While I am married to the son of Asia’s Martha Stewart, I am certainly no domestic goddess myself.
Listen, I love cooking and I enjoy tinkering in that hobbit-hole that we call “kitchen”. But I’m not quite cut out for cooking, my dishes are pretty much pedestrian or misses. Good thing is, I am married to a man who isn’t too fussed (even if he IS the son of Asian’s Martha Stewart 😉 and he usually eats everything that I make without nary a complaint. Good man.
But this recipe, ah, this one is a keeper because it’s so damn easy AND fast. We went out for breakfast one morning and got back home a little late. I got this prepped in 15 minutes tops and best of all, it was something that I could feed my family of four, including the littlest of us all. SCORE. The boys scarfed it up and there was nothing left after that.
I consider that a WIN.
So here it is, my Anyhow Roast Chicken.
- 4 chicken drumsticks
- 1 carrot
- 1 sweet potato
- 1 large onion
- 4 cloves of garlic
- 6 thin slices of lemon
- Olive oil
- Sea salt
- Dried herbs – rosemary, basil, thyme
- Take your chicken out of the fridge about 30 minutes before cooking time. Preheat your oven to 240 degrees Celsius.
- Peel and roughly chop your vegetables into slices or chunks. There is no need to peel the garlic but crush it with your knife. Quarter the onion. Arrange the vegetables in your roasting pan and drizzle generously with olive oil.
- Dry the drums with paper towels. Drizzle the chicken with olive oil and season generously with salt and pepper, rubbing it all over the skin. If preparing for the little ones, you can skip the salt and pepper.
- Place the chicken on top of the vegetables and arrange the slices of lemon on top. Sprinkle the dried herbs over the entire dish.
- Turn the temperature down to 200 degrees Celsius and put the chicken in for about 30 minutes. (During this time, I decided to make aglio olio because I suddenly realised that my carb-loving husband would starve without carbs).
- Take the chicken out. If it isn’t cooked by now, turn the drums around and put it back into the oven for another 10 minutes or so. Otherwise, cover with foil and let it rest for about 10 minutes.
You can totally adapt to your taste – more veggies, less veggies, different type of veg, for instance. The carrot and honey sweet potato that I had used turned out to be so beautifully cooked, I think I would definitely use more of them in future. I also used the Kou Cuisine Herbed Sea Salt that I had purchased from Bali and it worked a treat.
One of my go-to recipes is spaghetti bolognese. It’s simple to make, hearty and chock full of goodness. It’s one of Aidan’s favourite dish – he never fails to finish his portion off. And to top it off? I can add loads and loads of veggies into the dish and he is none the wiser.
(Yes, we are in the “no veggies” phase now. RARRR.)
Of all the spag bol recipes that I have tried, the one by Mark Bitman is my favourite. Preparation is easy, it requires minimal attention AND it tastes awesome to boot. I love to whip up a HUGE batch to freeze for days when I have very little time in between classes to take my lunch. And this is definitely one of the dishes that tastes so good as a leftover.
Because I am all about the sharing, here’s the recipe that I adapted from Mark Bitman.
Meat sauce, Bolognese style
2 Tbs. extra virgin olive oil
1 onion, minced
2 small carrots, peeled and minced
3 celery stalk, minced
3 slices chopped bacon
500g minced beef
1/4 cup dry white wine
2 can of tomatoes
280ml chicken or beef stock
Salt and freshly ground pepper to taste
1 cup milk
1/4 cup freshly grated Parmesan cheese
Put the olive oil in a large pot or Dutch oven over medium heat. Add onions, carrots, celery and bacon and sautee until veggies are soft, about 10 minutes.
Add the ground meat, stirring and breaking up any clumps, cooking until all traces of red are gone, about 5 minutes. Add the wine, raise the heat a little and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes.
Dump the canned tomatoes to the meat and then add the stock. Bring the heat to low and cook at a slow simmer, stirring occassionally and break up any big pieces of meat or tomatoes as you go.
After an hour or so*, add salt and pepper. Stir well and simmer for another hour, or until much of the liquid is evaporated. The sauce should be pretty thick by now (this is also the point where you may freeze the sauce).
Add in the milk cook for another 15 to 30 minutes, stirring occasionally. Taste and adjust the seasoning to your liking. Serve immediately with any cooked pasta (angel hair for the adults and animal pasta for the kid) with grated Parmesan on top.
*This is where you go out and put something on the telly while you wait. It was a rerun of Asia’s Next Top Models the other day. Mmm. Not a good idea watching glamazonian girls strut their stuff on the screen while a pot of pasta is bubbling away on the stove, eh. I must have eaten an extra serving of the pasta that evening.
This post was written in collaboration with Zalora.
I must confess: I am not exactly the most original mom out there. The stuff that I do or make a lot of the times have been inspired by someone else. Take this recipe, for instance. I decided to whip up cottage pie for the kid because I had seen a photo on my Facebook news feed of someone taking a large casserole dish of shepherd’s pie out of the oven.
There wasn’t any minced lamb in the supermarket (I shop at NTUC Xtra – very aunty) so I grabbed a pack of minced beef instead. I love this dish: it’s easy to make and comprises protein, calcium, carbs and veggies. And as with all the meals that I cook for A, this contains no salt.