What do you think of when you think about adding veg to your meal? Boiled greens and carrots?...That would be most people's answer. No more!
I don't know about you, but personally I find boiled vegetables vastly over-rated; whilst perfectly acceptable, it often simply serves a '5-a-day' purpose. Because of this we don't always get our much needed vitamins because we find eating veg quite tasteless and boring. Boiling veg is also not a great way of getting our vitamins because most of the goodness ends up in the discarded water.
This is where the wonder of buttered carrots comes in - seriously, I could eat them all day and as a consequence, I eat much more veg that I would do otherwise.
Method
Now, I can hear you saying 'but butter is really bad for you'. In large quantities, yes, but all I use is teaspoon's worth per 2 carrots.
1) Chop your carrots into chunks - I like to julienne them
2) Place them in a small saucepan (which you have a tight fitting lid for)
3) Add a teaspoon of butter
4) Add a teaspoon of water
5) Place the lid onto the saucepan. Make sure to leave your leave your lid on; this stops the butter and water evaporating
6) Gently heat for 7-8minutes, shaking the pan occasionally
And you're done
Using this method you eat up all the vitamins that would have otherwise been discarded, and more importantly, you'll love every mouthful
Variations
Add a little honey to make them sweet
Add a tiny amount of Marmite - this doesn't actually make them taste Marmitey, just gives a bit of saltiness and coming from a marmite hater, tastes pretty good actually!
Add a little soy sauce if your having a chinese dish
Add a teaspoon of balsamic vinegar if you want a richer taste
You can cook most vegetables using this method and everyone will ask you how on earth you made them taste so nice! It makes even courgettes taste good ;)
Have you got any other ways of eating your 5-a-day?
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Monday, 1 April 2013
Monday, 25 March 2013
Sunday Roast is over... Lets make soup!
Everyone loves a good roast - but we don't all make the most of everything it has to offer. After all, a roast takes some (albeit enjoyable) time to prepare and cook. So why not get more from your next Sunday Roast....and make some soup!?!
All you'll need are the left over bones, some vegetables and spices/herbs. I'm going to talk you through a couple of chicken based recipes, but there's no stopping you using any other kind of meat as a base.
Serving: One medium chicken carcass will give you around 5 servings
Method
1) First step is to make some stock - place the bones in a large saucepan and add 3 pints of boiling water. Bring to the boil and simmer for 40mins with a lid on the saucepan
TIP: Try and remove most of the fatty parts left on the bones, as otherwise you'll end up with a fat layer that you'll have to remove at the end - which can be tricky.
2) Well that was easy, you've just got some fresh and immenslely tasty stock. Next take your choice of vegetables (around 2 medium bowls full, roughly chopped) and place them in the boiling stock.
3) Season and then add herbs/spices if your chosen soup requires them
4) Simmer for another 25mins, until vegetables are soft
5) Take off the heat and blend - make it as lumpy or as smooth as you like. If you prefer thick soup, add some cornflour (remember to mix it with cold water before adding it to the soup) or thickening granules
6) And you're done - so simple and so much cheaper/healthier than soups you buy in shops!
I love making the most of our Sunday Roast - I find it so satisfying to take all the chicken off the bones, saving that for another meal and then making stock/soup from the left overs as well! You can use the fresh tasty stock just as stock with other recipes if you don't fancy making soup out of it.
So there's your very basic soup recipe. Below are a couple of my favourite vegetable/herbs/spices combinations using a chicken base. But don't forget - experiment! Try adding lentils for a thicker more warming result (great for a wintery day), cream, or even noodles.
Spicy Butternut Squash - Try adding cayenne pepper, cumin, a small amount of chilli powder and of course butternut squash (1 whole butternut squash would do around 4 servings)
Roasted Pepper & Sweet Potato - This is great if you roast the peppers and sweet potatoes before adding them to the stock (if you do this, you'll only need to simmer the veg for 5-10mins). Add lots of fresh herbs - I like thyme and a little rosemary.
Stock Tip: If you have some leftover stock or don't fancy soup - try freezing it in ice-cube trays so you'll always have fresh 'stock cubes' to use at a moments notice
Experiment and find your favourite soup :)
All you'll need are the left over bones, some vegetables and spices/herbs. I'm going to talk you through a couple of chicken based recipes, but there's no stopping you using any other kind of meat as a base.
Serving: One medium chicken carcass will give you around 5 servings
Method
1) First step is to make some stock - place the bones in a large saucepan and add 3 pints of boiling water. Bring to the boil and simmer for 40mins with a lid on the saucepan
TIP: Try and remove most of the fatty parts left on the bones, as otherwise you'll end up with a fat layer that you'll have to remove at the end - which can be tricky.
2) Well that was easy, you've just got some fresh and immenslely tasty stock. Next take your choice of vegetables (around 2 medium bowls full, roughly chopped) and place them in the boiling stock.
3) Season and then add herbs/spices if your chosen soup requires them
4) Simmer for another 25mins, until vegetables are soft
5) Take off the heat and blend - make it as lumpy or as smooth as you like. If you prefer thick soup, add some cornflour (remember to mix it with cold water before adding it to the soup) or thickening granules
6) And you're done - so simple and so much cheaper/healthier than soups you buy in shops!
I love making the most of our Sunday Roast - I find it so satisfying to take all the chicken off the bones, saving that for another meal and then making stock/soup from the left overs as well! You can use the fresh tasty stock just as stock with other recipes if you don't fancy making soup out of it.
So there's your very basic soup recipe. Below are a couple of my favourite vegetable/herbs/spices combinations using a chicken base. But don't forget - experiment! Try adding lentils for a thicker more warming result (great for a wintery day), cream, or even noodles.
Spicy Butternut Squash - Try adding cayenne pepper, cumin, a small amount of chilli powder and of course butternut squash (1 whole butternut squash would do around 4 servings)
Roasted Pepper & Sweet Potato - This is great if you roast the peppers and sweet potatoes before adding them to the stock (if you do this, you'll only need to simmer the veg for 5-10mins). Add lots of fresh herbs - I like thyme and a little rosemary.
Stock Tip: If you have some leftover stock or don't fancy soup - try freezing it in ice-cube trays so you'll always have fresh 'stock cubes' to use at a moments notice
Experiment and find your favourite soup :)
Sunday, 27 January 2013
Winter Vegetable Curry
Lets keep warm and cosy this winter with a seasonal veg curry. I always try to make the most of each season's vegetables, and try to minimise the amount of food that gets shipped from millions of miles away. So lets make the most of what Britain has to offer!
Efficiency: Not only is this recipe great on a frosty evening, but is also so simple, and you can leave the pan simmering away whilst you get on with all the other things that you have to get done that evening
(This is one of the meals I included in my vegetarian friend's birthday hamper)
Ingredients:
1 medium sized onion, finely chopped
2 cloves garlic
500g potatoes
1.5pints vegetable stock
2tbsp of curry paste (flavour of your choice, or make your own - TIP: make lots at one time, freeze in small containers and use later for a quick, healthy curry
150g red lentils
few sprigs of thyme, and one more for decoration
any other seasonal vegetables you wish, however I like to use:
- 3 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- half a butternut squash, peeled and chopped
low fat yogurt or crème fraîche for a finishing touch
Serving: 4. Time Saver: Why not try doubling up and putting portions in the freezer for when you want a nice quick cosy dinner by the fire
Method:
1) Put a good glug of oil in a large heavy based pan
2) Fry onions and garlic on a low heat until golden (around 4minutes)
3) Put all raw the raw vegetables in the pan, and fry on a medium-high heat for around 7 minutes - the veg should brown, but not burn
4) Stir in the curry paste, making sure to cover all the vegetables. Then season, add the stock and bring to the boil
5) Add lentils and thyme. Leave to simmer for 20minutes, until lentils have swelled and sauce has thickened. Stir occasionally and enjoy the gorgeous aromas that will now be filling your kitchen
6) Don't forget to keep tasting as you go and season as you require. You could even add a little chilli if you felt like it needed more spice
7) Serve with yogurt and fresh thyme, maybe even some poppadoms or naan bread if you have some. Enjoy :)
Efficiency: Not only is this recipe great on a frosty evening, but is also so simple, and you can leave the pan simmering away whilst you get on with all the other things that you have to get done that evening
(This is one of the meals I included in my vegetarian friend's birthday hamper)
Ingredients:
1 medium sized onion, finely chopped
2 cloves garlic
500g potatoes
1.5pints vegetable stock
2tbsp of curry paste (flavour of your choice, or make your own - TIP: make lots at one time, freeze in small containers and use later for a quick, healthy curry
150g red lentils
few sprigs of thyme, and one more for decoration
any other seasonal vegetables you wish, however I like to use:
- 3 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- half a butternut squash, peeled and chopped
low fat yogurt or crème fraîche for a finishing touch
Serving: 4. Time Saver: Why not try doubling up and putting portions in the freezer for when you want a nice quick cosy dinner by the fire
Method:
1) Put a good glug of oil in a large heavy based pan
2) Fry onions and garlic on a low heat until golden (around 4minutes)
3) Put all raw the raw vegetables in the pan, and fry on a medium-high heat for around 7 minutes - the veg should brown, but not burn
4) Stir in the curry paste, making sure to cover all the vegetables. Then season, add the stock and bring to the boil
5) Add lentils and thyme. Leave to simmer for 20minutes, until lentils have swelled and sauce has thickened. Stir occasionally and enjoy the gorgeous aromas that will now be filling your kitchen
6) Don't forget to keep tasting as you go and season as you require. You could even add a little chilli if you felt like it needed more spice
7) Serve with yogurt and fresh thyme, maybe even some poppadoms or naan bread if you have some. Enjoy :)
Sunday, 10 June 2012
Spicy Szechuan Tofu
This is quite spicy, so tone down the spices if you're not so keen on the 'mouth on fire' feeling. Alternatively, use a spice bag and put chile, peppercorns etc inside and remove after cooking process. If your dish does turn out too spicy, add dairy products i.e. milk/yogurt, or oil does the trick.
You could substitute the tofu for chicken if you prefer
Ingredients
300g plain firm tofu, rainforest friendly please folks
1 fresh red chilli, take out the seeds if you want it to be less spicy. Finely chop (or leave whole if using spice bag)
2 cloves garlic, crushed
2 tbsp oil of your choice
2 tbsp oyster sauce, or hoisin sauce
1 inch fresh ginger root finely chopped (it's easier to freeze it an grate when frozen)
2 tbsp sweet chilli sauce
400ml water
1 tsp ground pepper (or peppercorns if using spice bag)
400g chopped tomatoes
5 spring onions, chopped into 1cm lengths
1 heaped tbsp black beans, soaked in boiling water if dried.
Serving: 2 large or 3 portions served with rice
Method
1) Put the 2tbsp oil in a heavy saucepan or wok and heat gently (this may seem like a lot but you'll be thankful for it later)
2) Chop tofu in to 1inch chunks and place in pan with garlic and ginger. Stir for 5 minutes, until well coated
3) Place chilli, spring onions and ground pepper in to pan and leave for 5 minutes, stirring occasionally
4) Add oyster sauce, sweet chilli sauce and chopped tomatoes. Stir, and leave for 5 minutes, stirring occasionally
5) Add water, stir and leave uncovered on a medium, low heat to simmer for around 40 minutes. Stir if it starts to stick
6) Rinse the beans and add to saucepan. Cook for around 10 minutes
7) Serve with rice, flour tortilla, poppadoms, or whatever you like really. Freeze the leftovers. Oh this is making me hungry, I love it!!! And it's so easy!!!
You could substitute the tofu for chicken if you prefer
Ingredients
300g plain firm tofu, rainforest friendly please folks
1 fresh red chilli, take out the seeds if you want it to be less spicy. Finely chop (or leave whole if using spice bag)
2 cloves garlic, crushed
2 tbsp oil of your choice
2 tbsp oyster sauce, or hoisin sauce
1 inch fresh ginger root finely chopped (it's easier to freeze it an grate when frozen)
2 tbsp sweet chilli sauce
400ml water
1 tsp ground pepper (or peppercorns if using spice bag)
400g chopped tomatoes
5 spring onions, chopped into 1cm lengths
1 heaped tbsp black beans, soaked in boiling water if dried.
Serving: 2 large or 3 portions served with rice
Method
1) Put the 2tbsp oil in a heavy saucepan or wok and heat gently (this may seem like a lot but you'll be thankful for it later)
2) Chop tofu in to 1inch chunks and place in pan with garlic and ginger. Stir for 5 minutes, until well coated
3) Place chilli, spring onions and ground pepper in to pan and leave for 5 minutes, stirring occasionally
4) Add oyster sauce, sweet chilli sauce and chopped tomatoes. Stir, and leave for 5 minutes, stirring occasionally
5) Add water, stir and leave uncovered on a medium, low heat to simmer for around 40 minutes. Stir if it starts to stick
6) Rinse the beans and add to saucepan. Cook for around 10 minutes
7) Serve with rice, flour tortilla, poppadoms, or whatever you like really. Freeze the leftovers. Oh this is making me hungry, I love it!!! And it's so easy!!!
Olive and Rosemary Stromboli
This recipe is good to do whilst you have other jobs to do, as there is a fair amount of waiting around for the bread to rise etc, whilst the actual making of it is quite simple :)
Ingredients:
1tsp Caster sugar
800g Strong white bread flour plus extra for dusting
1tbsp fast action dried yeast
740ml warm water
1tbsp salt
Olive oil for drizzling
Large handful rosemary
Black olives, halved, about 20
Mozzarella, 1 ball
300g Red peppers, sweet or normal
Serving: 2 large loaves
Method:
I prefer to knead the dough by hand (stress relief), but you could make the dough in a bread maker.
1) Combine the yeast, water and sugar in a large mixing bowl and leave for 10 minutes (it starts to ferment, and magic dimples appear).
2) Add half the flour to the bowl and mix with wooden spoon, leave for 15 minutes in a warm place. (Atop the boiler in our house, or you could put in an airing cupboard or in the top oven after the lower oven has been on)
3) Add the rest of the flour and salt to the bread mixture, mix first with the spoon until stiff and then with your hands; combining all the ingredients until smooth.
4) Lightly flour your work surface, and lift the dough on to the surface, and start kneading. The dough mixture will be quite sticky, but this all adds to the bouncy and light finished product. If it really is too wet, you have my permission to add a little more flour when kneading. Knead for at least 10 minutes (children love doing this, so if you have things to do, get them involved).
5) Lightly oil a bowl and place dough inside, cover with a damp tea towel, and then leave in a warm place again for an hour or so. It will double in size. Magic.
6) Whilst the dough is growing, slice the peppers into 1cm wide lengths.
7) Place peppers on a baking tray, lightly drizzle with oil and grill until edges are starting to brown, about 10 minutes, but keep an eye on them. (You can always chop the burnt bits off, don't worry). Set aside.
8) Another good step for stress relief. Punch the dough back to remove the air pockets.
9) Place half on a lightly floured surface, roll and stretch into a rectangle (20 x 30cm ish)
10) Scatter half of the mozzarella, rosemary, olives and peppers on to the loaf. Preheat oven to 200 degC (180 degC for a fan oven).
11) Begin to roll carefully from long edge
12) Once rolled into a loaf, repeat with other half of the dough
12) Cover the loaf with a damp tea towel for about 15 minutes
13) Drizzle with olive oil and scatter sea salt over the top, and place in the preheated oven for about 30 minutes
14) Cool for a few minutes, serve and enjoy. YUM!!!
Once cooked, I froze one loaf for the birthday girl and left a message on it telling her to leave out covered for a couple of hours to defrost and then bake for around 20minutes at 170 degC.
Ingredients:
1tsp Caster sugar
800g Strong white bread flour plus extra for dusting
1tbsp fast action dried yeast
740ml warm water
1tbsp salt
Olive oil for drizzling
Large handful rosemary
Black olives, halved, about 20
Mozzarella, 1 ball
300g Red peppers, sweet or normal
Serving: 2 large loaves
Method:
I prefer to knead the dough by hand (stress relief), but you could make the dough in a bread maker.
1) Combine the yeast, water and sugar in a large mixing bowl and leave for 10 minutes (it starts to ferment, and magic dimples appear).
2) Add half the flour to the bowl and mix with wooden spoon, leave for 15 minutes in a warm place. (Atop the boiler in our house, or you could put in an airing cupboard or in the top oven after the lower oven has been on)
3) Add the rest of the flour and salt to the bread mixture, mix first with the spoon until stiff and then with your hands; combining all the ingredients until smooth.
4) Lightly flour your work surface, and lift the dough on to the surface, and start kneading. The dough mixture will be quite sticky, but this all adds to the bouncy and light finished product. If it really is too wet, you have my permission to add a little more flour when kneading. Knead for at least 10 minutes (children love doing this, so if you have things to do, get them involved).
5) Lightly oil a bowl and place dough inside, cover with a damp tea towel, and then leave in a warm place again for an hour or so. It will double in size. Magic.
6) Whilst the dough is growing, slice the peppers into 1cm wide lengths.
7) Place peppers on a baking tray, lightly drizzle with oil and grill until edges are starting to brown, about 10 minutes, but keep an eye on them. (You can always chop the burnt bits off, don't worry). Set aside.
8) Another good step for stress relief. Punch the dough back to remove the air pockets.
9) Place half on a lightly floured surface, roll and stretch into a rectangle (20 x 30cm ish)
10) Scatter half of the mozzarella, rosemary, olives and peppers on to the loaf. Preheat oven to 200 degC (180 degC for a fan oven).
11) Begin to roll carefully from long edge
12) Once rolled into a loaf, repeat with other half of the dough
12) Cover the loaf with a damp tea towel for about 15 minutes
13) Drizzle with olive oil and scatter sea salt over the top, and place in the preheated oven for about 30 minutes
14) Cool for a few minutes, serve and enjoy. YUM!!!
Once cooked, I froze one loaf for the birthday girl and left a message on it telling her to leave out covered for a couple of hours to defrost and then bake for around 20minutes at 170 degC.
Birthday Present Idea - Vegetarian
Sometimes buying someone a birthday present can be pretty stressful, especially when it's a close friend. We've all been there. So here's a present idea for someone who isn't fond of cooking/doesn't really know how.....YET!
Why not, make them some nice meals which they can freeze, and include the recipe so that they can make them again and again?!?
These recipe ideas are also vegetarian, as I know some vegetarians get caught in the trap of just eating a meat based meal, without the meat. i.e. vegetables and carbs. So I wanted to bring a little excitement to the birthday girl's plate, without needing to spend money on a meal out.
Time saving element: I made all of these meals for my own dinner, or whoever I was eating with at the time and just made double portions and froze half for the birthday girl. It takes no more effort or time to cook double portions, but makes a really personal present, as long as you have their tastes in mind. Trying it yourself also means you know that it's good enough to give as a present and hopefully, fingers crossed, they'll like it!
I added cooking instructions, and the recipe to each meal.
Meals I made (recipes to follow) for the birthday girl: Olive and Rosemary Stromboli, Spicy Szechuan Tofu, Spinach and Ricotta Gnocchi, Bean Burgers & Winter Veg Curry.
Enjoy :)
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