Our mid-week fresh cooking this week was based on cabbage and broccoli. I usually save the green vegetables for fresh cooking during the week instead of processing and freezing them earlier on the week
The first meal was Lentil Bolognese that I cooked and froze last week. I paired it with the available pasta that we have at home and sliced cheese to add a bit of creaminess.
The recipe is a simple Bolognese recipe with red lentil replacing the minced meat.
We bought half a cabbage from the store and I used half of it to make a simple vegetable pancake.
Our quick lunch was a simple stir fry of broccoli, carrot and canned tuna. I paired mine with quinoa as I love the combination of tuna and quinoa.
The remaining half of the cabbage was transformed into spring rolls.
My five year old loves spring roll and I thought to train his fine motor skills and asked him to help out rolling the spring rolls.
He did pretty well. Only a few spring rolls came undone during the frying process.
For the spring rolls filling, I fine diced a slice of bacon leftover from last week, lots of cabbage and carrots and a bit of black fungus.
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