It’s all about planning and being organised when it comes to food. As some of you know I’m not tidy in the kitchen, but usually I’m good at planning. After recent events in the kitchen I think I need to take a new approach to my cooking.
I came home from a long weekend in Wellington just thinking about food, and how I want to focus more on expanding my hobby. I got a little bit carried away that week following the trip. I tried lots of new recipes. I made some little lemon cakes which I shared with work colleagues. I tried a new pumpkin curry recipe which was nice, but not suited to meat-eating hubby Andrew. I made carrot soup for Friday lunch, and this proved a great winter warmer.
Then last Sunday, when hubby went out for a long bike ride, I decided to make some apricot pastries. I spotted the recipe at work and decided that I could whip them up quickly before I met up with a girlfriend. I rushed the recipe and I to remake the almond paste filling. I managed to get the pastries made before I went out, but was already 20 minutes late for the meet up with my friend. I didn’t have time to clean up the chaos that I created, so the kitchen was left as is! When I returned home at 4.30pm I found my hubby cooking bacon and eggs for his cycling mate. I joked about the mess I had left the kitchen in. I later learned that Andrew told his mate, “that’s what Tracey does, creates the mess and leaves me to tidy up”. I’m lucky I get to cook what I want, and I have a tolerant hubby who will clean up whatever mess I have created. The apricot pastries tasted yum and we had them for dessert that night.
In the back of my mind last weekend, I really wanted to make my homemade granola. Due to my lack of planning this didn’t happen, so I ended up making it mid-week. So my new approach is to think about make try one to two new recipes a week, and plan out quick meals for the evenings when I come home from work. I have also promised Andrew that I will try and tidy up as I go along. Now that’s going to be interesting!
I’m sure we all could do with some help in planning our meals, and that’s why I’m here to help.
What do you want to change with your meals and eating for this week? Maybe you want to eat more healthy meals, or maybe you want to use up the supplies in the cupboard and fridge. Whatever it is, use my blog or the internet to help you. Through planning and scheduling your time, you can decide and maybe make the meal ahead of when you need it.
My homemade granola I always make ahead, as I’m not a morning person and I want something easy to prepare on my week-day mornings.
This recipe can be adapted to what you have in the pantry. A mix of rolled oats, nuts, seeds and coconut make the basis of a great recipe. I sometimes add a tablespoon of chia seeds too.
3 cups oats (rolled oats may be used)
1 cup pumpkin/sunflower seeds
1 cup shredded coconut
1/2 cup slivered almonds/ chopped nuts
1/3 cup maple syrup/liquid honey
3 tbsps canola/grapeseed oil
1 cup dried cranberries/apricots (optional)
- Heat oven to 150 deg C.
- Combine the oats, seeds, nuts and coconut in a large bowl
- Mix together the maple syrup, honey and 0il in a spearate container
- Pour liquid ingredients into oat mixture, and toss through evenly to combine
- Spread mixture onto large oven tray lined with baking paper
- Bake in the middle of the oven for 20 – 30 mins, turning the mixture frequently
- The oats mixture is cooked when it is golden all over
- Add the dried fruit after cooking if using.
- Seal in an air tight container
Serve your granola with your favourite fresh fruit and a dollop of yoghurt. This is my favourite week-day breakfast.