Thursday, 18 December 2014

Turkey and Broccoli Rice Bake

This is a lovely cheesy leftovers dish and perfect after thanksgiving or at any time as it could be made with leftover roast chicken. I love rice bakes and this was no exception really tasty and comforting on these long winter nights!
















Turkey and Broccoli Rice Bake (from The English Kitchen)
(Serves 4-6)

250g long grain rice, cooked
3 mugs cooked turkey, chopped
2 mugs cooked chopped broccoli
1 tin condensed cream of chicken soup
2 dessert spoons of mayonnaise
2 stalks of celery, trimmed and chopped
1/2 medium onion, peeled and chopped
225g strong cheddar cheese, grated
salt and pepper
handful crushed round buttery crackers

Preheat the oven to 180C. Butter a large shallow baking dish. Set aside.

Stir together the rice, turkey, broccoli, soup, mayonnaise, onion and celery in a bowl. Add half of the cheese and stir again. Season to taste with some salt and pepper. Pour into the prepared baking dish. Cover tightly with some foil.

Bake for 30 to 35 mins, until the rice is cooked and the casserole is bubbling. Remove from the oven, top with the remaining cheese and crushed crackers. Bake for a further about 10 mins until the cheese is nicely melted on top and it is lightly browned. Serve hot.  

Tuesday, 16 December 2014

Healthy Flapjack

I'm not sure about this flapjack, I found it a little dry. I substituted dates for prunes which didn't quite have the same binding effect! I'm not sure healthy flapjack is worth it!

















Flapjacks (adapted from Good Food Magazine December 2012)
(Makes 12)

150g ready-to-eat stoned dates
100g low-fat spread
3 generous tbsp agave syrup
3 tbsp mixed seeds
100g raisins

150g porridge oats

Heat the oven to 190C. Line an 18cm square tin with baking parchment. Put the dates into a food processor and process until they are finely chopped and sticking together in clumps.

Put the low-fat spread, agave syrup and dates into a saucepan and heat gently. Stir until the low-fat spread has melted and the dates are blended in. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread level.

Bake in the oven for 15-20 mins until golden brown. Leave in the tin until cold then cut into squares and serve.

Sunday, 14 December 2014

Turkey Stuffing Casserole

So I left the thanksgiving meal with loads of leftovers! Thank you Daniela! I practically ate Turkey for most of last week and changed my menu plan almost completely. Smudge the cat also enjoyed eating turkey! The first thing I made was a Turkey Stuffing Casserole. Although we didn't have stuffing with our meal I had a box of stuffing mix in and used that. I'm not if it was meant to be pre-cooked but I didn't bother and just put the mixture in wet which worked fine. his is one tasty casserole and a perfect use of those leftovers.


Turkey Stuffing Casserole (from The English Kitchen)
(Serves 4-6)

1 box stuffing mix, prepared
450g leftover cooked turkey, shredded
9 tbsp good quality mayonnaise, divided
3 tbsp whole berry cranberry sauce
650g leftover mashed potatoes
150g mozzarella cheese, grated

Preheat the oven to 190C and butter an 8 inch square casserole dish.    

Spoon half of the stuffing mixture into the bottom of the dish and spread it out to cover. Sprinkle with the turkey pieces.   

Whisk together 3 tbsp of the mayonnaise and all of the cranberry sauce. Spread this mixture over top of the turkey. 

Beat together the remaining mayonnaise, the mashed potatoes and the mozzarella cheese. Spoon this over top of the turkey, spreading it over to cover. Sprinkle the remaining stuffing over top.

Bake for 40 mins, or until bubbling and heated through. Allow to stand for 10 mins or so before serving. Delicious!  



Friday, 12 December 2014

Green Bean Casserole

So my contribution to our delicious Thanksgiving meal was a Green Bean Casserole and Amy's Apple Pie which I made again as it's just so good. I managed to over spice it though\! So next time I'll be a bit more gentle! Pictured below to the lefthand side is my green bean casserole I hasd to transport it in two parts and we cooked it in take away tins! But it worked perfectly and was really tasty. Pictured below is also my friend Daniela who hosted thanksgiving. As I said before it was a lovely day with lots of merriment and food! Here's to next year ;)



Green Bean Casserole (adapted from Food Network)
(Serves 4-6)

450g green beans, rinsed, trimmed and halved
2 tbsp butter
1 onion, sliced
340g mushrooms, sliced
salt and pepper
2 cloves garlic, minced
1/4 tsp freshly ground nutmeg
2 tbsp plain flour
250ml chicken stock
250ml single cream

Preheat the oven to 200C.

Bring a large pan of water to the boil. Add the beans and blanch for 3-4 mins. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a frying pan over medium-high heat. Add the mushrooms, onions, a little salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 mins. Add the garlic and nutmeg and continue to cook for another 1 to 2 mins. Sprinkle the flour over the mixture and stir to combine. Cook for 1 min. Add the stock and simmer for 1 min. Decrease the heat to medium-low and add the cream. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 mins.

Remove from the heat and top with the breadcrumbs. Place into the oven and bake for 15 mins or until golden and bubbly. Remove and serve immediately.

Wednesday, 10 December 2014

Meal Planning Monday

So this is really late. I was sick on Monday and am still trying to catch up. This is a very short week meal planning wise as I am off to Washington DC and New York on Friday! It's also easy stuff mostly out of the freezer as I try to eat everything in my fridge that might go off! I still haven't packed yet, I have got my suitcase out though and the books I'm taking with me, which seems to have sent the cat into a bit of a tailspin. Ah well it'll all get done before Friday!
















Monday
Bacon and Leek Quiche with Salad

Tuesday


Wednesday 
Smoked Salmon Pasta Salad
Swedish Meatballs with Celeriac Rice (Jamie's 15 Min Meals)

Thursday 
Smoked Mackerel Potato Salad
Warm Sausage Salad

Smoked Salmon and Cucumber Noodle Salad

I ate this salad cold the day after making it and it had turned a bit watery but otherwise it was a very simple salad to make and enjoy.
















Smoked Salmon and Cucumber Noodle Salad (from Salad Days - Good Housekeeping)
(Serves 4)

1/2 tbsp oil
2.5cm root ginger, peeled and finely chopped
1 green chilli, seeded and finely chopped
1 tbsp sesame seeds
6 baby sweetcorn, finely sliced
300g straight to wok rice noodles
1 tbsp toasted sesame oil
1 tbsp soy sauce
120g smoked salmon trimmings
salt and pepper
large handful of coriander, finely shopped

Heat the oil in a large frying pan. Add the ginger, chilli and sesame seeds and cook for 1 min. Stir in the baby sweetcorn and noodles and cook, stirring frequently, for 3 mins or until the noodles are tender. Leave to cool.

Add the cucumber, sesame oil, soy sauce and smoked salmon trimmings. Season, garnish with coriander and serve or pack into a lunchbox.

Monday, 8 December 2014

Courgette, Pepper and Potato Empanadilla

I made these late in the summer and then froze them and only just finally got around to eating them. I made small individual ones and I think I got abut 3 or 4 out of the pastry recipe. These are really full of flavour and the all spice adds a lovely depth.

















Courgette, Pepper and Potato Empanadilla (from Leith's Vegetarian Bible)
(Serves 4-6)

For the filling
1 medium potato, peeled and cut into 5mm dice
2 tbsp oil
1/2 medium onion, sliced
1-2 cloves of garlic, crushed
1/2 tsp ground all spice
1/2 tsp ground tumeric
1/2 tsp paprika
1 courgette, diced
1 red pepper, thinly sliced
1 red chilli, deseeded and chopped
salt and pepper
1 tbsp chopped parsley
lemon juice

For the pastry
285g plain flour
1/2 tsp salt
4 tbsp olive oil
2 tbsp milk
150ml water
flour
beaten egg

Heat the oil in a frying pan, add the onion and fry until softened, then add the garlic and spices and cook for 1 min further. Stir in the potato and fry gently until almost cooked. Stir in the courgette, pepper and chilli. Season and continue to cook over a low heat, stirring and continue to cook over a low heat, stirring from time to time until all the veg are soft. Add the parsley and a dash of lemon juice and leave to cool.

Preheat the oven to 200C. Grease a baking tray.

To make the pastry: Sift the flour and salt into a mixing bowl and make a well in the centre. Put the oil, milk and water into a small saucepan and heat to blood temperature. Gradually pour into the flour, working together to form a soft dough. Knead briefly until smooth and elastic.

Roll out the pastry thinly on a well floured workshop and cut out a 2 x 20cm circles, using a plate as a template. Place one circle on the baking tray and pile the filling on top. Damped the edges with water. Cover with the second circle and seal the edges with a fork. Make two slashes on top to allow steam to escape. Brush with the beaten egg and bake in a preheated oven for 35 mins until golden brown.

Saturday, 6 December 2014

Warm Chicken and Preserved Lemon Salad

I had this salad cold in a lunchbox and it was very tasty. I didn't miss the fact that there was very little dressing in this recipe, there was enough flavour from the harissa and preserved lemons. Really easy to make too.

















Warm Chicken and Preserved Lemon Salad (adapted from Waitrose Recipe Card)
(Serves 4)

2–3 tsp harissa
1 tbsp
 oil
4 chicken breasts 
2 red peppers, seeded and quartered
1 fennel bulb, sliced
150g couscous
1 tbsp extra-virgin olive oil
140g pack watercress, rocket & spinach salad
2 tbsp green olives, halved
2 preserved lemons, finely chopped
2 tbsp chopped coriander
Mix together the harissa and oil and brush the chicken, peppers and fennel with the mixture.
Cook the chicken, peppers and fennel in a preheated griddle pan or under a medium grill for 8–10 mins on each side until nicely browned and cooked through with no pink meat and the juices run clear.
Meanwhile, place the couscous in a large heatproof bowl and cover with 300ml boiling water. Leave for 5 mins until the water has been absorbed, then fluff up with a fork. Stir through the extra-virgin olive oil and transfer to a large serving bowl.
Slice the chicken and peppers into strips and add to the couscous along with the salad leaves, olives, lemons and coriander. Toss well together and serve immediately, or leave to cool completely and serve chilled.

Thursday, 4 December 2014

Lemon Orzo Salad with Spinach, Asparagus and Feta

This was a lovely salad that used up lots of leftover bits and pieces that I had lying around. The feta was a lovely salty contrast to the rest of the ingredients.



Lemon Orzo Salad with Spinach, Asparagus and Feta (from Two Peas and Their Pod)
(Serves 4)

240g orzo
2 cloves garlic, finely chopped
1 tsp olive oil
8 asparagus spears, cut into 1 inch pieces
2 handfuls spinach
juice 1 large lemon
80g feta cheese, crumbled
Salt and pepper, to taste
Bring a pan of water to the boil, Stir in orzo and Cook until tender, about 10 min. Drain the orzo and set aside. In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces and saute for 3-4 mins. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.

Put the orzo in a medium bowl and add in the vegetables. Squeeze the lemon juice over the orzo and vegetables. Stir. Season with salt and pepper.

Sprinkle over the feta and serve.

Tuesday, 2 December 2014

Pumpkin Prawn Curry

This was delicious, really delicious. The pumpkin makes it a lovely silky creamy sauce with the added benefit of the pumpkin. It was just lightly spicy so if you like your curry's hotter use more or use a hotter curry powder.

















Pumpkin Prawn Curry (from Epicurious)
(Serves 4)

2 tbsp oil
1 onion, sliced
1 tbsp minced ginger
1 tbsp minced garlic
1 chopped plum tomato
1 400g tin pumpkin purée
500ml vegetable stock
1 can coconut milk
1 1/2 tsp curry powder
1/8 tsp cayenne pepper
450g prawns, peeled and deveined
1 packet stir fry veg
juice 1 lime
Steamed rice

Heat the oil in a large saucepan over medium heat. Add the onion and ginger; sauté until soft, about 8 mins. Add the garlic and cook for 1 min. Stir in the tomato and pumpkin purée and cook, stirring frequently, until the pumpkin is golden brown, about 10 mins. Add the stock, coconut milk, curry powder, and cayenne pepper; simmer for 20 mins. Add the veg, prawns, and lime juice. Simmer until the prawns are pink. Serve with steamed rice.