Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts

Warm Potato Salad with Spinach Asparagus Tomatoes and Gremolata Dressing

We love potatoes in our house, especially new potatoes. I say new potatoes are just the best thing ever since you don’t even have to peel them!

Now that the baby potato season is now in full swing I was pleased to be asked to try 'Taste the Difference' British Gems Baby New Potatoes which are available right now until the end of August from @Sainsburys - give them a go, we're now hooked on them. Grown by British growers and freshly dug every day before being washed and packed and making their way to Sainsbury’s stores within 48 hours. They have a lovely buttery flavour and are perfect simply boiled and served with a nice salad.


Just recently we've also been trying to eat more spinach and so for my recipe I just had to include it in my warm salad with a gremolata dressing; extra vitamins and all that healthy stuff!

4

Persian-style Jewelled Rice - Multi Cooker Recipe

As you know I've been busy experimenting with my Optimum Pressure Cooker PRO which is a multi cooker meaning is can also be used as a slow cooker.  But as it's also a pressure cooker it can cook Slow or Fast.  It also has Induction technology which means food cooks evenly.
Since we eat a lot of rice in this house I thought I'd see if I could make Persian Jewelled Rice - oh my goodness how exotic am I?!

I've referred to my recipe as 'Persian-style' because proper Persian or Iranian Jewelled Rice as it's sometimes referred to, has a lovely golden crust on the bottom which I didn't attempt to do using the multi-cooker (it's not to say it can't be done but I haven't tried as yet).  Anyway I was really pleased with the result; so many flavours and different textures and of course it means you are eating, rice, nuts and fruit all in one dish which has got to be a good thing 😉

Persian-style Jewelled Rice

Don't you just love all the colours and textures?  A mix of nuts, seeds, carrot, sultanas and orange peel and rose petals - yep rose petals but not from roses in the garden!  These are proper dried rose petals that are for use in cooking.  Available from Amazon although I got mine at the Good Food show.

So in my bid to get healthier for #Jumpstart17 my Jewelled rice had to happen as it's a great way to liven up boring plain rice.  In any case, how impressive is it to say 'Oh I just rustled up some Persian Jewelled Rice'?!

Although the rose petals are dried they come to life once added to a tiny bit of liquid; I just put them in a bowl along with a tiny bit of water for 10 minutes before adding to the nut, seed and fruit mixture. By the way in case you're wondering, where to buy barberries I got mine in Waitrose; in fact they probably sell rose petals too.
15

Vegetable Pasta Bake Recipe - No Need to Cook Pasta First!

This colourful comforting vegetable pasta dish was on the table ready to dive into in under 20 minutes; and that includes preparation.  And it was all cooked in ONE pot with no draining or need for another pan to saute the veg first, or even to cook the pasta first; bet you wouldn't believe me? Well it's all true and to find out more and for a giveaway read on!

Vegetable Pasta Bake

As part of my healthy eating plan and to lose a bit of weight for the #Jumpstart17 challenge I said I would have at least one meat free day per week.

You may have read my review of the Optimum Pressure Cooker PRO - with this fantastic piece of kitchen kit you do not need to cook the pasta first; just add dry pasta straight from the packet! 
I mean how fantastic is that?

Optimum Pressure Cooker


Think how much time and washing up you save on, not to mention the mess of pots and pans everywhere.
  • I sauteed the chopped vegetables directly in the pan of the Pressure Cooker Pro.
  • I then added in a tin of tomatoes, plus herbs and seasoning along with 300 ml vegetable stock.
  • Add the dry pasta straight from the packet and pressed 'PASTA' setting.
  • 12 minutes later it was DONE and ready to serve!
Read on to enter the GIVEAWAY where one lucky reader will win one of their very own Optimum Pressure Cooker PRO!
285

Love Potatoes - Mozzarella, Plum Tomato and Roast Potato Salad

If you ask the question 'hands up who doesn't love potatoes'?  I expect not too many hands would be raised as I'd bet pretty much that everyone loves potatoes!

Whether it's proper roasties served with a traditional Sunday roast, or gorgeous new potatoes simply washed, skin on, boiled then served with a good knob of butter melted over the top.  Or how about Roasted with Crushed Garlic Cloves and Slices of Lemon, a sprinkling of Sea Salt to season?  Then just then dive in and enjoy.  

This Mozzarella, Plum Tomato and Roast Potato Salad recipe from Love Potatoes who have created a new selection of recipes for the spring season.  I was asked to have a go at making it and I must say it was really easy to make, lovely and colourful, healthy and more importantly, very tasty too.


As we all know, leaving the skins on potatoes means you are getting all the goodness of the potato, including fiber and vitamins which are found just under the skin.  This salad is packed full of vitamins from the added vegetables and watercress.  You can use pea-shoots which I would have loved to have done but could I buy any round here?  Sadly not, so watercress it was, which of course is still good.
0

Spicy Fried Eggs on Ciabatta - Stellar Cookware Chef's Pan

Just about everyone's into cooking these days; magazines are full of recipes and the television is pretty much non-stop cooking shows; which as far as I'm concerned can only be a good thing.  Everyone has to eat, but few people want to spend hours in the kitchen.

Fast food is what we all need after a busy day, something that can be rustled up in next to no time, tastes good and looks good.  So if it can be made using just one pan, surely that's even better?  My Spicy Fried Eggs take under 10 minutes to make including the prep!

spicy fried eggs

Not many people want to spend a fortune on fancy pot and pans either, but it has to be said a good pan will make all the difference to your cooking results.

Now, this is where the Chef's Pan from Stellar Cookware is fantastic as it's ideal for those that don't have much space in the kitchen as it can be used as a frying pan, saucepan, or a wok and it's a great price too.
8

Winter Vegetable Lasagne - Lower your Cholesterol with Flora ProActiv

High cholesterol is a major risk to heart disease as it contributes to the narrowing of vital arteries which can lead to a heart attack or stroke.  There are no obvious signs or symptoms with high cholesterol and HEART UK and Flora ProActiv are urging people to get their cholesterol level checked out.

If you do happen to have a high level of cholesterol the good news for most people is, there are simple and effective ways to lower cholesterol which include changes to diet and lifestyle.  Eating healthier, including super cholesterol busting food like plant sterols and getting more active helps lower cholesterol and most people will see an effect in as little as 3 weeks.

Simple diet changes are often all you need, check out this Winter Vegetable Lasagne recipe by Flora ProActiv.

Winter Vegetable Lasagne

The recipe was simple to make, tasty and very filling.  Fantastic for a midweek family meal and it's a great way to get kids to eat vegetables too!

5

Cheesy Topped Potatoes and Peppers - Panasonic CS894S Steam Oven

Having had my Panasonic Steam Combination Oven a few weeks now I've been busy experimenting with the steam function.  Of course it's not necessary to have a steam oven to make this recipe since you could par-boil the potatoes and cook in a regular oven.  But the Panasonic Steam Oven really does make life easier as everything is done in the one oven, so there's far less washing up, which can only be a good thing!


You can read my review of the Panasonic NN-CS894S for more information.

My Cheesy Topped Potatoes and Peppers are tasty enough on their own or served as side dish.
5

Vegetarian Stew with Peppers and Cannellini Beans - ThermoCook Recipe

An easy to make, vibrant vegetable stew packed full of flavour.  The addition of cannellini beans makes this a filling meal especially if served fresh crusty bread for dipping and mopping.   Of course you don't have to own a ThermoCook to make this recipe, but it does make it extra simple to make and really does cook stews perfectly.


All stews taste even better if reheated to following day making this the perfect quick mid week meal or to take to work for a tasty lunch; just heat it up in a microwave.
Of course the ThermoCook can chop everything but since we want chunks of vegetables rather than finely chopped for this recipe it's better to cut them by hand.
4

Optimum ThermoCook - Mini Review

Thanks to ThermoCook it's beginning to look like I'm redundant in my own kitchen!  Let me tell you about this truly amazing piece of kit; introducing the Optimum ThermoCook Professional Cooking Assistant!  When I was asked if I'd like a ThermoCook all of my own I almost fell off the chair; I mean this is  seriously an excellent state of the art piece of kitchen equipment.  It's not only stylish but it's smaller than I imagined it to be, which is great since our kitchen is really tiny.

Oh yes, the ThermoCook is a cooking lovers dream come true.  Of course it's not that I or anyone else can't cook, but the ThermoCook makes everything so much easier. 



There's so much I have to tell you but it would mean this post would go on forever, so I intend to write a series of posts covering the many different tasks the ThermoCook can do.


9

Roasted Cauliflower and Cheese Soup

With Autumn weather now full swing there's nothing like a nice bowl of steaming hot creamy soup.  Of course once the cauliflower has roasted this soup can be made in a saucepan and the blended with a stick blender but I prefer to use my Power Blender since there's no messing about with extra pots and gadgets, which means there's less to wash up!


If you've never roasted cauliflower before why haven't you?!  Roasting cauliflower gives it a delicious sweetness that tastes so good you'll wonder why you didn't try it before.

7

Quick-n-Easy - Spicy Rice and Bean Feast

Along with a few other bloggers I was asked to join the Veetee Bloggers Community and to create a recipe using a pack of Veetee's rice. 

I don't know about you but sometimes I just want dinner to be something quick and easy.  So I've got a recipe for when; you're in a hurry and want something quick and filling but still on the healthy side. 

 
Of course it's so easy to just order a takeaway, but with Veetee's 'Heat and Eat' rice range (it takes just 2 minutes in the microwave) which is great, but you still need something else to go with it; so instead of a ready meal why not try my recipe? 

Veetee's range of ready cooked rices include not only Long Grain Rice but Basmati, Basmati and Wild Rice, New Orleans Style, Peri Peri and more. 

4

Meat-free Sausage and White Bean Cassoulet

We keep being told we're going to have a heat-wave here in the UK; but it has to be said I'm thinking they are perhaps talking about next year!  So with summer sadly not too on the summery side at the moment, how about trying my meat-free sausage and white bean cassoulet?  This easy one-pot meal is made with Quorn sausages which are high in protein and fibre but low in saturated fat this is a nice and filling but healthy kind of meal.


Personally I'm not a huge fan of Quorn sausages but their 'Chef's selection are far nicer than the regular ones and make a meat-free meal in next to no time.
4

Super Quick and Healthy Vegetable Sauce for Pasta

Some people may think that making your own sauce is just too much trouble but it really isn't and vegetable pasta sauce is a great way to get your family eating their 5-a-day too.
Shop bought pasta sauces often contain a lot of sugar and salt so this is also a great way to eat more healthily. 


My vegetable pasta sauce can be made in pretty much the time it takes to boil a saucepan of water and cook the pasta!  

To make it in super quick time, I used the Zyliss® Easy Pull manual food processor which allows you to chop food with ease and consistency.  Chopping, mixing, blending and pureeing easier and is convenient too with no need or fuss for electric tools and gadgets. 
5

Vegetarian Chinese-style Spicy Beef and Peppers made with Quorn

Although we're not vegetarians it is sometimes good to have a meat free dinner.  In any case Quorn is super quick to cook.

Chinese Beef Quorn

I must say the Quorn beef strips (sold frozen) are as I say, easy to cook but in my opinion actually taste more like tofu rather than beef; that said personally I much prefer the Quorn beef than the chicken, I find the chicken a bit dry.  This dish can be on the table in a matter of minutes and since you cook the beef strips from frozen my recipe really is a doddle to make and is really tasty.

Print Recipe

https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/home/quorn-chinese-style-spicy-beef-and-peppers
    



To serve 2-3 you will need:
Vegetable oil
250g Quorn frozen steak strips
1 red bell pepper – cut into bite sized pieces
1 green bell pepper – cut into bite sized pieces
1 large onion – peeled and cut into bite sized pieces
1 clove of garlic very finely chopped
Root ginger – peeled and very finely chopped to make just half a teaspoon
4 spring onions – trimmed and sliced
A good pinch of chilli flakes

For the sauce:
2 tablespoons corn flour
2 tablespoons light soy sauce
2 and half tablespoons of Ketjap Manis (Indonesian sweet soy sauce)
1 and half tablespoons of Shaohsing (rice wine)
good pinch of white pepper
1 and half tablespoons of sesame oil
1 tablespoon sugar
2 tablespoons water

How to do it:
Prepare the vegetables and set aside.  Make the sauce simply by mixing together all of the sauce ingredients in a small bowl and set aside.

Heat up a tablespoon of vegetable oil in a wok and over a high heat; stir-fry the Quorn beef strips for about 5 minutes. 

Now add in the peppers, onions, spring onions, garlic and ginger and continue to stir-fry for about 5 minutes.  Add the chilli flakes and the sauce mixture.

Stir-fry for another couple of minutes until the sauce has thicken slightly and coats the Quorn strips and vegetables.   Serve straight away with rice or noodles. 

Beef and Peppers Vegetarian


2

At Home in the Whole Food Kitchen

Anyone, especially vegetarians and vegans will love this book; a sophisticated vegetarian cookbook with everything you need to feel at home in the kitchen, cooking in the most nourishing and delicious ways.

Amy Chaplin has a love for whole food and with her expertise as a chef has written a book to entice everyone to eat well every meal, every day. She provides all the knowhow for creating delicious, healthy dishes based on unprocessed, unrefined food - from the basics of good eating to preparing seasonal feasts all year round.


Part One; lays the foundation: how best to stock your cupboard. Not simply a list of ingredients and equipment, it provides real working knowledge of how and why to use ingredients, plus an arsenal of simple recipes for daily nourishment.

Part two; is a collection of recipes celebrating vegetarian cooking in its brightest, whole, most delectable form, with such vibrant dishes as black rice breakfast pudding with coconut and banana; fragrant aubergine curry with cardamom basmati rice, apricot chutney and lime raita; and honey vanilla bean ice cream with roasted plums and coconut crunch. Inspirational, healthy, sustainable and delicious - this is whole food cooking for everyone.
62

Carrot and Ginger Soup - Made using the Optimum 9200 Power Blender

When reading the Optimum 9200 Next Generation Power Blender could make hot soup by friction heat alone (caused by the fast spinning blades) my thinking was it would be lukewarm at best.  As it turns out I was wrong. 


Running on high speed the blades rotate 44,000 rpm which creates friction heat and the Optimum 9200 will raise the contents of the jug by 4 degrees every 30 seconds.  In order to make hot soup it has to be running for approximately 5 to 6 minutes depending on the amount of vegetables in the jug.

7

Butternut Squash Chickpea and Spinach Curry

Looking at the ingredients list at first glance may seem like this is a bit too much faffing about for your liking, but I think you'll find the end result is so worth it.

Panch Phoran is a bland of a few simple spices and doesn't require grinding - the spices are kept whole so it can be made very easily in just one minute.  Fantastic to keep in the store cupboard and will make a huge difference to any Indian style curry you make. You can see in a previous post of mine just how easy it is to make Panch Phoran - also known as Indian Five-spice.

Vegetable Curry

The butternut adds lovely vibrant colour and a slightly sweet taste to this richly spiced curry.  Be assured that the word 'spiced' does not actually mean this is extra hot (as in spicy) this is just a lovely warming delicious and very tasty curry.  That said if you do want it hotter just add more chilli.
3

Quinoa with Roasted Butternut - Healthy Summer Eating

With all this lovely hot weather we're having at the moment (which I've no doubt will end very soon since I've mentioned it) it is most definitely BBQ weather.
As a change and feeling in a healthy eating kinda mood, I felt the need to cook quinoa.  Quinoa (pronounced keen-wah) is marvelous stuff and although a little on the weird looking side, it is actually rather nice to eat and is good for you too.  

Quinoa with Roasted Butternut
 
That said, of course it does need some love to make it nice as alone it can be a bit tasteless.  But if you add a glug of oil (ha-ha) and some roasted veg along with a dollop of sun-dried tomato paste and it turns into a lovely thing indeed.

Now I have to admit to adding a little crumbled feta after this picture was taken but since I'm trying to come across all healthy and that - just don't tell anyone!
3

Mediterranean Vegetable Moussaka - National Vegetarian Week

As we all know the popular Greek dish moussaka traditionally uses lamb, but as it's the start of National Vegetarian week (19th May to 25th) I thought I'd give moussaka a go using just vegetables.  Let me tell you it was truly delicious and every bit as tasty.
To make slicing, peeling, chopping and measuring easier OXO Good Grips kindly sent me a lovely range of tools for the job.

  
First up this rather useful hand-held mandolin slicer enabled slicing potatoes into even slices a doddle. 


An aubergine was sliced and ready to cook in next to no time:


The hand-head mandolin is easily adjusted by a simple slider on the side so you have a choice of three different thicknesses from approx 1mm to 5mm.  One thing I will say is personally I would have liked the slicer to have one more thicker setting than the max it has of about 5mm.  After use the blade is set to the lock position making it safe to store with the guard in place.

Next up, the Herb Mincer - a fantastic little gadget.  The top opens up to allow easy cleaning and it can go into the dishwasher if you wish.  Safe to use since your fingers aren't near the blade when using.  It chops herbs in seconds just by rolling back and forth and comes with a blade guard for safety when storing. 


 Scrubbing vegetables is once again made easy with this comfortable to hold Vegetable Brush - I didn't need to scrub my potatoes as I was about to peel them for this recipe.


 The OXO Good Grips Y-Peeler is the very fellow for this - nice thin slices means there's no wasted veg:


  How many times have you gone to measure out a teaspoons of spice from a jar to find your measuring spoon will not fit the jar?   These slim measuring spoons are brilliant and the teaspoon easily fits into these slim spice jars that many of us I'm sure have in our cupboards.


All in all each of these products are of good quality as always from OXO Good Grips and you can find out more over at the OXO Good Grips website.  All products shown above are dishwasher safe.

  Now with my recipe!

Print Recipe
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/home/mediterranean-vegetable-moussaka

To serve 4 you will need:
1 tablespoon olive oil - plus extra for brushing
2 medium potatoes - peeled and sliced
1 large aubergine - sliced
1 large onion - chopped
1 fat garlic clove - finely chopped
1 courgettes - chopped
1 red pepper - deseeded and chopped
1/2 a green pepper - deseeded and chopped
1 tablespoon tomato purée
1teaspoon ground cinnamon
1 x 400g can chopped tomatoes including their juice
150ml vegetarian red wine
1 teaspoon dried oregano
1/2 a teaspoon of all spice
1/2 a teaspoon of nutmeg
a small bunch of flat leaf parsley - leaves only and chopped
salt and pepper to season

For the topping:
25g unsalted butter
25g flour
300ml whole milk
1 egg - lightly beaten
150g of grated Cheddar

a pinch of salt
grated nutmeg

How to do it:
Rinse the potato slices and pop in a single layer into a shallow dish with 2 tablespoons of water.  Cover with cling film and into the microwave for about 5 minutes on high. 
Since all microwaves are different, test to see if they are cooked and you might find you need to cook them for a little longer until you can insert a sharp knife and they're soft but still firm. 
Oil an oven-proof baking dish and cover the whole bottom with the cooked potatoes.
Slice the aubergine diagonally into 4mm slices and brush with oil.  Fry in a large frying pan in a couple of batches turning after a few minutes until pale golden. Pop onto kitchen paper to drain while frying the rest then set aside.

Wipe the pan clean and heat a tablespoon of oil over a medium heat.  Add the onion and garlic and cook, stirring, for 5 minutes, until soft.  Increase the heat, add the courgettes and peppers.
Add the purée and cinnamon and cook, stirring, for 1 minute.  Now add the tomatoes and red wine along with the oregano and all spice and bring to the boil.
Reduce the heat and simmer, stirring occasionally, for 20 minutes until reduced to a thickish sauce.  Throw in the chopped parsley, stir and have a taste.  Season with salt and pepper. 

Now back to the baking dish covered with a layer of potato - add a layer of the vegetable mixture followed by a layer of aubergine.  Repeat making sure you end with a layer of aubergine.
Pour over the cheese mixture and sprinkle a little more grated cheese over the top.


Preheat the oven to 200C/Fan180C/Gas 6

To make the topping:
Heat the butter in a medium saucepan until melted.  Add the flour and stir with a wooden spoon and cook over a medium heat (stirring all the while) for a just couple of minutes to cook the flour. 
If you don't do this your cheese sauce with taste floury and will be lumpy - so pay attention!

Using a balloon whisk, add the milk a little at a time whisking as you go.  Now remove from the heat and leave to cool for a couple of minutes. 
Gently stir in the beaten egg and pop back onto a low heat.  Add a pinch of salt and stir in the Cheddar.  Cook for a couple of minutes till you have a nice smooth sauce.  Remove from the heat.
 Grate over some nutmeg and bake uncovered for 33 to 35 minutes or until golden and bubbling.
Serve immediately with a nice Greek salad and a glass of wine - Cheers!


Many thanks to OXO Good Grips for sending me these products to review.
Disclaimer:  All thoughts and opinions are my own and I was not required to write anything positive.
5

Chopped Salad with Mixed Beans and Lemon Dressing

Chopped salad will add a healthy and colourful side to many dishes and is great for serving alongside BBQ food or any other outdoor eating event.  Or, how about serving with a simple jacket potato?  A chopped salad will provide an easy stress free lunch. 

Of course you can add whatever you want to your salad - sweetcorn, celery, radishes, cooked and diced new potatoes and even leftover cooked chicken.  Just add what you want and leave out what you don't!


Also chopped salads are a great way to (perhaps) get the kids to eat mixed beans and other bits and bobs they might otherwise not want.  A dressing of some sort is nice but of course it's up to you.
3
Powered by Blogger.

A GLUG OF OIL