Tuesday, February 27, 2007
Forgot to mention that on Monday night I also made a gorgeous crockpot dhal with yellow split peas, sweet potato, capsicum and onion, seasoned with curry paste and lots of garlic. It cooked down into a gorgeous orange slurry after six hours or so, and along with 2 cups of brown rice, made up one meal for E, K and myself, and three lunches for E. Will have to make again, but a bigger batch next time. I will also need to make another batch of samosas, since we ate some with our dhal (so that Beth would have something to eat) and I parceled the rest of them out for E's lunches, alongside the dhal. Must induce food-related envy in E's co-workers wherever he goes, of course *g*
Sunday, February 25, 2007
Wednesday, February 21, 2007
Last week I put up about 18 lamb samosas, of which a few have since been eaten. I need to buy the biggest size of ziplock bags and decant the frozen samosas from the 9L container, so I can use it to freeze other things in. Other recipes I have in mind include freezing the base for lentil shepherd's pie if I have any sauce left after making the lasagne, cooking lentil burgers with the leftover lentils (need to buy mushrooms), and seeing whether I can freeze pre-stuffed enchiladas (without the sauce) without it going soggy. Once I've finished up all the already-cooked stuff in the fridge, I might try tuna or salmon casseroles, and meatballs.
Tuesday, February 20, 2007
Cooking Time: 3
1 1/3 cups (300ml) vegetable stock or water
1 cup (200g) couscous
1 tbsp lemon juice
1 tbsp extra-virgin olive oil
1 tsp grated lemon rind
210g can pink or red salmon, drained
8 cherry tomatoes
1 cup chopped Italian parsley
2-3 green onions (shallots), finely-chopped
Freshly-ground black pepper
2 cups baby spinach leaves
1/2 cup pine nuts, toasted
1. Boil stock in a medium sized stock pot. Remove from heat. Stir in couscous. Cover and leave to swell for 2 minutes. Stir again with a fork to separate the grains.
2. Spoon into a shallow bowl. Fluff with a fork to separate. Place in the refrigerator to cool for 5 minutes. Add juice, oil and rind.
3. Flake salmon and place in a salad bowl with halved tomatoes, parsley, onions (green and white stems) and pepper. Spoon couscous mixture into bowl. Mix all ingredients well.
4. Serve on spinach leaves, topped with pine nuts.
You will need 1 lemon for the rind and juice for this recipe.
Recipe courtesy of Catherine Saxelby, from Nutrition for the Healthy Heart. Found here.
Saturday, February 17, 2007
600g lamb mince
1 small onion, very finely chopped
1 tsp each ground cumin and coriander
1/4 tsp chilli (could add more if not cooking for Beth)
1/2 tsp ginger
1 cup frozen peas (omit if cooking for Beth because she is a fussy bugger)
5 sheets shortcrust pastry
1 egg, beaten
Preheat oven to 190C. In a large frying pan, saute the onion in a little oil until translucent. Add spices and fry until fragrant. Add lamb and cook until brown, breaking up clumps as much as you can (I use a potato masher). Fry gently until no pink remains, adding a little more oil if it seems dry. Add the peas and warm through as you prepare the pastry. Cut sheets into quarters, fill and fold, pressing down on two sides to make a triangle. Brush with beaten egg and cook for 15-20 minutes or until golden.
Monday, February 05, 2007
1 large onion, finely chopped
1-2 tsp curry paste
1-2 tsp crushed garlic
1 large potato, finely diced
1.5 teaspoons each of red lentils, brown lentils, blue lentils, and yellow split peas
2 sheets shortcrust pastry, thawed but still cold
1 egg, beaten [omit for a vegan recipe, and glaze with soymilk]
Saute onion until tender, add seasonings and cook until fragrant. Stir in potatoes and lentils, add water, and bring to the boil. Turn down heat and simmer, uncovered, until potatoes and lentils are cooked, adding water as necessary. Cook, stirring, until the liquid has evaporated off. Allow to cool.
Preheat oven to 190C and line a baking sheet with greaseproof paper. Cut the pastry sheets into four squares. Arrange a generous dollop of lentil filling on one half, leaving about one centimetre free at the edge. Fold pastry over to make a triangle and pinch the sides firmly to seal. Glaze with beaten egg and bake for 15-20 minutes or until lightly golden. Serve with mango chutney, and a side serving of chickpea and vegetable curry over brown rice.