Made dahl tonight. Was pretty good. Very mild. Will tweak spices a bit next time. Will try the chicken curry previously mentioned tomorrow i think.
One of my daycare clients has terrible tooth pain, she couldnt eat - so i made her a moroccan spiced carrot soup and tomato soup today while the kids slept and the older ones were at the table using cloud dough. So quick and easy.
I made the stroganoff recipe from the edc tonight but used chicken breast instead of beef. The chicken ended up shredded - yummy but not what I was expecting - does anyone know how I can prevent this? It was cooked on reverse speed 1 when this happened. The stroganoff was ok - not as good as others I've tried but def good enough for a weeknight meal. I used white wine not sherry.
Chicken always shreds with me as well!!! I end up steaming it and then adding it in the end for most things
I just cut my chicken in bigger chunks and put it on reverse speed soft. Don't have problem with shredding since starting to do this
Taken from Thermomix Cooking For Your Baby and Toddler, by Louise Fulton Keats
RECIPE: Chicken & Pumpkin Couscous
Makes about 4 cups
1 brown onion, peeled, quartered
2 tbsp olive oil
2 skinless chicken thigh fillets, trimmed, cut into 1-2cm cubes
150g pumpkin, peeled, cut into 1-2cm pieces
200g chicken or vegetable stock
100g instant couscous
2 tbsp fresh parsley or coriander leaves, finely chopped (optional)
Place onion into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl. Add oil and saute 3 min/Varoma/speed 1. Add chicken and pumpkin and cook 3 min/100C/Reverse/speed soft. Add stock and cook 10 min/90C/Reverse/speed soft or until chicken and pumpkin are cooked.
Add couscous and herbs (if using) and mix 5-10 sec/Reverse/speed 1 or until couscous is completely combined. Allow mixture to rest in mixing bowl with mixing bowl lid on and MC in place. The warmth will allow the couscous to finish cooking. This should take about 5-10 minutes. Transfer the mixture to a ThermoServer and fluff using a fork before serving.
One reason I always like to put herbs through my son's food (other than for the added nutrients) is so that he is used to seeing flecks of green on his plate. As parents, I think we should try to resist the temptation to "dumb down" our children's meals. So far, my son has never kicked up a fuss about the green bits because that's all he's ever known.
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