quick dinner Archives - Food on the Blog

Spanish Style Chorizo Stew

Karen Kennaby — Mon, 15 Apr 2013 08:17:33 +0000

I love chorizo! Good chorizo, that is, with lots of flavour and none of the gristly bits of the poorer quality ones! This is a yummy rich stew which is ready in about 20 mins. I like it on it’s own but it’s good on a base of couscous, saffron flavoured rice or quinoa too. Make sure you buy all natural chorizo without artificial flavours or additives, and without filler ie “crumb” as it is often called now.

For 2 good portions you will need:

1 tblsp olive oil
200g/8oz chorizo for cooking (prob 4 sausages), cut into 1/3rds
2 medium onions, very rough chopped
½ green bell pepper, rough chopped
½ red bell pepper, rough chopped
2 medium carrots, halved & chopped
½ medium aubergine/eggplant, rough chopped
2 cloves garlic (ideally smoked), crushed & chopped
½ 400g/14oz can chopped tomatoes
1 tsp each smoked paprika and crushed pink peppercorns
½ tsp each cumin, caraway, coriander & sea salt or use Moroccan seasoning for all spices
125ml/4 fl oz red wine

Method:
Sauté the onion in the olive oil over medium heat in a large frying pan/skillet, till starting to brown.
Add garlic, carrots, peppers, aubergine/eggplant and spice.
Stir well and continue cooking.
In a small separate frying pan/skillet dry fry the chorizo (ie no oil) until cooked & brown, about 6 minutes.
Add the chorizo to the vegetables along with the red wine & bubble till wine is evaporated.
Add the chopped tomatoes and simmer for 5 minutes.
Serve in soup bowls on its own or on a bed of couscous, sprinkle with smoked paprika.

Enjoy!

Chorizo is ideal if you want to create a tapas style appetiser or starter. Either whole or sliced cooking chorizo cooked in an oven proof dish and served on cocktail sticks, so easy! Or slice and pierce on small bamboo skewers with onion and peppers and grill.

Author information

Karen Kennaby

Karen Kennaby is the Intuitive Food Coach. She helps people, primarily women, discover the best foods & eating pattern for them so they feel & look AMAZING!
“The focus is very much on delicious, beautiful & healthy food. For the last 9 years I’ve chosen real food, moderately low carb diet & maintained my weight all that time – plus no tummy aches, no bloating etc"
I am excited to tell you about: 'Around the Table with Karen'... I believe a lot of life goes on around the table…meaningful 121 conversations, group discussions, interviews, coaching, relationships developing, preparing & sharing food, eating, and more! Around the Table with Karen covers all this.
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The post Spanish Style Chorizo Stew appeared first on Food on the Blog. Post by Karen Kennaby

Cajun Style “Surf and Turf”

Karen Kennaby — Fri, 29 Mar 2013 10:38:32 +0000

I love the combination of flavours in Cajun cooking and this mixture of spices and herbs creates a pretty authentic version. Cajun food comes primarily from New Orleans and takes it’s unique style and flavour from all the different nationalities that have ruled the area over the years. There is a strong French influence but mixed with spice – delish!

The steak and prawns really take the flavours well, and there are some other suggestions for using this mix after the recipe. This is an ultra quick dish that tastes as though you’ve taken a long time to prepare it – always good! And it’s healthy! (You can use defrosted prawns)

Ingredients for 2 good portions:

1/4 tsp each: cayenne, paprika, sea salt, mixed peppercorns, celery – all crushed together
1/2 tsp dried thyme
300g feather steak sliced (as though for stroganoff)
6 large/king prawns/shrimp, raw & butterflied or cut in half
1/2 tsp each butter and coconut oil

Method:

Heat the butter and oil until foaming.
Add the steak, shrimp and the seasoning and stir to coat the steak & shrimp.
Cook on high, turning often, for 3-5 minutes until cooked to taste.
Serve with a mixed salad and baked sweet potato topped with sour cream
Or with mashed celeriac and steamed vegetables (as pictured)

With this same spice and herb mix you can cook chicken or turkey – either cut in strips and quickly pan fried like the steak and prawn or you can coat chicken breasts or chicken thighs and bake them in the oven.

Salmon also takes the cajun flavour well – either pan fried or baked in the oven.

You could also create Cajun style kebabs – using chicken, onions, peppers, small tomatoes coated in the spice & herb mix. Or a vegetarian version would be good too just using the vegetables or replacing the chicken with tofu.

Choose side dishes that act as a nice counterfoil to the spice – that’s why I suggested either the salad and sweet potato or mashed celeriac and steamed veggies.

Sweet potato and celeriac are healthier (and I think more tasty) alternatives to potato.

Enjoy!

Author information

Karen Kennaby

The post Cajun Style “Surf and Turf” appeared first on Food on the Blog. Post by Karen Kennaby

Moroccan Style Quinoa

Karen Kennaby — Mon, 04 Mar 2013 20:35:44 +0000

Quinoa (pronounced keen-wa) is often thought to be a grain but in fact it is a highly nutritious seed from the Andes. This dish can be made as vegetarian (and more authentically Moroccan) if you leave out the bacon – but it is a delicious addition for those of us who like a bit of meat!

Ras el hanout is a Moroccan spice mix which means “head of house”. It is not a precise mix as it is of the house, but typically has between 35 and 42 different spices in it! You can buy it online (Amazon!) if you can’t find it locally.

This is a quick, easy (healthy) dish that is full of flavour.

For 2 good portions:

75g quinoa
1 tsp coconut oil
100g bacon, chopped
1 portabello mushroom, chopped
1 stick celery, chopped
1 small red onion, chopped
3 handfuls spinach, washed
8 small sun dried tomatoes (in oil, but drained)
1 tsp ras el hanout*
1 tsp fresh mint, chopped
1 tblsp mixed seeds eg pumpkin, sunflower, flaxseed

To prepare

First, start the quinoa:

Bring the quinoa to the boil in twice its volume of water – water will just cover the quinoa. Simmer for 10 minutes then switch off the heat, cover and stand for a further 10 minutes.

Meanwhile…

Sweat the onion in the coconut oil until softening and starting to colour

Add the bacon and mushrooms and cook over medium heat for a few minutes stirring occasionally until they are nearly cooked.

Add the celery, seasoning and sun dried tomatoes and stir.

Cook for a minute or two then lay the spinach on top. Allow it to start wilting then stir it in.

Fluff up the quinoa with a fork and stir it into the vegetable mixture with the seeds and mint. Check the seasoning and serve.

Author information

Karen Kennaby

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