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hungermama

Mexican

Quick and Easy Quesadillas

Okay. I know quesadillas aren’t news and aren’t particularly difficult to make. In fact, they don’t really qualify for an entire post on a food blog. But here’s the thing: they are delicious, and easy to make, and if you don’t already know how to make one, I’m about to totally rock your world. 😀

ingredients:

-flour tortillas (2 per quesadilla)
-a ton of shredded cheese (I like at least 125g (1 cup) of grated cheese on mine)
-optional: black beans, refried beans, taco seasoning, meat (shredded chicken, ground beef, etc.)
-garnish: avocado, tomato, salad, jalapeño peppers, hot sauce, sour cream, etc.

method:

1. place the tortilla directly in a pan (no oil) over medium heat and cover with cheese

2. If you are adding beans or meat, now is the time to add this as well (refried beans can be spread on the second tortilla before placing on top). You can also sprinkle in some taco seasoning if you have it handy, but this isn’t necessary.

3. place the second tortilla over the top of your filling

4. After a few minutes, pull up the tortilla to check how toasty it has gotten on the underside. Once it looks similar to the image below, it is time to flip it. You can either do this with your hands or spatula. This can be a bit fussy, so don’t be ashamed to use a plate to aid your flipping.

5. That’s it, folks! Cut this bad boy into halves or triangles and cover with your salad and garnish.

prawn/ risotto/ shrimp

Easy Prawn and Broccoli Risotto

The Silver Spoon is well known as the Italian cookbook bible. Though I am generally too lazy of a cook to put in enough effort to cook from it, I do love looking through it for inspiration (and every now and then my husband cooks from it for me!). Needless to say, my interest was piqued when I learned they had come out with The Silver Spoon for children. Flipping through, I saw that the recipes were all super easy, yet still very high quality. It was no coincidence that Charlotte received it from my parents as a Christmas gift this year. 😀

As I’ve written before, I love having my daughter Charlotte (6) help me plan our meals for the week. She ends up more excited about dinner when it is one she has specifically requested and therefore ends up eating more. I had her look through this cookbook to pick dinner for one evening and she chose the risotto from page 60. (She had previously helped make the “Baked Macaroni with Parmesan” and “Orange Cake” which were both big hits.)

The original recipe was just for a basic risotto, so we decided to dress it up with some prawns (shrimp) and broccoli and it was SO yummy! (It also called for saffron, but as we were out I used smoked paprika instead and it definitely worked.) The recipe is a bit much for a six-year-old to do on her own, but Charlotte was able to help grate cheese, do some measuring, and a bit of stirring. She also read all the directions to me which we both enjoyed. What we ended up with was an easy and yummy one pot dinner that we will definitely make again!

Easy Shrimp and Broccoli Risotto

Print Recipe
Serves: 4 Cooking Time: 30 min

Ingredients

  • 40-50g parmesan cheese, grated
  • 1.2-1.4 litres of chicken or veg stock
  • 1 onion, chopped
  • 20 g unsalted butter
  • 1 tablespoon olive oil
  • 350 g risotto rice
  • 1/2 tablespoon smoked paprika
  • prawns (frozen or fresh)
  • small head of broccoli, chopped

Instructions

1

melt the butter with the oil over medium heat in a large pot

2

sauté chopped onion for ten minutes or until soft (stir regularly)

3

stir in smoked paprika

4

I added my broccoli and frozen prawns at this point. If you are worried about over cooking them, you can cook them separately and add them later in the process.

5

add the rice to the pan and stir until thoroughly coated

6

add a few ladles full of stock and stir continuously until the liquid has been absorbed

7

continue to add stock in this way until all the liquid has been absorbed and the rice is cooked (this will take 18-20 minutes of continuous stirring, but you should start testing the rice after 10-15 min). When finished, the rice will be soft, but still have a bite to it.

8

lower the heat and stir in the parmesan cheese

9

serve immediately

weekly meal plan

Meal Plan #43

Last week I realised quite late on Thursday night that I didn’t have what I needed to make dinner. I had ordered a butternut squash on my online shop for this recipe, and it ended up being no where near the size I needed to feed the five of us. I had nothing in the freezer that would be easy, and didn’t even have any tinned soup in the cupboard. I ended up ordering some (delicious) Indian food, but I felt totally defeated by it all.

The panic of realising it was dinner time and I had no dinner reminded of another reason why I meal plan: it makes me feel in charge, prepared, and ultimately, more calm. As someone who has always struggled with anxiety, anything I can do during my week to feel organised and prepared will never go unappreciated. The thought of facing another weeknight with blank eyes is too much for me, so PLEASE share your cupboard meals with me in the comments below! What do you make when you have nothing else planned and no real groceries in the house?

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Instagram basics

Instagram 101: the basics

There is no rulebook on how to be a good instagrammer. To make things even more ambiguous, instagrammers rarely share what they are doing behind the scenes to create their successful accounts. You can tell their photos look good, but you don’t know why. Well, here’s a peek behind the curtain into what they are doing! This is the first in my series of Instagram secrets that I am calling “Instagram 101”.

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weekly meal plan

Meal Plan #42

This week’s meal plan has suggestions from both my niece (teriyaki salmon) and my daughter (loaded toasted cheese sandwiches). I am personally excited to try my hand at Mexican stuffed peppers, but also pretty pumped to finally try out the vegetarian Thai curry that Rachel shared with us last year!

Speaking of, I love reading and sharing your favourite, go-to recipes so please drop me a line if you have one you’d like to share! Continue Reading…

slow cooker/ sweet potato

Sweet Potato Slow Cooker Chili

When Charlotte (my eldest) was nearly three, she moved from a daycare to a nursery school. My schedule then went from three full days of childcare per week, to five partial days (12-3pm). Given that it took nearly an hour to get her to school by bus, and another hour to get home by bus, I was left with about an hour of childfree time every day. In addition to the crazy schedule, I was pregnant with my son and feeling absolutely knackered all the time. In order to save my sanity, we eventually moved across the street from my daughter’s school, but before that happened, we spent about four months with this bonkers schedule. The only way I could get dinner on the table was for us to live off of slow cooker meals.

Not being big meat eaters, I found it tricky to find meat-free slow cooker meals that weren’t just combinations of tinned ingredients. (This recipe still calls for tinned ingredients, but far fewer than many other recipes I found!) I tried all sorts of recipes and this sweet potato chili was definitely a favourite. (These Korean beef tacos are a favourite as well, but are much more involved!) This recipe is also great because you can dress it up with lots of fun accoutrement such as sliced radishes and tortilla chips. It is also excellent with some hot cornbread! Continue Reading…

weekly meal plan

Meal Plan #41

There is so much going on these days. First I have to tell you that the march was incredible! My epic friend Tetyana, my niece, and two other awesome ladies stuck together through the many hours of walking and standing in the cold, but we eventually made it to Trafalgar Square where the buzz was amazing. I am hanging the sign I carried (Pro-love: no exceptions) in my daughter’s room so she will see it on a regular basis and think about what it means and why it was made.

In other news, my son turns three tomorrow! It seems like it was just yesterday he so magically came into our lives. (You can read his birth story here.) We’ll fill his room with balloons tonight while he sleeps and fill him with waffles in the morning. I can’t wait!! Continue Reading…

chatter

Chatter: Why I Will March

I felt so helpless when my nephew was diagnosed with cancer. It seemed so unjust and unfair that this beautiful, healthy boy would have to spend nearly a year in hospital fighting this horrible illness. Aside from phone calls, visits, cards and gifts, there was very little any of us could do to help. It was always going to be terrible and stressful and we just had to get through it. Out of this feeling of helplessness I decided to grow out and donate my hair (which I will finally cut this summer after four years). It is such a tiny thing compared to the suffering my nephew experienced, and the upheaval and heartache those who cared for him experienced, but it was something I was capable of doing that would make a difference, however small. I feel the same way about my decision to march this Saturday in London.
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weekly meal plan

Meal Plan #40


Long story short, the amazing Hardeep Singh Kohl came to our house Saturday night and cooked a last minute feast for nearly 20 people. We cooked, chatted, and laughed the night away. It was such great fun, and the food (which I’ve just eaten leftovers of) was absolutely incredible. The next day, Jason then cooked a massive Chinese food feast complete with homemade dumplings. (YUM) Needless to say, we have been feasting this weekend, and I am looking forward to a few lighter meals this week. (Though, for the record, Hardeep is welcome to cook in our kitchen any time!) Continue Reading…

cooking school/ thisishowwedoit

This is how we do it: Chicken Stock

We are adding a new series to the blog called, “This Is How We Do It” or “Kate’s Cooking School”. The second name is definitely more descriptive, but the first one makes us laugh, so that’s what we’ve gone with. 🙂 Having gone to culinary school, Kate is full of all kinds of great food-related information. From how to best chop an onion, to how to do that flippy thing with the pan when you’re sautéing something, to how to make baller chicken stock (featured here). Please let us know if there are any techniques or basic recipes that you’d like to learn more about and Kate might write it up for you!

Bethie xx

Chicken Stock-by Kate Davies

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