Stuffed anything is popular in my kitchen. Heck. Any idea or recipes that uses the oven is a winner to me.
I know the craze over a thermomix. I am tempted. So ever tempted. After all, a machine that chops, cooks, stirs, steam that looks space like is pretty enticing. It does consists of a hefty price tag of $2000 which makes me hesitate.
Maybe one day we will “invest” in one.
Right now though, I work my handy food processor and oven hard. Especially my oven. Moving into this house, we installed a 1.5 oven. I should have gone for a double oven on hindsight. A typical weeknight dinner consists of a roast chicken, and at least 2 trays of vegetables ready to be roasted. I rotate my vegetables on a weekly basis. So far, I have roasted
-pumpkin
-sweet potato
-mushrooms
-zucchini
-squash
-beetroot
-celery
-cabbage
-eggplant
-tomatoes
-long beans
-snap and snow peas
– spaghetti squash
– brussel sprouts
-capsicum
-corn
Please let me know if there are anything that I have missed out in this list 😉
Some weeknights, I make stuffed capsicum. This time though, I spotted some gorgeous huge mushrooms at the markets we go to and I thought, why not make stuffed mushrooms. It was such a winner with Asher that he ate 2 huge ones. The bonus was he discovered that he really likes mushrooms! So much so that he can have it for breakfast.
Gotta love a toddler who likes his veges!
[yumprint-recipe id=’51’]
Words That Nourish 