Cajun Chicken Spaghetti Squash

This was delicious, lovely and spicy and the usual watery nature of the spaghetti squash was gone, so all in all a success.

Cajun Chicken Spaghetti Squash (from Destination Delicious)
(Serves 6)

2 medium spaghetti squashes
2 tbsp oil
salt and pepper
450g chicken breast, chopped into small cubes
1 tbsp + 1 tsp Cajun seasoning
½ onion, chopped
2 cloves garlic, finely chopped
2 peppers
3 tomatoes, diced
60g cream cheese
bunch parsley, chopped  

Preheat the oven to 200C. Prick the spaghetti squashes with a fork and put into the oven. Bake for 40mins - 1 hr until soft. set the squash aside until cool enough to handle. Sprinkle 1 tbsp cajun spice to the chicken and combine.
Heat 1 tbsp oil in  frying pan over a medium high heat, add the chicken and sauté for about 5 mins. Add the onion, garlic and peppers to the pan with 1 tsp cajun seasoning and sauté until softened.

Then, add in the tomatoes and cream cheese. Stir until combined. Take the mixture off the heat. When the squash is cool enough to handle, use a fork to scrape the spaghetti strands out of each half. Add the spaghetti squash and the chicken to the sauté pan and toss to combine. Serve.

Salmon Bulgar Risotto

This really does have a risotto like texture despite not being made anything like a risotto. It was also very tasty and felt like the flavours of summer in the middle of January!

Salmon Bulgar Risotto (from Beauty Bites)
(Serves 4)

4 tomatoes, chopped
4 salmon fillets, chopped
200g bulgar wheat
2 garlic cloves, minced
3 tbsp oil
1 pepper, chopped
handful coriander, chopped
handful dill, chopped
handful green olives, chopped
1 tbsp capers

Bring a pan of water to the boil and cook the bulgar according to packet instructions. Drain.

Add the tomatoes to frying pan and heat over a medium-high heat for a few mins, stirring occasionally, until the tomatoes start to fall apart and start looking like a sauce. Then add the bulgar and chopped salmon and mix together. If you need to, add some water.

After 3-4 mins cooking, stir in the garlic and oil. Cover and stir from time to time for another 3-4 mins. Turn off the heat and add the pepper, coriander, dill, olives and capers, cover and let sit for a few more mins on the warm stove. Serve.

Brazilian Prawn Soup

This is a delicious soup, just lightly spicy and very filling.

Brazilian Prawn Soup (from Jo Cooks)
(Serves 6)

2 tbsp oil
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
100g long-grain rice
pinch chilli flakes
salt and pepper
1 400g can chopped tomatoes
1l water
250ml coconut milk
400g prawns, halved
juice 1 lemon
small bunch parsley, chopped

In a large saucepan heat the oil over low heat. Add the onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft.

Add the rice, chilli flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 mins.

Stir in the coconut milk. Bring to a simmer and then add the prawns. Simmer, stirring occasionally, until the prawns are just done, 3 to 5 mins. Stir in the black pepper, lemon juice, and parsley and serve.

Cheese and Onion Topped Vegetable Pie

This was a yummy veggie pie.

Cheese and Onion Topped Vegetable Pie (from Waitrose Autumn)
(Serves 4)
(9 WW SmartPoints per serving)

800g potatoes, peeled and chopped
splash milk
1 tbsp oil
1 carrot sliced
1 pepper, diced
300g leeks, washed and thickly sliced
40g butter
40g plain flour
400ml milk
1 tsp mustard
80g cheddar cheese, grated
1 bunch spring onions, sliced

Put the potatoes into a saucepan and over with water. Bring to the boil and cook for 10-15 mins until tender. Drain and return to the pan.

Add the milk and mash well. Season.

Preheat the oven to 200C.

Heat the oil in a frying pan and fry the veg for 5 mins. Transfer to an ovenproof dish.

Meanwhile, melt the butter in a small pan, stir in the flour and cook for 1 min. Gradually add the milk stirring constantly until thickened. Stir in the mustard and 20g cheese, season and pour over the veg.

Mix the remaining cheese and spring onions into the mash and spoon on top of the veg. Bake for 30 mins until golden.

Turkish Eggs

I had these delicious eggs for lunch on New Year's Day and they were fab. Really easy to make and tasty, something different to do with eggs!

Turkish Eggs (from Hairy Dieters Fast Food)
(Serves 4)
(5 WW SmartPoints)

cooking spray
1 onion, finely chopped
1 red pepper, chopped
1 green pepper, chopped
1 tsp smoked paprika or chilli powder
1 tsp dried oregano
1 tbsp tomato puree
4 medium tomatoes, diced or 200g can chopped tomatoes
8 eggs, beaten
salt and pepper
50g feta, crumbled
parsley or mint, chopped

Heat a frying pan and spray with cooking spray. Add the onion and peppers and cook over a medium heat for about 7-10 mins, stirring occasionally.

Sprinkle over the paprika and oregano. Add the tomato puree and cook for a further couple of mins, then add the tomatoes and simmer for 5 mins.

Season the eggs with salt and pepper. Add then to the tomatoes and cook, stirring constantly, until the eggs have combined with the tomato mixture and are just cooked through. Divide between 4 bowls and sprinkle with feta and herbs. Serve.

Stuffed Chayote

I got a chayote in my veg bag one week. I had never heard of it or seen one before, but it's always fun to try something new! I googled and came up with this stuffed chayote recipe. These were surprisingly really tasty.

Stuffed Chayote (from Cook Pad)
(Serves 3)

3 medium chayote squash, cut in half
140g chorizo, chopped
2 small corn on the cob, kernels removed
1/2 red pepper, chopped
1/2 onion, chopped
1 tomato, chopped
1 tbsp chopped coriander
50g cheddar

Preheat oven to 180°C

Cook the chayote in a pot of boiling water for 20-30 mins, until tender but firm. Remove from the water and leave to cool.

While the chayote is cooling, cook the chorizo in a frying pan. When fully cooked tip into a kitchen towel. In the same sauce pan which should still have a tiny bit of grease left in pan from chorizo, add the onion and cook for 5 mins, add the corn, peppers and tomato. Saute for 1 min.

Scoop the seeds out of the chayote and discard. Scoop out meat leaving about a 1/4" shell.

Chop the chayote flesh and place in a bowl. Add the chorizo, onions, corn, peppers, tomatoes, coriander and half the cheese. Mix well.

Stuff the chayote shells with the mixture. Bake for 30 mins. Sprinkle the remaining cheese on top for the last 5 mins of cooking time.

Indian Salmon and Veg Flatbread Pizza

I made this lovely pizza one day for lunch during half term. It's a very quick way to get a pizza and tasty to boot.

Indian Salmon and Veg Flatbread Pizza
(Serves 1)

1 salmon fillet
1 tsp curry powder
1/2 red pepper, cut into chunks
1/2 courgette, cut into chunks
1 flatbread or tortilla
1 tbsp tomato paste
coriander leves
1 tbsp natural yoghurt

Preheat the oven to 200C.

Put the salmon on a baking sheet and sprinkle the curry powder over the top. Bake in the oven for 12-15 mins until cooked. Flake.

Put a little oil in a frying pan and fry the courgette and pepper until starting to soften.

Spread the tomato paste over the flatbread and top with the salmon, courgette and peppers. Put into the oven for 5 mins to crisp up. Remove from the oven and top with the yoghurt and coriander. Serve.

Red Orzo Risotto with Goat's Cheese

This was absolutely delicious. Really simple to make and lovely and comforting.

Red Orzo Risotto with Goat's Cheese (from The Times)
(Serves 3-4)

250g orzo pasta
salt
2 tbsp olive oil
1 red onion, sliced
1 large garlic clove, crushed
150g roasted or chargrilled romano or piquillo peppers, chopped
pinch saffron
 4 vine tomatoes (200g)
70g pitted dry black olives, halved
10g flat-leaf parsley leaves, chopped
100g soft goat’s cheese

Bring a pan of water to the boil, add the orzo and cook for about 10 mins until just tender. Drain, but reserve a mugful of the cooking water. Tip the pasta into a warmed bowl, toss with 1 tbsp olive oil and 2 tbsp cooking water, then cover with clingfilm.

Heat 1 tbsp oil in the pan and add the onion. Cook, stirring often, for 6-7 mins. Stir the garlic into the onion, add 2 tbsp of the orzo cooking water, cover, reduce the heat and cook for 10 mins. Stir in the saffron, and then the peppers.

Quarter the tomatoes and blitz them into passata. Pour this into the pan. Simmer for a few mins until juicy, but not too wet. Mix in the drained pasta and turn off the heat.  Stir the olives and parsley into the pasta. Serve topped with a few tsp of goat’s cheese.

Chicken and Runner Bean Paella

It's a while since I made paella and I love it. I had some runner beans to use up so this was a must. I changed the original recipe a bit, but adding in some chorizo and courgette.

Chicken and Runner Bean Paella (from Good Food Magazine August 2014)
(Serves 4)

2 tbsp olive oil
2 onions, chopped
4 garlic cloves, sliced
8 skinless chicken thighs
150g chorizo, chopped
1 medium courgette, chopped
1 large red pepper, deseeded and chopped
225g paella rice
1 tbsp sweet paprika
100ml dry white wine
850ml hot chicken stock, stirred with 2 large pinches saffron
350g runner beans, strings removed, then sliced into chunks
200g uncooked large king prawns

Heat the oil in a large frying pan, add the onions and garlic, and fry for 5 mins. Push the onions over to one side, add the chicken and chorizo and cook for 10 mins, turning occasionally, until the chicken is nicely coloured. After 5 mins add the courgette and pepper.

Stir in the rice and paprika, then pour in the wine. Let it sizzle a bit, then stir in the saffron stock. Add the beans, and cook, stirring occasionally, for 15 mins until the rice is tender and has absorbed most of the stock. If it starts to look dry, add a splash more stock.

Add the prawns for the final few mins, if using, until they turn from grey to pink. Season generously and allow to stand for 1-2 mins before serving.

Summer Vegetable Pizza Pies

These were actually really very good. Lovely and tasty with all those summer flavours. 

Summer Vegetable Pizza Pies (from WeightWatchers)
(Serves 4)

1 packet pizza dough mix
plain flour
1 tbsp oil
1 onion, finely sliced
2 garlic cloves, chopped
200g courgettes, chopped
2 peppers, deseeded and chopped
650g tomatoes, chopped
4 tbsp tomato paste
2 tsp thyme leaves
125g mozzarella, torn

Preheat the oven to 22C. Make up the pizza dough according to packet instructions. Dust a work surface with some flour and turn out the dough, leave it rise for however long it says on the packet., then divide into 4.

Dust the work surface with little more flour and then roll out the dough to make 4 rough circles about 20cm. Set aside on a baking tray.

Heat the oil in a frying pan and add the onion, garlic, courgette and peppers. Cook for 8 mins until softened a little. Add the tomatoes, tomato puree and thyme, cook for a further 3 mins, then season and remove from the heat.

Divide the veg and mozzarella between the dough circles, the fold the dough around the covering some of the veg.

Bake in the oven for 12-15 mins. Serve with salad.

Cannelloni Nicoise Style

This was absolutely delicious. Really simple to make but oh so flavourful. I used the cherry tomatoes from my garden and they are so sweet cooked this way. 

Cannelloni Nicoise Style (from Rachel Khoo's Kitchen Notebook)
(Serves 4)

For the tomato sauce
500g cherry tomatoes, halved
1 tbsp oil
pinch salt

For the filling
2 courgettes
8 large fresh lasagne sheets
8 tsp olive tapenade
200g grilled peppers
200g cooked artichokes
200g creme fraiche
100g mozzarella, sliced or grated

Preheat the oven to 180C. Put the tomatoes, oil and salt into a small saucepan. Cover with a lid and cook over a medium heat for 8 mins or until the tomatoes have burst. Meanwhile, using a peeler, slice the courgettes into ribbons.

Spread the tapenade thinly over the lasagne sheets. Lay a few of the courgette ribbons down the length of the sheet just to cover them.

Mix the peppers and artichokes and spoon three tbsp of the mixture down the centre of each sheet, then roll up tightly from the long side, keeping the filling inside. Put 2 tbsp of sauce in a baking dish and then put the roll on top. Repeat with the rest of the sheets.

Pour the tomatoes over the lasagne rolls. Stir some pepper into the creme fraiche until smooth and put tbspfuls randomly on top of the cannelloni. Top with the mozzarella and put in the oven and back for 30 mins until golden and bubbly. Serve.

Merguez Bean Pot

This is a bit like poshed up baked beans. It was delicious and very filling. I am lookimg forward to having seconds on toast!

Merguez Bean Pot (from Good Food Magazine August 2014)
(Serves 4)

2 tbsp olive oil
500g merguez sausages, cut into bite-sized pieces
2 onions, chopped
1 red pepper, chopped
2 x 400g cans chopped tomatoes
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
1 tbsp brown sugar
2 x 400g cans cannellini beans or red kidney beans, drained
small bunch coriander or parsley, chopped

Heat the oil in a large saucepan, add the sausages and fry until browned. Add the onions and pepper, and fry for 5 mins until softened.

Add the tomatoes and 1 can of water, the Worcestershire sauce, mustard and sugar. Season and bring to the boil. Give it a stir, then reduce the heat, cover and simmer for 15 mins.

Stir in the beans, return to a simmer and cook for a further 5 mins. Scatter with parsley or coriander and serve in bowls.

Roasted Red Pepper Dip/Sauce

I made a Mediterranean Quinoa Bowl, which was basically a bowl of quinoa with whatever was left in my fridge on top. I used olives, cucumber, artichokes, sun-dried tomatoes and feta, but you could basically use whatever you want. The sauce however is the real winner, it's yummy. I ended up eating it as a dip for the rest of the week.

Roasted Red Pepper Dip/Sauce (from Pinch of Yum)

1 450g jar roasted red peppers, drained
1 clove garlic
½ tsp salt
juice 1 lemon
125ml olive oil
70g almonds

Put all the ingredients for the sauce into a blender and blitz until mostly smooth. It should be quite thick.

Zesty Macaroni Salad

I loved the fresh taste of this pasta salad. The dressing is lovely and zingy with the lime juice and it is perfect for a summer picnic.

Zesty Macaroni Salad (from Eats Well With Others)
(Serves 4)

200g dried macaroni
juice and zest 1 lime
bunch coriander, chopped
4 tbsp salsa
3 tbsp sour cream or yoghurt
2 tsp ground cumin
½ tsp ground pepper
2 peppers (any colour)
60g cheddar cheese, grated
4 spring onions, chopped

Bring a pan of water to the boil and cook the pasta according to packet instructions. Drain, rinse under the cold tap, and drain again.

In a large bowl, whisk together the lime zest and juice, coriander, salsa, sour cream, cumin and pepper.

Add the pasta, peppers, cheese and onions to the dressing, and toss to combine. Pack into a lunchbox or serve.

Tuna Kebabs

For the Friday of the last Bank Holiday I had a home made takeaway of kebabs and rice. I went for Tuna with an Asian feel and peppers and cherry tomatoes but you could pretty much use any veg that's good on a kebab. I served it over egg fried rice with salad.

Tuna Kebabs (from Better Recipes)
(Serves 4)

4 tuna steaks, cut into chunks
2 onions, quartered
2 peppers, cut into large chunks
8 cherry tomatoes

For the marinade
1/2 bunch coriander, chopped
30ml toasted sesame oil
juice 1 limes
1 cloves garlic, chopped finely
1 piece ginger, grated
1 tbsp soy sauce

Mix together marinade ingredients.

Thread the tuna and vegetables onto skewers. If using bamboo skewers, soak in water for 5 minutes before so they do not burn. Pour half the marinade over the skewers and refrigerate for half an hour.

Preheat the grill and grill kebabs for 5-7 mins per side. Serve.

Kielbasa and Sauerkraut Skillet Bake

This is the last of that languishing jar of sauerkraut. I actually really enjoyed this dish, it was caramelised and yummy with the crispy potatoes on top.

Kielbasa and Sauerkraut Skillet Bake (from Platings and Pairings)
(Serves 6)

2 tbsp oil
1 onion, chopped finely
3 cloves garlic, minced
1 red pepper, seeded and thinly sliced
1 tsp fennel seeds
2 tbsp Dijon mustard
Pinch of cayenne
salt and pepper
125ml dry white wine or vermouth
2 tbsp chopped parsley
400g kielbasa sausage, sliced
450g sauerkraut, rinsed and squeezed dry
5 tbsp sour cream
1 cup shredded Emmental cheese
2 potatoes, thinly sliced
1 tsp oil

Preheat the oven to 200C.

Heat 2 tbsp of oil in a large oven-proof frying pan over a medium heat. Add the shallot, garlic and red pepper and cook until softened. Add the sliced sausage and saute until beginning to brown. Add the sauerkraut, mustard, fennel seeds, cayenne, and pepper, and stir until heated through, about 4 mins.

Add the wine and parsley and cook for an additional 2 mins. Spread the sour cream over the mixture and sprinkle with cheese. Toss the potato slices with 1 tsp oil and the salt. Arrange the seasoned potatoes in a tight formation over the sauerkraut mixture and bake for 40-50 mins, until the potato slices are browning at the edges and the mixture is bubbling. Serve.

Farro and Roasted Veg Salad with Merguez Sausages

I have a hankering for roasted veg last week and so I made a salad. It was delicious without much effort!

Farro and Roasted Veg Salad with Merguez Sausages (adapted from Jamie Oliver)
(Serves 8)

400g farro or bulgar wheat
5 courgettes, halved lengthways, sliced
2 bulbs fennel, trimmed and thickly sliced
1 red onion, peeled and cut into chunks
2 red peppers, deseeded and cut into chunks
2 aubergines, cut into chunks
4 cloves garlic,  peeled
extra virgin olive oil
8 merguez sausages
splash herb or white wine vinegar
1 good bunch fresh herbs, such as flat-leaf parsley, basil, mint and oregano, chopped
1 squeeze lemon juice
salt and pepper

Preheat the oven to 200ºC. Soak the farro or bulgar wheat in cold water for 20 mins, then drain.

Put all the vegetables and garlic cloves into a roasting trat and toss together with a good splash of oil. Season well. Spread the vegetables out in one layer. Roast in the oven for 30 to 40 mins, removing the trays from the oven and carefully shaking them every now and then, until the vegetables are cooked through and crisp around the edges. Sprinkle the vinegar over the vegetables as soon as they come out of the oven and set aside to cool.

With 20 mins to go, put the merguez sausages into the oven on a baking sheet. When cooked remove from the oven and leave to cool. Chop into bite-size pieces.

Meanwhile cook the farro according to packet instructions. Dress the farro with a good splash of olive oil and a squeeze of lemon juice, add the herbs, season with salt and pepper and toss with the roast vegetables and merguez. Pack into a lunchbox or serve.

Korean Pancake

I made these delicious pancakes for lunch last weekend. It was really simple to make, chop up lots of veg, and you could use pretty much any veg you want, make a batter, combine and fry. Very satisfying!

50g plain flour
25g cornflour
pinch chilli powder
1 egg
1 garlic clove, crushed
1 tbsp oil
1 spring onion, trimmed and shredded lengthways
150g mixed vegetables, cut, julienned or shredded into 2-3cm lengths
50g small cooked prawns

For the dipping sauce
2 tbsp rice vinegar
1 tbsp soy sauce
1 tsp sriracha
pinch of sugar

Mix all the dipping sauce ingredients together and set aside.

In a bowl, mix the flour, chilli powder and a pinch of salt. In a separate bowl or jug, beat together 100ml water, the egg and garlic. Make a well in the centre of the flour and pour in the water mixture, beating all the time to make a smooth batter. Add the veg and prawns to the batter and stir to coat.

Heat the oil in a medium frying pan and pour in the batter and veg. Cook on a medium heat for 3-4 mins or until the bottom is fully set and turning golden, and the top is beginning to set. Flip over and cook the other side for 3-4 mins more until cooked through. Slice into wedges and serve with the dipping sauce.

Beef Chow Fun

I actually used bison in this rather than beef as that's what I had in the freezer. It was a very tasty stir fry. I also chopped up my own veggies rather than using pre-packed stuff but I thought that would make it easier for everyone. Quick and easy to make.

Beef Chow Fun (adapted from Gimme Some Oven)
(Serves 4)

200g rice noodles
2 tbsp oil
2 steaks, cut into bite-sized pieces
1 onion, sliced
2 packs stir fry veg
4 spring onions, sliced into 2-inch pieces
1 tsp sesame oil
salt and white pepper, to taste

MARINADE
3 garlic cloves, crushed
2 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp rice vinegar
2 tsp grated peeled fresh ginger ( or ½ teaspoon dry ginger)
1 tsp sriracha
1 tsp cornflour
salt


Whisk together all the marinade ingredients in a small bowl. Pour half the marinade onto the beef and toss to combine. Cover and refrigerate for at least 10 mins, or up to 8 hours. Refrigerate the second half of the marinade as well.

Cook the noodles according to packet instructions.

When you're ready to cook the dish, heat oil in a large frying pan over a high heat. Remove the beef from its marinade and add it to the pan. cook for 1-2 mins until starting to turn brown. Set aside on a plate.

In the hot pan, add the onions and stir fry veg and stir fry for 2-3 mins, stirring occasionally. Add the second half of the marinade, the noodles and the beef to the pan. Stir fry for 1 min. Add the spring onions and sesame oil and stir fry for 1 more min. Season and serve.

Tex-Mex Twice Baked Sweet Potato

A couple of weekends ago a friend came over and we spent the day watching Elf and Big Hero Six on DVD. For lunch I made these stuffed sweet potatoes. I had a giant sweet potato so I cooked that and split it in half and it was more than enough for both of us. This was a delicious change from a normal baked potato and I would recommend the yoghurt as it makes the sweet potato less claggy in the mouth!

Tex-Mex Twice Baked Sweet Potato (adapted from Skinny Taste)
(Serves 4)

4 medium sized sweet potatoes
125g Greek yogurt
1 tsp taco seasoning
1 tsp oil
1 red bell pepper, chopped
1/2 red onion, chopped
1 tsp chilli powder
1/2 tsp paprika or smoked paprika
1/2 tsp cumin a pinch of salt
80g canned black beans, rinsed and drained
1 small can sweetcorn, drained
8 tbsp mild or spicy salsa
40g cheddar or Montery Jack cheese, grated
chopped coriander/spring onions

Preheat the oven to 200C.

Prick the potato all over with a fork and bake for about 45 mins to 1 hr until the potato is soft and the skin is crispy.

Combine the yoghurt and taco seasoning in a small bowl and mix well.

Heat the oil in a frying pan over a medium heat. Add the peppers, onions, chili powder, paprika, cumin and salt and cook for about 5 mins. Add the black beans and sweetcorn, stir and cook for another 5 mins.

Remove the potato from the oven and change to the grill setting.

Slice the potato lengthwise down the middle and scoop out the potato flesh into a bowl, being careful not to tear the skin. Add the bean, pepper mixture and mix together. Put the filling back into the potato skins and top with the grated cheese. Put the potato under the grill for 5 mins until the cheese is golden, keep your eye on it.

Top with 2 tbsp of the Greek yogurt mixture and 2 tbsp of salsa, sprinkle over coriander and spring onions and serve.