Kitchen Organizer

It's day 2 of Ham Week on the Blog and for the rest of the week, it's all about what to do with those leftovers! Well, you can't go past a good old Ham & Pineapple Pizza. This is another recipe from KR Castlemaine. My hubby actually whipped this one up - and WOW! Soooo delicious! His secret recipe was using some home-made tomato relish and caramelised onion on the base. It was so good. There really is something extra-tasty about leg ham, especially with that beautiful home-baked flavour. Enjoy!

Ingredients
Pizza Base
2 ½ cups plain flour
7g sachet dried yeast
1 tsp sugar
1 cup warm milk
Pinch salt

This recipe is from the CSIRO cookbook and it's really good! Mr 1 absolutely loved it & devoured his serve plus half of his sister's! I've put the instructions as is, but this would also be perfect in a slow-cooker. Just 200 calories too, bonus!

PS - just a shameless plug for my Facebook page, so you can see whenever a new recipe is added!  Plus I love to repost my favourites from along the way - so get on over and become a liker! http://www.facebook.com/pages/Mums-in-the-Kitchen/328059910543699

Ingredients (serves 4)
Olive oil spray
1 brown onion
200g mushrooms, sliced
2 cloves garlic, crushed
400g beef, diced
400g tin diced tomatoes
2 cups beef stock (or substitute 1 cup with red wine)
1 red capsicum, chopped
1 carrot, chopped
1 tablespoon flat-leaf parsley, chopped
1 tablespoon oregano, chopped

Method
Preheat oven to 170 degrees Celsius/150 fan-forced. Spray a frying pan with oil and heat on high. Add onion, mushrooms and garlic and sauté for 5 minutes or until soft. Transfer to a large, oven-proof dish.

Cook beef in frying pan, in 2 batches if needed, until well-browned. Add to mushroom mixture.

Add tomato, stock, capsicum and carrot to frying pan and bring to a gentle boil, scraping up any bits of beef stuck to bottom of pan. Add to casserole dish and stir well.

Cover and transfer to oven for 1.5-2 hours. Remove lid and cook for a further 30 minutes, or until meat is tender. Stir through herbs and season to taste.

Features

• Fully assembled and easy to install.
• Smooth, full extension ball-bearing glides provide easy access to cabinet contents.
• All hardware included.
• Heavy duty, commercial-grade chrome wire construction.
• Welded chrome wire edges.

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Product Description
The 12" 2-Tier Sliding Under-Sink Organizer from Household Essentials transforms your under-sink clutter into organized efficiency. This organizer features an innovative reverse mount design that allows you to mount the narrower second tier either to the right or left of the basin, so you can tailor the organizer to your space. The 2-tier organizer is commercial grade and manufactured with heavy-duty chrome wire, so it is sturdy and designed for regular use. The 2-tier sliding under-sink organizer is 12" wide and has just over a 17" tray-depth that virtually eliminates inaccessible corner under the sink. Sturdy, full extension ball-bearing glides help make every inch of your cabinet space accessible by essentially bringing the back of your cabinet to you. Our easy-to-use glides come fully assembled, so you can transform your cabinets more efficiently and with less mess. Our organizers also come equipped with Glidez Quikfit technology, providing easy installation. Glidez is the leader in under cabinet organizers, bringing you the quality and efficiency you need to elegantly and easily organize the rooms in your home. Whether in the kitchen, bathroom, or the laundry room; whether storing sponges, dish soap, towels, or toiletries, you will discover the simple ease of always finding exactly what you needjust step aside and glide. Item #C26512-1

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Well, today is my 27th Birthday - yay!!!  I love birthdays and love the opportunity to do fun things and spend time with special people!  The hubby, kids & I are heading off on a little mini-break today, so we celebrated with family last night.  I left the menu completely up to mum, and she excelled herself as usual!  For main course, she made this, as she knows Mexican is my current favourite.

And for dessert, she brought out a delicious chocolate cake.  It wasn't until after we'd eaten, that she revealed exactly what it was.  We were all shocked and amazed!  I would have NEVER guessed that it had chickpeas in it and I couldn't even taste the orange juice!  Mum used dextrose instead of the sugar listed below - it really wasn't sweet, but just had that deep, beautiful flavour of a cocoa-rich dark chocolate.  The nuts are optional (we had walnuts) and you could also use dark chocolate chips instead of the cocoa.  The cherry sauce (listed below) just gives it that extra texture and flavour - a real winner!

This one is worth a try - you'll be amazed!

Ingredients
400g can chickpeas, rinsed and drained
2/3 cup orange juice
4 eggs
2/3 cup sugar
2/3 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla
1 cup hazelnuts or walnuts, roasted and crushed

Method
Preheat oven to 180 degrees celsius/160 fan-forced.  Blend chickpeas and orange juice in a food processor.  Add eggs, one at a time.  Add all other ingredients and combine.  Bake in a round 8 or 9-inch tin for 45 minutes.  Let cool in tin.

Cherry Sauce
2 cups frozen cherries
1 teaspoon sugar
1/8 teaspoon cornstarch

Combine ingredients in a small saucepan over low heat.  Simmer for 15 minutes.  Spread over cake and serve.

Nana's special helper!

There are so many varieties of Rocky Road out there, it's so hard to choose just one!  This is what I've come up with, and I'll be entering it into the Pine Rivers Show, which is happening this weekend.  It's one of my hubby's favourite treats and he's pretty happy with it, so hopefully the judges are too!  Plus, hear Liam & Robbie's verdict in the Family Show Taste Test below.

Ingredients
200g milk chocolate
200g dark chocolate
100g marshmallows, halved
150g turkish delight/raspberry lollies/jelly snakes (I used a product from Aldi called Blackcurrant Fruit Gums & they were perfect), chopped
150g peanuts, halved

Method
Combine the milk chocolate and half of the dark chocolate.  Melt over a saucepan of simmering water or in the microwave.  Mix well.

Add marshmallows, lollies and peanuts and mix well to combine.  Spread into a 20cm x 20cm baking pan, lined with baking paper.

Melt remaining dark chocolate.  Using a fork, drizzle over the rocky road.  Refrigerate for 2 hours or until set.


What did Liam & Robbie think?  Hear the Family Show Taste Test here:

I recently picked up some polenta on special, then had a bit of a search around to decide what to do with it. I tried this recipe from Good Taste Magazine and loved it! It's so delicious with that added cheese and the fresh herbs really set it off. I cut it into batons for the kids and they loved their "chips". It's only 100 calories per serve, so as you can see, it's a perfect low-calorie addition to some skinless sausages and salad.

Ingredients
Olive oil spray, to grease
1L (4 cups) salt-reduced vegetable stock
170g (1 cup) instant polenta
25g unsalted butter, chopped
25g (1/3 cup) finely grated parmesan
1 tbs chopped fresh rosemary
1 tbs chopped fresh oregano
Olive oil, to grease

Features

• Excellent for organizing kitchen cabinets
• Holds dinnerware, mugs, cans, etc.
• White color coordinates well with a variety of colors and finishes
• Sturdy PE coated steel construction

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Product Description
Helps you keep an orderly arrangement of assorted canned and bottled items in the kitchen or pantry. It adds extra space to crowded work areas, shelves, closets, or any place extra space is needed. Its two level design adds even more storage space.

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Ingredients
Melted butter, to grease
200g butter, cubed
200g white chocolate, chopped
200g (1 cup, firmly packed) dark brown sugar
180ml (3/4 cup) hot water
1 tbs golden syrup
2 tsp vanilla essence
2 eggs, at room temperature
150g (1 cup) plain flour
150g (1 cup) self-raising flour

Icing

A favourite with the kids - as you can see, a perfect addition to my little Miss's tea party! (Recipe taken from the packet of Kellogg's Rice Bubbles) :-)

Ingredients
4 cups Kellogg's Rice Bubbles
1 cup icing sugar
1 cup desiccated coconut
3 Tbsp cocoa
250g copha, chopped

Directions
In a large bowl, mix the Kellogg's Rice Bubbles, icing sugar, cocoa & coconut. Slowly melt the copha® in a saucepan over a low heat. Allow to cool slightly. Add to Rice Bubbles mixture, stirring until well combined. Spoon mixture into paper patty cases and refrigerate until firm.

Sadly, today marks the last day of Soup Week.  I hope you've enjoyed the recipes and that you have a chance to try them out over the next few weeks!  I'd love to hear your feedback on them too.  I thought I'd just wrap up the week with a few more for you to try.  The one pictured above is a classic Pumpkin Soup, that's my most frequently-made.  It's delicious and super easy and you should definitely try it out!  Here's the recipe.

I thought I'd also share with you a couple of recipes from readers...thanks Julie for this delicious Pumpkin & Red Lentil Soup Recipe
Ingredients
Olive oil spray
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tsp finely grated fresh ginger
2 tsp curry powder
1kg butternut pumpkin, peeled, deseeded, cut into 1cm-pieces
175g (3/4 cup) red lentils, rinsed
1.25L (5 cups) water
1x 10g Massel Salt-Reduced Vegetable stock cube
90g (1/3 cup) low-fat natural yoghurt
Fresh coriander leaves, to serve

Method
Heat a large saucepan over medium-low heat. Spray with olive oil spray. Add the onion and cook, for 5 minutes or until soft. Add the garlic, ginger and curry powder and cook, stirring, for 1 minute or until aromatic.

Add the pumpkin, lentils, water and stock cube. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the pumpkin and lentils are soft. Set aside to cool.

Ladle half the lentil mixture into the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining lentil mixture.

Place the soup over medium heat and cook, stirring, for 3 minutes or until heated through. Season with pepper. Ladle among serving bowls. Top with the yoghurt and coriander to serve.
Ingredients
1kg pumpkin
2 green apples
2 onions chopped
2 clove garlic chopped
2 celery sticks
1 teaspoon ground comin
1/2 teaspoon ground nutmeg
Black pepper
6 cups chicken stock

I'm really into Mexican flavours at the moment and here's a recipe I threw together that came out a treat! The kids loved it, it's only 285 calories per serve and we had it the next day for lunch, wrapped in tortillas - yum! You can serve it with a fresh green salad or toasted tortillas. I hope you love it too!

Ingredients (serves 6)
1 red onion, chopped
400g chicken breast, chopped
1 sachet taco seasoning
1 red capsicum, chopped
1 carrot, grated
1/2 can corn kernels
1 tin tomato soup
1 tin red kidney beans, drained and lightly mashed
1/2 cup white rice
50g cheese, grated

Method
Heat a frying pan over medium heat.  Cook onion until soft, then add chicken and cook until browned. Add taco seasoning and stir to combine.

Add capsicum and carrot and cook for a further few minutes, until soft (add a bit of water if it's sticking).  Add corn, soup, kidney beans and about half a cup of water and stir well to combine.

Add rice, reduce heat to low and simmer for about 20 minutes, stirring occasionally, until rice is cooked.

Serve sprinkled with the cheese.  You can serve it with salad or tortillas.

I saw this nifty idea on the 4 Ingredients website.  My kids really thought they were getting special "dinner cupcakes"!!!  Just make any meatloaf recipe, like this one, and bake it in individual cupcake pans.  Steam 1/2 a cauliflower, then puree together with a little low-fat cream cheese or ricotta.  Alternatively, steam a couple of potatoes then mash with some milk.  Place in a piping bag and pipe over meatloaf "cupcakes".  Serve with salad or vegetables.

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Product Description
Multi-Use Organizer. Ideal for baking pans, trays, office supplies, folders For use in home and office. White Coated Steel

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Features

• Tension-free mechanism allows for easy installation and customization
• Simply press button to activate springs for a secure fit
• 5-inch high divider fits many drawer types
• Sturdy divider expands from 13 5/8-inch to 22.5-inch
• Ideal for organizing pots, pans storage containers and more

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Product Description
Take control of your deep kitchen drawers with the OXO Good Grips 5-inch Expandable Deep Drawer Divider. The Divider is 5-inch tall and expands from 13 5/8 -inch to 22 1/2-inch to fit most drawers front to back or side to side. The mechanism is easy to use, extremely sturdy and does not require tools for installation. Simply push down on the black button to secure the divider in place so it wont budge, even when you rest heavy pan lids against it. This Expandable Divider is perfect for separating plasticware lids and bottoms, keeping pan lids, cutting boards and cookie sheets upright, organizing table linens and many other uses. The Divider can also be used in taller dresser drawers. Package contains one OXO Good Grips 5-inch Expandable Drawer Divider.

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To continue with the week of Healthy Easter Treats, I was thinking about how I could use my Easter biscuit cutters for good and not evil!  In the past, I've often made sugary, fatty biscuits, spread them with white chocolate and covered them with sprinkles - not one for the health-conscious!

So, I decided to do some cheese cut-outs, and these just evolved from there!  You can get as creative as you like.  The kids love it, whether they're involved in the decorating, or just the eating.  They are a bit fiddly, but less time-consuming than making and icing a batch of biscuits - and way healthier!



Ingredients
Rice cakes
Cheese from a block
Sliced ham
Sultanas
Dried apricots
Cucumber
Capsicum
Fresh parsley or coriander
Mayonnaise
(or anything else you have in the fridge/pantry!)

Method
Cut out Easter shapes from the cheese.  Cut ham with a scalloped round cutter, just smaller than the rice cake.

Layer ham and cheese on the rice cakes, then decorate as desired, using small dabs of mayonnaise to attach vegetables.

This easy and healthy quiche is perfect for a lunch or Summertime dinner.  It tastes best served with home-made tomato relish!

Ingredients
8 sheets filo pastry
olive oil spray
1 capsicum, chopped
1 tablespoon fresh/dried herbs
1 cup grated cheese
1/2 cup creamed corn
3 eggs
1 cup low-fat milk

Method
Preheat oven to 180 degrees celsius/160 fan-forced.

Spray filo pastry with oil and place in a stack.  Cut into 12 evenly-sized squares.  Press each square stack into the holes of a muffin pan.

Combine capsicum, herbs, cheese and creamed cord in a small bowl.  Spoon mixture into the filo cases.

Combine eggs and milk.  Pour into the quiches.  Bake for about 20 minutes or until set and golden.  Serve with tomato relish.

Ingredients
1/2 cup brown sugar
1/2 cup honey
1/2 cup crunchy peanut butter
125g butter
1 cup rolled oats
1 cup rice bubbles
4 weet-bix, crashend
1 cup desiccated coconut
1/2 cup dried fruit (I used sultanas - apricots would also be nice)
1/4 cup sesame seeds

Method
Combine brown sugar, honey, peanut butter and butter in a saucepan.  Bring to the boil then reduce heat and simmer for 5 minutes.

In a bowl, combine remaining ingredients and mix well.  Add wet ingredients from the saucepan and mix well.

Put into a slice pan lined with baking paper.  Press down firmly with the base of a flat-bottomed glass.

Refrigerate for about an hour.  Slice and serve.

Features

• Set of 3 shelves
• Ideal for us in cabinets, pantries on countertops
• Taller legs for increased storage capacity
• Sturdy PE coated steel construction

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Product Description
Helps you keep an orderly arrangement of assorted canned and bottled items in the kitchen or pantry. It adds extra space to crowded work areas, shelves, closets, or any place extra space is needed. Its 3 level design allows you to rearrange and stack each section for even more customization and options.

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It's been a wild week of weather for Queensland - I know in my local area, many homes have been affected by floodwaters and the clean-up will be massive.  As a mum with small kids, it's easy to feel like there's nothing much you can really do - we can't just don the gum boots and shovels and get out there with the "Mud Army".  But there is something we can do - Baked Relief!

This is an amazing movement started after the 2011 by Danielle Crismani.  Essentially, it's all about getting food out to the flood victims and amazing teams of volunteers, who are working tirelessly to get our city (and state) back on track.

This whole situation has been a bit hard for my almost-three-year-old to get her head around.  But to actually get her involved in the process and explain what we were doing, has really given her a lot more understanding.  She loved taking the biscuits down to our local drop-off point and was really proud of being able to help.

Here's a perfect Baked Relief recipe (taken from www.bestrecipes.com.au) - super quick, easy, great for the kids to help out, and a great little energy-boosting snack for all the hard-working flood recovery crews.

Keep up the great work everyone!  And hear our radio chat about Baked Relief below :-)

Not much to say but these are amazing!  Thanks to Canary Girl for the recipe!

Ingredients
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup peanut butter
1 cup flour
1 teaspoon baking powder
a pinch of salt
1 cup chocolate chips

Preparation
Preheat oven to 375ºF (175ºC).  Line a cookie sheet or two with parchment.

Cream butter and sugars until creamy, then add egg and vanilla and beat until smooth.  Add Peanut butter and continue to beat until combined.

Add flour, baking powder and salt and stir to combine.  Add chips and stir again.

Drop small spoonfuls of dough onto parchment.  Bake 12 minutes or until just golden.

Remove from oven and allow to rest on the sheet 1 minute before removing with a spatula.

These are a simple little biscuit that are super fast and easy to make.  Kids love the rice bubbles in them!  Taken from the CWA "Classics" book.

Ingredients
120g softened butter
1 cup soft brown sugar
vanilla essence, to taste
1 egg
1 1/2 cups self-raising flour
1/2 cup rice bubbles

Method
Preheat the oven to 180 degrees celsius.  Grease baking trays.

Cream butter and sugar, then beat in vanilla and egg.  Sift in flour, add rice bubbles and mix.  Knead until dough is smooth.

Place spoonfuls onto prepared trays and press with the back of a fork.  Bake until golden-brown, about 15 minutes.