I can't believe 5 weeks have passed and tomorrow is back to school day for Amal! Though we only stayed in Jakarta during the holidays, I think we got to do many things, especially Amal who learned to swim and play the drums :)
Now that we're going back to the old "work & school" routine, I'll have to once again think of Amal's lunches every single day, which can be a real pain sometimes. So this time around, I thought I'd try to make some freezer meals and see how that turns out.
I tried 3 recipes yesterday: Shell pasta with beef bacon & zucchini, and baked chicken (one with teriyaki sauce, the other with tarragon mustard). Amal loves the shell pasta and the chicken is just really easy to eat with rice and veggies.
Shell Pasta with Beef Bacon & Zucchini
1 whole pack of shell pastas (La Fonte)
8 slices of beef bacon (from Ranch Market), sliced into small strips
1 big zucchini, cut in dices
1 small onion, diced
2 cloves of garlic, diced
1/2 pack of light cream
salt & pepper
olive oil
a handful of grated parmesan cheese
Put water in a pan and wait until it boils.
In the meantime, heat some olive oil in a pan and fry the onions and garlic until it browns a little. Add the zucchini, salt, pepper and cook for 5 minutes. In another pan, add a little bit of olive oil and cook the beef bacon strips until almost crunchy. Add the 2 ingredients together and mix. Turn the heat off.
When the water for the pasta has come to a boil, add a little bit of oil + salt and put in the shell pastas. Cook for about 10 minutes of until al dente. Strain the pasta and add to the zucchini & beef bacon mix. Put the heat back on and add the cream + grated parmesan. Once they are incorporated, turn the heat off and your pasta is ready!
Baked Chicken (Teriyaki/Tarragon Mustard Sauce)
4 Chicken Thighs + 16 chicken tulips
2 garlic clove, chopped
olive oil
salt + pepper
For Teriyaki sauce:
Take half the amount above (2 chicken thighs + 8 chicken tulips). Add 1 clove of garlic, salt & pepper + olive oil. Add the teriyaki sauce + 1 tbsp of honey. Marinate for 20-30 minutes.
For Tarragon Mustard sauce:
Take the other half amount of chicken. Add 1 clove of garlic, salt & pepper + olive oil. Add 1 tbsp of tarragon mustard. Marinate for 20-30 minutes.
While you mix the chicken with the sauces, preheat the oven to 200 degrees celsius.
After marinating the chicken, bake in the oven for 30-45 minutes until the sauce has sunk into the chicken and the chicken has browned.
