Sides

Loaded Parsnip Fries

Happy Friday everyone, thought I would pop up a recipe that is not only quick for the weekend, but super tasty too. If you are anything like me, loaded cheesy fries are an absolute must of a side dish. Along with lobster mac & cheese. But we are just sticking with the fries today, I’ve swapped out normal potato for some parsnips. Now please stick with me, it’s a great way to get some veg and I totally thinks parsnips are a little underrated. You can totally use them in more ways than on a Sunday roast. They are inexpensive, loaded with flavour and a heap of vitamins and iron.

Ok, so I’ve cut out the carbs, but loaded fries are supposed to be an indulgence right? Don’t you worry, my magic cheese sauce will have you wanting to lick the plate. In fact, I’d go as far to say that you will LOVE this cheese sauce. Add in a rainbow salsa and well, you’ve got something to impress at the dinner table. Who needs restaurant sides when you can make epic ones at home, now only if you had a burger to go with them….stay tuned.

Loaded Parsnip Fries | The Mother Cooker

Lunch, Recipes

Salmon Sushi Bowl

One promise that I have made to myself this year, is to try and save money. Now, I spend a heap of money on sushi. It is my favourite food and I genuinely can’t go in to town without stopping at Wasabi. E’s favourite snack is edamame and I genuinely take whole responsibility. But hey, she could prefer crisps…so I think I’m doing Ok on that mama front. The one thing you have to remember when making this bowl, is there are few rules. In fact, there is only one rule: make sure your fish has been pre-frozen to kill all bacteria. Either buy it frozen, defrost in the fridge overnight and use it the next day or speak to your fishmonger at the supermarket to see what journey your fish has been on.

This dish contains Omega-3 fatty acids, protein, vitamin B6, vitamin D, fibre, potassium, carbohydrate, calcium, iron…I could go on. Basically, all of the ingredients together create a healthy meal that will fill you up and hopefully not make you want to snack in the middle. I’ve added a super quick pickled side salad which you can take or leave. You could switch out the white rice for brown if you prefer and want to go down the proper healthy route.

You could also add a spicy mayo if you’re a heat lover like me, just mix 2 tablespoons of mayonnaise with one tablespoon of sriracha.

Salmon Sushi Bowl | The Mother Cooker

Dinner, Recipes

Roasted Tomato & Garlic Prosciutto Pasta

If you make this, I promise the smell that fills your house is worth it alone. Sweet bubbling tomatoes, garlic and chilli waft out of the pan like nectarine for tomato lovers like me. Now if you have a friend or spouse that doesn’t like tomatoes, like my husband…they’ll still eat it. In fact they’ll even have seconds, I mean he was pretty hungry but he really doesn’t like tomatoes. He did request for extra meat, in fact he requested salami but he’s not the cook so.

On the other hand, if you want to make this veggie go ahead. The sweet flavours of the roasted garlic and tomato make this flavourful enough. But I love adding salty prosciutto…to anything really. I’ve used wholewheat pasta because we cut out white pasta and bread a long time ago in our house. Can’t resist a potato though, potatoes and cheese are my downfall.

Roasted Tomato and Garlic Prosciutto Pasta by The Mother Cooker

30 Minutes or Less, Lunch, Recipes, Salads

Vietnamese Noodle Salad

I wanted to include quick and tasty salads in my lunch options, this one is super simple but the dressing brings it all to life. You can either have this completely veggie or it would be cracking with prawns or chicken. I was inspired by one of my favourite dips that comes with the crispy squid at Pho, a Vietnamese street food restaurant. Punchy and tangy, the perfect balance of sweet and sour. You can even add a hotter chilli if you are brave enough. It would be the perfect accompaniment to dip crispy chicken in. If you aren’t a fan of udon noodles like my Husband, it would be lovely with vermicelli. The dressing is packed full of flavour, so you will only need about 2 teaspoons per serving. You also won’t need any added salt as you get enough from the fish sauce.

Vietnamese Noodle Salad