Mid Week Fresh Cooking: Broccoli Leaves Pesto Fettucini, Chickpea Garden Salad Sandwich and Lentil Daal.

Our mid week fresh cooking last week was super quick and simple to prepare.

I used the last harvest of broccoli florets and leaves from the front garden and made pesto for a quick vegetarian lunch. 

For the next day, I soaked some dried chickpeas and boiled them before crushing them with a bit of canned chopped tomato, lettuce leaves, parsley and mayo. I paired that with lettuce and kale leaves from the garden for a quick sandwich.

The majority of the canned chopped tomato went into this yummy vegetarian dinner of lentil daal. I used lots of onion and ginger for this to support our immunity during the cold blast in Melbourne during that time.

Meal Prep This Week: Chicken Stock for Soup and Indonesian Chicken Congee, Soya Chicken for Indonesian Fried Noodle, Vietnamese Inspired Meatball for Vermicelli Salad and Turkey and Vegetable Potato Bake.

This week we were lucky enough to get a tray of chicken breast after a few weeks of empty poultry section in the store. So for my meal prep this week I'm stretching these 2 pieces of breast to make 3 dishes. The minced meat that we managed to get this week is Turkey mince. I'm going to use this 1 tray of minced meat to cook up 2 dishes.

We also have a birthday coming up. So, I set aside a small portion of the chicken breast to make soy chicken which will go into the traditional staple Indonesian Birthday fried noodles.

This goes into the freezer to be cooked with noodle and lots of vegetable later on this week.

The remaining of the chicken breast was used in clear chicken stock. Half will be the base of chicken and vegetable soup during the week. I diced the chicken breast before freezing them.

The other half of the chicken breast was shredded to make Indonesian Chicken Congee.

I used a third of the Turkey mince to make a bake dish inspired by Indonesian Pastel Tutup and the sausage, meat and rice bake by KidsCookBest.

I parboiled the sliced potato to reduce the oven cooking time of the dish.

We had this for our lunch 🤗.

The remaining turkey minced went into Vietnamese inspired meatball to be served with vermicelli salad mid week.