Tag Archives: vegetables

A quick and easy Dinner Treat

Last week after a tough day I wanted to treat myself to something new and a little different for dinner. Luckily for me Sainsburys in Toots had some beautiful fresh scallops on the Fish Counter which I decided to combine with the comfort of linguine and chorizo.

This dish contains 2 of your 5 veg a day from the spinach and tomatoes – which also provide an excellent source of vitamins A and C. Scallops are low in fat and also a great source of Vitamin B, potassium and magnesium – all of which are great for heart health. 

You’ll see I added dried spice – I used a dried arrabiata mix I picked up from Italy which contains dried chilli, parsley, oregano and garlic but dried chilli is also just fine.

Serves 2
12 Fresh Scallops – keep the roe to one side
220g Cherry Tomatoes
100g Chorizo – cubed
200g Spinach – shredded
2 handfuls Linguine
1tsp dried chilli/dried arrabiata mix

Start by boiling the linguine – this is a quick dish so by the time the pasta has cooked everything else will be ready!
In a frying pan, dry fry the cherry tomatoes – keep an eye on them. When they start to char and soften, turn down the heat and add some olive oil. At this stage, add the dried chilli or dried herbs (depending on how much spice you fancy) and also add the chorizo. I also added in the scallop roe – many people dont like to eat this but it adds a mild scallop flavour to the sauce which saves having to add extra seasoning for those trying to limit their salt intake. As everything sizzles, gently mash the tomatoes to make a chunky sauce. Add the spinach and let it wilt down into the sauce.
Allow the sauce to simmer on a low heat and get on to the scallops.
I fried my scallops in a little olive oil in a frying pan – I cooked for 2 minutes on one side until they had a lovely golden sheen and then flipped to cook on the other side for another minute.
To serve, I mixed the sauce with the linguine and placed the scallops on top. A perfect Summery comfort dish.

My last meal in my first Flat

I’m about to move house and leave my lovely huge kitchen for the delights of a “do-er upper”. I am not moving far but will have a whole house – i’ll be knocking some walls down and building some new rooms so will have a lovely new kitchen in no time but tonight – as the last time i’ll cook here it was quite emotional.

So my last meal was a vegetable curry and it was delicious. It ticks all the gluten free, dairy free, low fat, no salt, no sugar boxes and was packed with nutritious vegetables.

Serves 4
1 tsp Cumin Seeds
Coconut Oil
1 onion – blitzed to form a paste
1 carrot – diced
1 potato – diced
1 tin plum tomatoes
1/2 tsp ground cumin
2tsp ground coriander
1tsp turmeric
1/2 cauliflower – chopped to florets
1 red pepper – diced
1 courgette – sliced
1/2 tsp Garam masala

For the Masala – blitz the below:
1 red chilli
2 cloves garlic
4cm Ginger

In a large pan heat some oil, once hot add the cumin seeds until they start to pop. At this point when fragrant, add the onion and gently cook until caramelised and dark. Add the carrot and potato along with the spices, mix in the tinned tomatoes and then half fill the can with water and add this too. Leave on a high heat, covered for 10 minutes.

As the vegetables begin to soften, add the cauliflower, courgette and pepper and a little water if needed. Mix together and add the chilli masala paste. Leave covered on the hob, bubbling away for another 15 minutes. For the final 5 minutes uncover to allow the sauce to thicken a little. The curry will be ready when the veggies are soft and the sauce is thick and punchy!

Serve with cauliflower rice and a sprinkle of fresh coriander.


And with that il say a fond farewell to my lovely flat in Toots and sign off….next time I blog it will be from my new house!

Cashew Chicken & Noodles

I loved cooking and eating this dish – it made me very happy! Prep everything beforehand and then simply add each ingredient one by one into a wok and see the tastiest noodle stir fry come together!

The recipe i have used came from a cooking class I took in Chiang Mai, Thailand so its authentic but still easy and oh so delicious!

Serves 2
1 nest of rice noodles
1tsp Soy Sauce
1 Chicken Breast – butterflied and sliced
3 Cloves Garlic
1 Chilli – sliced
1/2 Onion – diced
3 Spring Onions – sliced
60g Cashew Nuts
1 handful Mini Corn – sliced
1 handful Mangetout
1 handful Tenderstem Broccolli
1 head Pak Choi – chopped
2 tbsp Oyster Sauce
1tbsp Fish Sauce
1tbsp Soy Sauce
1/2 tbsp Palm Sugar
Water

Soak the noodles in boiling water and when al dente, drain and stir 1 teaspoon of soy sauce through – leave to one side.
Fry the cashews in rapeseed oil until golden and leave to one side.
Heat some rapeseed oil in a wok and pop the garlic in to lightly fry. As the garlic turns a golden brown colour, add the chicken, chilli and onion and stir fry for 5 minutes or until the chicken has cooked. Add the veggies in along with 50ml water. Continue to stir fry and then add the soy, fish sauce, oyster sauce and palm sugar. Mix everything together and continue to simmer. Finally add the cashews and spring onions and mix through.
Finally pop the noodles into the wok and ensure they get completely covered with the rich, tasty sauce and take off the heat.
I served with some crispy tofu on top for a little crunch (and because I love tofu!)

Sweet Thai Noodles with Vegetables, Prawns and Crispy Chilli Tofu

My love of Thai food just keeps on growing and a trip to Chinatown in London on Friday where i found some flat rice noodles inspired me to attempt to recreate a stir fry that we learnt to cook in Chiang Mai.

This dish contains loads of healthy vegetables, is meat and gluten free and very easy and tasty.

Serves 2
150g Flat Rice Noodles
3tsp low salt Soy Sauce
2 heads Pak Choi – leaves and stems halved
Handful of Mange Tout, Mini Corn, Mushrooms – all sliced
150g Prawns
100g Extra firm Tofu – diced into 2cm cubes
1 Chilli – diced
2 Cloves Garlic – diced
1 Egg – beaten
3tbsp Oyster Sauce
1tsp Fish Sauce
1/2 tsp Palm Sugar
Coconut Oil
Vegetable Oil

If using dry noodles, soak these in boiling water until softened, drain and then leave to soak in 1tsp Soy Sauce – put to one side.
Get two frying pans on the hob. In one, heat 4tbsp vegetable oil, once hot, gently place the tofu and chilli in to crisp up and turn golden.
In the other pan or wok heat 1tbsp coconut oil and add the garlic. Once sizzling, add the mange tout, mushrooms, pak choi and baby corn. As the veggies begin to soften add the prawns and noodles, followed by the sauces and sugar. As everything mixes together smelling sweet and giving a little colour to the noodles – push it all to one side of the wok and tip in the beaten egg. Let the egg scramble and mix into the noodles and the vegetables.
Keep an eye on the tofu, turning over until each piece is golden and crispy. When cooked, place on some kitchen roll to dry.
Serve with the crispy tofu on top for extra crunch and let the full texture and taste of the sweet noodles come through.

Mexican Pork Stuffed Aubergine

It was a frugal evening at home tonight making the most of leftover pork mince from the Mee Krob aswell as making sure we were eating plenty of veggies after a big few days holidaying in Mallorca (lots of bread, wine, tapas, paella and crisps – my holiday staple!). I decided on Mexican as we haven’t had it in a while and its a good variation to all the asian and spanish flavours i’ve been eating recently. I took inspiration from a Rick Stein idea of Middle Eastern lamb stuffed aubergine and made it Mexican….with Pork!

Onto the health part – aubergine helps to remove toxins from the body providing a good balance of blood sugar and water levels. Aubergines have digestive benefits and are good for the heart. This recipe also has a fair bit of chilli im it. I used fresh green chilli, dried morito chilli and chipotle chilli paste. All varieties of chilli, including dried contain the oil capsaicin which provides both the strong, spicy flavour as well as antioxident and anti-inflammatory effects. These, in turn, give chilli the powers of lowering cholesterol, balancing blood sugar and supressing appetite which are all good for detoxification. Whilst pork mince isnt the healthiest meat to use, pork generally is a good source of vitamin B and had useful amounts of zinc and iron which are good for energy release. I used extra lean mince to further reduce fat content.

The dish is spicy and smokey to taste, balanced by the creaminess of the feta and sweetness of the tomatoes. It is light, carb free and gluten free.

Serves 2
1 Aubergine
200g Minced Pork
1 tin chopped tomatoes
1 clove garlic – finely chopped
1 red onion – diced
1/2 Yellow Pepper – diced
1/2 Green Chilli – finely chopped
1tsp Chipotle Chilli Paste
1 dried Morito Chilli – finely chopped
1/2 tsp Cayenne Pepper
Feta Cheese – to taste

Start by halving the aubergine lenghthways and scoring the flesh. Lay skin-side down on a baking tray and roast in a 200deg oven for 30 minutes.
Whilst this is cooking, heat some olive oil in a pan and start to fry the onion, as it softens, add the pork and cook. Once the pork is cooked add in the pepper, garlic, cayenne pepper and chopped red and green chilli. Mix well and combine the chopped tomatoes and chipotle chilli paste. Once the aubergine is softened, gently scoop out the flesh (be careful to leave the skin in tact on the baking tray) and mix in with the pork mixture.
Place the mixture back into the aubergine skin, scatter with feta cheese (as much or as little as you like!) and pop back in the oven to heat through for 10 minutes.
Serve with extra veggies or brown rice if you fancy a carb kick!