Creative share

Why is it somedays I can jump out of bed at 6am and boil eggs for school lunches, AND bake peanut butter biscuits to pop into lunch boxes? Dunno, but that  was my start to the day.

I feel totally on top of things today. I love these days. I have been for a 1 1/2 hour walk along the beach (Leighton to Cottesloe Beach) which ticks off three things at once. I invite a friend so, 1. I exercised 2. Caught up with a lovely friend (hugs to my friend who six weeks ago said goodbye to her husband) and 3. at the halfway point master x gets to play on the playground, so he has had a fun, run around too.

A toddler who has been in the fresh air, running and climbing and jumping is always more co operative. Lunch time was a happy feast for him. Snuggles under his doona reading books before he fell into a deep sleep. Dishwasher unpacked, dinner organised, washing in, and a bowl of last night’s chilli con carne reheated for lunch. Think I will treat myself to an hour or so of scrapbooking.

I had the most relaxing time at a scrap attack last Friday night. Lovely group of ladies and the creative juices flowed. Here is the result:

I am feeling so inspired at the moment as I have so many great photos to scrapbook from our recent photo shoot with my friend Sandie. She has just recently started taking bookings for photo shoots, so if you are in Perth (or close to), then check out her website and book in. We have another session booked next month with the Grandparents.

Speaking of chilli con carne, I  must share the recipe I use. Last year I purchased Jamie Oliver’s Ministry of Food cookbook. I love so many recipes in it. Hearty, healthy and so easy. I am a pretty good cook, but I still love recipes that meet this criteria. I think the winning ingredients in this recipe are using the coriander stalks (yummo), and adding one of my favourite items, chick peas. This recipe feeds 6 easily. I remove a portion (or two) for master x once it is cooked, then I add the chilli powder after it is pretty much cooked and it makes no difference to the flavour. The remainder fed myself and two hungry girls after dance last night. I have had a serve for lunch today, and there is easily two more serves left. Winner.

INGREDIENTS

2 onions, chopped

2 cloves garlic, crushed

2 carrots, chopped

2 sticks celery, chopped

2 red capsicums, cores removed and chopped

olive oil

1 heaped teaspoon chilli powder

1 heaped tsp ground cumin

1 heaped tsp ground cinnamon

salt and pepper, to taste

400g tin chickpeas

400g tine red kidney beans

2 x 400g tins chopped tomatoes

500g beef mince

bunch coriander

2 tbls balsamic vinegar ( I substitute red wine vinegar as it is fructose free)

basmati rice, sour cream or natural yoghurt to serve.

METHOD

Saute all vegetables in olive oil in a large casserole dish on stove top.

Add chilli powder, cumin and cinnamon (I add chilli at end so I can remove toddler’s serve)

Stir every 30 seconds for about 5 mins until softened.

Add drained chickpeas, drained kidney beans and tins of tomatoes.

Add mince, breaking up any large bits.

Fill one of the empty tomato tins with water, and add.

Pick the coriander leaves and place in fridge until serving. Finely chop washed stalks and add.

Add vinegar and season with salt and peppper.

Bring to boil and simmer with lid for about an hour.

Serve with sour cream (or yoghurt), and coriander and rice.

Try it, and let me know what you think!

Happy Tuesday to all.