not only was the flavour bold but it was easy to make.  The colours in all the herbs and spices was intense as was the smell - a much nicer smell than what's in the packet with god only knows what artifical additives and colourings added.

 

 

I found this large batch recipe over at Rachel Cooks and I agree with her when she says her daugher loves to help with the measuring and mixing as my daughter did too.

 

This recipe makes a large batch of Taco Seasoning which will keep in a sealed container so you always have it ready on hand for your next big mexican cook up.

Homemade Taco Seasoning

(recipe sourced from Rachel Cooks)

Serves: 10 (portions of 3 tablespoons)
ProPoints per Serve: 0
 

1/2 cup plus 2 tablespoons chili powder

2.5 teaspoons garlic powder

2.5 teaspoons onion powder

2.5 teaspoons red pepper flakes

2.5 teaspoons oregano

2.5 teaspoons paprika

1/4 cup plus 1 tablespoon cumin

1/4 cup salt (more to taste)

1/4 cup finely ground pepper

In small bowl, mix all ingredients and store in airtight container. (Or you can mix it together in the container you are going to store it in–just give it a shake.)

Add 2 to 3 tablespoons of this mixture plus 1/2 cup of water to 500 grams of cooked meat (of your choice). Simmer over medium heat, stirring frequently until there is very little liquid left in the pan.

(click here for a printable version of this recipe)

Pumpkin Soup

Alright so I have to be honest and say that I haven't been in hiding this last two weeks but instead I have just had SO much on my plate (it's actually not funny) and not all of it was necessarily food!!
.
As quite a few of you know our little girl broke her wrist almost two weeks ago, we have also had two birthdays come and go and I think, cross fingers that after a doctor's appointment today we may just start to get back to normal (but what is normality?) with the exception of the arm which is still going to take a few weeks.

.Thankfully part of the process of getting back to normal is that we are getting back into cooking some nice foods and with the weather turning just a little cooler in Melbourne I thought I would make a huge pot of Pumpkin Soup especially as I have had a huge full pumpkin sitting in the kitchen pleading with me to cook something with it.

Pumpkin soup is definitely a favourite at our place whether it's eaten for a snack or lunch and even dinner but especially as my version isn't thick and creamy. Not that it is a bad thing to be thick and creamy but not so good on the waistline! This recipe, which I cannot fully take credit for, as it's a hand down from my mam but as usual I have modified, does however allow the individual to jazz their serving up as they wish by adding a swirl of cream or as my children do, without fail, add a handful of grated tasty cheese!

Served with a delicious fresh crusty roll this is definately homecooking at it's best!

..3
Pumpkin Soup
3

Serves: 16
ProPoints per serve: 0

Old Points per serve: 0

3

4kgs Kent or Jap pumpkin, peeled, seeds removed and diced

2 onions, diced

16 cups water

2 tablespoons chicken stock powder

1 teaspoon crushed garlic

2 teaspoons crushed ginger

pinch ground nutmeg

3
In a very large saucepan place pumpkin, onions, water, stock powder, garlic and ginger and bring to boil. Reduce heat and simmer for 20 to 30 minutes or until pumpkin is very tender. Allow to cool.
3
Blend with a stick blender or food processor until smooth. If using a food processor you will have to do this in batches. Add nutmeg to taste.
3
Return to medium heat and warm through - do not boil. Season with salt and pepper and serve by itself or with your favourite condiment ie a swirl of cream, some grated tasty cheese or even some fresh chives, etc.