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Meatball Sub Recipe
The meatball sub recipe designed to meet your double-carb requirements and use up leftovers with minimal washing up.
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Pork Wrap With Lime Salsa
Make Once Eat Twice Week 4 Recipe 2 The second recipe in the series is another simple assembly job. If you intend on using the rice you used the night before you might like to read my tips for cooling rice quickly so that you don’t risk food poisoning. Leftover pork can be a little bit bland and this is the reason why I pair the pork with a lime salsa. It’s extremely easy to make. Ingredients Handful of cherry tomatoes, chopped Juice of 1 lime Pinch of salt 1 Red onion, peeled and diced 1 green pepper, diced Method Stir all the ingredients together in a bowl and leave…
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Pork And Rice With Beans
Make Once Eat Twice Week 4 Recipe 1 My friend Karin is originally from Brazil and her rice and beans are a thing of legend. She’s pretty partial to our free-range pork so a variation of her rice and beans recipe with a roast pork shoulder is the perfect way to marry her Brazilian traditional food and our Irish ingredients. For the Beans. Karin recommends rinsing the black beans at least 3 times to remove dust/dirt/residue and then soaking them overnight. Once they have soaked for at least 12 hours you can boil the beans on the hob for 1 hour. Alternatively if you have a pressure cooker (her method…
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Roasted Veg Pasta
Make Once Eat Twice Week 3 Recipe 2 If you made yesterday’s meal of Paprika Chicken with Vegetables you should by now have half of the vegetables along with the leftover chicken from the roast chicken. This meal is now extremely simple. Ingredients Pasta (I used spaghetti here but any type is fine) 1 bag of spinach Leftover roasted vegetables Leftover Chicken Method Boil some water and cook the pasta according to the instructions on the packet. Make only as much as you need (so check the portion sizes on the packet). 1 minute before your pasta is ready, lash spinach into the boiling water with the pasta. It’ll only…
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Paprika Chicken With Vegetables
Make Once Eat Twice Week 3 Recipe 1 Before I get started on the actual recipe for Paprika Chicken With Vegetables I want to ask you how many racks you have in your oven? Everytime I put a meal into my oven I hear my Grandmother admonishing me to make the most of the cooking space. In the past year I added a third rack to my (fan) oven which really makes a huge difference to what I can fit inside it to cook. Also, even with a fan oven you can still cook items on the bottom of the oven (yes seriously). Think of the bottom of the oven…
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Shakshuka – Baked Eggs
Week 2: Recipe 2 Make Once Eat Twice To make this simple and delicious meal of shakshuka (baked eggs) you’ll need half of the sauce made yesterday for the taco fries. Although to be fair you could make this first, and the taco fries second if you wanted to! I use small baking dishes for everyone in the family so each person gets a dish with sauce and 1 egg. However, if you don’t have these you can bake this meal in a large ovenproof baking dish and dole out the individual portions once cooked. Ingredients (serves 5 people) Half of the sauce recipe made yesterday 5 eggs Handful of…
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Taco Fries
Week 2: Recipe 1 Make Once Eat Twice I know I’m a week behind, don’t worry that will be fixed over the coming months! Unfortunately the entire family came down with the flu this past week and everything had to go on hold while I dealt with that. This week’s recipe is based around a vegetable and bean stew which I use to make a taco fries dish on day one, and day two will follow tomorrow. Once again this is a low fat recipe making it slimmer friendly, it’s high in fibre and protein. Remember this sauce will do you for 2 full sized family meals (family of 5)…
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Cottage Pie Leftovers Recipe
Yesterday I made a braised beef with seasonal veg dish and using the leftovers I've now made a cottage pie.
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Braised Beef With Seasonal Veg
For the first in the recipe series I’ve gone back to a family favourite. Mam used to make this braised beef dish in a heavy casserole dish with a lid. The homely flavours come thanks to the veg that all comes from a local farm. It doesn’t get more Irish than this.
