Welcome to “Around The World in 12 Dishes”. We will be taking you on a journey around the world, (loosely) following in Phileas Fogg’s footsteps, exploring 12 different countries with our children, by cooking 12 dishes with them. One for each country visited.
Adventures In Mommydom, Creative Family Fun, Glittering Muffins, Juggling with Kids, Kitchen Counter Chronicles, Make, Do & Friends, Mom 2 Posh Little Divas,Mummymummymum, Rainy Day Mum, Red Ted Art, The Educators’ Spin On It and The Outlaw Mom have come together to help you on your food journey and will each cook a dish with our children and post about it – to help inspire you to have a go! Then go out there, cook, blog, and join in the linky fun!
Sooooo…….. Theoretically this post was supposed to be up a couple of days ago. Let me tell you a tale of non-preparedness……….
First I went to cook it on Friday night, but really didn’t want to, so we had spaghetti. Then I went to cook it on Sunday night, only to discover I hadn’t read the recipe closely enough, and it was going to take a couple of hours to finish. I didn’t have that long.
The next night Princess and I went to see the Nutcracker at Fathom Events (popcorn and drinks while watching, SCORE!). So, no cooking then…….
Finally we cooked it last night, and that was a whole other comedy of errors.
cut up chicken, we opted to just use chicken legs because that’s the most popular and argued over piece anyways.
1 large onion chopped
2 teaspoons ginger
1 teaspoon salt
1 teaspoon turmeric (I forgot this)
1 teaspoon pepper
1 teaspoon chicken boullion
1/4 cup parsley (oops…..)
1/3 cup olive oil
can of black olives
original recipe found at About.com. Any resemblance found between my recipe and theirs is purely accidental.
1. Peel the potatoes. The kids happily peeled potatoes for a while. Then got distracted by shiny swings outside saying “swing me, swing me……” Take peeled potatoes and chop up into smaller bite size pieces.
2. Re-read the instructions and realize you don’t have a dutch oven that goes on your stove to cook on. At this point a slow cooker would take too long, so grease a pan to put the stuff in.
3. Pour potatoes and onions all over the bottom of your pan.
4. Start to mix spices together. Halfway through measuring and mixing run out of ginger (because you’re making a double recipe). Just keep going, it’s not that important, right? Mix the oil and spices together.
5. Pour a can of olives all over the chicken you’ve piled on top of the potatoes and onions. The recipe might have mentioned chopped olives, but at that point I just wanted it in the oven and cooking.
6. Pour the spices all over the chicken. If I’d had the right amount of spices I’m sure there’d of been more all over it.
7. Bake for 1 hour (give or take) covered at 400 degrees. Really at that point I was just kinda making it up.
Then feel so tired after a rather long day, you decide to hide in your room for a few minutes. Only to be interrupted by a little girl who is quite certain there are ghosts upstairs.
8. Take that yummy meal out and eat it. There was an overall thumbs up for the meal. I have to say, Superman, my olive fanatic, really loved it. It had some of his favorite foods in it.
We also made some Moroccan Jeweled cups to go with our meal, you can find out more at my post on The Studio.