Meal Planning Monday

I had all my menu plan sorted on Thursday and then when I looked back over it this morning I noticed that I seemed to missing any kind of meat this week. Now, whilst this is not exactly a problem, I have a freezer drawer pretty much full of meat and then there's all this business about eating one portion of red meat etc etc and also the fact that I like a bit of variety! So I've swapped a few things out.

I had a lovely weekend, on Saturday evening I got all dressed up and went to a 1920's evening at The Candlelight Club for a friend's birthday party and then on Saturday I invited a few friends over and we had the first barbecue of the season! I also got a lot of gardening done and spent a few hours lapping up the sunshine.

However, in the meantime I seem to have damaged my foot, I picked up some sort of injury after my half marathon back in September (see even walking ones have their hazards!) which went away after a couple of months but now it has reappeared. I finally went to see my GP this morning who seemed to have no idea really and sent me off for an x-ray, the results of which I'll get in a week!

On with the meal plan:

Monday
Smoked Trout and Asparagus Nicoise Salad
Out at Pizza Express with a friend

Tuesday
Chickpea, Cauliflower and Cumin Broth with a Naan Bread
Sardine, Breadcrumb and Caper Pasta

Wednesday
Roasted Mushroom and Green Bean Farro Salad
Vegetarian Bean Chilli with Avocado and Doritos

Thursday
Hummus and Ham Pitta with Crisps
Steak and Chips with Chicory and Blue Cheese Gratin

Friday
Crab Sushi Salad
Pork Loin Steak in a Mushroom Paprika Sauce

Saturday
Salmon Rarebit
Out at Brasserie Blanc with my parents

Sunday
Artichoke, Spinach and Egg Grilled Sandwich
Baked Chicken and Chicory in a Mustard and Tarragon Sauce

Saag Aloo

This was a chance side dish, I was eating up the remains of a take away and I knew that I didn't really have enough meat left to make up a whole meal. I was also doing a bit of gardening that day and discovered that I still had spinach growing in the garden and there was enough for one person, bingo, a side dish for one! The variety that I planted was Perpetual and it seems to live up to it's name!

A simple and delicious Indian side dish.

Saag Aloo (from Food.com)
(Serves 4)

1 large onion, chopped
2 large potatoes, cubed
400 g spinach, stalks removed, roughly chopped
1 teaspoon fresh ginger, grated
1/2 teaspoon garlic clove, coarsley chopped
1/4 teaspoon cumin seed
1 teaspoon turmeric
1 teaspoon garam masala
olive oil
salt

Bring a pan of water to the boil and parboil the potatoes for about 10 mins.

Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown. Add the onion and fry until it too starts to brown.

Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.

Add a splash of water, cover and cook for 8-10 mins until the potato is soft. Keep checking that the potatoes don't stick

Add the spinach and cook until it wilts, 1-2 mins, season and serve.

Sweet Potato and Feta Salad

The first week back at school has been partly manic, partly relaxed  and I've also been out a couple of evenings this week, as well as zumba, so I am very thankful for my Meal Plan, it takes the pressure off having to think of things to cook!

This was a delicious salad, again part of vegetarian week. The whole thing works really well together as a dish and the combination of the sweet potato, balsamic and feta is scrumptious! It makes me wish I was home for lunch all the time so I could have lovely hot salads.

Sweet Potato and Feta Salad (from Olive Magazine July 2006)
(Serves 4)

800g orange sweet potatoes, cut into slices
3 tbsp olive oil
100g baby spinach
4 tbsp pine nuts, toasted
1 small red onion, cut into thin wedges
200g feta cheese, crumbled
3 tbsp balsamic vinegar
2 tbsp clear honey
1 tbsp wholegrain mustard

Simmer the sweet potato slices in salted water for about 5 minutes until only just turning tender. Drain, cool, then toss with 2 tbsp olive oil and season.

Heat a griddle pan and cook the sweet potato slices for a few minutes each side, carefully turning only once, until completely tender and chargrilled.

Meanwhile whisk the balsamic, 1 tbsp olive oil, honey and mustard together and season well.

Toss the spinach, pine nuts and red onion together and scatter over a large serving platter. Top with sweet potato and feta and drizzle with the dressing.

Broccoli and Rice Casserole

I'm trying out some of these cream of soup casseroles beloved of some Americans and they've been really tasty so far. This is the first one I made and then I had a taco casserole earlier this week, both were very flavourful and tasty and the soup definitely added something to the dish. This casserole was one of the last meals of my vegetarian week, which I completed and then realised that I'd eaten meat!

On the Thursday I had an appointment in central London and thought I'd do some evening shopping afterwards. I was hungry, so I got a steamed bun from one of the vendors in Chinatown and I picked chicken without thinking about it, I didn't even realise till the day after! So I didn't quite complete it but given that I was fairly restricted that week I think I'll try it again sometime anyway!

The only annoying thing about these cream of soup dishes is that I can't find a low fat version in any supermarket. It may be that they simply don't exist here, at least they're cheap in Poundland!!

Broccoli and Rice Casserole (adapted from Budget Bytes)
(Serves 6)

1 medium onion, chopped
2 tbsp olive oil
200g basmati rice
400g broccoli, broken into florets
300g can cream of chicken soup
100g cheddar, grated
1/4 tsp cayenne pepper
black pepper

Preheat the oven to 180C.

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

Bring another pan of water to the boil and cook the broccoli for 3-4 mins. You don't want it cooked fully as it will cook more in the oven.

Heat the olive oil in a frying pan and cook the onion until soft and transluscent. Drain the broccoli and then add the broccoli back to the pan with the onion and cream of chicken soup, black pepper and cayenne.

Once the rice has finished cooking, combine that with the broccoli and soup mixture. Add in 3/4 of the cheese and transfer the mixture to a casserole dish Top with the remaining cheese and bake for 30 minute. Serve with a green salad.

Sugar Snap Pea and Mint Soup

Just before I went to New York I was trying desperately to clear out the fridge trying not to waste anything. As I went through it, I found two open half packs of sugar snap peas. Knowing that I couldn't eat all those peas in such a short space of time I looked for other options and settled on soup. Now this is obviously not the way I would usually use these peas as they are quite expensive to buy and in the end to make it go further I added in some frozen peas too, but they did make a very tasty soup!

You could of course use fresh peas or all frozen peas to make this soup depending on what you have in but the sugar snaps did add a lovely sweetness to the soup.

Sugar Snap Pea Soup (adapted from The Guardian)
(Serves 4)

30g low fat spread
4 spring onions, chopped
200g sugar snap peas
250g frozen peas
750ml vegetable stock
pinch of sugar, optional
squeeze of lemon juice
small bunch of mint, chopped

Heat the butter over a medium heat in a large pan and add the spring onions. Sweat until cooked, but not coloured.

Add the peas and stir well, then pour in the stock. Bring to the boil, then simmer until the peas are tender (about 10 minutes depending on size).

Puree the soup using a blender or hand blender then add the lemon juice and mint and season to taste – you may want to add a pinch of sugar depending on the sweetness of your peas.

Serve with a grilled cheese sandwich!

Grilled Taleggio, Onion Jam and Endive Sandwich

I am a total fan of a grilled cheese sandwich and a bowl of soup. I think this is definitely an American thing as you can walk into the numerous delis and just order soup and half a sandwich there, which is not the case here in the land of chain lunch places.

I used caramelised onion chutney which was the closest thing I had to onion jam and it worked really nicely. I also liked the contrast of the bitter endive with the cheese and sweetness of the jam. I served it with a Sugar Snap Pea Soup which I'll post tomorrow.

The sandwich could also be made with other breads, the original recipe used sourdough, and fried in a frying pan if you don't have a panini press.

Grilled Taleggio, Onion Jam and Endive Sandwich (from Gourmet Magazine February 2008)

(Serves 4)
 

4 panini rolls

4 teaspoons extra-virgin olive oil

2 tbsp onion jam

400g chilled Taleggio or Italian Fontina, sliced

8 leaves escarole

Assemble the sandwich, cut the roll in half and spread the jam over the cut side of the rolls, lay the cheese on top of one side and then the endive, put the top half of the bun on top.

 

Heat your panini press and cook for 8-10 mins or until the roll is crispy and the cheese melted.

Bacon and Pea Pasta Salad

This is a really simple pasta salad recipe, and easily adaptable, change the veg or use a soft cheese instead of goats.

Bacon and Pea Pasta Salad (adapted from WeightWatchers Foods)
(Serves 1)

50g dried pasta shapes
75g frozen peas
2 rashers bacon medallions
100g cherry tomatoes, halved
2 tbsp fresh parsley leaves, chopped
25g medium fat soft goats cheese, crumbled
1 tbsp lemon juice
salt and pepper

Add the pasta to a pan of boiling water and simmer for 10 minutes, adding the peas for the final 3 minutes. When the pasta and peas are cooked, drain and cool under running water.

Meanwhile, grill the bacon for 4-5 minutes, turning, until cooked. Chop and add to a bowl with the tomatoes, parsley and goats cheese. Add the lemon juice, season and toss to mix.

Serve immediately or transfer to a tub and chill for up to 24 hours.

Meal Planning Not on a Monday

I haven't meal planned in a while as I have been out for a lot of meals and have had more time to think about what I'm going to eat during the day. Now I'm back to school and back into the routine, I have to plan otherwise I'm not sure what I'd actually eat! It makes life so much easier especially in terms of not wasting food. I realise that today is not Monday  but I was so busy with the start of school that I didn't have time to sit down and write it all out.

Below is a picture of some shakshouka that I made just before the holidays started. It's from the River Cottage Veg book and I have to say I wasn't overly impressed.

This week seems to involve a lot of fish! I've been told to eat two portions of oily fish a week so I'm trying to do that and I seem to have gone a bit overboard! Ah well, it'll all be tasty! What's everyone else eating this week?

Monday
Chicken Taco Casserole with Sour Cream
Salmon Salad Wrap and Crisps

Tuesday
King Prawn and Rice Salad
Lemon Turkey Cream Cheese Rolls, Baby Potatoes, Veg

Wednesday
Crab Sushi Salad
Out at Colbert

Thursday
Ham and Hoisin Wrap and Crisps
Trout Burger

Friday
Sardine and Avocado Pitta and Crisps
Mock Chicken Tikka Masala with Rice and Veg

Saturday
Beef Kofte with Bread and Salad (adapted from Jamie's 15 Minute Meals)
Scallops with Old Bay Seasoning and Pasta with Alfredo Sauce

Sunday
Sausage Sandwich
Barbecue if the weather is nice!

Check out Mrs M's blog for more meal ideas

Salmon and Wild Rice Salad

I have had a bit of break from blogging not really purposefully more that I just didn't have time, there were so many things to do in the holidays! New York was amazing and I had a really fun time especially coming home with lots of goodies from the supermarket!

We went to the theatre almost every night and I got to see all the exhibitions I wanted to see too. I didn't want to come home! Then I've spent the rest of my time catching up with friends, cleaning my flat and just generally sorting things out and of course there was lots of zumba!! This is a lovely salmon rice salad that I had just before we broke up for the holidays. It was really tasty and I loved the zingy vinaigrette.

Salmon and Wild Rice Salad (adapted from Tesco Real Food)
(Serves 8)

500g salmon
100ml olive oil
2 large lemons, juiced
500g long grain and wild rice
250g green beans, halved
1tbsp English mustard
½ cucumber, deseeded and sliced
15g dill, chopped

Preheat the oven to 200°C.

Put the salmon on a large piece of foil, drizzle with 1tbsp of the oil, a squeeze of lemon and season. Fold up the sides of the foil to make a sealed parcel. Put on a baking sheet and roast in the oven for 20 minutes, until the fish is cooked through.

Meanwhile, cook the rice following the pack instructions, adding the green beans for the last 3 mins. Drain and cool under the cold tap. 

Make a dressing by mixing together the remaining oil, lemon juice, mustard and most of the dill, in a jug.

Put the rice, beans and cucumber in a bowl and pour over the dressing. Flake the salmon and toss through the rice, reserving a little extra to serve. Serve topped with the remaining salmon and dill.

Daring Cooks April 2013: Ballotine of Chicken

For the April Daring Cooks Challenge, Lisa from Parsley, Sage and Sweet has challenged us to debone a whole chicken, using this video by Jacques Pepin as our guide; then stuff it, tie it and roast it, to create a Chicken Ballotine.

So I have a small confession to make. I went to my parents house to make the ballotine so I had enough people to feed with it and their Internet connection is a bit dodgy and doesn't work in the kitchen so I didn't actually do it from the video. I used a couple of books for reference instead. This is most likely how I managed to debone a chicken backwards! As what I thought was the underside was not actually the underside! Here's a picture of me deboning the chicken:

Despite that, it still worked, I still had the skin in one piece with only a few holes and what came out was a deliciously tender and tasty bird with a simple but delicious filling. We served it with roast potatoes, courgettes and broccoli. A really good Sunday lunch. I also have to say thank you to George for being a brilliant helper and camera man :)

Ballotine of Chicken
Servings: 4 -6

Ingredients
1 chicken (about 3-3/4 pounds) (1-3/4 kg), boned
1/4 teaspoon (1.25 ml) (1¼ gm) salt
1/4 teaspoon (1.25 ml) (½ gm) freshly ground black pepper
Spinach, Cheese, and Bread Stuffing (see recipe below)

Directions:

1 Preheat the oven to moderately hot 400°F/200°C/gas mark 6.

2 Lay the chicken skin side down on the work surface and sprinkle with the salt and pepper. Spread the cool rice or spinach mixture evenly over the chicken - stuffing the legs too. If using the spinach stuffing, sprinkle the cheese and bread cubes on top of the spinach.



Roll the chicken up, tie it with kitchen string, and place it in a roasting pan.

3 Roast the ballotine for about 1 hour or until the temperature is 160-165 degrees F in the centre of the ballotine. Lift it from the pan and place it on a platter.


Spinach, Cheese, and Bread Stuffing

Ingredients
1 tablespoon (15 ml) olive oil
1 teaspoon (5 ml) (3 gm) finely chopped garlic
5 ounces (140 gm) baby spinach leaves
1/4 teaspoon (1¼ ml) (1½ gm) salt
1/4 teaspoon (1¼ ml) (½ gm) freshly ground black pepper
1 cup (240 ml) grated Gruyère or mozzarella cheese (about 4 ounces/115 gm)
1 1/2 cups cubed (1/2-inch) (1¼ cm) bread

Directions:

1 Heat the oil in a large saucepan or skillet. Add the garlic, spinach, salt, and pepper and cook for 1 minute to soften the garlic and wilt the spinach.
2 Transfer to a bowl and let cool to room temperature.