Veggie curry, tarka dhal and brown rice

My Mum is here for a visit.  She very generously took me out for Tapas last night.  So the veggies were stocking up in the fridge, so I thought I'd rustle us up a veggie curry.  Halfway through making the curry I thought ... d'ya know I quite fancy some dhal.. so I made some of that too.  Dinner for 2 - tick - kitchen fairies lunches for 6 - tick.

1 tbsp olive oil
1 leek
1 red pepper
Mushrooms
1 cauliflower
6 medium potatoes, diced
curry spices (I used a ready mixed masala mix, could have been paste etc etc)
garlic - about 3 cloves, crushed
water/ stock
1 tin tomatoes
Big handful of spinach

Brown rice

red lentils
water
3 tbsp oil (neutral flavoured, I used mild olive oil)
1 tbsp urad dhal
1 tsp black mustard seeds
1 clove garlic (crushed)
1 tsp fennel seeds (and/or cumin seeds)
1 tsp garam masala
2 (dried) red chilies

1.  Sautee leek in olive oil - when a little softenned add other vegetables, except spinach.
2.  Add garlic and spices, stir.  Add water/stock and tin of tomatoes ... simmer until veg are soft enough, sauce will have thickenned a bit.
3.  Boil lentils in water (about 20 minutes) for dhal.
4.  Cook rice (follow packet instructions)
5.  Heat 3 tbsp oil (neutral) and when hot add urad dhal, mustard seeds, fennel seeds, chilies, garlic and whatever other spices you want to add.  Heat for a couple of minutes, until the seeds start to pop.  Chuck into the cooked lentils.

Scoff.  Say yum.  Think - this is lots of my 5 a day, it must be good for me - scoff seconds :).

Asparagus and spinach "risotto"

I will admit, right up front, that I was disappointed in this dinner.  Which is a shame.  It was fresh tasting, and perfectly acceptable - but I had hoped that it would have a greater depth of flavour.  Maybe I had put too much store in too little cheese... anyway it was OK... when I use the leftovers I will serve it with fresh and tangy salads.

1 tbsp olive oil
1 leek
Celery (about the same volume as leek, chopped)
2 cloves crushed garlic
1 bunch asparagus
1 tsp marmite
rice (I used basmati, but I think risotto/short grain would be better)
1 tbsp dried mixed herbs (or better still, chopped fresh herbs)
water (better with stock and wine)
1 handful frozen peas
1 big handful spinach

1.  Soften leek and celery in olive oil.
2.  Add rice, garlic and herbs .. and chopped asparagus stems, stir about a bit, then chuck in rice and stir until every grain is coated in oil.
3.  Add some water and simmer (stock would actually help add depth of flavour, should have added stock ... ! sigh)
4.  Stir, check, stir etc ... when nearly done add asparagus speary bits, frozen peas and spinach.
5.  Stir in, add cheese, turn off heat.  Let rest while cheese melts, spinach wilts and everything else goe all gooey and delish.

Haloumi hash

A day of marking - comfort food is required!  Open fridge - red pepper and 3 mushrooms (and some carrots, and some cabbage, left them there for now).  However had some onions, new potatoes and frozen peas, and some haloumi in the back of the fridge, so I came up with this - and it was really tasty.

1 tbsp olive oil
1 onion, sliced into half moons
1 red pepper
about 10 new potatoes
3 mushrooms
water
Haloumi (half a pack, diced)
Frozen peas
seasoning

1.  Sautee onion in olive oil.
2.  After a couple of minutes add in other diced veg including diced potatoes, sizzle until slightly "caught", then add about a pint of water.  Stir, scrape up bit from the bottom of the pan.  Cover and allow to simmer for 10 ish minutes.  Check on it - you want the veg to be cooked, and most of the water absorbed, but nothing burnt.
3.  When veg is about done, and most of the water absorbed - chuck in about another 1 tbsp oil, so that you get a bit of frying, and crisping up of the edges going on.
4.  After a couple of minutes add diced haloumi and frozen peas - stir/toss, cover - after 2 minutes, taste, season. turn off heat and let cook through in residual heat

Scoff. You could "big up" the flavours by using stock instead of water - adding garlic/chili/curry etc - but the haloumi adds savouriness and the veg are all fresh, so I don't think it needs much.

Veggie pasta with humous

How easy was this?  very very very easy - easrier than opening a jar... also cheaper and tastier... don't buy jars of sauce - just don't!  Enough for four-five.

So...

1 leek, sliced and washed
1 tbsp olive oil
1 yellow pepper
1 garlic clove, crushed
pinch mixed herbs
pinch chili flakes
Some button mushrooms
1 carton passata
2 tbsp humous (yes, alright, shop bought on this occasion)
Pasta
plenty of black pepper

1.  Prep veg, put water on for pasta.
2.  Sautee veg in olive oil, after a few minutes add herbs, gralic and chili flakes.
3.  Chuck pasta into boiling water, cook according to packet instructions (12 minutes in my case)
4.  Add about a mug of water and the passata to the veg, simmer.
5.  When veg is done, add humous, drain pasta, stir it in with spinach, until spinach is wilted.

Veg box chowmein

This was delicious.  It is also vegan, gluten free and easy.  Oh, and cheap.

Recipe:  open fridge, take out whatever vegetables are there - chop them up, stir fry/simmer with tasty stuff from cupboard. Scoff.

Oh, OK, this is what I did:-


Vegetable oil
2 cloves garlic crushed
small knob ginger, grated
2 leeks, sliced and washed
1 kholrabi
2 carrots
1 red pepper
Biggish pinch of chili flakes
1 tbsp tomato puree
2 tbsp Soy sauce (check GF if GF)
1 tbsp Chinese rice wine
splash rice wine vinegar
water
2 tbsp peanut sauce
Handful baby spinach
Rice noodles
Sesame seeds

1.  Prep veg - cut into smallish pieces.
2.  Soften leeks in oil, after a minute or so chuck in other veg, garlic, ginger and chili flakes.  Stir round.
3.  Add about a pint of water and tomato puree, soy sauce, rice wine and rice wine vinegar.
4.  Simmer for about 10-15 minutes, let the sauce thicken up, but don't let it go completely dry - just add more water as you need it until the vegetables are just done.  Add peanut sauce when the vegetables are nearly cooked.
5.  Meanwhile boil the rice noodles.
6.  Drain noodles, add to vegetables with baby spinach.  Take of the heat and stir together until spinach leaves wilt.
7.  Sprinkle on sesame seeds.

Pepper and kidney bean "risotto"

Not a very good picture - but a nice, comforting dinner.  Spicy rice mixture, creamy kidney beans and sharp pecorino.

1 tbsp olive oil
1 leek
2 celery stalks
1 large pepper (yellow today)
1 courgette
2 cloves garlic crushed
1 tsp mixed herbs
pinch chili flakes
small mug of rice
1 tin kidney beans
1 pint water
1 tin tomatoes
50g pecorino

1. Sweat chopped leeks and celery in olive oil, add other chopped vegetables.
2.  After a couple of minutes add garlic, herbs and chili.
3.  Add rice, turn over in pan until each grain is separated, and all ingredients have a film of oil.
4.  Add about half a pint of water, simmer until it starts to be soaked in.
5.  Add tin of kidney beans (rinsed), simmer for 5 minutes, add more water if it looks as if its going to dry out.
6.  After about 5-10 minutes add tinned tomatoes (chop on back of wooden spoon in the pan, if they are not already chopped).
7. Keep simmering, stirring occasionally.  Should be ready after about 10 minutes.
8.  Turn heat off, allow to sit for 5 minutes.  Serve, sprinkled with cheese.

This has made about 5 portions.

heavy sigh

Today is an end.  It is sad, for me.  I believed in some things.  I was wrong.

Veg box pasta with feta and salami

Yesterday my veg box arrived.  Now, I don't mind a challenge, but this is probably the oddest veg box I have ever had delivered.  (orange peppers, portabello mushrooms, broccoli, courgette, kholrabi,  green cabbage, runner beans, baby spinach) all separately really nice - but an odd mixture I thought - no onions, no spuds!  Anyway, had a leek, cherry tomatoes some feta and some salami - so....


1 tbsp olive olive oil
1 leek, cleaned and sliced.
3 carrots, peeled and chopped
1 kholrabi, peeled and chopped
6 runner beans, bite sized pieces
1 courgette chopped
1 tsp mixed herbs
2 cloves garlic, crushed
1 tsp chili flakes
500ml (+) stock
handful cherry tomatoes
1/2 pack feta, and some left over lancashire
8 slices salami
big handful baby spinach
200g (ish) pasta spirals

1.  Soften veg (leek, carrots, kholrabi, beans, courgette) in olive oil for a couple of minutes.
2.  Put pasta on to boil - follow packet instructions - boil for 2 minutes less than it says.
3. Add garlic, herbs, stock, chili, cherry tomatoes and seasoning to veg, stir, cover and simmer for 10 minutes or so.  (I would have added a glass of white wine if there was any knocking about).
4.  When pasta is cooked (almost) drain and add to veg, squish tomatoes down a bit.
5.  Add in chopped cheese, stir, lid on for a couple of minutes.  Add salami, chopped into pieces.
6.  Put spinach on top, lid back on for a minute, lid off stir spinach in until it is wilted.
7. Lift into bowl, season with more black pepper.
8. Scoff.