Recipes

Harissa Squash Salad

Harissa Squash Salad

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Ingredients

  • 1 butternut squash 1.2kg
  • 1 heaped tablespoon rose harissa
  • 2 ripe avocados
  • 100 g mixed salad leaves
  • 1 × 125g ball of mozzarella cheese

Instructions

  • Preheat the oven to 180°C/350°F/gas 4.
  • Carefully cut the squash into rough 5cm chunks (seeds and all), then, in a roasting tray, rub all over with the harissa, 1 tablespoon of olive oil and a pinch of sea salt and black pepper.
  • Roast for 50 minutes, or until soft, golden and gnarly.
  • With a few minutes to go, place 1 tablespoon each of extra virgin olive oil and red wine vinegar, and a little salt and pepper, in a large bowl.
  • Halve, peel, destone, slice and toss in the avocados, then gently mix in the salad leaves.
  • Use forks to divide and tear the hot squash (skin, seeds and all) between your plates.
  • Divide up the salad on top and tear over the mozzarella, then serve.
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Course; Salad
Diets; Gluten-Free / Vegetarian

Sorta Salmon Niçoise

Sorta Salmon Niçoise

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Ingredients

  • 2 × 120g salmon fillets skin on, scaled, pin-boned
  • 300 g green beans
  • 2 large eggs
  • 8 black olives stone in
  • 2 heaped tablespoons Greek yoghurt

Instructions

  • Place the salmon skin side down in a colander over a pan of boiling salted water, covered, to steam for 8 minutes.
  • Line up the beans, trim off just the stalk end, then boil in the water under the salmon for 6 minutes, or until just cooked but not squeaky.
  • Gently lower in the eggs to cook for exactly 5½ minutes, alongside.
  • Meanwhile, squash the olives and remove the stones, then finely chop the flesh.
  • Mix half of the olives through the yoghurt with a splash of red wine vinegar, taste and season to perfection with sea salt and black pepper.
  • Remove the salmon to a board, then drain the eggs and beans in the colander.
  • Toss the beans in the dressing and divide between your plates.
  • Refresh the eggs under cold water until cool enough to handle, then peel and cut into quarters.
  • Flake over the salmon, discarding the skin, arrange the eggs on top and dot over the remaining chopped olives.
  • Finish with 1 teaspoon of extra virgin olive oil and a good pinch of pepper, from a height.
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Course; Fish / Salad
Diets; Gluten-Free

Carrot & Grain Salad

Carrot & Grain Salad

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Ingredients

  • 350 g mixed-colour baby heritage carrots
  • 1 pomegranate
  • 1 big bunch of fresh mint 60g
  • 1 × 250g packet of mixed cooked grains
  • 40 g feta cheese

Instructions

  • Wash the carrots, halve any larger ones, then place in a large cold non-stick frying pan with 1 tablespoon of olive oil and a pinch of sea salt and black pepper.
  • Put on a medium-high heat for 15 minutes, or until golden and tender, tossing regularly.
  • Meanwhile, halve the pomegranate, squeeze the juice from one half through a sieve into a large bowl, add 1 tablespoon of red wine vinegar and 2 teaspoons of extra virgin olive oil.
  • Finely chop the top leafy half of the mint (reserving a few nice leaves), stir into the bowl, then taste and season to perfection.
  • Transfer the carrots to the dressing bowl, while you toss the grains in the pan for 1 minute with a splash of water to warm through.
  • Tip into the bowl and mix with the dressed carrots, then divide between your plates.
  • Holding the remaining pomegranate half cut side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the salads.
  • Crumble or grate over the feta, sprinkle over the reserved mint leaves, and tuck in.
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Course; Salad
Diets; Vegetarian

Hoisin Chicken Lettuce Cups

Hoisin Chicken Lettuce Cups

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Ingredients

Instructions

  • Put a griddle pan on a high heat.
  • Cut the two cheeks off the mango, slice each into three lengthways, then slice off the skin and discard.
  • Dice all the flesh into 1 cm cubes.
  • Scrunch the stone over a bowl, to extract any pulp and juice, mix with the hoisin to make a dressing, and divide between two little pots.
  • Flatten the chicken breasts by pounding them with your fists until the fat end is the same thickness as the skinny end.
  • Rub with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then griddle for 2 to 3 minutes on each side, or until bar-marked and cooked through.
  • Meanwhile, trim the lettuce, click the leaves apart and divide between two plates, snipping the cress alongside.
  • Divide up the mango and the hoisin pots.
  • Slice the chicken and arrange on the plates, then tuck in, using the lettuce cups as a receptacle to hold everything.
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Course; Chicken / Salad

Shrimp Stir-Fry over Couscous

Shrimp Stir-Fry over Couscous

My nearby natural foods supermarket stocks bags of stir-fry vegetables that include baby corn, mushrooms, bamboo shoots, and green soybeans called edamame (eh-dah-ma-meh). The mixture is delicious cooked with shrimp and your favorite bottled stir-fry sauce. If you don’t know which sauce to choose, select one that includes soy sauce and honey, for a sweet and smoky taste.
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Ingredients

  • 1/4 teaspoon salt
  • 1 cup couscous
  • 1 tablespoon canola oil
  • 1 package 1 pound frozen stir-fry vegetables
  • 1 package 12 ounces frozen cooked, peeled salad shrimp
  • 1/2 cup Asian stir-fry sauce

Instructions

  • Add 1 1/4 cups water and the salt to a small pot.
  • Bring the water to boiling and stir in the couscous.
  • Cover the pot and remove from heat.
  • Set aside 5 minutes.
  • Meanwhile, heat the oil over high heat in a wok or large skillet.
  • Add the vegetables and shrimp and stir-fry 5 minutes or until the vegetables are hot and any pan juices evaporate.
  • Pour in the stir-fry sauce and mix well.
  • To serve, fluff up the couscous with a fork.
  • Spoon the couscous into a serving bowl and top with the shrimp and vegetables.
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Course; Fish / Rice

Comforting Creamed Chicken over Rice

Comforting Creamed Chicken over Rice

Frozen mixed vegetables and chicken are as close as you’ll get to almost instant “crustless” chicken potpie. If you’re feeding a family or last-minute company, double the recipe.
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Ingredients

  • 1 can 10 3/4 ounces condensed cream of chicken soup
  • 1 package about 6 ounces cooked, diced oven-roasted chicken breast
  • 1/4 cup cream or half-and-half
  • 2 teaspoons minced canned hot chiles
  • 1 1/2 cups frozen mixed vegetables such as peas, corn, and carrots
  • 2 cups cooked instant rice

Instructions

  • Place the chicken soup in a medium-size pan.
  • Add the chicken, cream, chiles, and frozen, mixed vegetables.
  • Simmer the mixture for 5 minutes or until hot.
  • Spoon 1 cup of rice onto each of 2 dinner plates and top with the chicken stew.

Notes & Wine Advice

Vary It!

Instead of serving the chicken over rice, spoon it over cornbread or baking powder biscuits.
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Course; Chicken / Rice

Turkey and Gravy over Cornmeal Muffins

Turkey and Gravy over Cornmeal Muffins

If you have leftover turkey from a holiday feast, blend it into this savory turkey and gravy brunch entree. Otherwise, pick up 2 packages (6 ounces each) of cooked, diced oven-roasted chicken breast and substitute for the turkey.
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Ingredients

  • 2 tablespoons butter
  • 2 cups coarsely chopped mushrooms
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/4 teaspoon dried crushed thyme
  • 2 cups cooked diced turkey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 baked corn muffins

Instructions

  • Melt the butter in a large skillet.
  • Add the mushrooms and cook over high heat for 2 minutes or until tender.
  • Stir in the flour to make a paste.
  • Stir in the chicken broth and cook for 1 minute over medium heat, stirring until the mixture thickens slightly.
  • Add the milk, thyme, and cooked turkey and simmer 1 to 3 minutes to heat through.
  • Do not boil.
  • Season with salt and pepper.
  • To serve, split the muffins in half, one on each of 2 plates.
  • Spoon the turkey and gravy over the muffin halves.

Notes & Wine Advice

Vary It!
Use smoked turkey from your deli counter in place of the usual cooked turkey or substitute baking powder biscuits for cornmeal muffins.
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Course; Cupcakes-Brownies / Turkey

Stir-Fry Ramen Noodles with Pork and Snow Peas

Stir-Fry Ramen Noodles with Pork and Snow Peas

My teenage daughter wants to live on ramen noodles, so I have to find ways to make the dish more healthful and filling. Using the seasoning packet from only one package of ramen noodles and the water for one package of noodles, I can create a luscious stewlike dish instead of ramen noodle soup.
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Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups fresh snow peas
  • 12 ounces half a 24-ounce bag frozen, cooked teriyaki-seasoned pork strips
  • 2 packages 0.3 ounces each ramen pork noodles
  • 2 cups hot water

Instructions

  • Heat the oil over high heat in a large wok or Dutch oven.
  • Add the snow peas and stir-fry for 1 minute.
  • Add the pork strips and stir-fry for 1 minute.
  • Add the ramen noodles.
  • Add the seasoning packet from one of the two noodle packages.
  • Add the hot water.
  • Cook the noodles over medium heat for 2 to 5 minutes or until the noodles are tender and the liquid is mostly absorbed.

Notes & Wine Advice

Vary It!

Use 2 packages (6-ounces each) of cooked, diced oven-roasted chicken breast and 2 packages ramen chicken noodles. For a shrimp stir-fry, substitute 1 package (12-ounces) cooked salad shrimp and shrimp-flavor noodles.

Nutrition values

Calories: 315 kcal
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Course; Main Course / Noodles / Pork

8-Minute Chili

8-Minute Chili

Who would think you could serve 8-minute chili? This may be the most revolutionary idea since adding beans to a bowl of red.
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Ingredients

  • 1 carton or tub 20 ounces taco sauce with seasoned ground beef, fully cooked
  • 1 package 9 ounces frozen corn
  • 1 can 14 1/2 ounces diced tomatoes with chiles, undrained
  • 1 can 15 1/2 ounces red kidney beans, undrained
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced scallions

Instructions

  • Place the sauce and seasoned ground beef, corn, tomatoes, and beans in a large pan.
  • Cook over medium heat 5 minutes, stirring occasionally or until the mixture is hot.
  • Sprinkle in the cilantro and scallions and simmer 1 minute.
  • Vary It!
  • Pass a bowl of grated taco cheese and let everyone help themselves to a cheese topping.

Notes & Wine Advice

Speed It Up!

For a healthy vegetarian alternative, cut out the taco sauce with seasoned ground beef. Add a second can of red kidney beans and a can of stewed zucchini in tomato sauce. Trim the cooking time by a minute or two. Season with a pinch of crushed red pepper flakes.

Nutrition values

Calories: 541 kcal
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Course; Main Course / Meat