Sometimes you just need a really quick, easy meal to make at the end of the day. Or the middle of the day.
But wouldn’t it be great if it was actually pretty nutritious too? Or even better, using things you could possibly grow yourself?
I love making meals where everything can be grown in my own garden. It is sad, but I get very over-excited about it.
Here is one, really quick and easy idea to try…
Microwaved Potatoe with Mushrooms and Tomatoes
-1 medium/large potato -Knob of salted butter -2 large tomatoes -4 button mushrooms -Salad or green veg, to serve
Poke holes in the potato and put it in the microwave for about 10-20 minutes, depending on the heat of the microwave. Keep checking – when it feels squishy all over, it is done.
Melt the butter in a small saucepan or frying pan. Chop the mushrooms into fine pieces and gently fry in the butter.
Chop the tomatoes up into chunky pieces and add to the frying mushrooms. Stir and leave to fry on a low heat for a few minutes. Once the mushrooms are darkened and the tomatoes are cooked, remove from the heat and serve with the potato and some salad or green veg.
We’ve had some sad looking butternut squashes staring at us in the kitchen for a while and I finally took pity and tried out making my own quick tagine-styled dish. It is really good and not at all hard so give it a go if you have a squash glowering at you from the fridge!
Butternut Squash and Chickpea Tagine
-1 small butternut squash/ 1/2 a large one -1 onion, finely sliced -Olive oil, for frying in -1 garlic clove, finely diced -16 cherry tomatoes or 4 large tomatoes, sliced -450g cooked chickpeas -Rice, to serve -Greens, to serve
Cut up the butternut squash and remove the peel. Cut into fine chunks and fry in the olive oil with the onion, continually stirring so that the squash cooks, but does not burn. Fry for about 5-10 minutes, or until the squash is browning slightly and is cooked through.
Add the diced garlic followed by the tomatoes. On a high heat, stir the mixture like you did when frying the squash. You want the tomatoes to start to break down and release their juices, but not to burn. This could take between another 5-10 minutes.
Add the chickpeas and mix in well.
Serve with rice and greens. Also lovely with sweet potato.
I always struggle with finding a vegetarian protein at Christmas and then I struggle to find one to pair with cranberry sauce afterwards. Cheese is always an option, it famously goes well with cranberry and redcurrant, but I’m not a huge fan of it at the moment. I love cranberry sauce with potatoes, and Brussels sprouts (Recipe: Potato, Brussel Sprout and Cranberry Bake), but that isn’t enough protein to tick the boxes for a well-balanced meal.
I tried red split lentils last night. I like red split lentils because I don’t have to soak them for hours before hand when I need an instant meal, they are very nutritious and filling and never taste how you think they are going to (they have a lemony taste to me). I use them a lot in daal (Courgettes and carrot Daal) but they are actually very nice just boiled, plain. And even more nice with a little bit of sweet cranberry sauce added to them.
Do you know what else goes really well with cranberry sauce? Runner beans. I dug out a packet we froze from this years harvest.
I’ve got another 3 1/2 large jars of cranberry sauce from December left to eat up… 🙂
Lentils, potatoes, runner beans and cranberry sauce
-4 medium sized potatoes -250g red split lentils -8 serving spoons worth of runner beans -4 generous tsp of cranberry sauce, to serve
Pierce holes in the potatoes and place in the microwave. Heat for approximately 10-15 minutes, or until the potatoes are soft and squishy and have cooked through.
Meanwhile, bring a small pan of water to the boil. Add the red split lentils and simmer for about 15 minutes or until they have absorbed the water and are cooked. If there is any spare water, drain, and put to one side.
Bring another pan of water to the boil and add sliced beans into it. Boil for about 6 minutes or until the beans are cooked. Drain.
Place a potato on each plate and slice open. Spoon lentils next to it and 2 serving spoons of runner beans. Add a large dollop of cranberry sauce to serve.
-1 medium sized potato -2 serving spoons of Brussel sprouts -1-2 generous tsp of cranberry sauce
Preheat the oven to 200C.
You have the option to either boil or microwave your potato. If you are boiling, cut the potato up into large chunks and place in a pan of boiling water. Cook for about 10-15 minutes or until the potatoes are soft a cooked through. If you are microwaving it, pierce holes in the skin and microwave for approximately 10-15 minutes, or until the potato feels soft when squeezed.
Bring a pan of water to the boil and place in it the Brussel sprouts that have had their outer leaves removed and crosses stamped at the bottom of the stems. Boil for about 8 minutes or until soft.
In an oven proof container, layer the potato, followed by the Brussels. Smear the cranberry sauce over the top, with the option to mix it in.
Bake in the oven for 10 minutes. The cranberry sauce will be hot an bubbling.
Serve with a side of fried mushrooms or cheese for protein.
I am going through a bit of an aubergine (eggplant) phase.
This curry is quick, simple and delicious with some rice and parsley and most of the ingredients can be sourced from your own veg patch.
-1 large aubergine, de-stalked and cut into medium sized pieces -Coconut oil, for frying -1 large onion, finely sliced -2 cloves of garlic, diced -1 1/2tsp mustard seeds -1tsp nigella seeds – 1tsp coriander seeds -1/2 tsp ground turmeric -1 1/2 tsp garam masala -4 large tomatoes/ 8 cherry tomatoes, cut into pieces -2 handfuls of parsley, to serve -Rice, to serve
Preheat the grill to high. Place the aubergine under the grill and toast until lightly charred on each side. Set aside.
Put the coconut oil in a frying pan and add the onion. Fry until turning golden, then turn the heat down to simmer.
Add the mustard, nigella and coriander seeds. Mix and simmer for a couple of minutes before adding the ground turmeric and garam masala, followed by the garlic. Mix.
Add the chopped tomato and turn the heat up. Keep stirring. The aim is to get the tomatoes to break down as much as possible before serving.
Cut the aubergine into small pieces and mix into the curry. Keep stirring for a few minutes until the tomatoes have released their juices and broken down so that the ingredients look combined.
Serve with fresh parsley scattered on top alongside rice (or I have had it with potatoes, to make it extra home-grown magic).