Category Archives: Quick

Spaghetti with chilli, lemon & herbs

ImageA super easy dinner option, you can throw this together and add in anything else you might have on hand – chicken, feta, extra herbs etc. The anchovies disappear into the sauce but definitely leave a tiny hint of something deliciously salty (if you’re an anchovy lover by all means add more).

Serves 5(ish)

Ingredients:

1 x 500g packet wholemeal spaghetti

Approx 1/3 cup good quality olive oil

3 cloves garlic, chopped or crushed

3 anchovy fillets, roughly chopped

1 x super hot small red chilli, roughly chopped (or dried chilli to taste) 2 tbsp grated lemon zest

Approx 1/4 cup lemon juice

1 tsp brown sugar

Salt and pepper

2 cups roughly chopped rocket

1/3 cup fresh mint leaves, shredded

1/3 cup coriander leaves, roughly chopped

1/4 cup grated Parmesan cheese

How to:

Cook the pasta in a large saucepan of salted boiling water until al dente.

While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the garlic and cook gently for 1 minute, then add the anchovies and chilli and cook for another minute, crushing the anchovies into the olive oil (they should almost begin to dissolve). Next add the lemon zest, lemon juice & tsp of brown sugar, turn up the heat slightly and cook down for 1 minute. season with salt and pepper, then take off the heat.

When the pasta is cooked, drain (reserving a little bit of cooking water in case you want to thin the sauce) and combine with the sauce, rocket, coriander and mint in a large bowl. Toss well and top with the Parmesan. Drizzle with a little extra olive oil and some extra chilli to serve.

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Anything Salad

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Today I made this Salad for lunch. A pull-together-from-whatever’s-in-the-cupboard kind of thing. So easy, so good for you, so delicious, definitely not boring.

Serves 2 (or 4 as a side).

Ingredients

1 carrot, julienned (julienne hand grater’s are amazing & cheap!)

1 can organic chickpeas, drained well

1 tbsp chia seeds (I used black chia)

About 1/8 cup white quinoa, cooked with just over 1/4 cup water

A couple of tbsp grated organic cheddar cheese (or feta if you have it, roughly chopped)

1 handful organic broccoli sprouts

A few canned beetroots, roughly chopped (although real, roasted beetroot would be far better)

Good quality olive oil / salt / pepper / lemon juic

Plus anything else you have hanging out in your kitchen – chopped tomatoes / cucumber / capsicum / mushrooms, etc.

How to

Cook quinoa by adding to just over 1/4 cup of cold water in a small pot with a tiny pinch of salt. Bring to the boil and then turn heat to low, cover and simmer for about 12-15 minutes or until water has been absorbed. Fluff with a fork and then add to rest of salad ingredients in a big bowl. Dress with olive oil, salt & pepper, a squeeze of lemon juice and then roughly toss.

(Other dressings like a traditional vinaigrette or Japanese sesame dressing would also be yum).

Crispy tofu with brown rice and kale

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This was a throw together midweek meal. A friend passed on the tip of lightly coating the tofu in cornflour.  I’ve always been a fan of tofu but never thought to cook it like this before! The cornflour makes the tofu to go all deliciously crispy and also soaks up any sauce you throw its way. I could easily have eaten the whole thing myself.

We used kale but it would be equally as good with cabbage, kavolo nero, even spinach.

Serves 2

1.5 cups brown rice

Kale

Lug of organic coconut oil or peanut oil

2 cups chopped kale

2 fat cloves garlic

Generous squeeze of fresh lemon

Tofu

1x block firm organic tofu cut into 2x2cm cubes

3 tbsp cornflour

4 tbsp sweet soy sauce (kecap manis)

3 tbsp regular soy sauce (e.g. Kikkoman))

1 tbsp sesame oil

1 tsp chilli flakes

1 tbsp mirin

Good squeeze lemon juice

Cook the rice as per the packet instructions

Once cooked, start the kale. Add a lug of your chosen oil to a pan on medium-high heat. Add kale and stirfry for a few minutes, then add garlic, mix together and continue to stirfry until kale is wilted but not soggy. Add a good squeeze of lemon juice to the pan and take off the heat.

Coat tofu cubes with the cornflour (add together in a bowl or plastic bake and mix/shake together until coated)

Combine the sweet soy, soy, sesame oil, chilli flakes, mirin and lemon juice, set aside.

Add a good lug of coconut oil (2 tbsp approx) to a pan, heat on medium-high heat and then add the tofu (check with one piece  of tofu first, if it sizzles when it hits the pan, its hot enough and ready for the rest of the tofu). fry, stiring/shaking the pan until tofu becomes light golden brown on most sides and is crispy (about 5-10 mins). Once tofu is ready, take off the heat and add the sauce. The residual heat in the pan will make the sauce go all bubbly and yum, stir around until the tofu is well coated

To serve, spoon some rice into bowls, top with the kale mixture and finally the tofu. Drizzle some of the sauce over everything and top with a final squeeze of lemon juice and a squiggle of Japanese kewpie mayo if you are that way inclined (I definitely am – makes everything better!).

So easy!

(excuse the poor quality photo – I was without a camera so had to make do with my phone)

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Simple Tomato Spaghetti, take one.

This is a deliciously basic pasta sauce that can be tweaked to your liking (here I’ve added sliced mushrooms but one could also add frozen peas, canned tuna, chopped feta etc). Perfect with a drizzle of olive oil to serve, or parmesan if you are that way inclined. I served this with panfried asparagus.

Serves 4

Ingredients
1 x packet of spaghetti (wholemeal best)
2 tbsp olive oil
1 large onion, finely diced
3 fat garlic cloves, chopped
1 small hot chilli, chopped (or, depending on the heat of your chilli, more to taste)
2 x 400ml Canned chopped tomatoes in puree (canned cherry tomatoes are the best)
1tbsp tomato paste
Handful fresh basil, roughly chopped + more to serve
1C mushrooms sliced
1tsp brown sugar
Salt & freshly ground pepper
Extra olive oil to serve
Grated parmesan (optional)

Put a large pan on medium heat, add the olive oil and then add the onion, garlic and chilli. Stir often, and when the onion is softened & translucent add the canned tomatoes & tomato paste. Turn heat up to high and stir for a few minutes, then add the mushroom, sugar and fresh basil. Lower the heat and simmer on for 15-20 minutes, stirring occasionally. You want the sauce to thicken and decrease in volume. Season with Salt and Pepper.

While your sauce is simmering, bring a large pan of well salted water to the boil, add the spaghetti (I used about 3/4 packet for 4 people) and cook according to the packet instructions.

When pasta is al dente, drain well, retaining a 1/2 cup of the cooking water in case you need to thin out the sauce slightly. Add a lug of olive oil to your pasta sauce and then add the drained pasta. Toss well and serve with another drizzle of olive oil, the remaining basil and organic cheese.

Asparagus
Bundle of asparagus stems, woody ends discarded.
Heat olive oil in pan, add asparagus and fresh oregano and fry for 3-5 mins until tender. Season with salt and pepper and serve immediately.

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