Chickpea, green lentil and spinach

IMG_1479.JPGThis is a simple dish of chickpeas, lentils and spinach served with grilled salmon and tenderstem broccoli.  A big thumbs up from Hubby and the Bear.

I used tinned tinned chickpeas (400g, drained), tinned green lentils (400g, drained), both warmed up in a pan with 1/2 cup of water, 1 cube of vegetable stock and a handful of frozen spinach.  Left to cook for 10!minutes until the spinach was blended in and finished off with 1tbsp of white wine vinegar.  Delicious and simple.

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Scrambled silken tofu with kale and mushrooms

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This is a simple, tasty recipe for a quick breakfast.  I rarely use silken tofu but this it works well in this dish. A dash of turmeric for spice and anti-inflammatory properties. It was raining hence the use of dried herbes de provence as I couldn’t face stepping outside for the herb box.  This dish also works well with eggs rather than tofu.

Ingredients:

  • 1 tsp coconut oil
  • 1/4 red onion, diced
  • 200g silken tofu, drained and mashed in a bowl
  • a handful of kale
  • 2 – 3 chestnut mushrooms, sliced
  • 1 tsp ground turmeric
  • 1/2 tsp herbes de provence
  • salt and pepper to taste

Method:

1. Heat oil in a non-stick frying pan

2. Sauté the onions for 30 seconds, then add in the tofu. Stir well before mixing in the kale and mushrooms

3. Add the turmeric and herbes de provence,  stir and leave to cook for 2 minutes until the mushrooms are done

4. Season with salt and pepper

5. Serve with grilled tomatoes or other dishes of your choice

 

 

New Year’s Good Luck stew

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Happy New Year! In keeping with tradition, I made a black eyed peas stew, packed with carrots, parsnips and Savoy cabbage for our lunch today.  It isn’t a family tradition but one picked up from years of blogging.  One meant to bring good luck for the new year.  So we hit the shops yesterday and stocked up on ingredients.

  • 1tsp coconut oil
  • 1/2 onion, peeled and chopped
  • 1 clove of garlic, minced
  • 200g cooked black eyed peas
  • 1 carrot, diced
  • 1 parsnip, peeled and diced
  • 4 leaves of Savoy cabbage, shredded
  • 300g water
  • 1 vegetable stock cube
  • salt and pepper
  • 2tsp white wine vinegar

Method:

1. Heat oil in a pan and sauté the onions for a minute followed by the garlic for 30 seconds

2. Add the peas, carrots and parsnips, stir for a minute

3. Pour in the water and crumble in the stock. Leave to cook for 20 minutes until the vegetables are soft

4. Add in the cabbage, mix well and leave to cook for 5-8 minuted

5. Season with salt and pepper, and finish off with 2tsp of white wine vinegar

6. Serve with crusty bread

Tomato, mozzarella, olives and basil

A simple yet tasty lunch.  These were prized beef tomatoes from our garden, topped with store-bought mozzarella, olives, basil, salt, pepper and a drizzle of olive oil. 

When I was in Asia, the Bear and Hubby showed me the tomatoes ripening in the veggie plot via FaceTime. I was so pleased that they waited for my return to enjoy the fruits of our labour together.

Gochujang Cabbage

I’ve hooked on kimchi, though the Hubby not so.  I wanted to recreate my new infatuation in this dish, sans the fermentation and hopefully meet with the Hubby’s approval.  A very tasty dish, Hubby went back for more.

Serves 2, cooking time 5 minutes

  • 1 tsp sesame oil
  • 1 inch ginger, peeled and grated
  • 1 clove of garlic, minced
  • 2 tsp Gochujang paste, plus extra for garnish
  • 2 cups of shredded Chinese cabbage
  • 1 tbsp water
  • 1 tbsp sherry vinegar
  • salt and pepper to taste
  1. Heat sesame oil in a non-stick pan
  2. Sauté the ginger for 15 seconds, followed by the garlic for another 15 seconds
  3. Add the Gochujang paste, give it a quick stir and toss in the cabbage
  4. Stir well for 2 to 3 minutes, put the lid on for another minute
  5. Remove the lid, add the water, vinegar and season with salt and pepper
  6. Garnish with a dollop of Gochujang paste
  7. Serve with steamed rice

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Chai spiced,vanilla rice and chia pudding

This dessert was inspired by Indian vermicelli pudding which my aunt used to make.  Though slightly healthier, it definitely delivers in taste.

Serves 2, cooking time approximately 25 minutes minutes

  • 750 ml almond milk
  • 250 ml water
  • 2 chai tea bags
  • 100g arborio rice, washed
  • 2 tbsp chia seeds
  • 1/2 tsp vanilla extract
  • 1 tbsp sultanas
  • brown rice syrup to taste
  • a handful of toasted cashew nuts, blueberries and strawberries
  1. Heat almond milk and water in a small pot over low heat
  2. Once simmering, add the teabags and remove from the heat
  3. Leave teabags to steep for 3 to 4 minutes before removing them from the pot
  4. Return the pot back onto the stove over low heat
  5. Add the rice, chia and vanilla extract seeds and gently stir
  6. Leave to cook for 18 – 20 minutes, stirring occasionally
  7. Once cooked, remove to the heat
  8. Add the sultanas and brown syrup to taste
  9. Serve with toasted cashew nuts, blueberries and strawberries

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Baked brown rice risotto

I was a late bloomer where risotto was concerned.  My love for this dish was kindled after eating it at a dinner party hosted by a Maltese friend almost a decade ago.

These days, when I’ve an ankle-biter to contend with, oven-c0oking wins hands down.  This baked risotto dish is a keeper.  One that requires minimal prep or stirring.  I was unsure of using brown basmati rice but it turned out lovely, much like bulghur wheat in consistency.  Packed with veggies and ‘shrooms, the dish was declared a winner by Hubby. The Bear, on the other hand, insisted she didn’t like courgettes, but managed a few decent spoonfuls before giving up and asking for some milk before bed.

Serves 2, plus some leftovers.

Vegetables:

  • 1/2 tbsp olive oil
  • 2 medium courgettes, quartered and diced
  • a handful of kale, washed and trimmed
  • salt and pepper to taste
  1. Heat oil in a non-stick pan over medium heat
  2. Sauté the courgettes for 3 to 4 minutes
  3. Add the kale to the courgettes and cook for 2 minutes
  4. Season with salt and pepper
  5. Remove from the heat and leave to cool

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Risotto

  • 1 tbsp olive oil
  • 1 brown onion, peeled and finely chopped
  • 2 celery stalks, diced
  • 1 clove of garlic, peeled and minced
  • a spring of thyme
  • 140g basmati rice, washed and soaked in tepid water for 30 minutes, then drained
  • 2.5 cups of water
  • 3 frozen stock cubes (homemade stock, frozen)
  • a handful of dried porcini mushrooms, soaked in boiling water for 30 minutes – reserve liquid
  • salt and pepper to taste
  1. Pre-heat the oven at 200 degrees celsius
  2. Heat oil in an oven-proof pot (I used a Dutch oven) over medium heat
  3. Sauté onion with a pinch of salt for a minute before adding the diced celery
  4. Cook for 2 to 3 minutes before adding the garlic and thyme.  Stir for 30 seconds
  5. Add the rice, stir gently for a minute
  6. Add in the water and stock
  7. Put the lid on and bake in the oven for 40 to 45 minutes until most of the liquid has evaporated (if it hasn’t, leave it in the oven for a further 5 minutes)
  8. Remove the pot from the oven using oven gloves and place it on the stove over a medium heat
  9. Add the cooked kale, courgettes, porcini mushrooms and soaking liquid (mind the grit at the bottom of the bowl!) to the pot
  10. Stir to combine and cook for 2 to 3 minutes
  11. Season with salt and pepper
  12. Serve with grated parmesan and a good squeeze of lemon

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