Category Archives: One Pot Wonder

Pepper, Chickpea and Spinach Curry

Pepper Chickpea and Spinach Curry
Pepper, Chickpea and Spinach Curry
Image: http://www.alittlethoughtforfood.com

I fancied cooking something vegetarian for a change, this tasty one pot dish is quick and easy to prepare and is substantial enough to fill a hole in anyones appetite. It’s only about 170 kCals per portion too.

Serves 4 – Gluten Free*

Ingredients:

  • 1 tsp olive oil
  • 1 Red Chilli
  • 2.5 cms Root Ginger, peeled
  • 2 cloves Garlic
  • 1 medium onion, finely diced
  • 3 mixed peppers, diced
  • 1 tbsp Garam Masala
  • 1/2 tsp Turmeric
  • 1 tsp Cumin
  • 1 tbsp Tomato Puree
  • 1 400g tin of Chopped Tomatoes
  • 1 400g tin of  Chickpeas, drained
  • 1 bag of Spinach, (200 – 250gms)

Method

  1. Whizz the Garlic, Chilli and Ginger in a blender until it forms a paste, (you can substitute paste versions of these instead and use as directed on the tubes\jar)
  2. Heat the paste and olive oil in a large heavy bottomed pan, until it becomes fragrant and starts to sizzle (be careful not to burn the paste or it will become bitter)
  3. Add the onion and peppers and fry for a few minutes, util the onions start to become translucent)
  4. Add the spices and tomato puree and cook for a few moments
  5. Add the Chickpeas, and Chopped Tomatoes plus a splash of water and simmer for 10 mins.
  6.  Add the spinach and cook for a few minutes until it’s wilted, then stir through the curry.

Serve with some plain boiled rice and a Naan or Chapati and enjoy this healthy delight…..

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently

 

 

 

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Spiced Butternut Squash Soup

Spiced Butternut Squash Soup
Spiced Butternut Squash Soup
image: alittlethoughtforfood.com

This creamy, hearty yet healthy soup, tantalised the tastebuds of my colleagues when I bought a batch to work for my lunch. at around 200 kcals per portion (without an added dash of cream) it makes a tasty and filling lunch.

Serves 4 – Gluten Free*

Ingredients:

  • 1 tbsp olive oil
  • 2 medium brown onions, roughly chopped
  • 1 kg Butternut Squash, peeled, de-seeded and roughly chopped
  • 2.5 cm root ginger, peeled and chopped
  • 1 red chilli, de-seeded and sliced thinly
  • 2 tsp cumin seeds, dry roasted
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 garlic cloves, roughly chopped
  • 1 litre hot vegetable or chicken stock

Method

  1. Heat the olive oil in a large saucepan.
  2. Add the onion, ginger and chilli. Cook on a low to medium heat for 5-10 minutes until the onions are soft.
  3. Add the Butternut squash , ground spices, cumin seeds and garlic  and cook for a further 5 minutes until the aromas are released.
  4. Turn up the heat, then add the stock plus a good grind of black pepper and bring to the boil.
  5. Turn down to a simmer and allow to bubble slowly for 30 to 35 mins or until the squash is cooked (press against the side of the pan with the back of a spoon, it should be soft).
  6. Blend to a fine consistency with a stick blender, you might need to add some more hot water if the soup is too thick.
  7. Season to taste, then top with a swirl of single or soured cream (optional).

Serve with a hunk of home made bread like my Irish Soda Bread and enjoy…

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently

Spiced North-African style eggs with homemade flatbreads

North African Baked Eggs image: The Sydney Morning Herald
North African Baked Eggs
image: The Sydney Morning Herald

This recipe is a breakfast and lunch favorite with my family and I, it’s a quick and easy and very tasty meal. Baking eggs in a spicy tomato sauce is very common in many parts of the world, most famously in the Mexican dish huevos rancheros. This version is topped with cheese for an extra treat.

Ingredients

For the flat breads

  • 250g/9oz plain flour, plus extra for dusting
  • pinch salt
  • 1tbsp olive oil

For the eggs

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 green pepper, deseeded and sliced
  • 1 garlic clove, sliced
  • ½ tsp crushed chilli flakes
  • ½ tsp cumin seeds
  • 2 x 400g/14oz tins chopped tomatoes
  • salt and black pepper
  • 6 eggs
  • 100g/3½oz feta cheese or Greek-style cheese, crumbled

Method

To make the flat breads,

  1. Sieve the flour and a generous pinch of salt into a mixing bowl.
  2. Make a well in the middle and add the oil.
  3. Mix into the flour then add 100-150ml/3½-5fl oz warm water until the mixture comes together to form a dough.
  4. Knead the dough for 3-4 minutes, or until elasticated a little so that the dough springs back while you knead.
  5. Set aside to rest.

For the eggs.

  1. Heat a wide, heavy-based pan over a medium heat and toast the cumin seeds for a moment.
  2. Add the olive oil and gently fry the onion with a pinch of salt until softened and translucent. Add the green pepper, cover with a lid and gently fry for further five minutes, or until soft.
  3. Once the pepper is softened, add the garlic.
  4. Cook for two minutes, then sprinkle in the chilli flakes and add the chopped tomatoes. Season with a little salt and pepper.
  5. Cook over a medium-low heat for 10-15 minutes, or until the sauce is thickened and rich, taste and adjust the seasoning as necessary.

Cook the flat breads.

  1. Meanwhile, divide the flat bread dough into eight balls.
  2. On a lightly floured work surface, roll each ball out to the thickness of a 50p piece (each flat bread should be approximately 12cm/4½in in diameter).
  3. Heat a heavy-based frying pan over a high heat.
  4. Cook a flatbread in the dry pan for 2-3 minutes on each side, or until slightly charred, cooked through and a little puffed up.
  5. Transfer to a plate and wrap in a clean tea towel. Repeat the process with the remaining dough.
  6. Keep warm while you finish the eggs.

Finish the eggs.

  1. Make six wells in the tomato mixture and break an egg into each.
  2. Cover the pan and cook gently over a low heat for 3-4 minutes, or until the whites are set (cook for a further 2-3 minutes if you like your yolks set).

Sprinkle with the feta and serve with the warm flat breads on the side. If you are sort on time you can replace the flat breads with some warm pitta breads.

Cawl

Welsh Cawl
Welsh Cawl

I was reading through a old recipe book, that was my Grandmothers, I came across a heavily annotated recipe for Cawl, which a Welsh version of the ubiquitous Irish Stew. The book is starting to fall apart and St David’s is almost upon us I’ve decided to publish the recipe up here. The flavour improves if you make it the day before hand.

Serves 4 – Gluten Free*

Ingredients

I’ve converted the Imperial Measurements in the book to metric for ease

  • 2lb (1kg) neck of lamb (on the bone), preferably Welsh, cut into serving pieces
  • 3 pints (2ltrs) lamb stock
  • 8oz (225g) potatoes, peeled and roughly chopped
  • 8oz (225g) onions, peeled and roughly chopped
  • 8oz (225g) leeks, trimmed and sliced into ½in (1cm) slices
  • 8oz (225g) carrots, peeled and roughly chopped
  • 8oz (225g) swede, peeled and roughly chopped

Method

  1. Place the lamb into a large pan and pour over the stock. 
  2. Bring the liquid to the boil, then reduce the heat until it is simmering and leave to simmer for an hour.
  3. Add the chopped vegetables and continue to cook for a further hour. 
  4. Remove from the heat, cover and set aside to cool overnight.
  5. When you are ready to serve the stew, return the mixture to the boil, reduce to a simmer and continue to simmer for 15 to 20 minutes, or until completely heated through.

Serve in warmed bowls with crusty bread and slices of a good Welsh cheese.

*Gluten Free – Although I make every effort to ensure that the ingredients listed are gluten free, you should double check at the time of using as products change their base ingredients frequently

Greek Lamb with Orzo

Greek Lamb with Orzo
Greek Lamb with Orzo

This recipe originally by Mary Cadogan, is based on a Greek classic. It’s made using Orzo, a widely available small rice sized pasta, which is used in place or the original Greek ingredient; Manestra.
It’s an easy recipe but takes a while to cook, however the flavoursome and tender lamb makes it all worthwhile

Serves 6

Ingredients

  • 1kg shoulder of lamb
  • 2 onions, sliced
  • 1 tbsp chopped fresh oregano (or 1 tsp dried if you don’t have fresh)
  • ½ tsp ground cinnamon
  • 2 cinnamon sticks, broken in half
  • 2 tbsp olive oil
  • 400g can chopped tomatoes
  • 1.2l chicken or vegetable stock, hot.
  • 400g orzo 
  • freshly grated parmesan , to serve

 

Method

  1. Heat oven to 180C/fan 160C/gas 4. 
  2. Cut the lamb into 4cm chunks and spread over the base of a large, wide casserole dish. 
  3. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. 
  4. Bake, uncovered, for 45 mins, stirring halfway.
  5. Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
  6. Remove the cinnamon sticks, then stir in the orzo. 
  7. Cover again, then return to the oven and bake for a further 20 mins, stirring halfway through. 
  8. The orzo should be cooked and the sauce thickened.

Serve, sprinkle with grated Parmesan and serve with fresh crusty bread (like Soda Bread).

Top Tip:
This recipe can be frozen, just cool and freeze after step 4 and defrost and return to a casserole dish, gently bring to a boil (adding some water if it looks a little dry) and restart at step 5.

Moules marinière

Moules MariniereImage: bbc.co.uk/food
Moules Mariniere
Image: bbc.co.uk/food

Mussels are in season in any month that has an ‘R’ is the old British adage, and this classic French\Belgian recipe is a restaurant classic which is deceptively easy to replicate at home. Although I love the mussels, my favourite part of the dish is the creamy white wine sauce, mopped up with fresh crusty bread, like a home-made Irish Soda Bread.

Ingredients

  • 1.75kg fresh live mussels
  • 1 garlic clove, finely chopped
  • 2 shallots, finely chopped
  • 15g butter
  • a bouquet garni of tied parsley stalks, thyme stems and bay leaves
  • 100ml dry white wine or cider
  • 120ml double cream
  • handful of parsley leaves, coarsley chopped

Serves 4 – Gluten Free*

Method

  1. Wash the mussels under plenty of cold, running water, discarding any open ones that won’t close when lightly squeezed ot tapped.
  2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with the back of a large knife, giving the mussels another quick rinse to remove any little pieces of shell and beard.
  3. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels (it should only be half full so that thay have enough space to steam).
  4. Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. 
  5. Give the pan a good shake every now and then.
  6. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
  7. Spoon into four large warmed bowls (discarding any closed mussels)

Serve with lots of crusty bread (chose your favourtie Gluten free bread for a gluten free version), to mop up the creamy sauce.

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently

Roasted Chicken and Chorizo

Roasted Chorizo and ChickenImage: bbc.co.uk/food
Roasted Chorizo and Chicken
Image: bbc.co.uk/food

This is one of my ‘One pot wonders’ a tasty chicken and chorizo roasted in the same tin. It infuses the great paprika and herb flavours into the chicken and veg, and saves on washing up.

Ingredients

500g new potatoes, such as Charlotte
1-2 tbsp olive oil
salt and freshly ground black pepper
8 skinless and boneless chicken thighs (approximately 500g)
1 tsp smoked paprika
pinch ground cinnamon (optional)
pinch dried chillie flakes (optional)
handful fresh thyme sprigs or 1 tsp dried thyme
115g/4oz piece dried chorizo sausage
4 ripe tomatoes (or about 150g cherry tomatoes)
1 red or orange pepper, deseeded and sliced
2 garlic cloves
salt and pepper for seasoning

Serves 4 – Gluten Free*

Method

  1. Preheat the oven to 220C/425F/Gas 7.
  2. Halve or quarter the potatoes, depending on their size (to produce evenly sized chunks).
  3. Place in a large non-stick roasting tin and toss with two tablespoons of the oil and season to taste with salt and pepper, then put into the oven for 15 minutes.
  4. Cut the chicken thighs in half, add the smoked paprika along with the dried chillies and cinnamon, if using. Scatter with half the thyme leaves, season with salt and pepper, stir through and set aside.
  5. Make a nick in the skin of the chorizo then, peel away the papery skin and cut into chunks or rounds.
  6. When the potatoes have had 15 minutes roasting, give them a stir, then nestle the chicken and tomatoes into the pan.
  7. Scatter with the chorizo, garlic and the remaining thyme leaves, then season with salt and pepper.
  8. Drizzle the remaining oil all over, and return to the oven to roast for 20 minutes more, stirring half-way.
  9. Cook until the chicken is cooked through and the potatoes and tomatoes are turning golden brown and crisp at the edges

Serve and enjoy….

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently