20 Jan

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 fresh coriander
  • 1 large lime cut into wedges
  • Crusty bread or pitta bread

Method Preheat a fan oven to 160 degrees Celsius. Spoon the sauce into a large oven proof baking dish. Put the baking dish into the preheated oven for about 10-15 minutes (this allows the sauce to warm through). Using a large spoon make 5 pockets/dimples in the sauce and immediately crack an egg into each space. Cover the baking dish with a large saucepan lid or tinfoil. Bake in the oven for 15 minutes. Serve your shakshuka/baked eggs with torn coriander leaves on top, crusty bread for dunking into the sauce, and a wedge of lime on the side to give it an extra sour kick (this is my 7 year old’s favourite part). 4 recipes down, only 100 to go!!! Eek!

19 Jan

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) and it’s like a hug in a bowl this one. The kids love it; when I asked them which dish I’d make this week from the list this was what they opted for. The 10 year old wanted a vegetarian meal that he loves and the 7 year old (who doesn’t like cheese) said he wanted it plant-based. The biggest challenge is always convincing my husband that he doesn’t need meat to complete a main meal and the great news is he doesn’t feel hard done by with the taco fries.

Ingredients (for the sauce)

  • 1 tablespoon of olive oil
  • 1 medium onion chopped
  • 2 peppers, chopped
  • 1 teaspoon each of salt, ground cumin, garlic powder, and paprika
  • 2 tablespoons tomato puree
  • 100g split yellow peas or red lentils (either is fine or a combination of both works too)
  • 3 medium carrots, peeled and chopped
  • 1 tin of chickpeas (including the water)
  • 1 carton of tomato passata
  • 1 teaspoon runny honey

For the Taco Fries

  • 1kg of baby potatoes
  • 1 tablespoon of sunflower oil
  • 1 teaspoon each of paprika and onion salt (optional)
  • 2 scallions/spring onions chopped
  • 100g of grated cheddar cheese (optional)
  • 2 limes

Method Place a large saucepan (which has a sturdy lid) on a medium heat. Into the saucepan add the olive oil, onion, and peppers. Stir for about 3 minutes so that they start to soften. Next add the ground spices and the tomato puree. Stir so that the puree starts to cook in the heat and coat the peppers and onions. Pour in the split peas and stir well so that they are also coated in the sauce mixture. Stir for another 2-3 minutes and then add all the remaining ingredients. Stir one more time and wait until the sauce starts to simmer. Cover the saucepan and turn the heat to low. Cook the sauce on low for 90 mins. After 90 mins, turn your oven to 170 degrees Celsius. Slice the baby potatoes into quarters. Toss the sliced baby potatoes in a large bowl with the sunflower oil and spices. Put the coated baby potatoes onto a non-stick oven tray and roast in the preheated oven for 25 minutes. To Serve Serve the cooked homemade potato wedges/fries, with spoonfuls of the sauce on top. Sprinkle the grated cheddar cheese and chopped scallions on top of the sauce, finally add a wedge of lime on the side of the dish and enjoy while piping hot. Don’t forget you should keep half of your sauce for the second meal the following day! The cheddar cheese is optional, if you are making this a vegan dish then leave it out.

Notes on storage: As this dish doesn’t have any meat or dairy in it, the sauce will store in a sealed container in your fridge for up to 4 days. Alternatively, you can freeze the sauce for another time and it will keep in the deep freeze for up to 3 months once it’s stored correctly. I use glass containers to store sauces in the freezer if that helps.

01 Oct

Chickpea Stew Recipe – Ad

When Knorr Ireland approached me and asked me if I’d be interested in devising a simple recipe to use their stockpots I was delighted to take on the challenge because I do use stockpots and stockcubes on a regular basis. Even though I do make my own homemade stock in the slow cooker, I don’t always have stock to hand when the freezer is full of other things. It is simply a very handy option to add flavour to a meal.

Let’s talk about fibre for a minute though. I’ve become obsessed with healthy fibre in our diets. Without fibre things become a little bit backed up. One source of fibre I can always persuade the boys to eat is chickpeas. Whatever I make if there’s chickpeas in it then I know I’m onto a winner for a family meal. The boys demolish this chickpea stew anytime I make it. So does the fussy teenager because she loves the ‘curry flavour’. This is a winner on so many levels. It’s the perfect plant-based meal for a Meat Free Monday or a side dish to go with meat if you wish.

Shortly after this picture was taken the cheeky monkey lost that wiggley tooth at the front by the way.

You will notice that I’ve not put any added salt into this recipe. There is plenty of flavour from the garam masala powder and the stockpot so there’s no need for additional salt. Something I’m very happy about as I do try to be careful about the salt in our diets.

Chickpea Stew

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 teaspoon sunflower oil
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 1 tablespoon Garam Masala powder
  • 1 large carrot, peeled and chopped
  • 1 tin of chickpeas, do not drain
  • 1 Knorr Vegetable Stockpot

Method

Place a large saucepan on a medium heat. Pour in the sunflower oil, onion, and pepper. Stir well for about 3 minutes until the onions begin to soften. Add the garam masala powder and stir once again so that the spices coat the vegetables and warm through in the heat.

Pour the chopped carrot and full tin of chickpeas (including the water) into the saucepan. Stir until the liquid begins to gently bubble.

Stir in the vegetable stockpot until it dissolves in the sauce.

Cover the saucepan and reduce the heat to low for 30 minutes before serving with crusty bread or a bowl of brown rice.

Disclosure: This blogpost was sponsored by Knorr Ireland. If you want to learn more about my policies around disclosure and sponsorship, please click this link.

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