After the all out food-fest of Christmas I always go through a burst of sanctimonious healthy eating in January. This is spurred on by my increasingly tight pants and the ever expanding ‘muffin top’ though ‘mince pie top’ would be a more appropriate appellation for the unpleasant roll of fat around my middle.
Henry has started crawling at this point, which I had mistakenly decided would provide me with all the cardio I would need to keep in shape over Christmas. I am now spending all my days running around after him and trying to save him from the constant threat of injury — which he does not appreciate one bit. Every time I prevent him from falling down the stairs or burning himself on the fireguard he reacts with extreme outrage and full-scale tantrums. I think it is early-onset adolescence or maybe he is just being a normal baby verging on toddler.
Either way, the refrain of “No Henry!” is a constant around the house and I am always in discipline-mode, a look that does not suit me. I’m supposed to be the fun one, the cool parent but unfortunately I have to step up as Tom is a bit too laisez-faire about this parenting business. I came down the stairs one day to find Tom relaxing with the paper while Henry was literally playing with knives. Admittedly it was a butter-knife but still.
Though I have learned at this stage to pick my battles to a certain extent. For example if Henry is enjoying tearing up the Sunday supplements and I’m having a moment’s peace then that is fine by me. I promise I do draw the line at knives though — should anyone from child services be reading this right now.
To honor my new years resolution to eat healthily and get more cardio than just chasing Henry around the house I will be making this comforting stew. Chorizo isn’t exactly guilt-free but I figure the black kale and turnip counters this nicely for an occasional treat.
Adult recipe – Chorizo Stew
Serves 3 as a main course
120g chorizo
1 leek
700g turnip peeled and finely diced
2 clove garlic
1 tablespoon smoked paprika
1 tin whole peeled tomatoes
A few sprigs Thyme, leaves picked
800ml stock
120g black curly kale
Peel and finely chop the chorizo into 1cm cubes. Heat a large pot over a medium heat and add the chorizo. Trim and finely slice the leek, wash thoroughly to remove any grit and pat dry, add this in with the chorizo and stir to coat it in the sausage oil. Peel and chop the turnip into small cubes and add to the pot. Stir together over the heat for about five minutes before adding the finely sliced garlic and smoked paprika. Increase the heat and cook for a few more minutes stirring frequently then add the tin of tomatoes. Roughly break up the tomatoes and add the fresh thyme leaves. Pour in the stock and bring to the boil. Then reduce the heat and simmer for about 15 minutes or until the turnip is tender. Remove the tough stalks from the kale and roughly chop. Add to the pot just before serving. The chorizo and smoked paprika tend s to add all the seasoning you need though an additional pinch of dried chilli flakes are good for the spice-lovers. Serve with crusty bread.
