Sometimes as an allergy mum I just want to make a toastie for dinner… a toasted sandwich… a toasted sandwich with cheese, a toasted sandwich with ham and cheese, a simple egg toastie or a baked bean toastie. I’m not sure if it’s the whole ease at which this wholemeal comes that I’m so attracted to or whether it’s the ‘fast food’ element of this home made dinner. A couple of pieces of ready made bread… put into a toasted sandwich maker… with the insides of your choice… and 5 minutes later… VOILA!! Dinner is served!! I’m not sure what the allurement of it all is… but tonight… I would just love to have the choice of making the kids a ‘toastie’!
Our ‘fast food’ comes in many forms but ultimately our ‘fast food’ consists of being able to grab something from our freezer, defrost, heat and serve. Pre made foods that have been previously prepared and stored in our freezer. So on nights like tonight… when I have had a huge week of cooking… we either go for a home made pizza or a ‘fast food’ option from our freezer.
Luckily our freezer is full again… YAY! It makes me so happy when our freezer is full of healthy, allergy friendly meals, ready to eat, for that day that I just feel it’s been too busy or the day that an emergency might catch us off guard… for an allergy mum I think that a freezer full of ‘safe’ foods gives an element of comfort. I call it the ‘just in case’ factor 🙂
This week I spent the week preparing meals for our empty freezer. I made sausage rolls, party pies, meatballs, spaghetti bolognese, chicken nuggets, crunchy chicken stops, pasties, lamb curry, carrot cake, banana muffins just to name a few… that all freeze well and defrost easily. Most of these recipes you can find on the Oliver’s Choice website page… One of our favourites is Turkey Meatballs in Red Pepper Sauce.
Turkey Meatballs and Red Pepper Sauce
Red Pepper Sauce
1 ½ tsp vegetable oil
1 small onion, finely chopped
3 red capsicum
2 tbsp tomato paste
4 tbsp chopped fresh basil
600 ml vegetable stock
salt & pepper to taste
1 kg turkey mince
1 onion, finely chopped
50 g apple puree
3 tbsp wheat-free fresh bread crumbs
2 tsp thyme, chopped
salt & pepper to taste
wheat-free plain flour for coating
2 tbsp vegetable oil for shallow frying
To make the red pepper sauce, in a hot oven roast the capsicum. Cool, peel the skin off, deseed and chop. Heat the oil in an ovenproof saucepan, add the onion and sauté until softened. Add the roasted capsicum. Stir in the remaining ingredients and season to taste. Bring to a boil and simmer for 15-20 minutes. Blend until smooth.
Mix together all the ingredients for the meatballs, seasoning to taste. Use your hands to form the mixture into about small balls. Spread the wheat-free flour on a plate, season with salt and pepper and use to coat the meatballs.
Heat the oil in a heavy based frying pan, add the meatballs, and sauté until golden all over.
Transfer the meatballs to the ovenproof saucepan with red pepper sauce. Cook in a preheated 180° Celsius oven for 20 minutes or until the meatballs are cooked through and well browned.
We serve these on top of basmati rice.
These freeze well and are an easy freezer to lunchbox thermo idea 🙂