#whatkatieate

[indiequeenmaz]

Lemon chicken with herb rice from the What Katie Ate cookbook. Bloody delicious #food #foodporn #lemon #chicken #rice #whatkatieate #cookbook #recipe #cooking

[wingsofabluebird]

Just reading about my eating habits 📖🍒🍲 #anthropologiefinds #whatkatieate (at Reston Town Center)

[rachelseasons]

Fregola (orzo) salad with bacon, baby peas and preserved lemon.

As the mercury rises salads start to replace their more stodgy winter counterparts. But this is not always an easy feat when children are involved. She wasn’t always fussy, it started when she went to daycare. All the vegetables I had lovingly puréed during my maternity leave went from being guzzled to rejected in a matter of days. Anything green would get painstakingly fished out, however small and cunningly disguised. Then onions, mushrooms, chickpeas and other day to day ingredients got added to the no-no list. I wondered how two adventurous ‘foodies’ (can’t think of a better word although I hate it) could produce a fussy eater. My friend Gen’s son was eating oysters and mussels at 2 and mine was turning her little nose up in disgust at lasagna because there were onions in it! So imagine my pleasure when she not only asked for more of this salad but requested it for her lunch at school the next day. It probably helped that I served it with the aforementioned ribs, and there was bacon involved. I don’t think she even noticed the parsley and mint. The toasted almonds added some crunch and the refreshing/salty element came from the preserved lemons and feta. I used orzo instead of fregola as it was on hand but Israeli coucous could easily be used too. Win!

From 'what Katie ate at the weekend’

[rachelseasons]

Chipotle, lime and Jalapeño ribs

One of the advantages of restarting this project is that I plan ahead a bit more and buy everything I need for the weekend’s recipes instead of my usual random mid-week grocery shopping which is then followed by another trip to the store to get missing ingredients when I finally decide on a recipe. I’m also trying to waste less and use up the stash of food in the freezer that has been there far too long. The little one and her father put a request in for ribs. I’ve never been a big fan, too much gnawing for too little meat in my opinion but I was happy to try another recipe that had caught my eye in ‘What Katie ate at the weekend’. This dish would also conveniently take care of the nearly full can of chipotle sauce in the fridge. The ribs are boiled then smothered in the chipotle/lime/agave sauce and oven roasted for an hour and a half. I skipped the jalapeños as the chipotle sauce was already spicy and the child’s heat tolerance is a lot lower than ours. Verdict: 5/5 I will never make them any other way! I regretted not making more, they disappeared in a flash.

Here is the recipe: http://www.penguin.com.au/lantern/blog/weekend-ribs-katie-quinn-davies

[w-u-n-d-e-r]

// Mid Pav delivery //👌#familychristmas #party #summerpav #whatkatieate #lackofcolour #karenwalker (at Toowoomba Range)