Warm Butternut Squash & Black Kale Salad

Salad, probably doesn’t spring to mind when you are thinking of warming winter food!

salad, Mediterranean diet, healthy eating, kale
A bowl of goodness

We have an abundance of colourful, healthy vegetables available at this time of the year just crying out to be made into tasty dishes, which can be served either on their own as a side or turned into a main dish, with the addition of , meat, fish, cheese, pulses, grains or what ever takes your fancy. Add some warming spices and there you have it, an easy, healthy meal.

Serves 4,  Gluten free, Dairy Free, Vegetarian, Vegan,  Time Taken  40 mins

INGREDIENTS:

5 Tbspns Walnut Oil

1 Butternut Squash, Peeled, halved, seeds removed, cut into small chunks

1 Red Pepper, de-seeded & cut into small chunks

2 Large Red Onions, Peeled & thinly sliced

Bag of Black Kale, Washed & Sliced. I like to leave the stems in for a bit of crunch.

2 Cloves Garlic, peeled & chopped

2 Tbspns Walnuts

1 tspn Sumac

2 Tbspns Pomegranate Molasses or 2 taste

METHOD:

Heat the oil over a medium heat, add the onions a fry covered, for 5 mins, stirring occasionally, add the squash & fry covered for a further 10 mins.

Remove the cover, turn up the heat & add the red pepper & sumac, stir frying for a couple of mins.

Add the kale & garlic & walnuts & stir fry for a further 5 mins, Season to taste. Remove from heat & stir in the Pomegranate Molasses.

Serve at once.  I topped mine with some crumbled danish blue cheese, but you can add what ever takes your fancy.  As well as being a healthy meal, it also adds a liitle bit of colour to our dull winter days. Enjoy.

Veg, salad, healthy eating, winter warmer, spices
Healthy, colourful mix of winter veg

 

 

 

 

Recipe for the Spice of life

Happy New Year Foodies. Hope you all a fantastic Christmas and are facing the New Year with a fistful of positive thoughts and a desire to eat healthier & save money.

Hopefully, the recipe I am going to give you below will not only help you to get creative with some vegetables, but it may also help you save money.

To the basic recipe, which is gluten free, dairy free, vegetarian and vegan, you can add whatever leftovers you may have.  You could add cooked chicken, beef, lamb, pork if you are meat lovers. For the Pesco-vegetarians among us you could add, fish, canned or fresh, or sea food.  Change the veg if you like and stir in a couple of table spoons of crunchy peanut butter to give a Satay like flavour. Variations are endless. TRY IT.

BASIC RECIPE. Serves 4.  GF/DF/V/Vegan.   Time taken 20mins + Cooking. Varies on Veg used & size of chunks.  ALLERGENS IN BOLD.

The video clip above gives yo a view of the different cooking stages.

2. Tbspns Olive Oil

2. Large Garlic Cloves, peeled  chopped

1 Large Red Onion, Peeled & finely sliced

2 Fresh Chillies, Finely Sliced. ( Seeds removed if you like less heat)

2cm Fresh Ginger, Peeled & finely chopped

2 Tbspns Tandoori Spice Mix

1 Tbspn Ground Coriander

2. Large Parsnips, Peeled & Cut into chunks

2. Med Pots, Peeled & Cut into chunks

1 Large Aubergine, Halved & Salted for 20 mins ( Removes the bitter juices)

400 ml Can Chickpeas, drained & rinsed

4, Leftover chopped soft Fresh Tomatoes or a Tin of Tomatoes

Seasoning

Chopped Coriander.

Aubergines,vegetarian,vegan,vegetables,low calorie
Salting Aubergines

METHOD.

Heat the oil in a large pan on the hob over a medium heat.  Add the chilli, ginger & onion & fry for 5 mins. Add the potatoes & parsnips & sir fry for a further 5 mins.

Stir in the ground coriander & the Tandoori Spice & Stir Fry for a further 5mins. Add the tomatoes. Bring to the boil, partially cover & simmer until the veg are soft.

5 mins before the end of cooking, stir in the chopped garlic & the rinsed, salted aubergine, which has been cut into chunks & the Chickpeas.

Season to taste. Sprinkle on the chopped Coriander.

Serve with warm naan bread,  thick Greek yoghurt, sprinkled with toasted sesame seeds & lime pickle. Alternatively served with boiled rice or pearled spelt.

This dish is even better, reheated the next day & is equally delicious served cold as a lunch box salad.

If you would like a cookery lesson on a 1 to 1 basis, or a group demonstration, find out more on our Cookery Tuition Website  >>  Cookery Lessons

Happy Eating.

 

 

 

 

 

Love your leftovers.

Learn to live with your leftovers.

Generations past knew how to plan meals and feed their families with out wastage. The disposal of unwanted food was unheard of. It was commonplace for people to grow their own veg and shopped on a daily basis, weekly meals were planned, making use of food stuff that were in season, but most importantly, people knew how to cook.

None of us can afford, or need to throw away food, but in today’s fast-moving consumer society we are encouraged to purchase and discard everything from televisions to tomatoes.

Although we are time poor, with a little planing and less impulse buying it is possible to eat well and turn those left overs into quick nutritious meals.

In this series of blogs on Love your left overs, I hope I can give you some ideas which may help you get creative with your food and save you from making your pooch porky, emptying the waste bin so often or pondering on what goes into recycling.

leftovers-quiche
Love your left overs. Put them in me.

Get creative with the Basic Quiche recipe.

Basic Shortcrust pastry.    Serves 6.

  • 225g Plain Flour.
  • Pinch of salt.
  • 50g Butter or Margarine
  • 50g  Vegetable Fat or 50ml Vegetable oil
  • 4 tbspns Cold Water.

Place the flour, salt, butter & veg fat in the food processor ( If using oil add at the end with the water).

Process until the mixture looks like fine breadcrumbs.

Remove lid & add the water – & oil – if using, to the centre of the mixture & process until the mixture comes together & forms a ball. DO NOT over process.

Wrap the pastry loosely in cling film & rest in fridge, while assembling the filling.

Heat oven to 200c. Gas Mk6. 400f. If using a fan assisted oven reduce temps by 20c

Basic Filling

  •  2 Large Free range Eggs
  • Yolks of 2 large Eggs ( use the whites for meringues, omelettes or scrambled eggs )
  •  500ml Milk.
  • Seasoning,  Salt, Pepper, Chilli Flakes, Herbs, etc  to your taste.

Place the above in a bowl & beat together.

Now here’s the fun part. The fillings below are only suggestions, use your imagination or more importantly, use up your LEFTOVERS.

Roll out the pastry & use to line a 20cm Flan tin & fill with your choice of left overs, which could be:

  • Left over cooked potatoes, greens, sautéed onions, cheese & thyme
  • Sausages & sliced tomatoes, cheese. & sage
  • A mix of assorted cheeses & cayenne pepper.
  • Fish, fresh of tinned & fennel or tarragon
  • Cooked cauliflower, cheese & parsley
  • sautéed mushrooms, bacon & thyme
  • Roasted red peppers, Sun dried tomatoes, olives, parmesan & basil

Pour over the egg mixture, stand the flan tin on a pre-heated baking sheet, lace in the centre of the oven & bake for 40 mins, reducing the heat to 180c, 350f, Gas 6, after 15mins.

When cooked the Quiche should be set & slightly puffed up – will flatten slightly as it cools – Serve Hot or cold. with salad or cooked veg.

Hope you enjoy the first of my LOVE YOUR LEFT OVERS series.  If you have any comments or want me to suggest how to use your left overs please fill out the form below.  Happy cooking.