Chicken & Kale Lasagne

Chicken & Kale Lasagne

My lovely neighbour came across with some fresh Kale the other day from her garden, so I decided to give a Chicken & Kale Lasagne a go, and this was delicious, full of flavour, nutritious and filling all at the same time. Another great wee recipe that the family can share.

Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems. Antioxidants help the body remove unwanted toxins that result from natural processes and environmental pressures. It’s low in calories, low in fat, high on protein and potassium too, so a good all rounder vegetable to add to you diet.

Recipe makes 2 portions

For the Filling:-

2 Chicken Breasts

1 Bunch of kale

1 Carrot, grated

1 Leek, thinly sliced

1 Clove garlic, crushed

1/4 Tsp Nutmeg

1/2 Tsp Smoked Paprika

200g Chicken Stock

Salt & Pepper to season

Lasagne Sheets

For the Sauce (or you can use a Bechamel instead if you prefer):-

300ml Creme Fraiche

150g Grated Cheese (of your choice, I used a mild cheddar) plus 50g optional for topping

  1. Season chicken breasts and place in a pan with the chicken stock, bring to the boil then simmer for about 45 mins – 1 hour, then shred with 2 forks. Most of the stock should have evaporated.
  2. Pre-heat your oven to 180 deg.
  3. Blanch the kale in boiling water for about 1 minute, drain and slice into fine pieces.
  4. Add to the pan the leeks, kale & carrot along with seasoning, garlic & nutmeg, stir through until mixed and warmed, a few minutes.
  5. Meanwhile, in a separate pan mix on a low heat the creme fraiche & cheese to make a smooth sauce. Do not allow to boil or the creme fraiche will curdle.
  6. In an oven proof dish, layer your lasagne, chicken filling first then lasagne sheets, then more filling, then lasagne sheets. Pour over your sauce mix evenly and finish with extra cheese and little sprinkle of smoked paprika. Bake in an oven for 45 minutes or until topping is browned and bubbling.
  7. Serve & Enjoy.

Quinoa Vegetable Bowl with a Coriander & Lime Dressing

Quinoa veggie bowl

I had the pleasure of attending a live cooking session with Chef Ann Nolan (training chef with Whirlpool Cooperation) recently, the session was very informative and I learned a few tricks that I never knew! ‘Everyday is a school day as they say’, One of the recipes was this delicious Vegetable Quinoa Bowl and I just had to share with all of you as it was absolutely mouthwatering, so refreshing on the palate. The great thing about this recipe is that it is simple to make and if you don’t like an ingredient it is easily changeable to something you do. We all love the simple things in life, do we not?

Quinoa is higher in nutrients than most grains with protein & fibre being the highest and only contains 2g of fat per 100g, so very nutritious and not fatty at all. Quinoa is a good source of several minerals, including manganese, phosphorus, copper, iron, magnesium, and zinc. Quinoa may reduce blood cholesterol, blood sugar, and triglycerides. It’s weight loss friendly, gluten-free, and has been shown to increase the nutrient and antioxidant value of gluten-free diets.

Serves 4

For the Quinoa:-

125g Raw Quinoa

350ml Vegetable Stock

1/4 Tsp Salt

1/4 Tsp Black Pepper

1 Tsp Olive Oil

For the Coriander Lime Dressing:-

Handful of coriander, washed, keep stem

6 Spring Onions, roots removed, washed & cut into thirds (use the white part)

1/2 Large Avocado, peeled and diced

3 Limes, squeezed for juice only

1 Tsp Kosher Salt

60 ml Olive Oil

For the Vegetable Toppings:-

1 Red Onion, cut unto 1/4″ slices

2 Red Peppers, cut into 1/4″ slices

400g Tin of Black beans or Red Kidney Beans (you could also use chickpeas)

8-10 Cherry Tomatoes, quartered

1/2 Avocado, diced

4 Eggs (1 egg per portion)

Spray Oil

Salt & Pepper to taste

  1. Place the quinoa into a saucepan with the vegetable stock, seasoning & oil, bring to the boil then reduce to a simmer, cover with a lid and simmer for about 15-20 mins until quinoa has absorbed the stock, take off the heat and let sit for 5 minutes. Do not stir while simmering, just leave it, fluff up with a fork after the 5 minutes resting time.
  2. Meanwhile, lets make the dressing…..place all of the ingredients (except the oil) into a food processor and blend together, then slowly drizzle in the oil scraping down the sides as you go along. Keep adding oil until you get the consistency you like, whether that be thick or thin, it’s up to you. Move to the side for later.
  3. Heat a little spray oil in a saute/ fry pan on medium to high heat, add the red onions & red peppers with seasoning and cook until slightly softened and browned, leave in pan.
  4. Heat the beans in a small pan on medium heat, 4-5 mins until warmed through.
  5. In a non stick fry pan (with lid) spray a little oil and bring to a medium heat, crack the eggs into the pan & season, let the egg become opaque then add about 4 tablespoons water, put the lid on and steam cook the eggs, no need to turn. Check after about 1-2 minutes, when the egg is white it’s ready, take pan of heat until ready to serve.
  6. To plate, distribute evenly the quinoa, then peppers and onion, sliced avocado and then the beans and tomatoes, drizzle over your dressing then add the egg to the top….ENJOY!

Alternative options to try:-

*Roasted mushrooms, cauliflower, broccoli, spinach, spring onions, garlic dressing

*Cucumber, chickpeas, tomatoes, Olives, yogurt dressing

*Tofu, carrots, peas, sweetcorn, coriander & sesame dressing

*Roasted Chicken, tomatoes, red pepper, red onion, roasted red pepper & chilli dressing


Creamy Italian Chicken Pasta

Italian Creamy Chicken

I’m feeling all Italian this week….lol! Do you ever get days or weeks where you just have certain cravings? This week it was Italian for me, with Bruschetta at the start of the week (check my classic recipe here https://theweecaledoniancook.com/2021/11/08/classic-bruschetta/ ), and now this fab little pasta dish, I am feeling all Italian Inspired. I even made a cheeky Limoncello Cocktail to finish off (you can view my recipe here..https://theweecaledoniancook.com/2021/07/31/limoncello-spritz-cocktail/ )

This recipe is so easy to make and is packed full of flavour, great one for the whole family, especially as you can adjust your own Chilli portions. I made it a lighter option too with the lower fat Philadelphia and it tasted delicious, you would never know it wasn’t full fat.

Serves 2

2 Chicken Breasts, diced into bite size pieces

100g Wholegrain Pasta

1 White onion, diced finely

1 400g Tin Tomatoes

1 Red pepper, diced

150g Philadelphia Cream Cheese

1 Tsp crushed red chilli flakes

1 Tsp of Italian Seasoning

Handful fresh Basil to serve.

  1. Bring a pan of water to the boil and cook your pasta until soft (about 8-10 minutes)
  2. Meanwhile, in a fry pan on medium heat, season with salt & pepper the chicken and brown, add in the onions and peppers & cook until softened (few minutes). Next add in the chilli and mix.
  3. Pour in the tin tomatoes and Italian seasoning and mix though, reduce to a simmer and cook for about 5 minutes.
  4. Next add in the cream cheese and mix through until melted, then when pasta is ready, drain and add to the pan, mix through until coated and simmer for a few minutes.
  5. Serve with some fresh basil. Enjoy!


Braised Scottish Steak with Root Veg Mash

Braised Scottish Steak with Root Veg Mash

I am always looking for healthier options but without compromise on flavour and enjoy sourcing locally. I started growing my own vegetables last year too and plan to grow more next year, so this recipe uses up homegrown tatties, onions and carrots from my garden (my swede are not quite ready yet).

My local butcher Forbes Raeburn in Huntly provided me with some delicious diced beef this weekend, my initial plan was to make a steak pie for Sundays dinner but having vegetables to use up, this little recipe was the outcome and definitely one I will make over and over again. End of summer is fast approaching and the colder days to set in soon, this recipe is a sure winner for all the family to warm you up from the inside. Very nutritional too as it’s high in protein, low in saturated fat and packs in your vegetable count.


Serves 4

For the Stew

1 Medium Potato, diced small

2 Celery Sticks, chopped small

2 Garlic Cloves, crushed

750g Diced Beef

1 Beef Stock Cube

1 Large Onion (or 2 medium)

1 Carrott, diced small

1 Tsp Dried Thyme

1 Tbsp Tomato Puree

2 Tsps Brown Sauce

2 Tbsp Worcestershire Sauce

Salt & Black Pepper to taste

For the Mash

1 Large Potato, chopped & peeled

1 Small Swede, chopped and peeled

3 Large Carrotts, chopped & peeled

Pepper to taste

  1. Preheat your oven to Fan 160 deg.
  2. Spray a casserole pan with low calorie oil on medium heat, add the celery, garlic and 3/4 onions and fry for about 10 minutes or until slightly caramelised. Meanwhile in a fry pan heat spray oil on medium heat, season the beef cubes and fry until browned.
  3. Remove the casserole pan with the veg and add in thyme, tomato puree, brown sauce, Worcestershire sauce, beef stock cube with 700ml boiling water. Puree using a stick blender then add to the casserole pan the beef, potato chunks, chopped carrot and rest of the onion, bring to the boil then cover and transfer to the oven to cook for about 1.5-2 hrs until tender, stirring occasionally.
  4. Meanwhile make the mash, put the potato, swede & carrot into a pan of water and bring to the boil, reduce to simmer and cook for about 45 minutes until tender. Drain and mash then season with pepper.
  5. Serve on the side with the beef stew mix. Enjoy.


Smoked Haddock, Beetroot & Potato Hash

Smoked Haddock, Beetroot & Potato Hash

This is a great dish that can be enjoy all year round, as a main meal or a side salad dish. Now that the weather is changing and we will soon be entering the Autumnal period we often crave more substantial dishes & this is one of those dishes. Healthy, filling and very satisfying.

I grow my own potatoes and beetroot, nothing more enjoyable than harvesting your own vegetables and preparing a delicious meal for you & your family. I live in Scotland (as you know) and of course my smoked haddock is fresh from the north sea, I get a door stop delivery every week from my local fishmonger who always has the best to offer.

Takes about 10 minutes to prepare and only 20 minutes to cook. A good quick meal.


Makes 2 Servings

2 Pieces of Smoked Haddock

2 Medium/Large fresh Beetroot (or you can buy the vacuum packed cooked beetroot in supermarkets)

250g Potatoes (I used charlotte)

1 Tbsp of low fat mayonnaise or natural yoghurt (I’m definitely a mayo person, but yoghurt will work too)

50g peas

Salt & Pepper to taste

Handful of Chopped Fresh Dill

  1. If using fresh beetroot, bake in tin foil in an oven at 200 deg fan for 45 minutes (you can check my how to roast beetroot post for further info here – https://theweecaledoniancook.com/2020/08/10/roasted-beetroot-salad/)
  2. Wash potatoes and place in a pan of water, bring to the boil and simmer for 20 minutes until softened. If using peas add to pan 4-5 minutes before ready.
  3. If you have a steamer, steam cook the haddock for about 6-7 minutes, otherwise poach in a pan of milk, bring milk to a simmer, place fish in skin side down and simmer for 7-8 minutes. Remove with slotted spoon. Once cooked break into bite size pieces.
  4. When potatoes are cooked, cut into bite size pieces and place in a bowl with peas, add in chopped beetroot then add in 1 tbsp mayonnaise with salt & pepper to taste, using a spoon mix together to coat. Mix in the smoked haddock and dill.
  5. Serve. Yummy!

Fresh Beetroot


SUMMER SALAD EBOOK IS HERE!

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Go to my eBook page and get your download now. https://theweecaledoniancook.com/recipe-e-books/

See below for a preview of what you can look forward too.

Enjoy your Summer & make lots of lovely memories. Thank you again for your support.


You might think ‘Salad Recipes‘ are just boring veggies…..well, think again!

This wee collection from my favourites are anything but. A healthier lifestyle means turning those ‘dull’ foods into delicious meals that you’ll crave all summer long.

Did I say SUMMER! Yes it is coming back to us, so get ready & nourish yourself.

Click image below to download from eBook page.


NEW eBook Coming Soon! – Summer Salads

Summer Salad eBook

You might think ‘Salad Recipes‘ are just boring veggies…..well, think again!

This wee collection from my favourites are anything but. A healthier lifestyle means turning those ‘dull’ foods into delicious meals that you’ll crave all summer long.

Did I say SUMMER! Yes it is coming back to us, so get ready & nourish yourself.

Watch your inbox this week for your FREE eBook!

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Avocado & Cucumber Salsa

Avocado & Cucumber

I was looking for something refreshing to go with my Salmon for dinner and looking around my kitchen, the little avocado sitting in my fruit bowl was just screaming out to me….eat me!….eat me! & there you have it, Avocado Salsa!

An 80g portion of avocado counts towards your 5 a day and contains vitamins, minerals and fiber. Fiber is good for your heart & gut health. These little fruits are a nutrient powerhouse, they contain nearly 20 different vitamins, minerals, and nutrients. The type of fat in an avocado is mainly unsaturated (specifically, monounsaturated), which, when eaten in place of high-saturated-fat foods, can help maintain healthy cholesterol levels. Olive and rapeseed oil are other well-known sources of monounsaturated fats.

The creamy taste and texture that avocados have means they can feel indulgent to eat, and they are good substitutes for high-saturated-fat options that you might add to a salad or a sandwich, like cheese or butter. When you see or hear avocado being used it’s usually on a piece of toast for breakfast, or in a guacamole for a side dish, but the combination of avocado & cucumber is a sure fire winner in my books and served alongside a piece of fresh Salmon, well, what’s not to like!


Serves 4

1 Large Avocado, skin & stone removed then diced

1/2 Cucumber, diced

Juice of 1 lime

1 Tbsp Mayonnaise (Light, to keep it healthier)

Pinch of Salt

Cracked Rainbow Pepper to taste.

Handful of fresh coriander, chopped finely.

(Optional, sprinkle of dried chilli flakes)

  1. Place everything in a bowl a mix trough to combine. Serve.

Tip!

  1. If making the salad a few hours ahead, combine all ingredients into a bowl (except the salt!). Squeeze lime juice directly over avocados and toss gently to combine.
  2. Cover tightly with cling film, placing it directly over the surface of the salad to keep the air out. Oxygen is what causes avocados to brown.
  3. Add salt just before serving to keep the cucumbers from wilting and becoming overly juicy.

Avocado & Cucumber Salsa with Salmon


NEW E BOOK LAUNCH TODAY! ENERGY BOOSTING BREAKFAST RECIPES!

Energy Boosting Breakfast Recipe eBook

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I have put together a small collection of delicious Breakfast Recipes that I enjoy, these tasty morning starters will help get your energy set for the day ahead.

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Simple to make dishes that the whole family will enjoy.

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The eBook only costs £1.99 and this is just to cover my expense of running this blog and designing the book. I hope that you see the value in this and that you enjoy.

Preview of the recipes in my book below.

Energy Recipe List

Green Lentil Curry Tortilla Bowls

Green Lentil Curry Tortilla Bowls

I am always looking to experiment in the kitchen and today was no different. Green Lentil Curry was on the menu but rather than serving rice or naan bread, I thought I’d try my hand at Tortilla Bowls. I’ve seen these on numerous posts & feeds and they look really good.

Green lentils, unlike their yellow and brown counterparts, hold on to their shape while cooking. I infused them with garlic, ginger, coriander, and cumin, for a dish that’s a perfect weekend meal. I love lentils, they are such a great source of protein and filling too.


Serves 2

For the Green Lentil Curry:

125g Green Lentils – Presoaked overnight

1 Tsp Garlic Paste

1 Tsp Ginger

2 Tsp Ground Coriander

1 Tsp Ground Cumin

1 Tsp Turmeric

1 Tbsp Olive Oil

1 Onion, diced

1 Tbsp Tomato Paste

1 Carrot, diced

500ml Water

Salt & Pepper to taste

Handful Chopped Fresh Coriander to serve

1 Tbsp Creme Fraiche to serve

For the Tortillas:

4 Tortilla Wraps (I used Corn Wraps)

Tin Foil & 4 Ramekins (or something similar)

  1. Add a little oil to a pan and add the ginger, garlic, ground coriander & cumin, mix. Then add the onion and cook until softened. Stir in the tomato paste and cook for 1 minute.
  2. Add the lentils, turmeric and 500ml water, bring to the boil then cover and simmer for about 20 minutes, add the carrot and season, continue cooking for about 15 minutes.
  3. Meanwhile for the Tortillas, pre heat the oven to 180 deg. Warm the tortillas in a microwave for 90 seconds, lightly grease the ramekins on the outside, turn upside down. Place the wrap over the ramekin and mould to the shape, secure with the tin foil and fold into the ramekin. Place upside down into the oven and bake for 15 minutes.
  4. Remove ramekins from oven and gently remove the foil and tortilla bowl from the ramekin, it should hold it’s shape. If you are struggling to remove, use a blunt knife to prize the tortilla away from the ramekin. Place the tortilla bowls back into the oven turned the right way and bake for a further 8-10 minutes until slightly browned.
  5. Serve the green lentil curry into the bowls and serve with the creme fraiche and fresh coriander.