I am now back to work after a long furlough period due to this Covid19 pandemic. Being back at work means that I prefer quick and easy cooking meals for mid week dining. Last thing I want is to finish a long work day and stand cooking for an hour, who’s with me?
This dish takes just 15 minutes, so its a quick throw together in one pan kinda dish, but packs flavour and spice. Good on its own or can serve with some rice. I also used freshly picked Spinach from my new veggie beds (furlough project).
200g chopped tomatoes
80g chorizo – sliced or cut into bite size pieces
1 brown onion – chopped
1 yellow pepper – chopped
Handful of Spinach – chopped
1 tsp chilli flakes
1 tsp garlic granules
1 tsp basil flakes or fresh leaves to serve if you have
Salt & pepper to taste
100g Wholemeal or Basmati Rice if serving. (cooked as per packet instructions)
Spray a pan with oil and heat on a medium to high heat
Brown onions in pan for a few minutes
Add in the pepper and chorizo with garlic and chilli flakes and cook for a few minutes
Add in the tin tomatoes and chickpeas, mix through, bring to the boil then cover and simmer for 10 minutes.
1 minute before serving, add in the spinach and basil flakes, mix through. Season
This is my best homemade curry yet! (as said by my partner) I have to admit this was very delicious. I do surprise myself sometimes with my combinations out of a hat…lol! We had just come back from a mini hike nearby so we were pretty hungry, the weather was scorching (now scorching in Scotland is about 21 deg of sunshine…lol!), we fancied something light and refreshing. Looking in my cupboards & fridge, I had coconut milk, chicken and spinach to use up, so a wee light curry it was. Perfect with a light beer too!
2 small or 1.5 large chicken breasts – chopped into bitesize pieces
1 jar roasted red peppers
1 can coconut milk (full fat for more flavour)
1 tbsp harissa paste
1 red onion chopped
1 tsp curry powder
100g Spinach – I chopped finely
Seasoning (salt & pepper)
Using a food processor, blend the roasted red peppers with the harissa paste and coconut milk until smooth.
2. In a pan heat a little oil, season the chicken and fry until browned. Then add the onion and cook for about 3-4 minutes. Add the curry powder and mix.
3. Pour in the Sauce mix and cook for about 10 minutes on a medium to high heat.
4. Add in the chopped spinach and mix through cooking for about 2 minutes.
5. If the sauce is still to thin, bring heat up to a slight boil to help thicken the sauce.
6. Serve with some brown rice or naan bread. I cooked some rice and added it to the pan mixture and mixed though.
This dish could be made vegan and gluten free by adding chickpeas instead of chicken and serving on its own.
A bit of Meal prepping today while I have some time. I have been doing this for a few weeks now and have found it to be very beneficial to us. Sometimes I don’t get in till late from work and its always nice to have a healthy dinner ready for you. Also it means the 1/2 hour I save on making dinner means I can get some exercise in…..no excuses now.
Makes 4 Servings
1 tsp Ginger powder or 1″ piece fresh ginger minced
2 garlic gloves – minced
1 yellow onion – diced
2 tbsp Harissa Paste
Florets from 1 Caulifower
2 x 400g Chickpeas, drained
1 x 400g coconut milk
300ml vegetable stock
200g baby spinach
Salt & pepper to taste
Heat a little oil in a large pan, add the garlic, ginger and onions and fry until softened.
Add the Harissa Paste and coat the onions. Add in the Cauliflower and mix until coated.
Pour in chickpeas, vegetable stock & coconut milk with seasoning and mix through, bring to the boil then simmer and cook covered for about 25-30 minutes until cauliflower has softened.
Add the spinach and mix through, cook for a further minute or until spinach is wilted. Remove from heat and either serve or allow to cool before freezing.
Serve with some Bulgur wheat or rice for a filling meal.
In a bid to eat a bit healthier, this little dip was perfect as I love Beetroot and always looking for different ways to use it. I saw this from The Veg Space, a great website if you love vegetables, some great ideas too.
The great thing is you can freeze hummus, so I made a big batch and split into smaller portions for later.
Makes approx 600g
3 Large cooked Beetroots, diced
1 can 400g Chickpeas
2 garlic cloves, crushed
Juice & zest of 2 Lemons
4 tbsp tahini
2 tsp smoked paprika
Salt & Pepper
Drain the chickpeas and keep the juice.
Put the chickpeas, beetroot, lemon juice & zest, tahini, paprika, garlic and seasoning into a blender or food processor and blitz to a smooth paste.
Gradually add about 1-2 tbsps of the chickpea juice until you get the consistency you want.
In a bid to get more vegetables into our diet, this little Tagine was simply super tasty and super healthy. One pot cooking too so nice & easy. I do love Moroccan flavours. Idea came from a recipe from PON and as usual I added and took out bits to suit my own tastes. Delicious!!!
Low calorie spray
1 Large carrot, cut into chunks
200g Turnip (swede), peeled and cut into chunks
2 large parsnips, peeled and cut into chunks
6 shallots – peeled and cut into wedges
1 red pepper, cut into wedges
200g peeled and deseeded butternut squash, cut into chunks
Had some Scottish Salmon for dinner tonight and 1/2 a can of chickpeas to use up, so I thought I’d cook something different. These were really tasty and so quick to cook too using my Crisperplate, just 10 minutes. You can of course gently fry these if you don’t have a Crisperplate.
I also wanted to use my Kitchenaid mini food processor, I got this last week, it’s a brilliant wee machine, so quick and a great size for smaller portions.
1 x 120g Scottish Salmon Fillet (cooked, I steam cooked mine)
200g chickpeas drained
1 tsp garlic granules
2 tbsp dried coriander
1 lime, zested & juice
1 tsp onion granules
30g Panko breadcrumbs
Salt & Pepper to taste
Place the chickpeas, garlic, coriander, lime, onion granules, egg, salt & pepper into a food processor and blitz until combined.
Add in the cooked salmon and gently blitz, don’t break up too much.
Add in the panko breadcrumbs and mix together. Mould into 4 cakes about 1 ” thick and place on some greaseproof paper and refrigerate for at least 1 hour.
If using the Crisperplate, preheat for 2 minutes and place onto plate and cook for about 10 minutes. If using fry pan, add a little oil and cook for about 4 minutes each side.
I’ve had an Indian Superfood Cookbook for ages but for some reason never actually attempted to make anything from it. So today was that day it got opened. I wish I had opened it up sooner, this dish was super tasty and full of good antioxidants. I served it with a chickpea chapati, made from my original Chapati recipe, I changed the plain flour for Gram Flour.
2 tbsp olive oil
2 tsp ground cardamom
2 tsp ground cumin
1 tsp salt
1 onion, sliced thinly
1 tsp garlic granules
1 tsp turmeric
1 tsp gram masala
1 400g can chopped tomatoes
1 tbsp grated fresh ginger
2-3 chillies chopped or 1 tsp chilli flakes
250g scottish beef mince
225g can of chickpeas
Small handful of Fresh coriander to serve.
Heat the oil in a large fry pan
Add in the onions with the cardamom, cumin, garlic, ginger, salt, turmeric, gram masala & chillies. Cook until onions are slightly browned and softened.
Add in half of the tin tomatoes and cook for about 10 minutes or until the excess juices have dried off.
Add in the mince, mix well and cook until mince has browned all over, about 5 minutes.
Add in the remaining tomatoes & chickpeas, bring to the boil, cover & simmer for about 30 minutes. If the consistancey is too thick just add a little water.
We do love a good stew on a Sunday, this is a little change to the normal traditional stew and super tasty with loads of flavour. All you need is some good fresh bread to douk (dip in) and scoop up the gravy. Yummy!
Makes 2-3 servings
400g good scottish steak (diced)
75g-100g chorizo (diced)
1 x 400g can tin chopped tomatoes
1 x 225g tin chickpeas
1 x 225g tin red kidney beans
300ml beef stock
2 tsp cumin
1 tsp brown sugar
1 tsp cinnamon
1 1/2 tsp smoked paprika
1 clove garlic minced
100ml red wine
1 tbsp worcester sauce
1 tbsp tomato puree
1 red onion – chopped
Coriander – chopped to garnish
Salt & pepper to season
Heat a little oil in a pan and gently fry the steak until browned, then add in the chorizo and onion until softened.
Sprinkle on the cumin, paprika, garlic, sugar, cinnamon and tomato paste and mix through to coat beef. Season well.
Add in the chickpeas, kidney beans, tin tomatoes, stock and worcester sauce, mix and bring to the boil. Add in the red wine.
Reduce to a low simmer place lid on pan and cook slowly for about 2-3 hours or until meat is tender.