Brown rice with chopped fresh raw veggies and an Indian inspired creamy dressing For a speedy week night dinner, cook the rice the previous day. This can easily be stretched to feel more mouths, depending on how much rice you add to the chopped veggies.
Recipe type: Salad
1 large stick of celery
1 large carrot
1 medium capsicum
½ cup baby frozen peas
½ cup frozen corn
12 green beans, steamed and sliced
2 fat spring onions, sliced
½ cup raisins or sultanas (optional)
4-6 cups cooked brown rice, chilled or at room temperature
Put the quinoa on to cook - rinse well first in a fine sieve, and use double the volume of water (or prepare earlier, and refrigerate). Once cooked, place in a large wide bowl to cool and refrigerate until needed.
Wash, de-stem and finely chop the kale, place in a large bowl
Add the 2 tsp tahini and 2T orange juice and massage really well for 5 minutes until it has reduced in size and is softened.
Coarsely grate the carrot, finely dice the cucumber and onion and add to the bowl with the cooked quinoa.
Toast the seeds in a small pan over a medium heat until crisp and golden.
Make the dressing by combining all the ingredients - whisk in a jug or use a blender.
Pour most of the dressing over the salad and mix well. Allow to sit for 30 minutes before serving with extra dressing if liked, plus the seeds and dried fruit on top.
I used this for a lunch for my PlantPot customers but it was so good I had to write it down for use as quickly as possible again, this time for the family! It was amazingly easy to make without onions or garlic (have to make it that way for a customer) but what was surprising was it was BETTER that way! The flavours of the capsicum, eggplant and zucchini really sing when they don’t have to try so hard! I packaged it up all so quickly too I didn’t get time to take a photo so will have to add one next time!
Core and deseed the capsicum, cut into large chunks – about 12 pieces for each one.
Add to large casserole dish over a low heat with a splash of water or stock, place on the lid.
Meanwhile, slice the eggplants into ½ cm thick – not too thin. Grill them on a sandwich press for a few minutes until softened. Cut each slice into 2-3 pieces and add as you go along to the pot.
Slice the zucchini into large slices – about ¾ to 1cm and add to the pot.
Core the tomatoes and cut each into 8 pieces, add to the pot along with any juices.
Add the canned tomatoes, vinegar, dried herbs and place back on the lid and allow to simmer, stirring occasionally for an hour or so until soft and delicious. Stir in the basil and remove from the heat. Season well.
This is more of concept than a recipe so quantities are a bit vague. Anyway, this is what I do:
Bake 4 large baking potatoes in the oven on a baking tray (I put a metal skewer through each one which speeds up the cooking – don’t bother microwaving – you know it’s not the same!) and bake for a good hour – hour and a half depending on their size and your oven.
Whilst they’re baking boil or steam a smallish bunch of kale until tender then chop finely, and steam-fry a finely chopped medium onion.
Make sure they’re soft and fluffy all the way through before halving them lengthwise, and across the widest part so they will sit flat on the plate without wobbling.
Scoop all that soft fluffy potato out into a bowl, leaving a thin shell that helps the potato keep some sort of integrity and not collapse in a heap.
Add whatever you like to add to your potatoes to mash – we use creamy soy milk, (low fat), houmous, salt and pepper, nooch etc, mash thoroughly, then stir in your onions and kale until really well combined.
Pile this filling back into your potato shells place back on the baking tray and bake for another 15 minutes or so or until you can’t wait any longer. Mmmmmmm.
NB: I will add a photo to this post when I remember not to eat them all so quickly…
I’ve decided to post most days now and share not just my own recipes but things I find online, from books etc and musings on our food in general. 🙂
I’m making a concerted effort now to simplify weeknight meals. I have a tendency to get all excited when I’m making my weekly meal plan and then after a day at my desk stumble into the kitchen, when at 6:30 pm that list of delicious dishes is looking rather overwhelming. SO, I have decided to keep anything very unfamiliar or challenging to the weekend (well, Fri, Sat and Sun) and keep Mon-Thurs of the easy or “done it a million times” variety.
My kids love Heinz tomato soup so I’ve been trying to find a substitute that doesn’t send you into a diabetic coma or sculling a litre of water along with it due to all that sugar and salt. I found this one online but can I find it now? Typing in the exact title only takes me to MyFitnessPal where it’s listed as a caloric total someone once added, but no recipe. Anyway it was called Not Your Campbell’s Cream of Tomato Soup. I amended it a fair bit anyway, but if you find it, that’s the original source. And thank you whoever you are, it was delicious.
Rather than just having it with bread, I decided to serve it with baked potatoes, this time stuffed with steamed kale. We love something we call “Stuffily Brocked Potatoes” (due to saying it wrong one day – should have been “Broccoli Stuffed Potatoes”!) so thought I’d ring the changes, and find another way to get the awesome kale into the offspring and the result was perhaps even better. We also had some good wholemeal sourdough (this is our favourite) and a simple cos lettuce salad on the side.