✨Foodie Friday ✨Winter Warmers
Hola, Little Fighter Friends & Supporters – it is Friday again and we have survived the week, and what a week it was again in South Africa.
Time to forget about work and politics and to get some well-deserved rest and relaxation and re-energise ourselves for next week.
Winter is upon us and it is set to be a cold weekend in the Western Cape with snowfalls on the mountain peaks so some nice winter warmers are called for – the kind of food that “sticks to one’s bones” as our parents/grandparents would say….
We hope that you enjoy these recipes that we publish every week and look forward to some feedback as to whether you have tried them or not, whether your Child with Cancer enjoyed them, and also whether there are any recipes that you would like us to publish.
Build Your Own (Breakfast) Taco!
Kids love tacos, and kids love hands-on activities. This recipe combines both for a fun way to tackle the most important meal of the day – breakfast!
- Whole wheat tortillas
- Eggs – one per person
- Shredded spinach leaves
- Shredded cheese
- Guacamole or sliced avocado
- Other toppings, such as pineapple, mushrooms, diced red onion, diced peppers, etc.
- With the stove on low, place two tortillas in the skillet, one on top of the other. After 1 minute, flip them and leave them for another minute. Repeat with the other tortillas until you’ve heated 1 side of each tortilla you need for your family. Turn the heat off, wrap the tortillas in a clean dish towel and set them aside.
- Crack the eggs into a bowel and use the fork to beat the mixture well until the yolks and whites are blended.
- With the stove on medium, cook the eggs in the skillet.
- Divide the eggs among the tortillas.
- Enlist your kids to help top their tacos with their favourite toppings. There’s no end to the delicious topping combos you can create!
Grilled Potato & Veggie Foil Wraps
- 6 red potatoes
- 1 to 2 packages of frozen veggies (cauliflower, broccoli, carrots)
- 2 tsp minced garlic
- 1 packet Italian seasoning
- 1/2 tsp. salt
- 1 tsp. seasoned salt
- Olive oil cooking spray
- Wash your potatoes, but leave the skin on (the skin is where the nutrients are).
- Dice them into a large mixing bowl and add the veggies.
- Stir in Italian seasoning.
- Add garlic and the two types of salt.
- Mix thoroughly.
- Take a piece of foil big enough to wrap a handful of vegetables and spray the middle of it with olive oil cooking spray.
- Wrap the foil around a handful of veggies to create a ball.
- Repeat until all veggies are used.
- Place on grill and cook until potatoes are tender, about 25-30 minutes.
- 1 cup whole-wheat flour
- 1/4 cup millet flour
- 1/2 cup barley flour
- 1 1/2 tablespoons baking powder
- 2 tablespoons ground flaxseed
- 1/4 cup rolled oats
- 3 tablespoons honey
- 1 tablespoon oil
- 2 1/4 cups soy milk
- 3 large egg whites
- In a large bowl, mix dry ingredients together.
- In a separate bowl, mix wet ingredients — honey, oil, soy milk and egg whites. Add egg mixture to dry ingredients. Stir until just combined. Let batter rest for 30 minutes in refrigerator.
- Preheat pan on medium heat. Ladle out about 1/4 cup of batter to make 1 pancake.
- Cook until small bubbles start to form and the edges begin to look dry.
- Flip and cook until brown on the second side.
- Remove to warmed plates and serve topped with fresh fruit or a sprinkle of cinnamon sugar or powdered sugar.
Creamy Butternut Soup
- 1 teaspoon olive oil
- 2 cups chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cups roasted butternut squash
- 2 cups water
- 1 cup vegetable broth
- 3 tablespoons brown sugar
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1/4 cup half-and-half (cream)
- Heat the olive oil over medium-high heat in a large soup pot.
- Add the onion, carrots and celery and saute until tender, about 5 to 10 minutes.
- Add squash, water, broth, brown sugar, salt, cinnamon and nutmeg.
- Let soup simmer for about 15 minutes.
- Remove from heat. Place soup in a blender, small amounts at a time.
- Place a towel over the lid of the blender to avoid the lid popping up.
- Add blended soup back to soup pot and bring to a boil.
- In a small bowl, combine the cornstarch and water to make a slurry.
- Add 1 tablespoon of cornstarch slurry at a time to the boiling soup mixture and whisk until the soup reaches desired thickness.
- Add half-and-half, stir and serve.
Posted on 11 August, 2017, in Blog, recipes and tagged cancer, cancer fighting foods, cancer nutrition, cancer recipes, childhood cancer, Childhood Cancer Nutrition, Children with Cancer, Little Fighters Cancer Trust. Bookmark the permalink. Leave a comment.