Try out this easy recipe for mid-week inspiration! Uses mostly store cupboards and freezer ingredients too.
Serves: 4 (with maybe some leftovers)
Ingredients: 1 cup of cooked white rice (basmati or long grain is fine), 1 can of beans or your choice such as chickpea, pinto etc, 1 cup of frozen peas, 2 – 4 (depending on how many you want), decent sized sausages of your choice these can of course be veggie, decent sized sausages of your choice these can of course be veggie, 4 eggs, small bunch of chives or spring onions (keeping a little back for garnish), 1 clove of garlic, 1 veggie or chicken stock cube, splash of oil.
Cook your rice as per instructions and set aside
Meanwhile boil your eggs for 10mins and leave to cool
Cut your sausages into slices and fry on a medium heat with a little oil in a large pan with the garlic until browned
Mix in the chopped chives or spring onions and stir quickly
Crumble over your stock cube and add your frozen peas and beans with a little water and mix well
Add your rice and stir, so that the rice is coated in all the lovely flavours
Peel and slice your eggs and use to top the rice with the remaining chives or spring onions
Mid-week sorted with my oven cooked Chicken Teriyaki, so quick to make and low fat too as cooking straight in the oven so no need to fry first…
Prep: 10mins Cook: 1h 30mins
Ingredients: 3 skinless chicken breasts, 1 large green pepper, cup of orange juice, 3 tbsps. shop bought Teriyaki sauce (I used Clearspring), 2 tbsps. runny honey, 2 garlic cloves, 1 tbps. of flour, handful of cashew nuts and fluffy white rice to serve.
Preheat oven to 150F
Get an oven proof lidded dish/pan ready
Assemble all of your ingredients except the cashew nuts and chop the chicken and pepper into bite sized pieces and add to the pan
Thinly slice your garlic and mix with the chicken and peppers
Whisked together the orange juice, honey and Teriyaki sauce and pour over the chicken
Pop in the oven lid on and cook for 1h and 15mins
After this time take the lid off and sprinkle over 1 tbsp. of flour, mix well, add your cashews and pop back in the oven, lid on for 15mins
Once ready serve with fluffy white rice and enjoy!
As a three person household we had enough leftovers for a little ones lunch box too. I just let the rice and chicken cool, steamed some broccoli and mixed together with some of the sauce, topped with slices cucumber for a little Teriyaki rice salad lunchbox – yummy!
Need something that’s quick, healthy and delicious too this week? Then give this Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta a try…great for kids too!
Cook: 10mins Prep: Less than 5 minutes
Ingredients: 120g of Pasta of your choice, (I used gluten free spaghetti), half a head of broccoli, handful of walnuts, squeeze of lemon juice, 3 tbps. of soya cream, 1 tbsps of olive oil, salt and pepper.
Cook your pasta as per packet instructions
While this is cooking cut your broccoli up into florets and boil for around 6mins
Drain the broccoli and add to a food processor with the rest of the sauce ingredients and blend to a thick sauce like consistency, if you prefer more liquid add some more olive oil
Drain your pasta and mix in the broccoli and walnut sauce
Love meatballs but looking for a lighter, healthier gluten free option? Then try this delicious lemony almond meatball recipe, with easy peasy tomato sauce!
Makes: 18 meatballs
Prep: 15mins Cook: 40mins
Ingredients:For the Meatballs – 500g Pork Mince, 1 medium onion, 3 heaped tbsp. of ground almonds, 1 egg, zest of one lemon, 1 heaped tbsp. grated parmesan cheese, 1 heaped tsp. dried oregano, salt and pepper, drizzle of oil.
For the Tomato Sauce – Handful of cherry tomatoes, 400ml of passata, 3 cloves of garlic, 1 tbsp. of olive oil, 2 tsp. of balsamic vinegar.
Preheat your oven to 220f
Finely dice your onion and add to all of the other ingredients and work well to combine all of the ingredients together
Once combined, make into walnut sized balls and pop into a baking dish, drizzle with oil and cook for 30 – 40 minutes until browned
While the meatballs are cooking start on your sauce:
Finely chopped the garlic cloves and add to a pan with the olive oil
Cook for a few minutes on a medium heat then add roughly chopped cherry tomatoes and the balsamic vinegar
Cook for 5 – 10 minutes until the tomatoes start to break down, you can break them down a little with a wooden spoon
Add the passata and cook on a low simmer for 20mins
Serve the meatballs on gluten free pasta and your choice and veg and drizzle over the sauce
Friday night is a good excuse for a curry night right? Check out this delicious vegan recipe for some healthy inspiration.
Prep: 10 mins Cook: 45 – 60 mins
Ingredients: 1 white or brown onion, 2 large aubergines or 4 baby aubergines, 1 cup of green lentils, 2 cups of coconut milk, 1 veggie stock cube, 1/2 tsp of cumin, 1/2 tsp of turmeric, 1 chopped red chilli and 1/2 tsp of dried ginger, 4 tbsp of oil, 1 tsp. of masala paste.
Preheat the oven to 200F
Chop your onion and garlic and fry in a pan with 1 tbsp of oil for a few minutes until softened
Add all of your dried spices and chilli and coat the onions and garlic well
Add the lentils with 2 cups of coconut milk and 3 cups of veggie stock and give it a good stir
Bring to the boil and then turn down to a simmer until the lentils are soft, you may need to add some more liquid and give it the occasional stir
While the lentils are cooking, mix the masala paste with 3 tbsp. of oil
Cut the aubergines in half lengthways, criss cross the flesh and place on a baking tray flesh side up
Brush the masala oil all over the flesh and pop in the oven for 30 – 45 mins until soft
Once the aubergines and lentils are cooked serve up on a fluffy bed of basmati rice, lentils first then the aubergines on top
Tip: I used the same cup to measure the lentils and liquids to make sure I get the right measurements.
Want a tasty treat this evening without having to make an unnecessary visit to the supermarket? Then try this…my Friday Night Freezer Rice with Cheeky Chorizo, something that can be enjoyed by all the family!
Please note that this dish can easily be made to suit a vegan or veggie diet by omitting the chorizo and using veggie stock.
Prep: 10mins Cook: 20mins
Ingredients: Thumb sized piece of chorizo, 1 onion, 2 cloves of garlic, 1 cup of rice (long grain, basmati or risotto will work), three cups of frozen veg of your choice, I used sweetcorn, peas and butternut squash, 1 stock cube like chicken or vegetable, 2 tsp of harissa paste if you have, if not 1 tsp of tomato puree and 1 tsp of paprika, 1 tsp of dried oregano or dried thyme, a little oil for frying, jarred black olives and lemon slices to serve if you have.
Cut the chorizo, onion and garlic into small pieces and fry in a lidded pan with a little oil for a few minutes, until the onion is softened and has taken on some of the colour from the chorizo
Add your rice and give it a good stir, so that it is coated in all of the juices from the onion mix
Make up 1 stock cube with two cups of boiling water, (same cup you used to measure the rice)
Pour the stock into the pan and give it a good stir
Add you frozen veg and tomato puree or harissa paste with the dried herbs
Give another good stir, bring to the boil and then simmer lid on for 10mins
After 10mins the rice should be al dente, but if you prefer it softer, add 1/2 a cup of water and cook for a further 5mins lid on
Serve with a few olives and fresh lemon slices if you have
I absolutely love dahl, it is one of my favourite comfort foods and I like to mix it up sometimes so please see recipe below for my latest version, using chickpeas, bay leaf and fennel seeds.
Serves: 4 with rice or Indian style bread
Cook: 1 hour
Ingredients: 1 can of drained chickpeas, 400ml of coconut milk, 2 small cans of cooked lentils, (I used green), 1 onion finely chopped, 2 cloves of garlic finely sliced, 1 thumb sized piece of ginger peeled and finely sliced, 1 tbsp of oil, 1 tbsp. of tomato puree, 1 tsp of cumin, 1 tsp of tumeric, 1 tsp of mustard seeds, 1 cardamon pod, 4 dried chillies crushed, 1 tsp of fennel seeds, 1 bay leaf, salt to taste.
Start by frying your spices in the oil until they start to pop
Add your onion, ginger and garlic and allow to soften for a few minutes
Add your chickpeas and lentils to the pan and coat well in the mixture
Add your coconut milk, bay leaf and cardamon pod, bring to the boil
Allow to simmer for at least an hour, using a potato masher to break down the chickpeas, top up with a little water if it’s getting too sticky
Season with salt to your liking and serve with rice or indian style bread
If you are looking for some further inspiration then, check out my other spicy dishes below…
Looking for something different this week? Remember turkey isn’t just Christmas with this Japanese style, slow cooked turkey leg with umami flavours!
Prep: 5mins Cook: 3 hours
Ingredients: 1 large turkey leg, (male if you can get it, as it’s even bigger), 1/2 a bottle of red wine, 1 heaped tbsp. of white miso paste, 2 tsps. Sesame seeds 4 peeled garlic cloves, 2 star anaise, 2 cinnamon sticks.
Preheat oven to 130F
Make some slits in the skin of the turkey
Pop the turkey leg into a deep lidded, oven proof pan
Add to the pan the rest of the ingredients, making sure to pour some over the top of the turkey
Put the lid on and cook in the oven for 1.5 hours
Take the turkey out and baste
Pop back in the oven for a further 1.5 hours
Allow the turkey to rest and serve with juices from the pan, which makes a great gravy
Goes well with your choice of veg, rice, noodles and even roast potatoes.
This is a really easy, delicious slow cooked pork dish packed with loads of flavour, great served with mash and veg to keep you warm this winter – I don’t have a photo of the finished dish as it didn’t last long!
Serves: 4 – 6
Ingredients: 800 – 1kg of Pork Shoulder (fat removed), 2 x celery sticks, 2 cloves of garlic, 1/2 a lemon, 1 onion, 1 cinnamon stick, 2 small chillies (whole), more if you like it hot! 2 bay leaves, 1 tsp. dried thyme, 500ml ginger ale, good pinch of salt and pepper.
Preheat your oven to 130F
Roughly chop all of your vegetables
Place the pork in an oven proof lidded dish
Scatter all of the vegetables and dried herbs plus the lemon all over the pork with good pinch of salt and pepper
Pour over the ginger ale put the lid on and pop into the oven for 4 hours, checking half way through cooking time that it is not drying out, if it is add a little water, at this stage also pour some of the juices back over the pork
Pop back in the oven until cooking time is up
Allow to rest for 10 – 15mins then you should be able to shred the pork easily
Serve with some extra veg, potatoes or rice and drizzle over some of those amazing juices…