oliveoilandlemon

recipes for a healthy life

Tag: paleo

Pomegranate and Honey Glazed Chicken – A perfect summer dish

large pomegranate honey glazed

The last days of summer are here and this is a dish full of summer flavours. I love the pomegranate molasses as it adds a lovely sherbert lemony flavour and It makes a delicious salad dressing or is lovely with roasted peaches or nectarines.
There is great nutrition in this dish with protein from the chicken the goodness of the nuts and the antioxidants from the spices. If you don’t think you will feel full enough you can serve some roasted sweet potato on the side also which works really well.

Serves 4

Marinade
3 tbsp pomegranate molasses
150ml olive oil
2 tbsp honey
1 tsp each of cayenne , paprika and cumin

8 skinless boneless chicken thighs or a mix of breast and thighs
1/2 red onion sliced very thin
2 handfuls of coriander
2 handfuls of roughly chopped pistachios
2 tbsp lime juice
3 tbsp extra virgin olive oil

Mix marinade ingredients together
Cut the chicken into 2″ chunks
Add to marinade and toss to coat
Cover with cling and place in fridge at least an hour – overnight even better
Thread chicken pieces onto skewers (soak wooden ones)
Heat griddle pan and cook on medium heat turning to cook on all sides

Toss the onion coriander and pistachios with lime and olive oil
Season and place on a large platter
Add the skewers and serve

Quick Mini Quiches Perfect for the Lunchbox or a speedy supper

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My other half is not a great pastry fan especially if it’s not gluten free. These mini quiches are the perfect fast and easy way to a lovely supper and the leftovers are a great lunchbox option. Full of great flavours, loaded with great nutrition and cook in about 15 minutes so what’s not too like. You can use any ingredients you like – the 2 varieties below are my favourites.

Makes 12 (6 of each)

5 eggs beaten with 100ml milk
Grease a 12 muffin tin
Oven at 170C

Filling 1
1/2 small sweet potato peeled and sliced into tiny dice
1 small onion diced
2oz Pancetta
1 Roasted Pepper peeled and sliced
2 tbsp oil
1 knob of butter
1 sprig of thyme

Heat 1 tbs oil in a pan and add the onion and cook until soft and translucent
Remove from the pan and add the pancetta and cook until it is crisy
Remove from the pan, add some more oil if needed and add the sweet potato, with the butter and thyme, season and cook until soft and caramelised. Add everything into a bowl, take out the thyme,taste for seasoning and set aside.

Filling 2
1 small onion diced and cooked in a little oil until soft and translucent.
3 handfuls of Spinach washed and drained.
2 oz Goats Cheese in small cubes
1 tbsp Chopped Chives
Mix all the ingredients together and season well.

Divide the two fillings into the muffin tins – makes about 6 of each
Pour over the egg milk mixture and into the oven for about 12-15 minutes until puffed up
and cooked through. Remove from the oven and let cool slightly – remove from the tins and serve with some salad on the side. Store in the fridge for up to 3 days.

Roasted Root Veggie Curry

Summer may be on the way but the days can still be chilly and for me a Thai curry is still one of my favourite meals, pretty quick to prepare and really delicious. Roasting the vegetables in advance adds a delicious caramelized flavour to the veg and the end result gives a great bang of antioxidants from the spices plus getting lots of your 5 a day in. This is a no brainer – make it a regular staple in your house. Up the heat with more chillis if you like it hotter, me-I like it hot but have to hold back as my other half and Eva don’t like having their heads boiled :-)

Roasted Vegetable Thai Green Curry
1 large Sweet potato or 1/2 a squash of choice
1 large potato
1 small Cauliflower
2 tbsp of Ketchup Manis or sweet soy sauce

200ml Coconut Milk
2 tbsp rapeseed oil
1 tbsp Turmeric
1″ piece of Ginger peeled and chopped
1 medium Onion
2 big cloves of Garlic, peeled chopped and mashed
3-4 Lime leaves
1 big tbsp Green Curry Paste

to Finish
Fish Sauce, Palm Sugar and Lime Juice to taste

Peel the root vegetables and cut into large bit size pieces and tip into a bowl
Wash and trim the cauliflower, reserve half if very large and cut the rest into large florets
Tip into the bowl, season, add 2 tbsp ketchup manis and 2 tbsp rapeseed oil and mix to coat the veg. Tip onto a roasting tray and roast at 180 for 20 minutes

Meanwhile, Heat 2 tbsp rapeseed oil in wide bottomed pot over a medium heat
Add onion and cook gently until softened
Add minced garlic and ginger and cook for a few minutes
Tip in the green curry paste and cook for about 5 minutes – add a tbsp or 2 of water if it gets a bit dry
Add the turmeric and stir and cook for another minute
Tip in the coconut milk and cook over a gentle heat for about 7 minutes
Add in the cooked vegetables, season with salt and cook until the sauce has thickened
Just before serving add fish sauce, palm sugar and lime juice to finally season.
This depends on your taste but I added about 2tbsp fish sauce, the juice of a full lime and 1 tbsp of palm sugar, gradually, stirring each time and tasting before I was happy with it.
Serve as is or with cooked basmati rice if preferred.

Butternut squash soup with Cumin, Chives and Crispy Onions

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Even I get tired of cooking sometimes, especially January when the excess of December is still fresh in mind. That is why soup is a perfect excuse – Healthy eating disguising a bit of laziness!

I like to add some interest and the ground cuimin adds a lovely flavour and topped with chives and crispy onions brings this recipe to delicious heights. Fully of the goodness of the squash and spices and perfect to bring to work.

Makes enough for 4
1 butter nut squash peeled and chopped
1 medium onion chopped
2 tbsp oil
1 oz butter
1 tbsp cuimin seed ground
1/2 block of coconut dissolved with 1 pint of stock or 200ml coconut milk from tin
1 stock cube made up to one pint.
Chopped chives and crispy onions to serve

Heat 2 tbsp oil in a medium pan
Add the onion and sweat with the lid on for about 3 minutes
Add the ground cuimin seed, butter nut squash and the butter
Stir to mix and coat the veg with the butter as it melts.
Put lid on and cook for about 7 minutes on a medium heat to sweat the veg
Add the stock mixed with the coconut and cook until the veg is tender
Puree, taste for seasoning and serve with chopped chives and onions on top.

Dairy Free Mixed Berry Ice Cream

I always loved ice cream as a kid and ice cream sandwiches with wafers were a delicious treat, trying to make it last as long as possible, the wafer getting slightly soggy in the process, doesn’t sound so nice but really was.

I make a lot at home usually dairy based but this is a delicious quicker version – berrys,nuts and a few squeezes of honey if you are using a lot of less sweet berries. Perfect especially for a less indulgent January but you still want something nice.

150gr cashews
500gr frozen fruit
30ml water
2-3 tbsp honey to taste

Throw the cashews and fruit into processor and pulse until smooth. Use the water to loosen as needed.
Taste and add the honey to the desired sweetness.
Pop back into the freezer until needed.
Easy, delicious!

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