In the Kitchen with Teagan's Table

Hey Foodies! This week, we're In the Kitchen with Teagan Westman, the talented Nutritionist and content creator behind @teagans.table. Read on to learn more about her love for cooking healthy and delicious meals and easy tips for creating delicious meals that are packed with nutritional value. 

Hey Teagan! Thanks for taking the time to chat with us. Can you share a bit about yourself and what was the inspiration behind @teagans.table ? 

"[Hey!] I'm Teagan and I'm a qualified nutritionist with a Bachelor of Health Science in Clinical Nutrition, as well as a content creator and recipe developer."

"I have always enjoyed cooking, particularly when it comes to exploring how to bring out the best of real, wholesome ingredients. And now, I get to combine my two passions, nutrition and cooking to create recipes and give advice that's backed by science."

"As a big foodie, my goal is to share healthy and delicious recipes that anyone can make and I also work 1:1 with clients across Australia through Telehealth to help them find balance in their diets and improve their overall health and wellbeing."

"When I'm not consulting, you can find me in the kitchen creating and testing a variety of recipes with my trusty sous-chef, Bean the Kelpie and my fiancé who is our resident taste-tester!"

Bean is such a cute name 🐶 We love scrolling through your delicious recipes, can you share with us what goes into the whole recipe development process? 

"What I love most about cooking is definitely the end product-the joy of eating! A lot of my inspiration for new recipes comes not only from wanting to transform real ingredients into wholesome meals, but also from cooking for others."

"[To me,] food is about connection and family, bringing people together to share a meal. Of which I feel that we've lost some of that sense of community with all the diets and health trends prevalent on social media. My recipes are all about returning to basics, and my mission is to craft simple yet satisfying meals that highlight  real foods like meats, vegetables, and grains. Meals that are so enjoyable you'll always choose them over takeaway!"

We completely agree - there really is nothing better than a meal shared together and such a gorgeous meaning behind each recipe you've created. Through all your recipes so far, what is your top tip or easy hacks that you'd like to share with our Foodies for healthier cooking?

"[Oo, that's a tough one!] I can never choose just one tip so instead here are my five favourite ways to create healthier meals: 

1. Bulk cook and freeze meals for later - this ensures your meals stay fresh and you can grab a healthy meal even on a busy day. 

2. Try to pair your meals with a fresh salad or some greens.

3. Freeze your vegetable scraps to save them for delicious stocks later.

4. Ditch processed vegetable oils and margarine for olive oil or grass-fed butter. 

5. Grate veggies into everything! 

Those are some handy tips, particularly number five should be a win for foodies with kids! Now, we've got to ask - how have you enjoyed cooking with Crumble so far? 

"I'm obsessed! I'm a big fan of slow-cooked meals, so the Classic Round Dutch has become a kitchen essential for me. Slow-cooked meals are nutrient-dense, easy to digest and I never thought I'd say this but I think I like the Classic Round Dutch even more than my slow cooker!"

"I've also enjoyed cooking with the Classic Skillet. From cooking the perfect steak to a quick risoni dish and even desserts, it really handles everything and I feel like the cookware adds to the enjoyment of cooking. Plus [I have to say] the colours Crumble offers are gorgeous. I chose the Broccoli Green, which fits perfectly into my kitchen.

The Broccoli Green set does look stunning in your kitchen and thank you for the love! Is there a recipe that you're loving or would like to share with our Foodies to try? 

"[Yes!], I'm sharing my slow-cooked beef cheek recipe and a delicious risoni to go with it. This is a recipe that truly reflects the way I cook for my family - nutrient dense, filling and made with real wholesome ingredients."

"Beef cheeks are one of my favourite sources of protein as its so versatile. You can serve it with risoni, stir it through pasta, add it as a pizza topping or a classic mashed potato pairing. I also love freezing the leftovers as an easy go-to meal during the week."

"The risoni recipe is simple, quick and complements any protein, whether it's chicken, fish, tofu or lamb. Plus, it's a great way to grate in extra veggies for a nutritional boost. I also like to serve it with a salad on the side - something like rocket, avocado, cucumber, onion and tossed together with olive oil and vinegar." 

Teagan's Beef Cheeks and Risoni

Teagan Westman

Rated 5.0 stars by 4 users

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Ingredients

Slow Cooked Beef Cheeks

• 1.2kg Beef Cheeks (Approx. 4 cheeks)

• 2 Carrots diced
• 2 Celery Stalks diced
• 1 Brown Onion diced
• 2 Garlic Cloves minced
• 2 cups Beef Stock
• 1 can Crushed Tomatoes
• 1 tbsp Tomato Paste
• 2 Bay Leaves
• 1 tbsp Dried Oregano
• 2 tbsp Olive Oil
• Salt and pepper, to taste

Baked Tomato Risoni

• 1 Brown Onion, finely chopped

• 2 Garlic Cloves, minced
• 1 ½ cups Risoni
• 1 can Crushed Tomatoes
• 1 tbsp Tomato Paste
• 1 tbsp Dried Oregano
• 2 ½ cups Vegetable Stock
• 1 cup Cherry Tomatoes
• 2 tbsp Olive Oil
• 80g Feta or Goat Cheese
• Handful of Fresh Parsley
• Salt and Pepper, to taste

Directions

For the Beef Cheeks

1. Preheat the oven to 160°C.

2. Heat a Dutch oven with olive oil over high heat.
3. Sear the beef cheeks, two at a time, until they form a brown crust. Repeat with the remaining two.
4. Remove the beef cheeks from the Dutch oven and set aside.
5. Add a little more olive oil to the Dutch oven.
6. Add the onion and sauté for a few minutes until it becomes soft.
7. Add the garlic and cook for one more minute.
8. Add the carrots and celery, cooking for another few minutes until they soften.
9. Add the beef stock, crushed tomatoes, tomato paste, and oregano, and mix to combine.
10. Return the beef cheeks to the Dutch oven, coating them in the sauce.
11. Add the bay leaves.
12. Place the lid on the Dutch oven and cook in the oven for 4 hours.
13. After 2 hours, turn the beef cheeks over.
14. Once done, the beef cheeks will be tender and fall apart easily with a fork.

For the Baked Risoni

1. Preheat the oven to 180°C.

2. Heat a skillet over medium heat.
3. Add 1 tbsp of olive oil.
4. Add the onion and cook for a few minutes until softened.
5. Add the garlic and cook for another minute.
6. Stir in the crushed tomatoes, tomato paste, vegetable stock, risoni, and oregano.
7. Mix well and bring to a simmer.
8. Scatter the cherry tomatoes on top and drizzle with the remaining olive oil.
9. Place the skillet in the oven for 15-20 minutes, until the risoni is cooked through.
10. Once done, sprinkle with feta and fresh parsley.
11. Season with salt and pepper to taste.