There is a bit of restocking and replenishing happening In My Kitchen this month. The kale in the garden is loving the recent rain, and we now have a bumper crop. After making a batch of kale chips, the plants don’t even look like I have touched them. This spicy kale pesto is a good use for large bunches of kale, and I have even tried raw kale salad this week in an effort to use up the plants. The kale pesto, stirred through wholemeal pasta, makes a super quick dinner. I also like to eat it spread on flatbread crackers as a quick snack, whilst The Princess uses it as a spread in her lunch wrap.
Mr Grumpy has recently bought himself a new charcoal BBQ, and although I do like to poke fun at him about it, I will admit that it makes very good pizza. As we have been eating pizza more often, I decided to make a large batch of pizza sauce. This will be frozen in meal sized portions that can readily be defrosted for pizza night.
Despite an extensive search, I have not been able to source any store bought flour tortillas that do not contain a myriad of preservatives and additives. So I have been reduced to making my own. I always forget how easy they are to make, and this time I doubled the tortilla dough recipe. I had enough tortillas for dinner one night, and another batch to freeze for a quick meal.
Continuing my Mexican theme, I have been developing my own fajita/taco mix. Have you ever read the ingredients on a taco seasoning mix? It is mostly fillers and thickeners, with a few added spices. I made chicken fajitas with my tortillas and this spice mix the other night, and The Princess ate more than Mr Grumpy and I. They must have been good, because that never normally happens. It still needs a bit of tweaking though before I post the recipe.
I am always on the hunt for an easy ‘ready meal’ that I can really just heat and serve, so I was thrilled to discover that one of my favourite meat suppliers at the local market had started to produce lamb ragu from their own animals. This packet has gone straight into the freezer, and will be very handy for an emergency meal rather than resorting to take-away. It can be tossed through pasta as is, but I can also pimp it up a bit if I want.
I was so excited to receive my first sprouted grains box from Peach & Co. Spouted Grains this month. Sprouting grain increases its nutritional benefits, and the flours are easier for the body to digest. I am particularly looking forward to trying the bread mix.
That is it for my kitchen this month. Don’t forget to head over to Celia’s at Fig Jam & Lime Cordial to see what is happening in other kitchens around the world.
Hi Tania!
Okay, you had me at the words “Sprouted Scottish Style Oats”! I have now ordered a few kilo’s so I will anxiously await some diabetic friendly, inspiring recipe ideas from you 🙂
Soapy Jude
No pressure Jude 🙂
Some lovely goings on here! Kale pesto? Never tried it but I will now, we also have a wonderful bounty of kale to put to use. Great colours, great photos and thanks for the tips.:)
Kale pesto is great stirred though wholemeal pasta for a quick meal Maree. We have also been eating a few raw kale salads of late, I have so much 🙂
Is there a recipe for the tortillas? The store bought ones are so ordinary.
I’m still playing with my recipe, and not too sure it will ever be published as it is chock full of lard, and grass fed lard is difficult to come by 🙂 However, I have made these spelt tortillas before with good results. I agree the shop bought ones are beyond ordinary.
Ooh those sprouted grains look really interesting, T! Everything in your kitchen always looks so delicious and healthy!
I’ll be interested to see how they perform Celia. Sometimes sprouted flours absorb liquid differently. As to our diet, we try 🙂 but I have seen so many gorgeous things come out of your kitchen I want to live with you 😀